Southwest Air's magazine features a method found here on Alcademics for making a clear ice ball and freezing objects inside it.
I went to New York, and all I talked about was ice.
Some pictures from my presentation at Bar Convent Berlin, since it was awesome.
In the digital magazine version of the new Drinks International, you can find my stories on trends in bars/cocktails in New York and San Francisco, including things like catering to Instagram, slushie-formatting everything, bars-within-bars, and absentee bartenders.
In my latest story for SevenFifty Daily, I wrote about the return of cochineal coloring in spirits. As you probably know, Campari removed the cochineal from their formula around 2006. Now a lot of brands - some of them Campari substitutes, some not - are putting it back in.
Nico de Soto of Mace in New York has visited 49 out of the World's 50 Best Bars 2016 list. He'll hit the last one shortly, and if his predictions are correct, also finish the 2017 list (announced October 5th in London) soon afterward. I interviewed him for SevenFifty Daily.
Will you be at Bar Convent Berlin next week? If so, then you should probably come see me talk about the Gin and Tonic.
In my latest story for SevenFifty Daily, I wrote about new temperature and humidity sensors installed in warehouses at Buffalo Trace, and what those could mean for studying aging of spirits and adjusting future blends.