Opening Wednesday, July 27 is Jasper's Corner Tap, a beer-centric restaurant in the former Ponzu space not far from Bourbon & Branch in downtown San Francisco. I've got a peek at the beverage menu. As you can see, there are drinks designed by bartenders Kevin Deidrich, Jacques Bezuidenhout, Allison Webber,... Read more →
While at Tales of the Cocktail this week, I was interviewed by Lisa Mullins on the BBC radio program The World. The link to listen to the interview is here. The segment is only about three minutes long. I spoke about different international bartending styles and trends, from Asia to... Read more →
I'll post more when I can get to a computer (I lost my power cord) so long story short: Hooray for Me! I win the best non-book cocktail author award last night at Tales of the Cocktail. That is awesome. Read more →
These are notes for the H2O Cocktails seminar at Tales of the Cocktail in New Orleans. I think this concept was pioneered by Kathy Casey, one of the seminar hosts. So, what are these H2O cocktails? Basically they're vodka drinks made with flavored water (not juice, no chunks) and no... Read more →
These are notes from the Tales of the Cocktail seminar "Vinegar : The Other Acid). Forgive the formatting and spelling- I'm typing this on my phone as I managed to lose my laptop power cord. Three other acids used is cocktails include citric (citrus), tartaric (unripe fruit), and malic (apples... Read more →
A fun event trend at Tales of the Cocktail: Big Drinks. This year there were: The World's Largest Kopstootje Toast (genever slurp) info here. Over 400 people took part. (This image courtesy of Bols) The World's Freshest Ramos Gin Fizz "by using fresh laid eggs, cream churned from a cow... Read more →
These are notes on the Shhh! It's a Secret seminar at the Tales of the Cocktail convention. For alcohol products you have to list your ingredients, method, etc. to the TTB before approval - the whole recipe, in gernal. This isn't the same for non-alcoholic products. Lillet is in a... Read more →
Here are notes from the Mysteries of Wood Maturation seminar at Tales of the Cocktail convention in New Orleans. "We want to keep the character of the base spirit, but we don't want to have vinegar. Wood helps us do that. It takes some of those acids out that we... Read more →