-
10 votes
-
The bootleg sake of Prohibition-era Seattle
4 votes -
A spray bottle with water—An espresso essential?
7 votes -
What goes into designing a wine label?
7 votes -
Is there a better way to reheat coffee?
10 votes -
Tiki bars are a beverage industry mainstay, with a painful and underexamined past. Can the format be repaired?
6 votes -
Turning plastic gloves into grape soda
7 votes -
An elixir from the French Alps, frozen in time
9 votes -
Why archaeologists are brewing ancient beers
7 votes -
The radical act of opening a brewery as a Native American
7 votes -
Woolworths set to build one of Australia's biggest liquor stores near dry Darwin Aboriginal communities
12 votes -
The history of canned cocktails: Since the 1890s, the premade cocktail has flip-flopped from novelty item to kitschy commodity - but the pandemic has sales surging
5 votes -
The scandalous decision to pickle Admiral Horatio Nelson in brandy
11 votes -
British Columbia’s wines are improbably being embraced by wine snobs around the world. But legal restrictions, and regional biases, are getting in the way at home
9 votes -
The spread of the "coffee rust" fungus is going to ruin your morning
7 votes -
What is clean wine and should you care?
10 votes -
How to make ice-cream cocktails like a true Wisconsinite
4 votes -
Let us drink in public: Open container laws criminalize working-class people and make public life less fun
23 votes -
Advice from a Master Sommelier on how to pair wine and tacos
5 votes -
Favorite cocktail recipes and unnatural drink experiments?
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out. Right now, I'm drinking an...
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.
Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.
2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
1 oz. peony baijiu (gift from a friend's visit to China)Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.
[I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]
Feel free to share what's working for you.
11 votes -
The history of Nespresso's disposable coffee pods
5 votes -
Magic Hat leaves behind a transformed craft beer industry in Vermont
5 votes -
The Sober Lush: A guide to living decadently without alcohol
8 votes -
What are some drinks I should try?
I like drinks, especially new types, not just new flavors. So I've had rum, kombucha, La Croix, and so on. Are there any alternate drinks or less well known drinks you enjoy?
26 votes -
Regrinding coffee - A surprising result
9 votes -
How To Drink's top five tiki drinks
3 votes -
How vodka ruined Russia
6 votes -
The absolute most important factor in brewing great coffee—more coffee beans does not make for stronger or better coffee
12 votes -
The best milk drinks at home without an espresso machine
5 votes -
A handful of US cities have passed soda taxes, but are they working?
5 votes -
Satisfaction: How the Rolling Stones made tequila a hit
4 votes -
As Coca-Cola’s popularity spread in the United States in the 1920s, rabbis around the country asked, is Coke kosher?
9 votes -
Bon Appétit chefs make their favorite coffee | Test Kitchen Talks @ Home
4 votes -
Starbucks goes drive-thru only
7 votes -
Capitalism’s favorite drug: The dark history of how coffee took over the world
13 votes -
As climate change makes winemaking a torrid business in southern Europe, viniculture is taking off in Scandinavia
3 votes -
PepsiCo to acquire energy drink maker Rockstar Energy in a $3.85 billion deal
9 votes -
On solid ground: Brewery Terra Firma
3 votes -
Rum rations in the navy during the 18th century: Grog
7 votes -
‘Corona Beer Virus’ searches show brewer can’t evade coronavirus
12 votes -
A shot before last call: Capturing New Orleans’s vanishing Black bars
5 votes -
Five cheap(ish) things to make the perfect cup of coffee
14 votes -
Milk: White poison or healthy drink?
6 votes -
Got lacteal secretions? Virginia tries to limit the legal definition of milk.
7 votes -
A disturbing number of people think Coronavirus is related to Corona Beer
9 votes -
Why are drink coasters flat?
A drink coaster goes under a glass or cup, and is intended to catch any condensation or spillage from the glass, to protect the tabletop underneath. But most coasters are flat.* Any liquid that...
A drink coaster goes under a glass or cup, and is intended to catch any condensation or spillage from the glass, to protect the tabletop underneath.
But most coasters are flat.* Any liquid that gathers on them can roll off the edges onto the table. Some coasters are made of a water-absorbing material, like cardboard or cork, but some are made of materials that repel water, like metal or ceramic or plastic.
I ask this because I recently discovered a small coaster-like tray with an upraised lip around the edge. Strictly speaking, it's not a coaster, but it's exactly the right size to be used as a coaster - and, with the upraised lip around the edge, it actually prevents liquid from escaping onto the table.
So why are coasters flat?
(I bought some of the lipped not-coasters to use as coasters. This design makes sense to me. And they happen to look nice as well.)
* It was only while researching coasters online prior to making this post that I discovered that some coasters have lips. Every coaster I've seen in real life is flat.
20 votes -
Prohibition was a failed experiment in moral governance
13 votes -
Home brewing
So, I'm currently working up 2 1 gallon apfelweing batches. For a while I was doing many 6 gallon batches, but took a break for a while, and getting back into it. Any other homebrewers out there?...
So, I'm currently working up 2 1 gallon apfelweing batches. For a while I was doing many 6 gallon batches, but took a break for a while, and getting back into it.
Any other homebrewers out there? Anything fermented, even kombucha :)
13 votes -
The Swedish dairy lobby is fighting alternative milks, like Oatly, as if they're an existential threat
13 votes -
The intoxicating history of gin
6 votes