Umami reaches the bar
Miso, tomato water, kombu, broth. Cocktails are stepping outside the sweet-sour axis they have occupied for a century, and the Martini has become the testing ground.
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Liquid Culture
History, trends and cocktail culture.
Back to the classics
After a decade of smoke, tweezers and twelve ingredients per drink, the industry is reversing course. It is not nostalgia: maximalism simply stopped impressing anyone, and bars discovered that the hard part is not surprising someone, it is getting them to come back.
Read article →Drinking less, drinking better
Half of consumers say they want to drink less, but they are not staying home. They are ordering something else. And the bars that understood this early are serving the most interesting drinks on their menu with no alcohol at all.
Read article →The true story of the Margarita
Five people claim to have invented it and none can prove it. But a 1936 newspaper clipping, a casino in Tijuana and a clumsy translation explain its origin far better than any of the legends.
Read article →Sustainable mixology: the 2026 trend
A bar squeezes hundreds of limes a night and throws away the most aromatic part of the fruit. Sustainable mixology was born from noticing that, and today it is the reason some drinks taste better than they did ten years ago.
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