Latest news with #Lavazza
Black America Web
26-05-2025
- Entertainment
- Black America Web
Spirit.Ed: We've Got Some Cocktails & Brews On Deck For Memorial Day Weekend 2025
Happy Memorial Day Weekend! We're getting this roundup posted later than we intended, so our apologies. Keep reading and scrolling for all the recipes and selections. I'm getting a later-than-normal start for Memorial Day Weekend due to some unforeseen circumstances, but we're back on track. In this roundup, I'm focusing on cocktails, which is the primary focus of but also some brews and some ready-to-drink (RTD) options. As I'm writing this particular piece, I'm having a neat pour of Foursquare Distillery's Doorly's 14, a fantastic aged rum out of Barbados that doesn't fuss with any additional dosing, aka added sugar. I'm trying it out neat to figure out what kind of rum-based cocktail I'll be making. It does make a mean Old Fashioned, especially with chocolate and orange bitters, along with rich demerara simple syrup. Lately, I've been wanting a crisp, cold beer, especially as the days grow longer and the temperatures warm ever so slightly. It's been a bit cool in the mid-Atlantic for this time of year, but that won't stop the festivities for many, including me. For now, enjoy this selection of cocktails, beers, and more. We thank all of our armed forces veterans for their service. Have a happy Memorial Day Weekend. Source:Ketel One Ingredients: 1.5 oz Ketel One Botanical Grapefruit & Rose0.5 oz Fresh lemon juice0.3 oz Rose syrupTop with Sparkling Rosé Garnish: Grapefruit peel Method: Combine Ketel One Botanical, lemon juice, and rose syrup in a cocktail shaker with good quality ice cubes. Shake and fine strain into a flute glass. Top with sparkling rosé and garnish with a grapefruit peel. Source:Milagro Tequila Ingredients: 2 parts Milagro Cristalino Añejo1 part dry vermouth Bar spoon of Cointreau Grapefruit peel to garnish Method: Combine ingredients over ice in a mixing glass and stir. Strain into martini glass and garnish with grapefruit peel. Source:Elysian Brewing Elysian Brewing is one of my favorite beer brands, and when I reach for a cold one, it's usually one of their delightfully hoppy pale ales. For the summer, Elysian is rolling out an easy-drinking blonde ale under the name Lemon Daydream that we'll be trying out soon. Learn more here. Source:Lavazza Ingredients: 1 fl oz Lavazza coffee1 fl oz vodka1 fl oz coffee liquor6 ice cubes 1 teaspoon sugar Method: STEP 1 – Make the sugar syrup by placing the caster sugar in a small pan over a medium heat and pouring in 50ml water, stir and bring to the boil. STEP 2 (Optional) – Place a few ice cubes in the glass for a few minutes while you prepare the drink and then discard before pouring the drink. STEP 3 – Once the sugar syrup is cool, pour 1 tbsp. into the shaker along with the ice, vodka, coffee liqueur and until the outside of the shaker feels icy cold. STEP 4 – Strain into the chilled glasses and garnish. Source:Teeling Ingredients: 1 ½ oz Teeling Small Batch Irish Whiskey1 oz Fresh Grapefruit Juice ½ oz Martini Riserva (aperol) ½ oz Simple Syrup 1 dash of Orange Bitters Method: Add all ingredients to a cocktail shaker. Shake until chilled and fine strain in a Rocks glass over ice. Garnish with a grapefruit slice. Source:Hendrick's Ingredients: 1 ½ parts Hendrick's Oasium2 parts chilled green tea¾ part lemon juice¾ part simple syrup2 dashes cardamom bitters1 ½ parts / top sparkling water Cucumber slice and lemon wheel for garnish Method: Build in a teapot over ice and garnish with a slice of cucumber and a lemon wheel. Source:Tullamore D.E.W. Ingredients: 1 ½ parts Tullamore D.E.W. Honey3 parts lemonadeSqueeze of fresh lemon Top with club soda Method: Combine all ingredients. Stir and pour. Source:Angel's Envy 2 oz ANGEL'S ENVY Bourbon finished in port wine barrels0.5 oz lime 4 oz chilled club soda Method: Squeeze the lime half into a tall highball glass and drop into the glass. Add ANGEL'S ENVY and chilled soda. Top with ice, stir well, and enjoy. Source:Lone Rive Hard seltzers are a winner when it's warm out, and Lone River has a variety of flavors for the occasion. The Lemonade Splash variety pack is a good place to start for those curious to try out these crushable and low-calorie sips. Learn more here. Source:Grey Goose 2 oz Grey Goose La Poire Flavored Vodka1 oz Lime Juice0.5 oz Light AgaveFrench Sea Salt Tarragon or Thyme Method: Rim half of a rocks glass with sea salt. Combine the liquid ingredients, shake, then strain over fresh ice in the glass. Garnish with your herb of choice — tarragon and