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Unveiling the Secret to Crafting Bar-Quality Cocktails at Home

You may have tried making the perfect cocktail at home, but if it still tastes lackluster, the culprit could be your ice. Bartenders emphasize that ice is a vital ingredient in cocktails, playing a crucial role in temperature, texture, dilution, and ensuring the drink remains fresh.

Ice can absorb odors from your freezer, resulting in drinks that taste stale or flat. Bartender Harrison Ginsberg notes, "If ice has been sitting next to frozen food for weeks, it can make your drink taste flat." This problem is particularly acute in cocktails like martinis and Manhattans, where the quality of materials is immediately apparent.

To enhance your cocktail experience, consider the following tips from bartenders:

  • Quality Ice: Use ice made from filtered water to prevent unwanted flavors. Avoid ice from automatic fridge dispensers, which can absorb odors.
  • Quantity Matters: Don’t skimp on ice; a full glass of ice ensures your drink stays cold longer.
  • Chill Your Glassware: Serving cocktails in pre-chilled glasses helps maintain the perfect temperature.
  • Measure Ingredients: Precision in measuring can make a significant difference in achieving bar-quality cocktails.

Remember, "great ice will not save a bad recipe, but bad ice can absolutely ruin a good one," Ginsberg emphasizes. With these adjustments, you can elevate your home cocktails to taste more akin to those crafted in a bar.

May 19, 2026 Recipes

Unpacking the Controversy: The Midwest Beer Company’s Disturbing Ad Campaign

The beer industry has seen its fair share of legendary advertising campaigns, but not all have succeeded in enhancing brand image. One infamous campaign from Schlitz Brewing Company in 1977 took a controversial approach, humorously termed the "Drink Schlitz or I’ll Kill You" campaign. This campaign featured stereotypical masculine characters, including a boxer and an outdoorsman, who appeared ready to lay down threats against anyone who dared to jeopardize their Schlitz beer.

Developed by the advertising agency Leo Burnett & Co., this ad was intended to utilize shock value to reboost sales, which had been declining for the company. Unfortunately, the campaign did not land as intended; instead of attracting customers, it became a point of ridicule and discomfort among viewers, leading to a swift pullback after just ten weeks due to overwhelming negative feedback.

Contrary to the belief that "there’s no such thing as bad press," the outrage from this campaign further alienated consumers. This was one among many factors that contributed to Schlitz’s downfall. During the 1960s and 70s, management changes included cutting costs by altering the brewing process, which compromised the quality dramatically. They replaced traditional ingredients like malted barley with cheaper corn syrup and expedited brewing times, resulting in a subpar product.

In 1981, after a four-month strike at their Milwaukee plant, the company closed its doors permanently. Following its acquisition by Stroh Brewery in 1982, Schlitz continued to struggle, with Stroh collapsing in 1999 and later assets sold to Pabst Brewing Company, which still owns the brand today. Although Pabst attempted to revive Schlitz by reverting to its original recipe, the brand has never regained its former market dominance.

For more details on the downfall of iconic beer brands and industry changes, check out this article on Schlitz.

May 19, 2026 beer-articles

Elevate Your Whiskey Cocktails: The Magic of Caramelized Oranges

Adding caramelized oranges to whiskey cocktails can enhance the drink’s flavor profile significantly. This technique brings forth a complex blend of the whiskey’s notes and the bittersweet essence of caramelized sugar, creating a sophisticated and complementary taste.

Oranges are a staple in many whiskey cocktails, including the classic old fashioned, where the citrus peel acts as a harmonious add-on. The sweetness of caramelized oranges not only elevates the cocktail but also bridges the flavors effectively, especially if paired with sweeter orange varieties.

How to Caramelize Oranges

Caramelizing oranges is simple and requires just oranges, sugar, and a heat source. One method involves slicing the fruit and cooking it in a pan with sugar until browned. This can release caramelized sugars and juices into the drink. For a more subtle incorporation, you can use a slice of caramelized orange as a garnish, while simultaneously adding fresh orange juice or a flavored liqueur to enhance the citrus notes.

You can explore various cooking methods, such as:

  • Stovetop: Sauté orange slices with sugar for a quick caramelization. Adding ingredients like black tea can create a unique infusion for whiskey cocktails.
  • Broiler or Grill: Use a broiler or a BBQ, taking care to prevent sticking with light oil.
  • Air Fryer: An air fryer works well for caramelizing oranges at a consistent temperature.
  • Kitchen Blowtorch: For a quick garnish, sprinkle sugar on orange slices and caramelize them with a torch.

