Elevate Your New Year’s Eve Cocktails with One Simple Yet Delicious Addition!
Transforming your cocktails for a New Year’s Eve bash can be simple and fun, especially with the touch of edible glitter. This food-safe decoration is available in a variety of colors, allowing you to match it with your cocktail of choice. Adding glitter elevates your drinks from ordinary to extraordinary, making them perfect for a celebration.
For a crowd-pleasing option, consider making a batch of Ina Garten’s iconic Cosmopolitan enhanced with some pink edible glitter. Other creative ideas include spiking Negronis with red glitter, swirling orange glitter into homemade spiced apple cider, or sprinkling green glitter into your Margarita mix. You can also turn a classic punch into a glittery centerpiece by adding a sprinkle of shimmer.
If you’re not planning to mix cocktails from scratch, use edible glitter to enhance a DIY drink station. Serve store-bought juices like cranberry and lemonade with a touch of sparkle, alongside a selection of liquors and mixers for guests to create their own festive drinks.
Beyond drinks, edible glitter can add flair to garnishes. Brushing glitter onto dehydrated citrus or fresh fruit makes for an elegant presentation. It can also be used on classic cocktails—try adding some glitter to olives for an eye-catching garnish for Martinis or mix it into salt or sugar rims.
An especially charming application of edible glitter is for the midnight toast on New Year’s Eve. Sprinkle some gold or silver glitter into the bottom of your champagne flutes, and watch it dance as you pour the sparkling wine, enhancing the celebratory moment right from the first sip.
For more festive cocktail inspirations, explore this exploration of unusual craft cocktail ingredients to keep your New Year’s gathering exciting.
Exploring the Vibrant Craft Beer Scene in Oklahoma: A Brewer’s Paradise
After Oklahoma legalized taproom operations for breweries in 2016, the state’s craft beer scene experienced significant growth. However, in recent years, several brewery closures have sparked concerns about its stability.
Lizzie Black, assistant brewer at American Solera in Edmond, emphasizes her passion for beer, not only in its production but in serving customers as well. The Edmond location celebrated its two-year anniversary recently and has built a loyal customer base akin to a local pub.
Currently, Oklahoma boasts around 80 craft breweries that produce approximately 80,000 barrels of beer and generate nearly $600 million annually, a drastic increase from just 14 breweries in 2015.
Head brewer Zach Green from American Solera highlights the transformation of Oklahoma’s brewing landscape, noting the rise and fall of local breweries, particularly the now-defunct Brewer’s Union in Oklahoma City, which served as a launching pad for several popular breweries. This growth phase in the craft beer market appears to be giving way to a market correction as the industry adjusts to changing economic realities.
The recent closures of several breweries in OKC’s Midtown, including Elk Valley and Vanessa House, where patrons enjoyed a vibrant atmosphere filled with arcade games and pop culture memorabilia, illustrate the challenges faced. Vanessa House’s struggles included street construction interrupting access to their space, compounded by the financial impact of the COVID-19 pandemic.
According to Andrew Carrales, a co-founder of Vanessa House, the inability to profit from outside sales versus taproom sales due to Oklahoma’s restrictive distribution laws made survival challenging. The emotional toll of closing up shop hit hard for the founders, who sacrificed personal finances for their dreams.
The craft beer industry’s overall future remains uncertain. Inflation and shifting consumer behaviors, especially among younger generations, complicate planning. While some areas like Tulsa remain relatively stable, OKC has seen a notable decline in brewery numbers, prompting concerns about the viability of the market.
Brian Welzbacher, author of Oklahoma Beer, notes a distinctive trend within Oklahoma’s breweries. Tulsa breweries often cater to unique niches, fostering loyalty among customers, whereas OKC breweries overlap in offerings, leading to a more competitive market.
Despite the challenges, the experience of small business ownership profoundly impacts former brewery owners, instilling a deeper appreciation for local businesses. The hope remains for recovery and renewal in Oklahoma’s craft beer industry, buoyed by the community’s passion for both brewing and supporting their local economy.
How Long Can You Enjoy Red Wine After Opening? Insights from an Expert
Wine requires careful storage to maintain its quality once opened, and different types of wine come with diverse timelines for freshness. Here’s a comprehensive guide to maximizing the lifespan of opened wine.
Storing Open Wine
When the cork is popped, the clock begins ticking—wine deteriorates quickly once exposed to air. Therefore, understanding how to store each variety can help prolong its enjoyment.
Sparkling Wine
- Shelf Life: 1-3 days in the fridge.
