We've rounded up a few online retailers who, through the miracle of drop-shipping, do a great job of curating a wide range of coffees that allow you to continually taste and experiment with something new and exciting.
Along with the Great American Beer Festival, Extreme Beer Fest, and Belgium Comes to Cooperstown, Savor is heralded as one of America's premier beer events and one that draws both brewers and patrons from coast to coast.
If you spend time at fancy cocktail bars, it's quite possible that you've heard a few things about ice that that aren't quite true when you put them to the scientific test. Today, we're debunking those myths and clearing up a little of the science behind the chilly stuff.
I'll proudly admit it: I love the 'mate. Sure, this line of flavored nondairy creamers it has its hits and misses, but I'm always game to try a new flavor.
"We're trying to tell a story of distillation in our drinks and on our menu," says Benjamin Wood, bartender at the newly opened TriBeCa spot, Distilled NY. The story, Wood says, is about "that process of starting out with one thing and transforming it into something new."
At Emmanuelle in Philadelphia, a cocktail mimicking the beef-based noodle soup.
Here's the situation: you're at dinner with three friends, and you all order wildly different entrees. One chooses a pasta with vegetables, some else goes for the fish, another orders steak, and last person gets the chicken. For dinners like this, how do you go about ordering wine to share?
Variety isn't just the spice of life: It's also one of the most beautiful and exciting things about coffee. In the next few columns, we'll be taking a closer look at some of the diversity that exists among coffee plants. We start where it all began, with the vast biodiversity of coffee plants in East Africa.
I love movies that let you peek inside a subculture that you might not be able to access otherwise: Word Wars, which follows competitive Scrabble players, and Spellbound, which featured the kids vying to win the Scripps National Spelling Bee, are two that come to mind. I'd say that SOMM, which will be available on iTunes on June 21st, has more in common with these movies than wine documentaries like Mondovino or flicks like Sideways.
Would you like apples as much if every one was a Granny Smith? Part of what makes apples great is the number of varieties that exist—and the same goes for coffee.
We're looking to grill anything and everything that isn't nailed down in an effort to make up for lost time. Why not start with these cocktails, made with sweet grilled fruit and spicy toasted chilies?
The new DC bar from husband and wife duo Derek Brown and Chantal Tseng has over 50 sherries on hand already.
Choosing wine for someone else is tricky, but if your dad's really an oenophile, he'll probably appreciate the effort...and maybe even open the bottle to share with you.
I vaguely remember a time and place when "I'm too hot" was more than a string of random syllables. In such times and places, a glass of this gently flavored watermelon and cucumber juice with hints of lime and mint would really have hit the spot. So refreshing, so hydrating, so wildly inappropriate for my scarf- and boots-clad life. With any luck, though, some of you will be able to put its cooling properties to good use this season.
While some cocktail bars focus on ever-more unusual techniques and ingredients, there are bartenders and patrons alike who are beginning to push back. While some cocktail programs focus on the elaborate, we're beginning to see an opposite trend emerging: simplicity.
Here are five basic (but essential!) funny-sounding words that should be a part of every beer drinker's lexicon.
Two streetside vendors in the Bronx are selling the rare Carribbean drink called mavi, a soft drink made from the boiled bark of the mauby tree with gentle fizz and sweet, spicy, and fermented flavors.
The name really should've tipped us off, with two super-sugary confections named smack dab in center of the title. This new milkshake from McDonald's is sweet.
Working behind the bar, you learn quite a bit about various spirits, depending on what sort of establishment you work at and what sort of drinks you're making. But there's always more to find out.
The Flat White, according to expert Australian Emily Oak of St. Ali Coffee Roasters, is best thought of as a stronger, smaller-sized latte.