Caffeine Headaches

Caffeine is a naturally occurring stimulant found in coffee, tea, yerba mate and chocolate, and added to many sodas and colas. Caffeine headaches are headaches caused by caffeine consumption. These headaches are usually felt behind the eyes, and can range from mild to debilitating.

Caffeine Withdrawal Headaches

Although too much caffeine can cause headaches, the most common cause of caffeine headaches is caffeine withdrawal.

Caffeine withdrawal occurs when you have developed a caffeine addiction and then you suddenly reduce or eliminate your caffeine consumption. Caffeine addiction is not necessarily the result of long-term or high-level caffeine consumption, and can develop in as little as a few days of drinking lattes or other drinks with caffeine. However, most caffeine withdrawal headaches are a result of consuming 500 mg of caffeine or more per day for two weeks or longer before reducing or eliminating caffeine in the diet.

When your body gets used to a certain level of caffeine, you may notice that you experience fatigue and other side effects (such as headaches) until you have reached your typical level of caffeine consumption. (A 2010 study showed that these caffeine withdrawal side effects are reversible... if you simply consume your usual level of caffeine to get rid of them.)

Consuming caffeine as a cure for caffeine withdrawal headaches can be a problem for people who are trying to reduce or eliminate caffeine in their diets, but alternate cures include sleep, massage, acupressure, caffeine-free medication (some headache relievers, like Excedrin and Goody's, contain caffeine) and drinking plenty of water. To avoid getting caffeine withdrawal headaches while cutting down on caffeine, read these caffeine reduction tips. If you're a coffee drinker, be sure to also check out this video tutorial on reducing caffeine in coffee.

Caffeine for Headaches

In addition to quickly curing caffeine withdrawal headaches, caffeine may help cure regular headaches and even migraines.

Some studies have shown that small doses of caffeine taken in conjunction with pain killers may help the body absorb the medication more quickly and cure the headache in a shorter period of time. Although most pain killers begin to take effect within 15 minutes, every minute can make a difference when you're suffering from a particularly bad headache!

Additionally, 130 mg of caffeine taken in conjunction with pain killers has been shown to improve headache relief by approximately 40 percent -- a substantial difference in results. Some people find that they don't need to take as much of a given pain killer when it is taken in conjunction with caffeine, and some doctors advocate taking medications with caffeine to reduce the likelihood of developing an addiction to a given pain killer.

An increase in the speed and efficacy of pain killers are the reasons that some prescription and over-the-counter pain medications contain caffeine. However, it is unclear whether or not caffeine taken without a pain killer is an effective headache cure.

Other Caffeine Headaches

Besides caffeine withdrawal headaches, there are two main types of caffeine headaches: headaches from excess caffeine consumption and 'rebound headaches' / 'medication overuse headaches.'

Headaches from excess caffeine consumption can be cured or helped by drinking peppermint 'tea,' getting a massage, drinking plenty of water and/or taking caffeine-free pain killers. Some people find that consuming food before consuming caffeine can provide a 'cushion' for their caffeine absorption and reduce the chances of a caffeine overdose or headache from too much caffeine consumption. Headaches from excess caffeine can also be avoided by limiting your caffeine intake. (Go figure!)

'Rebound headaches' or 'medication overuse headaches' are a type of headaches caused by overmedicating with pain killers and some related types of medications. The medications can contain caffeine, or not, but the overuse of pain killers and caffeine in conjunction can increase the likelihood of getting a rebound headache when the levels of pain killers and caffeine in your bloodstream are reduced.

You can avoid rebound headaches by taking medications in moderation, or by periodically not taking the medication in question for three consecutive days. You can help cure rebound headaches by drinking peppermint 'tea,' getting a massage, drinking plenty of water and resting.

Read more on caffeine and headaches from About.com's former Guide to Headaches, Mark Foley. Read more on how caffeine withdrawal headaches work on ScienceDaily.

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Booze News: June 6, 2012

This week we have news of new liquors which may appeal to some of you, upcoming cocktail events, and some delicious food recipes to share.

New Sips:

• Southern Comfort Bold Black Cherry - Following up on? Southern Comfort Lime and Fiery Pepper, the iconic spirit is releasing this new black cherry flavor this month. It reportedly mixes great with cola. A technical glitch has prevented me from trying it yet, but I will pass along my thoughts as soon as I can.
• Pucker Lemonade Lust and Raspberry Rave Vodkas - If you are one who is inclined to drink Pucker or flavored vodkas then these two new vodkas may be on your summer wishlist.

Do This:

• Craft Cocktails Texas - Following up on the San Antonio Cocktail Conference, Dallas will host a new cocktail event June 14-17. It will be the usual style of events for conferences: seminars, tastings, competitions, parties, etc. Cocktail Enthusiast is giving away 2 tickets.
• Aspen Food & Wine Classic - This classic event that brings together the best of the best in food? and drink (there are cocktail events too) is taking place next weekend (June 15-17). Word is that the cocktails this year are nothing short of stunning as they celebrate the 30th anniversary of the event.
• Tales of the Cocktail - Do not forget that Tales is coming up July 25-29 in New Orleans. They are celebrating the 10th year of the cocktail event that started all others.

Three-Year-Old Served Vodka on Hawaiian Dinner Cruise - Another mistake made and another child is served alcohol. The mother's account of this is chilling because the boy was beginning to act drunk because his orange juice had vodka. Please, pay attention!

