Alcademics.com

Check out these new gins that change color, were sent into near-outer-space, or are infused with ants and glitter. Read more →

A new batch of booze-related reading for your summer pleasure. We've two Bloody Mary books, one on wildcrafting, rum, and a funky vintage reprint; plus gastrophysics, Bordeaux, and more.  Read more →

Now open in San Francisco is The Grid, a Tron-inspired speakeasy-style reservations-only bar inside a video game bar Coin-Op Game Room. Have a look at the fun and colorful drinks. Read more →

I've seen bars around the world imprinting their clear ice cubes with logos and monograms, so I decided to test out some methods of doing so at home. Read more →

Patron tequila has an ice press that makes an ice puck in the shape of a tahona. I played around with it. Read more →

In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails. Read more →

I'm on a mission to freeze everything I can get my hands on into crystal clear ice balls. Here are the results of some experiments with edible flowers. They turned out super cool. Read more →

This year at the annual Tales of the Cocktail convention in New Orleans, I'll be giving two talks: One on New Ice Techniques and the other on Bugs and Booze. If you have any related information to share on those topics, hit me up and I'll see if I can include it! Read more →