We looked at labelling for nuts, seafood, soy, gluten, vegan/vegetarian, how these are listed on various menus or handled only in person, and look at a few unusual things that need to be labelled in UK bars. Bars I spoke to include Trick Dog, the Proper Hotel, and the Tonga Room in San Francisco, Bar Clacson in LA, Bresca in DC, Saint Ellie in Denver, Bar Fiori in NYC, The Aviary in Chicago and New York, and The Hide Bar in London.
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.
Depending on where in the world you live, Campari is sold at different levels of alcohol and colored and labelled differently. Here's a look at a few bottles from around the world.
I judged a competition at the WSWA convention of recipes submitted by brand representatives. You gotta see some of these garnishes.
A note of warning about using non-food-safe plastics to batch cocktails.
They say that robots are coming for our jobs. It's true in the booze world too, if your job is a journalist or a brand ambassador.
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...
It's another fantastic month for drink books, with tomes on bourbon, cocktails from Seattle and New York and Iceland, plus an industry book and an illustrated one as well.