Camper English's Blog, page 60

Bugs are Back in Your Booze

In my latest story for SevenFifty Daily, I wrote about the return of cochineal coloring in spirits. As you probably know, Campari removed the cochineal from their formula around 2006. Now a lot of brands - some of them Campari substitutes, some not - are putting it back in. 

Read the story here. 

This Guy will have Visited all the World's 50 Best Bars

Nico de Soto of Mace in New York has visited 49 out of the World's 50 Best Bars 2016 list. He'll hit the last one shortly, and if his predictions are correct, also finish the 2017 list (announced October 5th in London) soon afterward. 

I interviewed him for SevenFifty Daily. 

Twelve New Booze Books for October: Bourbon, Spies, Portable, Meehan, Bitters, NYC + SF

The boozy books, they just keep coming. 

As usual, the descriptions below are from the publishers and are not reviews by me. Links are to Amazon. 

 

 

3 Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson

A collection of the greatest drinks of all time, modern and classic, all of which conveniently feature only three ingredients.

3-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. Organized by style of drink and variations, the book features 75 delicious recipes for cocktails both classic (Japanese Cocktail, Bee's Knees, Harvey Wallbanger) and contemporary (Remember the Alimony, Little Italy, La Perla), in addition to fun narrative asides and beautiful full-color photography.

ROBERT SIMONSON has written about cocktails, spirits, bars, and bartenders for the New York Times since 2000. He is the author of A Proper Drink and The Old-Fashioned, and a contributor to The Essential New York Times Book of Cocktails and Savoring Gotham. His writings have appeared in Saveur, GQ, Lucky Peach, Whisky Advocate, Imbibe, and many others. A native of Wisconsin, he has lived in Brooklyn since 1988.

 

 

New York Cocktails by Amanda Schuster 

You don’t need to be a mixologist from Manhattan or a bartender from Brooklyn to make more than 100 of the Big Apple’s most celebrated and classic cocktails!

With bars, lounges and pubs dotting almost every block in the city, the Big Apple has an unmatched and incomparable cocktail culture—and now you can travel straight to the epicenter of this trendsetting city with more than 100 creative, as well as classic, cocktail recipes. Take a virtual tour of iconic NYC establishments through breathtaking, full-color photography, scene-setting bar descriptions, and mixologist insights—and a plethora of party planning pointers, shopping tips, and must-visit hotspot suggestions make this the perfect guide to the cosmopolitan art of New York City cocktail crafting.

With thirst-inducing, full-color photography throughout, and cocktails inspired by New York City movers and shakers, writers, and mixologists, New York Cocktails features unique libations shared by the best bartenders in the City That Never Sleeps, as well as signature new twists on the classics.

 

 

Meehan's Bartender Manual by Jim Meehan 

Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender’s creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild’s breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who’ve greatly contributed to global cocktail culture further contextualize Meehan’s philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome.

This densely informative, yet approachable manual is presented in an iconic package--featuring a textured cover with debossed type, rounded corners, and nearly 500 pages--making it an instant classic to be enjoyed now, and for years to come. Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan’s Bartender Manual is the definitive modern guide.

 

Canadian Whisky, Second Edition: The New Portable Expert by Davin de Kergommeaux 

This fully updated and revised edition of the award-winning Canadian Whisky invites you on a journey across Canada and back through time to discover the story of this unique spirit. Independent whisky expert Davin de Kergommeaux weaves a compelling narrative, beginning with the substance of Canadian whisky—grains, water, and wood—and details the process of how it’s made and how to taste it. He traces the fascinating history of the country’s major distilleries and key visionaries, and introduces the present-day players—big and small—who are shaping the industry through both tradition and innovation.
Newly designed, and now including a map of Canada’s whisky distilleries, over 100 up-to-date tasting notes, and a handy tasting checklist, Canadian Whisky reflects the latest research on flavour development and the science of taste. At once authoritative and captivating, this is a must-have resource for beginners, enthusiasts, and aficionados alike.

DAVIN DE KERGOMMEAUX is an independent expert who has been writing, talking, and teaching about whisky in all its forms and flavours for two decades. He is the world’s leading authority on Canadian whisky, and has been called “Canada’s unofficial whisky ambassador” as well as being named one of the most influential Canadians in Food and Drink by The Globe and Mail in 2016. He is a former contributing editor to Whisky Magazine, and has contributed to or co-authored eight other books about whisky, spirits, and cocktails. He now writes full-time, and is regularly featured in many websites and publications, including Whisky Advocate. De Kergommeaux is the founder and chairperson of the prestigious Canadian Whisky Awards and publishes comprehensive tasting notes on his website, www.canadianwhisky.org.

