It's another fantastic month for drink books, with tomes on bourbon, cocktails from Seattle and New York and Iceland, plus an industry book and an illustrated one as well.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
A look at the new liquors/liqueurs hitting the market over the past couple months.
A look and a taste of the new menu at San Francisco's legendary tiki bar The Tonga Room.
Turkey broth is the new pumpkin spice, or something.
A very forward-thinking cocktail program designed to eliminate waste at San Francisco restaurant The Perennial, with special attention on water waste.
Robert Simonson in the New York Times reported yesterday that the Seelbach cocktail was the invention of Adam Seger, former bartender at the Seelbach Hotel in Louisville, and not in fact a resurrected pre-Prohibition classic. Seger created the cocktail and the backstory to go along with it. In 2012 I was hired to write a story for Mixology Magazine in Germany about the drink, so I interviewed Seger in email and briefly on the phone. I have pasted the story below. One "fact" told to me that didn't make it into the article was that Seger said that a group...
In Jacob Grier's book Cocktails on Tap: The Art of Mixing Spirits and Beer, he groups said beer cocktails into seven styles. I am reprinting that section here.
An interview with the creator of brands like Hendrick's Gin and Sailor Jerry Rum about branding and his new book on Colonial drinks.