tag:blogger.com,1999:blog-443701716338875202012-02-01T23:00:15.550-08:00Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.comBlogger1021100tag:blogger.com,1999:blog-44370171633887520.post-4910035927560625152011-10-17T17:28:00.000-07:002011-10-17T18:20:33.551-07:00

Morricone2 oz. Bourbon1/2 oz. Punt e Mes1/2 oz. Berentzen Apfelkorn1/4 oz. Simple syrup (optional)1 dash Angostura bittersBuild in a rocks glass and stir well. Add a single large hunk of ice and garnish with a wide strip of tangerine peel.I like whiskey. It goes well with so many things, including cowboy movies. However, I should point out that Westerns weren't always my thing. When I was a young

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com0tag:blogger.com,1999:blog-44370171633887520.post-18171150850554153902011-10-07T16:47:00.000-07:002011-10-10T17:08:16.731-07:00

A while ago I found myself the recipient of two books published by Playboy, the venerable purveyor of adult-oriented diversions (as I've mentioned before, when people find out you're into cocktails, they tend to give you stuff like this). Most people of a certain age are familiar with the Playboy brand, and as tempting as it is to do a historical walk-through of this iconic entertainment empire,

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com0tag:blogger.com,1999:blog-44370171633887520.post-16873589330487558382011-09-12T10:49:00.000-07:002011-09-16T07:18:55.229-07:00

It's been a fun couple of weeks for Dr. Bamboo's Mystical Traveling Bar and Road Show. For two consecutive Fridays I've loaded the Bamboo Wagon full of spirits, mixers, barware, ice and other drink-making paraphernalia in order to bring cocktails to the masses. It's a great way to evangelize good drinking and also field test which booze-hauling methods work best (initially documented here.First

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com2tag:blogger.com,1999:blog-44370171633887520.post-67887606733838687712011-09-09T10:35:00.000-07:002011-09-09T12:30:46.944-07:00

Once again I feel compelled to direct you to a couple other places where you can aim your eyeballs at more of my words and pictures concerning booze and related topics. Proceed with all due haste! (or take your time...they'll probably still be there).First up, everyone's favorite retro renaissance man Java brings forth another issue of Bachelor Pad Magazine stuffed to the gills with top-notch

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com0tag:blogger.com,1999:blog-44370171633887520.post-84476801853694926422011-08-22T18:25:00.000-07:002011-08-22T18:50:06.942-07:00

Once again I'm paging through Cocktails for Two in my mission to share the splendor that is the Greatest Drink Book Ever Published. For this installment I've selected the Shamrock, an apparent tribute to Ireland, based on both its name and green color. Speaking of green, this drink does an admirable job of being just that. Chartreuse and green crème de menthe are key ingredients and certainly

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-2054089191647449522011-08-19T07:27:00.000-07:002011-09-26T12:58:30.981-07:00

If you hang around booze geeks long enough, eventually you find yourself discussing a topic that's become a perennial favorite: what kinds of stuff you used to drink before you got turned onto a wider spectrum of adult beverages. (Despite what they'd have you believe, in their youth, cocktail nerds weren't sneaking off into the woods to make Negronis or lounging around the frat house basement

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com9tag:blogger.com,1999:blog-44370171633887520.post-77551165700735306162011-08-12T18:24:00.000-07:002011-08-12T19:51:21.709-07:00

So here it is a few weeks after Tales of the Cocktail. Much as I did two years ago, I find myself sifting through notes and compiling a loose collection of info from the event. It's difficult to do justice to a five-day booze extravaganza with just a few words, but hopefully what I've listed below can help illustrate a small fraction of what takes place. Just like last time, I call this handful

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-34220216001613278312011-07-23T16:04:00.000-07:002011-07-23T16:06:29.027-07:00

Why dump a perfectly good cocktail like a Negroni or Manhattan into a wood barrel for a couple of months?1) It’s fun in an old-world mad-scientist kinda way.2) It may make your cocktail luxuriously smooth and even add a bit of wood character.For over an hour, Jeffrey Morgenthaler, Gable Erenzo and Naren Young hit the highlights of this relatively new approach (with roots in older practices) to

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com2tag:blogger.com,1999:blog-44370171633887520.post-14222253509441928542011-07-22T20:12:00.000-07:002011-07-22T20:15:24.802-07:00

Being that I’m staying in a hotel and doing a fair amount of drinking in a nearby hotel containing a well-known bar (that’d be the Carousel bar at the Monteleone) I felt I’d be remiss if I didn’t attend the “Classic Hotel Bars” seminar.The focus was mainly on the hotel bars of London, with occasional detours to other cities. Anecdotes abounded, histories were revealed, and as expected, cocktails

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com2tag:blogger.com,1999:blog-44370171633887520.post-74740718601738289602011-07-21T20:45:00.000-07:002011-07-21T20:47:22.678-07:00

The Carousel Bar at the Monteleone is a hub (figuratively and literally) of activity during Tales of the Cocktail. During the day it’s both a convenient meeting place and a handy spot for a quick drink to fortify yourself before venturing out to other watering holes. This makes it a very busy place during the day, and finding a spot to sit or even stand takes a little effort and patience.But

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-53472618712862573212011-07-21T10:15:00.000-07:002011-07-21T10:22:50.724-07:00

The first 24 hours surrounding Tales of the Cocktail. is a hectic and joyous period. No matter when you arrive and begin your activities, that first day or so is always an intense, gleeful mixture of anticipation, participation, and disorganization. Here’s a few thoughts and observations from my initial 24:~ I know it doesn’t rank very high on the list of existential dilemmas, but I always

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-44391355344998892472011-07-18T18:02:00.000-07:002011-07-18T18:15:48.533-07:00

With Tales of the Cocktail officially kicking off in less than two days, I have time to sneak in just one more preemptive strike before the madness gets in gear. This time I had the opportunity to chat briefly with Jonathan Pogash. In addition to being a top-notch bartender, Jonathan also consults on cocktail matters with bars and restaurants worldwide as well as several spirits brands. As if

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-63904282751432603272011-06-27T11:09:00.000-07:002011-06-27T11:11:29.148-07:00

Rolling along with the pre-Tales "Cavalcade of Booze Knowledge" (tm) I got the chance to grill Christine Sismondo on her presentation "The Bad Boys of Saloons.'' If you don't know Christine, she's the author of America Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops, as well as Mondo Cocktail: A Shaken and Stirred History. She also contributes drink

