Samanya: A Tribute to Bartendering

In 1948 when David A. Embury was publishing the book “The Fine Art of Mixing Drinks” little he knew it will become a classic cocktail book, praised 70 years later. The book attempted to put an order to the mess of the cocktails and all the different mixed drinks that right after the end of the second World War became a growing trend. He laid down a few simple rules and concepts that can be a guide, a compass for every bartender. The peak era of the cocktails was in the 60s. The Rat Pack and James Bond made cocktails cool. And then came the 70’s. The Dance floor was steamy hot. The dancers need to cool down and get energy. Slowly the Martini and the Manhatan gave their place to neon colored sissified drinks.The 90s came along and Jazz, Blues and the Funk all became popular again. And just like a whole new generation was rediscovering the music, the cocktails became popular again. The bartenders gave up the colorful drinks for tasteful drinks. The globalization brought in the scene new high proof alcohols and more exquisite flavors. Suddenly David A. Embury’s book was rediscovered. The old copies skyrocketed to hundreds of dollars. It went back in press. David did not dictate, he suggested. He suggested 5 simple rules.
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Pork Tenderloin: Spice Galore

This post, long due but finally here never the less, it is not so much about the tenderloin, which is a great piece of meat but mostly for the propper use of spices and marinates/brines. I have spoken about it before but there still some miss conceptions and hazy teritory. And what a better way of talking than a nice juice piece of meat. And soon enough we will see that the selection of the meat was even more suitable.

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