My time in San Francisco-proper was relatively limited this time around, as the primary purpose of my trip is a conference out in the Silicon Valley area. That being said, I packed in a solid weekend in the city, filled mostly with eating and drinking (naturally). I had an amazing meal at Incanto, which is a must if you’re a meat lover (pork in particular). I had outstanding mexican food, well, pretty much everywhere. I had terrific coffee from Blue Bottle at the Ferry Building Farmer’s Market (which was a great experience in and of itself). And I discovered my favorite cocktail of the trip when I stopped for a snack at Beretta (where the food was also outstanding). Read More
This evening, my friend Laren (@sweetblogomine) and I joined Jonathan Pogash for his Cocktail Lab class at the Astor Center Lounge. I’ve mentioned Jonathan here before (he was the source for our post on the Maple Plum Sparkler), but to refresh your memory, Jonathan is a cocktail development consultant, and the beverage director for Hospitality Holdings (which manages a number of major bars here in New York, including the Campbell Apartment and Bookmarks Lounge).
I’ve taken a number of classes at Astor Center in the past, and they’ve all offered an opportunity to learn a great deal from some of the country’s most talented mixologists. Be sure to check out their full calendar; if you’re in the area, I highly encourage you to give one a try. Jonathan’s class is actually offered monthly, so you can definitely take that one. If you’re just starting out, I’d suggest the Home Bar Basics course. Read More
I’m a Philly native. I live in New York City now, but I grew up in the suburbs of Philadelphia, and the Cheese Whiz of Philly cheesesteaks runs in my veins (probably more literally than I’d care to know.) That’s one of the main reasons the Clover Club Cocktail caught my eye. When flipping through Dale DeGroff’s latest book, The Essential Cocktail, I noticed that the Clover Club (which is a pre-Prohibition cocktail), was invented in Philadelphia at the Bellevue-Stratford Hotel. Dale tells us that the hotel was home to the Clover Club – a social club akin to the Friars Club here in New York. What also caught my eye was a potential variation in the traditional recipe suggested by Dale, in which he uses fresh raspberries. Yum! Read More
I’m always a little bit hesitant to pick up a new spirit when I can only think of one cocktail in which I might use it. Gin, bourbon, rye, and rum are all staples, and I have no doubt that I ill make good use of them (to put it mildly) regardless of cost. However, I wasn’t so sure when I came across a bottle of Pisco at my favorite liquor store recently. I was certainly familiar its namesake cocktail, the Pisco Sour, but was that enough to justify the purchase?
Yes. Yes it was. Read More
Whenever I have drinks at Pegu Club, one of my favorite cocktail bars here in NYC, I always make it a point to try something new. Because I had a little extra time on my hands before a dinner reservation last night, I got to do just that.
Being a tea-drinker myself, I’m surprised I hadn’t yet gotten around to trying the Earl Grey MarTEAni; a creation of the very talented and renowned mixologist behind Pegu Club, Audrey Saunders. Fortunately my time in the dark has come to an end! Read More