Category: trends
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All About the Apples (Drinkable Ones, Of Course) on Details.com
In my latest story for Details.com, I wrote about the return of apples in cocktails and spirits. The story mentions the return to drinks after the great Appletini shame and lists a ton of mostly-new apple products.
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Syrups are the New Bitters on Details.com
Have you looked through your December magazines yet? In just about every one that I get (and I get a lot of them), there is a recommendation for a specialty cocktail syrup of one flavor or another as a suggestion for gifting. By the time I noticed this, I'd already written my latest story for…
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Caring for Mini Barrels – Beware of Chlorine!
image from wikipedia If you're using barrels or wood chips to make barrel-aged cocktails, be aware that they can develop 246-TCA, better known as "cork taint." Cork taint doesn't only come from corks, it turns out; it can come from barrels. One way that it forms (in part) is when chlorine bleach is used to…
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Salad in a Glass: Arugula, Spinach, and Kale Cocktails
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 ArugulaBy Camper English The West Coast style of cocktail in which bartenders muddle a cornucopia of fruits and herbs in their drinks…
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Bartenders Dosing Drinks with Acid (Phosphate)
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: The Ice Cream Bar in San…
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Cocktail Trend Predictions for 2013 on the Details Blog
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. Check it out! Related articles Drink Like Hemingway With Philip Greene's New Book Book Review:…
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Leave Negroni Alone! (A Story on Details.com)
In my latest post for Details.com, I talk about the Negroni. That poor cocktail is less famous than the Martini and Manhattan, yet suffers more at the hand of bartenders. "Everywhere you look, the Negroni is being deconstructed, smoked, solidified, gelatinized, flamed, dehydrated, foamed, carbonated, frozen, clarified, and subjected to other forms of mixological torture."…
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A Quick Bit on Flips on Details.com
My most recent story for Details.com is about flips: drinks made with whole eggs. In the piece I talk about silver and golden fizzes, noggs, and a few places to find flips around the country. Go check it out!