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September 2012

August 2012

Texture in Cocktails

This post is sponsored by PAMA pomegranate liqueur, but written by me. Texture in Cocktails Flavor and balance are probably the most important components of cocktail quality, but it's the temperature, texture, aroma, strength, and presentation that makes for a wel-rounded drink. I pay a lot of attention to texture... Read more →


New Booze for August 2012

I write the New Booze blog over at ShakeStir.com, an online community for bartenders. I keep track of new products hitting the US market, and products reaching new distribution into new states. Here's what launched in August. The Balvenie DoubleWood 17 Year Old Glenfiddich Malt Master’s Edition Solbeso Banks 7... Read more →


Correct Cocktail Carbonation

In this weekend's story in the San Francisco Chronicle, I wrote about bartenders carbonating cocktails- to order, in bottles, on tap, and in one case with nitrous oxide instead of carbon dioxide. Let's look at the ways bars in the story (and a few places I didn't have room to... Read more →