· comments  · 09-22-2015 · categories:food · links ·
· comments  · 09-15-2015 · categories:links · technology ·
Manhattan Drink Recipe – How to Make a Manhattan, at Esquire. Lately I’ve been loving the drink histories and variations offered by Esquire. See also: the Old Fashioned, Daquari, and the Martini.
How to Have Your Drink and Drink It, Too | A Cup of Jo. On session beers and session cocktails for lazy summer afternoons.
Hazy Whiskey Cocktail – Gather Journal. Using smoke created by lighting cinnamon and cloves.
Cocktail IN an Ice Sphere | Molecular Recipes.
Meet the Flower That Naturally Colors Drinks Blue – Eater.
Ginger Beer Business Is Booming in Seattle | Seattle Bars | Seattle Met.
A Menu of Gin Tonics & A Feast For Juniper at Cask Strength. This is how other countries do gin and tonics right.
Make Perfectly Clear Ice Balls Using Insulated Mugs – Alcademics.com. I found this on Facebook somewhere, if it was you let me know!
Welcome to Booze Science, Our Drunkest Video Series Ever | WIRED. The first video is about ice and dilution with Jennifer Colliau of the Interval at The Long Now who shows off some ice with less surface area than an ice sphere. Yup.
Solerno Blood Orange Liqueur Cocktails | Chilled magazine. The first cocktail here looks great, it includes Lillet Rouge and Hendricks.
We Experimented With Powdered Alcohol So You Don’t Have To | WIRED.
Jim Meehan’s Cocktail Primer: Terminology, Essential Equipment and Recommended Reading | Food & Wine. I added one kind of shaker and two types of ice after reading this, a concise breakdown of the how/why of cocktailing.
The Only Reason Why Your Scotch Doesn’t Taste Like Meat And Bad Eggs, at io9.
Spiked Watermelon Popsicles – Lulus.com Fashion Blog. Clever and easy.
Ardbeg’s space whisky tastes “noticeably different” from Earth-matured whisky | Ars Technica. It spent three years ageing on the ISS.
Club-Mate: The Favorite Drink of German Hackers and Club Kids Is Here – Eater.
The Delicious Secret Behind Your Favorite Whiskey: The Best Spirits from MGP | Serious Eats. Your small batch artisanal spirit might come from a huge warehouse, but that doesn’t mean it tastes bad. While I’d love to say that small batch is always better there is a growing distillery business in Seattle and I’ve had plenty of bad whiskeys from them.
· comments  · 09-8-2015 · categories:drink · food · links ·