Robot Bartenders Compete in Mixology and Microcontrollers
The Fifth Annual DNA Lounge Cocktail Robotics Grand Challenge is this Sunday, bringing out the best competitors in the art of robotics and bartending.
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mixology
Mixology and the Maker Movement
Make:’s Emily Coker sits down with mixologist friend Jared Hirsch to discuss the history of craft cocktail culture and how it fits into today’s Maker Movement.
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Frozen food dye in ice cube = cocktail color time-bomb
I love it when people get really, really serious about the preparation of drinks. Beverage and spirits writer Camper English is such a person. He has done some interesting experiments with freezing large pieces of crystal-clear ice at home (He reports boiling it first does not work), and freezing bottles of liqueur inside large blocks of it. His latest brainchild is this ice cube with a pocket of food color frozen inside, which is slowly released as the ice melts. The potential permutations on this trick are numerous: different colors in different cubes, different colors in the same cube, colors that react with citric acid in the drink and fade awhile after being released, etc., etc. [via NOTCOT]
Continue ReadingAnd a Partridge in a Pear Tree
I’m getting ready for a holiday dinner with my family, at one of my favorite cozy local spots, Rocker Oysterfeller’s. I featured their spectacularly festive holiday cocktails last week, but I saved the best for last. Let’s sing the line all together now, “…and a partridge in a pear tree!” Partridge in a Pear Tree […]
Continue ReadingHow-To: Maker’s and Canton Two Ways
Last week I shared an Elder Scottish Rose cocktail that was sweet and feminine. It was very pretty, with torn rose petals and sugared grapes. This week, I’ve taken things in the opposite direction, with a Maker’s and Canton on the Rocks. As the name implies, its made with Maker’s Mark Bourbon and Domaine de Canton, a ginger liqueur from France. Imagine a bourbon and ginger ale, but more potent. Its adorned with a curled lemon rind, which I will also teach you how to make. Keeping the garnish simple creates a classic look that’s modern at the same time.
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