Latest Blog Posts for Art of Drink

• Best International Bar Nomination: VCC
  on Apr 27, 2015 in Bar,
  It is that time of year when Tales of the Cocktail requests nominations for the best bars and bartenders from around the world. This year I will enthusiastically tip my hat to the Vintage Cocktail Club in Dublin Ireland. So why I am so enthusiastic a...
• Last Call for Abbott’s Bitters
  on Jan 15, 2015
  The barrel is dry and the last of the Extinct Abbott's bitters have been bottled. That means there are only 300 bottles left and once they are gone, that will probably be the end. Have no doubt they are a great tasting bitter and the research doe...
• Pedro Ximénez Phosphate
  on Aug 14, 2014 in Soda Fountain,
  When you think about the fortified wine called sherry, the soda fountain probably doesn't come to mind, but it should. People have done a great job sanitizing the evils of the soda fountain from our collective mind, but just like bars, soda fount...
• Chemical Compositions
  on Jun 10, 2014 in Events, Science,
  Tales of the Cocktail 2014 is just about a month away. As usual, I am presenting this year and I'm going back to my roots, chemistry. The Chemical Compositions session is about what chemicals make spirits taste like spirits. The coolest part...
• Raw Milk
  on Mar 11, 2014 in Science,
  Since this is a site dedicated to all things drink related, and milk is a delicious drink, I should probably tackle the debate over raw milk. This is an interesting topic because it encompasses science, politics, health and flavour and I have become...
• Manhattan Cocktail Redux
  on Sep 20, 2010 in Cocktails,
  Recently I’ve been musing about the Manhattan Cocktail and with Woodford Reserve and Esquire Magazine launching the “Craft the Ultimate Manhattan” contest, it has given me an opportunity to put my thoughts to pixels. Why? Because th...
• Egg Creams
  on Sep 18, 2010
  Robert over at Off the Presses has a piece, actually a couple, on the rise of New York Egg Creams, which is more a rebirth than a rise. The interesting part is that the vast majority of people think the Egg Cream was invented in New York around 1920...
• Copyright & Cocktails
  on Sep 8, 2010 in Cocktails,
  The topic of protecting ones creative cocktail works has amp’d up lately. After Eben Freeman's session on cocktails and intellectual property (which unfortunately I couldn’t attend due to a conflicting event) the conversation has star...
• Champagne Smash
  on Sep 5, 2010 in Soda Fountain,
  In the world of drinks, a smash is usually a drink that contains a spirit, mint, sugar and sometimes lemon or lime. The Mint Julep and Mojito are technically smashes. From this basic recipe you can make a wide variety of drinks that encompass a corne...
• Italian Soda
  on Aug 21, 2010 in Soda Fountain,
  Ask most people what an Italian Soda is and they’ll usually describe a combination of flavour syrup and carbonated, or seltzer, water. If you search its origin on the Internet, the majority of the results describe it as an invention created by...

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