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Has the Whole Craft Cocktail Thing Gone Too Far?


Cocktails & Spirits 86

Has the Whole Craft Cocktail Thing Gone Too Far?

StriperGuy | Feb 6, 2009 09:48 AM

Boston is abuzz with new places making all sorts of whizzy cocktails. And to some extent I am a fan. Eastern Standard for example makes some really amazing drinks and their focus is distinctly old school and the cocktails are darned good.

Then there are drinks like this, recently served at Drink in Boston;

- Bacon infused bourbon and a peanut foam with the Circus Peanut (floated on the foam)

Or this at the intercontinental hotel:

- $275 "deluxe" version of a Champagne cocktail made with vintage bubbly, some Napoleon-level Cognac, and a sprinkling of 23K gold flakes.

Am I a total curmudgeon in my belief that 90% of the great cocktails out there were created before 1940.

No Appletini's thank you.

Nothing with cucumber or basil in it either.

Heck one of my all time favorite drinks is a nicely made Manhattan with Jim Beam as the booze.

While I'm at it why don't I rant a bit about the trend in exorbitantly priced vodkas. Vodka is the MOST boring of all booze. Vodka is essentially a colorless flavorless liquid to be mixed with other things to give it flavor. $300 bottle service for a froo froo vodka, oy.

That said the current trend toward rediscovering old drinks is a plus. I remember my first Mojito in Miami in 1998. Yum. Hooked ever since.

And I have recently gotten a bit hooked on Aviation cocktails.

Anyhow, just curious if anyone else out there has had enough of the trendy Bartender as Savant/Mystic purveyor of some magical potion... and the nouveau chi chi libations that go with it?

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