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Cocktail Menu: Winter Drinks at AQ in San Francisco

AQ has launched their winter cocktail menu. I see: infused vermouth, redwood tincture, Fool's Wager.

Looks goood. Menu below. 

Aperitifs

TEN DOLLARS

CHURCHILL’S BANE
winter gin botanical infused vermouth
juniper tincture, lemon twist

PISCO TI PUNCH
pisco, lime, rose, sugar

Seasonal Classics

TWELVE DOLLARS

OLD FASHIONED
eagle rare bourbon, (winter bitters)
sugar, twist of lemon

MANHATTAN
(citrus infused bourbon)
sweet vermouth, angostura bitters

SAZERAC
(cacao nib infused rye)
sugar, peychaud’s bitters
(green chartreuse)

RED *WOOD* HOOK
« courtesy Enzo Errico »
rye whiskey, punt e mes
(redwood tincture)
maraschino cherry liqueur

OVERPROOF GIN MARTINI
choice of a navy strength gin:
leopolds • north shore • royal dock
dry vermouth, orange bitters
twist of lemon

Originals

THIRTEEN DOLLARS

FOOL’S WAGER
gin, sweet vermouth, campari
gran classico, peach bitters
ardbeg 10yr scotch

BISON ROSE
zubrowka bison grass vodka
cocchi americano
meyer lemon rosemary shrub

NEW AMSTERDAM VARIANT #3
bols genever gin, grapefruit
dry curacao, raisin sugar

CHRISTMAS ISLAND
white rum, kiwi, champagne
sweet woodruff tincture

SOUTH FOR WINTER
del maguey mezcal, lime
creme de cassis, absinthe

Digestifs

TEN DOLLARS

CHARTREUSE & HOT CHOCOLATE
house made hot chocolate
with marshmallows

AQ MILK PUNCH
milk, brandy, amaro
sugar and spice

The History of Grenadine Use in Cocktails: Theories and Conclusions

 
After reviewing the literature of grenadine in cocktails, I have a few observations. 

Grenadine Use Was Probably Influenced by Europe

 We know that pomegranates had been grown in the US since the 1700s, and that they were grown commercially before 1917. But as far as I can see, grenadine as a cocktail ingredient really came from Europe. They were certainly more familiar with it there (and we'll see in a future post how this figured into an important court case about whether grenadine needed to contain pomegranate at all). 

From a journal called The Chautauquan, a monthly magazine in 1894, we read about grenadine in Paris. 

"But on the other hand numbers of perfectly respectable ladies bourgeoises and mothers of families are seen at the little tables drinking and thoroughly enjoying the hours of interlude between work and dinner.

Sometimes they bring their children with them and meet the father at some cafe on his way home and the little ones climb over the chairs and sip grenadine (pomegranate) or currant juice while the elders will take their bitters or absinthe. The latter is the customary drink before dinner of fully one third of the adult population of Paris."

Of course, France and London are a lot closer to the Middle East where pomegranates were first found. 

The French cocktail book Barianna (1896) is where we see a spike in grenadine drinks, including the Bosom Caresser with grenadine instead of raspberry syrup. 

We also see the Pousse Cafe (French Style) in one book from 1895 that includes grenadine, while the "American" and "New Orleans" style of the drink includes raspberry syrup. 

The Monkey Gland we first see published in a London cocktail book, and then it is posted as being "The new cocktail in Paris" in 1923. 

This being said, we'll see in a future post that someone was making grenadine in New York in the late 1800s. So American bartenders may have been using a local or an imported version of grenadine. 

 

Some Cocktails Evolved from Using Other Syrup to Grenadine

•  The Bosom Caresser began with raspberry syrup and changed to grenadine. 
• The Clover Club and Clover Leaf began with raspberry syrup but quickly evolved to "raspberry or grenadine".
• The Knickerbocker, onthe other hand, retained raspberry syrup throughout recipes. 
• Daisies, originally sours with orange cordial added to them, became drinks made with grenadine. Looking through these books that seemed to happen around 1910 when grenadine became popular. 

The First Popular Drinks to be Made with Grenadine

Seem to be the:

• Jack Rose, probably from New York
• Monkey Gland from London 
• Ward Eight from Boston

 

 

For the month of December I'll be looking at the pomegranate and its use in cocktails, including in grenadine and in PAMA pomegranate liqueur, the sponsor of the project. Check out the information developed just for bartenders at PamaPros.com.

