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How to Make Clear Ice at Home
If you are a true cocktail geek, you have probably pondered how to recreate the perfectly clear ice cubes used by the best cocktail bars at home. Over at my other blog, Science Fare, I explain. Go...
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Nightly Drink: A visit to Trio Bar (三重奏), Taipei, Taiwan
When people go out to drink in the United States, they usually order one drink at a time. Once in a while, you might order a pitcher of something to share (like sangria). But drinking in Taiwan is all...
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Update your google reader!
Just a quick note - For anyone following Craft Cocktails at Home using an RSS reader, please use our new feed at http://feeds.feedburner.com/CraftCocktailsAtHome This has been the correct feed address...
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Caramel syrup: a kick-ass way to add depth to cocktails
While I was fooling around with making my own sweet vermouth (more on that later), I discovered the awesomeness of simple caramel syrup, an incredibly complex and overlooked ingredient. Now that I’ve...
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Instant homemade allspice dram (ok – almost instant)
The trick to this recipe is using a blender and high-proof alcohol to quickly extract the flavorful essential oils and aromatics from common kitchen spices. I scoured the egullet forums to come up...
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Fortune Flip…福到
1.5 oz. Bols Genever 0.5 oz. Lemon Juice 0.5 oz. Cherry Heering 0.25 oz. Benedictine 1 whole Egg Dry shake, then shake with ice. Strain into chilled cocktail glass. Spray over “福” stencil with...
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Back to Basics: What Makes Water Taste Great?
Camper English has an excerpt from my new book on his comprehensive blog, Alcademics. Go check out the secrets behind great-tasting water!
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High-resolution tables and charts posted
Thanks to eGulleter @Rafa for pointing out that many of the tables and charts in the book don’t render properly on smaller kindle devices. I will say that they render nicely on desktop version of...
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MxMo LXXI: The “Craft” Strawberry Daiquiri
When I saw the prompt for this month’s Mixology Monday, I knew I had to participate. Here’s the challenge: The evolution of the cocktail has been a wondrous, and sometimes, frightful journey… But with...
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Bar Reports: “molecular” cocktails at Booker & Dax and WD-50 in New York, and...
This past February, I went on an eating and drinking tour up and down the east coast of the United States. As part of that tour, I made stops at three bars associated with “molecular” cuisine. Here’s...
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Bar Report: ridiculously innovative cocktails with Stephen Shellenberger of...
The township of Brookline, MA is not the type of place you’d expect to find some the future of cocktails. But nestled between an Irish Pub and a Korean church sits Pomodoro, a tiny traditional Italian...
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Updated craft cocktail glass price list, plus: AwesomeDrinks glassware site...
Image courtesy AwesomeDrinks.com As some of you may know, I was lucky enough to spend two years at MIT, one of the U.S.’s most pioneering and innovative universities. I guess that’s where I caught the...
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A Blasphemously Easy Recipe for the Best Homemade Orgeat
courtesy healthaliciousness I’m posting this info on orgeat because I’ve gotten a lot of good feedback from people who have tried the technique and found that it saves a ton of effort and time over...
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Interview with Kevin Liu about Science and Cocktails at Diageo Bar Academy
So I realize my book is called “Craft Cocktails at Home” but that doesn’t mean professional bartenders might not learn a thing or two after reading it. In fact, here are some comments emailed to me in...
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Non-traditional uses for Cocktail Bitters, including a High-Dosage Taste Test...
In 2010, I was hanging out with bartender John Gertsen at an event in Cambridge, Massachusetts. As the night went on, the pace of the drinking accelerated, as was likely to happen at events such as...
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How to Find the Craft Cocktail Recipes You Really Want
image by Jeffrey Beall Ten years ago, the first modern books with craft cocktails were just hitting the shelves. Finding a great recipe was as simple as opening one of those books. Today, the database...
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It’s been a busy month…
In case you’ve been wondering what I’ve been up to, last month I started contributing to Serious Eats: Drinks. So far I’ve put up three posts: Cocktail Science: 5 Myths About Ice, Debunked Cocktail...
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The “black negroni” and scratching the entrepreneurial itch
Lately I’ve been doing some reading on entrepreneurship and my particular favorites are Choose Yourself by James Altucher and Anything You Want by Derek Sivers. Both books are written by guys who have...
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