Alcademics.com

The Seelbach Cocktail

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. 

Here's the post with the recipe.

Come to my Sugar Seminar at Tales of the Cocktail!

On Thursday, July 26th from 3:00 - 4:30 PM I'll be giving a talk at Tales of the Cocktail in New Orleans. Please come!

Sugar: How Sweet It Is!

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!

More information is here.

 

Cocktail Menu: 1022 South in Tacoma, Washington

Manager/owner Chris Keil sent me the current cocktail list for 1022 South in Tacoma Washington.

I don't have it in text so here it is as an image. Looking good either way!

Cocktail Menu: Goose & Gander in Napa Valley

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