Pécharmant – The Best Alternative to Bordeaux Wine
With a rich history spanning centuries, the Pécharmant region is renowned for producing some of the most distinctive wines in France. Nestled in the Dordogne Valley, Pécharmant’s unique terroir gives birth to robust red wines that are as enigmatic as the region itself. But amidst this wine-rich land, one name stands out – Château Beauportail. […]
10 Classic Cocktails Disappearing from Restaurant Menus: A Toast to Nostalgia
From the gimlet to the old fashioned and frosé, cocktail menus are experiencing a significant transformation. This shift is not a rejection of established drinks but rather a reflection of changing consumer preferences and a more efficient approach to cocktail preparation.
As bars seek efficiency, labor-intensive cocktail techniques, such as dry shaking and elaborate infusions, have been simplified. The trend now emphasizes ingredient quality, showcasing spirits and flavors instead of masking them with excessive mixers. Additionally, a cultural trend towards mindful drinking favors lower-alcohol, more balanced cocktails that prioritize bitter over sweet flavors.
This evolution is evident in the declining presence of certain classic cocktails on menus. Here are some of the notable drinks that are quietly fading away:
Gimlet
Originally a gin-based sour, the gimlet has seen its popularity diminish as more drinkers opt for vodka variations and savory choices like the dirty martini. While the gimlet’s citrusy profile remains, its presence wanes as the cocktail landscape shifts towards drinks that better reflect modern palates.
Classic Daiquiris
The daiquiri, another sour classic, demands precise proportions and quality ingredients. With many consumers now preferring ready-to-drink options, bartenders often avoid the daiquiri due to its technical nature and the misconception that it is a simple drink.
Chartreuse Drinks
Once a staple of cocktail culture, Chartreuse has become polarizing. Its complex herbal flavor appeals more to bartenders than to patrons, and recent production limits mean this unique liqueur is becoming increasingly rare on menus.
Skinny Drinks
The trend of "skinny cocktails," focused on calorie reduction, has been replaced by a movement that emphasizes flavorful, lower-alcohol drinks. Today’s cocktails feature innovative flavors and high-quality ingredients, moving away from the compromise of sweetness associated with skinny drinks.
In-House Infusions
Once a hallmark of craft cocktails, in-house infusions have declined due to overexposure and operational difficulties. As the craft scene matures, bartenders now focus on processes that provide visible results rather than hidden preparations.
Egg White Cocktails
Although egg white drinks create a well-known frothy texture, they require an extra preparation step that can complicate service. With a current focus on speed and efficiency, many establishments have opted to omit this labor-intensive element.
Frosé
While the frosé trend took off via social media, it has been criticized for flavor degradation due to freezing wine. Though still around as a marketing tool, most cocktail enthusiasts acknowledge its shortcomings compared to traditional cocktails.
Dessert Drinks
Creamy dessert cocktails, like the White Russian and Grasshopper, are losing ground as the culture shifts towards bitter after-dinner drinks, such as amari. With a more discerning palate emerging, drinkers seek complex flavors rather than sugary indulgence.
Paloma
While the paloma is a classic tequila highball, it is losing ground to more nuanced agave cocktails. As tequila’s popularity soars, drinkers are now inclined toward drinks that offer depth and storytelling, moving beyond simple mixes.
Classic Old Fashioned
Despite the old fashioned’s enduring status, the original minimalist version has become overshadowed by modern reinterpretations that often incorporate new ingredients while retaining the classic template.
These changes signal a broader cultural shift in how we experience cocktails. As bartenders adapt to evolving consumer preferences, the future of cocktail menus promises to continue reflecting the tastes and values of modern drinkers.
Meet the $240 Spanish Whiskey Crowned the World’s Best Rye at the 2026 World Whiskies Awards
Siderit’s PX Cask Rye, produced by a small craft distillery in Cantabria, Spain, has garnered international acclaim by winning the title of World’s Best Rye at the 2026 World Whiskies Awards. This rye whiskey is notable for being distilled entirely from 100% malted rye and aged for nearly nine years in unique 100-liter casks that have been seasoned with Pedro Ximénez sherry. This smaller cask size is significant because it enhances the whiskey’s interaction with the wood, allowing for a richer flavor and a quicker aging process.
The judges from the awards praised the PX Cask Rye for its exceptional qualities, describing its aroma as reminiscent of chocolate and honeycomb. When tasted, its profile includes smooth textures with notes of white chocolate, honey, nougat, ginger, cinnamon, and turmeric, leading to a warm and balanced finish.
Founded in 2013, Siderit operates on a small scale, producing limited quantities which has perhaps contributed to its lesser-known status on a global scale despite a history of success in whisky competitions. This year, Siderit also showcased another expression, the Green Malt Rye, which earned a silver medal.
