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April 2010

California Rum

Last week I visited the St. George Spirits distillery to sample their new rum, Agua Libre, and watch them distill more of it. The new release was distilled from fresh California-grown sugar cane juice (not molasses) and aged for two and a half years in French oak barrels. From the media contact: After pressing 25 tons of sugar cane from Kalin Farms of Southern California's Imperial Valley, with a press imported from India, they distilled 750 individually numbered bottles. We still need to slap some labels on the bottles and will probably start selling them late May/early June for $60... Read more →

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How Beachbum Berry Saved Easter

My friends were throwing a zombie-themed Easter party (raising from the dead, get it?) and planned cocktails to serve at it. They had a Painkiller, Hemmingway Daiquiri, and Dark n' Stormy on the menu. Obviously something was missing: the Zombie. As they went shopping for booze and mixers, my friend kept texting me about specific ingredients. Grenadine? Oh just make that with POM Wonderful and sugar. Cinnamon syrup? You can borrow mine. Passionfruit syrup- wait a minute, that's not in my Zombie recipe... The Zombie is one of those drinks with a long history and an obscured recipe due to... Read more →

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Japanese Bartending Technique

(Photo taken at Orgo in 2009) Last summer when I was in Singapore I had the chance to experience Japanese bartending for the first time. I went to Koffe Bar K, a chain with I think just one outpost in Sinagpore. They do ice ball carving there, though I didn't think to ask to see it. The menu was a giant picture book of mostly-awful looking blue and green drinks, but my friend always orders classics like the Sazerac there. I had the only good Singapore Sling I would drink in Singapore. Before making the drink, the bartender pulled down... Read more →

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Home Bar Recommendations: One of Each

When Jonny Raglin and Jeff Hollinger were looking to open Comstock Saloon (hopefully this month), they had a big limitation to work with: the size of the back bar. It only has room for one or two types of each base spirit. This is a challenge for Raglin in particular as between his former post as Bar Manager at Absinthe and his consultant gig at Dosa on Fillmore he was working with probably 30 different types of gin alone. This inspired a story I wrote for the April edition of 7x7 magazine. I also spoke with Martin Cate of Forbidden... Read more →

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