Macallan Whisky Adorns Bottles with Annie Leibovitz Photos - Does a bottle of Scotch with an image by a famous photographer warrant a $2,750 price tag? Not in my book and I am a long standing fan of both. However, if you are so inclined, you may want to check out The Macallan Masters of Photography limited edition bottles.

Eat This:

On a side note this week, I have come across some new fabulous food recipes that use liquor. Also, check out my collection of Cooking with Spirits recipes for more great summer feast ideas.

• Tequila Adds Sweet, Spiky Touch to Cooking - A favorite here is the Tequila Lime Tart, though that flank steak is pretty tempting as well.
• Whiskey-Mustard Meatballs - This recipe does not specify which style of whisky to use, but rye and bourbon are always great for cooking (Lance Mayhew's Oregon BBQ Whiskey Burger is a fine example).
• Banana-Rum Trifle - I think the name speaks for itself...

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Read These: The Edible Series on Distilled Spirits

I recently had the pleasure of reviewing a series of books that are interesting and quick reading material for your summer book list. The books are a part of The Edible Series from Reaktion Books, which encompass topics from apples to sandwiches. There are four in particular that cover "A Global History" of a particular distilled spirit: Gin, Rum, Vodka, and Whiskey.

Each of the books is penned by a different author, all of whom are experts on the topic, and are excellently written histories that work both as a collection and as individual books. What I enjoy most is how each author has distilled a vast history of each liquor's production, ingredients, and business into around 170 pages. Unlike other books with a narrow focus but more volume these timelines are easy to follow and interesting to read, even if you already know the story. Each also has a handful of recipes - usually the standards for each spirit - nestled in the back for easy reference.

Read the full review and learn more about the individual books and authors...

Another book from the series that I am currently reading and is very useful for mixologists is Herbs: A Global History by Gary Allen. It has a plethora of useful information that we can take into the bar and the kitchen.

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How to Pull Espresso Shots

The basics of pulling espresso are, well, pretty basic. But to truly hone your skills at crafting a fine shot of espresso, you need lots of practice and a few tips. You need to know how to get your grind just right. You need to decide how heavily you want to dose your coffee. You need to know how to tamp your grounds just right. And you need to know how to evaluate your shots so you can improve over time.

This step-by-step guide on how to pull espresso shots explains how to do all of these things, and provides other tips and tricks for pulling perfect shots of espresso (almost) every time (if you practice!).

Experienced baristas: Do you have any more tips to add with newbies? Share them in the comments below!

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Try This: El Tesoro Tequila & Captain Morgan Black

For your weekend enjoyment I would like to recommend two spirits that may just knock your socks off. At the very least, they're something new to try.

El Tesoro de Don Felipe Tequila

One is actually a portfolio of tequilas from El Tesoro de Don Felipe. The full line includes the usual: blanco (Platinum), reposado, and anejo. All of them have this fantastic natural agave flavor that I look for in a great tequila. El Tesoro comes from Los Altos, those Jalisco highlands that produce the sweeter tequilas and all are great for mixing and sipping. Beyond the taste, my favorite part of this portfolio is that they are all priced within $10 of each other so you can upgrade and mix without the financial guilt. Read the full review...

Captain Morgan Black Spiced Rum

The other spirit worth mentioning is Captain Morgan Black Spiced Rum. This is a classic blackstrap rum, all luscious, dark, and thick, with the Captain's twist of spices. The dominate spices are clove and cassia bark, though you will find anise, vanilla, chocolate and even more notes depending what you mix it with. Also, while this one can be used in most any rum cocktail, you will also want to keep it in mind as a whiskey substitute. Read the full review...

Happy sipping!

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New Contest: Mocktails

We are currently in deliberation on last month's vodka cocktail contest and will have the results soon. In the meantime, I have opened a new contest that will cover June and July and this time we are going to deal with mocktails.

Autumnal Temptations

Non-alcoholic drinks, really? Yes, I want to see what you can do in a drink that does not rely on an alcoholic beverage. I have been hearing from many readers who are requesting more mocktail recipes and I've always thought that any good drink mixer (whether they be pro or amateur) should be able to create an impressive alcohol free drink upon request. It may require a little more creativity, especially if you are converting a spirited drink, but then again the simplest of mocktail mixes can be the best, just look at the classic Arnold Palmer and Shirley Temple. There is no reason that our non-alcoholic drinks have to be boring, in fact I'm of the firm belief that they should be just as interesting as any cocktail.

This challenge is quite simple: share an original mixed drink that has no alcohol. It could be your every day juice mix, a favorite homemade soda, a fun frozen cooler, your go to party punch, or even the kids' favorite snack time drink. I have also given you a deadline with the wiggle room of almost two months, so you have until July 26th to enter.

Submit your mocktail recipe here...

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Booze News: June 13, 2012

New Sips:

Svedka Colada

Svedka Colada - I received word this week that Svedka Vodka will be releasing a new flavor on June 15th. Colada is what you might expect given the fact that it was inspired by the Pina Colada, and is flavored with coconut, pineapple, and mango.

Pierre Ferrand Dry Curacao - This is a new curacao that was developed to be a revival of a traditional orange liqueur. The authentic spirit was created by Cognac Ferrand president Alexandre Gabriel with help from David Wondrich. The talk indicates that this is an excellent curacao and may become your new light orange liqueur of choice.

