Camper English's Blog, page 56

Backpacks in Bars

In the total tech bubble that is San Francisco, we have a lot of backpack wearers - where else to keep one's laptop? My office is in the Financial District and I often commute during rush hour. While most people on public transit do seem to understand that one should never wear a backpack on a crowded train, there are always those exceptions taking up space for two people and whacking everyone around them when they move. 

One positive trend is that the backpacks of the urban tech bro are getting slimmer. All the branded backpacks used to be the huge ones in which you could put a computer, lunch, and gear for a weekend trip. Now the new style, even for the free backpacks that everyone gets at tech conferences, is super slim ones that basically just hold a laptop and not much else. 

I once heard a bartender refer to a place as a "backpack bar," meaning it is a place where all the tech bros gather after work. What a thing to be known for... But I'm sure the money is good working there. 

Backpacks are also awkward to store in bars - okay if you're at a booth, but they're not made to sit on barstools, or really even upright on the floor. They're okay if your bar has hooks beneath the bar top on which to hang them (note: and if it doesn't, that place sucks!) but then they're knocking into your knees. Backpacks: So convenient for walking, so inconvenient for storing!

At Pagan Idol super close to my office, I appreciate a simple backpack mitigation technique they use: The doorman, after checking your ID, tells you to please carry your backpack in your hands or wear it in front rather than wearing it on your back. I'm sure that with all the tropical decor, delicate ceramic glassware, and extra long straws, this little tip at the door prevents a lot of breakage. 

 

Bar Convent Brooklyn: First Year Report

I attended the inaugural Bar Convent Brooklyn this year and had a swell time. I've been to Bar Convent Berlin several times over the last 6 years or so, so I knew a little bit of what makes this event different from other cocktail conventions:

It's a bar show, so most of the action is at booths with brands displaying their wares. Many brands use these shows as an opportunity to showcase new product releases, as they can taste a lot of bartenders on them all at once. Some larger brands, it seems, just try to remind bartenders that they still exist, treating them to guest bartenders and other various treats at their stands.

The educational seminars for the most part are purchased slots by brands, and then the brands can put in whatever programming they want in them. (The Main Stage talks are the exception.) Most brands do a great job at this and don't make their talks full-on brand presentations. This is very different from Tales of the Cocktail and other events where there is a long application process to propose talks, and then brands are tacked on as sponsors often after the fact. 

I attended this year's event with Rutte Distillery and gave a talk with European brand ambassador Steffen Zimmerman, about the weird and wild history of the Gin & Tonic. They had special covers made for my G&T book with me and my "Maxi-Me" Steffen and we gave those out at the booth and at the talk.

 

The seminar went really well, but wasn't terribly well-attended. Better promotion and clearer information on the website/app/program/signage is necessary for next year. I think I should walk around holding up a big sign for the hour before the talk next year like a boxing ring babe. 

 

 

Booth-wise, most brands brought their A-game and made creative and interactive booths. Rather than just handing out samples, they offered oysters (Rutte and one or two other brands), private bar experiences (Argonaut Brandy), some lumberjack thing (Suze), and more. The smaller brands that were grouped together faced the problem of all blending in together, and most could have used larger bartop displays/different lighting/ visual tricks to draw attention. 

There were many after-parties events spread throughout Manhattan and Brooklyn. Rutte threw a party at one of my favorite bars, Pouring Ribbons, with guest bartenders Philip Bischoff of Singapore's Manhattan Bar and Danil Nevsky from Cocktails for You. Another night I went to Dead Rabbit where Thomas Henry tonic water was throwing an event as they prepare for a big launch in the United States. Bacardi threw a rager of some sort, and I heard reports of various happy hours, barbecues, guest bars shifts, and other parties around town. It was easy to fill out one's nighttime agenda. 

