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Unveiling the Mysteries: Inside the Making of ‘Between the Sheets’
This high-potency cocktail may be what led to its provocative name.
The Between the Sheets is a classic cocktail made up of equal parts cognac, light rum, and triple sec with freshly squeezed lemon juice and an orange peel garnish.
Essentially a variation on the Sidecar, the provocatively-named drink is thought to have been created by bartender and author Harry MacElhone of Harry’s New York Bar in Paris. There is also a theory that the drink had even earlier origins at the Berkeley Hotel in London and was created around 1921 by a worker there known as “Mr. Polly.” However, because MacElhone is also credited with featuring one of the earliest Sidecar recipes in his 1922 edition of Harry’s ABC of Mixing Cocktails — calling for equal parts cognac, Cointreau, and lemon juice — this is the more accepted origin.
Though the recipe has evolved, the traditional mix includes equal parts of cognac, light rum, and orange liqueur, complemented by a splash of lemon juice, yielding a strong concoction. The intense alcoholic content of this beverage is what likely inspired its provocative name.
This version increases the lemon juice to balance the three ounces of spirits, adding acidity to enhance the drink’s complexity. Cognac and light rum provide a robust foundation, while triple sec, or another chosen orange liqueur, brings sweetness and a bit of extra alcohol bite.
An orange peel garnish plays a crucial role by releasing citrus oils and a hint of bitterness from the skin.
Like any cocktail recipe, customization for personal taste is key. As presented, the cocktail is on the drier side, but simple syrup can be added according to individual preference.
1 ounce cognac
1 ounce rum
1 ounce triple sec
1/2 ounce lemon juice, freshly squeezed
Orange peel, for garnish
Add the cognac, rum, triple sec, and lemon juice into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Express the oils from the orange peel over the top of the drink, then add to the glass as garnish.
Sweet Grass Vodka Owner Files Lawsuit, Claims to Be Swindled by Business Partners
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Sweet Grass Vodka
The former Sweetgrass Lounge’s patio utilizes rebar for decoration, as seen on Wednesday, Sept. 25, 2024, in Charleston.
A combination lock box is present at the former site of Sweetgrass Lounge, recorded on Wednesday, Sept. 25, 2024, in Charleston.
During a brand party at a resort in October 2023, actor Jeremy Renner and Sweet Grass Vodka proprietor Jarrod Swanger were seen conversing with Brian Richardson, the resort’s food and beverage director.
A view of the previous Sweetgrass Lounge entrance as of Wednesday, September 25, 2024, located in Charleston.
There is a new business announcing its arrival at the old Sweetgrass Lounge spot, dated Wednesday, September 25, 2024, in Charleston.
Jarrod Swanger has been promising that “the money’s on the way” for almost ten years, a line used to pacify investors who are currently seeking to recover millions of dollars they invested.
In a surprising turn of events, Swanger admits he was seduced by the same deceptive promises, resulting in the collapse of his Charleston-based business, Sweet Grass Vodka.
On September 13, his enterprise, Might Be Hungover, initiated legal action against a group of nine individuals and phantom entities, alleging they defrauded Swanger of over $80,000 with the false guarantee of a $10 million investment.
Operations at Sweet Grass Vodka were discontinued in April due to escalating financial woes after three years of activity.
The 46-page legal filing primarily attributes the fault to Rodney Koch, a Las Vegas-based investor who purportedly never provided the essential financial boost Swanger anticipated.
Koch is implicated in two additional federal lawsuits for allegedly conducting schemes that bear a striking resemblance to past ones. Furthermore, Canadian authorities have barred him from trading in Canada for 25 years due to his involvement in a fraudulent investment scheme, according to official records.
In a financial transaction with Koch, Swanger claims to have lost $83,400. However, his financial troubles had already been escalating prior to this event, as outlined in his lawsuit:
The negotiations for financial support started in December 2023, with Koch’s investor group initially proposing $5 million, followed by a revised offer of $10 million, to be repaid over five years. As part of the terms, Swanger was to allocate 20 percent of his company’s equity to Koch.
In addition, Swanger was obligated to pay a $83,400 insurance fee before the receipt of the funds. He made this payment on December 20.
That’s when the stalling started.
Swanger repeatedly asked Koch for the cash, saying he needed short-term capital. But Koch failed to deliver, all the time promising the money would arrive soon, the lawsuit states.
As the wait continued into the new year, Swanger’s company took out two short-term loans to cover his bills. One secured $100,000 at 12 percent interest, which was due March 24. A second for $90,000 had interest accruing at $1,500 a day, the lawsuit stated.
By April, still with no cash from Koch, Swanger’s company couldn’t repay the loans it had taken out or follow through on deposits made to expand the business.
Months later, Koch was reportedly still delaying Swanger, and in July, suggested that Swanger guide the Charleston company through bankruptcy to escape debt. If Swanger proceeded, Koch promised to establish a new company, granting Swanger and his wife a 20 percent share, as evidenced by text messages and a partial call transcript between Swanger and Koch mentioned in the legal claim.
Swanger’s legal action accuses his former CEO, David Matuschewski, of collaborating with Koch to usurp his business and abscond with $10 million. The lawsuit’s only proof of Matuschewski’s involvement is Koch’s statement.
Matuschewski did not provide any comment.
Both Swanger and his attorneys did not respond to comment requests.
The business support and financial injection that were expected never materialized, leading Swanger to file a lawsuit.
This is not the first time Koch has been implicated in fraudulent activities, nor is it the largest accusation against him. He is mentioned in several federal lawsuits in Nevada and was included in a 2009 decision by Canadian authorities.
According to allegations in the lawsuits, Koch has duped numerous businesses in recent times into sending him sums totaling over a million dollars using the same deceptive strategies that led Sweet Grass to lose $83,000.
