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Getting Your Soda Hard For Summer
MOST AUSTRALIANS will have never heard of “hard” or “spiked” seltzer, but in the United States this new type of alcoholic beverage is rapidly transforming the drinking habits of Americans. In Australia seltzer is called soda, and hard seltzer ends up being and sode. Or gin and soda. Or vodka and soda. Pretty much whatever…

How to Turn Your Leftover Whisky Into Vinegar
VINEGAR CAN be made from apple cider, wine, beer — and whisky. Whisky vinegar isn’t common, but it offers potent flavor and has both cocktail and culinary applications. And it’s something you can make at home, provided you have the patience to wait for the fermentation to complete. Whether in a non-alcoholic drink, as a…
And Now… Something Completely Different: Here’s The Flaming Sambuca Shot
REMEMBER SAMBUCA? It was very popular during the 70s, 80s, and 90s… and now it’s making a big, well-deserved comeback. This shot takes a quick, steady hand and is not for the faint of heart! Prep time is only a few minutes and all you need is 1½ ounces of Sambuca and three coffee beans.
Need a Wild Bourbon for the Weekend, But Your Brew’s Not Ready?
HOW MANY times have you found out you have a party or a barbecue on the weekend but your shine isn’t ready?
Cooking With Sous Vide: A Six-Part Series
WHAT IS SOUS VIDE? SOUS VIDE is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally…
Melon Midori Liqueur Essence Gets WIN and FAIL
A RECENT Gold Coast taste test comparing Midori with Global Flavours’ Melon Midori proved a two-edged sword for liqueur tastemeister Keith Emms recently.