Read This:

When the Keg Is Gone, and It's Time to Call in a Pro - An excellent article on The New York Times with tips on hiring a bartender for your party.

Venus Transit: Drink in the Love - The Intoxicated Zodiac is one of my favorite blogs and I love Gwen Sutherland Kaiser's cocktail celebrating last week's Venus Transit is one of the best uses of cherry-flavored vodka I have tried in some time. The ingredient that makes it stand out? A spice syrup made with cardamom, cinnamon, and clove.

USBG and Diageo World Class U.S. Finale - Chris Milligan reports on the U.S. round of this world class competition? on his blog The Santa Fe Barman. The finalist list is impressive, as it should be because when all is said and done the very talented international winner will become Diageo World Class Global Ambassador - a dream job in the industry. Also, Milligan's "recipe for a great bartender" is spot on: "Combine two parts wisdom and one part charm, add a dash of hospitality and garnish with a friendly smile..."

Old-fashioned Vinegar-based 'Shrubs' Shaking up the Cocktail Scene - Kuwait Times reported this week on one of the growing mixology trends, the shrub. These drinkable vinegars are showing up more and more and this article is a great introduction.

Video: 50 Ways to Open Your Beer - If you have two minutes to spare, check out this fun video that was featured on the KegWorks blog this week. Consider this an educational film because we have all been there: ice cold bottle of beer and no way to open it. The weirdest options have to be those that use body parts and while I think it takes talent to open a beer with the skin of your forearm, the belly button opener is simply disgusting. My solution to the problem was finding an unobtrusive opener for my key chain as my keys are almost always nearby. Obviously, that is far less amusing than the video's solutions.

Mixology 101 at Planet Dailies - If you are in the Los Angeles area you may want to check into the Mixology 101 at Planet Dailies on June 25 and 26 with Salvatore Calabrese. These two-hour classes will run through basic and advanced techniques, new and old cocktails, and more. To save time, here is the press release:

WHO: London-based "Maestro" Salvatore Calabrese and LA's own Joseph Brooke, resident bartender at Mixology101 at Planet Dailies.

WHAT: Everyone - from amateur aficionados to mixology masters - could use a brush-up on their cocktail skills.? For two nights this June, Maestro Calabrese and his protege will share the best-kept tricks and techniques for making the perfect cocktail at your next party--they will demonstrate how to measure, shake, pour and garnish everything from a classic martini to some exciting summer-inspired specialty cocktails. For $30, liquor enthusiasts will be treated to a class, cocktail tastings and specially-selected appetizer pairings, and maybe even have a chance to get behind the bar themselves.

WHEN: Monday, June 25^th at 5:00 pm: "Journey Through the Classics"

Classic cocktails (Martini, Old-Fashioned, etc.) along with tips & tricks for making them to perfection

Tuesday, June 26^th at 4:00 pm: "Sizzling Summer Entertaining"

Summer-centric cocktails and how to pair with food, featuring:

Choke Delight + Spinach & Artichoke Dip

Spicy Fifty + Buffalo Wings

Salty Martini + Salmon Filet

Pea Pod + Pineapple & Orange Chicken

Jamaican Sangria + New York Strip

Other cocktails: Zucchini Reposado, At The Market

(Classes will last approx. 2 hours. The public should RSVP to RSVP@breadandbutterpr.com; space is limited and first-come, first-serve).

WHERE: Mixology101 at Planet Dailies

The Original Farmers Market LA

6333 3^rd St., Suite O20 (second-level)

Los Angeles, CA 90036

ABOUT SALVATORE CALABRESE: Long recognized as one of the leading cocktail personalities in the world, the man affectionately known as the "Maestro" worked his way through Europe's finest hotels, experimenting with new and old spirits and mixing his own exotic creations along the way. His extensive work with cognacs has earned him a reputation as one of the world's best experts, and his list of prestigious honors includes multiple Class Awards and a Chevalie du Cognac award.? Calabrese is highly sought after as a teacher of master classes around the world, and currently can be found as the resident mixologist at his namesake bar Salvatore at London's Playboy Club.

About JOSEPH BROOKE: Rising star Joseph Brooke has quickly become one of LA's best-known bartenders thanks to his work at local hotspots like The Edison, Copa d'Oro and Next Door Lounge. As a struggling actor in New York, Joe found bartending to be more than a side job - it was a calling.? Now in Los Angeles over 6 years, Joseph has made a name for himself through his creative and unique concoctions behind the bar, as well as his service-oriented bartending philosophy. A recent winner of NBC/LX TV's show "On The Rocks," and the Crowd Favorite at 2011's "LA's Best Bartender" competition, Joseph has made his home at Mixology101 by taking Salvatore Calabrese's unique techniques and putting them into practice daily as Head Bartender.

About MIXOLOGY101: Mixology101 at Planet Dailies offers unique and intriguing cocktails crafted from Salvatore Calabrese's extensive knowledge and experience with breathing fresh life into classic drinks.? Signature cocktails are a mix of new and old spirits, fresh juices and varied liqueurs, with special syrups, infusions and even bitters created in-house from secret recipes.? Featured creations include the Spicy Fifty; the Breakfast Martini; Hollywood Bubbles; and the Farmers Martini, an homage to the history of the Original Farmers Market, featuring Gin or Vodka, Salvatore Calabrese's Bitters a dash of?Blue Curacao and Champagne.

