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Crowdfunded Drinks

Crowdfunded Drinks

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Martin Kastner wanted $28,000, and he wound up with almost three-quarters of $1 million.

The Chicago designer has been creating unique pieces of custom servingware for celebrity chef Grant Achatz for nearly a decade. For Achatz’s bar, the Aviary, Kastner developed The Porthole (pictured above), a gorgeous, round sort of pitcher designed to display ingredients as they infuse into a drink.

"I wanted a window into the cocktails," Kastner says, "and that’s exactly what a porthole is."

Many of The Aviary’s customers liked the device so much they were trying to take it home. Kastner knew he was onto something, and he decided to use Kickstarter to raise funds to manufacture The Porthole on a larger scale.

He reached his goal of $28,500 in the first two hours. His proposal has since become a sensation, and when the fund-raising period ended, more than 25 times that had been committed. (You will soon be able to pre-order The Porthole at Kastner’s website, Crucial Detail.)

Projects for and by drinkers seem to do exceptionally well on Kickstarter and similar sites. Another recent one garnered more than $19,000 for Hawaii Bitters, enabling the company to expand from three planned flavors to seven. (The island tinctures launch in October; here’s ordering info.)

While these businesses have been funded, it’s not too late to help some other entrepreneurs. Check out these four active boozy campaigns we found:

Created by an herbalist and cocktail lover in Chico, Calif., Five by Five’s mission is to modernize old-school bitters for today’s palate. If the fledgling brand gets more than double its initial goal, it will also create a citrus bitters.

Spirits and desserts? That’s the dream of this New York cupcake maker, which needs funds to open a retail shop on the Lower East Side of Manhattan.

This wine bar, to be built in Marin County just north of San Francisco, will donate 100 percent of its profits to Bay Area charities.

Forget Medieval Times! The Scriptorium Pub, planned for Amherst, Mass., will serve period-appropriate food, brew its own mead, and offer a library of ancient texts.

This story was originally published at Crowdfunded Drinks. For more stories like these, subscribe to for the best of all things cocktails and spirits.

50 Best Protein Shake And Smoothie Recipes

Get lean and strong with the ultimate list of protein shakes and smoothies. These recipes enhance your protein powder with the addition of healthy, delicious ingredients.

Whether you're eating to bulk up or slim down, your diet probably includes a protein shake or two. or 10. Blend in some game-changing ingredients to boost your results—and make shake time the most decadent part of your day.

Before you dive into the individual recipes, bear in the mind that offers a vast array of protein powders to help you whip up healthy concoctions such as these. Once you’ve zeroed in on the type of protein you need (whey vs. casein, plant vs. egg, etc.), the reader reviews are a great way to find which products your peers like best.

The 20 Best Coffee Recipes to Make at Home

Kick your Starbucks habit with barista-quality hot and iced drinks at home.

For many of us, the difference between the cup of coffee we brew at home and the speciality drink we order from a barista is profound. The reason? Coffee professionals know the perfect grounds-to-water ratio, milk temperature, and foam volume to deliver you that special experience every time. Even if you have one of the best coffee makers on the market and some great coffee beans at your disposal, your morning brew is limited by your other tools (including coffee grinders and espresso machines) and your knowledge of those recipes.

But learning to make your ideal coffee shop cup is within reach. To help you become your own barista, we&rsquove rounded up the best specialty coffee recipes, from the perfect cup to cold brew and to lattes, along with the tools you need to achieve them. We also spoke to Dan Pabst, coffee expert and new product development manager at Melitta, for his insights into home brewing. Once you master your ingredients and preferred brew method, these recipes will guide you to coffee perfection:

19 Refreshing Frozen Drinks to Cool You Down This Summer

Picture this: It's a hot day, and you've just finished gardening. Now it's time to relax on your porch or by your pool. You're looking for something cool and refreshing to drink. You could reach for a beer or a summer cocktail, but maybe you want to kick things up a notch. After all, you worked hard! You want a drink that's really cold and is a real treat. Maybe something that even deserves a beachy caption on Instagram, even if you're in your own backyard!

