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NBA Star CJ McCollum Buys 318-Acre Oregon Property for Vineyard

When it comes to his wine brand, NBA star and vintner CJ McCollum and his wife, Elise, came to play. The couple have purchased a 318-acre property, located in Oregon's Yamhill-Carlton appellation, for the Portland Trail Blazer's McCollum Heritage 91 wine label. The purchase price and identity of the seller were not disclosed.

The deal is part of the McCollums' long-term commitment to making world-class wines in Oregon, a process they started when they partnered with Adelsheim Vineyard to produce McCollum Heritage 91, which debuted last year with a 2018 Chehalem Mountains Pinot Noir.

"After careful consideration and learning throughout my time at Adelsheim, it felt like it was the right decision and the next step in our progression to grow and leave our lasting legacy here," McCollum told Wine Spectator. "We'll be meeting with architects and going over vineyard management plans in terms of what we want to plant first and what our future looks like, but the goal is to turn it into a vineyard property."

McCollum consulted his trusted wine circle before making the purchase, including Stoller president Gary Mortensen, Corner 103 founder Lloyd Davis, Adelsheim winemaker Gina Hennen and Adelsheim CEO Rob Alstrin. He aims to start planting in 2022.

"When you hear that innovative, giving, talented and creative people like CJ and Elise make a commitment to the Willamette Valley, it just further affirms the region's reputation for quality," said Morgen McLaughlin, executive director of the Willamette Valley Wineries Association. "CJ has been a wonderful ambassador for Oregon, through basketball, his local philanthropic efforts and now his interest in making top-quality wines from the Willamette Valley."

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Italian Eateries in Brisbane That You Need to Know About

If you are a huge fan of Italian food and find yourself in Brisbane this summer, then you are in for a treat. Whether you are a tourist visiting the area for a holiday or are local to Brisbane, there are many different Italian eateries to enjoy. From delicious pasta to some of the best pizza that has ever passed your lips, you will not be disappointed. So, with that in mind, we have put together this guide on the best Italian eateries in Brisbane that you need to not only know about but also visit - Bon Appetit!


If you have been unable to take a trip to Italy itself this year, then taking a trip to Beccofino is the next best thing. It is well-known throughout Brisbane and attracts both tourists and locals for its duck ragu. But don’t worry if you prefer a pizza as they also offer woodfired authentic pizzas that taste amazing. This is the perfect venue for a chilled afternoon meal with a glass of wine in hand. But also, be sure to try the tiramisu for dessert if you aren’t too full.  

Factory 51  

Situated in inner-city Coorparoo, this stylish and sophisticated restaurant not only looks great but also offers delicious cuisine. Factory 51 is well-known for its friendly staff, and can currently host up to 100 guests, which makes it very popular amongst events, such as weddings. Yes, we said it, you can get married in this Italian food haven. From homemade gnocchi to deliciously stuffed cannelloni, you will struggle to pick only one dish at Factory 51. Oh, and did we mention that they have an industrial-chic function room which is the perfect venue for a birthday celebration?  


Bucci is the perfect combination of modern dining and delicious Italian cuisine and is located within Fortitude Valley. The main attraction at Bucci includes the seafood and pasta, but you will also find more modern twists on some of the classic Italian dishes we have all come to know and love. Though it is also important to mention that the signature cocktails at Bucci are always a welcome addition to a meal with family and friends.

Bar Alto

If you are looking for some entertainment and culture when wining and dining in Brisbane, then Bar Alto is a must-visit. This popular hotspot looks out on the Brisbane River and is in the Brisbane Powerhouse area. Bar Alto has recently been refurbished so it is now the ultimate dining and arts experience - well you are in the right neighbourhood for it! One of the most popular dishes on the menu includes the grilled wagyu striploin and their wine list is one of the most extensive in the area.

