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  • Phylloxera, Gin, and Scotch Whisky

    I'm continually researching topics related to bugs and booze, and went looking for some better information on how scotch whisky sales were affected by the phylloxera plague that took down most of Europe's vines in the late 1800s. 

    Many sources cite that scotch whisky sales really took off in the same time period as phylloxera killed the wine biz as people switched to spirits, and I was looking for more solid information on that: sales numbers, etc.

    I've found that it's true there was a huge scotch boom in this period (30+ new distilleries opened between 1880-1900), but I was seeking more information.

    Anyway, my office is located above the spectacular Mechanics Institute Library, a membership library dating back to 1854. I have plenty of whisky books in my office, but the library itself has some unique books I've not seen elsewhere. I went to see what I could learn. 

    I happened across a book called The Whiskies of Scotland by RJS Mc Dowall from 1967. It didn't have any information on phylloxera except for this one fun fact about the Gilbey's wine/gin company: they saw phylloxera happening so invested in scotch whisky. Smart. 

    Today Gilbey's is owned by Beam Suntory

     

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    Anyway, just thought I'd share. 

     

  • Using Isolated Acids in Cocktails: A Report and Recipes

    In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails.

     

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    They're doing this for a number of reasons – to make batched cocktails with non-spoiling citrus flavors, to add a generic citrus flavor to cocktails without specific lemon/lime notes to get in the way, to re-acidify cocktail ingredients that have been centrifuged-clarified, and to make use of tons of leftover orange juice created because uber-popular Old Fashioneds only need orange peels. 

     

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    My part of the story is the investigation into how and why bartenders are playing with isolated acids; then the team from America's Test Kitchen played around with the actual acids, and creating a couple of cocktails with added acids you can try at home. 

    Give it a read!

     

  • Edible Flowers Frozen in Incredibly Clear Ice Balls

    I'm on a mission to freeze everything I can get my hands on into crystal clear ice balls. 

    To make them clear, I'm using a thermos and ice ball mold – you can read about the method to make clear ice spheres on this post. 

    In the past, I've made plain clear spheres, spheres with a spiralized lime, and a whole bunch of other lime slices and wedges. It's been fun.

    You can see all of the many ice experiments at Alcademics here at the Index of Ice Experiments.

    I also bought a bunch of edible flowers and toyed with those. Note that if you're going to reproduce these at home, it's really important to use edible flowers, not regular flowers that may have been coated with pesticides and such. 

    I started with edible orchids:

     

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    orchid frozen in ice sphere

     

    I also tried other flowers: 

     

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    Once again you can read about how to do that here.

    And for more pics of my ongoing ice experiments, check out my Instagram page.  

    You can see all of the many ice experiments at Alcademics here at the Index of Ice Experiments.

     

  • Gin, Tonic, Ice, and My Tombstone

    Video interviewI recently recorded a video with Cocktail Chemistry's Nick Fisher. Fisher has probably done more to raise awareness of my Directional Freezing technique to make clear ice than anyone, with a slick video he made last year showing the process that's now at nearly 1.5 million views.

    Watch or just listen to his video interview with me below, in which I talk about bar trends, how I got into cocktail journalism, the Gin & Tonic book, and of course, big clear ice. 

     

  • Air-Conditioned Cocktail Bars in San Francisco

    Olive[updated list 2025]

    It’s unusual to have air conditioned bars in foggy San Francisco, outside of hotels. So when it gets hot (if you don’t live here, “unbearably hot” is > 80F) people get weird and desperate.

    Which bars in San Francisco have air conditioning?  Here’s what I’ve found so far:

    • Absinthe
    • Barcha
    • Bear Vs. Bull
    • Blackbird
    • Blondie’s
    • Boulevard
    • Cold Drinks
    • Corridor
    • Ginger’s
    • Ha-Ra Club
    • Hardwood
    • Heartwood
    • The Interval at Long Now
    • The Lark Bar
    • Last Rites
    • Laszlo
    • Lilah
    • Maggie McGarry’s
    • Meski
    • Midnight Sun
    • Pabu
    • Parallel 37
    • Perry’s Union Street
    • Press Club
    • The Progress
    • Propagation
    • R Bar
    • Rudi’s Sports Bar
    • Rye
    • The Vault
    • True Laurel
    • Woodbury and Alchemist
    • Wildhawk

    East Bay

    • Hangar One, Alameda
    • Hotsy Totsy, Albany
    • Bull Valley Roadhouse
    • Redfield Cider

    Let me know if you know of any more. I have deleted many closed venues from this list but I know I am missing a lot of new ones!

  • All About Ice in the Washington Post

    I guess M Carrie Allan is becoming my personal biographer, because in addition to the story I posted yesterday on dangerous drink ingredients in Imbibe Magazine, her story with quotes from me about ice also went live in the Washington Post.

    The story is called, You’ve made a good drink. It deserves the perfect ice.

     

    Wapo

    It's an examination of different types of ice and my Directional Freezing technique that makes ice clear. It's good stuff. 

    Maybe in the future Carrie will write about tonic water history, and then all my pet projects will be covered 🙂

     

  • Bad-Idea Cocktail Ingredients in the New Issue of Imbibe

    In the new issue of Imbibe (US), M Carrie Allan has a story about dangerous cocktail ingredients in which I'm quoted. 

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    She covers things like tobacco, homemade tonic water, and marijuana; and has a sidebar of other potentially-dangerous ingredients worth knowing about.

    As you may know, that's  been something I've been writing about for a few years. Here's the original post about the potential danger of homemade tonic water dating back to 2014, and here is Darcy O'Neil's post about the dangers of tobacco infusions from 2011.

    Last summer, Avery Glasser of Bittermens Bitters and I gave a talk about dangerous cocktail ingredients. Avery is also quoted extensively in this story. For that talk Avery and I wrote up a Danger Guide that we're considering publishing in some form (probably an ebook) to have more information out there. 

    Though Avery and I have been talking about this extensively, I didn't realize how many people have not heard about these issues, so I'm very grateful to Carrie and Imbibe for putting dangerous cocktail ingredients front and center in front of a new and larger audience. The reaction I've been seeing has been great. 

    Give it a read, please!

     

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  • Fun with Limes Inside Clear Ice Balls

    Photo Apr 04  11 41 43 AMUsing this method of directional freezing (developed here on Alcademics) with thermos containers and ice ball molds to maximize the clarity of ice balls, I have been playing around with putting objects inside ice spheres. 

    I first did a spiralized lime that you can see here – it came out pretty awesomely. 

    Then the other day I made some lime wedges and lime slices and put them in my ice ball molds. 

    When you freeze limes, it squeezes out some of the juice so the ice ball isn't crystal-clear as it is using this method with solid objects, but it still looks great and inside a cocktail you'd probably not notice. 

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    To keep up on my ongoing icesperiments, follow along on my Instagram page

     

     

  • Summer Cooler Cocktails to Enjoy in 1967

    My friend gifted me a 1967 "Friendly Host" calendar from a liquor store in upstate New York. On the backs of the calendar months are helpful advice for cocktailing and hosting.

    The dates from 1967 align with this year, though the drinks are a little bit different to what we enjoy now…. or are they? (Yeah, for the most part they are.)

    This page is for Summer Coolers. I'm not sure I would categorize a Jack Rose or this "Five-Legged Mule" as summer drinks, but hey I'm just a guy living in 2017. 

     

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    Plus as a bonus, here's the calendar's Party Preparation Guide. The Tips for "Good Mixing" start out well and then…. you'll see. 

     

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