Rum, citrus, bitters, crushed ice. Throw it all in a glass, use a twig to froth it up. What sounds like an exercise in cocktail improvisation is the cornerstone of an overlooked category of drink – the swizzle.
The coronavirus pandemic has afforded us extra time to consider things we’d like to do and places we’d liked be – other than the couch. My recent trip to lovely Tulum, Mexico, with friends keeps replaying in my mind.
Two Dale Chihuly glass paintings hang a few feet away from where another kind of artist works. Serge Gouloumes’ “studio” is the open kitchen in the Glass Light Hotel & Gallery, one of Norfolk’s newest luxury lodgings.
Rhett Rebold’s brewing career started the same way a lot of brewers’ probably did: He followed his love of punk rock into the world of DIY beer, joined the CIA to fight communism, and then was named the best homebrewer in America.
For 14 years, Mercy Chefs has served food after disasters around the world. Now they’re doing it at home.
When it comes to fermented beverages, alcohol production is typically the goal. But kombucha is a different beast.