Latest news with #MoscowMule
Time Magazine
2 days ago
- Business
- Time Magazine
The History of How Vodka Became America's Spirit of Choice
This summer, millions of Americans will drink vodka in a stunning array of popular cocktails: from the well-known Moscow Mule and martini to the more obscure vesper or Great Gatsby. In 2024, vodka accounted for nearly a quarter of the spirits consumed in the U.S. The clear, neutral spirit has dominated American liquor sales for decades, far surpassing whiskey, which once enjoyed an unchallenged status as the nation's preferred spirit. While whiskey remains a cultural touchstone for claims on American identity, the reality is that American consumers have consistently chosen vodka as their spirit of choice for decades. The story of vodka's rise in the U.S. was closely intertwined with Cold War-era cultural politics and shifting consumer tastes shaped by strategic marketing. While whiskey had long symbolized tradition, rural Americana, and old-world nostalgia, vodka emerged as a sleek, modern alternative. It became a beverage adaptable to changing American lifestyles marked by countercultural politics and globalized consumer culture. Even amid today's craft cocktail renaissance and whiskey revivalism, vodka still stands as the most consumed spirit in bars and homes across the country—proof that Cold War cultural conflicts continue to shape our tastes. Initially, Americans greeted vodka with limited enthusiasm. Late 19 th century newspapers depicted the spirit as a foreign, exotic drink, associated primarily with Russian immigrants who brought their drinking traditions with them. In the 1930s, vodka gained its first meaningful foothold in the U.S. when a Russian immigrant named Rudolph Kunett brought the Smirnoff brand to Bethel, Conn. Over the next decade, the spirit remained mostly a curiosity—far down the pecking order of Americans' drink preferences. Read More: The History Behind Why Canadians are Boycotting American Whiskey Vodka made its real breakthrough during World War II. Businessman John G. Martin, president of the Connecticut based Heublein import company, acquired the struggling Smirnoff vodka brand from Kunett for $14,000 on a whim. In the following years, Martin realized that vodka had huge untapped potential. He emphasized the spirit's flavorlessness as a selling point, rather than a liability. The businessman marketed vodka as "Smirnoff's White Whiskey: No Smell, No Taste," an odorless, flavorless mixer suitable for blending into a wide range of cocktails. Seeing some initial success with this advertising strategy in the 1940s, Martin heavily promoted a wide range of vodka-based drinks to grow the brand's appeal. He popularized not only the Moscow Mule, in its distinctive copper mug, but also the Bloody Mary and the Screwdriver, all of which became household names over the following decades. All of Martin's concoctions emphasized ease of consumption—only requiring one or two ingredients—as well as distinctive presentation. In the first half of the 1950s, vodka sales exploded, rising from 40,000 cases in 1950 to over 4 million by 1955. As a flavorless mixer, vodka filled a gap in the American spirits market, providing bartenders and home drinkers alike with an unchallenging tipple to mix with anything on hand. Interestingly, vodka's rise came against the complex backdrop of the Cold War. As major Cold War events like the Cuban Missile Crisis, the space race, and the Vietnam War fueled American anxieties and obsessions about Soviet power, the spirit found a way to slip past political divisions and into American homes—despite its connections with the Soviet enemy. Companies were aware of the risks of vodka being swept up in Cold War politics. Their marketing campaigns took care to avoid anti-Soviet hostility by emphasizing aspects of Russian culture disconnected from contemporary geopolitics. Advertisers invoked images of Imperial Russia rather than Soviet communism, hyping vodka's sophistication and European heritage. High gloss ads for Smirnoff showed celebrities drinking the spirit in locations ranging from the Russian imperial court to exoticized jungle backgrounds. The vodka bottle became an emblem of elegance and international flair. Observing Smirnoff's success, the company's competitors—brands like Samovar and Wolfschmidt—quickly seized on the same marketing strategy. The transformation of vodka from derided immigrant liquor to acclaimed opulent spirit operated in tandem with a broader cultural shift: as the Baby Boomers came of age in the 1960s and 1970s, they became major consumers and increasingly rejected the cultural norms of the previous generation. Baby Boomers' parents drank whiskey, and they wanted to rebel. To the Boomers, whiskey symbolized traditional masculinity and rural values, deeply