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com0tag:blogger.com,1999:blog-44370171633887520.post-15192116865154473722011-06-10T11:31:00.001-07:002011-06-10T11:52:18.417-07:00

Continuing with the pre-Tales festivities, we check in with Ed Hamilton. Ed is a noted authority on rum, and has written about various sugar cane spirits for a number of magazines and newspapers. He has also written two books on the subject, and is probably most familiar to rum enthusiasts for his work at the Ministry of Rum website.In a little over a month from now, Ed will be escorting us

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com0tag:blogger.com,1999:blog-44370171633887520.post-48351888240149656642011-06-06T11:00:00.000-07:002011-06-10T11:50:54.832-07:00

Next up in this series of pre-Tales dispatches is a brief Q &A with Wayne Curtis. Wayne is a freelance journalist who has written for many fine periodicals including The New York Times, Saveur, The Atlantic and Travel+Leisure. However, booze geeks likely know him best as the author of And a Bottle of Rum: A History of the World in Ten Cocktails.This year Wayne will be heading up the presentation

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-51475101388540133862011-06-01T19:46:00.000-07:002011-06-01T20:06:02.142-07:00

No cause for alarm. This isn't turning into a wine blog.I just thought I'd take a small, one-post detour into wine territory since I found myself attending the Pittsburgh Wine Festival recently. Now normally when I go to a gathering where adult beverages are served, I'm usually looking for a cold beer or a colder Martini. But I'm amenable to the occasional glass of wine, so when the opportunity

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-40002480145010992292011-05-24T17:11:00.000-07:002011-06-06T11:08:51.426-07:00

As promised earlier, I'm posting a few pre-Tales items designed to prime the collective pumps of those headed for New Orleans this July. But even if you aren't attending the boozapalooza known as Tales of the Cocktail,you still might want to stop here now and then in the weeks beforehand to soak up some random hooch-centric knowledge.This salvo comes courtesy of Paul Clarke, whose name is

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com2tag:blogger.com,1999:blog-44370171633887520.post-12106377173692262332011-05-09T14:07:00.000-07:002011-05-24T17:27:13.488-07:00

Thanks to a variety of planets aligning, I'll be attending Tales of the Cocktail this July, and as in previous years I'll be doing my level best to soak up as much booze-centric information as possible. If you're one of the seven people who read this blog regularly, you may remember my wrap-up from the first year I went to Tales, and also some observations from my second time around. I'll be

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-16634406329907361702011-04-18T08:47:00.000-07:002011-08-22T18:46:16.939-07:00

Booze geeks debate endlessly on the merits of various drink books, but is there one that definitively rises above the rest? Strong arguments can be made for such venerable tomes as Jerry Thomas' Bar-Tender's Guide , David Embury's The Fine Art of Mixing Drinks and The Savoy Cocktail Book by Harry Craddock. What about Gary Regan's The Joy of Mixology or Jones' Complete Bar Guide? Or Dale DeGroff's

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com10tag:blogger.com,1999:blog-44370171633887520.post-77750287905539098222011-03-11T07:06:00.000-08:002011-03-11T07:39:57.672-08:00

Looking at my calendar, I realized that February had come and gone, which means I've been blogging about cocktails, booze, and other related subjects for 4 years. If boozeblogging operated like high school or college, it's possible I'd be graduating now. But since this sort of thing appears to have no fixed endpoint, I suppose I'll keep at it. What I've Learned in my Fourth Year of Boozeblogging~

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com10tag:blogger.com,1999:blog-44370171633887520.post-42461497673078167232011-02-14T12:54:00.000-08:002011-02-16T11:33:25.753-08:00

What can be said about Jägermeister that hasn't already been said? To say it's a product with a reputation is a colossal understatement. Love it or hate it, the name "Jägermeister" definitely elicits a reaction. For those who have tried it, Jägermeister has likely become either a beloved denizen of their liquor cabinet (or freezer), or a much- loathed concoction akin to poison. For those who

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com9tag:blogger.com,1999:blog-44370171633887520.post-65154850282586945562011-01-21T12:08:00.000-08:002011-01-21T12:35:29.862-08:00

Pirate's Punch1 1/2 oz. Dark rum3/4 oz. Light rum1/2 oz. 151-proof rum1 1/2 oz. Fresh pineapple juice1/2 oz. Fresh orange juice1/4 oz. Fresh lime juice1/4 oz. GrenadinePour all ingredients into a cocktail shaker with ice. Shake and strain into a tall, ice-filled glass. Garnish with an orange slice and Maraschino cherry.~ adapted from "Phillip Collier's Mixing New Orleans: Cocktails & Legends" by

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-25425697336321285592011-01-12T13:24:00.000-08:002011-01-12T13:40:59.024-08:00

Zombie a la Puerto Rico3/4 oz. Unsweetened pineapple juice3/4 oz. Papaya nectarJuice of a sizable lime3/4 Barspoon powdered sugar1/3 oz. Apricot brandy1 oz. 86-proof Puerto Rican white rum2 oz. 86-proof Puerto Rican gold rum1 oz. 90-proof Jamaican heavy-bodied rumShake all with ice and pour unstrained into Zombie glass, adding cubed ice to nearly fill. Garnish with sprig of mint, small square of

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-23542285715627495032011-01-04T17:28:00.000-08:002011-01-04T18:14:35.058-08:00

Sanctuary2 oz. Dubonnet Rouge1 oz. Amer Picon1 oz. Triple Sec (I used Cointreau)Combine all ingredients with cracked ice in a cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with lemon twist.~ from "The New York Bartender's Guide", edited by Sally Ann BerkThe New York Bartender's Guide, like many items in my collection of boozeware, was a flea market find. I've

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-9506169580388674512010-12-28T18:23:00.000-08:002011-01-04T18:06:42.447-08:00

White Bear Cocktail1 oz. Dry gin (A straightforward London Dry like Beefeater or Bombay does well)2 oz. Grand Marnier1 oz. Dry vermouth (I used my go-to brand Noilly Prat).25 oz. Lemon juice3 dashes Sweet vermouth (Carpano Antica works great)1 dash Angostura bittersShake everything with ice and strain into cocktail glass.~ Adapted from "Burke's Complete Cocktail & Drinking Recipes"At some point,