 

Prosecco Cocktails: 40 tantalizing recipes for everyone's favourite sparkler by Laura Gladwin

A collection of 40 delicious cocktail recipes featuring the Italian sparkling wine that has taken social drinking by storm—Prosecco!

Ah, Prosecco, how we love it! With its crisp, zesty bubbles and light, fruity flavor, Champagne’s perkier younger cousin is our favorite sparkling wine, hands-down. But what many of us don’t realize is that those easy-drinking qualities we love so much are exactly what makes it a fantastic base for cocktails, too. Prosecco’s sprightly bubbles combine brilliantly with all kinds of liqueurs and spirits, so it’s time to open the drinks cabinet and start experimenting—and Prosecco Cocktails is the perfect companion to get you started. There are Prosecco-led twists on the classics, like the Kir Royale or Prosecco Mojito; sophisticated apéritifs like the classic Spritz or the strawberry-infused Rossini; absolute party barnstormers like the Sangria Blanca, infused with white peach and basil; and intriguing sweet treats like the Wild Berry Cheesecake or Sparkling Parma Violet. Everyone enjoys the magical sound of well-chilled fizz cascading into a sparkling clean glass, adding its special cheer to any occasion. Now let’s take it to a whole new level! Whether you’re hosting an action-packed bachelorette party or a dainty baby shower, a sunny beachside cook-out or a festive holiday drinks gathering, an intimate meal à deux or a gossip-fuelled get-together, a fun family celebration or a soignée dinner party, the true joy of Prosecco is that it’s ideal for any occasion. Add the inventiveness of cocktails and you’ve got the perfect recipe for a fabulous time. And, well, why on earth not?

 

Dr. Adam Elmegirab’s Book of Bitters: The bitter and twisted history of one of the cocktail world’s most fascinating ingredients by Adam Elmegirab 

Cocktail bitters are an essential part of any bartender's tool kit, elevating good drinks into great ones. Discover the fascinating story of how bitters came to be a key ingredient in cocktails and try one of the 50 recipes provided by some of the world's best bartenders.

Bitters, those little bottles you will find in any bar worth its salt, are the unsung heroes of the cocktail world. Where would the Manhattan be without orange bitters? Cocktail historian and founder of his eponymous bitters company, Dr Adam Elmegirab presents the results of almost a decade of research into bitters, guiding you from the early days of snake-oil salesmen through to the birth of the cocktail, Prohibition, and the renaissance of bitters as an essential part of the contemporary bar scene.

Adam outlines each of the key botanicals that go into different bitters and explains the science of flavor, describing how each characteristic can be deployed for maximum impact, and summarizes the key techniques for making great cocktails. Most importantly, Adam provides 50 cocktail recipes created by him and some of the world’s leading bartenders. These exceptional drinks showcase the different characteristic of bitters and how they can refine a cocktail in unique ways.

 

Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region  by Peter Liem 

From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

PETER LIEM is an American wine writer and the author of ChampagneGuide.net. Following nearly a decade in the wine trade, he was a senior editor, critic, and tasting director for Wine & Spirits, and his writings on sherry, champagne, and other wines have also appeared in publications such as The World of Fine Wine, The Art of Eating, and The San Francisco Chronicle.

 

 

 

The Bourbon Bartender: 50 Cocktails to Celebrate the American Spirit by Jane Danger and Alla Lapushchik 

The Bourbon Bartender focuses on Danger and Lapushchik’s drink-making ethos, with fifty cocktails ranging from timeless classics and forgotten gems, such as the Old Fashioned and the Boulevardier, as well as cutting-edge craft concoctions, including the Green Monster and Shark Eye. The tome also serves up a short history of bourbon, tips for making delicious infusions and syrups, sidebars chronicling bourbon’s influence on American culture, short profiles of the country’s best bourbon-focused bars, fun facts the two uncovered during their time spent south of the Maison Dixon line visiting distilleries, and a calendar of bourbon festivals and events—everything a bourbon lover could ever want.

