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September 2011

Cocktail Preview: Starlight Room in San Francisco

The other day I got a preview of Joel Teitelbaum's new menu at the Starlight Room atop the Sir Francis Drake hotel in San Francisco. The bar opens on Tuesday, September 6th. The full menu (preview version) is here. I think the room looks pretty much the same as it did, although the furniture is all new, the dancefloor has been updated, and the bar has been expanded. It's a lot of red booths and now more gold accents. The menu is divied into historical eras - Punch (1600s), the Jerry Thomas Years (1860s), Prohibition (1920-33), Martini Heydey (1950s), Dark... Read more →

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Ice Experimentation in Australia

I recently received an email from Gordon Ryan of the forthcoming bar ReviveR in Gosford, Australia, who has been experimenting with some of the ice concepts posted here on Alcademics (an index of all of the ice experiments on Alcademics can be found here). He agreed to let me share his trials with y'all. He says: I’m going to be opening a new bar about an hour north of sydney in a few months time and one of my key things is to get ice that compliments the drinks we’ll be serving. I recently went to Tales and saw both... Read more →

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A Monk Walks Into a Coconut Grove

Hey, here's another drink recipe. This one comes from Chicago's Charles Joly and it inspired me to finally crack open a bottle of coconut flavored rum; an accomplishment on its own. It contains DonQ coconut rum, Benedictine, lemon and orange juices and ginger beer. As I say over at the post on FineCooking.com, watch the sweetness on this one and use a spicy ginger beer if you can find it. Read more →

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Cocktail Menu: The New Starlight Room in San Francisco

On Tuesday, September 6th, the Starlight Room in the Sir Francis Drake Hotel in San Francisco will reopen after a renovation and a cocktail menu makeover. This top-floor bar is quite significant in SF's bartending history: Bartenders including Tony Abou-Ganim, Marco Dionysos, and Jacques Bezuidenhout have worked behind the bar there. The next in the line of bartenders behind the stick there is Joel Teitelbaum, recently of Zero Zero. He's taking over the program. I'll have a drink preview soon, but for now here is the menu. Note that this is not quite the final menu, so forgive any misspellings... Read more →

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Primitive Sugar Production

In studying sugarcane and sugar, we've looked at its biology, origins, spread to the West, and its previous nefarious association with forced labor. (Go here for the project index.) In today's post we'll look at how sugarcane was processed in the olden days to make cyrstallized sugar. Most of this information comes from the sources cited here. Sugarcane is first harvested. This was (and still is in many parts of the world) done by hand. First the cane fields are burned to remove excess vegetation and to kill off things like rodents and snakes, then it is cut. I believe... Read more →

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