I really, really love Jen Kirkman. She’s pretty much always funny but I think she’s even hotter when she’s drunk.
Korean scientists have found that adding oxygen bubbles to alcohol reduces the time needed to recover from a hangover by about half-an-hour. They also found that the effects stack so even if you drink a lot of this booze, the effects of the hangover are not as debilitating and happen with less frequency.
Just what people need. A way to drink more often and not pay for it. Why don’t we just snort alcohol? |i09|
Or you could just chase your whiskey with pickle juice which is what I’ll be doing come next Wednesday (St. Patrick’s Day!!) |The Washington Post|
Tired of shitty cocktails made by bartenders who don’t care? Give a robo-bartender a try! (Or you could just patronize good bars.) |Wired|
If you’ve ever made a bad drink, you probably tried to fix it. Seeing as it’s all about balance, here are some great suggestions for reviving dead-on-arrival cocktails. Ginger beer is so easy but I agree with the bitters comment. If an ingredient always makes a drink better, it is really a cheat? |Kaiser Penguin|
We don’t get any of Sierra Nevada’s line up here but the idea in this article that I find interesting is the idea of a good, solid beer being overlooked when something new and stylish comes along. A good example of that up here would be Black Oak’s Nut Brown Ale. Another example might be Mike Duggan’s No. 9 making Mill Street’s Tankhouse Ale seem bland. |CHOW|
The Barbacoa combines ginger and chipolte among other things. I would imagine the peppers work very well with mezcal and the idea of garnishing with beef jerky gets me all tingly. Can’t wait to try it! |Saveur|
If you’re looking for something a bit sweeter, try the Oh Pear. I’d substitute a scotch for the Irish whiskey and I would necessarily use a pear liqueur (maybe a cinnamon syrup?) but it looks delicious regardless. |Imbibe|
I really like the cocktail pitcher but several of these bar tools are must-haves for entertaining at home. Square ice cube trays really are essential. |Valet|
Pharmaceutical companies are looking at treating moderate alcohol addiction and a number of medications are being developed. I don’t have much to say about this because I probably fall into this category. |National Post|
Now hold on, you say. I heard that regular drinking is good for you. All well and good and but another study has found that binges undo all of the good work accomplished by your daily glass of wine. |National Post|
Herbsaint 2.0. Now with a whole lot more swagger. |NY Times|
Combine two of my favorite things and what do you have? Grapefruit bitters! I can’t wait to try this in a Pink Gin… |Real Food Made Easy|
Here’s an interesting interview with Kevin Brauch, otherwise known as The Thirsty Traveler. Friend of mine recently went to some food show and apparently he was pissed by 11AM. |Toronto Star|
Christine Sismondo shares her recipe for the Tokyo Rose which will be featured on the menu at the Toronto Temperance Society. Everyone should have pomegranate syrup at home. No Grenadine, no excuses! |Toronto Star|
In the U.S., they’re well in the middle of a rum revival. How long before we get a proper tiki bar in Toronto? Would it even fly?? |Associated Press|
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