In short, you want a frozen cocktail. Whether we're talking daiquiri, margarita, or something altogether more interesting, frozen cocktails are just a little looser, more relaxed, and less buttoned-up than their on-the-rocks brethren. But don't let the crushed ice and fancy garnishes fool you: You don't need to be sitting in front of a professional bartender (or be one) to have a great drink&mdashand you don't need to buy a lot of pre-made drink mixers either.

Most of the time, a good frozen drink requires only four things: alcohol, ice, fresh citrus juice, and a sweetener. Oh, and a good-quality blender doesn't hurt either. Once you've secured all that, these dozen-and-a-half delicious drinks will cause the garden headaches to fade and have you feeling like you're lounging in a beach-side cabana in minutes. Bonus: They're as easy to make as they are delicious.

3) Main Squeeze — CocoaCinnamon, Durham, N.C.

CocoaCinnamon is a multi-roaster featuring Huckleberry Roasters, Counter Culture, and Gimme! Coffee, among others. The shop is known for their creative concoctions using chocolates, teas, and spices from around the world. The Main Squeeze is a light, refreshing summertime drink that is as simple as it is delicious. CocoaCinnamon also recently crowdfunded support for a second location in Old West Durham.


For Centuries, These Asian Recipes Have Helped New Moms Recover From Childbirth

Dr. Marilyn Wong serves green papaya and pigs' feet soup, a Vietnamese dish believed to fortify new mothers.

Grace Hwang Lynch for NPR

Khanh-Hoa Nguyen stirs a pot of green papaya and pigs' feet soup. The clear broth and pale green chunks of unripe melon are redolent with fish sauce, the way her own mother prepared the soup after Nguyen's sister gave birth.

After her second year at the University of California at Berkeley, Nguyen was spending the summer at her parents' home in Los Angeles, watching her mother prepare big pots of Vietnamese postpartum foods for her sister.

From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley. Khanh-Hoa Nguyen hide caption

"I don't think I would have known if I didn't go home that summer," says Nguyen, who is now co-editing one of the most comprehensive English language cookbooks featuring traditional Asian foods for new mothers.

For generations, new Vietnamese mothers have eaten this stew, just as Korean mothers have downed bowls of seaweed soup and Chinese women have simmered pigs' feet with ginger and vinegar. The food traditions stretch back for centuries, part of the practice of resting for the first 30 days after giving birth that is common throughout Asia.

In Chinese, it's called zuo yuezi, or "sitting the month." Vietnamese refer to it as nằm ổ, literally "lying in a nest." The recipes for these foods are unlikely to be found in any cookbook. These postpartum tonics have traditionally been prepared by grandmothers and aunts the ingredients and techniques passed down orally.

When Nguyen returned to Berkeley that fall, she took a course in Asian American and Pacific Islander community health. In that class, Dr. Marilyn Wong put out a call for students who were interested in documenting Asian postpartum traditions. Nguyen not only volunteered to do research, but led a group of 13 undergraduate students who spent the past two years interviewing relatives and collecting recipes spanning six Asian ethnicities: Vietnamese, Chinese, Korean, Hmong, Cambodian and Filipino. Together with Wong, Nguyen edited the cookbook From Mothers to Mother: A Collection of Traditional Asian Postpartum Recipes, which will be released this month.

Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth. Grace Hwang Lynch for NPR hide caption

Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth.

Grace Hwang Lynch for NPR

Wong, a retired physician, says that in her 30 years of working in public health clinics in San Francisco and Oakland, Calif., she saw a lack of nutritional guidance for low-income immigrants and refugees, who may be living far from their grandmothers and aunts and their native foods. Doctors would simply tell a breastfeeding woman to drink plenty fluids and eat more calories, Wong says. Even with her degrees in medicine and public health, Wong doesn't dismiss the value of Asian folk remedies.

"In Western medicine, we don't pay enough attention to tradition. We just dismiss all that and start from scratch, because now we know what minerals and vitamins and molecules are," muses Wong.

