With St. Patrick’s Day just around the corner, you’ll be seeing lots of green beer and Shamrock shakes this week, but here’s one that really takes the cake: IRISH CEREAL MILK. This drink comes from Lexington Brass in New York and combines the childhood glory of sugary leftover cereal milk with the adulthood glory of…Whiskey.
Irish Cereal Milk
2oz Jameson Whiskey
1/2 oz Simple syrup
2 oz. Cinnamon Toast Crunch milk
Make Cinnamon Toast Crunch milk (soaking the cereal in milk for 30 min. and then straining out the cereal).
Fill Rocks glass with ice, pour Jameson and simple syrup in. Fill glass with Cinnamon Toast Crunch milk.
Garnish with Cinnamon Toast Crunch Pieces (fresh crunchy ones, not soggy).
The announcement of the Stochasticity Project brings excitement and curiosity to those enveloped in the craft beer world (and beyond). The project dives in to the science of beer to create unique and strong (“Stone-like”) flavors in an innovative way. So you may be asking…what the hell is Stochasticity?
Stochasiticity is explained on the website as “a concept embraced and exalted by this special and unpredictable series of beers, where exotic notions, ingredients and ideas coalesce at an interesting and often unexpected endpoint.” Peruse the website further and you will soon realize that Stochasticity is Stone’s attempt at using science (like beer scientists) to engineer the perfect brew. The project highlights scientific equipment that is used to detect off-flavors, dissect the beer, and point out areas of flaws that will then be remedied. The PR promises a bold, flawless flavor.
And…Here’s how it tastes:
St. Patrick’s Day falls on a Monday this year…which means you’ve got one week left to plan out your cooking/drinking/cooking with drinks agenda.
From Irish soda bread to Jameson Jell-o shots and 100 ways to cook with Guinness, we’ve got you covered. Check it all out in:
Endless St. Patrick’s Day
So the food porn-obsessed Internet is going crazy this week with news that Dominique Ansel, he of the great cronut craze of 2013, is back with his latest trademark creation: a chocolate chip cookie shot “glass” with a shot of milk. It’s beautiful. It’s mouthwatering. It’s waste-free.
It’s also stupid.
Why? Because, um…who wants to drink a shot of milk and THEN eat a cookie? It’s cute, yes. But the order is just all wrong. Sorry to be a Debbie Downer here but there are some things I just have to take seriously and this concoction is NOT practical. I feel like I would end up with milk and crumbs drizzling down my face as I tried to get the perfect last bite.
This gimmick is just not an improvement on the traditional milk and cookie. Cookie first, then milk. It doesn’t work the other way. Design me a shot glass made of milk with a cookie contained inside it, and then I might be impressed, Dominique.
Okay, so we’re already past Fat Tuesday, but let’s be real. You didn’t give up alcohol for Lent and you loooove a sweet, sweet iced coffee. So why not combine all of these facts (Fat Tuesday happened + still drinking + coffee is great) into one glorious cocktail?
Pinnacle Vodka recently released a King Cake flavored vodka that I guarantee is perfect any time of the year, Mardi Gras or not. They shared this recipe with us, and I’m gonna say it just might replace my morning Starbucks run… so maybe my Lenten resolution is to drink yet more alcohol? I’m sure that’s what they had in mind with the whole Lent thing, right?
Coffee King Cocktail
1 part Pinnacle® King Cake Vodka
1 part Kamora Coffee Liqueur
2 parts Cream
Shake all ingredients with ice. Pour into double Old Fashioned glass.
(Illustration by Anna Haifisch for Narratively)
Have you ever waited in line for the bathroom behind six drag queens, two unicorns, a seahorse princess and an evil monkey on stilts after downing a bowl of spicy hot gumbo? Have you ever tried to remove a fake fur coat, leotard and tights in a tiny dirty bar stall even when you’re not on mushrooms? Have you ever fantasized about installing a flatscreen TV in your bathroom?
Gwendolyn Knapp has done all of those things. As the editor of Eater New Orleans and a longtime sufferer of IBS, Gwendolyn finds herself in the unique position of living in the fattiest, saltiest, most deep-fried and delicious city in the world…while dealing with a chronic condition that has her constantly battling the outcome of said deliciousness.
Her hilarious essay about living and dating with IBS in NOLA is up on Narratively today:
Let’s talk about cabbage. I love cole slaw—like, really love, it’s one of my favorite sides/snacks. Sometimes I will eat a big bowl of slaw for dinner. Is that weird? Probably. Other than cole slaw, though, I don’t really do much with cabbage. So I had to get a little creative with the huge head of crisp, red cabbage that came in our Johnson’s Backyard Garden CSA box last week.
What’s my go-to when it comes to using up vegetables? Mixing them into some quinoa, of course. What’s my other go-to? Adding a runny egg to anything/everything. Using these two standby moves, I transformed a head of cabbage into a super flavorful, easy, and healthy dinner for the household. (Let me tell you, it’s fantastic living with a boyfriend and roommates who enjoy healthy cooking as much as I do.)
This warm salad is red on red on red on red! We’ve got red quinoa, red cabbage, and red onion mingling with kale, sour apple, rich tropical coconut oil, and sweet raisins. The addition of curry and red chile flakes kicks up the spice and keeps this combination from becoming too sugary. Make sure you don’t overcook your quinoa or produce—mushy quinoa is a bummer and you want to be able to savor the crispness of the cabbage, apples, and kale.
Sweet and Spicy Triple Red Quinoa Salad