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Diabetes body urges Pakistan to raise taxes on sugar beverages

… the taxes on Sugar-Sweetened Beverages (SSBs) in forthcoming … increased taxation on sugar-sweetened beverages (SSBs). We support … 2020) shows that carbonated beverages have become an integral part … income is spent on carbonated beverages – income that could …

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"The Pub" podcast features food & beverage businesses in Happy Valley

… passion for the food and beverage industry is connecting thousands of … another outlet for food and beverage news: “The Pub” podcast. “One …

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NCDFI moves Delhi HC on ‘beverages being labelled as milk’

… business of selling plant-based beverages like soy drinks and almond … for plant-based foods/beverages, the use of which is …

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Rubens and Avirtech are partnering to deliver solutions for supply chain resilience

RubensCheck rolls out with Avirtech
Avirtech, the crop intelligence heavyweight transforming crop intelligence for regional food security.

Daniel Pelliccia, CEO and Cofounder, Rubens Technologies

RubensCheck rolls out on pineapple plantations across ASEAN

Avirtech Team

Rubens Technologies’ regulatory intelligence reduces specialty crop waste under new ASEAN partnership with Avirtech

Resilience in production and distribution is key to global food security. RubensCheck crop intelligence and Avirtech's plantation scale insights minimise the risks of supply chain disruptions.”

— Daniel Pelliccia, CEO and Cofounder, Rubens Technologies

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Golden Ratio Launching Anti-inflammatory Morning Beverage, Golden Milk

… , anti-inflammatory and nourishing morning beverage with the caffeine and lower … single-serving of the traditional beverage. For additional background on gold …

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Southern Beverage Company opening new distribution facility in Ridgeland

… (AP) — Southern Beverage Company says it is opening … to the area. Southern Beverage Company, a wholesaler … owner and president of Southern Beverage Company, told the television … through the years, Southern Beverage has strategically grown throughout …

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Chocolatiers in Northwest Michigan survive COVID with special local lending support and a delicious partnership with Ecuadorian experts.

EMPIRE, MICHIGAN, UNITED STATES, May 25, 2021 /EINPresswire.com/ -- Ecuador’s history seems shrouded in a foggy jungle tangle as confusing as the trails of their rain forests that are shouldered by the Andes Mountains. It is thought that Asian nomads reached the South American continent around 12,000 BC, joined by Polynesian colonization followed by a Duchicela lineage for 150 years, then Spaniards and Pizzaro and the spread of terror among the Indians. The history of this vibrant, beautiful country has been marked by fierce rivalry, occasional warfare and political instability. Today, though, Ecuador is peaceful and a safe country to visit.

Over 3,000 miles north of Ecuador, an entrepreneurial business, nestled in dune land in Empire, Michigan, is supported by a nonprofit lending institution to create an added slice of history dependent upon one of Ecuador’s riches: extraordinarily fine chocolate. So good, in fact, that it was common practice in Mayan communities for people to exchange a cacao-based beverage as they cemented an engagement between man or woman. Pure chocolate for pure love.

With $144,500 in lending support from Venture North Funding and Development, the Empire enterprise, Grocer’s Daughter Chocolate, purchased 12 metric tons or over 26,000 pounds of organic direct trade chocolate from Ecuadorian farms. The inventory provides 24 months of production for Grocer’s Daughter.

“We are one of the few chocolate businesses in the nation that offers delectable treats made only from premium quality, traceable cocoa,” said Jody Hayden who has owned Grocer’s Daughter Chocolates since 2013 along with spouse DC Hayden. “Ecuador is the top producer of fine cocoa in the world.”

“A great company,” says Laura Galbraith, president of Venture North. “Between 2019 and 2021, their revenues jumped 100 percent. By buying chocolate in this volume, they have a big savings. The project will save five jobs, create two new positions and 8-10 part-time positions in the Empire area. Galbraith said that profits and savings will also support a new building to accommodate new business and production and warehouse facilities.

