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The Tackler: A Cocktail with Genever, Ginger, and Allspice

I created a not-very-complicated but super delicious and spicy cocktail called The Tackler. First I put it up on Fine Cooking. It contains genever, allspice dram, and ginger liqueur. Then 12 Bottle Bar featured it in this post, with one of the longest drink-related historical tangents ever. They delve into the Christmas Truce, a football game played by opposing sides of World War I during a 2-day truce. Pour yourself a cocktail before reading it: it's a doozy. Read more →

Boozehound by Jason Wilson

I read Washinton Post cocktail columnist Jason Wilson's new book Boozehound. Here are my thoughts. If you're a regular reader of Wilson's Post column (and you should be) you'll already know a lot of his feelings on false marketing claims and made-up brand stories. In this book he gives a lot of the backstory on his experiences with magical marketing and that's where he's at his funniest- going off about St. Germain, Chartreuse, and Jagermeister. Because I know Wilson's writing and the man in person I'm used to all his ranting and raving, so what stuck with me about the... Read more →

Wayfare Tavern Cocktail Menu Preview

After nearly a year of no notable cocktail programs launching in San Francisco, they're coming fast and furious these days, with the Comstock Saloon, Burritt Room, Scott Beattie's program at Spoonbar in Healdsburg, Brooke Arthur's menu at Prospect, and The Bon Vivants at Wayfare Tavern. What's that, you say? Didn't you just read in the Eater interview with Tyler Florence about his restaurant Wayfare Tavern that he won't have fancy cocktails? Yes you did: Can we talk about the bar program? You know, there are some amazing consultants in the city, but I don't know if we're necessarily going to... Read more →

Glasgow Bars: The Blind Pig

The Blind Pig is a speakeasy-themed bar in Glasgow that I visited on a recent Saturday night while in town for a Bowmore/Auchentoshan press trip. The venue is split into a restaurant and bar area. The bar was absolutely packed but I managed to squeeze my way up close to watch the action. The shakers were all metal (Alessi, I think) and they use those brushed aluminum jiggers to measure. The bartender had the old-time (white shirt and suspenders) look of American bars, but without the ironic mustache. The cocktail menu that doesn't appear to be online consists of mostly... Read more →