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April 2013

Today Beefeater annouced the launch of Burrough's Reserve, a gin aged in Lillet barrels. It comes as part of a larger trend of reversing the traditional aging times of spirits and cocktails. White whiskies have been a huge trend for several years, mostly led by the craft distilling movement. The small batch distillers couldn't afford to wait for their whiskies to fully mature before selling them, so they all started selling young, barely, or not-at-all-aged spirit. The trend became so big that the major brands couldn't ignore it. Even Jack Daniels and Jim Beam released young/unaged whiskies at the end... Read more →

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Bar Manager Joe Robinson sent me the latest cocktail menu from Michael Symon's Roast in Detroit. I see: pea-infused gin, chili oil, rye-fernet-Aperol-port combo. Awww Snap Sugar Snap Pea Infused Gin, Cocchi Americano, Fresh Lemon, Simple Sugar, Mint, Celery Bitters, Crushed Ice, Pea Tendril The Last Straw Sugar Snap Pea Infused Gin, Strawberry Infused Chartreuse, St. Germaine, Fresh Lime, Strawberry Garnish Green Machine Muddled Avocado, Ilegal Joven Mezcal, Spiced Agave Syrup, Fresh Lime, Cracked Black Pepper Turnin’ on the Screw Citadelle Gin, Aperol, Fresh Lemon, Rhubarb Bitters Phosphene Dream Mindo Cocoa Tea Infused Bourbon, Averna Amaro, Orange Flower Water, Xocolatl... Read more →

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

Chicago restaurant Scofflaw has updated their cocktail menu. Scofflaw is a gin-focused cocktail bar in the Chicago neighborhood of Logan Square featuring American craft beers on tap and small plate fare. The head bartender is Danny Shapiro. This is one of those menus where I read the drink descriptions and think, "I have no idea how that is going to taste." Intriguing. I see: banana orgeat, banana ice, strawberry soda. Wrinkled Tie - Tanqueray, Cocchi Vermouth di Torino, Escorial, Rhubarb Bitters Deerfielder - Old Grand Dad Bonded Bourbon, Fernet Branca, Vanilla Syrup, Angostura Bitters Ford Cocktail - Scofflaw Old Tom... Read more →

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

In my latest post for Details.com, I talk about the interesting trend of leafy green salad vegetables making their way into cocktails. Shut Up and Drink Your Salad: Cocktails Embrace Spinach, Kale, and Arugula By Camper English The West Coast style of cocktail in which bartenders muddle a cornucopia of fruits and herbs in their drinks has long been known as a "salad in a glass," but that term is taking on a whole new meaning as mixologists move to mashing leafy greens like spinach, kale, and arugula into drinks this spring. Check it out on Details.com. Read more →

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

During Hawaii Cocktail Week, I attended a seminar called LA Confidential, held at Thirtyninehotel. Panelists were Julian Cox, Paul Sanguinetti & Cherish Mumme, all of Los Angeles. The talk was meant to illuminate trends and techniques popular in Los Angeles today. Here are a few notes I took. LA has more molecular cocktail programs - and more people accepting of them- than other cities. Examples include The Bazaar by Jose Andres and Ink by Michael Voltaggio. A good place to buy molecular mixology/gastronomy supplies is Modernist Pantry. Using goofy names for cocktails makes them less intimidating to guests. Julian Cox... Read more →

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

I know a lot about Trader Vic and Don the Beachcomber, but I didn't know about Harry Yee until this year. I learned a bit about him at a seminar called Modern Tiki: A Pirate's Life for Me, which took place during Hawaii Cocktail Week at the Moana Surfrider Hotel. The seminar was lead by Julie Reiner (owner of the Flatiron Lounge, formerly Lani Kai, and consultant on Hawaii's Tiki Iniki) and Brian Miller (bartender for hire). Harry Yee lived in Hawaii and was the inventor of the Blue Hawaii cocktail, shown above. He was also the first person to... Read more →

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

Here are three new product releases. Information below comes from the press materials. Herradura Colección de la Casa, Reserva 2012, Port Cask Finish Tequila Herradura, today announced the release of the first of a series of small-batch tequilas, Colección de la Casa, Reserva 2012, Port Cask Finish. Each year, a new tequila will be released that will offer consumers a one-of-a-kind experience. The inaugural product, Colección de la Casa, Reserva 2012 is a port cask finished reposado tequila. Crafted by Master Distiller Maria Teresa Lara, Casa Herradura uses blue agave, traditional production methods and a proprietary fermentation from naturally occurring... Read more →

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

Someone wrote on Facebook that a trend they'd like to see is smaller cocktails so they could enjoy a larger range of drinks over an evening. I also think that would be pretty cool, so I asked PR folks and Facebook folks if they knew of any. If your bar is doing mini cocktails, feel free to add them in the comments! Pic from Vessel in Seattle. They don't really serve them this small. Canon in Seattle The Negroni Experiment is three Negronis: Original, Boulvardier, Right Hand L2O in Chicago Mixologist: Allison Frey L2O’s Sazerac, served in a 4 ounce... Read more →

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