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.
The upsides to fun and funky glassware are pretty obvious - increased sales, social, and smiles- but what about the challenges of theft, breakage, and labor of hand-washing?
New Booze is now on a separate blog - you can subscribe to its feed, visit that blog, or just check out the links to the posts on a sidebar here on Alcademics.
For my latest story on SevenFifty Daily, I wrote about gin portfolios (navy, barrel, flavors, distillers editions, sloe, etc) - not just that they're now a thing, but why some producers decided to launch more than one gin at a time and how some imported gins offer a rainbow of flavors at home but just a bottle or two internationally.
In my latest post on SevenFifty Daily, I interviewed Shel Bourdon, director of bars for the Two Roads Hospitality group that runs Joie de Vivre and Thompson hotels, among others.
April 19th is #NationalAmarettoDay and Disaronno has stacked up some ways to celebrate in the San Francisco Bay Area and beyond.
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!