Paul Clarke

I think I came across Grimes’ book, Paul Harrington’s HotWired stuff, and your “Esquire Drinks” the same week in summer 2003 that I first started seriously poking around cocktail stuff. William Hamilton at the NYT, too, this all put my wheels in motion.

I interviewed Fritz in 2006 for Imbibe, to talk about Old Potrero. "To understand rye whiskey, you need to understand the Ice Age," he started off, and went on from there about soil, climate, mineral composition, etc. To this day, I can never not think about the Ice Age when I pour a glass of rye.

4 Copy Editors Killed In Ongoing AP Style, Chicago Manual Gang Violence

4 Copy Editors Killed In Ongoing AP Style, Chicago Manual Gang Violence
theonion.com/4-copy-...

I had an annoying experience with Amex in 19-goddamn-91 and have managed to live another 34 years without them. Fuck ‘em.

It’s funny being an old bartender, hearing the Secretary of Defense speak on the tarmac and instinctively thinking “He’s two drinks in, don’t give him the third.”

Aside from the obvious direct harm, what's so irritating is that a handful of spoiled ignorant assholes are breaking things that we all built together. They weren't content to own almost everything, they had to wreck what little they didn't own. It's vandalism on a mass scale and has to be punished

Tasting Video #38 | my tiny bottles Tammy is joined by Paul Clarke, the editor-in-chief of Imbibe Magazine to taste her Grandma's tiny bottle of pre-1975 Gilbey's Gin.

I had so much fun tasting Grandma's tiny bottle of Gilbey's Gin with @cocktailchron.bsky.social! Click the link to find out why Paul chose this bottle, what we expected to find, and what we actually found! Video & transcript at the link. 🍸

As the saying goes, that escalated quickly.

I’ll second the Diki Diki (or Diki squared, as the case may be—Diki to the power of Diki). And while it’s a little more work (but not all that much), a Donga Punch rarely fails to put a better spin on the day.

That is so fucking suave…

I’ll keep an eye out for a fry cook ball cap with “Tater Tot” on the front for that occasion.

I’d rather spend 15 minutes thinly slicing a cucumber with a knife than speed up the job with a mandoline and make my pinkie an indelible ingredient in the quick pickle. Those things give me the shivers.

Went to a fancy-ass cocktail bar in an undisclosed city tonight. Overheard a guest unironically order a Fuzzy Navel. The possibilities:
1) she’s a time traveler from 1987
2) I’m living in a fancy-ass cocktail bubble, this thing never died.
3) brace yourselves—the FN is about to go Espresso Martini

Tammy and Keith holding up tiny bottles

Tammy and Paul holding up tiny bottles

Another fun set of tasting episodes recorded today with @cocktailchron.bsky.social and Keith Waldbauer.

I mean, the sheer magnitude of the inaccuracy just underscores all our concerns about the technology, and whatnot

My AI transcription tool keeps trying to change “David Wondrich” (@davidwondrich.bsky.social) to “David One Drink” and I keep correcting it, thinking “if only this thing knew….”

“Wedge of tequila “ = Rowley knows how to Friday!