Today, The New York Times takes a look at the new ways bartenders are making drinks, and it's some pretty crazy stuff. Basically, hand cut ice the size of Rubix cubes are all the rage (they have less surface area than a bunch of smaller cubes, duh), and there's a guy in Japan who has developed a superior martini shake method over the past 40 years so complicated and scientific only a few others have been able to master it. Wednesday, August 26, 2009
Mixing Cocktails: You're Doing it Wrong
Today, The New York Times takes a look at the new ways bartenders are making drinks, and it's some pretty crazy stuff. Basically, hand cut ice the size of Rubix cubes are all the rage (they have less surface area than a bunch of smaller cubes, duh), and there's a guy in Japan who has developed a superior martini shake method over the past 40 years so complicated and scientific only a few others have been able to master it. 
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