Traditional recipes

The 8 Drink Inventions We Could Never Do Without

The 8 Drink Inventions We Could Never Do Without

The inventions that changed the way we drink

The eight drink inventions that changed the world.

It's easy to get caught up in what's new and happening in the world of drink: what's the newest wine or varietal to sweep the nation? What's the newest craft beer to make waves? What's the cocktail we need to be dreaming about to get through the work day to happy hour? But we often forget just where our drinks come from.

Click here for the 8 Drink Inventions We Could Never Do Without

It's the little inventions that basically made our world of drinks explode into the endless variety of beverage options we have today. Without refrigeration we wouldn't have such access to drinks that spoil fast, like milk; without tea bags, the art of making a cup of tea may have been lost; without the straw... OK, we just really love a good straw. While we ommitted perhaps the discoveries that made our drinks possible — fermentation for wine and beer, distilling for spirits, carbonation for sodas, even filtration for drinkable water — it's the inventions that have made drinking into a convenience.

Whether it's as small as a cork or as big as your refrigerator, we're taking a few steps towards the past to thank our lucky stars for the inventors who gave us well, all the drinks. Click ahead for the eight drink inventions we can't live without.


10 Delectable Basant Panchami Recipes For The Celebrations

India is known for its diversity, from a number of festivals that are celebrated here to different delicacies prepared for it, the fun during festivals is unmatchable. Different festivals are celebrated in different seasons and Basant Panchami is the festival of spring. Like every other festival, where rituals are followed by the feasting, the festival of Basant Panchami is also known for the delightful food items that the festival has to offer to all of you. So, here’s a list which tells you all about the significance of the festival and the Basant Panchami recipes .


How And Why Is Mahashivratri Celebrated?

While the Shivratri fast benefits are a lot, knowing the reason for its celebration is very important. Lord Shiva is often considered the driving force behind our existence and is thus worshipped in different ways at almost every place. Shivratri which is celebrated in the late winter is often considered to mark the start of the summer season. According to the Hindu calendar, Shivratri is celebrated on the chaturdashi of Phalgun month.

There are a number of reasons for celebrating this festival, yet the most popular of all is that it was on the day of Mahashivratri that Lord Shiva married Goddess Parvati. On the other hand, another legend tells that Lord Shiva drank poison on this day to save mankind. So, for celebrating Mahashivratri people adopt different ways like fasting, chanting Om Namah Shivay, or doing Rudra Abhishek. And most of the people also pay a holy visit to temples to offer their prayers to Lord Shiva. The Shivratri offerings are incomplete without offering bel-patra to Lord Shiva and even there is a long tradition of drinking thandai on this auspicious occasion. Besides, you can also make the following delicious Shivratri recipes.


19 No-Churn Ice Cream Recipes You Can Make Without A Machine

Making ice cream at home is easy if you have an ice cream maker ― but it can be just as easy if you don’t.

Ice cream machines are surely magical, but they also have their downsides ― they can cost hundreds of dollars, and their canisters take up valuable space in your freezer while they’re chilling in advance of churning.

Your other resort is buying ice cream from the grocery store, but it’s often laden with hard-to-pronounce ingredients, and frankly, it doesn’t always taste as good as the imaginative flavors you can create yourself.

Below are 19 no-churn ice cream recipes you can make without an ice cream maker. The science behind these recipes has been tinkered with to eliminate the churning process, meaning they’re not quite like the traditional custard recipes you may be accustomed to. Their base typically foregoes eggs in favor of sweetened condensed milk and heavy whipping cream, making it even easier to whip up. Give them a go!


10 British Inventions We Couldn't Live Without

As a species, humans are constantly striving to achieve, to discover, and to better ourselves. From the time when we were apes up in trees we have been searching for new and better ways to do things, whether is be opening a nut with a stone, or building rockets to the moon. We are a race of inventors. Looking at Britain in particular, we have made some fantastic gadgets. Some make our lives pleasurable, some make our lives convenient, and some go as far as to save lives. Whatever their function, here is a list of ten British inventions that we'd be lost without today.

