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Krispy Kreme unveils Oreo glazed and cookie doughnuts, plus 1 beverage

Cookies and doughnuts are colliding at Krispy Kreme.

The national doughnut chain revealed it has teamed up with Nabisco’s Oreo cookie brand to create two new treats, according to a recent press release.


Starting on Monday, April 5, customers can get their hands on the Oreo Cookie Glazed Doughnut and the Oreo Cookie Over-the-Top Doughnut.

"We’ve taken everything fans love about OREO Cookies and ‘glazeifed’ it," said Krispy Kreme Chief Marketing Officer Dave Skena, in a statement.

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100% Business Growth Possible in the New Business Normal

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Business Success Is Possible

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Turnaround Business Failures

Turnaround for Small to Medium-Sized Businesses (SMBs)

Now, we are expanding and hiring at a time when it is so challenging for most just to survive.”

— Small Business Owner

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Celebrity Chefs & Food Psychologists Team Up on Saturday, April 10th to “Boost Your Mood with Food-Pandemic Edition”


Food Network's Ellie Krieger, PBS' Diane Kochilas and Dr. Sarah Ballou presenting Saturday, April 10th from noon-1:15 p.m. EST

Food Network and PBS' Ellie Krieger, Diane Kochilas and Dr. Sarah Ballou discuss how a healthy diet and self-care boosts your immune system and alleviate stress

Even basic pantry ingredients--a can of beans, frozen spinach, some whole grain pasta-- can be turned into a healthy and tasty meal.”

— Ellie Krieger

NEWTON, MA, USA, April 5, 2021 /EINPresswire.com/ -- Newton, MA...Ellie Krieger, James Beard award winning Dietitian, Chef, Author, and star of Food Network’s “Healthy Appetite” and PBS’s “Ellie’s Real Good Food”,Diane Kochilas, Chef, Author, and star of the PBS Series, “My Greek Table”, Dr. Sarah Ballou, Director of the GI Psychology Service and Assistant Professor in Medicine at Beth Israel Deaconess Medical Center/Harvard Medical School, and the non-profit, Foodicine Health announce that they have teamed up to address the stress associated with the health, financial, and social issues resulting from the COVID pandemic in a virtual event titled, “Boost Your Mood With Food-Pandemic Edition”. This exciting virtual event and cooking demonstration will be held on Saturday, April 10, 2021 from 12:00 p.m.-1:15 p.m. Eastern Standard Time (EST). During the event, live from Athens Greece, Chef Kochilis will provide a cooking demonstration on the Mediterranean Diet.

The event will discuss pandemic related stress and suggest dietary measures to boost your immune system and overall health, as well as a cooking demonstration, including:
 An open discussion of the many stressors of COVID 19, from extended quarantines to the elusive work-family life balance to home schooling and food and financial insecurity.
 Why self-care is so important during unsettling times. Although it’s easy to grab processed or pre-packaged foods off the shelf for a quick fix, why that behavior may be sabotaging your diet and affecting your overall health. How to make better food choices that will help alleviate stress and binge eating.
 How the Mediterranean Diet, one of the most recommended diets for improved health, is easier to integrate into your lifestyle than you may think. The cooking demonstration will show how to master easy to make recipes for your family that are full of flavor and your best bets for shopping for fresh produce on a budget.

“The COVID pandemic has resulted in the loss of our familiar routines of work, school, and social activities as well as, in many cases, our financial livelihoods. Needless to say, the stress associated with these unwelcome changes and attempts at balance can be overwhelming. In stressful times, it is easy to let our diet take a back role,” noted Harriet Diamond, CEO of Foodicine Health. “The goal of this event is to let people know that by eating right, not falling into poor dietary habits, and implementing just a few small positive steps into their routines, they can make a big impact on their overall health and well-being during these times.”

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Conversations: Dan Pucci & Graig Cavallo, "American Cider: A Modern Guide to a Historic Beverage"

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Monday, April 5th, 2021, byDan Skinner

On this edition of Conversations, Dan Pucci and Graig Cavallo talk with host Dan Skinner about "American Cider: A Modern Guide to a Historic Beverage." Pucci is one of the nation's leading cider experts. He was the founding beverage director at New York City's first cider bar and restaurant, and has since traveled the country in a continued pursuit of cider education, awareness, and research. Craig Cavallo lived in New York City for thirteen years, working in restaurants, blogging about food trends, and writing for various publications. 

