April 21st, 2014
02:00 PM ET
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Alcohol has been whipped, vaporized, canned into energy drinks and mixed into Jell-O shots. Now, meet powdered alcohol.

A new product called Palcohol will instantly turn water into a Kool-Aid for adults. Just add water to the powdered drink mix for a fast cocktail.

To the surprise of critics, federal regulators have given the powder a thumbs up. The Alcohol and Tobacco Tax and Trade Bureau approved several flavors this month - including the liquors vodka and rum, and cocktails such as Lemon Drop and Cosmopolitan.

With a package weighing only an ounce, the powdered alcohol is more portable than a bottle or flask of liquor. But critics have taken to Internet blogs to say maybe it's a bit too convenient and potentially dangerous.

Read - Powdered alcohol could be in the mix

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Filed under: Food Science • Spirits • Stunt Booze


The rival empires of Japanese whisky
March 26th, 2014
03:18 PM ET
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The first thing offered to me at Suntory's Yamazaki whisky distillery - the birthplace of Japanese whisky - is a glass of water. It's so delicious it comes as a shock.

Even before the reason is explained to me, I'm asking: why does it taste so crisp, so different?

The distillery is surrounded by beautiful bamboo forests on a mountain - they must be getting to my brain.
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Filed under: Japan • Japan Eats • Japanese • Sip • Spirits


March 4th, 2014
12:00 PM ET
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The Scottish Highlands and Speyside region.

The back roads of Kentucky and Tennessee.

Suntory's Yamazaki Distillery and Hakushu "forest distillery."

For seekers of premium malts, these are some of the touchstones of whiskey travel.

Now a new whiskey region is laying claim to world-class status.
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Filed under: Business and Farming News • Sip • Spirits


February 7th, 2014
07:30 PM ET
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KSTU reports that Utah liquor laws allow some connoisseurs of coveted bourbon Pappy Van Winkle to score a bottle for a delicious price.

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Filed under: Obsessions • Sip • Spirits


Winterize your daiquiri
February 5th, 2014
08:00 PM ET
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Editor's note: Duane Sylvestre is the head bartender at Bourbon Steak in Washington, D.C. and an active member of the DC Craft Bartenders Guild and the Masters Guild of Sommeliers. Follow him on Twitter @dcelixirmixer.

My family is from Trinidad where drinking rum is common all year round. While rum cocktails are generally associated with warm weather from tiki drinks to one of summer’s classic cocktails, the daiquiri, I’m of the belief that rum can and should be drunk all year.

One of the ways I enjoy drinking rum in the winter is by replicating the flavors of a classic daiquiri but with slight modifications edging it closer to a toddy (a category of drinks that pre-date the "cocktail") territory.

A regular daiquiri consists of three ingredients, rum, lime juice and sugar. In this spiced, steamed version, I take those flavors but use them in a way that’s more appropriate for winter.
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