thyme both work well. Source:1800 Tequila 1.5oz 1800 Blanco1oz Pineapple Juice.75oz Lime Juice.75oz Jalapeño Simple SyrupDashes Angostura Bitters Garnish with Pineapple Frond Shake all ingredients and strain over fresh ice into rocks glass. Garnish with 2 manicured pineapple fronds. Source:CELSIUS (Created in partnership with Ninja Kitchen) Ingredients: 1 can CELSIUS Playa Vibe1 cup pineapple juice 1/2 cup coconut cream Blend for a frozen treat or serve over ice. Garnish with a cherry and pineapple slice—and enjoy! Source:D'USSÉ 1.5 oz D'USSÉ VSOP Cognac3 oz Lemonade 1 oz Pomegranate Juice Method: Build a high ball with ice. Garnish with pomegranate seeds and rosemary sprig. Source:Monkey Shoulder Ingredients: 2 parts Monkey Shoulder½ part honey syrup 3 dashes Angostura bitters 1 strip orange peel Method: Combine ice and ingredients in mixing glass. Stir for 15 seconds. Strain over fresh ice in DOF/Rocks glass. Garnish with orange peel. Source:Glenfiddich Ingredients: 2 Parts Glenfiddich Solera 15 Year Old 1 Part Campari 1 Part Sweet Vermouth Method: Add a 2-inch ice cube to a rocks glass and set aside. In a mixing glass, combine Glenfiddich Solera 15 Year Old, Campari, and sweet vermouth. Stir over ice until well chilled, to enhance the whisky's silky smooth taste. Strain into the prepared glass and garnish with an orange twist. Source:Smirnoff ICE Smirnoff ICE got into the ready-to-drink (RTD) game a bit ago, and now they're back with their Sunny Days variety pack. This is another one we'll be trying out soon. Learn more here. Source:Bombay Sapphire 1.5 oz Bombay Sapphire3 oz Lemonade3 oz Club Soda Fresh Lemon Method: Build in balloon glass full of ice then garnish with a lemon twist from a fresh lemon. Source:Cutwater Ingredients: 1 can Cutwater Lime Margarita3-4 slices of red pepper, muddledTajín for the rim Dehydrated lime wheel To Make: Rim a glass with lime juice and dip it in Tajín. Muddle the red pepper slices in the glass, add ice, and pour in the Lime Margarita. Garnish with a pepper slice and a dehydrated lime wheel. Source:Reyka Vodka Ingredients: 1 ½ parts Reyka Vodka 1 part Ancho Reyes ¾ part Fresh Lemon Juice 6 parts Unsweetened Iced Tea Method: Combine all ingredients into cocktail shaker. Shake and serve in Collins or Footed Pilsner glass and garnish with a lemon wheel. Source:Dewar's 1.5 oz Dewar's 12 Year Old Scotch Whisky0.75 oz Simple Syrup0.75 oz Lemon JuiceSoda Water 2 Strawberries, Quartered Method: Muddle strawberries in bottom of shaker. Add scotch whisky, simple syrup, And Lemon Juice. Shake And Strain Over Fresh Ice In Glass. Top With Soda Water. Source:Bacardi 1.5 oz BACARDÍ Lime Flavored Rum1.5 oz Lemonade 1.5 oz Lemon-Lime Soda or Club Soda Method: Fill a highball glass with ice. Pour and gently stir in all ingredients. Garnish with a lime wedge. Source:Astral Tequila Ingredients: 1.5oz Astral Tequila Reposado3oz Lemonade1oz Ruby Red Grapefruit JuiceTop with Club Soda Glassware: Highball Glass Garnish: Chili Lime Seasoning + Grapefruit Wedge Preparation: Add Astral Tequila Reposado, lemonade, and ruby red grapefruit juice to an ice-filled highball glass. Stir, top with club soda, and garnish with a grapefruit wedge topped with chili lime seasoning. Source:Marcado 28 Ingredients: 3 oz Marcado 28 Blanco Tequila2 oz Triple Sec2 oz fresh orange juice2 oz fresh lime juice1 oz fresh lemon juiceDash of citrus bittersAgave syrup (for rim)Ground dried hibiscus flower (for rim)Black lava salt (for rim)Garnish: Orange, lemon, and lime 'Volt' decorative slices Instructions: Rim a cocktail glass with agave syrup, then dip into a blend of ground hibiscus flower and black lava salt. Fill the glass with ice. In a shaker filled with ice, combine tequila, triple sec, orange juice, lime juice, lemon juice, and a dash of citrus bitters. Shake vigorously. Strain into the prepared glass over fresh ice. Garnish with orange, lemon, and lime 'Volt' slice for a vibrant finish. Source:Ford's Gin 3 parts Fords Gin1 part Vodka 0.5 parts Lillet Blanc Lemon PeelGlassware: Cocktail Glass Garnish: Lemon Peel Method: Stir all ingredients over ice, then strain into a chilled cocktail glass. Garnish with lemon peel.
NZ Herald
21-05-2025
- NZ Herald
Hyde London City: Why you should stay at this heritage hotel near St Paul's Cathedral
