by Julie Lindow
Join me in raising a toast to Stookey’s Club Moderne, a delightful 1930s art deco-style cocktail bar that opened in January 2015, by a dynamic trio of owners – husband and wife Tim Stookey and Leslie Cole Stookey and Leslie’s cousin Aaron Cole. Continue reading
The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice.
A simple shrub is made from fruit, sugar, and … vinegar?
Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Continue reading
by Meredith Brody
I adore the now-not-so-recent revival in exquisite cocktails. My heart leaps when I pick up an exciting cocktail menu, often divided into two lists: classic cocktails, and innovative ones created by the resident mixologist. I’m especially heartened by the use of fresh fruit and vegetables, whether juiced or muddled, and fragrant herbs and spices.
Seasons. The ones that dictate how tasty your tomato will be (best in late summer), how excited you are for skiing (winter, natch), and how much of your time will be given over to griping (spring and fall: I’m looking at you, daylight savings time). These seasons present the garden-to-glass mixologist with a varied palette from which to choose. And now, in the winter, there are few choices offered. In the face of such adversity it is good to dig deep (farming pun intended) and make the best of it, so here comes my beet cocktail, Root Cause.
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by Vince Keenan
Of all the first world problems, a glut of champagne may be the First-Worldiest. But there’s no denying the stuff flows like a river come the holidays. A few classic drinks make excellent use of that surplus bubbly.
by Vince Keenan
If the new book Of All the Gin Joints: Stumbling Through Hollywood History (Algonquin, September 2014) is any indication, no night out with the stars had a happy ending.
A handsome and comprehensive bartending guide for professional and home bartenders that includes history, lore, and 150 recipes, The Essential Bar Book is full of indispensable information about everything boozy that’s good to drink. This easy-to-navigate A-to-Z guide covers it all, from the tools of the trade to the history and mythology behind classic and modern drinks, and features 115 recipes for the world’s most important cocktails.
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by Vince Keenan
Last month’s column spotlighted the ingenuity of contemporary bartenders in crafting cocktails that honor The Brooklyn, despite lacking a single ingredient, the magical elixir Amer Picon.
by Risa Nye
I recently attended the San Francisco Craft Spirits Carnival, which took place in one of the cavernous exhibit halls on the edge of the Bay at Fort Mason. I’ve been writing about happy hours, local bars, distilleries and cocktails for several years now, so I hoped this event would provide me with some new information about the local craft distillery scene—and the chance to “try and buy” new spirits. Continue reading
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