FLAVOURS SEPTEMBER 2018
volume 1
Happy Water for Fun People
Dont Text & Drive
Teen who text while driving spend
10%
19% 40%
of drivers of all ages admit to surfing the web while driving.
of the time outside their lane. Texting makes a crash up to
23
of teens say that they have been in a car when the driver used a cell phone.
times more likely.
43 states, plus D.C., prohibit all drivers from texting.
According to CTIA.org, in the month of June 2011, more than 196 billion text mesages were sent or received in the United States, up almost 50% from June 2009.
According to 77% of teens, adults tell them not to text or email while driving, yet adults do it themsleves “all the time.�
5
seconds is
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The most recent National Occupant Protextion Use Servery finds that
women men
are more likely than
to reach for their cell phones while driving.
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FLAVOURS magazine EDITOR Daina Kim SENIOR ART DIRECTOR Rose DeMaria ASSISTANT ART DIRECTOR Jordan Williams PRODUCTION MANAGER Denise Philibert CONTRIBUTING WRITERS Lou Amdur, Tamar Brott, Linda Burum, David Davis, Ben Ehrenreich, Bill Esparza, David Hochman, Matt Jaffe, Gabriel Kahn, Ben Kallen, Jesse Katz, Mike Kessler, Leslee Komaiko, Patric Kuh, Ed Leibowitz, Steven Mikulan, Greg Nichols, Steve Oney, Brandon R. Reynolds, Andrea Richards, Joel Stein, Laurie Winer, Emily Young CONTRIBUTING ARTISTS Shayan Asgharnia, André Carrilho, Comrade, Lauren Devon, Dylan + Jeni, Misha Gravenor, Spencer Lowell, Jeff Minton, Kyle David Moreno, Jason Schneider, Dustin Snipes, Joe Toreno, Jen Wang
DESIGN DIRECTOR Steven E. Banks
PUBLISHER Josef Vann
CONTENT SOLUTIONS DIRECTOR Mitch Getz
PRODUCTION DIRECTOR Julia St. Pierre
ADVERTISING DIRECTOR Caitlin Cullen
INTEGRATED ACCOUNT DIRECTOR Mali Mochow
ARTS AND CULTURE EDITOR Marielle Wakim
LUXURY GOODS DIRECTOR Samantha Greenfield
EDITOR-IN-CHIEF Kathy Nenneker
DIGITAL MANAGING EDITOR Gwynedd Stuart
PARTNERSHIPS Susan Starling
RESEARCH EDITOR Eric Mercado
SENIOR INTEGRATED MARKETING MANAGER Kendra Tio
INTEGRATED ACCOUNT MANAGERS Brittany Brombach, Denine Gentilella, Mathew Jongsma, Tina Marie Smith
ASSOCIATE EDITORS Mark McGonigle, Chris Nichols DIGITAL STAFF WRITER Brittany Martin ASSISTANT EDITOR Zoie Matthew SOCIAL MEDIA MANAGER Pamela Avila WRITER-AT-LARGE Steve Erickson
DIGITAL PLANNER Kelcey Lucille Quan Joyce PUBLICITY Karen Lewis, Going Public PR MANAGING EDITOR Kathy Tomlinson ART DIRECTOR Lisa Lewis LOS ANGELES CUSTOM PUBLICATIONS
SMALL BUSINESS SPECIALIST Jean Greene BRAND DEVELOPMENT AND RESEARCH MANAGER Jennifer Moran PUBLISHING SYSTEMS ADMINISTRATOR Rob Burns BUSINESS MANAGER Eugene C. Supnet ACCOUNTS RECEIVABLE MANAGER Rogelio Cervantes
Editor’s Note Dear Reader, As editor in Chief. And beginning with the September issue redesigned and reimagined we will learn from one another what a magazine is, and what it can be, in our always changing new world. To start, let me say that I am a magazine enthusiast, a junkie who from my earliest school days has been obsessed with flipping though the pages of magazines, first absorbed in their images and stories, later assigning and editing my own. I really believe that no matter whether a magazine is delivered to your doorstep or to your computer, printed on glossy stock or on cheap tabloid paper, appearing on your iPad or your cell-phone screen, it is still and foremost the work of an editorial team for a discerning audience, a beautiful and meaningful we hope package of ideas, words and images that a group of experts prepares for its readers. While technology efficiently delivers news stories to our desktops, laptops and mobile devices, magazines are all about context how ideas and images are presented in relation to one another and within a larger point of view. Magazines are about trust and partnership: We, the editors, will strive always to keep you engaged; you, the readers, are free to engage with us or to reject us. This magazine introduce you to different types of cocktail and artisenal beer which is very popular right now! This magazine will introduce the audiance to different types of cocktail that they didn’t know about and learn how to make them! As of Artisenal beer we introduce you to some of the ones out there that might be your type. I hope you enjoy this magazine. Sincerely,
Daina Kim 7
the
JUMBLE
The Evolution of Ice Cream
Ice cream’s origins are known to reach back as far as the second century
with fruits and juices. Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now
of Henry II of France. It wasn’t until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
Ice Cream for America
B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored
called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife
The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available “almost every day.” Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of
Mount Vernon taken after Washington’s death revealed “two pewter ice cream pots.” President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modernday Baked Alaska. Check out President Jefferson’s vanilla ice cream recipe here. In 1813, Dolley Madison served a magnificent strawberry ice cream creation at President Madison’s second inaugural banquet at the White House.
