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Tips from Aisling Gammill of Water Bear Bar in Boise, ID

Aisling Gammill of Water Bear Bar in Boise ID sent over tons of strategy for various sustainability improvements. Below are Gammill's tips. When to Use Acetic (Vinegar), Malic, and Other Acids Vinegar makes the best acid replacement. It is used usually in smaller amounts ex. .75 lemon is standard per cocktail, vinegar is more like .25 to .5 depending on the type of vinegar. I find that vinegar can make a wonderfully delicious sour, Daiquiri, Collins, or champagne topped something. It is a matter of balancing the acid, and not treating it necessarily like citrus when building. It is also... Read more →


Many Tips from Nicholas Box of Acorn in Vancouver

The following missive comes from Nicholas Box of The Acorn restaurant in Vancouver. This post has tons of information in it, so if you followed a link here you might have to scroll a bit to find the particular section where it's mentioned. "I run the bar at The Acorn restaurant in Vancouver - that is up until the great closure of many many businesses. We are a 44-seat vegetarian restaurant focused on local ingredients. Now citrus isn't very local, but at least we can still order in organic. I'm a believer in getting organic when possible, especially if the... Read more →