A new study suggests that patients with non-Hodgkin lymphoma who drink wine before their diagnosis have a reduced risk of relapse or death. The five-year survival rate was 70 percent for wine drinkers and 65 percent for non-wine drinkers.
[US News via Alcademics]
Randall Grahm, the winemaker at Bonny Doon Vineyard, has embraced an Old World style of winemaking, which includes vineyard ownership, biodynamic viticulture and, most importantly, farming without irrigation. He found dry-farmable land on a hillside outside San Juan Bautista, about 35 miles from his native Santa Cruz.
Mezcal, Mexico’s “other” spirit, is cashing in on the cachet of its origins as barely-legal backyard-produced booze. Those who produce it–mezcaleros–are finding help in New York to market their small brands.
A bar in the UK sprays its patrons with a gin and tonic mist as they enter the establishment. Customers at The Alcoholic Architecture bar in Central London are given protective suits to wear and warned not to stay too long–just 40 minutes is enough to get a buzz on.
Beefeater 24, a new gin made with 12 botanicals, including a blend of teas, grapefruit, bitter almond, orris root and Seville orange peel, will be launched in select American cities this spring. Named for the 24-hour steeping process used to make it, Beefeater 24 is designed for cocktail creation.
[Business Wire via Intoxicologist]
Pranna will launch its new cocktail menu tomorrow night, with drinks developed by Contemporary Cocktails’ Aisha Sharpe and Willy Shine, including the Rambutan Fizz, incorporating Plymouth gin, lemongrass, fresh lemon juice, egg whites, and rambutan; and the Komodo Dragon, made with Cruzan Single Barrel Estate Rum, mint, absinthe, Navan vanilla liqueur, fresh lemon juice, and sparkling water.