The web gives us access to a world of information right at our fingertips. Within seconds (as long as you have a good server) you can read the latest news, find the answers to your science homework, or just share photos with friends. It has connected us in ways never thought possible, and is a vital part of most people's lives. While it may be an inconvenience to us on a personal level if our internet connection goes down (I know what a state I get in if I can't go online), society has grown to dependent on it that our economy would completely collapse without it.

What is hard to believe is that the world wide web has only been around for a little over twenty years. We've had the internet longer, but it was not until 1989 when British computer scientist, Tim Berners-Lee showed how hypertext could be linked to the internet to share data. He created the first server in 1990, and the web went live in 1991.

My personal favourite (and probably a lot of others too) on the list is the chocolate bar. From a Kit-Kat to a Snickers, we all love chocolate bars. Lindor asks 'do you dream in chocolate?' My definite answer is yes, and I could be more pleased that the world's favourite sweet was invented by a Brit.

Until the 19th century, chocolate had only ever been consumed as a drink, but in 1847, Bristol's JS Fry & Sons came up with a breakthrough idea. By mixing cocoa powder with sugar and cocoa butter, the were able to produce solid chocolate moulded into bars.

I know what you're going to say, but believe it or not, Thomas Edison was not the first person to invent the light bulb. That honour goes to Joseph Swan. He manufactured the first bulb in 1880 after developing a filament that used specially treated cotton. He put it in an oxygen-free environment so that it would not catch fire when it reached white hot.

Fire is a killer, and without the fire extinguishers we have today, many lives would have been lost. The first fire extinguisher on record is from 1723 and was invented by a London chemist called Ambrose Godfrey. But as it used gunpowder to make the device work, you can imagine that it was not very popular - or successful. The modern extinguisher that were are familiar with was actually invented in 1818 by a naval captain called George William Manby. The design was inspired by the need for portability when trying to put out fires in high rise buildings.

Trains are the mother of all public transport today. Although we may grumble about the ever increasing ticket fares, and crowded carriages, without trains, getting around would be much more difficult. But if it was not for the steam engine, which was invented in 1801, trains would never have been possible. The steam engine was a key factor in the Industrial Revolution, and without it, our world today would be very different indeed.

People had been trying to power a piston with high-pressure steam for centuries, but the result was always an explosion, killing whoever was nearby. On Christmas Eve 1801, however, Richard Trevithick achieved the impossible, running a car called the 'Puffing Devil'. Twenty-four years later, George Stephenson invented the first passenger railway.

Up until the 18th century dental hygiene was appalling: tartar, cavities, tooth decay, rotting gums, it is no wonder so many skeletal remains comprise of toothless skulls. William Addis went some way to changing this during the 1770s with his invention of the toothbrush, which was made with pig or badger hair (badger hair was just for the rich), threaded through a small animal bone. He made the device while in prison, thinking that there must be a better way to clean your teeth than with a sooty rag. He was right.

I hate telephones, and I loathe mobile phones. I must be the 1% of the population that does not have one, and people look at me with shock when I tell them. They do not understand how it is possible to live without one. I get along just fine, but there is no way of denying that they are an essential part of most people's daily life, whether it be for business calls or inane conversations on the train.

The reason we all know Edinburgh-born Alexander Bell as the inventor of the telephone is all down to timing. He patented his design just hours before his competitor.

Today there are hundreds of TV channels and not a thing to watch, but when television first came into the home, there were only a few, and no matter what was on, everyone in the family flocked to see it.

In 1925, John Baird was the first person to transmit a moving image on screen. It was a greyscale ventriloquist act using a dummy called Stookey Bill. Later in 1928, he made the first transatlantic transmission between London and New York. Unfortunately his design was faulty and a new system was later brought in.

