Cocktail bars in Mexico City, Tijuana, Guadalajara and beyond are proving why Mexico is slinging some of the best drinks in the business. "It's essential to celebrate native Mexican ingredients, and incorporate them into modern mixology," says Fabiola Padilla, owner and beverage director at Bekeb, a rooftop bar in San Miguel de Allende. Mexico is no longer just tequila and mezcal. Read about its rise in the cocktail scene, from Food and Wine: https://flip.it/.on.-n #Culture#Travel#Mexico#Cocktails
This is some rather fabulous pearl-clutching from a Charles W. J. Brasher writing in the The British Journal of Inebriety, 1931:
“There is little evidence, however, that Professor Dixon’s warnings have had any permanent effect. 'Cocktail parties' are still given by women of all ages.”
150ml tomato juice
15ml lemon juice
16 drops of Tabasco
8 drops of Worcester sauce
Half barspoon of horseradish sauce
A pinch of salt
Grounded pepper to taste
Shake&Strain in a tumbler with a big chunk of ice and garnish with a lemon twist.
Just what you need to be satisfied without getting fat.
The weekend is almost here, so let's celebrate! Whether your favorite drink to sip is a warm cup of coffee or a Napa Valley red, these Magazines are sure to quench your thirst.
☕ Coffee Geekery: A curated collection of culinary coffee and espresso pursuits @coffeegeek
"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."
"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."