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Behold! Here is my round-up of all the cocktails and spirits books (plus a few others) that were released in 2017. This year, beyond the annual deluge of whisky books, there are books aping the bartender lifestyle (Drink Like a Bartender, Straight Up), more narrative books (I Hear She's a Real Bitch, By the Smoke and the Smell), and recipe books seeking to simplify the process (3 Ingredient Cocktails, The Imbible, Road Soda) rather than reveal the secrets of complex drinks from top bars. All in all, another great year for reading about drinking.  Read more →

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Here is the latest batch of booze books to hit store shelves and my mailbox. We've got a cognac history, a couple of cocktail recipe books, one on cooking with cocktails, and another exploring wine. Read more →

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This blog post contains more information from Michael Mascha's book Fine Waters and website FineWaters.com. Previously I looked at How to Classify Bottled Waters and How to Properly Serve Bottle Water. Today we'll look at pairing water with food. You can read the full description of it on the FineWaters website. Basically, Mascha says you match the food or you contrast it, much like any other pairing. However, you're largely not pairing with flavor, you're pairing with texture. Mascha says 75 percent of the pairing importance should be about the mouthfeel of the water, as measured by the carbonation. Big... Read more →

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


Here are some random pictures and notes from my trip to Rome and the Amalfi Coast with Pallini Limoncello. Rome is a very, very crowded city, especially around tourist attractions. On our second day there we had a guide who was amazing and knew all the ways around the lines. That's the only way to do it. I had a gelato at San Crispino, supposedly the best in the world. I can't vouch for that, but my two flavors - whisky and honey- were delicious. The view from the King Victor Emmanual II memorial is great. (Look kids, it's the... Read more →

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Two stories have popped up recently on the intersection between chefs and gin. Before: Roxor gin is made in Texas and was developed in part by Robert Del Grande, a James Beard-awarded chef with a PhD in biochemistry. The gin contains the usual juniper, corriander, orris, grains of paradise and citrus including grapefruit and lime; plus hibiscus, cocoa nibs, Texas pecans, and cinnamon. The chef developed the gin, and it is distilled to his specifications at San Luis Spirits in Dripping Spring, Texas. After: Chef Peter Smith of PS 7's in Washington DC uses the spent mash from gin distillation-... Read more →

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