Cocktails and Modernity As we slouch toward fall, here's a toast: To the cocktail, the commonest canvas for culinary creativity out there. I'm not referring to nauseating luxe novelties such as the $14,700 martini served in a Tokyo restaurant (cited in Conde Nast Traveler) with a one-carat Bulgari diamond where the brined olive would be. That amuse-gauche had better be made with a very special gin, because it's a lot of money for a single carat. A 20 percent tip comes to $2940. Single mixed cocktails are older than we think. Marsden Hartley's … [Read more...]
Jeff Weinstein's Cultural Mixology
