American society has witnessed a cycle of cocktails becoming en vogue over the past century. The slings, fizzes, toddies, gave way to Manhattans and gin martinis and rickeys. Post prohibition led the way for the vodka craze and allowed for fun stories of a girl from Tijuana named Margarita and tales of Hemingway sipping on Daiquiris in the islands. Alas, we have watched classic cocktails become after thoughts. How many times have you ordered a cocktail only to receive an overly sweet or poorly made concoction using old limes, rancid tonic, flavorless juices and olives?
Thankfully, about fifteen years ago, a new generation of bartenders have revived the classic methods of preparing a cocktail. It has taken some time, but the new standard in restaurants, bars and lounges is to use fresh and high quality ingredients. It is only fitting the next group of mixologists would want us to enjoy their laborious efforts with food.
Join the American Institute of Wine and Food (AIWF) at RIS, this Thursday, February 28, to experience an extraordinary tasting of handcrafted cocktails using only American artisanal produced spirits from The American Still Life Collection. You will enjoy five courses prepared by Chef Ris paired with six different libations created by Dan Searing, local mixologist and author of “The Punch Bowl”. Tickets are still available, get yours here.