Food & Drink – Page 33 – Syndication Server

Margarita Cocktail Essentials: History and Trends

For National Margarita Day, Holden Ching, the U.S. Brand Ambassador for Tequila Herradura, gives us the essentials on this popular cocktail. 1. Why is the margarita the most famous tequila-based cocktail? I’m sure if you asked that question to 10 …

For National Margarita Day, Holden Ching, the U.S. Brand Ambassador for Tequila Herradura, gives us the essentials on this popular cocktail.

1. Why is the margarita the most famous tequila-based cocktail? I’m sure if you asked that question to 10 different people, you would get 10 different answers. In my opinion, it links to a couple of different things. To start, the margarita just tastes great! The natural balance of lime (sour) with agave (sweet) pair perfectly with tequila. It also helps that during American prohibition (1920-1933), many American consumers crossed the border to Mexico in search of liquor. As tequila increased in popularity, the popularity of a “signature drink” or signature way of drinking tequila increased as well. Hence, the now famous margarita!

2. What makes a margarita unique from other tequila-based cocktails? Simplicity. A margarita can be made by anyone, anywhere, anytime—and that is what makes it so perfect. All you have to do is combine three simple ingredients: agave, lime juice and tequila! Obviously make sure you have a good tequila on hand. The margarita is also versatile – you can use fresh fruit, you can make it spicy, you can have it blended or on the rocks, with salt or without. There are endless possibilities to make the margarita your own.

3. What are the various types of tequilas you can use for a margarita? Is a certain style of tequila better than another (i.e. Silver vs. Reposado)? You can use any of the four main types, or expressions of tequila in a margarita, but that doesn’t mean you should. Margaritas were created when there was only un-aged or Silver Tequila, and being a bit of a traditionalist, I like to stick with the original use of Silver. With that said, there is nothing wrong with a Herradura Reposado Spicy Mango Margarita!

4. When is the best time of year, or season, to drink a margarita (or is there one?) Anytime is the best time (as long as you drink them in moderation of course). Fresh limes or fresh lime juice always help in making the best margarita, so we can thank Mexico’s year-round lime season for the freshest produce even during the winter months here, in the states.

5. What are some false stereotypes, or common, pre-conceived notions, of the cocktail? The biggest misconception I hear is that the quality of the tequila doesn’t really matter. The best chefs in the world always say that if you wouldn’t drink a wine, you shouldn’t use that wine to cook with, either. The same goes for tequila. Not all tequilas are made the same! The better quality of your ingredients, the more enjoyable your margarita will be.

6. How did the margarita come to be—any history behind the drink itself you can provide (where/when it originated, etc.)? I’ve heard at least five different stories in regard to the origin of the margarita, and I can’t tell that I believe any of them, actually! What I do know is that the drink rose to prominence in the late 1930s and early 1940s—more than likely as a tequila alternative to the daiquiri and daisy cocktails of that era. There are some conflicting stories surrounding the origin of the margarita, some say it was born in Mexico, while others say that it was born in southern California. We will probably never know where the first margarita came from—let’s just be happy we have it, today!

7. How did the margarita become popular in the U.S.? Any background on the rise of the cocktail, domestically? The margarita has led the way for Tequila growth in the United States over the last 80 years. Tequila brands not only promote their tequila these days, but they also use the margarita as part of their marketing. Fifty years ago, you may have only found a margarita on the menu at a Mexican restaurant, but now they are served everywhere from craft cocktail bars, to fine dining restaurants, to sports bars and everywhere in-between. The margarita is as much a part of American popular culture as anything in the spirits industry.

8. Currently, how does the margarita compare in popularity with other cocktails in the U.S.? Margarita is King, or maybe better said, margarita is the Queen of cocktails. According to the most recent surveys I have seen, the margarita is America’s most popular drink. The rise in popularity of tequila is a huge contributor to this, but as I mentioned before, and the margarita is so versatile. Most bars/restaurants have at least one or two varieties of a margarita on their menus, and who doesn’t love a few options!

9. What are some trends that have developed in more recent years with the margarita? Trends include spicy, fresh fruit or some combination of both. Spicy margaritas continue to be one of the hottest trending cocktails, while I have also seen a rise in popularity of more exotic flavors like mango, passionfruit or even the rosé margarita.

10. Anything else to add ahead of National Margarita Day, on behalf of Tequila Herradura? Share your newfound knowledge of Margaritas with your friends, and don’t forget to use only the best ingredients! At Tequila Herradura, we like to keep it simple with the delicious Horseshoe Margarita.

Have a safe and Happy National Margarita Day!

