Category: bartenders
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Gamsei, A Hyperlocal Molecular Mixology Bar in Munich
I've been bursting waiting for the Saveur 100 issue to come out so I could write more about Gamsei, a bar I visited in Munich this fall and included in the January issue of the magazine. The story is now online at Saveur.com, with a lot more info below. Gamsei comes from Matt Bax,…
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High-Tech Bar Equipment on PopSci.com
In a slideshow for Popular Science, I wrote about ten pieces of bar equipment you not know about as they're hidden behind the scenes. The story includes equipment used by some of the world's most innovate bartenders and includes equipment including rotovaps, machine-engraved ice, sous-vide cooking, and many others. Check it out on PopSci.com!
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The Difference Between a Shrub and a Switchel
I received the new cocktail menu from Brandon Wise of Imperial in Portland, Oregon and noticed that it has the following drink on it: Slings and Arrows: Dewars blended scotch, Lemonhart Demerara rum, Lemon, Mulled pinot noir syrup, Tony's homemade switchel. The last ingredient was described as, "House-made switchel, also known as swizzle or haymaker’s punch.…
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ABV, A Forthcoming SF Bar from Dalva, Beretta Folks
Coming not-so-soon (January most likely) in the former Tokyo GoGo spot on 16th Street in the Inner Mission of San Francisco will be the bar ABV. ABV is a partnership between Erik Reichborn-Kjennerud (owner of Dalva, Dalva Hideout), Ryan Fitzgerald (former Beretta bar manager and Del Maguey Mezcal brand ambassador), and Todd Smith (bartender at Dalva…
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Cocktails in the Champagne Style
For CLASS Magazine/DiffordsGuide.com, I interviewed Jeff Josenhans of San Diego's US Grant Hotel. He's been quietly doing pretty cool stuff over there. He implemented one of the first cocktail herb gardens, has barrel aged cocktails that he is able to sell commercially, and now features the "Cocktails Sur Lie" program. Cocktail ingredients (minus the base…
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Carbonated Cocktails in the San Francisco Chronicle
My latest story for the San Francisco Chronicle is now online. I wrote about carbonated cocktails and the many, many different approaches bartenders are taking to make them. Carbonated cocktails proving popularBy Camper English A little fizz can do wonders for a cocktail, making it more aromatic, lighter and a bit more dynamic.Traditionally, drinks get…
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Bars in Japan: Cocktail Bars
On my five-day visit to Japan with Suntory whiskies I hit 21 bars by my count. I am talking about them in groups. Next up: Cocktail Bars. The difference between the various styles of bars is subtle and I'm defining them as I see them. I'll be describing whisky bars, cocktail bars, highball and standing bars, and pubs/clubs/dives. Many…
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Cool Factor: Cocktail Coolers in the LA Times Magazine
For my latest feature in the LA Times Magazine, I asked bartenders from warm-weather cities to share their recipes for cool cocktails. The bartenders are Larry Rice from Louisville, Bobby Heugel from Houston, Erik Simpkins from Atlanta, Todd Thrasher from Alexandria, Anthony Schmidt from San Diego, Rhiannon Enlil from New Orleans, and Michael Shearin from…
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World Class Round-Up on DiffordsGuide.com
I was in New Delhi all last week working both on reporting on the Diageo Reserve World Class Global Finals here on my blog and helping Simon Difford and his (ass-kicking) crew write a special edition of the online magazine and produce the official book that will come out later. Still working on that, actually. …
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The SF Chronicle’s 2011 Bar Stars
The SF Chronicle has announced the 2011 Bar Stars, bartenders who deserve special recognition. The introduction by Wine Editor Jon Bonne is here. The Bar Stars are: Morgan Young (I did this write-up) Carlo Splendorini Jason "Buffalo" LoGrasso Alex Smith Kevin Diedrich Click the links for the write-ups on each bartender. (Photo by Russell Yip/SF…