Category: cocktails
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Using Burrata Water in Place of Egg Whites in Cocktails
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 marmalade, in addition to bergamot,…
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Once Always Almond, Orgeat Has Gone Nutty!
In my new story for SevenFifty Daily, I wrote about how orgeat, the French almond syrup famously in the Mai Tai, is now being made with a range of nuts, seeds, and other ingredients. The story cites examples from around the country and we come up with a new working definition for orgeat. Check it…
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Black Cocktail Alternatives to Activated Charcoal
While one could add a medication-interaction warning about activated charcoal, like an allergen label on a drink menu, there are other ways to color a drink black that don’t require a scary-sounding note. SevenFifty Daily asked bartenders around the country for cocktail-darkening alternatives and learned that black sesame seeds, cuttlefish ink, and black food coloring…
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Almost All the Cocktail and Spirits Books Published in 2017 for Reading or Gifting
Behold! Here is my round-up of all the cocktails and spirits books (plus a few others) that were released in 2017. This year, beyond the annual deluge of whisky books, there are books aping the bartender lifestyle (Drink Like a Bartender, Straight Up), more narrative books (I Hear She’s a Real Bitch, By the Smoke…
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Paloma History – Tracing the Facts and Fiction about this Tequila Cocktail’s History
Tracing the facts and fiction about the history and origin of the Paloma, a cocktail made with tequila, lime, grapefruit soda, and a pinch of salt.
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Copyright, Trademark, and Patents for Bars, Brands, and Booze Recipes
A story on how copyright, trademark, and patents in the world of craft cocktails.
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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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Summer Cooler Cocktails to Enjoy in 1967
An interesting selection of summer cocktails from a 1967 calendar.