I have been writing a series of blog posts about cognac, and I've really been looking forward to this one about "early landed" cognac. This series has been detailed information about cognac production generally, and Hine cognac specifically, as I was able to ask the cellar master Eric Forget a... Read more →
A new wave of coffee flavored booze is hitting the market - but this time it's cold brew added to aged spirits. Read more →
I'm in the middle of a series of posts about how cognac is made generally, with details from Hine cognac cellarmaster Eric Forget about how Hine is made specifically. Hine offers a special blend meant for mixology (H by Hine), other VSOP and XO blends, single vineyard cognacs, and many... Read more →
I wrote up a story for Eater.com on the best bars in which to get non-alcoholic cocktails in San Francisco. This post has more than that, below. My criteria on creating the list was: Must have at least three non-alcoholic cocktails. The cocktails must be on the menu. Every place... Read more →
At the end of 2019, I sent a list of 100 questions to the cellarmaster of Hine cognac, Eric Forget. I'm writing up what I learned over several posts. Hine is a small (relative to the majors) cognac brand founded a bit over 250 years ago. The main house is... Read more →
The largest trend behind the scenes in the mixology community over the last decade has been LONGEVITY. Turns out now that bartending isn't just something you do while your acting career takes off, it's helpful if you learn how to do this career for more than a few years. You... Read more →
Most readers of Alcademics are probably familiar with this by now, but I realized that in my many (many, many) ice posts here on Alcademics I don't have a straightforward post listing how I most often make large perfectly clear ice spheres at home. So I made this post to... Read more →
A quick mention of my clear ice method in Cook's Illustrated and an older Milk Punch story is online and in video form. Read more →