Latest news with #cocktails
The Guardian
20 hours ago
- Entertainment
- The Guardian
Batch cocktails: the summer party lifesavers
What batch cocktails are best for summer parties?Ella, by emailFirst things first: stand down that cocktail shaker. When you have more than a handful of people over, you need drinks that scale up easily. And a paloma never fails to hit the hot weather happy-hour spot, says Max Venning, director of Three Sheets bars in London and co-author of Batched and Bottled Cocktails. 'It's great for a garden party, because you just whack it all in a jug and into the fridge in the morning, then all you need are iced glasses and soda water.' Combine 350ml good-quality blanco tequila ('Ocho or Volcan are my go-tos'), 250ml fresh pink grapefruit juice, 10ml tomato vinegar ('or white balsamic') and two tablespoons of caster sugar, stir until the latter dissolves, then chill. 'While you're waiting for your guests, coat half the rim of your glasses with a mix of salt, a touch of ground black pepper and a sprinkle of ground cumin: wipe half the outside rim with grapefruit, put the salt mix on a small plate and gently press the wet part of the glass into the salt, so it sticks.' When you're good to go, fill each glass with ice, fill halfway with the paloma mix, top with soda and stir gently: 'Garnish with edible flowers or a grapefruit slice.' Another party starter, says Alex Lyonness, bar manager at Luca in London, is a naked and famous, which, happily, is 'quick to batch because it's equal parts mezcal, Aperol and yellow chartreuse, and quick to build because it's 60ml of that mixed with 20ml lime juice'. Sandia Chang, meanwhile, would lean more towards a 'lighter' negroni: 'We often pre-batch a cocktail that's a cross between an americano and a white negroni, which is equal parts Lillet Blanc and Suze,' says the co-founder of Bubbleshop and Kitchen Table, who serves that mix of classic French aperitifs over ice and topped up with soda. If you're looking to bung things together a little further in advance, try a cherry americano, Venning says: 'Mix 300ml Campari, 300ml sweet vermouth and 100ml cherry cordial, and store in a clean, sealed wine bottle in the fridge.' To serve, pour 50ml of the mix over ice, top with soda water and garnish with an orange slice. Or, if you're feeling fancy, pour 30ml into a flute, top with sparkling wine and garnish with an orange twist. If you're heading out, though, perhaps to the park or beach, Venning's batch drinking concept (to be consumed in moderation, naturally) would be a 'British coastal negroni': It's lighter than the classic, and a perfect sundowner. Mix 200ml Campari ('or, for a brilliant British take on it, Forgotten's ultrasonic bitter aperitivo'), 200ml red vermouth ('I use Vault Aperitivo's Forest', staying on the British theme), 200ml gin ('Hepple, for preference'), 20ml blackcurrant cordial, 100ml water and two drops of optional orange flower water, then tip that into a Thermos with a handful of ice cubes. Of course, cocktails don't necessarily mean booze: 'When I was pregnant, Chang recalls, 'I often made delicious, flavoured iced teas to take to the park, and a particular favourite was hojicha tea infused with slices of lime, mint and a little brown sugar.' She also recommends iced green tea with honey and apple marigold. Now that's sure to keep everyone sweet. Got a culinary dilemma? Email feast@
The Guardian
21 hours ago
- Entertainment
- The Guardian
Batch cocktails: the summer party lifesavers
What batch cocktails are best for summer parties?Ella, by emailFirst things first: stand down that cocktail shaker. When you have more than a handful of people over, you need drinks that scale up easily. And a paloma never fails to hit the hot weather happy-hour spot, says Max Venning, director of Three Sheets bars in London and co-author of Batched and Bottled Cocktails. 'It's great for a garden party, because you just whack it all in a jug and into the fridge in the morning, then all you need are iced glasses and soda water.' Combine 350ml good-quality blanco tequila ('Ocho or Volcan are my go-tos'), 250ml fresh pink grapefruit juice, 10ml tomato vinegar ('or white balsamic') and two tablespoons of caster sugar, stir until the latter dissolves, then chill. 