The History of Grenadine Use in Cocktails: Literature Review

When was grenadine first used in cocktails? I thought this would be a simple question to answer, but not so much. Along the way to figuring this out, I've had to split up this one blog post into several.

First we'll look at the cocktail books from 1862 - 1930 and see where grenadine is called for in recipes. Then we'll try to draw some conclusions from that. And then we'll look into what the grenadine that bartenders were using really was: made from fresh pomegranate or artificially-flavored? 

So let's get busy. 

From Nowhere to Everywhere

In Jerry Thomas' How to Mix Drinks, the first bartenders' guide from 1862, he calls for raspberry and strawberry syrups throughout, plus shrubs made from cherries and white currants, but I don't see any pomegranate. 

Fifty years later in Savoy Cocktail Book from 1930, I counted about 100 drinks that call for grenadine. Many of those say "raspberry syrup or grenadine" so it seems one had replaced the other. Let's see what happened in between. 

A Review of Grenadine in Cocktail Books 1862 - 1930

In Harry Johnson's Bartender's Manual from 1882, his list of required syrups at the bar do not include grenadine but white gum, raspberry, pineapple, lemon, strawberry, orange, orchard, rock candy, and orgeat syrups. 

The Modern Bartenders' Guide by O.H. Byron from 1884 lists recipes for cordials and syrups, concentrated fruit syrups, and fruit brandies: none of them list pomegranate or grenadine. 

In The Flowing Bowl (1891) by The "Only" William, I don't see any grenadine or pomegranate recipes, but several have raspberry syrup, including the Violet Fizz, the Knickerbocker, and the Pineapple Julep.

So far, the first grenadine recipe I see in a cocktail book comes from Cocktail Boothby's American Bar-Tender, from 1891. In the body of the text, it is only mentioned once, and not even in a cocktail, but in "Turkish Harem Sherbet." However, stay tuned for more information that comes from a later edition.

In Modern American Drinks by George Kappler (1895), The Bosom Caresser is made with raspberry syrup, egg, brandy, and milk. In later books, the ingredient changes.

This book shows grenadine beginning to creep into cocktails. Specifically:

• Grenadine Cocktail: "Use grenadine in place of gum-syrup in any kind of cocktail."
• Grenadine Lemonade: "Make a plain lemonade rather tart, and add a pony of grenadine before shaking. Trim with fruit, serve with straws."
• Pousse Cafe (French Style): Grenadine, maraschino, orange curacoa, green Chartresue, cognac. Note that there is also an American Style pousse cafe that includes everything but the grenadine, and a New Orleans Style pousse cafe that uses raspberry syrup instead of grenadine, plus you light this drink on fire. 
• Schickler (brandy, grenadine, soda)

Meanwhile, in France, grenadine was all the rage in Louis Fouquet's Bariana from 1896. His recipes include:

• Bosom Caresser - grenadine, maraschino, cognac, sherry
• Corpse Reviver -  This is a 13-layer Pousse Cafe, not the version we know today.
• Pick Me Up - lemon juice, grenadine, kirsch, champagne, orange slice
• Chicago -creme de noyaux (the signature ingredient of this book),grenadine, cognac, Amer Besset, seltzer water, lemon slice
• Mother's Milk - Curacao, noyaux, grenadine, egg yolk, cognac, milk, nutmeg (gross!)
• Ranson Cooler - Noyaux, curacao, grenadine, kirsch, bitter, and seltzer water, lemon slice (looks just like the Chicago)

I also don't see any grenadine in Mixicologist by C.F. Lawlor (1895). 

Stuart's Fancy Drink and How to Mix Them (1902) also lists many recipes for syrups and liqueurs, but no grenadine. 

A brief look through Recipes of American and Other Iced Drinks by Charlie Paul (1902) didn't reveal any grenadine either. 

Back to Cocktail Bill Boothby's American Bar-Tender. In an addendum of the 1908 edition of the book are several typed pages with new cocktails (apparently collected from contact with other bartenders), and here we find some grenadine. 

• Jack Rose Cocktail (credited to R.H. Towner of Wm. St. N.Y.) with grenadine, applejack, and lime juice
• Marguerite Cocktail ("conceived by the famous Otto as served in Henry's Hotel 11 Rue Volney, Paris, France and the La Salle Hotel, Chicago) with lime, grenadine, Plymouth gin, dash of absinthe, white of an egg
• Opalescent Cocktail (a la Bingham American Congress Bar, City of Mexico) with lemon, grenadine, mint leaf, egg white, Plymouth gin). You'll recognize that last drink as the better-known Clover Leaf or Clover Club.

