Post #422063 by Limbo Lizard on Wed, Dec 3, 2008 6:06 PM

Article in NY Times 'Dining and Wine' section:
Let 100 (O.K., 8) Bartending Philosophies Bloom

From the intro -
"...Today drinkers don’t need to search far to find bartenders who not only squeeze their own citrus, but make their own bitters, have an encyclopedic knowledge of drinks and stock spirits imported, on the sly, in a suitcase."

"... the cocktail movement is becoming so diverse and sophisticated that it encompasses several distinct approaches and philosophies."

It then goes on to detail 8 bartending philosophies (we're #8):
1 Pre-repeal Revivalists
2 Neo-classists
3 Farm-to-Glass Movement
4 Liquid Locavores
5 Home Brewers
6 Minimalists
7 Molecular Mixologists
8 Faux Tropicalists

About that last one:
"Philosophy: Faux tropical bars start with the proposition that the Mai Tai and Singapore Sling were once respectable cocktails. Mixing fresh juices, homemade syrups and a dozen or more other ingredients, these bars seek to restore the reputation of tiki drinks.

Guiding spirits: Don the Beachcomber and Trader Vic.

Bars, Bartenders and Drinks: Martin Cate’s Forbidden Island in Alameda, Calif., offers a Don the Beachcomber formula called the Nui Nui, with fresh citrus, pimento liqueur, cinnamon and vanilla syrups, and aged Barbados rum. Luau, which opened in Beverly Hills in October, revives recipes from a bar of the same name opened in 1953 by one of Lana Turner’s seven husbands."

Actually, I believe I've seen variations of ALL these "philosophies", represented by TC-ites.

[ Edited by: Limbo Lizard 2008-12-03 18:22 ]