Over the the last 7 years Mixology Monday has seen some amazing themes and cocktails come from the minds of great mixologists and enthusiasts, which has become a true testament to the cocktail revival. But, with all the knowledge, skill and retraction back to the basics and the essence of the cocktail, I feel we have allowed ourselves to perhaps become too judgmental, and dare I say, arrogant, my self included. Since I run the beverage program at a popular seafood restaurant in Seattle, I have requests for cocktails all across the board. Americanos, Appletinis, Cosmopolitans, Pisco Sours; I make them all. With these thoughts in mind here is this months theme:
Age” of the cocktail, master mixologists and enthusiasts alike have elevated its grandeur using the best skills, freshest ingredients and craft spirits & liqueurs available. But with all this focus on “craft” ingredients and classic tools & form, it seems we have become somewhat pretentious. The focus on bitter Italian amari, revived and lost ingredients such as Batavia Arrack or Creme de Violette, the snickering at a guest ordering a Cosmopolitan or a Midori Sour; has propelled us into the dark realm of snobbery. Many scratch bars and Speakeasies have gone as far as to remove all vodka and most flavored liqueurs from their shelves. Some even go as far as to post “rules” that may alienate most potential imbibers. Remember, the bar was created with pleasing one particular group in mind: the guest. As such, this month’s MxMo LXXI theme, From Crass to Craft, will focus on concocting a craft cocktail worthy of not only MxMo but any trendy bar, using dubious and otherwise shunned ingredients to sprout forth a craft cocktail that no one could deny is anything less. There are a plethora of spirits, liqueurs and non-alcoholic libations that are just waiting for someone to showcase that they too are worthy of being featured on our home and bar shelves. So grab that bottle of flavored vodka, Jagermeister, cranberry juice, soda, neon colored liqueur, sour mix or anything else deemed unworthy of a craft cocktail, and get mixin’!
Now that the formalities are finished, here’s how to participate:
- Create or find a drink that uses one or more ingredients that are not considered “craft”, but are used in a “craft” cocktail. Sweet & sour, coffee, cranberry juice, most flavored vodkas, Midori, X-Rated, Alize, almost anything starting with creme, etc., are all game. If you don’t know, just ask. Also, if you want to take it a step further and reinvent a crass cocktail like the Appletini or Cosmo, please feel free (though keep in mind that a similar theme was on a previous MxMo LXIII: Retro Redemption, put on by Jacob Grier)
- Make a drink with a photo and list the recipe with your thoughts on the drink and theme. Post it up on your blog or on egullet’s Spirit’s and Cocktails Forum if you don’t have one.
- Add the MxMo logo into your post. Include a link to Mixology Monday, Shake,Strain & Sip, and be sure to mention us both.
- Finally, comment on this post with a link to your entry (preferred), or email me firstname.lastname@example.org. Do all this before Midnight on March 18th. I will post the round up in the afternoon on the 19th.
Remember everyone, have fun and I look forward to all the great submissions to come. And finally, keeping it craft doesn’t mean we have to be pretentious about it. Cheers!