vinegar Feed

The history of the cocktail renaissance, colonial American drinking, a new edition of Shrubs, an herbalist's guide to bitters, a beginner's guide to drinking, some drinking science, and some bourbon recipes. Read more →

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

These are seven newish drink books that have arrived at Alcademics HQ for your consideration. Most of the below descriptions come from the book blurbs and are not reviews, as I'm about 30 books behind on my reading list. Nicholas Faith's Guide to Cognac by Nicholas Faith (Not sure why this book is so expensive on Amazon; it's only 132 pages. The Kindle version appears to be free.) Nicholas Faith’s Guide to Cognac is a directory supplement to Nicholas’s best-selling book Cognac: The story of the world’s greatest brandy. Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes... Read more →

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

I received the new cocktail menu from Brandon Wise of Imperial in Portland, Oregon and noticed that it has the following drink on it: Slings and Arrows: Dewars blended scotch, Lemonhart Demerara rum, Lemon, Mulled pinot noir syrup, Tony's homemade switchel. The last ingredient was described as, "House-made switchel, also known as swizzle or haymaker’s punch. A long forgotten ingredient, Wise’s nostalgic resurrection of this carbonated cross between sweet tea and apple cider is an appreciated addition to Imperial’s ingredient list." So, a switchel sounds a lot like a shrub, a (usually) fruit-and-vinegar syrup. I followed up with Wise to... 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 Look at Gitane in San Francisco The bar at Gitane has always been one of the most dramatic in San Francisco, feeling a bit like a bar tucked away inside a nomadic caravan. You half expect a magic cabaret or Iberian characters on a quest to a windmill to waltz through at any moment. The magic at the bar has traditionally come in a glass. With a rich heritage of bar folks that includes Alex Smith,... Read more →

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

This February I was lucky to be invited to visit the Nordic Food Lab, which is located on a boat floating in a harbor off Copenhagen. It was formerly the research lab of the world's top-rated restaurant NOMA, and I believe they still have a close relationship and work together on projects. The lab is pretty small: A few work tables, refrigerators and cabinets on both sides of the room, and tons of samples in bottles, barrels, bags, and jars everywhere. It reminded me a lot of my apartment, except that the swaying back-and-forth was coming from the water beneath... Read more →

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

New Cocktail Program at Sherry-Centric Gitane in SF

Gitane restaurant has a lovely bar with a sherry-centric cocktail program. It was originally designed by Dominic Venegas and later handled by Alex Smith, who recently left to open Honor Bar in Emeryville. The new and slightly simplified menu is the work of lead barman Ramon Garcia, with some aid from Neyah White (formerly of NOPA). Vinegar lovers should be thrilled to see the Sherry Shrub back on a menu. SHERRY SHRUB barbadillo manzanilla sherry,seasonal house shrub, lemon peel BOOTHBY cava, bourbon, sweet vermouth,angostura bitters LA PERLA reposado tequila, manzanilla sherry,pear liqueur SMOKED PALOMINO crema de mezcal,amontillado sherry, grapefruit &... Read more →

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

These are notes from the Tales of the Cocktail seminar "Vinegar : The Other Acid). Forgive the formatting and spelling- I'm typing this on my phone as I managed to lose my laptop power cord. Three other acids used is cocktails include citric (citrus), tartaric (unripe fruit), and malic (apples and grapes). Lime has the most acid of the citric group. Vinegar is a double fermented liquid. Base to alcohol, the alcohol to acetic acid. Balsamic is more acidic on the palate than white wine vinegar, yet they smell the opposite. They tried to correlate perception of sourness/acidity with pH... Read more →

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