 

 

For those of us who don't live in NYC, I think having BCBr there once a year will be that excuse we all need to come into town and run around to all the new bars, as we used to do during the Manhattan Cocktail Classic. This year in addition to Pouring Ribbons, I got to Blacktail, Dead Rabbit, PDT, McSorely's Old Ale House (twice), Bathtub Gin, and probably some others I'm forgetting. 

 

As for new products being introduced, I had the opportunity to try a bunch of stuff, including those Thomas Henry tonics (they have a bottled coffee tonic that is terrific), Fever Tree introduced a new tonic flavor, BritVic announced they're also launching in the US, I sampled Barking Irons Applejack, the Tempus Fugit Banana Liqueur (tastes like baked banana bread), JH Cutter Whiskey, and Rutte introduced their Bebo Coffee Liqueur to the US market. 

All told the first Bar Convent Brooklyn was a great event. There are some tweaks to make but I hope it will continue. 

 

 

Come Say Hello to Camper in New York This Week

I'm heading to New York this week for some events around Bar Convent Brooklyn  with of Rutte Distillery.  I'll be around BCB probably all day both days, but here are two specific places to come hang out with me. 

If you're attending Bar Convent Berlin, come check out a talk I'm giving with Rutte brand ambassador Steffen Zimmerman. It's a seminar about the history of the Gin & Tonic and it takes place on Demo Stage 1 at 6:15-7:00 on Demo Stage 1. 

 

I'll also be guest bar-attending (that means drinking) at Pouring Ribbons on Tuesday night starting at 8PM. Rutte is  hosting Phillip Bischoff and Gabriel Carlos from Singapore's Manhattan Bar, and Cocktails for You's Danil Nevsky and Eddie Rudzinskas. The Facebook invite is here.

 

Soup or Cocktails? It's Getting Hard to Tell the Difference

As bartenders play with drink formats and serving vessels, and as meat juice becomes an increasingly acceptable thing to put into cocktails, a few drinks are starting to resemble soup around San Francisco. Here are some. 

 

Split Pea Soup at Lolo. Peas and chicken? Also, garnish game is ON.

Bird and Seed - aquvit, lime syrup, chicken stock, green peas, fennel bitters, meyer lemon olive oil.

 

Ramen at Pabu. It's ramen inspired, minus the noodles, which are only in the name.   

Tastefull Noodz - japanese whiskey, cynar, chicken ramen, mirin, citrus

Tasteful Noodz taken by Timofei Osipenko

 

Cereal at Wildhawk. This one has been on the menu since opening - a breakfast cereal-inspired Negroni that comes in a bowl with citrus peel marshmallows.

Breakfast Negroni - Cocoa Puffs-infused Negroni served with citrus marshmallow shapes.

Photo "borrowed" from Wildhawk's Facebook Page

 

 

Mystery Drink at PCH - Kevin Diedrich has been teasing the internet with pictures from the next cocktail menu - not due out until July.  Not sure if this one is soup-like or if it's just the photo, but it makes me very thirsty... or hungry depending on whether or not it's soup.

 

Photo borrowed from Kevin Diedrich's Facebook page

 

 

 

 

 

Hey You Got Bourbon in my Honey! You Got Honey in my Bourbon!

I thought it was kind of fun that in the last couple of weeks two different honey-bourbon products have come out; one with honey-influenced bourbon and the other bourbon-influenced honey.

 

Today I receive a release from Stubbees about bourbon-infused honey: 

From glistening your meats as they roast to giving a lavish flavor to your favorite cocktail, Stubbees’ new Bourbon-Infused Honey makes it easy to create flavorful culinary creations at home using just a few spoonfuls. Made with only the finest honeybee honey and craft bourbon, Stubbees’ Bourbon-Infused Honey is perfect for charcuterie boards, select coffees and teas, smoked meats, baked items, and crafted cocktails.

“We’ve become known for our raw whipped honey products that come in a range of flavors like peach, orange zest, mango, and vanilla bean,” explained Stubbees founder and beekeeper, Justin Stubblefield. “We wanted to branch out and create a product that blends small-batch bourbon and floral honey. Our new Bourbon-Infused Honey is more than I could have ever hoped for. It’s delicious.”

