Heard of the Bartenders’ Travelling Book? No, well it’s a sort of…hmmm, let’s let Adam Slavik of the Czech Republic tell you. “The purpose of the Bartender's Travelling Book is to gradually create a unique collaborative work featuring 333 prominent bartenders coming from different continents and various cultures. It will be a testament to the camaraderie and mutual respect among the bigwigs in the bartending world. The book came into existence with a clear objective — to be filled with personal entries by the world's best bartenders.” It’s returned from Japan after spending time with Kazuo Uyeda and now is with Javier de la Melas of the Dry Martini Bar in Barcelona. Follow the book’s travels at www.bartenderstravellingbook.com/n_history.htm.
Our friends Tony Conigliaro of London and Jeffrey Morgenthaler of Portland, Ore., have started something. Mentioning the inspiration of the two, bar manager Hugh Reynolds has added a whiskey barrel-aged Negroni to the cocktail menu at Temple Bar and Russell House Tavern in Cambridge, Mass. In cured whiskey barrels from Tuthilltown Distillery in New York, Reynolds mixes up a classic Negroni using local Berkshire Mountain Distillery’s Ethereal Gin (a small-batch gin with varying levels of botanicals like rose petals and orange peel), Campari and Carpano Antica Sweet Vermouth. He then lets the cocktail age in the barrels.
Meanwhile, in Seattle, Mai Tai Madness takes over at the end of the month, with bartenders from Cicchetti, Sazerac, Tavern Law, Vessel, Barrio, Chantanee, Mistral Kitchen and Rob Roy all competing in a monthlong search for the finest maker of the Mai Tai. The public will vote and there’s a final event on Sept. 29. Find out more here.