Alla Lapushchik is coauthor of Cuban Cocktails: 100 Classic and Modern Drinks (Sterling Epicure). She assisted with the opening of the Bourgeois Pig while studying at New York University before moving to Mayahuel, Death & Co., Desnuda Cevicheria, and 124 Rabbit Club. After opening Post Office Whiskey Bar in South Williamsburg, she opened OTB, which focuses on craft spirits and comfort food. Time Out New York included her among “Brooklyn’s New Order,” and she has been featured in Brooklyn Spirits by Peter Thomas Fontanale and Chris Wertz, Imbibe magazine, The New York Times, and Village Voice. She lives in Brooklyn.

Jane Danger is coauthor of Cuban Cocktails: 100 Classic and Modern Drinks (Sterling Epicure) and began her bartending career at CBGB before moving to Death & Co. and then PDT. She also worked at Little Branch and Dutch Kills before opening Cienfuegos and moving to Nomad Bar. She consults on and contributes to cocktail menus all along the East Coast, and her work has appeared in Food and Wine, Imbibe, New York Magazine, Time Out New York, New York Post, The New York Times, The PDT Cocktail Book, and Mr. Boston 75th Anniversary Guide, and on popular TV cooking shows. She lives in New York City.

 

by Vicky Sweat & Karen McBurnie

What do you want? Information. What have we got? 40 sumptuous pages of cocktails, punches and poisons potions as imbibed by secret agents of mid-century fiction, including 13 original recipes concocted in our secret labs. Plus tips and tradecraft to weaponize your home bar.

Secret agents and strong beverages go together like Hitchcock and icy blondes, Ernst Stavro Blofeld and fluffy white cats, and without doubt, gin and vermouth. (Also clichés and spy fiction!)

Vicky and Karen presented a symposium, directed by Chris Karwowski, entitled The Spy Who Came In From The Pool based on this book at the 2017 Tiki Oasis weekender in San Diego. Two tipples from the book, The Cloak and Stagger Punch and The Ejector Seat, were demonstrated. All attendees survived, or so we are told.

What’s James Bond’s freakiest drink? Where did Harry Palmer learn to mix properly? Which cocktails are best with egg salad? What’s Alec Leamas’ favorite color? (Just kidding – that’s classified.)
All is revealed in the pages of Code Name: Cocktail.

 

 

The Modern Cocktail: Innovation + Flavour by Matt Whiley

Award winning mixologist the Talented Mr. Fox traces the evolution of the modern bartender against the backdrop of cocktail history in THE MODERN COCKTAIL, out October 19th. More than 60 recipes made from spirit bases including gin, vodka, whiskey, bourbon and cognac sit alongside expert advice on equipment and glassware for a complete kit to modern cocktail making at home. It also examines the alchemy of flavor and how to create interesting combinations, from creamy and minerally to fragrant and refreshing; boozy, dry and aromatic to savory and sour.

The Talented Mr. Fox is the brainchild of the highly acclaimed Matt Whiley, who is a mixologist and drinks consultant advising advises clients on every aspect of designing, running and managing a bar. He also creates his own spirits, cordials, syrups, bitters and cocktails.

Matt's achievements and reputation have led him to be named The Evening Standard's top 1000 most influential Londoners. His groundbreaking work has impacted the cocktail industry globally, having co-founded Fluid Movement and five award winning bars across London (Scout, Purl, Worship Street Whistling Shop, Talented Mr. Fox and Peg + Patriot). Matt has developed recipes for Highland Park Whisky, Facebook, ITV, Converse and British Airways.

 

Road Soda: Recipes and techniques for making great cocktails, anywhere by Kara Newman 

It’s often difficult for a cocktail enthusiast to find a decent drink on the road, especially when faced with the limited selection offered by hotel mini bars, airplane drinks carts and the great outdoors. Road Soda is the ultimate guide for on-the-go cocktail making, with tips and recipes from cocktail expert Kara Newman. Readers will learn how to become mini-bar mixologists; how to build portable cocktails in flasks, beverage cans and liquor bottles; how to make drinks for camping and tailgating, and more. Throughout the book, notable bartenders and drinks experts will offer tips for finding (and creating) the best drinking experiences no matter where readers’ travels take them.

