Pectinex, centrifuges, malic acid, and hydrosols: They're making your cocktails delicious.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
Stephen Shellenberger, writer of the Bostonapothecary blog, will be giving a 5-week class on Culinary Aestheticism this fall at the SMFA in Boston. You can find it in the fall course catalog. I wish I could go, so you go instead. Shellenberger sat down with himself to write this interview about the class. So how did the class come to be? The woman who runs the program is a restaurant regular and also an abstract painter. In the past, we had talked about painters like Wassily Kandinsky & Hans Hoffman and my art world hero, Leonard Koren. She really liked...
In my latest piece for Details.com I wrote about the history and current status of popcorn in drinks, be they fat-washed in or garnished with.
I'm at the very beginning of some research into natural food colorings for my seminar on Prehistoric Cocktail Technology at Tales of the Cocktail this July in New Orleans.
Images from some recent creative cocktail menus in my collection in the form of card decks, comic books, subway maps, and more.
A write-up and wish-list for the great cocktail bars of Sydney, Australia.
Notes from a talk about the History of Australian Bartending.
A few great cocktails - with even better garnishes- from the WSWA Wholesaler Iron Mixologist cocktail competition.