In my latest feature for Departures.com, I wrote about 8 great Chicago bars in which to get a cocktail.
I receive a lot of boxes of liquor in the mail, sometimes in the form of a launch kit rather than just a bottle wrapped in bubble wrap. These kits are usually complete with little gifts like tasting glasses, cocktail shakers, and nearly always a USB drive with a press kit on it. So here's a post just about that.
New York Times writer Robert Simonson has written a book on the cocktail renaissance coming out his summer. But first, an app of the modern classic cocktails along with their creators and place of creation.
The San Francisco temporary bar TSK/TSK, which will sometime this year be reincarnated as Horsefeather, featured several alcoholic slushies on its menu. Slushmaster Mitchell Lagneaux said he was often asked for his advice on how to make them delicious, and rather than writing the same advice over and over he thought he'd point them to this post on Alcademics instead.
In pot-still distillation we always talk about the cuts: the heads and tails that are discarded (or recycled), and the hearts cut that become the spirit that ends up in the bottle. But some distillers make a cut between the heart and the tails called the "seconds."
Here are some of the new spirits hitting the market over the last couple of months: lots of rye but also gin, tequila, pisco, applejack, and more.
In my latest post for Departures.com, I wrote up a few places to drink both beer and cocktails in Asheville, NC.