A keurig for cocktails?!
Is it too simple?
Where did the weekend go?!
It was a busy weekend here in Grand Rapids, my mom turned 75! (Hi Darlin!)
I was sent a Bartesian this week, something I’ve had an eye on since I saw it at a tech conference years ago. It’s such an interesting concept — essentially, it's a Keurig for cocktails.
I think it has a place for a few reasons, especially for a reason I’ll get to in a second. But for those who just can’t quite figure out how to mix cocktails, it is absolutely perfect. You put in your cocktail capsule, choose the spirit, put the glass under the spout, and, as Emeril says, BAM!
At first, I was a bit flummoxed because I love making cocktails! It’s nice to be able to fine-tune your portions to make a cocktail like you like it… and frankly, it's almost as simple in terms of steps as the Bartesian.
But! There are also super fun specialty cocktail that they make very simple. The reason it was sent to me was to help try the Southern Blossom, a special cocktail for the Masters Tournament. It was so good! And not something I’d normally try or make, and it would take a little bit more effort than an Old Fashioned.
Now, with the Kentucky Derby coming up, they are sending some Mint Julep cups. That’s a cocktail that is just really annoying to me despite its absolute simplicity. So… yea.
That said, here’s a great Mint Julep recipe:
A big handful of mint leaves
.25 oz simple syrup
2 oz. Bourbon
Garnish: Mint Sprig
Method: In a julep cup or rocks glass, muddle the mint leaves in simple syrup. Add bourbon, then pack the glass with crushed ice. Stir until cup is frosted. (Add more bourbon) Top with ice and garnish with mint sprig and, if desired, a few drops of bitters.
Even if you’re not watching the Kentucky Derby on Saturday, just have a Mint Julep for funsies.
Europe looks to expand its presence
Europe is pushing its “off-the-beaten-path flavors” in the US.
The European Union is pushing to expand its presence in the US, particularly among lesser-known flavors, according to a release that recently hit my mailbox. The release said a variety of regions, including Slovenia, Hungary, and Croatia, are working to introduce their wines to the US.
That includes varieties like Slovenia’s Rebula and Hungary’s Tokaji.
The release also mentioned craft beers from Germany, Belgium, Scandinavia and Central Europe. Likewise, Cognac and Armagnac from France and Brandy from Spain are looking to take off, same with specialty gins from Spain, The Netherlands and France.
On top of the beverages, the EU is pushing dairy products, like Taleggio from Italy and Spanish Roncal.
Neat reads for the week
Becoming a wine sommelier seems hard enough. It was a few years ago watching that silly Zac Efron travel show that first introduced me to the idea of a water sommelier. Well, that is taking off, so much so Axios Atlanta covered Fine Water Summit, a gathering of water sommeliers.
Water is so essential for humans, but who knew that the most basic of life needs could be so complex?
Even as a big beer fan, I always felt super serious craft beer enthusiasts were a little weird, but wine somms are so incredibly impressive. I have a feeling, though, that water somms could be insufferable:
"I'm trying to elevate water away from pure hydration to an experience," Fine Water Media owner Michael Mascha told Axios Atlanta, adding that some restaurants are adding luxury water to their drink menus to meet increased interest in non-alcoholic options. "Hydration is important, but it's also important that we give value to water, and that we see water in a different way."
But I guess always thought Dasani tasted a little salty.
For some reason, an energy drink company wanted to make a clear can? (WSJ)
Sandwiches are great. But some of these “vintage sandwiches that nobody remembers” don’t seem so great. Prune sandwich? Jellied chicken sandwich? Some of them though… they don’t seem to bad.
I love Dasani, idc! Also need a trip to Slovenia.