A group in the Canadian agricultural sector is said to have transferred more than $650,000 to Koch in a transaction purported to secure a $130 million investment. Similarly, a Canadian cannabis company reportedly paid over $100,000 in anticipation of acquiring an investment exceeding $10 million. Both entities are now pursuing legal action against Koch, along with his network of fictive corporations and associates.
Like Swanger, both companies began expending resources and engaging in deals while relying on unfulfilled investments, exacerbating their financial difficulties, according to the lawsuits.
Koch and his associates allegedly assured the businesses that the payments were for an insurance policy on the investments, which would be reimbursed after the completion of the deals. However, it is claimed that Koch diverted these funds to purchase two expensive homes in Nevada, as confirmed by property records in Nevada, The Post and Courier reported.
The lawsuits in Nevada allege that Koch impersonated his son-in-law during these interactions, which delayed the detection of his prior misconduct by the affected companies until it was too late.
According to an investigation by Canadian authorities, Koch is described as “an exceptionally persuasive communicator,” who reportedly deceived individuals out of their life savings. Whenever investors inquired about the timing of their returns, Koch consistently provided excuses, suggesting the payout was imminent, the Canadian investigation revealed.
In 2009, Canadian authorities levied a $225,000 fine against Koch and prohibited him from managing companies or marketing investments in the country for 25 years, after determining that he had defrauded individuals through his enterprise for millions of dollars.
However, litigation indicates that Koch has not altered his deceptive practices. Instead of defrauding investors directly, he now poses as one, targeting companies in urgent need of financial support.
John Kenney, a former Secret Service agent, stated that the accusations against Koch are just a slight twist on a classic con, where victims are tricked into sending money in hopes of receiving substantial future returns. This scam is fundamentally a corporate twist on the infamous Nigerian prince scam. He noted that the most effective con artists manage to persuade large numbers of people to send them modest sums, which generally keep them under the radar of federal law enforcement.
“This is what this guy does for a living,” Kenney said. “He doesn’t have an alternative plan. He just has an alternative scheme. But the plan is to get you to believe in me and send me money.”
Reached by phone on Sept. 25, Koch told a reporter he planned to send the newspaper a statement through his lawyer, probably by the end of the week.
Told that this sounded like the same kind of promise he’s accused of making in a trio of federal lawsuits, Koch sighed audibly, said “Thank you so much, sir,” and hung up the phone.
A lawyer for Koch did not return phone calls.
Swanger’s urgent requests for financial support represent a significant shift from the optimistic outlook he presented to investors in 2022. During a pitch, he claimed his spirits enterprise generated $22 million in revenue the previous year, with expectations to reach $40 million by 2023’s end. A $10 million investment from Koch for 20% equity placed the company’s valuation at $50 million.
Until then, Swanger had portrayed himself as thriving. In 2020, he acquired a luxurious residence in Mount Pleasant and two $150,000 BMW Alpina luxury vehicles, one each for himself and his spouse. Moreover, in the summer of 2023, he engaged actor Jeremy Renner as a promotional face for the Sweet Grass Vodka label.
Swanger also ventured into acquiring additional liquor labels, such as Terry Bradshaw’s Bradshaw Bourbon late in 2022. However, he couldn’t uphold the $1.5 million agreement, as noted by those involved in the deal.
By the final phase of 2023, employees at Sweet Grass were experiencing irregular payment schedules, with some reporting up to a five-week lapse in salaries. Others disclosed to The Post and Courier that they received fragmented payments through the Apple Cash app on their iPhones.
Swanger faced lawsuits from four different parties, accusing him of not repaying over $750,000 in borrowed funds. Additionally, he is indebted to multiple creditors for several million dollars according to Uniform Commercial Code filings.
Koch entered the chaotic scene, offering a substantial sum of money in hopes of resolving Swanger’s financial troubles.
However, the arrangement seemed too favorable to be realistic.
In April, the situation deteriorated when one of Swanger’s creditors confiscated assets from his vodka lounge in downtown Charleston, a worker lodged a labor complaint with the S.C. Department of Wages, and his liquor license was revoked on the last day of April.
While Koch could potentially have rescued Swanger with a $10 million agreement, he was not the root cause of Swanger’s difficulties. Similarly, the media, as accused in a lawsuit by Might Be Hungover, were not responsible for exposing these issues, according to statements from former associates.
Michael Cook, a past collaborator, commented that financial instability was typical with Swanger, who historically used investor funds with the expectation of future financial inputs.
In 2015, Cook partnered with Swanger in North Carolina, investing in his initial business endeavor, a retractable dog leash branded as Lucky’s Leash.
Cook connected Swanger with financiers like Piyush Bhula, an Atlanta-based entrepreneur, who gradually contributed and extended personal loans amounting over $250,000 to support the business foundation.
After persistently requesting a refund for three years, Bhula finally received $10,000 from Swanger, who subsequently severed all connections.
“We continued to demand our money… but then Jarrod disappeared,” Cook explained. “He blocked us on Facebook and other social media platforms and moved away from North Carolina.”
In an approach similar to the one used for Sweet Grass Vodka, Swanger spent substantial amounts hiring celebrities like Paula Abdul and former Nickelodeon star Daniela Monet to promote Lucky’s Leash. His promotional efforts also included trips to high-profile locations such as New York City and Las Vegas for trade shows.
Upon discovering Swanger’s recent ventures, Cook, alongside Bhula, suspected it was a repeat of the Lucky’s Leash scenario.
“He’s obtaining the funds and expending them, and once the product fails or doesn’t succeed, he simply shifts his focus to a new brand or product,” Cook articulated.
