Earlier this month I visited Cape Bjare, Sweden to learn about Karlsson's Vodka. Karlsson's is made from a blend of seven heiroom "virgin new" potatoes. This means that the skin hasn't fully developed into the brown stuff we recognize here in the States. In Sweden, restaurants serve these little tiny... Read more →
The other day I was talking to Neyah White, brand ambassador for the Suntory family of whiskies, about highballs. He'd told me previously that highballs were a big thing in Japan that he'd like to see become popular stateside. (Lousy picture but cool new glassware from Villeroy & Boch) I... Read more →
Last week I took a shrub-making class, lead by Jennifer Colliau of Small Hand Foods and Aaron Gregory of 15 Romolo. (Blueberry-Raspberry-Thyme Shrub Ready for Vinegar) The class was co-hosted by CUESA, Center for Urban Education about Sustainable Agriculture, who puts on the Ferry Building Farmer's Market, farm tours, and... Read more →
Two stories have popped up recently on the intersection between chefs and gin. Before: Roxor gin is made in Texas and was developed in part by Robert Del Grande, a James Beard-awarded chef with a PhD in biochemistry. The gin contains the usual juniper, corriander, orris, grains of paradise and... Read more →
Below are the cocktail menus for Union and Ruby in Copenhagen. I wrote about the bars yesterday. The menus are long so if you see a link below click it to keep reading. Union CHAMPAGNE COCKTAILS CLASSIC CHAMPAGNE COCKTAIL Angostura bitters soaked Sugar Cube, cognac, Champagne. A true classic. DEATH... Read more →
Earlier this month I was in Copenhagen for one night and not surprisingly decided to hit the bars. My host was Gromit Eduardsen of the bar 1105, so naturally we began the evening there. 1105 is a classy and clean place with striped wallpaper and a few low pieces of... Read more →
You too, have felt pomegrate burnout. The flavor of the moment a few years ago, fueled by POM Wonderful juice and PAMA liqueur and mumbo jumbo about antioxidants, pomegranate was all over your cocktail menu. It was unavoidable until it was gone, as people moved on to the next superfood... Read more →
Clock Bar in San Francisco has a new set of seasonal cocktails, and they're stacked full of berries. Also: "micro-chrysanthemum nectar." Sounds dangerous. CLOCK BAR SEASONAL COCKTAILS BERRIES, STONE FRUIT, MICRO-GREENS & MELON COLIN’S ANTHEM........................................................ 13 no. 209 gin, house-made micro-chrysanthemum nectar, fresh lemon served tall on crushed ice with... Read more →