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Wine of the Month: Discover an Effortless White from Alsace
This biodynamic domaine is located in Hunawihr, within the Alsace wine region.
Alsace consistently produces exceptional quality, making it challenging to choose just one bottle from this small, renowned region in northeastern France. However, a Grand Cru Riesling from Domaine Christophe Mittnacht’s “Terre d’Etoiles” collection truly distinguished itself among a plethora of white wines this summer.
A dry and delicious Riesling crafted by a biodynamic producer.
This wine greets you with an alluring aroma of lemon curd, combined with classic Riesling notes of petrol and honey. The palate is enriched with more lemon, vibrant acidity, hints of tarragon, and herbal undertones, alongside a stony minerality. The overall experience is smooth and refined, delivering a luxurious mouthfeel and a lengthy, refreshing finish.
Alsace is a region characterized by a diverse array of soils and terroirs, renowned for its Grand Crus. The area has a rich history of producing exceptionally crafted wines that offer remarkable value. One notable figure in this landscape is Christophe Mittnacht, a pioneer of biodynamic practices in the region. His vineyard was certified organic as early as 1999, making it one of the first in Alsace. The grapes used are harvested from a 35-year-old vineyard in the Rosacker Grand Cru of Hunawihr, which is celebrated for its acclaimed Riesling, Clos-St.-Hune. The clay and limestone soils in this area contribute to a wonderfully rich flavor profile.
Inspired by his wife Yuka’s Japanese heritage, Christophe aimed to create wines that would complement sushi and other seafood dishes served in her father’s restaurant. The “Gyotaku” white blend stands out as a delightful choice specifically crafted for this culinary pair. With a suggested retail price of approximately $29, it is a fantastic value.
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Is Your Favorite Lexington Beer Garden Still Open After Hurricane Helene’s Damage?
The stormy weather brought by Hurricane Helene on Friday left a significant impact on a beloved beer garden located behind a longtime florist in Lexington.
Michler’s Florist reported on social media that its largest Hackberry tree was uprooted on Friday morning, resulting in the destruction of the vine-covered structures of two of its oldest greenhouses. Among the affected greenhouses was the open-air Kentucky Native Cafe kitchen and serving area.
This secluded cafe is well-regarded for its craft beer and delicious food, offering visitors a tranquil retreat in Lexington. At night, it transforms into a charming urban woodland garden, illuminated by lights draped amid the trees.
On Monday, owner Robin Michler shared that cleanup operations commenced on Saturday.
“Our main goal right now is to clean up, sort through the debris, and recover whatever we can,” Michler mentioned in an email. “Decisions regarding what will be rebuilt and when will involve lengthy discussions, and we won’t be able to provide answers for a while.”
The flower shop and cafe continue to operate during their usual business hours. Michler noted that the cafe is utilizing its winter service window within the largest glass greenhouse. They still intend to feature authors Silas House and David Arnold in their Last Monday Reading Series.
A post on the florists’ website indicated that the main structure for the cafe was constructed in the 1920s and was the larger of the two greenhouses affected by the fallen tree. The second greenhouse dates back to 1907 and was most recently used to house native perennials.
“Please bear with us as we navigate these changes. We’ll be working to restore our history while missing the shade provided by the old Hackberry,” the online update stated.
Established in 1901, Michler’s is a family-run florist shop that has been passed down through five generations. In the spring of 2015, Kentucky Native Cafe made its debut and has recently received the green light to renovate a two-story office building on High Street to create a bakery that will cater to the restaurant’s needs.
Is There Such a Thing as Too Cold for Whiskey? Exploring the Science Behind Optimal Serving Temperatures
When discussing the intricacies of taste and fragrance, few spirits garner as much admiration as whiskey (or whisky, missing the “e”). This appreciation brings along the complexities of savoring those distinct notes. If you’re savoring whiskey through a mixed drink such as a highball cocktail, you can expect it to be crisp and refreshing. However, when enjoying your preferred dram either neat or over ice, the temperature plays a vital role in its taste. Whiskey consumed at excessively cold or slightly warm temperatures might not showcase the flavor profile intended by the distiller. While this may not necessarily be negative based on individual preferences, the ultimate approach to enjoying whiskey, or any spirit, is simply how you find it most pleasurable.
That said, it’s beneficial to understand how the spirit’s flavor evolves with varying serving temperatures. To fully appreciate the diverse range of flavors and aromas in your whiskey, you’ll want to avoid letting it get too cold, as this can mute those distinct flavors. We spoke with Anna Axster and Wendelin von Schroder, the co-founders of Lodestar Whiskey, to learn about their whiskey drinking habits and what one could miss by consuming brown spirits at too low a temperature.
