My interest in cocktails blossomed my senior year in college. Flush with a little money from a summer job, I dropped probably $600-$700 outfitting my dorm room closet with spirits, modifiers, barware, and glassware of various kinds. And we lived it up for the first couple months of school, while supplies lasted. It was then that I learned how to mix a Manhattan, a proper Martini, and White and Black Russians. I also started to appreciate the nuances of liquor that came from glass bottles with corks vs. plastic ones with removable pour regulators.
Prior to that my drinking included the usual high school and college nonsense. I acquired a taste for Old Crow and would go on about how each batch was different and it really varied from bottle to bottle. I loved (and still do) Pabst Blue Ribbon, the hipster champion that actually packs a healthy 5% ABV punch. And I’d occasionally experience cocktails in the company of my ex-bartender parents who appreciated the classics. But it was that dorm closet bar that gave me the first twinges of pride about drink. That made me invest in quality and making sure “it was done right.” And from there a love grew. Read more »