Depending on where in the world you live, Campari is sold at different levels of alcohol and colored and labelled differently. Here's a look at a few bottles from around the world.
Taking a peek and a few sips at the new whisky concept inside San Francisco's ABV.
Amaro, Japanese Whisky, Jim Beam, Equal Parts Recipes, and books from the US Bartenders' Guild.
So, so much whiskey.
This edition of New Booze contains a few months' worth of new product launches.
Here are some of the new spirits hitting the market over the last couple of months: lots of rye but also gin, tequila, pisco, applejack, and more.
Until last year there were only three Japanse whiskies on the US market, all of which are made by the company Suntory. In the years since, interest in these whiskies has increased and so has the number of them for sale stateside, available in a wide variety of prices and flavors. Now there are more than a dozen you can find if you look hard enough, ranging anywhere from $60 to $200 for standard bottlings and into the thousands for limited editions.
During Hawaii Cocktail Week at the bar The Manifest I attended a seminar lead by Takayuki Suzuki, in which Suzuki demonstrated several cocktails. It was terrific and I'll do my best to explain how so. I think I've observed modern Japanese bartending enough now to make a few observations about their style and philosophy: Four ingredients is a lot. They're not afraid of artificially-colored liqueurs as we are in other countries. Green and blue liqueurs are common in high-end cocktail bars Drink-making technique can reflect the philosophical goal of the cocktail, whereas in the US it's always just about what's...