Explore further: You’re Probably Making One Big Mistake When Using A Menu
Whiskey at room temperature (roughly 60 degrees Fahrenheit) showcases its intricate notes more effectively than when it’s chilled. While this is advantageous for exploring whiskey’s delicate flavors, it can also mean that more robust alcohol and oak characteristics may become overpowering. Therefore, slightly chilling your whiskey could enhance its taste and make it more enjoyable to sip.
“We’re all about whiskey neat or on the rocks — both bring out different sides of a whiskey,” Wendelin von Schroder explains. “When you sip it on the rocks (with ice), the alcohol’s intensity is softened, and the melting ice (water) helps release more aromas while altering the taste. On the other hand, chilling whiskey without ice doesn’t reduce the bite as effectively, but it does diminish the aromas.”
Colder drinks generally tend to emit fewer aromas, which can lessen their flavor; however, this can benefit those who are new to whiskey. Interestingly, lower temperatures may also be more suitable for younger or less-aged whiskeys. The barrel aging process introduces flavors of vanilla, caramel, and oak, which can be muted if the whiskey is too cold. Thus, a well-aged whiskey is best savored closer to room temperature, while a younger variety can be enjoyed chilled without significant loss of flavor. For a unique experience, why not try the unconventional yet science-backed blend of whiskey and pickle juice? This allows you to enjoy the spirit at room temperature, while alternating each sip with some chilled, tangy pickle juice.
For more insights, check out the original article on Foodie.
Brasserie Byronz: Bistro Byronz Mid-City Reopens with a Fresh French-American Menu and Craft Cocktails
BATON ROUGE, La. (BRPROUD) — The Bistro Byronz Mid-City location is set to reopen with a fresh identity on Monday, September 30.
The Mid City site of Bistro Byronz closed temporarily in early September and shared plans to relaunch as Brasserie Byronz. This new establishment represents “a fresh chapter in our story that embodies the essence of France within the vibrant spirit of Louisiana.”
The doors will open at 6 p.m. for cocktails and dinner service, with lunch scheduled to start the following day on Tuesday, October 1.
“We are excited to welcome you back and invite you to savor our new Frenchie-American cuisine and cocktails,” the restaurant expressed.
It is recommended to make reservations. You can find Brasserie Byronz at 515 Mouton Street in Baton Rouge.
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Sip, Swirl, Win: How the Sommlympics is Revolutionizing Wine Tasting into a Thrilling Competition
Courtesy of A Cork in the Road, LLC
Returning to Atlanta, GA this December, Sommlympics is a multi-event challenge of knowledge and skills capturing the competitive interest of wine professionals from coast to coast.
As with every sporting competition that aims for a championship, the second annual “Sommlympics” is set to be the premier test for wine connoisseurs. This esteemed, high-stakes competition is tailored to honor the craftsmanship of wine and the expertise of sommeliers, featuring numerous unexpected challenges that have already piqued the interest of wine professionals nationwide. This innovative multi-stage competition brings together teams of three competitors from the wine industry who face a series of demanding tasks that cover wine theory, service, and blind tasting. Attendees can buy tickets to observe the exhilarating competition, savor fine wines, and gain valuable insights from the various challenges.
Courtesy of A Cork In The Road, LLC
The first Sommlympics in 2023 was an electrifying event, filled with excitement and a sense of community. It created unforgettable memories for everyone present. Following the success of the previous year, the competition is set to expand in scope this December in Georgia. Attendees can choose to purchase tickets for individual events or opt for a full-day pass that includes access to all events and an awards ceremony where winners will be celebrated and prizes awarded. This year’s event will also feature a special bonus prize – the “Star de Spectacle” or Star of the Show, which will be presented to one of the participants at the end of the day. These prize packages have been made possible through the generous contributions of sponsors both locally and internationally, who support wine education and the joy of wine exploration within the community.
From Concept to Competition: The Sommlympics Origin Story
The idea behind Sommlympics came from Chelsea Young, a self-proclaimed cork dork who transitioned into an industry professional. As the Founder & Lead Educator of The Oenophile Institute, she aimed to create an accessible platform for wine education. After facing challenges in finding convenient learning spaces on her own journey, Young partnered with Anthony Alvarez, the owner of The Vineyard Wine Market in Smyrna, GA, to establish the Institute. Through its programs, she aspires to make wine and beverage education readily available to all interested parties. “When I first opened the Institute, I envisioned the ‘The Sommelier Games’ as a fun field day for wine enthusiasts,” Young reminisces. “However, I learned from friends competing in national and international contests that there weren’t enough opportunities available. Thus, I aimed to create something challenging yet more transparent and fair.” The Sommlympics was designed for teams of three, allowing sommeliers to showcase their talents while remaining accessible to those who study wine. “Most importantly, I wanted to retain the fun,” Young explains about her thought process, “so I incorporated twists, strategic team gameplay, and interactive elements for the audience.” Young has enlisted fellow wine industry friends to volunteer for this successful event and even arranged for a surprise guest judge this year to assist with scoring. “Above all,” she expresses regarding this year’s competitors, “I hope they enjoy themselves and forge new friendships. But as an educator, I also hope everyone walks away having learned something!”
