It's Real

Ladies and gentlemen, I can confirm that the book has taken physical form: my copy of Distilled Knowledge arrived this weekend!

I spent months trying to imagine what this moment would feel like. I gave up (often), because I really had no parallel for it. I would often joke that seeing my name on the cover would make me certain that someone had made a mistake, that my name had gotten slapped onto somebody else’s book somehow. I say, “joke,” even though some part of me probably thought that might happen. I really, really had no idea what to expect.

I’m very happy to report that the feeling I actually experienced when I opened the box and saw my copy of my book was absolute, unbridled joy. Have you ever hugged a book? Literally hugged it. Squeezed it into your chest like it would dissolve into your body. I have. Books are harder than people, but it still works.

I could ramble on about this forever, but I won't. Instead I'll answer some of your possibly-burning questions, after which I'll give you the recipe for the cocktail I devised the night I found out my copy of Distilled Knowledge was in the country and on its way to me.

Does this mean I can get a copy now, too?
Not yet! Unless you're reviewing Distilled Knowledge for a publication or something like that. This is a small initial order for reviewers and people who worked on the book.

OK, so when and how do I get a copy?
October 4th is still the landfall date. If you want to pick up a copy at your local bookstore, it should be available from then on.

If you want to order a copy online, you can do that now, although it still won't arrive before 10/4. Distilled Knowledge is available for pre-order through Amazon and Barnes & Noble.

What if I want a signed copy? Where can I order that?
You can't order a signed copy per se. If you order a regular copy or buy one at your local bookstore, I'll be happy to sign it whenever you, I, and it are all in the same room.

You can also come to a book signing, and either buy a book there or bring one for me to sign! Our schedule of promotional events isn't out just yet, but I can say we're planning to focus on Boston and New York, where we'll be doing a bunch of events from October until the last drop of interest has been squeezed from those cities' populations. Other events throughout the Northeast are reasonably likely but have yet to be scheduled.

If you live in other parts of the country (or in other countries), I hope we'll be able to do events near you, but it will depend to some degree on how well the book is doing, and I don't expect we'd be there before 2017.

How do I know when promotional events are happening, and where, and whether they're signings or cocktail lessons or something else entirely?
Sign up for the Herzog Cocktail School Mailing list! That is, by far, the surest way to get information about upcoming events. You can even choose to just receive information about Distilled Knowledge.

Sign up here:

Is there, like, a one-stop shop where I can get any Distilled Knowledge information I could possibly need at once? That will be regularly updated as new information comes in?
You bet! It's right here:

You said something about a cocktail?
Frequently, yes!

Here you go:

Publication Cocktail
1 1/2 oz. Rittenhouse 100º Rye
1 oz. Angostura Amaro
1/4 oz. Maple Syrup
2 Dashes Crude "Sycophant" (Orange & Fig) Bitters
Shake with ice. Strain into a chilled coupé glass.

Note: This drink is definitely inspired by Angostura's Waffle Shots, which I encountered at Tales of the Cocktail last summer (and which are the primary reason I own Angostura Amaro in the first place). Waffle Shots consist of Angostura Rum, Angostura Amaro, and maple syrup, mixed together in a wide-mouth cup, with a quarter of a waffle dusted in powdered sugar and dunked into it. I can think of no better breakfast item for a tailgate, ever.

The Waffle Shot is a richer, heavier drink than the Publication, which ends up being very whiskey-forward thanks to the Rittenhouse and gets a nice bit of brightness from the bitters. The drinks are also distinguished by the presence or absence of waffles.




3 oz. Harpoon Summer
2 oz. Privateer True American Rum
1 oz. St. Elder liqueur

Serve with ice.

We have a good local distillery scene in New England, but the brewery world is a force to be reckoned with. That meant I played with beer and cider cocktails quite a lot during my local-ingredients challenge.

Harpoon's summer ale was nice and refreshing on its own. Add rum for body and elderflower liqueur for complexity (and, admittedly, a bit of sugar), and you've got a relaxing long drink for mid-July.

St. Elder is produced in Somerville, Mass., which is what inspired the name. "Camberville" is the nickname for the area along the Cambridge-Somerville border - which, as any map will tell you, is about as arbitrary a line as you can get.

St. Elder, while we're on the topic, is of comparable quality with the better-known St. Germain, but retails for half the price. I think it actually pairs better with aged spirits than its pricier cousin does. If they sell it in your area, I highly recommend getting a bottle.

Pusser’s Painkiller #2

Pusser’s Painkiller #2

2 parts Pusser’s rum
3 parts pineapple juice
1 part orange juice
1 part cream of coconut
Rim glass with nutmeg

Did you know Tommy Bahama has a restaurant as well as a clothing line? Neither did we. And it really isn’t bad. This Painkiller #2 came from their establishment in Wailea, Maui.

Unlike other numbered cocktails, all versions of the Painkiller have the same list of ingredients. The number tells you how many parts rum to use - the standard Painkillers being Nos. 2, 3, and 4, according to Pusser’s website:

If you followed that link, you’ll notice we used a different recipe. The drink at Tommy’s was less sweet than you’d expect with four parts pineapple juice. Three seems more probable. Our version of the recipe comes from Art of Drink:

The post on the other side of that link gives a good run-down of the recipe’s history, too. If you’re going to make this drink, take Darcy’s advice and don’t skimp on the nutmeg. A little dash of Yankee winter flavor really brings out the tropics in this one.