rooted in American history and nostalgia for a simpler past. Vodka, conversely, signaled sophistication, fitting comfortably into this generation's desire for newness. Despite the fact that almost all vodka consumed in the U.S. was made in America, the spirit's global associations intertwined with baby boomers' desire for cosmopolitan connection. The spirit's association with Russia only emphasized its freshness—countercultural opposition to the Cold War led many a baby boomer to drink vodka as protest. Heublein, the manufacturer of Smirnoff, attributed their success to a 'youth-sparked movement' as the boomers embraced the company's product. Gender also played a key role. Vodka advertisers marketed the spirit as less challenging for women, even a diet option in some cases. As more women entered the workforce and companies targeted them as consumers, it changed the gender norms around alcohol. Recognizing this, Samovar upset the traditional rules of advertising in 1960 by hiring five women to help market their vodka. Marion Johnson, the company's brand manager and one of the first female liquor advertising directors in the U.S., commented on this new strategy: 'Women generally do not like the taste of liquor. Vodka is said to have no taste. So they can be sociable and still enjoy themselves.' In contrast to this female focused pitch, many whiskey brands in the 1960s and 1970s continued to lean into names and imagery evoking age, tradition, and masculinity. Brands like Old Crow, Old Forester, and Old Grand-Dad sought to signal a deliberate link to a gendered past. The entry of Stolichnaya into the U.S. market in 1972 further cemented vodka's status. Paradoxically, the brand benefitted from its Soviet origins. While Smirnoff and other brands touted their cultural heritage in the pre-Soviet Russian Empire, Stolichnaya entered the U.S. as the first ever Soviet-produced spirit. Through a brand deal with PepsiCo that also saw Pepsi sold in the U.S.S.R, Stolichnaya represented a novel economic exchange between the two superpowers. At a time when Cold War tensions heightened curiosity and suspicion about all things Soviet, American consumers flocked to the new vodka as an edgy, exotic choice—drinking vodka became simultaneously an act of defiance and fascination. A 1974 ad for Stolichnaya displayed four vodka bottles and noted where they were made—Samovar: Schenley, Pa.; Smirnoff: Hartford, Conn.; Wolfschmidt: Lawrenceburg, Ind., and Stolichnaya: Leningrad, U.S.S.R. The tagline proudly trumpeted, 'Most American vodkas seem Russian. Stolichnaya is different. It is Russian.' These claims to authenticity exploded consumption of Stolichnaya, specifically, and vodka, more generally. By 1976, vodka had unseated whiskey as the most consumed spirit in the U.S. Vodka's dominance continued through the 1980s and 1990s with the meteoric rise of Swedish brand Absolut, whose artistic advertising campaigns captured the imagination of a new generation of young Americans. The brand's minimalist bottle and bold, art-infused ads made it a cultural icon, feted in magazines and billboards across the country. During this period, flavored vodkas—from citrus to pepper to vanilla—also took off. American tastes had also fully shifted toward light, easy-drinking spirits whose ad campaigns promised them versatility, fewer calories, and a sense of modern sophistication. Vodka's newfound status as the country's go-to liquor reflected how thoroughly it had reshaped the American drinking landscape. The craft cocktail revolution of the 2000s—when high-end bars, aproned bartenders, and carefully curated liquor menus surged through the country—seemed to pose a threat to vodka's dominance. Craft bartenders often turned their nose up at the flavorless spirit, and the Wall Street Journal in 2009 triumphantly declared, 'vodka is passe.' Yet, despite repeated claims of vodka's demise, it remains America's top-selling spirit. That's a testament to its successful reinvention during a crucial period of American cultural change. Whiskey, which has experienced a resurgence over the past 15 years, has never regained its mass-market dominance. The Cold War era fundamentally reshaped American drinking culture, aligning vodka's blank-slate versatility with new cultural identities less rooted in tradition and place, and more in global consumerism and modernist aesthetics. Reflecting on vodka's ascendance helps illuminate how consumer choices are deeply connected to broader cultural and political trends. The story of vodka is the story of modern America, encased in a clear, flavorless spirit that appears neutral but retains cultural power. E. Kyle Romero is an assistant professor at the University of North Florida. He studies the history of American foreign policy, immigration politics, and global consumer economics.