Photo by Kristin Estadt
Since its inception, the Sommlympics has seen a remarkable expansion in its pool of participants, with the upcoming 2024 competition set to showcase a diverse range of professionals. Competitors this year include a Master Sommelier, candidates training to become Master Sommeliers, WSET Diploma students, sommeliers from Michelin-starred establishments, retail experts, and representatives from distribution. Ultimately, the championship will honor three exemplary wine professionals at the pinnacle of their careers. Registrations for the 2024 competition have already come in from various locations across the U.S., including New York, Florida, California, and Georgia. Janeen Jason, a Certified Sommelier and Buyer for VinoTeca Wine Store in Atlanta, GA, participated in the inaugural event and is returning in 2024 with the same team. She emphasizes that the Sommlympics highlights the many aspects of advanced wine education within her community. “As a black queer woman, representation is crucial for me. Atlanta stands as a hub for diversity and inclusion, which is reflected in our wine community,” Jason states. Serving once again as her team’s representative for the blind tasting event, she incorporates her experiences from the retail shop into her weekly practice sessions. Additionally, she is meticulously documenting the wines selected for her blind tasting kits, which she curates as mentorship offerings for aspiring sommeliers looking to enhance their tasting skills. “To spectators, Sommlympics can spark a passion for diving deeper into wine,” Jason adds, “and witnessing professionals in their element sets the standards expected on restaurant floors and highlights vital elements of certification.” Jade Palmer, a WSET Diploma Candidate and Wine Buyer for Hop City Beer & Wine at Krog Street Market in Atlanta, GA, was part of the 2023 championship team, and she concurs that the Sommlympics provides an enjoyable, low-pressure arena to engage with some of the industry’s most brilliant minds. “I’m always studying,” she shares, “so regardless of anything that may arise in the theoretical segment, I’ve either encountered it, am currently tackling it, or will soon.” Palmer and her team named “Grand Crew: Carignan My Wayward Son” are gearing up to return and defend their title at the 2024 competition.
The innovative framework of this competition not only attracts a spectrum of wine professionals but also provides a platform for celebrating how wine acts as a communal bond. Advanced Sommelier Elizabeth Dames, Cofounder and Wine Director of The Perlant, shared that serving as her team’s representative during the theory segment afforded her the opportunity to test her limits alongside some of the finest talent in the wine industry. “It’s the ideal blend of serious competition and a celebration of all the facets of wine that I adore,” Dames remarks, “and competing with dear friends as part of an encouraging community serves as a significant source of motivation. The camaraderie found within the wine sector is unique, and the Sommlympics truly highlights that.” Last year, as she prepared for the Master Sommelier theory examination, Dames maintained a rigorous study schedule, remaining intensely focused. However, this year she plans to adjust her tactics by prioritizing a calm demeanor under pressure, which she aims to integrate into her Master Sommelier studies as well. “I’ve also been learning alongside new sommelier friends to keep the experience vibrant and gain various insights,” she notes, “which continues the enjoyable learning from last year!” While exam preparations may often feel like solitary, rigorous academic endeavors, the Sommlympics engage wine professionals in real-time scenarios that challenge their quick-thinking abilities and capacity for managing high-pressure service situations. Dames recollects how the presence of an audience heightens the experience, where knowing people are observing every action adds an additional layer of intensity. “Participating in this competition is excellent practice for examinations and real-world situations I may encounter in restaurants, enhancing my professional skills overall. It’s fast-paced, unpredictable, and honestly, immensely fun — far more dynamic than poring over a study guide!”
Thanks to A Cork in the Road, LLC
This year, each event of the Sommlympics is designed to offer spectators a distinctive experience, ensuring an engaging view of the unfolding action. Every team, comprising three members, will designate one participant to take part in the following three events:
Medals and prizes will be presented to the highest-scoring Sommlympian at the conclusion of each individual event. However, the final point totals and the Grand Prize team will be disclosed during the grand Awards Ceremony at the end of the day’s celebrations.
