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Ingredients 1 tsp Absinthe 1/2 tsp superfine sugar 2 dashes Peychaud® bitters 1 tsp water 2 oz bourbon whiskey 1 twist lemon peel Pour absinthe into a glass and swirl around to coat the glass; discard any excess. Place the sugar, peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes.
Imagine a pill that could instantly sober you up no matter how much you've had to drink, or a hangover cure that worked minutes after swallowing it. Hardened drinkers rejoice: researchers are about to begin human trials on an "alcohol antidote" that may soon offer a cure to alcoholism, reports New Scientist . The drug is a chemical called dihydromyricetin, or DHM, and is derived from a Chinese variety of the oriental raisin tree, which has been used for at least 500 years in China as an effective hangover cure. So far the extract has only been tested on boozing rats, but with promising results. "DHM will reduce the degree of drunkenness for the amount of alcohol drunk and will definitely reduce the hangover symptoms," said Jing Liang, lead researcher in the study.
Hope you all have a safe relaxing long weekend, celebrating Canada Day and to our neighbours down south Happy 4th of July! Why not make a yummy cocktail, soak up some sun and just relaaaaax! I found this yummy and adorable cocktail chart thanks to loku ! Cute and practical!
What you order on a date can definitely send a signal, whether or not it's one you're conscious of. Sure, the list below is mainly full of generalizations, but there's some truth to every stereotype... If you're a guy, you're trying to impress (and it's probably working). If you're a girl drinking a dirty martini, you're a hot mess: the dirtier, the messier, the hotter.
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F or centuries, if you asked a restaurant server in any mid-range to upscale American eatery what drink to pair with a certain dish, he'd bring over the sommelier and a wine bottle negotiation would ensue. But in the last five years, there's been a paradigm shift: Beer has made it onto the menu as more than an afterthought. Beverage directors, chefs, and even wine lovers have learned that beer has an amazing capacity to pair with all kinds of foods.
Barina Craft's home bar site. This chart was compiled from many other food and wine pairing charts to provide a quick reference and ongoing resource for your home bar's wine rack or cellar. The commonly recommended complementary matches from a number of different sommelier guides, wine tasting experts, winery suggestions and industry publications were tabulated yielding a kind of consensus grouping of lists. Informal observations suggested much more commonality and agreement on the wine pairings advocated at the ends of the taste spectrum. For this narrow list of choices, it was Chardonnay and Zinfandel, which illustrates how wine is very much an individual experience.
There is a lot of talk about pairing wine with food, but beer shouldn't be left out—on nights when wine doesn't suit your fancy, consider food weblog The Kitchn's guide to finding the perfect beer for your meal instead. Photo by Laura Bittner . The first thing to note is that just like wine , these are not steadfast rules, but mere guidelines that should give you a good idea of what goes with what best without too much thought: Pale Ales - Salads, light appetizers, fish and seafood India Pale Ales (IPAs) - IPAs can stand up to a little more richness and flavor. They can go well with things like pulled pork, pizza, and fried chicken, as well as lighter salads and seafood dishes. And if you like heat, try an IPA with spicy food - the hoppiness really pumps up the spice quotient!