For last week's FineCooking.com blog post, I wrote about a drink from Jessica Maria of the Hotsy Totsy Club in Albany, California.
The drink is the Ernesto, which is a Hemingway Daiquiri made with tequila. For as much as there are Hemingway Daiquiri spin-offs and as much as tequila loves grapefruit, I don't think I'd seen this version of the drink before.
I love to read and am happy to contribute to CLASS Magazine and DiffordsGuide.com. They just announced a big lump of changes that will make it even more unique.
The print magazine will now be given out for free at many bars. Paid subscribers are going to get a single-spirit coffee table book (!!) quarterly along with the magazine. And there will be a new industry-only section of the website.
At Tales of the Cocktail Vancouver, I stopped in to the Hendrick's Gin tasting room. I've been to about 70 million Hendrick's events, but in this one I first learned how the gin is made.
It turns out that Hendrick's is the product of two different stills. Botanicals are infused into the spirit during distillation in different ways depending on the still.
The botanicals go into the column in the still on the left, whereas they are infused into the spirit directly in the pot in the still on the right.
The two distillates are mixed and rose and cucumber essences are added. This makes a gin concentrate. Like many other brands of gin, this concentrate is then diluted both with water and neutral spirit to bring it to the proper bottling strength.
We were able to try each of the distillates, smell the essences, and taste the concentrate.
Camper English is a cocktails and spirits writer for publications including Saveur (Contributing Drinks Editor), FSR Magazine (Spirits Editor), Whisky Advocate, Details.com, PopSci.com, Mixology, Drinks International, and many more. Learn about Camper and Alcademics, or read clips of his published work.