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How to Make Chagra

A few weeks ago, I talked about chagra (a sustainable way to reuse tealeaves around the house and garden) on the blog. In response to a reader email asking for more information on chagra, I've added this guide on how to make chagra. Enjoy!

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Caffeine in Coffee, Tea & Cola

Caffeine is a natural stimulant found in coffee, tea and certain other substances, such as chocolate and yerba mate. Caffeine is also added to some foods, drinks and medications, notably colas like Coke and Pepsi.

The levels of caffeine vary from drink to drink and food to food. You can get an idea of how much caffeine you're consuming by looking up your favorite drinks in this listing of caffeine levels in coffee, tea, cola and other drinks (or, if you're a loyal Starbucks customer, this list of Starbucks' drinks caffeine contents). Knowing how much caffeine you're taking in may be especially useful if you're suffering from symptoms of excess caffeine consumption.

The down side of estimated levels of caffeine in coffee and tea is that these are merely estimates. There are many variables that determine how much caffeine is in your mug of coffee or your teacup. However, these variables illuminate some of what makes coffee and tea so fascinating -- the same innumerable variations in growing conditions, plant material, processing and brewing that create their enormous breadths of aroma and flavor. You can learn more about these variations with my guides to factors influencing caffeine levels in coffee and factors influencing caffeine levels in tea.

Photo (c) Lindsey Goodwin
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Tea Sangrias

Like iced tea, sangrias are a summertime drink staple for many people. If you're a fan of iced tea and of sangrias, you might be pleased to know that some sangria recipe include tea as an ingredient.

And if you like the idea of sangrias, but don't want to drink wine, then you might be pleased to know that you can make mock-sangrias out of tea and fruit.

Check out recipes for both styles of "tea sangrias" in this new recipe collection: Tea Sangria Recipes.

Photo (c) Marko Goodwin
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Breville One-Touch Tea Maker

For years, there have been people who have wanted to brew tea with the convenience of an automatic coffeemaker. The Zarafina Tea Maker Suite and Adagio's triniTEA Electric Tea Maker have provided solid solutions for many people.

However, for design-centric tea drinkers and kitchen-gadget aficionados, Breville's gorgeous, reliable One-Touch Tea Maker is the clear winner of the automatic tea maker category.

A Tea Maker Designed for the Eyes

It's undeniable that Breville's latest tea gadget is a real looker. A Schott glass kettle made in Germany, a heat-resistant acrylic handle and a stainless steel basket and body effortlessly exude modern style and durability. Even the motions of the tea maker are fluid and smooth, making the very experience of brewing the tea as pleasing to the eye as the static brewer.

My only complaint is that the clear plastic tea scoop that comes with the brewer is a little cheesy, but it's not as though you couldn't replace it with a better one.

Overall, the Breville One Touch Tea Maker is a gorgeous example of a kitchen gadget designed to look great in your kitchen.

A Tea Maker Designed for the Palate

Customizable settings and a range of presets make this a convenient option for the "push and go" brewer and the tea drinker with fairly precise brewing specifications.

Marko Goodwin

Breville's tea maker doesn't stop at looking good. It's also very good at performing its core function -- making great tea.

Any tea connoisseur will tell you that great tea brewing is an art and a science. While it's no gong fu master, Breville lets you easily combine their recommended presets (which include white, green, oolong, black and herbal, and are fairly reasonable for the most part) with your own preferences. You can customize temperatures between 160 degrees Fahrenheit and 205 degrees Fahrenheit in five degree increments, or you can set it to reach a rolling boil (212 degrees)... or you can switch it to Celsius and go from there. You can also customize your brewing time (in 30-second increments) and your brew strength (strong, medium or mild).

In short, if you're OK with five-degree increments and 30-second increments, then this is about the most customizable you'd ever need an automatic tea maker to be.

A Tea Maker Designed for Convenience

There were a few things that I found to be especially convenient about the Breville One Touch Tea Maker:

• It can be set to automatically brew tea at any time, so you can set it before bed and awake to a fresh pot of tea.
• It can keep tea hot for up to an hour after brewing with a "keep warm" feature.
• It brings water to a boil within a few minutes and it doubles as a hot water kettle for French press coffee and other uses.
• It has a simple, intuitive interface that's easy to learn without an instruction manual.
• It beeps three times when it's done brewing, so you know your tea is ready.
• It can brew 500 mL (two cups) up to 41 ounces (about 1200 mL or five cups) of tea, making it suitable for high-volume tea drinkers, couples, roommates, small families and small offices.

Cons to Buying the Breville One Touch Tea Maker

Stylish, convenient and great at brewing tea... the Breville One Touch Tea Maker might become a classic kitchen gadget.

Marko Goodwin

There are a few drawbacks to the Breville One-Touch Tea Maker.

• For casual tea drinkers, the price tag may not be worth it.
• People with arthritis may have trouble opening the magnetically locking tea brewing basket.
• The short cord isn't suited to all kitchen layouts (especially those of older kitchens), and it may require an extension cord.
• The five-degree and 30-second increment custom settings may not meet the standards of some hardcore tea drinkers.
• The perforated brewing basket and second filter catch most of the teas' leaves, but may not catch all the particles of herbs like rooibos.
• For tea drinkers who delight in the ritual of tea brewing, any kind of automatic brewer would be a poor choice.

Despite these potential drawbacks, the Breville One Touch Tea Maker is a fantastic product. I highly recommend it to anyone who loves kitchen gadgets or wants a convenient brewing method for the home or office.