My grandpa still has a kettle that you heat on the hob, but as far as I know, they are not made anymore and most of us use an electric kettle, which turns off automatically when it reaches boiling point. It was invented by Peter Hobbs in 1955. A perfect and highly necessary invention for a nation of tea drinkers.

I saved the most important till last. Without a sewage system we would all still be dying of cholera from contaminated water. It used to be that sewage pipes deposited all London's waste into the River Thames. This led to the Great Stink of 1858, when the government finally decided something had to be done. Joseph Bazalgette engineered a new waste system that diverted sewage out to sea, the construction of which, was mainly completed by 1865.


Zippers

Don’t think zippers are a big deal? Consider this: Without them, we’d all be wearing button-fly jeans.

The story of everyone’s favorite fly-fastener dates back to 1893, when inventor Whitcomb L. Judson wowed fair-goers at the World’s Columbian Exposition with a “chain-lock” fastener. Well, maybe “wowed” is too strong a word. In fact, even “liked” might be too strong a word.

According to an account in the Chicago Tribune, the chain-locks refused to chain or lock. The device was a failure, but the concept was released into the world, and it wouldn’t be long before another wizard of the zip would come along to nudge the invention over the finish line.

On March 20, 1917, Swedish immigrant and inventor Gideon Sundback received Patent No. 1,219,881 for a “separable fastener” we’d recognize as a zipper today. The fastener took off. B.F. Goodrich used it on their boots in the 1920s. Noting the sound the device made during use, the folks at Goodrich started calling it a “zipper,” and the rest was history. Unlike most history, though, this one keeps us all decent.

Today, most high-quality zippers are made by Yoshida Kogyo Kabushikikaisha, a Japanese company. Of course, they can’t fit “Yoshida Kogyo Kabushikikaisha” onto a zipper, so they just put their initials: YKK. Go ahead and check your zipper right now, and you’ll probably find those initials (just make sure your coworkers don’t see you staring intently at your fly).


Potato Chips

In 1853, hotel chef, George Crum, was having a bad day at work. As cooking is often referred to as an art, insults to the chef aren’t often met with kindness. Crum wasn’t used to criticism, as he was considered to be one of the cooking world’s most elite, whipping together a plethora of culinary creations that would be “fit for a king.” One patron, however, didn’t feel that their meal sufficed as a royal treatment, particularly when it came to the fries. The choleric customer posited that the fries were too thick, absent of flavor, and soggy. He swiftly demanded a new dish that was made to his liking. Rather than stay true to the old adage, “The customer is always right,” Crum decided that the patron’s ire deserved to be reciprocated with his own, and he went to work to make a dish that he was sure would annihilate any remnants of pleasure that may have remained on the patron’s tastebuds. Since the guest felt the fries were too thick and bland, Crum decided to make the thinnest cut of fries imaginable by cutting potatoes into paper-thin slices before dousing what he had intended to be an abominable creation with salt. The result was not what Crum expected.

The bad mood of the patron was completely dismantled once he bit into what was the first ever potato chip, and he immediately asked for seconds. What Crum meant as revenge became famous throughout New England as “Saratoga Chips,” and even led to Crum establishing his own restaurant. Today, “Saratoga Chips” are known simply as potato chips, and they have become one of the biggest snack staples of the nation.


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COFFEE & COKE

“When crafting this cocktail, we were aiming to satisfy the need for a new spin on a night cap that somehow differed from the traditional espresso martini. With Coffee & Coke, the warmth of the rye is balanced by the bitterness of espresso from our local roasters, Second State, with an unexpected effervescence from Coca-Cola with a hint of sweetness. This cocktail is not only a nice way to end the evening, but a perfect way to start it as the taste profile is a unique blend of chocolate, coffee, and orange.” —Juliana Fisher, bar manager at The Dewberry Charleston, SC

Ingredients:

0.25 oz. Mancino Rosso Vermouth

Method: Add all ingredients sans Coca-Cola to a shaker tin. Shake hard for 10 seconds and double strain into a rocks glass with ice. Top with cold Coke and garnish with an orange slice.

