New books on Mezcal, Monster Movies, Gin Tonics, Popsicles, Dirt, and Women's History via Food.
While robots will eventually make all our jobs obsolete, they seem to be coming for bartenders first. Three robot bartender happenings have popped up on my radar recently.
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.
A look at the fantastic new cocktails with Japanese flavors at restaurant Pabu in SF.
If absinthe was made with a distilled wine base, why did the wine industry lobby to have it banned? Notes from a discussion about the impact of the vine infestation phylloxera on absinthe in the late 1800s.
The top vodka cocktails of the late 1960s according to a vintage calendar.
I recently had to fill out my occupation on a form and put "journalist," which is only accurate in that all my work comes from the idea that I'm a journalist, but inaccurate in that I don't really do all that much true journalism these days.
Fancy eau de vie from carrots seems to be gaining popularity in cocktails, despite the price.