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New Booze: Port-Finished Herradura, Kenny Chesney Rum, New Old Absinthe

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 →

All About Anise

I attended a good portion of a seminar called Anise: Treasure of the Mediterranean at Tales of the Cocktail in New Orleans this July. Though I couldn't stay until the very end, the seminar was great. The speakers were Jared Brown and Anistatia Miller of Mixellany, Franesco LaFranconi of Southern Wine & Spirits, and Orietta Varnelli of Varnelli. Like all things at Tales of the Cocktail, my memory is spotty when it comes to the seminar, so here are my notes copied and pasted from my iPad. I hope someone writes a book on anise liqueurs (HINT HINT Mixellany) so... Read more →

Items of Interest in The Tasting Panel Magazine

I learned lots of stuff in the August issue of the Tasting Panel Magazine. I write for this magazine but didn't have a story in the current issue. Anyway: Isle of Jura has a 200th Anniversary Edition, a 21 year old single malt aged in an ex-sherry cask. The Don Julio Anejo Claro that someone gave me a sip of at Tales is a real thing. For the 70th anniversary of the Don Julio being in the tequila business, they are releasing an anejo tequila that is filtere to make it clear, which supposedly will "bring back the bold agave... Read more →

A Punch That Packs Absinthe

Over at Fine Cooking, I list a very simple recipe for an absinthe punch, courtesy of Pernod. It contains just absinthe, lime juice, water, and cucumbers, and it is delicious as all get-out. Check out the simple recipe over at FineCooking.com. Read more →

Absinthe Apparatus

In my latest post for FineCooking.com, I discuss what all that absinthe-serving equipment is for. The fountain is not, of course, filled with absinthe, as in this music video. It is filled with plain old ice water. Read more about that here. Read more →

The Fading Beauty Cocktail

I created a drink last night that is simple and tasty. The occasion was Thursday Drink Night (TDN), over at the Mixoloseum chat room. On Thursdays starting at 7PM EST all the folks in the chat room makes drinks according to the theme of the week. One person will suggest a recipe then everyone who has the ingredients will go make the drink and critique it. We do this for several hours until people fade out or pass out in their own homes. Last Thursday was one of our sponsored TDNs, where we make all drinks with a product sponsor.... Read more →

Rickhouse Launches Summer Cocktail Menu

Starting this July, Rickhouse in San Francisco will offer a summer drink menu, because apparently the fifty cocktails on the regular menu are all seasonally inappropriate. (I kid!) The regular menu isn't online, so those of you reading from out of town an get a glimpse of how it looks with its tiki bar-reminiscent descriptors (and low prices). Note: Root beer and absinthe! Again! Rickhouse Summer Cocktail Menu Ginger’s Trois $8 It’s as light and effervescent as the twinkle of a clouds silver lining. Snappy and sparkling, this bubbly cocktail provides every minty answer you desire, and all without the... Read more →

Latin, Packing, Pisco: A Few Articles I've Written Lately

I've had several stories come out recently, so I thought I'd share them here. This blog is also my resume, after all. Friday I wrote about my recent piece in the daily email Tasting Table San Francisco. This one is about Encanto Pisco, brought to us by a bartender, a sommelier, and a distiller. Attention people attending Tales of the Cocktail in New Orleans this July: My story about what to pack for the week (for media, speakers, bartenders, PR, and brand reps) in the June issue of Tasting Panel Magazine is now online. In the July issue of Executive... Read more →