Max Falkowitz writes about food, drinks and travel for The New York Times, The Wall Street Journal, Saveur, TASTE and other publications. He's also the co-author of The Dumpling Galaxy Cookbook with Helen You.
Beyond the Cocktail Glass
Having dissected every element of a drink’s anatomy, from ice to dilution, bartenders are swapping glassware for an older tradition: ceramics.
- story: Max Falkowitz
- photo: Lizzie Munro