Always-mobbed pizza-and-cocktail hotspot Beretta in San Francisco has released a round of spring drinks added to the menu. I have already had the Grand Larceny twice it was so good. Grand Larceny at Beretta. Photo: Wes Rowe Port of Spain (Dominic Alling)mezcal, lime, orgeat, angostura Spent some of my childhood... Read more →
The Drunken Botanist: The Plants that Create the World's Great Drinks by Amy Stewart is a truly impressive and important book that I'll be referring to for years to come. The book is an entertaining encyclopedia of the plants that are used in fermentation and distillation, in flavoring spirits, and... Read more →
Another useful resource in my exploration of water in spirits and cocktails is Darcy O'Neil's book Fix the Pumps. The book focusses on the history and mechanics of the pre-Prohibition soda fountain. Though largely filled with information on sodas, it includes a chapter and some recipes on mineral waters. Before... Read more →
In my research on the Paloma I have come across many variations on the drink, so I thought I'd link to them here. Typically the Paloma is made with tequila (always use 100% agave!), grapefruit soda such as Squirt or Jarritos, a squeeze of a lime wedge and a pinch... Read more →
One of Alcademics' readers figured out a simple way to make perfectly clear ice balls by using a silicon ice ball mold, a piece of wire, and a pot of water. His name is Craig Belon and so he calls it the Belon Method. No actual parrots are required. [update:... Read more →
In the Water Project here on Alcademics, I'm looking at what is in commercial brands of sparkling mineral waters and reconstructing them. To do so, first I looked at how to get all the dissolved solids out of tap water. Then I measured properties of commercial mineral waters - pH... Read more →
I am now writing for FSR Magazine, an industry magazine for full service restaurants. In my first feature I tackle the topic of why a head bartender is essential to a successful cocktail program. If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the... Read more →