The revolution marches on with generals like Ted Haigh, Robert Hess, Eric Seed, Robert Cooper, Gwydion Stone, Paul Clarke and Chuck Taggert. These gentlemen are not sitting idly by and allowing ingredients of the past to slip into distant memory, but are working to help others be aware of these rare treasures and to find the means to bring them to the U.S. market once again. In the case of Paul Clarke, Chuck Taggert and Gwydion Stone, they’ve taken it upon themselves to produce their own liqueurs and spirits: Clarke (Falernum), Taggert (Pimento Dram), Stone (Absinthe). There are beautiful old spirits being imported or produced again, like Batavia Arrack, Créme de Violette, Créme d’Yvette, St. Germaine. Robert Cooper, of Cooper Spirits International, and his team worked for 2 years to match the flavor profile of the original Créme d’Yvette. At the Tales of the Cocktail conference, he brought along his current production and a bottle of 1944 original to sample – one could scarcely notice a difference. Robert also brings us St. Germain and is working on the forbidden fruit liqueur; by Ted Haigh’s account, Robert has so closely matched the profile of the 1930’s original that you can’t tell any difference. All of these are people with passion for the art, craft and pleasure of the cocktail. They are the voices calling out to a society reared on soda gun margarita mixes and bartenders whose repertoires extend not much further than rum and coke; the ones who stare at you dumfounded if you were to order a Manhattan or a Sidecar. Keep pushing gentlemen, because there are many of us out here that are listening and taking your charge to heart.