The first-ever Chicago Cocktail Summit, which took place recently at the Logan Theatre, offered so much information that my head’s still spinning (the drinks that accompanied each session probably contributed). It lasted two days: Sunday was devoted to home mixology, while Monday was aimed at bar and restaurant professionals. Each day was made up of four session blocks of several one-hour talks, with the starting times staggered so that you could stay for part of one lecture and then pop into another. (I’m not sure that’s what the organizers intended, but it’s how I approached it.)
Children can taste three times better than adults—our ability to taste all flavors except bitterness deteriorates as we get older.
You can make your own mineral water if you’ve got water salts and a way to carbonate water (without carbonation, the minerals won’t mix into the water). Burton Water Salts has almost exactly the same ratio of minerals as San Pellegrino, so presumably it would make similar-tasting water.
