Books on vermouth, coffee cocktails, whiskey, batching, women's history, dessert cocktails, astrological mixology, two updated classics, two on bar management, and a book on tabletop distilling.
As bartenders play with drink formats and serving vessels, and as meat juice becomes an increasingly acceptable thing to put into cocktails, a few drinks are starting to resemble soup around San Francisco.
15 new cocktails and drink books on everything from distilling to mead to drinks to accompany music and travel to favorite bars to rules for drinking.
In my new story for SevenFifty Daily, I wrote about how orgeat, the French almond syrup famously in the Mai Tai, is now being made with a range of nuts, seeds, and other ingredients. The story cites examples from around the country and we come up with a new working definition for orgeat. Check it out!
While one could add a medication-interaction warning about activated charcoal, like an allergen label on a drink menu, there are other ways to color a drink black that don’t require a scary-sounding note. SevenFifty Daily asked bartenders around the country for cocktail-darkening alternatives and learned that black sesame seeds, cuttlefish ink, and black food coloring are among the ingredients being used.