Check out the new website Daily SevenFifty, where I have a story on the science of aging spirits.
A new batch of booze-related reading for your summer pleasure. We've two Bloody Mary books, one on wildcrafting, rum, and a funky vintage reprint; plus gastrophysics, Bordeaux, and more.
In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails.
As science and cocktails are pretty much my two favorite things (with Baywatch coming in a close third), I wish I could attend all of these!
This year's batch of cocktail and spirits books - all put together in one big list to make your gift list (or your own wish list) easy to see.
A huge story I wrote on the practical and theoretical best practices in making clarified milk punch in Cook's Science.
A look at industry trends observed at Tales of the Cocktail including milk punch, hard science, and cocktails in outer space.
The history of the cocktail renaissance, colonial American drinking, a new edition of Shrubs, an herbalist's guide to bitters, a beginner's guide to drinking, some drinking science, and some bourbon recipes.