Up until now, approximately 23 creditors and investors—which include an individual battling cancer, a local physician, a law enforcement officer, and a small business proprietor in Charleston—claim they have incurred losses exceeding $7 million due to Swanger’s Sweet Grass Vodka business operations.
Several investors have expressed difficulties in locating Swanger following his property disposal in Mount Pleasant on June 21.
As of September 25, judicial documents indicate that Swanger’s business has yet to serve Koch, Matuschewski, or the other suspected conspirators with the legal suit.
Teri Errico is the senior business reporter at The Post and Courier, focusing on retail and real estate. An award-winning journalist, Griffis previously worked as a Southeast commerce reporter for the Journal of Commerce and a reporter for the Charleston Regional Business Journal where she covered all business in the Charleston region. Raised in Connecticut and New York, she has called South Carolina home since 2012.
John Ramsey is a reporter on The Post and Courier’s Watchdog and Public Service team.
He has worked as an editor and reporter in Richmond, Va., Fayetteville, N.C. and Rocky Mount, N.C.
DETROIT — With a strike deadline looming, the group representing East and Gulf Coast ports is asking a federal agency to make a union representing dockworkers come to the bargaining table to negotiate a new contract. Read more
The defunct vodka company claims owner Jarrod Swanger fell for a scam he believed would net a $10 million windfall. Read more
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The pilot was attempting to put the aircraft on the ground west of the city as a precaution, the Federal Aviation Administration reported. Read moreChopper ends up on its side on a Charleston-area farm after landing goes awry
Unpacking the Myth of Cortisol Cocktails: Can They Truly Balance Your Hormones?
Social media often buzzes with new wellness trends, and the current hot topic is the health benefits of cortisol cocktails.
This interesting blend doesn’t actually include alcohol but is made up of a variety of minerals and vitamins. Many influencers recommend this drink as an effective solution for issues ranging from fatigue to stress relief.
Recently, searches for “cortisol detox drink” have jumped by 277% in just one month, and TikTok videos that demonstrate how to make these cortisol cocktails have accumulated over 870,000 views, indicating a growing curiosity in using this mix to manage cortisol levels.
While it’s tempting to join the trend, it’s worth questioning whether these cocktails can truly regulate hormones and mitigate stress, or if we should approach them with a degree of skepticism.
Cortisol, most commonly known as the stress hormone, is produced and regulated in adrenal glands located near the top of the kidneys. These glands affect both the central nervous system and the endocrine system.
“Cortisol is your body’s primary stress hormone, and it’s essential for many functions—regulating blood sugar, inflammation, and even your sleep cycle,” explains Nutrition expert Kyle Crowley at Protein Works.
Crowley says cortisol is not the villain it’s made out to be.
“The problem is that in our high-stress world, cortisol levels can stay elevated for too long, leading to issues like fatigue, weight gain, and sleep disruption,” he explains.
“However, the increase in wellness trends focused on cortisol has convinced many individuals that they continually deal with cortisol imbalances. In most cases, cortisol is merely performing its natural functions. It’s actually our lifestyle choices—like inadequate sleep, excessive work, and ongoing stress—that cause cortisol levels to remain high unnecessarily.”
Cortisol cocktails, typically composed of ingredients such as orange juice, coconut water, sea salt, and occasionally cream of tartar or magnesium, are marketed as a natural method for restoring the body’s electrolytes and enhancing adrenal health.
Proponents of the cocktail suggest that the vitamin C in orange juice, along with the sodium in sea salt, and the potassium found in coconut water and cream of tartar, help rejuvenate the adrenal glands.
While Crowley remains cautious about labeling it as a panacea, he recognizes some legitimate benefits from its core components:
Vitamin C from orange juice: Orange juice is packed with vitamin C, crucial for boosting the immune system and enhancing the body’s stress management capabilities. “Vitamin C is vital for the functioning of adrenal glands, which have high concentrations of this vitamin,” Crowley notes. “It helps in the regulation of cortisol production.”
Sodium from sea salt: Sodium is essential in maintaining the balance of electrolytes, necessary for proper adrenal function. “Chronic stress or fatigue can lead to the loss of vital electrolytes,” Crowley states. “Sea salt supplies the sodium needed to maintain fluid balance and replenish electrolyte levels in the body.”
Potassium from coconut water and cream of tartar: Coconut water is a natural source of potassium, crucial for balancing sodium levels in the body and supporting muscle function and energy. “Cream of tartar, often used in cortisol cocktails, provides an additional source of potassium, essential for electrolyte balance,” Crowley mentions.
While Crowley mentions that the drink is harmless, he also points out a significant problem with trends like cortisol cocktails—the perception of them as immediate solutions.
“The ingredients are generally healthy and can certainly offer a refreshing pick-me-up,” he explains. “But to believe that this drink will single-handedly restore adrenal health or drastically reduce stress is missing the bigger picture.
“We seem to live in a world where people want fast solutions to complex issues,” Crowley continues. “But stress, and how it impacts our cortisol levels, can’t be fixed with a single drink or supplement.”
Crowley says prioritising quality sleep, practising mindfulness, and eating a nutrient-dense diet are what will truly balance your hormones and lower cortisol levels over time.
“You don’t need a special mocktail for this,” he explains. “Simply eating a variety of fruits, vegetables, and staying hydrated throughout the day will provide the same nutrients, often in better balance.”
Cortisol cocktails may be a fun, nutrient-packed drink, but they should be viewed as part of a bigger picture, not a cure-all.
Instead Crowley advises a multi-faceted approach to managing stress and hormone health:
Sleep. Sleep is one of the most powerful tools for regulating cortisol. “When you’re sleep-deprived, your cortisol levels remain elevated, which can lead to a host of issues, including increased stress and difficulty maintaining a healthy weight,” Crowley explains.
