Blood and Sand #2

Edinburgh Scotland is home to one of Europe's premier cocktail bars, the world famous Bramble Bar. Earlier this month, top mixologist Mike Aikman created this drink using Chivas Regal blended Scotch whisky, passion fruit puree, Lillet rouge and Cherry Heering. While the original Blood and Sand is a classic in its own right, Aikman's new reinterpretation may actually be better than the original. Whip one up yourself to see if you agree with me.

Prep Time: 2?minutes

Total Time: 2?minutes

Yield: 1 cocktail

Ingredients:

• 1 oz Chivas Regal blended Scotch whisky
• 1 oz passion fruit puree
• 1 oz Cherry Heering
• 1 oz Lillet rouge

Preparation:

1. In a mixing glass, add all ingredients.
2. Add ice.
3. Shake vigorously for 30 seconds.
4. Strain into a chilled cocktail glass. Serve.

View the original article here

Belvedere Toffee Apple

There are many takes on the candy apple-flavored martini and many of them are quite delicious. This Toffee Apple recipe from Belvedere Vodka is no exception. Many other recipes use a sweet liqueur such as butterscotch schnapps to obtain the 'caramel' feel, but this one is a different take, using instead a homemade toffee syrup. This twist adds a fresher feel, a flavor that is truer to the inspiration of dipped apples and is quite lovely. In keeping with this fresh aspect, the Toffee Apple is best with as freshly pressed apple juice as you can get your hands on and makes this ideal tipple for apple season.

Prep Time: 3?minutes

Total Time: 3?minutes

Yield: 1 Cocktail

Ingredients:

• 2 oz Belvedere Citrus Vodka
• 3 oz pressed apple juice
• 1/2 oz lemon juice
• 1/2 home made toffee syrup*
• apple slice for garnish

Preparation:

1. Shake all ingredients with ice and strain into a chilled martini glass.
2. Garnish with an apple slice.

*Home made toffee syrup

Place a handful of toffee in the bottom of a saucepan and add half a cup of warm water. Apply a gentle heat and stir until the toffee dissolved. Allow to cool.

View the original article here

Who is Juan Valdez?

You don't need to be a coffee lover to know who Juan Valdez is. Juan and his trusty donkey have been promoting Colombian coffee on television and in print for as long as I can remember.

Juan Valdez was 'born' back in 1959 at the Doyle Dane Bernback ad agency. The National Federation of Coffee Growers of Colombia needed a new ad campaign and wanted a character to represent the thousands of coffee farmers that are the heart of the industry. The campaign was so successful, that in 1981 the image of Juan was incorporated into the Federation logo.

He was first played by Jose Duval, but the role was taken over by Carlos Sanchez in 1969. Sanchez has played the part ever since. Even with the busy schedule that his fame requires, Sanchez still has time to manage his own small coffee farm and run an artistic silkscreening business. Sanchez has travelled all over the world as Juan, promoting Colombian coffee.

Over the years, we've seen Juan hand-picking coffee cherries to show the world that Colombian coffee is harvested manually by real people. The campaigns have changed their focus over time. Once people had learned of the high-quality of Colombian coffee, the ads switched to show people where to find Colombian coffee, since it is an origin location not a brand. New ads were developed with Mr. Valdez and his donkey walking around the aisles of your local supermarket.

The National Federation of Coffee Growers of Colombia is an organization made up of individual coffee farmers (cafeteros). There are currently over a half million members of the Federation. By banding together, the coffee farmers have the power and influence of a large corporation. This all leads to better pay for their coffee and fairer treatment on the world market.

What's next for Juan? Who knows, but I'm sure he'll be "Grabbing Life by the Beans!" Actually, he has his own website now: Friends of Juan, a fun site dedicated to Colombian coffee.

View the original article here

Camping Coffee Equipment

A few choice tools and gadgets can ensure a fresh cup of coffee and tea, even when camping or hiking in the great outdoors.

1. Camping Espresso Maker

You can even have espresso, right at your tent. This little variation on the moka pot, is small and light-weight.

2. Portable Coffee Grinder

Freshly ground beans are a luxury you can even have while backpacking around. This little grinder is very light, and can grind enough coffee beans for 4-6 cups. Manual powered.

3. Campfire Percolator

The typical coffee-maker for the folks on the go. It's light and sturdy, and can make enough coffee for the whole crew.

4. Lexan JavaPress

A french press will make better coffee than a percolator, and this Lexan one will take a beating.