A tester of this product was supplied by the manufacturer for review. After review, it was returned to the manufacturer.

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What is Oolong?

Not quite a green tea, not quite a black tea, oolong is a partially oxidized type of tea noted for its aromas and flavors of stone fruits and tropical flowers.Learn more about oolong tea with this new oolong tea definition.

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Kiwi Martini

There are a few different recipes for a Kiwi Martini floating around. Some call for regular sugar and some for sugar syrup to muddle with the kiwi and others use a whole versus a half a kiwi. This is a good all around recipe that uses the sugar syrup which gives you the benefits of sugar in a mixing-friendly format.

Ingredients:

• 3 oz vodka or citrus vodka
• 1/2 skinned kiwi
• 1/2 tsp sugar syrup
• kiwi slice for garnish

Preparation:

1. Muddle the skinned kiwi with sugar syrup in a cocktail shaker.
2. Add ice and vodka.
3. Shake well.
4. Strain into a chilled cocktail glass.
5. Garnish with a slice of kiwi.

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What is Chagra?

Chagra is tea, but it isn't just any old tea. In a way, it's a particular type of old tea. But it's totally unlike pu-erh or aged oolong. You probably wouldn't want to drink it, but it does have plenty of other uses, both traditional an contemporary.

OK, enough with the enigmatic statements! If you want to learn about chagra, check out my new chagra definition. Enjoy!

Photo (c) Marko Goodwin
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Jasmine Iced Tea

A sparkling iced tea, flavoured with jasmine and brown sugar syrup. A change from the ordinary, with a sweet and floral flavour.

Ingredients:

• 4 cups water, boiling
• 3 tbs loose jasmine tea
• 1 cup brown sugar
• 1 1/4 cups sparkling water

Preparation:

Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool. Steep the jasmine tea in the remaining 3 cups of hot water for around 6 minutes. Strain out tea, and let cool slightly. In a pitcher, combine syrup and tea. Stir or whisk until fully blended. Add sparkling water and cool thoroughly. Serve over ice. Can be served with cinnamon sticks, lemon slices or mint sprigs.
Makes 1 quart of iced tea

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OXO Uplift Tea Kettle Review

Those of you who read About.com Coffee / Tea often will know that I have a fondness for a good tea kettle. You may have seen my reviews of feature-laden electric kettles like Breville's Variable Temperature Tea Kettle, Adagio's UtiliTEA Water Kettle, Imperial Tea Court's Programmable Temperature Kettle and Krups' BW 500 Tea Kettle. Most of these are great kettles -- ones I would gladly use on a regular basis. However, there's also something beautiful about the simplicity of a basic, old-fashioned, well-designed stovetop kettle. And that's where OXO's Uplift Tea Kettle comes in.

From its look to its functionality, OXO's Uplift Kettle is a classic stovetop tea kettle. It's easy to use and easy on the eyes, a mix that I love (especially given that one of my college degrees is in design... I am all about form meets function!). Learn more in my OXO Uplift Kettle review or, if you've used this kettle before, add your thoughts on it to the comments below or in the user reviews section.

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More from the Manhattan Cocktail Classic

Editor's Note: The following is a contribution from Valerie Peterson. Read more about her beneath the post.

In dozens of bars, restaurants and other venues New York City-wide, the Manhattan Cocktail Classic is providing an enhanced taste of the spirits world. Liquor companies, mixologists, restaurateurs, cocktail publications, and supporting businesses have been gathering with interested amateurs to discuss and learn about tastes, trends, techniques, and technologies that go into making those tippling sips most satisfying. Since last Friday, no ice cube has been left unturned in the quest for cocktail knowledge within the wealth of seminars, panels, and demonstrations.

David Delaney Jr.
Photo Courtesy: c Valerie Peterson

Events have ranged from the technical (like "Science of Taste and Aroma" and "Bourbon Blending 101") to the virtuous (Here's to Your Health: How to Create Seasonal, Sustainable, and Unique Cocktails" and "Farm to Glass: A New Era in Drinking Responsibility") to the purely decadent, boozy and fun (like the "Gentleman's Cocktail Crawl" and "A Suburban Tiki Safari"). Tipping to New York's long theater tradition, there are even Bowmore Scotch-whisky-infused presentations of Sleep No More, the acclaimed interactive adaptation of Shakespeare's Scottish play.

Dozens of experts have been lending their wisdom and wit to the proceedings. Cocktail historian David Wondrich was among those who spoke about (terrible) classic cocktails; the venerated Dale DeGroff regaled attendees with stories and lore for the benefit of Museum of the American Cocktail. Top bartenders from all over the country--like Angostura Global Cocktail Challenge North American representatives David Delaney Jr. (Still & Stir, Worcester, MA) and Ryan Maybee (Manifesto, Kansas City, MO - Facebook link)--have been shaking and stirring for the crowds.

Zirbenz Stone Pine Liqueur & Friends
Photo Courtesy: c Valerie Peterson

Of course when "behind the bar," business is of primary concern. For the pros and would-be pros, the MCC is giving profitability a priority with such seminar topics as how to craft a cocktail list and how to make money doing it. Of interest to mixologists whose customers demand imagination is the multitude of tastings of new and/or unusual liquors--like Zirbenz Stone Pine Liqueur of the Alps, hinting of Christmas tree in the glass, available in the Haus Alpenz tasting room.

