Jason Lummen, owner of The Peoples Cider Co., is a man who wears many hats: proprietor, bartender, van driver and cider wizard, to name a few. He looks like a guy who’s lifted a thousand kegs, because he has. Lummen told me about a recent excursion to the junkyard where he and his son spent the morning ripping door handles off old G-Vans to replace his own. Hard-working and resourceful, his cider company reflects that.
Whiskey may be a vice, but patience is a virtue — if you’re drinking bourbon, it all evens out.
Daniel Parker is the agency director for model and talent company The Matthew Agency, so it’s safe to say he knows style and great taste. In fact, we’ve profiled him for that very same taste in our Style Issue before, but this time, it’s in a glass. We talked with Parker about his Wednesday Cocktails, a weekly recipe he shares online.
Drinks made with just-picked herbs, fruit and vegetables as flavorings and garnishes are the toast of the summer party season, whether you pair them with alcohol or not. As cocktail gardeners have grown more adventurous, the happy-hour repertoire has expanded well beyond just a sprig of mint in a julep or mojito. Modern cocktails are garnished with everything from petals to marigolds and simple syrups are crafted from carrots, beets and jalapenos.
The coastal regions of Michigan are dotted with wineries like stars in a constellation. Whereas breweries are drawn to the gravity of cities and towns, wineries revel in isolation, the view stretching out over hills and vineyards. That being said, it can be tough to find your way to the best grapes, so we’re here to help. Here’s our guide.
When it comes time to decide on a wine to take home, it’s easy to play it safe and grab a bottle that’s never let you down. The obvious downside is that this doesn’t give much opportunity to add a little variety to your wine rack — or your palate, for that matter.
The English language is chockfull of misleading terms. For instance, hitting your funny bone isn’t remotely funny. But we can think of one straightforward term that will never lead you astray — Happy Hour. Honestly, who wouldn’t be happy about partaking in affordable, quality libations?
“A real gimlet is half gin and half Rose’s Lime Juice, and nothing else,” so says Terry Lennox — that old dog — of Raymond Chandler’s The Long Goodbye. That may be the world’s most famous gimlet recipe, but there are other twists and turns to what’s certainly the most idiot-proof of cocktails.
One Bourbon owner Meagan Freriks throws together two of the Bridge Street tavern's signature mixes: "Wicked" and "Funky Cold Medina."
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