Alcademics

Clock Bar in San Francisco has released their new menu. CLOCK BAR SEASONAL COCKTAILS CITRUS & HERBS SEASON evergreen......................................................................... 12 fresh rosemary and thyme, junipero gin, stone pine liqueur and fresh lemon served up with fresh mint fool’s gold...................................................................... 13 fresh squeezed cara cara, campo de encanto pisco, pineapple juice,... Read more →

Here's something you already know: Sparkling wine + Floral liqueur = fun drink. I hadn't realized until I started writing my latest Fine Cooking blog entry just how many new floral liqueurs have hit the market. In recent years several new floral liqueurs have been brought to market, including St.... Read more →

Good cocktail menus in Texas are sprouting like oil wells. (Maybe tumbleweeds? I'm at a loss for good Texas analogy.) Adam Bryan, bar manager of Bar Congress in Ausin, sent me the menu. This bar is one of three venues in the Austonian residence tower and it just opened at... Read more →

I try to link to all my writing available online, but you really only see two-thirds or so of it. And even if you could see it all, most of us couldn't read it because it's in German. I am a regular contributor to Mixology magazine, based in Berlin, and... Read more →

In Friday's FineCooking.com blog entry, I have a little story about how I remember which vermouth is which: sweet, French, white, Italian, dry, red. I could never keep them straight until I came up with a mnemonic device. Read it here. Plus! There is also the recipe for the Bamboo... Read more →

**Update: This story is no longer on the LA Times Magazine website, so I have pasted it here. In yesterday's LA Times Magazine I have a huge feature on sherry. (photographs by Nigel Cox) As a wine category, sherry has practically everything going for it: a tremendous range of flavors,... Read more →

On February 5, 1941, the SS Politician ran aground off the islands of Scotland. After a bit, the ship broke up and began to sink, so local islanders rowed out to help salvage its contents: over 20,000 cases of whisky. Unfortunately, the government considered the salvaging more like looting, and... Read more →

Last week I spoke on a panel in New York for the Vino 2011 convention. The event mostly focuses on Italian wines, but this year they also offered a cocktail seminar. The seminar was called “Renaissance of the Cocktail in America: Top Spirit Professionals Assess the Role and Opportunities for... Read more →