Fast facts about Siderit PX Cask Rye:
- ABV: 46.8%
- Maturation: Aged for eight years and five months in 100-liter Spanish white oak barrels seasoned with Pedro Ximénez sherry
- Availability: Only 174 bottles available worldwide
- SRP: $240
The 2026 World Whiskies Awards featured more than 9,000 whiskies from 52 countries, where each whiskey was evaluated through blind tastings by a panel of experts. In addition to Siderit’s achievements, notable winners from other countries included Elijah Craig’s Toasted Barrel Rye from the U.S. and Alberta Premium’s Cask Strength from Canada.
For more information, view the original article on Food & Wine.
Carolina Hurricanes’ Viral ‘Beer Skates’ Are Making Waves in the Resale Market
The Carolina Hurricanes have introduced a new fan item, the “beer skate,” during the Stanley Cup Playoffs, which has quickly gained popularity. These unique drinking vessels, shaped like hockey skates, have drawn the attention of thousands of fans since their debut at the Lenovo Center.
During a playoff game against the Flyers, customers were eager to purchase the beer skates for $19 each. However, those buying both the skate and a 28-ounce serving of beer could get the total cost down to approximately $30, depending on the beer choice. The Hurricanes reported selling 4,687 skates in front of an audience of 18,620 people.
As with many collectible items, the resale market for these beer skates has exploded. Many have already surfaced on platforms like eBay, with prices soaring as high as $230 and averaging in the triple-digit range for most transactions.
The growing popularity has raised questions about the potential return of the beer skates for subsequent games, as the demand shows no signs of waning.
Bob Gunter Steps Down as President and CEO of Kōloa Rum Co. After Years of Leadership
Bob Gunter has concluded a significant chapter in both his life and the history of Kōloa Rum Co. by stepping down as the company’s president and chief executive officer on May 1, 2026, after nearly 18 years. His leadership led to remarkable growth, taking the Kōloa Rum brand from its origins to 38 states and internationally to regions including Canada, Japan, and Europe.
In a heartfelt LinkedIn post, Gunter expressed his mixed emotions about the decision and reflected on the team’s accomplishments during his tenure, which included championing sustainable practices, showcasing Hawaiian rum globally, and utilizing locally-sourced ingredients. He emphasized the importance of teamwork in achieving their shared goals, echoing the saying, “If you want to go fast, go alone. If you want to go far, go together.”
Several colleagues and former executives praised Gunter for his leadership style, highlighting his integrity and mentorship. Gunter started at Kōloa Rum Co. as chief operating officer in 2008 before being elevated to CEO just two years later. His extensive experience in the agricultural and spirits industries, combined with a deep commitment to the Kaua‘i community, bolstered the company’s reputation.
Gunter’s successor, Robert Ramer, previously served as chief commercial officer. Ramer joined Kōloa Rum in 2011 and has a history of driving growth for the brand. In his new role as chief operating officer, Ramer will now oversee daily operations and is enthusiastic about continuing the company’s journey.
Kōloa Rum Co. was founded in 2009, marking the return of distilling on Kaua‘i after Prohibition, and is noted for its quality, sustainability, and deep connection to Hawaiian culture. The company produces a variety of handcrafted rums using local materials, embodying a spirit of aloha and pride in its heritage.
As Kōloa Rum transitions under Ramer’s leadership, it is poised to embrace new opportunities while maintaining its commitment to quality and the values instilled by Gunter. More details on the distillery and its offerings can be found on the Kōloa Rum Co. website.
My Favorite Method for Reducing Sugar in Cocktails: A Healthier Sip
I met my husband while he worked as a bartender in a small beach town in Delaware. As a dietitian who doesn’t drink much, I found myself ordering a cocktail after a kayaking trip with a friend. My husband recommended something light and not too sweet, which turned out to be a refreshing mix of citrus vodka, plain seltzer, and a generous amount of fresh-squeezed lemon juice. He still jokes about how many lemons he squeezed for me!
This simple cocktail taught me the power of fresh citrus juice in drinks. When I compared it to store-bought mixers, I realized they often contain excessive sugar and artificial flavors. Fresh juice not only enhances flavor but also reduces sugar intake, which I love to share in my "Simple Swaps" series focusing on healthier eating.
Using fresh citrus has become my go-to method for creating vibrant, balanced flavors in cocktails and everyday beverages. My husband continues to squeeze those lemons for me, even after all these years!
The Benefits of Fresh Citrus
Using fresh juice instead of bottled mixes can significantly improve the taste of your drinks:
- Reduces added sugar: Fresh citrus provides robust flavor without the sugar overload often found in drink mixes.
- Enhances freshness: Fresh juice imparts a clean, lively flavor, making cocktails taste less syrupy and more authentic.
