Bitter, bitter, bitter.

We launched our new Amaro-focussed menu last night and I love it.

Tonga in the Times

Sweet Fancy Moses! How do we get Martin Cate to head up a revamp of the Tonga Room.

Back in March, the SF Chronicle broke the news (to me anyway) the Tonga Room was doomed.

My main man Nate Dumas from PDT and The Clover Club in NYC was visiting and we went up for one last Scorpion Bowl (beautifully horrendous.)

Today, the Times revisited the subject...with pictures even.

Am I the only one that sees the recently barless Martin Cate as our last, best hope for the Tonga Room.

I am starting a damn Facespace group!

Two New Cocktail Mag's Launch

Apparently spring is a good season to launch your beverage mag. I was alerted to two different launch parties this month for adult beverage based periodicals.

I met Daniel Jaffe in New Orleans last year in front of the Old Absinthe House at around 4:00 in the morning and vaguely remember calling him nuts for getting into the printing business in the Internet age. Nonetheless, his Drink Me has launched...and I pronounce it cool.

I met one of the guys from Mutineer Magazine in L.A. at the American Food and Wine Festival on the back lot at Universal Studios. Again, both publisher and barman were a little into our respective cups and I vaguely remember him asking me to write for him. Somehow he has been able to launch without me.

I think these guys are great. Other than Imbibe (which is 1 or 2 years old I think) drinks coverage has been coming in the form of Newspaper columns and piggy-backed into food and lifestyle magazines. This new breed of drinks publishing is pretty to look at, more than a little irreverent and just plain fun to read.

Real Mezcal

So after that Mezcal Video I posted a few days ago, I decided to try to find some better info.

Lo and behold, Ron Cooper (aka, Mayor of Awesometown) has his own 10 minute inspirational here.

Crap!?!

Who knew?

This from bartleby.com and the American Heritage Dictionary.

crapulence

SYLLABICATION:
crap·u·lence
PRONUNCIATION:
krpy-lns
NOUN:
1. Sickness caused by excessive eating or drinking. 2. Excessive indulgence; intemperance.
ETYMOLOGY:
From crapulent, sick from gluttony, from Late Latin crpulentus, very drunk, from Latin crpula, intoxication, from Greek kraipal.
OTHER FORMS:
crapu·lent —ADJECTIVEcrapu·lous —ADJECTIVE

Prohibition Isn't Over

I've said it before inreference to the Three Tier System of alcohol distribution in the US that means up to half the end price of a bottle of hooch is pure tax. But this piece from the Salt Lake Tribune talks about liquor laws that read like medieval religious law more than contempory commerce guidelines.

From page 3 of Virginia Elliot's 1933 recipe guide, Quiet Drinking.

Selecting the brand of beer you like best is more important than selecting your brand of coffee. Most people drink coffee because it is hot, but they drink beer because they love it.

Word.

Mezcal on Wine Library TV

The host is a goof.

The show is decent.

The guest is great.

The product....well, I do think it has a place in the world, but not my favorite for sipping.

watch here.

Sent using only the power of my mind.

Another Sherry Cocktail Contest

I was just alerted to De Maison's 2009 Cocktail Contest theme and it's Sherry!

Get your recipes in.

Go Go Diageo

My disdain for 'big booze' is a poorly kept secret. Every once and awhile though, I too fall for the marketing. Gary Regan of Ardent Spirits linked this video today.

I just watched it 3 times in a row.

WTF!!

Look what the Alembic is trying to hide on their back bar. Hard to see, but that is definately a bottle of Midori.



Sent using only the power of my mind.

WTF!!

Look what the Alembic is trying to hide on their back bar. Hard to see, but that is definately a bottle of Midori.



Sent using only the power of my mind.

Ed Hardy's vodka

Crazy bad bottle...and only $35 each!



Sent using only the power of my mind.

Beautiful beautiful beautiful

Chow.com posted a great little piece starring two of my favorite people and one of my favorite cocktails.

I plan on watching it every night before I go to sleep...twice.

