Entries tagged with: drinks
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It seems i left london just a few days too early… luckily Justine was able to experience the wonka-esque waterfall of chocolate for us! Check out her adventures below…
Our friends Bompas & Parr are at it again, just in time for Easter. When I heard they were creating a five tonne chocolate waterfall in the middle of Whiteleys Shopping Centre in London, I had to check it out.
As I made my way to waterfall, I could smell the chocolate. It seemed surreal that what looked like a simple storefront could house a five tonne waterfall of chocolate, but the heady, overpowering scent of cocoa suggested we were in for a real treat… you won’t believe your eyes when you see the madness they set up (and the souvenir you get to bring home too!) ~ pictures and video on the next page!
Gorgeous April Bottle Green bottles available soon in the UK. These stunning bottles for Bottle Green are the limited edition, Fashion Targets Breast Cancer series. The beautiful designs are by illustrator Monsieur Qui through the agency Colagene. See label close ups on the next page, the subtle splashes of color are so fun!
Fun london grocery store discoveries ~ Hendrick’s Gin has a gorgeous, silly tea cup! With packaging of course covered in their playful, cheeky graphics ~ and some tea cup gin recipes on the back! Take a peek at the packaging and tea cup in more detail on the next page!
On fun design spotted in real life ~ just noticed the new Alfredo Haberli Carafe for Georg Jensen at La Rinascente in the design supermarket… and it seems to be half the price of what i’m seeing online (though i can’t find it for the life of me on the Georg Jensen site)! While we saw the preview on NOTCOT.org of the new collection from Alfredo Haberli, in person, it drew me in with the wooden spinning top of a stopper of course (remember these and these?) ~ AND, you can even buy just the top over at Unica. Take a peek at it up close on the next page!
While here in Berlin, tonight I joined Nespresso to celebrate the launch of the Nespresso Pixie (tiniest Nespresso machine yet) and Clemens Weisshaar & Reed Kram’s The Heart Is A Machine: 2 rows of 18 stripped down Nespresso Pixies straddling a 50L trough of water for high speed, mass espresso making… While admittedly, i wish it did a bit more, there is something fun about seeing the guts of these super crammed compact little machines… as well as 36 of them chained together. Take a peek at the machine up close and in action ~ as well as the guts of the tiny pod espresso making machines on the next page!
A mouthwatering roundup from Liqurious and Tasteologie features a smoldering speakeasy, simple lemonade cocktails, seductive red velvet crepes and a smoking volcano cake. To find out more about each of these posts, click on their individual images.
We’ve always been big fans of how much our friends at Veuve support design! And we love origami! This year at the Salone del Mobile, during Veuve Clicquot’s Milan Yellow Week, the company will debut their latest design collaboration, Clicq’Up, an origami inspired design object by Belgian designer Mathias van de Walle.
Clicq’Up is the first foldable Champagne bucket and is based on a concept of origami on ice, marrying form and function to create a contemporary, reusable design object that can be folded for easy transportation, set up, and storage. Ultimately, van de Walle’s design creates a playful home for the iconic sleek Yellow Label bottle. See how it unfolds on the next page!
Yay for twitter ~ which introduced me to the folks at one of my favorite yummy vodkas, Firefly. On Saturday adventures, just joined them for a Hollywood crawfish bowl with Jackson, our Tasteologie Editor. It was my first! Delicious! And so fun! He took some awesome pics, so i’ll let him fill you in on everything… check out his post below!
The Firefly Sweet Tea Vodka people and their RV have come a long way. They’ve gone from just distilling a vodka made of Southern grown muscadine grapes to 7 varieties of artisanal flavored spirits. Just this spring they’ve worked their way out from South Carolina, down to New Orleans for Mardi Gras, through Austin for SXSW, through Arizona, and finally out to California. Despite the company’s base in Wadmalow Island, South Carolina it has strong Louisiana roots, so a crawfish boil at Five 0 Four in Hollywood is a perfect fit. It was a great afternoon spent getting to know Firefly, sipping sweet tea cocktails and sucking crawfish heads!
