User-generated drinks company offers online beverage marketplace. Gain instant and exclusive access to over 5,000 of the most creative ideas, innovations and startups on our database and use our smart filters to take you direct to those that are most relevant to your industry and your needs. Not interested? You can still browse articles published in the last 30 days from our homepage and receive your daily and weekly fix of entrepreneurial ideas through our free newsletters. Samovar Tea Lounge - San Francisco | Locations - Menu - Private Events | Tea Room - Tea House | Fair Trade and Organic Tea | Samovarlife.com | Samovarlife. Mint Julep Two Ways. These bourbon laden treats were inspired by two things: those still spring, but almost summer days that give you a hint at just how blazing hot this summer is going to be, and… this weekend’s Kentucky Derby.
Here’s what I know about Spring: It’s green. Once we get past the Easter Bunny stage, it’s all about blooming flowers and May showers. Spring makes me feel like I’m in love with the world… probably because I am. Here’s what I know about the Kentucky Derby: Horses. Here’s what I know about bourbon: Dang, it’s good! Here, for your Spring and Derby pleasure, are Mint Julep two ways. The first is a classic Mint Julep cocktail. The second version is all of the Mint Julep fix-ins on watermelon cubes. Mint Julep, the cocktail makes 1 drink adapted from Chow Print this Recipe! 3 sprigs fresh mint1 teaspoon water1 teaspoon superfine sugar2 ounces bourbonclub soda or filtered watersprinkle of powdered sugar Once the mint is bruised and the mixtures is super fragrant, fill the cup with ice cubes. Green Monster Cocktail. Every Wednesday I usually write a book review, but this week I was way to busy to sit down and read a book. I know it is a shame, but I have been extremely busy.
So instead of reading a book, I made a cocktail. Who doesn’t need a cocktail half-way through the week. There is a long story behind this cocktail. I used to be a bartender in college. To keep my clientele up, I created a signature drink. After a few shots of the green monster I tried it as a stand alone cocktail. The Green Monster 1 oz Blue Raspberry Vodka – I use UV Blue1 oz Midori1 oz Sour Mix1/2 oz Lemonade – Use no pulp lemonade1/2 oz Lemon-Lime Soda – I used Sprite The first step is to add ice to your shaker. Next add the vodka. All they had at the local ABC was miniature bottles of UV. Add the Midori. This melon liquor is a nice addition for summer drinks. Add the sour, lemonade and the sprite. My shaker is just a metal tin, so it requires a pint glass to finish it off. Fill your rocks glass with ice. The Green Monster. Rosemary gin fizz. Face it, there’s only so much eggnog you can drink before you’ll need to loosen that belt one notch.
I’m not one to count calories – I drink my milk whole, braise my brussels sprouts in cream, and never ever skip dessert. I’m a girl who likes to indulge, albeit in moderation, but I find that life restrained is not for me. I like balance, but I like to have my fun too. Clotted cream? Why, thank you! Bacon with my pancakes? However, I have to be prudent. I’d like to present to you with such a drink – the Rosemary Gin Fizz. When I first had the Rosemary Gin Fizz, it was years ago, at a colleague’s holiday party, and I was beside myself – it was the kind of clean, crisp, wintry taste you immediately take to and think to yourself, “Where has this cocktail been all my life?” I had much to learn. Well, tipsy and giddy, I diligently (or so I thought) copied the recipe down.
Well, it was a hit. No. Rosemary Gin FizzAdapted from Food & Wine, December 2002 Preparation: 1. 2. Rosemary Syrup: Coca-Cola espera renovado la marca de refrescos para adultos hará tumulto en Europa. The Coca-Cola Company has redesigned the packaging and branding for one of its more niche brands, a premium non-alcoholic adult soft drink now only sold in Paris, but poised for a European roll-out. Designed to be consumed with food and targeted at trendy urban sophisticates in their thirties, the adult soft drink in slim cans and bottles has been trialed in trendy Parisian outlets and local branches of retailer Monoprix since last summer. Coke said last year that it was aiming to roll the drink across France and Europe, subject to establishing the brand within Paris over two to five years, where Tumult is pitched as a low calorie beverage for weight-conscious consumers.
But UK-based design agency Taxi Studio told that it had worked on the brief to reposition the Tumult brand from late 2011. It said that the new-look drinks (pictured) will be launched in Paris this month, before a UK launch later this year. He added: she said. she added. Soft drinks for the undecided. L.A. Cocktails Liquid Heaven. From top: Blood Sugar Sex Magic, The Donají, The Barbacoa From left: The King of Bahia, The Arsenal, The Nettle From left: The Brown Derby, The Spiced Mule, South of the Border Sazerac From left: Remember the Maine, The Fashionista, Old-Fashioned, Frescura Pisco Sour The epicenter of groundbreaking cocktail culture?
It’s right here in Los Angeles by Wyatt Peabody / photographs by Nigel Cox / coordinated by Jennifer Stockley At the Varnish, a speakeasy-style downtown bar that is now the city’s shrine to the art of the cocktail, the who’s who of the L.A. mixology scene are arriving. Tucked into the back of Cole’s, it’s a fine gathering place for an event with the Sporting Life, a skull-and-bones guild of our most celebrated bartenders.