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Restaurant Revitalization Fund – Why You Need to Act Now by Ace Plus Tax Resolution

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LOS ANGELES, CALIFORNIA, USA, April 5, 2021 /EINPresswire.com/ -- The Small Business Administration (SBA) will administer and disperse theRestaurant Revitalization Fund(RRF), but the program does not yet have an official launch date as of April 3, 2021. Those interested in obtaining RRF should keep a close eye on the SBA's announcement.

However, restaurant and bar owners need to prepare now before applying for these funds, even if the portal is not open yet. The reason is that it could take weeks to set up an account, which is required for the RRF process. These funds are limited, so it is in your best interest to act as fast as possible.

During the first 21-day period, the SBA will give FIRST PRIORITY in granting the fund to certain groups. These groups include “women-owned” or “veteran-owned” restaurants, as well as restaurants owned by the socially and economically disadvantaged. According to the SBA, the term “socially and economically disadvantaged individuals” refers to Black Americans, Hispanic Americans, Native Americans, Asian Pacific Americans, and other minorities, or any other individual found to be disadvantaged by the SBA.

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Chandon Wine Introduces New Packaging

The Napa Valley-based wine company Chandon has debuted a refreshed brand identity.

This is the first time the brand has changed looks since inception 60 years ago.

The new core label design reinforces the brand’s quality and consistent craftsmanship, the company says: paying tribute to the brand’s winery community with its seven point “star,” representative of Chandon’s six globally wineries — across Argentina, Brazil, California, Australia, China and India. “The mark celebrates the brand’s premium position as the world’s largest sparkling wine estate,” the company says.

The rebranding is also meant to attract new shoppers with an eye-catching vertical design. 

Inside the bottles, the wine has not changed.

The post Chandon Wine Introduces New Packaging first appeared on Cheers.
(Originally posted by Kyle Swartz)
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How the Siesta Became a Modern Classic

Call it beginner’s luck.

Katie Stipe was just starting her bartending career at Flatiron Lounge, one of the early hotbeds of modern mixology in New York City, when, in 2006, she came up with the Siesta. A spin on the Hemingway Daiquiri, it contained tequila, lime and grapefruit juices, simple syrup and Campari.

“It was one of her first drinks on the menu,” recalls Julie Reiner, co-owner of Flatiron, and it caught fire immediately, becoming one of the bestselling original cocktails in the bar’s history. In Reiner’s view, it was emblematic of the sort of drink that Flatiron did well, a cocktail whose approachable character, on paper, masked secret complexities that broadened the palate of the customer.

“The Siesta fit the bill of being a good wolf in sheep’s clothing,” says Lynnette Marrero, who worked as a bartender at Flatiron at the time. “We often had cocktails that may appear as simple drinks, that were actually more complex in nature.”

What made the Siesta challenging in 2006 were the two ingredients Stipe substituted for the Hemingway Daiquiri’s usual rum and maraschino liqueur—tequila and Campari. The cocktail bartending community was only starting to reevaluate and exalt tequila as a liquor worthy of respect; the spirit was rarely encountered by drinkers in any form beyond the Margarita and Tequila Sunrise.

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PepsiCo Beverages North America Named Primary Beverage Sponsor Of The SWAC

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Jalon Jones drops back for a pass for Jackson State University, one of 10 member institutions of the ... [+] Southwestern Athletic Conference. (Photo by Don Juan Moore/Getty Images)

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Derek Lewis is a proud Hampton University alumnus. The South Division president at PepsiCo Beverages North America said his experience at the Virginia institution taught him what is possible when people support each other and how influential a strong network can be.

Support of historically black colleges and universities has grown exponentially over the past year in response to the Black Lives Matter movement and fight for racial equality in the United States.