Ice Cream for the World
France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. Flavors with fruits.
the
JUMBLE
The Evolution of Ice Cream
Ice cream’s origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices. Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th
century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn’t until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
Ice Cream for America The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available “almost every day.” Records kept
party checklist Upside Down Beer Glass
moscow mule mugs THE FUN WAY TO SERVE VODKA SHOOTERS These mini Moscow Mule mugs are sure to be a hit at your next party $15
UNIQUE HANDMADE “UPSIDE DOWN” DESIGN: You’ve never seen a craft beer glass like this before. This fun glass makes the perfect addition to any home, dining set, wet bar area, and more. Experience 5 star restaurant quality glass thanks to the premium handmade work by expert craftsmen and the superior DragonGlassTM construction. The double walled design allows your beer to stay colder much longer than traditional Belgian beer glasses, and your drink will look beautifully suspended-in-air. $21
insane interactive led beer pong table Regax at Instructables built this incredible looking LED beer pong table! Go here for the full tutorial. Create your own Interactive LED Beer Pong Table! $350
froot shot glasses
Want to brighten up your party? Well we have just the thing with our GlassFroot Shot Glasses! A fun, handy shot glasses set with Strawberry, Kiwi, Pineapple and Watermelon designs that will always look the part – even if you don’t after a few drinks. $30
Mr. Beer American Lager Beer Making Kit Makes 22 servings (2 gallons) of your own great tasting craft beer $34
Eco-Friendly Reusable Stainless Steel Copper Straws
cocktail shaker
Set of 8 Including 4 Straight Plus 4 Bent Cocktail Straws Plus 2 Cleaning Brushes | Great for 20oz Yeti Tumblers and Moscow Mules, 9.5in Long by Carlsbad Copper Co. $15 The Stainless Steel Martini Glasses offer a unique look and are ideal served chilled with a lemon and sugar-coated rim. Perfect for any cocktail fan, The Sidecar Cocktail Set makes a great beginners cocktail set. $24
Liquid Sound Atomic Beats 2.1 Featuring a 16W Subwoofer with 8 Multi Coloured LED liquid jets that dance in sync with the music and 2 x 7W side speakers with rotating liquid jets, this unit has it all for great sound quality and amazing visual effects, including spectacular ceiling reflections in the dark. This product also features a touch sensitive LED volume control, adjustable Bass and ability to turn the Liquid Jets on and off. $250
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Its Beginning to Look Alot like
By Collen Graham Cocktails are a form of art, one of the greatest expressions of human creativity applied to the world of spirits, liquors and juices. Today with this Dharmag we want to inaugurate a new chapter, we want to open a window on the world of cocktails to explore, learn and prepare the best cocktail ever made. We have already published a lot of recipes, but we will also offer you some new cocktail and boozy recipes, born from the love for experimentation.
Picture by Foodism
History of Cocktail What actually is a cocktail? What does the word mean and where did it come from? I think that these are some valid questions, considering that I have enjoyed cocktail hours, menus and the drinks known universally as “cocktails” for many years. The actual answer It is now a well-known fact that the word “cocktail” was first defined in 1806 by The Balance and Columbian Repository of Hudson, New York as “a stimulating liquor composed of any kind of sugar, water and bitters, vulgarly called a bittered sling.” Most cocktail aficionados might recognize that formula from drinks such as the Old Fashioned and Sazerac. Some geeks out there might even be aware that before the invention of bitters, cocktails were known as “slings,” which comes from the German word “schlingen,” meaning to swallow quickly. The first time the word “cocktail” is recorded as being used in the U.S. was on April 28, 1803 in a publication called The Farmers’ Cabinet and in the UK there is a reference to the “cock-tail” even earlier in The Morning Post and Gazetteer in London, England on March 20, 1798. Could the cocktail be an English invention? The Punch was, after all. Not that any of this really matters, anyway, because the word cocktail has been misused for many years now. It is used as a header for the entire category of mixed alcoholic drinks, whether they are highballs, punches, fizzes or sours.
