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Alcohol Drinks

Wine-Infused Coffee Now Exists, Here’s Where To Find It

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Last month, we discovered that Jack Daniels released a line of whiskey-flavored coffee for those wanting to combine the taste of the liquor with their morning cup of joe. While the options weren’t actually alcoholic, it did capture the taste of whiskey.

Now, we’re stepping away from hard liquor and traversing into wine country.

Coffee company Wild Card Roasters has partnered with winemaker Molinari Private Reserve to create a new amalgam of the two iconic drinks: wine-infused coffee.

FoodBev reports that it took the companies two and a half years to nail the ‘rich, full-bodied coffee with a blueberry note.’ The brands focused on red wine, rather than white, because it contained more antioxidants that paired better with the flavor of coffee.

The coffee will soon be available across the Napa Valley in California through a number of coffee and wine venues. If successful, the two Napa Valley brands hope to expand their product to local bars and cafes.

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Feel Good Hit-Or-Miss Opinion Toasty

Cannabis-Themed Dinners Are High-Key Becoming More Frequent

The latest in dope things that chefs are bringing to the table are cannabis “infused” multiple-course dinners. What a time to be alive! With recreational marijuana gaining speed in way of legalization it’s about time that it’s recognized in fine dining culture. Garden to table has taken on a whole new meaning with the inventive and elegant cannabis-themed dinners, and they’re a beautiful thing of the very near future for all of you Foodbeast marijuana enthusiasts.

Chefs are collectively one of the most creative groups of people in today’s society, so it’s no surprise that they’re continuing to find ways to introduce new and exciting techniques in the culinary industry.

One young California chef, Chris Sayegh has established quite a name for himself as the “Herbal Chef.” Born in New York, educated in Santa Cruz, and trained in Michelin-starred restaurants, he cultivated a successful career combining cannabis culture with his passion for cooking after growing tired of the pot-brownie edible scene. Sayegh has a background in molecular gastronomy so naturally, the science behind the infusing of ingredients with THC was something he found intriguing.

Said “infusing” consists of using cannabis oils and a vaporizer to very literally, infuse any ingredient with THC. This results in a strategically dosed ingredient that makes up an entire dish, therefore yielding diners with a precisely desired high.

Sayegh hosts these unconventional pop-up infused dinners around LA for $200-$500 a seat with the catch being, according to LA Weekly, “can only be hosted by a medical collective of which all diners are a member.” So you’ve got to be a part of the club.  Other cannabis pop-ups around NY and LA occur at undisclosed locations and are held in “secret,” but not for long.

A little taste of what you can expect from a pop-up hosted by Sayegh include dishes like: confit carrot gnocchi with cannabis infused pea emulsion, NY strip steak with parsnip puree and a “medicated” red wine reduction, and a sticky toffee pudding with toasted coconut and cannabis-infused chocolate. 

Now, I’m the kind of person who will order dessert before the main course, (some of you will call this gluttonous, I call it “priorities”) so this is like music to my ears as dessert is often my most highly valued course of a meal. I fully embrace the opportunity to experience one of my favorite things like dessert in an entirely new way: getting high by way of THC-infused sugar. 

Chefs across the globe are beginning to incorporate these infusions and other techniques and influences of the herbal dining in their upscale and multiple course diners. The primary focus still lies heavily on the use of fresh ingredients and unique dishes, as the cannabis infusions are only a way to elevate the fine dining experience to make it that much better. 

Some other big names in this cannabis cooking game include: Melissa Parks, who helped write the cookbook Herb: Mastering the Art of Cooking with Cannabis, which teaches us how to make cannabutters and cannaoils, then use them in various recipes.

Top Chef winner Hosea Rosenberg orchestrates another kind of elevated herbal dining experience with his “strain-pairing dinners.” He prepares several courses and appropriately pairs each dish with a complimenting strain. According to High Times, one of the parings at a Harvest Dinner hosted by Rosenberg included the use of a “more intense and spicy” OG White paired with the main entree of Boulder County flatiron steak, potatoes and squash, charred corn and herb sauce, supplemented by a Cabernet Sauvignon from the Napa Valley. Rosenberg is also the guy behind the cannabis infused YOGA BRUNCH in Colorado this past August.

