The history of the cocktail renaissance, colonial American drinking, a new edition of Shrubs, an herbalist's guide to bitters, a beginner's guide to drinking, some drinking science, and some bourbon recipes.
Decorative trash cans as ice buckets? Check. Bitters that hang from the ceiling rather than take up space on the bar shelf? Check.
I decided to interview one of the owners, Ryan Fitzgerald, on what he feels they did right and wrong, and what changed from initial plans, when opening San Francisco bar ABV.
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.