Founded in 2013, Stubbees is a homegrown gourmet honey company based in Jacksonville, Florida that specializes in crafting raw whipped honey products mixed with organic fruit. Stubbees’ Bourbon-Infused Honey is available in 12 oz. bottles for a suggested retail price of $22, online here and at select retailers around the United States.

 

 

And a couple weeks ago I got a release about bourbon aged in honey barrels from Nelson’s Green Brier Distillery:

In a sweet play on the distilling industry’s legendary “honey barrels,” those elusive whiskey casks that have been aged to perfection and are almost mythological within the world of whiskey, Nelson’s Green Brier Distillery in Nashville, Tennessee is about to issue a limited-release Belle Meade Bourbon Honey Cask Finish. It’s their second release of the remarkable Craftsman Cask Collection series, the first of which was an acclaimed Mourvèdre Cask-Finish, shared by owners/whiskey makers Andy and Charlie Nelson in March.

At the distillery, there’s a great buzz of anticipation surrounding the Honey Cask Finish, an industry first. Unlike so-called “honey bourbons” that are flavored with added honey, the Honey Cask Finish is aged in barrels that were previously filled with natural honey by the artisan-beekeeping-entrepreneurs at TruBee Honey in Arrington, Tennessee, about 20 miles south of Nashville. Close to 300 bottles (two barrels worth) of the cask-strength Bourbon will be released on May 12 – just in time for Mother’s Day. Belle Meade Bourbon Honey Cask Finish will be available for sale only at the distillery in Nashville. Doors open at 11am. The 750mL bottles are $120 and limited to one bottle per customer, per day.

For honey connoisseurs out there: the barrel had been filled with Summer Vintage Raw Wildflower Honey. And here’s an important lesson from the distillers, if you’re tempted to try this at home: “Honey is hygroscopic, meaning that it attracts water (as opposed to hydrophobic, which would repel water),” explains Andy. “When we got the barrel back from TruBee, the honey had dried out the wood, so the barrel leaked a decent amount when we filled it up with Bourbon. Barrels take a little while to rehydrate, but eventually the moisture swelled the wood back up enough to become a fully sealed container once again.”

 

Make sure you read that last paragraph if you're into barrel aging. 

Fun stuff. Honey and bourbon tasting flights are sure to follow....

 

 

I Tried Most of the Cocktails at Che Fico in SF

Last week I was treated to a tasting of the cocktail menu at Che Fico in San Francisco, a new restaurant that's all the hype right now- hours-long waits and no reservations available for months. 

The cocktail menu was designed by Christopher Longoria. In most of the drinks, the spirit is listed last, which Longoria said is to promote people reading each listing rather than skipping through the menu based on the base spirits alone.

Likewise, the cocktails are not strongly booze-driven by generally lighter and designed to be food-friendly. Most drinks are earthy and/or herbaceous.  It's a very solid menu, with not too many variations of classic cocktails. 

As you can see from the pictures, there's not a ton of garnish. There's also not much citrus, surprisingly. 

 

 

Aperitivi ($8)

BERGAMOT
italicus rosolio, seedlip spice 94, jardesca california apertivo, soda

KUMQUAT
cappelletti, dry vermouth, prosecco [this drink makes use of kumquat refuse from pasty's cannoli production]

 

Cocktails (most $14)

BASIL
dimmi, eau de vie, chile vodka

 

PUNCH
pineapple, long pepper, banana, cinnamon, cognac [it's a milk punch]

 

PEPPER
limoncello, strega, cardamaro, lime, black pepper, cachaca [pleasantly earthy and that garnish is dope]

 

BRUTO
dimmi, bruto americano, dry vermouth, cherry bitters, old tom gin [didn't try this one]

 

CORIANDER
coriander curacao, herbs de provence bitters, citric acid, old tom gin [hard to see but garnished with a coriander blossom]

 

THYME
cocchi rosa, aquavit, thyme, oloroso, genever

 

ROSEMARY
WSR cabernet, sfumato, lemon, angostura bitters, rye [wine-forward and earthy]

 

CAFE
cold brewed coffee, montenegro, sweet vermouth, absinthe, rum [creamy and delicious with a note of root beer from the absinthe]

 

CONCORD (N/A, $8)
concord grape, black pepper, cucumber, lime, soda

 

Nice work Christopher! 

