Month: November 2012
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A Huge Interview with Camper English on Eater.com
I've got something to say! Apparently. Eater.com did a big interview with me about the SF cocktail scene and now it has gone live. I blab about everything from the lack of molecular mixology in San Francisco to the death of muddling to the rise of carbonated cocktails. It goes on and on. Photo by…
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Essential Oils and Cointreau’s Centrifuge
In 2011 I visited the Cointreau distillery in Angers, France. I wrote about that here. After I returned I realized I had a few more questions. Luckily, Cointreau's Master Distiller Bernadette Langlais was in San Francisco last night so I had a chance to clarify some questions about the centrifuge part of the process. To recap, Cointreau…
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Leave Negroni Alone! (A Story on Details.com)
In my latest post for Details.com, I talk about the Negroni. That poor cocktail is less famous than the Martini and Manhattan, yet suffers more at the hand of bartenders. "Everywhere you look, the Negroni is being deconstructed, smoked, solidified, gelatinized, flamed, dehydrated, foamed, carbonated, frozen, clarified, and subjected to other forms of mixological torture."…
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Making Clear Ice Using a Blast Freezer
A few weeks back I was talking to Charles Joly, beverage director of The Aviary in Chicago, about ice. (This happens a lot.) We were talking about the cooler method I use to make clear ice. The Aviary has a Clinebell machine that makes 300 pound blocks of sexy, clear ice that they then cut…