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bourbon and branch

Speakeasy, Schmeakeasy: Pretending Like It's Prohibition Isn't Our Thing

William Grimes has a feature in the New York Times Dining section on the not-so-cutting-edge trend of the speakeasy-style bar. Grimes is a terrific writer, and his book Straight Up of On the Rocks is one of the greatest books about the history of the American cocktail ever written, so his illumination of the ways in which the modern speakeasies only resemble their Prohibition-era inspirations is well worth looking at.

What's Your Favorite Dark Bar?

I tend to like may bars dark, especially if it's dark outside. Or if it's really bright and hot.

For the Best Cocktails, Go West

Well, it’s official. New York (or, at the very least, the gray lady) seems to be looking westward when it comes to cocktails. Remember the article a couple of weeks ago (which caused me to grouchily wonder why Bourbon and Branch wasn’t included)? Well, hot on its heels comes a second article in the Times travel section, this one written by local drinker Gregory Dicum who, we think, gets it just right.

What we know about the SF cocktail scene that the Times doesn't

Did anyone else read the article in the New York Times food section Wednesday about bartending philosophies? Rather fitting, given that this is the anniversary of Repeal Day. We were pleased as rum punch to see a mention of hometown hero Daniel Hyatt from the Alembic, who was categorized, rather grandly, as a neo-classicist. You can keep tabs on Daniel’s activities at the Alembic by visiting his blog, alembicbar.blogspot.com.

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