Albert Mathieu was a French mining engineer, who in 1802 proposed a plan to build a tunnel beneath the English Channel connecting France and England. Since the two countries were not the greatest of pals at the time,...
By Shizuka Wakashita One day I had to run errands near a local wine shop and it suddenly occurred to me that maybe this shop has some jizake (sake produced by smaller breweries, or as with beer, "micro breweries"). If they are passionate about wines they must...
Once you understand basic cocktail recipe structure (without going off on too deep a tangent, it boils down to two general categories: sours and aromatics, first outlined in detail in The Fine Art of Mixing Drinks by...
According to Aztec tradition, the eagle warriors were an elite unit of the Aztec army, considered the most brave and fearsome. They mostly comprised of the bravest noble-born men of Aztec society, but commoners who displayed notable courage on the...
At its core, the art of mixing drinks involves the skillful ability to balance flavors. Sometimes it's a simple task involving three ingredients that are prima facie playmates, resulting in an instant classic--the Daiquiri or Manhattan cocktails come...
I want Washio's Awamori Wasabi-wari to be world famous, so I've gone ahead and named it "The World Famous Awamori Wasabi-wari." It's been out there on...
A few months ago, I designed a ceramic mug shaped like a monkey's head, for rum-based cocktails... and no, it wasn't for selling in stores. I don't think it would be very consumer-friendly. Yet it had a purpose -- the only tiki bar in Copenhagen, Brass...
In the universe of consumer products, the spirits category is perhaps the most beset with mysticism, misinformation, and consumer ignorance. And there is no spirit more shrowded in mystery and mysticism than absinthe. Much of the modern misinformation involving spirits is perpetuated by the PR...
Masako Ikegami bartends at BARShake in Tokyo. Like Mr. Tomokazu Kai, she also won the Suntory Cocktail Award, which brought her to the Bay Area as the...
The 100 Year Punch is a cocktail that features a couple of unique ingredients that highlight the Korean heritage of its creator, Daniel Eun (who also created the #8 cocktail). Baekseju (also spelled Bek Se Ju) or “100 Year Wine,” is a rice and...
Mr. Thad Vogler needs no introduction. He is a leading barman in the Bay Area and beyond, who opened Bar Agricole in San Francisco in 2011....
Last week I wrote about the classic 20th Century cocktail, and this week we move into modern times with the 21st Century. The 21st Century is Jim Meehan’s tequila-inspired update on the 20th Century which he created when he was a bartender at Audrey Saunders’
In this video, Ryan Fitzgerald of Beretta in San Francisco makes three different kinds of margaritas, including the famed Tommy's version. At Beretta, Ryan is always...
The Kentucky Derby unites classic fashion style, 19th century cocktails, gambling, and an age-old sport of kings in a quintessentially American event. The fellows suited up in seersucker, ladies in elegant straw hats, red and white colors abound, as do bourbon mint juleps in icy...
The 20th Century is a cocktail created in the 20th Century (1937 to be exact) by C.A. Tuck (I don't know what C.A. stands for--Cocktail Aficionado perhaps?). It first appeared in the Cafe Royal Cocktail Book written by William J. Tarling, and is named...
Here is Part Deux in our Tokyo-SF Bartender Salon Series. Meet Monsieur Tomokazu Kai, bartender at Heuga Bar in Gifu, Japan. Mr. Kai won the 2011...
Aisha Sharpe and Willy Shine, the founders of Contemporary Cocktails, created this refreshing springtime drink. The name is both a reference to the classic Manhattan area code as well as a clever play on proportions. 212 2 oz Partida Reposado Tequila 1...
If you can recall, Umamimart helped organize a special bartender event back in March, with Suntory and Prizefighter bar. Bay Area bartenders came together with a couple of talented bartenders from...
Now, Umamimart has never really been "in" on the "scene". We don't really get invited to hip opening events or get star attention from restaurants when dining. We have never paid too much attention to those kind of things -- we just like to talk...
Soak citron (I used Buddha's hand, aka "fingered citron") in vodka for 3 days. Strain. Make a rosemary simple syrup by simmering one part sugar, one part water and one rosemary sprig for 5 minutes (or when it is...
