Hopefully you're recovered from Valentine's Day. Here is some recommended reading to get you through the rest of the week.
- Derek Brown confesses that, according to the CDC, he's a binge drinker. But when he explains what he means, you might see the term a little differently.
- Katie Nelson (The Columbia Room) discusses how to set up a home bar.
- Bartender Jeffrey Morgenthaler claims that he makes the best Amaretto Sour in the world. To the best of my knowledge, I've never had an Amaretto Sour. But I'm going to give his recipe a try.
- Whiskey Advocate magazine has named Irish Distillers the Distillery of the Year. They're the producers of Jameson, Powers, Redbreast and other fine Irish whiskeys.
- Wayne Curtis, a man who knows a thing or two about rum, shares his thoughts on Hot Buttered Rum, one of my favorite drinks. He recommends the batter method, which has its advantages. Here's my Hot Buttered Rum recipe.
- David Wondrich tells you how to make the least fussy cocktail. The secret? A little booze, a little something else.
- Serious Eats discusses the difference between single malt and blended whisky. (In short: a single malt whisky is the product of a single distillery. A blended whisky is a mixture of different whiskys from different distilleries.)
- Camper English writes about how Hendrick's Gin is made.
- I've yet to try a beer cocktail, but according to the Los Angeles Times they're popping up on menus all over the place.
- In CLASS magazine, Simon Difford reviews five clear peach liqueurs. The highest-rated are DeKuyper's Crystal Clear Peach Liqueur (a different product, I think, from their American version) and Teichenné Peach Schanpps from Spain.
- Over on Forbes.com, Chris Milligan muddles over muddlers. (I use a basic wood muddler that seems to do the job just fine.)
- Andrew Strenio lists three American Rye Whiskeys you should try. They are: High West Double Rye, Sazerac Rye and Hudson Manhattan Rye. I think Rye is one of the world's great spirits. Remarkable stuff. (We had a review recently of High West Double Rye.)
- There's a new website (and newsletter) dedicated to the world of beer, put out by the same people who publish The Daily Sip (about wine): The Weekly Pint.
- SF Weekly picks the 10 best bars in San Francisco. Coming in at #2 is Smuggler's Cove, Martin Cate's palace of rum and Tiki.
- Robert Hess shows you how to make a Biter Cocktail (Gin, Chartreuse, Lemon, Absinthe). And he's also found a new juicer -- but it doesn't look promising.
- Pisco, a brandy from South America, is becoming increasingly popular in the U.S. Now Peru and Chile are fighting over who really owns it.
- The Spir.it rounds up the Top 5 Gin Cocktails. (Good picks!)
- One from the archives: Eric Felten, writing in the Wall Street Journal, muses about Valentine's Day cocktails.
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