tag:blogger.com,1999:blog-3940010684303946553.post2558211627550550031..comments2024-03-25T01:33:44.262-04:00Comments on cocktail <strike>virgin</strike> slut: fox huntAnonymoushttp://www.blogger.com/profile/10706039136777492635noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3940010684303946553.post-30303831649926973802012-10-03T17:38:51.019-04:002012-10-03T17:38:51.019-04:00Cool. I had no idea Violet Hour had some of their ...Cool. I had no idea Violet Hour had some of their drink recipes posted in a central location. Or never thought to look I guess. Interesting how the majority of their recipes either call for a rinse or some part of an egg. Both of which were definitely en vouge in the mid to late 2000s. I was perusing the drink menu of a new spot here in NYC, Pouring Ribbons, and noticed how the majority of drinks contained more than one base spirit. Or perhaps other spirits being used as a modifier. Which you also see a lot of in tomes like the Savoy book. Interesting how some trends are noticeably cyclical. And that there are definite trends that are not spoken of as much as others. The latter being stuff like cocktails on tap, overproof spirits, amari, etc. SPShttps://www.blogger.com/profile/08498958505913640668noreply@blogger.com