We tend to associate carnivorous barbecuing with Argentina (asado), South Africa (braai), Australia (barbie), the US, etc, but in parts of Italy meat is master and cooking it over charcoal or wood is a serious tradition. Think of Tuscany’s famous Bistecca alla Fiorentina. Continue reading
I wrote a piece on the martini for Alderman Lushington.
The martini is a simple cocktail, with few ingredients and one overarching principle—it should combine maximal coldness with minimal dilution. However, it’s also quite technical and a beautiful example of the narcissism of small differences; add the wrong quantity of vermouth or cool it the wrong way and there are people who will think you’ve revealed yourself as being lower than a monkey and more vicious than a cat…
Read the whole piece here.
Today in Bristol it’s raining heavily, it’s cool but not cold enough to be satisfying, the leaves are rotting on the pavement, and I’m thinking about drinking good wine with old friends on a hot summer’s day.
This is the third annual Negroni Week. From 1–7 June, that is. I suppose it’s possible that it began in Gruppo Campari’s marketing department, rather than as a popular clamour in the pubs, bars, fields, taverns and mean streets of the world, but for Campari, I don’t mind. Partly because I love the stuff—you can read my piece on that here—and partly because for years few others I knew liked it; they groaned, mocked, doubted and feared, even if many of them know better now. I always had a sense of Campari being friendless, beleaguered, unloved, neglected, and that lingers. It was always preposterous, given its mighty popularity in parts of the world, and is now much more so as the artisans and hipsters have taken it up. Anyhow, here’s to the noble Negroni, one of the best and strongest of cocktails, and a prime way to drink Campari. Continue reading
To Zero Degrees in Bristol for a beer tasting, brewery tour and dinner. On its fifteenth anniversary, Zero Degrees is launching a new range of bottled beers, while it has also been working on refreshing its venues. I was with Andy Hamilton, author of Brewing Britain and co-founding editor of Alderman Lushington, an online drinks magazine we’re launching shortly. We were guests of the management as part of a press group. Continue reading
The tale of a pub
When I moved to Bristol in 2002 people still talked about Finnegan’s Wake on Cotham Hill. I would say that I’d had a drink and eaten a pizza at The Hill and Bristolians would nod and say ‘Ah, you were at Finnegan’s Wake.’ The Hill was new, you see. For years locals still called it Finnegan’s, with a sort of lazy obstinacy. It was odd, because no one had any affectionate memories of the old pub; it was a nondescript Irish theme bar, notable only for being named after Joyce’s vast unreadable novel. In fact, during my fifteen minutes’ research for this, no one I asked could recall anything about it: ‘I don’t remember, there were probably some Irish props scattered about the place and some old-fashioned signs and agricultural implements on the wall’. Continue reading
After the holiday blow-out many people start to think uneasily about New Year reformation. New Year, new you and all that biznai. From my window I saw joggers stumbling red-faced and queasy through the streets on New Year’s Day. People join gyms and sign up to diets. They make resolutions. They look at themselves unhappily, feeling old and unwell. Some of this is a natural revulsion of sentiment after the long Christmas and New Year binge, and it can be healthy enough. Where it fails is where it touches the fault lines in our peculiar attitudes to food and health. Continue reading