As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture– preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.
Maybe they’re not so benign, after all.
The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee ‘uns from time to time without having them point at my Manhattan and ask what’s in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.
At the next children’s party I am obliged to attend, when the host or hostess asks me what I’m having, you know my answer’s going to be:
“I’ll have a Shirley Temple, and make it Black.”
If one is going to create a signature cocktail, I say make it memorable. Make a statement. Create a drink philosophy and apply it to your inventions. I have currently been looking for a way to help alcoholics get more nutritional bang out of their cocktails by creating a series of meals-in-a-glass.
Is there a drink for every occasion and mood? When one reaches for the bottle for any given reason, Deborah Pardes of Get Smart Radio wanted to know “which one?”
On April 1st, Pardes invited mixlogist Brian MacGregor of Jardenière and wine wiz Debbie Zachareas to discuss The Heart of Drinking: The Psychology of Mixology and Enology at Coffee Bar– a place where, appropriately, the beverages of choice are much less about caffeine and more about alcohol in the darker hours of the day.