EU officials in Brussels are blocking the sale of lower alcohol wines developed by New World wine regions. One method to make low-alcohol wine involves harvesting grapes which are immature and have a low sugar level, the second uses fully matured grapes to produce a normal wine, from which alcohol is extracted through techniques such as reverse osmosis.
Tis the season of the Pimm’s Cup, and many a mixologist is reinventing the summery drink this season. Jacques Bezuidenhout of Nios in Times Square created the Zin Cup, a sort of British sangria incorporating red zinfandel and ginger beer. Brian McGrory of Double Crown on the Bowery mixes Pimm’s with Polish bison-grass vodka, along with freshly pressed apple juice and a dose of St-Germain elderflower liqueur.
One week moderate drinking is good for you, the next week it’s bad. But some scientists say that no study has ever proved a causal relationship between moderate drinking and lower risk of death even though the two often go together. It may be that moderate drinkers are just overall healthier people.
The Duvel–Flemish for devil–cocktail incorporates Belgian beer, gin, tonic and a twist of lemon, and is part of a growing trend of drinks mixed with beer. Once considered declasse, contemporary versions of these cocktail include ingredients such as spicy peppers and fresh juices.
[Globe and Mail]
A new ad campaign for Appleton Estate Jamaica Rum is targeting those who typically drink so-called brown goods like pricey Scotches and whiskys. One ad reads: “Looking for a good Scotch? May we suggest a rum.” Another ad claims it’s “the rum that needs nothing,” and is meant to convey that rum can be a sipping drink rather than just an ingredient in a cocktail.