30 September 2012



This Telegraph article has the Cocktail Lovers listing their 10 favorite cocktail bars in London by occasion, energy level, and ambiance. Amongst the illustrious few? The Zetter Townhouse, for “English Eccentricity”.  Naturally, Old Boy, naturally…


Dave Arnold, one of Drink Factory’s favorite enfants-terribles of the food science, (and now cocktail science) world, breaks down EVERYTHING he has learned about cocktail science in the past year. Dave Arnold is the man behind the excellent bar, Booker and Dax, in NYC.

24 September 2012

Microbiologist Gastronomist

A very interesting New York Times profile of Rachel Dutton, a Harvard microbiologist who has become the leading resource for chefs and food scientists to get even more involved in their food, down to the micro-organic level.  Ms. Dutton’s work with microorganisms has been used by the likes of David Chang and Harold McGee to further their own projects and research. Her career all started with her fascination with examining the colonies of bacteria that live on hundreds of different types of rinds of cheese.

Flavour of the Week

The flavour of the week is Manuka Honey. Manuka honey is a honey derived from the Manuka plant, otherwise known as Leptospermum scoparium (manuka myrtle, New Zealand teatree, broom teatree, or just tea tree or Leptospermum).  The manuka is a shrub or small tree native to New Zealand and southeast Australia.
Manuka plant itself has an astringent medicinal quality to its leaves and bark, and when distilled into a hydrosol can be quite pungent. This savory, earthy, medicinal quality translates to a robust, spicy, faintly funky flavoured honey. Manuka honey is also normally creamier in texture than most honeys. Manuka honey is widely used throughout New Zealand, though is not generally known off that continent.
In New Zealand it serves not only as a flavouring agent but is also purported to have many medicinal qualities, among those a strong efficacy as an antiseptic. Manuka honey is graded by its “activity levels”, meaning how active and how many enzymes there are in the honey at the time of its bottling. Those enzymes purportedly are what provide the health benefits of the honey itself.
Though the health benefits of the substance are intriguing enough to seek it out, the flavour itself is the real star. Riding a fine line between menthol and barnyard, sweet and savory, Manuka honey has got to be one of the more interesting sweeteners one can find. And perhaps it’s good for you, too!

Manuka honey is best when it is not heated, which makes it an interesting choice to use as a sweetening agent in a cocktail.