From Champagne to Culinary Getaways: The Prizes for Sommlympics 2024 Increase the Stakes
In the previous year, the victorious team enjoyed their $1,000 cash award by dining at Bern’s Steakhouse, complete with accommodations across the street at the Epicurean Hotel in Tampa, FL. This year, with an impressive group of elite competitors participating, the caliber and volume of prizes have significantly improved. At each of the three individual events, gold medalists will receive enrollment in a Master Level Course from Wine Scholar Guild, in addition to a bottle of Champagne from one of three prestigious wine retailers in Atlanta, GA – Press Shop, Elemental Spirits, and VinoTeca. The three members of the Grand Prize winning team will once again receive a complimentary one-night stay at the Epicurean Hotel in Tampa, FL, along with a $1,000 gift card for Bern’s Steakhouse. Moreover, they will also take home a personalized bottle of 100-Year-Old Para Tawny from Seppeltsfield in Barossa, Australia. A new bonus prize has been introduced for the 2024 competition, destined to grab the attention of participants: one Sommlympian will be honored as the “Star du Spectacle” and awarded a trip to Champagne, courtesy of Comite Champagne. Such high-caliber prizes offered by generous sponsors are bound to heighten the excitement throughout the day for both the Sommlympians and the audience.
Joe Herrig, the Director of Education for Georgia Crown Distributing Co. and a graduate of the WSET Diploma program, was part of the championship team in 2023. He remarked, “what’s not to love?” when asked about his favorite aspects of the previous year’s Sommlympics. “This event is all about geeking out, pulling some corks, and challenging each other to improve,” Herrig explains. “Competitions like this inspire every participating wine professional to refine their skills, ultimately enhancing wine sales, service, and hospitality in the host city.” As he returns to defend his title this year, Herrig recognizes the heightened competition and is planning to enter with an open mind, relying on the expertise of his teammates. “I genuinely don’t know what challenges await us this year, so we’ll just show up, enjoy ourselves, and see where the day takes us,” he adds. Herrig and his fellow returning Sommlympians agree that the community within the wine industry is exceptional, making it the perfect occasion to celebrate with some fine Champagne and toast together at the celebration’s end. “I’m an enormous supporter of every participant and those who cheer us on from the crowd, so I want to share that joy with them,” Herrig states. “Bringing people together is what wonderful wine is truly about, isn’t it?”
To learn more about the Sommlympics, visit this link and keep an eye out for the team of wine experts that will seize the championship title in 2024!
Photo credit: Kristin Estadt
Understanding Peat: Its Role and Significance in Whiskey Production
Whiskey is a multifaceted and diverse spirit that is produced from a variety of fermented grains. These grains are distilled using distinct methods and aged in different types of barrels. With whiskeys being blended and crafted in regions all over the world, the breadth of this spirit is truly impressive.
There are many ways to classify whiskey styles, but one particularly notable characteristic is the use of peat. This feature tends to evoke strong opinions—some enthusiasts revel in the intense smoky notes, while others may prefer different profiles. Nevertheless, there is a fascinating allure to its depth and complexity. Typically, peat conjures thoughts of Scotch, which is perhaps the most renowned example. Yet, peat serves a greater purpose in whiskey beyond just flavor or a regional characteristic.
Peat refers to the dense, decomposed plant material that traditionally fueled whiskey distillation in Ireland and Scotland— the two historical centers for this spirit. Interestingly, in these regions, the spelling of whisky does not include the “e” as in the American version. Nowadays, peat is utilized for drying malt, creating a wide array of flavor opportunities throughout the process. The flavor spectrum includes sweet, mineral, and earthy notes, beautifully reflecting the characteristics of the local soil. This technique has also made its way to production in the U.S., India, Japan, New Zealand, and Taiwan as well as Scotland, offering a remarkable chance to experience various bold whiskeys while appreciating the influence of terroir.
Read more: 13 Types Of Beer Glasses And When To Use Them
Peat is an intriguing material that plays a significant role in the production of spirits. Resembling a proto-fossil fuel, it is made up of decomposed plant matter that has accumulated over thousands of years. Its hollow structure is typically found in swamps or other damp environments, which explains its prevalence in the wet regions of Ireland, Scotland, and Japan. Most importantly, peat is rich in carbon, making it an excellent fuel source.
In the past, peat was primarily used to fuel the stills, but today it is more commonly used to dry malt. In the traditional approach, the grain—usually barley in the case of Scotch—is spread out on a drying floor, while peat is ignited in a kiln below. Over several hours, this gentle heat dries the grains and stops germination, all the while imparting a rich, smoky flavor to the malt. The level of peatiness added to the malt is carefully managed, with each distillery adhering to its own unique standards.
Currently, many distilleries blend peat with other heat sources and explore various drying techniques beyond the traditional floor method. Yet, the art of peating remains vibrant, yielding a wide array of delightful flavors. Therefore, if you are savoring a Scotch, it’s likely that this process played a part in its creation, as noted in the must-know whiskey brands.
As peat is introduced to the grains via fire, it is no surprise that its flavors are predominantly smoky. However, it is a complex flavor profile that varies based on the type of peat used and the amount applied. Tasting notes can range widely, often encompassing spiced, mineral, marine, medicinal qualities, and more.