Exercise. Regular exercise is a great way to manage stress, but Crowley says balance is key. “Over-exercising can actually spike cortisol levels, so it’s important to mix in lower-intensity activities like walking or yoga to keep cortisol in check,” he explains.
Balanced diet. Crowley emphasizes the importance of consuming fruits, vegetables, lean proteins, and healthy fats, outlining that these food groups provide essential nutrients necessary for stress management and maintaining the health of your adrenal glands.
Stress management. According to Crowley, engaging in mindfulness practices such as meditation or deep breathing exercises can effectively reduce cortisol levels. He notes, “It’s not always about doing more; sometimes, it’s about slowing down and allowing your body to reset.”
Consistency. Crowley asserts that effective cortisol management relies on regularity rather than temporary solutions. “It’s easy to get caught up in wellness trends, but real change comes from daily habits that support your body holistically,” he states.
“A cortisol cocktail won’t fix everything. It’s your long-term commitment to reducing stress, getting good sleep, and nourishing your body that will make the difference,” Crowley concludes.
As always, if you’re experiencing symptoms such as chronic stress, fatigue, or significant changes in your body, seeking professional help is crucial.
“A healthcare provider can offer personalised recommendations based on your unique health needs and help address any underlying issues,” Crowley adds. “Always prioritise medical advice over social media trends to ensure a safe and effective approach to health.”
What are micro stresses? The hidden triggers that impact your mental health every day (Yahoo Life UK, 6-min read)
Anxiety expert explains truth about viral cortisol balancing trend (Yahoo Life UK, 6-min read)
Why getting enough sleep is important for mental health, as study shows link between sleep and depression (Yahoo Life UK, 4-min read)
Horse Soldier Bourbon Unveils New Whiskey Dedicated to U.S. Army Green Berets
The limited-edition whiskey is described to honor the soldiers’ legacy by celebrating life’s remarkable moments.
Horse Soldier Commander’s Select VI bourbon whiskey.
Horse Soldier Bourbon has launched its latest limited-edition offering, Commander’s Select VI, commemorating the legacy of the U.S. Army Green Berets who played a pivotal role in the aftermath of the September 11 attacks.
This release is the sixth installment of the brand’s Commander’s Select series, a collection of small-batch, premium bourbons inspired by the military background of its founders.
“It’s an elite bottle created to honor an elite group of Americans,” Scott Neil, co-founder and president of Horse Soldier Bourbon, said in a Zoom interview. “It honors the legacy of the Horse Soldiers – the U.S. Army Green Berets who answered America’s call days after 9/11 with a daring insertion on horseback into Northern Afghanistan.”
Neil said the bourbon represents “a tribute to those that stepped up, the reluctant heroes who deserve a unique bold commemoration.” He stresses that the bourbon is not just a high-end product but also a symbol of support, offering consumers a chance to connect with a significant moment in history.
“At Horse Soldier, we often talk about 9/12—a day when the country was truly united,” Neil said about the September release, also Bourbon Heritage Month.
Beyond its symbolic significance, Commander’s Select VI is positioned to sell in the premium market, competing with other high-end bourbons. Its price point of $595 reflects not only the 12-year age statement and the barrel-proof strength but also the mash bill. Thus, the bourbon’s combination of these attributes could attract collectors and discerning bourbon enthusiasts.
“The process of hand-selecting barrels for Commander’s Select VI involves a meticulous evaluation of each barrel’s flavor profile, including its balance of spice, sweetness and oak character,” Neil said. “The most important criteria are the age and quality of the bourbon, ensuring that only the finest, well-matured barrels meet our high standards for this unique, high-rye offering.”
And that kind of edge could be critical for all bourbon whiskey makers right now. American whiskey sales, like the spirits market at-large, have been a mixed bag over the last year. This slump has been especially problematic for the big guns in the U.S. whiskey industry, but it has potentially opened a door for smaller, craft distillers as analysts say consumers are more interested in craft and premium bourbon. The bourbon market, valued at $8.4 billion in 2023, is projected to grow to $16.8 billion by 2033, according to market research firm Brainy Insights.
Commander’s Select VI was aged in a single Bardstown rickhouse, a factor that contributes to its distinctive profile with an ideal climate that ensures consistent maturation. This environment enhances the interaction between the high-rye mash bill and the oak barrels.
“This release offers consumers a rich and robust flavor profile,” Neil stated. “Expect bold rye spice notes balanced with deep caramel, vanilla and oak complemented by the intensity and complexity of a barrel-proof bourbon.”
Looking ahead, although specific details were not disclosed, Neil said the distillery has a few initiatives on the horizon that will further honor the brand’s military roots.
“We are currently in the midst of building our forever home in Somerset,” Neil said. “The location will go beyond just a distillery; it will be a destination with food, outdoor space and more.”
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Unveiling the Mystery: How Many Glasses of Wine Can You Pour From a Single Bottle?
A pour is a pour is a pour, except when it’s not. When it comes to wine, each type of bottle and the different kinds of wine you’re pouring determine how many glasses of wine you’ll get from a single bottle. Most standard wine bottles contain 750 milliliters of wine, which breaks down to about five individual glasses (in case you need a head count for your next shindig). That’s about 150 milliliters of wine per glass.
However, depending on where you are in the world, the number of glasses changes depending on the alcohol content in the wine. In other words, even if the wine bottle contains 750 milliliters of the good stuff, you may not get five glasses of wine from the bottle. For example, a bottle of German riesling, with its 8% alcohol by volume (ABV), would come out to 4.7 glasses of wine instead of five glasses. This is because the wine’s alcohol content sometimes determines how much liquid is in the glass and, therefore, how many units of alcohol you’d be consuming per glass.
