The lost history and rebirth of America’s first homegrown spirit.
Source: Is Peach Brandy the Next Hot Spirit? – The Daily Beast
I am 100% in favor of this trend!!
An average cocktail bar throws away eight bags of organic waste a night. Bartenders Iain Griffiths and Kelsey Ramage want to change this by reusing ingredients.
Source: These Zero-Waste Cocktails Are Made with Old Pineapple and Used Coffee Grounds | MUNCHIES
Some interesting ideas in here.
I was recently in a cocktail class that talked about planning events and one rule of thumb was a pound of ice per cocktail. When you think about the stirring and diluting and serving, it adds up to a massive amount of water.
There are so many ways to use things that will otherwise go bad – this is part of why we so often have a half-dozen different syrups and shrubs at a home bar that serves two. (You should come over, please.) I also always have a bag of veggie waste in the freezer to go in a stockpot when I have a chicken carcass, stock making is basically magically turning trash into food and I love it!
Be careful out there this summer! Read more about one of the lesser known risks of too many drinks on a hot day.
Why lime juice and sunlight don’t mix
Source: The Science of Margarita Burn – The Atlantic
Bargain-priced bottled-in-bond whiskey is delicious in cocktails and great on its own. But what does bottled-in-bond mean, anyway? And which whiskeys should you seek out?
Source: Why Bottled-in-Bond Whiskey Is the Best Deal In Booze