Take for example the Scottish island of Islay, renowned for its peated whisky due to the local abundance of the compound. Here, peat contributes marine characteristics, including hints of iodine and seaweed, all enveloped in a rich smokiness. In contrast, peat from the highlands imparts more woodsy notes and a fuller, robust richness. Japanese whisky, which is a favorite among Costco shoppers, provides a subtler hint of fire.
The intensity of peat is quantified through phenols, measured in parts per million. Whiskies span the entire spectrum; for instance, Islay-based Bruichladdich is well-known for its significant use of peat, while other distilleries might include just a minor hint in their blends. This measurement can offer some insight into the whisky’s boldness. However, understanding the type and quantity of peat in a Scotch’s composition won’t capture the entire picture. Since peat plays a role in the distillation process rather than simply being an ingredient, it influences the whisky in complex ways, imparting a smoky, fragrant, and enigmatic quality.
You can check out the original article on Chowhound.
The Curious History Behind the Vodka Martini’s Brief Identity as the “Kangaroo Kicker
Martinis have long been regarded as the epitome of elegance in the cocktail world — whether you prefer yours dry, dirty, or garnished with a twist, each sip embodies sophistication. However, in the 1940s, this refined beverage took an unexpected turn, becoming whimsically known as the “Kangaroo Kicker.” Indeed, before it established itself as a sleek favorite in cocktail lounges, it sported a name reminiscent of a fun outdoor escapade rather than a glamorous evening.
The peculiar origin of this nickname traces back to Oscar Haimo, the premier bartender at the Pierre Hotel in New York City during the 1940s. In his 1943 publication “Cocktail Digest,” Haimo featured his vodka martini recipe under the playful title “Kangaroo Kicker,” honoring Australia, one of America’s allies during World War II. With vodka rising in popularity and a potential shortage of gin on the horizon, Haimo embraced the trend of vodka-based cocktails and bestowed a lively new persona upon the vodka martini. The title served as a lighthearted nod to the drink’s exotic and robust character, because really, who wouldn’t be tempted by a cocktail named “Kangaroo Kicker”? Despite its charming allure, the name was short-lived, soon replaced by the timeless “vodka martini.”
Read more: 13 Types Of Beer Glasses And When To Use Them
While it could have been a quirky name for a robust Australian drink, “Kangaroo Kicker” was one of those cocktail titles fated to fade away, despite its moment of fame. Cocktail historian David Wondrich stated in an article for VinePair that the whimsical name scarcely lasted a decade. By the late 1940s, it was already beginning to hop out of the cocktail scene. In 1948, mixologist David A. Embury’s cocktail recipe book “The Fine Art of Mixing Drinks” returned the drink to its original, sophisticated title: the vodka martini.
By the 1960s, vodka had become a staple, and cocktail culture was shifting towards elegance instead of unique novelty. Enter figures like James Bond, whose legendary martini order solidified the vodka martini’s reputation as the pinnacle of sophistication. Nowadays, this stylish drink is celebrated for its adaptability — whether you enjoy a chilled vodka martini or a dirty martini with a hint of olive brine. Yet, the “Kangaroo Kicker” serves as a reminder of the evolving trends and preferences in the cocktail world, its nickname surviving only as a quirky note in cocktail lore. Although it may no longer be featured on drink menus, it makes for an excellent conversational piece at your next cocktail gathering, showcasing your extensive knowledge of the classic martini.
Check out the original article on Chowhound.
Not All Beers Are Created Equal: Understanding Vegan-Friendly Options
The realm of alcoholic beverages is full of misconceptions, making it challenging to discern which assertions hold truth. Some myths are relatively harmless, such as the belief that darker beers are inherently stronger. Ultimately, one is likely to choose based on flavor preference. However, some assertions can have substantial impacts, such as the common belief that all beer is vegan. Regrettably, this is not accurate. In its most basic form, beer is made up of hops, yeast, water, and a grain (like wheat or barley), leading one to think it should be vegan. Yet, with industrialization comes the necessity for accelerated processes, prompting breweries to innovate and experiment with various ingredients. Occasionally, animal products provide the easiest solutions to achieve these goals.
What types of animal products can be present in beer? Many breweries utilize isinglass, derived from fish bladders, to hasten the clarification process. Additional animal-based ingredients can include bone char, gelatin, and lactose. Some ingredients, such as honey in honey ales and oysters in oyster stouts, are clearly not vegan. Given that many consumers are conditioned to view beer as vegan, they might not consider this issue at all.
Learn more: We Tried TikTok’s Tequila Apple Juice Cocktail And It Didn’t Go As Planned
It can be quite challenging to determine if a beer is vegan-friendly. Checking the ingredient list may provide some insight, but memorizing every potential animal-derived element found in beer is hardly feasible. However, there’s no need to worry just yet! Numerous well-known and reputable beers have made the transition to vegan. For example, Guinness has been fully vegan since 2018, much to the delight of vegetarians and vegans alike. Pabst Blue Ribbon also informed The Takeout that it ceased using animal-derived ingredients since 1998, which is notably impressive given the trends of that era.
