Entries tagged with 'drinks'
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[Photograph: Kerry Saretsky] When I was young, I spent Halloween night bobbing for apples with my hands behind my back. I remember thinking how silly it was, when I could get a perfectly delicious apple coated in caramel neatly perched on a stick. And now even that seems barbaric when I can drink my caramel apples from a beer bottle. Brothers Toffee Apple Cider tastes of sweet, alcoholic, bubbling apple cider with melted caramel stirred up inside, described quite correctly by the company as tasting something like "cream soda." It was originally developed for Halloween, but was so popular the company now bottles it year-round. For an American away from America during the all-American season from Halloween to Thanksgiving, the...
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Mario's can turn Italian Ice doubters around with one spoonful. [Photographs: Nick Kindelsperger] Mario's Lemonade 1068 W. Taylor Street, Chicago IL 60607 (map); 312-829-0672 The Short Order: Fruit-laden lemonade, part slushy and a perfect antidote to a hot day. Want Fries with That? If you need a meal, check out Al's #1 Beef nextdoor and come here for dessert. Want Ketchup? Neither place will have that red stuff. For the past month or so I've been questioned, repeatedly, about when I'm going to write about Mario's Lemonade. The Chicago institution has been serving seatless customers for about sixty years. I had always planned to go but last weekend Daniel Zemans politely reminded me I better hurry. It closes in mid-September,...
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Information Is Beautiful The Buzz vs The Bulge from data visualization blog Information is Beautiful plots the calorie content of beverages against their caffeine content, along with a few common non-caffeinated foods to use for comparison. Related An Illustrated Graph on Tasty Desserts Funny Pie Chart A Pie Chart of Pies...
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Best described as a "melty creamsicle," but I still don't like it. Have you ever tried Yakult? A probiotic dairy drink that comes in wee 65-milliliter plastic containers, I've only known it as "yahkuhluhteh" (essentially Yakult pronounced in Korean); that icky drink that my parents and grandparents drank but left my mouth with a strange, dry feeling whenever I took a sip. Created in Japan, it's a staple there and in other East Asian countries. Given my childhood distaste for the drink, I thought it was time to bring it into the Serious Eats office and get a collective judgment once and for all. Is Yakult actually secretly delicious? Were my taste buds of yesteryear just incapable of dairy drink...
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Serious Eats contributor Paul Clarke calls upon mixologists to make cocktails with vodka in his blog The Cocktail Chronicles. He says vodka works well "as a vehicle and softener for bold flavors, rather than simply as an alcohol-delivery device."...
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As if I needed yet another excuse to drink Champagne, here comes what may be the prettiest cocktail I've ever seen. The Hungry Mouse demonstrates how to use wild hibiscus flowers in syrup in a Blooming Champagne Cocktail. Just place a preserved hibiscus flower in a Champagne flute, and fill with your bubbly beverage of choice! The flower slowly opens and "blooms" in the glass, making it a beautiful treat that's "a little bit sweet—with just the faintest hint of raspberries."...
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"Hemp milk, like hemp necklaces, should be avoided." Of all the taste tests here at Serious Eats, this one probably wins for least likely to make us fatter. Milk does a body good, but what about milk that doesn't come from a cow? Does it do a body nauseous? We tried vanilla "milks" made of soy, almonds, rice, goats, oats, and even hemp (sorry, no yaks). Judging was based on taste, texture, color, and ability to properly wash down a PB&J. If you're lactose-intolerant or just looking for an alternative to the old-fashioned cows' milk, see which brands are drinkable....
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Photograph from Danielle Scott on Flickr Last night around 11 p.m., after the heat had nibbled at the 100-degree mark in Seattle and while my house was still in the toasty mid-80s (we’re not much on air conditioning here in the Pacific Northwest), I decided that while the fan was doing the best job it could in keeping me from melting into a puddle on the couch, stronger action was needed. Fortunately I’d had the foresight to stock up on ice to take the edge off the heat wave we’re experiencing, so I broke out the crusher and prepared a nuclear-gauge heat buster: a Queen’s Park Swizzle. I wrote about the drink last fall, to coincide with a story...
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©iStockphoto.com/jsberry For a spirit that’s earned a reputation over the decades as a skull-thumping, inhibition-be-gone, regret-inducing, everyone-gone-wild kind of drink, tequila is getting a lot of respectable love nowadays. And as Jonathan Miles wrote in last weekend’s New York Times, and as I wrote in the August issue of Wine & Spirits, bartenders are increasingly turning to tequila in their pursuit of new frontiers for mixological exploration. It's been a long time coming. Mostly absent from American bars until the second half of the 20th-century, tequila quickly became a hard-partying kind of drink, and all sorts of alcoholic indiscretions have been blamed on the fiery spirit. As Miles describes it, until recently, "Tequila specials were like petri dishes for...
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Ginger beer goes great with a bunch of foods, cutting through fatty food and complementing spicy Thai food. In summer, it's refreshing; in winter, the ginger is warming. Plus it usually comes in a cool glass bottle instead of a can. We tried seven kinds of ginger beer, and a few burps later, found the best.
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