The new issue of Imbibe arrived today and one of the features is all about this blog’s second favorite fruit, the miracle berry. Bartender Lance Mayhew describes a brief history of the fruit and offers three cocktail recipes to go along with it, including one from Jeffrey Morgenthaler that intriguingly incorporates miraculin into an egg foam. It’s not online, but should be on newsstands soon.
Previously:
Miracle fruit paternalism
Miracle fruit in the WSJ
Miracle fruit — I’m a believer!
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.