First impressions: I was immediately wowed by the hotel's exterior – it's in the historic Spiers & Pond building, formerly a hotel that opened in the 1870s, then converted to office use in the 20th century. The grand Victorian 7-storey building is across the street from the even grander Old Bailey, and it's a delight to stay in a hotel with such character. My check-in was wonderful thanks to the personality of Robert O'Reagan, the Irish front desk assistant, who gave an incredibly warm, personable welcome. Apparently he has now been promoted to Events Executive, which is a well-deserved move if my experience was anything to go by. Rooms: There are 111 rooms in the hotel. My VIP City Views room on the fourth floor looked directly at the Old Bailey, with a peek of St Paul's dome behind it. A feature wall behind the bed had jungle-themed wallpaper – birds of paradise, leopards, tropical plants and flowers – the colours complementing the racing green leather and velvet-look curved headboard, and the plush mustard full-length curtains. A small desk doubled as a drinks station, with a Lavazza coffee machine and mini-kettle, wine glasses, complimentary tea and coffee and, on arrival, a fruit platter and absolutely delicious house-made chocolate truffles. The only drawer space concealed a safe and a mini-fridge, and there was no wardrobe, just two hooks by the front door, with a few hangers. This meant I had to leave my suitcase open on the floor and could only hang up a few items – it made my room feel constantly messy, which I didn't like. The queen bed was luxuriously comfortable with plump pillows and luxe white linen. The huge TV had a range of freeview channels, as well as capability to connect to your own devices and stream from apps like Netflix, YouTube etc. Bathroom: The large space looked modern and stylish, with green and white floor tiles, walls with white tiles combined with green geometric butterfly print wallpaper, and the toilet and shower concealed in separate cubicles behind frosted glass doors. Toiletries were Malin & Goetz brand, in large refillable bottles, and there were both rainhead and standard shower heads. Slippers and robes were given a modern twist, too. The slippers were actually Hyde-branded cushioned rubber slides, and the robe was a towelling cape with a hood, like the towel-robe combos you see kids wearing at the beach after swimming. My one bugbear with the bathroom was that there were no hooks anywhere, so you can't hang your towels up after use. Again, it felt very messy to have them draped over the luggage rack, or hanging from door handles. Hopefully, an easy fix for the hotel. Food & drink: The ground floor is home to Leydi, a Turkish restaurant open all day. Breakfast was included with my stay, and I tried something different every day: spiced granola, smoked salmon and scrambled eggs, and the epic Turkish platter, which was an incredible way to start the day. A silver plate was jam-packed with boiled egg, feta, tapenade, tahini, salad, peppers, a simik (Turkish-style bagel), jam, kaymak (cream cheese) and honey. A friend joined me for dinner and we were delighted with our meal – starting with innovative cocktails, followed by Turkish wine, we then enjoyed bread and a range of dips (taramasalata, houmous, babaganoush, and a chilli butter), followed by a chicken shish and lamb kofta. It was all delicious and presented beautifully, and the staff were friendly and hospitable. Facilities: Wi-Fi is free and fast throughout the hotel. There's a small gym in the basement, with Technogym bikes, free weights and the option to take virtual fitness classes by selecting from an interactive TV screen. There's no spa on site, but you can book a treatment to come to you – Hyde has partnered with Ruuby, an on-demand beauty and wellness concierge, so you can book massages, facials, manicures and pedicures, with the spa therapist coming to your room for the treatment. In the neighbourhood: There's a historic pub, The Viaduct Tavern, across the road, and some great dining options in nearby Paternoster Square. Visiting St Paul's is a must, and fortunately, I had a Go City pass, which gives up to 50% discount on entrance to dozens of London's best tourist attractions. An Explorer pass starts at £ 54 ($121) for adults and £39 ($87) for children and gives free entry to two attractions. Given regular entry to St Paul's costs £ 26 ($58), a pass makes for great value if you plan to hit many tourist hotspots. Accessibility: Accessible rooms with larger bathrooms and grab rails are available, and the property is equipped with two lifts for easy access to all areas. There is also a separate accessible entrance. Sustainability: The hotel follows the sustainability policy set by its group owner, Ennismore. Highlights include bathroom sinks made from recycled plastic and a commitment to being 100% single-use plastic free.
Irish Daily Mirror