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com9tag:blogger.com,1999:blog-44370171633887520.post-9777682521046466042010-10-01T11:53:00.000-07:002011-01-04T18:09:14.925-08:00

A while back I mentioned the release of Darcy O'Neil's book Fix the Pumps, which at the time was available in downloadable format only. I just wanted to point out that due to overwhelming demand from technophobes like me, a print version is now available.So if you're one of those folks who prefers the feel, smell and taste of honest-to-goodness paper and ink over soulless streams of digital

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-54343845571220119042010-09-24T12:53:00.000-07:002011-01-04T18:13:43.976-08:00

Here I go again, pointing you toward other places where you can marinate in my cocktail-centric musings. As always, I bear no responsibility for any ill effects your lifestyle may suffer as result of reading my blather...you click the clink, you take your chances. Publisher, deejay, burlesque enthusiast and all-around retro impresario Java has just launched the latest issue of Bachelor Pad

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com0tag:blogger.com,1999:blog-44370171633887520.post-67165092481895246272010-09-13T13:03:00.000-07:002010-12-29T12:23:20.003-08:00

For several reasons, I rarely drink coffee. However, that doesn't mean I dismiss it entirely, as I tend to examine even things I don't particularly like for cocktail potential. Coffee has been used in a number of drinks for some time now, but what I wanted to do was find a way to simply use the beans themselves rather than actually make coffee and work that into the mix.This dovetailed nicely

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-16977681350778780602010-09-03T10:35:00.000-07:002011-01-04T18:12:46.852-08:00

"I went and sat on Hunter's lap for awhile, and he ordered a variety of drinks, and then he said, "Mai Tais!"~ Anjelica Huston, "Gonzo: The Life of Hunter S. Thompson""A Mai Tai, made properly, is strong enough to put permanent fissures in a fat man's brain, yet delicate enough to make his girlfriend try to conjugate verbs with her thighs. The ingredients might come from the Caribbean. The South

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com13tag:blogger.com,1999:blog-44370171633887520.post-61442687994544269112010-06-11T11:50:00.000-07:002011-01-04T18:12:28.521-08:00

Once again it's time to point you to other places where you can get a fat dose of cocktail-related foolishness rendered in words and pictures...Bachelor Pad Magazine continues to bring it's bi-monthly cavalcade of retro-centric lifestyle goodies to your town! In the new issue I check out a classic cocktail that has me wishing the postal service would make some serious upgrades...Wouldn't it be

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com2tag:blogger.com,1999:blog-44370171633887520.post-61147433471658312782010-06-02T08:16:00.000-07:002010-12-29T12:29:02.368-08:00

It' s been a while since the last post, but rest assured that during that interval I was not idle. In fact, I was furiously crisscrossing the globe via my custom-designed jetpack. Why was I doing this? To scrounge up several more spiced rums to sample and evaluate, just like I did in part one and part two.But enough chatter. On with the booze...- Blackheart Spiced Rum -Pirate, Boat, Map or Scroll

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com10tag:blogger.com,1999:blog-44370171633887520.post-7454973266546521082010-04-07T18:36:00.000-07:002011-01-04T18:12:10.797-08:00

A while ago I wrote about a book that has a permanent place next to all my shakers, stirrers, bottles and glasses: Vintage Spirits & Forgotten Cocktails. Occupying an adjacent piece of real estate are the various books authored by Jeff "Beachbum" Berry. (If my bookshelf was an actual neighborhood, these would be the guys who are always out the front lawn, drink in hand, starting impromptu block

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-6351130748817176682010-03-24T19:02:00.000-07:002010-12-29T12:33:17.964-08:00

Etienne3 oz. Citadelle Reserve.75 oz. ginger-mint syrup*.5 oz. lime juice1 Dash Angostura bittersShake everything with ice and strain into cocktail glass. Garnish with thin pear slice. (If you want to get fancy, cut it in the shape of a crown).A while back I did a post entitled Whole Grain Mixology wherein I talked about how fun it is to make your own drink ingredients. I still think it's fun,

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-39875562342214536082010-03-05T08:36:00.000-08:002011-01-04T18:11:38.927-08:00

If you're wondering why mailboxes everywhere are giddy with anticipation, it's because the new issue of Bachelor Pad Magazine is here! In this issue I unearth a classic cocktail and use it as a flimsy excuse to draw a pagan god brandishing barware...Even divine beings need a cocktail from time to time. And if those aren't enough booze-themed words & pictures for you, I encourage you to swing over

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-78265385925543533622010-03-03T16:40:00.000-08:002010-12-29T12:35:39.566-08:00

Dragonfire Cocktail2 oz. Jalapeno-infused tequila or vodka1 oz. Triple Sec1 oz. orange juice1 oz. lime juice1 lime wedge, for garnishIn a cocktail shaker, combine tequila, triple sec, orange juice, and lime juice, plus ice. Shake vigorously and strain into a tall glass with fresh ice. Garnish with lime wedge (or jalapeno round).(To make jalapeno-infused tequila: add 1 jalapeno to 2 cups tequila.

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-7509229232658948042010-02-24T19:00:00.000-08:002010-12-29T12:39:36.056-08:00

It's February again, which means another year of this nonsense has come and gone. But time doesn't pass without leaving a little residue on the ol' gray matter, so here's...What I've Learned in my Third Year of Boozeblogging ~ Some spiced rums are very good, some are downright awful, and a lot are in between. Proceed with caution.~ Living in a warm, sunny region is undoubtedly pleasant, but I

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com13tag:blogger.com,1999:blog-44370171633887520.post-40804194303482626052010-02-17T18:52:00.000-08:002010-12-29T12:42:00.570-08:00

There are certain products in the pantheon of drink that are almost universally reviled by cocktail geeks, liquor snobs and discerning booze enthusiasts alike. These are products considered such egregious affronts to good drinking that simply uttering their name in the presence of discriminating drunks invites a fusillade of sneers and snickers.As I've mentioned before, these perennial targets of

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com20tag:blogger.com,1999:blog-44370171633887520.post-13859377049862244482010-02-10T18:32:00.000-08:002010-12-29T12:43:56.893-08:00

Skye Tai1.5 oz. Blended Scotch (Pig's Nose is great for this drink).75 oz. Amer Picon.5 oz. Orgeat.5 oz. Fresh lime juice1/8 tsp. Absinthe1 dash Fee's rhubarb bittersShake everything with ice and strain into double old-fashioned glass filled with crushed ice. Garnish with a lime slice and a cherry.I've mentioned Thursday Drink Night before- It's the weekly online improvisational cocktail

