Clair McLafferty

Clair is a freelance writer and bartender-at-large in Birmingham, Ala. When she's not writing, Clair is usually nerding out on trashy science-fiction or researching cocktail history. Her other writing and rambling is usually posted on Twitter @see_clair_write and at

7 Bartending Terms and What They Actually Mean
What's the Right Way to Make an Old Fashioned?
Why are Some Cocktails Made With Salt?
A Brief History Of The Tonic Water In Your Gin And Tonic
What Do Alcohol Stills Do?
How Tequila is Made
7 Things You Didn’t Know About Canadian Whisky
The Lowdown On Kegged Cocktails
What's So Hot About Heated Cocktails?
How To Taste Whiskey Like A Master Distiller
Why Are Liquor Bottles Sometimes Sealed With Wax?
How To Make Flavored Cocktail Syrups
Ginger Ale, Ginger Beer, and the History of the Moscow Mule
What's The Science Behind Caffeinating Cocktails?
How Liqueur Is Made, And How to Make a Drink With Liqueur
How Should I Chill My Glassware?
How Is Whiskey Produced?
The Chemistry Behind Making the Best Jello Shots
What Makes American Whiskey Unique?
Where Does Teatime Come From?
A Guide to Using Beer in Cocktails
How To Make The Best—And Most Booze-Like—Mocktail
Why Does Carbonation Make Drinks Taste Good?
Five Absinthe Myths, Debunked
Learning About (and Making Cocktails With) Fortified Wine
Why Does Booze Make You Gain Weight?
Why Are Some Drinks Shaken While Others Are Stirred, Mr. Bond?
Bartending With Fire, Eggs, and Science to Impress Your Friends
Why Garnish a Cocktail?
Why Do We Use Fresh-Squeezed Citrus in Cocktails?
Why Add Bitters to a Cocktail?
What Does Salt Add to a Margarita?
Cocktail Chemistry: What Makes Simple Syrup Simple?
Why Do Bartenders Use Egg Whites In Cocktails?


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