Processes and parameters used in production of Campari. Now we just need to figure out what's in it.
A lot of bits and bites of information about bittering agents used in vermouths and aperitivo bitters from some people who know a lot about them.
In my latest piece for SevenFifty Daily, I asked a bunch of people about the return on investment of Tales of the Cocktail: How they measure it and how they maximize it. I also interviewed Tales' founder Ann Tuennerman to get her advice on how to maximize the event as an attendee or small brand sponsor, and addressing the question, "Is Tales too big?"
Large format cocktail ice providers have been around for a while, but now big cube/sphere/spear providers are branching out into new shapes, sizes, making machines, and pushing into retail.
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.
This year at the annual Tales of the Cocktail convention in New Orleans, I'll be giving two talks: One on New Ice Techniques and the other on Bugs and Booze. If you have any related information to share on those topics, hit me up and I'll see if I can include it!