This way of ABV-content wine-pouring is usually geographically specific to certain parts of the world, like Australia. That said, you’d follow a similar rule when serving wines like a port. Bottles of port wine net 10 glasses because the alcohol content is higher than that of your standard wines, which means less port in the glass.
Read more: 13 Types Of Beer Glasses And When To Use Them
You may believe that the size of a glass affects how much wine is poured, but typically this isn’t true. There isn’t a bulk-sized option for serving wine, and a larger glass doesn’t equate to a larger serving. The customary serving size is five ounces, regardless of the glass’s volume, although Champagne is an exception.
Standard Champagne bottles are the same 750 milliliters as other wines, but Champagne flutes are slimmer and hold about four ounces due to the effervescence of the drink. This smaller serving size is particularly suited to toasts, during which people generally consume less Champagne compared to other occasions, like sipping wine at brunch. Consequently, you can expect to get approximately six-and-a-quarter flutes of Champagne from each bottle.
While using larger glasses doesn’t change the serving size of wine, the size of the bottle can influence how many servings it contains. For instance, a Piccolo or split bottle holds one glass, a demi contains two, a standard bottle serves up to six, and a magnum offers 12. However, the variety of bottle sizes extends beyond magnum.
Exceptionally large wine bottles such as the Methuselah, Solomon, and the largest, the Melchizedek, provide about 30, 130, and 180 glasses, respectively. Other large sizes like the Nebuchadnezzar can serve 100 glasses. These giant bottles are typically more suited for large gatherings like weddings. Keeping wine in such large bottles for too long without consuming it can lead to the wine aging poorly and becoming stale.
Read the original article on Chowhound.
Viral Video Captures Young Girl Drinking from Beer-Like Can at Texas Football Game
It is not certain if the can actually contained beer.
A video that showcases a young child seemingly drinking from a beer can during a Texas football game has attracted significant online attention, though it remains unclear if the can really did contain alcohol or was even filled at all.
The video, which has been viewed tens of millions of times on social media, appears to have been recorded by another spectator located a few rows behind the young girl at a Texas Longhorns game in Austin.
The girl is seen holding and appearing to sip from a Michelob Ultra can, and taking multiple sips. An adult sitting next to the girl appears to be distracted.
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The girl’s face is not seen on camera during the video.
While it is illegal for a person under the age of 21 to drink alcohol, according to Texas state law, there is “an affirmative defense to prosecution … that the alcoholic beverage was consumed in the visible presence of the minor’s adult parent, guardian, or spouse.”
It is not clear if any relevant authorities have been made aware of the video.
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Read the original article on People.
Viral TikTok Shows Little Girl Drinking from Beer Can at Texas Game
Arch Manning’s debut as the Longhorns’ starting quarterback was massively overshadowed by an off-field incident during Texas’ 51-3 victory over Louisiana Monroe. During the game, attention shifted to a young girl in the stands who appeared to be drinking from a Michelob Ultra can ensconced in an orange koozie, captured in a widely viewed TikTok video.
The video uploader commented on the scene, noting their disapproval with the caption: “Toddler drinking is really bad.”
Trending under the hashtag #babygotabeer, the incident sparked widespread online conversation about the appropriateness of such behavior in public settings.
The young fan from Texas, with her face painted white and sparkling space buns in her hair, sipped from a can while the brunette woman beside her was leaning down.
Initially, the adult did not realize what was occurring, but the girl continued to drink even after the woman straightened up.
As of Wednesday, the video has accumulated over 5.4 million views.
In the comments section, several viewers queried whether any spectators had alerted the adult to the child’s actions.
“We [told the mom] but by that point, she needed a new beer,” the person who shared the video reportedly said.
There was also a young boy who was seen drinking out of a water bottle while sitting next to the girl.
“No I’m genuinely confused… did the mom just not notice?” one person wrote in the comments.
“Is that canned water because they’re selling that now at games,” another added.
Others mentioned that people at the game were emptying cans and filling them with water.
The Longhorns dominated the Warhawks to win their fourth straight game to start the season.
Manning completed 15-of-29 passes, throwing for 258 yards with two touchdowns and two interceptions.
He was relieved by freshman Trey Owens in the fourth quarter with the game well out of hand.
The Longhorns will play against the Mississippi State Bulldogs in Texas on September 28.
Exploring Elegance: The Top 10 Wine Bars in New York City
Evan Sung/La Compagnie
The best wine bars in New York City exude a refreshing fluidity and freedom, showcasing their unique style whether it’s a chic spot for a power lunch, a snug bar on the Lower East Side, or a peaceful backyard in Brooklyn. Chase Sinzer, owner of the Penny wine bar and Claud restaurant in the East Village, describes, “A wine bar might focus more on the wines, inviting patrons to explore the bottles displayed or help themselves to wine from an ice bucket, providing a more casual atmosphere.”
This broader definition of wine bars means that New Yorkers now have easier access to exceptional wines from across the globe. “You can now enjoy Meursault Roulot in Brooklyn, a luxury previously reserved for the top Manhattan restaurants,” states Aldo Sohm, wine director at Le Bernardin. “This diversity excites people about wine, even in more-casual settings.”
If you’re eager to explore Croatian orange wines with friends, or indulge in a Premier Cru Burgundy without breaking the bank, New York City’s wine bars cater to all tastes and occasions. Here’s a guide to where to go and what to try.
At its original Chinatown location, online-bottle-shop-turned-bar Parcelle nails the living room feel that so many wine bars attempt: Guests lounge on emerald-green corduroy armchairs while leafing through a 500-bottle-strong menu that, refreshingly, offers a generous range of picks for under $100, as well as a tidy sake selection. This is one of the few wine bars (especially in this neighborhood) that caters to natural wine devotees as well as fans of, say, rare Bordeaux.
