Turkey broth is the new pumpkin spice, or something.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
A very forward-thinking cocktail program designed to eliminate waste at San Francisco restaurant The Perennial, with special attention on water waste.
Robert Simonson in the New York Times reported yesterday that the Seelbach cocktail was the invention of Adam Seger, former bartender at the Seelbach Hotel in Louisville, and not in fact a resurrected pre-Prohibition classic. Seger created the cocktail and the backstory to go along with it. In 2012 I was hired to write a story for Mixology Magazine in Germany about the drink, so I interviewed Seger in email and briefly on the phone. I have pasted the story below. One "fact" told to me that didn't make it into the article was that Seger said that a group...
In Jacob Grier's book Cocktails on Tap: The Art of Mixing Spirits and Beer, he groups said beer cocktails into seven styles. I am reprinting that section here.
An interview with the creator of brands like Hendrick's Gin and Sailor Jerry Rum about branding and his new book on Colonial drinks.
A look at some new flavored tonic waters found at a bar show in Europe.
The World's 50 Best Bars placements were just announced. Here's how San Francisco fared.
A look at industry trends observed at Tales of the Cocktail including milk punch, hard science, and cocktails in outer space.