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June 2011

Earlier this month I visited Cape Bjare, Sweden to learn about Karlsson's Vodka. Karlsson's is made from a blend of seven heiroom "virgin new" potatoes. This means that the skin hasn't fully developed into the brown stuff we recognize here in the States. In Sweden, restaurants serve these little tiny potatoes as a delicacy (I ate my weight in them while I was there) and Karlsson's uses the slightly larger ones to make their vodka. But they wouldn't let us drink it until we helped make it, so off we were to the fields to pick potatoes. Potatoes grow in... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

The other day I was talking to Neyah White, brand ambassador for the Suntory family of whiskies, about highballs. He'd told me previously that highballs were a big thing in Japan that he'd like to see become popular stateside. (Lousy picture but cool new glassware from Villeroy & Boch) I figured I'd write about Japanese whisky for my column on FineCooking.com, and I wanted to include a recipe to accompany the blog entry. I said something like, "I'm guessing the Japanese have some riduculously complicated way to serve whisky and soda water." Right I was. White told me about mizuwari,... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Last week I took a shrub-making class, lead by Jennifer Colliau of Small Hand Foods and Aaron Gregory of 15 Romolo. (Blueberry-Raspberry-Thyme Shrub Ready for Vinegar) The class was co-hosted by CUESA, Center for Urban Education about Sustainable Agriculture, who puts on the Ferry Building Farmer's Market, farm tours, and educational events and Urban Kitchen, a group that hosts affordable, single-purpose classes and workshops themed around the DIY Slow Food concept. (Jennifer Colliau and Aaron Gregory) Here is what I learned: The word shrub comes from a Persian word for a syrup with citrus and fruit in it, which is... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Two stories have popped up recently on the intersection between chefs and gin. Before: Roxor gin is made in Texas and was developed in part by Robert Del Grande, a James Beard-awarded chef with a PhD in biochemistry. The gin contains the usual juniper, corriander, orris, grains of paradise and citrus including grapefruit and lime; plus hibiscus, cocoa nibs, Texas pecans, and cinnamon. The chef developed the gin, and it is distilled to his specifications at San Luis Spirits in Dripping Spring, Texas. After: Chef Peter Smith of PS 7's in Washington DC uses the spent mash from gin distillation-... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Cocktial Menus: Union and Ruby in Copenhagen

Below are the cocktail menus for Union and Ruby in Copenhagen. I wrote about the bars yesterday. The menus are long so if you see a link below click it to keep reading. Union CHAMPAGNE COCKTAILS CLASSIC CHAMPAGNE COCKTAIL Angostura bitters soaked Sugar Cube, cognac, Champagne. A true classic. DEATH IN THE AFTERNOON Pernod, champagne Kickstart the day., need we say more. BUCKS FIZZ Orange juice, champagne. Invented as an excuse to drink early, use it. BOOTLEG Gunpowder + Peach tea infused Bourbon, champagne. Of course it works! GLAD RAGS Cherry, oregat, champagne The sweetness of the cherry and almond... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Earlier this month I was in Copenhagen for one night and not surprisingly decided to hit the bars. My host was Gromit Eduardsen of the bar 1105, so naturally we began the evening there. 1105 is a classy and clean place with striped wallpaper and a few low pieces of furniture, like a small businessman's happy hour bar in Manhattan. The main focus of the room is on the oblong bar with stools around half the circumference. The menu offers both seasonal drinks and classics. The seasonal drinks have some pretty awesome ingredients like licorice powder, eucalyptus syrup, aloe vera... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

You too, have felt pomegrate burnout. The flavor of the moment a few years ago, fueled by POM Wonderful juice and PAMA liqueur and mumbo jumbo about antioxidants, pomegranate was all over your cocktail menu. It was unavoidable until it was gone, as people moved on to the next superfood to drink, be it acai or quinoa or whatever. I brought the past back to life the other day, and wrote up a rather simple recipe with PAMA and sparkling wine over at FineCooking.com. If you're feeling retro for the pomegranate trend, I suggest you check it out. Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Cocktail Menu: Clock Bar's Summer Drinks in San Francisco

Clock Bar in San Francisco has a new set of seasonal cocktails, and they're stacked full of berries. Also: "micro-chrysanthemum nectar." Sounds dangerous. CLOCK BAR SEASONAL COCKTAILS BERRIES, STONE FRUIT, MICRO-GREENS & MELON COLIN’S ANTHEM........................................................ 13 no. 209 gin, house-made micro-chrysanthemum nectar, fresh lemon served tall on crushed ice with soda 5 O’CLOCK SOMEWHERE ........................................... 13 bulleit rye, raspberry gum syrup, fresh strawberry, one whole egg served in a reclaimed coffee mug with a fresh strawberry LEONA HEIGHTS.......................................................... 13 campo de encanto pisco, fresh lemon, house-made spiced blackberry/blueberry reduction, egg whites served in a port glass with peychaud’s bitter hearts... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.