CityBeat - Drink http://www.citybeat.com/cincinnati/articles.sec-250-1-drink.html <![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.]]> <![CDATA[New Year, New Drink - ]]> Drinking is tough to do well. No, I’m not talking about when you let your beer run down your chin. People, that is completely outside my area of expertise. I’m talking about having the confidence it takes to order a good cocktail.
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<![CDATA[Coffee Talk - ]]> People love Dojo at Findlay Market for their gelato. I am hopeless in the face of their delicious affogato. This espresso/gelato float has gotten me through many a difficult day. On a recent visit, Dojo owner Michael Christner advised me that he was about to up the ante.]]> <![CDATA[Hot Toddies Keep Out the Chill - ]]> I don’t know about you, but when it comes to flu shots, I’d rather skip the doctor and follow the advice of a good bartender, like Rom Wells of The Rookwood in Mount Adams. He prescribes a single barrel (preferably barrel proof) whiskey, lemon and honey, with a whole star anise, cinnamon stick and clove in it, served in a snifter. That sounds like a cure for the common winter blahs.]]> <![CDATA[Lessons Through the Grapevine - Former Oregonians produce award-winning wines in Ripley, Ohio ]]>

The leaves and temperatures are falling in mid-October, and red grapes varieties like Cabernet Sauvignon are ripe for the picking.

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<![CDATA[Autumn Wines - ]]> “These are quality wines under $15 that taste expensive as hell,” said my neighbor and one of my go-to wine guys, Alfonse Mele, senior wine consultant at Dep’s Fine Wines in Covington. “They’re all unique. You could pour these in order for a great tasting, or pair them with just about any holiday meal and impress your guests.”]]>