Destination Hawaii: Food Channel On Location

The Flavor of Kaua’i Here’s the thing about Kaua’i. All roads lead to some amazing food. It’s an island that is working hard to grow more food to become self-sustainable. The costs of importing are high, but entrepreneurs from across the island are …

The Flavor of Kaua’i

Here’s the thing about Kaua’i. All roads lead to some amazing food.

It’s an island that is working hard to grow more food to become self-sustainable. The costs of importing are high, but entrepreneurs from across the island are addressing it with new menu items, use of local ingredients, and flavors that will surprise even the most devoted foodie. We had the opportunity to spend time there, taking in no fewer than five food tours, visiting numerous farmers markets, and more restaurants than we’d have thought possible.

Meet one of our Hawaii tour guides, Katherine, who shared her passion and knowledge of Kaua’i and its commitment to food sustainability. — Katherine, our Kaua’i Tour Guide. Photo: Paul K. Logsdon.

Kaua’i is unusual in that there is basically one road that goes around the island—and even that doesn’t go all the way around, thanks to the state park just offshore from the Napali Coast. It has led to an easy divide of the island into four different cultures: north, south, east and west. Each area has its own distinct flavor, so to speak.

North, South, East and West

The North Shore is perhaps the area best known to the nation’s rich and famous, boasting homes and vacation stops for luminaries rumored to include John Travolta, Julia Roberts, Sylvester Stallone and Mark Zuckerberg. It’s where the Kilaeua Lighthouse and Wildlife Refuge is located; it’s where great hiking, great shopping, and great swimming are available, along the coast or in Hanalei Bay, as well as one of the more popular shave ice locations—Wishing Well Shave Ice in Hanalei.

A photo of one of the many Shaved Ice Stands that appear through the island of Kaua'i. — One of many Shave Ice stands on the island. Photo: Paul K. Logsdon.

The East Side is also known as the Coconut Coast, featuring the breathtaking Wailua Falls plus some unexpected food finds. Our Eastern tour introduced us to local honey, fresh kombucha infused with dragonfruit and other Hawaiian flavors, sesame ahi and laulau at Pono market, and Japanese-inspired American Street food at Kenji.

The Kaua’i South Shore is where we saw migrating whales right off the shoreline at Spouting Horn Park, where we watched one of the most beautiful sunsets ever, and where Monkey Pod Jam’s Carla delighted us with a tasting of Lillikoi jam on house made sweet chocolate chip scones. Oh, and Kickshaw, with its molecular gastronomy run out of a food truck? The South Shore offered so many culinary delights, you just have to check out the full stories.

Falling In Love With Hanapepe

Finally, saving some of the best for last, the West Side is where we actually started our food touring journey—falling in love with the town of Hanapepe, tasting our first authentic poi bowl, eating Okinawa sweet potato and an Eel Bomb from Grandma’s Kitchen, and getting a cooking lesson at Salty Wahina. The West Side is also home to Waimea Canyon, known as “The Grand Canyon of the Pacific”—which we saw on a clear, beautiful day.

We break it all down for you, with help from Tasting Kaua’i and some of the local plantations, in a series of stories that will show you how to celebrate any occasion in one of the most interesting food locations of the world. From Sugarloaf pineapple, to apple bananas, to taro, shave ice, laulau, poke, bulgogi, saimin, poi . . . the list goes on and on.

Aloha!

Check out the full series of stories on our Hawaiian trip below. Aloha!

Partial promotional benefits provided by Tasting Kaua’i and Lydgatefarms.

Cheesecake: Publisher’s Perspective

Every cook and baker probably has an item or two that seems a bit insurmountable-to the point we simply avoid trying to make it. I know many of us conquered beef bourguignon during the revival of all-things-Julia Childs a few years ago, proving that …

Every cook and baker probably has an item or two that seems a bit insurmountable—to the point we simply avoid trying to make it. I know many of us conquered beef bourguignon during the revival of all-things-Julia Childs a few years ago, proving that sometimes it just takes a good recipe and knowledge that it is, in fact, doable.

The Ultimate Intimidation

While I’m more baker than cook, cheesecake has always been one of those things that scared me. Cookies? No problem—can make them all day. Cakes? Easy enough, even when one sticks a little to the crevices of a bundt pan (nothing a drizzle of icing won’t fix). But cheesecake? It took me years to even buy a Springform pan!

Then, one day, I had a craving. Now, I’m a New York cheesecake kind of girl, raised on the dense creaminess of New York style as opposed to those soft, mushy things some people call cheesecake (no offense—to each his own). When I’m in NY, it’s my coffeehouse or dessert choice. When I’m home in the Midwest, I go without.

