industry news Feed

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 If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in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.

During Hawaii Cocktail Week I attended a seminar called Designing Bars that Make Money at the cafe/gallery Loft in Space. The seminar was lead by Tobin Ellis of consultancy Bar Magic, Kate Gerwin of the bar Imbibe in Albuquerque (and also of Bar Magic), and Julian Cox of Rivera and several other bars in Los Angeles. Here are some notes on what I thought was interesting - with some of my thoughts at the end. Design and Philosophy Tobin Ellis says, "Everyone is saying 'I love craft cocktails but my next bar will be a sports bar that makes money.'... Read more →

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

Diageo is experimenting with crowdsourcing and Absolut has set up a boutique distillery in Berlin. The following story comes from Mixology Magazine in Germany. It was written by Helmut Adam and was originally published in German here. It was translated into English by Kirstin Müller. Below is an edited version of the translation. Bartenders participating in Diageo’s World Class Programme [in Europe] are encouraged to submit their ideas for a [new spirit or liqueur]. In May 2013, a jury of Diageo professionals and industry heavy-weights such as Salvatore Calabrese and Jörg Meyer is going to evaluate the submissions and select... Read more →

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

Recently on Facebook, I was engaged in a mostly-healthy debate about giving recipe credit on cocktail menus. Rye's cocktail menu from 2007 When we see a classic cocktail section of a cocktail menu, we know that the drinks in that section have not been invented in-house. But some cocktail menus are a single list of both classics and house creations, and that's where things get complicated. I have seen many cocktail menus that list modern classic cocktails like the Penicillin by Sam Ross and the Old Cuban by Audrey Saunders with no mention of the drink creators' names. When the... Read more →

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