Firefly’s Sweet Tea Vodka is a wonderful combination. Talking to Scott Newitt, Firefly founder, I learned that its more than just a simple vodka infused tea… through a bit of chemistry magic it is a combination of both cane sugar sweetened tea and vodka without being watered down. Firefly is a passionate bunch. They fought to get legislation passed to make it legal to distill again in South Carolina. Now they are starting to work outside of the bottle and just last month they launched Firefly Records with a huge presence at SXSW. Come check out more of the deliciousness up close on the next page…
Coava has a gorgeous coffee filter and glass coffee maker! (And the photos are gorgeous too!) The Coava Kone Coffee Filter is a “Stainless steel filter designed for use in Chemex® and other pour over style coffee makers (including Hario). Designed with the goal to produce a sustainable filter that also brewed excellent coffee. Locally designed and manufactured entirely in the USA.” The Chemex Glass Handle Coffee Maker is stunning as well! Check out more pics on the next page…
There’s something so refreshingly lovely about the champagne region of France. Is it the air? The people? The stunning champagne houses and the lifestyles inspired by champagne over the centuries? And there’s something particularly magical about the chalky caves below the area that millions of bottles of champagne are hiding in awaiting their time… While some say, once you’ve seen one you’ve seen them all… Perrier Jouët’s is particularly visually enticing… those signature belle epoque flowered bottles (and with their pastel green bottle caps during the process) just pop so beautifully, breathing life into the otherwise damp colorless chalky caves. SO take a peek into the cellars with me on the next page!
First things first, sorry i’ve been quiet. Bottom line, ferverish for a few days that ends up being strep - sucks. Combined with a bit of travel craziness, and right into Grammy parties in LA, i might have overextended a little this month… BUT loading up on antibiotics, chicken soup, coconut water, pudding, etc… and hopefully back to normal by tomorrow?
That being said ~ Cotton Candy Foie Gras Lollipops at The Bazaar at the SLS in Beverly Hills are always awesome. Especially when you have the guy there making them non stop, its mesmerizing. Popped by Primary Wave’s annual Pre-Grammy Party, this year celebrating their 5 Year Anniversary. On fun stuff to share, it was a great chance to try out the new Absolut Wild Tea (black tea + elderflower!) in some of their new cocktails… and being The Bazaar the food was of course molecular gastronomy goodness… and my favorites have always been their Cotton Candy Foie Gras Lollies and the dark chocolate covered pop rocks… so i couldn’t help taking lots of pics of the Lollipop guy set up outside at the party doing his thing! Check it all out on the next page!
So many pictures from the last week in Mexico with Kahlúa… first the adventures in the rainforest with coffee plants… then a look into the factory with the giant roasting and grinding machines… and this last part was just too amusing to me not to share. You know i love peeking into the labs and scientific parts of these places… sample liquids in plastic water bottles, glass beakers, and all that fun stuff… oh, and getting to taste the 192 proof sugarcane based rum that is blended with the coffee, sugar cane syrup, and more to make Kahlúa. Anyhow, go take a peek inside the lab on the next page!
A continuation of Kahlúa Bean to Bottle Part I, where you saw how coffee comes from the plants in the field to be dried in their green state… next stop was Mexico City where we visited the Pernod Ricard factory where all Kahlúa for the world begins. This time it was insane to see how you make huge VATS of coffee from all those beans! From the huge bags of Green Coffee that has been aged a few months, to being roasted perfectly en masses, then ground, then cold pressed into enormous vats of espresso! Ready to see some of the large machinery up close? On to the next page!
I must admit that i was rather lacking in knowledge about how coffee comes to be. I love a nice cup of espresso, and Kahlúa Especial has always been a coffee-licious favorite to have around the house… but before today, i couldn’t have told you what a coffee tree looked like… and definitely couldn’t have identified the cherry like fruits! So when Kahlúa invited me down to Mexico to learn about the 7 year Bean to Bottle process, i couldn’t resist a Mexican adventure into the rainforest to catch up! It’s been an absolutely surreal day wandering the rainforest, learning about the coffee making process, and even learning to make tortillas during lunch up in the coffee sanctuary while looking down on coffee plants and sugar cane fields on a perfectly sunny day. SO many pictures taken, but before i crash (and early flight to mexico city in the morning!) here’s a peek at where coffee comes from… starting at the plant to the roasting… check out all the pics on the next page!
