944 Detroit: Roaring 2011

 Photograph by Scott Spellman for 944 Detroit.

"It wasn’t long ago that the term 'craft cocktail' didn’t mean much to drinking audiences, but thanks to a handful of craft cocktail aficionados and a resurgence in consumer appreciation for all things artisanal and handcrafted, craft cocktails are coming back in a big way — so big, in fact, that the month of April saw not one, not two, but three new craft cocktail bars opening in the area.

'What is a craft cocktail? Purists may define it specifically as a classic cocktail, with recipes more than 150 years old, heavy on whiskeys, bourbons, gins and vermouths. Sazeracs, Negronis, Corpse Revivers and aptly named Old Fashioneds fall into this category. But in a broader scope, a “craft cocktail” is simply one that is made by hand with homemade ingredients using high quality liquors and liqueurs that take more time to make. As the world continues to shrink in on itself and society embraces all things local, small-batch and independent, the interest in craft cocktails is growing fast. These new hotspots will help Detroiters get their craft cocktail connoisseur certification..."

NOTE: Due to unforseen delays after print deadlines, The Oakland and Sugar House are not yet open but will be soon. Valentine Vodka is open now and will be hosting an official grand opening celebration on May 20.

Read the rest of the article here.

Hour Detroit: Craft Cocktails Make a Comeback

Also note: Rifino Valentine of Valentine Vodka will also be opening his own cocktail bar in the coming months, an announcement made after the print deadline for this issue of Hour.

"Classic cocktails are having a resurgence. The almost cultish trend is one-part organic, two-parts local content, with a splash of Iron Chef and a dash of Mad Men for style.

'The new darling of the drinking crowd is rooted in the belief that drinks are meant to be sipped and savored, not slammed and forgotten. Apparently, the slow-food movement and its emphasis on farm-to-table, sustainable, and artisanal, applies to what’s on your plate — and in your glass.

''It’s a natural progression,' says Antoine Przekop, sommelier and beverage manager for Bourbon Steak and SaltWater at the MGM Grand Detroit. '[With craft cocktails], people want to push the envelope and do things that you would not expect, just like chefs do....'

Read the rest of the article here.