ANNA BANANA

“The silly ‘What Cocktail Are You?’ online quizzes were the inspiration behind this cocktail. Fun, sweet but packs a punch, unique, and full of personality! She may seem strange at first glance, but give her a chance and you’ll love her. That’s Anna Banana—or me as a cocktail. The dark fruit notes of the sherry play well with the bright fruit notes in Monkey Shoulder. The subtle sweetness from the crème de banane works so well with the vanilla notes in the scotch, and the honey notes in the Drambuie really make the cocktail smooth. You wouldn’t usually think that.” —Anna Mains, brand ambassador at Monkey Shoulder

Ingredients:

1.75 parts Monkey Shoulder

0.75 parts Lustau Amontillado Sherry

0.5 part Tempus Fugit crème de Banane

Method: Stir, pour over large rock, express lemon over top of drink, drop twist into garnish. (Can be served up or on regular rocks as well.)

HENDRICK’S COCONUT COCKTAIL

“One sip of this cocktail and you’ll be imagining yourself on a tropical beach watching the sunrise. The odd (but fitting) combination of refreshing coconut water and bright cold brew deliver a smooth eye opening sipper with layers upon layers of flavor.” —Vance Henderson, brand ambassador at Hendrick’s Gin

Ingredients:

2 dashes bitters, Xocolatl

Method: Add ingredients to shaker and shake hard with ice. Fine strain into a chilled coupe glass. Garnish with grated nutmeg and mint.

3:10 TO YUZU

“This cocktail is an example of one of the rare times when more expensive whiskeys really shine in a sour format. We find that yuzu (a type of Japanese citrus) adds a nice level of complexity to many citrus-forward drinks, and the unusual addition of Tamari adds a small amount of salt, as well as a bit of umami, which, when used in the right drink, can add quite a bit of depth and balance.” —Joshua Novaski, bartender at High West Distillery

Ingredients:

1 oz. High West Rendezvous Rye

1 oz. Yamazaki 12 Single Malt (or comparable single malt, such as Balvenie 12 or Nikka Taketsuru Pure Malt)

0.75 oz. green tea syrup (you can purchase this on Amazon or use the simple recipe below)**

**Green Tea Syrup: Steep 20 grams green tea (preferably Mighty Leaf Green Tea Tropical) in 1 liter of simple syrup at room temperature for 18 hours, then strain and refrigerate.

Method: Add all ingredients into a cocktail shaker and shake with 1x1 ice. Double strain over 1x1 ice in an old fashioned glass. Garnish with a star anise pod.

REDHEAD

“This drink is a riff on a mule, one of the most popular and easily customizable vodka drinks out there, and certainly a staple of any bar I have ever been to in the United States. I tried to put together flavors that work with the fiery kick of ginger, and I had recently made a soup with carrot and coriander. So I thought it would be great to try and make a drink that had the same earthy, vegetal flavors. Fresh juices are essential for this drink (as they always should be whenever possible) and the coriander gives an amazing fresh top note, which I think works really well. My American wife hates coriander—or cilantro as she would call it—but even she liked this drink. It might sound a little leftfield, but I urge you to give it a go!” —Gareth Evans, global brand ambassador at Absolut Elyx

Ingredients:

Method: Shake all ingredients with cubed ice, then strain over crushed ice in a copper mule cup. Top with ginger beer, more ice, and garnish with carrot slices.

ROKU KOORI NEGRONI

“This cocktail combines two of my obsessions: the negroni and ice wine. Bitter, sweet, and textured, this clear-as-ice negroni variation is perfect with the botanical wormwood-finished Roku Gin. The combination of ice wine and rice wine vinegar replaces the vermouth with a balance of rich dried apricots and a crisp finish. Grapefruit, a winter citrus, evokes the coriander and yuzu notes out to play. Get lost in the snow with this one.” —Meredith Barry, beverage development at Niche Food Group

Ingredients:

0.5 part Luxardo Bitter Bianco

0.25 part rice wine vinegar

Method: Measure ingredients and pour into mixing glass including grapefruit peel. Add ice. Stir until diluted. Strain and pour into an up glass or with a large rock in a down glass. Express grapefruit coin and use as garnish.

