The latest trend in cocktail mixing? Bartenders are using edible flowers in their drink recipes — from house-infused spirits to infused syrups to products like St. Germain elderflower liqueur.
Meanwhile, bacon-infused spirits and other “carnivorous cocktails” are all the rage. Following the release of Bakon Vodka, several bartenders are infusing their own spirits with meat flavors. In addition to bacon, mixologists are experimenting with ham, foie gras, and lamb.
[AP via Google]
A group of French chefs, sommeliers, and chateau owners published an op-ed in the newspaper Le Monde calling on President Nicolas Sarkozy to support strict targets on carbon emissions in order to preserve the country’s wine industry.
A new Canadian study suggests men who drink on a regular basis may face a higher risk of developing several different types of cancer. Of nearly 3,600 men surveyed, those who averaged a drink per day had a higher risk of cancer.
[Reuters via Yahoo! News]
The state of Utah was set to run out of liquor licenses for restaurants last week. When the last few permits are issued, applicants will not be able to get a license unless an existing business forfeits theirs.
[AP via Forbes]
This article from the Village Voice Archive was posted on August 25, 2009