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May 2012

Today's post was written by Kevin Liu. We were having an email conversation about filtration- he uses a small-pore coffee filter that removes the bark bits when he makes tonic water and I thought that filter might also be good for removing charcaol after clarifying spirits- and I asked him if he'd share his information with us. Kevin Liu is an editor at ScienceFare.org, a site about cooking with science. Kevin is obsessed with cocktails and science and he's always looking for new geeky ways to get drunk. You should email him at kevin@sciencefare.org. Take it away, Kevin! Up until... Read more →

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

In the June 2012 issue of 7x7 Magazine, I wrote the story The Big Drink. It's a list of 50 cocktails to try in the city. It's basically a list of 50 Things to Drink in San Francisco Before You Die, but it's not always about what you're drinking, but where. I chose a mix of can't miss City classics (Pisco Punch, Tommy's Margarita, Irish Coffee), classic bars (Big Four Grill, Vesuvio), emblematic cocktails of the bars they're in (Bloody Mary at Zeitgeist, Basil Gimlet at Rye), recent classics (Chartreuse Swizzle, La Perla), and neighborhood bars to see (The Ramp,... Read more →

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

When Pot Distilled Whiskey Is Not Pot Still Whiskey

What is pot still whiskey? The obvious answer is "whiskey that's made in a pot still," but apparently that's not true if you're in Ireland. I was on a trip recently with whiskey writer/expert/class clown/author Dominic Roskrow and was showing off my sexy Irish whiskey distillery diagram, when he called me out on it. He said that the Cooley distillery makes no pot still whiskey. "But they have pot stills in which they make whiskey, so obviously they make pot still whiskey," I said. It went back and forth for a few days, but the argument comes down to this:... Read more →

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

In the current issue of Mixology Magazine, the premier German-language bartending magazine, I have a big story about the Aviation cocktail. It covers a bunch of the history of the cocktail - how it originally had creme de violette and then the recipe was probably copied incorrectly and it was not made the right way again for decades. (I wrote a brief blog entry about that here.) Then it delves into bartenders' preferred types of gins, maraschino liqueurs, and creme de violette, plus a whole bunch of variations on the cocktail. It includes recipes from Sierra Zimei, Humberto Marques, Brendan... Read more →

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

As you may recall, through much experimentation I figured out a way to make clear ice at home. I later found an ice cube tray that uses the same principle (controlling direction of freezing) to make clear ice. And now someone just pointed me to another ice cube tray that also uses the same principle (and has the same name as the last one). The Polar Ice Crystal Clear Ice Cube Tray is more compact than the other model, but it makes just one big cube at a time. Like the other model, this is an insulated container with a... Read more →

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

A few weeks ago I traveled along the American Whiskey Trail, from Washginton DC to Tennessee to Kentucky. While I'll have a lot more to write about the whiskey distilleries I visited, here's a first story in CLASS Magazine about the rest of the trip: the historic sites, copper still makers, and cooperage. The highlights of a trip through America's whiskey distilleries are, of course, the distilleries themselves: the contrasting scales of operations in Tennessee of the George Dickel distillery and its neighbour Jack Daniel's; the gleaming new Wild Turkey distillery in Kentucky; the idyllic village-like setting of Maker's Mark;... Read more →

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

Seafood restaurant Riffle NW has opened in Portland, Oregon, with Dave Shenaut as the venue's Beverage Director. From the press release: The cocktail program celebrates un-aged spirits such as vodkas, agaves, and rums, but offers the full range of premium spirits. The bar will always offer both a wine and a cocktail on tap, along with select craft beer and hard cider. Shenaut's cocktail menu was created with dining in mind, organized by sections that correspond to the progression of a dinner, from light and refreshing to fuller and richer. A world-class ice program is a centerpiece at Riffle NW... Read more →

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

The other week I was in DC between one trip and another, and I hit a few great bars. So I wrote them up for CLASS Magazine online. Follow this link to find write-ups of PX, The Passenger/Columbia Room, Tabard Inn, and Jack Rose Dining Saloon. Read more →

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