Code Black: Charcoal-Activated Cocktails
Activated charcoal is a cocktail microtrend. Available in pill or loose powder form, it’s said to help in the adsorption of toxins.
Read MoreChantal Martineau
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Stories By Chantal Martineau
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Bring The Funk: How Fermentation Affects Flavor In Alcoholic Beverages
The word "terroir" refers to how soil, climate, topography and local traditions can imprint on a wine — or a cheese or even coffee beans. It's what makes something taste of its place. The concept can also be applied to mezcal. Ron Cooper, the founder of Del Maguey, has helped prove as much with his…
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Chefs Are The Secret Weapon Against Childhood Hunger
In the sultry heat of New Orleans a few months ago, a group of chefs from around the country gathered for dinner. The meal took place at Shaya, but the chefs weren’t there just to taste Alon Shaya’s chic Israeli food. They were gearing up for a different kind of food crawl: a tour of…
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Testing Out Shaker & Spoon, The Blue Apron Of Cocktails
Life as a booze writer is pretty sweet. I’m not going to lie to you. There are a lot of free cocktails at fancy bars involved. And people send you bottles to taste at home. The most recent trend in booze marketing, I’ve noticed, is to send an entire cocktail. I’ve been the recipient of…
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Does Big Tequila Have It In For Small-Batch Mezcal?
On the banks of the Río Hormiga Colorada (Red Ant River), a young man named Marcos shows off his new palenque (mezcal distillery) while his son runs around the gleaming copper pot stills. Marcos is handsome with a baby face and a lean, muscular frame. His eyes are large and liquid, but there’s something aloof…
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Jorge Gaviria Has A-Maíz-Ing Plans For America's Tortillas
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/05/Jorge-Gaviria-50-Edit-FINAL-web-700x467.jpg] The quest to make great Mexican food starts with great corn. But sourcing great corn is harder than it sounds. Jorge Gaviria knows this better than anyone. A few years ago, noting the poor quality of tortillas in Mexican restaurants this side of the border, the Miami native and former New York City line…
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13 Booze Books To Get You Amped For Springtime Sipping
The drinks section of your local bookstore used to be a sliver of the cooking section and mostly focused on wine. Nowadays, booze books abound. And they aren’t just about what to stock in your cellar or shake up for your next cocktail party. They offer a breadth of information on cocktail history, insights into pairings,…
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Is The Most Authentic Irish Whiskey Made In America?
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/The-Emerald-1865-Still-High-Res-700x1050.jpg] You would be forgiven for thinking Irish whiskey comes only in shot form. Most of us know it as little more than a light, blended whiskey, and few of us can name an Irish whiskey that isn’t Jameson, Powers or Bushmills. It’s no wonder — until a decade ago, only three distilleries in Ireland…
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What Is Porgy?
When it comes to eating fish in this country, people have pretty limited imaginations. Salmon, tuna and shrimp represent more than half of all seafood consumed, and some 85 percent of the fish we eat is imported (including what’s fished here but sent to China for processing). Now that genetically modified salmon is coming to…
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We're On The Brink Of A Korean Drinking Revolution
Years ago, as an English teacher in Seoul, I was introduced to the local spirit in a rather crude way. Expats would flock to the nightlife district of Itaewon, near the U.S. military base, where they'd order liter bottles of soda with the tops sliced off, half the contents dumped out and replaced with cheap…
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Wild Appalachian Ginseng Is Hot These Days (As In, Stolen)
It is believed that ginseng can provide an energy boost, lower blood sugar and cholesterol, reduce stress, treat diabetes, even stir things up in the bedroom. For thousands of years, the Chinese have used ginseng to cure ailments and increase vivacity. Unfortunately, its popularity as a panacea has devastated the plant’s populations in China. Today,…
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Wine Aged In A Silver Mine Is Pure Gold
Karoline Walch’s grandmother noticed it first. Sitting around the family’s vacation house in the Dolomites, sipping the wines they’d made for generations, she was struck by how different they tasted from the wines stored back at the winery. The house in the mountains sits at some 6,500 feet in elevation. The wines stored there seemed…
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What Happens When A Winemaker Makes Whiskey?
Straight rye is all the rage these days. The onetime underdog of a grain has long been used rather judiciously as part of whiskey’s mash bill to add a little spice to the flavor profile. Lately, thanks in large part to the craft cocktail recipes that call for them, rye-forward whiskeys are in greater demand.…
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6 Excellent Distilleries In Brooklyn, New York State's Capital Of Small-Batch Spirits
Ah, Brooklyn. It’s home to big beards, little rooftop farms and more distilleries now than anywhere else in New York State. At least 15 microdistillers have made Kings County their home, turning out gin, rum, vodka, vermouth and bourbon so good, the borough is giving Kentucky a run for its money. With so much to choose from,…
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In France, The Shallot War Rages On
You’ve tossed them into vinaigrettes, caramelized them to top a steak and sweated them for a sauce base, but you've probably never given much thought to shallots. They’re the onion’s sweeter, more refined cousin. Botanically speaking, the two are in the same family. But ask any French chef worth his béarnaise if there’s much difference between the…
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Third-Wave Coffee Pioneers Stumptown And Intelligentsia Have Gone Corporate. Now What?
Like cable companies and airlines, craft coffee providers are consolidating. Earlier this month, Berkeley-based Peet’s Coffee & Tea announced its acquisition of Portland’s Stumptown Coffee Roasters. Shock waves reverberated through the world of coffee geekery as many Stumptown regulars took to Twitter to share their disapproval. Then, just last week, Peet’s divulged it had another…
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Drinking Tequila On The Day Of The Dead? Keep It In The Family.
Most people can agree that tequila is changing. No longer perceived as mere fuel for frat parties and spring breaks, the spirit is gaining respect as one that can be sipped and appreciated. But with this shift in perception comes a new image, the vanguards of which are a pretty highfalutin bunch. Hip-hop moguls, leading…
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How Well Do You Really Know Chocolate?
It’s one of the world’s favorite foods, and you’ve likely found yourself licking it off your fingers, but how well do you really know chocolate? Even experts are still getting to know the stuff: Research on everything from cacao bean varieties to the various ways of processing them is ongoing. Plus, with all the talk…
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Wine To Stay Or Go: These Spots Blur The Line Between Bar And Retail Store
Michael Coll makes no apologies for opening a hangout designed primarily for wine geeks. Wine Disciples is a new wine bar in New York’s garment district with an adjoining wine shop. Originally a single space, the location was split in two, with a new wall built in between, because New York state law doesn’t allow…
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