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.
In my latest piece for SevenFifty Daily, I asked a bunch of people about the return on investment of Tales of the Cocktail: How they measure it and how they maximize it. I also interviewed Tales' founder Ann Tuennerman to get her advice on how to maximize the event as an attendee or small brand sponsor, and addressing the question, "Is Tales too big?"
Large format cocktail ice providers have been around for a while, but now big cube/sphere/spear providers are branching out into new shapes, sizes, making machines, and pushing into retail.
Five tasty cocktails from New York bars: The Clocktower at The New York EDITION, Manhattan Diamond Reef, Brooklyn The Bennett, Manhattan FLAGSHIP, Montauk Le Boudoir, Brooklyn
In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails.
This year at the annual Tales of the Cocktail convention in New Orleans, I'll be giving two talks: One on New Ice Techniques and the other on Bugs and Booze. If you have any related information to share on those topics, hit me up and I'll see if I can include it!