Historically, the origins of your favorite cocktails lie in punch. Today, punch is seeing its popularity return. The appeal for bars and home consumers is similar: You can do the prep work ahead of time and serve delicious drinks en masse. There are infinite variations, but a basic formula can be explained with this mnemonic aid: “One of sour, two of sweet, three of strong, four of weak.”
U.S. Rep. Elaine Luria, a Norfolk Democrat, won her seat in November, she became one of a record number of women elected to Congress. The retired Navy commander who with her husband owns the Mermaid Factory in Norfolk, she was also part of a freshman class with the highest number of veterans in a decade. She sat down with us to discuss her new role.
In a time when new is everything, there is something reassuring about a fully restored classic. Something hopeful. John Fall received the 1972 Ford Bronco as a birthday gift in 2015. His wife had found the old girl in Georgia, long retired from service as an emergency vehicle for a deputy sheriff.
Ah, the dinner party. It once was the highlight of entertaining and sophistication. Modern protocol has shifted. People still love socializing with friends, but formal place cards and sterling flatware have been pushed aside in favor of more relaxed affairs. Manners, however, still matter.
EAT | SHOP | PLAY
Ice cream, country music and whiskey.
It only makes sense. Mixologists, and their drinkers, have spent the past several years perfecting everything about cocktails, from the craft-made spirits to infused simple syrups to the fruit that garnishes the creations.