5. Evernew Titanium Teapot

You could boil your water in a basic pot, but this little kettle even has a basket inside to help strain out your tea leaves.

6. Snowpeak Collapsible Coffee Filter

This filter holder will fold flat for easy carrying, and can make about 1 cup of coffee at a time. Just put in your paper filter, and place over top your mug.

View the original article here

REDRUM

Stephen King's The Shining was a great novel and a captivating movie and who can forget "REDRUM." At the Elizabeth Restaurant in Manhattan you can have a little fun and order a REDRUM in a low, guttural voice. An original drink of the establishment, this is a very interesting mix of Mekhong from Thailand, roses, cherries and eggs. It seems like a very syrupy mix but also notice that there are 2 1/2 shots of Mekhong to lighten that up. If you haven't figured it out, "REDRUM" is "MURDER" backwards, but this cocktail is anything but homicidal.

Ingredients:

• 2 1/2 shots Mekhong
• 1/2 cap rose syrup
• 6 brandy cherries
• 1 oz egg whites
• 1/2 oz fresh lime juice
• 1/2 oz simple syrup
• sprinkle nutmeg
• rose petal for garnish

Preparation:

1. Coat martini glass with rose syrup.
2. Muddle brandy cherries and add egg whites, fresh lime juice, simple syrup and shake -- no ice.
3. Add ice and Mekhong -- shake again.
4. Pour into martini glass and sprinkle nutmeg on top and garnish with rose petal.

View the original article here

What is Green Tea?

Person One: Do you know what green tea is?
Person Two: Of course!
Person One: OK, so... what is it, really?
Person Two: Well... It's... green. And it's... a type of tea... It's supposed to be healthy... Actually, I'm not totally sure beyond that!

(Sound like your concept of green tea? Learn more about green tea flavors, processing, preparation, brands and more: What is Green Tea?)

Photo (c) Lindsey Goodwin
Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.
Interested in learning more about tea? Sign up for the free, easy Tea 101 e-course.

View the original article here

Jack O' Lantern

Here is an interesting mixed drink that is perfect for any season, but the garnish in particular makes it an ideal addition to a Halloween menu. The simple drink, a riveting mix of Jack Daniel's and Lucid absinthe with a touch of sweet and bitter, is quite pleasing. The absinthe rinse - a technique used often, i.e. Monkey Gland - adds just enough flavor to the Tennessee whiskey taste so that it is neither overpowering nor transparent. You can find this drink at The Lobby Bar at New York City's Empire Hotel during the 2011 Halloween season. It's creation is due to the innovative mind of Damon Dunay, the hotel's Regional Beverage Director.

The carved orange garnish is a fun little trick that you can take into any other drink where an orange is appropriate. Just as carving a pumpkin takes a bit of skill and finesse, an orange does as well. The good news, however, is that carving orange peels take far less time and expense so you can experiment and have fun with your pumpkin-esque faces. Make these up ahead of time or let guests create their own.

Prep Time: 5?minutes

Total Time: 5?minutes

Yield: 1 Cocktail

Ingredients:

• 2 ounces Jack Daniels Tennessee Whiskey
• 1/2 ounce Lucid Absinthe
• Orange Bitters
• 2 Sugar Cubes
• Carved orange for garnish

Preparation:

For the garnish:

1. Using a paring knife or peeler, carve a Jack O' Lantern face into the peel of an orange, leaving the white pith intact while removing the orange skin.
2. Cut a circle into the pith around the face.
3. Carefully remove the peel circle from the orange.
4. Make a small slit in the bottom of the circle so it may rest on the glass rim.

For the drink:

1. Pour absinthe into an old-fashioned glass and swirl it around to coat the inside of the glass.
2. Place the two sugar cubes into a mixing glass and saturate with a few drops of orange bitters.
3. Muddle the cubes until crushed.
4. Add whiskey and ice and stir well.
5. Strain into the absinthe-rinsed glass over fresh ice cubes.
6. Place the garnish on the rim and serve.

View the original article here

Candy Corn (shooter)

The Candy Corn shooter is fun, popular, low in alcohol and tastes pretty good, so all around it's a great shot. The key to the "candy corn" effect is to layer the ingredients according to their specific gravity so that you get that beautiful and distinct striping, just like the Halloween candy.

