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    Archive for July, 2008

    Jul21

    Lessons Learned From Tales of the Cocktail

    If you are having trouble finding Jeffrey Morganthaler, it’s because you haven’t looked at the pool. When every bar you go to is four deep, find Jeff Berry in the lobby of the hotel and he’ll ply you with Clement XO. You might think it a good idea to go to Pat O’Briens for a […]

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    Jul19

    TotC – Saturday – Live Blogging Making Your Own Cocktail Ingredients

    4:29pm – Our panelists today are Erik Ellestad, John Deragon, Jamie Boudreau, and Robert Hess. 4:34pm – Robert Hess takes the mic to talk about bitters. He ran into Abbot’s bitters on ebay. It survived through prohibition, unlike many bitters, but it wasn’t made past the 60s. No one knows what happened to the company, […]

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    Jul19

    TotC – Saturday – Cocktail Garnishes Live Blogging

    This one was wonderfully covered by Craig Hermann from Tiki Drinks and Indigo Firmaments, but I snapped a few photos. So read his post and enjoy!

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    Jul18

    Tiki Spirited Dinner

    A momentous thanks to Chef Chris DeBarr, Jeff “Beachbum” Berry and his lovely wife, and Wayne Curtis for making a magical evening for all of us. I greatly enjoyed the spirited dinner at the Delachaise last year, but this blew it out of the water. For your salivating pleasure, here is the full menu (taken […]

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    Jul18

    TotC – Friday – Live Blogging Sensory Perception and Mixology

    4:27pm – The panelists for this highly anticipated session are Darcy O’Neil, Robert Hess, Jamie Boudreau, Audrey Saunders, and Eben Freeman. In front of us is a mysterious and small manila envelope. If I had to wager, I’d say it contains taste strips. These strips may, indeed, make some super-tasters in the room cry. We […]

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    Jul18

    TotC – Friday – Live Blogging Rum, Ron, and Rhum

    12:29pm – Our panelists today are Wayne Curtis, Angus Winchester, Ben Jones (Rum Clement) and Chesterfield Browne (Mount Gay). This is going to be an exciting one. 12:42pm – Here are the cocktails for the session: Winchester Swizzle 1 1/2oz Bacardi 8 1/2oz Rock Candy Syrup 1/4oz falernum 1oz lime juice Serve over crushed ice. […]

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    Jul18

    TotC – Friday – Jerry’s Kids – Live Blogging

    10:46am – Ted Haigh begins by going into the origins of the cocktail. Most likely a warm whiskey cocktail, with bitters playing a very important role. Newspapers took the role of publishing recipes, but it took 60 years before cocktails were popular enough to publish in Jerry Thomas’s bar guide. 10:51am – Germans were the […]

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    Jul17

    TotC – Thursday – Making Your Own Spirits – Live Blogging

    4:35pm – Mike McCaw, Matthew Rowley, and Ian Smiley are heading up this panel on artisan nano-distilling, and the bloggers are here in force. 4:37pm – Exciting! We’re going to get to try some moonshine. 4:43pm – There’s an excellent slide of Mountain Spirits by Joseph Earl Dabney on the screen. Joe, pictured on the […]

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    Jul17

    TotC Thursday – Molecular Mixology – Live Blogging

    12:24pm – I got a good bit of flack last year from Jamie for live blogging many of the events, so I thought it only appropriate to put him through the gauntlet this year. 12:31pm – Here are the cocktails for the session: Ramos Marshmallows 5oz G’Vine gin 2 1/2oz lemon or lime juice 3 […]

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    Jul17

    Tales of the Cocktail – Wednesday – Update 1

    A day of pictures to tide you over until I have a full write-up of the day tomorrow. Cheers! The Cafe Adelaide Swizzle combines New Orleans Amber Rum, fresh squeezed lime juice, bitters, a splash of soda and a “secret ingredient” which just so happens to be Velvet Falernum. The opening reception packed us all […]

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    Filed in: Tales of the Cocktail




     

    About

    Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

    Why on Earth did you name your blog “Kaiser Penguin?”

    It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

    Contact: rick@kaiserpenguin.com