Fifteen New Cocktail and Drink Books for Summer 2018

Yikes! I can barely keep up with Instagramming and blogging all the new drink books coming out, let alone make time to read them. It's a terrific problem to have, and so many of these books are essential reading. 

The following 15 books are out now or by mid-June on subjects including mead, distilling, mezcal, infusions, bourbon, gin, Italy, and more. 

All links are to Amazon for purchasing. All descriptions come from the publishers and are not reviews. 

 

A Short History of Drunkenness: How, Why, Where, and When Humankind Has Gotten Merry from the Stone Age to the Present by Mark Forsyth 

From the internationally bestselling author of The Etymologicon, a lively and fascinating exploration of how, throughout history, each civilization has found a way to celebrate, or to control, the eternal human drive to get sloshed

Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. It can be religious, it can be sexual, it can be the duty of kings or the relief of peasants. It can be an offering to the ancestors, or a way of marking the end of a day's work. It can send you to sleep, or send you into battle.

Making stops all over the world, A Short History of Drunkenness traces humankind's love affair with booze from our primate ancestors through to the 20th century, answering every possible question along the way: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Sumerians got sauced, and find out how bars in the Wild West were never quite like in the movies.

This is a history of the world at its inebriated best.

 

 

Finding Mezcal: A Journey into the Liquid Soul of Mexico, with 40 Cocktails by Ron Cooper and Chantal Martineau

In this groundbreaking and deeply personal book, Ron Cooper--a leading voice in the artisanal mezcal movement, and the person largely responsible for popularizing the spirit in the United States--shares everything he knows about this storied, culturally rich, and now hugely in-demand spirit, along with 40 recipes.

In 1990, artist Ron Cooper was collaborating with craftspeople in Oaxaca, Mexico, when he found mezcal--or, as he likes to say, mezcal found him. This traditional spirit was virtually unknown in the United States at the time, and Cooper founded Del Maguey Single Village Mezcal in order to import it. Finding Mezcal recounts Cooper's love affair with the spirit and the people who make it; its meteoric rise in popularity; and the delicate balance between sharing mezcal with the world and facilitating its preservation. Each chapter introduces a new mezcal, its producer, and its place of origin, while also covering mezcal production methods and the botany of the maguey (aka agave) plant, from which mezcal is distilled. Featuring 40 recipes developed for Del Maguey by chefs and bartenders from around the world, the book is copiously illustrated with photographs, as well as Cooper's artwork and that of his friend Ken Price, who illustrated Del Maguey's now-iconic labels.

 

Mead: The Libations, Legends, and Lore of History's Oldest Drink by Fred Minnick 

With fantastical narratives, home-brewing instructions, and original craft cocktail recipes, Mead is the ultimate exploration of the resurgent alcoholic beverage that is nearly as old as time itself.

Beloved by figures as diverse as Queen Elizabeth and Thor, the Vikings and the Greek gods, mead is one of history's most storied beverages. But this mixture of fermented honey isn't just a relic of bygone eras -- it's experiencing a cultural renaissance, taking pride of place in trendy cocktail bars and craft breweries across the country. Equal parts quirky historical narrative, DIY manual, and cocktail guide, Mead is a spirited look at the drink that's been with us even longer than wine.

Mead gives readers a fascinating introduction to the rich story of this beloved beverage -- from its humble beginnings to its newfound popularity, along with its vital importance in seven historic kingdoms: Greece, Rome, the Vikings, Poland, Ethiopia, England, and Russia. Pairing a quirky, historical narrative with real practical advice, beverage expert Fred Minnick guides readers through making 25 different types of mead, as well as more than 50 cocktails, with recipes from some of the country's most sought-after mixologists.

