WELL, TIME I CAME BACK TO WHAT I LOVE

Hello again. It's been a while. After the loss of Anthony Bourdain, and quite a few things/changes in my personal life I drifted away from posting on this blog.

But I'm back, and planning a few extra-0special things over the next few months. Hoping my regular crowd finds me again, and welcomes some of the new projects/re-envigorated projects I have under way.

Over the last few years my life has gone through at-times reaching changes. I think that's been pretty universal, so I'm not claiming exclusivity to challenging times, just noting that it took a lot of attention away from writing, in particular. This blog, my travel blog, and most importantly my book on martinis.

Which, as it turns out, is a good thing.

My original concept for CHASING MARTINIS, as anyone who has read the chapters I've posted here will recognize, is evolving. Originally it was to be a simple photo book of martinis I've consumed around the world. Pictures like these, with short, possibly pithy write-ups about the drinks and the destinations.

Lahaina, Maui

Washington, DC

London, UK

Boise, ID

Not a bad idea, but kind of narrow.

Vegas, baby!

So, times changed and I found my interest in not only martinis but mixology in general was growing. My wife made the suggestion that perhaps I ought to seek out formal training and become certified as a bartender. I did, getting that certification from the National Bartending School, which features the most intensive training and certification program I have yet seen. (100 hours, plus ten individual skills examinations and a fairly extensive written test.)

Antigua, Guatemala

I then parlayed that into a job at a national wine and spirits
company which offers employees additional certification. After eight months I certified with them as a spirits expert, further earning my credentials. Not only can I conduct a fairly authoritative discussion on gin and vodka, two essentials in the making of a credible martini, but am equally proficient in whiskies, rums and brandies, and all of the associated cordials, mixers and ingredients necessary for a skilled mixologist and consultant.

Sydney, Australia

In the meantime I've designed a dozen new or revised drinks, and had three of them added to the app for a tequila company I am pleased to consider a partner.

Over the past few years I've also taken tours of several distilleries, reinforcing the distillation process knowledge I'm building. A good portion of the company's certification exam involves the distillation of the various liquors and liqueurs, so a better than passing knowledge is helpful.

The distilleries which stood out for me are: Loch & Union, a fantastic gin distillery in the Napa Valley; Hali'imaile, a multiple-spirits distillery on Maui best known for their Pau Maui vodka (which is delicious); Hanson of Sonoma, at the southern end of the Sonoma Valley and nearby neighbor of L&U; and The Kentucky Artisan Distillery in Kentucky, best known for their Jefferson's bourbons.

And in a few weeks I expect to add a set of Alaskan small-batch distilleries to the mix.

Loch & Union

Hali'imaile

All those things, plus an intended certification as a wine expert, give me a fairly extensive knowledge of the wine and spirits industry. (Beer is still a well-off endeavor. A known weakness in my skillsets.)

And that, in turn, has informed my approach to the book.

Earlier this year noted mixologist Shannon Mustipher published the book Tiki: Modern Tropical Cocktails . It's a terrific reference, containing not only a detailed history of the tiki-style of drinks, but an extensive back section about the various ingredients and elements of making a terrific tiki-style drink. Some parts mixology, other parts technology, and other parts history. Highly recommended.

Her book has changed some of the ways I want to approach the martini. I want to make it an exciting book, full of information and background, anecdotes and quotes. Over the next three weeks I expect to put the finishing touches on a new draft, and then began working towards getting it out to publishers.

It, like me, is a work in progress. But, unlike me, it will be finished soon. Me, I plan to keep on growing and having fun.

And now that I'm back, you'll be able to read about it here.


Steve Barber is a noted specialist on the Martini. He is a multiply certified expert in mixology, distillation, history and the liquor industry.

Cheers!