 

 

 

 

Bay Area Cocktails: A History of Culture, Community and Craft  by Shanna Farrell

An American invention, the cocktail fluctuated in popularity following Prohibition and had firmly taken root in the culinary landscape by the 1990s. The Bay Area played a significant role in reviving it�as much as New York and London. From the distillers who pioneered craft spirits and Alice Waters� revolutionary take on simple, fresh food at Chez Panisse to the bartenders who cared enough to grow a dedicated cocktail community, this is the story of how the Bay Area shaped the art of elevated drinking in America. Through oral history interviews and recipes, author Shanna Farrell chronicles the narrative history of the modern cocktail renaissance.

Shanna Farrell is an oral historian with the Oral History Center at the University of California-Berkeley. She holds an MA in interdisciplinary studies from New York University and an MA in oral history from Columbia University. She lives in San Francisco, California.

 

 

 

 

 

At Bar Convent Berlin? Come See Me Speak!

Will you be at Bar Convent Berlin next week? If so, then you should probably come see me talk about the Gin and Tonic. It's going to be good times. 

 

 

The Weird and Wild History of the Gin & Tonic

The iconic G&T is a delicious combination of malaria medicine and flea repellent with a squeeze of scurvy preventative. Yum. We will guide you through nearly 400 years of G&T history including the discovery of cinchona bark, the invention of the color mauve, why it’s really a Dutch drink, the creation of carbonation, practicing safe syrup, the true cause of the Spanish G&T renaissance, and more! 

I'm giving a talk sponsored by Rutte gins on both days of the convention at 2:30 PM.

On Tuesday October 10th in Demonstration Bar A. details

On Wednesday October 11th in Demonstration Bar B.  details

I've got a funky suit with tulips on it, Steffen Zimmermann will be my matching "maxi-me," we have a custom-designed stage set-up, and I'm pretty sure they're giving out copies of my book AKA G&T WTF to attendees. 

 

More than 200 Cocktail Books Available for Online Reading at the SF Public Library

I am a proud user and supporter of libraries, both the San Francisco Public Library, and a membership library where my office is located: the Mechanics Institute Library. Lately I have been starting to use their online book check-out systems more. You download an app and then you can read ebooks available for check-out within the app.

Not every book in the library is available as an ebook, 0f course, but out of curiousity I decided to see how many cocktail books are available for online check-out at the San Francisco Public Library. The number was a surprising 203. Some of these are a bit off topic, and there are a lot of crappy cocktail books, but I think you'll find that some of the very best and most important books are available for check-out. Better yet, when you have a book on an e-reader that means the text is searchable.

I often want to search for some obscure sub-topic within books but don't want to repurchase all my books on Kindle or whatever again. So I can just log into my library account, take out a book there, and then use that to search. Sweet. 

To use the online system, residents of California can stop into a library and get a card, then can use it online from that point on. You only have to renew it every four years, and currently you can do that online. 

Just for fun, here are screenshots of some of the most notable (and a few just for fun) books at the SFPL. 

 

 

Sensors in the Whiskey Warehouse Sending Data in Real-Time

In my latest story for SevenFifty Daily, I wrote about new temperature and humidity sensors installed in warehouses at Buffalo Trace, and what those could mean for studying aging of spirits and adjusting future blends.

Check it out here.

Twelve New Drink Books for August/September 2017: Rum, Cider, Cats, Bar Ownership, Cocktail Comps

Wow there are a ton of new drink books out in August in September, with a huge variety of themes. One of my favorite bartender-visionaries Thad Vogler released a book about learning/purchasing spirits by going to where they're made. While Vogler owns Bar Agricole, Canada's Jen Agg owns Agrikol in Montreal, and also has a book out from a very different owner's perspective, called I Hear She's a Real Bitch.

Like Vogler, Anistatia Miller and Jared Brown travelled to Cuba to write their latest book (I think it's their third on Cuba cocktails and bartenders), while Brad Thomas Parsons wrote no doubt his most fun book to date, starring cats that live at distilleries. New Orleans rum legend Brian Rhea finally wrote a book that should be full of tales from his many years in bars, while for newbie drinkers we have Drink Like a Bartender and for sci-fi fans there is a whole book of out-of-this-world cocktails awaiting. Beyond that there's an American history and booze book, a book that tells bartenders how to win international cocktail competitions, a book on cider (and shrubs and vinegars), one on bar cart styling, and finally a brand book from Fever Tree Tonic Water. 

Phew! That's a lot of books. 

