On paper, the gin and tonic seems like a simple drink. And in theory, it should be. People order it with complete nonchalance. Maybe they prefer a lime wedge over a lemon (that’s an American thing). Almost no one has an opinion on tonic water. But as world-traveling bartender Naren Young writes, it's all starting to change.
Coffee is serious business, with serious characters
Aug 19, 2014 9:00 am
Danielle Sacks is a senior writer at Fast Company, where she just published a colorful story detailing the so-called third wave coffee movement — a decade-old philosophy that places extreme, sometimes obsessive, importance on the farming, cultivating, roasting and brewing of coffee. In The Multimillion Dollar Quest To Brew the Perfect Cup Of Coffee, Sacks embeds with each of the Big Four coffee producers (Stumptown, Intelligentsia, Counter Culture and Blue Bottle) to tell a story that involves private-equity groups, $16,000 coffee makers and a whole bunch of seriously over-caffeinated industry folk.
First things first: Cocoa Tea is not the official married name of Ice-T's wife Coco. It's a hot drink from the Caribbean island of St. Lucia and a complete 180 from that tired, sugar-filled cup of hot cocoa with the tiny, completely artificial marshmallows that you love so much. You can think of cocoa tea just like your morning cup of coffee, except instead of roasted coffee beans, it's brewed with roasted cocoa nibs. Mind blown yet?
I often expect seasonal drinks in summer to offer little in the way of palate stimulation, but at David Chang's Momofuku Ssäm Bar in NYC, that’s out of the question. Bartender Zach Alcerro created a summer drink that’s far from the sweet and over-diluted coolers that seem to evaporate before they even become effective, while also incorporating a bit of superfood often found in health food stores, chia seeds. Read on for the recipe.
There is nothing like the abundance of ripe stone fruits that flood farmers markets and grocery stores during July and August. Now that we’re in the dog days, you really want something to cool you off. Everyone knows how well peaches lend themselves to pies and other baked goods, but personally I think they’re better in beer. However you like your fuzzy fruit, one sip of these brews will make you a firm believer in peach beers. The flavors are all there, it's just a lot less messy.
New taco spot alert for all food-lovers in Portland (so, pretty much everyone in Portland)! El Paso-influenced Stella Taco is officially open and slinging Oregon lamb neck barbacoa, juicy brined pollo asado and local brisket tacos to the hungry masses. Best of all, they have a daily special frozen cocktail. On today's menu: the sweet, tangy and utterly refreshing pineapple margarita. We'll have an Oregon lamb neck barbacoa taco with that, please.
The Blood Orange Margarita at Stephen Starr's El Vez is so popular that it has been on the menu now for 11 years and is the only frozen drink offered. Perfect for providing relief on a sticky summer night, try pairing the cocktail with the restaurant's spicy guacamole. Or, make one at home and enjoy while grilling out as the summer winds down.
There ain’t no cure for hot like cold. And there ain’t no cold like frozen. And we hear that frozen things can be combined with drinking things. There’s just one problem. Most frozen drinks are all hat and no cattle, lulling you into a fantasy of ice and sugar with barely a smidge of the good stuff. Now we're not saying every frozen drink turns you into a Bravo Channel-watching wuss. But what columnist Dan Dunn is saying is that every frozen drink says something about you.