Ingredients:

• 1/3 oz Galliano
• 1/3 orange curacao
• 1/3 oz cream

Preparation:

1. Pour the Galliano into a shot glass.
2. Float the orange curacao on top.
3. Float the cream on top.

View the original article here

Haunting Hooch: A Profusion of Candy Corn

Say what you will about the tiny tri-colored treats, candy corn is (almost) irresistible. Okay, so they're not one of my favorites but there's something about a bowl filled with them that draws me in and I just can't help picking up a few pieces when I pass by. I remember eating what seems like pounds of candy corn as a kid and just the thought of that today makes my stomach turn. However, this childhood favorite is one that is picked up over and over in the world of adult drinks. Just like many of us continue don costumes for Halloween, we often revert to the tastes of those innocent days and candy corn is a classic.

Camarena Candy Corn Cordial

The typical 'candy corn' cocktail - and there are many of them - contains a sweet element that is often butterscotch, a nut, and sometimes chocolate with orange juice, and some thick ingredient like milk or cream. The goal of these drinks is to remake the popular candy in liquid form and usually the taste is a close replica. Yet, it does take a certain person to fully enjoy many of the creamy variations of these drinks and to be honest I'm not one of them.

That said, there are two candy corn cocktails that I think hit the mark in terms of taste while avoiding that thick tongue-coating saccharine of the heavier drinks. One is Jonathan Pogash's Candy Corn and this one does not follow the candy corn 'guidelines' I spelled out above. It is, instead, a kettle corn-infused gin with a citrus grenadine, and Moscato for the sweet touch. This is the elegant version of the candy corn.

In a somewhat more standard rendition, there is this new Camarena Candy Corn Cordial. It begins with a reposado tequila on top of which the more traditional flavors of butterscotch, cocoa, and orange are added. It's not a rich drink, but one with a depth of flavor and just sweet enough to get the point across that it is candy inspired.

Flipping the coin and going with the rich candy corn cocktails, these are ones that will truly satiate the sweet tooth. Though I personally do not prefer this style, there are those that do and that is all good. The newest one that I've added to the database comes from UV Vodka. I plan on covering this topic further next week, but there has been a saturation of dessert-flavored vodkas released lately and they've created quite a buzz (of the love/hate variety). This Candy Corn Cocktail from UV uses their cake-flavored vodka and it is one of those heavy drinks, employing orange, amaretto, and milk. If that combination is not sugary enough for you, the candy corn rim will certainly fix that.

Then, we pull from the archives a layered shooter that is equally sweet and essentially a liquified duplication of the candy itself. In the Candy Corn shooter one layers Galliano, orange curacao, and cream for a striped effect that can also be built in a cocktail glass. Though the lasting aspect of that concept makes my stomach churn as easily as handfuls of candy corn.

One thing that I take away from this study of candy corn cocktails is that there is a way to replicate childhood favorites in adult beverages to match a variety of tastes. For the drinker who wants the full experience of sweet and rich, there's a drink. For the drinker who wants the flavor combination without the richness, there's a drink. Have fun with your candy corn no matter how you take it because this candy cocktail concept is not meant to be serious and snooty, nor is Halloween... let loose and enjoy.

More Halloween Cocktails...

Make your own candy corn...

Follow me on Twitter or Facebook.

View the original article here

Haunting Hooch: Belvedere Toffee Apple

Candy apple 'martinis' are nothing new, in fact they're everywhere. Every once in awhile, however, you come across one that is unique and gives you a great idea for use in other drinks. Just such a cocktail, called the Toffee Apple, came to my attention this week from Belvedere Vodka and I think you'll really like this take on the concept.

Photo Courtesy of Belvedere Vodka

The drink is quite simple: citrus vodka, apple and lemon juices, and toffee syrup. It is that last ingredient that caught my attention. Most of the cocktails that follow this flavor profile will use butterscotch schnapps, which is an excellent tool for the purpose, but I don't think it can hold up against a syrup made with toffee. There's something more natural about it and when this rather easy sweetener is added to fresh apple juice and a smooth vodka the combination seems like a winner and a great candidate for Halloween or any autumnal celebration.

Belvedere Toffee Apple recipe...

Follow me on Twitter or Facebook.

View the original article here

What is Dirty Chai?

Do you know what a Dirty Chai is? It's not as scandalous as its name sounds... unless, of course, you're a tea purist!

Have you tried a Dirty Chai? Would you try one? Share your opinions on this novel (and somewhat controversial) drink in the comments below!

