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via Seattle Weekly]
A Pizza Bar With a Pedigree, Potential, and Plenty of Hiccups The interior, with its pizza parlor stools, colorful Moroccan-style lights, a glow-in-the-dark video game room with a Metallica game among others and a chalkboard you're free to scribble all over (“Just Eat Pussy” was one customer's memorable comment [...]
via Hartford Courant]
Restaurant Openings, Closings Pack A High-Profile Year For CT Dining Scene Over the summer, bars and even wineries experimented with shaved ice, slushie machines and popsicle molds, remixing nostalgic treats into cocktails. Several restaurants presented liquored-up snow cones, slushie machines filled with wine and rum, and [...]
via Paste Magazine]
The Best Beer and Cocktail Trends of 2017 Forget the frozen daiquiri bars of the '90s that caused you to throw up all the colors of the rainbow, legit cocktail bars all over the country are making frozen versions of your favorite classic cocktails. You can get a well-made Frozen Negroni in New [...]
via Eater Detroit (blog)]
8 Frozen Drinks to Cool Off With Right Now There's really nothing better on a hot day than a really cold drink and even better if it's got alcohol in it. Perhaps that's the philosophy behind Detroit's latest cocktail trend — the boozy slushy. Cocktails, beers, meads, wines: you can find it all [...]
The mixology movement was defined, in large part, by its reclamation of cocktail history: unearthing techniques, books, ingredients, and recipes that may otherwise have been lost to time. Go to any half-decent bar now, and your Manhattan will not only be better than it would have been 20 years ago, it will also nod to how Manhattans were made when the drink was invented. Yet the movement also birthed a few new drinks that fit comfortably into the existing canon. It is a straightforward, grown-up drink for straightforward, grown-up drinkers, invented by a protégé of the late Sasha Petraske, the mixology world’s original hard-liner. In other words, it’s not an obvious candidate to be transformed into a frozen drink dispensed from a giant slushie machine.
It may be cold where you are, but down in Miami, things are getting hot, hot, hot in preparation for the South Beach Food and Wine Festival. Though it would be impossible to settle on one dish or ingredient to represent the style of Miami's food culture, The Culinary Institute of America's Red Wine Granita is the perfect cold dessert for a hot Miami night. Most frozen desserts, like ice cream and sorbet, are made by combining ingredients and churning them in an ice cream machine. The mixture slowly freezes, and as it churns, tiny ice crystals form to make a frozen dessert that is smooth and creamy.
Kelvin® Slush Co., the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails, recently launched its newest flavor, Frosé (aka frozen rosé). Made with organic peach and strawberry juices, the new base slush flavor is the sixth in a series that includes citrus, piña colada, margarita, ginger and tea, and has quickly become the company’s best-seller.Kelvin started as a food truck on the streets of Brooklyn in 2010 selling organic non-alcoholic...
By M. Carrie Allan, Jennifer Chase For The Washington Post <caption> The Frogroni; see recipe, below. </caption>I don’t know about you, but when August rolls into view, there’s nothing I want more than sphenopalatine ganglioneuralgia. Delicious, delicious sphenopalatine ganglioneuralgia! I make a joke. Few among us would actually desire sphenopalatine ganglioneuralgia. But it tends to accompany something we do want during summer: frozen drinks, the kind you pour into your...
This is our final installment of the irregular series, Drink This and Don't Drive. It's been a fun run, covering everything from the noble Bentley Cocktail to the syrupy Pink Cadillac Margarita, but we were inspired to finish up with a famous drink that's down a wheel: The Sidecar. Read on, and remember: Enjoy cocktails (and reading about them) while you're not behind the wheel.Some friends of ours recently did something extremely stupid. This is not atypical. Moronic behavior is a hallmark...
BROOKLYN, N.Y.--(BUSINESS WIRE)--Kelvin® Slush Co. (Kelvin), the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails, recently launched its newest flavor, Frosé (aka frozen rosé) just in time for summer. Made with organic peach and strawberry juices, the new base slush flavor is the sixth in a series that includes citrus, piña colada, margarita, ginger and tea, and has quickly become the...