Daily Mirror
3 days ago
- Daily Mirror
Top tips for visiting New York City on a budget - from food to sightseeing
Brits looking for how to do New York City on a budget including food, attractions and Broadway shows may want to take note as one writer took on the Big Apple Top of the Rock seemed taller. When I last came to New York in 2009, I took the fast, ear-popping lift at the Rockefeller Center to enjoy those iconic Big Apple skyscraper views. But in 2025 you can journey higher to both the 69th and 70th decks, where you'll find The Beam and Skylift. Opened in February 2024, The Beam (£18) gives visitors the chance to recreate that famous 1932 image of ironworkers happily eating their lunch, sitting on a steel beam, 69 floors high. As someone who's scared of heights, I felt more than apprehensive as I buckled up on the beam, which then rises and turns 180 degrees, giving you the most spectacular/terrifyingly high (delete as applicable) views. Under clear blue skies, I felt exhilarated to see the city like this, then a tiny bit relieved as the beam lowered and I stepped off. Next up was the 70th floor to experience the Skylift (£25). Opened last October, the circular Skylift elevates you to even higher heights and rotates to give you a 360-degree view. Again, the vista is amazing, 30ft above the 872ft building. After seeing the city as usually only the birds do, I was happy to head back down to the Manhattan sidewalks. We were here to explore New York over three days on a budget. Our base for the 72-hour trip was the RIU Plaza New York Times Square. My comfortable room on the 28th floor was light, spacious, clean and quiet. The location also meant we were in the thick of the city so it was easy to walk to many attractions. Shall we start with food? New York is full of delicious options, served in generous portions. On our first evening we visited the Yard House. This friendly and relaxed place offered huge takes on American classics. My choice of Cilantro lime chicken with roasted corn, quinoa and tomatoes (£20) was tender and tasty, while my Moscow Mule cocktail (£9) laden with vodka and refreshing ginger beer hit the spot after a long day travelling. Don't feel the need to book a restaurant. Food on the hoof is a good way to multitask and continue exploring. We took the subway to the East Village to combine sightseeing with eating on The Man and His Sandwich Tour. Our guide, Ben, gave us a down-to-earth, fun and interactive tour that takes you to little-known, small outlets for three delicious bites to eat on your wander around the East Village (£50). From Black Forest ham paninis to smash burgers, you'll be well fed and well informed. In fact, you'll be so well fed you might want to skip a meal and save some money. But one thing you don't want to miss is breakfast at a diner. Ellen's Stardust Diner on Broadway is a popular place to eat with one big difference – you are treated to songs from shows, as the waiting staff deliver belting performances on the stage in the middle of the diner. So there we were, starting our second full day in The Big Apple at 8.50am listening to our waiter singing a duet before he came to take our order. I went for the cinnamon roll pancakes (£12) – and the sugar rush helped kick start our day of exploring The Bronx. We took the short train journey to the Bronx from Grand Central Station with our tour guide Ellen (a Big Apple Greeter volunteer) who was keen to show us Arthur's Avenue AKA Little Italy – a largely Italian haven of foodie outlets. We stopped at Mike's Deli in the Arthur Avenue Retail Market for lunch, where Ellen recommended the eggplant – I'm not usually a fan of aubergine, but went with her recommendation in a simple pasta dish (£8) and she was so right. After lunch, we propped up the bar at the Bronx Beer Hall. Run by two brothers (who were fun, and full of stories about the Bronx) it specialises in craft beer. We sampled a few of their beers (from £3.50 a can) and thoroughly enjoyed our hour or so chatting and laughing with the siblings. But we needed to make tracks as there was one more stop we wanted to make and that was at the Bronx Museum of the Arts. This free arts space was showing an exhibition by pioneering street artist Futura 2000. It was a