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 Cocktail connoisseur Jordan Mackay is the wine and spirits writer for San Francisco Magazine and writes The Juice column for Chow. He also writes frequently on drink for The New York Times' Bay Area Section. In addition he's a contributing writer for Wine and Spirits magazine and a regular contributor to Decanter and the San Francisco Chronicle.
He grew up in Austin, Texas, where he had his first writing job, at Texas Monthly magazine. His first book, "Passion for Pinot," was published in spring 2009 by Ten Speed Press. He has written on wine, beer, spirits and cocktails for such publications as Food and Wine, Gourmet, the Los Angeles Times, the New York Times, Drinks, Wine Enthusiast, Malt Advocate, Angeleno and many others.
Mackay lives in San Francisco, where he can occasionally be found mixing drinks behind the bar at the city's celebrated cocktail lounge Cantina.
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The Beauty of Bitter
Shake, Stir, Reboot
In Good Spirits
Spirits Made in a Vacuum
Drink Simple
The Decade in Mixology
Cure for the Appletini
Which Whiskey Is Neat?