And the newly opened Greenwich Village location of Parcelle sits more firmly in the restaurant category, which makes it better for a full meal; heavy-hitters include the rigatoni with pork and fennel, duck confit, and yellowtail tartare. This location boasts an entirely different wine list from the original, and all of the wines served on-premises are available for delivery through Parcelle’s retail business—meaning you won’t have to go to great lengths to track down that stand-out pick you ordered over dinner.
This is the perfect wine bar to take a party full of dietary restrictions; much of the food is vegetarian, vegan, or gluten-free—even the four-course, prix-fixe menu, which is the antithesis of any fussy, over-tweezered tasting experience. Since 2016, this natural-wine powerhouse on the city’s Lower East Side has been pouring over 250 wines by the bottle, organized into cheeky yet helpful categories like: “stoop sipping,” “toothsome reds,” and “roasted whites.”
It’s easy to step outside your tried-and-true grapes with this bottle list, which features wines you’re unlikely to come across at every other menu in the city. There’s an emphasis on Eastern Europe—think Kekfrankos (commonly known as Blaufrankisch) from Hungary, and Greek Malagousia, which is described as a stand-in for Chablis.
If you’ve ever struggled to find a wine bar that your pregnant best friend, your annoying colleague who can’t stop talking about low-sulfur wines, and your Barolo-loving in-laws would all enjoy, Compagnie has been the answer all along. The SoHo location opened in 2014 and remains a pillar in the city’s wine scene thanks to beloved events with fun focuses, like Orange Crush and Bojo (as in Beaujolais) Burger Mondays.
While the wine list emphasizes a breadth of French wine, it also boasts a satisfying selection of options from Germany, Spain, and the United States. You’ll also find plenty of nonalcoholic options (over 20 bottles, to be exact) that include fermented teas and dealcoholized wines, some sparkling. The sleek new Flatiron location opened just last month with even more seating than the original and an entirely new menu. Expect stand-out snacks like wagyu skewers, za’atar and feta chickpeas, and some delectable gougeres.
One of the few wine bars in New York City that can accommodate larger groups, even as walk-ins, it’s surprisingly easy to find a pocket of seating here that makes this bustling space feel surprisingly private. There’s also almost always a class, tasting, or industry event going on, which makes it as much a community hub as it is a wine bar.
Corkbuzz’s original Union Square location is a must-visit for its thoughtful wine flights, which range from sommelier’s choice to Iberian hits. The bottle list has some serious range, with cheap and cheerful Beaujolais for $50, as well as Premier Cru Burgundy—and then there’s the outstanding Champagne selection, offered at retail price. Feeling peckish after a few glasses? The charcuterie spreads are generous and always play nicely with the seasonal, rotating flavors of popcorn.
Discussing New York City’s wine scene inevitably brings up Sohm, who runs the wine program at the acclaimed Le Bernardin and authored Wine Simple, a comprehensive guide brimming with advice on selecting delightful wines. His namesake wine bar, Sohm, marks its 10-year anniversary offering affordable options like Lambrusco and Cinsault alongside an array of high-end reserve wines available via Coravin, generally priced over $50 per glass.
Strategically placed in Midtown, the venue includes a prix fixe lunch that guarantees a quick yet satisfying meal, a unique feature in the city where most wine bars do not operate during daytime hours. This makes Aldo Sohm a perfect spot for business meetings over a meal far superior to the typical quick park bench lunch. Additionally, it boasts a comprehensive back bar enhancing customer experience with alternatives like Negroni or spritz.
Running a restaurant in New York City is tough, much like the accelerated aging comparison to dog years, which makes the 16-year-old Ten Bells’ stint in providing natural wine on the Lower East Side a significant achievement. Known for its vibrant atmosphere filled with professionals and enthusiasts, Ten Bells usually is brimming with guests. While the array of unique wines like Georgian skin-contact might be overwhelming, the staff’s expertise will guide you to enjoyable selections. Early birds benefit from discounts during oyster happy hour and should not miss out on the rotating selection of tapas that ranges from classics like boquerones to fried ravioli.
In contrast to many self-described “neighborhood restaurants,” Frog in Bed-Stuy genuinely embodies this term with a regular influx of locals working on their laptops, dogs that are local celebrities on Instagram, and patrons enjoying pool games. Its distinctively natural wine list encourages guest inquiries, ensuring the best choice is made. Besides the curated indoors, Frog’s spacious backyard, adorned with string lights, offers a perfect spot to enjoy a grilled cheese sandwich paired with a vibrant orange wine.
Making your way through the binder-sized menu at Terroir feels like reading a hand-scrawled letter from a good friend who cannot stay focused on a single topic if their life depended on it, but in the best way possible. Owner Paul Greico is known for his obsession with Riesling—”Rudolf Steiner urged us to become aware of one’s humanity. By drinking Riesling, you become a better person,” reads one page.
You can dive into the terroir-verse by snagging a ticket for The Summer of Riesling, an iconic, three-hour booze cruise Greico organizes every year, or just sidle up to the bar and ask the staff about their favorite pours. While Riesling certainly is the main attraction, there’s also plenty of variety from France, Germany, Spain, and beyond, as well as an impressive vermouth list. Not one for the usual wine bar charcuterie and tinned fish spread? The food menu offers more substantial fare like smashburgers, Tteokbukki, and a stellar shaved Brussels sprouts salad.