great example of what this museum is all about. After a wild day in the Bronx, we headed back to Manhattan to The Stand in Union Square (tickets from £18). Here saw performances from seven or eight comedians in quick succession. It was a fast-paced, showcase in this intimate, underground comedy club with Aaron Berg being the stand-out stand-up. If stand-up isn't your thing, Broadway is right on the hotel's doorstep. But if the price of show tickets makes your eyes water, try an Off-Broadway show instead. Off-Broadway is the term for smaller venues (seating fewer than 500), but the calibre of these productions is still impressive and our tickets cost around £25. We went to the venue New World Stages, for Drag: The Musical. Funny and highly entertaining, we had the show's numbers ringing in our ears long after it ended. On my final day in New York, I walked the High Line public park, built on an old railway line, which I picked up in the West Village. This is another free offering, where you will also come across Little Island with its gorgeous views across the water to the Statue of Liberty. Other freebies were Central Park – a giant, beautifully calm space – and Chelsea Market, with its interesting independent traders – although you'll be tempted to part with your cash there to bring something home. And if you're looking for a more cost-effective way of enjoying the New York skyline views, a visit to the Civilian Starchild Rooftop Bar might be the answer. Here, for the price of a £9 cocktail, we got great views of the skyline which we enjoyed at sunset on one of our evenings. If you are planning a trip to New York, has ideas to help you map out an itinerary that suits you. And as a money-saving tip, a City Pass from can help you save around 40% off its most popular attractions. Let's face it, your wallet is never going to sleep on a trip to New York. But keep your eyes open, and you can get the best of the city for less.
Business Upturn
21-05-2025
- Entertainment
- Business Upturn
5 perfect munchies to pair with vodka in the USA that Americans are obsessing over
Vodka continues to dominate the spirits scene in the United States, and it's easy to see why. With its crisp, neutral character and impressive versatility, vodka can transition effortlessly from upscale cocktail menus to game night drink carts. But what truly elevates a vodka night isn't just what's in your glass — it's what's on your plate. As Americans embrace a more curated approach to drinking, the art of vodka food pairing has taken center stage. From fiery favorites to gourmet bar snacks, certain munchies have earned cult-like followings for how perfectly they complement vodka. Forget generic chips or plain crackers — the real stars are the snack heroes that bring out vodka's clean sharpness, cut through its chill, and add punch to every sip. Here are the five perfect munchies that are sweeping across American bars, kitchens, and parties — and why they're ideal companions for vodka lovers across the USA. Why snack pairings matter when drinking vodka Vodka might be the most adaptable spirit on the shelf, but that doesn't mean it should be consumed in isolation. Its reputation for being 'neutral' actually makes it a blank canvas — one that can dramatically shift depending on the flavors it's paired with. Most vodkas deliver a clean, slightly sharp palate with subtle notes of grain or citrus. That neutrality is exactly why it pairs well with bold, salty, or fatty foods — it doesn't overpower, but instead enhances and refreshes the palate between bites. The best munchies for vodka are those that create contrast: spicy snacks gain relief, rich ones find balance, and salty ones become even more addictive with vodka's crisp finish. Whether you're shooting it chilled, sipping on a Moscow Mule, or mixing with a fruit-forward infusion, the right food pairing can turn a regular vodka session into a curated flavor journey. This isn't just about lining your stomach — it's about elevating the experience. Top 5 munchies to eat with vodka in the USA Spicy buffalo wings – The fiery indulgence vodka needs Buffalo wings aren't just bar food — they're a cultural icon. And when paired with vodka, they reach a new level of indulgence. The marriage of tangy heat, fatty