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-35240841543014269502010-01-11T16:18:00.000-08:002010-12-29T12:45:58.066-08:00

Embassy.75 oz. Brandy (I used Martell VSOP).75 oz. Cointreau.75 oz. Jamaican rum (I used Appleton V/X)Juice of one lime, strained*1 dash Angostura bittersCombine ingredients in a cocktail shaker with cracked ice. Shake well, strain into a chilled cocktail glass and garnish with a twist of lime.~ from "Cocktail Hour" by Susan Waggoner and Robert MarkelBring on the citrus! That's often my rallying

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com6tag:blogger.com,1999:blog-44370171633887520.post-85722618975771326372009-12-18T10:24:00.000-08:002011-01-04T18:11:04.352-08:00

If you feel that the ill-conceived collision of booze, words and drawings shouldn't be confined to just this blog, then you're in luck! This month you can check out more Dr. B. product at two other places...First, BarNoneDrinks.com encouraged me to contribute to the destruction of countless eggs in pursuit of a light and festive seasonal tipple. Want the scoop? Then head on over.Santa

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com0tag:blogger.com,1999:blog-44370171633887520.post-42174530006923387012009-12-16T11:01:00.000-08:002011-01-04T18:10:41.624-08:00

I just wanted to give a quick heads-up to everyone about Darcy O'Neil's new book Fix the Pumps. Darcy's name will be familiar to anyone who cruises the boozeblog circuit, as he is the person behind the fine site Art of Drink. Also, if you've been to Tales of the Cocktail you've probably attended at least one of his presentations where he drops some serious knowledge, often showing how chemistry

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-15583957374656999152009-12-14T18:23:00.000-08:002010-12-29T12:48:45.296-08:00

This month I somehow managed to not forget Mixology Monday(something I'm exceptionally skilled at), so I really wanted to find something decent to whip up. Considering the theme is "money" (which according to the rules could be interpreted as using "the good stuff" to prepare a top-shelf version of an otherwise pedestrian cocktail), I was eager to find an old concoction and dress it up nice-like

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-65803413058782665092009-12-04T10:53:00.000-08:002011-02-16T14:07:58.202-08:00

This time of year I find myself making drinks fairly often (I make 'em fairly often the rest of the year too, but keep your judgments to yourselves please). Since I've accumulated a good bit of gear to go with my giggle water, I'm frequently rummaging through my heap of tools and assorted cocktail-making paraphernalia looking for those items that I end up needing more than the others. What causes

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-14730745205773068212009-10-21T11:59:00.000-07:002011-01-04T18:10:18.033-08:00

Ignoring good judgment, the fine folks at BarNoneDrinks.com continue to let me take up valuable space in their monthly newsletter with my words & pictures. October's column has been posted here, and is a must-read if you have an irrational fear of Piranhas (and who doesn't, really?)If that's not enough booze-centric musing for you, all my previous columns can be seen here. I also strongly

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-20630827287565068972009-10-12T10:16:00.000-07:002010-12-29T12:52:11.675-08:00

Continuing my exploration into Things I Am Profoundly Unqualified To Do, (in this case, discussing the relative merits of specific liquor brands), I put five more spiced rums under the microscope. Join me, won't you?- Kilo Kai Spiced Rum -Pirate, Boat, Map or Scroll on the Label?: No (But it does have a Jolly Roger-esque emblem, so it gets an honorary mention)Overall Packaging Coolness: Medium/

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-10895835202880600112009-09-16T17:02:00.000-07:002010-12-29T12:52:48.958-08:00

Why spiced rum?1) Because rum snobs and cocktail geeks hate the stuff. And as we've already established, I have a perverse compulsion to embrace liquor that everybody else writes off. Also, I have a sneaking suspicion that a lot of the people who publicly sneer at spiced rum are closet consumers. I mean, someone's buying all that Captain Morgan.2) Because some of it is perfectly decent, and I'm

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com14tag:blogger.com,1999:blog-44370171633887520.post-84079426948008790462009-09-14T11:33:00.000-07:002011-01-04T18:09:55.871-08:00

I've been falling down on the job. From time to time, I'm apparently supposed to use this space to alert visitors to other places they can go see my stuff. Many of my hooch-soaked colleagues do this, and it's high time I got on the stick too.Here's a couple other places you can go see some more of my booze-centric words & pictures:Brains from outer space need quality cocktails too.Since late '07,

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-14291254246203243922009-09-02T13:33:00.000-07:002010-12-29T12:54:47.255-08:00

If you haven't already seen a slew of other boozeblogs alerting us to the fact that tomorrow night (9/3) we celebrate the one-year anniversary of Thursday Drink Night, then here's the highlights:~ TDN has been going on for a year, and we're celebrating!~ There'll be a bunch of prizes awarded in a number of categories!~ Jeff Berry and Martin Cate will stop by!~ It's open to everyone, so don't be a

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com27tag:blogger.com,1999:blog-44370171633887520.post-44620531151007569092009-08-19T11:09:00.000-07:002011-01-04T18:09:39.092-08:00

Same great taste...new and improved!If you talk to enough booze nerds, certain patterns emerge. Cocktail enthusiasts tend to share an affinity for a lot of the same things (i.e. bitters, Hawaiian shirts), and you'll begin to hear specific names get dropped frequently if you hang out with these folks long enough.There are certain people, products and publications that are perennial favorites-

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-81587398336894821302009-08-10T20:10:00.000-07:002010-12-29T13:06:53.471-08:00

I realized at some point over the last couple years of boozeblogging that there is a key difference between myself and the majority of my fellow drink geeks: I almost never find myself in bars.It's not that I actively avoid bars...it's just that I never seem to patronize them with any real frequency. Odd, considering I adore bars. I think they're absolutely fascinating places. I love dives and

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-5595703082902249762009-08-03T13:37:00.000-07:002011-02-16T12:08:07.435-08:00

Recently a fine, enterprising group of booze nerds formally known as the Cocktail & Spirits Online Writers Group descended upon New Orleans and held its first official conference. Waving a giant banner bearing Stan Jones' likeness, they invaded a fairly sedate stretch of Rampart street and set up a base of operations from which both cocktails and cocktail knowledge would issue forth.The 2-day

