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Ashtin Berry Loves Dive Bars, Would Bring Champagne to a Desert Island
Those who claim that NYC’s music scene is dead haven’t yet scored a seat at Tokyo Record Bar. A riff on a type of Japanese bar, at which owners painstakingly curate evening soundtracks, this Greenwich Village spot invites patrons to request one song each to hear during their meals. The considerable vinyl collection spans The Bee Gees, Queen, N.W.A., and Bill Withers, and was reportedly donated by an enthusiastic Sony A&R executive. The article Ashtin Berry Loves Dive Bars, Would Bring Champagne to a Desert Island appeared first on VinePair .
by Emily Saladino22 viewsreading-about-drinkingbartenderdive-barnycprofilesake - news
Homemade Citrus Dust
In the winter, you might find yourself a bit disappointed with the fresh fruit selection in the farmer's market. But while tropical fruit, melons, and berries are not up to par, January is, in fact, the best month for everything citrus. However, we don't necessarily follow the rule that when life gives you lemons, you must make lemonade!
by flairprojectsb4 viewsdiy - news
Top 5 wineries in Portugal
The post Top 5 wineries in Portugal appeared first on Iberian Wine Tours .
by Simon11 viewsuncategorised - news
Americans Love Pairing Sake With Sushi, But It’s a Big Mistake
Sake is having a moment in the U.S. We are currently Japan’s largest export market for its traditional rice beverage, sipping nearly 5,000 kiloliters per year. Small wine shops sell unfiltered nigori sake alongside hipster varietal wines. Restaurants like Oberlin in Providence, R.I., Catbird Seat in Nashville, and Banyan in Boston, pair sake by the glass with everything from tacos to Buffalo chicken to red-sauced pasta. The article Americans Love Pairing Sake With Sushi, But It’s a Big Mistake appeared first on VinePair .
by Courtney Schiessl22 viewsreading-about-drinkingfoodjapanpairingrestaurantssake - news
Chestnut Brandy Alexander
I know that Brandy Alexanders were a big hit on the dinner table in the 20's when dessert cocktails were a bit more simple-minded, and sipping on a milky nightcap was a classy way to wrap up a meal. But with the rise of the craft cocktail, this vintage after-dinner treat has fallen out of fashion, and it has fast turned into the ultimate retro cocktail.
by flairprojectsb29 viewscraft-cocktailsbrandy - news
Roasted Chestnut Milk
I don't know if it was because chestnuts usually come out Christmastime and Christmas and eggnog is such a good combo, but there was something about chestnuts that just screamed milk to me. So I decided to infuse some milk with chestnuts and make some cocktails.
by flairprojectsb4 viewsdiy - news
Irish Chamomile Sour
I know that we can't quite call it a winter in California, but I am very excited about the cold-ish weather that we have been experiencing in the last week or so. Now, I know that for those you who have “real" winters (with snow and whatnot), 60 degrees doesn't necessarily make you dream of curling up on the couch with a hot toddy in hand, watching reruns of Friends in your coziest PJ's.
by flairprojectsb19 viewscraft-cocktailsirish-whiskey - news
Thanksgiving Persimmon Cocktail
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by flairprojectsb21 viewscraft-cocktailsrum - news
The Secret to Reading Sake Labels
Sake is often misunderstood. To many Americans, the Japanese beverage is only consumed hot or dropped into a beer after pounding the table and yelling, “When you say sake I say bomb! Sake! Bomb!” That’s starting to change. Restaurants in major cities are increasingly featuring sake menus with a range of options. The article The Secret to Reading Sake Labels appeared first on VinePair .
by Nick Hines19 viewsreading-about-drinkingexplainersake - news
Sake Is Emerging From the Shadow of the Sushi Bar
For years Americans only knew sake in cheaply mass-produced iterations. We dropped shots of it into pints of Kirin, screaming “sake bomb!” to no one in particular; or sipped hot, boozy versions in strip-mall sushi joints. The latter comprised my introduction to the category. As a college undergraduate I went to dinner with a roommate’s very generous parents to a very terrible sushi counter in Worcester, Massachusetts. The article Sake Is Emerging From the Shadow of the Sushi Bar appeared first on VinePair .
by Emily Saladino22 viewsreading-about-drinkingfoodjapanpairingrestaurantssake - news
What’s the Difference Between Shaken Vs. Stirred Martinis?
Shaken or Stirred? There are a few differences between shaking and stirring Martini’s. A stirred martini will achieve a temperature of about 40° F. That’s a pleasant temperature at which to drink a martini. The shaken martini however reaches a frosty 29° F, below the freezing point of water. Second, the bartender will not give … Continue reading What’s the Difference Between Shaken Vs. Stirred Martinis? The post What’s the Difference Between Shaken Vs. Stirred Martinis? appeared first on New York Bartending School .
by 9989wpczar20 viewsblog - news
What’s the Difference Between a Bartender and Mixologist?
