Alcademics

A recap of the unique aspects of the Toronto Cocktail Conference and a few highlights. Read more →

M. Carrie Allan wrote a story in this weekend's Washington Post about how to make quality non-alcoholic cocktails by taking into account things like texture, bitterness, and spice. My brief place in the story is in this quote: Drinks writer Camper English noted that he uses the word “slow” to... Read more →

Then new drink books (okay one of them is a card game) released from May through August before the fall book onslaught! Read more →

In this round of experiments we test chickpea flour added as a solid rather than liquid. Read more →

Another round of experiments with aquafaba aka chickpea water for cocktail use as a replacement for egg whites. Read more →

A first round of experiments with aquafaba aka chickpea water for cocktail use as a replacement for egg whites. Read more →

Last week I received a pitch about the cocktails at Oxalis in Prospect Heights, Brooklyn. One drink ingredient stood out to me: Breakfast Martini, inspired by the classic cocktail and exclusively offered during brunch, this frothy cocktail features burrata water instead of egg white and gomme syrup instead of orange... Read more →

A look at the new menu at Pabu in San Francisco. Read more →