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com13tag:blogger.com,1999:blog-44370171633887520.post-8426181842264895302009-06-15T18:13:00.000-07:002011-02-16T11:50:17.610-08:00

Here in the Liquor Lab we endeavor to do the best we can when making drinks. If we're making a classic, established cocktail, we attempt to do the necessary research so as to have at least a cursory idea of what it is we're doing. Bar guides are perused, online resources are tapped and fellow booze nerds are consulted.If we're trying our hand at coming up with an original drink, the process is

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com62tag:blogger.com,1999:blog-44370171633887520.post-60566604433235388232009-05-18T18:07:00.000-07:002011-02-16T11:38:26.676-08:00

Blimps over Bangkok1 oz. Mekhong1 oz. London dry gin.5 oz. Aperol.5 oz. Cynar.5 oz. simple syrup1-2 dashes Fee’s mint bittersShake all ingredients with ice and strain into chilled cocktail glass. Float a very thin lime wheel on surface of drink.I don’t travel much. But I do have a healthy wanderlust, and I satisfy it vicariously through TV shows, books, magazine articles, and travelogues on the

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com2tag:blogger.com,1999:blog-44370171633887520.post-85962938032480209062009-05-04T13:51:00.000-07:002011-02-16T13:35:55.244-08:00

According to the ads in the local free weekly paper, I’m supposed to be celebrating Cinco de Mayo somewhere that offers both Tequila and Mexican beer in colossal quantities for very reasonable prices. As appealing as I find stock photos of bikini-clad women with sombreros Photoshopped on them, I decided to ignore them and the ads they populate in favor of other diversions.Diversion #1 was

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-50996044441392898352009-04-27T19:07:00.000-07:002011-02-16T11:45:51.329-08:00

Tequila is the base spirit I reach for least often. It’s not because I dislike it, it’s just that Tequila’s flavor is something I rarely feel myself wanting. The other reason I rarely drink it is a bit more complex. For me, the smell & taste of Tequila has become inextricably linked with a specific time and place. And when I’m having Tequila outside that specific time and place, it just seems

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com6tag:blogger.com,1999:blog-44370171633887520.post-9619163766560793782009-04-02T13:59:00.000-07:002011-02-16T11:48:20.116-08:00

Go here to find out!

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-27308149089857510942009-03-23T19:28:00.000-07:002011-02-16T11:49:56.773-08:00

As I mentioned in my previous post, I have a strange fascination with drink ingredients that no one seems to like. I don’t know whether I simply feel sorry for them in an orphaned-puppy kind of way, or if it’s more of a desire to find a way to successfully employ something everyone else has deemed unusable. Probably a bit of both.One ingredient that appears to have been resoundingly written off

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com14tag:blogger.com,1999:blog-44370171633887520.post-65756869389837785752009-02-24T06:46:00.000-08:002011-02-16T11:51:42.013-08:00

Around this time last year I did a retrospective-ish list of stuff I'd learned during my first year of using the web to foist my booze-centric thoughts and pictures on an unwitting public. I figure if it ain’t broke, don’t fix it.What I’ve Learned in my Second Year of Boozeblogging~ Make your own syrups. It’s easier than you think and totally worth it.~ I’m still surprised (and pleased) when

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com22tag:blogger.com,1999:blog-44370171633887520.post-90586013204436661162009-02-05T12:46:00.000-08:002011-02-16T11:55:04.179-08:00

I periodically have to move part of my liquor stash from point A to B. Sometimes it’s just a few bottles, sometimes it’s significantly more (Thursday Drink Night anyone?). In either case, I’ve used several methods to drag heaps of glass & liquid around, with the goal of having it all arrive intact.So I decided to list the ways I’ve lugged booze and try to break down their relative merits and

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com21tag:blogger.com,1999:blog-44370171633887520.post-54737477422577319532009-01-23T07:53:00.000-08:002011-02-16T11:56:43.209-08:00

After relentless pressure from some of my fellow cocktail enthusiasts, I’ve finally pulled together my first batch of homemade falernum. Over the past year or so I’ve made many batches of various syrups, but this is my first dance with the Big F.Like many who have gone before me, I decided to use Paul Clarke's venerable "#8" recipe. This particular recipe seems to have become the go-to blueprint

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com11tag:blogger.com,1999:blog-44370171633887520.post-73503902717968416202009-01-16T11:52:00.000-08:002011-02-16T14:11:47.766-08:00

I periodically receive samples of liquor in the mail. The purveyors of these fine products kindly package them up, send them on their way, and presumably hope I’ll like them enough to mention them by name.I’m happy to say that in one way or another, I‘ve enjoyed almost everything that has arrived on my doorstep. There’s the occasional clunker, but by and large, my usual reaction is one of

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com9tag:blogger.com,1999:blog-44370171633887520.post-78035052417242912742009-01-09T11:02:00.000-08:002011-02-16T12:02:28.180-08:00

As has been noted elsewhere, there’s a great gig that happens every week here in the electronic ether. It’s called Thursday Drink Night, and it attracts all manner of adult beverage enthusiasts. It’s open to everyone, and it’s a hell of a lot of fun.What exactly is Thursday Drink Night? I like to think of it as something vaguely akin to the TV show Iron Chef…but with booze. And a lot more

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-34816711951328460902008-12-29T14:23:00.000-08:002011-02-16T13:36:15.774-08:00

Holly Jolly Roger2 oz. Cruzan blackstrap rum2 oz. spiced apple cider½ oz. Torani hazelnut syrup¼ tsp. absinthe (La Fee works well)Combine everything in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with a lime wedge.I’m late to the party again. Normally I’d post about a Santa-inspired drink before the 25th of December, but all the holiday prep (and maybe a few

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-87527255809622191262008-12-03T12:44:00.000-08:002011-02-16T14:13:17.018-08:00

Good thing: My father likes Bourbon.Not So Good Thing: He has been drinking one brand exclusively for many, many years.That second one may be on the verge of changing. Recently my father said to me, “You know, I’d really like to have someone line up a bunch of different Bourbons so I could see what the differences in taste are.” The timing of that remark couldn‘t have been better, given that the

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-67125638339247194172008-10-14T13:15:00.000-07:002011-02-16T12:10:04.694-08:00

