The “black negroni” and scratching the entrepreneurial itch

If you’re new here, you may want to subscribe to our RSS feed. Thanks for visiting! 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 founded and sold companies for millions. And both […]

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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 Science: 8 Tips and Tricks for Getting the Most Out of Citrus Cocktail Science: All About Cocktail Foams For those of you […]

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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 of possible cocktail recipes has swollen to include books, forums, blogs, and any number of other sources. Below are a […]

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Non-traditional uses for Cocktail Bitters, including a High-Dosage Taste Test of 9 Brands

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 this one. The idea of taking shots soon materialized, but the bar was only stocked with Crème de Cassis, […]

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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 the last two months from professional bartenders: “I’m behind the bar most nights in a neighborhood pub, in […]

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A Blasphemously Easy Recipe for the Best Homemade Orgeat

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 doing everything by hand. Enjoy!

Orgeat (a French word pronounced or-Jah) began as a syrup made with barley, but the barley was eventually replaced with almonds.

I will skip the history lesson and go straight to the more important question:

What makes the best-tasting homemade orgeat?

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Updated craft cocktail glass price list, plus: AwesomeDrinks glassware site gets new owner, expanded selection, 15% off coupon

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 bug for entrepreneurship. It seemed like 10 years ago, the cool thing to do was to start a nonprofit or […]

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Bar Report: ridiculously innovative cocktails with Stephen Shellenberger of Boston Apothecary

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 restaurant. The food at Pomodoro my be traditional, but the drinks are extraordinary. That’s because behind the (tiny) bar, […]

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Bar Reports: “molecular” cocktails at Booker & Dax and WD-50 in New York, and Barmini in DC

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 a look at some of their drinks and my recommendations. Booker & Dax A joint venture between food […]

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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 all this focus on “craft” ingredients and classic tools & form, it seems we have become somewhat pretentious…Remember, the bar was […]

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