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Tom Collins cocktail One sip and you will discover why the Tom Collins has been a favorite cocktail for over a century. It’s a tall, refreshing gin sour. The recipe is incredibly easy to follow, too, making it a drink that anyoneacan mix up. The Tom Collins belongs to the “Collins” family of mixed drinks and the primary difference between each is the base liquor used. It’s a rather transparent mix, so your choice of gin will have the greatest impact on its flavor. While you don’t need to use the best gin, it will be better with something that’s at least mid-shelf. Beyond the gin, you will need lemon juice, simple syrup, and club soda. They’re all very common drink ingredients and likely to be in your bar or kitchen right now. This simplicity is one reason why the Tom Collins has long been a staple for drinkers worldwide.
happy hour?! The term “happy hour” originated around the same time period, but out at sea. The expression first appeared aboard US Navy ships to designate the scheduled time for on-board entertainment; an article in the Saturday Evening Post about life in the military introduced it into the public lexicon. And yep, happy is a winking allusion to “slightly drunk,” not “very smiley,” as the St. James Encyclopedia of Popular Culture is happy to clear up. The heyday of happy hour was the mid1970s, when the term moved into wide circulation, as did the habit. But the next decade’s changing attitudes about casual drinking coupled with stricter laws against drunk driving caused alcohol consumption to drop almost 20 percent, from 2.75 gallons per capita in 1980 to 2.31 in 2007. “The big difference is people now eat around cocktails,” Clark Wolf, a restaurant consultant who works in New York and San Francisco, told the San Francisco Chronicle way back in 2004. “Before, people used to go in, have drinks and maybe stay for dinner. It fits with our lounging lifestyle.”
1 To make the simple syrup, place the sugar and water in a microwavable bowl or liquid measuring cup and heat on high for 60 seconds. 2 Remove from microwave and stir until sugar is dissolved. Let cool. 3 Place the first five ingredients in a large pitcher (gin through lemon juice) and stir well. 4 Fill four cocktail glasses or copper mugs with ice. Pour in gin mixture until glass is 3/4 full. 5 Top each glass off with club soda then garnish with lime and herbs to serve.
Bramble Cocktail 1 60ml dry gin 2 30ml lemon juice, freshly squeezed 3 15ml sugar syrup 4 15ml crème de mûre (blackberry liqueur) 5 Lemon slice, to garnish Fresh blackberries, to garnish
The Bramble is a modern classic drinks such as this. If you and a simple gin cocktail with have access to a good crop of a fruity flair. The story goes that blackberries, you might even try it was created in 1984 by U.K. to make your own. It’s as easy as bartender Dick Bradsell adding the berries to a Life and it has been standard homemade is like a enjoyed by many liqueur recipe. cocktail, made up drinkers ever While the for the most part of sweet since. It’s also Bramble is things, and tinged with a dash a fantastic a drink that is open to of bitters. We must drain it to cocktail, it is interpretation, the dregs to get at the cherry, completely so it’s okay just as we must live a full and different than if you don’t the drink rounded life to know all its known as the have the exact pleasures. ingredients Bramble Bar, in the recipe. which has a scotch -Edgar Guest The feature of this base. Both make enhanced gin sour is the crème fantastic summertime drinks de mûre, a blackberry liqueur. and they’re actually quite The Bramble classic. Though it nice to serve together so is not a common bar ingredient, both your whiskey and gin it is nice to have around for loving guests are satisfied.
go to
tropi c al paradise
Bahama mama One of the best tiki cocktails you can mix up, the Bahama Mama is a fruity rum drink that is perfect for any summer party. It’s easy to make at home and one taste will instantly transport you to a faraway tropical beach. The Bahama Mama is a very popular cocktail and, just like many tiki drinks, there are many recipes available. You should expect two types of rum, a little coconut and coffee, and a healthy dose of pineapple. While those are the keys to any good Bahama Mama, from there various ingredients are added.
1 ounce dark rum 1/2 ounce coconut rum 1/2 ounce banana liqueur 1/2 ounce grenadine 1 ounce pineapple juice 1 ounce orange juice 1/2 ounce lemon-lime soda Garnish: Pineapple wedge and Maraschino cherry
For example, the first recipe is one of the more basic and common ways to make this drink. It has all the essential ingredients with an accent of lemon juice. The second recipe adds orange juice and grenadine, creating a slightly sweeter mix. Both drinks are delicious, they simply show the range that you can find in the Bahama Mamas of the world. The Bahama Mama you order at your local tiki lounge may be entirely different than the one you had on your Caribbean vacation. Yet, with all variations, you should expect those same base ingredients and a wonderful fruity cocktail.
clover club cocktail The Clover Club Cocktail is one of those classics that should live on in every mixologist’s repertoire. According to The Old Waldorf-Astoria Bar Book the drink was first created at the bar of the Bellevue-Stratford in Philadelphia, a popular hang out for “literary, legal, financial, and business lights of the Quaker City” of the 1800’s. Today grenadine is often used in place of the raspberry syrup. However, I have to agree with Gary Regan in The Joy of Mixology when he advocates the use of raspberry syrup because “without it this drink isn’t much to talk about.” The other essential ingredient in this drink is the egg white because it adds a great foam to the drink for a great finishing touch.
