Tuesday, September 22, 2009

Why Complicate a Good Drink?

I don't look down on people who drink Cosmopolitans or other flavored martinis. In fact, I've enjoyed them several times in my life. But, all in all, I belong to the "less is more" school when it comes to cocktails.

A few good beverage ingredients should be enough. My feeling was reinforced when I read this recent article from the N.Y. Times. The article is about trends in wedding reception drinks, and it refers to a Maine restaurant whose bartender
... devised a cocktail in which gin is shaken with red currant sorbet and cocoa-infused simple syrup, then served in a glass rimmed with cocoa powder.
There's just too much goin' on in that drink. Whatever happened to drinking champagne at a wedding reception?

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