skin, and cooling vodka creates a sensory trifecta that American drinkers can't seem to get enough of. Vodka's cool, clean profile provides the perfect antidote to the fiery vinegar-and-cayenne-laced coating on buffalo wings. It cleanses the palate between bites, softens the spice, and refreshes the mouth in a way that beer simply can't match. For those who opt for chilled vodka shots, the contrast is especially striking — one moment, your taste buds are ablaze, and the next, they're soothed. In sports bars and game night gatherings, buffalo wings are always front and center — and vodka is making more appearances alongside them. Add a blue cheese or ranch dip to the equation, and you're enhancing both the fat content and the flavor complexity, which vodka handles with elegance. With Americans consuming over 1.4 billion wings on Super Bowl Sunday alone, it's clear that spicy buffalo wings aren't going anywhere. And for vodka drinkers, that's delicious news. Loaded potato skins – America's crispy vodka companion Few snacks scream 'bar food' more proudly than loaded potato skins — hollowed-out crispy shells filled with cheddar cheese, bacon bits, scallions, and sour cream. It's a salty, fatty, crispy powerhouse of a snack that was practically made for vodka pairings. The starch in the potato adds body, while the salt and fat from the toppings bring bold flavors to the forefront. That's where vodka comes in: it cleanses the heaviness, allows the savory elements to shine, and primes the palate for the next bite. In fact, vodka's subtle sharpness acts almost like a flavor magnifier for the cheddar and bacon — two ingredients with strong umami notes. These skins are ubiquitous across American chain bars like Applebee's and TGI Friday's, which also offer frozen versions in grocery store aisles. Their presence in the freezer section has only expanded thanks to demand for easy-to-prep party food. For gatherings and casual parties, loaded potato skins served hot next to a vdka-based Bloody Mary or a lemon twist martini can transform a basic snack table into an experience. Garlic parmesan popcorn – The underdog snack making a comeback While popcorn may not seem like an obvious vodka pairing, garlic parmesan popcorn is having a moment. Thanks to its growing popularity as a gourmet bar snack, especially in craft cocktail lounges and upscale movie bars, this flavor-rich munchie has climbed the ranks as a vodka favorite. The strong savory notes from the garlic and aged parmesan cheese bring intensity, while the popcorn's lightness keeps things from becoming too heavy. It's also one of the few snacks that hits the trifecta of salty, umami, and crunchy, all of which contrast beautifully with vodka's clarity. What makes this pairing even more exciting is its synergy with infused vodkas. A garlic popcorn paired with a basil- or peppercorn-infused vodka? It's a sophisticated pairing that cocktail connoisseurs rave about. Lemon- or herb-infused vodka can also provide a bright, zesty contrast to the earthy garlic tones. In terms of availability, brands like Angie's BOOMCHICKAPOP and Trader Joe's have created elevated versions that are a far cry from movie theater fare. It's not just a movie-night snack anymore — it's a bar-cart staple that pairs just as easily with a classic vodka soda as it does with complex mixology creations. Jalapeño cheddar pretzel bites – A bold bite with a clean finish Spicy. Cheesy. Doughy. Crunchy. Jalapeño cheddar pretzel bites are proof that Americans love bold flavor experiences — especially when it comes to party snacks. These bite-sized treats deliver just enough heat and cheese to excite the palate, and their bready base makes them ideal vodka companions. The jalapeño provides a quick jolt of spice, the cheddar gives creaminess, and the salty pretzel casing adds texture — and together, they beg for a chilled vodka chaser. When served alongside citrus vodkas or vodka seltzers, the pairing creates a balanced, refreshing contrast. The vodka's crispness tames the heat while highlighting the cheese and salt — a winning combo. These bites are especially popular during football season and social gatherings, with brands like SuperPretzel and Auntie Anne's offering ready-made frozen versions in