
"Eighty-seven-year-old Jesús Azpeitia Morales, who prefers to go by El Chato, has a legendary bar in Jalisco. He's known for his tequila and grapefruit cocktail, the Chatazo, and his warm hospitality at the tiny spot in the heart of tequila country. "You'll never understand tequila if you don't understand where it comes from, the people who make it and the culture around it," says Roberto Núñez, a tequila brand ambassador and Jalisco native who grew up hearing tales of the bar owner."
""As craft beer fades from shiny new toy into just another everyday beverage option, more beer drinkers are getting their IPA and stout fixes from the same place as their cereal and hummus," writes Punch contributor Courtney Iseman. "And in a growing number of supermarkets, that beer is from a store's own brand." She reported on why Aldi, Trader Joe's and other grocers have won over even the most dedicated craft beer fans with their own cans and bottles."
""Nowadays... I look at a menu and the dozen-odd drinks will all be new to me, which takes some doing: I've been writing about cocktails since 1999 and drinking them a lot longer still," writes drink historian David Wondrich. "This isn't automatically a bad thing. Some of these creations turn out to be truly delicious... But balancing that many full-flavored ingredients has a high risk of failure. And, with that many variables in play in each drink, there's no way of predicting whethe"
An elderly Jalisco bartender, El Chato, anchors a living tequila tradition with his famed tequila-and-grapefruit Chatazo and deep community hospitality. Supermarkets and discounters are increasingly offering private-label beers that appeal to IPA and stout drinkers, blurring lines between craft and store brands as beer becomes an everyday grocery purchase. Cocktail menus have proliferated with novel, ingredient-dense creations that can be delicious but carry high risk of imbalance; many new drinks introduce numerous flavor variables that make outcomes unpredictable and challenge both bartenders and patrons' expectations.
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