A dozen new drinky reads for fall including books on the Bay Area, New York cocktails, 3-ingredient drinks, cocktails on the road, Canadian whisky, Champagne, and drinks of movie spies. Read more →
It's a cocktail in a water cooler that you can have either hot or cold depending on which knob you press. Read more →
An interview with Tom Walker, last year's Bacardi Legacy winner. Read more →
Last week New York bar PDT's Jim Meehan launched an app called PDT Cocktails, containing 400 recipes. At the end of 2011, Jim Meehan published the beautiful PDT Cocktail Book, which contained 304 recipes. So I asked Meehan, "Is this just the book's recipes plus 100 additional recipes?" Read more →
Jura brought together 12 Brooklyn artisans to co-collaborate on Kings County's first single malt Scotch whisky. Jura Brooklyn has been aged up to 16 years in American White Oak Bourbon, Amoroso Sherry and Pinot Noir casks. Read more →
A couple of years ago now, I said I was looking for "less perfect simplicity, more ridiculous fabulousness" in San Francisco's cocktails, no matter the cost. Thomas Waugh created something close to that for the drinks at ZZ's Clam Bar in New York. All the drinks are 20 bucks and some are garnished in metal pineapples or a coconut piled on a stack of ice and leaves. Here's a report. Read more →
Bi-coastal bartender Dominic Venegas has put together the drink list for The Winslow in NYC, which opened last night. San Francisco residents will remember Venegas from his stints everywhere from Range to Bacar to Smuggler's Cove. In NYC, he also bartends at NoMad. I don't see the cocktail menu for... Read more →
The Industry Invitational is a part of the Manhattan Cocktail Classic reserved for bartenders, press, and other trade. (You must apply for it and pay a $15 fee if accepted but then it's all free.) I am giving three talks as part of the Industry Invitational. They are: The Barrel... Read more →