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The “Offline” Bar Glass that Will Force Your Bar Buddy to Talk to You

The “Offline” Bar Glass that Will Force Your Bar Buddy to Talk to You

Salve Jorge Bar has created the first “Offline Glass” that only stands up straight if it’s resting on a cell phone.

Although both are great when separate, it seems as though bars and cell phones don’t exactly mix. We all know and have that one friend who in the mist of bar excitement, loud sounds, and in the company of friends, has their face buried into their smart phone. To encourage people to drop their phones and join the conversation (and real life for that matter), advertising agency Fischer & Friends and Brazilian art director, Mauricio Perussi, has introduced the “Offline Glass.” The Offline Glass combats unsocial behavior and cell phone addition by requiring your cell phone to hold up your glass, as risk of the glass tipping over and spilling.

The Offline Glass looks like your average beer glass, just with a large portioned wedge cut from the bottom. This is designed so drinkers insert their smartphones to help the glass stand up straight, making the drinker free of social media, texting, and cell phone use. According to DigitalTrends.com, the ad campaign and actual using of the glass has only taken place at a bar called Salve Jorge in San Paolo, Brazil. The agency has no plans to implement the Offline Glass elsewhere. At the moment, it seems as marketing stunt receiving a lot of attention.

Yay or nay to the Offline Glass? I can’t help but think this man deserves a high five for enforcing some bar etiquette!


Every Beer Nerd Needs A Set of Proper Tulip Glasses

Maybe you’re an extreme beer geek, able to blind-taste any brew and know which hop varietals were used. Maybe you’re a burgeoning beer nerd, going deeper into the wide world of craft IPAs with abandon while slowly perfecting your at-home brews. Or maybe you just know which beers you like and where to get them.

Wherever you are on the beer nerdery spectrum, you need this set of Spiegelau Universal Tulip Beer Glasses.

The glass, as one reviewer says, “allows the beer to be at its best,” no matter what you’re drinking. That’s because these glasses were designed by a panel of master brewers to enhance the distinctive aroma and flavor of anything you put in it. Whether it’s a dank IPA that you rustled up in Vermont, a Belgian tripel that your buddy smuggled back for you, or something special you brewed in the comfort of your own home, the Spiegelau Universal Tulip Beer Glass will ensure that your experience is perfectly tuned in.

These German-crafted glasses are dishwasher safe, made with lead-free crystal, and add a “Yes, I am a beer expert, thank you very much” vibe to your bar without you even having to say anything. They’re sturdy without being heavy, precise without being fussy, and a pleasure to drink from. Good beer becomes better and great beer is given its time to shine. They make a great gift, but make sure to grab a set for yourself too or risk some serious hophead FOMO.

Your expertly-crafted beer deserves an expertly-crafted glass, and these tulip glasses are it.


The “Offline” Bar Glass that Will Force Your Bar Buddy to Talk to You - Recipes

This Guide explains a lot of stuff about the Tech Expansion Mod (Crafts, IDs, How to get started)

Tech Expansion is a mod that adds technical and industrial stuff to the game. Its purpose is to expand the progression of players in both singleplayer and multiplayer.
The mod only requires basic resources, so you can use it on any Vanilla/Curated map and on many workshop maps.

The mod adds structures, tools, weapons, clothes, and more stuff will come in the future (Makeshift vehicles).

You'll have to craft the basic material to start to craft useful stuff.
A lot of the receipes can be found in the crafting section once you have one of the supplies needed.

The most useful material is Steel, in order to craft it, you'll need Charcoal, which is crafted from any type of logs.

Once you have steel, you'll need blueprints to craft parts. These parts can be used to craft tools, buildables and other materials.
Blueprints can be crafted using a note and a pen (stick + charcoal)

Every metal (steel, copper, tin, lead) can be obtained with metal scraps and other stuff (charcoal, coal coke, chemicals, etc. )
Lithium is obtained by crushing bricks (with a sledge hammer) and treating the dust with chemicals (the salt can be used to craft chemicals)
Silicon is obtained by crushing glass (with a sledge hammer) and refining the crushed glass.

Crafting anything is straightforward once you know the receipe from the crafting menu. Despite that, I will still post the most important crafts in this guide.

Soul Star is the best material of the mod, it allows tons of end game crafts such as the Exo Vest.

In order to get Soul Star bars, you'll have to craft a Solar Horde Beacon, once placed on the ground, zombies will be more powerful like normal horde beacons. But this horde beacon will drop Soul Star Bars once the players have killed 100 zombies in that zone.

6 Soul Star bars can be crafter into a soul star core, which is used for the end game crafts.

The soul star bars and cores can be used to craft the best gear of the mod.
You'll first have to craft a blueprint for the Singularities and the Singularity assembler (tool).

The assembler is used to craft the singularity, which powers every end game stuff.

Then you'll be able to craft clothes (Helmet, vest, top, bottom, backpack) that have a lot of armor and storage.
You can also craft melee tools (A drill that can mine both metal nodes and trees, and a katana)

1 Motor + 1 Lithium Battery + 2 Metal Sheet + 3 Metal Bar + 1 Soldering Iron (Not Consumed) = 1 Drill

2 Can + 3 Steel Bar + 1 Steel Wire + 3 Copper Wire = Soldering Iron (Image is wrong on the wires)

2 Metal Bar + 2 Steel Bar + 1 Steel Wire = Plier

5 Metal Scrap + 1 Charcoal (Can be obtained from logs) = 3 Steel

6 Metal Scrap + 1 Water Bottle + 1 Vehicle Battery (Not Consumed) = 3 Copper

6 Metal Scrap + 1 Water Bottle + 1 Lithium Battery (Not Consumed) = 5 Copper

4 Metal Scrap + 1 Chemical = 2 Tin

5 Metal Scrap + 1 Coal Coke (Obtained from Charcoal) = 3 Liquid Lead
2 Liquid Lead = 1 Lead

4 Crushed Brick (Obtained by crushing bricks with a sledge hammer) + 1 Chemical = 3 Lithium Salt
2 Lithium Salt = 1 Lithium

6 Crushed Glass (Obtained by crushing weak glass with a sledge hammer) + 1 Chemical = 1 Silicon

Supplies :

64001 - Refined Steel
64002 - Refined Copper
64003 - Refined Tin
64004 - Refined Lithium
64005 - Refined Lead
64006 - Charcoal
64007 - Coal Coke
64008 - Lithium Carbonate
64009 - Crushed Brick
64010 - Liquid Lead
64015 - Pencil
64016 - Steel Can
64017 - Steel Bar
64018 - Steel Gear
64019 - Steel Sheet
64020 - Steel Wire
64021 - Copper Bar
64022 - Copper Wire
64023 - Tin Bar
64024 - Tin Wire
64025 - Lithium Bar
64026 - Plier
64027 - Steel Magnet
64028 - Lithium Battery
64029 - Soldering Iron
64030 - Motor
64034 - Crushed Glass
64035 - Silicon
64036 - Silicon Sheet
64037 - Solar Cell
64038 - Circuit Board
64042 - Lead Bar
64043 - Soul Star Bar
64044 - Soul Star Core
64063 - Gunpowder
64068 - Singularity
64070 - Singularity Assembler

64011 - Can Blueprint
64012 - Bars Blueprint
64013 - Gears Blueprint
64014 - Sheet Blueprint
64069 - Singularity Blueprint

Tools :

64031 - Drill
64032 - Electric Chainsaw
64033 - Electric Jackhammer
64071 - Soul Star Drilling Machine
64072 - Soulstar Katana
64078 - Fishing Rod

Clothes :

64039 - Reinforced Leather Bottom
64040 - Reinforced Leather Top
64045 - Exo Vest
64073 - Soul Bottom
64074 - Soul Top
64075 - Exo Helmet
64076 - Exo Pack