After this point, grenadine really takes off. 

In Drinks by Jacques Straub (1914) we find a ton of grenadine drinks:

• Aviation Cocktail (applejack, lime, absinthe, grenadine)
• Bacardi Cocktail (grenadine, Bacardi, lime)
• Beauty Spot Cocktail (orange juice, sweet and dry vermouth, gin, grenadine)
• Booby Cocktail (gin, grenadine, lime)
• Chantecler Cocktail ("Bronx with 4 dashes of grenadine syrup. Shake.)
• C.O.D. Cocktail (grenadine, gin, slice of grapefruit)
• Isabelle Cocktail (grenadine, creme de cassis)
• Italian Cocktail (Italian vermouthg, grenadine, Fernet Branca)
• Jack Rose
• Japanese Cocktail (not the standard one - this contains grenadine, rye, Italian vermouth, and curacao)
• Marqueray Cocktail (lime, absinthe, grenadine, egg white, gin)
• Millionaire Cocktail (orange bitters, cuacao, rye, grenadine, egg white)
• Rose Cocktail (orange juice, grenadine, gin)
• Royal Smile Cocktail (lime, grenadine, dry vermouth, apple brandy, egg white)
• Ruby Cocktail (grenadine, apple jack, gin)
• Ruby Royal Cocktail (gin, dry vermouth, raspberry, frappe')
• Society Cocktail (dry gin, dry vermouth, grenadine)
• Sunshine Cocktail (lime, dry vermouth, Old Tom gin, grenadine, egg white)
• Country Club Cooler (grenadine, dry vermouth, soda)
• Sea Side Cooler (lime, grenadine, soda)
• Cider Cup (lots of fruit and grenadine)
• Grape Juice (same)
• Ginger Ale (same with ginger ale added)
• Star Daisy (lime, gin, applejack, grenadine)
• Amer Picon Pouffle Fizz (Amer Picon, grenadine, egg white)
• Elsie Ferguson Fizz (lemon, strawberries, gin, grenadine, cream, soda)
• Grenadine Gin Fizz (grenadine, Old Tom gin,lemon, soda)
• King Cole Fizz ("gin fizz with grenadine syrup")
• Bemus Fizz (lemon, grenadine, lime, sugar, gin, cream, soda)
• Ruebli Fizz (lemon, orange, grenadine, Rhine wine, soda)
• Whiskey Grenadine Fizz (lemon, grenadine, rye or bourbon)
• Amer Picon High Ball (Amer Picon, grenadine, soda)
• Irish Rose High Ball (Irish whiskey, grenadine, soda)
• Queen's High Ball (Amer Picon, grenadine, soda)
• French Flag (grenadine, maraschino, creme Yvette)
• Polly ("Gin Fizz made with grenadine syrup instead of using sugar.")
• Pousse Cafe No. 2 (grenadine, anisette, creme Yvette, Green Chartreuse, cognac)
• Millionaire Punch (lime, sugar, whiskey, grenadine, creme de menthe)
• Amer Picon Sour (Amer Picon, lemon, lime, sugar, grenadine)
• Canadian Whisky Sour (lemon, lime, sugar, Canadian whiskey, grenadine)
• Grenadine Sour (lemon, grenadine, dry gin)
• Grenadine Gin Sour (same with whiskey)
• Millionaire Sour (lime, lemon, grenadine, rye, curacao)

The book lists raspberry syrup in other drinks separately. The Knickerbocker lists the drink with raspberry syrup. 

In Hugo R. Ensslin's Recipes for Mixed Drinks (1916-1917) we also have a ton of grenadine drinks. Clearly grenadine was  well-established at this point. Drinks that include grenadine in the book are: Beauty Spot, Clover Leaf Cocktail, Daiguiri [sic] Cocktail, Hugo Bracer, "Have a Heart" Cocktail, Jack Rose Cocktail, Littlest Rebel Cocktail, Millionaire Cocktail I, New York Cocktail, Oppenheim Cocktail, President Cocktail, Pollyanna Cocktail, Pinky Cocktail, Royal Smile Cocktail, Santiago Cocktail (same as the 'Daiguiri"), September Morn, Saxon Cocktail, Twin Six Cocktail, Wallick's Special, Apricot Cooler, Lone Tree Cooler, Picon Highball, California Lemonade, American Rum Punch, Bacardi Rum Punch, Pineapple Punch, Hugo Rickey, Applejack Sour, Fireman's Sour, Knickerbein, Pousse Cafe, Wild Eye Rose. 

