Sure, everyone wants to drink tea. The thing is, not all teas are created equal, even if they come from the same plant, Camellia sinensis. Like wine, the colors and flavors experienced are due to oxidation, terrior, altitude, location and how the tea is cultivated. Here are the nuances of the four main types of teas out there, what to look for when shopping for them and recommendations on some to get you going.
Your party shower just got even more legit. From humor and product purveyor Vat19 comes handmade, cold-processed Beer Soap! Familiarize yourself with the risks, consequences and awesomeness of bathing with suds, then pick up your very own bar of PBR.
Though perhaps not as often requested as the martini or the old-fashioned, the mai tai holds a special place in the cocktail canon. And as far as rum drinks go, it’s hard to think of a better representative of the spirit. Created by tiki legend Trader Vic in California in the 1940s, the mai tai had an original base of Jamaican and Agricole rums (both sugarcane-based), which is often disputed. But one thing that isn’t up for debate is that this drink should not be made in the sweet, frozen fashion that most beach bars can barely cobble together.
Rethinking a classic cocktail from a whole new view
Mar 18, 2015 1:00 pm
The aviation seems like an appropriate, if a little clichéd, drink to enjoy in the sky. Writer Naren Young takes a big sip of this classic cocktail from new heights — 122 floors, to be exact — inside the world’s tallest building, in Dubai.
You can make an old-fashioned whether you’re using bourbon, brandy, rum, mezcal or genever. Many variations have come and gone, but the American Trilogy, created by Richie Boccato at NYC’s Little Branch back in 2007, strikes the right balance by bringing together both rye whiskey and Laird’s apple brandy with orange bitters. Using a combination of spirits means getting the benefit of both the spice from the rye and the rich fruit from the applejack, while also substituting brown sugar for a white sugar cube and Regan’s orange bitters for the potentially overpowering Angostura bitters.
The magic of traveling throughout many parts of California is that over the course of a relatively short drive you can experience entirely different climates — it can be 10 degrees warmer or colder and go from foggy to clear within a couple of miles. Such microclimates would not be unfamiliar to an Italian winemaker. Perhaps this little patch might be just right for Nebbiolo, while down in this valley over here the Sangiovese might be perfect. As winemakers in the U.S. realize that it’s possible to work with wine varieties that aren’t Francophonic, Italian-American wines are positioned for a major resurgence.
How one cocktail spawned a whole category of drinks
Mar 11, 2015 2:00 pm
To talk about the Negroni, you first have to talk about the Americano, that dubiously named blend of Campari, sweet vermouth, and soda over ice. Contributing cocktail editor Jeffrey Morgenthaler breaks down how one small tweak to this classic Italian libation spawned a whole genre of drinks.