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Craft cocktail movement
The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the late 20th and early 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. The renaissance was followed by innovation and new techniques, and the movement has spread globally, now forming part of global cuisine.
The renaissance spanned from the late 1980s into the late 2010s, starting with isolated bars and bartenders in Manhattan, New York City, initially Dale DeGroff at the reopened Rainbow Room in 1987; see § History for more. A stricter range of the heyday is 2003 to 2017: 2003 saw the first craft cocktail conference, Tales of the Cocktail, while by 2017, high-quality ingredients, techniques, and liquors began to be ubiquitous in bars across the United States, leading writers to declare the renaissance over.
The cocktail renaissance spanned from the early 2000s through 2017. It has no clear single origin, though it was largely influenced by three previous food-and-beverage movements: the Culinary Revolution of the 1970s and 1980s (a reaction to the processed foods of postwar America, which also influenced the wine and beer industries), the rise of the craft beer industry, and the rising popularity of the internet and social media. The movement took inspiration from the last golden age of cocktails.
Among the movement's early pioneers was bartender Dale DeGroff, who in the 1980s began popularizing classic cocktails and creating new ones with premium ingredients and fresh-squeezed juice (long out of fashion at the time). DeGroff was working at The Rainbow Room for Joe Baum, who himself had pioneered in the culinary world in the 1950s and 1960s with the Four Seasons and the Fonda del Sol. Baum told DeGroff to read Jerry Thomas's 1862 How to Mix Drinks, which had elements of bartending long forgotten in the U.S. by that time.
Another pioneer, Sasha Petraske, began visiting the New York City bar Angel's Share (opened 1993), ordering its classics and learning the precision involved in Japanese bartending before opening his own influential bar, Milk & Honey, in 1999.
Tales of the Cocktail, an annual industry event, was founded during the cocktail renaissance, in 2003. The event initially hoped to introduce cocktail book writers to their readers, though by 2017 it began to host about 20,000 attendees from across the world, and had its own international roadshow and membership program.
In the 2000s, proteges of Dale DeGroff and Sasha Petraske opened bars in New York City, and a parallel movement took place on the U.S. West Coast, especially around San Francisco. By 2010, the industry ballooned, helped by new trends in the restaurant industry. New cocktail bars could often be traced back in style or origin to New York or San Francisco.
Into the 2010s, bars across America began to diversify, attempting to stand out from the blueprint of the pioneering New York City cocktail bars. These diversified establishments included whiskey bars, gin bars, mezcal bars, tiki bars, bars focused on obscure drinks, and some focused on molecular gastronomy, notably including The Aviary in Chicago.
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Craft cocktail movement
The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the late 20th and early 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. The renaissance was followed by innovation and new techniques, and the movement has spread globally, now forming part of global cuisine.
The renaissance spanned from the late 1980s into the late 2010s, starting with isolated bars and bartenders in Manhattan, New York City, initially Dale DeGroff at the reopened Rainbow Room in 1987; see § History for more. A stricter range of the heyday is 2003 to 2017: 2003 saw the first craft cocktail conference, Tales of the Cocktail, while by 2017, high-quality ingredients, techniques, and liquors began to be ubiquitous in bars across the United States, leading writers to declare the renaissance over.
The cocktail renaissance spanned from the early 2000s through 2017. It has no clear single origin, though it was largely influenced by three previous food-and-beverage movements: the Culinary Revolution of the 1970s and 1980s (a reaction to the processed foods of postwar America, which also influenced the wine and beer industries), the rise of the craft beer industry, and the rising popularity of the internet and social media. The movement took inspiration from the last golden age of cocktails.
Among the movement's early pioneers was bartender Dale DeGroff, who in the 1980s began popularizing classic cocktails and creating new ones with premium ingredients and fresh-squeezed juice (long out of fashion at the time). DeGroff was working at The Rainbow Room for Joe Baum, who himself had pioneered in the culinary world in the 1950s and 1960s with the Four Seasons and the Fonda del Sol. Baum told DeGroff to read Jerry Thomas's 1862 How to Mix Drinks, which had elements of bartending long forgotten in the U.S. by that time.
Another pioneer, Sasha Petraske, began visiting the New York City bar Angel's Share (opened 1993), ordering its classics and learning the precision involved in Japanese bartending before opening his own influential bar, Milk & Honey, in 1999.
Tales of the Cocktail, an annual industry event, was founded during the cocktail renaissance, in 2003. The event initially hoped to introduce cocktail book writers to their readers, though by 2017 it began to host about 20,000 attendees from across the world, and had its own international roadshow and membership program.
In the 2000s, proteges of Dale DeGroff and Sasha Petraske opened bars in New York City, and a parallel movement took place on the U.S. West Coast, especially around San Francisco. By 2010, the industry ballooned, helped by new trends in the restaurant industry. New cocktail bars could often be traced back in style or origin to New York or San Francisco.
Into the 2010s, bars across America began to diversify, attempting to stand out from the blueprint of the pioneering New York City cocktail bars. These diversified establishments included whiskey bars, gin bars, mezcal bars, tiki bars, bars focused on obscure drinks, and some focused on molecular gastronomy, notably including The Aviary in Chicago.