In an effort to further that support and involvement, PepsiCo Beverages North America and the Southwestern Athletic Conference (SWAC) today announced a three-year partnership that makes PepsiCo the primary beverage sponsor of the conference, including the main beverage sponsor for all SWAC football and basketball championship games through 2023. PepsiCo, which replaces Coca-Cola, will be the exclusive carbonated soft drink, water, energy drink, muscle milk, juice and tea provider of SWAC football and basketball championships.

“Our partnership with the SWAC is as much about fostering HBCU student-athletes as it is about marketing,” Lewis said. “As part of the partnership, PepsiCo has committed to hiring a graduate from each HBCU in the SWAC. This fits squarely with our Racial Equality Journey because it allows us to put our money where our mouths are and encourage the career growth of Black students at HBCUs.

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Factana announces the launch of SFactrix.ai to transform manufacturing into Smart Manufacturing


sfactrix.ai - Smart Factory Solution

Factana is a SaaS company aiming to achieve Smart automation with the goal of ‘IoT for All’ through its Fogwing Industrial IoT platform and SaaS offerings!

BENGALURU, KARNATAKA, INDIA, April 5, 2021 /EINPresswire.com/ -- Factana announces the launch ofSFactrix.ai, a SaaS solution for Manufacturing. The SFactrix.ai is set to transform legacy Manufacturing to Smart Manufacturing of the revolutionary Industry 4.0. SFactrix.ai is engineered to facilitate Industrial Automation among Manufacturing Industries. To optimize factory operations much effectively, accurately and reliably, SFactrix.ai as a Software as a Service (Saas) solution takes the lead in resolving manual entry of operational data with a digital solution and prevents maintenance issues given the changing operational protocols and manufacturing methods.

SFactrix.ai as a premier software solution enables Digital Manufacturing Operations across the factory floor by capturing data through IoT connectors. SFactrix.ai as a key to Industry 4.0 is offered as Subscription software with cloud-hosted manufacturing intelligence along with mobility interfaces allowing for easy access. SFactrix.ai is also prebuilt with IoT integration using Fogwing IIoT Platform that calls for simply connecting and achieving process automation.

Work Order Management, Jobs Tracking, Asset Runtime Monitoring, OEE Metrics, OTE Reporting, Preventive Maintenance, Downtime Alert Notification, Maintenance Scheduler and Activity Logs become a Digital reality with SFactrix.ai onboard. No more paper entries, unexpected downtimes, unnoticed equipment failure/inefficiency and mismanaged logistics. Simply purchase a subscription online, plugin and revolutionize Manufacturing maintenance and monitoring with SFactrix.ai. SFactrix.ai powered by Artificial Intelligence permits automated Anomaly Detection and Root Cause Analysis (RCA) at all manufacturing capacities.

The release of SFactrix.ai benefits primarily Small and Medium manufacturing industries in each process of turning raw materials into finished goods through automated real-time monitoring that assures effective maintenance with preventative updates. Machine Performance Monitoring and Root Cause Analysis (RCA) at all manufacturing capacities are closely monitored with SFactrix.ai Intelligence.

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Boston Conveyor and Automation Joins Soft Robotics Preferred System Integrator Program

BEDFORD, MA, UNITED STATES, April 5, 2021 /EINPresswire.com/ -- Soft Robotics announced today that Boston Conveyor and Automation Corporation (BCA) has joined its Preferred System Integrator program. BCA brings decades of experience to design and manufacture innovative material handling systems for its food and general industry clients.
With Soft Robotics unique food-grade soft gripping, 3D vision, and AI technologies, this partnership will accelerate the growth of robotic automation for even more customers in the food sector.

Soft Robotics Preferred System Integrator Program is an initiative to help integrators win more business with its industry-leading technologies, including the mGrip™ modular gripping system and SoftAI™. SoftAI combined with 3D vision and mGrip, enables machine builders to deliver reliable, high-performance singulated and bulk picking solutions for applications that couldn’t previously be automated due to challenges with delicate, variable, or easily damaged objects. Through this program, integrators will benefit from personalized application support, product training, and growth opportunities with Soft Robotics far-reaching network in the Food & Beverage and Consumer Packaged Goods spaces. The program aims to solve difficult end-user automation problems by connecting members with trusted integrators that have a proven track record of success.

