What's better than serving gin and tonics at a party? Having a whole gin and tonic bar, that's what. A few weeks ago I went to a media event for Beefeater. They had your traditional bar there, with a bartender mixing up fancy cocktails. There was also a DIY Gin & Tonic bar. You could ask the bartender for just a glass with ice and gin in it, and then use the assortment of tonic waters and accouterment on the table to build your own. The idea was so fun I started doing it whenever I had friends over… and it was a big hit.
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I like a quiet bar. I have since I was 21. This isn't an unusual desire; any time I'm at a bar past eight o'clock, someone (sometimes it's not even me!) eventually says "Sorry, I couldn't hear you. The bar got so loud!" Even the quietest dive fills up now and then with people shouting to be heard, when each person individually wishes the place were quieter. Why, as a culture, have we failed to find a way out of this loudness war? Why are most bars so bloody loud?
You may have heard of mums and dads giving their teenagers alcohol as a parenting tactic - rationales include 1) it's safer to buy it, serve it and monitor it in a controlled environment than to have them sneak off with their friends to scull goon in some sketchy parking lot, and 2) it normalises alcohol so they won't see it as something taboo and therefore something they must ingest in mass amounts as quickly as possible.
In Edward Albee's Who's Afraid of Virginia Woolf, the character of George is haunted by a decades-old memory of accidentally ordering a "Bergin and water" in a crowded pub. While most of us know the difference between bourbon and gin, it's possible you've made a similar faux pas to the sniggers of nearby barflies without even realising it. Here are 20 popular alcoholic beverages that you might be mispronouncing.
Gin - which is traditionally made from juniper berries - has long been noted for its health benefits. According to a raft of scientific studies, it can improve everything from blood circulation to your liver and kidneys. It's also a low-calorie spirit, making it the dieter's tipple of choice.
However, if you're a die-hard G&T fan, you might want to take a closer look at the ingredients in your beverage. Specifically, the sugar levels.
It's perfectly natural to play it close to the vest at work, especially if you're the new guy in the office. But office camaraderie depends on more than showing up on time or coming through on a group project. It also involves participating in work-related social events, often including the occasional after-work drinks with your colleagues. If you're an introvert, FastCompany has a few guidelines on when you should (or shouldn't) attend your office's happy hour event.
The Melbourne Cup has a reputation for causing normally sensible people to act a bit silly. And by silly we mean completely and utterly munted. The exciting vibe of the event combined with copious beer and champers invariably leads to excessive intoxication.
We're not here to judge, but if you need to be at work the next day, you're going to need to do something about that hangover. Here are five hacks from a sports nutritionist that should help to mitigate the damage.
If you've never really explored it before, drinking whisky can be intimidating. Deciding what whisky to try first is a big decision. And once you decide, should you put in on ice? Drink it straight up? Try it with water? And how are you supposed to taste all these crazy flavours people keep saying you'll pick up when you sip on it?
When you're tasting whisky, nosing, the act of bringing your whisky to your nose and taking a sniff, is a step that a lot of people skip, but they shouldn't. Smelling your booze can help you pick out flavours and aromas that you won't be able to detect through sipping alone. It's an important part of the process.