
My February column for Culinate takes a look at a surprisingly ubiquitous drink ingredient, quinine. It’s well known in tonic water, but also used in wines like Lillet and Maurin Quina, Barolo Chinato, and the liqueur Calisaya.
[Photo by Culinate.]
Jacob Grier -- Liquidity Preference
Coffee, Cocktails and Commentary

My February column for Culinate takes a look at a surprisingly ubiquitous drink ingredient, quinine. It’s well known in tonic water, but also used in wines like Lillet and Maurin Quina, Barolo Chinato, and the liqueur Calisaya.
[Photo by Culinate.]
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
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