I'll be giving two talks at the first Chicago Cocktail Summit on May 22 and 23, 2016. The summit is divided into two days: the first one for consumers and home enthusiasts, and the second for industry folk and bartenders.
For Departures.com I wrote a piece on new cocktail bars that have opened in the last 6 months. They named it "Best New Cocktail Bars" but I'd amend that to "Best New Cocktail Bars for the Readership of Departures," by which we mean fancy. Write-ups are for: Whitechapel, SF Americano,...
I sat down for a video interview with Alan Kropf of Anchor Distilling. He denied me food and fed me lots of rum so that I'd spill all my secrets.
Directional Freezing is a simple method to make crystal clear ice by controlling the direction that water freezes. It was first explained here on Alcademics.com by Camper English in December 2009. The method has been written about in books, used in commercial products, and is employed in many small cocktail bars around the world.
In a recent post for Departures.com, I wrote about where to drink in a few US airports now, and a few announced plans for where you'll find better drinks in the future.
This year is the first (hopefully annual) Craft Bartender Summit, an online series of videos designed for (and free to) bartenders. There will be six videos, first streaming live on April 17th with the person in the video present in the chatroom alongside the showing. Then the videos will be available for viewing online for at least a couple of weeks.