The home bar: Part 1


Every September San Francisco is host to a wondrous occasion know as Cocktail Week. Classes, lectures and bar-hosted events are held all around the city. This past cocktail week your humble Enthusiasts attended a seminar on a topic that has always been of great interest to me: the home bar.

Our gracious hosts were none other than Jon Santer­—founder of Bourbon and Branch (among many other prolific San Francisco bars) and David Nepove, aka Mister Mojito—currently a bar advisor by trade, but a long-time San Francisco cocktail guru. Between the two of them, it’s needless to say we were in good hands.

In this multi-part series I will take you through everything we learned. From how to build a bar; to the tools you’ll need to outfit it with; to the various ingredients you’ll want to keep behind it. In Part One we cover the bar itself. And depending on budget, the sky really is the limit.
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An Enthusiast’s guide to surviving a hurricane


Having just been paid a visit by my new friend Earl, I thought I’d provide fellow Enthusiasts with some tips on how to best survive a hurricane.

First off, remember that a hurricane can leave you without power, communication, or transportation for days; so proper prior planning is necessary to prevent fear/boredom and keep you and yours safe and sound. These hurricanes, devastating as they can be, don’t often come out of nowhere and usually move plenty slow enough to ensure time to collect supplies and establish a communal location with fellow Enthusiasts to sit out the storm. In my experience, the local A.S.S. (Amagansett Seafood Store) club, hosted by a drunken Irishman, suffices quite adequately. Regardless of your shelter location, remember that you of course need to stock up on necessities: ice, pre-cooked food (jambalaya!), and most importantly, booze—and lots of it. Mixers aren’t a bad idea either, as you may want to keep your options for beverage concoctions open as the storm outside (and within) rages on.
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