Photo (c) Lindsey Goodwin
Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.
Interested in learning more about tea? Sign up for the free, easy Tea 101 e-course.

View the original article here

DonQ Bloody Rum Punch

The Bloody Rum Punch is a take on the traditional Sangria, and its dark red color gives it a bloody feel that is perfect for scaring up an eerie punch for your Halloween party. Despite the long list of ingredients, this is actually a very simple punch to construct. The key, however, is to make it ahead of time and allow all of the ingredients to meld together before serving. Have fun decorating your punch bowl with fake spiders, cob webs (on the outside of the bowl), and you can even add creepy, edible garnishes by floating the likes of this lychee eyeball in the drink.

Prep Time: 2?hours, 5?minutes

Total Time: 2?hours, 5?minutes

Yield: 1 Punch Bowl

Ingredients:

• 1 750ml bottle of DonQ Cristal rum
• 1/2 bottle red wine
• 6 oz. fresh lime juice
• 6 oz. triple sec liqueur
• 6 oz. simple syrup
• 2 limes sliced in thin wheels
• 2 red oranges sliced in thin wheels

Preparation:

1. Add all ingredients into a large punch bowl and place in the refrigerator for at least two hours before serving.
2. Serve over ice in a punch glass.

View the original article here

Black Teas

All varieties of tea come from the Camellia sinensis plant, but the processing makes a world of difference. Black teas are harvested, dried and well fermented to give them their distinctive flavours. These are the finest black teas you can find.

1. Keemun

Keemun is considered by most to be the finest of all Chinese black teas. It's smooth and very aromatic, and can be found in many quality tea blends. Keemun is great by itself, or with a bit of milk and sugar.

2. Darjeeling

Named for the Darjeeling province in India, this fine black tea is another worth trying. The Darjeeling region also produces excellent green and oolong teas. The black teas have a delicate flavour but are still full-bodied.

3. Lapsang Souchong

Another black tea from China, this tea has a strong smoky flavour that many find delicous. It's not for everyone's palate, so you'll have to try some and decide for yourself.

4. Assam

A very full-bodied tea, but without the hint of spice found in Keemun. It's grown in northern regions of India. The flavour is strong and rich, and great with breakfast.

5. Yunnan

This is the Chinese black tea of choice for folks who like a flavour with a bit of bite. Yunnan black teas are rich, with a slightly peppery taste.

6. Nilgiri

Nilgiri is a lighter and more delicate black tea, from India. This tea is excellent for the novice brewer, as it is a bit more forgiving if not steeped quite right.

7. Try a Sampler

If there are too many choices for you to make up your mind, Adagio teas offers a very nice black tea sampler that includes several of the varieties listed above.

View the original article here

Words for Tea Around the World

Have you ever wondered how to say "tea" in different languages, or found yourself traveling abroad and in need of a cup of tea? This listing includes the words for "tea" in over 60 different languages from around the world. It also features a guide to which languages use the same or similar words for tea.

(Note: Many of these words have been Romanized.)

How to Say Tea in Different Languages

Afrikaans: tee

Albanian: caj (pronounced chai)

Arabic: chai or shai

Armenian: te

Azerbaijani: caj (pronounced chai)

Basque: tea

Belarusian: harbatu

Bengali/Bangla: cha

Bulgarian: chai

Catalan: te

Chinese (Cantonese): cha

Chinese (Mandarin): cha (second tone / pronounced with the "a" in a rising tone)

Croatian: caj (pronounced chai)

Czech: caj (pronounced cha-i)

Danish: te

Dutch: thee

English: tea

Esperanto: teo

Filipino/Tagalog: tsaa

Finnish: tee

French: le the (masculine)

Galician: te

Georgian: ch’ai

German: der Tee (masculine; the “T” is capitalized because all German nouns are capitalized)

Greek: tsai

Haitian Creole: te

Hebrew: teh

Hindi: chai

Hungarian: tea (plural: teak)

Irish: tae

Italian: te (pronounced teh)

Icelandic: te

Indonesian: teh

Japanese: ocha (-cha is used as a suffix)

Korean: cha

Latvian: teja (pronounced tay-ya)

Lithuanian: arbata

Luxembourgish: Tei (like in German, all nouns are capitalized in Luxembourish)

Macedonian: chaj (pronounced chai)

Malay: teh

Maltese: te

Norwegian: te

Persian: chay (pronounced chai in most areas)

Polish: herbata

Portuguese: cha (pronounced shah with a Brazilian accent)

Romanian: ceai

Russian: chai

Serbian: caj (pronounced chai)

Sinhalese (Sri Lanka): the (The word for teapot is actually a Dutch loanword. It is theepot.)