RED SEAL OF SHIMODA

“When we were opening Sushi|Bar we were looking for a number of great cocktails that would complement the food. We wanted drinks that thematically were consistent with the Japanese vibe and were absolutely delicious. Since we only used spirits from Japan, our palate was very limited, but when we hit on this drink, we knew we had a winner. It’s sweet, smokey, strong, and everything you’re looking for in a great cocktail. And when you add on the salt rim it adds that fun change of pace like a great margarita! It was so great I've added it into my personal rotation at home!” —Gavin Humes, food and beverage director at Scratch Restaurants Group

Ingredients:

1.5 oz. Suntory Toki Whisky

Green tea salt (matcha powder and dried mushrooms)**

**Green Tea Salt: Combine matcha powder with salt to approximately a 50:50 blend. If you have dried mushrooms, grind those up and add a healthy pinch to the mixture. The “salt” should be salty, but with a definite bitterness from the green tea and an umami punch from the mushrooms.

Method: Run a slice of lemon around the rim of the glass and dip into the green tea salt. Combine other ingredients together in a shaker with ice. Shake until chilled. Double strain into the rimmed glass.

ICELAND DILL MARTINI

“This cocktail is both unusual and awesome because of the combination of flavors. The inspiration behind this cocktail comes from the Icelandic cuisine. The pickle brine and mustard seeds are unusual for a martini. The pickle brine adds the perfect amount of acid and complements Reyka Vodka flawlessly. The mustard seed give a burst of flavor (it’s meant to be eaten) and the dill pickle finishes with the satisfying crunch! It’s like a Nordic amuse bouche, in the form of a cocktail.” —Trevor Schneider, national ambassador at Reyka Vodka

Ingredients:

0.5 to 1 part kosher pickle brine

Kosher dill pickle and sprig of dill

Method: Combine all the ingredients into shaker with ice. Shake, strain, and garnish.

MELBOURNE CBD

“I was inspired by the humming borough of Melbourne’s Central Business District (CBD), which is a melting pot of Asian cuisines. Drawing from the thriving area of this part of town, I created a twist on the classic sour cocktail.” —Tui TeKaaho, former beverage director at Peachy’s, New York

Ingredients:

2 oz. Starward Australian Whisky

0.75 oz. Chinese 5-spice honey syrup**

**Chinese 5 Spice Honey Syrup: Combine 2 cups honey, ½ cup water, and 1½ tbsp. Chinese 5-spice powder in a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook until reduced to 2 cups, about 15 minutes. Strain and store in a jar up to two weeks.

Method: Add all ingredients to a shaker tin. Shake vigorously, then double strain into a coupe and garnish.

WELLINGTON-HARRINGTON

“This cocktail is inspired by my neighborhood (Wellington-Harrington) in East Cambridge, Massachusetts, where I have now lived for over a decade. It’s a melting pot of Brazilian, Polish, and Italian heritage with bakeries serving pao de queijo a few doors down from ones slinging cannolis. It is a neighborhood where private clubs still abound and the restaurant owners grew up down the street. It is my community that I love and this cocktail exemplifies how something so wonderful can come from disparate cultures and ingredients melding together.” —Naomi Levy, bar manager and acting general manager at Variety Bar, Cambridge, MA

Ingredients:

1.5 oz. Novo Fogo Silver Caçhaca

**Beet Syrup: Combine ½ cup granulated sugar, 3 oz. water, and ½ cup roasted beets in a blender. (I buy the beets pre-roasted from Love Beets or you can roast your own.) Blend ingredients until smooth. Strain through mesh strainer (optional, but recommended).

Method: Combine all ingredients and shake. Strain into a coupe and garnish with a parsley leaf.

