Gary Regan, celebrated mixologist and writer gives us a terrific journey into the world of new small-batch gins flavored with much more than just the required juniper berry. These days, gin is flavored with a wide variety of herbs, spices and botanicals including lavender, caramom, cinnamon, ginger and citrus. This makes for many a ideal martini, each unique to the batch of gin at its base.
Regan reviews a handful of small batch gins including … Read more
Perfect for the playoffs, taco dip is great for a crowd and really easy to make. This recipe feeds a ton of people and of course can be multiplied.
Ingredients1 can refried beans
8 oz sour cream
8 oz cream cheese
1 packet taco seasoning
1/2 cup salsa
1/2 cup diced tomatoes
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 cup shedder monterey jack cheese
Hot sauce to taste
In a … Read more
OK, we may be a bit late on this one, but it still needs to be noticed. Back in August, United Airlines began serving Trader Vic’s famous Mai Tai and Polynesian-inspired meals on flights to and from Hawaii. For us coach travelers, we will be able to purchase several different items inspired by the Trader.
This venture was recently one of the top brand extensions of 2006 by BrandWeek and brand agency TippingSprug. That means … Read more
Happy New Year.
This, the first post of 2007 goes to Ashley, Tara and the rest of the gang at the DragonBar for the awesome New Years Eve Party they threw.
Located in the heart of North Beach, this club has been around since 2003 and has become a mainstay of this now rejuvenated area of San Francisco. I’ve been here on many occasions, having worked just down the street at one point. This event … Read more
New Years Eve is just a few short days away, so get that bubbly chilled and ready to toast 2007. Champagne is great straight, but mixing it up can really help out the not-so-good stuff. Making champagne cocktails also is great for leftover bubbly. Apparently, sugar will help revive the bubbles in flat champagne. The original champagne cocktail is made with a sugar cube soaked with angostura bitters. The recipe has changed little since it’s … Read more
A few years ago, I spent a week at a buddies place in Chicago. A short walk from his place is the Gold Coast and Michigan Avenue, at that juncture of these two areas sits Butch McGuire’s. This classic bar in the most classic of places is a must stop for any weary traveler to the Windy City.
The place has a great bar menu (sliders, nachos and the best Rueben in Chicago), an awesome … Read more
Happy Friday! This week’s drink comes to us from an anonymous reader who swears that the combination of cherries, Patron and chocolate milk sounds terrible, but tastes wonderful. It even helps with a hangover. Perfect for the holiday week we are embarking on today. Cheers!
Onto the Drink…… Read more
Absolut is running a cool ad campaign, The 100 Absolutes. Absolut is asking us all to rate the Absolutes on 100 topics in 6 Categories: Culture, Fashion, Food & Drink, Science & Tech, People & Places and Miscellaneous.
I gravitated to the food & drink category. Pictured above are the 8 choices for Absolute Cocktail. Drink of the Week readers seem to favor the Appletini, personally I like a Vodka Martini. My Picks in other … Read more
This great appetizer was discovered at Luna Park in San Francisco and is very easy to make for a party, or as a prelude to dinner.
This picture comes from eatingLA, about eating in LA, and their review of the Luna Park’s branch office in LA. This site is a must read for anyone looking for good eats in Los Angeles.
Here’s the recipe we cobbled together from talking to the staff, downing many orders … Read more
Smirnoff Ice is running a fun campaign this year, “Save the Mistletoe” aimed at saving all the Mistletoe from certain death. The lined up a group of celebrities to sing a benefit song & video (à la “We Are the World”) including Erik Estrada, Downtown Julie Brown and Kato Kaelin. They also put together a funny exposé video on the Mistletoe industry. For those of use who want to do our part, a Mistletoe Conversion … Read more