Leave it to The Macallan Ambassador, Graeme Russell, to always find me the fascinating design details in the world of Macallan. After yesterday’s Masters of Photography Albert Watson launch in NYC, we hopped a train up to Boston for a scotch tasting dinner at Mooo in the XV Beacon (where i’m currently curled up in the four poster bed with the toasty fireplace at my toes). Design discovery of the dinner? Vintage Roll n’ Pour Jigger… this particular design makes me think of a unicorn! Also, take a peek at the vintage Macallan’s (awesome labels and bottles) and photographs from the Watson limited edition series that adorn our table in their wine cellar on the next page…
p.s. Any Boston shopping tips? I have some free time tomorrow to wander Boston for the first time in years and years before hopping a train back to NYC on sunday…
So for a slightly different format than our usual weekly roundups, here’s a post from Tasteologie Editor, Jackson!
This past week at Tasteologie we’ve seen a great variety of wonderful food inspiration. The standout this week is an abundance of foods wrapped in carbs of some sort. Every culture seems to have their own take on this combination. Dough is great. It’s made from pantry staples, and has served for centuries to stretch out limited food supplies through the lean months. It once extended life spans, but is now an delicious opportunity for indulgence. The dumpling/calzone/empanada remains a great comfort food, connecting us to that part of our culinary history.
It is in that spirit that we turn a breakfast favorite inside out! Above you can see our incredibly easy, mini Gravy IN Biscuits, like a savory cream puff or bao! Simply fold semi-frozen veggie sausage gravy inside biscuit dough and then bake. The freezing of the gravy gives the biscuit dough time to set, and keeps the outside on the outside and the inside on the inside. They are best hot out the oven and have the same delicious familiar flavors of the classic breakfast… just slightly out of order.
Now take a look on the next page at some of the delicious inspiration we’ve encountered, as well as some Liqurious drinks!
CES was a lot more relaxed this year when Friday night i hid out with Oakley’s 3D Optics Team and Macallan in a suite party and so many amazing friends popped by too… also the perfect way to get a relaxed, fun view of their new 3D glasses while sipping some delicious Macallan 25 (omg, so good) and also play with their ice balls… and the vegas views from up in the Aria were a gorgeous sparkling backdrop! And in between, i couldn’t help taking a bunch of silly pictures you’ll have to peek at on the next page!
Oh! And i learned a lot about the 3D glasses world too… i’ll admit at first i couldn’t understand why i needed some if i didn’t have a 3D tv, but imaging going to someone’s house who does have one (and not enough glasses for everyone) or bringing your own that are more comfortable, better optics (and definitely look better) than the ones in theaters? Also, who knows where those others have been??? Whether i’m ready to have a pair handy in my purse at all times remains to be seen… and imagine a sports bar looking like this? But i’m definitely warming up to the idea of having my own for when those 3D situations do pop up! Anyhow, back to the pics! See more pics of the view, the glasses, the Macallan, and more on the next page!
Is Mavea new to you? It was to me… looked a lot like Brita? Then i found out the story “Brita started in 1966 when Heinz Hankammer had the idea of optimizing normal tap water. He named the company after his daughter Brita. Its headquarters are in Taunusstein near Wiesbaden in Germany. In 1988, The Clorox Company, based in Oakland, California, entered in a licensing-and-distribution agreement with the German company for North and South America. In 2000, Clorox acquired the sole rights to the brand in North America and Brita agreed to a noncompete clause until 2005. In 2008, Brita returned to the North American market under the brand Mavea.” (via Wikipedia) SO, Mavea pretty much IS Brita, anywhere except North America…
SO, that aside, when a Mavea Elemaris was sent over to me, i was intrigued what was the same, what was different… and the design and quality grabbed me instantly! Particularly this one feature… you can fill it without opening it! Due to a brilliant counter-weighted pod in the cap! Also the handle grip feels great, as well as the soft grip handle and non-slip base. I’m seeing it pop up around the supermarkets like Whole Foods lately, so even though the filters are a different shape from Brita, they are becoming almost as easily accessible. Water tastes great too… but the design details have won me over for this one! See more detailed pics on the next page!
Happy almost 2011! Trying to take a little break the next day or two, so let’s keep going with these Top 100s across the NOTCOT sites… today i’ve had fun looking back on the delicious drinks at Liqurious… i totally forgot about that deep fried BEER ravioli! And those Midori Sour Jello POPS! We’ve definitely come a long way from just making cocktails with our liquors! Explore the pics above to see what else we’ve seen in 2010!