A first visit to the new cocktail bar by the Spruce restaurant group. Verdict: Yup.
It's another fantastic month for drink books, with tomes on bourbon, cocktails from Seattle and New York and Iceland, plus an industry book and an illustrated one as well.
A look and a taste of the new menu at San Francisco's legendary tiki bar The Tonga Room.
Turkey broth is the new pumpkin spice, or something.
Robert Simonson in the New York Times reported yesterday that the Seelbach cocktail was the invention of Adam Seger, former bartender at the Seelbach Hotel in Louisville, and not in fact a resurrected pre-Prohibition classic. Seger created the cocktail and the backstory to go along with it. In 2012 I was hired to write a story for Mixology Magazine in Germany about the drink, so I interviewed Seger in email and briefly on the phone. I have pasted the story below. One "fact" told to me that didn't make it into the article was that Seger said that a group...
In Jacob Grier's book Cocktails on Tap: The Art of Mixing Spirits and Beer, he groups said beer cocktails into seven styles. I am reprinting that section here.
Amaro, Japanese Whisky, Jim Beam, Equal Parts Recipes, and books from the US Bartenders' Guild.
It's a cocktail in a water cooler that you can have either hot or cold depending on which knob you press.