Drink

The product, named Palcohol, is a powder in a small pouch to which water is added for the equivalent of a shot of vodka or rum. It’s also produced in two cocktail varieties: Powderita and Cosmopolitan.

This March 23, 2015 photo shows mixed cocktails, from left, an old fashioned, a vodka gimlet, a Bull Shot, a dry martini and a bloody mary. "The culture of the cocktail really exploded in the '60s," says Maureen Petrosky, author of "The Cocktail Club." Suddenly there were cocktail dresses, new glassware, bar couture, Tiki drinks. The cocktail hour had its own wardrobe. (AP Photo/Matthew Mead)

“Cocktails were struggling because they were kind of for the square, old-establishment types, they weren’t for the new generation,” says Wondrich, drinks columnist for Esquire magazine. Old-school bartenders were retiring and “getting replaced by young wannabe novelists and actors and not people who were going into it for a profession.”

File - In this May 20, 2009 file photo a glass of white wine is swirled during a tasting in Oakville, Calif. More than two dozen California vintners are facing a lawsuit claiming their wines contain dangerously high levels of arsenic. The industry group Wine Institute dismissed the allegations as "false and misleading." (AP Photo/Eric Risberg, File)

“We believe this allegation is false and misleading and that all wines being sold in the U.S. marketplace are safe,” the institute, which represents more than 1,000 California vintners and related businesses, said in a statement.

In this photo taken Wednesday, March 18, 2015, a waitress pours a glass of beer at a restaurant located in Cvikov Brewery in Cvikov, Czech Republic. After shutting down in droves during the decades of Communist rule, the Czech Republic’s small brewers are staging a comeback. Dilapidated beer making facilities dotted across this patch of Central Europe, which is better known for a clutch of global brands like Pilsner Urquell, are being reopened to revive local brewing traditions that date back to the 10th century. (AP Photo/Petr David Josek)

“This is a sign of the time,” said Jan Suran, who heads the country’s association of small brewers. He said part of the success is that “they can offer wide varieties of beer.” And along the way, “historical, industrial buildings have been renovated in a beautiful fashion.”

The U.S. government approved nutritional labels for alcoholic beverages in 2013, but they’re voluntary. Diageo had long expressed interest in putting the information on its labels so it could appeal to consumers on low-carb diets. The company plans to seek approval for similar labeling in the European Union.

Juan Coronado, a cocktail innovator from Jose Andres’ ThinkFoodGroup, demonstrates the use of a a rotary vacuum system that is used to extract flavors and aromas, in the making of a Nasturtium drink at Barmini, Tuesday, March 3, 2015 in Washington. Want that cocktail shaken, not stirred? How about centrifuged? These days, it’s possible as high-tech tools shake things up behind the bar with a razzle-dazzle flair that could make even an old fashioned feel newfangled. (AP Photo/Alex Brandon)

“It’s quite amazing to see this floating cloud and smell the aromas,” says Coronado, whose official title is “cocktail innovator” at the ThinkFoodGroup founded by chef Jose Andres, a leader in so-called molecular gastronomy, an avant-garde approach to cooking that borrows techniques and tools from the science lab for the kitchen.

Hoby Wedler, 27-year-old PhD student who is also an expert on sensory/taste perception. He is also completely blind. Each month, he conducts wine tastings at Coppola Winery in complete darkness in Geyserville, Calif., Monday, Nov. 10, 2014. (AP Photo/The Sacramento Bee, Jose Luis Villegas)

DAVIS, Calif. | Hoby Wedler was born blind and curious 27 years ago. He’s used those two traits — and a refined sense of smell and taste — to develop an expert palette that is garnering rave reviews in California’s wine region. The Sacramento Bee reported Sunday (http://tinyurl.com/kpy9yzc ) that Wedler’s monthly “Tasting in the Dark” series at […]

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