Steven Olson is pacing out front, doing last-minute fact-checking on the history of the margarita. His colleague David Wondrich is taking the full brunt of Olson’s frayed nerves. As the room fills, a near fistfight erupts in the corner—about ice. The Arsenal. Japanese Juice Box Packaging Mimics the Skin of the Fruit. The Bar Accessory The EVERY Cocktail Geek Must Obtain | The Pegu Blog. The Polar Ice Tray is quite possibly the most essential bar accessory a home cocktail bar enthusiast should own. Really. It’s that cool. The more you grow to love cocktails, and especially making your own cocktails, Ice Obsession Syndrome seems less and less like a mental disorder and more like a reasonable state of mind.
The size, temperature, and water quality of your ice all affect the cocktails you make and serve. Further, once you start paying attention to the application of your ice, you naturally start to pay attention to the aesthetics of your ice. The connoisseur has two desires for his or her ice, especially the ice served in a rocks drink like an Old Fashioned, Big and Clear. Over at Alcademics, Camper English has spent the last year in the quest for clear ice. Enter the Polar Ice Tray from Lumiaire. I cannot recommend enough how well this little guy works. Only the three bottom pieces will matter most of the time. Place the combined pieces into your freezer. 5 Top Cocktail Trends for 2011. Introducing Signup Now with FREE gift Hello, / Logout Log In or Sign up Articles 5 Top Cocktail Trends for 2011 Share: 0 Comments View Full Size Mentioned in this article by Taboolaby Taboola Sponsored ContentSponsored Content Promoted ContentPromoted Content WE RECOMMENDFrom The Web Comments Add a Comment Submit Edit Confirm Stay Connected iPhone Share Tweet Google+ Get our free newsletter Snooth Newsletters Snooth: Get Snooth's free wine newsletter for a daily dose of what to drink right now, pairing ideas, wine country travel tips, and more.
Search Articles Best Wine Deals $24.99 22%off Calera Pinot Noir Central Coast 2010 $28.16 26%off Iron Horse Vineyards Champagne Blend Green Valley Classic Vintage Brut 2004 See More Deals » Daily Wine WisdomMore Wine Tips Wine Wisdom for 10/27/13 Three tips to storing an open bottle of wine: pump out the excess air, decant it into a smaller bottle, or put it in the fridge. EmbedSnooth.com Community Activity Snooth Media Network Contributors. Coconut water: Why is it suddenly so popular? Strolling around New York this past summer, I found it impossible to escape the giant, redheaded visage of Rihanna—often staring out at me from the side of a bus barreling through a crowded intersection.
The singer had temporarily eschewed her punk warrior aesthetic in favor of a frilly white frock and a tropical beach idyll. In her hand: a Tetra Pak full of Vita Coco coconut water. “Hydrate naturally, from a tree, not a lab,” the ad copy implored. I’d always thought of coconut water as a treat only encountered when traveling. The most important trend in the refreshment business—going on for more than a decade—is the flight away from sugary, carbonated soft drinks like Coke and Fanta (CSDs in industry parlance) and toward drinks perceived as healthier, more natural choices. In fact, the successful arrival of coconut water on these shores has more to do with yoga than you might think.
In South America and Southeast Asia, coconut water is an anytime drink for all sorts of occasions. Www.thedrinksbusiness.com. Drinks] Digg Gris Esta URL: El té es el Café Nuevo | Epicentro. The drink of choice for Web 2.0 zillionaires isn’t a quad espresso anymore. It’s a soothingly steeped tea harvested from a shaded mountainside half a world away. Captains of the internet like Digg’s Kevin Rose and business guru Tim Ferriss (pictured above) are gravitating to the ancient drink, and enterprising retailers are stepping up to fill their every need. “We’ve had the Red Bulls, coffee and everything else,” Rose says of Digg, which spends about $1,000 a month just on specialty tea for employees.
Rose himself favors a cup of Pu-erh imported from China’s Yunnan province after a tough day at the office. “It’s one of those things where you want to turn to something really natural and from the Earth — and from something that isn’t going to give you a big crash,” Rose told Wired.com. In Silicon Valley, specialty tea is quickly becoming a phenomenon. Tea is the new coffee — the tipple of choice for the Twitteratti. Tea is so ancient that its exact origins are impossible to trace. An Alcoholic Beverage for Zombies. Ice Ball Mold for Perfect Ice Spheres. As featured on The New York Times, LUXURYCULTURE.COM! If you’re going to have ice in your drink, shouldn’t it be eye-catching at least?
The Ice Ball Mold is easy to use, has professional-grade quality, and makes perfectly seamless ice balls within seconds! Why should you use the Ice Ball Mold? Spheres of ice are preferred because the smaller surface area means the ice melts slower, keeping drinks cold without becoming too diluted. Aside from being easy to use and very practical, the Ice Ball Molds looks stylish and can be used to create 30-40 ice balls an hour! There are actually MANY variations. The Ice Ball Mold features: Please note: The 30mm (1.2") size mold already includes TWO ice-maker block trays (with 1 piece, you can make 8 ice cubes). Aged Cocktails Gain in Popularity.