Glace Ice
Photo Courtesy: c Valerie Peterson

Over the course of the MCC, cocktail trends have been suggesting themselves. Sustainability, handcrafting, and local distillation have been much discussed and hibiscus flavor seems to be everywhere--in simple syrups, waters, tequila pops, and liquors (like the new Sorel, an exotically spiced-hibiscus liquor from Jack from Brooklyn). Hot, too are spicy cocktails. Paralleling the nationwide up-tick in piquancy-loving palates, Tanteo hosted a seminar on jalapeno production and how to effectively spice up and balance the heat of a cocktail. And that essential cocktail cooling ingredient, ice, was the subject of more than one seminar, including the informative one by Glace.

In keeping with the conviviality of the cocktail topic, parties have been plentiful--some in combination with other celebrations, like Esquire's Summer Music Issue party with Tanqueray. Of all the gin joints in the world, the historic Stanford White Room at the Lamb's Club made a stunning VIP antechamber for the event. French 75 cocktails greeted guests and Brand Ambassador Angus Winchester perfectly crafted drinks according to individual tastes.

The Manhattan Cocktail Classic events continue through Tuesday.

About the Contributor: Valerie Peterson is the Book Publishing Guide for About.com and author of Peterson's Holiday Helper (Compare Prices) and Peterson's Happy Hour.

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Brandy Milk Punch

The Brandy Milk Punch (or simply Milk Punch) is one of the true classics of the cocktail world. It dates back to sometime around the 1600-1700's when brandy and rum punches were a must at any party. The recipe for the larger serving is different than this single serving because in the "punch" the milk is meant to curdle, which is appropriate considering how long it sets before drinking. Many other variations of this Milk Punch can be found: some add rum and some egg for a eggnog-like drink. One things is for sure, this drink is intoxicating and even if it seems soft, it does pack a punch.

Ingredients:

• 2 oz brandy
• 1 oz simple syrup
• 4 oz milk
• ground nutmeg for garnish

Preparation:

1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well(if you choose to add egg, shake until it hurts).
3. Strain into a punch glass.
4. Dust with grated nutmeg for garnish.

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The Manhattan Cocktail Classic Gala

Editor's Note: The following is a contribution from Valerie Peterson. Read more about her beneath the post.

Manhattan Cocktail Classic Gala 2012
Photo Courtesy: c Valerie Peterson

The Manhattan Cocktail Classic kicked off Friday night with a gala at the New York Public Library. The crowd of visiting mixologists, liquor company representatives, and other bar professionals shook and stirred with New York City cocktail--and party--aficionados, all dressed to the nines and infused with high spirits.

From Berentzen pear 'tini-esque drinks to tastes of Ron Diplomatico Exclusive Reserve rum, spirits purveyors showcased their wares and behind-the-bar pros showcased their prowess over three majestic floors of music, finger foods and, of course, cocktails.

Cocktail Club
Photo Courtesy: c Valerie Peterson

In true speakeasy fashion, one particular area seemed inaccessible and secretive. What pleasures awaited those who endured the crowded line and door police? Nobody seemed to know... But those with patience were rewarded with a welcome blast of air conditioning, amusing faux-background photo ops (polo, anyone?), and a seemingly endless supply of cold, briny, Naked Cowboy oysters served a la minute from the hands of swift and capable shuckers. (Side note: the Naked Cowboy moniker was inspired by the "passion and boldness" of the Times Square fixture of the same name).

And did we mention cocktails? From drinks with violet-infused creme floats to carbonated bottled Negronis, the night was packed with imaginative concoctions. One favorite, the Black Marlin from Pisco Porton was elegantly chilled with Hundredweight ice and garnished with a sage leaf. Patron's tequila ices-on-sticks came a variety of tropical flavors and were hugely pop-ular with the partygoers.

Berentzen Pear 'Tinis
Photo Courtesy: c Valerie Peterson

Along with all that flowing booze, smart hangover preventative measures were available in the form of large quantities of Perrier, plentiful snacks (like doughy pretzels and assorted charcuterie), and Mercy, a caffeine-free, antioxidant-packed beverage.

Since New York City's bars close at four a.m., the 1 a.m. closing of the gala wasn't the end of the fun. MCC's after parties included the Tanqueray soiree at the restaurant Fatty 'Cue. There, Kung Fu Pandas packed a gin-plum wine-rum punch, and star mixologist Jason Littrell served up Green Snappers. Those deconstructed, inverted, gin-riffs on a Bloody Mary were rimmed with Jason's house-made dried tomato salt --who knew celery juice could taste this good? And perhaps it would provide some vitamin fortification for the "day after" and the rest of the Manhattan Cocktail Classic...

About the Contributor: Valerie Peterson is the Book Publishing Guide for About.com and author of Peterson's Holiday Helper (Compare Prices) and Peterson's Happy Hour.

Would you like to receive cocktail tips and recipes every week? Sign up for the free cocktail newsletter and recipe of the week here and get the latest edition sent directly to your email.

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May 2012: Vodka Cocktail Contest

As I revive the cocktail contest after its winter rest, I want to give everyone a blank canvas to work with. It does not get much more transparent then when we work with vodka as the base and that is the theme of this month's contest.

