Wo Hing General Store opens Friday in San Francisco with Brooke Arthur in charge of the cocktail menu. I got a sneak peak at the drink menu. As you can see, it's a short menu with several interesting non-alcoholic drinks included. The menu is long so I've put it after... Read more →
Restaurant 1833 opened in Monterey this summer. In addition to the below menu they also offer absinthe service with 15 different brands. Monterey is an unlikely spot for fine cocktails. It's good to know that there is now somewhere to go. The menu is long so I've put it after... Read more →
Poor Red's BBQ in the California gold country is famous for the Golden Cadillac, a cocktail created in 1952. Next year will be the drink's 60th birthday. It's a combination of Galliano, creme de cacao, and cream, thrown into a blender. Poor Red's sells them by the thousands. (They don't... Read more →
Restaurant Le Bernardin in New York recently reopened after a renovation. They also have a new cocktail list. The cocktails mostly add gourmet touches to the classics. But the prices, ouch. The menu is long so I've put it after the jump. COCKTAILS The French Connection $16 Pimm’s, Yuzu, 5-Spice,... Read more →
Restaurant Manresa in Los Gatos has an ambitious bar program, filled with fresh produce from Love Apple Farms where they get their produce. Note that they specify the Negroni is "over ice" as that is unusual for this area. The menu is long so I've put it after the jump.... Read more →
There are now two newish options for bartenders to get health insurance. 1. USBG The United States Bartenders' Guild now offers full insurance plans (previously they only had discount health plans that are not the same thing) through Custom Benefit Consultants. 2. RBA I also just leared of the Responsible... Read more →
When I visited Copenhagen twice this summer, I was surprised to find one flavor all over the drink menus: eucalyptus. At 1105, they serve a drink called the Lady Eucalyptus, made with eucalyptus syrup, gin, lemon, Cointreau, and egg whites. At Salon 39, a very creative neighborhood bar/restaurant, they make... Read more →
In the Solid Liquids Project I've experimented with various methods to dehydrate liqueurs into solids. I've found that not every liqueur does crystallize through conventional heating methods to boil off the alcohol and water. Ones that do not crystallize usually leave a thick, sticky, gummy glob at the bottom of... Read more →