Barricades :

64041 - Solar Beacon
64061 - Soul Star Charge (WIP)
64062 - Steel Electric Vehicle Base
64064 - Steel Locker
64065 - Neutral Sentry
64066 - Friendly Sentry
64067 - Hostile Sentry
64077 - Steel Vulture Base
64087 - Soul Generator
64088 - Soul Storage

Structures :

64046 - Steel Doorway
64047 - Steel Floor
64048 - Steel Floor Triangle
64049 - Steel Garage
64050 - Steel Hole
64051 - Steel Pillar
64052 - Steel Post
64053 - Steel Ramp
64054 - Steel Rampart
64055 - Steel Roof
64056 - Steel Roof Triangle
64057 - Steel Stairs
64058 - Steel Wall
64059 - Steel Wall Ramp
64060 - Steel Window
64079 - Glass Doorway
64080 - Glass Garage
64081 - Glass Rampart
64082 - Glass Roof
64083 - Glass Roof Triangle
64084 - Glass Wall
64085 - Glass Wall Ramp
64086 - Glass Window


Easy frozen mocktails you’ll want to make this summer, from slushies to spritzes

There’s a time to revel in frozen drinks, and that time is now. Whether you’re celebrating a holiday during a pandemic or are trying to beat the heat on 90-degree days, a refreshing drink is one way to make the best of it all.

Fortunately, frozen mocktails are among the easiest drinks you can whip up. All you need are four basic components: fruit, citrus, sweetener and ice. A high-quality blender is an added plus.

“It’s supposed to be effortless. That’s the fun of [it], you just throw everything in,” says Ram Krishnan, owner and manager of cocktail bar Writer’s Block Rehab. “You play with it, add more ice or fruit if needed -- it’s hard to go wrong, and there really isn’t any right or wrong.”

Of course, there are some tricks to making a better frozen drink.

“Frozen fruit is OK for your smoothie or protein shake,” says Krishnan. “But not for your cocktails.”

Seasonal fruit will brighten the flavor of your drink. It’s often sweeter, too, which means you can cut down on added sugar. How much sugar you need will depend on your fruit and your preferences.

“If I taste a super sweet watermelon, I might not even use a simple syrup,” says Krishnan. “If your berries aren’t very sweet, then balance that with added sugar.”

Always sample your fruit first. If using a recipe, make an educated guess as to whether you should adjust it. Err on the side of caution, but if you end up with something too sweet, simply set aside some of the mocktail in the fridge. Add more of your other ingredients to the blender, and go from there.

Another trick: If your fruit’s not ripe enough, grill it. “I love pineapple on the grill -- just throw it on for a minute or so, and it intensifies the sugar,” says Krishnan.

If you’re wondering why your cocktail is icy, your blender is likely the culprit. For creamy results, high-power blade action is a must.

Krishnan’s go-to brand is Vitamix. Understandably, not everyone’s ready to drop $300 on a blender.

If you’re using a blender that lacks a little oomph, try freezing your fruit and using it in place of ice. It’ll produce smoother results, and you can lighten up the drink after with a splash of seltzer.

Another reason high-power blenders come in handy: Shorter blend times make for a colder, less soupy drink.

“If you puree for too long, the blades create heat, and so it makes it more watery, and sometimes can even change the flavor notes,” says Krishnan.

To decrease your blend time, chop the fruit as small as you can, and use crushed ice. You can make your own crushed ice by blitzing larger cubes in a food processor or running them through the blender for 20 to 30 seconds, and straining the excess water.

“Your total blend should be two minutes max,” says Krishnan. “Start slow for the first 15 seconds to get the ingredients moving, and then switch your blender to high, using a wooden spoon to wipe down the sides.”


Hands-on Class Project

Share your inspiration for a new cocktail recipe.

Your assignment is to create a signature cocktail starting with one piece of inspiration. This could be your favorite flavor, spirit, culture, or a memory from when you were a child. Start there, share the inspiration you're starting with, and build on the flavor to create your own custom cocktail recipe.

As an extra step, go ahead and even make your cocktail! Share your recipe and a photo of your presentation.

My recipe for the Palo Negro:

  • 2 oz Reposado Tequila
  • 1 oz Palo Cortado Sherry
  • 1/2 oz Blackstrap Rum
  • 1 t Demerera syrup
  • 1 t Grand Marnier
  • Oil of an orange peel
    by Gary Regan: All you need to know about flavor pairings, tasting spirits, and the craft of bartending! : Stop by for our inspired cocktails sometime!
  • A few write-ups about me in The New York Times and Brooklyn Magazine

The Military Has a Vocabulary All its Own. Here are Some Common Terms and Phrases

​If you have a favorite piece of jargon or want to suggest a correction, let us know in the comments below.

The U.S. military uses many unique items and concepts that civilians aren't exposed to. Because of this and the need for expedient, clear communication, service members are immersed in a linguistic world apart from the daily life of a civilian. Some are self-explanatory and others are completely cryptic, but they each have a specific and important (sometimes) meaning.

Be sure to check out Military.com's Glossary of Military Acronyms.

If you want to know more about the military alphabet, check out our complete guide.

11 Bullet Catcher/Bang-Bang -- An Army infantryman. Recommended by user NGH144.

40 Mike-Mike -- An M203 grenade launcher, usually mounted under an M-16 or similar weapon.

Air Picket -- Any airborne system tasked with detecting, reporting and tracking enemy aerial movements within a certain area of operation.

Alpha Charlie -- Military alphabet used to represent ass chewing. Defines getting verbally reprimanded. Recommended by user Joe Trejo.

Anymouse -- A lockbox on Navy ships where sailors may drop anonymous suggestions.

Ass -- Armored vehicles such as Strykers and Tanks.

Ate-Up -- Describes a service member who follows regulations so closely that they disregard the context of the situation. Conversely, may describe a service member who doesn't understand regulations at all.

Band-Aid -- A Vietnam-era term for a medic.

Bang-bang -- An Army term describing a pistol or rifle.

Big Voice -- Term used to describe the loudspeaker on a military base. The Big Voice warns of everything from incoming attacks to scheduled ordnance disposal.

Bird -- Slang for helicopter.

Bitchin' Betty -- Most U.S. military aircraft feature warning systems that frequently utilize female voices. The phrase is derived from the same anthropomorphizing applied to GPS units in cars, only Bitchin' Betty's alert pilots to life-threatening situations.

'Black' on ammo, fuel, water, etc. -- A common phrase denoting a particular resource is gone.

Blowed up -- The state of being hit by an IED.

Blue Falcon -- A euphemism for buddy **** or buddy ****er, which is slang for a backstabber. Recommended by user jpchopper.

Bolo -- A derogatory remark for recruits who cannot pass marksmanship training. The idea being that if one cannot use a rifle, one must resort to a bolo.

Bone -- A B-1 bomber.

Bull**** Bomb -- A package intended to disperse propaganda leaflets. Recommended by user Steve Neal.

Bullwinkle Badge -- Another name for the Air Assault Badge. Recommended by user David E Windsor II.

Burn Bag -- A bag used to hold shredded documents, designed to be burned. May also refer to a useless person. Recommended by user Gregory Waugh.

Cannibalize -- The act of taking workable parts of one item and using them in another.

Chancre Mechanic -- Medical officer who checks service members for venereal diseases. Recommended by user jloman42.

Charlie Foxtrot -- Commonly used expression utilizing the military alphabet to stand for clusterf***.

Chem-Light Batteries -- A mythical object that would be extremely, functionally pointless. Often the source of fruitless hunts embarked upon by hapless privates. Recommended by user Nick_1.

Chest Candy -- Slang for ribbons and medals worn on a uniform. Can be insulting or applauding.

Chicken plates -- Sheets of protective material, called Small Arms Protective Inserts, which are used in the Interceptor body armor system.

