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Piquette, Cold Foam, Cheese Tea, and Other Drink Trends to Know

From the Editor: Everything you missed in food news last week

A Starbucks drink with cold foam on top. Photo illustration by Eater

This post originally appeared on October 5, 2019, in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now.


October is drinks month here at Eater, which means our writers and editors across the country are filing stories on everything from Starbucks’s new obsession with cold foam to the trendy low-ABV drink you should know, from the rise in nonalcoholic bars to the tools you need to create bar-quality batch cocktails.

This week, I learned about the history and evolution of the martini (which was once sweet and amber), that my co-worker Jaya loves Harvey Wallbangers, and that water bottles are status symbols for high schoolers. I did not know these things and now I do, and I feel better prepared for small talk at the wedding reception I’m going to tonight.

You too can be prepared for work-function small talk, cocktail-party banter, and bartender and barista pleasantries if you just read the Eater Drinks section all month.


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