It’s crucial to monitor the caramelization process. A darker sugar brings pronounced flavor but also risk of bitterness. Opt for thinner orange slices for decoration or choose different sugars for varied taste. Brown sugar can create a warm profile, while blood oranges contribute a tart, visually stunning aspect.

By skillfully caramelizing oranges, you can unlock new dimensions of flavor in whiskey cocktails, turning a simple drink into a delightful experience.

For more delicious ideas, you can read the full article.

May 19, 2026 liquor-articles

From Family Dream to State College Hot Spot: The Evolution of University Wine Company

Wednesday afternoons at University Wine Company bustle with activity as groups of mahjong players gather to enjoy their games paired with glasses of wine. The backdrop of rolling countryside framed by grapevines adds a nostalgic charm, yet this year’s weather has posed challenges, with frost blighting the early growth of the vines, leaving winemaker Jeff Proch a bit unsettled. Despite obstacles from nature, Jeff finds solace in the assurance that he can produce quality wine.

Perched on a rise along Tussey Mountain, University Wine Company is a blend of family legacy and budding success. Jeff, whose parents have roots in viticulture, grew up surrounded by wine culture. His father, Jinx, managed Mount Nittany Winery, and from such beginnings, Jeff unearthed his purpose. After earning a business degree from Bucknell University and spending years in New York City in a high-pressure financial job, he returned to Central Pennsylvania in 2009, seeking fulfillment and a life grounded in his roots.

Collaborating with his father, Jeff experimented with wine products, leading to the birth of University Wine Company in 2011—initially starting in his parents’ garage. The flagship product, U-Freeze Wine Slush, garnered instant popularity at festivals, drawing a loyal customer base. Within years, the winery transitioned to producing bottled wines, eventually acquiring their own property, where they established a vineyard.

In 2017, they took a significant step forward, purchasing land and planting various grape varieties, although not all thrived. But with persistent dedication, they cultivated successful plants, leading to the winery’s official opening in October 2020, despite the pandemic challenges.

Today, the vineyard offers a selection of wines that include local Pennsylvania grapes, grown alongside their estate, and supports a diverse line-up of social events—from trivia nights to music sessions and food trucks, attracting community engagement. As Jeff embraces each aspect of the winery, from selecting grape sources to overseeing production, he stands ready to provide joy through quality wines, maintaining the family’s dream.

For those seeking an escape, University Wine Company offers both a serene environment and vibrant community events, proving to be a delightful alternative to more distant wine destinations.

May 18, 2026 Wine

Where to Find Schlitz Beer Before Pabst Ceases Production

It’s the end of an era for Schlitz beer, a cultural icon in Milwaukee, as Pabst Brewing Co. announces the cessation of its production. Pabst, which acquired Schlitz in 1999, is set to conclude brewing the famous beer, leaving fans with limited opportunities to enjoy it one last time.

Kirby Nelson of Wisconsin Brewing Co. received permission from Pabst to produce a final brew using historical brewhouse records that emulate the original Schlitz formula from the 1950s. The following events are scheduled for those eager to participate in the farewell of this beloved brand:

  • On May 23, Wisconsin Brewing Co. will brew the final 80-barrel batch of Schlitz in Verona, with a talk by Nelson at 1 p.m. at 1079 American Way, Verona.
  • Pre-orders for the last batch will be available on Wisconsin Brewing Co.’s website starting May 23, with deliveries commencing on June 27.
  • A "tasting extravaganza" for this final brew is scheduled at Wisconsin Brewing Co. on June 27.
  • On July 4, the batch will be featured at Old World Wisconsin’s 50th anniversary celebration in Eagle.
  • "Last Schlitz on Earth" parties will occur at Milwaukee Brat House locations in downtown Milwaukee and Shorewood on May 30 and 31, where the last keg served will grant the customer a custom jacket stating: “I Got Schlitzfaced One Last Time at Milwaukee Brat House” at 1013 North Dr. Martin Luther King Jr. Drive and 4022 North Oakland Avenue.
  • Enthusiasts willing to travel to South Dakota can visit Madame Peacock’s Beer & Bling, a leading Schlitz retailer with 170 cases available at 638 Main St, Deadwood.

