The relationship between directional freezing and freeze distillation, and how the same concept can be used to explain a story from 1890 that clear ice from a lake is more healthy than the water from which it came.
Is, or was, Directional Freezing a patentable process for making clear ice? That question was proposed on a trademark class exam this winter.
Testing out a new product that makes clear ice cubes using directional freezing, a process uncovered here on Alcademics.
A new passport drink program at Berkeley's East Bay Spice Company with a chance to win a trip to Oaxaca.
A recipe from RumChata for the Salted Caramel Martini, made with RumChata, caramel vodka, and sea salt.
Southwest Air's magazine features a method found here on Alcademics for making a clear ice ball and freezing objects inside it.
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.
Tracing the facts and fiction about the history and origin of the Paloma, a cocktail made with tequila, lime, grapefruit soda, and a pinch of salt.