stores nationwide. Bars with sports-heavy menus have also embraced them as easy-to-share plates that go well with both craft cocktails and classic vodka drinks. Best enjoyed warm and fresh out of the oven or fryer, jalapeño cheddar pretzel bites paired with vodka might just be America's most underrated match-up — bold, fun, and distinctly modern. Smoked salmon crostini – The premium munchie choice Smoked salmon and vodka — it's a pairing as old as vodka itself. With roots tracing back to Eastern European traditions, this elegant combination has found its place in modern American entertaining, particularly at upscale cocktail parties and tasting events. Smoked salmon crostini — toasted baguette slices topped with cream cheese, capers, dill, and thin slices of smoked salmon — are not just luxurious, they're flavor-packed. The richness of the salmon, the tang of the cheese, and the saltiness of the capers all play off vodka's clarity. The bite-size presentation also makes them ideal for grazing while sipping vodka-based cocktails. What makes this pairing so powerful is cultural as well as culinary. In Russia, vodka is traditionally served with caviar and smoked fish — and Americans have adopted this pairing with a gourmet twist. Today, smoked salmon crostini are often found on the hors d'oeuvre trays at weddings, brunches, and rooftop soirées. These are especially ideal with high-end vodka brands like Beluga, Stolichnaya, or Grey Goose, served straight or in a martini. For a modern twist, try pairing them with cucumber-infused vodka or dill-forward cocktails to echo the herbal notes in the crostini. You can find ready-to-assemble smoked salmon kits at Whole Foods, Costco, and Trader Joe's, making this premium pairing more accessible than ever. Expert tips for creating the perfect vodka-munchie experience Mind the temperature Vodka is best served chilled, and that affects how it interacts with food. Cold vodka sharpens your perception of salt and spice — making salty snacks more intense and spicy ones even more exciting. Keep your vodka in the freezer, especially if serving straight shots. Match flavor intensities Spicy or bold-flavored snacks need vodka with backbone — think pepper- or herb-infused varieties. Lighter fare, like crostini or popcorn, works well with classic or citrus vodkas. Pair with purpose Hosting a cocktail night? Match your snack game to your drinks. Bloody Marys? Go for bold, salty bites like potato skins or jalapeño pretzels. Vodka martinis? Bring in the smoked salmon. Infused vodka cocktails? Try garlic parmesan popcorn to elevate the tasting notes. Where to find these snacks in the USA Whether you're planning a vodka-fueled party or just stocking up for a casual night in, here's where to find these top munchies: Trader Joe's : Garlic parmesan popcorn, smoked salmon kits, jalapeño pretzel nuggets. Whole Foods : Artisanal crostini ingredients, gourmet dips, fresh smoked salmon. Costco : Party-size buffalo wings, loaded potato skins, frozen snack platters. TGI Friday's Frozen Line (sold at Walmart and Kroger): Loaded potato skins, wings. Auntie Anne's & SuperPretzel : Pretzel bites available in the freezer aisle. BOOMCHICKAPOP & Popcornopolis: Flavored popcorn available nationwide. For regional favorites, look to Publix (Southeast) for unique deli-prepped buffalo wings or Wegmans (Northeast) for upscale smoked fish. Final thoughts – Elevate your vodka nights with the right munchies Vodka may be known for its simplicity, but the right food pairing can turn it into a sensory adventure. From the fiery rush of buffalo wings to the luxe experience of smoked salmon crostini, America's favorite munchies are redefining what it means to snack with spirits. The next time you pour a glass of vodka, think beyond the drink — and dive into a curated, flavorful pairing. Whether you're throwing a raucous house party or curating a chic cocktail hour, these snacks promise to keep your vodka experience uniquely American — and completely unforgettable. Disclaimer: Consumption of liquor is injurious to health and Business Upturn does not promote or advertise the featured brand(s) or suggest ingesting liquor through this article. Business Upturn does not guarantee the accuracy of information in this article.
