Not willing to settle for a lackluster Bloody Mary from the airline drink cart? You don’t have to. We’re not all expert mixologists and there’s a distinct lack of fancy shmancy cocktails options when you’re flying, but luckily there are smarter people out there with all the right answers. Check out three cocktail hacks anyone can use to spice things up in mid-air. [Bon Appetit]
Last spring, the folks at the Cheesecake Factory were responsible for two of the nine items on this list of the most calorific meals in America. Perhaps the restaurant chain can’t fit into its pants anymore, because it is about to introduce a line of (somewhat) slimmed-down cocktails to go with your 2,500-calorie pasta entree. [More]
Here is a video of the Food Network’s Sandra Lee telling people to mix cream, lemonade and vodka to make a “delicious, sweet treat.” From the look on her face, we suspect this is a lie. Also, when you put accidentally put cream in tea that has lemon — it curdles (sigh). This leads us to further suspect that someone hates Sandra Lee. [More]
Here’s an exciting way to save time when cracking ice, the Tap-Icer! Found this in a drawer here in the Poconos. They’re supposed to be good for crushing ice for martinis and mixed drinks.
I love scotch. And when I order one, I always get somewhat annoyed by the pleb bartender who asks me if I want it with ice. Doesn’t he know that a fine single-malt should never be served with scotch, or watered down, unless with a mere thimbleful of spring water from the very locale in which the whiskey was distilled?