Here's what the most expensive case of wine in the world tastes like.
"Ever wonder why there is loud music playing in so many bars, even though it makes it almost impossible to have a conversation? Newly published research suggests one good reason: It inspires faster drinking, at least among young women."
"I don't see why the police service or the health service should pick up the duty of care for someone who has chosen to go out and get so drunk that they cannot look after themselves. So why don't we take them to a drunk cell owned by a commercial company and get the commercial company to look after them during the night until they are sober? When that is over, we will issue them with a fixed penalty and the company will be able to charge them for their care, which would be at a quite significant cost, and that might be a significant deterrent." —Will Britain privatize [...]
“It could be that it has improved health because people are drinking eight units over eight hours instead of four hours but hand on heart I’m not sure I believe that." —Some killjoy doctor presents the possible bright side to leaving bars open later before snatching it away.
Mr. Speaker, Mr. Vice President, members of Congress, distinguished guests, fellow Americans, and even you, Mr. President:
On this fortuitous evening, we come together in a highly ritualized, deeply esoteric sacred performance within the inner sanctum of our nation's high temple. The president's words will be parsed by an inverse pyramid of humanity, from a mass of dimwitted Politico commenters bobbing like frantic ill-informed ducks upon the surface to the industrial sludge filters at the bottleneck bottom, monstrous catfish like Chris Matthews and Wolf Blitzer, slurping up and then expelling the reactions to the president's prepared text, which have already become worn out punchlines on Twitter.
At home, the citizens [...]
You could argue that the brown-liquor renaissance of recent years has been a reaction to the vodka-drenched Pucker-corrupted cocktail decade that preceded it, which experienced its nadir in the hideous appletini. But in the tail end of apple season, with plenty of good cider available, I wanted to renew the apple "martini" (I succumb to the troubling but widespread practice of categorizing mixed drinks by glass) and unlock its long-betrayed potential. While bourbon may spring to mind as the obvious way to achieve this, I realized that, in fact, brandy was the key here, and I had a chance to resist the bourbon hegemony that has crowded out brandy from [...]
"A friend recently brought to my attention a disturbing question from a psychiatrist working with a transplant team: Should she be checking the sobriety claims of liver transplant candidates by looking on their Twitter and other social media sites? That question merits discussion because it’s clear both doctors and patients are entering a new world of uncertain medical privacy due to Twitter, Facebook, Google+ and other outlets." —Regardless of your concerns about medical privacy in an age of social media, I think we can all agree [...]
"A whisky sipped in a room smelling of fresh-cut grass with the sound of sheep 'baa-ing' in the background tastes different from having the same drink in a sweet-smelling, red room with piano music playing, research suggests."
A society can't be said to have fully embraced a new way of living until it has also embraced that new way of living while drunk. Good job welcoming change, everyone!
"A small set of New Yorkers spends summers or parts of summers in the fashionable towns collectively known as the Hamptons. A much larger group of New Yorkers assiduously follows all that goes on there: the parties, the benefits, the celebrity sightings—and, to a lesser extent, the food and the wine. Who's eating where and who's drinking what? Are the nights fueled by Champagne and the days filled with Sancerre?"
"England is a nation of secret boozers, with more than a third of the population drinking unhealthy quantities of alcohol, new research has suggested."
Another glass ceiling has been shattered by women, as "binge drinking" is no longer just something most men do all the time. According to the U.S. Centers for Disease Control, one-in-four college ladies and one-in-eight of all gals over 18 are dangerous binge drinkers, consuming up to … four alcoholic beverages per "binge." Four drinks is binge drinking, now?
These wild drunkards are going crazy with the four drinks up to … three times a month, according to the CDC. Well good gracious, that's almost having drinks on a single night of every weekend, as long as you don't drink at all on the fourth weekend. Further research may [...]
"Roughly 65 cases of 20-year-old Pappy Van Winkle bourbon were stolen in what looks to be an inside job from a secure area at Buffalo Trace Distillery’s Frankfort facility, according to Franklin County Sheriff Pat Melton. Melton said the theft was reported Tuesday and appears to have occurred over the past couple months. Detectives are investigating but have no suspects."
"Smile, yell or wave – everyone has a theory about the best strategy for getting a drink in a busy bar. But scientists have conducted painstaking, or at least headache-inducing, research to work out the best method and discovered what nine out of 10 of us already know — that standing squarely to the bar and looking directly at the barman is the best way to get served."
"Kirin is selling 12 cocktails featuring its Ichiban Shibori beer leavened with mixers like pineapple, grapefruit or tomato juice, as well as cassis or lemon liqueur. The company calls them Ichiban Shibori Two-Tone Drafts, for the layers of color created in the glass before the beer and mixer are stirred. Even more unusual is Ichiban Shibori Frozen Draft, which is beer topped with frozen foam dispensed like soft-serve ice cream from a special tap. Asahi's new offering combines premium Asahi Super Dry beer and Calpis, a syrupy Japanese concoction inspired by a fermented-milk drink from Inner Mongolia and known in the U.S. as Calpico."
11 Madison Park is either a very good restaurant or the absolute best restaurant in New York City. It depends on whom you ask. But don't ask me: I've only had a drink at 11 Madison Park, and that drink was a Long Island Iced Tea. It came in a highball with four perfect cubes of ice and a wedge of lemon. It cost sixteen dollars and tasted just like college.
"I haven't served one of these in six months," the bartender told me. Like his peers at the other fine New York bars and restaurants where I have lately been ordering Long Island Iced Teas, he had repeated my [...]
A good friend of mine insists that having a nice meal while you're traveling is considered sightseeing. Since I've had the privileges of accompanying him at nice meals in places like Moscow, Prague and Budapest, I tend to agree: food's as important an entry point to any new place as art or architecture. As a corollary, though, I'd submit that another essential part of experiencing a foreign culture is getting drunk on the local hooch. Now, I don't want to come off all Anthony Bourdain-y here—hey, look at me! I travel! I drink!—especially since Bourdain is a huge wimp for claiming that hakarl was "the single worst, most disgusting [...]
"There’s never been a better time to make hard liquor in this town—or a better time to be a locavore boozehound."