All White Russians should be made with almond milk
May 20, 2015 2:00 pm
This past weekend I was a bit overzealous and ended up making more almond milk than I could possibly finish on my own. I did the only reasonable thing I could: hosted a Big Lebowski party. If you haven’t enjoyed a dairy-free White Russian in your bathrobe and slippers, then you aren’t living, man.
Frenchman has vineyards in Sonoma, Tuscany, France
May 20, 2015 1:00 pm
Pierre Seillan has one of the wine world’s greatest success stories and boasts a biography that, by the time you finish reading this, will make you either unrelentingly jealous or bursting with admiration. (You’ll also want to try his wines.)
Though the genre is growing rapidly, so-called natural wines remain something of a niche product, accounting for less than one percent of the global wine market, according to one estimate. And yet their surging popularity is already creating tension within the wider wine establishment. What does this mean for the future of viniculture?
While milk washing may seem like a molecular-gastronomy party trick, it was born of kitchen science dating back at least a few hundred years. In a letter he wrote in October 1763 to his friend James Bowdoin, a political and intellectual leader, Ben Franklin enclosed a recipe for milk punch. The recipe here is more or less faithful to Franklin’s.
I can’t remember the last time I’ve been more surprised by a drink. Given Jägermeister’s longstanding place as a shot drink in this country, it’s almost comical to say, “I had a great Jäger cocktail the other day.” But somehow, every notion I had in my head on the depraved nature of Jägermeister was fixed in one sip.
One of the hot buzz terms written about cocktails these days is “modern classic.” It’s thrown around like pretty much every other worthless term you see when you read about drinks on the Internet. You know, like “master mixologist” or “bespoke cocktails.” But what makes a modern classic, anyway? Jeffrey Morgenthaler ventures to throw out a few criteria and lists a personal favorite as an example.
“I can’t remember a damned thing from the past few weeks.” Jimmy Carbone, one of New York City’s greatest craft-beer advocates and owner of influential East Village lager locker Jimmy’s No. 43, has written me an email about a fortnight to forget — one that started with a blast and ended with a bash.