The Science of Salt in Cocktails
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
Tag: Ingredients
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The Science of Sweetness in Cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
Making a Case for Whey-Based Spirits
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices
A New Wave of Umami Wines Blooms Under Flor
New World winemakers are utilizing the yeast layer to create savory, unfortified wines that reference Old World regions
Pushing the Boundaries of Beer with New Yeast Strains
The founders of Omega Yeast are helping brewers unlock flavorful diversity
Creating a Competitive Advantage with Yeast
How Omega Yeast is powering a legion of small brewers with unconventional strains and blends
The Rise of Artisanal Flavored Tonic Waters
Subtle flavors and consistency are just two reasons bartenders are using them
Enhancing Your Bar Program with Plant-Based Ingredients
From using dried flowers in syrups to sourcing fresh ingredients—tips from a horticulture-trained bartender
The Rise of the Modern Gibson
Bartenders in New York City, London, and Singapore are launching new riffs on the classic cocktail
Why Some Distillers Are Creating Foraged Spirits
Among the benefits, wild ingredients infuse products with unique flavors and a sense of place
Are Nonalcoholic Drinks Here to Stay?
Tales of the Cocktail panelists discuss markets, costs, and current and future trends in the spirits-free space
The Rise of Session Cocktails
Fueled by consumers’ thirst for experimentation and mindful consumption, bars are serving up more low-ABV drinks