Comics -- Term used to describe maps presented by military intelligence. The term is fairly derogatory in nature as a slight against the accuracy of the maps. It also refers to the brightly colored layouts and symbols usually included.

Commo -- Communications equipment or the individuals who operate it. Usually given to communications officers on U.S. Navy vessels.

Crank -- Navy term for a sailor pulling temporary duty in the galley.

Crumb Catcher -- Military slang describing the mouth.

Crusher -- Hats worn by pilots during World War II. The hat's wide top brim would need to be crushed down to allow for headsets to be worn.

Dear John -- Common term referring to a significant other breaking up with a service member through a letter. Recommended by user wilburbythepsea.

Demilitarized Zone -- A specific area in which any type of military force -- including but not limited to personnel, hardware and infrastructure -- are banned.

Digit Midget -- Usually used with a number as a prefix. X digit midget refers to the number of days till an individual goes on leave or retires. Recommended by user Steve Pinder.

Digies -- Digital camouflage worn by soldiers and Marines.

Dittybopper -- A term in the Army referring to signals intelligence radio operators trained to utilize Morse code. Also used as a verb to describe soldiers marching out of synch with a cadence.

Dope on a Rope -- Derogatory term used for air-assault soldiers.

Dust-off -- Specifically, a medical evacuation by helicopter.

Dynamited Chicken -- Term originating in the Navy referring to chicken cacciatore or chicken a la king.

Embed -- When a reporter stays with the military in order to conduct journalistic business. They typically are provided with security and basic necessities provided by the unit they are embedded with.

Expectant -- A casualty who is expected to pass die.

Eagle Keeper -- Maintenance crew chief of an F-15.

Fang -- A verb to describe being rebuked, called out or otherwise disparaged.

Fangs -- A Marine Corps term for one's teeth.

Fart Sack -- Refers to a sleeping bag or an airman's flight suit.

Farts and Darts -- Refers to the clouds and lightning bolt embellishments found on Air Force officer caps. Recommended by user NGH144.

Fashion Show -- A Naval punishment where a sailor is required to dress in each of his uniforms over a period of several hours.

Fast Mover -- Slang for a jet fighter. Aptly named due to the rapidity of a jet fighter's movement.

First Light -- The time of nautical twilight when the sun is 12 degrees below the horizon.

Flaming ***hole -- An Air Force term to describe the fiery effect of a jet plane turning on its afterburners during combat or any other military operation.

Flight Suit Insert -- Air Force slang for a pilot.

Fitty -- Slang for an M2 .50 caliber machine gun.

Five-Sided Puzzle Palace -- Slang for the Pentagon.

Football Bat -- An individual or way of doing things that is particularly odd.

Force Projection -- The ability of a nation-state to extend military force beyond their borders.

Fourth Point of Contact -- From rolling after a successful parachute drop: a term to describe an individual's buttocks. The first three points are feet, calves and back of the thigh. Recommended by user elisemorgan.

Fruit Salad -- Slang for a service member's display of medals and ribbons on a dress uniform. Recommended by user DL_in _DEN.

Fugazi -- Completely out of whack, ****ed up, screwy. This term originated during the Vietnam War and experienced limited use by civilians.

Galloping Dandruff -- An Army term used since World War I to refer to crab lice.

Geardo -- An Army term for a soldier who spends an inordinate amount of money on gear, regardless of actual need.

Gedunk -- Refers to snack foods, such as candy and chips, as well as the place they're sold. Associated with the Navy and can be used in the phrase "gedunk sailor" as a pejorative remark for inexperienced sailors. Recommended by user bensonmccloud.

Gofasters -- A term for sneakers used in the Army, Navy and Marine Corps.

GOFO -- Literally stands for "grasp of the ****ing obvious."

Gone Elvis -- A service member who is missing in action.

Grape -- A term with two meanings one for the Air Force and one for the Navy. A Navy Grape is an individual who refuels aircraft. An Air Force Grape, on the other hand, refers to an easy assignment and can be used as a compliment when a service member makes something look easy.

Great Mistakes -- The name sailors have given the Great Lakes Naval Training Center north of Chicago. It references the closing of two other training facilities in San Diego and Orlando, which both feature far more enjoyable weather.

Grid Squares -- A nonexistent item recruits typically are told to go find.

Groundhog Day -- Term originating from the titular movie that refers to deployments that seem to proceed in the exact same way despite attempts to change them.

Gum Shoe -- Navy slang for a sailor cryptology technician. The first CT school was located on top of a building where tar would get stuck to the bottom of students' shoes.

Gun -- Term for a mortar or artillery piece. Must never be used within the military to describe a pistol or rifle.

Gunner -- A service member who operates a crew-served weapon, such as a piece of artillery or ship's cannon. Recommended by user John Alfred.

Hangar Queen -- An aircraft that is used primarily for spare parts to repair other planes. Recommended by Steve Pinder.

Hardball -- A hard-surfaced road.

Hardened Site -- A structure usually built under rock or concrete designed to withstand conventional, nuclear, biological and chemical attack.

Hat Up -- To change one's location. Refers to the need to wear a hat for the intended destination. Recommended by user JimBrown1946.

Hawk -- Term for cold weather. Commonly referred to as "the hawk."

Helo -- Short-hand term for a helicopter.

High Speed -- An individual who is highly motivated and at or near peak efficacy. Can be used sarcastically. Recommended by user sara.

Hit the Silk -- Ejecting from an aircraft and utilizing a parachute.

Inactive Status -- Members of the Reserves who are unable to train for points, receive pay and cannot be considered for promotion.

Ink Stick -- Marine Corps term for a pen.

Iron Rations -- Rations used in an emergency survival situation.

Jawa -- Term for an Army soldier who is stationed in a desert area, named after the desert-dwelling aliens of "Star Wars."

Jesus Slippers -- Military-issued shower footwear.

Jockstrap Medal -- Derogatory term for medals given by the military to active CIA members.

Joe -- Army term for a soldier. Shortened from G.I. Joe.

Joint Operation Planning -- All type of planning involving joint military forces in regard to military operations, including, but not limited to, mobilization, deployment and sustainment.

Kinetic -- Slang adjective meaning violent.

Klicks -- Kilometers.

Latrine Queen -- Air Force specific term for a trainee in basic who is in charge of the team responsible for cleaning bathrooms.

Left-Handed Monkey Wrench -- A nonexistent tool. Often the object of fruitless searches undertaken by recruits at the behest of more experienced service members. Recommended by user John Alfred.

Long Pig -- Slang for when a human being is used as a source of food. Typically this happens in extremely desperate situations.

Major Nuclear Power -- Any nation-state with a nuclear arsenal capable of being delivered to any other nation in the world.

Meat Identifier -- A dish or sauce that identifies what type of meat is being served. For example, cranberry sauce indicates turkey while applesauce indicates pork chops.

Meat Wagon -- Slang for an ambulance or any other medical emergency vehicle. Recommended by user 5712540.

Moonbeam -- Marine term for flashlight.

Moving Like Pond Water -- Moving so slowly that a unique term is required to describe it. Recommended by user 31320680.

Mustang -- Term referring to any officer who was promoted from the enlisted ranks. Can be used respectfully or pejoratively.

Nut to Butt -- The instruction used to tell soldiers to line up in a tight, forward-facing line wherein one's nuts are in extreme proximity to the butt of the soldier before them.

Officer's Candy -- Navy term used by sailors to describe the scented cake placed in urinals.

Officer of the Deck -- Any officer charged with the operation of a ship. Reports to the commanding officer, executive officer and navigator for relevant issues and concerns.

Over the Hill -- Missing in action or someone who officially has gone missing from their post.

Oxygen Thief -- A biting piece of slang for someone who's useless or talks too much.