 

By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail by Thad Vogler

Thad Vogler, owner of San Francisco’s acclaimed Bar Agricole and Trou Normand, is one of the most important people in the beverage industry today. He’s a man on a mission to bring “grower spirits”—spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates—to the public eye, before they disappear completely.

We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost.

By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler’s memoir will open your eyes to the rich world of traditional, small-scale distilling—and in the process, it will completely change the way you think about and buy spirits.

 

 

Distillery Cats: Profiles in Courage of the World's Most Spirited Mousers by Brad Thomas Parsons

Distillery Cats contains the whimsical tales of working cats in distilleries around the world, with charming illustrations of the beloved mousers.

Distillery Cats cheekily tells the tale of the historical role of these spirited cats and their evolution from organic pest control to current brand ambassadors. James Beard Award-winning author (and noted cat enthusiast) Brad Thomas Parsons profiles 30 of the world's most adorable and lovable distillery cats, featuring "interviews," a hand-drawn portrait of each cat, plus trading card-style stat sheets with figures like "super-power" and "mice killed." Featuring 15 cocktail recipes to enjoy while you page through, Distillery Cats is a quirky but essential addition to any cat or spirits lover's bookshelf.

 

 

 

B.A.S.T.A.R.D.S.: Bars And Saloons, Taverns And Random Drink Stories (Volume 1)  by Brian F. Rea 

A 222 page, 150+ images, entertaining, funny, irreverent memoir from the loungasaurus of the bar/drink trade. Stories of strange bartenders (Draino, Suck 'em up Sam, Drink Magician Jason, etc.), weird cocktails, latrine bars, authors DUI on a bicycle, bar staff complaints about customers, bar and church similarities. Plus the Testicle Festival, some classic cocktails and variations, hangover helpers (good and God awful), and Forbidden Fruit/Chambord and chastity belts.

The dark ages of bartending, Stink to Drink (author's entry to the bar trade), brief drink book reviews, Shampain, etc., as well bar/drink cartoons, images and stories. Together with interesting historical aspects, tales and observations of drink and drinking establishments.

 

 

 

The Cocktail Guide to the Galaxy: A Universe of Unique Cocktails from the Celebrated Doctor Who Bar by Andy Heidel 

Nerds unite!

For the first time ever comes a book that unites two of the best things in the world: nerd culture, and booze. Because if anything is true, it’s that nerds are awesome, and many of us like to throw back an adult beverage or two while re-watching Firefly for the seventeenth time.

The Cocktail Guide to the Galaxy has something for all fans, from Agents of Shield to X-Men. With over a hundred delicious and easy-to-make recipes, this is going to be THE go-to book for anyone who loves nerdy pop culture (and drinking). All of the cocktails are created and field tested by the owner of The Way Station, everyone’s favorite Doctor Who themed bar, so you can be assured that these drinks will quench whatever thirst you’ve got.

Cocktails include: the George R. R. Martini; the Mai Tai Fighter; Blade Rummer; the Felicia Laundry Day; the Flux Incapacitator; Close Encounters of the Third Lime; Cognac the Barbarian; the Sonic Screwdriver; Beer is the Mind Killer; the Shirley Temple of Doom; the Well Wheaton; Klingon Bloodwine; and The Vermouth is Out There.

 

 

 

Muskets and Applejack: Spirits, Soldiers, and the Civil War by Mark Will-Weber 

"I wish some of you would tell me the brand of whiskey that Grant drinks. I would like to send a barrel of it to my other generals."
- President Abraham Lincoln, when confronted about General Ulysses Grant's excessive drinking.

Blood, gunfire, and whiskey: they are the three things that defined Civil War battlefields. In this fascinating, booze-drenched history of the war that almost tore America apart, historian Mark Will-Weber (author of Mint Juleps with Teddy Roosevelt) weaves together lighthearted stories of drunken generals and out-of-control soldiers with the gritty reality of battlefields where whiskey was the only medicine-and sometimes the only food.

Muskets and Applejack paints a full, complex picture of the surprisingly large role alcohol played in the Civil War: how it helped heal physical and emotional wounds, form friendships, and cause strife. Interspersed between stories from the battlefield are authentic recipes of soldiers' favorite drinks-from both sides of the Mason-Dixon line.

