Thursday, December 22, 2011

Serious Eats: Drinks Newsletter, December 22

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Serious Eats: Sweets Weekly Newsletter
Welcome to the December 22, 2011 issue of the Serious Eats: Drinks Newsletter.

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We've rounded up the tastiest sips from this week's posts so you don't miss anything delicious!

This Week in Serious Eats: Drinks

1. The Serious Eats Guide to Sparkling Wine
"Once upon a time there was only Champagne, the king of bubbles, to consider, but now there are so many great options that we wanted to give you the run-down on the who, what, where and why."

2. 5 Lattes We Love In San Francisco
"Our top 5 aren't all traditional—one is made from sweet potatoes and another is topped with bacon—but they do make for a satisfying sip."

3. Drinking the Bottom Shelf: Seagram's Escapes
"My understanding of the tide charts, television schedules, and other relevant scriptures suggests that snow will next befall Massachusetts on Sunday, February 12, on which date I intend to be relaxing in a warm, southerly location."

4. Which is the Best Nonvintage Champagne?
"We popped 23 bottles to figure out which festive fizz offers the most deliciousness for the money."

5. Soda: Polar Seltzer's Christmas Flavors
"I was pretty excited to try Polar Seltzer's Christmas Flavors: Granny Smith Apple, Candy Cane, and—prepare yourselves—Eggnog. No kidding, Eggnog flavored seltzer."

6. Homebrewing: How to Clone Your Favorite Beer
"I will show you some of the steps you can take to brew your favorite commercial beer at home. It won't be perfect, but it will be darn close."

7. Hangover Helper: Carne Adovada Breakfast Burrito at Frontier Restaurant, Albuquerque
"Sure, you can stuff breakfast burritos with bacon, or sausage. But in New Mexico, I didn't want to do any of those when I could get mine with carne adovada—the slow-cooked, chile-marinated pork that's everywhere in the state. "

8. DIY vs. Buy: Should I Make My Own Sweet Vermouth?
"Vermouth is a fortified aromatized wine, which is a fancy way of saying that you make it by adding hard liquor and herbs to wine."

9. 3 Cocktail Recipes We Love From Chicago's Sepia
"A delicious drink at Sepia is practically a sure thing. Can't make it to Chicago to try these drinks? We've coaxed the recipes from Sepia's crew and are excited to share them with you today"

10. Cocktail 101: Christmas Drinking Traditions
"This week, I'm going to take a brief look at a few wintery drinking rituals that I hope will help to warm you and yours this holiday season."

Thirsty for more?
Read it all online at drinks.seriouseats.com.

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