Wednesday 30 Jul
 
 
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OKG Newsletter


Topic: alcohol

Booze redo


Letters to the Editor

Glenn Gore
Bill Bishop’s “Counterpoint: Paying the price” (Commentary, Jan. 19, Gazette) is so full of holes, it would not hold water in a flood. His arguments against updating Oklahoma’s medieval alcohol laws are a blatant example of wanting to protect the interests of a few, while ignoring the interests of the general population.
 
Wednesday, February 9, 2011

Tiki time

Tropical cocktails often go heavy with juices and garnishes, but can still pack a deceptive punch.


Food and Drink Features

Charles Martin
Four coconuts, one large butcher’s knife, a copious spread of juices, fruit, garnishes and bottles of alcohol were the makings of what would be the best night of research ever.
 
Wednesday, March 9, 2011

Long-lived libations

Alcohol has been a loyal companion to man since the beginning, and some producers are still working from recipes that have endured a millennia.


Food and Drink Features

Charles Martin
Important work is being done in southwest Germany. Wired magazine reported that researchers in the area are trying to recreate a 2,550-year-old beer recipe working off residual clues found at an excavation site believed to be the remnants of an ancient largescale brewery.
 
Wednesday, March 9, 2011

DIY drinks

Local chefs and home cooks infuse their own alcohol with store-bought ingredients to create unique pairings.


Food and Drink Features

Vivian Boroff
Infused alcohol is all the rage and has made its way into local bars, restaurants and even home kitchens. Although many mainstream bars and liquor stores already carry a wide variety of infused alcohol (think the classic vanilla vodka) ready to be served or used, there’s a more creative alternative.
 
Wednesday, March 9, 2011

Adult ice cream

Ice cream cocktails sound brilliant, but it takes skill to keep a delicacy from turning into a sludge of cream and alcohol.


Food and Drink Features

Charles Martin
Ice cream plus alcohol should equate a simple and sinfully indulgent dessert cocktail, but the frozen cocktails are rare delicacies in bars across the metro because they are trickier to concoct than one might assume.
 
Wednesday, July 6, 2011

Two guys, one beer

Guess they weren't the type to share


CFN

Gazette staff
We here at Chicken-Fried News generally abide by the assumption that most people can handle someone else eating the last piece of cake or an unclaimed schnitzel that had been sitting in the fridge without resorting to a physical altercation.
 
Wednesday, July 13, 2011

Drink thyme

Herbs bring out the soul of summer cocktails.


Food and Drink Features

Heide Brandes
At the Cheever’s Cafe bar, Ariana Khalilian pulled out the plastic squeeze container containing a mixture of simple syrup and the pulverized essence of cilantro.
 
Wednesday, August 3, 2011

In the raw, in the rough

'Sorry ma'am, but this isn't that kind of club.'


CFN

Gazette staff
While, for some, playing a round of golf in 100-degree weather with the local Elk’s Lodge in Woodward might seem slightly more fun than diving into a swimming pool filled with broken glass and rubbing alcohol, someone there apparently found a way to liven things up: by gettin’ nekkid!
 
Wednesday, August 17, 2011

Flame throwers

Is it hot enough out there for you? We’ve got your tongue-scorching drinks to get you through the rest of the sultry summer.


Food and Drink Features

Christina Nihira
A Bloody Mary is distinctive for its zesty zing, but it’s not the only drink capable of turning up the heat. A new style of spicy cocktails — martinis garnished with jalapeños, margaritas mixed with cayenne, spirits spiked with bitters — is fueling a new trend.
 
Wednesday, August 17, 2011
 
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