She points out that the Chinese technique of braising pigs' feet with ginger and vinegar makes them especially nutritious. "The vinegar probably leeches out the calcium from the bones. That's what you need, the calcium. Women will have loss of bone mass from breastfeeding. In the old times, they could not verbalize it that way, but they knew that women who did this did better than women who didn't."

For Chinese Moms, Birth Means 30 Days In Pajamas

These traditional soups can be hard for younger or more assimilated women to swallow. Even though she spent her childhood in Vietnam, Nguyen's sister initially dismissed these stews. But worried that she might not produce enough milk, she gave them a try. "And it really helped my sister with breastfeeding," says Nguyen.

Soups play a big role in all six cultures represented in From Mothers to Mothers, although the recipes also include dishes such as Cambodian caramelized pork belly and Tulia clams with tomatoes and ginger. Nguyen and the other students interviewed family members to learn the cooking methods, and then practiced making them at Wong's home in the Berkeley Hills and at their own apartments.

"Sometimes we'd have to call mom," Nguyen laughs.

"When you say a 'pinch,' what is that?" Wong interjects.

Across the range of cultures and geography, some trends emerged. "Papaya is also used in Chinese postpartum recipes and Cambodian postpartum recipes," notes Nguyen. "Pork belly is also used in Vietnamese, Cambodian and Chinese cultures. Ginger is a very common postpartum ingredient."

And perhaps there is another ingredient in these stews which helps new mothers to recuperate: community. "The whole village would be there and people would be cooking and taking care of your baby," says Wong of the postpartum practices in pre-industrial China. "The mothers were really pampered."

After three semesters of research, the students recorded 30 recipes, each of them printed in English and in its native language. Students have also crowdfunded more than $7,300 to donate nearly 500 copies of the book to Bay Area clinics and nonprofit groups serving low-income Asian Americans.

From Mothers to Mothers will be sold at Eastwind Books in Berkeley and online. Wong hopes there will be a second phase to this project, perhaps to study postpartum food traditions of South Asia or the Middle East.

15 Gin Cocktails That Aren't a Gin and Tonic

Because there's more you can do with a bottle of gin.

Don't get us wrong, we love a good G&T as much as the next person, but with a renaissance of superb gins upon us (both US-produced and imported) it seems a shame to relegate this flavorful, diverse spirit to a single spritz. To that end, we've put together a collection of some of the best gin-forward cocktails around to prove that yes, you really do like gin, even if you don't know it yet.

1 small celery rib, chopped
.75 oz simple syrup
2 oz. London dry gin
.75 oz lime juice

Add celery and simple syrup to base of cocktail shaker and muddle, about 30 seconds. Add gin and lime juice, then fill shaker with ice. Shake about 30 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with celery leaf.

2 oz Alibi Gin
.25 oz lemon juice
agave nectar
Sparkling apple cider
Garnished with Thyme and apple

Pour gin in shaker, Add lemon juice and agave nectar, shake and then pour into a high ball glass and top with sparkling cider. Garnish with fresh thyme and an apple slice.

1.5 oz Empress 1908 Gin
.75 oz Pisco
.25 oz simple syrup
3 dashes Angostura Bitters
3 dashes Peychauds Bitters

Stir together on ice. Garnish with a Lemon twist.

.75 oz Martin Miller's Gin
.75 oz green chartreuse
.75 oz Luxardo Maraschino Liqueur
.75 oz lime juice

Combine ingredients in a cocktail shaker and shake with ice. Strain into a cocktail coupe.

1.5 oz Fords Gin
.75 oz Cappelletti
.5 oz lemon juice
.5 oz simple syrup

Combine ingredients in a cocktail shaker with ice and shake. Serve on the rocks in a rocks glass. Garnish with an orange twist.

Courtesy of Agave and the Daisy, New York City

2 oz Nolet's dry gin
1 oz yellow chartreuse
.5 oz lime juice
.5 oz lemon juice
.75 oz tarragon tea syrup*
Tarragon leaves for garnish

Combine ingredients in a cocktail shaker with ice and stir. Strain into a martini glass and garnish with tarragon leaves.

