A float, or ice cream soda, consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. According to Wikipedia, "The ice cream soda was invented by Robert McCay Green in Philadelphia, PA, in 1874 during the sesquicentennial celebration. The traditional story is that, on a particularly hot day, Mr. Green ran out of cold ice for the flavored sodas he was selling and used vanilla ice cream from a neighboring vendor, thus inventing a new drink.
~ Being Colorado Craft Beer week, it seemed fitting to explore the passionate crafters behind the pints I've been enjoying - so I did, over a cold one, of course. ~
~ In the spirit of St. Patrick's day, we got our Irish whiskey on with this classic cocktail that shares its name with a town in Southern Ireland. ~
~ A time honored beverage and a warm, spicy pick-me-up for a cold winter night - mulled wine should be on your to-do list. ~
~ It's National Drink Wine Day, and we've gotcha covered - from what to call yourself to which bottles to indulge in. ~
~ It's National Don't Cry Over Spilled Milk Day, so we aren't crying - we're frothing. ~ ~~~ What is microfoam, and why should you care? We're so glad you asked. For starters,
"In the right hands, milk can be transformed into a thick chiffon that has the feel of the finest satin on the tongue." ~ David Schomer Sounds like something you want to drink, right? Mmhmm. Don't worry - this isn't Chocolate 101, or which goofy chocolate box to get for Valentine's Day. Think more along the lines of the world we play in, and that's the world of American craft chocolate.
Oh, how many wine shops and restaurants throw these terms around to make you feel like you are in the presence of greatness! Wine has often been a confusing enough industry: knowing a Barolo from a Brunello or a Barbaresco, but to then ask a guest to take your word for it that you know about something as vast as wine is on a whole different level. So let's look at the word, the profession, and figure it all out (or at least try to):
SOMMELIER: A Sommelier (pronounced /suh-mal-‘yAy), or wine steward, is a trained and knowledgeable wine professional, typically working in fine dining, and specializing in all aspects of wine service. They are also responsible for the development of wine lists and overall for the delivery of wine service and training for the other restaurant/hotel/catering staff. Working along with the culinary team, they would pair and suggest wines that will best complement each particular food menu item. It could be argued that the role of a Sommelier in fine dining today is strategically on par with that of the executive chef. Not a simple job but one that can be quite rewarding as well as demanding! I love salsa, I do. Go ahead and judge me. I also love the condiment of the cocktail world, bitters. Recently took a few bottles of bitters and sugar cubes to a New Year's Eve party to help those that weren't huge bubbly fans.
When I got into the beverage industry there were just a handful of bitters to choose from and stock your bar with. Now there's everything from celery to chocolate, and many odd profiles that I probably will never use. Just look at the options on Kegworks alone. |
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