An expertly paired and prepared cannabis brunch following yoga with a view is something that likely came out of my dreams.

Come November, I sincerely hope that we are all fortunate enough to experience one of these extra special cannabis dinners as they’ll likely be popping up somewhere near you.

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Hit-Or-Miss Products

These Alcohol-Infused Cherries Will Get You Low-Key Drunk

For quite some time now, people have been infusing alcohol into food and beverages, namely fruits and desserts. One particularly common practice in the south is to put fruits into moonshine mason jars and let them soak up all the moonshiney goodness. It’s not just fruits either. Hell, I ate a cocktail weenie infused with Everclear once and it was horrendous, although it was supposed to be.

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Larry Trachtenbroit, a beverage industry expert for over 15 years, created Twisted Cherries, a jar full of alcohol-infused cherries used as a fun way to spice up anything from desserts to drinks.

Each canister is filled to the brim and sealed tight using recycled plastic materials. These cherries boast an impressive 6% ABV while also sporting an easy price tag of just $8.99 per canister.

The hand-picked cherries come in two different flavors, “Original Cherry Bomb” and “Balls of Fire,” the latter being mixed with cinnamon-infused alcohol to create a spicy, flavorful kick.

Trachtenbroit’s creation has been doing so well lately that he even made it onto the acclaimed show Shark Tank in order to show off his delicious creation in the hopes of receiving some financial backing from some of the biggest names in business.

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Photo Credit: Ultimate Replenisher 

Categories
Packaged Food

You’ll Probably Wanna Make This One a Double: Gin and Tonic Infused Popcorn

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You know that point in your alcoholic life journey when you finally start to appreciate the different flavors of liquors instead of downing everything in sight for a cheap buzz? I can’t say I’ve hit that point yet, but for anyone who has, it’s probably about time that you started applying the taste of booze to everything – including your popcorn.

Gin and Tonic Gourmet Popcorn is made using 5% real Gin and 5% real Tonic. The rest is some kind of caramel which actually helps to recreate the authentic gin and tonic-ing experience by “gently releas[ing] their flavours at different intervals as you eat them.” Supposedly “your palette will first experience the crisp tonic and finish with smooth, tasty gin, just like a real G&T,” but I’m guessing if you wanted a real G&T, it’d be easier (and not to mention cheaper) just to head to the bar.

Still, if you’re looking for a way to class up a summer movie night, break out a bag of this and Joe and Seph’s Caramel Macchiato and Whiskey flavor. The flavors will perfectly accent whatever sad-eyed indie flick you and your friends have carefully curated for this particular evening. Watch it and finish your popcorn bags about halfway through, decide “screw it” and drink on up.

Gin and Tonic Gourmet Popcorn: $10.69 @ Firebox

H/T + PicThx Nerdalicious

Categories
Cravings

Grub Like a Grumpy Sailor With Beer-Infused Clam Chowder

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It’s easy to argue Captain Ahab was an angry, maniacal loon, but maybe he was just drunker than he thought. That’s the story I would roll with anyway, and thanks to Delaware’s Dogfish Head brewery, acting like a belligerent seadog now comes standard with a bowl of IPA-infused Clam Chowder.

Dubbed “Hard Tack,” Dogfish Head’s belly-warming slop is based on a recipe from Moby Dick – a mixture of Ocean Quahog Clams, salted pork and hardtack biscuits infused with the brewery’s famous 60 Minute IPA. Of course, side-effects may include brooding at cemeteries and asking people to “Call you Ishmael.” But when paired with an Indian Brown Ale or 90 Minute IPA, there’s no better way to ride out a particularly trying voyage, even if it’s just in a inflatable donut down a crowded lazy river.

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Dogfish Head Hard Tack Chowder: $4 @ Dogfish

H/T + Picthx Cool Material