 

Infused Booze: Over 60 Batched Spririts and Liqueurs to Make at Home by Kathy Kordalis

In Infused Booze, Kathy Kordalis teaches you how to create delicious flavored spirits to enhance your cocktails and brighten up any home bar.

It's so simple to infuse your own spirits – all that's required is a glass bottle, your spirit of choice, some added flavors, and a little imagination and time. If you need your booze to be ready in a flash, Same-Day Bacon Bourbon is here to save the day (and blow your mind!). Savor the decadent Salted Caramel Vodka, or take summer refreshment to the next level with Cucumber Gin. Make your own Quick Limoncello for the perfect digestif or spice up your parties with Jalapeño Tequila.

With a flavored beverage to suit any occasion, Infused Booze is full of ideas to boost your spirits.

 

 

 

Bars, Taverns, and Dives New Yorkers Love: Where to Go, What to Drink by John Tebeau

With charming original illustrations, this book celebrates fifty of the Big Apple’s storied taverns, legendary dives, and bars and the drink recipes that will inspire you to become a regular.

For cocktail enthusiasts and those seeking the most real New York watering holes, this is a comprehensive guide to the city’s legendary bars, taverns, and dives across all five boroughs, featuring stories, insider tips, and delicious cocktail recipes.

From McSorley’s in the East Village and the West Village’s Ear Inn, to Bohemian Hall and Beer Garden in Astoria, Queens, and Fort Defiance in Red Hook, Brooklyn, this book spans New York’s five boroughs, each entry combining an intoxicating mix of history, local color, and city lore. It includes tips like the best times of day to visit, or whether to choose bar or table, along with signature cocktail recipes, and witty sidebars on topics such as day drinking versus night drinking. Painting an intimate picture of each featured place accompanied by charming illustrations, this book stands out from typical New York City guidebooks on the market and will interest New York City tourists and natives alike, as well as cocktail enthusiasts and general bons vivants.

 

Session Cocktails: Low-Alcohol Drinks for Any Occasion by Drew Lazor and Editors of PUNCH

A cocktail book introducing a new cannon of low-proof drinks that highlight fresh flavors and facilitate conviviality, featuring more than 60 inventive and delicious recipes.

Bartenders are increasingly moving away from strong, spirituous cocktails toward a lighter canon of low-alcohol drinks that you can drink all day. These drinks provide an occasion for more leisurely socializing through their "sessionability"--you can have a few at a time without having to go down for a nap. Driven by a renewed interest in aperitifs and the increasing availability of liqueurs and amari in the U.S., these drinks provide new creative opportunities for professional bartenders and home hosts alike. Session Cocktails explores this trend through the history and evolution of low-proof drinks, tips on building a low-ABV (alcohol by volume) bar, and more than 60 recipes appropriate for occasions ranging from brunch to the end of the night, contributed by some of the industry's best-known mixologists including Will Elliot, Natasha David, Dale DeGroff, and Leo Robitschek.

In addition to drinks like the Mermaid Parade (Aperol, raspberry liqueur, grapefruit juice, and egg white), the Soft Shock (fino sherry, gin, lime, and mint), and Far East Side (sake, elderflower, tequila, and lemon), the book also features low-proof versions of your favorite classic cocktails.

 

Tabletop Distilling: How to Make Spirits, Essences, and Essential Oils with Small Stills by Kai Möller

With a small, 0.5-liter distiller, you can easily create fine brandies, whiskies, and even essential oils in your own kitchen. In this detailed how-to book, learn the tools, techniques, and safe procedures to distill raw natural materials for a variety of applications. Also included is a useful guide that explains what plants to use for different purposes; a look at the various types of stills; and a detailed, step-by-step treatment of mashing, fermenting, distilling, and refining spirits. Complete with a guide to distilling essential oils and their benefits and tips and tricks for troubleshooting and avoiding common pitfalls, this is the ideal companion for the home distiller.

