Time to Tackle a Cocktail Project
The moment has come to master at-home clarification, fat-washing, fermentation and more. Here's how.
- story: Tatiana Bautista
- photo: PUNCH
Drink Science With Team Lyan: Fermenting Drinks at Home
The White Lyan team shares recipes and advice for fermenting "wines" at home, which can be drunk on their own or incorporated into cocktails.
- story: Robin Honhold
- photo: Lizzie Munro
Scout’s Blackberry and Pine Wine
This dry berry ferment from London bar Scout combines seasonal blackberries with autumnal pine sprigs.
- story: Chloe Frechette
- photo: Scout
Daily News: New York’s Fermentation Expert, The History of the Cuba Libre
Your daily dose of news and happenings from around the drink-o-sphere: - Imbibe offers a brief history of the Cuba Libre cocktail, the close relative of the Rum & Coke. - In…
- story: Chloe Frechette
London’s White Lyan Is Making “Wine” Without a Grapevine in Sight
Pushing their studies in fermentation a step further, London's award-winning bar, White Lyan, has created a line of remarkably convincing "wines" through a combination of unorthodox ingredients and techniques. Tyler…
- story: Tyler Wetherall
- photos: Niall Webster
The Kombucha of Eastern Europe: DIY Kvass
An ancient, subtly alcoholic Eastern European beverage—generally made from fermented beets or bread—kvass has slowly made its way into American bars and restaurants. Chris Crowley explores the DIY world kvass…
- story: Chris Crowley
- photo: Ricardo Liberato
Kvass
Savory, sour and effervescent, kvass has been a subtly alcohol beverage enjoyed by Eastern Europeans for over a thousand years. Its most famous form is yeasty, malty bread kvass, made…
- story: Talia Baiocchi
Malt
(n. or v.): A term referring to either grains that have been sprouted and then dried, or the process of drying these germinated grains. This practice helps to convert the…
- story: Leslie Pariseau
Liquor
(n.): An alcoholic beverage produced by the distillation of any fermented product, including fruits, grains and vegetables. The alcohol content of liquor is typically higher than it is for wine…
- story: Leslie Pariseau
“Biologically Aged” Cocktails: Bartenders Take on Fermentation
On different sides of the world, two bartenders are using everything from champagne yeast to koji, a mold used in the production of miso and sake, to ferment cocktail ingredients.…
- story: Carey Jones
- photo: Tim King