- Sparkling wines lose their effervescence rapidly after opening. For best results, use a sparkling wine stopper to keep the fizz longer. Specialized systems like Coravin can maintain the bubbles for weeks.
Light White, Sweet White, and Rosé Wines
- Shelf Life: 4-5 days in the fridge.
- Light whites and rosés can be stored corked in the refrigerator for up to a week. However, expect subtle changes in flavor due to oxidation.
Full-Bodied White Wines
- Shelf Life: 2-3 days in the fridge.
- Fuller-bodied whites, such as oaked Chardonnay, oxidize faster and should also be kept corked and refrigerated to maintain quality.
Red Wine
- Shelf Life: 3-5 days in the fridge.
- Open red wine can be stored in a cool dark place or refrigerated, especially wines high in tannins. Remove from the fridge about 10 minutes before serving for optimal taste.
Tips for Storing Wine
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Invest in Wine Preservation Tools: Consider using products like vacuum caps or systems such as Coravin, which replaces oxygen with argon gas, preserving the wine for an extended period.
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Keep Wine Refrigerated: This slows down the aging process. The ideal temperature for storage hovers around 55°F.
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Avoid Heat and Direct Sunlight: Store wine away from heat sources to prevent cooking the wine, which can spoil its flavors.
Ideal Serving Temperatures for Wine
Serving wine at the right temperature is also crucial for flavor:
- Champagne and Sparkling Wines: 40-45°F
- Light White Wines and Rosés: 45-50°F
- Heavier Whites: 48-56°F, depending on preference.
- Lighter Reds: Best served at the cooler end of the spectrum, around 55°F.
- Medium-Bodied Reds: Ideally served at cellar temperature around 55°F.
- Full-Bodied and Aged Reds: Best at 59-68°F.
Conclusion
By following these guidelines, you can enjoy opened wine over several days without compromising taste or quality. Adhering to proper storage practices will ensure that none of your wine goes to waste. Cheers!
Stoli Vodka Files for Bankruptcy Amid Cyberattack Fallout and Legal Disputes with Russia
The Stoli Group USA, creator of the iconic Stolichnaya vodka, has filed for Chapter 11 bankruptcy in Dallas due to severe financial distress caused by a malicious cyberattack in September and ongoing legal conflicts with Russia over brand ownership. The company’s CEO, Chris Caldwell, explained that the cyber incident has necessitated a manual operation of their global business while systems are being rebuilt.
The vodka brand rebranded to "Stoli" in 2022 in a bid to distance itself from its Russian roots. This decision was driven by a worldwide backlash against Russian products following the invasion of Ukraine, with many consumers publicly rejecting Russian vodka.
Yuri Shefler, the Russian-born billionaire and owner of Stoli Group, has faced continuous challenges, including labeling from the Russian government that classifies him and his company as “extremist groups.” Shefler has been in exile since 2002 for his opposition to President Vladimir Putin. In response to Russia’s actions and the conflict in Ukraine, he has aimed for Stoli to embody peace and solidarity with Ukraine.
Despite being internationally marketed as Russian vodka, Stoli is produced in Latvia. The Stoli Group and its parent company, SPI Group, are currently addressing financial difficulties, reporting liabilities between $50 and $100 million. This bankruptcy is occurring during a downturn in alcohol sales in the U.S., as consumers adjust their purchasing habits for health or financial reasons.
The legal tussles surrounding the vodka brand have spotlighted contesting claims of ownership between Shefler’s Stoli Group and Sojuzplodoimport, a company that represents Russian state interests. As alcohol consumption decreases, particularly among younger demographics, the industry faces further complications, including the emergence of non-alcoholic alternatives and the broader social changes driven by marijuana legalization in various states.
Elevate Your Holiday Spirits: Try the Festive Rum Rum Rudolph Cocktail!
Swap Out Your Boring Rum & Coke for a Rum Rum Rudolph
This festive drink brings a delightful twist to the classic Rum and Coke, perfect for holiday gatherings and celebrations.
Ingredients
- 1 sprig fresh rosemary
- 1 maraschino cherry
- Ice
- 4 oz. Coca-Cola
- 2 oz. white or dark rum
- 1 1/2 oz. tart cherry juice
Directions
- Cut the rosemary sprig into two 2-inch pieces and strip the leaves from the bottom half of each piece.
- Poke two holes in the maraschino cherry using a toothpick. Insert the rosemary sprigs into each hole and then poke the toothpick through the cherry, slightly off-center to avoid the pit.