Slovak: caj (pronounced chai)

Slovenian: caj (pronounced chai)

Somali: shaah

Spanish: el te (masculine; pronounced tay)

Swahili: chai (pronounced cha-i)

Swedish: te

Taiwanese: de (boba naicha refers to Taiwan’s popular “tapioca pearl tea”)

Tamil (Sri Lanka): tea

Thai: chah (chah yen refers to Thai iced tea)

Tibetan: cha or ja

Turkish: cay (pronounced chai)

Ukrainian: chaj (pronounced chay)

Urdu: chai

(North) Vietnamese: che

(South) Vietnamese: tra (sometimes pronounced cha or ja)

Wolof: achai (pronounced uh-chuy)

Welsh: te

Yiddish: tey

Zulu: itiye

Pronunciations of “Tea” Around the World

The root words for “tea” can be traced back to China, where it was called “cha” or “tay.” Today, most words for tea sound something like cha/chai or tea/te/te.

Cha

The word “cha” is used for tea in the following languages: Bengali/Bangla,Cantonese, Korean, Sinhalese and Tibetan.

Variations on “cha” include Mandarin (in which cha is pronounced with the a in a rising tone), Somali (shaah), Thai (chah), Tibetan (in which cha is sometimes pronounced ja), North Vietnamese (che) and South Vietnamese (in which tra is sometimes pronounced cha or ja).

Chai

Languages that pronounce tea as “chai”: Arabic, Azerbaijani, Bulgarian, Hindi, Macedonian, Persian, Russian, Slovak, Slovenian, Turkish and Urdu.

Languages with variations on “chai” include similar pronunciations Arabic (shai), Croatian (chai), Czech (cha-i), Georgian (ch’ai), Greek (tsai), Romanian (ceai), Serbian (chai), Swahili (cha-i), Thai (chah), Ukrainian (chay) and Wolof (achai).

Tea

The word tea is used in Basque, English, Hungarian (in which the plural of tea is teak) and Tamil. Variations of the word tea include tee (Afrikaans and Finnish), thee (Dutch), teo (Esperanto) and der Tee (German).

Te

Te is the word for tea in Catalan, Galician and Haitian Creole. Variation of this word for tea include le the (French), tae (Irish), teja (pronounced tay-ya; Latvian), Tei (Luxembourgish), la te (pronounced tay; Spanish) and tey (Yiddish).

Te

Te (pronounced teh) is the word for tea in Armenian, Danish, Italian, Icelandic, Maltese, Norwegian, Swedish and Welsh. The word for tea is teh in Hebrew, Indonesian and Malay.

For more information on tea around the world, check out this listing of international tea drinks. It's especially useful if you plan to drink tea while traveling abroad.

View the original article here

French Press Coffee Instructions

French press coffee is coffee made in a French press, or "plunger pot. Because the ground coffee is exposed to water for longer than it is in other coffee brewing methods, French press coffee has a richer flavor and aroma. (This is because French press coffee tends to capture more of the beans' essential oils.)

With a French press, some coarsely ground coffee and some hot water, you can make aromatic, flavorful French press coffee at home. To learn how, check out these French press coffee instructions and this video on how to use a French press.

Do you brew your coffee with a French press? Tell other About.com readers why you love (or loathe) using a French press to make coffee in the comments below!

Photo (c) Lindsey Goodwin
Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.

View the original article here

Cinnamon Herb in Cocktails

• Tasting Notes:
  Cinnamon has a warm, agreeably sweet, woody aroma that is delicate yet intense; the taste is fragrant and warm with hints of clove and citrus.
• The presence of eugenol in the essential oil distinguishes cinnamon from cassia, giving it the note of clove.
• Could be used as a Syrup
• Combines well with:
  almonds, apples, apricots, chocolate, coffee, pears, bananas

Source: Humberto Marques

Cinnamon Cocktails:
Notice that cinnamon is often used in warm cocktails or those with flavor profiles matching the tastes of autumn and winter.

