Illustration: Abi Knopp
Some people write family newsletters for the holidays, some people make playlists. I make herbal cordial. It’s a sweet liqueur that can be made in the space of two days, as simply as brewing a pot of tea.
You can pick your flavors by visiting the bulk herbs section at a natural food store. In a pinch, snip a few tea bags open—voila, a balanced blend of flavors. This year I’m using Lapsang Souchong, tea smoked over bundles of pine needles. It tastes like a campfire, and warms you right up. Read the rest of this entry »
By Ernest Barteldes
A decade or so ago, the açaí berry was starting to get a lot of attention in Brazil, where many began consuming its pulp in a bowl mixed with granola or other ingredients to benefit from its antioxidant and energetic properties.
Word spread quickly, and soon the fruit—which is taken from palm trees that grow natively in the Amazon region—made its way to the United States market. The first company to exploit it stateside was Sambazon, an American company that specializes in exotic tropical fruit. Açaí has come to be regarded as a “super fruit” that is now featured in dozens of products, going from fruit smoothies to dietary supplements, conditioners and açaí-infused vodkas by Absolut and VeeV—the latter of which is used to make the “Veev a Loca” martini at the Signature Room on Michigan Avenue. Read the rest of this entry »
The Product: Cointreau Noir
The Premise: A “society marriage:” Cointreau blended with Remy Martin cognac
The Tasters and their Qualifications: Erica, Debbie, Brent, Brian and Jan, the self-anointed “drinking lightweight who never gives up.” Total years of legal drinking experience: 101
The Packaging: A bright copper metallic bottle announces the product with stylish elegance. Read the rest of this entry »