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January 2011

Cocktail Menu: Anvil in Houston's Winter Drinks

Here is the new cocktail menu from Anvil in Houston. I am craving that Butternut Squash Flip. Seasonal Flavors From dates and butternut squash to grapefruit, the menu sparkles with the rich flavors of the winter season. •Drooling Date – A simply delicious, just ever-so- sweet blend of Aquavit, date molasses, Orgeat and orange bitters that sips much too easily. •Butternut Squash Flip – Served in a champagne flute, this beer-based cocktail of butternut squash-infused rum, Heferweizen, whole egg and oats is light and luscious. •General Sherman - Named for the giant Sequoias that grace our west coast, this blend... Read more →

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In my latest post for FineCooking.com, I touch on Dubonnet and the Dubonnet Cocktail. Dubonnet was invented as an anti-malarial wine. It's useful even if you don't have a mosquito problem. Read! Learn! Behold! Read more →

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Below is the menu for Oak at Fourteenth, a restaurant in Boulder, Colorado courtesy of Byran Dayton. The Guatemalan Widow sounds delicious. The website lists different drink menus for different times of the day- I wish more places did that. LIBATIONS NA (Non Alcoholic) - $6 House Ginger Beer Raspberry and Meyer Lemon Soda Blood Orange and Basil Soda Cucumber and Mint Soda LA (Low Alcohol) - $7 DAYS END:Aperol, Death’s Door Gin, Lemon, Sparkling Wine MEDITERRANEAN WINTER:Lillet Blonde, Blood Orange, Muscato Di Asti,Orange Bitters AMERICANO:Campari, Carpano Vermouth HA (High Alcohol) - $10 OAK MANHATTAN: George Dickel, Punt e Mes,... Read more →

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In September 2010 I visited several sherry bodegas. Here are pictures and a few notes from Bodegas Lustao. (Barrels in the Lustau bodega.) (The vinegar aging room smelled heavenly. I'd love to go back and just study vinegar.) (These new casks are being prepared for Jameson Irish whisky that is aged in ex-sherry casks. These casks were not part of the solera system- just the wine in them. They hold sherry that absorbs into the wood. The sherry is then distilled and not used for sherry.) (At lunch afterward, we drank Lustao sherry and had Lustao Vinagre de Jerez on... Read more →

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Joel Teitelbaum of Zero Zero sent me the new cocktail menu with an emphasis on winter citrus. The previous one is here. Mr. Toddy’s Wild Ride served warm Apple Cinnamon Gin, Kumquat Marmelade, Apple Liqueur, Honey Negroni Bianco Leopold Gin, Infused Cocchi, Bianco Vermouth Blood of Mayauel Reposado Tequila, Blood Orange Cordial, Meyer Lemon, Cointreau Jack Holland Flip Genever, Apple Jack, Nutmeg Honey, Lemon, Egg Vida Vida Mezcal, Tequila, Green Chartreuse, Agave, Lime Fiore Di Limone Vodka, St. Germain, Meyer Lemon, Limoncello, Cardamom Bitters Folsom Street Sour Four Roses Bourbon, Fernet, Lemon, Egg White, Grenadine The Harrison Singleton 12yr Scotch,... Read more →

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In November I visited seven tequila distilleries in Mexico. Here are some pictures and notes from my visit to the Patron distillery in the town of Atotonilco. (The distillery is on a huge plot of land. It's a huge distillery. This is the front gate.) (This is the hacienda, which is the center of the distillery. Nice place.) (This is agave going in to the rollermill. Patron is 50% rollermill agave and 50% tahona agave.) (Fermenting tahona agave. Tahona agave ferments and is distilled with the fibers.) (Outside the distillery they prepare the spent agave to be fertilizer.) (They use... Read more →

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Cocktail Menu: The Brixton in San Francisco

The Brixton opens Friday, January 14 in San Francisco's Cow Hollow (Marina) neighborhood. Here is the menu, courtesy of Adam Snyder (Taverna Aventine, The Ambassador). I haven't seen this much vodka on a new drink menu in years. But hey, it's the Marina and people are going to order it whether you put in on the menu or not. Gin Basil Rickey Hendricks Gin, muddled basil, lime juice, soda water. Bourbon Raspberry Splash Bulleit Bourbon, raspberry puree, lime juice, simple syrup, soda water. Pisco Mule Campo De Encanto Peruvian Pisco, lime juice, ginger beer. Citron John Daly Stoli Citrus Vodka,... Read more →

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There's a new flavor of Absolut in town, Absolut Wild Tea. It's tea and elderflower-flavored. Sound familiar? That's because black tea and elderflower were also the flavors in the limited-edition Absolut Boston. Also, Absolut New Orleans was black pepper and mango, and preceded Absolut Mango. Also, Absolut Los Angeles was acai, acerola, pomegranate, and blueberry flavored, and this was launched a bit before Absolut Berri Acai with acai, pomegranate, and blueberry flavors. A while back I looked at the difference between the two. I think I may be noticing a pattern. I'm gonna make a guess that the next Absolut... Read more →

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