Bartender Author Greg Seider Teaches Us How To Make Cocktails That Don T Suck
Michael Gebert Pour slowly, says Greg Seider. Put me in a home kitchen and I could kludge almost anything to at least edibility with some wine, garlic, and rosemary. But having grown up in the era of the Pina Colada song, the low point for mixology in America, I’ve never felt like I had a comparable intuitive sense of the principles of cocktails. So when I saw that New York-based mixologist Greg Seider (the Summit Bar, the cocktail program at Le Bernardin) had written a book called Alchemy in a Glass: The Essential Guide to Handcrafted Cocktails, and was coming to Chicago, I cadged myself an hour of his time to have him run me, and you, through the basics of making drinks that don’t suck....