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What's Shakin' June 5, 2013

June 5, 2013 By: Mary-Kate Dunphy


At local cocktail bars, mixologists create cool new summer libations
Margaritas and sangria are fine when you’re entertaining neighbors on the deck. But when you’re out and about this season, you owe it to your libation-loving self to try something new — maybe even daring. You’ll find plenty of both at metro Detroit’s best craft cocktail bars this summer, where mixologists use seasonal fruits and vegetables, herbs and herbal flavors, exotic new spirits, old favorites, clever techniques and vivid imaginations to create a cold and colorful world of refreshment. MORE>>


The Botanical at Cornercopia
It’s been a very long cold winter, but there’s a proper taste of spring and summer coming in Brixton Village. From May 24 and running throughout the summer, Cornercopia will be introducing their pop-up cocktail bar The Botanical. Filling the gap in the Village of what to do or where to go while waiting for a table at your favourite restaurant, The Botanical will feature a menu of around 10 seasonal cocktails to drink in the bar area that is usually a dining room in winter. There are also plans to have takeway cocktails in jam jars to be sipped in the sun on a picnic. MORE>>


Ginger's Place serves up cocktails, strange tales
Have you ever seen a mermaid? If you’ve visited Ginger’s Place at 304 Third St. S. in Jacksonville Beach, it’s a real possibility.  In this case the mermaid would be Darlene Edith Payson, known as “Ginger” Payson to many who knew her. Pictures of Ginger in her prime adorn the walls of this popular Beaches bar. During her younger days, before opening the bar, she was also known as “Ginger Lani” or as “Tiza, The Girl in the Goldfish Bowl.” Ginger not only did mermaid and underwater shows in a portable tank, but was also a star of vaudeville burlesque shows. She traveled up and down the East Coast performing and gaining notoriety for her unique talents. When she retired, she and her husband, Ziggy, bought the building now known as Ginger’s Place. MORE>>


Tiki Drinks: From Exotic to Classy

As June signals the official start of summer, many Washingtonians will be happy to welcome its arrival with backyard barbecues, weekend trips to the shore and local bars opening up their outdoor patios. For me at least, the official start of beach season is signaled with a tropical umbrella drink. Nothing quite says summer like a tiki bar. MORE>>


50 Tastiest Summer Cocktails
Forget hitting the bar, it's all about DIY luxe cocktails this summer. We've compiled the top 50 must-make cocktails for your cookouts, block parties, or even just lounging around lazy days. Drink up — it's going to a hot one. MORE>>


The 2013 Manhattan Cocktail Classic Wrap-Up: Big Apple Boozy Bliss
This was, according to a lot of naysayers, the year the Manhattan Cocktail Classic was going to crash and burn. A mere four years after its inception, it had gotten too big, too corporate, too expensive, too... uncool. A few high-profile bars decided not to participate. A whole lot of industry folk decided not to hit the opening night Gala -- either because they'd been turned down for free passes or they'd been turned off by the previous ones. Worse yet, the upstart festival Googa Mooga was scheduled for the same weekend in the cocktailian hipster mecca of Brooklyn. MORE>>


Bristol bartender wins chance to create spirit with Diageo 
A Bristol bartender has won Diageo's Show Your Spirit competition and will see her brand go into production. Dee Davies' spirit is called Jinzu and it's a distilled gin "with a heart of sake". Davies is now entitled to five per cent of the net sales for the first five years of the product launch. An additional five per cent of the net sales will be put into a bartender initiatives fund to create a legacy. MORE>>


Molecular mixologists raise bar on cocktails
Bartender Tony Conigliaro’s new beverage book is called “The Cocktail Lab,” and he’s not speaking figuratively. Among the equipment at his London-based Drink Factory consulting business are a centrifuge (the better to filter macerated liquids), a cold smoker and smoke gun (for smoking garnishes as well as syrup ingredients), and a refractometer to measure exact alcohol levels. Not quite your standard issue bar gear. MORE>>


Behind the Stick: Kegged Cocktails And More From The Tippling Brothers
There are two cocktails today on “Behind the Stick” as we visit and learn about the cocktail program at Tavernita. Tavernita is known for it’s fun atmosphere and the great food put out by Chef Ryan Poli. They also have one of the biggest kegged cocktail programs in the city. Kegging cocktails is a method where, simply put, cocktails are pre-made in large batches and put into a keg where they can be served quickly to a customer. To most people that seems like an easy thing to do, but as Tad Carducci and Paul Tanguay discuss in the video, there is a lot of planning and trial and error that goes into serving cocktails this way. MORE>>


Raising the Bar: Bobby Heugel From Anvil Bar & Refuge
For a star bartender, Bobby Heugel has a pretty unusual reésumé. He didn’t hone his skills at any well-known watering holes or hot speakeasies. Hell, he hadn’t even been inside a proper cocktail bar when he opened his own establishment Anvil Bar & Refuge in Houston’s funky Montrose neighborhood in 2009. "I didn’t go to PDT in New York until afterward," he admits. MORE>>


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