![]() The American bar proprietor first and foremost because he was for long wrongfully credited with inventing the drink. Vaughen Morris, Bruiget and Bar Maury each play interesting roles in the history production around the Pisco Sour. The rooms can’t be anything but half-booked and even though this is a central hotel in the middle of a bustling pacific capital of ten million people, rude dogs are barking outside the desolated streets as if they were street raiders of a cruel mining town up in the cold Andean slopes. A rather gloomy existence, they both hold the bar and the two-hundred year old hotel where it resides. This dark lobby bar in Lima seems far from being celebrated by any of the cocktail worshipers out there as it lays hidden in solitude next to the foyer of the wistful downtown hotel with the same name. ![]() ![]() Where is that pompous atmosphere to be felt as when stepping into the exotic Raffles in Singapore or where is even that cold sense of mass-produced tourist horror as New Orleans staple Pat O’Briens cranks out another couple of hundred mistreated Hurricanes each day? At Bar Maury nothing of this. They are the places of origin, Meccas of mixology so to speak.īut whereas sipping Bloody Marys at Harry’s in Paris is a required ritual on every cocktail pilgrim’s bucket list, this Peruvian bar seems a bit off. Of course, so is the case with the bars where this drinkers’ history went down. Old recipe books become their bibles and apostles are made out of the old bartenders who created these classic drinks. They consume it all as they try to unfold the history of how to shake and to stir. And it is probably this urge of asserting itself as a study of recognised relevance that has made this global gathering of über-devout highbrows so ambitious in their task. ![]() Because let us be frank the world of cocktails is just too much fun to be placed anywhere near such important matters as quantum theory or Keynesian economics. A foggy task from the start this venture of documenting and analysing which types of concoctions that was shaken under the influence of things, but also an activity that may have a hard time of being taken seriously for what it really is. They are indeed thirsty - both for knowledge and alcohol - and the reason for this may very well lie within the rare nature of mixology as a pseudo-scientific discipline. Both Berry and Wondrich have reached almost knighted status as cocktail scholars but behind them an immense following of various journalists, quasi-intellectual bartenders and hobby enthusiasts keep nurturing and dwelling a never ending curiosity about the history of drinks. ![]()
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