Al Culliton is a writer and historian based in Massachusetts. Their work focuses on the intersection of the American Cocktail, food and culture from the age of punch through the 1960s and, sometimes, the twenty-first century. They’ve written for Saveur, Bon Appétit and The Boston Globe, and act as chief correspondent for Al’s Cocktail Club, a society of history-obsessed home bartenders.
Turn Any Cocktail Into Dessert
With a simple cacao nib-infusion, everything from Campari to bourbon can add a chocolatey bitterness without added sugar.
- story: Al Culliton
- photo: Lizzie Munro
