And for the new father...

Another small thing by me in today's Chronicle:

Father's little helper

Fatherhood is a lot of work. First you have to help make the baby, then you have to sit around and wait for nine months until it's ready to play with. After all that effort, new dads deserve a refreshing cocktail, and since there are extra hands around the house, it's about time baby started pitching in. "Baby Mix Me a Drink" ($9; McSweeney's), a 12-page board book from San Francisco resident Lisa Brown, will help Baby start to identify shapes and colors such as olives and red vermouth. Good baby!

-- C.E.

The Joy of Drinking

A third news item by me in today's SF Chronicle. This book rocks- there is so much good quotable material it makes for a lifetime of bar trivia and anecdotes. Buy a copy and start annoying your favorite bartender today!

Joy of reading about drinking

Carrie Nation was insane, the lack of a hangover cure can be blamed on the National Institutes of Health, and too much caffeine without booze likely contributes to terrorism, according to the new book "The Joy of Drinking" by Barbara Holland ($14.95; Bloomsbury).

The hilarious and opinionated history shows us all the good that alcohol has done for humanity since the dawn of time. Holland points out that "There are no good milk-drinking songs," but has a particular dislike for coffee culture compared with pub culture. "In the modern coffeehouse your fellow customers, edgy with caffeine, are hyperactive, suspicious by nature, busy with laptops. Avoiding eye contact."

The tiny book even includes a how-to on making your own booze, should you be so inspired after reading it, which you might not want to do down at Starbucks.

Cups and Their Customs

George Sinclair of Thinking Bartender has posted the contents of Cups and Their Customs, a cocktail book from 1863, online here. Thanks George!

Ramost

I recently completed an article for Out Magazine in which I was naming new brunch cocktails that are in vogue or at least should be. When I was pondering what to include, the Ramos Gin Fizz sort of popped onto my radar.

In the next two weeks, the drink came up in conversation randomly or at the mention of brunch six different times. Everywhere I looked I'd see it, sort of like when you learn a new word then start hearing that word all the time used by strangers on the bus. So I decided it needed to be included.

When looking for a recipe for the drink to include, I researched newly-released cocktail books to quote from (this is called a "news hook" in the magazine world). The one that popped out is Southern Cocktails by Denise Gee. But her recipe is definitely not standard. She calls for a full ounce of orange flower water in the drink, whereas most other recipes call for two or three drops. She also only uses lemon juice, as opposed to both lemon and lime. She serves the drink over ice, which some people do but most I've seen don't.

So in the end I went with Dale DeGroff's version from The Craft of the Cocktail. But then in the final version of the story the drink and recipe got cut out! All that work for nothing. Except inspiration- I'm going out brunching at The Alembic this weekend just to get one.

Beet Vodka

In this month's Wine & Spirits Magazine, I mention Lucy Brennan's Hip Sips and we printed her recipe for beet-infused vodka and the Ruby cocktail that uses it.

Now Imbibe Magazine lists these recipes online. Try it! The recipe is here.

*update* someone just pointed out another bar that serves a beet cocktail:

The Beet-nyk Martini (West Restaurant & Bar in Vancouver)
Muddled Fresh Yellow Beets
Luksusowa potato voda
Giffard Manzana (French Apple Liqueur)
Lemon
Dill

Hip Sips

The book Hip Sips, by Lucy Brennan of Portland, Oregon's Mint and 820, is finally released. I've talked about the delicious beet-infused vodka martini I had there.

I got a review copy of the book a while ago and made the beet-infused vodka. I think I let mine infuse about one day too long, but it was still pretty tasty. (Though not as tasty as it was at her bar.) You can actually find the recipe for the Ruby and the beet infusion in the April issue of Wine&Spirits Magazine, where I did a tiny write-up of the venue as well.

Other drinks in the book include and Avocado Daiquiri and a Rhubarb Cooler- really unusual creations. Many of the drinks are labor-intensive (unless you already have fig puree around the house) but really unique. It's a nice alternative to books endlessly repeating classic recipes (Hip Sips lists 20 classic cocktails out of over 60 recipes) with impressive ingredients.