*Tarragon tea syrup
Combine 2 cups of water, .5 cup sugar, and .5 cup fresh tarragon in a saucepan and bring to boil. Remove from heat and allow to cool before use.

From Ocean House in Watch Hill, RI, courtesy of The Art of The Garden by Relais & Chateaux

1.5 oz Farmer&rsquos Organic Gin
1.5oz fresh grapefruit juice
.25 oz simple syrup
2 rosemary sprigs

Saving 1 sprig of rosemary for garnish, combine ingredients in a cocktail shaker with ice. Shake until well chilled and double strain into a martini glass. Garnish with a sprig of rosemary.

2 oz CH Distillery Lavender Gin
2 oz rhubarb simple syrup*
1 oz lemon juice
Top with Anna Codorniu Brut Rosé Cava

Muddle rhubarb simple syrup, lemon juice, and fresh lavender sprigs. Add dry gin. Shake and pour over ice. Top with brut rosé. Garnish with fresh lavender sprig

*To make simple syrup:
Cook down rhubarb in boiling water for 10-15 minutes. Remove rhubarb and add sugar. Continue to reduce for a few more minutes.

Courtesy of Tomy Lokvicic at Tanta, Chicago, IL

1.5 oz Fords Gin
.75 oz Giffard Pamplemousse
.25 oz green chartruese
.5 oz lime juice
2 drops Tiki bitters

Add ingredients to a cocktail shaker and shake with ice. Strain into a cocktail coupe and garnish with a lime peel and a grapefruit peel.

Courtesy of Laura Belluci at SoBou, New Orleans, LA

.75 oz egg white
2 oz Tanqueray gin
.5 oz Chartreuse yellow liqueur
1 oz lemon juice
1 oz rosemary syrup*
.5 oz extra virgin olive oil
4 dashes Peychaud's bitters

Add egg white and gin in a Boston shaker and shake 5-6 times. Add in liqueur, lemon juice, rosemary syrup, and EVOO, then fill shaker with ice. Shake vigorously and strain in to a cocktail glass. Garnish with bitters and rosemary sprig.

*Rosemary Syrup: In a heavy bottom saucepot, combine equal parts sugar and water with a few sprigs of rosemary and turn on high heat. Bring to a boil and let simmer for 5 min. Turn off heat allow to cool at room temperature and allow rosemary to steep for 24 hours.

1 oz Bombay Sapphire Gin
.075 oz Cranberry Hibiscus Syrup*
.5 oz fresh lemon juice
3 oz brut champagne

Shake gin, syrup and lemon juice together with ice and strain into chilled glass/flute. Top with champagne.

*Cranberry Hibiscus Syrup
.5 liter water
.5 liter white sugar
3 cups Hibiscus flowers
2 cups sliced fresh cranberries

Heat all in a pan for 12 mins on medium heat. Stir well. Remove from heat and strain thru a sieve to remove solids. Leave to chill in the fridge.

Created by Eddie Fuentes at Finka Table & Tap, Miami, FL


.5 oz fresh lime juice, plus a lime twist for garnish
.25 oz simple syrup
.75 oz Italicus Rosolio di Bergamotto
1 oz Monkey 47 gin
A small pinch of flaky sea salt
3 oz prosecco

In a cocktail shaker filled with ice, combine the lime juice, simple syrup, Italicus, gin, and sea salt.Shake well, then strain into a wine glass filled with fresh ice. Top with the prosecco and garnish with a lime twist.

From RPM Italian in Chicago.

.75 oz fresh lemon juice
.25 oz Suze
.5 oz Bigallet China China
.75 Maraska Cherry Liqueur
.75 oz Fords Gin

Fill a Collins glass with ice. Combine first five ingredients in a shaker. Pour into glass, top with soda water, and garish with a lemon wheel and sprig of thyme.

Courtesy of Eric Brooks at CBD Provisions

2 oz gin
.5 oz fresh lime juice
2 tbsp cranberry sauce (without whole berries)
2 dashes Peychaud's Bitters
Rosemary sprig

Add cranberry sauce to a cocktail shaker with the gin, lime juice, and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aromas and drop on top of the cocktail.

