Today's post was written by Kevin Liu. We were having an email conversation about filtration- he uses a small-pore coffee filter that removes the bark bits when he makes tonic water and I thought that filter might also be good for removing charcaol after clarifying spirits- and I asked him... Read more →
In the June 2012 issue of 7x7 Magazine, I wrote the story The Big Drink. It's a list of 50 cocktails to try in the city. It's basically a list of 50 Things to Drink in San Francisco Before You Die, but it's not always about what you're drinking, but... Read more →
What is pot still whiskey? The obvious answer is "whiskey that's made in a pot still," but apparently that's not true if you're in Ireland. I was on a trip recently with whiskey writer/expert/class clown/author Dominic Roskrow and was showing off my sexy Irish whiskey distillery diagram, when he called... Read more →
In the current issue of Mixology Magazine, the premier German-language bartending magazine, I have a big story about the Aviation cocktail. It covers a bunch of the history of the cocktail - how it originally had creme de violette and then the recipe was probably copied incorrectly and it was... Read more →
As you may recall, through much experimentation I figured out a way to make clear ice at home. I later found an ice cube tray that uses the same principle (controlling direction of freezing) to make clear ice. And now someone just pointed me to another ice cube tray that... Read more →
A few weeks ago I traveled along the American Whiskey Trail, from Washginton DC to Tennessee to Kentucky. While I'll have a lot more to write about the whiskey distilleries I visited, here's a first story in CLASS Magazine about the rest of the trip: the historic sites, copper still... Read more →
Seafood restaurant Riffle NW has opened in Portland, Oregon, with Dave Shenaut as the venue's Beverage Director. From the press release: The cocktail program celebrates un-aged spirits such as vodkas, agaves, and rums, but offers the full range of premium spirits. The bar will always offer both a wine and... Read more →
The other week I was in DC between one trip and another, and I hit a few great bars. So I wrote them up for CLASS Magazine online. Follow this link to find write-ups of PX, The Passenger/Columbia Room, Tabard Inn, and Jack Rose Dining Saloon. Read more →