1 50ml gin (GF recommends Sipsmith London Dry) 2 10ml lemon juice 3 5ml grenadine (or raspberry syrup) 4 10ml Sweet Vermouth 5 Handful of fresh raspberries 6 1 egg white 7 Raspberry to garnish 8 “Dry shake” all ingredients in a shaker for about 30 seconds until the egg has emulsified and the berries have been pulverised. Add half a cup of ice, then shake again until cold. Fine strain into a chilled coupe glass and garnish with a raspberry.
Life is Brewtiful
By CraftBeer Now is the best time in U.S. history to be a craft beer lover. As a nation, the U.S. now has more beer styles (150+) and brands (20,000+) to choose from than any other market in the world. As of early 2018, more than 6,000 breweries are responsible for the beer brands
available in the U.S. These breweries have had many successes and challenges, but they could not have developed their reputations as producers of the world’s best beer without support from beer lovers. Learn about the rich history of craft beer by clicking on the following link: American beer history. Utilizing these resources will better help you answer that age-old question, “What is craft beer?”. Whether you want to be a craft beer expert, or just learn a little more before trying your first craft beer, we’re happy to help. We are the best resource to use when you want to learn more about craft beer and beer brands.
Photo by © BrevardNightLife.com 2018
American Imperial Red Ale The use of American hops in the American imperial red ale lends to the perception of medium hop bitterness, flavor and aroma. Coupled with a solid malt profile, this should be a beer with balance between hop bitterness and malt sweetness. Some breweries will choose to bottlecondition this style, leading to possible fruity esters and some haze in their appearance. This is another example of modern American brewers taking an established style and boosting the flavor. California brewers are credited with creating this innovative style.
Nothing ever tasted better than a cold beer on a beautiful afternoon with nothing to look forward to than more of the Imperial Red Ales are deep same amber to dark copper/reddish brown. A small amount of chill haze -Hugh Hood is allowable at cold temperatures. Fruity-ester aroma is medium. Hop aroma is intense, arising from any variety of hops. Medium to high caramel malt character is present. Hop flavor is intense, and balanced with other beer characters. They may use any variety of hops. Hop bitterness is intense. Alcohol content is very high and of notable character. Complex alcohol flavors may be evident. Fruity-ester flavors are medium.
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SmokeD Beer When malt is kilned over an open flame, the smoke flavor becomes infused into the beer, leaving a taste that can vary from dense campfire, to slight wisps of smoke. Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties. Originating in Germany as rauchbier, this style is open to interpretation by U.S. craft brewers. Classic base styles include German-style Marzen/Oktoberfest, German-style bock, German-style dunkel, Vienna-style lager and more.
Smoke flavors dissipate over time. Not to be confused with a traditional Rauchbier, a Smoked Beer can be quiet a robust, even an overpowering beer, more so with versions that use peat smoked malt which carries a cloying smoked flavor that can ruin a beer in excess. Peat smoked malts are used in many other styles, like Scotch Ales in a liberal way though many American brewers use more typically in Porters. The flavor of peat smoke tends to be much stronger and more assertive so brewers use very modest amounts in the mash.
What is Soju & Beer Cocktail?! While a glass of vodka is a means of socializing with Russians, “somac,” a mixture of beer and soju, is ever-present at most dinners with Korean businessmen. Gone are the days when Koreans mixed beer with whiskey, as soju, a clear Korean liquor similar to vodka, is much milder and cheaper and the choice of the masses. Over time, drinkers have developed various ways to mix beer and soju a process, which somac fanatics call “manufacturing.” Manufacturing is a serious business, and Hite Jinro, a major domestic brewer, even began issuing the Soju & Beer License or S.B.L., a tongue-in-cheek certificate given out to the somac enthusiasts. As part of marketing activities, Hite Jinro, the outcome of a merger between the country’s largest beer brewer and soju maker, provided the license to 100 people who posted their own somac recipes on its blog site, beer2day.com. Global sensation Psy has one.
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FLAVOURS
happy water for fun people
What’s your taste? Is it a beautiful glass of cocktail? or is it artesanal beer? Whatever it may be there are many flavors to choose from! With Flavours magazine you can explore different flavors of drinks and learn a little more about it! There are lots of recommendation for all the new drinkers to try out. So what’s your favorite flavor?
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