Last year, we saw rosé everywhere: on tap, in cocktails, and in slushie "frosé" format. This year I think we'll be seeing rosé mixed into more and more finished products.
Behold! Here is my round-up of all the cocktails and spirits books (plus a few others) that were released in 2017. This year, beyond the annual deluge of whisky books, there are books aping the bartender lifestyle (Drink Like a Bartender, Straight Up), more narrative books (I Hear She's a Real Bitch, By the Smoke and the Smell), and recipe books seeking to simplify the process (3 Ingredient Cocktails, The Imbible, Road Soda) rather than reveal the secrets of complex drinks from top bars. All in all, another great year for reading about drinking.
New books on Mezcal, Monster Movies, Gin Tonics, Popsicles, Dirt, and Women's History via Food.
Check out these new gins that change color, were sent into near-outer-space, or are infused with ants and glitter.
Who knew there were so many vodkas and gins distilled from whey? Answer: Not me. Here are 9 milk-derived vodkas and gins on the market.
A podcast starring your hero (me).
I'm coming to Detroit to give two talks! I hope you can join me.
Sloe Gin, traditionally, is sloes steeped in gin with sugar to produce a tart, berry-like winter gin, often sipped as a digestif. Sloes are small stone fruits related to the plum. While in the UK it's a homemade tradition that peoples' grandmothers are familiar with, in the 1970s and 80s commercial products (mostly used in the Sloe Gin Fizz) were just neutral alcohol with coloring and flavoring. Plymouth was the first brand I knew of to bring back a real infusion of sloes. 26% ABV. Since then, some other interesting new variations have hit the market. Greenhook Ginsmiths has a...