- Fill a Collins glass with ice, then add the Coca-Cola, rum, and tart cherry juice. Gently stir to combine.
- Garnish with the prepared cherry.
This refreshing drink is not only visually appealing but also brings a burst of festive flavors that will impress your guests. Enjoy this creative cocktail as a perfect holiday treat!
Exploring Viking Beer: Taste, History, and Modern-Day Brews
During the 9th century, Vikings consumed a unique form of ale, which was often their primary source of hydration since clean water was hard to come by. With daily consumption of low-alcohol brews, even children partook in this practice. Their ale was primarily made from barley and featured a blend of herbs and spices known as "gruit," incorporating ingredients such as yarrow, bog myrtle, and juniper, lending it a distinctive flavor profile.
It’s important to understand the difference between beer, ale, and mead; while ale is brewed with malted barley, beer uses hops for both flavor and preservation. Despite hops possibly being included in some drinks, historical evidence suggests that hops were not commonly used until much later, making ale and mead the likely beverages of choice for the Vikings. These drinks typically had a cloudy appearance and a relatively low alcohol content of around 2-3% ABV, though stronger brews were likely crafted for special occasions.
Modern interpretations of Viking ale are largely based on archaeological findings and historical texts, leaving some ambiguity around the exact flavor and brewing methods of the era. Today, several breweries are attempting to recreate Viking-style ales, emphasizing the use of gruit-style flavors for authenticity. For an immersive experience, enthusiasts can sip these brews from traditional Viking-style drinking horns, encapsulating the ancient drinking culture.
Furthermore, researchers like Travis Rupp from the University of Colorado have taken an academic approach to reconstruct the historical ales of antiquity. His collaboration with Avery Brewing Co. led to the revival of several ancient recipes, including a Viking-inspired beer made with natural ingredients and traditionally fermented methods, underscoring the historical significance of ale in Viking society. The exploration of such drinks not only celebrates their culinary legacy but also connects contemporary drinkers with the experiences of their seafaring ancestors.
For more about historical beverages, check out myths about garlic and mead versus wine.
Unveiling the World’s Best Whiskey: Insights from the Authors of Bourbon Lore
Mason Walker and Clay Risen, authors of the book Bourbon Lore, have a profound understanding of whiskey and share their insights on legendary spirits. Their recently published book highlights the rich history of American whiskey through a selection of 100 significant bottles.
They were asked to name their all-time favorite whiskeys, and both responded without hesitation. Clay Risen expressed his admiration for Rathskeller Rye, describing it as a personal favorite due to its extraordinary quality. This whiskey, distilled in 1983, has become a rarity; only 211 bottles were ever released, primarily allocated to the Seelbach Hotel in Louisville. Those lucky enough to try it describe an exquisite blend of spices, maple syrup, and port wine, leading to a complex finish of cinnamon and clove. Its rarity has made it highly sought after, with one bottle fetching an incredible $37,500 at auction.
Mason Walker also holds Rathskeller Rye in high regard but shares his affection for Michter’s 25 Year Rye, another highly coveted release. Both authors recognize that these exceptional whiskies are nearly unobtainable for most enthusiasts. In response, Bourbon Lore has introduced a rarity scale to classify different whiskies, from everyday pours to the truly legendary ones.
For those seeking high-quality yet accessible options, Walker recommends exploring the Russell’s Reserve portfolio of American whiskies. He suggests that trying a combination of their expressions offers an affordable alternative without sacrificing quality.
For more on legendary whiskies, check out Bourbon Lore here.
Uncorking the Truth: Why Florida Outlawed 15-Liter Wine Bottles and Their Recent Legalization by Ron DeSantis
In a surprising move, Florida’s Governor Ron DeSantis recently legalized the sale of 15-liter bottles of wine, a size previously outlawed for over 80 years. The Florida Legislature’s decision to reverse this prohibition was nearly unanimous, with legislators from both political parties expressing confusion over the need for such a rule. Until July 1, 2024, residents could only purchase wine in bottles up to 1 gallon (about 3.8 liters), while the sale of larger formats was illegal, despite being commonplace elsewhere in the U.S.
This law’s origins are unclear, and many are speculating why such a peculiar restriction was ever enacted. Historical context reveals a 1939 lobbying effort by liquor dealers who wanted to prevent large quantities of liquor from being sold, fearing it could lead to abuses like bottling wine for resale. The relevant proposal aimed to limit wine sales in containers over 1 gallon. Thus, it appears that this outdated regulation stemmed from a 20th-century concern that large containers would inadvertently promote overconsumption.