Some interesting things about this book:

• The Bacardi Cocktail doesn't mention grenadine, and yet the "Daiguiri" does. 
• The Knickerbein isn't made with grenadine in many recipes but here it is. 
• The Daisies are all made with grenadine, not raspberry syrup. This seems a big switch from previous books. 

In Cocktails: How To Mix Them by Robert Vermeire (1922), which was published in London, we see grenadine drinks such as the Chinese Cocktail, Club Cocktail, Daiquiri (the same Bacardi Cocktail-Daiquiri reversal is present here), Dempsey Cocktail, Depth Bomb, Gloom Raiser, Luigi Cocktail, Millionaire, Monkey Gland, R.A.C. Cocktail, Monkey Gland Cocktail, "75" Cocktail, Tipperary, Trocadero, Ward Eight Cocktail, and Whiz-Bang. That's just the cocktails- there are also coolers, juleps, sangarees, etc. 

• In the Clover Club Cocktail recipe, raspberry syrup is listed in the ingredients, but in the description it says, "Grenadine is often substituted for raspberry syrup."
• The Jack Rose Cocktail lists "A little raspberry syrup or grenadine" in the ingredients. 

In Barflies and Cocktails by Harry and Wynn (published in Paris in 1927), we again see lots of grenadine in the recipes. Below are some notes.

• The Bacardi Cocktail has grenadine and so does the "Dacqueri"
• The Clover Club Cocktail is again listed with raspberry but a note says "In London for some time it has been the custom to serve Grenadine instead of Raspberry."
• The Clover Leaf Cocktail (a Clover Club with a mint leaf on top), however, specifies grenadine. 
• The Daisies use grenadine. 
• Under "Various Continental Beverages" (the continent would be Europe), we see some interesting combinations such as Kirsch and Grenadine and Picon Grenadine, both of which are the two mixed with soda.

And that brings us to the Savoy Cocktail Book from London in 1930. Some notes:

• The Bacardi Cocktail Special is made with grenadine, Beefeater Gin, Bacardi Rum, and lime juice. 
• The Clover Club is made with grenadine, and the Clover Leaf is listed as "The same as Clover Club with a sprig of fresh mint on top."
• There are a few Daisy cocktails, but only the Gin Daisy is sweetened with grenadine. Other daisies call for different liqueurs. 
• The Jack Rose is made with grenadine and "applejack or calvados" (as I'm sure the latter would be easier to come by in London).
• The Bosom Caresser is made with grenadine 
• The Monkey Gland is made with grenadine 

In the next post in this series, we'll look at some conclusions from this literature review. 

 

For the month of December I'll be looking at the pomegranate and its use in cocktails, including in grenadine and in PAMA pomegranate liqueur, the sponsor of the project. Check out the information developed just for bartenders at PamaPros.com.

 

A Drink-Through at Rich Table in San Francisco

A "drink-through" is when you drink all of the cocktails on a menu to see what they're like. 

I didn't quite do a true drink-through at Rich Table, the newish restaurant in Hayes Valley, San Francisco, as I only had 8 out of the 11 drinks on the menu. I'm a lightweight I guess.

As mentioned previously, the cocktails here are developed by Jason "Buffalo" LoGrasso. Here are some fun facts I learned while drinking through the menu:

• LoGrasso doesn't believe in always listing every ingredient in a cocktail on the menu. The Lands End, for example, only lists two liquid ingredients but it also contains two kinds of vermouth. He said he just lists the important stuff. 
• He also shortcuts some menu items. For example, the "bitter orange" used in the Autumn Leaves is actually two ingredients: Gran Classico and orange bitters. 
• Furthermore, some ingredients he lists in sneaky ways to invite discussion (and invoke misdirection). In an early version of the menu he called egg white in a drink "albumin froth". On the menu that I drank through, he called it "meringue," since there was honey in the drink and meringue is egg whites plus sugar. Pretty sneaky, sis.
• The drinks should change as LoGrasso sees fit. Since the food menu changes daily, the drinks will change whenever he darn well pleases.  
• He seems a bit bitter at not having Kold-Draft ice. 

