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.
For my latest story on SevenFifty Daily, I wrote about gin portfolios (navy, barrel, flavors, distillers editions, sloe, etc) - not just that they're now a thing, but why some producers decided to launch more than one gin at a time and how some imported gins offer a rainbow of flavors at home but just a bottle or two internationally.
In my latest post on SevenFifty Daily, I interviewed Shel Bourdon, director of bars for the Two Roads Hospitality group that runs Joie de Vivre and Thompson hotels, among others.
We looked at labelling for nuts, seafood, soy, gluten, vegan/vegetarian, how these are listed on various menus or handled only in person, and look at a few unusual things that need to be labelled in UK bars. Bars I spoke to include Trick Dog, the Proper Hotel, and the Tonga Room in San Francisco, Bar Clacson in LA, Bresca in DC, Saint Ellie in Denver, Bar Fiori in NYC, The Aviary in Chicago and New York, and The Hide Bar in London.
Large format cocktail ice providers have been around for a while, but now big cube/sphere/spear providers are branching out into new shapes, sizes, making machines, and pushing into retail.
Depending on where in the world you live, Campari is sold at different levels of alcohol and colored and labelled differently. Here's a look at a few bottles from around the world.
I judged a competition at the WSWA convention of recipes submitted by brand representatives. You gotta see some of these garnishes.