2 oz. Aviation Gin
.5 oz Galliano liqueur
1.5 oz orange cordial
1 oz egg white
3 fresh mint leaves
5 dashes Regan's Orange Bitters

Dry shake gin, Galliano liqueur, orange cordial, egg white, and fresh mint leaves with Regan's Orange Bitters vigorously to emulsify the egg white (about 20 times). Add one scoop of ice to shaker and shake again. Strain into chilled coupe glass.

10 Classic Vodka Cocktails That Will Match Any Mood

For when you want a drink that hardly tastes like vodka.

You can have your vodka two ways. The first way is bitterly cold, in a glass by itself, tasting unapologetically of vodka. The second way is in a mixed drink, only very, very faintly tasting like itself. That's the journey you've chosen for yourself today, and these are the cocktails that travel that ground best. Pick the one that suits your mood&mdashcontemplative (the Martini), high-spirited (the Moscow Mule), hungover (what else? the Bloody Mary)&mdashand gather your ingredients. Here's to the most basic and easy-drinking liquor.

The most popular vodka drink of the lot, with plenty of spicy ginger zing.

&bull 2 oz. vodka
&bull 1/2 oz. lime juice, freshly squeezed
&bull 6 oz. ginger beer

Squeeze lime juice into a copper mug (or a Collins glass) and drop in the spent shell. Add ice cubes, then pour in the vodka and fill with cold ginger beer. Serve with a stirring rod.

A bracingly sour, slightly sweet, purely refreshing jewel of a drink.

&bull 2 oz. vodka
&bull 1/2 oz. lime juice (fresh)
&bull 1/2 oz. simple syrup

Shake ingredients in a cocktail shaker with ice. Strain into a chilled cocktail glass, and garnish with a lime wheel.

A well-proportioned classic that'll win over even the gin Martini purists.

&bull 3 oz. vodka
&bull 1/4 oz. dry vermouth

Stir the ingredients well with ice, then strain into a chilled cocktail glass. Garnish with a lemon twist or olives.

Salty like the sea, in a worryingly addictive kind of way.

&bull 2 oz. vodka
&bull 1/4 oz. extra dry vermouth
&bull 1/4 oz. olive juice
&bull olives

Combine the gin, vermouth, and olive juice in a mixing tin with ice. Stir well. Strain into a chilled martini glass. Garnish with as many olives as you'd like on a toothpick.

A pared down version of the White Russian that's less reminiscent of a milkshake and more like an after-hours black-coffee replacement.

&bull 2 oz. vodka
&bull 1 oz. coffee liqueur

Stir ingredients with ice in a mixing glass. Strain into an Old Fashioned glass over fresh ice.

A drink that exemplifies the timeless marriage of vodka and orange juice.

&bull 1 part vodka
&bull 2 parts orange juice, freshly squeezed

Pour ingredients over ice in a glass. Stir, then garnish with an orange slice.

The vodka cran that grew up and got a real job with a house near the shore.

&bull 2 oz. vodka
&bull 2-3 oz. cranberry juice cocktail
&bull 1/2 oz. lime juice
&bull club soda

Pour vodka, cranberry juice, and lime juice into a Collins glass over ice. Stir. Top with club soda, then garnish with a lime wedge.

A very good drink that's long overdue a cultural resurgence.

&bull 2 oz. vodka
&bull 1 oz. Cointreau
&bull 1 oz. cranberry juice
&bull 1 oz. Rose's lime juice

Shake the ingredients in a cocktail shaker with ice. Strain into a chilled cocktail glass, then garnish with lime.

An incredibly simple sipper to make, if grapefruit is your fruit of choice.

&bull 2 oz. vodka
&bull 4 oz. grapefruit juice

Add vodka and grapefuit juice to a glass over ice. Stir until mixed.

Like drinking a salad for breakfast. More or less.

