absinthe Feed

Glossy Booze is regular Alcademics feature; a round-up of spirits stories in magazines. Details (June/July) has a story on punch and places to get it around the country, plus a small feature on Hauz Alpenz products. ReadyMade (June/July) has another story by Alex Day, this one on ice. Looks like some good advice on how to freeze and split a pan of ice. Town and Country (July) has a feature on new food and drink cookbooks for summer. GQ (July) has three fizz recipes: the Ramos Gin Fizz, the Rum Fizz, and the Gin Fizz. Mutineer (June/July) has a story... Read more →

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I decided to post an entrant into the competition to create a new Hotel Monteleone Cocktail. What I came up with is likely too simple to win the contest, but certainly not too simple to drink. When I think of New Orleans drinks, I think of rye and absinthe in drinks like the Sazerac and Vieux Carre. But given the 1949 opening date of the Carousel Bar, there probably wasn't much rye being made post-Prohibition. I lead with New Orlean's own absinthe substitute Herbsaint, which I always enjoy with robust fruit and berry flavors. I tried some Poir Williams drinks... Read more →

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Absinthe in New York (Pulications)

Both the Wall Street Journal and the New York Times took on absinthe this week. In Eric Felten's piece in the Wall Street Journal, he tried just a few absinthes and admitted to not liking it generally. No surprise then that he picked Mata Hari absinthe as his favorite, as it has very little anise, the primary flavoring component in most absinthes on the market. After sampling it several times I came around to it myself, but still have a hard time calling it absinthe. Good/Very Good Mata Hari $52.99 A distinctive and appealing alternative for those of us not... Read more →

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Wow- This is a great animated website, promoting a product in cool bottles with limited edition goth-style art. It's too bad about what's in those bottles. They have the European legal maximum amount of thujone, the chemical in grand wormwood that is the supposed hallucinogenic (but isn't really unless you poison yourself with it). In the EU the limit is 35 parts per million as opposed to 10 in the USA. The thujone is placed in 25% alcohol (most vodka is 40%, most absinthe is around 65%) then made less bitter according to the text on the website. So you... Read more →

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Glossy Booze is an occasional round-up of cocktails and spirits stories in magazines. Imbibe Magazine (March/April) has features on smoked cocktails, "coffee happenings across the globe," moonshine, beer and food pairing, drinking in Philadelphia, and Riesling. 7X7 (February) has a story on pizza-pairing with wine. Bon Appetit (March) is full o' booze this month, with a recipe for Toby Maloney's cocktail Maloney's Irish Cream, the difference between mixologist and bartender, songs for a cocktail party, recommended absinthes, a feature on vodka, and a recipe for the Orange Aperol Sun. GQ (March) has a quick mention of Averna and Riedel stemless... Read more →

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You may not have noticed thanks to the incredible blog technology that allows me to write posts in advance, but I was out of the country all last week. Here are some things that have stuck in my brain as I catch up on my reading: Eric Felten (I pretty much link to his column every week) writes about the Sherry Cobbler, and how it popularized both the cocktail shaker and the straw. Then he wrote about Georgian (not the US one) brandy. W. Blake Gray says that "Nigori is the White Zinfandel of sake," but found one he actually... Read more →

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