Are you on Instagram? Eatocracy is, but we forget that on occasion. Luckily, CNN photographer Mark Hill has nabbed our password for a takeover while he's traveling in Maine for the next while. Lotta corn, lobster roll, blueberry pies and more, and it's making us madly hungry and jealous stuck at our desks at Eatocracy HQ in New York.
Editor's Note: In the midst of a record-breaking heat wave, we could all probably use a cold drink. Here to help us are Karl Injex and Navarro Carr, the owner and bar manager respectively of the Sound Table in Atlanta.Visual aids provided by Mark Hill, the Director of Photography for Turner Broadcasting.
The Genever julep is its lighter-spirited relative; substituting gin for the brown water. (Genever, sometimes referred to as Holland or Dutch gin, is oak-aged and less dry than the later styles like Old Tom gin.)
A heap of crushed ice keeps the drink frigid, while the mint adds a tongue-tingling sensation. Fun fact: Menthol, the organic compound in mint, stimulates the same nerve receptors in your mouth that cold temperatures do - hence the cooling sensation.
Despite the urge to gulp down anything cold in a glistening arm's reach, sipping is advised.
Editor's Note: It's Friday, and it's been a long week – we could all probably use a drink. Here to help us are Karl Injex and Navarro Carr, the owner and bar manager respectively of the Sound Table in Atlanta.Visual aids provided by Mark Hill, the Director of Photography for Turner Broadcasting.
The first rule of Pegu Club? Don't talk, drink.
In "The Savoy Cocktail Book," famed mixologist Harry Craddock wrote of the gin-based libation: "The favourite cocktail of the Pegu Club, Burma, and one that has traveled, and is asked for, around the world."
Rudyard Kipling also patronized the popular gentleman's social club in British colonial Rangoon. In his collection of travel letters entitled "From Sea to Sea," he wrote: "The Pegu Club seemed to be full of men on their way up or down, and the conversation was but an echo of the murmur of conquest far away to the north."
Now that the club is deserted and a derelict reminder of colonial rule, the only way to visit the Far East watering hole is by making its namesake cocktail at home.
Editor's Note: It's Friday, and it's been a long week - we could all probably use a drink. Here to help us is Greg Best, the mixologist and partner in Restaurant Eugene, Holeman & Finch Public House and H&F Bottle Shop in Atlanta. Visual aids provided by Mark Hill, the Director of Photography for Turner Broadcasting.
This drink was conceived in an effort to be contrarian to the contrarians. It’s no secret that there are many affiliated to bar culture who can’t help but cringe when the word "vodka" is mentioned in their presence. I’ve never understood this, because it’s the first thing most drinking folks ask for. Sure, I understand that it’s not the most expressive or exciting spirit to play with, but let’s face it, it’s not going anywhere.
Enter the Punch Wagon. Delightfully refreshing, bright and snappy, this is a perfect example of what I’d call a "gateway cocktail," or "trust-building drink." Using well-known ingredients in a playful recipe allows for the feel of a user-friendly cocktail experience without some of the more eccentric trappings that we drink geeks are prone to.
Editor's Note: Mark Hill is Director of Photography for Turner Broadcasting System, Inc. He's very worth following on Instagram @photomark16
I read an article in the New York Times Dining section last week that filled me with dismay. Helene Stapinski wrote an intriguing piece discussing restaurants that ban photography because it’s a disruption of the dining experience.
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