 

 

 

I Hear She's a Real Bitch by Jen Agg 

“A terrific, beautifully written, frank, and funny memoir, and a compelling argument for pulling down the long outdated system of ‘bro’ culture that has dominated the industry since what feels like the beginning of time.” —Anthony Bourdain

From the moment she opened her first bar, Jen Agg knew she could only be her own boss from then on. I Hear She’s a Real Bitch tells the story of how she fought her way through the patriarchal service industry and made it happen, from getting her first job pouring drinks all the way to starting Toronto’s culinary revival and running some of Canada’s most famous restaurants. And she shares what she learned through years of hard work and learning from her mistakes: how to run a great restaurant that’s also a great business.

Readers who loved Gabrielle Hamilton’s bestselling Blood, Bones, and Butter will devour this raw, uninhibited debut. Studded with Agg’s frank and often hilarious observations on an industry in which sexism has been normalized, I Hear She’s a Real Bitch is more than just a story about starting a restaurant: it is a rallying cry for a feminist revolution in the culinary world.

 

 

The Art of the Bar Cart: Styling & Recipes by Vanessa Dina and Antonis Achilleos

From high-end magazines and design-inspiration websites to stores big and small, bar carts are a must-have piece of furniture. This book provides all the answers to the question—how can I get that look at home? The Art of the Bar Cart features 20 different styled bar setups—from tricked-out vintage carts to a collection of bottles tucked into a cabinet—themed around favorite libations, personal style, or upcoming occasions.

Readers can choose from the warm and inviting Whiskey Cart, the fun and fresh Punch Cart, or mix and match to suit any style. With easy tips to re-create each look as well as recipes for the perfect drinks to pair with each cart, this beautifully photographed guide is an inspiration to anyone looking to create a unique décor statement, and a drink to serve alongside.

 

 

Drink Like a Bartender  by Thea Engst and Lauren Vigdor 

Discover insider secrets and insight from bartenders all over the country on how to properly order, serve, and drink alcohol without looking like a novice. Each year we spend over $200 billion on alcoholic beverages. From egg white–infused cocktails and Italian liqueurs to barrel-aged beer and fortified wine, it can be difficult to keep track of all the latest trends.

Bartenders know all the inside info, and they are ready to share their knowledge. Drink Like a Bartender is a modern and fresh guide to everything bar and booze related. Novice and experienced drink lovers will learn the secrets of the industry, such as:

-Which drinks make a bartender judge you (two words: fireball whiskey)
-When to order top shelf (if you are ordering a Long Island Iced Tea, then no…)
-Whether you need to use specific glasses or not (the answer is yes)
-What kind of liquors to always have in your house for guests (vodka)
-When to shake and when to stir (James Bond was totally wrong with his martini)
-How to order your drink at the bar (liquor first…always)

With tips and secrets from mixologists all over the country, new takes on classic cocktail recipes, a glossary of bar terms and lingo only the pros use, and fascinating alcohol-related trivia, you will be thinking, talking, and drinking like a bartender in no time.

 

The Cocktail Competition Handbook by Andy Ives

So you want to win a global cocktail championship or for that matter even a local one. Whether you‘re a first-timer or a grizzled veteran of the cocktail competition circuit, it never hurts to hone your skills to a sharp edge thanks to the tips and tricks in The Cocktail Competition Handbook by Andy Ives. Editor of the BarLifeUK website and an active competition judge, Ives offers up sound advice selecting the right competition to enter, creating a drink, devising a presentation, and then delivering it to a judging panel.

He also discusses how to promote you and your drink entry through social media promotion, marketing, and through understanding the needs of competition sponsors. He also discusses perceived competition politics.

For competition organisers and brand personnel, The Cocktail Competition Handbook is an easy reference on the ins and outs of putting together a successful competition with more entries than you can possibly imagine. For judges, it is a reminder as to what competitors experience before they hit the stage and a reminder of what a good competition judge is intended to achieve.

Set within the inspirational, instructive, and even at times irreverent content of Ives’ writing, The Cocktail Competition Handbook is a ready reference that should be in the competition war chest for every aspiring cocktail champion.

 

 

Fever Tree: The Art of Mixing: Recipes from the world's leading bars  by Fever Tree 

The first cocktail title to put the mixers center-stage. Rather than starting with the spirits, this book focuses on key mixers - including tonic, lemonade, ginger ale, ginger beer and cola - and provide 100 classic and contemporary cocktail recipes that make the most of the botanical partnerships.