Several popular brands that are safe for non-meat eaters include Bud Light, Budweiser, Carlsberg, Corona, Dos Equis, Miller, Stella Artois, and Yuengling. Brands like Blue Moon and Heineken offer vegan-friendly beers, but it’s important to note that not all of their selections are animal-free. However, you’ll have no trouble finding a suitable beverage when dining out. If you’re particularly fond of a specific beer, you can check its status on Barnivore, a useful resource that indicates whether an alcohol brand aligns with a vegan diet. The advantage of this site is that it encompasses brands for beer, liquor, and wine, which is useful since wine is also not always vegan. Although it can be quite frustrating, you can always rely on your tried-and-true vegan recipes for comfort.
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Check out the original article on The Takeout.
Mystery Unleashed: Couple Discovers Rum Flowing from Their Walls!
A couple experienced an unbelievable surprise when they settled into their new apartment and encountered empty rum bottles spilling from the walls.
Cathy, 51, and her spouse Roy Aukamp, 52, had only spent two days in their new home in New Jersey when a storm caused flooding in their basement.
However, after the tempest had passed, they made a rather peculiar find.
Roy tore away a section of plasterboard and began to pull out what seemed like an endless stream of Captain Morgan rum bottles.
The bottles lay empty, crystal clear in the fading light, devoid of the golden liquid they once contained.
He swept them aside, the sound of Cathy’s laughter echoing as she teased, ‘Thirsty?’
Roy remained on his knees, shaking his head, his expression far from amused.
‘It’s five o’clock somewhere!’ Cathy chimed in cheerfully.
In addition to sharing a video of the event, Cathy posted on Instagram the previous week about a significant rainstorm that resulted in flooding at the home they had recently acquired, leaving more water than the ground could handle.
‘This is what we discovered within the walls of the finished basement while removing damaged sheetrock,’ she noted.
The peculiar occurrence captured the attention of hundreds of thousands on social media, and Cathy included a photo of the area where the bottles were found.
Numerous Instagram users shared humorous comments related to Melvin’s 99 Bottles of Beer song.
“Haha, 99 bottles of rum on the wall,” remarks one user on Instagram.
“98 bottles of rum on the wall, 98 bottles of rum…” adds another in a playful response.
Another user quips, “You actually purchased a house from Captain Morgan himself.”
The story took an interesting turn when Cathy shared that the previous homeowner reached out.
“The individual responsible viewed the video once it gained widespread attention and contacted us, stating that there are hundreds more,” she noted.
“Additionally, he mentioned that he has now been sober for three years.”
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Unexpected discoveries within the walls of homes are becoming more common.
Last February, a family in Santa Rosa, California, called pest control, who uncovered around 700 pounds of acorns that had been hoarded by a woodpecker and spilled out through the walls.
In May 2023, a new homebuyer in Centennial, Colorado, faced a shocking revelation when she discovered snakes residing within the walls of her home.
This article was first published on June 28, 2024.
If you want to reach out to our news team, feel free to email us at webnews@metro.co.uk.
For additional stories like this one, visit our news page.
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Barmasters Share Creative Ways to Incorporate Coconut Water in Your Cocktails
Coconut water is a delicious and nutritious alternative to plain water, offering a burst of flavor while remaining a healthy choice. Comprised of 94% water and containing minimal fat, it boasts an impressive array of electrolytes like potassium, calcium, and magnesium. With all these benefits, why not elevate your drink experience? Incorporating coconut water into your cocktails is a superb way to add excitement.
Bartenders often have specific preferences regarding the water they choose for their cocktails. From hard to soft water and the purity of the ice, every detail matters as they seek to refine their craft. Adding coconut water not only enhances the overall taste but also contributes to the cocktail’s dilution, giving you a game-changing approach to creating excellent drinks.
We had the opportunity to converse with Channing Centeno, a talented Filipino bartender and sommelier with Vita Coco. He shared valuable insights on how to best utilize coconut water in cocktails, along with contributions from other cocktail and coconut water professionals such as Bridget Albert from Southern Glazer’s Wine and Spirits, Jacoby Morciglio, bar manager at Adrift Tiki Bar, and Lindsey Neumayer, who runs the food blog A Recipe For Fun.
For further reading, check out: We Tried TikTok’s Tequila Apple Juice Cocktail And It Didn’t Go As Planned
Coconut water is packed with essential vitamins and nutrients that help keep you hydrated, particularly crucial when you consume alcohol. Enriched with potassium and vitamin C, among others, coconut water serves as an excellent substitute for bar mixers for cocktails. By providing hydration, cocktails made with coconut water may lead to a reduced risk of experiencing a hangover the next day.