 

 

 

 

 

Drinking Distilled: A User's Manual by Jeffrey Morgenthaler

An opinionated, illustrated guide for cocktail beginners, covering the basics of spirits plus making and drinking cocktails, written by celebrated craft cocktail bartender Jeffrey Morgenthaler.

This easy-reading, colorful introduction for cocktail beginners, with approximately 100 succinct lessons on drinking culture, spirits, and cocktail making, is delivered in the pithy, wry style Morgenthaler is known for in his instructional videos and writing for beverage publications. Novices will learn how to order a drink, how to drink with the boss, how to drink at the airport, and more. Twelve perfect starter recipes--ranging from a Dry Gin Martini to a Batched Old-Fashioned (perfect for the flask)--plus thirty original illustrations round out this distillation for new enthusiasts.

 

 

 

 

Will Travel for Beer: 101 Remarkable Journeys Every Beer Lover Should Experience by Stephen Beaumont

From the walkable breweries of Asheville, North Carolina, to the Ølfestival in Copenhagen, Oktoberfest in Brazil and the breweries of Beijing, discover 101 traditional, quirky, absurd, must-visit beer destinations across the globe. Find the world's most romantic pub crawl in Bruges, drink beer in paradise in Latin America or step into Germany via Bangkok, Thailand.

Complete with tasting notes, drinking tips and handy address lists, this is the perfect gift for both beer enthusiasts and keen travelers alike.

 

 

 

 

 

 

The Bourbon Bible by Eric Zandona

Bourbon is booming, and this guide will teach you all you need to know about America's favorite spirit. Eric Zandona - spirits specialist at the American Distilling Institute - explores 100 of the finest bourbons in the world, from the big-name classics to tiny craft distilleries, with flavor profiles and recommendations for the best way to drink each one. Also featuring recipes for 20 classic bourbon cocktails, as well as chapters on the history of bourbon, how the drink is made and the key things you need to understand when buying a bottle, The Bourbon Bible is the ultimate guide to the ultimate drink.

 

 

 

 

 

The Gin Dictionary by David T. Smith

An A-Z compendium of everything you need to know about gin, from botanicals to the perfect G&T.

The Gin Dictionary is the gin drinker's guide to the many complex terms and techniques, equipment and varieties that go into creating the perfect drink.

With hundreds of entries on everything from gin's fascinating history to the new wave of distilleries making their mark, this book will guide you through all the key factors that impact the taste of this classic drink. Ingredients, distilling techniques, tasting notes, interesting asides and features on many gin-based drinks from around the world make this beautifully packaged book the indispensable guide to everything related to gin.

 

 

 

 

The Cocktail Garden: Botanical Cocktails for Every Season by Ed Loveday and Adriana Picker

The Cocktail Garden offers cocktail recipes focused around the flavors and produce found throughout the seasons, all stunningly illustrated by internationally-renowned artist Adriana Picker. From summery raspberries and rich figs to citrus and white peaches, apples and pineapples, and infusions using a riot of herbs – basil and thyme, to sage and lavender and other flavors found in the garden. There are drinks for long hot summer afternoons spent among flowers in the garden; wine spritzers for breezy evenings on the back porch; champagne cocktails for celebrations under the apple tree; nightcaps for wintry nights by the fireside; and fruity party punches for that garden party gathering with style.

 

 

 

Booze & Vinyl: A Spirited Guide to Great Music and Mixed Drinks by André Darlington and Tenaya Darlington

The ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s.

From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album's musical highlights and accompanying "Side A" and "Side B" cocktail recipes that complement the music's mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more.

Among the 70 featured albums are: Sgt. Pepper's Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more.
Visit boozeandvinyl.com for more info.

 

Doctor's Orders: Over 50 inventive cocktails to cure, revive & enliven by Chris Edwards and Dave Tregenza

Cocktails were first created as medicinal tonics, and today the best drinks still have the power to soothe and restore. In Doctor's Orders, you'll find classic cocktails and new concoctions to cure whatever ails you, whether it's a broken heart or just a serious case of the Mondays.

