LITMIR.BIZ

      Award-winning drink writers and historians Anistatia Miller and Jared Brown; 2017. © Anistatia Miller and Jared Brown

      −Award-winning bartender Charles Joly introduces a line of bottled cocktails called Crafthouse Cocktails Southside.

      −Jeff “Beachbum” Berry publishes Beachbum Berry’s Potions of the Caribbean.

      −George Clooney introduces Casamigos Tequila.

      −Diageo hosts the world’s largest cocktail-making class on September 18 in Barcelona with 1774 participants. It was run by global ambassador Kenji Jesse.

      −After sixteen years, Anistatia Miller and Jared Brown publish a second edition of Shaken Not Stirred: A Celebration of the Martini.

      2014 − Kate Gerwin becomes the first winner (and first woman) to be crowned Bols Bartending World Champion.

      −Death & Co: Modern Classic Cocktails is published by Dave Kaplan and Nick Fauchald.

      −Ancho Reyes Chile liqueur, Mister Katz rock and rye, Green Spot Irish whiskey, Sapling Maple Bourbon, Roca Patrón Añejo tequila, Anchor Old Tom gin, St. George California Reserve Agricole rum, High West A Midwinter Night’s Dram, A Smith Bowman Abraham Bowman Bourbon, Elijah Craig 23, and Tanqueray Old Tom gin are introduced.

      −The Smithsonian TV show The United States of Drinking is hosted by award-winning food writer Josh Ozersky.

      −On April 27, the 4-Jack’s Bar and Bistro in Punta Cana, Dominican Republic, makes the world’s largest Mojito with the Dominican rum Punta Cana. It takes forty people one hour and thirty-five minutes and contains 185 gallons of rum.

      −Jeffrey Morgenthaler publishes The Bar Book: Elements of Cocktail Technique.

      −The Savoy celebrates its 125th birthday on August 6.

      −In March, bartender Sheldon Wiley becomes the world’s fastest bartender by breaking the Guinness World Record for making the most cocktails in one hour. It is sponsored by Stoli vodka and the official rules are: each cocktail requires a minimum of three ingredients and no cocktail can be duplicated. He makes 1905 cocktails. The event is held at New York’s Bounce Sporting Club.

      2015 − Salvatore “The Maestro” Calabrese publishes a second edition of Classic Cocktails.

      −Cocktails & Classics is hosted by Michael Urie and celebrity friends who watch and critique classic films while sipping cocktails.

      −David Wondrich publishes the second edition of Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar.

      −Crown Royal rye, Amaro di Angostura, La Caravedo pisco, Tanqueray Bloomsbury, Cynar 70, Encanto pisco, Rieger & Co. Midwestern Dry gin, Rieger & Co. Kansas City whiskey, Highspire pure rye, Grey Goose VX, Sipsmith gin, Redemption Rye Barrel Proof, Stiggins Plantation pineapple rum, Fernet Francisco, Caña Brava rum, Balsam American Amaro, Mr. Lyan Bottled Cocktails, Bacardi tangerine rum, Portobello gin, and Small Hand Foods Yeoman tonic syrups are introduced.

      −The owners of the award-winning New York City bar Dead Rabbit publish The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World.

      −Philip Greene publishes an updated version of To Have and Have Another: A Hemingway Cocktail Companion.

      −Chris McMillian and his wife, Laura open their first bar, Revel Café & Bar in New Orleans.

      2016 − Jamie Boudreau, owner of the award-winning Seattle bar Canon, publishes The Canon Cocktail Book: Recipes from the Award-Winning Bar.

      −Jack Daniel’s 150th Anniversary; Three Olives pink grapefruit, pineapple, and pear vodka; Cockspur old gold rum; Life of Reilley Disco Lemonade; Clayton Bourbon; Bird Dog chocolate whiskey; Old Home maple whiskey; Don Q 151 rum; Jameson Cooper’s Croze; Mount Gay XO; Brooklyn gin; Crown Royal honey; Yukon Jack Wicked Hot; E. J. peach brandy; Pau Maui pineapple vodka; Uncle Bob’s root beer whiskey, Laphroig 15, and Jack Daniel’s Single Barrel rye are introduced.

      −Robert Simonson publishes A Proper Drink.

      −Owners of the award-winning San Francisco bar Smuggler’s Cove, Martin and Rebecca Cate, publish Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki.

      −Billy Gibbons from the band ZZ Top introduces Pura Vida tequila.

      −Chris McMillian and Elizabeth M. Williams publish Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans.

      −Sasha Petraske’s Regarding Cocktails is published by his widow, Georgette.

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      The Cocktail World Today—and Beyond

      Between 2000 and 2010, the craft cocktail movement was in its infancy stage. Bar owners replicated the decor, style, fashion, and ambiance from either of two—significant—previous cocktail time periods: the first golden age of cocktails (1860–1919) or American Prohibition (1920–1933). Around 2010, bar owners had a light bulb moment and thought, “Hey! I don’t have to look like an 1800s saloon or a speakeasy to produce fresh quality cocktails because that’s the way cocktails should be made anyway.” That self-realization (the message pioneers were trying to communicate all along) was the spark needed for millennials to create fresh cocktails

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