May 1, 2022
Absinthe, the signature drink of Belle Epoque France, also had a ritual based on delayed gratification, though one not nearly as complex as the jigsaw puzzle of women’s undergarments. The traditional way of drinking the moss-colored spirit—nicknamed “the green fairy” for the supposed buzz it brings—is to start by pouring an ounce of the potent potable in a glass. Next, perch on the rim, like a vulture hovering over your soon-to-be comatose self—a slotted spoon holding a sugar cube. Now, slowly pour ice water over the cube, which takes the sugar down into the glass, releases the oils of anise, fennel and wormwood, and turns the verdant elixir a cloudy white known as the louche.
March 1, 2022
Local craft distilleries are in high demand, particularly in areas like the Bay Area, where people tend to be very interested in where the products they eat and drink come from and how they are made. They may even be in greater demand in the Bay Area than anywhere else in the state because there are so few craft distilleries compared to wineries and breweries. To wit, there are close to 4,000 wineries in California, but just under 150 distilleries—and fewer than a dozen of those are Bay Area craft distilleries that offer tasting experiences.
August 1, 2020
By Amy Glynn I’m on a small stage in a swanky art gallery fashioned from an orphaned Wells Fargo branch—there’s a weird and wonderful installation in the vault, snacks are being served from the teller’s counter, paintings and...