Bottle/Tap: Tap
In a triumphant return to the Strangebrew Tavern I thought there was no better way to celebrate the arrival of warm weather than to try a new summer ale. The Brew looked like they had some new taps put in since the last time I was there, and it was a tough choice, but I went with the Magic Hat since it was looking right at me.
When the pint arrived I noticed the bright red and orange color of the beer. It reminded me of a blood orange with a lot more haze. Since it came from the
Archive for May, 2010
Pomchi Smash
by Michele on May 28th, 2010 | Cocktails, Mixed Drinks
It's after 5:00 pm on a Friday afternoon that is the start of a 3-day weekend. Well, sort of a 3-day weekend. I am sure there will be some work on Monday, but it won't be a full workday. So, as far as I am concerned, it is a 3-day weekend.
Having stated that, I will confess that knowing I had one project to complete before starting my weekend, I was seeking the easiest way to complete that project. Luckily for me (and you, the reader), the easiest way also happens to be tasty and fun.
The remaining project was creating and
Having stated that, I will confess that knowing I had one project to complete before starting my weekend, I was seeking the easiest way to complete that project. Luckily for me (and you, the reader), the easiest way also happens to be tasty and fun.
The remaining project was creating and
Sangria for Summer
by TJ Davis on May 26th, 2010 | Wine
One of the best wine cocktails for warm weather is the versatile, refreshing and delectable Sangria. Part of its wide appeal is that Sangria is a fully customizable drink. The common base is a young red wine; in Spain, where the drink originated, Rioja is typically used, but any wine you prefer may be used. What makes Sangria so suitable for warmer weather is the addition of various fruits, ice and carbonated water. Brandy or other liquor may be added as well, for additional flavor.
One simple, more traditional recipe for Sangria consists of a dry red wine and a bit of
One simple, more traditional recipe for Sangria consists of a dry red wine and a bit of
Sebago Brewing, Frye’s Leap IPA
by J Frazzetta on May 24th, 2010 | Beer
Bottle/Tap: Bottle
I haven’t had an IPA in a while and I thought I would break the dry spell. I’ve had a few beers by this company and enjoyed them, so I decided to give their IPA a try. When it comes to drinking IPAs, I have to be in the right mood. You can’t work in the yard for a few hours and crack open an IPA--at least I can’t; I would probably die if I did that. However, if I’m hanging around and I want to enjoy a beer, I’ll grab an IPA.
This beer had a great hop
I haven’t had an IPA in a while and I thought I would break the dry spell. I’ve had a few beers by this company and enjoyed them, so I decided to give their IPA a try. When it comes to drinking IPAs, I have to be in the right mood. You can’t work in the yard for a few hours and crack open an IPA--at least I can’t; I would probably die if I did that. However, if I’m hanging around and I want to enjoy a beer, I’ll grab an IPA.
This beer had a great hop
Lavender Sapphire Collins
by Michele on May 21st, 2010 | Cocktails, Mixed Drinks
At Parched No More, we are fans of infused beverages. We typically have a few infused vodkas and at least one infused rum in our liquor cabinet. In fact, we like the taste so much that we have done some infusing at home with decent results.
Visiting local restaurants and reading trade journals, I have discovered that besides the infusion of fruits, sweets, and vegetables into liquors, there is another ingredient that has gained popularity with the cocktail crowd: edible flowers. Whether they are added via muddling, infusing, or garnishing, flowers are appearing on many cocktail menus and in recipe books.
There
Visiting local restaurants and reading trade journals, I have discovered that besides the infusion of fruits, sweets, and vegetables into liquors, there is another ingredient that has gained popularity with the cocktail crowd: edible flowers. Whether they are added via muddling, infusing, or garnishing, flowers are appearing on many cocktail menus and in recipe books.
There
