champagne Feed

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 →

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Glossy Booze is a regular Alcademics round-up of booze stories in magazines. Details (November) has a story on underappreciated red wines. Imbibe (Nov/Dec) has recipes for homemade eggnog, drinks with figs, and party drink recipes, a comparison of witbiers, a story on Greg Boehm of CocktailKingdom.com, one on barleywine, another on bargain sparkling wine, fancy hot chocolate, and a travel piece on drinking in Hawaii. Malt Advocate (Fall 2009) has stories on Japanese Whisky, Australian whisky, water in whisky, GlenDronach, and drinking in Bardstown, KY. Men's Journal (November) has stories on California blended wines and good Canadian Whisky. Food &... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


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 →

Get Camper's Book: Tonic Water AKA G&T WTF.


Glossy Booze is a round-up of drinking stories in magazines. ReadyMade February/March has a short story on how to throw a cocktail party. GQ (January) lists some tasting notes on football player-branded wines. In Details (Feb), Rob Willey has a story on some new versions of the Bloody Mary with an endorsement for the Bitter Truth celery bitters. He lists five places doing interesting things with their Bloodies- Sepia in Chicago, Florida Room in Portland OR, Prune in New York, Bobo in New York, and Absinthe in San Francisco. Playboy (February) mentions the Cointreau molecular mixology kits that you can't... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Glossy Booze is a round-up of stories appearing in magazines sent to my house. In Playboy (January), Scott Beattie continues his media onslaught with a recipe for his Pelo de Perro (that's hair of the dog) from his book . There's also a nice two-page spread on champagne, including a few cocktails. Sunset has a story on how to pair wine with vegetables, which is a nice change from the meat/fish thing. Men's Journal also has a Scott Beattie cocktail recipe, this time the the Huck Yu. Beattie's book may have been listed in every single magazine I subscribe to.... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Moet & Chandon has a new service where you can bedazzle your bottle with Swarovski crystals for gifting or keeping. You can choose from a 750ml or 1.75 liter bottle and a couple of types of champagne, and pick one or (on the 1.75) two lines of text up to seven letters each. Bottles are ready in three business days and shipped from New York. The price starts at around $100. At the MyMoet website, you can play with the application and see how it looks. Here's a bottle I made. I also made some others with swear words, because... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.