CityBeat - Drink http://www.citybeat.com/cincinnati/articles.sec-250-1-drink.html <![CDATA[Dayton’s Brewery Co-op Builds Community - ]]>

Dayton, Ohio’s Fifth Street Brewpub co-op served its own beers to patrons for the first time on July 16. While the doors to the brewery, taproom and restaurant opened last year — and beer from other brewers has been pouring from their taps ever since — the brewery just received all of the necessary legal approval to be able to serve beer brewed on premises at 1600 E. Fifth St.

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<![CDATA[Northside’s Bourbon Nation - ]]> A collection of Northside residents and art lovers are taking a stab at creating Cincinnati’s first bourbon bar and restaurant, the neighborhood’s soon-to-open The Littlefield.
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<![CDATA[Secrets from Sommeliers - ]]>

If the thought of being presented with a multi-page wine list literally drives you to drink with its scary-sounding words like “appellation,” “biodynamic” and “decantation,” have no fear — you’re not alone.

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<![CDATA[Negroni Week - Local bars prepare specialty Negroni cocktails and raise money for charity]]>

The Negroni has been called an “indispensable cocktail” by Esquire magazine cocktail expert David Wondrich and is frequently referred to as “the perfect dinner cocktail” because its bitterness acts as an apéritif. 

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<![CDATA[Chill Brew - ]]>

As the edict goes, once you go cold brew you’ll never go back to drinking regular iced coffee again. Here are some local coffee shops that sell the stuff, mostly year round. (Starbucks doesn’t have cold brew, so don’t even bother.)

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<![CDATA[Spring Cocktails - ]]>

Spring is officially here, and Old Man Winter — the guest who overstayed his welcome — has left the building. Cincinnati can finally relish the warm weather with a few celebratory drinks.

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<![CDATA[Crafting a Bourbon and Cheese Tasting at Home - ]]>

Skepticism was the common feeling among the crowd during “The Bottle and the Board: How Bourbon Pairs with Cheese,” one of the Bourbon Classic University events held during last month’s Bourbon Classic in Louisville, Ky. 

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<![CDATA[The Manhattan Project - ]]> Last month, Lance Bowman, mixologist/bar director of the Over-the-Rhine Japanese restaurant Kaze, received good news: He had won the Ohio portion of the fifth annual Esquire magazine-sponsored Woodfor]]> <![CDATA[Coffee Cup Runneth Over - Carabello Coffee is saving the world, one pour-over at a time ]]> Newport, Ky.’s, new coffee bar, Carabello Coffee, features all of the amenities of a neighborhood craft coffee shop: exposed brick walls, granite tabletops, Clever Drippers aligned on the countertop]]> <![CDATA[The Mystery and the Mixology of New Cocktail Lounge Obscura - ]]> The American gentleman is back, and the guys who brought you FB’s — Scott Sheridan, Bill Foster and Anthony Huser — are celebrating with their new cocktail lounge Obscura, located on Walnut Stre]]> <![CDATA[Local Mixologist Makes Waves in Cocktail Culture - ]]> Talking with Lindsay Laubenstein could drive you to drink — in a good way. Her enthusiasm for cocktail culture is contagious. Laubenstein, vice president of the Southern Ohio Bartenders’ Guild and currently behind the bar at Igby’s, recently developed the cocktail menu at Barrio Tequileria, and previously tended bar at Enoteca Emilia.
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<![CDATA[Rhinegeist Taps Into Cincy's Brewing Past - ]]> Rhinegeist head brewer Jim Matt had to order new pint glasses just a week after the opening of Over-the-Rhine’s newest craft brewery. “People liked them so much that the first 1,500 walked out the door,” Matt says, noting that all eight kegs they sold at nearby Neons were gone by 9 p.m. opening night.
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<![CDATA[50 Ways To Love Your Growler - Fifty West Brewing ties craft brews to Cincinnati’s beer past]]> You ever have those moments where you just get really excited in life and you can’t sleep?” asks Bobby Slattery, co-owner of Fifty West Brewing Company. ]]> <![CDATA[Ice, Ice, Baby - ]]> I had an epiphany recently when I stopped to order my favorite iced coffee from BLOC Coffee Company in Price Hill and their ice machine was on the fritz. “Try it cold, without ice,” the barista suggested. “Some of our customers like it better that way.”]]> <![CDATA[Bourbon Ball - Forget the wine: Tips on throwing a bourbon tasting party ]]>

Over the years, I’ve entertained in my home with just about as many different types of parties as I could find in books or online, and I thought I’d pretty much run the gamut until I came across the idea of hosting a bourbon tasting while attending last month’s Bourbon Classic in Louisville, Ky., led by John Shutt of Blanton’s Bourbon.

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<![CDATA[Beer Pairing Dinners - ]]> I’ve been to wine pairing and cocktail pairing dinners, but I just hit my first beer pairing dinner. I guess I’d never considered that with the variety of styles and flavor profiles available in beers now, there are enough subtle nuances to intrigue chefs and to bring out the best in their dishes.
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<![CDATA[Spring Tonic - ]]> A “spring tonic” used to be a home remedy that was supposed to cleanse your system. As grannies would say, it was “good for what ails you.” This spring, I think I’ll take my tonic the tasty way — with gin.
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<![CDATA[Local Symbiosis: MadTree Brewing and Napoleon Ridge Farm - ]]> Add this to your list of local beers: MadTree. They’ve been up and running since the end of January, filling kegs and growlers, and are about to start canning for broader distribution.
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<![CDATA[Maker's Mark Promotes Honest Bourbon - ]]> Why would Maker’s announce that they were reducing the percentage of alcohol in their bourbon from 45 percent to 42 percent (90 proof to 84 proof), cause an uproar and then reverse the decision within days?
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<![CDATA[Tea Time - Get your 'Downton Abbey' on with Churchill's Fine Teas ]]> One of the very first things I had to learn when I became British-by-marriage was how to brew tea properly. It was soon apparent that English tea with milk is one of those things you mess with at your peril.]]>