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May 2008

April 2008

Drinks at Bong Su

I love it when a restaurant throws a party to launch a new cocktail menu. Bong Su introduced five new cocktails to the press today, many of which included Asian dessert ingredients like tea-infused tapioca beads, pandan leaf, Laotian honey, and hibsicus buds. My favorites were the Mekong Martini- I... Read more →

Beretta robbed!

Given the number of times I've been going there, it's surprising that I wasn't present for the drama. Then again, if I were, I probably wouldn't remember it clearly anyway. Armed man robs SF restaurant in the Mission Wednesday, April 30, 2008 (04-30) 19:02 PDT San Francisco -- An Italian... Read more →

Light drinks

New York magazine mentions wine bar Terroir and Marshall Altier's non-hard-alcohol cocktails. (I just met Marshall last week in SF. I think he likes it.) His concoctions incorporate port, sherry, vermouth, whipped egg white, and bracingly smoky Lapsang Souchong tea. They even display a touch of molecular mixology in the... Read more →

SF Represent!

I picked up a copy of Food & Wine Cocktails 2008 to see what the representation of bars and cocktails around the country was. West Coast drinks have been getting more attention in the past year and it's great to see this reflected in the book. The cocktails from the... Read more →

National Eben Clemm day

Today New York's Eben Clemm got a lot of press. He was an expert on Eric Asimov's NYTimes article on citrus flavored vodkas, in which they hated almost everything but Belvedere's Cytrus and Hangar One's Buddha's Hand. And he was also quoted as an expert in Nick Passmore's Business Week... Read more →

Recession Reading

The New York Times reports that people are spending less on food and booze than usual. Sales of inexpensive domestic beers, like Keystone Light, are up; sales of higher-price imports, like Corona Extra, are down, the firm said. Some are skipping drinks altogether. The number of people ordering an alcoholic... Read more →

Gin 2.0

My friend Cior sent me a link to a talk at the Web 2.0 conference in San Francisco by Clay Shirky, because the talk referenced gin. (My friends know me well.) The talk was about how we dissipate the free time and mental energy ("cognitive surplus") we have after working.... Read more →