Citrates are an approximation of sour mix: sugar and citrus combined, but in a form that is predictable, reproducible, and stable. They start with an oleo saccharum (citrus peels and sugar), then add other acids and mouthfeel agents.
Twelve new books out on beer, vermouth, bourbon, modern and mob-related history, gin, and jars.
Pectinex, centrifuges, malic acid, and hydrosols: They're making your cocktails delicious.
Notes from a seminar called The Pharmacology Behind Creating Flavor-Addicting Cocktails.
I did a podcast interview with Brian of Bartender Journey and it's now online. Thirty glorious minutes of me talking about things I often write about. But out loud! Check it out here. I come in at around the six minute point.
A pot still shaped like a dragon and a scientific reinvention of the ancient dunder pit process? Only at Lost Spirits Distillery in California.
I built a potato clock and used it as a cocktail garnish.
A book on cocktail science theory and practice that I highly recommend.