Chris Edwards and Dave Tregenza prescribe restorative elixirs such as the Apple a Day and delicious potions like the Jungle Fever. Make a visit to the Peach Therapist, give yourself some Thirst Aid, and remedy any hangover with Tiger's Milk, a twist on the tried and true Bloody Mary. Chapters include Remedies, packed with vitamins and antioxidants; sweet and indulgent Mood Lifters; and Fixer Uppers to put a pep in your step.

With recipes to create your own syrups, infused spirits and garnishes, as well as tips for perfect presentation, this book is just what the doctor ordered.

 

Cocktail Italiano: The Definitive Guide to Aperitivo: Drinks, Nibbles, and Tales of the Italian Riviera by Annette Joseph

“Aperitivo” or “Apero” is an integral part of Italian lifestyle―it is the daily ritual of meeting late afternoon or early evening for a cocktail and a few nibbles. As a renowned expert on food styling and entertaining, and currently restoring a castle in Tuscany, Annette Joseph is an experienced, authentic guide to la dolce vita of Italy.

With chapters on twelve major cities along the Italian Riviera (including San Remo, Genova, Portofino, and Santa Margarita), each will feature unique cocktail recipes as well as regional appetizers traditionally served with cocktails, often as a beachside ritual. You’ll also find sidebars offering detailed info about local distilleries, celebrity barmen, cultural idiosyncrasies of bar life, famous hotels, and much more.

Recipes include:

Limoncello Margarita
Ice Cubes with Blood Orange Juice
Aperol Spritz Shakerato
Savory Mascarpone Ice Cream with Balsamic Roasted Grapes
Orange Fennel Marinated with Pecorino Shavings

Summery, beachy, and filled with beautiful photographs, Cocktail Italiano will excite readers who are drawn to the beauty and style of Italy, travel aficionados, cocktail lovers, photographers, and will offer the perfect inspiration to enjoy a bit of Italy at home (or, toss it in your bag and head to Milano!).

 

 

The Pains and Pleasures of Unique Bar Glassware

In my latest story for SevenFifty Daily, I wrote about funky glassware: vintage crystal, tiki bowls, and other interesting shapes. The upsides are pretty obvious - increased sales, social, and smiles- but what about the challenges of theft, breakage, and labor of hand-washing?

 

 

Check out the story to see what some bartenders have to say about the issues surrounding the use of unique glassware in bars. 

 

Alcademics Changes - New Booze to Its Own Blog

The main content of Alcademics is here on this blog, but there's a new sidebar in town: New Booze. It's where I share information (just the press release about new products; not reviews). You'll see links to those posts in the left sidebar at the top. 

I have previously kept track of new spirits releases on this blog (here is most everything from 2017) but in an effort to make it easier on me and on easier on people who don't want to read spirits press releases I've now split them into two separate blogs (that look almost identical).

You can subscribe to get Alcademics posts via your favorite rss reader or via email by following this link.

Separately, you can subscribe to get New Booze posts via your favorite rss reader or via email by following this link.

Or you can just come to this site and see what's in the sidebar. 

I already share New Booze posts to my Twitter feed, and I'll try to do a better job at also sharing them on the Alcademics Facebook page. 

I've done a little bit of work on the design of this blog (and I'm trying to get even more minimal in the future) but if anything is looking funky please let me know.

Thanks!

May I See Your Gin Portfolio?

Remember when gin brands had a single gin, maybe a wild and wacky navy strength version? Well those days are long past.

For my latest story on SevenFifty Daily, I wrote about gin portfolios (navy, barrel, flavors, distillers editions, sloe, etc) - not just that they're now a thing, but why some producers decided to launch more than one gin at a time and how some imported gins offer a rainbow of flavors at home but just a bottle or two internationally. 

 

 

Check it out here.