For those hosting farewell events for Schlitz, please reach out to add to the list at jsmetro@jrn.com.

May 18, 2026 beer-articles

Discovering the World’s Best Cane Juice Rum: Insights from BevTest

Cane juice rum has long been associated with the French Caribbean Agricole tradition, but its versatility is increasingly being recognized across the entire Caribbean Basin. The Beverage Testing Institute’s recent award winners highlight the evolution of this category, showing how different factors like terroir, fermentation, and aging can create unique profiles from a single raw material.

Prominent examples include Copalli rum from Belize and Rhum Barbancourt from Haiti, which showcase the broad spectrum of flavors available in cane juice rums, from vibrant and unaged options to deeply structured, aged varieties.

Copalli, 5-Year-Aged Fresh Cane Juice Organic RumThis rum is made entirely from fresh-pressed sugarcane juice, standing out in a landscape often dominated by molasses-based products. It boasts complex aromas of fresh sugarcane, vanilla, green banana, and toasted coconut. The palate reveals flavors of caramelized cane sugar, grilled pineapple, and light herbal notes. With a silky texture and a long, spicy finish, it exemplifies the rums that leave a lasting impression on their drinkers.

Copalli Unaged Fresh Cane Juice Organic White RumPreserving the raw cane character through minimal processing, this white rum displays vibrant aromas of grass, lime zest, and white flowers. The taste is fresh and lively, with sugarcane sweetness balanced by hints of tropical fruit and earthy minerality. This rum strongly emphasizes the raw material’s complexity, characteristic of high-quality cane spirits.

Copalli Barrel-Rested Organic Aged Fresh Cane Juice RumWith a shorter aging process, this rum retains much of its cane-driven profile while incorporating subtle oak influences. Aromas of grassy cane, vanilla cream, and caramel make for an inviting nasal experience. The tasting notes include tropical fruit, honey, and light oak spices, creating a well-rounded, vibrant spirit.

Rhum Barbancourt 15 Year Old Estate Reserve Aged RumA testament to traditional distillation methods, this rum captures the essence of historic practices. Its rich, layered aroma encompasses dried apricot, orange peel, and baking spices, while the palate is robust with honey, dark caramel, and polished oak flavors. The finish is sophisticated and well-integrated, offering a complexity that speaks to both its history and craftsmanship.

Overall, these award-winning rums challenge the perception of cane juice rum as a niche category, demonstrating its place as a dynamic part of the premium rum market. They highlight a shared philosophy among producers—emphasizing raw material integrity, precise fermentation, and thoughtful aging—making them appealing choices for both casual drinkers and serious collectors.

May 18, 2026 liquor-articles

Why Restaurant Diners Are Choosing to Skip Wine Bottles at the Table

In recent trends, diners are actively shifting away from ordering wine bottles at restaurants, significantly altering their eating habits. According to Liberty Wines, a UK-based distributor, this transition marks a movement from traditional group orders of shared bottles of wine to individuals customizing their beverage choices during meals.

Experts attribute this change to a range of factors, primarily focusing on healthier living preferences, a growing focus on culinary diversity, and a heightened sensitivity to costs. The U.S. wine industry is facing substantial challenges as younger generations curb their alcohol consumption, while aging baby boomers are exiting the market.

To counterbalance the decline in wine sales, many restaurants are adjusting their pricing strategies. They are increasingly offering non-alcoholic spirits and zero-proof alternatives that align with the pricing of craft cocktails. Sri Divel, a marketing and brand strategist, notes that the complexity of these modern mocktails—often featuring various ingredients and intricate preparations—justifies their higher price points, thus maintaining profitability without compromising guest experience.

Furthermore, patrons are likely to revert to consuming less at restaurants, preferring to drink moderately at home before dining out, which diminishes the perceived pressure of committing to a bottle. As the market evolves, the traditional practice of ordering a bottle resonated as a common choice for tables of four is becoming less typical.

Instead of feeling penalized for choosing not to drink, diners are now presented with intricate mocktails that can stand on par with alcoholic beverage offerings. This change reflects a broader movement in the dining experience—providing genuine value and engagement for all guests, regardless of their drinking preferences.

Restaurant-goers are encouraged to explore alternatives such as bringing their own bottles and paying corkage fees to continue enjoying wine during meals while mitigating costs. Overall, the dining landscape is adapting to these new consumer behaviors, leading to sustained innovation within the beverage offerings at restaurants.