Practice Makes…Better

That craving, however, wouldn’t go away. So I started experimenting. My first try was a disaster. I’d done everything right except—and this is a big except—secure the sides of my Springform pan. Because I’d poured the batter into the pan after everything was prepared, including the water bath, I didn’t notice my error until the fateful moment when I lifted it to put the cooled cheesecake in the refrigerator. And molten cheesecake spilled all down my front.

OK, one-minute-rule confession here: I scraped enough up to taste it when it cooled. It was delicious, giving me the heart to try it again.

This time I used a regular pie plate, not trusting myself with the Springform just yet. I’m sure I’ll go back to it at some point, but the memory is too fresh. I used a simple graham cracker crust, and have given myself permission to use store bought crust whenever I need a shortcut to satisfy this craving.

Give It Your Own Spin

I put the recipe together, using bits and pieces of inspiration but experimenting with a few substitutes (like more cream than sour cream) at the same time. Best part of the story? Once I got my recipe right, I made it for a crowd. Days later I was still getting comments on social media saying, “Best cheesecake we ever had,” and “Can I get your cheesecake recipe?”

Why yes, yes you can. Here it is.

Celebrate Pi Day 2023 with 6 pizza and pie deals on Tuesday

Some amazing deals to be had on 3.14 2023.

Happy Pi Day to all who celebrate!

That’s right, it’s March 14, which can be written as 3/14, which also happens to be the first three digits of pi (3.14!). And while there are plenty of ways to celebrate, some stores and restaurants and such are using it to give you good deals on Tuesday, which we all love.

So if you have any of these stores and pizza places (because, you know, pizza PIE) near you, it’s a good day to take advantage and save some money on food.

Let’s run through some of the best deals we’ve seen from around the internet:

Photo Tour: How to Make a Black & Tan

View our Food Channel Photo Tour and learn how to pour a “Black & Tan” that a Dublin bartender would be proud of. It’s a festive beverage, ideal for a St. Patrick’s Day toast.

The Black & Tan is another one of those “Irish traditions” that is consumed more often in America than in Ireland. Regardless, it’s a fine concoction to enjoy on St. Patrick’s Day.

To pour a proper Black & Tan, all you need are a (dark) stout or porter, a (lighter colored) lager or ale, a clear glass and a funky bent spoon.

We’re going to do an all-Guinness Black & Tan using two Irish brews in honor of St. Patrick’s Day.

First, pour the light-colored beer directly into the glass. We’re using Harp Irish Lager. Pour till the glass is about half full.

Bend a tablespoon so that the scoop part of the spoon is at a right angle to the stem. Pour the dark stout or porter (such as this Guinness Draught) slowly into the spoon and let it gently overflow into the lager. Some insist that the spoon should be concave-up, but it works either way.

Keep pouring till you reach the top of the glass.

Step back and admire the contrasting colors, then drink it down at your desired pace.

Beverage of the Week: Liquid Death’s got more stupid names and some pretty good tea

Liquid Death’s newest brand extension hits some high notes — even if some of the flavors aren’t great.

Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage that pairs well with sports. Yes, even cookie dough whiskey.

Liquid Death is officially a thing. A water brand that took a simple concept — cans and aggression — and turned it into a business worth, at last estimation, $700 million.

It’s also a very stupid thing. In order to stand out from a sea of pamplemousses and seltzers that taste like nothing (La Croix. It’s always La Croix), founder Mike Cessario gave his water “the dumbest name.” His quote. Yeah, the dude gets it. He also probably thinks it’s less dumb now because, well, $700 million.

This, of course, has created an opportunity for brand extensions. The company that gave us flavors like “Berry it Alive” (… uh), “Severed Lime” (not a thing) and “Mango Chainsaw” (extremely not a thing) is now back with “Grim Leafer” and (biiiiig sigh) … “Armless Palmer.”

Yep, Liquid Death is making iced tea now.

The new sweetened teas clock in at 30 calories and 30 milligrams of caffeine across three flavors — the two mentioned above as well as a peach tea called … “Rest in Peach” (fine whatever it’s better than most of these stupid names). They also carry the brand’s beer-inspired packaging forward. Instead of 16-ounce pounders these come in 19.2-ounce stovepipe cans that have been a trend in macrobreweries trying to look like microbreweries over the past decade.

Beverage of the week: Surprisingly, Darren Rovell makes 3 pretty good canned cocktails (and one terrible one)

I regret to inform you Darren Rovell makes a pretty good cocktail. Except the raspberry. Don’t get the raspberry.

Darren Rovell is — how do I put this diplomatically — a divisive figure in the sports landscape. He’s a comprehensive reporter whose hustle never ends and helped popularize the sports business beat. He also carries himself online as the living embodiment of #brands and once emailed the University of Michigan to complain about one of its graduate students mocking him online, only to later be mocked online by the University of Michigan.

