Common techniques and ingredients chosen by bartenders in an international competition, despite their diverse backgrounds and locations.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
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...
A trick to make a hot infusion in little time, as witnessed in a cocktail contest.
This week a company Cosmic Lifestyle Corporation announced work on a new space program to make cocktails in space a reality. The idea isn't to cater to astronauts, but rather for the much delayed space tourism industry expected to launch this year. We're not talking about sipping a drink Capri Sun style (prepackaged cocktails in a bag), but a stemmed drinking vessel that looks like a cocktail glass. Designed with grooves that hold the drink simply through surface tension rather than a physical barrier to keep it in the glass. The concept is based on the same kinds of principles...
In a story for Details.com I wrote up some of the things that fancy cocktail bartenders actually drink. Check it out here.