The Mix (for one serving)

&bull 1/2 c. tomato juice
&bull 1/4 inch horseradish, chopped
&bull 1 tsp. Worcestershire sauce
&bull dash of celery seeds
&bull 4 dashes hot sauce (Tabasco, Tapatio, etc.)
&bull 1/2 lemon's juice, fresh squeezed
&bull 1/2 lime's juice, fresh squeezed
&bull dash of sea salt
&bull dash of black pepper
&bull 1 tbsp. vodka

The Drink
&bull 2 oz. vodka
&bull 6-8 oz. Bloody Mary mix

Blend tomato juice, horseradish, Worcestershire, and celery seeds until smooth. Add hot sauce, lemon juice, lime juice, salt, and pepper, then blend. Adjust the mix depending on how spicy, salty, or citrusy you like it. Add 1 tbsp. vodka to stabilize the mix and keep the juices fresh, then blend. Combine 6-8 oz. of the mix with 2 oz. of vodka into a glass with ice. Pour back and forth into another glass 3 or 4 times to mix. Garnish with a celery stalk and a lime.

Pledge HK$ 40,000 or more About $5,152


We think this is what they call ‘The Golden Package’. First off, you will be a Friend of Para Site and receive all the perks as a Patron for a whole year. Your name will be recognised everywhere – in the book and on all printed and digital materials!

You will also get a whole set of 5 limited edition kitchenware artworks inspired by 5 recipes, along with an invitation to an EXCLUSIVE food event, a Para Site tote bag with your own copy of The Unappropriated Recipes and an original invitation postcard of the project!

The Best Cocktails to Make with Limoncello

You might be used to having a taste of Italy's famous lemon liqueur limoncello at the end of a good meal, but there's no reason to relegate this tasty tipple to digestif status. A bit of limoncello can bring a sweet squeeze of citrus to all sorts of cocktails. Here are a few of our favorite ways to get more limoncello into your cocktail rotation.


1.5 oz Herradura Silver Tequila
.5 oz limoncello
.25 oz amaretto
1 oz lime juice
.5 oz simple syrup
.5 oz orange juice


Shake with ice and serve in a large coupe glass and garnish with a lime wheel.


1 oz Limoncello
1 oz vodka
1 Brooklyn Crafted Lemon Lime Ginger Beer


Add all the ingredients together in a Julep cup and mix. Garnish with a lemon wheel and a mint sprig.


½ oz. Italicus
½ oz. limoncello
½ oz. Nardini grappa
5 dashes lemon bitters
1 scoop of Oddfellows&rsquo lemon-hibiscus sorbetto
Prosecco to top


Combine all ingredients except sorbetto in a shaker with ice and shake. Scoop the sorbetto into a frozen coupe. Strian the cocktail on top and finish with prosecco.


1 oz Don Papa Rum
1 oz Limoncello
1 oz Vermouth Blanc


Pour all ingredients into a mixing glass with ice and stir for thirty seconds. Pour into a rocks glass over a large piece of ice and zest with a generous peel of lemon.


1.5 oz Maker&rsquos Mark Bourbon
.25 oz Pallini Limoncello
Juice of 3 lemon wedges
1.5 tsp all-natural apricot jam
4 sage leaves
Soda water


Pour all ingredients except soda into a shaker tin and muddle. Add ice and shake vigorously. Strain into a highball glass over fresh ice and top with soda water. Garnish with fresh sage and/or a twist.

By Kristine Lassor Hopkins of Abattoir


1.25 oz infused lemon vodka*
1.25 oz limoncello
.5 oz homemade lemonade


Combine all ingredients and shake with ice. Strain and pour into a martini glass.

*Lemon Vodka: Peel 5-8 large lemons, keep the fruit of the lemons for juicing. Add to 1 bottle of vodka and steep for 1 week, then remove peels.


2 oz New Riff Bourbon
1 oz limoncello
.25 oz peach puree
.25 oz lemon juice
4 dashes peach bitters


Mix all ingredients in a mixing glass. Strain and pour in a rocks glass over an ice sphere. Garnish with dehydrated lemon.