Dark 'n Fluffy

This should be an easy one for most because vodka is the most versatile spirit in the cocktail world. However, the? challenge here is greater because in order to impress us your drink needs to be creatively designed, not simply a spiked juice drink, for instance.? We will be looking for ingenuity, craft, and a nice complement for the vodka of choice. As always, I'm open to manipulating the vodka itself (i.e. infusions) or using a store-bought flavored vodka (including those new dessert vodkas like the Smirnoff's Marshmallow used in the Dark 'n Fluffy pictured). The deadline on this one is the 31st.

Have fun with this one, show us that signature vodka cocktail that you have been dying to share. I look forward to seeing what you have.

Submit a recipe to the Vodka Cocktail Contest...

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Martinis for Mother's Day

If you plan to celebrate Mother's Day by making a special cocktail for Mom, check out these recommendations:

Miranda Cocktail

• 10 Magnificent Mother's Day Martinis
• Best Mocktails for Mother's Day
• Whiskey Picks for Mother's Day
• Best Brunch Cocktails

And here are more Mother's Day ideas...

• Mother's Day Special on About.com - Collection of ideas, recipes, and more from the network. Also, browse this search for great food ideas.
• Mother's Day Recipes for Kids - Get the kids to make a meal with these easy ideas from Stephanie Gallagher, About.com Guide to Cooking for Kids.
• Anna Jarvis, A Woman Behind Mother's Day - from Jone Johnson Lewis, About.com Guide to Women's History
• Mother's Day Activities - A collection of fun projects for the whole family from Sherri Osborn, About.com Guide to Family Crafts
• 6 Super Cheap Mother's Day Gift Ideas - from Erin Huffstetler, About.com Guide to Frugal Living

Would you like to receive cocktail tips and recipes every week? Sign up for the free cocktail newsletter and recipe of the week here and get the latest edition sent directly to your email.

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The Origin of Coffee

Have you ever wondered when and where people first started drinking coffee? There are several different legends and historical records surrounding how coffee consumption began, as well as where coffee plants originated. Check out myths and histories surrounding the origin of coffee in Ethiopia and Yemen with my new article on origin of coffee.

Do you tweet? Follow About Coffee/Tea on Twitter.
Are you on Facebook? "Like" About Coffee/Tea.

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The Coriandrum

The herbal flavors of coriander shine in this cocktail which features Square One Organic Vodka. The Coriandrum uses a simple coriander-flavored nectar by infusing agave nectar with coriander seeds. Simple syrup can be used in place of agave nectar, but it produces a sweeter cocktail that is almost too sweet.

Ingredients:

• 2 oz Square One Organic Vodka
• 1/4 oz Cinzano Bianco Vermouth
• splash of coriander nectar (recipe below)
• splash of orange bitters
• coriander seeds for garnish
• lemon twist for garnish

Preparation:

1. Pour the vodka, vermouth, nectar and bitters into a cocktail shaker filled with ice.
2. Shake for 30 seconds.
3. Strain into a chilled cocktail glass.
4. Garnish with a few coriander seeds and lemon twist.

Coriander Nectar:

Ingredients:

• 1 cup coriander seeds
• 4 cup water
• 1 1/4 cup Madhava Organic agave nectar

Preparation:

1. Cook coriander seeds and water on very low heat for 30 minutes.
2. Remove form heat.
3. Add agave nectar (simple syrup may be used).
4. Store in refrigerator.

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Keurig B155 Coffee Maker

Due to their ease of use and single-serving nature, Keurig brewers have become popular in homes, office break rooms, customer waiting areas and other places where people want quick, convenient coffee, tea and cocoa that suits their personal flavor and caffeine preferences. The Keurig B155 is intended for homes and small-to-medium offices.

Basic Features of the Keurig B155

The Keurig B155 is a single-serving, automatic home or office coffeemaker with an interactive touch-screen and easy to remove / clean components. It features neutral colors and a fairly modern, clean aesthetic.

Pros to the Keurig B155

Each Keurig B155 coffeemaker comes with clear, easy-to-use instructions and ample product literature.

Marko Goodwin

There are many advantages to selecting a Keurig B155 for home or office use. These include:

• An easy-to-use, full-color, interactive display screen.
• Multiple language settings (English, French and Spanish).
• The ability to brew four different drink sizes.
• A quick brew time of about 30 seconds to one minute.
• An ability to rapidly heat a relatively large water reservoir (about four minutes to fully warm a reservoir filled with cool tap water).
• A quiet brew cycle.
• A comprehensive user guide and product literature that includes flavor guides for extra-bold, dark-roast, medium-roast, light-roast, flavored coffee, decaf coffee, organic/Fair Trade coffee, tea and hot cocoa.
• A range of compatible brands and beverages, including Green mountain Coffee, Dietrich, Gloria Jean's Coffee & Tea, Timothy's, Van Houten, Tully's, Coffee People, Newman's Own (organic), Caribou Coffee, Emeril's Gourmet Coffee, Bellaccino, Celestial Seasonings, Bigelow and Twinings.
• During testing, there was no discernible flavor residue when switching between coffee and tea flavors.

Cons to the Keurig B155

Despite all its good points, there are several potential cons to selecting a Keurig B155 coffee brewing system.

