I know I said I’d get links up each and every Monday but it’s time for a reassessment. I have far too much fun on the weekend and not enough happens in a week that’s worthwhile compiling. Every other week, on a Tuesday, gives me time to grab some real gems and recover from whatever I trouble I found myself in from Thursday-to-Sunday.


I don’t know about you but for me summer is less about boozy, classic cocktails and more about fresh ingredients. I want it to fizz and remind me of all the fantastic things I could be doing outside!

To that end we have the Unstrung Harp, a Dark’n'Stormy by way of Italy. The NY Times is calling it the drink of the summer; I don’t know if I’d go that far but if you have a little bubbly and ginger syrup (you do, don’t you?), you might as well whip one up. (The New York Times)

We can all agree that fresh is what it’s all about when it comes to this season’s cocktails but there’s no point in punishing your ingredients. All you need to do is spank your herbs. (The Kitchn)

New York City agrees with me! Check out these outstanding cocktails and then tell me you don’t want to jump on a Porter flight tomorrow. (Time Out New York)

If you love Great Lakes’ Crazy Canuck Pale Ale as much as I do, make a cocktail out of it and convert the rest of those unbelievers! The Gringo is the perfect marriage between a couple of essential summer elements (St. Germain elderflower liqueur and freshly-squeezed grapefruit juice) and my go-to refresher. (Endless Simmer)

Summer’s different once the sun goes down and you need a different kind of drink at night. Something edgy that burns a little. You need the Spicy Lady. (Marcus Samuelsson)


How to drink with Koreans. It’s kind of like drinking with Russians. (Los Angeles Times)


You’ve had an Aussie burger before, right? The one with pineapple rings and beets on it? You could always go to Gourmet Burger Co. (just north of Carlton on Parliament) or you could just make your own. It’s not as gross as it sounds. Really. (Gourmet)

Kind of on-point here, there’s a reason we go out (if we’re honest with ourselves) and that’s to indulge ourselves. Folks who try to reproduce the restaurant experience at home are missing the point. (The Atlantic)

Apparently, at least a quarter of seafood is deliberately mislabeled. As if the level of contaminants in our oceans wasn’t cause enough for concern, now we have to worry about this. I’m half-tempted to turn my back on the sea. I’ll always have my pork… (The New York Times)

If all of these new-fangled terms for local and sustainable farming are leaving you cold, perhaps its time you looked behind the jargon and found out what it really meant? These labelled photos get right into the nitty-gritty of where all of those terms you’ve heard bouncing around your farmer’s markets apply. (The Lexicon)

A food truck in New York City has just started serving alcohol. Ontario’s just stopped using beer tents which means we’ll get around to this sometime around 2016. (The New York Times)

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