Drinking Vinegars: A refreshing, high profit non-alcoholic.

Early on in to the bellyQ project in Chicago, Chef Bill Kim had told me he wanted to incorporate drinking vinegars in the drink menu. They were non-alcoholic, so that worked for him since he didn't drink much, vinegars were popular in Asian cuisine, and they simply tasted great. The problem was, I had just never heard of them. So I set off to researching, which was my typical scanning of multiple sources, products, reviews and then collecting the pieces that made sense. I was lucky with this attempt and pretty much nailed it off the bat, but without a reference point to taste against, my idea of "nailing it" just meant people enjoyed them and they started to gain attention and sales. The dri

Hot Buttered Rum

“…where the best course for you to pursue, will be to put your feet into the hottest water you can bear, and take a glass of scalding rum and butter after you get into bed.” - Hard Times, Dickens. There is a familiarity with the words hot buttered rum, it seems to have always existed with us even if we have never sipped from one. It’s a name that intrigues and entices and instantly puts us in a festive holiday mood. And all though the name describes the drink perfectly, we are not really always sure of what is in it. The idea of adding butter to alcohol started with ales and ciders in England in the 16th century. Thomas Dawson’s The Good Huswife’s Handmaide for the Kitchin’ (1594) instructs

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