But what’s undeniable is the former ESPN talking head and current Action Network reporter has an expansive reach and an battle-tested understanding of influence and monetization across athletics. You can find this out for yourself if you’re willing to drop $89 on a Cameo from him. Or you can be like me, write a booze column and wait for your interests to intersect.

This happened back in February, because Darren Rovell, a man who charges nearly four times more for a recorded video hello than Olympic gold medalist, American hero, Figure It Out host and woman who makes Sixpence None the Richer songs play in my head each time I see her, Summer Sanders, founded his own canned cocktail line. Then he sent me some to try for this review.

KickStand isn’t your regular vodka-soda slim can. The baseline flavors are mostly there — lime, pineapple, cucumber and peach — but the twist comes with an infusion of “artisanal spice” aimed at blending elements of hard seltzer and spicy margaritas together in one drink. At 5.5 percent ABV and 103 calories it packs more of a boozy punch than most seltzers or light beers, so we’re already winning in that regard.

Hell, I like a good habanero stout every now and then. Let’s see if the flavor can match the hype.

Beverage of the week: Freshie Organic Tequila Seltzer is gonna clean up come summer time

The organic canned cocktail is an easy drinker that’ll only taste better as the weather warms up.

One of the benefits of this column is expanding my tastes in alcohol. Whereas the College Football Cocktails line mostly served to indulge in my own terrible booze takes (and, occasionally, openly antagonize my own stomach), Beverage of the Week casts a wider net.

Since I’m open to drink-related pitches, I’ve gotten to try a bunch of new things that wouldn’t typically land on my radar. I was never a hard seltzer guy before, but High Noon made me a convert. I wouldn’t have drank non-alcoholic beer in the past, but Athletic Brewing makes a pretty dang good boozeless brew.

I have not been, in general, a tequila guy. Much of the blame here can be placed on cheap tequilas and the ubiquitous presence of Solo cups in college, and for the most part I’ve avoided it in favor of beer or whiskey. But as canned cocktails grow in popularity its place in the landscape is unignorable. There are gonna be a lot of good to-go tequila drinks out there, so I should probably get on board.

Turns out, Freshie’s Organic Tequila Seltzer is a decent to start.

Beverage(s) of the week: An Arizona Super Bowl smorgasbord, starring hazy IPAs and Emmitt Smith tequila

A trip to Phoenix paved the way to try a whole bunch of regional drinks. The IPAs were great. The cocktail based on a candle? Less so.

Super Bowl 57 wasn’t just a wonderful opportunity to talk with players on Radio Row and watch the game that decided football’s newest world champion. It was also the backdrop for Arizona’s local culture, some great food and a full week of chances to drink the Grand Canyon State’s finest beverages.

This manifested in a few different ways, ranging from bottle shop four-packs to fresh pours at media events so over the top they could only be connected to the Super Bowl. In that spirit, I’m gonna run down all the spirits we got to try in our whirlwind week in Phoenix. They range from juicy pale ales to Emmitt Smith’s preferred tequila.

How to build the perfect beer lineup for your Super Bowl 57 party

Sure, you start off with your basic Bud Light types. But then what? Hearty IPAs? Stouts? A hard seltzer?!?

Behold, the one guaranteed week per year* where it’s not only acceptable but practically required to throw or attend an adult party on a Sunday. Super Bowl 57 is almost here.

There are several elements that go into making a proper Super Bowl party. I’m only here to talk about the one I care about, however. The beer lineup.

Twelve years in Wisconsin have left me keenly in tune with great beer (and sweet, fruity old fashioneds. They are great and I will not argue with you about this). My year-plus writing the Beverage of the Week column here at For The Win has helped expand those horizons to the worlds of hard seltzers, canned cocktails, fancy-looking mocktails and one thing that was just watered-down whiskey.

We’ve already talked about the most popular beers in America — a list that’s mostly a smattering of gas station brews and the beverages you see advertised in primetime. That’s fine; we all need a common denominator. But if you’re setting up a beer spread for the Super Bowl that’s just Corona and Bud Light, it’s gonna be kind of a bummer. So how should you pad that list?

I’m glad you asked. I’m gonna give you my best brew options separated by category alongside how much you’ll need of each to curate a perfect party beer fridge lineup. And I’ll even toss in my personal, glorious Wisconsin preference next to a nationwide one you should be able to find most places.

*You may be saying “but Christian, what about the day before Memorial Day? That, friends, is the evening in which we prepare for the Indianapolis 500 and thus take it easy. Or relatively easy.