Before last week, I may have thought convincing a non-Cognac drinker to choose a Cognac-based cocktail for happy hour to be a difficult task. Au contraire, mon frère! A recent visit to Courvoisier poured up a perfect fall drink that leaves even skeptics thirsty for more. This week's happy hour has a rich French flair you can enjoy right at home.
You all know Oktoberfest — beer tents, steins of beer, dancing, long lines for the bathrooms. Good times. But how much attention are you paying to the beer in your glass? Take a moment before you snag your next sausage roll to truly appreciate these Oktoberfest beers. Rich, malty, and absolutely perfect as we transition into fall, a good Oktoberfest is something truly worth celebrating.
Despite the increasing popularity of kombucha — the fizzy, tart, fermented tea that so many of us find addictive — the commercial offerings have remained fairly limited. This is why I am happy to welcome the newest kombucha to the fold: Reed's Culture Club Kombucha. Was your curiosity piqued at the sight of "long-aged" kombucha? Wonder how it's different from regular kombucha? Me, too. If you're a kombucha fan, you'll want to listen closely.
It seems like no matter where I go (this site included) I run into a smoothie recipe, or hear someone talking about how they loved their kale smoothie lunch, or have to sit through a smoothie discussion amongst friends when out to dinner. I'm not a fan of smoothies, but I get it: people are into this stuff right now.
Sometimes the simplest cocktails are the best. No frills, no umbrellas, no drama. The classics — the cocktails that have been around for what seems forever — have staying power for good reason: they taste good! Join me this week for a blast from the past. Let me introduce, or re-introduce, you to my reliable friend, Rob Roy.
Q: What's the deal with the white flakes in my soy milk? I'm on my third fresh carton in a row that has had very fine white flakes, which settle at the bottom of a glass. They would probably be very subtle in a glass of soy milk, but in my iced coffee, they are quite obvious and there's some texture there.
Who: Aaron Olson and Kim Anderson What: Handlebar Coffee Where: Santa Barbara, California
It's no accident former competitive cyclists Aaron Olson and Kim Andersen are running a wonderful micro roaster in Santa Barbara: they're used to training hard, crazy physical demands, and diehard determination. In fact, the qualities that made them star athletes have helped turn them into the star small business owners of Handlebar Coffee.