Shaken & StirredVodka Dead? Not So FastBy JONATHAN MILESPublished: May 1, 2009 WHEN Nathan Freeburg is sizing up a bar, he looks for a few crucial signposts of quality: fresh juices, rather than pre-made sour mix; bottled bitters and chilled glasses in evidence; and the bartenders’ use of jiggers, to measure a drink’s ingredients. Oh, and one more thing: “A lack of vodka.”
(more...)
In this article I particularly liked the David Wondrich quote:
“For me,” Mr. Wondrich said, “once vodka starts playing nice, and doesn’t push other bottles off the bar, it’s welcome to stay there.”