In my latest post for Details.com, I took a look at the multitude of ways that people are using breakfast cereal in cocktails.
Initially I thought I'd only find it in a few places but I think there are more than a dozen mentioned in the story and they're located everwhere from London to Bordeaux to Miami to San Diego. Some folks are serving them up in bowls with a spoon, while others are infusing cereal into milk or directly into liquor.
Check it out over at Details.com.
My first story for PopularScience.com is a report on the bartenders from BarBot, held this past weekend in San Franicso.
Go here to read the story!
It's mostly a slideshow with videos as well.
I have a story in the new Fall 2013 issue of Whisky Advocate magazine that's not online. In it I compared a range of devices meant to chill down whisky.
So, which one is best? I guess you'll have to pick up a copy of the magazine to know.
If the story goes online, I'll share the link here.
Though I often write for DiffordsGuide.com, this time editor Ian Cameron wrote about me, or rather, my talk on water at Tales of the Cocktail.
Some of the information in the seminar you may have read here previously on Alcademics as part of the Water Project, and some information from the talk is definitely new.
This write-up is a good summary of what happened at the talk, and stay tuned for more information in greater detail here on Alcademics.
My latest story is up on Details.com. I took a look at Michael Veach's amazing book Kentucky Bourbon Whiskey: An American Heritage and wrote about a few of the many bourbon myths he busted.
These include who invented bourbon, why it's called that, what they used to put into it to make it taste older, and more.
Go read the story on Details.com.
In my latest post for Details.com, I talk about the interesting trend of leafy green salad vegetables making their way into cocktails.
Shut Up and Drink Your Salad: Cocktails Embrace Spinach, Kale, and Arugula
By Camper English
The West Coast style of cocktail in which bartenders muddle a cornucopia of fruits and herbs in their drinks has long been known as a "salad in a glass," but that term is taking on a whole new meaning as mixologists move to mashing leafy greens like spinach, kale, and arugula into drinks this spring.
I was interviewed recently for a story in a magazine for the iPad/iPhone called The Magazine.
During the interview we were joking that I'm the Ice King of the Internet. The quote didn't make it into the story, but I've adopted that as an official title. Hail your new king!
In the story, writer Alison Hallet covers the history of ice in drinks, current ice machines, how bars are using big ice, and how to make big ice at home (with my cooler strategy). I get too much credit for bringing an iceberg from Newfoundland to last year's seminar at the Manhattan Cocktail Classic (that honor belongs to Wayne Curtis), but as long as my glory is increased it is for the greater good.
A preview of the story is here, but you'll have to subscribe ($1.99) to get the whole thing. Or sign up for a free 7-day trial, read everything, then decide whether or not to cancel before the week is up. Looks like they have a good amount of booze coverage.
For CLASS Magazine/DiffordsGuide.com, I interviewed Jeff Josenhans of San Diego's US Grant Hotel.
He's been quietly doing pretty cool stuff over there. He implemented one of the first cocktail herb gardens, has barrel aged cocktails that he is able to sell commercially, and now features the "Cocktails Sur Lie" program.
Cocktail ingredients (minus the base spirit) are fermented like wine, then put into champagne bottles and fermented a second time like champagne. Then they pop off the caps to get rid of the yeast and add base spirit in the 'dosage' step.
As he partnered with a winery production center, he now has the winery do the production work after he develops the recipes, which not only ensures consistency in the bottled beverages, but they can legally sell them at retail.
A truly clever part of this system is that the hotel does tons of events, and having these fancy bottled cocktails that pop open like champagne allows them to serve the same quality cocktails as you'd find in the bar at the events- just pop off the cork.
My latest post for the Details.com Daily Blog is about acid phosphate and its popularity in cocktails.
I mention Darcy O'Neil's Fix the Pumps book, of course, as well as his line of acid phosphate and lactart.
I name-check a few bars serving acid phosphate drinks as well, including:
Anyway, check out the post on acid phosphate over at Details.com!
In my latest story for Details.com, I wrote a list of five trends for cocktails in 2013.
The include low-alcohol cocktails, the butcher and bartender connection, carbonated cocktails, bulk cocktails (punches, bottles, and cocktails on tap), and new molecular techniques.