In his push for the new bill, Rep. Chip LaMarca emphasized the importance of personal freedom in consumer choices and highlighted the absurdity of criminal penalties—ranging from misdemeanors to felonies—associated with owning large bottles of wine. The legislative turnaround was reinforced by support from various business groups advocating for a freer market, especially in a state with a booming event and tourism industry.
At the signing ceremony, DeSantis celebrated the change as a triumph over excessive government interference, insisting that if Floridians want to purchase a sizable bottle of wine, they should have the right to do so. He described the large bottles as an opportunity for enjoyment and communal celebration.
Wine professionals like sommelier Nick Walters have noted that large bottles often serve more than practical purposes; they exemplify celebration and communal experiences. Large formats, however, pose challenges in pouring, requiring multiple people to assist, and are often reserved for special occasions, from extravagant weddings to high-profile events.
The market for giant wine bottles is niche, frequently appealing to private collectors and event hosts seeking to impress. These oversized bottles need meticulous handling—from production and transportation to storage—and present their own set of logistical challenges.
Now that Florida has opened the door to larger wine formats, retailers and consumers alike anticipate a shift. Places like Wine Watch in Fort Lauderdale are preparing to stock these once-illegal treasures, signaling a new chapter in the state’s wine scene. The first large bottles are expected to be available as early as 2025, offering a luxurious option for celebratory occasions in the Sunshine State.
Ultimately, the new law welcomes a more liberated approach to wine culture in Florida, allowing for unique purchasing experiences while bringing a touch of extravagance to social gatherings.
Unveiling the World’s Best Whiskey: Insights from the Authors of Bourbon Lore
Mason Walker and Clay Risen, authors of the book Bourbon Lore, delve into the world of legendary whiskey, sharing their top picks. Walker, who boasts a remarkable collection of vintage spirits, and Risen, an esteemed whiskey author, came together to create a comprehensive celebration of American whiskey culture through 100 notable expressions. Their collaboration extends beyond the book; they also host high-end tasting experiences across the U.S.
When asked about their all-time favorite whiskeys, Walker and Risen agreed almost immediately on Rathskeller Rye. Risen describes it as a personal favorite due to its legendary status and its profound impact on his whiskey journey. Originally distilled in 1983 at the Old Bernheim distillery and released 24 years later, Rathskeller Rye is exceedingly rare, with only 211 bottles available, most of which were allocated to Louisville’s Seelbach Hotel. Those who have tasted it praise its exquisite balance of spice and sweetness, with complex notes of maple syrup, port wine, cinnamon, and clove. This rarity is evidenced by a recent Sotheby’s auction, where a single bottle fetched an astounding $37,500.
While Risen cites Rathskeller Rye as his standout choice, Walker, who owns a bottle himself, considers it alongside another exceptional whiskey, Michter’s 25 Year Rye from 2011. He emphasizes that both represent significant chapters in the narrative of American whiskey.
Understanding the challenge of accessing such exclusive whiskeys, Bourbon Lore introduces a rarity classification system: Foundational (everyday options), Rare, and Legendary. For enthusiasts seeking something less elusive yet still delightful, Walker recommends exploring the Russell’s Reserve line, known for its accessible quality. He suggests purchasing a combo pack featuring five variations, a more economical choice compared to the elusive Rathskeller Rye.
In the realm of whiskey lore, Walker and Risen’s insights not only celebrate the rich history of American spirits but also make it clear that exceptional whiskey experiences come in a range of options, from the rare to the readily available.
Tragic Accident: Kentucky Boy in Coma After Jumping from Truck Driven by Intoxicated Father on Beer Run
A Kentucky man, 40-year-old Austin Brooks, is facing serious legal repercussions after a distressing incident left his son in a coma. Brooks was allegedly driving under the influence on his way to buy more beer, with both his son and nephew in the bed of his pickup truck.
According to reports, as they traveled along a wet Porter Road, the boys became increasingly anxious about Brooks speeding towards a busy interstate. In a desperate bid to escape what they feared might happen, they attempted to get his attention by banging on the truck cab. However, in an alarming turn of events, both boys decided to jump from the moving vehicle due to their escalating fear.
Despite their escape, Brooks reportedly failed to stop the truck, continuing on his way. While his nephew sustained only minor injuries, his son did not fare as well and is currently in a coma at the University of Kentucky Hospital, battling a possible brain injury. As a result, Brooks has been charged with wanton endangerment, endangering the welfare of a minor, and leaving the scene of an accident.