Penthouse magazine, that is. I have a story in the April issue about my trip to Warsaw and the ancient forest with ZU vodka, the bison grass vodka known throughout the world as Zubrowka.
But I'm also in Penthouse as a model, again!
Of course you'll recognize my hand, sexily caressing that piece of bison grass. Damn I look good.
Always.
But if you don't have a subscription to the magazine you can read my write up here on Alcademics.
I have a story about smoke cocktails in this Sunday's LA Times Magazine. Go read it!
Now, you're saying, "Didn't I already read that?" Nope, that would be Robert Simonson's excellent story in the New York Times, which I learned about after mine had already been submitted. We cover pretty much the same material, referencing many of the same people and even including one of the same recipes! Compare and contrast.
My story includes recipes by Tim Zohn and Ethan Terry of AQ, San Francisco, Giovanni Martinez of Sadie, Los Angeles, Michael Callahan of 28 HongKong Street, Singapore, Daniel Zacharczuk of Bar/Kitchen Los Angeles, Jacob Grier of Metrovino, Portland, and Sam Ross of Milk and Honey, New York.
Liquid Smoke
By Camper EnglishBetween molecular mixology, mezcal, and scotch, the vapor somehow seeped into cocktail glasses.
Back at the turn of this century, when we were all obsessed with the Cosmopolitan, smoke was barely a wisp on the cocktail scene. The genre’s only notable drink was the Smoky Martini, which called for gin and the tiniest splash of blended—not actually smoky—scotch. Then menus started to feature a few vintage scotch drinks, like Blood and Sand and Mamie Taylor, with the faintest tendrils of smoke. But as dark spirits became more popular, the time was right for new flavors to accompany them.
Looking over the year (read: sending invoices) for 2011, it turns out that I managed to get a lot of work done in between all the trips.
This year I contributed to:
Plus, I blogged every day here on Alcademics.com and worked on both the Solid Liquids Project and the Sugar Spirit Project.
I spoke at several conferences this year including Vino 2011, SF Chefs, and the Wine & Spirits Wholesalers Association, covered cocktail competitions in France, Spain, and India, and judged them in Vegas and San Francisco.
So, I guess that was a pretty productive year! Thanks again for reading all my blatherings.
I have a short piece in Tasting Panel Magazine about the instant infusion method – using a whipped cream charger filled with nitrous oxide to infuse flavors in spirits – and Purity Vodka's promotion of the technique.
The story is at this link, which opens a digital magazine reader.
By the way, the original Dave Arnold post annoucing this method is here at CookingIssues.com.
My editor at SilverKris, the inflight magazine for Singapore Airlines, emailed me something like, "I hear craft beer is becoming popular. Can you do a story on that?"
"Sure," I said, knowing that boiling down everything going on with craft beer into even a feature-length story was going to be incredibly difficult.
The story kind of kicked my ass but taught me a lot about beer. I have a feeling for the trends but not a lot of knowledge of the technical details behind the beer styles so this involved a lot of research.
Anyway, I mushed things into categories like Belgian, barleywine, saison, session, flavored, high-alcohol, sparkling, canned, and casked.
The story is online in one of those online magazine reader formats at this link.
In the San Francisco Chronicle on Sunday, December 18th, I have a story on the category of fernet.
Leopold Brothers has a modern formulation of fernet that should be hitting story shelves this Wednesday afternoon, and Tempus Fugit Spirits has a vintage recreation of fernet coming in the new year.
(Photo by John Storey)
From the story:
While many people call for the bitter liqueur Fernet-Branca by the shorthand "Fernet," they should probably specify "Branca." Fernet is not a single product but a type of spirit, and its ranks are about to become more populated.
Angelico Fernet, from local importers Tempus Fugit Spirits of Novato, launches early next year, while Fernet Leopold, from Leopold Bros. of Denver, should be available this week. They join examples from Stock, Luxardo and R. Jelinek.
At the end of the story, there is a delicious cocktail from Darren Crawford of Bourbon & Branch and Tony Nik's and Scott Brody of Per Diem. It contains fernet, Carpano vermouth, Domaine de Canton, lime juice, and ginger beer.
(Photo by Erick Wong)
I have a short piece in the new issue of Caviar Affair magazine describing the influence of Japanese bartending on the rest of the world.
The magazine also has lots of pricey booze recomendations, stories about port and cognac, and a few bartenders you may know.
The digital version of the magazine is at this link, and my Japanese bartending story is on page 39.
Hey, I'm in GQ magazine in the December issue. Surprisingly not as their Man of the Year, but in the Bombay Sapphire advertorial looking somewhat constipated.
The four-page spread is about the Most Inspired Bartender contest 2011, for which I was one of the judges. We all carved our names into that ice block in the background.
Most of the pictures are of bartenders outfitted in Ted Baker clothing, looking good. I've scanned and pasted the pages below the jump.
I have a two-page spread in the November 2011 issue of Every Day with Rachael Ray magazine.
It has a few trends – stuff like fresh ginger and sherry/port in place of vermouth along with some ice cube tricks (recognize that rainbow ice?).
Also it has four recipes I developed- a spirit-interchangeble mint buck, a Grapefruit Vesper, a Sparkling Cinnamon Punch, and a port/espresso dessert drink. Nothing ground-breaking but they're all pretty tasty.
Run screaming to your local newsstand and pick it up!