“BCA is proud to be a partner of Soft Robotics,” said Jim Laverdiere, President, and CEO of BCA. “Their innovative approach to gripping technology has allowed us to manipulate and pick customer products that previously were not possible. Soft Robotics commitment to new technology, application support, and testing services, has allowed us to offer our customers more automation and robotic solutions that increase productivity and optimize business efficiency.”

“We are thrilled to have Boston Conveyor & Automation join our Preferred Systems Integrator (PSI) program,” said Harley Green, Director of Business Development at Soft Robotics. "BCA is known for its innovative and high-performance robotic packaging solutions in the food industry where knowledge of food safety regulations and requirements are critical. Having a partner with this expertise will allow for further adoption of Soft Robotics’ systems in the markets that need them the most."

BCA is helping food manufacturers improve their efficiency and throughput by streamlining any process from primary processing to tray-loading bread in a bakery. The company has found great success with pick and place applications for bakery products. Fundamental to their success stems from their significant experience in stainless steel construction and sanitary design. Between their engineering and manufacturing expertise, utilizing Fanuc’s world-class robots and Soft Robotics food-grade mGrip, BCA’s robotic systems will exceed expectations in the most extreme environments. Learn more at https://bostonconveyorandautomation.com/robotic-picking-packing/.

About Soft Robotics
Soft Robotics is an industry-leading and award-winning technology company that designs and builds automated picking solutions using proprietary soft robotic grippers, 3D machine perception, and SoftAI™ artificial intelligence. The company’s transformational robotic automation solutions enable machine builders to solve the hardest piece picking problems in industries like food processing, consumer goods production, and logistics. Learn more at www.SoftRoboticsInc.com.

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Special Program Helps Out of Work Pandemic Folks Find Their Feet

Turbocharge Your Business Book for Entrepreneurs
Turbocharge Your Business Book for Entrepreneurs

Terri Levine's Promising Profits Program

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Helping Women Entrepreneurs Succeed

The pandemic has put a lot of people out of work and now there is help for these workers.

But for many workers, this is the first time they've seen a pink slip and the effects can be devastating for their confidence in themselves and for their future.”

— Terri Levine

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Review: The Balvenie Stories – The Edge of Burnhead Wood 19 Years Old

The Balvenie Stories - The Edge of Burnhead Wood 19 Years Old

Christopher Null April 5, 2021

In 2019, The Balvenie dropped three inaugural entries into The Balvenie Stories series, a line of whiskies that “tell the story” of various key figures at the distillery. Recently, a fourth Story has arrived, a 19 year old called The Edge of Burnhead Wood, though it doesn’t exactly have a human element behind it. To wit:

Inspired by the fragrant, heather-cloaked highlands which surround The Balvenie Distillery, The Edge of Burnhead Wood celebrates the pastoral tale of how The Balvenie craftsmen experimented with the distillery’s natural resources to find the perfect match between fresh heather and barley. The expression, which is made from locally sourced ingredients found in the distillery grounds — home-grown barley malted at The Balvenie Maltings, water from the Convel hills, and fresh heather from Burnhead Wood — retains the familiar robust Balvenie taste, with a delicate fruitiness, as well as notes of light spice and juicy fruits.

Grain-to-glass whiskies don’t usually hit the bottle at the ripe age of 19 years old, so this one’s particularly exciting to sample — particularly since the barley is dried not over peat or indirect heat but rather locally grown heather, something that I’ve never even heard of.

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Batch 5 of the distillery’s acclaimed 10-year-old Cask Strength marks latest addition to core range 

The GlenAllachie Distillery today unveils a fifth batch of its cask strength 10-year-old single malt. The release follows the success of previous batches, most notably the fourth instalment which last week was awarded one of the most competitive and prestigious accolades: World’s Best Single Malt at the World Whiskies Awards 2021.

Held by Whisky Magazine, the World Whiskies Awards recognise the very best expressions from across the globe. An international judging panel carry out blind tastings to award the best whiskies within each category. Once these winners are determined for each region, they go head-to-head in the ‘World’s Best’ final judging. The GlenAllachie 10-year-old Batch 4 outperformed all of the competition to be named the World’s Best Single Malt in March 2021, just as the next instalment is launched.

