industry news Feed

For years, brunch bars and restaurants have offered Build Your Own Bloody Mary bars, where drinkers get a glass with vodka in it then can help themselves to the juices and mixers at a salad bar of sorts. But in this era of custom ordering cocktails, I think the concept can be extended. In a recent story for FSR Magazine, an industry publication for full service restaurants, I cover what some restaurants are doing and propose some suggestions. Various restaurants around the US are doing Build Your Own: Champagne Cocktail Bellini Boozy Lemonade Martini (your choice of bitters) Plus other... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

image from wikipedia If you're using barrels or wood chips to make barrel-aged cocktails, be aware that they can develop 246-TCA, better known as "cork taint." Cork taint doesn't only come from corks, it turns out; it can come from barrels. One way that it forms (in part) is when chlorine bleach is used to clean corks (or barrels). Wikipedia says, "Chlorinated phenols can form chemically when hypochlorous acid (HOCl-, one of the active forms of chlorine) or chlorine radicals come in contact with wood (untreated, such as barrels or pallets.) The use of chlorine or other halogen-based sanitizing agents... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In the industry publication FSR Magazine (as in Full Service Restaurant) I have a story about after-dinner drinks. Finessing the Grand Finale SPIRITS // CAMPER ENGLISH After-dinner drinks explore new directions On many restaurant menus, after-dinner drinks are also an after-thought. But as the cocktail renaissance continues, bartenders are rethinking the dessert and digestif menus from the ground up. Some are pairing cocktails with desserts so that the drinks are better integrated into the overall dining experience. Others are collaborating with the artisan coffee roasters to boost the buzz. Yet others have expanded their menus to include unusual after-dinner spirits,... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Coming not-so-soon (January most likely) in the former Tokyo GoGo spot on 16th Street in the Inner Mission of San Francisco will be the bar ABV. ABV is a partnership between Erik Reichborn-Kjennerud (owner of Dalva, Dalva Hideout), Ryan Fitzgerald (former Beretta bar manager and Del Maguey Mezcal brand ambassador), and Todd Smith (bartender at Dalva Hideout, distributor rep with Pacific Edge, founding Bourbon & Branch bartender). The specifics are likely to change a bit as they transfer the liquor license and build out the space, but here's what I learned in a meeting with the partners: The concept is... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Sorry about the alliteration. I couldn't help myself. If you haven't read enough about batch and partial-batch cocktails here on Alcademics, I'll refer you to a story I wrote for the industry magazine FSR Magazine, for which I am the Spirits Editor. It stars such bartenders as: Joy Richard of Citizen Public House in Boston Matt Seiter of Sanctuaria in St. Louis Ray Gil of Batch in New Orleans Pal Tanguay of Tavernita in Chicago They are all doing different sorts of batching: flasks, punches, tap, and even tableside barrels. Mixing Cocktails in Bulk By Camper English Cocktails on tap,... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Today's post is written by Lou Bustamante. Lou is a contributor to publications including the SF Chronicle, SF Weekly and Wine & Spirits. A partially batched cocktail at Rickhouse If the popularization of craft cocktails has a negative side effect it’s that it has set our expectations for a good cocktail pretty high. We want a great cocktail EVERYWHERE we go; not just the high end bars. The baseline even for a decent cocktail is not what it used to be. Just go into any airport or hotel bar and watch them make you a $20 cocktail with sweet and... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

I am now writing for FSR Magazine, an industry magazine for full service restaurants. In my first feature I tackle the topic of why a head bartender is essential to a successful cocktail program. If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in place, and that I’ll be ordering a beer. In ths story I write about promoting-and retaining- lead bartenders. I interviewed Leo Robitschek from Eleven Madison Park and Benjamin Schiller of Chicago's Boka Restaurant Group. Read... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Today Beefeater annouced the launch of Burrough's Reserve, a gin aged in Lillet barrels. It comes as part of a larger trend of reversing the traditional aging times of spirits and cocktails. White whiskies have been a huge trend for several years, mostly led by the craft distilling movement. The small batch distillers couldn't afford to wait for their whiskies to fully mature before selling them, so they all started selling young, barely, or not-at-all-aged spirit. The trend became so big that the major brands couldn't ignore it. Even Jack Daniels and Jim Beam released young/unaged whiskies at the end... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.