Late October is peak apple season, when the last of the apples are ripe for picking. You may already know that when given time to ferment, apples also make awesome booze. Cider has experienced a boost in popularity in recent years, thanks in part to rising enthusiasm for craft beer. Make no mistake: cider is not beer, but there’s something about the taste of boozy, warming cider that makes it the perfect drink for fall.
Greater collaboration between the kitchen and bar has resulted in all sorts of interesting food-booze mashups in recent years. But, at Chicago’s Kinmont, bartender Jason Brown has taken the culinary-cocktail crossover to another level with one ingredient, in particular: pig’s blood. You can thank Warren Zevon and San Francisco's Chinatown for inspiring Brown's bloody concoction. More this way.
A unique tequila-based cocktail that actually works
Oct 17, 2014 2:30 pm
Ironically, the Cornelia cocktail did indeed get its start in the kitchen as a chilled corn soup with basil sorbet and black truffle coulis, which inspired its creator, Xavier Herit of NYC's Wallflower to incorporate the ingredient into a tequila and mescal-based drink. Corn has a natural sweetness, and building this flavor properly means not letting the vegetal flavor overpower the expected freshness and bright profile that makes a cocktail refreshing. Ready to shake it up?
When it comes to food and wine, Italy simply does not mess around, which I assumed and confirmed firsthand when I spent a summer in Treviso. Today, there are at least 500 small breweries in Italy, and at least a dozen brews are available stateside. My most exciting discovery: LoverBeer’s BeerBera, a wild ale brewed with grapes aged in oak barrels — a fitting tribute to the country’s prestigious winemaking traditions of old, combined with their impressive breweries of new.
Hating on craft beer is totally in right now. First Thrillist tried to pick apart IPAs, then sour beers. Now, internationally acclaimed chef and restaurateur David Chang is taking to GQ to defend the awesomeness that is "lawnmower beer," a custom passed down from his grandfather. As you can imagine, the craft beer message boards are lighting up.
For cocktail and craft bar enthusiasts, Death & Co is ground zero for the movement that’s changed how Americans style and sip a well-made drink. Since opening its doors in 2006, this East Village hideout has turned into a must-visit venue envied and recreated by aspiring tastemakers worldwide. Many of co-owners David Kaplan and Alex Day's secrets – from perfecting ambiance to balancing bitters – have remained out of reach for the layperson. That changes this month with the release of Death & Co, their much-anticipated book debut.
The professional bartender and home enthusiast have several options for carbonating both cocktails and non-alcoholic beverages. On the cocktail front, carbonation adds a fizzy effervescence to cocktails that might, traditionally, but drunk still. Plus, they are fun to make. Here's how to do that exactly.
While the proposed Anheuser-Busch InBev acquisition of SABMiller may be the story that graces business pages for months to come, the importance of smaller craft acquisitions by both of these major brewers shouldn't be overlooked. The deal would give the resulting company an international stronghold, but wouldn't combine its U.S. breweries. Allow me to break down the specifics of the issue, then we'll segue into important recent craft acquisitions to help define this battle of big beer.