The history of gin generally, and a look at the brands that kicked off the gin renaissance in the US specifically.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
For the purposes of categorizing and tracking the American gin renaissance of the late 1990s, I created this huge timeline of when different gin brands launched in the US.
Common techniques and ingredients chosen by bartenders in an international competition, despite their diverse backgrounds and locations.
In the June/July issue of Saveur Magazine, I have a bunch of drink stories. The biggest, longest one, which took me a few months of research to put together, is on the Gin & Tonic.
Another big batch of cocktail (and wine and beer) books has hit the Alcademics inbox. I look forward to checking these out.
González Byass launches London No. 1 Gin in the U.S. González Byass announces the arrival of London No. 1 to the U.S. market this spring. The London Dry style gin will launch initially in New York and Florida with additional markets to be added. London No. 1 is distilled in London under the direction of Master Distiller Charles Maxwell and contains 12 botanicals, including juniper, coriander, angelica root, lemon peel, licorice, cinnamon, almond, savory, iris root, orange peel and bergamot. It is one of only a handful of gins actually distilled in London and uses the small batch pot still...
Gin by Brockmans Brockmans Gin, a new style gin from the U.K., is now available in the U.S. Launched in England in 2009 and expanded to Switzerland & Spain in 2010, the London-based brand is now available in Massachusetts and New Jersey. Breaking away from the London Dry style gin, Brockmans is designed to be consumed neat or over ice. Brockmans is made with ingredients such as angelica, coriander from Bulgaria and juniper berries sourced from Tuscany. These botanicals is steeped in grain spirit for up to 24 hours to release their flavors. After steeping, Brockmans is distilled in a...
San Francisco bartenders are responsible for the creation of at least 24 different spirits, some available at retail and some reserved just for the bars. In the April 2014 edition of 7x7 Magazine, I have a story about them, with accompanying recipes online.