As bartenders play with drink formats and serving vessels, and as meat juice becomes an increasingly acceptable thing to put into cocktails, a few drinks are starting to resemble soup around San Francisco.
I thought it was kind of fun that in the last couple of weeks two different honey-bourbon products have come out; one with honey-influenced bourbon and the other bourbon-influenced honey.
15 new cocktails and drink books on everything from distilling to mead to drinks to accompany music and travel to favorite bars to rules for drinking.
The upsides to fun and funky glassware are pretty obvious - increased sales, social, and smiles- but what about the challenges of theft, breakage, and labor of hand-washing?
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