TV and movies must be trying to tell me something . This is the second consecutive post where something I drink is linked with a film or show. Much like Mad Men (which I referenced in my previous post), the movie The Big Lebowski has an alcoholic component- specifically, one drink: The White Russian.Now I’m sure you’re thinking, “But Dr. B., White Russians are made with vodka, and don’t booze

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com15tag:blogger.com,1999:blog-44370171633887520.post-2380095160577840742008-10-09T18:45:00.000-07:002011-02-16T14:12:11.991-08:00

Ever have a drink or two while watching TV? I know I do. Sometimes I’m absentmindedly sipping whatever happens to be handy while channel surfing. Other times I make a point of having a specific drink (or type of drink) that seems appropriate for what I’ll be watching. Certain shows just demand it. Mad Men is one of those shows.To allay any fears, I’ll state right now that I will not be rambling

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-29623279577944604092008-10-02T18:48:00.000-07:002011-02-16T14:12:45.044-08:00

Lion’s Tail2 oz. Bourbon½ oz. St. Elizabeth allspice dram½ oz. Lime juice1 dash Angostura bittersShake with ice and strain into a chilled cocktail glass.- Courtesy of the fine collective that is LUPEC BostonOne of my favorite things about the Web is that it grants people a means to share common, interests. Do you collect strange objects? Are you into obscure history? Have you spent weekends

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-86950860211399401582008-09-25T12:03:00.000-07:002011-02-16T12:21:40.888-08:00

Luau Grog3/4 oz. fresh lime juice3/4 oz. grapefruit juice3/4 oz. soda water1 oz. honey mix*1 oz. gold Puerto Rican rum1 oz. dark Jamaican rum1 oz. Demerara rumDash of Angostura bitters2 oz. crushed icePut everything into a blender saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a double old-fashioned glass. Serve with ice cone.*To make honey mix, heat one part honey

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com14tag:blogger.com,1999:blog-44370171633887520.post-1693908619211937242008-09-18T09:17:00.000-07:002011-02-16T14:12:25.635-08:00

Mississippi Punch2 oz. Brandy1 oz. Jamaica rum1 oz. Bourbon1 tbsp. Powdered sugarJuice of half a large lemonIn your shaker, stir the sugar and lemon juice together until the sugar dissolves. Add the remaining ingredients and a tumblerful of shaved ice. Shake well and serve unstrained in a large glass (I find a pint glass works well.)Garnish with small pieces of orange and berries in season. A

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-9594361169858172502008-08-19T11:14:00.000-07:002011-02-16T14:08:56.325-08:00

It’s a month later, and the ripple effects of Tales of the Cocktail are still being felt at here at Casa de Bamboo. Specifically, I’ve been poking through a huge stack of recipe cards that was included in my TotC goodie bag. For those who haven’t seen it, this stack of cards is over 3 inches thick and contains instructions for numerous adult beverages (as well as a handful of food items). It’s my

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com11tag:blogger.com,1999:blog-44370171633887520.post-16468174698551545522008-07-31T10:30:00.000-07:002011-02-16T12:29:07.289-08:00

Don't kill the messenger, Jeffrey. They made me do it.

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-926218745305801302008-07-28T12:43:00.000-07:002011-02-16T12:34:37.876-08:00

“Pathetic earthlings. Hurling your bodies out into the void, without the slightest inkling of who or what is out here. If you had known anything about the true nature of the universe, anything at all, you would've hidden from it in terror.” - Ming the MercilessThis was my first time visiting New Orleans and attending Tales of the Cocktail, so I was excited at the prospect of a nearly week-long

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com17tag:blogger.com,1999:blog-44370171633887520.post-3071532101068181232008-07-02T11:33:00.000-07:002011-02-16T14:09:39.640-08:00

For well over a year I’ve been ripping drink recipes out of magazines and collecting them in an overstuffed 3-ring binder. This must indicate I’m an optimist at heart, because at this point I’ve got way more recipes stashed than I’ll likely ever get around to making. But occasionally I pull one out, round up the requisite ingredients, and have at it.Like a lucky game show contestant being yanked

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-55174830055063388482008-06-18T11:46:00.000-07:002011-02-16T13:09:49.512-08:00

I’m embarrassed it’s taken me this long to make a drinking vessel out of a pineapple.It really should have happened long before now. I’ve been fiddling with tiki-style drinks for well over a year, and I regularly buy whole pineapples, so it’s not like I don’t have them lying around. I’ve also attended at least a dozen Jimmy Buffett concerts, where unorthodox beverage containers abound (lawn

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com15tag:blogger.com,1999:blog-44370171633887520.post-8523699184578248912008-05-22T13:57:00.000-07:002011-02-16T13:12:15.748-08:00

Capetown Collins2 oz. Gin (Any straightforward London dry should do the trick)½ oz. Fresh lemon juice2 oz. Rooibos-rosemary syrupPlace all ingredients in cocktail shaker with ice. Shake well, and strain into ice cube-filled Collins glass. Garnish with rosemary sprig.Rooibos-rosemary syrupSimmer one cup water, sugar, and a rosemary sprig in a medium saucepan, stirring until sugar is dissolved. Add

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-3521618835847778912008-05-12T15:43:00.000-07:002011-02-16T13:13:35.167-08:00

Jamaica Mule2 oz. White rum1 oz. Dark rum1 oz. Gold rum1 oz. Falernum1 oz. Lime juiceGinger beerShake everything except ginger beer with ice and strain into a large tumbler (at least 12 ounces…preferably larger) over ice. Fill with ginger beer and garnish with pineapple chunks and crystallized ginger.Adapted from 1001 Cocktails by Alex BarkerSometimes I seriously consider renaming this blog “I

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-57873837323494673762008-05-06T08:51:00.000-07:002011-02-16T13:16:14.469-08:00

Jet Pilot½ oz. Fresh lime juice½ oz. Grapefruit juice½ oz. Cinnamon-infused sugar syrup½ oz. Falernum (Fee Bros.)1 oz. Dark Jamaican rum (I used Myer’s)¾ oz. Gold Puerto Rican rum (I subbed Cruzan)¾ oz 151-proof Lemon Hart Demerera rumDash Angostura bitters6 drops (1/8 teaspoon) Pernod4 ounces crushed icePut everything in a blender, saving crushed ice for last. Blend at high speed for no more

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-41921151335792621762008-04-07T08:31:00.000-07:002011-02-16T13:17:39.699-08:00