May 17, 2026 Wine

Discovering the Top-Selling Beer in the US by Volume: A Closer Look

If you thought Bud Light maintained its status as America’s most popular beer, you would have been mistaken. The beer held this title for over two decades, but recent reports show a significant shift in consumer preference. As of late 2025, Michelob Ultra has emerged as the new favorite, particularly among health-conscious drinkers and sports fans.

This transition reflects Michelob Ultra’s successful marketing strategy, which has resonated particularly well since the end of 2024, allowing it to surpass Bud Light in bars and restaurants. According to Anheuser-Busch’s Chief Commercial Officer Kyle Norrington, the brand has experienced a remarkable 15% growth in market share from 2020 to 2025, making it a key player in the industry.

While Michelob Ultra excels in volume sales, it’s worth noting that Modelo Especial has taken the lead in dollar sales as of June 2023, dethroning Bud Light in this critical metric. Introduced to the U.S. market in the 1990s, Modelo’s rise in popularity has coincided with a decline in Bud Light’s sales, leading to conversations among beer enthusiasts about their evolving preferences.

Mixed sentiments around these popular brands have been shared among beer drinkers. Some consumers remain loyal to Bud Light for nostalgia, while others express distaste for Michelob Ultra’s taste, suggesting that in their view, Bud Light might be a superior choice. The debate continues, with users on platforms like Reddit weighing in: some assert that their beer choice varies according to the setting, like choosing Budweiser for barbeques and Modelo for hot days.

As the landscape of beer preferences continues to evolve, the discussion surrounding these popular brands illustrates a change in consumer attitudes toward flavor, marketing, and lifestyle choices in the beer industry. For those interested in exploring different beers, the ever-changing dynamics of consumer preferences provide a fascinating backdrop.

May 17, 2026 beer-articles

Introducing The Curated Barrel Project: Colorado Distiller Launches Unique Barrel-Finished Whiskey

Jake Norris, a renowned distiller known for his contributions to Colorado’s whiskey scene with brands like Stranahan’s Whiskey and Law Whiskey House, has co-founded a new venture called The Curated Barrel Project. This initiative aims to create unique barrel-finished whiskeys, showcasing the art and craftsmanship behind whiskey distillation. Each whiskey produced under this project is meticulously crafted to highlight distinctive flavors and aromas, appealing to whiskey enthusiasts and connoisseurs alike. This endeavor represents Norris’s continued commitment to innovation and quality in the distilling industry.

May 17, 2026 liquor-articles

Pabst Ends 177-Year Legacy: Schlitz Beer Production Comes to a Close

Pabst Brewing Co. has announced the discontinuation of Schlitz Beer, a beloved brand often referred to as "the beer that made Milwaukee famous." This decision was confirmed not directly by Pabst but through a press release from Wisconsin Brewing Co., which will produce a final batch of the beer using a recipe from 1948. This special brew, dubbed "The Last Schlitz," is set for release on June 27. After this, any available stock will be in the hands of retailers and resellers.

According to brewmaster Kirby Nelson, "This brew will represent The Golden Age of Schlitz," showcasing the vintage charm that the beer holds in the hearts of its fans. Schlitz Beer traces its origins back to 1849 when German immigrant August Krug first created the beverage. Following Krug’s passing, bookkeeper Joseph Schlitz took over, changing the beer’s name and ultimately marrying Krug’s widow.

Throughout its 177-year history, the brand has seen its share of successes and failures. At one time, it was the largest brewery in the U.S., but struggled after modifying its recipe in the 1970s, leading to dwindling sales and its acquisition by Stroh Brewery. Pabst purchased Schlitz in 1999 and attempted to revive interest by reinstating its original recipe.

Despite its ups and downs, Schlitz has maintained a loyal following, particularly in the Midwest. The #SaveOurSchlitz campaign has gained traction on social media, and a petition is circulating to preserve the brand’s legacy as a classic American beer.

The continuous changes within the Pabst Brewing Co. came into sharper focus last December when approximately 60 to 70 employees were let go from their San Antonio headquarters as part of a strategy to consolidate sales territories for improved efficiency.

For those who want to support the brewing tradition, you can add your voice to the effort to keep Schlitz alive by signing the petition.

May 16, 2026 beer-articles
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