My latest story is up on Details.com. I took a look at Michael Veach's amazing book Kentucky Bourbon Whiskey: An American Heritage and wrote about a few of the many bourbon myths he busted. These include who invented bourbon, why it's called that, what they used to put into it... Read more →
Here at Tales of the Cocktail in Buenos Aires, taking place at the Intercontinental Hotel, I have attended three seminars on one day. The last one was about the science of cocktails. Below are my notes- these are hard to translate from science slides to text, but here goes: The... Read more →
Hello again from Tales of the Cocktail live in the Intercontinental Hotel in Buenos Aires! I just attended Beachbum Berry's seminar: Tiki Drinks from A to Zombie, and below are my notes. Please forgive any spelling errors - I was typing live. The golden age of tiki was from the... Read more →
Hello from Tales of the Cocktail on Tour in Buenos Aires! I am attending three seminars today held at the lovely Intercontinental Hotel. (Then the rest of the time I'll just be in bars.) The first seminar was a talk by David Wondrich called Drinking the Americas from Punch to... Read more →
As part of the Water Project I am attempting to deconstruct and reconstruct mineral water. One of the prime sources of information for reconstructing mineral waters is the blog Khymos. As I was buying strange bags of minerals like magnesium and calcium off the internet (seriously my apartment is full... Read more →
In my search for information about water sources used for various spirits as part of the Water Project, I came across Uisge Source, a company that bottles waters from different regions in Scotland. The waters from Speyside, Islay, and the Highlands are meant to be representative of the waters used... Read more →
For WorldsBestBars.com I write about new bar openings in San Francisco. For the April newsletter, I visited three bars: Hard Water Hakkasan Padrecito And wrote what they're like. So maybe you would like to go read it or something. Below are some pictures from Padrecito, just because. Read more →
Yep. The Mackinnon is a highball made with 2 ounces of Drambuie, a splash of white rum, lemon, lime, and soda water. Sounds gross right? It's pretty good, actually. Go get the recipe at FineCooking.com. Read more →