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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... Read more →

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Over at FineCooking.com, I have shared a recipe from Nate Quiroga of Liberty in Seattle. The drink seems to be a variation on the Aviation. Instead of gin, which is scary to some drinkers, Quiroga uses vodka. But the price you pay is that he also replaces the maraschino liqueur in the drink with absinthe. This leaves the drinker to decide whether they're more afraid of gin or more afraid of absinthe. Personally, I like 'em both. Get the recipe over at FineCooking.com. Related articles Please Don't Hoard The Malacca Read more →

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I mentioned previously that I enjoyed a cocktail called the Handsome Jack at London's Experimental Cocktail Club. I believe it's a loose take on the Vieux Carre. The drink's creator, Chris Tanner, gave me permission to post it with a photo. Awesome. Handsome Jack By Chris Tanner, Experimental Cocktail Club Chinatown 20ml Pierre Ferrand Ambre Cognac 20ml Rittenhouse Rye whiskey 20ml Byrrh aperitif wine 15ml Aperol 3ml Green Chartreuse 3ml organic maple syrup 2x dash Angostura bitters 2x dash Peychaud's bitters Stir gently until diluted and strain into a chilled coupette, zest with a lemon and discard. Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


I sort of didn't care what was in a cocktail called the The Brown Trout, because the name is so awesome I would have probably ordered it regardless. But the ingredients are... intriguing anyway. Gin, scotch, Aperol, gentian liqueur, and elderflower - what could go wrong? Everything! But the drink was very nice - give it a try sometime. I ordered this drink at Pint + Jigger during Hawaii Cocktail Week and it was my favorite drink that night. The Brown Trout By Dave Newman 1.5 oz Hendrick's Gin .5 oz Johnnie Walker Black .5 oz Aperol .75 oz Bonal... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Look at this sexy and delicious drink by Johnny Raglin of Comstock Saloon. Just look at it! That lime twist is like the Loch Ness monster! Drink it if you dare! Actually the drink is pretty simple and delicious. It is made with pisco, St. Germain elderflower liqueur, apricot brandy, lemon, and egg white. Raglin texted me the recipe, because apparently he is a 23 year old and doesn't believe in email anymore. In the foam atop the drink he has sprinkled dehydrated Campari sugar; a trick I first saw and loved in Vancouver. It adds a nice crunch amidst... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Shaher Misif of Cantina in San Francisco has created a cocktail made with red wine and lies. The name of said cocktail is Sangria Roja, so naturally you're expecting a red wine sangria. But beyond the red wine, the drink's other ingredients are tequila, lime juice, agave nectar, and grapefruit soda. So it's more like a Margarita meets a Paloma with red wine thrown on top. Sangria? Not so much. But despite the false promises that come with the name, this cocktail is tangy and citrusy and delicious and would make a quick and easy party punch. Get the recipe... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.