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Shelter Point Distillery Wins at World Whisky Awards 2021! – Canadian Whisky News

April 5th, 2021

“The 2021 World Whiskies Awards saw Vancouver Island’s Shelter Point Distillery win Best Single Cask Single Malt Whisky in Canada for their ‘Single Cask Peat Finish’. The distillery also won Best Canadian Grain whisky in Canada for ‘Smoke Point Batch 2’. These, along with a win for Shelter Point Artisanal Single Malt picking up Best Canadian Single Malt 12 Years and Under, means the 2021 WWA’s turned out to be an amazing event for Shelter Point!

‘Single Cask Peat Finish’ is the Fourth Edition in a series of Single Cask expressions from Shelter Point Distillery. A single grain expression of 100% unmalted barley grown on-site at Shelter Point, the Fourth Single Cask Edition was matured for 5 years in an ex-bourbon American oak barrel, before an 18-month finishing in an ex-Islay cask from the favourite distillery of the Prince of Wales. While this award-winning expression is sold-out globally, an incoming parcel of casks fresh from a neighbouring Islay distillery is now en-route to Shelter Point. For further details on a chance to get in on the ground floor for this historic event, contact distillery manager Jacob Wiebe This email address is being protected from spambots. You need JavaScript enabled to view it.

Shelter Point’s World Whiskies Award-winning ‘Smoke Point Batch 2’ was matured for 5 years in ex-bourbon American oak casks, before spending more than a year and a half in ex-Islay casks. Our Artisanal Single Malt is distilled batch-by-batch in traditional copper pot stills from two-row barley, and aged for 5 years in American oak barrels and matured in our oceanfront warehouse

For all the latest news and information visit our website at www.shelterpoint.ca and follow us on Facebook @shelterpointdistillery, Instagram @shelterpoint and Twitter @shelterpoint”

Original author: admin
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Glengoyne reopens its doors to visitors… – Scotch Whisky News

April 5th, 2021

We are thrilled to announce the Glengoyne Distillery Shop will re-open from Monday 5th April following the latest Scottish Government announcement. The distillery’s fantastic Tasting Experiences and Malt Master will resume from 17th May.


Whilst our distillery experiences will not be available until the 17th May, we are delighted to still welcome locals from surrounding towns to enjoy a shopping experience while taking in the picturesque surroundings of our beautiful distillery.

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(Originally posted by admin)
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‘Stories From A Whisky Bar’ by Ralfy. – Bothy Whisky News

‘Stories From A Whisky Bar’ by Ralfy.

(Originally posted by admin)
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Review: Hopworks Urban Brewery Stoner Fruit Apricot Sour

Hopworks Urban Brewery Stoner Fruit Apricot Sour

Christopher Null April 4, 2021

Stephen recently rounded up three IPAs from Portland’s Hopworks, but it turns out the operation also has its hand in other styles, including this sour brewed with apricots.

The beer executes on its name pretty much dead on: The attack is bold with apricot and sour, vinegary notes, though the latter are filtered through a ton of juice, running from lemon to stone fruits — sweeter, but not overly so. The sourness is enduring but just short of mouth-puckering, ultimately making for the kind of sour experience that comes across more like a cocktail than a beer.

5.6% abv.

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Review: Lawson’s Finest Liquids Little Sip IPA

Lawson’s Finest Liquids Little Sip IPA

Christopher Null April 4, 2021

Little Sip is, well, the “little” version of Vermont-based Lawson’s Finest Liquids Sip of Sunshine, a lower abv and crystal-clear beer that evokes freshness and fairly traditional IPA leanings, with a focus on mild grapefruit, orange peel, and hints of forest floor. Decidedly west coast in style — or at least, fairly far from the punchy haze of New England — it’s a more traditional, more austere, and less flavorful style of IPA than the bolder Sip of Sunshine. While I’d pick SoS over Little Sip any day, this baby cousin can certainly stand well enough on its own.

6.2% abv.

A- / $14 per 16 oz. four-pack / lawsonsfinest.com [BUY IT NOW FROM DRIZLY]

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