There’s been a lot of debate lately in the world of Toronto alcohol enthusiasts over the merit of cocktails.
Toronto lifestyle publications like the Grid and blogTO seem to have amped up their cocktail coverage, and stories abound in the dailies about the complex new places that mixology is taking Toronto’s drinkers.
The mixed-libation trend seems even to have spilled over (pun!) into the world of beer.
Beer cocktails seem to have reached a new level of prominence and you can even find beer cocktail recipes from certified cicerone, beerologist, and blogger, Mirella Amato in the current issue of the LCBO’s Food and Drink magazine.
[Semi-related sidenote: Back in March the beer cocktail debate really began to rage (as much as online writing about beer can rage…) when Andy Crouch, author of BeerScribe.com called for “Death to Beer Cocktails.”
Ezra Johnson-Greenough, founder of The New School craft beer commentary blog then responded with a somewhat-less-than-subtly-titled “Andy Crouch is a Big Fat Idiot” and various other beer bloggers joined the fray on both sides.
The fracas ultimately culminated in Toronto’s own Stephen Beaumont calling for cooler heads to prevail by noting the “Futility of Either/Or Thinking.”]
In short, things seem to be getting pretty crazy in the world of Toronto libations in general and, as Christine Sismondo summed up in an excellent HuffPo article this week about how exactly we got here, the “mixology” craziness has even reached a point where “today’s professional craft cocktail makers create syrups from scratch and hand-carve ice to achieve specific levels of coldness suited to the level of dilution required.”
Uh, alright then.
Toronto bartenders, it seems, are going to great and weird lengths to one-up each other with the most original concotions and some of them seem to bringing all the annoyingly pretentious aspects of foodie-ism to my favourite past-time; namely, getting drunk.