Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and partner in Winterport Winery and Penobscot Bay Brewery; I'm also in the process of starting up the Penobscot Bay Distillery. this is an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but with the winery, brewery, and new distillery opening soon, I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes.
You can also read my journal about the winery, brewery, and distillery at: 
XML FeedsA World of Pear
By Jonathan M. Forester on Jul 1, 2009 | In Wine, Winterport Winery | Send feedback »
Not too long ago at Winterport Winery we were starting off a batch of pear wine. We use large, 500 gallon tanks for the initial fermentation and the juice gets pumped in from the bottom and slowly fills up the tank. As the tank filled with the juice air bubbles formed, and I started to see what looked like a strange world developing before my eyes. Continents, storms and clouds, constantly changing as I watched. I grabbed my camera from my office upstairs in the brewery/distillery and came back down to the winery and started snapping shots every few minutes. Click to see more of a world of pear.
Fancy Cowboy
By Jonathan M. Forester on Jun 30, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
Last Winter I told you about bartender Lydia Reismueller, since the Spring she and her chef boyfriend have been managing the Four Season Farm in Cape Rosier, Maine. I visit them every now and then and am treated to some fantastic cocktail creations. Here is one of those tasty drinks.
Fancy Cowboy created by Lydia Reismueller
2 oz Old Potrero whiskey
1/4 oz agave syrup
3 drops orange flower water
2 dashes orange bitters
2 dashes Peychaud's bitters
Candied flower
Stir all ingredients over ice, and strain into a chilled old fashioned glass with ice. Garnish with a candied flower.
Ten more days until Tales of the Cocktail 2009
By Jonathan M. Forester on Jun 28, 2009 | In Cocktail Revolution | Send feedback »
There are only ten more days until Tales of the Cocktail 2009. I have been putting a list together of all the seminars and events I'd like to attend. Of course knowing how Tales is I probably won't make everything, but I sure will try. Last year was the first time I attended TotC and by the last day I said no way, never again, and it took me a week to recover, but here I am raring to go. See ya there! To see my attempted schedule click
Vintage Silver Jigger
By Jonathan M. Forester on Jun 27, 2009 | In Cocktail Revolution, Vintage Bar Ware, Photos | Send feedback »
The other day I showed you a silver swizzle, today I have brought out a vintage, sterling silver, jigger. What is fun and unusual about this is that it has a lever on the side that when pressed dispenses the spirits from the bottom. To see more photos click
Swizzle Me This
By Jonathan M. Forester on Jun 26, 2009 | In Cocktail Revolution, Vintage Bar Ware, Photos | Send feedback »
Have you read the swizzle article at NY Times? One of my prize vintage bar toys is a personal retractable swizzle stick. It is sterling silver, 3.5" long closed, and 5.25" long when open. It has a loop at the end so that it can hang on a chain around your neck. They were popular in the 1930's to remove effervescence from champagne or swizzling cocktails. This model most probably dates from then as appraised.
Here are a few photos of it closed, partially open, and a close-up of the swizzle end.
