Roger Kamholz is an editor and writer based in New York City. He has covered food and drinks for The Kitchn, Food & Wine, Serious Eats and Refinery 29, among others.
It was only a matter of time before the caffeinated party-starter got the N/A treatment.
From Cocoa Puffs to Cap'n Crunch, cereal infusions are more than a gimmick.
A new technique for shaking egg white drinks—the "reverse dry shake"—has popped up in bars around the country. Does it actually lead to a superior cocktail?