Pad Eye Remover -- A nonexistent item used by sailors to trick new service members into a fruitless search. Pad-eyes are used to secure airplanes with chains.

People Tank -- A U.S. Navy term for the inner hull of a submarine.

Pill Pusher -- A U.S. Navy term for a hospital corpsman.

Pink Mist -- A distinct effect created by certain types of gunshot wounds.

Pogey Bait -- Snack food. A "pogue" is an individual who does not serve on the frontlines and performs non-combat-oriented roles. "Pogey bait" is, subsequently, a bribe given to these individuals in exchange for expedited or high-quality services.

Pollywog -- A sailor who has not crossed the equator on a U.S. Navy ship. Recommended by user Terry Thomason.

Puddle Pirate -- Member of the Coast Guard. So called due to a fallacious belief that the Coast Guard never operates in deep water.

PX Ranger -- An individual who purchases, from the Post Exchange, paraphernalia unique to certain prestigious ranks or occupations and passes them off as though they earned the items. Recommended by mw1968.

Quay -- A man-made structure between a shore and land that can be used by ships to berth and is typically an area for handling cargo.

Rainbow -- A new recruit in basic training. Recommended by user wilburbythespea.

Red Team -- A body of experts on a specific topic who are instructed to research and suggest alternative methods regarding a planned course of action.

Remington Raider -- A somewhat derogatory term used for Marines given the harrowing task of performing office duties.

Rocks and Shoals -- U.S. Navy rules and regulations.

Rotorhead -- Slang for a helicopter pilot. Recommended by user Bob Pante.

Ruck Up -- "Ruck" is short for "ruck sack," which refers to backpacks service members sometimes wear. To "ruck up" is to get through a particularly challenging or stressful situation. Recommended by mw1968.

Salad Bar -- References the service ribbons found on a military uniform.

Scrambled Eggs -- Refers to the embellishments found on some officer's caps. Recommended by user NGH144.

Self-Propelled Sandbags -- A derogatory term for a Marine based on their emphasis on fighting on the front lines. Recommended by user Nathan King.

Shavetail -- A term referring to second lieutenants in the U.S. Army. It primarily refers to the haircuts received in Officer Candidate School. The term's origins date to the time when the Army used pack animals, and handlers shaved the tail of newly broken animals to distinguish them from those more seasoned.

Shellback -- A sailor who has crossed the equator on a U.S. Navy ship. Responsible for turning all Pollywogs into Shellbacks once they cross the equator themselves. Recommended by user Terry Thomason.

Snake Eater -- Member of the U.S. Army Special Forces.

S*** on a Shingle -- Slang for a piece of toast with gravy. Recommended by user Mike W.

Sky Blossom -- A deployed parachute.

Slick Sleeve -- Refers to a sailor who has not yet earned a rank that requires decoration on the sleeves.

Smoke -- To punish a service member with excessive physical work due to a minor infraction.

Snivel Gear -- Any equipment meant for use in cold weather. Recommended by mw1968.

Soap chips -- A psychological operations (PSYOPS) tactic where fake letters from an enemy's home country are written and placed on bodies and battle wreckage. They include sentimental content, hint at the infidelity of loved ones back home and are designed to demoralize combatants.

Soup Sandwich -- Used to describe an individual, object, situation or mission that has gone horribly wrong. The thrust of the term's meaning derives from the fact that it is incredibly difficult, some would say impossible, to make a sandwich out of soup. Recommended by user David E Windsor II.

Swoop -- Marine term for a weekend trip off base.

Taco -- An Air Force term for receiving an "unsatisfactory" grade on a training exercise due to the vague taco-shape of the letter "u."

Tango Uniform -- Slang for "tits up," which is the position dead bodies tend to face. The term can be applied to the deceased as well as broken pieces of equipment. Recommended by users 10741875 and iaff.

Target Discrimination -- The capability of a surveillance or guidance system to choose certain targets when multiple options are presented.

Trench Monkey -- A derogatory term referring to a member of the U.S. Army.

Twidget -- A sailor who repairs electronic equipment. Suggested by user X-USN-DS1.

Un-Ass -- To move immediately or leave one's current position.

Uncle Sam's Canoe Club -- A U.S. Navy term for the U.S. Coast Guard.

Unit Identification Code -- An alphanumeric, six-character string that identifies all active, reserve, and guard units of the United States military.

Voice in the Sky -- Term referring to military base announcements broadcast over speakers. Recommended by user MrsMSgt.

Voluntold -- An assignment that is technically voluntary but understood to be mandatory.

Weapons of Mass Destruction -- Weapons that can cause destruction or death beyond the ability of conventional weapons. These typically are nuclear, biological, chemical, radiological or high-yield explosive in nature. This definition does not include the vehicle, or transportation method, of delivering the weapon.

Zone of Action -- A smaller section of a larger area. Typically these are under the purview of a tactical unit, usually during an offensive maneuver.

Zoomie -- Term used by non-flying service members for anyone who operates a flying vehicle.


Contents

In the original script of the 1982 pilot, "Give Me a Ring Sometime," there was no Norm Peterson (contrary to beliefs that Norm is one of the original characters). George Wendt and John Ratzenberger auditioned for the same role, originally named George, and Wendt was hired for that role. [3] [4] George was Diane Chambers's first customer, appeared at the end of this episode, could not bear her long explanation of becoming a waitress, and had only one line consisting of one word: "Beer!" [3] The writers expanded Wendt's role, and the character evolved into Norm Peterson, the first onscreen customer to enter the bar and who "[badgered] Diane rather than the other way around." [5] Show co-creator Les Charles stated that the character was based on a frequent customer he met in a bar when Charles was its bartender during college. [6] [7]

Meanwhile, Ratzenberger suggested to the producers that a know-it-all character should be added, resulting in Cliff Clavin. [4]

I have a hard time talking about Norm. It's like he's too close to me, but I don't think he's changed over the years. They moved him from being an accountant to painter and decorator, but that was basically for some storylines. He's still the same Norm. I think he's the toughest to write for because he's not really anything. He's just funny. [8]

Norm's entrance into the bar is a running gag on Cheers, typically beginning with a greeting by Norm. This is followed by the bar crowd yelling his name (except Diane Chambers, who would follow with a more refined "Norman", and Woody Boyd who would refer to him as "Mr. Peterson"). Norm is also greeted with the customary "Norm!" shout at other locations, including a bowling alley ("From Beer to Eternity", season 4, episode 9), The Hungry Heifer ("Cheers: The Motion Picture", season 5, episode 24), and Gary's Olde Towne Tavern, Cheers' rival bar ("Bar Wars VI", season 10, episode 23). When Sam asks why the people at Gary's know him by name, Norm replies that he goes there on Christmas when Cheers is closed. A recurring gag in the series is, following a commercial, for the bartender to ask Norm if he wants another beer Norm replies "one quick one," after which he inevitably stays a lot longer. "Norm" is actually the first word of Frederick Crane, son of Frasier Crane and Lilith Sternin. (However, Lilith joyously believes that he said "Mommy!")

Prior to the show, Norm was born in Chicago, and moved to Boston to become an accountant, [9] and is a lifelong Boston Celtics fan who went to Boston Garden as a child. [10] Norm previously served in the United States Coast Guard, though in an earlier episode he stated he'd been in the Army. He loses his job in an accounting firm by defending Diane from his boss, [11] and after struggling for few years as an independent accountant, eventually becomes a housepainter. Norm was also revealed to be an accomplished interior decorator and beer taster, capable of spotting a bad vat in a factory by drinking a single bottle.