Shellfish and Champagne go together like peanut butter and jelly, an adage that couldn’t be clearer at Penny. This sleek, L-shaped marble counter is widely exempt from the New York City reservation hunger games, as most seats are saved for walk-ins—that doesn’t mean you’ll sit down quickly, but there’s standing room at the front to pass the time with a few rounds of razor clams and one of the 800-plus bottles curated by owner Chase Sinzer and wine director Ellis Srubas-Giammanco.
Order an icebox packed with oysters, shrimp, mussels, and scallops, and pick a bottle from the stellar selection of Loire Valley white wines, or a Chardonnay from the trendy Jura region in Eastern France. The only real mistake you risk is skipping the brioche ice cream sandwich for dessert.
Between the charming backyard patio and the snug, candlelit interior, there’s a reason to go to June on a year-round basis. Part of the Oberon Group, which also operates Brooklyn institutions like Rucola and nattier-leaning sister wine bar Rhodora, June has been a date night mainstay since 2015. The by-the-glass list is priced entirely under $20, and all bottles are 20% off between the hours of 4:00 and 7:00 PM.
While the list definitely shows favoritism to natural French wines, you’ll also find some hidden gems from San Luis Obispo, Umbria, Galicia, and beyond. Come in with a group (but definitely make a reservation) and ask for the magnum list—you won’t regret it.
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Exploring the Unique Identity of Texas Whiskey
Extreme climate conditions in Texas significantly influence the aging process of whiskey, presenting both unique challenges and a crisis of identity for local whiskey production. A visit to several distilleries provides insight into these effects.
The “Dance Hall” warehouse at Garrison Brothers Distillery
At 10:00 am on a sunny August morning in Texas Hill Country, it is crucial to minimize exposure to direct sunlight to endure the day. The landscape is arid, with limestone and granite underfoot. Along U.S. Route 290 from Austin to Hye, home to just over 200 people, prickly pear cacti are abundant. At Garrison Brothers, the staff started early, taking advantage of the cooler 80-degree morning. A spirit retailer is there for a barrel-selecting session. Despite the early hour on a Sunday, the distillery buzzes with activity.
The vast geography of the United States creates an ideal environment for whiskey diversity, thanks to a wide range of geologies, climates, and cultures. Regions like the Pacific Northwest and the American Southwest are already carving out distinct whiskey identities, distinguishing themselves from traditional hubs like Kentucky and the Mid-Atlantic.
Texas has always embraced a distinctive pride that goes beyond any particular sector, so it’s no surprise that its whiskey distilleries don’t follow the typical pattern. The Lone Star State is known for producing robust whiskey flavors. However, many consumers hastily categorize all Texas whiskey as overly assertive or excessively oak-flavored. Independent bottlings have shown that this isn’t necessarily true, although particular care is needed to manage the impact of the extreme temperatures on aging.
Garrison Brothers holds the title of the first legal whiskey distillery in Texas. They have developed distinctive production methods over time. Their bourbon, characterized by a wheated mash bill, is aged in barrels ranging from 53 to 15 gallons. While most of their whiskey matures in traditional warehouses, a portion is aged in large metal containers which intensify the already harsh aging conditions.
It might seem straightforward to label this distillery as producing only potent Texas whiskey, but a visit to a barrel selection event quickly challenges this notion. During such an event, seven barrel samples varied significantly in taste, despite originating from the same warehouse. One sample had a grainy profile, another was notably influenced by oak, and another featured a delightful candy sweetness. Ultimately, they chose a sample that stood out with rich coffee and chocolate nuances.
Treaty Oak’s flagship product is Ghost Hill Bourbon.
The surprising variance in flavor turned out to be a recurring theme during this Texas visit. Less than an hour away, Treaty Oak Distilling is also located off US-290 in Dripping Springs. The distillery is in the midst of a change in ownership but has been distilling spirits—including whiskey, gin, and rum—since 2006. The distillery has been located on the site of the former Ghost Hill Ranch since 2016 and sources their local grains from Barton Springs Mill—located on the property.
Like Garrison Brothers, Treaty Oak uses wheat in their mash bill instead of rye. The barrels in their warehouse are palletized in an attempt to reduce the angel’s share, which can approach 30% in the first two years alone. In addition to their flagship bourbon (appropriately named Ghost Hill), there are also a wide variety of single barrels available for on-site purchase. Treaty Oak doesn’t shy away from sourcing whiskey, but appears to be focused mostly on their own distillate.
Working through a flight of expressions and single barrels at the tasting room proved another reminder of the wide range of flavors that can be found from a single distillery. The whiskey ranged from oily and rich to fruity and sweet to spicy and sharp. While they no longer produce rum, they still have some barrels aging in their warehouses with even more varied flavor profiles.
Treaty Oak and Garrison Brothers embody the “big”-ness often associated with Texas culture—operating on sprawling, multi-acre plots of land. This isn’t always the case, though, as urban distilleries find ways to innovate with less physical space at their disposal. Still Austin is located in the heart of South Austin, less than four miles from the Colorado river. Unlike many of the other distilleries in the area, space is a luxury at Still Austin. The distillery sits in the same complex as a brewery, a fitness center, and a building materials supplier among other small businesses. Inside the main building lies a tasting room as well as their distilling operations, including a 42-foot column still made by Forsyths.
Still Austin’s Red Corn Bourbon
Still Austin adopts a unique approach for their distillery tours, beginning with the finished whiskey and tracing the steps backward through its production process. The distillery focuses on maturing whiskey in Texas’ harsh climate, employing innovative techniques to manage the influence of intense heat on their products. One such method includes slow proofing the whiskey to preserve the intricate relationships among the oak, alcohol, and congeners. Additionally, Still Austin uses a technique known as petite eau—originally from brandy production—where fortified water is added to bring the whiskey to bottling strength.