Got 5 days to kill in mid-July?If so, great! You should head to New Orleans for Tales of the Cocktail. If not, change your plans so that you DO have five days to kill, and then head to New Orleans for Tales of the Cocktail.But regardless of whether you can or can’t make it, you should still regularly visit talesblog.com, a collaborative undertaking that showcases the efforts of over two dozen

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com1tag:blogger.com,1999:blog-44370171633887520.post-29400174107998789432008-03-28T07:30:00.000-07:002011-02-16T13:18:48.203-08:00

Last month I looked at the calendar and realized that I started this blog a year ago. I remember thinking that the absolute last thing I was going to do was one of those “Happy Birthday/anniversary”-type posts.But then I changed my mind. I do that.What prompted me was a regular feature that Esquire magazine does called “What I’ve Learned”. It’s my favorite part of the magazine*, and for those

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com16tag:blogger.com,1999:blog-44370171633887520.post-55218037475387150922008-03-17T13:16:00.000-07:002011-02-16T13:22:54.731-08:00

I’ve noticed a fine tradition among many boozebloggers is to try a recipe and then tinker with it to suit their personal taste. I’ve done this occasionally, but more often than not, I tend to be happy with the initial results yielded by most recipes. I take this to mean one of two things:1) I’m fairly lucky when selecting a particular recipe2) I’ve got pretty low standardsRegardless, when I was

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-42070123073798149642008-03-12T12:11:00.000-07:002011-02-16T13:23:40.287-08:00

I know what you’ve all been thinking: “Dr. Bamboo’s blog is okay…but what would really be neat was if there was some way his crackpot musings and goofy pictures could be printed on paper and sent to my mailbox!”Oddly enough, this can happen.Since last Fall, I’ve been moonlighting as the drinks columnist for Bachelor Pad Magazine. I probably should have mentioned it back then, but I tend to

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-3381712451112568332008-02-29T12:55:00.000-08:002011-02-16T14:15:19.233-08:00

The Boulevardier1 ½ oz. Bourbon (I used Bulleit)1 oz. Campari1 oz. Sweet vermouthStir with ice in mixing glass and strain into cocktail glass. Garnish with orange slice, lemon twist, or cherry.The other night I was gripped by a desire for Bourbon (I‘m usually gripped by a desire for gin or rum, but whisk(e)y has been clamoring for my attention with alarming frequency these days). I began

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com11tag:blogger.com,1999:blog-44370171633887520.post-9815209468576712192008-02-11T16:40:00.000-08:002011-02-16T13:25:12.366-08:00

Caipirinha (standard recipe)1.75 oz Cachaca1/2 Fresh Lime1 teaspoon superfine cane sugarCut ½ lime into thirds and muddle with the sugar in a rocks glass. Fill with ice cubes and add cachaca. Place mixing tin over glass, invert and shake well. Pour contents (do not strain) back into glass, and garnish with lime wheel.(Like many cocktails, the Caipirinha’s ingredient proportions vary

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com10tag:blogger.com,1999:blog-44370171633887520.post-21256185459365527782008-02-06T14:42:00.000-08:002011-02-16T13:28:21.743-08:00

I recently ran across the term “haptics” (oddly enough in a promotional brochure for a local supermarket chain) and having never heard it before, did what I imagine many of us do when the giant cartoon question mark appears over our heads: scurry to the nearest computer to see what we can find.According to the Wikipedia entry, “Haptics is the study of touching behavior”. As I delved further, I

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-2864038942674129312008-01-14T16:24:00.000-08:002011-02-16T13:31:09.581-08:00

So So Cocktail¾ oz. gin¾ oz sweet vermouth½ oz. Calvados½ oz. grenadineStir with ice in mixing glass and strain into cocktail glass.I have to admit that brandy is my least favorite of the base spirits. It’s not that I hate the stuff, it’s just that whenever I make a cocktail recipe containing brandy, the brandy is always the flavor I end up liking the least.So when I saw that this month's MxMo

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-8397311528287275942007-12-19T13:06:00.000-08:002011-02-16T13:34:48.943-08:00

Elixir #21 ½ oz. Gin½ oz. White crème de menthe½ oz. Maraschino liqueur½ oz. BrandyCombine all ingredients in ice-filled cocktail shaker and stir for 20-30 seconds. Strain into chilled cocktail glass. Garnish with lemon twist.From the Art of the Bar by Jeff Hollinger and Rob Schwartz (adapted from Burke’s Complete Cocktail & Drinking Recipes by Harman Burney Burke, 1934)Let's face it, cocktail

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-73896732904597533352007-11-26T09:01:00.000-08:002011-02-16T14:10:34.894-08:00

I’m not a gadget guy. I have a severe Luddite streak that makes me skeptical of many consumer goods that have a limited purpose or in some cases seem to be altogether unnecessary. It’s not that I’m anti-technology…there are many modern inventions (contact lenses, air conditioning, computers) that I consider to be indispensable parts of my daily life. What I’m talking about are those items

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com9tag:blogger.com,1999:blog-44370171633887520.post-77305971888012663292007-11-12T18:27:00.000-08:002011-02-16T13:39:39.271-08:00

Del Coronado1/2 oz. unsweetened pineapple juice1/2 oz. passion fruit syrup2 1/2 oz. orange juice3/4 oz. fresh lemon juice1/4 oz. fresh lime juice1/2 oz. papaya nectar1 oz. gin1 oz. dark Jamaican rumShake well with ice cubes and pour into tall glass.When I saw that this month’s MxMo theme was gin, I almost collapsed under the combined weight of options and excitement. Gin is my favorite spirit,

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com2tag:blogger.com,1999:blog-44370171633887520.post-1746822648585369802007-10-15T14:59:00.000-07:002011-02-16T13:41:26.620-08:00

Martini 3 oz. Gin1/8 oz. Dry VermouthShake with plenty of ice and strain into chilled cocktail glass. Garnish with olive.Celery & Stilton Soup1 head celery, chopped1 medium-sized yellow onion, chopped3 tablespoons butter3-¾ cups vegetable or chicken stock2 egg yolks2/3 cup half-and-half1 cup crumbled Blue Stilton cheese (but I use at least twice this much)salt and pepper to tasteMelt butter in

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com10tag:blogger.com,1999:blog-44370171633887520.post-76469172888778144582007-09-17T19:44:00.000-07:002011-02-16T13:43:04.982-08:00

