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.
If you've had coffee at Intelligentsia Coffee & Tea any time in the last few years, there is a good chance you recall the drink (a cappuccino or pour over perhaps) — as well as the vessel in which it was served. It was a porcelain cup, remember, thick at the base to keep the drink warm. That cup was designed by notNeutral, a product design and retail firm in Los Angeles. And they are quickly changing the way we drink coffee.
Fresh Stone beer, now hopping to a fridge near you
Oct 10, 2014 2:30 pm
Stone Brewing Company has finally chosen Richmond, VA as its East Coast home. Construction of the $74 million brewery will start soon, with an estimated completion date of late 2015. Stone’s famous World Bistro & Gardens, which has locations in Escondido and San Diego, will open at the new location soon thereafter. Stone isn’t the first to move East, but their new brewery could be the most important of them all. Here's why.
A next level cocktail from friends across the pond
Oct 10, 2014 2:00 pm
At White Lyan, in the Hoxton district of London, you might not be able to order a standard lime rickey, but you can have one with green apple, wormwood and dandelion. Amazingly, these peculiar facets are not the result of a desire to produce the world’s most pretentious cocktail bar — far from it. Led by barman Ryan Chetiyawardana, the creation of each cocktail happens long before a patron enters the bar. Particularly, the innovative and exotic Magnus Reserve.
A British supermodel proves inspiring, titillating
Oct 10, 2014 1:00 pm
34 Restaurant in London’s Mayfair neighborhood is the kind of place where you can order Cornish sardines with violet artichokes and Indian-spiced monkfish coconut. There’s a nice sorbet with passion fruit, Charentais melon and mint. Also, as of yesterday, you can sip Champagne out of a coupe shaped to the precise dimension of the breasts of British supermodel Kate Moss.
Though summer is finally behind us, the heat is on for your palate when you indulge in spicy foods this winter to stay warm. From Korean and Thai to Mexican and Indian, so many dishes are immersed in hot decadence that it takes an extremely crisp, cool wine like Vinho Verde to keep them in check. A low alcohol and crisp acid combo can tame high levels of heat, and they can also help enhance the taste of unique seasonings.
Cult New England brand Polar seltzer stands alone in its longtime practice of releasing seasonal, limited edition and holiday flavors. I reviewed last year's summer seasonal flavors and decided that this carbonation witchcraft is right up my alley, dedicated lifelong seltzer addict that I am. But this new round takes the ambiguous term "natural flavoring" to a whole new level. Break out some ice and possibly some vodka, the winter 2014 candidates are in.