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January 2012

Cocktail Menu: Jbird Cocktails in New York

The bar Jbird is opening a new location in the Upper East Side. The cocktail program, as at the original location, is done by Jason Littrell and Marshall Altier of Genuine Leather Hospitality. Old-Fashioned Cocktails The Original; as defined in 1806; Spirit, sweet and a dash of bitter, stirred and served over hand-cut ice Coco Viejo Coco & Coffee Bean Aged Rum, Cane Syrup, Grapefruit Bitters $14 KSBW Bourbon, Lemongrass Acacia Honey, Aromatic Bitters $12 Thornybush Cocktail London Dry Gin, Elderflower Liquor, Kaffir Lime, Celery Bitters $14 North Garden Apple Brandy, Bourbon, Islay Scotch $12 Honey-Nut Old-Fashioned Roasted Peanut-Infused Bourbon,... Read more →

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Absinthe and Oranges

On my FineCooking.com blog, I post a recipe from Scott Baird of the Bon Vivants. It's from the book A Taste for Absinthe . This is my lousy picture of it. There's a better picture of the drink from the book over at FineCooking. L’arc de Triomphe By Scott Baird 1 fl. oz. Absinthe 1 fl. oz. Fresh Orange Juice 1 fl. oz. Fresh Lemon Juice 1 fl. oz. Bitter Orange Marmalade ¾ fl. oz. Egg White Peychaud’s Bitters 1 fl. oz. Seltzer Water Wide Strip of Orange Peel, for Garnish Add the absinthe, orange juice, lemon juice, marmalade, egg... Read more →

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Tequila, Honey, Maraschino, Bitters

In a recent blog post on FineCooking.com, I post a recipe from Brendan Dorr of Baltimore. The drink contains Partida tequila, Barenjager, Marschino liqueur, and bitters. El-Oso By Brendan Dorr 1.75 fl. oz. Partida Anejo Tequila .75 fl. oz. Barenjager Honey Liqueur .3 fl. oz. Luxardo Maraschino Liqueur 2 dashes Jerry Thomas' Own Decanter Bitters Orange Peel for Garnish Combine all ingredients in a mixing glass, add ice and stir until very cold. Strain into an old fashioned glass with new ice and garnish with orange peel. The full post on FineCooking is here. Read more →

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Book Review: Barrels & Drams

I recently read Barrels and Drams: The History of Whisk(e)y in Jiggers and Shots . It's an anthology edited by William M. Dowd. The book contains essays by people like Bill Owens, James Rodewald, F. Paul Pacult, Charles Cowdery, Daniel Okrent, and David Wondrich. Most of them have been previously published in distiller biographies, category books, history books, Whisky Magazine, and Scottish Field Magazine, but a few are brand new. The book has sections, each with several essays. The sections are on spirits and distilling, famous distillers, American whisky history, Prohibition, global whisky, a few how-tos, and a miscellaneous section.... Read more →

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Show Us Your Sugar: The Sugar House in Detroit

As part of my ongoing study of sugar in spirits and cocktails, I am curious to know what sugars bartenders are using in their bars - raw sugars, simple syrups, and any other sugars. Bartenders: I'd love it if you'd send me a picture of your sugar and tell me about your program. I got the idea for a series from Dave Kwiatkowski of Sugar House in Detroit, who sent a picture of his sugar. Kwiatkowski says, "It's certified fair trade Malawian natural demerara sugar. It's extremely sweet and an amazingly rich tasting, so instead of a 2:1 we use... Read more →

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Book Review: The PDT Cocktail Book

By now, you've probably heard of The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan. With the many wonderful illustrations by Chris Gall, the book is basically a modern Savoy Cocktail Book. Its 300+ recipes include both the classic canon of cocktails and recent inventions, with a particular focus on the drinks served at PDT and in New York by other notable bartenders. And unlike the Savoy Cocktail Book, all of the recipes' creators are noted. One unusual aspect to the book is that every recipe includes specific brands to use in it. That's... Read more →

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