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Review: 2019 Eisacktaler Kellerei Cantina Valle Isarco Kerner Alto Adige

Eisacktaler Kellerei’s 2019 bottling of kerner features a crisp lemon backbone and some bright salinity, backed up by a fresh bouquet of flowers and a gentle layering of fresh herbs — rosemary, thyme, maybe some oregano — all of which works delightfully well together. This is on one hand a delicious throw-it-back porch pounder wine, on the other a complex and well-crafted exploration of perfumed herbaceousness. Best value.



Original author: Christopher Null

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GRAZIA by ONEHOPE embodies the effortless luxury associated with summer in the global enclaves and getaway destinations of the world’s tastemakers—such as the birthplace of the Grazia brand, Italy.

GRAZIA by ONEHOPE will support Project Zero, a global movement supported by renowned scientists, business leaders, campaigners, culture makers and ocean experts, who are all working together to awaken the fight for the ocean.


As our first major publication partner, Grazia truly aligns with our goal to create unique, impactful and innovative experiences customers can enjoy."”

— Brandon Hall, Chief Brand Officer and Co-Founder of ONEHOPE Wine

NEW YORK, NY, UNITED STATES, May 25, 2021 /EINPresswire.com/ -- Pantheon Media Group, the U.S. publisher of the Italian fashion and cultural authority Grazia from theMondadori Group, is pleased to announce a partnership with ONEHOPE Wine to releaseGRAZIA by ONEHOPE, a rosé to celebrate summer.

GRAZIA by ONEHOPE is a Vintner Collection California Rosé from the popular Napa Valley brand, which integrates positive community impact into every bottle.

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Journey to the Jewel of Jordan: Bayt Sara, BeVeg certified vegan cuisine.


Carissa Kranz, Beveg CEO and Chef Sara Banna at Bayt Sara, the first Certified Vegan Restaurant in Jordan.

Carissa Kranz, travels to Amman to meet with the founder of the first Beveg Certified Vegan Restaurant in Jordan, Chef Sara Banna!

AMMAN, AMMAN, JORDAN, May 25, 2021 /EINPresswire.com/ -- Did you know there’s only one vegan restaurant in the country of Jordan?

Jane Unchained contributor and anchor, Carissa Kranz, travels to Amman to meet with the founder of the first Beveg Certified Vegan Restaurant in Jordan, Chef Sara Banna!

Born in Romania, Chef Sara grew up in Italy and moved to Jordan a few years back with her family. When she first founded Bayt Sara, it was an empty garage that she has since renovated to make a charming vegan hangout and tourist destination.

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Rethinking How We Travel: Live in Italy Magazine Focuses on Authentic Tourism and Expat Experiences


Authentic tourism helps small businesses in Italy grow.

Lisa Morales is Editor-in-Chief of Live in Italy Magazine © Michelle Vantine Photography

Allegory PR Services is a boutique PR and Marketing agency based in Miami South Florida.

How to find the real Italy

The magazine has quickly evolved to become a story of the Italian people. The amount of stories waiting to be told by both our writers and the people we interview can’t be tapped!”

— Lisa Morales

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Bread & Butter Prosecco

Bread & Butter Wines has announced its latest release, Bread & Butter Prosecco.

This is the first sparkling wine from the brand.

Bread & Butter Prosecco is an Italian DOC Prosecco. It is available now nationwide with a suggested retail price of $15.99 per 750-ml. bottle.

Bread & Butter Winemaker Linda Trotta worked with a 90-year-old, family-owned winery located in Fossalta di Piave near Venice, Italy, to craft this D.O.C. Extra Dry Prosecco, the company says. The result is notes of floral and ripe fruit, bright acidity and a complement of creamy mouthfeel and layers of soft bubbles, the company says.

Bread & Butter Prosecco is topped with gold foil and has a black and gold label.

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Angels & Cowboys Brut NV

Angels & Cowboys has released their second sparkling wine, Angels & Cowboys Brut NV, joining stablemate Brut Rosé NV, which came out in December 2020.

