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November 2011

October 2011

I have a two-page spread in the November 2011 issue of Every Day with Rachael Ray magazine. It has a few trends - stuff like fresh ginger and sherry/port in place of vermouth along with some ice cube tricks (recognize that rainbow ice?). Also it has four recipes I developed- a spirit-interchangeble mint buck, a Grapefruit Vesper, a Sparkling Cinnamon Punch, and a port/espresso dessert drink. Nothing ground-breaking but they're all pretty tasty. Run screaming to your local newsstand and pick it up! Read more →

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

This October I visited the Cointreau distillery in Angers, France. Angers is located southwest of Paris, about equidistant from Paris and Bordeaux. I hadn't realized, but Cointreau was not originally famous for orange liqueur, but for Guignolet, a cherry liqueur. Cherries were brought the region by King Rene', who lived at the Chateau D'Angers. We visited this castle and its tapestry called The Apocalypse; the world's longest. (This way to the Apocalypse!) The original Cointreau distillery was located in downtown Angers, but has since relocated. We drove to the distillery. There, Alfred Cointreau explained the process. The Distillation of Cointreau... Read more →

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

Last night I helped judge the Auchentoshan Switch competition in Las Vegas. Nineteen bartenders competed for a chance to work with Tony Conigliaro at 69 Colebrooke Row in London for two weeks. They'd submitted videos on YouTube and the top 19 finalists were chosen. (Headshots of most of the bartenders. Note Charles Joly's hand-drawn entry.) In Vegas, in the first round they had to prepare a signature drink with Auchentoshan Three Wood. From those, we had to choose five bartenders to go to the next round. This was really tough to do - the drinks were nearly all amazing. The... Read more →

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

This is a review of the new book Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons. It contains pretty much just what you want out of a bitters book - the history of bitters, recipes for bitters, and recipes for cocktails that use bitters. It first delves into the history of bitters as cure-all medicines before the were regulated by the Pure Food & Drug act of 1906. It's not a huge discussion and I'm fairly up on my history of bitters so I can't say I learned much that I... Read more →

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

As part of the Sugar Spirit project, I am starting to be more aware of types of sugar in other countries. When traveling to Italy recently, I picked up a couple of packets of sugar. The "classico" sugar, according to my trip host, would be Italian-produced crystallized beet sugar. The (slightly racist?) "tropical" sugar is labelled as "zucchero bruno di canna" or "brown sugar of cane," so it's like Sugar in the Raw but the grains are smaller. Not a huge revelation but one data point that will hopefully be part of a large collection of others going forward. The... Read more →

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

Just for fun in the Solid Liquids Project I put some dehydrated Midori to good use. I made a Deconstructed Midori Sour. You dip the lemon in dehydrated Midori, bite into the Midori-coated lemon, and then do the shot of vodka. With people who do the lime-salt-tequila shot, they use the lime to and salt to hide the taste of bad tequila. In this case, the lemons were so tart that the sugar in the Midori wasn't enough to balance it out, so you need to vodka to chase the lemon rather than the other way around. Anyway, this is... Read more →

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

Fall Cocktails: Jasper's Corner Tap and the Starlight Room in San Francisco

Some new fall/winter cocktails at two San Francisco bars. The Starlight Room Winter Flip and Prize Pumpkin available on the menu starting Oct 30th, and the Meyer Meringue and Double O Denton available on the cocktail menu in mid December. Pitch Black Amsterdam Germain Robin Brandy, Bols Genever, Root, Allspice Dram, Angostura Bruleed Vanilla Foam The warm foam will prime the palate for a full bodied cocktail with a spicy finish subdued by the remaining foam on your upper lip (and, quite possible, the tip of your nose). Meyer Meringue Leopold Gin, Meyer Lemon Cordial, Vanilla Tincture, Warm Cardamom Foam... Read more →

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