RTÉ News
28-04-2025
- Business
- RTÉ News
How Irish-made ginger beer has become a booming trend
Spicing up Ireland's craft drinks sector, ginger beer is emerging as a blossoming new brewing trend in 2025, popping up in production across the land from Donegal to Waterford. Refreshing, cooling and effervescent, ginger beer is ideal on its own over ice but is also a top addition to cocktails like a Moscow Mule and usually sits around the 4 per cent ABV mark. You have probably seen a couple of producers crop up in cans and bottles around the country, but ginger beer is becoming an increasingly popular draft option in select outlets across Ireland. We delve into five different Irish ginger beer producers to get a taste of this exciting new frontier of the Irish craft drinks industry. Zingibeer "When we launched nearly four years ago during the pandemic, we were the first Irish-made ginger beer and then the first ginger beer on draft," Zingibeer co-founder Rachel Byrne explains, "and since then several others have entered the market, which is a good sign the category is growing pretty quickly". The Dublin-based ginger beer brand is a family business, with Rachel's father Kevin as head brewer, bringing over 20 years of experience in food manufacturing. Kevin's lifelong hobby of home brewing turned into a business by starting Dublin's Persistence Brewing Company, which supplied craft brews on keg to a number of locations around Dublin. However, with the onset of the pandemic and on-trade closures and lockdowns, business disappeared overnight. This quiet time sparked innovation and a pivot to producing the perfect ginger beer recipe. "We were working from a tiny warehouse in Smithfield and all we could do was draft because we didn't have a bottling line so started putting kegs out into the trade, and people were like "oh my God, this is really different, we have never had ginger beer on draft before and even better that it's Irish," Rachel explains, "so that's when we knew we had something". Zingibeer, like a number of other ginger beer producers, is gluten-free as it uses a gluten-free malt base and puréed ginger root with a handful of botanicals and lemon juice and zest to add a slight cloudiness. "People are often surprised how clear our liquid is," Rachel explains, "ginger beer is actually quite pale, naturally, as there is nothing that goes into ginger beer that naturally has that kind of electric, dark colouring, you would have to add those colourings in". Aside from kegs and on-trade, they supply kegs to around 15 outlets, from the Dew Drop Inn and Cadell in Galway to Hogan's in Dublin, their best-selling outlet. Zingibeer is also produced in 500ml bottles and is widely available in independent retailers, off-licences and multiple supermarkets. Their packaged product has seen a 60 per cent growth in the last 12 months alone. Having won a number of Blas na hÉireann awards in 2022 and 2023, Zinigibeer has also taken part in SuperValu's Food Academy and the Food Works business accelerator programme for food and drink start-ups supported by Bord Bia, Enterprise Ireland and Teagasc. What is driving the growth? "Ginger beer as a flavour is kind of nostalgic but it's also quite modern and new," Rachel explains, "and I see a really diverse age range of enjoying ginger beer, from older customers to students, it actually sells really well in the student market". "We like our products to prove themselves rather than banging the drum in advance," says Rick LeVert, Managing Director and Head Brewer at Kinnegar, the independent Donegal brewery based in Letterkenny, which quietly launched its 'Jackrabbit' ginger beer late last summer. "Ginger beer is enjoyed by many consumers who might not drink the 'normal' beers in the Kinnegar range," Rick adds, "they're often younger and it's quite likely that they began their exploration of drinks in a different place to traditional beer drinkers". Remarked for their craft brews wrapped in expressive illustrations by Dermot Flynn, a long time Kinnegar collaborator, Kinnegar's new ginger beer is no exception. Inspired by a far-flung cousin of the local Kinnegar