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April 2008

Drinks at Bong Su

I love it when a restaurant throws a party to launch a new cocktail menu. Bong Su introduced five new cocktails to the press today, many of which included Asian dessert ingredients like tea-infused tapioca beads, pandan leaf, Laotian honey, and hibsicus buds. My favorites were the Mekong Martini- I liked the pandan leaf element- and the Saigon Sun, which is made with rhum agricole, mango purée, coconut water, and lime. This post is also an experiment in blogging from my camera phone. I'll be traveling a lot next month and might try to post from abroad. How mod. Read more →

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Beretta robbed!

Given the number of times I've been going there, it's surprising that I wasn't present for the drama. Then again, if I were, I probably wouldn't remember it clearly anyway. Armed man robs SF restaurant in the Mission Wednesday, April 30, 2008 (04-30) 19:02 PDT San Francisco -- An Italian restaurant in the Mission District was robbed early this morning while about 10 patrons were eating their dinners, said police Sgt. Neville Gittens. Police got a call at 1:21 a.m. Wednesday that a man had walked into Beretta on Valencia Street between 22nd and 23rd Streets, waved a gun and... Read more →

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Light drinks

New York magazine mentions wine bar Terroir and Marshall Altier's non-hard-alcohol cocktails. (I just met Marshall last week in SF. I think he likes it.) His concoctions incorporate port, sherry, vermouth, whipped egg white, and bracingly smoky Lapsang Souchong tea. They even display a touch of molecular mixology in the La Terra Ferma’s Nebbiolo-porcini spuma—otherwise known as foam.Out here, of course, the big opening this week was Uva Enoteca, where Camber Lay (Range, Frisson, Laiola, Epic) did the drink list with the same restrictions. Here are some of the cocktails: MIELE FRIZZANTE Carpano antique, orange, peach bitters & heidrum sage... Read more →

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SF Represent!

I picked up a copy of Food & Wine Cocktails 2008 to see what the representation of bars and cocktails around the country was. West Coast drinks have been getting more attention in the past year and it's great to see this reflected in the book. The cocktails from the Bay Area are: Grapefruit Flamingo from Kieran Walsh at Solstice Green with Envy from the Poleng Lounge Amberjack from Le Colonial Bergamont Shandy from NOPA Zydeco Cocktail from Tres Agaves Vanilla-Cucumber Limey from Jay Crabb at Martini Monkey in San Jose Fog Cutter from Forbidden Island Puerto de Cuba from... Read more →

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National Eben Clemm day

Today New York's Eben Clemm got a lot of press. He was an expert on Eric Asimov's NYTimes article on citrus flavored vodkas, in which they hated almost everything but Belvedere's Cytrus and Hangar One's Buddha's Hand. And he was also quoted as an expert in Nick Passmore's Business Week story on premium tequilas. Labels: tequila, vodka Read more →

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Recession Reading

The New York Times reports that people are spending less on food and booze than usual. Sales of inexpensive domestic beers, like Keystone Light, are up; sales of higher-price imports, like Corona Extra, are down, the firm said. Some are skipping drinks altogether. The number of people ordering an alcoholic drink fell to 31 percent last month from 42 percent last summer, according to a survey of 2,500 people conducted by Technomic, a restaurant industry consulting firm.Perhaps this is a good time to remind Alcademics readers that I authored one of the finest works of budget literature ever put into... Read more →

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American absinthe part II: Sirene Absinthe Verte

North Shore Distillery in Chicago is launching an American absinthe verte (green) this week. I believe this will be the second American absinthe on the market. The initial distribution will be just Chicago, then spreading around Illinois in the near future. Hooray! Labels: absinthe, Chicago, news Read more →

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Gin 2.0

My friend Cior sent me a link to a talk at the Web 2.0 conference in San Francisco by Clay Shirky, because the talk referenced gin. (My friends know me well.) The talk was about how we dissipate the free time and mental energy ("cognitive surplus") we have after working. In the beginning of the industrial revolution when the masses streamed into London, Shirky says consumption of gin was the way of dealing with the new pressures of city living. Post WWII, television became the new post-work brain relaxer, and nowadays, collaborative web projects like Wikipedia are a productive way... Read more →

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