• Admiral Perry
• A Nice Warm Drink
• Apple Cin
• Apple Pie Martini
• Autumn Delight
• Bacon Cherry Creek
• Black Stripe
• Bourbon Eggnog
• Calabatini
• Early Autumn
• Ginger Snap Martini
• Gin Toddy
• Homecoming Caipirinha
• Hot Apple Pie
• Hot Apple Toddy
• Hot Buttered Rum
• Hot Cinn Apple Toddy
• Hot Gold Apple Cider
• Indian Summer
• Jack-o-Lantern Punch
• Manuka Flip
• Modern English
• Mulled Spice Cheribundi
• Mulled Pomegranate Warmer
• Peach Pomegranate Holiday Martini
• Pumpkin Divine
• Pumpkin Martini
• Pumpkin Punch
• Vienna Soother (non-alcoholic)
• Warm Apple Pie
• Warm 'n' Toasty
• Wassail

View the original article here

Collingwood Select Canadian Whisky

Collingwood is an exciting new maple wood mellowed Canadian whisky that is triple distilled for maximum smoothness. Fans of exceptionally smooth premium Canadian whiskies will find Collingwood Select to be an essential addition to their liquor cabinet and cocktail enthusiasts will enjoy mixing Collingwood in their favorite whisky cocktails. Collingwood will excite fans of Canadian whisky for both its smoothness and exceptionally fair price point ($25.99 msrp). Keep an eye out for Collingwood and pick up a bottle at the first chance. You'll be happy that you did.

Bouquet

At 80 proof (40% abv), Collingwood Select offers a gentle, sweet nose reminiscent of fresh baked scones, vanilla, warm caramel sauce and a hint of grain. There is no whiff of alcohol burn as is common in so many whiskies. Instead, Collingwood tantalizes the olfactory senses and makes the mouth water in anticipation of a great Canadian whisky.

Body and Palate

Few whiskies can be realistically categorized as silky, but Collingwood wraps itself around the palate and offer a delightful and unique flavor profile due to the Maplewood mellowing process unique to this whisky. Gentle grain notes appear, along with orange marmalade, tea spice, cinnamon, confectioners sugar and a subtle maple note. The Maplewood is well integrated into this whisky, and rather than being a marketing gimmick, it plays an integral role in helping this whisky become a contender for best in class.

Finish

Collingwood has a medium length finish, with fruit notes and cereal grains predominant. Cedar shingle, black tea and tobacco notes also gracefully appear before gently lifting off of the palate.

At a suggested retail price of $25.99, Collingwood offers a smooth, sophisticated and exceptionally pleasing whisky that is sure to delight any Canadian whisky enthusiast. It is a better Canadian whisky than many Canadian whiskies at twice its price, so in addition to being a great whisky, its also a great value.

Disclosure: Review samples were provided by the manufacturer. For more information, please see our Ethics Policy.

View the original article here

Chai Recipes

Hot milk, plenty of sugar and spice, and a heavy dose of black tea (or an alternative)... When I'm feeling stressed or I simply want a soothing drink, masala chai (a.k.a. "chai tea") is often the my first choice. If, like me, you love a good cup of chai, check out these chai recipe collections: Masala Chai 101 (which also features basics and reviews) and Best Chai Recipes (which features masala chai recipes from across About.com). Or, check out two of my favorite chai recipes (How to Make Chai from Scratch and Herbal Cardamom Chai Recipe) and two of the most popular chai recipes on the site (Kashmiri Chai Recipe and "Masala Chai Tea" Recipes).

What are your favorite spices for chai? Do you prefer a specific sweetener or type of milk / dairy alternative for your chai, or do you skip additives altogether in favor of a pure tea-and-spice infusion? Share your chai preferences and tips with other About.com readers in the comments below!

Photo (c) Marko Goodwin
Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.
Interested in learning more about tea? Sign up for the free, easy Tea 101 e-course.

View the original article here

Bitches Brew

The Bitches Brew is the creation of Daniel Eun of New York City's PDT and the winning cocktail of the 3rd annual (2008) Rhum Clement New York Cocktail Challenge. The egg classifies it as a flip drink and it embodies a nice collection of rums and rum liqueur inside the sweet, creamy drink. Demerara syrup is a simple syrup made with demerara sugar, which has a golden color and adds a richness to drinks that white sugar lacks.

Ingredients:

• 1 oz Clement Premiere Canne Rum
• 1 oz Pampero Anniversario Rum
• 1 oz fresh lime juice
• 1/2 oz St. Elizabeth Allspice Dram
• 1/2 oz demerara syrup
• 1 egg

Preparation:

1. Pour the ingredients into a cocktail shaker.
2. Shake vigorously to ensure the egg mixes well with everything else.
3. Add ice to the shaker.
4. Shake again.
5. Strain into the chilled fizz glass.