The book also explores the origins of key ingredients, including quinine, lemons and elderflower, revealing the role quinine has played in geo-politics, for example, and the impact different herbs have on taste. In the way that we increasingly want to know the source and production methods of the food we eat, so this guide allows you to understand more fully what we drink - and use that knowledge to create the most delicious cocktails.

 

 

 

 

Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More by Emma Christensen

A fresh, appealing guide to brewing hard cider that makes everything from sourcing fruits and juices to bottling the finished cider accessible and fun.

Homebrew guru Emma Christensen presents accessible hard cider recipes with modern flavor profiles that make for perfect refreshments across the seasons. This lushly photographed cookbook features recipes for basic ciders, traditional ciders from around the world, cider cousins like perry, and innovative ideas that take ciders to the next level with beer-brewing techniques and alternative fruits. With Christensen's simple, friendly tone and 1-gallon and 5-gallon options, this book's fresh and fizzy recipes prove that cider-brewing is truly the easiest homebrewing project--much easier than brewing beer--with delicious, fruit-forward results! So whether you're a home cook trying your hand at a batch of simple Supermarket Cider or homemade Apple Cider Vinegar, a city dweller fresh from a day of apple picking in the countryside, or a homebrewer ready to move on to the next brewing frontier with Bourbon Barrel-Aged Cider and Spiced Apple Shrub, Modern Cider is your guide.

 

Spirit of the Cane by Jared McDaniel Brown and Anistatia Renard Miller 

Nine years after they first published their first history of Cuban rum,  authors Anistatia Miller and Jared Brown have finished scouring libraries,  archives, and databases gleaning as much of the truth about the origins  of Cuban rum. Their findings include some rather eye-opening discoveries  about the contributions made by Spanish, French, British, and Dutch sources  that positioned this seductive spirit ahead of other Caribbean spirits  by seeking and adapting new technologies and techniques to its production  which is appreciated around the globe.

Miller and Brown have also unearthed new evidence as to the origins  of classic Cuban mixed drinks including the Mojito, Daiquirí,  El Presidente, Cuba Libre, and Piña Colada. This revised and expanded discussion offers a fresh approach to the study of both Cuban rum's  remarkable history and the people who created a genre of mixed drinks  that have achieved universal appeal.

As the category continues to grow and mature, the authors present  compelling reasons why Cuban rum does not live only on its past merits but shines with a brilliant future in the hands of a new generation of international bartenders.

 

 

Endless Spirit Combinations Generate Profits with RumChata’s Shot-A-Chata Program [Sponsored]

RumChata has introduced a unique, fast and easy way to mix its award winning, one-of-a-kind flavor with anything. The Shot-A-Chata shot glass is split into two chambers allowing consumers to combine the great taste of RumChata with any other spirit or beer. In the past many products may have caused separation when mixed prior to drinking due to the cream base of RumChata. The specially designed 1.5 oz. branded shot glass keeps the liquids apart prior to drinking so that they can be enjoyed together without separation. The glass is now available nationally for on-premise use.

“RumChata fans have been trying to make Coke floats with RumChata for years. Recently, people have really liked the taste of RumChata and apple whiskey together. However, both those mixtures would result in separation due to our dairy base. Not anymore. RumChata Coke float shooters, apple whiskey a la mode, we call that a Pie Hard, —any combo is possible now in the new Shot-A-Chata shot glass,” said Tom Maas, RumChata Founder and Master Blender. “Consumers get a great tasting shot while the account can profit more on each serve by pouring two great tasting brands in one glass.”

Shot-A-Chata on-premise point-of-sale invites trial and pairing ideas through “Pick Your RumChata + One” posters while drink coasters feature traditional favorites like Honey Chata -- RumChata and honey whiskey, White Lightning -- RumChata and whiskey and Pie Hard -- RumChata and apple whiskey.

RumChata is available in all 50 states. More about RumChata including food and drink recipes and where it is available can be found at www.rumchata.com , on the RumChata Facebook page and on the RumChata app, which can be downloaded on iTunes or the Google Play Store.

 

This post is sponsored by RumChata.

 

Drinking Through the Summer Menu at PCH in San Francisco

Next in the series of San Francisco is Trying to Ruin My Liver, I stopped into Pacific Cocktail Haven (aka PCH) to try the new drinks on the summer menu. Little did I suspect that Kevin Diedrich has swapped out nearly 75% of the cocktails.  Then less than halfway through the tasting, all the thirsty citizens of SF all decided to hit happy hour there at the same time and things got real crowded. 

