OK, it’s really gotten bad. I’d been ready to give up the fight. But I just can’t let this one go. I went up to the bar, I’m not even going say where, and asked for a martini. The bartender, I shit you not, said, “Any preference of vodka?” I left. I just left. Walked out. I’ve gotten used to the question, “Vodka or Gin?,” grudgingly and have been told outright by Jonathan Gold to simply give it up, losing battle, he said. But I can’t. I can’t. Names are important. H.L. Mencken, as the martini Wiki entrance notes, calls this drink “the only American invention as perfect as the sonnet.” So true! And sonnets are not writ with Vodka, which is defined by tastelessness.  (The “vodka martini” should be referred to as a Kangaroo, Read On »

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Cider is becoming a hot trend learn about the various types that come out of Quebec, Canada; via Culture.  

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Cold nights need hot drinks, take a look at these hot drinks, via Huffington Post.

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In time for New Year’s Eve, a quick tutorial about bubbly and suggested purchases, via WSJ.

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I’d been looking for a long ago recipe card used by my parents titled “Britta’s Glogg” to do a post about it (and because I hadn’t made it in years). Then all of a sudden I start seeing recipes for mulled wine all over the place. I don’t remember seeing any in years and then, two different ones from just in the NYTimes alone, one in the Sunday Magazine, another by writer Melissa Clark. It was not the drinking of the glogg that stays in the memory—it wasn’t till later that I would actually have been drinking it—it was the aroma of it. I’ve recently become aware of how powerful the smells of food cooking in house are. They are a natural stress reliever. When I made a batch of glogg this year, the first Read On »

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