My latest post on FineCooking.com is about the Breakfast Martini, the modern classic created by Salvatore Calabrese. Marmalade, jams, jellies, syrups, shrubs, sherbets, etc.: It always comes back to preserves. One of these days I'll start learning how to make my own. Calabrese will soon be opening a new bar,... Read more →
Thanks to Tales of the Cocktail for sponsoring Alcademics! I'll be at the event, July 20-24 in New Orleans, for my fifth year in a row. Tickets are on sale now. This year I'll be one of five official Tales bloggers doing deep coverage of the event, and between now... Read more →
The first three customers who sampled 200 rums at Smuggler's Cove were treated to a trip, not to a tropical isle, but to Portland, Oregon where they distilled their own rum. It was aged and bottled and labelled with pictures of the three guys, and the launch party is in... Read more →
Last week I had the pleasure of hanging out with Erik Lorincz, Head Bartender of the American Bar at the Savoy Hotel in London. Lorincz was in town to give a short bartending presentation at the Fairmont Hotel in San Francisco. (The Savoy is Fairmont Hotel.) We also ended up... Read more →
In my latest post for FineCooking.com, I look again at simple syrup. You may recall a few years ago I compared the spoilage time of simple syrup with different ratios (1:1, 2:1) and with a shot of vodka added as a preservative. Since then I've learned a couple of things.... Read more →
Here is the cocktail menu from Revival Bar and Kitchen in Berkeley, which has a new full-bar program. The the PR contact: "Their cocktail program has been created in consultation with Corey Harrison, known for his current work at Quince in San Francisco. Prior to that, Corey worked at Farallon... Read more →
I've been thinking for a while now that the hilarious Honey Badger video, and the honey badger itself, should be honored with a cocktail or a shot. So I created one. The Honey Badger by Camper English 1 part Laphraoig single-malt scotch whisky 1 part Honey Flavored Whiskey, such as... Read more →
In my story in this Sunday's SF Chronicle, I discuss some ways that cocktail bars are trying to build drinks faster, and how nightclub-type spaces are trying to make better quality cocktails without slowing down. In theory, we appreciate the extra time and effort bartenders spend on their cocktails -... Read more →