SHISHITO SPICE MARGARITA

“The Vamonos Riendo Mezcal has beautiful vegetal tones, so pairing slightly spicy shishito peppers that were grilled seemed like something I had to try. Mixing some unusual, savory ingredients into classic cocktails makes a surprising new twist on something you know already works.” —Jessica Stewart, beverage director at Fort Oak, San Diego, CA

Ingredients:

2 oz. Vamonos Riendo Mezcal

0.75 oz. roasted shishito pepper agave syrup**

Roasted shishito pepper, garnish

**Roasted Shishito Pepper Syrup: Roast Shishito peppers over wood-fired grill. Combine equal parts (by weight) water, agave syrup, and roasted peppers—then blend. Fine strain through chinois. Syrup is good stored in the fridge for up to a week.

**Vegetable Ash: Left over vegetable stocks and trimming are cooked on the grill until crisp and then blended in a spice grinder.

Method: Combine ingredients in tin, shake, and strain over fresh ice. Garnish with sea salt and vegetable ash rim, roasted shishito pepper.

MIDNIGHT MOCHI

“This cocktail gives vibes of enjoying a matcha latte from your favorite cafe and eating dessert after having great sushi, both with a nice gin kick. All from the comfort of your home.” —Fatima Butler, founder and CEO of Rooted in Hospitality and bartender at Pizza Lobo, Chicago, IL

Ingredients:

0.75 part sesame seed simple syrup**

Bar spoon of matcha powder

**Sesame Seed Simple Syrup: Combine ¼ cup toasted black sesame seeds, 1 cup water, 2 cups sugar ingredients and boil and simmer for 7 minutes. Strain through cheesecloth, coffee filter or lined mesh strainer.

Method: Shake ingredients over ice and double strain into coupe. Garnish with edible flowers.

THE DIAMONDBACK

“This is an unusual powerhouse adaptation of a Manhattan. The strong flavors of the rye whiskey and applejack fire at you, while the herbaceousness of the green chartreuse refuses to stay unheard. This is the cocktail you have after a really good week at work or a really bad one.” —Juan Fernandez, beverage director at The Ballantyne: A Luxury Collection Hotel, Charlotte, NC

Ingredients:

0.75 oz. applejack (or apple brandy)

Method: Combine all ingredients in a mixing glass with ice, stir, and strain into a martini glass. Garnish with a brandied cherry.

UNANNOUNCED DAY TRIPPER

“This is a surprisingly delicious and refreshing cocktail. The appearance of a scant amount of turmeric in this drink is the welcomed ‘unannounced’ ingredient no one would expect. Its appearance with Hendrick’s and the other ingredients contributes to a balanced complexity of dry sweetness, light spice and an extremely flavorful journey.” —Vance Henderson, brand ambassador at Hendrick’s Gin

Ingredients:

0.5 part 100% organic powdered turmeric

Top with premium ginger beer

Method: Fill a highball glass with cubed ice. Combine all ingredients and give a gentle stir. Sprinkle a small pinch of cayenne pepper on top of a cucumber slice.

THE BATANGA

“A great tequila cocktail demonstrates balance between the flavors used as ingredients and the flavor profile of the tequila. The additional ingredients should complement the tequila and allow it to shine through! Tequila is a magical spirit that takes years to reach the bottle—so you don’t want to create something that covers the natural flavors of the tequila derived from the blue agave. The Batanga cocktail, created by Don Javier, the late founder of La Capilla Cantina in the town of Tequila, is a favorite around the region and has always been made with El Tequileño Blanco. The Mexican cola balances the blanco perfectly and must be stirred with a knife for added flavor!” —Steffin Oghene, VP of global marketing and business development at El Tequileño

Ingredients:

1 whole freshly squeezed lime

Method: Build over ice in a salt rimmed highball glass. Top with Mexican cola and stir with a knife to honor the drink’s creator, Don Javier of the world-famous La Capilla Cantina.