- Adds nutrients: Citrus is rich in vitamin C, bolstering your immune system and benefiting skin health.
- Versatile use: Fresh citrus shines in cocktails, mocktails, lemonade, limeade, and infused waters.
How to Squeeze Fresh Citrus
I always prefer squeezing my own citrus for the brightest flavors. You don’t need fancy tools—a simple handheld citrus squeezer works for smaller quantities, while an electric juicer is helpful for larger batches. The juice yield can vary, but generally, you can expect:
- 1 lemon: 2 to 3 tablespoons (1 to 1.5 ounces)
- 1 lime: 1 to 2 tablespoons (0.5 to 1 ounce)
- 1 orange: 2 to 4 tablespoons (1 to 2 ounces)
- 1 grapefruit: About 3/4 cup (6 ounces) of juice
Cocktail Ratios to Get Started
Classic Margarita:
1 ounce fresh lime juice + 2 ounces tequila + splash of orange juice or orange liqueur.
Homemade Lemonade:
1 ounce fresh lemon juice + 8 ounces water + sweetener to taste.
Sports Drink:
1 to 1.5 ounces fresh orange juice + 8 ounces water + pinch of salt + 1 teaspoon sugar or honey.
Conclusion: The Juice is Worth It
Using real citrus juice elevates your beverages. Fresh lime juice, for example, is essential in a good margarita, providing the tangy kick needed to contrast with tequila. Even for other cocktails, citrus adds brightness and flavor without needing excessive sweeteners.
If you ever need a quick fix, opt for high-quality bottled juice, preferably 100% in glass, but nothing beats the taste and health benefits of fresh juice squeezed just before serving.
Discover What’s New at Wine Village in Baltimore This Year!
The Wine Village in Baltimore is returning to the Inner Harbor this year, offering a selection of international wines and beers. This annual event promises an exciting array of new features to delight attendees.
As part of the Wine Village experience, guests can expect to find a variety of local and international drinks to sample. The event not only showcases different wines and beers but also enhances the overall atmosphere with live entertainment and gourmet food options.
This year, organizers have introduced several new elements aimed at elevating visitor engagement. This includes interactive tastings and exclusive offers, providing attendees with a unique experience that marries quality beverages with enjoyable activities.
The Wine Village event is a great opportunity for wine lovers and casual drinkers alike to explore the diverse offerings in a lively and social setting. With its enhanced features and vibrant atmosphere, it is set to be a highlight for locals and visitors in the Baltimore area.
For more details about the event and what to expect, check out the Wine Village information through Baltimore Sun’s article.
Martha Stewart’s Clever Party Trick: Keep Your Vodka Ice-Cold for Hours!
Martha Stewart has reintroduced a delightful party hack just in time for the summer entertaining season. Known for her stylish approach to hosting, Stewart’s "iced vodka" presentation involves encasing a bottle of vodka in a block of ice adorned with flowers, making it both an attractive centerpiece and an effective way to keep the vodka chilled for hours.
In a recently resurfaced clip, Stewart demonstrates the process by placing a 750-milliliter vodka bottle into a half-gallon milk carton with the top removed. She surrounds the bottle with fresh flowers, fills the carton with cold water, and then freezes the entire setup. Once solidified, the carton is peeled away to reveal an elegant, flower-studded ice block that perfectly showcases the vodka bottle.
The appeal of this trick goes beyond aesthetics; keeping the vodka extremely cold enhances its flavor and reduces the burn typically associated with hard liquor, according to beverage experts. Stewart mentions that freezing the vodka alters its texture and taste, presenting a smoother experience for drinkers.
Fans of the technique have shared their appreciation online, with many expressing excitement to replicate the distinctive presentation for their own gatherings. While some nostalgia surrounds Stewart’s demonstration from her long-running daytime show “Martha Stewart Living,” others have raised practical concerns about the mess it could create as the ice melts. Nevertheless, adjustments such as using a tray to catch melting ice and adding seasonal accents, like citrus slices or herbs, can enhance the presentation while minimizing mess.
Overall, Stewart’s iced vodka trick is reaffirming its place in summer festivities as a splendid way to serve drinks stylishly and refreshingly.
Why Costco Shoppers Can’t Get Enough of These Wine Storage Racks
Costco has become a go-to destination for wine enthusiasts looking to balance quality and affordability. Among its offerings, the Neatfreak 24 Bottle Stacking Metal Wine Rack stands out as a popular solution for those in need of efficient wine storage. Priced around $60, this metal rack is designed for durability and convenience, enabling shoppers to stack multiple racks and create their own DIY wine cellar.
One shopper shared their experience of assembling the rack in a small closet, praising its compact design that doesn’t occupy unnecessary space. With each rack capable of holding 24 bottles, even a single unit can significantly improve storage organization. Users have noted the peace of mind that comes from how securely the wine bottles are stored, and many appreciate the aesthetic appeal of the rack as well.