hares, the name and branding on the new bottle is in honour of the jackrabbits found in the desert areas of Mexico and California. The ingredients are water, barley, ginger, raw cane sugar, pear and yeast and Jackrabbit (€3.99, 500ml) is available in leading off-licences nationwide and is also popping up on tap in various outlets like Blue Note and Róisín Dubh in Galway and Bonobo, Kodiak and Caribou in Dublin. Ollie Brewed by Hopfully Brewing Co. in Waterford City (in the former Metalman Brewing Co. Premises), Ollie uses a pear juice and elderflower syrup base for its Irish-made ginger beer, so it offers a slightly more fruity and floral flavour while also containing double ginger: ginger juice and ginger extract plus a handful of additional botanicals. It balances citrusy, zesty, spicy and sweet notes harmoniously and uses a gluten-free malt extract and less sugar than some of its counterparts. "Ollie Ginger Beer is not technically a beer," they describe themselves, "but a refreshing alcoholic blend of fresh ginger, water, sugar, fruits, and selected botanicals, fermented with yeast, then carbonated and packaged in 440ml cans (4 per cent ABV)". Another fun illustrated label, you will easily recognise an Ollie can from its monochrome colouring and the illustration of the tan-coloured dog wearing a cardboard box on its head, designed by Mayo-based illustrator Jacob Burrill. Aside from their signature ginger beer the Hopfully team has also recently brought out a new, special edition yuzu flavour of Ollie, which is a citrus fruit native to East Asia that has a tart, sour flavour, like a hybrid of lemon and grapefruit but with an intense and unique aroma. Non-Alcoholic Ginger Beers Black Castle Black Castle produces a range of craft sodas, which includes a non-alcoholic 'Fiery' Ginger Beer that combines natural ginger root flavouring and extract with zesty lemon and floral pear juice concentrate. Also in the mix are spices like cinnamon, allspice and cardamom, sweetened with a hint of rich muscovado sugar. A great alcohol-free alternative, their suggestion is to serve over ice with a wedge of lime. Poachers Well known for its range of mixers from tonic waters and soda waters to ginger ale and ginger beer, Poachers' Irish Ginger Beer is the hottest member of its family and even includes some uniquely Irish components including chilli grown outside Galway, organic Irish apple syrup, Irish spring water and organic ginger and lime zest. They call it the perfect addition to an Irish take on a mule cocktail.
Buzz Feed
21-03-2025
- General
- Buzz Feed
You Must Be 21 Or Older To Have The Crispiest Fried Chicken Of Your Life — Or To Dredge It, At Least
The secret to the lightest, flakiest, most finger-lick-worthy fried chicken is lurking in your liquor cabinet... Whether it's a specific pan to use, a certain kind of flour to dredge with, or oil to fry in, every great cook has their trick for crispy fried chicken. Here at Tasty, we've tested dozens of them in the quest for the perfect plate of fried chicken. Tasty As for the results? We found that one food science-backed ingredient was super effective — and you won't find it in most chicken dredges. Most fried chicken dredges use wheat flour, which creates that signature scraggly, flaky crust. The one thing that can sabotage this crispiness? Gluten. When wheat flour meets water, gluten forms — perfect for chewy sourdough, but not ideal for a crunchy chicken coating. To achieve that golden, flaky texture, keeping gluten development in check is key. 🍸 How do we do that? A bit of booze! Tasty Adding a splash of vodka to your fried chicken dredge isn't just an excuse to mix up a Moscow Mule while you're cooking dinner, it's science, baby. Vodka has a lower boiling point than water and evaporates faster; it zips away during frying, leaving behind a dry, crispy crust. Tasty Curious about our other tips for the crunchiest fried chicken? You can find our tried-and-true recipe (as well as a video that dives into all the methods we tested) by downloading the free Tasty app and searching for "The Crispiest Fried Chicken" — no subscription required! Tasty