SANGRE SABIA

“I call this the ‘sangre sabia,’ which means ‘wise blood.’ It’s fun a variation on a Bloody Maria, with a Korean twist. (Korean and Mexican flavors have such great affinity for one another—it’s a surprise we don’t combine them more often!) Rather than using hot sauce and tomato to create the savory, spicy drink that we all recognize, this version is less heavy and more aromatic and effervescent. I use a Korean red pepper paste called gojuchang, which is becoming very popular and available at most high-end grocery chains as well as any Asian grocer.” —Alejandro de la Parra at bar director at Teardrop Lounge, Portland, OR

Ingredients:

Method: In a shaker muddle the lime (cut into eights) with two cucumber slices. Add the El Tesoro, gojuchang, and agave syrup—and shake. Pour over ice into a tall class, top with Topo Chico. Garnish with mint, cucumber, and a chile de arbol rim.


Bet you can't guess when the first newspaper was published

Believe it or not, the commoners of the Roman Empire liked to be informed, just as much as you do. Thankfully, they had their own "newspaper" to keep them abreast of the latest updates: this daily gazette, known as Acta diurna, paved the way for every newspaper that followed. Acta, which is Latin for "things that have been done," was split into two ancient imprints. Of the two, Acta diurna was a public journal that covered the various social events, obituaries, human interest stories, and sports updates (you know, gladiators), while its sister publication, Actua senatus, recorded the minutes taken from senate meetings, and was only available to politicians (or could be read at the library, if you had special permission).

Acta diurna was handwritten, according to the New York Times, posted up in public locations, available for purchase from the scribes, and for nearly 300 years, published on a daily basis. In contrast, the New York Times hasn't even hit its 200th anniversary. Now that's longevity! That said, while Acta diurna was the first newspaper, it wasn't printed on paper at all, but rather, the stories were inscribed upon metal or stone, according to History.


Zapatero

Normally, most cocktails have a single base spirit that they’re built around, like the Bourbon Old Fashioned, Gimlet and Margarita. However, using more than one spirit can introduce complexities that a single spirit never could the trick is finding a complementary pairing with a strong balance. In the Zapatero, a tweak on the Old Fashioned from California bartender Jeremy Lake, smokey mezcal is married with bourbon and sweetened by orgeat.

This earthy, smokey take on the Old Fashioned uses El Silencio, a mezcal made by a ninth generation mezcalero. A reasonably priced mezcal, El Silencio has a nice balance of minerality, smoke and earthiness, making it a reliable choice for use in cocktails. Other popular choices for similarly priced mezcals of reputable quality include Banhez, Del Maguey Vida and Union Uno Mezcal.

While mezcal is the main spirit in the drink, it gets some bourbon for additional depth and those familiar Old Fashioned notes of caramel, vanilla, oak and spices. Lake uses Booker’s Bourbon in his recipe however, prices on that have risen in recent years, and the cost for a standard 750-milliliter bottle of Booker’s is around $100. There’s only a half-ounce of the bourbon in the Zapatero, so buying a bottle wouldn’t raise the overall cost of the drink by much, but a small volume like that also means that substituting another bourbon won’t affect the quality of the finished product by much. Something like Knob Creek Bourbon, also crafted by Beam Suntory but retailing at half the price, would fill in nicely.

Rather than using simple syrup, Lake opts for orgeat in his Mexican take on the Old Fashioned. This rich and cloudy syrup is traditionally made with almonds and orange flower water. There are a number of bottled versions on the market—BG Reynolds, Fee Brothers and Orgeat Works each make a stand-up version of the famed Tiki syrup. However if you plan on making a big batch of Zapateros—or other orgeat drinks like the Mai Tai—it can be a worthwhile endeavor to try your hand at making your own. Beyond almonds, orgeat can also be made with nuts like hazelnuts or pistachios.

Finally, a mix of aromatic and chocolate bitters round the drink out and give it a balanced structure and add depth to the flavor profile.