'While you're waiting for your guests, coat half the rim of your glasses with a mix of salt, a touch of ground black pepper and a sprinkle of ground cumin: wipe half the outside rim with grapefruit, put the salt mix on a small plate and gently press the wet part of the glass into the salt, so it sticks.' When you're good to go, fill each glass with ice, fill halfway with the paloma mix, top with soda and stir gently: 'Garnish with edible flowers or a grapefruit slice.' Another party starter, says Alex Lyonness, bar manager at Luca in London, is a naked and famous, which, happily, is 'quick to batch because it's equal parts mezcal, Aperol and yellow chartreuse, and quick to build because it's 60ml of that mixed with 20ml lime juice'. Sandia Chang, meanwhile, would lean more towards a 'lighter' negroni: 'We often pre-batch a cocktail that's a cross between an americano and a white negroni, which is equal parts Lillet Blanc and Suze,' says the co-founder of Bubbleshop and Kitchen Table, who serves that mix of classic French aperitifs over ice and topped up with soda. If you're looking to bung things together a little further in advance, try a cherry americano, Venning says: 'Mix 300ml Campari, 300ml sweet vermouth and 100ml cherry cordial, and store in a clean, sealed wine bottle in the fridge.' To serve, pour 50ml of the mix over ice, top with soda water and garnish with an orange slice. Or, if you're feeling fancy, pour 30ml into a flute, top with sparkling wine and garnish with an orange twist. If you're heading out, though, perhaps to the park or beach, Venning's batch drinking concept (to be consumed in moderation, naturally) would be a 'British coastal negroni': It's lighter than the classic, and a perfect sundowner. Mix 200ml Campari ('or, for a brilliant British take on it, Forgotten's ultrasonic bitter aperitivo'), 200ml red vermouth ('I use Vault Aperitivo's Forest', staying on the British theme), 200ml gin ('Hepple, for preference'), 20ml blackcurrant cordial, 100ml water and two drops of optional orange flower water, then tip that into a Thermos with a handful of ice cubes. Of course, cocktails don't necessarily mean booze: 'When I was pregnant, Chang recalls, 'I often made delicious, flavoured iced teas to take to the park, and a particular favourite was hojicha tea infused with slices of lime, mint and a little brown sugar.' She also recommends iced green tea with honey and apple marigold. Now that's sure to keep everyone sweet. Got a culinary dilemma? Email feast@
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Travel + Leisure
2 days ago
- Entertainment
- Travel + Leisure
This Disney Resort Is Among the Most Iconic Florida Hotels—With a Tiki-themed Bar, Overwater Bungalows, and 268 New Rooms
I had never seen a line for a bar quite like this one. Guests of all ages were waiting–patiently, single file–to put their name down, the trail of people snaking around the corridor and inching toward the lobby. But this first-come, first-served spot wasn't a jazz club in New Orleans, or an intimate speakeasy tucked in a back alley of Tokyo. It was Trader Sam's Grog Grotto: a tiki-themed watering hole with kālua pork tacos, excellent cocktails, and amped-up theatrics at Disney's Polynesian Village Resort. And my family and I were angling for one of the prime seats at the low-lit bar. Worn out from a few days at the Walt Disney World theme parks, we had plans to sit by the Polynesian's humming Lava Pool that afternoon. But the call of Trader Sam's, which has become something of a cult-favorite among Disney super fans, was hard to resist; we put our names down around 1:00 p.m. and hoped for the best. When the text came in that our table was ready, we quickly threw on cover-ups over our swimsuits and checked in at the host desk, not quite sure what was waiting for us on the other side. With nautical-themed treasures adorning the walls (think canoe paddles, a hanging octopus tentacle, and a Don Ho record or two), Trader Sam's feels like the basement, cool-kid party that everyone is actually welcome to attend. We settled into our spot at a communal high-top, making new friends with a family who had road-tripped up from southern Florida. My husband, Rob, ordered a HippopotoMai-Tai (rum, orange Curaçao, orgeat, agave nectar, and lime juice) tacking on the head-shaped mug to our order as a souvenir. When the waitress came by to deliver it, she yelled, 'two shots of rum!' It all made for a bit of South Seas–inspired magic, and after an hour, we left feeling all the good island vibes. One of the first Walt Disney World resort hotels, Disney's Polynesian Village Resort is a love letter to the South Pacific. Many of the guest rooms are set in 11 dark wood longhouses, named after islands (Samoa, Hawaii, Mo'orea, among others), and feature warm, earth tones and colorful pops of