An hour’s drive from Downtown Austin is Milam & Greene, located near Blanco. Established by Marsha Milam in 2017, the distillery crafts whiskey under the guidance of master blender Heather Greene and master distiller Marlene Holmes, who joined in 2018. Unlike other local distilleries, Milam & Greene produce whiskey that is only a segment of their extensive whiskey portfolio sourced from multiple states.
To broaden their product range, Milam & Greene produces whiskey at their Blanco facility and maintains a production partnership with Bardstown Bourbon Company in Kentucky. Despite the remote collaboration, Holmes actively manages distillation processes at both sites. Known for a diverse range of products and flavors, Milam & Greene prides itself on both its blended whiskeys and single barrel offerings.
Amid fluctuating temperatures, Texas distilleries adopt diverse production practices to stand out. Garrison Brothers distiller Russell Hartmann minimizes the significance of weather, stressing that their daily goal is to produce the finest whiskey possible under any conditions.
Warehouse at Milam & Greene, Blanco
Blair Ault, Milam & Greene’s National Brand Ambassador, adopts a detailed perspective regarding the distillery’s interaction with the varying aging environment. “We must keep a close eye on our barrels,” she asserts following a visit to their Texas warehouse. A brief exposure to the harsh midday sun underscored her concern. Particularly during summer, even a few weeks can dramatically impact the optimal aging process of the barrels.
Harry succinctly captures it: “the ethos of Texas whiskey is pioneering.”
Treaty Oak’s Jorge Camacho emphasized an ethos of “tradition and innovation” as guiding principals in the production of their spirits. Treaty Oak’s spirit safe has a plaque with the Japanese word はんそく (反則, Hansoku) on it. The word most commonly translates to “foul play” or illegal actions in a sport, but can also refer to a departure from the norm.
The spirit safe at Treaty Oak emboldened with a Japanese term for uniqueness.
Jason Harry, Still Austin’s Brand Experience Manager, is enthused at the prospect of higher aged Texas Whiskey and agrees that innovation is key. “Texas whiskey is young and there are different ways of embracing the Texas climate,” Harry says. He believes that Still Austin’s careful blending techniques, slow proofing, and upcoming use of petite eau all play into their attempt to tame the wild Texas temperature. “With time and experimentation,” he believes that Texas whiskey can reach double-digit age statements.
Simply put, Harry says, “the ethos of Texas whiskey is pioneering.”
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Exclusive Look: Sipping Cocktails at the Real Downton Abbey — A Lavish Party Inside Highclere Castle
Highclere Castle’s own gin brand was celebrated at a special evening party at the home of Downton Abbey
Highclere Castle Gin
In the home of fictional Downton Abbey during the height of the COVID pandemic, the real lady of the house enjoyed sharing a new concept: Virtual cocktail hour with tens of thousands of online guests.
On Sept. 19, as the sun set on a late summer day, Lady Carnarvon — or ‘Lady C’ as her staff affectionately calls her — and her husband Lord Carnarvon hosted guests at the magnificent home, which doubles as the TV location.
Highclere House, located about 65 miles west of London, serves as the backdrop for the beloved TV and movie series, with a new film scheduled for release next September. On this particular evening, the event showcased the art of hosting in the 17th century castle as it might have occurred in historical times.
Highclere Castle Gin
Similar to the fictional butler Mr. Carson from Downton Abbey, Highclere’s Luis Coelho adeptly mixed and served cocktails in the grand hall. Highclere Castle’s own gin brand was the highlight of this special evening.
The event featured the “Lavender Lady,” a cocktail composed of Highclere gin, lavender syrup created by Coelho, aquafaba, and lemon juice. Another standout was the “Brit 75,” a concoction of gin infused with butterfly pea blossoms giving it a lilac hue, mixed with lemon juice and sparkling wine, naturally sourced from Highclere.
Also on the drink menu was a classic gin and tonic with a signature sprig of rosemary, and a Negroni.
A post shared by Highclere Castle (@highclere_castle)
“A few years ago, 80,000 people watched us drink cocktails, getting dressed up to join us online,” Lady Carnarvon said proudly. “There are around 80 here today.”
Since those virtual parties, the gin brand has thrived in the niche gin market, using botanicals from the orangery at the stately home’s garden, or tapping into history to create new versions.
Highclere Castle Gin
In the library of the expansive estate with over 250 rooms, family photos and portraits are comfortably displayed, including those of the late Queen Elizabeth and Prince Philip, showcasing their connections with the British royal lineage (Lord Carnarvon was one of Queen Elizabeth’s godsons).
Accompanied by nostalgic tunes from the post-Second World War era, Brandyn Shaw and his orchestra delivered a performance at the end of the library.
Related: Queen Elizabeth’s Godson (and Real-Life ‘Downton Abbey’ Owner) Creates New Gin in Time for Holidays
As he surveyed the vast hall, Lord Carnarvon remarked to his visitors, “My ancestors were renowned hosts. Imagine the lavish gatherings the 5th Earl would have thrown! No doubt, gin cocktails were in abundance.”
Highclere Castle Gin
The castle has been a focal point for royalty, politicians, literary and musical icons. Yet, it gained worldwide recognition through a television series, as seen in various rooms. Portraits and scenes from Downton Abbey featuring Maggie Smith, Hugh Bonneville, Elizabeth McGovern, and Michelle Dockery are displayed on easels in the library, drawing room, and hallway, showing visitors the settings of the popular drama.
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Highclere Castle Gin
They have recently bid farewell to the Downton Abbey crew after 12 weeks of on-site filming completed, with the film now progressing to its next production stages, slated for release in September 2025.
Like countless fans, Lady C is eagerly awaiting to see how the narrative unfolds.
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