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!
While one could add a medication-interaction warning about activated charcoal, like an allergen label on a drink menu, there are other ways to color a drink black that don’t require a scary-sounding note. SevenFifty Daily asked bartenders around the country for cocktail-darkening alternatives and learned that black sesame seeds, cuttlefish ink, and black food coloring are among the ingredients being used.