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May 2012

April 2012

I am giving three talks at the Manhattan Cocktail Classic in New York on May 14th. I hope if you're in town you'll come hear them. First sign up for the Industry Invitational (all bar industry and media are welcome). These seminars require an rsvp and you can do that on the schedule page. It's all free. Filtration In Spirits Monday May 14, 2012 11:30am - 12:30pm @ Beverage Media Room: Studio 3 - Second Floor (485 Fifth Avenue, New York, NY 10018 USA) We don’t often speak about filtration in spirits, yet it is the defining factor in Tennessee... Read more →

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

Below is the new spring menu at the Walnut Creek Yacht Club in Walnut Creek, California. Carrots and celery, yum. Click below to keep reading. Spring Garden from garden to glass The Smoking Rabbit House-made roasted carrot puree with savory Italian parsley; smokey mezcal with Fair Trade quinoa vodka; Lillet Blanc and fresh lemon juice. Served "up" with radish garnish Celery Swizzle Aalborg Akvavit and Berentzens German apple liqueur, house-made celery syrup, fresh lime juice and fresh thyme. Served over crushed ice in a silver Julep mug Agave Rosado Kings ginger liqueur and Agavales blanco tequila; house-made raspberry puree with... Read more →

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

As ongoing part of the Solid Liquids Project, I decided to make high-proof Aperol. I haven't talked about this use of dehydrated liqueurs yet, which is making high-proof spirits with them. Simply add neutral grain spirits plus dehydrated liqueur, plus some of the original liqueur to keep taste consistency. First I dehydrated some Aperol (I can't remember if I used the stovetop method or the oven method- they produce the same thing). Then I made Extreme Aperol. Extreme Aperol 2 ounces Aperol 2 ounces Everclear Grain Alcohol 1 ounce (by volume) Dehydrated Aperol Combine ingredients and shake container until dehydrated... Read more →

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

As an ongoing part of my Solid Liquids Project, I have dehydrated various liqueurs into flavored powders and am now experimenting with new ways to use them. In yesterday's post I described how I bought a pill press to make tablets out of the liqueurs. I started with Angostura bitters, but then made additional "flavor pills" out of Campari, Midori, and Aperol. I was thinking that these would be fun flavor enhancers for drinks, especially champagne drinks. A cool presentation might be to give a guest a glass of champagne and a variety of flavor enhancers from which to choose.... Read more →

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

As I mentioned in yesterday's post, I wanted to find some more uses for the dehydrated liqueurs I spent a few months developing. The index to that experimentation is here. Yesterday I tried putting dehydrated liqueurs into pill capsules, but these did not readily dissolve in any of the drinks I put them in. So I went online and bought a pill press. You'll find them online often called a "pollen press" to make some sort of pollen pills (and I get the impression that they're also used in vaporizers with marijuana). Anyway, the one I bought was this simple... Read more →

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

You'll remember I spent a few months figuring out the best way to dehydrate liqueurs into flavored sugars. Now I'm finding new ways to use those liqueur-flavored sugars. Typically bartenders who use these dehydrated liqueurs sprinkle some on top of an egg white foam or use them as a rimming sugar on a cocktail glass. But I had the idea to use them as an optional flavor enhancer to cocktails - give the customer a drink and some powdered liqueur and let them add it if desired. (Some bars do this with bitters and tinctures.) So I bought some vegetarian... Read more →

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

In this Sunday's San Francisco Chronicle, I have a story on the fast-rising number of cocktail bars in Oakland, Berkeley, Albany, Walnut Creek, and other cities across the Bay. East Bay sees cocktail bar renaissance Camper English Friday, April 13, 2012 Two years ago, it was possible to count the great cocktail bars in the East Bay on one hand. Now it's a challenge to keep track of them all. Since the fall, Prizefighter and Honor Bar have opened in Emeryville, the New Easy and the Night Light opened in Oakland, and cocktail-forward restaurants have sprung up all over. These... Read more →

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