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12/09/2011

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Aaron

I would certainly hope that all of cocktailing is not just a fad.

I think that its true, that there's always that type of person that would just prefer to shoot bland and vacant vodka to get hammered (a la FX)- but there's also always been that kind of person that would prefer to drink something with flavor. The evidence of Scotch's enduring appeal, wine drinking, etc.

I'm not sure there's ever been a huge overlap between the Coors Light drinkers and the Microbrew drinkers; the plastic bottle sour mix drinkers and the lemon juice and sugar drinkers.

Perhaps I hope that you're right also, since I also blog about cocktails. If Creme De Violette shows signs of fading into the sands of time, I'm going to buy a case- I can promise you that.

Professor Cocktail

It does seem hard to imagine that people would drink the lousy stuff when the good stuff is only a little more work and expense (with so much better results). Yet it's happened before.

I'm optimistic, though, that just as good eating has a firm foundation in our society, good drinking will develop one as well.

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About the Professor

David J. Montgomery (aka Professor Cocktail) is a writer and critic specializing in books, publishing, spirits, and cocktails. He is an emeritus columnist for the Chicago Sun-Times and The Daily Beast, and has also written for USA Today, the Washington Post, and other fine publications. A former professor of History, he lives in Northern Virginia with his wife and two daughters.

Read the long-form version of About the Professor.

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