Even when unemployed, Norm is the bar's best customer. A running gag throughout the series are the numerous jokes made about the enormous size of Norm's tab at Cheers (e.g., several large binders are shown as being just a portion of it – in the episode "Home Malone" (season 9, episode 25), when Woody's rich, naïve girlfriend Kelly waitresses at Cheers to gain "real-life experience," Norm convinces her that the tab is a record of the beers for which he has already paid, and for each new beer a mark should be erased. In the finale Sam has to have his total tab for the series calculated by NASA). The only time he was seen to pay any of his tab off was when new manager Rebecca Howe temporarily cut him off after discovering he owed the bar almost $850 but agreed to waive the amount in return for him painting her office and apartment, which in turn led to him setting up as a housepainter. In the few instances when Norm drinks at another bar, he is immediately kicked out because the bartenders demand an immediate cash payment instead of a tab. Nevertheless, Norm annually received a complimentary beer on his birthday.

Norm's best friend is postman and fellow barfly Cliff Clavin.

Norm has a wife named Vera who is often mentioned but her face is never seen. When she is finally shown, her face is covered in pie thrown by Diane (season 5, episode 9 "Thanksgiving Orphans,") and the actress is uncredited. The only other times she is seen, viewers can see only her legs and at one time her waving from a car which drives past Cheers on her 15th wedding anniversary. Vera is the butt of many of Norm's jokes, but on many occasions, Norm has professed secretly an undying love for his wife or defended her honor. He also refused to cheat on her in the episode "Norm's Big Audit" where a female IRS agent was prepared to overlook his tax evasion if he did. He explained in this instance that he felt he was a bad husband but would not cheat on his wife as it would make him a bad person. Norm and Vera separated during the second season of Cheers but reconciled in the last episode of the season, contrasting the romance between Sam and Diane, who enjoyed a romance then bitterly broke up in that last episode. When Vera got a job at Melville's, however, he was deeply disturbed by her proximity to him during his bar time. Vera was played by George Wendt's real-life wife, Bernadette Birkett.

In the Cheers episode "It's a Wonderful Wife" (season 9, episode 21) Vera tells Rebecca off-camera that Norm's real first name is Hilary. He explains that he was named after his grandfather who "once killed a man for laughing at him." Cliff asks if his grandfather really killed a man for laughing at his first name and Norm replies, "Not exactly. He was a surgeon and he sort of botched an operation."

When not sipping beer at Cheers, Norm satisfies his hunger at an eatery called The Hungry Heifer, whose emblem is a young cow smacking her chops. The customers there greet him just the same as the Cheers patrons do. He knows the waitresses by name, and usually orders a meal called a Feeding Frenzy, a monstrous supply of corn and beef. He denigrated the eatery when he first visited it in season 2, but when the place was being shut down in season 9, he insinuated it was an important place to him throughout his life and said he knew the owner since at latest his college years. Corrine (played by Doris Grau), who worked at Cheers occasionally as a temp waitress, was a server at The Hungry Heifer and said the waitstaff knew Norm as "the guy who comes back."

On a lark in college, he became an ordained minister of the Church of the Living Desert after seeing an advertisement in the back of a magazine. [12]

In season 7, Sam takes a temporary bartending job in Cancún, Mexico. One of his patrons, Pepe, greatly resembles Norm in appearance and mannerisms. [13]

George Wendt guest starred as Norm Peterson on St. Elsewhere, Cheers’ first spinoff The Tortellis, Wings, and The Simpsons episode "Fear of Flying", which also guest starred Ted Danson, Rhea Perlman, Woody Harrelson, and John Ratzenberger as their respective characters. Years after Cheers ended, Wendt played Norm in a 2002 episode of its spinoff Frasier, where he got along famously with Martin Crane. (Martin: "Wow, that's some mug callus you've got there." Norm: "Judging from your grip, I'd say you were a can man.") [14] Also, in the first part of a two-part episode on Frasier entitled "Three Dates and a Breakup," Frasier calls Norm to brag that he has three dates for the weekend. Frasier specifically says "Norm Peterson," though Norm is not actually seen or heard. Norm was most recently seen in animated form, voiced by Wendt, on Family Guy in the episodes "Road to Rupert" and "Three Kings". Domino's Pizza released a commercial in February 2020 parodying Cheers (including the opening theme song and a Domino's version of the Cheers sign) with Norm entering a Domino's, surprised to find that no one knows his name. Norm's face was actually digitally taken from a Cheers episode to replace a body double's face. [15]

  • In The Simpsons episode "Flaming Moe's", Barney Gumble walks into the newly successful and popular Moe's Tavern to be greeted with the friendly cry of "Barney!" which satirizes Norm's entrance [16][17] When a bartender similar to Woody Boyd asks him how he is doing, Barney burps in response.
  • In the How I Met Your Mother episode "Swarley," Barney Stinson walks into Maclaren's Pub to the greeting of "Swarley!" with the bartender Carl then playing the Cheers theme song. This was to make fun of Barney's new nickname, and to reference Norm's entrance to Cheers.
  • An oblique homage of Norm appears in the series Star Trek: Deep Space Nine (Season 6, Episode 9), "Who Mourns for Morn?" in the form of the character named Morn, a corpulent and rather silent alien that has an outstanding tab in Quark's bar. [18][19]

In 1993, Wendt and Ratzenberger sued Host International for copyright infringement, trademark infringement, and violating the actors' personality rights. The company operated airport lounges styled similarly to Cheers which included two robots, one heavyset and the other a postal worker, which the actors claimed resembled Norm Peterson and Cliff Clavin. The lawsuit was declined at its first and second hearings. At the first, the judge ruled that the defendant did not violate copyright because Paramount Pictures had already granted it a license to produce Cheers-based bars. At the second, the judge ruled that the robots did not resemble the characters. [20] In 1997, the Ninth Circuit Court of Appeals reversed both rulings on the grounds that Paramount's copyright claim might not have more weight than Wendt and Ratzenberger's ownership of publicity and that the resemblance claim should be decided by a jury, not a judge. [21] [20] The case resulted in an undisclosed settlement in 2001 by Host International. [22]


The “Offline” Bar Glass that Will Force Your Bar Buddy to Talk to You - Recipes

While trying to survive this world you will discover dragons, castles, dungeons, skill systems, new crafting systems and if that wasn’t enough most of the mechanics of traditional Minecraft have been modified, so make sure you read the getting started guide. Also, if you haven't yet installed RLCraft have look at the installation page.

This wiki is a work-in-progress, which explains why you won't find everything you look for right away. More and more pages will be added to this as time goes on and the modpack evolves. You can help by adding missing pages or adding missing information on existing pages. Many of the individual mods also have their own wiki so information can also be found though those links. Make sure to check the wiki's rules before making edits.


Fat bomb molds

Freshware silicone mold

To increase daily fat intake, many keto dieters turn to "fat bombs," small tasty treats made from high-fat ingredients like butter, coconut oil and nuts. Many people make their own fat bombs at home (again, check out Pinterest for a huge collection of recipes), and it can be extremely helpful to have a silicone mold handy when doing so.

These Freshware silicone molds are designed for making truffles or chocolate, but reviewers say they work perfectly for keto fat bombs, too. The molds are made from food-grade silicone, and the cavities are roughly 1-inch spheres. The molds are dishwasher- and oven-safe, and according to reviewers, each cavity holds roughly 1 tablespoon, which is perfect for portioning out fat bombs. You get four molds in this set.


