It’s one of those subjects that seems like it has a limitless amount of information and nuance. For something that so many of us consume quite often, it seems we should all be experts.
When brothers Luke and Walt Dickinson began brewing beer more than six years ago, there were fewer than a thousand craft breweries in the United States.
Coffee is a lot like chemistry. Baristas at specialty shops extract flavor using scales, timers and glass beakers and by managing three basic variables: time, turbulence and temperature.
Whether you only know how to make a few drinks or enjoy crafting adventurous cocktails, every man needs a sufficient home bar.
In the dead heat of a sticky Southern summer, there is often nothing better than a cold drink to temper the temperatures. For an expert prescription to cure our case of the doldrums, we saddled up to the bar at Seven Lamps.
Just one year ago, an ordinary convenience store sat on East 11th Street, run-down, with only a limited selection of items for locals to pick through on their way home from work. That’s all changed now.
At the Kentucky Derby this weekend, there are only two certainties: thoroughbreds will run for the roses, and thousands standing on two feet will sip on bourbon smashed with mint. Jockeys and juleps are intrinsically linked in the culture of Churchill Downs.
In our constant search for what’s next in culture, we’ve often wondered what will become of the movement for well-made craft cocktails. It’s certainly been a trend to celebrate – bringing back classic recipes and methods, taking time to build and enjoy a drink constructed with premium ingredients.
Shrubs first popped up in cocktail culture in the late 1800s and early 1900s when some would preserve the liquid in the bottom of a fruit barrel and use it as mixers. They lost popularity during Prohibition but are making a comeback as bartenders are increasingly using the blend of berries or aromatics, sugar and vinegar to enhance the flavor of spirits.