Last week I received a pitch about the cocktails at Oxalis in Prospect Heights, Brooklyn. One drink ingredient stood out to me: Breakfast Martini, inspired by the classic cocktail and exclusively offered during brunch, this frothy cocktail features burrata water instead of egg white and gomme syrup instead of orange... Read more →
I never realized that the sour mash process is partly industrial waste recycling. Read more →
I'm pleased to announce that I'm among the ten nominees for a Tales of the Cocktail Spirited Award this year for Best Cocktail and Spirits Writer. Also, my other website CocktailSafe.org is up for Best Cocktail and Spirits Publication. The full list of finalists in the writing and media categories... Read more →
I had some misconceptions about bottled in bond spirits. This post is getting it right in my head. Read more →
A great revisit to the George Dickel distillery. Read more →
A gin distilled through recently-crushed whole oysters. Read more →
New York Magazine's shopping site, The Strategist, interviewed me for a piece on recommended ice cube trays and other accessories. The website is basically a site to mine Amazon referral fees, but they did a good job with the story. Read more →
A story about a pop-up rat bar in a tourist attraction haunted house of history. Read more →
A goodbye to my role as polling coordinator for the World's 50 Best Bars. Read more →
A look at the new menu at Pabu in San Francisco. Read more →