A recent article in New York magazine called A Dumb Way Restaurants Trick (‘Trick’) You Into Drinking More Wine implied that it's true: Restaurants and bars use over-sized wine glasses to trick you into drinking and ordering more wine.
Applying the term "skunk" to a beer sounds nasty and perhaps a little extreme. Beer goes bad, but why do we use the word "skunked" or "skunky" to describe this?
Does beer get better as it ages? It's a trick question! See, I didn't say 'with age.' And I didn't say "older beer is better." I said "as it ages." Many people think that beer gets better with age. This one, then, is a myth within a myth.
Bottled beer, once you purchase it, doesn't usually get better as it ages.
Many people seem to think that a beer is as sensitive as a $200 bottle of wine. You must store it just so or it will turn. The most frequently stated version of the beer-temperature myth is that if a beer has been chilled, then allowed to become warm, and then gets cold again, etc., it will be ruined and undrinkable. Repeated cooling and rewarming a beer will skunk it.
Bartenders have two basic ways of measuring out the liquor and other liquid ingredients in a drink, the jigger and the free-pour. The jigger is the most accurate for the unpracticed. It is simply a small measuring device, with two cups, one on each side. Each side is a different measurement. Commonly, one side is 1.5 ounces or one shot, and the other is 0.5 ounces or one ounce. Although even using a jigger takes practice, the advantage is that the bartender can ensure that he or she pours the correct amount of alcohol every time. This means that the bar doesn't lose money from over-poured drinks, and the guest doesn't get cheated while receiving a good-tasting drink. However, a skilled free-pourer can be just as accurate as a jigger.
We didn't always know as much about nutrition as we do today. This seems like an obvious statement to make, but consider protein. Most of us know, without being told, that protein cannot be compared to a vitamin or other micro-nutrient. If there are vitamins in a plant, you can actually get some of those vitamins by making a tea out of the plant. You are, in effect, making an extract, and you have extracted some of the soluble chemical components of the plants, including micro-nutrients like vitamins.
Every once in a while you may see someone sharing a picture of a can of "dehydrated water." There seem to be many of these old cans around and some have been sold on eBay.
Advocaat is a Dutch liqueur that is very thick, rich and creamy with a yellow color. Usually made with a brandy base, it contains egg yolks, lots of sugar, and vanilla. It can be thought of as something like an egg custard liqueur or simply a very boozy version of eggnog.
Spices such as nutmeg or cinnamon are sometimes added. It is known as Eierlikör in Germany.
The modern liqueur classifications and are much simpler than the original ones, which were set up when liqueur production began to be organized so that standards of quality and consistency were applied.
As explained in What is a Liqueur?, liqueurs combine a base spirit or "liquor" with various natural flavoring ingredients. Unless a specific base spirit is indicated, you can usually be safe in assuming that it is a neutral or grain based spirit. The method of extraction depends on the ingredients being used. There are three main ways to do this.
Anisette liqueur is often consumed alone, but it is sweeter than other anise flavored liqueurs such as pastis, ouzo, and Pernod, so many may prefer to use it in cocktails where the sweetness, not to mention the low alcohol content, will fit in well with any number of ingredients.
Wine aerators are all the rage in wine accessories. Although when you store wine, you want to protect it from exposure to oxygen, once you're ready to drink it, a little oxygen can help improve flavor, and even texture.
A no-host bar, also known as an "A la Carte Bar, or "Cash Bar" (also spelled nohost) refers to bar service at a hosted social event, such as a company party, banquet, or wedding, where guests have to pay for their own alcoholic drinks. A no-host bar is used as opposed to a "hosted bar," which is most often called an open bar, where the drinks are paid for by the host. The term no-host bar is industry jargon from the catering and banquet event profession.
Cambric tea, sometimes called "nursery tea" was hot water and milk, was an American slang term referring to a drink of hot water, milk, and a dash of tea, sometimes sweetened. It is also described as hot water with a little milk or cream and sugar, without any tea at all. It was given to children, supposedly to give them energy, or to help them feel grown up during tea time. It was also often served to the elderly.
Don't be taken in by all the "Summer Shandy" stuff. While Shandy beers seem to be an up and coming style or category of beer, the fact is that there is no such thing as a Shandy beer. There is, however, such a thing as a beer shandy.