17-05-2025
- Business
- Irish Daily Mirror
Soaring grocery prices a growing concern among cash-strapped Irish customers
Paying €16.99 for one steak might have you thinking you're eating out and there's a side of chips and salad included in that price. But Irish shoppers are increasingly facing these shocking prices as they browse local supermarket aisles for beef products. Premium cuts like striploin, sirloin, or fillet - already at higher price points than beef mince or round steak - can now feel like a raw deal when a single steak costs over the €10 mark, and a serving for two is double that. To put these price hikes into context, just two years ago, one kilo of minced beef in a leading supermarket cost around €4.50. Today, the very same product in that same supermarket is €6.50, a 44 per cent increase in just two years. Lower fat mince can reach as high as €7.70 for a 450kg bag. In its most recent Consumer Price Index, published last week, the Central Statistics Office (CSO) found that prices for consumer goods and services in April of this year rose by 2.2 per cent on average compared with April 2024. It is the second month in a row where CPI has been at, or above, 2 per cent. In simple terms, this measure of inflation shows the decline in the value of money in your pocket when you try to do something like the weekly supermarket shop. A quick inspection of food items shows the national average price of a kilogram of sirloin steak in April 2025 cost €19.48, the same price in April 2024 was €17.36, a 10 per cent increase. There were price increases in a pound of butter, which is up almost €1 on a year ago, while cheddar cheese is 97 cents more expensive, and two litres of full fat milk is up by 27 cents. A white sliced pan remains unchanged compared with April of last year at €1.63, brown sliced pan, and a healthier option, is up by 2 cents to €1.86. The same goes for popular coffee brands. Another price comparison of one product, Lavazza ground coffee (250g), shows it retailed for around €6 in 2023. Today, prices across the supermarket shelves range have shot up from €10 up to €18. That's a 66 per cent increase alone on the cheaper of these two increases. Coffee prices have surged as a result of climate change. Droughts, floods, soil erosion and crop failures in leading coffee producing countries like Brazil and Kenya are making the commodity scarce, forcing prices up for even the most basic cup on the high street. Damian O'Reilly, lecturer in Retail Management, TU Dublin, said there's a very good reason why certain foods like meat, have skyrocketed. "We had a huge hit in 2021 and 2022 with Covid and the Ukraine crisis, which shot prices up significantly worldwide with supply chain issues and labour costs, and the supply of agricultural products and wheat coming from the Ukraine. "So those things put pressure on prices and we saw an increase of 10 per cent. Now we've reached a new paradigm because there are certain sections like agriculture where prices are going up. "The simple answer is that we don't have enough cows in the agricultural sector in Ireland. "The suckler herd has been diminished and we don't have enough supply so prices for beef have gone up. Dairy products have gone up because of ingredient costs and labour costs." The Irish Farmers' Association said Teagasc, the national farm advisory agency, estimates that farm incomes for beef farmers will be between €10,000 and €17,000 in 2024. This follows 2023, where incomes in the sector were at a historically low level. "While food prices have increased notably over the past three years, for over a decade before that, food prices remained unchanged while the other general inflation rose substantially in that same period," said a spokesperson. "Our survey completed by IFA's Director of Policy Tadhg Buckley shows costs have increased by nearly 75 per cent in the last seven years - that has to make its way through the system. During the same time, farm incomes fell by 34 per cent. Those two statistics are not sustainable. "There is a high level of transparency around what the farmer gets paid - we report the prices weekly." Against all of this, consumers are scrambling for the cheapest possible option to manage grocery bills. Supermarket own brands and promotional offers are already emerging as winners this year as cash-strapped shoppers choose quantity over quality. What all this means for the consumer is a back-to-basics shopping experience. Siobhan Maguire is a consumer affairs expert, writer and advisor on RTE's consumer affairs show The Complaints Bureau.
Forbes
06-05-2025
- Sport