20 Easy-to-Make Cocktail Recipes That You Can Batch And Make In Advance

NO ME OLVIDES (FORGET ME NOT)

“One of my favorite distillates are Agave spirits. A 100-percent agave tequila, like Don Julio, mixed with fresh juices is a great summer quencher. I made this cocktail inspired by the petite flowers called No Me Olvides (Forget Me Not) that bloom in the summertime. At the same time, I love the name because it’s hard to forget a good drink! This cocktail is bright, refreshing, fruit forward, and a little dry with amazing cooked agave notes. I really enjoy making this drink at home for its simplicity, seasonality and amazing flavor. It pairs well with spicy food: Barbecue, or chicken and beef tacos—and guacamole. This recipe might require a little bit of squeezing and juicing, but the use of fresh ingredients will make a better cocktail. You will taste the difference! ¡Salud!” —Julio Xoxocotla, bartender at the Wayland

Ingredients (17 Servings):

  • 750 ml. bottle of Tequila Don Julio Blanco
  • 12 oz. watermelon juice
  • 8.5 oz. fresh lime juice
  • 7 oz. fresh grapefruit juice
  • 7 oz. agave syrup (1:1)

Method: In a large pitcher or bowl combine Tequila Don Julio Blanco, watermelon juice, lime juice, grapefruit juice, and agave syrup. Stir well. To store, pour contents into Mason jars or any other clean glass container. This mix could last up to three to four days refrigerated. Suggestion: If you freeze it, you’ll be getting a slushy-like delicious drink. This is also a perfect mocktail recipe. Instead of tequila add your favorite seltzer or sparkling water to 2 oz. of the mix. (This is a large format recipe. It yields approximately 17 cocktails.)

To Make Agave Syrup (1:1): Mix 3.5 oz. agave nectar (amber) to 3.5 oz. of warm water. Stir until fully dissolved and cool down before mixing it with juices.

THE CITADELLE RESERVE GIN 50/50

“The 50/50 Martini with Citadelle Reserve Gin—created by Citadelle—might be my favorite cocktail of all time. It’s simple yet complex, pairs extremely well with food, and keeps great in the freezer for several days. The first sip is always reminiscent of my initial martini experience during a family vacation in Boston when my father took me to the bar at the Fairmont Hotel. He ordered us two gin martinis which were so big they came with a sidecar packed in crushed ice. Several times the bartender glided past with her glass stir stick and expertly spun everyone’s sidecar. All the martini drinkers looked up, had a moment together, and then went back to their conversations. My father smiled and winked at me. I was instantly and forever hooked." —Michael Goldman, on-premise manager at Maison Ferrand

Ingredients:

  • 1 part Citadelle Réserve Gin
  • 1 part dry vermouth
  • 1 part water
  • 1 dash orange bitters
  • Lemon peel garnish

Batching Method: Scale up measurements to batch. Add equal parts Citadelle Gin Reserve, dry vermouth, and water to a glass vessel (Mason jar works) and chill in the freezer. Keeps in the freezer for several days.

Preparation: In a chilled martini glass, add the batched liquid and just before serving, add the orange bitters and lemon peel garnish.

LAS BRISAS HOUSE MARGARITA

“Who doesn’t love a margarita? With the summer heat coming on strong, the pure flavors of a simple three-ingredient margarita will make you think you’re on vacation even if you’re frolicking around in a kiddie pool in your backyard.” —Michael Gaines, director of food and beverage development at Xperience Restaurant Group

Ingredients (Six Servings):

  • 14 oz. Pueblo Viejo Silver Tequila
  • 7 oz. lime juice
  • 3.5 oz. agave syrup (1.75 oz. agave to 1.75 oz. water)

Method: Combine ingredients and pour over ice. Refrigerate and enjoy for up to three days.

THE GRAYHOUND

“I love the Grayhound because of its healthy inclusion of freshly squeezed grapefruit juice. You can batch it and keep in the refrigerator for several days at a time. We like to use a rosemary sprig cut fresh from Tavern’s kitchen garden as a signature garnish to the drink. The fresh rosemary gives the drink an herbaceous scent and summer freshness.” —Marsha Glazer, owner at GrayBarns, Norwalk, Connecticut

Ingredients:

  • 14 oz. vodka of your choosing (we like to use Kettle One)
  • 18 oz. freshly squeezed grapefruit juice
  • Rosemary for garnish

Method: Combine, stir, and serve. For batching, try to use a 32-ounce swing-top glass bottle for batching (fairly close to the same size as a liter bottle). We like to use glass as it is reusable.

MAYAHUEL

“One of my all-time favorite flavor combinations of lime, pineapple, and cinnamon shine through in this cocktail that turns a normal margarita into a refreshing summertime sipper. This cocktail really hits the spot on those warmer days.” —Chris Chernock, beverage director at Broken Spanish, Los Angeles

For a Single Cocktail:

  • 0.5 oz. fresh lime juice
  • 0.5 oz. fresh pineapple juice
  • 1.5 oz. serrano-infused tequila
  • 0.5 oz. agave syrup
  • Grated cinnamon

For a Large Batch:

  • 1 bottle tequila blanco infused with 2 serranos (sliced) for 2 hours
  • 8 oz. fresh lime juice
  • 8 oz. agave syrup (agave nectar cut with water 2:1)
  • 8 oz. fresh pineapple juice
  • Grate fresh cinnamon over finished cocktail

Method: Combine ingredients and stir well before serving.

CRANBERRY LEMONADE REFRESHER

“This cocktail is like a dreamy pink lemonade from your childhood but with a grownup spirit. It’s the perfect cocktail for batching because it comes together easily and will keep for several days in the fridge. When ready to serve, just garnish with lemon slices and fresh herbs. It reminds me of barefoot summers and getting a cool drink from a neighbor’s lemonade stand. If you want to make it kid friendly, just leave out the vodka.” —Kim Daniels,professional food photographer, recipe developer, and owner of Every Day Gourmet in Camden, SC

Ingredients:

  • 3 oz. Natalie’s Natural Lemonade
  • 1.5 oz. cranberry juice
  • 1 oz. vodka
  • 0.5 oz. simple syrup
  • Squeeze of fresh lime juice
  • Lemon slice, for garnish
  • Club soda (optional)
  • Fresh herbs, for garnish (optional)

Method: Scale up measurements to batch. In a cocktail shaker combine Natalie’s Natural Lemonade, cranberry juice, vodka, simple syrup, and lime juice. Add ice. Shake well. Strain mixture into a chilled rocks glass. Top with a splash of club soda if desired. Garnish with a lemon slice and fresh herbs. Makes one cocktail.

THE KILBEGGAN COLD BREW

“A piping hot Irish coffee has been my go-to cocktail since quarantine began back in March, when we were still in the depths of Chicago winter and in need of a comforting warm cocktail. Now that summer is here and temperatures are warming up, I’ve switched to this refreshing cold brew version made with Kilbeggan Original Irish Whiskey. The fruity notes in the whiskey stand up beautifully in the cold coffee. I always make a batch while making my regular cold brew so when I’m ready for something a little stronger, all I have to do is add freshly whipped cream and a touch of nutmeg and I’m ready to go.” —Michael Egan, U.S. brand ambassador at Kilbeggan Distilling Co.

Ingredients:

  • 1.5 parts Kilbeggan Original Irish Whiskey
  • 0.5 parts simple syrup
  • 3 parts Cold Brew

Pre-Batching Method: Scale up measurements to batch. Combine all ingredients in a Mason jar. The Mason jar should be filled to the top in order to keep out as much air as possible. Refrigerate. Concoction will last for three to five days.

Preparation: Remove mixture from fridge, pour into a glass with ice (if desired). Top with a drizzle of fresh cream and a shake of nutmeg.

FOOLS GOLD

“Fools Gold is the ideal refreshing cocktail made perfect for enjoying a summer afternoon or evening outside. Whether spending time in the garden or kicking back on your patio, the cocktail’s lavender flavors stimulate relaxation while also bringing great floral notes to a classically sour cocktail. When made in a 16-ounce Mason jar, Fools Gold will yield four drinks and can be kept in the fridge for three to four days to be enjoyed wherever and whenever. This simple three ingredient libation is a quick and easy recipe that all home cocktail enthusiasts enjoy this season.” —Steve Walton, beverage director at High West Distillery

Ingredients (Four Servings):

  • 6 oz. High West American Prairie Bourbon
  • 2 oz. fresh lemon juice
  • 2 oz. lavender honey (Available at most grocery stores. Or regular honey works too!)
  • Lavender buds, for garnish

Method: Add all ingredients into a 16-ounce Mason jar. Add ice and shake until chilled. Strain into a cocktail glass of your choice. Garnish with a sprinkle of lavender buds.

