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September 2011
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November 2011

October 2011

In the Solid Liquids Project I found that liqueurs sweetened with honey do not crystallize. (At least the honey-sweetened liqueurs that I tried.) I theorized on why and how we might over come this in this post. However, in reading an unrelated book, I think I found the real reason these liqueurs are not crystallizing. I was reading Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food and found the following in the section on honey: Honey is a super-saturated solution, which means it has a tendency to crystallize (come out of solution)... Read more →

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

During a recent trip to Copenhagen, I stayed an extra day to explore (and revisit) its bars, courtesy of the Danish Cherry Heering liqueur. My job was to run around and drink Cherry Heering cocktails at the best bars in town: tough job! I began at Ruby, one of the city's most stylish bars. (I previously posted the menu here.) I had two drinks there, mixed up by Nick Hovind. The first was the Harvard Dropout, a spin on the Cherry Harvard that is usually made with cognac. Harvard Dropout From Ruby in Copenhagen 1 dash Peychaud's Bitters 20 ml... Read more →

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

It's nice when other people do experiments for you. Reader Jonathan Faircloth started a blog called The Zymologic Table to record the trials and tribulations of making orange liqueur dust. Though it's not my experiment, this is a continuing part of the Solid Liquids project, in which I am searching for ways to dehydrate liqueurs and find creative uses for them. The index page of all the experiments is here. After a failed attempt at dehydration through standard means, Faircloth picked up some tapioca maltodextrin and used it to dehydrate a liqueur into a sugary form. After a few trials... Read more →

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

Here are some random pictures and notes from my trip to Rome and the Amalfi Coast with Pallini Limoncello. Rome is a very, very crowded city, especially around tourist attractions. On our second day there we had a guide who was amazing and knew all the ways around the lines. That's the only way to do it. I had a gelato at San Crispino, supposedly the best in the world. I can't vouch for that, but my two flavors - whisky and honey- were delicious. The view from the King Victor Emmanual II memorial is great. (Look kids, it's the... Read more →

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

The Burritt Room in San Francisco had a grand flameout earlier this year with the departure of its bar manager and general manager. Now they're back with Joel Baker at the helm. Baker was previously at Bourbon & Branch, NOPA, and other venues. Here is the new menu. Lucia Bosé Genever, Campari, Strawberry Gomme, Lemon, Still Rosé Kurosawa Cocktail Single Malt Whisky, Oloroso Sherry, Aperol Single Village Crusta Mezcal, Maraschino Liqueur, Orange Liqueur, Lemon, Angostura Bitters Desmond Dekker Jamaican Rum, Punt Y Mes, Allspice Dram, Demerara, Grapefruit, Lime, Grapefruit Bitters Drink Without A Name #2 Reposado Tequila, White Tea Liqueur,... Read more →

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

I am one lucky son-of-a-gun. This September I visited Rome and the Amalfi Coast with Pallini Limoncello. Though we began the trip in Rome and went to the Amalfi Coast later, I'll explain the process of making limoncello in the proper order. The Lemons of the Amalfi Coast The lemons for Pallini are sfusato ("elongated") lemons, so-named for their tapered shape. They are also sometimes called feminine lemons because each side looks like a nipple. These are slightly different from Sorrento lemons that are more football-shaped. These lemons are low in acid; very sweet. In fact we had an unsweetened... Read more →

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

While on a trip with Purity vodka, we were given a talk by Mathin Lundgren about the Swedish bar scene, specifically in Stockholm. This was great because I had just been to Stockholm two months earlier with Karlsson's vodka and had seen a few of the bars first-hand. Lundgren says the Swedish bar scene really kicked off about twn years ago, after a few Swedish bartenders moved to london and worked at LAB and other bars, then came home with new skills. More recently, other bartenders have been influenced by working at Milk & Honey and thus Sasha Petraske's influence... Read more →

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