The owners of Range Restaurant announced that they'll be closing at the end of the year after 12 years in operation. Let's talk about how important this restaurant was for the world of San Francisco cocktails. This little restaurant was a surprising nexus of talented bartenders. I've been making mental notes of "nexus bars" for a while as I find it fascinating- the bars that see the most important bartenders come through them. Sometimes it's because those were the hottest venues in town, sometimes it's because everyone wanted to work with the bar manager, sometimes like at Range, well, I...
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
Amaro, Japanese Whisky, Jim Beam, Equal Parts Recipes, and books from the US Bartenders' Guild.
The history of the cocktail renaissance, colonial American drinking, a new edition of Shrubs, an herbalist's guide to bitters, a beginner's guide to drinking, some drinking science, and some bourbon recipes.
Decorative trash cans as ice buckets? Check. Bitters that hang from the ceiling rather than take up space on the bar shelf? Check.
Drinking through the menu at the new PCH Pacific Cocktail Haven opening in San Francisco.
I decided to interview one of the owners, Ryan Fitzgerald, on what he feels they did right and wrong, and what changed from initial plans, when opening San Francisco bar ABV.
The San Francisco temporary bar TSK/TSK, which will sometime this year be reincarnated as Horsefeather, featured several alcoholic slushies on its menu. Slushmaster Mitchell Lagneaux said he was often asked for his advice on how to make them delicious, and rather than writing the same advice over and over he thought he'd point them to this post on Alcademics instead.
Advanced packing tips for sharp objects and liquids from bartenders who travel a ton.