Images via Oak Bottle
This is the Levitating Cup from Oak Bottle and it's concrete proof that Clarke's third law is true. Thanks to a little advanced technology, this glass appears to magically float above its base, allowing you to pour drinks mid-air and briefly impress your drunk friends after you trick them into spending a couple of awkward hours in your living room under the pretense of "hanging out". According to Oak Bottle, this levitation is due to a phenomenon called quantum locking (also known as flux pinning), a close relative of the Meissner effect. However, quantum locking requires a type-II superconductor that has been cooled with liquid nitrogen, not a mere A/C adapter, meaning that the advanced technology driving this bit of apparent magic is more likely to be plain old magnetic levitation, specifically electromagnetic suspension, in which electromagnets are used to stabilize the levitation effect of a set of permanent magnets, hence the inclusion of the aforementioned A/C adapter as a power source. A cynical person might be lead to suspect that the only reason quantum locking was invoked in the product copy is due to the popularity of all things "quantum" in the zeitgeist, much like the ignorant shoehorning of nanotechnology into every science fiction franchise in the past decade. But far be it from me to call anyone a liar. Plus, the floating cup thing really is a neat trick, even if it has nothing to do with quantum locking -RB
Images via Barrel Aged in a Bottle
Are you sick of going to craft cocktail bars and paying 14 USD for barrel aged Negronis? Me too. If I'm dropping 1.4 Hamiltons (more like .85 Tubmans with tip) on a drink, then I want a struggling actor in a vest and bowtie to mix it right in front of me. I like to watch. I hope you read that last sentence in the creepiest voice possible. The problem is that I do enjoy the flavor of a barrel aged cocktail, putting me in what guys who sit on porches in rocking chairs with hound dogs at their feet might call "a pickle". Enter Barrel Aged in a Bottle and their charred American oak infusion spirals. Pop one of these bad boys into a 750ML bottle of your favorite cocktail (or unaged spirits) and, in two weeks, you've got your very own batch of barrel aged goodness, without any of the muss or fuss of flavoring and maintaining an actual barrel. I mean, I might be able take a little fuss, but the muss? Never. Never the muss. This is an official TTAG Blog endorsement, peeps. I bought some of these things and they are good. So far, I've aged three cocktails using the infusion spirals and they were all superbly delicious. Pro-tip: start with a batch of Vieux Carrés. It's a classic cocktail and the sweet vermouth really lends itself to aging. Plus, it's 100% muss-free. I guarantee it. Not in a legally-binding way though. I've been told to stop doing that -RB
Images via Cocktail Kingdom
It's Friday: the day the drinking begins. Unless you're a recovering alcoholic, in which case it's just yet another day to take one at a time. Stay strong. Enjoy your cranberry juice or whatever. Anyway, this is the Black Diamond Barspoon from the Cocktail Kingdom Reserve collection. It's made of solid silver, has a bigass Swarovski Crystal on the end, and is of course lined with a fistful of the titular black diamonds. It costs 2750 USD. You know, this whole post might be easier to stomach with some ridiculous trap music in the background. I recommend "Buyin Em" by Migos. Let its delightful preposterousness wash over you. See? Much better. Obviously, dropping nearly three bands on this spoon will not make your Manhattans any more Manhattany or your Old-Fashioneds any older or more fashionable. You can get a perfectly good barspoon for less than 30 USD and it will stir liquids in an identical manner to its iced-out counterpart. But what if Migos' tour bus breaks down right in front of your house and you invite them in for drinks? How will you demonstrate your propensity for flexing without a blingy barspoon? Come on, dear reader, think ahead. You can't disgrace the Young Rich Nation like that. What kind of host are you? -RB
These are the days my future Wikipedia page will refer to as my "Early Career"; the dark days when I wrote about expensive shirts and the shittiness of jorts, before I became a wealthy industrialist and/or international playboy, known for his exquisite taste in raw denim and Italian amari. With any luck I'll also have "Legacy" and "Controversy" sections, because those are what separate you from the regulars. All of this from putting liquor and plant stuff in a blender, and bottling the result. That's right: it's DIY booze time, fam.
Fernet-Branca is for varsity drinkers only. This bitter Italian liqueur is made from a secret recipe, passed down through the generations, and it hits the tongue like a fistful of herbs that have been centrifuged with uranium (the flavor is quite difficult to describe). It's an acquired taste and, while I adore it, I can easily imagine hating it. But since Fernet is enjoying a bit of a comeback, thanks to pretentious cocktail drinkers like me, it's worth adding to your repertoire.
It's Friday and, as tradition dictates, it's time to drink. It's also summer, the best season for drinking (tied with fall, winter, and spring), so I thought I'd offer up a fruity variation on a classic: the Manhattan.
In the words of the acclaimed poet, Drake, "I'm about to say a true thing": Everyone should learn to make an Old-Fashioned and keep the requisite ingredients close at hand. Old-Fashioneds have seen a resurgence as of late and why not? The warmth of the whiskey, the depth of the bitters: these are the simple pleasures of the Old-Fashioned. As its name indicates, it is a classic cocktail -- THE classic cocktail, some would argue -- and it carries with it associations of a classier, more refined bygone era. If you want some of those associations to rub off on you, make sure this drink is in your repertoire.
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