My most recent story for Details.com is about flips: drinks made with whole eggs. In the piece I talk about silver and golden fizzes, noggs, and a few places to find flips around the country. Go check it out! Read more →
I met London bar/restaurant Pollen Street Social's bar manager Gareth Evans on a trip to Mexico, where all of his fancy cocktail ingredients had exploded on the way. They sure sounded delicious though. image stolen from PSS website Hopefully one day I'll get to try some of those fancy ingredients... Read more →
Here is the new fall cocktail menu from Sugar House in Detroit. I see: Blueberry Oleo Saccharum, Fernet/Campari/Cynar combo, Root Beer Flip. It's making me thirsty, just not for winter. a handsomely appointed casket. 11 Chalfonte VSOP Cognac, Benedictine, Alvear Amontillado Sherry & Housemade Barrel-aged Bitters AUTUMNMN OLD FASHIONED. 7... Read more →
Have questions, big or small, about distillation? Whether you're going to Portland Cocktail Week or not you might be able to get some of them answered. We're fortunate to have Barry Crockett, Master Distiller for Jameson Irish Whiskey with us at Drink.Write for one seminar. He'll be on hand to... Read more →
Drink.Write is a sub-conference of Portland Cocktail Week for writers, bloggers, and other interested parties, with daytime seminars on Tuesday and Wednesday October 23 and 24. Drink.Write is open to all writers/bloggers/bartenders, not just those who specialize in cocktails and spirits. Just RSVP in advance, please. Please RSVP to [email protected]... Read more →
Drinks International tonight announced the 2012 World's 50 Best Bars, based on a polling of hundreds of the best-traveled bartenders and brand ambassadors from around the world. This year, the top bars were: Artesian, London PDT, NYC Nightjar, London Connaught Bar, London American Bar, London Death & Co, NYC The... Read more →
This is the new menu at Bourbon Steak by Michael Mina at Turnberry Isle Miami, with a cocktail menu by Carlo Splendorini. The menu is below. Japanese Whisky Ceremony Prepared tableside for guests, a 12 year old Yamazaki Whisky is presented alongside Fresh Peaches marinated in Homemade Syrup with Mint... Read more →
I finally secured permission to print the cocktail menu of 28 HongKong Street in Singapore. The bar program there is run by Michael Callahan, formerly of San Francisco. The menu has a couple of shout-outs: one to Steven Liles of Smuggler's Cove, and another to me(!) for supercharged Aperol. I... Read more →