Entries tagged with 'beverages'
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Fork in the Road Classic beverages have a certain form/function coalescence. Makes sense that a bitter shot of espresso (or four) will jolt you into wakefulness; a neon, sugary sports drink will propel your last treadmill mile; and a voluptuous red wine will wash down a plate of hearty braised ribs. Drank: "Slow Your Roll" may very well be new to this lexicon. It's a carbonated, grape-flavored "anti-energy" drink. Drank is spiked with melatonin, valerian root and rose hips and comes in a pretty purple can. The press release explains, "every aspect of this calming drink was inspired by today’s popular hip hop artists who embrace the much sought-after hip hop lifestyle that encourages people to capture a stress-free state...
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It’s tax time, and once you’re done sweating over the paperwork and writing out your check, you could probably use a drink. Ah, but there’s the rub—the IRS just walked away with your wallet, there’s a recession staring us in the face, and, to top it all, the real estate market is peeking into the abyss. Here are some tips to keep on drinking without going broke.
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So is the new 'Bucks jolt juice as smooth as they say? We asked some coffee drinkers at the Starbucks branch in Rosslyn, Virginia, and heard a lot of mixed sentiments. Too strong. Smoother. Watery. Worse than Dunkin'. Worse than McDonald's. Free. Old-school. People, make up your minds! "No good. Pretty strong. I had to put a lot of cream in it to make it OK. I'd call myself a Starbucks drinker, but not this." —Sam "I like it. It's smoother. Normally Starbucks coffee seems to cater to the non-black-coffee drinkers. Too burnt-tasting normally. But this I could take black." —Malcolm...
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After a sweaty workout, don't you just wanna reach for that refreshing bottle of liquefied Hungarian Goulash? When the fruity flavors get old, this chunk-less papriky stew should do the trick. Though authentic gulyás recipes call for water, this seems a bit excessive. If you're more of a liquid bread crumbs person, Meat Water also has an energizing Weiner Schnitzel formula. (No cutlery necessary)...
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A typical way to describe kombucha is to say it’s fermented mushroom tea. So when faced with a choice of a well made cappuccino or fermented mushroom tea, that voice inside your head may scream, "double cap extra foam." But Uzbekistan-born Lev Kilun will let you sample his house made kombucha on-tap while you wait for your organic espresso drink at Café Lyon in the Rockridge district of Oakland, California. Before your double cap is done brewing, you might wish you ordered the kombucha instead....
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That svelte Red Bull can won't just contain fluorescent yellow stuff anymore—it could have brown liquid in there too! The brand is launching a "strong and natural" cola alternative with crazy ingredients like mustard seeds, ginger, cloves, licorice, orange and cardamom. Following suit of Pepsi Raw and Retro, this could be part of a growing "healthier" pop trend. Maybe I want phosphoric acid in my cola, okay, Red Bull?...
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My brackets got royally screwed after Georgetown's tragic loss, let's forget that b-word and embrace another: beer. The Washington Post has been updating a Beer Bracket with leagues divided by Lagers, Ales, Specialty & Fruit, and Dark. They're a bit ahead of the NCAA schedule with the Elite Eight already decided. It includes Flying Dog Old Scratch, Raven Lager, Stone Pale Ale, Troegs HopBack Amber Ale, Ommegang Hennepin, Oxford Raspberry Wheat, Sam Adams Honey Porter, and Hook & Ladder Backdraft Brown. Would your bracket win?...
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Photograph from on jmilles Flickr When it comes to sweetening a drink, many times sugar alone just won’t hack it. The current issue of Imbibe includes a short article I wrote about one of the alternative sweeteners being rediscovered by bartenders: maple syrup. Yeah, I know, many people find the idea of mixing their Log Cabin with their Grey Goose absolutely revolting, but pure maple syrup mixed with a rich brown spirit, such as bourbon, dark rum or apple brandy, is capable of bringing much more flavor and character to a drink than a spoonful of sugar ever could....
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©iStockphoto.com/wsfurlan Since when did the low-class hooch known as kirsch become the stuff of the connoisseur’s table? That’s a question that underscores Eric Felten’s recent “How’s Your Drink?” column in the Wall Street Journal. Distilled from fermented cherries, pits and all, kirsch is part of the larger category of eau de vie—fruit brandies, typically unaged, that are dry in flavor and intensely aromatic. As Felten points out, a century ago kirsch was, when paired with coffee, a not-uncommon French workingman’s lunch, and the stuff drunk by criminals in grubby Parisian bars....
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One of the uncomfortable aspects of talking and writing about spirits and cocktails is the dark side of the topic. While other parts of the culinary world have unfortunate consequences that accompany over-indulgence—obesity, high cholesterol and high blood pressure, to name a few—perhaps none has as an immediate, visible and potentially deadly a flip-side as does the consumption of alcohol. I’ve been thinking about this recently, thanks to a post at the excellent Drink Boston blog titled “The Pink Elephant in the Room,” which questions why drink writers rarely (if ever) mention the intoxicating aspect of enjoying beer, wine and spirits. With two recent articles in the New York Times exploring the ugly side of alcohol consumption—Sunday brought us “Starving...
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