A look at the cocktails and unique whisky service at Pabu, the newish Japanese-inspired Michael Mina restaurant in San Francisco.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
Last night I helped judge the Bombay Sapphire Most Imaginative Bartender competition for San Francisco. The winner, who was Brian Means of Dirty Habit, will go on to the national finals in Las Vegas.
I flew to Saronno Italy and then Marsala, Sicily last week for two days of education and a cocktail or two with Disaronno. These were my two favorite drinks of the week.
Common techniques and ingredients chosen by bartenders in an international competition, despite their diverse backgrounds and locations.
A couple of years ago now, I said I was looking for "less perfect simplicity, more ridiculous fabulousness" in San Francisco's cocktails, no matter the cost. Thomas Waugh created something close to that for the drinks at ZZ's Clam Bar in New York. All the drinks are 20 bucks and some are garnished in metal pineapples or a coconut piled on a stack of ice and leaves. Here's a report.
In the Summer 2104 issue of Whisky Advocate magazine I have two articles, one on rye whiskey cocktails and another on advanced barrel aging- also of cocktails.
A photographic tour of the bars and restaurants I visited in Moscow during the Bacardi Legacy Global Cocktail Competition 2014.
Last week at the bar 67 Orange in Harlem, New York, I helped judge Cognac D'USSE's annual Culture Cocktails competition. The contest pulled six competitors from local Harlem bars and they, friends and neighbors packed into this tiny cocktail bar for the competition. And I do mean packed - the bar's capacity is about 35 people and there were over 60 in the room at one point. Luckily, I had a good view from my barstool along with my co-judges, blogger Paola Mathe from FindingPaola.com and model Diandra Forrest. I was definitely helping balance out all that beauty. The number...