- Forbes
Jannik Sinner Is Ready To Serve At Italian Open After His Doping Ban
Italian tennis player Jannik Sinner addresses a press conference for the Italian Open in Rome on May ... More 5, 2025. (Photo by Tiziana FABI / AFP) (Photo by TIZIANA FABI/AFP via Getty Images) AFP via Getty Images Jannik Sinner's much-anticipated return to the ATP Tour happens this week at the Italian Open in Rome after serving a three-month suspension for doping. There are worse ways to make a comeback to the circuit than in the country of your birth. Matteo Berrettini was a Wimbledon finalist and Lorenzo Musetti is a fabulous athlete. But Sinner makes hitting a ball look as easy as promoting a brand of Espresso on billboards. Forza, Lavazza. The world No. 1 tested positive for the banned substance clostebol in March 2024, claiming that it was unwittingly applied through his physiotherapist. That verdict was initially accepted by an independent tribunal, but the World Anti-Doping Agency originally sought a significant ban of up to two years. After a protracted timeline that included strong representation from the player's legal team, Wada accepted that the 23-year-old did not intend to cheat but was liable for his team's negligence. The settlement between the parties has had its critics to say the least, and some within the game argue that the U.S. Open champion has received favorable treatment. 'I didn't want to do it [agree a settlement] in the beginning, so it was not easy for me to accept it because I know what really happened," Sinner has insisted. "For me personally, it's good news that there are not the Grand Slams included." Is it a happy homecoming? Sinner has landed on his feet with the actual draw, given that he will either play the world No. 99 or an Italian qualifier Federico Cina on Saturday. Then things will get considerably harder with Madrid Open winner Casper Ruud and Taylor Fritz potential last-eight and semifinal opponents. Sinner's expectations have been put on hold for now. 'For me, what's missing is the complete feedback of where my level is. That's going to come slowly with time. After the first round match, I'm going to have a better picture of myself, where I am at,' Sinner told the ATP Tour. In the last week, the current U.S. Open and Australian Open champion has admitted he was close to quitting the game during the furore over his case. For a man who sees the court as a safety net, the internal trauma was affecting his world view or, more importantly, the way the world saw him. "When I arrived in Australia in January, I was uncomfortable, also because it seemed to me that the other players looked at me differently. For a moment, I even thought about giving up everything,' Sinner told Italian TV station RAI. Sinner has been out out of action since his supremacy at the Australian Open, where he dispatched every opponent from the quarterfinals without dropping a set. It was Peak Sinner. A hampered Novak Djokovic beat Alcaraz in Melbourne but then had to withdraw injured against Alexander Zverev. Djokovic has withdrawn from Rome and is struggling to put any kind of run together on the most unforgiving surface of them all. Meanwhile, Alcaraz and Alexander Zverev struggled to take advantage of Sinner's absence at the Sunshine Double. Despite winning the BMW Open in his home country, the German hasn't looked like a natural No.1 seed and has been at odds with his game. He's already admitted that was not good enough to beat Sinner in the aftermath of that Australian Open final. Alcaraz is the man who has started to find the right gears for the clay swing as he won in Monte-Carlo and was runner-up at the Barcelona Open. Sinner still has a significant lead of nearly 2,000 points at the top of the rankings ahead of the Spaniard and a 21-match unbeaten streak that was stopped in its tracks. As a preliminary for Roland Garros, a good run in Rome will do just fine to get the rust out of the racket. When Sinner returned to the media room for his pre-tournament press conference, it felt he was among professional friends given the applause from some of the media corps. When he took to the practice session on Stadio Centrale, there was another outburst of appreciation from the Italian crowd. He has served his time, and the opposition aren't in the greatest shape to throw him off his guard with their game. It remains to be seen if Sinner can recapture that sense of focus and deadly efficiency before he was banished. The joy of playing again might need extra time. The French Open is the real test that he still has the right stuff between the ears.