Long story short, I sampled all of these drinks in under an hour so I may not have a ton to say about each one. 

Before we even began, we started with a Toki Highball - Japanese whisky and fizzy water poured from a custom-built (by the brand) highball machine. The machine filters and super-carbonates tap water and adds chilled Toki whisky.

I want one for my house but recognize that this would be a Very Bad Idea. There are a few of these being installed in bars around the US. There is also one at Nihon in San Francisco. 

 

 

Thrilla in Manila - Evan Williams Bourbon, shiso, calamansi, coconut, absinthe, li-hing mui. 

Sweet, rich, creamy, dessert-like cocktail that finishes with the li hing powder that helps it taste relatively dry. 

 

Kung Fu Pandan - Kikori whisky, sake, salted pandan, citrus, candy cap dust. 

The candy cap topping really makes the drink, but you get the whisky lurking in the second sip and tasted caramel corn-like flavors. I really like how many of the whisky cocktails on this menu are summery. 

 

 

Tuk Tuk Tea - Dewars 12yr Scotch, h by hine cognac, laphroaig, honey, thai tea, cream

Based on the Thai iced tea with nice round flavors and a pleasant surprise in the smoke from Laphroaig. 

 

Pootie Tang - Pineapple infused H by Hine Cognac, enter black sake, coconut, absinthe, bitters

The ice-free format looks like it will be boozy, but it's soft and delightful; the Kalani coconut liqueur helps make it tropical. Silky. 

 

 

 

Leeward Negroni
Sipsmith VJOP Gin, coconut washed campari, pandan cordial, bitters

This is a fantastic Negroni variation with both an earthy quality (I assume from the pandan) and an almost greasy finish from the coconut washed Campari. Probably my favorite drink on the menu. 

 

 

 Chimpan-Chiote
By Francis Stanksy. Monkey Shoulder Scotch, amontillado sherry, guava-cumin, achiote shrub, bitters.

A tropical guava whisky drink with a beautiful presentation. 

 

 

Barley and Me
By Francis Stansky.  Bernheim Wheat Whiskey, avua cachaca, lazzaroni amaro, chocolate barley, orgeat, cinnamon, bitters

Whisky and cachaca, a bit milky. Chocolate barley used like a tea. 

 

 

City of Dawn
Partida Blanco Tequila, fino sherry, watermelon, ancho reyes verde, kaffir lime, citrus, bitters.

Obviously, this is delicious and they could serve it by the gallon. 

 

Havana Nights Havana Club Anejo Blanco, dry curacao, martini ambrato vermouth, bitters, acid phosphate.

A sweet Improved Rum Martini with curacao. 

Jeepney- Rum, honey , Licor 43, calamansi, sparkling wine.

I really liked this drink (I guess we could call it an Airmail variation) but somehow didn't manage to write down what I liked about it. Must try again. 

 

 

Extra Fancy - Maker’s Mark Bourbon, blueberry, orgeat, crème yvette, bitters.

I loved the blueberry and orgeat combination in this drink. I'm going to watch for more berry-orgeat combinations in drinks because it works really well.

Secret Drinks! There are also "secret drinks" on the menu - in order to see them they loan you a little viewing thing that I think is a UV viewer. You can see on a few pages of the menu some drinks not visible in regular light. Diedrich says there are 7 secret drinks, but each menu only has 2 or 3 of them so if you want to try them all it will take a few visits. Project!  

I had two secret drinks: 

Return of the Mac -  roasted corn togarashi syrup, tequila, egg white, citrus, matcha salt.

This drink is delicious with a light grain note, frothy texture, and I want matcha salt on everything from now on. Another menu favorite. 

Rumpshaker - Black sesame honey, scotch, PX sherry, green apple.

Sorta kinda like a juicy scotch apple cobbler? Let's go with that. 

Thanks for all the great drinks PCH!

 

The ROI of TOTC

In my latest piece for SevenFifty Daily, I asked a bunch of people about the return on investment of Tales of the Cocktail: How they measure it and how they maximize it. I also interviewed Tales' founder Ann Tuennerman to get her advice on how to maximize the event as an attendee or small brand sponsor, and addressing the question, "Is Tales too big?"

I think there's some really good information and insight throughout the story, especially for people and brands experiencing some growing pains as Tales seems to grow ever larger. 

Please check it out.