Summer is a time to stretch our limbs outdoors but also to stretch our limbs when it comes to the liquor cabinet. I know for myself, I get in cocktail ruts or phases that can become rather uninspired when a change of season occurs. But the changing of the seasons is the best time to reinvigorate your cocktail practices and break free from any boozy ruts. And to this end, we all have The New York Times to thank for helping us get creative this summer. They mention that when you go to a bar and look around, what stands out isn't the base liquor, but all of the modifiers: "Tequila, whiskey and other 80-proof (or higher) dry spirits form the base of a cocktail -- what chicken, beef or fish are to the omnivore's dinner plate." The modifiers are the sauce.
I'm willing to go out on a limb and bet that most of us aren't having just dry chicken or fish for dinner. That's where these other apertifs and liquors come into play. Now of course you may not be familiar with how to use them or what cocktails to use them in.
And that is where the Drink Generator comes into play. It encourages you to pick up a modifier like Campari or Fernet Branca, click the "Randomize" button and the system will mix a drink for you. Kind of wonderful, isn't it?
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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