The Independent
30-04-2025
- Business
- The Independent
Lavazza and Dualit coffee ads banned over ‘misleading' claims
The Advertising Standards Authority (ASA) has banned advertisements for Lavazza and Dualit coffee products over misleading claims about their compostability. The ads suggested that the products could be composted at home, which the ASA deemed inaccurate. The Lavazza ad, promoting their Eco Caps coffee pods, highlighted a "coffee shop taste in compostable capsules for your home". This phrasing, the ASA ruled, implied that the pods could be composted domestically, when they actually require industrial composting facilities. Similarly, a Dualit ad featuring a coffee bag with a green leaf logo and the text "100% compostable" fell foul of the advertising watchdog. The ASA concluded that the ad implied home compostability, despite the small print clarifying that industrial composting was necessary. Both companies have been instructed to ensure future advertising avoids this misleading implication. Similarly, the ad for 'Dualit's compostable coffee bags' implied that the pouches could be composted domestically when this was not the case. Lavazza told the ASA that consumers would understand 'compostable' to mean that a product was made of compostable material, and not necessarily that it was compostable domestically. The coffee giant said it was not its intention for consumers to understand the ad as suggesting the capsules were home compostable, adding that its website stated that they were certified for industrial composting. The ASA said Lavazza's and Dualit's capsules had been certified to the European Standard EN13432, meaning they was designed to break down within an industrial compost and would not therefore necessarily breakdown within a domestic compost. Furthermore, such a product could take longer to break down fully in a domestic compost, if at all, and could leave toxic matter, while compostable plastics placed into recycling collections could contaminate them, the ASA added. Some councils recommended that compostable plastics be placed in a waste bin. Regarding Lavazza, the ASA said: 'The claim 'compostable capsules' implied the capsules, which would typically be used within the home, could be composted in a home composter, but as they were not intended to be placed there, we considered the claim was likely to mislead.' Dualit said its coffee bags had been certified as industrially compostable and were made from polylactic acid, a material derived from sugars extracted from plants and ground coffee. It also said consumers would interpret the claim 'compostable' to mean the bags were made from a compostable material, and would not assume they were home compostable. But the ASA said: 'The ad suggested the bags could be composted in a location that they were not designed for. 'Also, it did not make clear how consumers should dispose of the product correctly in order to have the claimed effect, which we considered was material information that should have been included in the ad. 'We concluded the ad was therefore likely to mislead.' The ASA added: 'We know that when it comes to making purchasing decisions, the public are keen to make choices with the environment in mind. 'It's important that brands are clear about how easy it is to dispose of products in an environmentally friendly way, so people aren't misled.' Lavazza said: 'We disagreed with the ASA that 'compostable' would be interpreted as 'home compostable' – home composting systems are not common in the UK. 'Nevertheless, transparency and building a trustful relationship with consumers are fundamental principles for Lavazza, so we immediately amended the advertisement in good faith upon the ASA's notification in June 2024 and it has now been offline for nearly 10 months.'
