wine Feed

Glossy Booze is regular Alcademics feature; a round-up of spirits stories in magazines. Details (June/July) has a story on punch and places to get it around the country, plus a small feature on Hauz Alpenz products. ReadyMade (June/July) has another story by Alex Day, this one on ice. Looks like some good advice on how to freeze and split a pan of ice. Town and Country (July) has a feature on new food and drink cookbooks for summer. GQ (July) has three fizz recipes: the Ramos Gin Fizz, the Rum Fizz, and the Gin Fizz. Mutineer (June/July) has a story... Read more →

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Glossy Booze is an occasional round-up of cocktails and spirits stories in magazines. Imbibe Magazine (March/April) has features on smoked cocktails, "coffee happenings across the globe," moonshine, beer and food pairing, drinking in Philadelphia, and Riesling. 7X7 (February) has a story on pizza-pairing with wine. Bon Appetit (March) is full o' booze this month, with a recipe for Toby Maloney's cocktail Maloney's Irish Cream, the difference between mixologist and bartender, songs for a cocktail party, recommended absinthes, a feature on vodka, and a recipe for the Orange Aperol Sun. GQ (March) has a quick mention of Averna and Riedel stemless... Read more →

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


In the latest of these creative pairing contests at San Francisco's Fifth Floor restaurant, the house Master Sommelier Emily Wines with compete to pair wine with each course of a five-course meal against two other sommeliers. Emily Wines will pair Old World wines. Consultant Master Sommelier Brian Cronin will pair New World wines. Sommelier Paul Einbaum (formerly of Coi) will pair with Anything But wine. Diners get to try all three pairings with all five courses, in a setting that is both educational and fun. This event is on February 18th. More info will eventually be posted here and the... Read more →

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


Glossy Booze is a round-up of drinking stories in magazines. ReadyMade February/March has a short story on how to throw a cocktail party. GQ (January) lists some tasting notes on football player-branded wines. In Details (Feb), Rob Willey has a story on some new versions of the Bloody Mary with an endorsement for the Bitter Truth celery bitters. He lists five places doing interesting things with their Bloodies- Sepia in Chicago, Florida Room in Portland OR, Prune in New York, Bobo in New York, and Absinthe in San Francisco. Playboy (February) mentions the Cointreau molecular mixology kits that you can't... Read more →

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


Glossy Booze is a round-up of stories appearing in magazines sent to my house. In Playboy (January), Scott Beattie continues his media onslaught with a recipe for his Pelo de Perro (that's hair of the dog) from his book . There's also a nice two-page spread on champagne, including a few cocktails. Sunset has a story on how to pair wine with vegetables, which is a nice change from the meat/fish thing. Men's Journal also has a Scott Beattie cocktail recipe, this time the the Huck Yu. Beattie's book may have been listed in every single magazine I subscribe to.... Read more →

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


I often forget that much wine is not vegetarian. They use egg whites, gelatin, and isinglass to clarify it. And while I'm all for using every part of the animal, I'd prefer it be used on something I'm not drinking. This blog has some more information on animal products in wine, and links to further information. This blog has information on animal products in beer. Read more →

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