And now, rather than in the order I tried them, I'll list the:

 

Cocktails at Rich Table From Best to Worst

IMHO

Turkey Trot

Turkey Trot: Bourbon, Butternut Squash, Honey Meringue, Nutmeg

The brilliant move here is that the squash is raw - LoGrasso juiced it in a juicer. Thus rather than coming out creamy and rich as you'd expect, it comes out tannic and vegetal. 

 

Rich Coffee

Rich Coffee: Fernet, Creme de Cacao, Sightglass Coffee, Brown Sugar, Pistachio Cream, Gold Dust

LoGrasso makes the cream from pistachio paste and ages it overnight, as you would for an Irish Coffee. The drink tastes exactly as good as it sounds.

 

Autumn Leaves

Autumn Leaves: Rye Whiskey, Bitter Orange (Gran Classico, orange bitters), Black Walnut bitters, touch of maple syrup

In the Manhattan style, this drink contains rye, sweetener, and bitters. It is rich in fall flavors and sweet in taste, tempered by stirring until very cool. 

 

I should note that the drinks I think are the three best are also the three most popular, and thus my tastes are entirely pedestrian. 

Shiver Me Timbers

Shiver Me Timbers: Pot Still Rum, Pomegranate, Ginger, Canela (cinnamon), Crushed Ice

Slightly spicy from the ginger beer, rich from pomegranate, and stanky from the Smith & Cross rum, this drink isn't exactly a revolution in flavor but it's the cocktail nerd's version of a Dark N Stormy.

 

Hayloft

This cocktail with mezcal, applejack, almond, apple butter, Sutton Cellars Cider is basically "apple three ways plus mezcal." Though the combination makes perfect sense, I don't recall having apple and mezcal together before. It works, and this drink is zippy and zesty. This is probably a good drink to give to people who are mezcal shy.

Carthusian Hot Cocoa

 

Carthusian Hot Cocoa: Chartreuse, Creme de Menthe, Chocolate, Pineapple Marsmallow

 

Pineapple marshmallows??? Yes. Watch this math:

Verte Chaud (Chartreuse and hot chocolate) + Chartreuse Swizzle (Chartreuse and pineapple and mint) = Carthusian Hot Cocoa.

The only reason this drink didn't rate higher on my list is that it was very chocolaty and given the magnificent other ingredients I wanted more of them. (The drink is banging though.)

Witchdoctor Daiquiri

 

Witchdoctor Daiquiri: Trinidadian and Haitian Rums, Cherry, Averna, Lime

 

I didn't note in which form the cherry came, sorry. But overall this tasted like a very nice earthy Daiquiri. 

Land's End

The only drink remaining from the pre-LoGrasso menu, this drink is a rich Martini with Leopold's Three Pines Alpine Herbal Liqueur. The liqueur is so aromatic as to be perfumey, and that riding atop the creamy Dolin Blanc and Dry vermouths is just a bit much for my taste. 

Big Note: I did not try three drinks on the menu: The Strawbarely Legal (because I could guess how it would likely taste, albeit delicious), the Tom and Jerry (a traditional holiday drink), and the Classic Egg Nog (same). So these could and probably would place somewhere in the middle of this list. 

Anyway, it may be hard to get a seat at the small bar in the small restaurant, but the drinks are delicious and the fact that they'll be changing all the time gives you plenty of reason to pop in on a regular basis. 

Related articles

San Diego's Best Cocktail Bars

A Celebration of Sherry at 15 Romolo in San Francisco

Drink Like Hemingway With Philip Greene's New Book

First Look: Winter Cocktails at Rich Table, San Francisco

Bartenders Dosing Drinks with Acid (Phosphate)

My latest post for the Details.com Daily Blog is about acid phosphate and its popularity in cocktails.

I mention Darcy O'Neil's Fix the Pumps book, of course, as well as his line of acid phosphate and lactart.

I name-check a few bars serving acid phosphate drinks as well, including:

• The Ice Cream Bar in San Francisco
• The Franklin Fountain in Philadelphia
• Honor Kitchen & Cocktails in Emeryville
• Russell House in Cambridge, Mass
• Still & Stir in Worcester, Mass

Anyway, check out the post on acid phosphate over at Details.com! 

 

Cocktail Modifiers Then and Now

This post is sponsored by PAMA pomegranate liqueur and written by me. 

In a previous post I tried to come up with a definition of a modifier, finding that others didn't match my expectations. I proposed the following: A modifier is a cocktail ingredient, usually alcoholic and typically a fortified wine or a liqueur, that both softens the base spirit and adds flavor to the drink. 