Following similar production protocols as its sibling wine, this Brut NV employs the traditional method of secondary fermentation, and also uses traditional Champagne grapes. Angels & Cowboys Brut NV is 56% pinot noir and 44% chardonnay, sourced from Northern California vineyards largely in Mendocino, Sonoma and Solano counties.

The wine contains 24% reserve wines sourced from a perpetual reserve (also known as réserve perpetuelle in Champagne). The reserve wines are approximately 50% chardonnay and 50% pinot noir, stored in tank, and range in age from about 4-10+ years. Angels & Cowboys Brut NV also aged on lees for 12 months, giving it a creamy mouthfeel, the company says.

The initial release is 5,000 9-L cases, with plans to expand the production of the Angels & Cowboys sparkling program later in the year.

“Our Brut Rosé NV was really well received, and we’ve doubled down in the $20+ sparkling wine category, which continues to grow at about 25% by value and volume,” says Founder Yoav Gilat.

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For Jessica Sanders, the G&T Is All About Aromatics

Usually, bartenders and bar owners talk about how to scale things up: how to bring in more guests, sell more drinks, open more venues. But during the pandemic, that conversation shifted, says Jessica Sanders, proprietor of a laid-back neighborhood bar and gastropub in Austin known for its focus on elevated classic cocktails.

“I learned how to scale down,” she says. Instead of focusing on more, it served her better to think about less, namely how to keep operations lean, with the goal of adapting quickly and sustaining a viable, successful business into 2021 and beyond.

“We have a much smaller team now, with just four or five of us,” Sanders explains. “We’ve had to dial in on … the things we do very well here, and pare everything else away.”

That has extended to the bar’s approach to its cocktail menu. Historically, the bar staff allotted two or three months to workshop a menu of up to 25 drinks, updated quarterly. For spring 2021, the menu of eight original cocktails was established in four weeks.
“We trimmed off all the fat,” Sanders explains. “But [the menu] hits all the notes of what a guest is looking for.” For example, instead of three Gin & Tonic riffs, the goal was to offer just one, making that “the best version of that drink we can offer them.”

This variation, the Forager’s Remedy, layers “warm” spice tones found in The Botanist gin with “cool” herbaceous notes contributed by a basil eau de vie and a lavish opal basil garnish. “The Gin & Tonic is one of those drinks you should smell before you drink it,” she says. “It should hit your nose the second it hits the table.”

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Review: Catoctin Creek “Life’s a Peach” Barrel Select Rye Whisky

Catoctin Creek "Life's a Peach" Barrel Select Rye Whisky

Christopher Null May 25, 2021

Catoctin Creek‘s latest special edition rye is “Life’s a Peach,” a highly limited expression (547 bottles produced) of its 100% Virginia rye whiskey that is finished for one year in Short Hill Mountain Peach Brandy barrels. It’s the first time Catoctin — which is known for unusual special editions and weird finishes like this one — has released a peach brandy finished rye to the public.

Peaches and American whiskey tend to go great together, so let’s see what Catoctin Creek has cooked up for us.

From start to finish, the peach influence is clear, though to various degrees. While things start out a bit musty on the nose, in short order a sharp and quite perfumed fruitiness emerges, one which is immediately reminiscent of applejack. The palate is far fruitier than the nose, peach and apricot notes leading the way to a rather sharp, slightly antiseptic character as the fruit begins to fade. Again, it’s reminiscent of that industrial quality that younger applejack has, though more traditional notes of biscuits, sesame, and some barrel char elements come to the fore after the more pungent qualities fade a bit. The finish is surprisingly soft and floral, with notes of nougat balanced by hints of pepper and rosemary, which gives the experience some bite.

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Does “Craft” Exist in Spirits Anymore?

