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Filed under: Parties , Vodka , Recipes , Cocktails , Spirits , Liqueurs , Celebrations , Hanukkah , Christmas , New Year's , Winter I do most of my cocktail inventing around the holidays. The reason for this is twofold. One, I always visit my parents Read More...
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1. Christmas has become a popular holiday in Japan over the last couple of decades. What food has become strongly associated with Christmas in Japanese popular culture? a. roast goose b. baked ham c. Kentucky Fried Chicken d. red-and-green squid balls Read More...
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1. Which of the following was NOT prohibited by the Eighteenth Amendment, which ushered in the era known as Prohibition on Jan. 29, 1919? a. consuming alcohol b. manufacturing "intoxicating beverages" c. exporting alcohol d. selling alcohol 2. Which was Read More...
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Cocktail fans get a few new toys to play with this holiday season. Chances are you've never heard of Bols Genever, but that's probably because you don't live in the Netherlands (where Genever is the top-selling spirit). This newly reintroduced gin-like Read More...
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A hot cuppa Joe goes a lot farther than a perky morning, according to the Oct. 24 issue of Science magazine. In a study (an admittedly small study) of students at the University of Colorado, Boulder (shout-out to the nearby O'Neill family), researchers Read More...
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At the risk of having a hit taken out on me by Swiss Marilyn Manson fans, now that absinthe is making a comeback in the U.S., it seems like the ideal liquor for Halloween-themed cocktails. Chances are, you may even see some absinthe-based Halloween cocktails Read More...
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Ah, dumb criminals and massive foul-ups. What would we do without them making us realize that, no matter how bad our lives may feel right now, at least we're not as dumb as that. And what is it about food, specifically fast food, that brings the dumb Read More...
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I realize now that when I went over stockpiling food supplies before a disaster, I completely forgot one of the most important elements of successfully waiting out a hurricane, earthquake, blackout, or what have you: the booze. Luckily, a New Orleans Read More...
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The vodka industry never ceases to amaze me. Just when I thought every flavor had been conceived of, and produced, along comes a new bottle chasing an even narrower niche. I have sampled vodkas that seem to draw their inspiration from every supermarket Read More...
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I hate braggarts; I really do. But there are some moments that require retelling, even if it just sounds like bragging. The Sante Symposium is in full throttle in New Hampshire at this moment and, instead of properly preparing for my morning seminar, Read More...
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The occasion is BAR School in New York City (one of my iterations) and we always throw out some golden oldies to start the five day crash course in spirits education, blind tasting and cocktail creation. One of those my friend Paul Pacult brings along Read More...
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So this is it, for now: The final absinthe taste test. This time, though, I slipped in a trick to see if I could trip up my tasters. One of these "absinthes" isn't really absinthe. Read More...
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Two kinds of La Fee, that is. La Fee Parisenne is a French-made absinthe that comes in two strengths, 90 proof and 136 proof (or, as the the label unfortunately puts it, "shooter strength" and "full strength," making it sound like either something you Read More...
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Yes, this is that Marilyn Manson's absinthe. It's made in Switzerland, but the shock rocker gave the distillers permission to put his name and his artwork on the bottle. (The portrait you see is Manson's rendering of himself as an old man.) OK, so the Read More...
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Kubler is a Swiss-made absinthe that was among the first to be sold legally in the U.S., and it enjoys a pretty good reputation among American absinthe connoisseurs. But did it fare well with my crack team of unofficially deputized absinthe tipplers? Read More...
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