1/2 cup blueberries, frozen
1 cup kale
3/4 cup vanilla almond milk
splash of agave nectar
Blend all ingredients together adding more almond milk, as necessary. Enjoy!
Over past couple weeks, beer has been catching my eye in the news. Here’s a look at what’s happening in the world of brews:
According to a recent Gallup poll, only 36% of Americans who drink alcohol say beer is their beverage of choice. No need to signal any alarm bells though, beer is still at the top of the alcohol industry as a $100 billion market, opposed to wine ($35 billion) or spirits ($62 billion) says Nancy Koehn of Harvard Business School.
In an effort to attract younger drinkers (especially women) who prefer sweeter drinks, strange pours are a brewing in Japan. Kirin, for example, is selling 12 creative beer cocktails including the colorful Ichiban Shibori Two-Tone Draft, featuring beer layered on top of cassis liqueur. Other notable flavor combinations include beer mixed with pineapple, lemon and blueberry liqueurs and even fermented milk (pictured).
Personally, I’m pumped about this because I cannot drink a beer fast enough before it gets warm. (It’s just too filling.) Can’t wait to try one of these out ASAP!
Camping just got a whole lot better. To be honest, I’ve never been camping, so I’ve always imagined that half the fun is drinking outside, however lugging beer cans to a camp site has never sounded appealing enough to me. Well here’s the solution: just-add-water beer concentrate and an easy-to-carry carbonation system. I was skeptical on how a carbonation system could be easy-to-carry and still work, but after watching this video, I may actually give it a shot.
Well, well, well…now isn’t this something. Sorry to end on a serious note, but can you believe that roughly a third of all emergency room visits are due to alcohol related injuries, with the top brands being Budweiser, Steel Reserve, Colt 45, Bud Ice and Bud Light. Not to be offensive, but these all kinda sound like college beers to me…
When it comes to my drink of choice, I often find myself going on “cocktail kicks,” where I prefer a certain cocktail for a specific period of time. Recently, I’ve been on a dirty martini kick and to mix things up, so started using pickle juice instead of olive juice and the result has been super satisfying–and lip puckering!
Inspired by one of my friends’ favorite shots–the Pickle Back, a whiskey shot chased with pickle juice–the Dirty Pickle Martini is crisp, sour and salty all at once. Though I prefer all of my martinis made with gin, the Dirty Pickle Martini is especially tasty when made with gin. Just a word of warning though, once you find out how good these martinis are, you might be inspired to shake up a few more so you can experiment and taste the various flavors different pickle juices bring–or maybe that was just me? After rigorous testing, my personal favorite–so far–has been spicy pickle juice. Yum!
5 ounces gin
2 ounces pickle juice
1 ounce dry vermouth
2 pickles, for garnish (pickle slices could work as well)
Pour gin, pickle juice and vermouth into a shaker filled with ice. Stir (or shake, if you must) with a (bar)spoon for 1 minute. Strain into two chilled martini glasses and garnish.