A very forward-thinking cocktail program designed to eliminate waste at San Francisco restaurant The Perennial, with special attention on water waste.
A look at industry trends observed at Tales of the Cocktail including milk punch, hard science, and cocktails in outer space.
In advance of Robert Simonson's San Francisco visit, I sent him some interview questions relating to his book A Proper Drink - the history of the global cocktail renaissance from London to New York to San Francisco.
The annual list of 50 things to drink in SF has been increased to 75. We're going to need a bigger liver.
I decided to interview one of the owners, Ryan Fitzgerald, on what he feels they did right and wrong, and what changed from initial plans, when opening San Francisco bar ABV.