In my new story for SevenFifty Daily, I wrote about how orgeat, the French almond syrup famously in the Mai Tai, is now being made with a range of nuts, seeds, and other ingredients. The story cites examples from around the country and we come up with a new working definition for orgeat. Check it out!
Ten articles by yours truly on drinking and bartending trends in the SF Bay Area.
We looked at labelling for nuts, seafood, soy, gluten, vegan/vegetarian, how these are listed on various menus or handled only in person, and look at a few unusual things that need to be labelled in UK bars. Bars I spoke to include Trick Dog, the Proper Hotel, and the Tonga Room in San Francisco, Bar Clacson in LA, Bresca in DC, Saint Ellie in Denver, Bar Fiori in NYC, The Aviary in Chicago and New York, and The Hide Bar in London.
Last year, we saw rosé everywhere: on tap, in cocktails, and in slushie "frosé" format. This year I think we'll be seeing rosé mixed into more and more finished products.
Fancy eau de vie from carrots seems to be gaining popularity in cocktails, despite the price.
Millennial Marketing, High-tech Vodka, Hybrid Spirits were some of the product trends I observed at this industry conference for the distribution tier.
Who knew there were so many vodkas and gins distilled from whey? Answer: Not me. Here are 9 milk-derived vodkas and gins on the market.
Where and why to drink aquafaba cocktails in the San Francisco Bay Area.