In-demand modifiers change over time. After the original cocktail (spirit, sugar, water, bitters) was created, the modifiers orange curacao, absinthe, and maraschino liqueur created the new categories of "improved" and "fancy" cocktails. These three modifiers were all the rage in Jerry Thomas' day. And all three of them are very much back in fashion today. 

In the later 1800s, vermouth became a popular modifier in America, and that lead to the creation of the two most famous cocktails, the Manhattan and the Martini (as well as the Martinez and Brooklyn and other derivatives of each).  

Ancient liqueurs like Chartreuse and Benedictine popped up from time to time, and calls for orange curacao morphed into calls for triple sec - a drier orange liqueur with a more neutral spirit base. Other vintage modifiers mentioned here and there in classic cocktails include Cherry Heering, Drambuie, creme de cassis, and Strega.

Fast-forward many years and the modifiers-of-the-moment change quite a bit. In the 1960s through to the late 1990s liqueurs (many of them artificially flavored) like Chambord, Galliano, sloe gin, creme de menthe, Frangelico, peach schnapps, Midori, and Southern Comfort ruled the day. 

In the early 2000s, apple, watermelon, raspberry, and other fruity flavors took over in derivatives of the Appletini and Cosmopolitan. 

And that brings us into modern times and the classic cocktail revival. 

In the attempt to recreate vintage cocktails, some liqueurs no longer on the market were recreated. These include creme de violette, Creme Yvette, pimento dram, Batavia arrack, and Swedish punsch. 

Currently with the craze for "brown, bitter, and stirred" cocktails Italian modifiers are very much in fashion. These include Campari, Aperol, a wealth of new vermouths and other fortified wines, and all the bitter amari including Averna, Fernet-Branca, Zucca, Amaro Nonino, etc. 

In the last decade we've also seen many new modifiers come onto the market, including HUM, St. Germain, SNAP/ROOT, Solerno, Domaine de Canton, and of course PAMA. 

Many of these modifiers have something in common: they are made from hard-to-capture flavors including elderflower, ginger, blood orange, and pomegranate. Fresh versions of these flavors have existed (ginger beer, grenadine, blood orange juice), but these liqueurs give us shelf-stable modifiers to use in our drinks. 

Now let's here PAMA's take on the versatility of their product: 

PAMA is a versatile liqueur and can easily mix with all families of spirits. PAMA is a versatile cocktail ingredient that mixes with whiskey, rum and brandy equally well as it mixes with vodka, gin and tequila. Providing a delicately balanced sweet-tart flavor, PAMA brightens cocktails and elevates them from the everyday to modern classics.

A BIRD IN THE HAND

Glass: Tiki Mug
Garnish: Pineapple Leaf, Cherry and Orange Wheel

1 oz. PAMA Pomegranate Liqueur
1 oz. Spiced Rum
1/2 oz. Triple Sec
1 oz. Lime Juice
1 oz. Pineapple Juice
Dash Simple Syrup

Method:
Combine all ingredients in a shaker. Add ice and shake vigorously. Strain into mug, fill with crushed ice, stir and top with more crushed ice.

 

Related articles

Balance in Cocktails

Lesser Classic Cocktails in a New Book

Japan in Oakland: UmamiMart, Whisky, and Ice

In the December issue of Oakland Magazine, I have a short piece about Japanese drinking culture in Oakland. 

The story is centered on UmamiMart, the online and brick-and-mortar shop selling Japanese bar (and kitchen) tools. 

I also mention big ice (of course) at places like Prizefighter, and Japanese whisky like Yamazaki, Hibiki, and Hakushu at the traditional Ippuku and at Acme bar. 

The magazine is available for reading in one of those online reader formats. The link is here and the story is on page 21-22. 

 

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If you like Japanese whisky and bars, here are some other blog posts I wrote about my trip to Japan last year. 

• Yamazaki distillery visit
• Hakushu distillery visit
• Highball bars in Japan
• Whisky Bars in Japan
• Cocktail Bars in Japan
• Miscellaneous other bars in Japan
• Some observations about drinking in Japan
• Japanese Whisky Primer 

Ice Info for New Readers

Hello new readers - The best of the ice posts are:

- How to make clear ice using a cooler

- How to make giant crystal clear ice cubes

Then some fun projects with ice are here and here and here and here.