29 1 / 2014

A very nice visualization of this, even if I’m not much of a vodka drinker.

/LARC - Carla

23 3 / 2013

If you’ve got an iPhone or an iPad, you should check out Elixr, which allows you to check into cocktails in different venues and rate them. It’s a little bit of a mashup of a location based service with a ratings one. The app is super easy to use and has some really nice quick and easy to use features. The only downside is that the only way to find friends is to provide access to your Facebook feed.

/LARC - Carla

19 10 / 2012

Interested in hearing the science behind your favorite boozy treats? Come to this informative and tasty event at 111 Minna. It’s part of Bay Area Science Week! 

Info here

/LARC - Mace

25 7 / 2012

Found on TheKitchn, this video is hilarious! My personal favorite is the moustache-waxing, monocle-wearing, and John Lennon-glasses-sporting bartender making the Hyphy Hangover.

/LARC - Carla

28 4 / 2012

One of the final savory cocktails of the evening was this one with a smoky Scotch and peach bitters. 

We did an awesome job of covering every base spirit. Three types of gin, tequila, vodka, rye, and this! Go variety!

One of the final savory cocktails of the evening was this one with a smoky Scotch and peach bitters.

We did an awesome job of covering every base spirit. Three types of gin, tequila, vodka, rye, and this! Go variety!

28 4 / 2012

Some of the savory cocktails all in a row. Mine featured saffron gin, Pimm’s, Campari and two types of bitters. Next time I would use less bitters but I liked the complexity of the drink.

Some of the savory cocktails all in a row. Mine featured saffron gin, Pimm’s, Campari and two types of bitters. Next time I would use less bitters but I liked the complexity of the drink.

28 4 / 2012

April was a savory cocktail evening. These two were variations on a theme. Both had a cucumber base and one was made with vermouth and the other with St. Germain.

April was a savory cocktail evening. These two were variations on a theme. Both had a cucumber base and one was made with vermouth and the other with St. Germain.

28 3 / 2012

I love that Gizmodo writers take the time not only to do some research into myths but will use themselves as test subjects.

/LARC - Carla

23 3 / 2012

I’ve read about bespoke gin in London, and now along comes Alchemist Dreams with their handmade offerings. You can go through and choose either house blends, or take your own spin by choosing among flavors. You start with fruit (e.g. blackberry, raspberry, lime) then add flavors like juniper, clove or wormwood.

People are looking for mashups all over the place!

/LARC - Carla

12 2 / 2012

"First, the mindfulness-seeking bartenders in the workshop are asked to make a Negroni. The ingredients (gin, sweet vermouth, and Campari) have been measured out in advance. Moments later, the same bartenders are instructed to make a Negroni again, with the exact same ingredients, only this time with a twist: They must close their eyes for a minute and simply think about someone they love. That second Negroni is supposed to be conjured up with that object of affection in mind. “And that one always tastes better than the first,” Mr. Regan said. “You’d be amazed at how well this works. It makes a tangible difference. It just does.”"

Awesome article. I think in one of our LARC meetings we need to try this.

/LARC - Carla

I’ll Have the Enlightenment, Please, and Make That a Double - NYTimes.com

I don’t know if I buy into this whole mindful eating thing. But bartenders who actually give a damn what your drink tastes like? That’s a concept I’m willing to get behind.

(via americandrink)

(via americandrink)