Here's my new story in the San Francisco
Chronicle on Sunday, June 30.
liqueurs make a splash in cocktails
by Camper English
The craze for organic, shade-grown,
micro-roasted slow-drip coffee has percolated into the cocktail world.
Bartenders are improving classic coffee drinks, finding ways to harness
the beans' bitter, aromatic qualities rather than just the caffeine
Most cold coffee cocktails served in the past 20 or so years
have been variations of the vodka espresso (better known as the espresso
martini) credited to British bartender Dick Bradsell and made with
vodka, espresso and Kahlua and Tia Maria coffee liqueurs. Nopa bar
manager Neyah White updated this drink about three years ago, creating
the Blue Bottle martini with Blue Bottle espresso, vodka and Araku
coffee liqueur. It was, and is, "a ridiculously big seller," White says.
liqueur got a good bit more serious with the April release of Firelit
Spirits Coffee Liqueur, made with coffee from Oakland's Blue Bottle
coffee roasters and brandy from distiller Dave Smith of St. George
Spirits in Alameda.
This blog holds links to Camper English's published articles in other places. Camper is a frequent contributor to the SF Chronicle, San Francisco Magazine, Tasting Panel Magazine, and many other publications. Follow the "via" links below the quoted text to get to the original article.
Camper English is a cocktails and spirits writer for publications including the SF Chronicle, Details.com, Fine Cooking, CLASS Magazine, and many more. Learn about Camper and Alcademics, or read clips of his published work.