The Neatfreak wine rack offers practical features with a straightforward design. Each bottle has its designated slot, and the rack even includes an adjustable top shelf to display favorite labels. Assembly is simple, requiring only minor screw tightening as per the provided instructions.
Additionally, the flexibility of the Neatfreak rack allows it to serve purposes beyond just wine storage; it can also be repurposed for kitchen organization, accommodating cookbooks or other items.
Overall, for wine lovers visiting Costco, the Neatfreak wine rack is an excellent investment that combines functionality and style.
For more details about the rack, visit Neatfreak’s product page on Costco.
Read the original article on Chowhound.
Muskego’s Beloved Bass Bay Brewhouse Plans Exciting Comeback with Lakeside Beer Garden!
Bass Bay Brewhouse, a beloved family-owned restaurant in Muskego, is planning a comeback following a devastating fire that occurred on December 12, 2025. The fire resulted in the complete loss of both the restaurant and the Aud Mar Banquet Hall, displacing the family and necessitating a significant multi-department firefighting response. The cause of the fire remains under investigation. Despite the tragedy, the local community quickly rallied to support the affected employees and the family.
As demolition begins on the remnants of the building, owner Ryan Oschmann has announced plans to open a beer garden on the remaining outdoor grounds. Notably, many outdoor elements, including the gazebo and the bar area, survived the fire. The Muskego city council has already approved a liquor license for the beer garden, which could accommodate up to 500 patrons. The goal is to create a welcoming space for locals while reconstruction of the main building commences, with an anticipated opening in early June 2026.
Bass Bay Brewhouse has a history of hosting outdoor events, having previously secured permits for pop-up beer gardens and outside dancing. This experience lays a solid foundation for the upcoming beer garden initiatiative, allowing the owners to maintain a connection with the community during the rebuilding phase.
Oschmann mentioned that demolition work is already underway and that they expect to submit formal rebuilding plans in the coming weeks, with construction set to start later that summer. The opening of the beer garden is seen as a way to retain employees, generate some income, and keep the property visible while awaiting the necessary insurance and building permits.
In light of the closure, local restaurants and neighbors have stepped up to help the Bass Bay staff, raising over $70,000 through fundraisers. The operational beer garden will serve as a mainstay of lakeside dining, offering outdoor seating and a temporary menu as the family works through the rebuilding process. For updates and more information, interested patrons can visit Bass Bay’s website.
Experience a Blend of Grooming and Grit: New State College Barbershop Introduces Whiskey-Infused Services
A new barbershop in downtown State College, named The Whiskey Barber Salon, seeks to redefine the traditional barbershop experience. Located at 135 S. Pugh St. beneath the Scholar State College hotel, it offers a variety of hair and beard grooming services tailored for customers of all ages. The barbershop’s unique western theming and whiskey-infused treatments aim to create a memorable atmosphere for clients seeking more than just a haircut.
Owner Tanya Campbell emphasizes a personalized approach to each client. “We’re not a rushed, in-and-out shop,” she says, focusing on delivering precision and consistency to create styles that complement each individual’s lifestyle. The shop offers a complete grooming experience for $35, which includes a precise haircut, neck shave, shampoo, eyebrow trim, and a hot steam towel. Children’s haircuts start at $30.
Whiskey plays a significant role in the barbershop’s branding, featuring whiskey-infused hot towels among other products from brands like Duke Cannon that incorporate Buffalo Trace bourbon whiskey. Customers can relax with a complimentary drink such as Vitamin Water, Bai water, or a small glass of whiskey during their visit.
“We’re doing our best to source products that go with our brand and style,” Campbell explains, pairing the ambiance of dark woods with the high-class barbering experience she aims to provide. The shop officially opened in early April and plans to celebrate its launch with a ribbon-cutting ceremony.
The atmosphere at the salon aims to forge personal connections between the staff and clients, fostering a community feeling. Salon professional Cassie Poorman notes that getting to know customers leads to better service and stronger relationships, encouraging them to return for both quality cuts and positive experiences.
To support its launch, Campbell’s team received assistance through the Retail Launch Assistance Program, which provides funding for first-time brick-and-mortar businesses. This support not only alleviated financial burdens but also integrated them into the State College business community.
Kendra Kielbasa, the improvement district’s retail advocate, hopes the program will continue to benefit new businesses, noting the satisfaction of guiding owners through the startup process. For Campbell, the program has been invaluable in establishing connections within the local community—a crucial aspect of her business philosophy.
The Whiskey Barber Salon is open weekdays from 8 a.m. to 7 p.m. and Saturdays from 8 a.m. to 2 p.m. Clients can easily schedule appointments through their website.