Lock away your precious wine with this metal wine cage–complete with drawbridge door. The cage holds 12 bottles and is generally awesome. Also, it will totally impress and intimidate your guests.
“Even the most oblivious house guests can’t unintentionally uncork your finest bottle of Chateau Margaux when it’s kept under such tight security.”
Metal Wine Cage @ Cool Material (via NOTCOT)… Read more
This article is timely, a celebration of the national drink of Brazil as the grand finale of Rio’s famed Carnival occurs. Cachaça isn’t well known in the United States but it is famed in its native Brazil, where the average citizen consumes almost two gallons a year for a nationwide total that exceeds 350 Million gallons per year. These impressive numbers make cachaça the third most consumed liquor in the world, behind vodka and soju.… Read more
San Francisco’s famed science museum, the Exploratorium, recently transformed into a giant cocktail lab for an evening fundraiser.
Drink of the Week was on the scene for the event, The Science of Cocktails, which featured interactive exhibits and presentations demonstrating the physics, chemistry and biology of cocktails and drinking.
Being a cocktail event, San Francisco’s top mixologists were strategically placed around the museum serving up an amazing array of original cocktails. Heaven’s Dog, Alembic, 83 … Read more
Today the New Orleans Saints meet the Indianapolis Colts in Super Bowl XLIV. Many will root for their team with food and drink, so why not play a game. A drinking game. As always; drink responsibly, don’t over do it and never drink and drive.
We like to keep it simple here at Drink of the Week, so each take one shot (beer, booze, soda, water your choice!) at each of the following:
Deviled eggs are a tasty cocktail party finger food that you cannot go wrong serving!
They look fancy, but take less than 15 minutes to make. Here’s my favorite, super-simple recipe:
Ingredients12 eggs
½ cup safflower mayonnaise
2 tsp Dijon mustard
2 tbs chopped fresh parsley
Salt and freshly ground pepper to taste
Paprika (garnish)
Put eggs in a sauce pan, cover with water and add a splash of vinegar. Bring eggs to … Read more
I am a sucker for novelty ice trays … and therefore I am a sucker for FRED products. Love the Stone Cold ice tray! I’m ready to make cocktails with tiny Easter Island Moai in them.
Stone Cold Ice Cube Tray @ Perpetual Kid … Read more
Many cocktails are enhanced with a rim of salt or sugar around the glass. Think of the salt coating a margarita glass. It looks great, and it’s also really easy! Here’s how you do it.
San Francisco was host to the NASFT Winter Fancy Foods Show this past weekend and, wow, what a spread! There was miles of cheese, chocolate, oils, dips, coffee, liqueurs, ice cream, sauces, dips, salts (lots of salts) and a ton of other fancy food products from all over the world.
My favorite Irish Cheddar, spiked with whiskey or ale is pictured below:
Among the thousands of products on hand, there were plenty for the bar.
Whether it’s game time or just party time, buffalo wings are a crowd pleaser. They are also pretty simple to make. Here’s a basic recipe that will make ‘em come back for seconds … and maybe thirds!
IngredientsCut the tips off the wings (throw them out or keep them to make a … Read more
If you’re having a cocktail party, it is possible to make your drinks ahead of time for a large number of guests. The pros call it “batching,” which really just means making a larger number of drinks all at once to save yourself some time.
No matter what kind of cocktail you’re serving, the first step of batching is to take the recipe you’re going to make and multiply all the ingredient measurements by the … Read more