In September 2010 I visited several sherry bodegas. Here are pictures and a few notes from Bodegas Gonzalez Byass. (The grounds of the bodega have grape vines covering the streets to provide shade.) (A train takes people on a tour around the bodega.) (One of the rooms for special events.)... Read more →
In my latest post for FineCooking.com, I cover the history of the cocktail- the original one. I'm sure you've heard of it: spirit, sugar, water, bitters. Read more →
Well I guess I know where to drink in Reno now. T. Duncan Mitchell of Chapel Tavern sent me the seasonal cocktail menu. I want to point out two things: 1. They serve the Laphraoig Project 2. It only costs eight bucks! Cocktails $8 each Dealer’s Choice Let the bartender... Read more →
In November I visited seven tequila distilleries in Mexico. Here are some pictures and notes from my visit to the Don Julio distillery in the town of Atotonilco. (Cutting up the pinas before baking.) (Now when I see pinas, I get thirsty.) (Fermenting agave.) (Stainless steel pot stills.) (We had... Read more →
The just-opened restaurant Haddingtons in Austin, Texas has a cocktail menu that makes me thirsty. The drinks are by head bartender Bill Norris, formerly of Fino. -house cocktails- The Waldorf #2: straight apple brandy, nocino, celery bitters, stirred, over ice $11 Dover to Calais*: navy strength rum, green chartreuse, orgeat,... Read more →
The newish San Francisco restaurant 25 Lusk has a cocktail menu, and it is below. Some of the drinks look good but to me it reads as a bit too accessible. Know what I mean? 1/7/11 Update - They already updated and improved the menu - see below. BAHIA MAR... Read more →
In September 2010 I visited several sherry bodegas. Here are pictures and a few notes from Bodegas Williams & Humbert. (The bodega is absolutely enormous.) (There's a horse show inside the bodega for visitors.) (For barrel tasting, the venenciador (in this case, the chief oenologist) inserts the venencia into the... Read more →
A bunch of years ago I tried to sell a book on infusions, because there weren't any at the time. In some ways I'm glad it didn't sell, because my cocktail knowledge and abilities are so much better now that I would have been embarrassed by many of the cocktail... Read more →