What’s the difference between a Bartender and a Mixologist? Jim Meehan of the New York bar PDT: “A mixologist serves drinks, a bartender serves people–many of my favorite bartenders can’t make a good drink, while some of the best mixologists in America can’t carry on a conversation.” Is it really that simple? No… But it … Continue reading What’s the Difference Between a Bartender and Mixologist? The post What’s the Difference Between a Bartender and Mixologist? appeared first on New York Bartending School .
by 9989wpczar8 viewsblog - news
Ale vs. Lager – What Bartenders Should Know
Kölsch? Pilsner? Wheat? Stout? Porters? California Common? Are they different from Ales and Lagers? What you have to “beer” in mind here is that beer falls into just two fundamental categories. There are variations within the categories, but despite all claims to the contrary beers are either ale or lager. “Don’t be ridiculous! Something-or-other that … Continue reading Ale vs. Lager – What Bartenders Should Know The post Ale vs. Lager – What Bartenders Should Know appeared first on New York Bartending School .
by 9989wpczar18 viewsblog - news
How to Decode a Sake List
The first sake I ever had was in a Japanese restaurant in Maine. It was served warm and was unlike anything I’d had before – not really beer, not really wine – but so complementary to the rice and fish it accompanied. Outside major cities, the sake selection at most restaurants is limited to bottles that are easy to find and often low quality. The article How to Decode a Sake List appeared first on VinePair .
by Brittany Saliwanchik15 viewsreading-about-drinkingsakewine - news
Wine Regions of Chile and Argentina
The post Wine Regions of Chile and Argentina appeared first on Iberian Wine Tours .
by Simon9 viewsuncategorised - news
Regional Foods of Portugal
The post Regional Foods of Portugal appeared first on Iberian Wine Tours .
by Simon11 viewsuncategorised - news
Ask Adam: Do I Have to Buy a Round if I’m Done Drinking?
Send all advice to advice@vinepair.com I was out with a group of friends for brunch that turned into afternoon drinks. Three of my friends bought everyone a round, by which point I’d had enough. But when I got up to leave, they insisted I buy a fourth round, even though I didn’t want another drink. Were they right, or was I? You are absolutely, unequivocally wrong. The article Ask Adam: Do I Have to Buy a Round if I’m Done Drinking? appeared first on VinePair .
by Adam Teeter18 viewsreading-about-drinkingadvicecamparidrinking-etiquette - news
Discovering Northern Spain the Iberian way
The post Discovering Northern Spain the Iberian way appeared first on Iberian Wine Tours .
by Paul Donnelly9 viewsuncategorised - news
Choosing a bartender school in New York City.
GET THE UPPERHAND. Choosing a bartending school? Bar owners and managers look for the advantage of having certified bartenders behind their bars. The real world training at American Bartenders School helps you to gain the confidence and skills necessary to handle a bar effectively. Bar managers are not interested in just hiring ‘servers’ to pour … Continue reading Choosing a bartender school in New York City. The post Choosing a bartender school in New York City. appeared first on New York Bartending School .
by 9989wpczar8 viewsblog - news
The Expert Guide To Pairing Sake With Japanese Food
Is there anything better than fresh, well-made sushi? I pretty much want to eat it whenever possible. Ramen is also one of the most satisfying foods—a hot bowl of soft noodles in pork broth, yes please! But I’ve only been exposed to these foods here in the U.S.; I’ve never been to Japan. When it comes to pairing a drink with my sushi or ramen, I’m completely stumped as to which sake to pick. The article The Expert Guide To Pairing Sake With Japanese Food appeared first on VinePair .
by Rachel Signer23 viewswine-beer-and-spirits-articlesjapansake - news
Myth Busted: Sake Isn’t Wine
For a drink that’s so very everywhere, sake’s pretty misunderstood. And unless you’ve grown up with the stuff—or become one of a few certified sake sommeliers—it actually makes sense to not quite get it. As consumers, we’ve been sold a two-dimensional sake experience: hot or cold, served with sushi, and, yeah, that’s pretty much it. The article Myth Busted: Sake Isn’t Wine appeared first on VinePair .
by Emily Bell15 viewswine-beer-and-spirits-articlesmythsake - news
Ever Wonder How Hot Sake Gets Heated? The Answer May Surprise You.
Like wine, sake presents a different personality at different temperatures, allowing for distinctions between chilled, room temperature, and warm sake. The warm variety has been enjoyed by nobles since the Heian era, and made its way to the Japanese everyman during the Edo (Genroku) period. Eventually it crossed to the ocean to the US, and on a crisp fall night, there’s nothing quite like ramen and warm sake. The article Ever Wonder How Hot Sake Gets Heated? The Answer May Surprise You. appeared first on VinePair .
by VinePair Staff13 viewswine-beer-and-spirits-articlesjapansake - news
Where The Hell The Sake Bomb Came From: A Lesson In Irony
If you attended college in the US, you probably found yourself hanging out at a cheap karaoke bar at some point, eating mock crab California rolls and pounding sake bombs. If you’ve never had a sake bomb, you can either consider yourself as having missed out or, alternatively, greatly privileged. Sake bombs, typically comprised of cheap beer and cheap sake, are unpleasant, both in taste and consumption method. The article Where The Hell The Sake Bomb Came From: A Lesson In Irony appeared first on VinePair .
by Aliza Kellerman13 viewswine-beer-and-spirits-articlesbooze-controversyjapansaketipsy-history - news
Sake Used To Be Made With The Saliva Of Virgins
Over the years, various religions have had booze hangups. While religions like Judaism place an emphasis on the importance of wine and other drugs, other religions are anti-alcohol. The same goes for sex and virginity: the two intertwined topics are long discussed and debated, with many traditional religions concluding the same thing – abstaining before marriage is a good thing. The article Sake Used To Be Made With The Saliva Of Virgins appeared first on VinePair .
by Aliza Kellerman13 viewswine-beer-and-spirits-articlesjapansaketipsy-history