Quantitive Analysis Gone Wrong

I was kind of interested in this article by the title, but it sure got dumb as it went on. I am particular fond of the stated fact that a rum and coke has twice as much alcohol as a gin and tonic.

Interesting world this writer lives in.

Sherry Competition Video

A video of the recent Sherry Competion in New York showed up on youtube. It was nice of the editors to cut me off before my drunken ramble.

Oooooo, Beverage Scientist Stuff.

I got a press release today and felt as though I should share in the silliness.

WORLD’S FIRST COMPLETE RECOVERY BEVERAGE LAUNCHES
Code Blue Hydrates, Replenishes and Detoxifies to Help You Feel Better Faster

New York, NY – January 15, 2009 – Code Blue™, the world’s first complete recovery drink, launched today and is available for purchase on www.drinkcodeblue.com. Designed by beverage scientists to revive your body, Code Blue’s powerful ingredients help you feel better faster by combating dehydration, replenishing vital nutrients and removing harmful toxins.

Code Blue was created for people who enjoy going out at night but need to wake up feeling refreshed the next morning. Code Blue can be consumed before, during and after a night out to speed the recovery process and bring the body back into balance.

Michael Sachs, former brand manager of Grey Goose Vodka, joined brothers Jeffrey Frumin and Steven Frumin, who led winning beverage campaigns with their marketing company UCG, to found Code Blue. The founders combined decades of experience in the beverage and nightlife industries to develop the concept, filling a need in the marketplace for a complete recovery beverage.

“We’ve seen people turning to any beverage available hoping for a complete recovery solution, from sports drinks to vitamin-infused waters to Pedialyte®, but nothing is as effective as Code Blue,” said Michael Sachs.

Code Blue’s revolutionary formula is backed by some of the biggest names in the beverage industry including: Jack Belsito, Former CEO of Snapple; Hank McInerney, Former CEO of Tetley Tea; and David Kanbar, Former EVP and Director of Skyy Spirits.

“Every ingredient in Code Blue performs a specific task in restoring the body to its natural condition and promoting healthy liver and kidney function,“ said Sumner Katz, the Tufts University scientist behind Code Blue’s formulation and a veteran in the food science industry.

Code Blue is the first ready-to-drink beverage to include Reduced Glutathione, one of the most powerful antioxidants available. Reduced Glutathione helps to neutralize free radicals and is a key mechanism in the body’s purification process.

Code Blue is also the first beverage to contain a proprietary blend of Prickly Pear Juice and Agave Nectar. Prickly Pear acts as a natural anti-inflammatory that boosts the immune system. It has been used for centuries by indigenous Mexican tribes to treat a variety of ailments and conditions.

The drink is sweetened with natural Agave Nectar, which also serves to replenish the body by providing essential vitamins and minerals. Natural citrus flavors combined with Agave Nectar and Prickly Pear Juice create a great tasting, functional beverage.

Code Blue contains the optimal amount of electrolytes to help consumers stay hydrated and a potent vitamin and mineral complex, including high levels of Vitamins B12, B6 and Vitamin C, as well as Vitamin A, Calcium, Magnesium and Potassium. Code Blue has only 60 calories, contains no caffeine and is low in sugar and carbohydrates.

Code Blue is packaged in a fully recyclable 12 oz PET opaque blue bottle. Its cutting edge design utilizes “LiquidMetal” technology to replicate a polished metal look, and a 3D Holographic Ink label which provides a strong shelf presence.

The recovery beverage will be available in select nightclubs, restaurants and hotels beginning in September 2008, with retail establishments to follow.

Chugging a MGD with a few aspirin always seems to work for me.

Flame up on Bauer's Blog

Yes, I read Michael Bauer's blog.

No, I have never and probably won't ever comment on it.

Holy Schnikies, did cocktail culture catch some flames on the most recent post

Another Completely Un-Booze Related Post

I love San Francisco.

Someone took it upon themselves to relabel most of Bush Street last night in honor of our new President.

I thank them...hilarious.

I wish Mr. Obama the best of luck, this ain't gonna be easy.