A story on how copyright, trademark, and patents in the world of craft cocktails.
Check out the new website Daily SevenFifty, where I have a story on the science of aging spirits.
Please sign up for the forthcoming Alcademics email list.
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.