NICE & EASY

“One of the main reasons I like this cocktail (other than it being delicious) is that it doesn’t have too many ingredients. It’s quick, delicious, and you do most of the work ahead of time. This batch makes five cocktails ready to go whenever you feel like having one.” —Elmer Mejicanos, Bar Manager at Tony’s Pizza Napoletana, San Francisco

Ingredients (Five Servings):

  • 10 oz. El Tesoro blanco tequila
  • 5 oz. sweet vermouth
  • 10 strawberries cut in half
  • 1 whole lemon cut into quarters
  • 1 rosemary sprig

Method: Add all ingredients into a large container and let it rest covered in the refrigerator for two days. Strain out all fruit and herbs on day two. In a Collins glass add 2 ounces of the batch, fill glass with ice, and stir quickly. Top with sparkling water or tonic water, if available. Garnish with fruit or flower of your choice, or enjoy as is! (Nobody can judge your cocktail presentation at home.)

KRI KIRI

“This cocktail is super easy to make with spirits that are easily available at your local market or nearby liquor store. There is no need for equipment—all you need to do is mix the same portion of gin, sweet vermouth, and Campari. Add a few drops of bitters, mix, and keep in the freezer for two to three hours. Then it’s ready to drink! Add ice, or enjoy as is.” —Chetan Gangan, mixologist at ROOH, San Francisco

Ingredients:

  • 1 oz. gin
  • 1 oz. Campari
  • 1 oz. sweet vermouth (such as Cocchi Barolo Chinato)
  • 3 dashes Hella Bitters smoked chili bitters

Method: Scale up measurements to batch. Combine and mix all ingredients together in a large container and store in the fridge for up to two to three hours prior to serving.

GOLD RUSH

“The Argonaut Gold Rush is a simple and beautiful idea: The tart lemon is balanced by sweet and earthy honey—then rounded out with Argonaut Fat Thumb. I personally like this for a batched cocktail during these summer months, it can turn an un-airconditioned apartment into a mini vacation.” —Briggs Brown, bartender at The Varnish, Los Angeles

Ingredients:

Method: Scale up measurements to batch. Measure out all ingredients in a glass and stir to combine.

COLD BREWED BOULEVARDIER

“Who doesn’t enjoy some kick and mixing it up in their daily routine, especially now? Try pairing your bourbon with a shot of espresso or a splash leftover from your morning coffee. Why? Due to the higher rye content, Russell’s Reserve has a spicy component in their bourbon that leaves a pleasant tail on the palate, which pairs perfectly with something strong like a well-roasted coffee bean. The smell alone can be a burst of energy which I know we all need.” —Lucinda Sterling, managing partner and beverage director at Middle Branch, New York City

Ingredients:

  • 1 oz. Russell’s Reserve 10 Year Old Bourbon
  • 1 oz. Campari
  • 1 oz. Braulio Amaro or other amari
  • 0.25 oz. coffee

Method: Scale up measurements to batch. Mix all ingredients together. Pour over ice into a rocks glass. Serve with a twist of orange. To make large batch: multiple each ingredient by 4 and combine and store in a large container. Serve one cocktail at a time.

REBELLIOUS RED SANGRIA

“Apothic’s Rebellious Red Sangria allows you to experiment with different flavor combinations and explore seasonal flavors year-round. The base recipe is delicious on its own, but you can also swap out the traditional brandy for a flavored version, like E&J Peach. When paired with the citrus-forward flavor of Lemon Lime Soda, it offers you the ability to complement the batch with seasonal fruits and herbs. I especially like using this formula for outdoor summer evenings around a fire. For the perfect campfire sipper, swap out the traditional brandy for E&J Vanilla, top with Ginger Beer, and complement the batch with brandied cherries and cinnamon sticks.” —Christopher Chamberlain, national beverage development manager at E. & J. Gallo Winery

Ingredients:

  • 1 bottle of Apothic Red
  • ¼ cup brandy
  • Lemon lime soda or ginger ale or ginger beer
  • 5 blood oranges and plums, sliced
  • 1 pomegranate, seeded

Method: Mix ingredients in a large pitcher, stir and pour over ice.

GOLDEN HOUR

“While home during our COVID-19 closure, I have been embracing aperitivo hour as the online business day winds down, but it’s not quite time to make dinner. While I've been happy to serve folks their early evening cocktails for year, it’s rare I get that pleasure. So I’ve been keeping a stock of ‘Golden Hour Batch,’ which is inspired by the negroni (gin, sweet vermouth, Campari) but lower proof. What I love about this is that it’s delicious on its own, but will keep in the fridge for a month—if it lasted that long. But it’s suited for an easy creative flex, like adding club soda or Prosecco on top. Right now it’s Fever-Tree Sparkling Pink Grapefruit that I’m splashing on top. So it can be seasoned or unseasoned, as I’ve been asking myself at Aperitivo Hour for one!” —Meaghan Dorman, bar director at Raines Law Room and Dear Irving, New York City

Ingredients (Three Servings):

Method: Combine ingredients in a 12-ounce Mason jar. Stir or gently shake jar to combine. Keep sealed in fridge and serve over ice. Optional garnish of orange or grapefruit slice. Feel free to “season” with prosecco.

STONED IN SOLITUDE

“What originally made me fall in love with the spirits industry were the stories behind every bottle—because those stories represented unique individuals, most often from a long family lineage. I try to be mindful when creating cocktails to not just make something that tastes great but to also incorporate spirits from all over the world, blending in perfect marriage to tell a story in your glass (Mexico, France, Trinidad and Tobago in this case). This cocktail is a bit on the strong side because, let’s face it, we all could use a stiff drink right now. Its taste is lighter from the various fruit notes, in hopes to lift your spirits to continue to fight for brighter days. Each ingredient is available at most liquor stores and easy to batch at home. The batch will even keep in your fridge for up to a couple weeks! That way when the time comes, you just need to grab a book and kick your feet up, you already have a cocktail waiting for you.” —Megan Radke, bartender at Canon, Seattle

Ingredients:

  • 2 parts El Tesoro Blanco Tequila
  • 1.5 parts Lillet Blac
  • 0.25 parts apricot liqueur
  • 3 dashes Angostura bitters
  • Orange peel, for garnish

Pre-Batching Method: Combine the El Tesoro Blanco, Lillet, and apricot liqueur into whichever airtight vessel you’ll be storing in the fridge. I recommend doing the math ahead of time for how many cocktails you want to keep batched, it’ll last in the fridge for a couple weeks at the very least. Scale up measurements to batch.

Preparation: Pour 3.75 oz. of the batched cocktail and add 3 dashes of bitters. And you can either stir over ice or strain into a coupe. (I prefer the coupe to avoid over-diluting while I sip on it for a while.) Or if you’re looking for something even simpler, go ahead and just toss in a few ice cubes, give it a couple swirls with a spoon and then let nature do the work for you. Express an orange peel into your drink and you’re all set!

SEAGRAM’S SWEET TEA ARNOLD PALMER

“The Seagram’s Sweet Tea Vodka Arnold Palmer is a perfect cocktail for batching to keep things simple when you’re looking to unwind. After a hard day, when you don’t want to spend time looking for ingredients and mixing up cocktails, it’s so much better to have a few of these batched in the fridge ready to go, especially during the warmer months. Consider using store-bought lemonade to make this a balanced, simple two-ingredient cocktail.” —Natalie Migliarini, founder at Beautiful Booze

Ingredients:

Method: Scale up measurements to batch. Combine Seagram’s Sweet Tea Vodka and lemonade over ice in a highball glass. Stir then garnish with mint and lemon.