Six years ago, Todd Leopold told me a secret. He was building a time machine. In the quiet of his Denver distillery’s tasting room, Todd presented facsimiles of cryptic blueprints he’d exhumed while researching the arcana of his trade. What they depicted were exacting instructions for a three-chamber still, the kind that was used in the 19th century to make rye whiskey. Looking like something out of a Jules Verne novel, the contraption promised the impossible: to transport a distiller or a drinker to a bygone era when domestic whiskey was categorically different. Though its low yield had rendered it outmoded in an ever-industrializing market, Todd was gripped by his vision, insisting it would exude juice of a quality that contemporary drinkers couldn’t imagine. He swore me to silence.

After 15 years of furtive measures, Leopold Bros.’ Three Chamber Rye has arrived at last. With a deceptively simple mash bill of American malted barley and a forgotten strain of rye called Abruzzi, Three Chamber is nothing short of a game-changer. Drinkers accustomed to the output of more widely known whiskey makers, who produce in a week what Leopold Bros. does in a year and label their offerings as “small batch,” may be awestruck. There’s simply no going back after tasting a potion like this one.

Recently, someone asked me what “craft” meant anymore in the context of distilling. I quickly answered to myself, “Not much,” which wasn’t entirely fair. Good people remain committed to the designation of “craft” as a signifier of transparency and mindful production apart from larger producers and mercenary conglomerates that invest more in apocryphal marketing than in actual spirit-making. As advocates for craft distilling, like the American Craft Spirits Association or the American Distilling Institute, have not been particularly bold in denominating the category, opportunists have been free to co-opt the language of craft, saturating the market with fanciful and obfuscating origin stories like the old chestnut about the lost bourbon recipe found under a mattress in an antebellum prison, the myth of the revived 250-year-old distillery that’s been producing for three years yet offers 15-year-old whiskey, the story of the hardened mezcalero whose grandchildren are the first to wear shoes in the region thanks to a brand’s intervention, and the one about the hyper-regional single malt made from Eastern European grain malted in a facility resembling the Death Star.

While I may have discarded the epithet “craft” a decade ago, consigning it to the obsolescence of other words like “sustainable” or “artisanal,” I remain uncynical in pursuing what those terms have hoped to embody, and Three Chamber does exactly that.

Like a master carpenter, Todd Leopold began by building his own tools, namely his Victorian time machine, which appears an arresting, luminous copper shaft with three discreet portal windows, crafted by Vendome Copper & Brass Works in Kentucky. For now, it is the only still of its kind, but this will likely change once the world tastes its issue. Prior to this release, I had two opportunities to test the whiskey: once, fresh from the tap, and on a subsequent visit when Todd shared a barrel sample at around a year old. Even as a newborn and a toddler, the whiskey was prodigious.

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Pearland citizens circulate petition to get sale of alcoholic beverages on ballot

… The Pearland Entertainment and Beverage Coalition is calling for … The Pearland Entertainment and Beverage Coalition is a special purpose … of the Pearland Entertainment and Beverage Coalition, said in the … of alcohol and mixed beverages," according to the …

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Review: Lejana Y Sola Mezcal Joven

Lejana Y Sola Mezcal Joven

Christopher Null May 24, 2021

Lejana Y Sola (“afar and alone”) is a sister brand of PaQui Tequila, which we reviewed when it was first released a whopping 11 years ago. This joven mezcal is an “ensemble” made from espadin and cuishe and is made in Lachila, Oaxaca via traditional methods that include the use of a horse-drawn tahona to crush the agave.

This is a delightful little mezcal. The nose is sweet and only mildly smoky — citrusy with a light vanilla note, backed up by a touch of campfire smoke and sweet mesquite. The mezcal is just as lively on the palate, a gentle caramel note kicking things off and a punchy lemon-orange character perking up right away. A strong saline and mineral note becomes evident in short order, which is effective at tempering the smoky elements that linger around the edges of the spirit. It’s never overwhelming with smokiness even on the finish, the citrus notes coming off as practically fresh-squeezed and continuing to burst on the tongue well into the conclusion.

This may not be the most complex mezcal I’ve ever tasted, but it’s impossible not to fall for its brightness and sunshine. Excellent for mixing, too.

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