As there will be a TREMENDOUS amount of new drink books coming out this September and October, I figured I shouldn't wait to post a round-up of new books until then. Below are a bunch of books available right now. As usual, the description of the texts are from the... Read more →
Drinks International Magazine has just released their Bar World 100 awards for 2021. It's the third year of the awards and I'm thrilled to say I made the list every year so far. The Bar World 100 is a list of the "most influential figures in the bar industry." "The... Read more →
When the Anchor Brewing Company and its beer was sold to Sapporo a few years ago, Anchor Distilling, crammed into a corner of the Potrero Hill brewery for about 25 years, needed a new home. A couple of weeks ago marked its official move-in to Pier 50, between Oracle Park... Read more →
For a long time I've been tracking the increasing number of non-alcoholic spirits. There are now more than 115 brands on the market. I've also made hundreds of non-alcoholic cocktails with these n/a spirits (mostly Seedlip) for events, when there used to be events pre-Covid. In my opinion, these products... Read more →
I made some fun ice, as I tend to do. For the grid ice, I first made ice using the Ghost Ice tray, then I just set it on a cookie drying rack that I heated up on the stove burner. I think it looks like the tardis from Dr.... Read more →
Brian Hoefling's third book, The Cocktail Seminars [amazon][bookshop], is based on cocktail classes he began teaching in college. Today he runs the Herzog Cocktail School in Boston and is the author of two other books: Classic Cocktails, and Distilled Knowledge: The Science Behind Drinking's Greatest Myths, Legends, and Unanswered Questions.... Read more →
I haven't done a new books post yet this year, so there are almost 30 of them. As usual, the write-ups are from the publishers and are not reviews by me. I have purchase links to Bookshop, which supports independent bookstores, as well as Amazon, which does not. If you'd... Read more →
Just yesterday I gave a tasting of the bitter components found in Jagermeister and other bitter/sweet liqueurs. In my introduction I have everyone taste a sample of aloin, a compound from aloe that is extremely bitter and used in fernets in particular. However, not everyone can taste it, as I... Read more →
You've been GWARned! GWAR bottle stoppers are coming. As you are probably aware, each bottle of Blanton's bourbon comes with a groovy topper of a jockey on a horse in one of 8 positions. Well, now you can get one topped with members of GWAR with your purchase of Catoctin... Read more →
I bought some collins-sized ice cube trays (these ones) and decided to make an ice spear version of Jenga. I mean, why not? I didn't expect it would actually work. I mean, it didn't work all that well but I was able to get three out! Probably the second two... Read more →