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October 2012

I met London bar/restaurant Pollen Street Social's bar manager Gareth Evans on a trip to Mexico, where all of his fancy cocktail ingredients had exploded on the way. They sure sounded delicious though. image stolen from PSS website Hopefully one day I'll get to try some of those fancy ingredients in person. Evans sent me the restaurant's new menu, and boy, does it also sound good. I see: banana-rum Manhattan, red berry and muscatel shrub, Coco Pops milk. RUMBULLION 13.50 PSS walnut-infused Smith and Cross and Appleton V/X rums, Cynar, lime, maple syrup, PSS orange bitters, white praline walnut SILVER... Read more →

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

Cocktail Menu: Fall Drinks at Sugar House in Detroit

Here is the new fall cocktail menu from Sugar House in Detroit. I see: Blueberry Oleo Saccharum, Fernet/Campari/Cynar combo, Root Beer Flip. It's making me thirsty, just not for winter. a handsomely appointed casket. 11 Chalfonte VSOP Cognac, Benedictine, Alvear Amontillado Sherry & Housemade Barrel-aged Bitters AUTUMNMN OLD FASHIONED. 7 Jim Beam Rye, Apple Cider Reduction & Angostura the bluebird #2. 10 Cocchi Americano, Wild Ale & Blueberry Shrub, Gruet Brut & Lemon the brown star. 10 Bombay Saphire, Bärenjäger, Far East Spice Syrup, Lemon, Fernet Branca & Angostura dead leaves. 9 Lemon Hart 151 Rum, Brugal Anejo Rum, Lemon,... Read more →

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

Ask an Irish Whiskey Distiller!

Have questions, big or small, about distillation? Whether you're going to Portland Cocktail Week or not you might be able to get some of them answered. We're fortunate to have Barry Crockett, Master Distiller for Jameson Irish Whiskey with us at Drink.Write for one seminar. He'll be on hand to answer questions about Jameson, Irish whiskey, and/or distillation in general. I'll be happy to ask any respectful questions that people leave in the comments and report back on them. So, anything you want to know? I'm curious, for example, to know about the flavor of salt and distillation. I asked... Read more →

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

Drink.Write is a sub-conference of Portland Cocktail Week for writers, bloggers, and other interested parties, with daytime seminars on Tuesday and Wednesday October 23 and 24. Drink.Write is open to all writers/bloggers/bartenders, not just those who specialize in cocktails and spirits. Just RSVP in advance, please. Please RSVP to camperenglish@gmail.com if you’ll be attending, and let us know if you’ll be attending both days or just Tuesday or Wednesday. We just need your name, email, and affiliation/website. If you've already applied to Drink.Write via the Portland Cocktail Week website and received confirmation, you still need to drop me a line... Read more →

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

Drinks International tonight announced the 2012 World's 50 Best Bars, based on a polling of hundreds of the best-traveled bartenders and brand ambassadors from around the world. This year, the top bars were: Artesian, London PDT, NYC Nightjar, London Connaught Bar, London American Bar, London Death & Co, NYC The Baxter Inn, Sydney 69 Colebrooke Row, London Calooh Callay, London Bramble, Edinburgh The full list is here. Funny thing, last year we were critized for so many bars on the list being in New York and London (see the comments and my post here), so we made sure to expand... Read more →

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

Cocktail Menu: Bourbon Steak at Turnberry Isle Miami

This is the new menu at Bourbon Steak by Michael Mina at Turnberry Isle Miami, with a cocktail menu by Carlo Splendorini. The menu is below. Japanese Whisky Ceremony Prepared tableside for guests, a 12 year old Yamazaki Whisky is presented alongside Fresh Peaches marinated in Homemade Syrup with Mint Sprigs. Peaches are charred at the table, allowing the aromas to circulate and infuse in a Bordeaux glass, before serving the whisky straight with ice. $24 Gipsy A tart, elegant cocktail served with Ancho Chile, Bosc Pear and Sesame Oil, this cocktail fuses Gin, Green Chartreuse, St. Germain Elder Flower... Read more →

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

I finally secured permission to print the cocktail menu of 28 HongKong Street in Singapore. The bar program there is run by Michael Callahan, formerly of San Francisco. The menu has a couple of shout-outs: one to Steven Liles of Smuggler's Cove, and another to me(!) for supercharged Aperol. I think this is the first time with my name on a cocktail menu, so I'm psyched. Rosita Revival courtesy of 28 HongKong Street Callahan makes the Aperol variation a little bit differently than I did: mine was high-proof Aperol. His is double-flavored: He dehydrates a bottle of Aperol and adds... Read more →

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