It's one of the most discerning drinking towns in the country, which would make opening a bar in Austin, Texas a fairly harrowing experience. Not for Michael and Jessica Sanders, the husband-wife team behind the two-and-a-half-year-old drink.well, a cocktail bar and restaurant where pretention gets checked at the door (probably guns too, this being Texas). The Sanders' altruistic approach to cocktail-making has made drink.well an instant classic, and as you can see in our interview with Jessica, their philosophy on everything from what is a craft cocktail to how to mix a drink is as refreshing as an ice-cold margarita on a hot Austin night.
"Yeast Wrangler" Rachel Simpson at Durham, NC's Fullsteam Brewery took local brewing to the next level by cultivating yeast from flowers at Duke University's Duke Gardens. Fullsteam uses 100% local ingredients in their beer and is widely consumed by discerning Blue Devils who turn their noses up at traditional pong beers. Check out the making of Rachel's Wild Yeast Belgian Pale Ale — you'll never look at local beer the same way.
The case for drinking iced coffee til a first frost
Sep 8, 2014 10:00 am
Iced coffee had quite a summer in 2014. In fact, I'd venture to say that this is the year that the non-hot variety of every sane person's morning beverage earned its place at the coffee counter. Which makes it all the more difficult to leave behind my iced coffee habit as the summer turns to fall.
Strawberry season may be long over, but we’re nowhere near the end of gin season and the time to enjoy bright, citrusy drinks. Sure to go over well with any lover of gin, what makes this drink stand out is its use of a floral sweetener typically reserved for tiki cocktails, the almond-based syrup, orgeat.
Football beer, Zwanze Day, hop harvest, Oktoberfest
Sep 5, 2014 1:00 pm
Autumn is one of the best seasons for beer — we toss away (after finishing) our sessioners, bikini beers and shandies and bust out the bottles we've been aging since the weather got warm. We're talking Imperials, coffee beers, stouts, Oktoberfest brews, hearty ciders and freshly hopped IPAs. Peruse 7 of our favorite fall weekend drinking assignments below and pick your favorite(s).
The 2014 NFL season will kick off tonight in spectacular fashion, as the defending champion, defensive-minded Seattle Seahawks host the explosive, Aaron Rodgers-led Green Bay Packers in a rematch of the notorious Fail Mary game. Since your attention will undoubtedly be focused on game action over the first few weeks — at least until your team starts 0-3 — we've taken the liberty of putting together a cheat sheet to help with off-field (read: couch) drinking.
A little history gives way to a LOT of fruit hooch
Sep 4, 2014 2:00 pm
For years, cider was the gluten-free option — one bartender pitched it to my girlfriend as "like beer, for girls." Dizzyingly sweet, teeth-numbingly chilled, and about as nuanced as club soda, most mass-made ciders, perries, and fruit wines are "artificial compassings." True, there's a new crop of craft ciders out there, and a few brewers and mead makers use all-natural local fruit. The beauty of fruit-based booze, though, is how easy it is to make yourself.
With an especially cool summer and crisper weather already in the air, it’s easy to sense the smell of apples and campfires soon approaching. Those not ready to give up summer yet might enjoy this shoulder-season drink, dating to about 100 years ago, and with a base spirit from one of the first licensed distilleries in the United States: Laird’s Bonded Applejack; essentially, a distilled apple cider first made here by a Scotsman back in colonial times. Incredibly, this cocktail can still be found on menus today after a century in existence, and yet it is virtually unknown.