Hops have long been used as preservatives and flavoring in beer, but recently the bitter, floral vine is making its way into spirits, cider, and even canned wine.
They say that robots are coming for our jobs. It's true in the booze world too, if your job is a journalist or a brand ambassador.
Sloe Gin, traditionally, is sloes steeped in gin with sugar to produce a tart, berry-like winter gin, often sipped as a digestif. Sloes are small stone fruits related to the plum. While in the UK it's a homemade tradition that peoples' grandmothers are familiar with, in the 1970s and 80s commercial products (mostly used in the Sloe Gin Fizz) were just neutral alcohol with coloring and flavoring. Plymouth was the first brand I knew of to bring back a real infusion of sloes. 26% ABV. Since then, some other interesting new variations have hit the market. Greenhook Ginsmiths has a...
Within one day I received two separate emails about cocktails made with Cinnamon Toast Crunch. Great minds think alike?
Turkey broth is the new pumpkin spice, or something.
A look at some new flavored tonic waters found at a bar show in Europe.
A look at industry trends observed at Tales of the Cocktail including milk punch, hard science, and cocktails in outer space.
People are all excited about blue drinks these days, but I first wrote about their return in 2012. Since Details magazine went away and the story is no longer online, I rescued this story from the Internet Archives.