4-Ingredient #Cocktail at The Lamb’s Club: gin, egg white, lemon & simple. (Taken with Instagram)
We asked our staff members for one word on wine each and this (above) is what we came up with! Agree or disagree?
If you’re a wine lover like us, help our partner, Snooth, by voting in the People’s Voice Awards! They’re trying to find out which wines are YOUR favorites plus you could win a trip to Sonoma, California! Go now though, because this offer ends on October 22nd, 2012!
Cheers!
5 Easy Mixologist Cocktail Tricks
Don’t chill your drink with any ordinary ice cubes, amp up your drink and make juice cubes!
Daily Bite Thirsty Thursday Edition
Drink up this Jewel Punch!
Embrace a seasonal swap with a smoothie featuring your favorite fall tastes.
Daily Bite: Carrot-Apple-Ginger Smoothies
Trending: The Mason Jar
Patented by John Landis Mason in 1858 the rustic mason jar is making a comeback! From chandeliers to soap dispensers, the uses are seriously infinite. One trend seen in restaurants that you can “DIY” at home is using mason jars for serving drinks. Speaking of which, check out this margarita served in a mason jar at Cowgirl in the West Village of New York City, NY!
—Grace Elkus, Food Editorial Intern
A beautiful way to start the day: Pouring milk into your coffee
(Source: loopc.am)
Emerging Trend: The Coffee and Wine Bar Hybrid
News has been brewing—get it?—that coffee and wine hybrid bars are gaining popularity. Starbucks, for example, has been rumored to start selling booze soon, although I haven’t seen it yet…but what gives? Are coffee and wine really “pair-able?
“Wine and coffee have a bevy of similarities…Both have hundreds of chemical compounds that affect the flavor, with wine averaging 200–400 compounds and coffee surpassing 800. Where a wine drinker swirls a glass to release a wine’s aroma, a coffee drinker senses aromas on different areas of the palate. Both are complex, and the same grape or bean, respectively, can yield wildly different varietals
If you’re doing coffee right, you’re going to attract those who are already attracted to coffee,” he explains. “If you have wine available, there’s room for the bartender or barista actually to educate that consumer about wine, as well. … If they come into your establishment because you’re doing wine correctly, there’s room to expand the coffee market to them so they can broaden their enjoyment of the beverage world.
—Jason Haeger, Consultant for the Specialty Coffee Industry
The idea of broadening enjoyment of the beverage world in general sounds cool, so I’m intrigued to see if more of these wine-and-coffeeshop-combos pop up.
—Judith Pena, Asst. to the EIC
(Source: rmgtmagazine.com)
