All Posts In Drinks

New Eight-Hour Bourbon Is Not for the Old Fashioned

by in Drinks, News, June 6th, 2015

New Eight-Hour Bourbon Is Not for the Old FashionedKentucky bourbon is all the rage these days. You’d think that would be nothing but good news for distillers — but they’re finding it difficult to keep up with demand.

Because bourbon is generally given years to age in wooden barrels, even if makers were to ramp up production now, the new supply wouldn’t be available for a long time to come.

Aging in charred white oak barrels is considered essential to bourbon’s taste and hue. The liquor’s process of expansion and contraction over time, as seasons and temperatures change, imparts richness and complexity. Some whiskey experts cite five to 10 years of aging as the sweet spot for better bourbons, depending on how it has been aged.

You can’t rush flavor, the thinking has always gone. But wait … can you?

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Millennials Are Big on Cocktails and Wine, but Beer Not So Much

by in Drinks, News, June 3rd, 2015

Millennials Are Big on Cocktails and Wine, but Beer Not So MuchCare for a cocktail? Perhaps a glass of wine? Way to drink like a millennial!

Millennials are increasingly turning to wine and spirits and turning their backs on beer, Business Insider reports, citing a Morgan Stanley industry analysis.

Between 2012 and 2015 alone, those who said beer was their “favorite alcoholic beverage” declined from 29 percent to 26.8 percent overall — and from 33 percent to 27.4 percent among millennials, according to Morgan Stanley’s research.

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Science Knows Why You Crave Bloody Marys on Airplanes

by in Drinks, News, May 27th, 2015

Science Knows Why You Crave Bloody Marys on AirplanesThat craving for tomato juice or a Bloody Mary that comes over you in airplanes, as perhaps nowhere else? Blame the roar of the engines.

Cornell University food scientists say airplane noise, which tends to hover around 85 decibels, can affect travelers’ taste buds — suppressing their taste for sweet stuff and boosting the taste of umami-rich foods like tomato juice.

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7 Summery Cocktails to Enjoy This Weekend

by in Drinks, May 21st, 2015

In our opinion, cold drinks are just about as important for a backyard barbecue as the grub on the grill is. Let’s face it: You’ll enjoy that cheeseburger so much more if you have a summery beverage to wash it down. Kick off this weekend’s unofficial start to summer on the right sip with one (or a few) of these fun and refreshing cocktails.

Ginger-Peach Beer Cooler (pictured above)
Don’t disregard beer when it comes to mixing cocktails. If you’ve ever had a shandy (lemonade mixed with beer) you’ll understand. Giada combines light lager with fresh peaches and easy-to-make ginger syrup for an awesome summer drink that doesn’t require hard liquor. You’ll want one of these poolside.

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This Dairy-Free Horchata Has a Matcha Mix-In

by in Drinks, May 2nd, 2015

The ingredients for horchata vary depending on the particular recipe’s country of origin. For example, in Mexico and many parts of Latin America, horchata is made from white rice, almonds, sugar and cinnamon (sometimes with milk added). In Spain, it’s made from tiger nuts, also known as chufas (a dried root vegetable that is gaining popularity here in the United States). In Puerto Rico, sesame seeds and sweetened condensed milk form the basis for the drink. No matter how you make your own horchata, when served chilled, it’s a refreshing beverage for any time of day. Being the whole-food enthusiast that I am, I like to make horchata with brown rice instead of white rice, and with pure maple syrup in place of white sugar. I also soak the raw almonds overnight to increase their nutritional value. Thanks to the nuts, this horchata is rich and creamy without the addition of dairy milk. Although it’s irresistible plain, it can be fun to add in some of your favorite flavors. Blending in fresh fruits or berries is a great way to turn this otherwise light drink into a more substantial snack.

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Drink in the Rich, Nutty Taste of Pistachio

by in Drinks, News, May 1st, 2015

PistachiosTrend alert: It may sound nutty, but pistachio cocktails are all the rage in drinking establishments across the country.

“Drink makers are not only rimming glasses with the crushed green nuts, but creating syrups, foams, orgeat and even infusing whiskey, sherry, and brandy,” Eater reports. “Almond who?”

At Gunshow in Atlanta, bartender Mercedes O’Brien is using infused pistachio rye as “the focus” of her Boulevardier-inspired Forager, combining it with strawberry Campari and coconut sweet vermouth, Eater notes. In Chicago, Sable Kitchen & Bar lead bartender John Stanton riffs on a mai tai, incorporating pistachio syrup into his Dans Le Nuit, which also includes Pierre Ferrand Ambre cognac, lemon juice, Marie Brizard orange curacao and simple syrup, garnished with orange peel.

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5 Ways to Get Your Frosty On with Frozen Margaritas

by in Drinks, Holidays, May 1st, 2015

Frozen MargaritasWe’re just days away from Cinco de Mayo. Have you bought your tortilla chips yet? If not, there’s still time to shop — and make salsa — but perhaps the more important question is whether you’ve dug out your blender from the back of the cupboard. You’ll be using that trusty appliance to whirl together the only cocktail you need on Cinco: a frozen margarita. While a margarita on the rocks will surely get the job done, frozen margaritas are a bit more indulgent and worthy of a celebration, if you ask us, and thanks to the blender, they’re a cinch to pull together in a hurry. Start with Food Network Magazine’s easy recipe for a lime-flavored classic, then dress up the tequila-spiked original with flavorful, fruity add-ins.

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Are Carbonated Teas the Latest Cafe Trend?

by in Drinks, News, April 21st, 2015

Carbonated TeaWe can all look forward to getting our fizz on this summer, sipping artisanal sparkling teas — refreshing blacks, cool greens — according to Eater. Upscale coffee shops are increasingly serving them in bottles and on tap, kind of like a “daytime beer,” writer Liz Clayton reports.

In fact, it’s the hoppy quality of beer that has, in many cases, inspired the high-end sparkling tea trend. (Note, too, that Lipton is also now trying to take sparkling tea to the masses.)

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Charcoal Cocktails Light Up the Drink Scene

by in Drinks, News, April 19th, 2015

CharcoalIt’s just about outdoor-barbecue season. Time to stock up on charcoal for your grill. And while you’re at it, you may want to get some extra briquettes for cocktail hour. Wait, what?

Yes, friends. Charcoal — black, bitter and smoky — is apparently the new “it” cocktail ingredient. And it’s not just a matter of look and taste.

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Save Some Coffee for Cocktail Hour

by in Drinks, Recipes, March 28th, 2015

A cup before work, a cup to get through 3 p.m. — why not have a cup during happy hour? Coffee cocktails might be exactly what you need: something that melts away the stress of the day while simultaneously boosting your energy for late-night laundry. Add in some rum or chocolate, and you’ll enjoy your caffeine fix more than ever. Whether you’ve just finished a big dinner with friends or you’re spending a Friday evening in alone, these sips are sure to put a smile on your face.

Pitch-Dark Coffee Stout (pictured above)
Why not have both brews—coffee and beer—at the same time? Coffee liqueur and espresso give you a bit of a jolt while stout rounds out the richness of the drink.

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