Copenhagen Gets a Cocktail Culture; South Africa Hopes Wine Can Bridge a Racial Divide


Beer-happy Copenhagen is getting its own cocktail culture, with several serious cocktail bars cropping up in recent years and the debut of Copenhagen Cocktail Club, a group of bartenders dedicated to “promoting and developing the art of drink and bar and cocktail culture in Denmark and across Scandinavia.” [NY Times]

A South African winemaker is hoping that World Cup-branded bottles will increase wine’s appeal among the country’s black population. [The Atlantic/Food]

Natural wines may have a romantic appeal, but is it ludicrous to believe that they are truer expressions of a region than wines produced “unnaturally”? [Wine Enthusiast]

Kintetsu, a railroad company based in western Japan, plans to run an all-you-can-drink beer train in the Kansai region to beat the summer heat. [Wall Street Journal]

The FDA is about to start enforcing the law that requires calorie counts on food. But will the legislation also apply to beer, wine, and cocktails? [Washington Post]

Pisco, the grape brandy from Peru (and Chile), is being taken more seriously, especially with the premium Campo de Encanto brand hitting shelves. [SF Chronicle]

Continental Airlines has introduced $9 specialty cocktails on flights, including a Stirrings Mojito, Stirrings Pomegranate Martini, and Red Bull Energy Drink. [Houston Business Journal]

The farm-to-bar movement has jumped behind the bar, with bartenders mixing drinks using seasonal produce. [StarChefs]