art, carpeting, and tiling. The lobby, or Great Ceremonial House, has an expansive feel, with vegetation, a lei-clad tiki statue, and lava-rock flooring. It's also, I found, a great people-watching scene; There are benches for resting and taking it all in, as well as a second-floor balcony to survey the swell of families checking in. We chose the Polynesian for its proximity to the Magic Kingdom and the Seven Seas Lagoon, but also because it has a relaxed, inclusive vibe—and impressive, newly renovated rooms. Opened in December 2024, the Island Tower is part of the Disney Vacation Club but bookable to any visitor. The lobby is anchored by moss-clad pillars and colorful discs depicting marine life, both suspended from the ceiling, as well as an electric-blue "Moana"-themed mural. On the second floor, there are original concept drawings of the Polynesian—a reminder of how far the whole Disney experience has come. 'For many guests, this hotel is home to generations of family vacation memories, myself included,' says Elizabeth Rhodes, T+L's senior editor and theme park expert, who stayed for the first time at the 'Poly' when she was 5 years old. 'The resort is undeniably nostalgic: my mom visited with her own parents and remembers going to the luau dinner show. Disney has improved it over the years with renovation and additions, notably the overwater Bora Bora bungalows and the Island Tower.' Another pleasant surprise was the hotel's fantastic, efficient service. From the cast member who clocked my son's pin collection–and then pointed out the hotel's own trading station—to our cheerful server at the Lava Pool, who came equipped with sandwich recommendations, everyone was consistently helpful and attentive. Here is what it is like to stay at this legendary Walt Disney World resort property. Interior of a Deluxe Studio guest room. The Polynesian feels more compact and easy-to-navigate than it appears on paper, with a total of 847 rooms and suites spread across 39 acres, encompassing both the main hotel and the Vacation Club. Due to the size of the property, all of the rooms across both sections have varying views, including of the pools; the parking area; the Seven Seas lagoon; the resort; the marina; and more. Chances are, you won't be spending much time indoors. But Disney has thought of many practical amenities, from in-room coffee makers and kitchenettes to pull-down beds. Many of the rooms accommodate up to five adults. At the 268-room Island Tower, which spans 10 floors, we opted to stay in a deluxe studio facing the Seven Seas Lagoon. (The smallest category? A duo studio, which sleeps two adults.) 'The new Island Tower has expanded the resort's offerings to include many more multibedroom accommodation options,' explains Mary-Helen Law, a Disney specialist on Travel + Leisure 's A-List of travel advisors. 'This is great news for larger families who previously struggled with limited availability and couldn't be guaranteed connecting rooms.' Our ninth-floor studio came with a small patio, which had prime views of the fireworks at night. To maximize space, one wall was anchored by a green couch and a colorful, floral-inspired artwork that felt very "Moana" (a favorite of my son, Bobby's). With one pull, the mural disappeared and became a queen bed crowned by a picture of a sleeping Tefiti, from "Moana." There was a roomy desk, ample drawer space, multiple charging stations, a curving couch, and a stone-topped bench to stow our luggage, with a shelf beneath (handy for more suitcases and shoes). Our bathroom was similarly functional, with a spacious brown-tiled shower (but no tub). For travelers who really want to splurge, there is a two-bedroom, theme park–view penthouse that includes three full bathrooms. The over-water Bora Bora bungalows, which have quirks like surfboard-themed headboards and spread-yourselves-out amenities such as a dining room and covered porch, are also a hot commodity. One fun perk of staying in the Island Tower includes access to four open-air lounges: family-friendly, elevated communal spaces complete with seating, vibrant artwork, and a chill-out vibe. The Black Lava Rock Lounge on the fourth floor, for example, faces the monorail and has more hanging gardens as well as a mural with an erupting volcano; the Lagoon Reef Terrace features undulating blue walls depicting a giant coral reef. In my opinion, food at Walt Disney World has dramatically improved over the years, with Victoria & Albert's, the fine-dining experience at next door's Grand Floridian Resort & Spa, even earning