Category: trends
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How to Stretch a Lime – My Story in the SF Chronicle
I wrote about oleo citrate and super juice for the San Francisco Chronicle. These are techniques for increasing the yield from citrus fruits by eight times or so, using a touch of citric and malic acid powder in a specific way to bump up the flavor and texture of citrus to extend it over a…
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From Salad in a Glass to Centrifuge: A Cocktail Evolution
This story was originally published on AlcoholProfessor.com. From Salad in a Glass to Centrifuge: A Cocktail Evolution Recently I was thinking about the early years of the craft cocktail renaissance, and how many of the drinks were quite… chunky. And I realized that we can track a lot of the progression in bartending via the…
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Has Luxury Clear Cocktail Ice Gone Too Far?
I am quoted in this story about luxury ice (from Greenland, sold in Dubai) in which I manage to become an advocate for importing glacier ice for cocktails, lol. Most of what I talked about in the interview was that we all choose our battles when it comes to where and how we support…
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Nonalcoholic Alcoholic Things Are Just Things
First there was nonalcoholic alcoholic seltzer. To help drinkers in their sober curious exploration, White Claw is introducing a new way of drinking. Introducing White Claw 0% Alcohol – a new, non-alcoholic premium seltzer boasting the complex taste and feel of a real drink. Made from ultra-refined seltzer and blended with iconic flavors and hydrating…
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Dots are So Hot Right Now
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 called it the circle menu.”…
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Olives and Ice are a Weird New Pairing
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.
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Two More Stories on the Specialty Ice Trend
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 called Here’s everything…
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English at Eater: Earthy Ube Purple Pina Coladas
I wrote a story for Eater San Francisco on a trend of purple drinks with coconut cream and usually ube as a flavoring. Photos by @vivo.visuals, Melissa de Mata, @equal_parts_cocktail, Allison Webber You should probably go read it.
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Non-Alcoholic Spirit Brands List
A big list of non-alcoholic spirit brands similar to Seedlip, Stryyk, and Lyre’s.