In last week's post for FineCooking.com, I wrote about the Seelbach, which I just had at the Seelbach Hotel in Louisville. If I had only taken a picture there, I could have avoided using this ugly one in my garden.
In this seminar we’ll study sugar from the stalk to the still and beyond. We’ll take a look at the pre-history of sugar cane, its spread around the world, primitive and modern sugar cane harvesting and sugar processing, and the various forms sugar takes around the world, from treacle to turbinado. Then we’ll study sugar in distillation as sugar cane juice and as molasses and take a peek at the changing global sugar/molasses market that provides the base for rum. Finally we’ll look at sugar and syrup’s use in cocktails, including practical information about viscosity, saturation, inversion, clarification, and more.
I'm leading the talk with David Cid, Bacardi Brand Master.
We're currently working on our cocktails for the seminar, but it looks like we'll be serving up creations including smoked cotton candy!
The much anticipated (for cocktail nerds) opening of Goose & Gander has finally happened. The former Martini House now has at the helm of the cocktail program Scott Beattie of Cyrus (and author of Artisinal Cocktails) and several other bars, along with Michael Pazdon of SolBar.
With these two superbly talented mixologists in one place it should be a great bar program and I'm looking forward to trying it at the soonest opportunity.
Cocktail Image Courtesy of Goose & Gander
Below is the cocktail menu.
Goose & Gander Libations $11
Scarlet Gander. Hangar One Buddha's Hand Citron Vodka, Shiso-Ginger-Galangal Syrup, Lemon, Mint, Ginger Beer, Pickled Rhubarb
Bali Spice Old Fashioned St. George Breaking and Entering Bourbon, Orange, Cinnamon, Clove, Star Anise
Leatherman Eagle Rare 10 Year Bourbon, Carpano Antica, Qi Black Tea Liqueur, Bitters
Mellivora Capensis Eagle Rare 10 Year Bourbon, Dewar’s Scotch, Lemon, Honey, Chili, Black Cardamom, Apple-Coconut Foam
Walter’s Manhattan Templeton Rye, Evan Williams Bourbon, Carpano Antica, Bitters
Pisco Punch Oro Quebranta and Moscatel Piscos, Small Hands Pineapple Gomme, Sudachi, Lime
Trade Secret Germain-Robin Brandy, Batavia Arrack van Oosten, Spiced Molasses Syrup, Lime, Pineapple, Bitters, Grains of Paradise
Cucumber Collins Square One Cucumber Vodka, Lemon, Yuzu, Seltzer, Fresh and Pickled Cucumbers
Aviation Voyager Gin, Luxardo Maraschino Liqueur, Crème de Violette, Lemon
Coastal Pimm’s Cup Pimm’s #1, St. George Terroir Gin, Lemon, Seltzer, Cucumbers
Moroccan Night Hangar One Mandarin Orange Blossom Vodka, Lime, Sudachi, Pomegranate, Cardamom
Goose & Gander 1245 Spring Street at Oak St. Helena, CA 94574 Phone: 707-967-8779 Website: www.goosegander.com
Camper English is a cocktails and spirits writer for publications including the SF Chronicle, Details.com, Fine Cooking, CLASS Magazine, and many more. Learn about Camper and Alcademics, or read clips of his published work.