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NOT THAT anyone reading this ever engaged in the highly illegal practice of underage drinking, but remember when it was all so much simpler? (For your friends, I mean. Not you. You went to church every day, asked for extra-credit assignments, helped old...
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WE'LL BE HONEST: if it has an alcohol content, we're happy to drink it. But some people get all snooty in the beer-versus-wine debate. Sam Calagione, founder of Dogfish Head Brewery in Delaware, and Marnie Old, an accomplished sommelier, are two...
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WESTERN CHEFS have long looked to the East for inspiration. The cuisines of China, Thailand, Korea, Vietnam, and Japan are all popular in the United States, and Asian ingredients are often coupled with European techniques and flavors, spawning "sub...
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WE THOUGHT we’d seen everything there was to see when it came to flavored vodkas — but luckily for this column, we were wrong. We stumbled into our first taste of Van Gogh Banana Vodka out of pure curiosity. Seriously, who thinks up these things? But...
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IN OUR LAST issue, I extolled the obscure, talking up the surprises — and monetary benefits — of wine frontiers. But now it’s time to head in the other direction. Toward shameless conformism, yet with just enough of a hipster edge to remain ahead of the...
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SPRING IS beginning to spring, and this year the flowers that are poking their heads up through the ground are also popping up in martini glasses. You knew that some flowers were edible — but drinkable? It’s true. Bartenders are creating infusions and...
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AMONG A certain cadre of music fans, near-anonymity is a virtue. The tinier the fan base and the more micro-specific the genre, the better. A trio of yaks playing klezmer standards on didgeridoo? Sure, great - until they take their act on the road, that...
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SOMETIMES I forget that there's life outside of Boston and its surrounding urban communities. But recently I was reminded that I have cultural tunnel vision. I'd found myself in the suburbs (gasp!) after dark, craving a cocktail and a decent meal...
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THE CHAI latte has to be one of the most comforting liquids ever to pass our lips. A few sips and the tension of our workday, the absurdity of our personal life, and our crazy social schedule all seem to fade to white noise. Then augment the drink with...
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WHEN PEOPLE find out I’m a wine guy, the questions usually follow. “What’s a good wine with steak?” “What’s the best wine you’ve ever had?” “No, seriously, what’s your real name?” And a more vexing one: “Is expensive wine actually worth it?” I have trouble...
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OUR FAVORITE bartenders tend to double as psychologists and pharmacists. So we bellied up to the bar at the Franklin Café (278 Shawmut Avenue, Boston, 617.350.0010) and asked bartender Nancy Theodore which libations she’d prescribe to soothe some common...
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PUCKER UP, sweetheart. Actually, make that pucker up, sweettart — because one sip of the fruity, tangy cocktails that are popping up on your favorite drink lists and your lips will purse into a happy pout. As kids, we adored Sour Patch Kids and Smarties...
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IT'S NOT easy being green." So sang a triangle-mouthed frog puppet, once. Of course, at the time he had a hand jammed up his ... well, anyway, I'm not sure his plight applies to us. Still, mention "green" in the context of wine...
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TOP O' the morning to you! Or, top o' the evening. Or, top o' the aftern - all right, you know what? You get the point. St. Patrick's Day is upon us, and if you're like every other person who lives in Greater Boston, you're probably...
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A.J. RATHBUN, we'd kill to buy you a drink. Your book, Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist (Harvard Common Press, 2007; $29.95), is some of the most exhaustive cocktail reading we've done...
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