Ten articles by yours truly on drinking and bartending trends in the SF Bay Area.
We looked at labelling for nuts, seafood, soy, gluten, vegan/vegetarian, how these are listed on various menus or handled only in person, and look at a few unusual things that need to be labelled in UK bars. Bars I spoke to include Trick Dog, the Proper Hotel, and the Tonga Room in San Francisco, Bar Clacson in LA, Bresca in DC, Saint Ellie in Denver, Bar Fiori in NYC, The Aviary in Chicago and New York, and The Hide Bar in London.
Last year, we saw rosé everywhere: on tap, in cocktails, and in slushie "frosé" format. This year I think we'll be seeing rosé mixed into more and more finished products.
I was the guest on a podcast speaking about the Gin & Tonic.
The relationship between directional freezing and freeze distillation, and how the same concept can be used to explain a story from 1890 that clear ice from a lake is more healthy than the water from which it came.