I have a story in the latest issue of Malt Advocate– my first one for them. Hooray!
It's a round-up of whisky events at Tales of the Cocktail and the increased presence of whisky at the event in general. Run screaming to your local newsstand and read it.
You'll find my story right beneath the picture of Lew Bryson.
I haven't seen the print edition yet, but the digital edition of my story in Men's Book (by San Francisco Magazine) is viewable online here.
The story is about sherry in cocktails. The story mentions drinks on the menu at 15 Romolo, NOPA, and the forthcoming Gitane, but since I wrote it, sherry drinks have been turning up everywhere.
One of my favorite drinks in San Francisco right now is Joel Baker's "Drink Without a Name #3". It contains Fino or Manzanilla sherry, Chartreuse, and a basil garnish, and was originally created with fresh pears but is on the menu now at Bourbon & Branch with stone fruit instead. (Or at least it was- they recently changed the menu for fall.)
The print is too small to read these screen shots, so follow the link about to read the story online. It's on Pages 90-91. 
Friday, September 19, 2008
While you're still likely to run into many of San Francisco's best
mixologists in the usual cocktail hot spots, increasingly they'll be
standing on the other side of the bar.
That's because many local bartenders have accepted full- or part-time
positions as spirits brand ambassadors, bar consultants and sales
representatives. David Nepove, Jon Santer, Jacques Bezuidenhout and
Todd Smith are some of the top talent who are working behind the stick
one night per week, if that. Even more are bartending three nights or
fewer. 
(read the rest of the story here)