Latest Stories
Most recently published stories in Proof.
- Top Story - February 2017
33 Booze Life Hacks Every Drinker Needs to Know
Elevate your bartender, mixologist and sommelier skills to the next level with these 33 booze hacks: Capsaicin, the chemical that makes peppers hot, is not water-soluble but is alcohol-soluble. Take a swig of vodka to stop the heat. Make cheap wine taste expensive by “aerating” it in a blender for 30 seconds. Use tube socks to keep your bottles from breaking when traveling with booze. Create your own vanilla extract by slicing vanilla beans lengthwise and storing them in a cheap bottle of vodka for a month. Don't water down your white wine with ice; use frozen grapes instead.
Sheera LeePublished 7 years ago in Proof Best Home Brew Kits and Recipes
History has seen beer recorded in Mesopotamian cuneiform (the oldest known form of writing), taxed under the Pharaohs (burial alive was then the penalty for evasion), rinsed through Cleopatra’s hair, spread by the vikings and the Roman legions, fostered at medieval monasteries, mass-produced by America's founding fathers, prohibited by our Constitution (only to be monopolized by gangsters immediately thereafter), and imbibed by just about everybody and his grandma. Yesterday's "Mesopotamian Gold" is being rolled out by the US today—hundreds of thousands of barrels per year. By no means does that figure account for the almost 4,000 - 5,000 different beers consumed worldwide: ales, bocks, lagers, porters, stouts—everything from bitter beers that are virtually unpalatable unless mixed with sweet syrups to crystal clear to warm sakis served in Japanese restaurants. To top it off, more and more people are now resorting to home-brewing.
Iwan PalinskiPublished 7 years ago in ProofWrite For Proof Today
Proof has now joined the Vocal platform, allowing alcohol lovers around the globe to share intoxicating ideas, suggestions, stories, and ever-shifting tastes to a spirited community.
Proof StaffPublished 7 years ago in ProofEssential Beer Gadgets
It seems that everyone and their bearded hipster neighbor is starting a micro-brewery these days. We’ve found the essential beer gadgets sure to enhance every aspect of your brew experience.
Paul BarkerPublished 7 years ago in ProofCraft Beer Trends That Need to End
Craft brewing has been a booming business for the last few decades or so. Of course, with the rise of these small breweries comes the rise of silly gimmicks. Most of these trends stem from marketing magic, trying to trick you into buying things you don’t really want, while some are just baffling craft beer trends that need to end. I’m proposing we collectively agree to let these fads slip silently to the wayside. Let’s keep the focus on what makes craft beers great and what sets them apart, not a bunch of ridiculous barroom trends. Some are annoying, some are pompous, and some are just plain weird. Beard beer anyone?
Iwan PalinskiPublished 7 years ago in ProofSay Hello To Verdejo
Wine cocktails can actually be a very sexy thing, once we take wine coolers out of the equation. When it comes to white wine in cocktails, most of the time the wine used is whatever is available. Next time you are mixing up a cocktail that requires some white vino try wine from Spain.
Yolanda ShoshanaPublished 7 years ago in ProofAfter 500 Years, Rum Makes A Comeback
Rum's present popularity in America dates back to 1493, when Columbus returned to the new world with cuttings of sugarcane, which were planted in what are now Puerto Rico, Cuba, Jamaica, and Haiti. When the technique of distillation was introduced to the Caribbean islands in the 17th century, the thick, syrupy molasses that is the by-product of converting cane into crystallized sugar was fermented to produce alcohol, and the resulting mash was distilled into rum.
Lynne ShumakerPublished 7 years ago in ProofDo Bloody Marys Really Cure Hangovers?
"I pray thee let me and my fellow have A hair of the dog that bit us last night— And bitten were we both to the brain aright. We saw each other drunk in the good ale glass." —John Heywood, 1546
Iwan PalinskiPublished 7 years ago in ProofLearning to Enjoy Wine
Wine takes on a delicate, sensual character the moment the bottle is uncorked, and if you have a sharp sense of taste and smell, it will help you become a good judge. In time, you will find out how certain foods can distort the taste of wine while others blend together perfectly.
Grace TylerPublished 7 years ago in ProofWhiskey: A Guide and History
Long before the Bloody Mary, the Screwdriver, the Martini, the Margarita, and the Daiquiri appeared on the scene, alcohol lovers were drinking Mint Juleps, Sazeracs, Old Fashioneds, and Manhattans—all of which shared one common ingredient: whiskey. Even today, when so many new cocktails are based on vodka, rum, or tequila, such classics as the Whiskey Sour are shaken and poured from coast to coast. Whiskey remains a constant favorite.
Lynne ShumakerPublished 7 years ago in ProofDrinking as Literature
Just joined and will likely be posting mostly book reviews and excerpts from my books. So here is a short story from my newest book. My bio and media links follow.
Joseph FergusonPublished 7 years ago in ProofAll About Liqueurs
Liqueurs, those sweet after-dinner drinks, are available in a remarkable range of flavors, including apricot, mint, peach, cherry, coffee, and orange. Proprietary brands, whose exact formulations are closely guarded secrets, are more subtle in flavor and offer more complex tastes. Nevertheless, each has a dominant flavor that defines its particular personality and appeal, which also makes it a useful and intriguing ingredient in mixed drinks.
Iwan PalinskiPublished 7 years ago in Proof