Ice & Instinct / JournalThe Journal
Notes on the craft.
What we have learned at the bar, written down. Methods, materials, and the thinking behind the evenings - published when there is something worth saying, and not before.
- Cocktail Omakase: the No-Menu Evening, ExplainedNo menu, no recipe cards, every drink composed in the moment. What omakase means when it moves from the sushi counter to the bar - and how the evening actually works.
- Clear Ice: Why It Matters and How We Source ItIce is the largest ingredient in most cocktails and the least examined. The simple physics of clarity, the case for dilution control, and why clear ice is standard at every tier.
- Cigar and Cocktail Pairing: a Sommelier’s MethodStructure, sweetness, strength - the grammar of wine service applied to smoke, by the first certified sommelier in the history of Georgia.