UMAMI SOCIAL

“Quarantine life has allowed me to pay more attention to indoor gardening. I have a flourishing basil plant in my AeroGarden that needs constant room for growth. Plucking the fresh basil leaves sends the phenols around the room, and reminds me of eating at my favorite Italian restaurants. The basil is nicely complemented by the earthy umami notes of Iichiko Saiten and Fever-Tree Pink Grapefruit's floral and citrus complete the experience. The cocktail can be refrigerated and consumed well into the fifth day and can be made stronger by adding more of the main alcoholic ingredient, or boosting it with an ounce of another light spirit, because Iichiko mixes well with gin, vodka, and tequila.” —Lucinda Sterling, proprietor at Middle Branch and Seaborne, New York City

Ingredients:

  • 1.5 oz. fresh lemon juice
  • 1 oz. agave syrup (1:1 agave nectar to water)
  • 10–12 fresh basil leaves
  • 4 oz. Iichiko Saiten Shochu
  • 4 oz. Fever-Tree Sparkling Pink Grapefruit

Method: Scale up measurements to batch. Combine ingredients in a 12-ounce Mason jar and let steep for one to seven days. Pour over ice and garnish with fresh cracked pink peppercorns and a fresh basil leaf.

EL MOMENTO #1 (BOOZY VERSION) and EL MOMENTO #2 (REFRESHING VERSION)

“If this quarantine has revealed anything to me, it’s that humans are fickle creatures. It’s part of the reason we can’t seem to get comfortable in our favorite chairs these days. The same thing happens with my drinks these days: I don’t know if I want something big and boozy—or something refreshing and light. I fight this small battle on a weekly basis and I don’t want to fuss over my bar stock. This cocktail was my solution. With a few bottle acquisitions and a bit of prep, you can have a drink that will be there, even when you can’t make up your mind. It’s about what feels right in the moment. El Momento #1 is the bold, boozy tequila old fashioned you’ve been craving nightly as we enter this long summer. Vibrant El Tesoro tequila, spicy ginger, and a touch of cherry give you a fantastic uplifting sipper for those days when only tequila will give you the kick you need. All you need to do is pour it over some ice and garnish with a lemon peel. El Momento No. 2 is where the road forks: When you need a sip for those long, languid days, look no further. It begins as our pre-batch, but the addition of bubbly buddy will bring a bit more sunshine into your life. Pour some of our prebatch over some ice and top with Stiegel Radler for a citrusy kick. (For a drier experience soda water and a squeeze of lime works great here too.)” —Alejandro de la Parra, bar manager at Teardrop Lounge, Portland, Oregon

Ingredients (Eight Servings):

  • 12 parts El Tesoro Reposado Tequila
  • 3 parts ginger liqueur
  • 1.5 parts Luxardo Maraschino Liqueur
  • 6 dashes of Angostura bitters

Pre-Batching Method: Scale up measurements to batch. Add all ingredients to a Mason jar or other airtight container. Shelf stable indefinitely. Makes approximately 8 drinks.

Preparation for El Momento #1: Pour 2 ounces of prebatch over a large ice cube. Stir and garnish with a lemon peel.

Preparation for El Momento #2: Pour 1.5 ounces of prebatch into a tumbler over some small ice cubes. Top with a lemon Stiegel Radler (or soda water with a squeeze of lime). Garnish with a mint sprig.

THE GOLDEN HOUR

“I'm not so sneakily sneaking in a really fun syrup to make. It’s utilizing most of the citrus, so you’re throwing away very little during the concoction of this delicious cocktail. It’s important to me to be as sustainable as possible. This syrup will last months in your fridge but the coolest thing about it is that it adds all this amazing fresh lime and mint oil flavor that is usually so hard to maintain in a large format cocktail. A little extra effort will totally make it worth it, especially on a hot sunny day when all you have to do is go to your fridge and pull out this ready to rock, ultra-refreshing tequila quencher. I usually prefer to drink fresh citrus cocktails right away, but the sugar helps stabilize the lime juice in the oleo so it doesn’t oxidize too quickly. I have bar friends who swear by week old citrus, everybody’s tastes are different—and maybe you’re one of those people too! There is no wrong or right answer when making drinks, make them the way you like them to taste. Want more sugar? Go for it! Want less, that’s great too!” —Emily Mistell, beverage director at Hey Love, Portland, Oregon

Ingredients:

  • 1 750 ml. bottle El Tesoro Blanco Tequila
  • Honey oleo syrup*
  • 1 to 2 bunches of mint (pick the leaves off the mint and set aside with the lime peels. Save a handful of the full mint leaves for garnish)*
  • Topo Chico
  • Finishing salt (My go to is Jacobsen’s Salt Co. They’re right in my backyard and they make fun infusions that are fun to play around with.)

For the Honey Oleo Syrup:

  • 10 oz. lime juice (this is roughly 9-10 limes, peel the limes before you juice and set aside in a sealable glass container, tupperware, jar, or whatever you have handy.)
  • ¾ cup white sugar
  • ¼ cup honey

Pre-Batching Method: To make the honey oleo, combine white sugar, honey, citrus peels and mint leaves in a sealable container. Stir everything together until all white sugar is dissolved. This can sit for up to 24 hours. The longer it sits, the more of the oil flavor you will have. Once the sugar is dissolved, strain the fruit out of it and set aside until ready to assemble your Golden Hour. There are no rules when it comes to the citrus peels you can put in your oleo base—throw a grapefruit or tangerine peel in! Once the honey oleo is finished, assemble everything (save for the Topo Chico and finishing salt) into a pitcher or bottle. Reuse your El Tesoro bottle or any other resealable glass container you may have in your recycling. Agitate until all ingredients are completely mixed together and put into the fridge. This can be made at least two to three days ahead of time.

Preparation: When you’re ready to serve, fill whatever glass you like with ice, pour in the premade Golden Hour with an inch or so of room from the top for Topo Chico. Garnish with a mint frond—give the frond just a little squeeze before you pop it into the drink and it will release the amazing mint aroma. Sprinkle a little bit of that finishing salt on top and enjoy!

NOT YOUR GRANDFATHER’S MARTINI

“Martinis are a beautiful cocktail. They’re perfect for every season. When making a martini, especially during summer, I always reach for Tanqueray No. Ten. It’s strong but smooth, which is perfect for a martini. It is a wonderfully balanced gin that is rich with flavors like grapefruit, coriander, and lemongrass. Pairing those flavors with a summertime melon like cantaloupe makes perfect sense. What’s a strange but delightful pairing with cantaloupe? Salt. That’s why we are splitting our dry vermouth with a fino sherry that is high in salinity. The salt makes the cantaloupe and gin really sing. Freezing the cocktail will make it silky smooth on the mouth, making it the perfect summertime patio martini.” —Deke Dunne, bartender and manager at Allegory in the Eaton Hotel, Washington, D.C.

Ingredients:

  • 1.5 oz. Tanqueray No. Ten
  • 0.75 oz. Fino Sherry
  • 0.75 oz. Dry Vermouth
  • Water
  • Cantaloupes

Method: To scale this cocktail, take 4 cups of Tanqueray No. Ten and add it to a container. Add 2 cups of fino sherry, 2 cups of dry vermouth, and 2 cups of water. (Add in the water so you don’t have to worry about stirring or shaking with ice.) Cut up an entire cantaloupe and add the diced pieces to the container. Seal and let sit for 24 hours in the fridge. This will infuse your cocktail with those delicious melon flavors. Remove the container and strain out the cantaloupe. Pour into an empty bottle, cap it, and place in the freezer. Once the cocktail is hyper chilled, pour into a glass and garnish with a melon ball. Enjoy!