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The Ume Project: Foraging

Yoko and I tagged along with Sylvan of Peko Peko last week to forage for ume (Japanese plums aka Prunus mume). We had been planning this for weeks, going back and forth and patiently waiting for the perfect moment to pick the ume,...

Shochu Stop

Shochu Stop: An Introduction

Hello, I'm Washi. Nice to meet you! I moved to the U.S. in January 2010 from Tokyo. Sorry ladies, I'm married. Anyway, I have been drinking soooo much shochu for years, and I just wanna say, SHOCHU IS FANTASTIC! Huh? What...

Happy Hour

Happy Hour: Rainforest Cobbler

It feels good to return to normalcy (read proper hydration) now that the Manhattan Cocktail Classic (read Manhattan Hangover Classic) has concluded. For myself and the other Bar Fellows of this year's cocktail classic, normalcy took a bit longer...

Happy Hour

Happy Hour: General Ignacio

Tomorrow is Cinco de Mayo, and many of you will be sloshing down the compulsory Margaritas and tequila shots, which in no way would I want to stand in the way of. But if you're an adventurous drinker like I am...

Happy Hour

Happy Hour: Good Morning Heartache

Being out of the country for nearly a month has a tendency to adjust a person's perspective of "home." Home has had various meanings and geographical locations in various moments in my life. Conceptually, it means numerous--and sometimes conflicting--things at...

Happy Hour

Happy Hour: The Desert Ain't That Dry

The Prohibition Era figures prominently in the collective imagination of the cocktail world. The aura and mystique surrounding that era still wields great influence on popular culture. The popularity of HBO's Boardwalk Empire is a perfect example of our still not fully reconciled...

Skankynavia

Skankynavia: Cocktails at 1105 (CPH)

A bar is a playground for grown-ups. A place where you can meet new playmates, taste the sweet nectar of intoxicating juices, take time off to enjoy life with your closest of pals, and on occasion enjoy the chance of entangling your reproduction organs in...

Tap This

Tap This: Beer Recipe Writing Improv

If you are getting tired of using beer kits or following other peoples recipes and are ready to start creating your own beers, this post is for you. When I first moved out to San Francisco I started putting Sierra Nevada Pale Ale in...

Happy Hour

Happy Hour: The Vesper

"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?" "Certainly, monsieur." The barman seemed pleased with...