September 2010
8 posts
Retro (Pre-Prohibition) Guinness Comes Back!
Does Guinness taste better in Ireland?
It’s kind of a trick question, because all of the Guinness we drink in the US is made in Ireland.
But, it’s true in a sense, because before Prohibition, Guinness was different. And Guinness is bringing that original recipe back…Tomorrow!
It’s crisper and hoppier than the Guinness we know, but it may suit pub food better.
Link:
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Old and New, Borrowed and Blue at APO
I had just started working “seriously” at MWI, thinking that maybe Mixology was kind of interesting after all and that my family’s company was maybe worth more than the summers I was free to work there. I met kind of a lanky guy, with coke bottle frames and the largest, most eccentric handwriting I’ve ever seen.
He majored in Philosophy at Swarthmore, and lately he was...
Blood and Sand at Mahogany
Bars used to be different. They used to be a place where men went to drink strong, expensive drinks together. At lunch. They used to be a place where a smoke haze filled the air.
(Smoke at Mahogany) Prohibition killed the cowboy club that we called a saloon. Women started mingling with men without fear of a bad reputation. After prohibition ended its lingering moral elements made the habit...
It's dangerous to go cold turkey, I'm down to...
Girlfriend: I told you months ago that if we were going to make this work you had to stop drinking and smoking pot, and you didn’t. Jonathan: It’s dangerous to go cold turkey. I’m down to white wine.
George: Men face reality; women don’t. That’s why we need to drink.
Bored to death comes back in a couple weeks, and in honor of this (probably not), Liquor.com just put out an article on...
Cab is the toughest wine? Jets say yes
The New York Jets became the world’s first football team to have their own wine, a Cabernet Sauvignon NOT from New York, but from the Napa Valley.
The Jets have been doing a lot of promotional stuff lately, that HBO Doc about their pre-season. But I’m glad they’re the first team to do this, I’m sure Jets lover and wine blogger Gary Vaynerchuck is…Pretty happy...
Instructor's Meeting Two Caipirinhas, and a Drink...
It’s the September Instructor meeting, and I’m LATE. This is a problem because I’m supposed to lead the start of this particular instructor’s meeting with some demonstration of Mixology. New drinks, bold ingredients, something they’ve never seen before. Teaching teachers is stressful enough without being late, and at this particular moment I want to crawl into...
Astoundingly Modest Frank Bruni NYT Article
Pretty succinctly describes the infusion craze. If you were part of that hapless bunch of students last summer that heard me scream:
“ARE YOU OVER 21!!! TRY THIS, IT’S VODKA AND PEPPERMINT AND BASIL!”
“GRAPEFRUIT, GRAPEFRUIT IS AMAZING!!!”
Then I apologize, but Frank Bruni (yes the savage NYT restaurant critic and Top Chef repeat guest) tries his hand at...
Man figures out HOW TO FRY BEER!
This has been all over the news today, and I am a little shocked by how cool this is, but a Texas amateur chef, Mark Zable, in preparation for the yearly Texas State Fair, has toiled for two years perfecting the process of frying a liquid. Highlights from the NPR interview:
INSKEEP: OK. What’s fried beer?
Mr. ZABLE: Fried beer’s exactly like it sounds. I’ve taken dough,...