a Michelin star. Though it does not have a restaurant quite like its neighbor, the Poly has some standout moments and offers a wide range of experiences, at all price points. After Trader Sam's, our second favorite meal was at the Wailulu Bar & Grill, part of the Island Tower complex and arguably the most formal dining choice. The indoor-outdoor restaurant has several noteworthy design touches, including fish sculptures made from reclaimed fishing lines, and an all-electric kitchen. (Pro tip: If you're angling for a Cinderella Castle and fireworks view, get there early to claim a seat at the circular, alfresco bar.) We dressed up for dinner, sat at a spacious, air-conditioned table indoors, and ordered the spiced ham musubi, ahi tuna crisps, sticky pork ribs, and adobo-marinated chicken wings. As always on Disney grounds, the portions were incredibly generous. In terms of a late night option, you can grab a Kona beer and pupus at the Tambu Lounge, which stays open until 11:30 p.m. For the whole family, 'the Kona Cafe is a favorite of ours,' says Caitlin Pfitzinger, a luxury travel advisor with Embark Beyond who often travels to the parks and knows just where to send clients. 'I highly recommend it for breakfast, lunch, and dinner. The Tonga Toast, crispy pork-veggie potstickers, poke bowls, and sushi rolls are some of our family's favorites.' Another pro tip from Pfitzinger: 'One of the perks that we love to take advantage of is 'Kona to-go' which is only available to guests of the resort. We order takeaway and carry it down to the lawn, where the kids run and play with new friends, and we enjoy a wonderful meal with a picture-perfect view of the castle.' But ask any Poly groupie if they have one favorite dish at the hotel, and they'll probably mention the Dole Whip soft serve. This signature item of the Pineapple Lanai, a small stand just outside the ceremonial house, the Dole Whip makes for an ideal mid-day snack. A word to the wise: adults can get their Dole Whip spiked with a rum floater. The Cove Pool area. The beauty of staying at the Polynesian is that there are multiple pools to choose from, depending upon your mood and seat availability (during peak season, it's best to get to your preferred pool early). Bobby loved our time at the Lava Pool, which is crowned by a 'volcano' that children can climb and then shoot down a 142-foot, twisting waterslide. If you have little ones, the Island Tower's Cove Pool is zero-entry, and the Moana's Voyage Splash Zone features a sculpture of the character aboard her sailing vessel. The Oasis Pool, which lies close to the Hawaii, Niue, and Tokelau longhouses has a more relaxed, waterslide-free vibe. Moana's Voyage Splash Pad. One activity we did not expect to get into: pin trading, a Disney hobby that has a global fan base. We found the pin-trading board right by check-in at the Great Ceremonial House, and found ourselves obsessively checking the board before we set out for a theme park mid-morning. "Lilo & Stitch" is having a bit of a moment, with the live-action movie adding new fans in droves. O'hana, the main restaurant, offers a character breakfast, and 'what it lacks in flavor it makes up for in atmosphere and stunning evening fireworks views,' adds Law. Walt Disney World Resort properties cater to a range of traveler needs. The Polynesian, like all the resort hotels, has accessible guest rooms, as well as accessible paths connecting the arrival area, lobby, and guest rooms. The Polynesian is located on Walt Disney World resort grounds and very close to the Magic Kingdom, accessible via water taxi. You can also pick up the monorail from the second floor of the Great Ceremonial House, located close to the small but excellent gift shop. Want to check out another hotel? Disney's Grand Floridian Resort & Spa can be accessed on foot in under 10 minutes. Free bus transportation is also available to the various theme parks, including Hollywood Studios and Animal Kingdom. In a pinch, we also opted to use Uber when going to the parks instead of the complimentary Disney transportation (free does not always equal fast). Check the Walt Disney World website for information on all 25 Disney Resort hotels, as well as any special packages that are on offer. Dining plans, which allow you to budget in meals and snacks—and choose from the various restaurants at the hotels and theme parks—are a popular choice for families. Every T+L hotel review is written by an editor or reporter who has stayed at the property, and each hotel selected aligns with our core values.
