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M e t h o d o l o g i c a l a p p e n d i x In this appendix I will provide specific details on the research I conducted for this book, and discuss some of the issues I faced in the field and with participants . My goal is to show readers exactly what my analyses, narratives, and arguments are based on for them to judge the merits of each for themselves and replicate this project to the greatest extent possible. Like all social scientists , qualitative researchers have the burden of providing evidence for their data’s accuracy and consistency. This full discussion of how I obtained these data satisfies the obligation. timeline, choices, and data collection I began working on this project on Tuesday, February 20, 2007, when I first walked into the cocktail bar Death & Co. I went there because of my dissertation research. The previous week I had attended a local community board meeting for downtown Manhattan’s Lower East Side area at which a group of residents protested the liquor license for the bar.1 On that night there happened to be two items on the same agenda from which my new project arose. One was Death & Co., and the other was Mighty Ocelot, a proposed café owned by Sasha Petraske, who also owned Milk and Honey, the first of the new craft cocktail bars in New York City.2 Both places attracted considerable opposition from residents at the meeting. Whenever residents heavily contested an opened bar, I always went to it in the days or weeks afterward to check it out and speak with the owner. Mighty Ocelot hadn’t opened yet, but people brought up Milk and Honey many times at the meeting and said it was the quietest bar in the neighborhood, if not in all of New York City. I wanted to check out both bars, and the following week I did, Death & Co. on Tuesday night, and Milk and Honey the next night.3 They were both unlike any bar experience I had ever had. Hidden doors and inconspicuous façades, unique sights, sounds, and smells, detailed service, ‹ 268 › M e t h o d o l o g i c a l a p p e n d i x and drinks I had never heard of before, let alone tasted. I was fascinated. Despite having a dissertation to finish, I kept going back to these bars, taking notes, and talking to people. I spoke to Dave, Death & Co.’s owner, and Sasha about both the neighborhood and their community board struggles, and about the world of craft cocktails. I learned about the growing community of cocktail bars, bartenders, and enthusiasts in New York City and other cities around the country and the world. I started interviewing them and attending events around the city, such as cocktail demonstrations and tastings, and bought and read the books they used. I knew I wouldn’t be able to include everything about this community in my first book. So I began to think of it as a side project. I attended my first Tales of the Cocktail festival in 2008, and returned the next two years. There I met people from around the world who were involved in craft cocktails in some way. Back in New York City I attended educational events, such as the BAR (Beverage Alcohol Resource) Program, and cocktail competitions sponsored by brands. Whenever I traveled, for business (that is, to attend an academic conference) or pleasure, I always looked up the city’s craft cocktail bars and got in touch with their owners and bartenders to set up interviews. I never got to the point of developing a solid framework or argument for what I was observing and learning, except the idea of how a cultural movement emerges and takes shape, its points of cohesion and discord, and how important the storied past has become in many of today’s cultural revivals . I mostly kept gathering data. By 2009 I started to gravitate toward the liquor industry, specifically craft distilleries that were making new spirits. I was meeting people from these businesses at cocktail bars and cocktail/spirits-related events and learning about their products and their connection to the cocktail world, but I wanted to see the actual distilleries and the production process. One evening at a tasting event I met a young college student named Nick, who was working at the table for Tuthilltown Spirits. Nick...


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