In my latest feature for Bevvy.co I wrote about the many manifestations of oil washing spirits. It's just like fat washing but starts with sesame, coconut, olive, and other oils instead. Read it here. Read more →
I hadn’t noticed just how many different ways bartenders were incorporating the same basic shape until I saw them all together on the menu at the bistro Causwells in San Francisco. “This whole menu I just gravitated to circles,” says Elmer Mejicanos, beverage director and managing partner. “I should have... Read more →
Jake Emen ruminated on the newish phenomenon of people combining ice and olives. The story includes references to Disco Cubes Dirty Martini ice, garnish at Hanky Panky in Mexico City, and the cover of The Ice Book by me. Check out the story here. Read more →
After the New York Times quoted me for this story: The Height of Domestic Luxury? Designer Ice. A few other publications have picked up the beat. The Specialty Food Association (they put on the Fancy Food Show) published this piece Specialty Ice is Trending. And Deseret News published an explainer... Read more →
I wrote a flavor trend story for Eater San Francisco. I really enjoy cocktails with sesame in them and recently I realized that there were tons of them all over the place. I stopped trying to find new ones after locating 14 different bars serving sesame in drinks, though I'm... Read more →
In my latest story for the SF Standard, I wrote about Martinis garnished with caviar and other opulent cocktails. Read more →
In my latest story for the SF Standard, I wrote up a few bars in which to drink the hottest cocktail of now, the Negroni Sbagliato. Read more →
The brand Gin Mare and the Madrid bar Salmon Guru have collaborated on a project aging cocktails in amphorae under the Mediterranean Sea, and then recreating that in a tank. The rest of this post is pasted from the press release. The aim of this project, which is still in... Read more →