My San Francisco winter drinking guide in 7×7 Magazine is coming online in bits and pieces.
Here are some:
Category: camper_clips
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Hot Buttered Fun
Hot Buttered Fun would be a good party band name, right? My latest post on FineCooking.com is up. It's a recipe for the Hot Buttered Anejo, which is a hot buttered tequila that I had one night when the brand Avion was pouring drinks at Elixir.
Check it out here.
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Chartreuse + Chocolate = Delicious
The week before Paul Clarke wrote about the same topic to make it look like I ripped him off, I wrote my next blog entry for FineCooking.com, about the magical mystery combination of Chartreuse liqueur and chocolate.
While Paul was creative and found four drinks that combine the two ingredients, I went to Jamie Boudreau and asked if I could borrow a single recipe he blogged about in 2007. I'd like to think that this just makes me efficient.
(Verte Chaud by Jamie Bodreau. Photo also by Jamie Boudreau.)Read the story on FineCooking.com here.
And remember, your comments at Fine Cooking make me love you more.
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Winter Drinking Guide in 7×7 Magazine
Oh hello, giant sexy four-page spread in the December issue of 7×7 Magazine written by Camper English!
Run screaming to your local newsstand to pick up the latest issue with a guide to winter drinking. In it you'll learn:
- Where to get your fancy on in a hotel bar
- The best hot drinks in SF
- Bars with rooms for rent
- The bar with 1200 Santa Claus dolls on display
- How I worked the phrase "plaid-slathered" into a bar review
- Gift ideas from local liquor stores
- The best bar for hungover bartender spotting
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Turkey Cocktail
In my latest post on FineCooking.com, I tell the tale of a recent Thanksgiving tradition: drinking Wild Turkey. I also link to my experiments with Wild Tofurkey and share a new-fangled Old Fashioned recipe from the brand.
Check it out here.
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Beer in the Penthouse
Finally, I'm appearing in the pages of Penthouse magazine. Oddly, they didn't ask me to model. That's not me on the cover.
In the December issue of Penthouse magazine, I have a two-page spread on "Advanced Level Beer Gear," including some gift items like a homebrew kit, kegerator, and a dog collar that holds a bottle opener.
So now you bartenders have an excuse to buy Penthouse and write it off as a work expense.
You're welcome.
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Cognac Cocktails in the Los Angeles Times Magazine
My first story for the LA Times Magazine is now online. It is in the Sunday, December 7, 2010 print edition.
(Photo by Bartholomew Cooke)The story is a brief airing of a pet peeve: Why are there so few cognac cocktails being served when we're supposedly in the midst of a classic cocktail renaissance?
The article also includes four recipes from Damian Windsor of the Roger Room.
Read and enjoy!
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Welcome Back, Harvey Wallbanger
With the new formula of Galliano and a renewed interest in the fern bar, the Harvey Wallbanger is about due for a comeback.
In my latest post for Fine Cooking, I investigate the cocktail. Have a look, and remember that comments make me happy and keep me employed. -
Germany, Ensslin, Aviation, and Blue Cocktails
My latest post on FineCooking.com is up. It's typical of my thought process: I was going to write about my time in Germany and ended up talking about a German bartender who wrote an American cocktail book in which the Aviation cocktail was first mentioned and later forgotten.
(I took this picture- not bad for me!)
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Intro to Negroni, over at FineCooking.com
My weekly recipe is up on FineCooking.com, a quick introduction to the Negroni cocktail. Perhaps you have heard of such a thing?
Check it out, and if you have a preferred way of making the Negroni different that the typical equal parts, stirried, up method, feel free to comment over there on FineCooking. Comments make me look good, like a deliciously sticky Negroni.