Many of the top coconut water brands feature products with minimal to no added sugars. Bridget Albert, a mixologist at Southern Glazer’s Wine and Spirits, explains that this low sugar content keeps coconut water lower in calories compared to sugary cocktail mixers. For instance, Vita Coco contains less than 1% sugar, 2% sodium, and 4% carbohydrates while boasting 10% potassium and 40% vitamin C. According to Jacoby Morciglio, it’s quite easy to find a quality coconut water brand that has very little sugar and no unnecessary carbonation, and switching to such a choice can enhance your drinking experience.
This article will delve into the effective use of coconut water in cocktails, though Albert points out that it can also be a great ingredient in mocktails for improved hydration. While alcohol naturally leads to dehydration, coconut water can still play a supportive role in maintaining hydration. If you’re opting for a non-alcoholic beverage, the natural electrolytes found in coconut water, such as sodium, will help keep you hydrated throughout the evening.
Have you ever been curious about the reason behind a bartender shaking or stirring your drink before serving it to you? Beyond offering a refreshing chill, the act of shaking and stirring cocktails with ice helps dilute the drink, making it more enjoyable with a balanced flavor profile, as noted by Channing Centeno. Centeno suggests that cocktails should ideally have a dilution rate of about 20%; without this, drinks may be overly sweet or overly sour. Diluting cocktails tempers the flavors, and incorporating coconut water can enhance both this process and the overall drink experience.
The taste of coconut water is naturally sweet with a nutty undertone, complemented by a touch of tropical essence. It offers a refreshing quality, making it an excellent addition to cocktails without the need for shaking. Next time you’re contemplating a shaken cocktail, consider adding a splash or two of coconut water instead. The flavors will harmonize beautifully, resulting in a smooth, easy-to-drink cocktail that’s both delightful and invigorating.
This technique is akin to making coffee or orange juice ice cubes to prevent dilution in your drinks. Utilizing coconut water for your ice cubes is an excellent method to dilute your cocktail while infusing it with flavor. These coconut water ice cubes can be used for shaking, stirring, or simply poured over with your spirit of choice. Regardless of your approach, coconut water ice cubes will undoubtedly enhance your drink compared to standard ice cubes.
Channing Centeno shares, “Shaking a margarita, gimlet, or any sour-style drink with coconut water ice introduces wonderfully tropical and refreshing elements to any cocktail.” This stands in contrast to regular ice cubes, which tend to dilute drinks more than needed. Since coconut water ice cubes don’t contain artificial sweeteners, they won’t make your drink taste overly sweet or syrupy. Additionally, you can get creative by adding fruits like pineapple or papaya to the ice cube tray before freezing to create distinctive coconut ice cubes tailored to your cocktail.
As an alternative, consider using fruit-flavored coconut water. Brands like Vita Coco offer a peach mango flavor, while Goya has a guava option, among others. Centeno emphasizes that coconut water ice cubes also pair wonderfully with whiskey or dark rum, making them a perfect choice for a smooth nightcap.
Espresso martinis are currently trending, and what could be better than crafting a distinctive variant by adding coconut water? Channing Centeno suggests using coconut water as the foundation for your cold brew, which can then be transformed into an espresso martini. If you’re unable to access espresso at home, cold brew concentrate can serve as a suitable substitute.
To create this, steep your chosen coffee grounds in water using a 1-to-4 ratio (in ounces). Instead of standard water, opt for coconut water to infuse a sweet, nutty taste into your cold brew concentrate, which helps mitigate the bitterness often found in espresso martinis. This technique can similarly be applied to iced tea.
Steep your tea leaves or bags in coconut water instead of regular water, and you can incorporate this refined iced tea blend into your upcoming Arnold Palmer — just add lemonade. If you prefer to add some spirits, bourbon or whiskey would pair well with the coconut water flavors. To merge a few of these ideas, consider adding coconut water ice cubes to the cocktail to enhance the taste experience. However, it’s essential to be cautious with the amount of coconut water used; as Jacoby Morciglio points out, “Excess coconut water can be quite dangerous with its high level of potassium.”
If you are open to the idea of losing a bit of fizz, substituting coconut water for soda water in cocktails is an excellent method to elevate your drink. This substitution works particularly well for tropical beverages, such as mojitos and piña coladas. Mojitos are usually crafted with mint, white rum, lime juice, simple syrup, and club soda, but according to Bridget Albert, you can enhance a mojito’s tropical essence by using coconut water instead of club soda.
A piña colada is a delightful drink that often comes together by mixing club soda with cream of coconut, crushed pineapple, and pineapple juice. If you enjoy the taste of coconut, a piña colada is an excellent choice for incorporating coconut water to enhance those flavors. For an even richer coconut experience, consider using coconut water ice cubes in a frozen piña colada before blending.
