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 great-looking four-page story in the August Eat + Drink issue of 7×7 Magazine.
The story splits up old bars and new bars inspired by old bars into five types/eras: Barbary Coast, Speakeasy, Martini Bar, Tiki Bar, and Fern Bar. In each category I list some identifying factors and a few era-appropriate drinks.
There are also tons of great pictures by photographer Erin Kunkel, including these yanked from the 7×7 website.
Read the story online here or pick up the magazine on the newsstand for even more pictures than on the website.
I've had several stories come out recently, so I thought I'd share them here. This blog is also my resume, after all.
Friday I wrote about my recent piece in the daily email Tasting Table San Francisco. This one is about Encanto Pisco, brought to us by a bartender, a sommelier, and a distiller.
Attention people attending Tales of the Cocktail in New Orleans this July: My story about what to pack for the week (for media, speakers, bartenders, PR, and brand reps) in the June issue of Tasting Panel Magazine is now online.
In the July issue of Executive Travel Magazine I have a story on the Latin libations that are hot and the ones that soon will be.
I have recently become a regular contributor to SilverKris, the in-flight magazine for Singapore Airlines. Unfortunately the magazine is not online. Recent stories have focused on new classic cocktails, the return of absinthe, and where to drink in Wellington, New Zealand.
In the April/May issue of Mutineer magazine, there is a 12-question survey with a bunch of cocktail bloggers, including your pal Camper of Alcademics.
It's fun to see how different answers are on some topics (making your own ingredients, ingredients we'd like to see used more) and how similar on others (absinthe, vodka vs. gin).
The magazine, while still finding itself editorially, seems to be coming together rapidly. This issue is a big improvement over the others I've seen. They've got a more equal distribution of writing on wine, beer, and spirits, and have expanded into coffee as well.
A subscription is ten bucks for one year (six issues)- less than the price of a cocktail in many bars.
I think it's a little odd to put your New Year's party tips in the January issue of a magazine instead of December, then to give away all the content online before it's even January, but that's why I'm not a rich and famous magazine editor.
Nor am I a David Wondrich, who wrote all the booze stories for the issue. They include:
A complaint about oversized Martini glasses
And batch-sized recipes for party drinks: the Gin Daisy, Manhattan, and an original drink called the Saint Valentine (umm, wrong month again?) that includes rum, port, Grand Marnier, and lime juice.
