Details.com likes me to write about the trendiest of trends, so I skipped the big macrotrends like mezcal and expensive bourbon, and focussed instead on the small stuff.
A big profile I wrote about bartender Caitlin Laman of Trick Dog in San Francisco.
Recently I reached out to bartenders on Facebook for advice on particular brands and/or categories of dry sparkling wines that they use in cocktails. This is what they said.
A look at the cocktails and unique whisky service at Pabu, the newish Japanese-inspired Michael Mina restaurant in San Francisco.
Last night I helped judge the Bombay Sapphire Most Imaginative Bartender competition for San Francisco. The winner, who was Brian Means of Dirty Habit, will go on to the national finals in Las Vegas.
I flew to Saronno Italy and then Marsala, Sicily last week for two days of education and a cocktail or two with Disaronno. These were my two favorite drinks of the week.
Common techniques and ingredients chosen by bartenders in an international competition, despite their diverse backgrounds and locations.
A couple of years ago now, I said I was looking for "less perfect simplicity, more ridiculous fabulousness" in San Francisco's cocktails, no matter the cost. Thomas Waugh created something close to that for the drinks at ZZ's Clam Bar in New York. All the drinks are 20 bucks and some are garnished in metal pineapples or a coconut piled on a stack of ice and leaves. Here's a report.