View the original article here

Holiday Hopper

Consider the Holiday Hopper a Grasshopper with a twist. What Midori (more specifically Mixologist Victoria Damato-Moran) has done is taken one of the more popular "martinis" and added their liqueur for this melon background that is really quite interesting and makes, in my opinion, a far better cocktail. As with the Grasshopper, use white creme de cacao because the brown makes the finished drink look like some sort of sludge, which is rather unappealing.

Ingredients:

• 1 oz Midori melon liqueur
• 1/2 oz green creme de menthe
• 1/2 oz white creme de cacao
• 2 oz half and half
• mint leaves for garnish
• raspberry for garnish

Preparation:

1. Pour the ingredients into cocktail shaker filled with ice.
2. Shake well.
3. Strain into a cocktail glass.
4. Garnish with a mint leaves and a raspberry.

View the original article here

Nihao from Taipei, Taiwan

If you follow me on Twitter or know me personally, then this is not news to you, but to the thousands of other people who read this site: Nihao from Taipei, Taiwan!

I'm currently embarking on a long-term, international tea trip. Part of this trip involves researching content for About.com. Although I won't be posting much of it immediately, you can expect to see it filter onto the site over the next year or two.

Right now, I'm in Muzha, an area on the outskirts of Taipei known for its teahouses and tea production. Two weeks ago, I was in Tokyo interviewing people about Japanese tea culture, and next Monday, I'll ride a scooter up to Wenshan to pluck tea with an award-winning tea master for about a week. Exciting!

My travels aren't the main point of this blog, so I won't be talking about them too often, but don't be surprised if you see a quick update every now and then. ;)

Until next time, zia jian!

Photo (c) Marko Goodwin
Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.
Interested in learning more about tea? Sign up for the free, easy Tea 101 e-course.

View the original article here

Chinese Tea Tour Photo Galleries

Sara Naumann, the About.com guide to China Travel recently shared some very interesting new tea articles with me. They are based on a recent tea tour she took in Yunnan, China, an area that is home to pu-erh tea and is generally considered to be origin of tea production.

The first article is a documentation of the Bai Tea Ceremony. The Bai are an ethnic minority in China, and are the main producers of mao cha, the leaf material used to make pu-erh. Tea is a major part of their lives, and is considered to have strong spiritual significance.

The second article is a photo-documentation of a tea tour on a pu-erh plantation. It covers pu-erh processing and plucking, as well as other components of the tour, like a meal of tea foods and a pu-erh tea ceremony.

In related news, I'm currently in Tokyo researching Japanese tea culture, and will be spending the next year in Taiwan, Hong Kong, Kyoto, rural Japan, and Fujian, China. Expect to see similar slideshows based on my tea research and travels soon!

Photo (c) Lindsey Goodwin
Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.
Interested in learning more about tea? Sign up for the free, easy Tea 101 e-course.

View the original article here

Blue Carnation

The Blue Carnation is extremely similar to a couple of other dessert drinks. It has the same chocolate and orange flavor of a Chocolate & Orange Martini and adds cream to the layered drink, Dreamy Blues. All are excellent drinks and each are different in their own right, it just depends what you are in the mood for and what you have stocked in the bar.

Ingredients:

• 1/2 oz white creme de cacao
• 1/2 oz blue curacao
• 2 oz cream

Preparation:

1. Shake the ingredients with ice in a cocktail shaker.
2. Strain into a chilled cocktail glass.

View the original article here

How to Make Kombucha

Kombucha is a fermented beverage that has been enjoyed in Asia and Russia for centuries. Although you can buy bottled kombucha, it's surprisingly easy to make once you have some basic supplies. All you really need to do to make kombucha is brew sweet tea, add a culture to ferment the tea and wait (and make sure your equipment is sanitized!).

Interested in learning to make your own kombucha? Check out this step-by-step kombucha making tutorial. It includes tips for sanitation, making kombucha with different tea types, varying the sweetness / tartness / effervescence of your kombucha, and more.

Have you brewed your own kombucha before? Share your kombucha-making story and tips with other readers in the comments below!

Photo (c) Lindsey Goodwin
Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.
Interested in learning more about tea? Sign up for the free, easy Tea 101 e-course.

View the original article here