Colonel Beach's Plantation Punch1 oz. fresh lime juice2 oz. unsweetened pineapple juice1/2 oz. falernum2 oz. ginger beer2 dashes Angostura bitters1/8 teaspoon Pernod2 oz. dark Jamaican rum1 oz. gold Puerto Rican rum1/2 oz. Barbados rumShake with one cup crushed ice. Pour into tall glass with 3 or 4 ice cubes. Garnish with pineapple chunk and sprig of mint.Baby Bamboo wasn’t the only thing to

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com6tag:blogger.com,1999:blog-44370171633887520.post-6918376473459425762007-08-13T14:13:00.000-07:002011-02-16T13:45:28.787-08:00

Blue Monday Cocktail1 1/2 oz. Vodka3/4 oz. Triple Sec1 Dash Blue Food ColoringBaby Bamboo* arrived last Wednesday.Back in February when I started this blog, I wondered if the Bamboo Babe** being pregnant would affect the frequency and quality of my posts. The answer was yes. In retrospect, starting a booze blog when your wife is expecting is probably not the wisest move considering that most of

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com15tag:blogger.com,1999:blog-44370171633887520.post-90612221793603505382007-08-01T11:02:00.000-07:002011-02-16T13:46:53.251-08:00

Leatherneck Cocktail2 oz. blended whiskey3.4 oz. blue Curacao1/2 oz. fresh lime juiceShake in an iced cocktail shaker and strain into a cocktail glass. Garnish with a lime wheel.The Green Man1 measure Irish whiskey1/2 measure blue Curacao1 measure fresh lemon juice1 dash egg whiteShake all ingredients with a little ice until well frosted. Pour into a medium-sized tumbler or glass and fill up

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com9tag:blogger.com,1999:blog-44370171633887520.post-40467673451850872162007-07-16T17:40:00.000-07:002011-02-16T13:48:14.384-08:00

Dr. Bamboo, or: How I Learned To Stop Worrying and Love the BlogFor this month's MxMo my intent was to try a recipe I found over at Intoxicated Zodiac that called for gin, lime juice, simple syrup, and rose water. Unfortunately, I wasn’t able to lay my hands on any rose water (not being able to locate a key ingredient is a recurring motif in my adventures).However, I still had an ample supply of

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-69132520240972509762007-06-18T19:42:00.000-07:002011-02-16T13:53:02.222-08:00

Lady Rebel Cocktail1 oz. rye or Bourbon1/2 oz. apricot flavored brandy1/2 oz. white creme de cacao1 oz. sweet cream (I used heavy cream)1 tbsp. grenadineShake well with cracked ice and strain into 4 oz. cocktail glass.The next time I see my father, the drinks are on me.Thanks to him, I recently came into possession of a pristine 1959 edition of the Old Mr. Boston De Luxe Official Bartender's

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com8tag:blogger.com,1999:blog-44370171633887520.post-34687543126020144802007-05-14T06:38:00.002-07:002011-02-16T13:56:11.973-08:00

Mexico on Fire1 1/2 oz. Tequila Anejo1/2 oz. AmarettoChampagneBuild Tequila and Amaretto in Champagne flute. Fill with Champagne. Garnish with orange twist and cherry.I swear this recipe isn't just an excuse to get rid of leftover Champagne from last month's MxMo.Actually, this one comes courtesy of my good friend (and fellow adult beverage enthusiast) Dave from San Antonio, Texas. He plucked

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com7tag:blogger.com,1999:blog-44370171633887520.post-87007257019213621672007-05-04T11:01:00.004-07:002011-02-16T13:58:18.759-08:00

Pearl of Wisdom1 oz. dry white sake1 oz. cherry brandy1 oz. gin2 oz. sweet and sour mixApprox. half a lime's worth of juice (just enough to add tartness & a little pulp)Splash of club sodaPlace a Maraschino cherry or pearl onion (the pearl) in the bottom of a tall pilsner glass and cover with a couple inches of crushed ice.Shake all ingredients (except club soda) with ice and strain into the

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com4tag:blogger.com,1999:blog-44370171633887520.post-24371517651705908732007-04-16T06:56:00.004-07:002011-02-16T13:59:10.613-08:00

Bourbon Lancer1 1/2 oz. Bourbon1/2 tsp. sugar -or- 1 sugarcube1 dash Angostura bittersChampagneIn a tall glass (14 oz. works well), place sugar and wet with Bourbon and bitters. Add several ice cubes and fill with Champagne. Garnish with lemon peel spiral.The good folks over at Married with Dinner are hosting Mixology Monday, and the theme this time around is Champagne cocktails. Go check it

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com5tag:blogger.com,1999:blog-44370171633887520.post-25569146933279382007-03-30T07:43:00.000-07:002011-02-16T14:01:01.280-08:00

Czarina1 oz. vodka1/2 oz. apricot brandy1/2 oz. dry vermouth1 dash bittersStir (if you like a silkier texture) or shake all ingredients with ice and strain into chilled cocktail glass.I pulled the Czarina from Stuart Walton's The Ultimate Book of Cocktails. After trying it (and liking it), I did a little digging online and found a variant recipe listed in several places (shown below). I thought

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com3tag:blogger.com,1999:blog-44370171633887520.post-28663795223430027912007-03-19T12:21:00.000-07:002011-02-16T14:01:59.597-08:00

Rendevous3 oz. gin1 oz. cherry brandy (I used Cherry Heering)1/2 oz. CampariCombine ingredients with ice in cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with fresh cherry.This one comes from The Martini Book by Sally Ann Berk. Unfortunately, the book lists no information on the history of the drink, so I have no idea as to it's origins.The drink itself is a

Dr. Bamboohttp://www.blogger.com/profile/13535181473727482666noreply@blogger.com9tag:blogger.com,1999:blog-44370171633887520.post-18262145397022552812007-03-13T11:58:00.000-07:002011-02-16T14:03:18.240-08:00

Satan's Whiskers Cocktail (Curled)1/2 oz. gin1/2 oz. dry vermouth1/2 oz. sweet vermouth1/2 oz. orange juice2 teaspoons orange Curacao1 teaspoon orange bittersShake with ice and strain into cocktail glass. Garnish with orange twist.I have to admit the name of this drink played a major part in my choosing it. Who wouldn't be intrigued?The Satan's Whiskers Cocktail is another selection from

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