For those looking to craft non-alcoholic cocktails, substituting soda water with coconut water is a fantastic alternative that promotes hydration. Mocktails, being alcohol-free, benefit from the added electrolytes found in coconut water, according to Jacoby Morciglio, which enhances both hydration and flavor. “The coconut water brings a depth that most non-alcoholic drinks lack,” Morciglio adds.
Coconut water is incredibly versatile and pairs well with various ingredients, yet it’s wise to keep cocktail recipes uncomplicated when using it. The appeal of coconut water lies in its purity, health benefits, and robust flavor compared to other mixers; too many ingredients can dilute its essence.
For a straightforward yet effective combination, Jacoby Morciglio suggests enjoying scotch with coconut water as a Caribbean classic. “This experience was astonishing,” Morciglio shared. “The slightly salty, refreshing nature of coconut water enhances the smoky notes of the scotch.” Additionally, a team member created a non-alcoholic Blue Hawaiian with coconut water, which Morciglio believes added significant depth and flavor to this tropical classic.
Lindsey Neumayer emphasizes simplicity when it comes to cocktails, especially with coconut water. She states, “When all else fails, you can never go wrong with coconut water, lime juice, and your rum of choice for a refreshing cocktail that’ll put you in a Caribbean vacation state of mind.” Coconut water is versatile, complementing various fruity flavors and pairing beautifully with dark, distilled spirits such as rum and scotch.
When hosting events, the chaos of creating personalized cocktails for each guest can be overwhelming. This is where freezer door drinks come in handy. These are large-batch cocktails typically stored in their original liquor bottles. For example, if you’re preparing freezer door margaritas, mix around 750 milliliters of margarita mix and pour it into an empty tequila bottle, leaving it in the fridge for self-service by your guests.
Adding coconut water to your freezer door cocktails is an excellent way to achieve the right dilution without the need to shake each drink separately. Jacoby Morciglio notes, “Because of its high water content, we can play around with the substitution of water…. We can dilute [cocktail mixtures] down with coconut water instead to balance the drink and add a unique twist.” Morciglio suggests using coconut water in freezer door martinis, which consist of water, dry vermouth, and gin—or vodka if you prefer.
Almost any cocktail can transform into a freezer door cocktail. By selecting a high-proof alcohol and limiting the amount of mixers, you can ensure a steady supply of delicious cocktails at your next gathering. Incorporating coconut water allows for fewer mixers, as it brings its own sweet, nutty flavor profile to the drink.
Just like any other product, it’s important to be cautious about preservatives and excessive added ingredients when it comes to coconut water. Many consumers appreciate coconut water for its natural qualities, so opting for brands that maintain this authenticity is recommended. Lindsey Neumayer points out that while canned coconut water tends to be more affordable, refrigerated coconut water is typically the better choice.
“Generally speaking, coconut waters that require refrigeration tend to be less processed and contain fewer preservatives, resulting in a cleaner and purer flavor,” Neumayer explains. Furthermore, it’s crucial to always read the ingredients list on the coconut water you buy to identify any added preservatives or sugars, as these can negatively impact the taste of your cocktails.
Channing Centeno from Vita Coco claims that the best source of coconut water is fresh coconuts from local growers, a sentiment echoed by Jacoby Morciglio. Morciglio specifically recommends Thai coconuts, although both agree that fresh options can be challenging to find. When fresh coconuts are unavailable, Morciglio and his team typically opt for Vita Coco. No matter which coconut water brand you decide on, Centeno suggests choosing a shelf-stable coconut water for convenience, available in boxed, bottled, or canned formats.
Even though coconut water is a versatile ingredient for cocktails, some drinks are not well-suited for its inclusion, according to experts. Lindsey Neumayer states that she “wouldn’t recommend using coconut water in cocktails served hot, or those featuring strong savory or overly bitter notes, as its delicate flavor could be easily overshadowed.” Therefore, it may be wise to refrain from adding coconut water to boozy hot chocolate, spiked apple cider, or other typically warm beverages.
Bridget Albert highlights that while hot drinks are a popular choice, some cocktails already possess unique flavors that could be overwhelmed by the inclusion of coconut water. A perfect illustration of this is the Negroni; Albert points out that the coconut water might not harmonize well with its flavors. The Negroni combines gin, vermouth, and Campari, resulting in a flavor profile that would clash with the distinctive nutty and tropical notes of coconut water.
To best incorporate coconut water, it’s advisable to pair it with flavors that complement and enhance its taste, rather than opting for more bitter ingredients that may create discord. Channing Centeno, a sommelier from Vita Coco, suggests cocktails such as a mango daiquiri, pineapple-infused beverages, and a spiced old fashioned. By integrating coconut water with fruity and tropical elements, or with spirits like whiskey, scotch, or rum, you can truly elevate your cocktail experience.
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