CTV News
2 days ago
- Entertainment
- CTV News
Tickets on sale for Telus World of Science annual adult-only fundraiser
A Telus World of Science sign remains lit as the building is temporarily closed after a small fire that broke out on Jan. 20, 2025. (Sean McClune/CTV News Edmonton) Have you ever wanted to roam the Telus World of Science with a cocktail in hand? Your chance is coming in October when the Telus World of Science Edmonton (TWOSE) holds its annual adult-only fundraiser. 'Where Science Meets Cocktails' returns on Oct. 16, promising a night where food, drinks and science collide. Vendors from some of Edmonton's top restaurants will be serving gourmet hors d'oeuvres while cocktail tastings will be provided by expert vendors and distillers. All of the galleries will be accessible during the event – including the Jurassic World by Brickman Lego exhibition. Hands-on cocktail-inspired science experiments and challenges will be available for patrons to participate in. There will also be 'explosive' science demos and liquid nitrogen treats. The TWOSE will also host live music and entertainment, as well as a silent auction. 'This year's fundraiser means more than ever to our charitable organization,' said Constance Scarlett, president and CEO of TWOSE. 'Every ticket to 'Where Science Meets Cocktails' helps us recover from the ongoing impacts of the fire we experienced at our facility in January while also supporting programs that make science accessible and inspiring for all.'+ Last year's sold-out event welcomed over 1,500 guests and raised over $200,000. Funds raised go to support science education programs, initiatives and events. The event runs from 6:30 p.m. to 10:30 p.m. on Oct. 16. Tickets are on sale now and are $159 each before tax.
Forbes
2 days ago
- Business
- Forbes
Buffalo Trace Releases New 100-Proof Sazerac Rye
Produced by Buffalo Trace Distillery, Sazerac Rye's first line extension in years is a nod to the rising demand for more intense, cocktail-ready whiskeys. Courtesy: Sazerac In the ever-evolving world of American whiskey, proof is more than just a number on a label—it's a signal. For bartenders, it's about structure. For collectors, it's about character. And for everyday drinkers, it's increasingly about intensity. With the debut of Sazerac Rye Whiskey 100 Proof, Buffalo Trace is responding to all three groups in one move, offering a stronger expression of a rye that already occupies a storied place behind the bar. The July 2025 announcement from Frankfort, KY marks the first major evolution of the core Sazerac Rye in years, and while a ten-point bump in proof might seem incremental, the implications are not. This release isn't just a higher-octane version of the familiar 90-proof rye. It represents a clear acknowledgment that the market has shifted—toward bigger flavors, bolder builds, and the rising expectations of bartenders crafting serious cocktails. 'Bartenders have increasingly embraced 100 proof ryes for the balance, strength and versatility they provide,' said Andrew Duncan, Global Brand Director at Buffalo Trace Distillery, in a statement. 'Sazerac Rye 100 Proof offers greater control over flavor and balance, empowering creativity behind the bar.' For cocktail professionals building multi-ingredient drinks where a number of flavors jockey for position, 100 proof is fast becoming the sweet spot. It's a signal to bartenders that a whiskey can handle mixing without getting lost, especially in classics like the Manhattan or, naturally, the Sazerac. It's no coincidence that this new expression joins the Sazerac Barrel Select (SBS) program, offering bars the opportunity to put their own stamp on a single barrel of this higher-proof rye. The original Sazerac Rye has long had a loyal following, thanks to its spicy, dry profile and value-driven pricing. It's a gateway rye for many, and a workhorse for bars that want a reliable, flavorful base spirit. But in recent years, demand has swelled for rye whiskeys that offer more power and presence. With Sazerac Rye 100 Proof, Buffalo Trace is effectively acknowledging that the training wheels can come off. Master Distiller Harlen Wheatley describes the new release as being built with bartenders and cocktail enthusiasts in mind. 'We focused on ensuring this higher-proof spirit delivers complexity and structure without losing its signature profile,' he said in a statement. That promise seems to hold up on the palate: candied spice, citrus, and the signature rye pepper come through with more clarity and weight. The result is a bottle that feels calibrated for the realities of the modern bar, while still able to hold up to being tasted neat. At $29.99 for a 1-liter bottle, this release also speaks to access, which has always been an important aspect of Buffalo Trace's marketing plays. From releases like their new Eagle Rare 12, to their line of George T. Stagg, to one-offs like the new E.H. Taylor, Buffalo Trace has always kept a close eye on keeping supply tight. The sense of rarity consistently sparks customer intrigue and keeps prices high—so the fact that the new Sazerac Rye 100 Proof is being put out at this price point speaks to the brand's confidence in the demand for a bar-ready, budget-conscious whiskey for consumers looking for high-proof spirits. It's an interest that shows no sign of slowing.
