About | Contact Info

Contact

Have a question for me? Don’t want to post it on a public page? E-mail me at:

ian@temperedspirits.com

Myself

Tempered Spirits is a drink log, compendium, reference, and teaching tool for me, Ian Lauer, a home bartender formerly of Atlanta, Georgia, but now residing in Queens, New York. I’ve never worked behind a bar, but I am deeply interested in the craft of mixing drinks. In the past several years I’ve invested a fair amount of time perusing cocktail blogs and books while visiting a few bars here and there, and my knowledge of mixing has grown alongside the craft cocktail movement.

I studied Architecture at Georgia Tech and currently work for RAMSA. As you can see from the blog, I have a budding interest in photography and a serious book-reading habit.

Awards/Mentions/Etc.

• Runner-Up (1 of 100) in the 2012 St. Germain Can-Can Cocktail Classic. The drink was the Jacques-in-the-Green. Yes, I got a bicycle!
• “8 Great Cocktail Blogs You Should Read Now,” by Michael Dietsch of Serious Eats.
• Foodista Drink Blog of the Day (February 8, 2012)

The Site

I focus on the mixing of home-made cocktails, following in the footsteps of the great mixological researchers and craft bartenders that have guided the Cocktail Revival of the 20-oughts.

Why the name? Allow me to steal a few words from Merriam-Webster:

Definition of TEMPER

verb

1: to dilute, qualify, or soften by the addition or influence of something else : moderate

2 archaic a : to exercise control over : govern, restrain b : to cause to be well disposed : mollify

3: to bring to a suitable state by mixing in or adding a usually liquid ingredient

5: to make stronger and more resilient through hardship : toughen

6 a : to put in tune with something : attune

I know I skipped a few definitions in there, but the remainder seem applicable to an action performed on a cocktail, don’t you think? Blacksmith : steel :: bartender : liquor? Plus, I like the (ironic) etymological nod to the Temperance Movement. No, I do not have a quick temper, and I do manage to restrain myself when it comes to having drinks (though not when it comes to stockpiling liquors and recipes).

The Photography

I shoot with a Nikon D7000, typically with a 35mm f/1.8 or a 105mm f/4 Macro lens. I use diffuse window light as often as possible, as I enjoy the quality of natural light.

Disclaimer

All of the opinions expressed on this site are mine and mine alone. I do not receive any payment for product reviews or the use of certain spirits, though I sometimes receive free samples from liquor companies.