• Keurig brewers require the use of Keurig products, or "K-cups." Although the selection of available K-cups is wide, it may not encompass all your favorite coffees and teas.
• If you insert a new K-cup into the Keurig brewer and leave it for a minute before brewing, the brewer "forgets" that the fresh K-cup has been inserted and will prompt you to add a new one. However, this glitch can be corrected by opening and shutting the K-cup latch again.
• Those interested in greening their coffee habit may find the use of a single-serve package for each cup of coffee to be objectionable.
• Sharp parts and occasional drips of hot liquids may make it inappropriate for use around unsupervised children.
• Some users have complaints that the unit size is too large or bulky.
• Although there are multiple language settings, there is no way to make selections using metric measurements.

Overall Recommendation

I would recommend the Keurig B155 to small offices. It allows for quick, quiet brewing of a wide range of coffees and it has a large enough water reservoir to prevent the "It's your turn to refill it" argument from becoming a major problem.

I would also recommend it to offices with customer or patient waiting areas, such as doctors offices. It's a good way for your customers to enjoy the beverage of their choosing while they wait, and it is intuitive enough that most first-time users can figure it out very quickly.

This item was provided by the manufacturer for testing and then returned to the manufacturer.

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Booze News: May 9, 2012

Fun stuff in the news this week. Beyond all of this, don't forget that the Manhattan Cocktail Classic kicks off Friday.

Try This...

Strawberry-Basil-Gin Lemonade - I am still on a lemonade kick so this recipe on Imbibe last week caught my eye. Definitely worth a taste.

Glenfiddich Tasting on Everest - You can join Glenfiddich tomorrow for a live whisky tasting that will be hosted from Mount Everest - specifically Everest Base Camp at 5364 meters. This worldwide event will also include a panel at The London Stock Exchange and they will be sampling from the Scotch producer's single malt reserves. Check out the link for live streaming locations. The event is supposed to begin May 10 at 7pm BST, which to my calculations makes that 2pm EDT. I wonder how whisky tastes at that altitude...

The Get Drunk Spray - Try it if you want, though I see no point for multiple reasons, least of which is that you're skipping the best part of the drink... the taste. It seems that another 'bright' idea popped up somewhere once again and this time it is a mouth spray that instantly gets you drunk. The feeling lasts for only a few seconds and you will need about 1,000 squirts to equal one real drink. Again, the point?

Read This...

James Beard Foundation Awards - Monday night the best of the best in the food world were announced and below are the highlights from the drink side...

• Best Beverage Book - Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas by Brad Thomas Parsons
• Wine, Spirits, and Other Beverages Journalism Award - Sarah Karnasiewicz of Imbibe for "Fizzy Business"
• Outstanding Wine, Beer, or Spirits Professional - Paul Grieco of Terroir in NYC
• Outstanding Wine Program - No. 9 Park in Boston
• Outstanding Bar Program - PDT in NYC

Who the Hell Invented Gin Anyways? -The Accidental Hedonist examines the conflicting histories behind gin's true origins.

Arizona Landmark Whiskey Row Devastated by Fire - A portion of Prescott, Arizona's famous Whiskey Row succumbed to a large fire on Tuesday. This article on AZFamily.com has some amazing photos of the blaze and an update on the establishments that were destroyed.

Top 10 Emerging Whisky Trends - The Drinks Business breaks down the latest swings in the whisky market. On the list are women whisky drinkers, Japanese and Indian whiskies, twice burnt barrels and double distilling Irish whiskey, among others.

The Serious Eats Guide to Mezcal - If mezcal remains a mystery to you, do yourself a favor and read this article by Michael Dietsch (A Dash of Bitters blogger).

Twisted Sister's Mariachi Mash Up - Back in March I mentioned that Hornitos Tequila was pairing up with big hair band Twisted Sister to do a mariachi remake of "We're Not Gonna Take It." The video was released last week and it is a fun minute and a half of your time. Those two ladies in the background? The winner of the contest and her friend who got to party with the band for the taping. Check out the title link for the YouTube video.

Would you like to receive cocktail tips and recipes every week? Sign up for the free cocktail newsletter and recipe of the week here and get the latest edition sent directly to your email.

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Maya Magic

The Maya Magic cocktail is a tropical twist on the Cosmopolitan. The twist is combination of Van Gogh Pineapple and Vanilla vodkas, two excellent flavored vodkas. Try a Maya Magic for summer parties, a lazy afternoon in the sun or on Cinco de Mayo, it's an explosion of flavor that will kick your tastebuds into high gear.

Ingredients:

• 1 oz Van Gogh Pineapple Vodka
• 1 oz Van gogh Vanilla Vodka
• 1/2 oz triple sec
• 1/2 oz cranberry juice
• pineapple slice for garnish

Preparation:

1. Pour ingredients into cocktail shaker, and add crushed ice.
2. Let stand for five seconds, and then shake vigorously for five seconds.
3. Strain into a martini glass.
4. Garnish with a pineapple slice.

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Flat White Recipe

A "flat white" is an espresso drink made with a shot of espresso and two shots of steamed milk. It takes a little bit of skill tom prepare, but once you've mastered it, it's easy to make flat white espresso drinks again and again.

Prep Time: 3?minutes

Cook Time: 5?minutes

Total Time: 8?minutes

Yield: One serving

Ingredients:

• One shot espresso
• Two shots foamed milk

Preparation:

1. Pull one shot espresso.
2. While pulling the shot, froth the milk. As the milk froths, use a spoon to fold the microbubbles from the top of the steaming pitcher to the bottom of the steaming pitcher. This will create a smoother, more velvety texture for your drink.
3. Combine the two ingredients. (Latte art optional.) Your flat white should have about 1/4 inch steamed milk on top.

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