Piña colada

Piña colada

1 1/2 cup ice
1/2 cup diced pineapple, frozen
1 oz pineapple juice
1 oz Coco Lopez coconut cream
1 1/2 ounces white rum
1 oz dark rum
pineapple slices


Pisco Sour

Pisco Sour

La receta es del tres veces ganador de la medalla nacional de Pisco Sour, Roberto Melendez

4 onzas de pisco puro quebranta

1 onza de jugo de limón fresco recién exprimido

1 onza de jarabe de goma

1 chorro de clara de huevo

Hielo cantidad necesaria

amargo de angostura


Ingredients in the Pisco Sour Cocktail
• 2 oz Pisco (Barsol Quebranta)
• 1 oz Fresh lime juice
• .5 oz Simple syrup (one part sugar, one part water)
• 1 Fresh egg white
Garnish: Lime wheel and Angostura Bitters
Glass: Highball or flute


Beer made with seaweed

Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed
July 16, 2014

More craft breweries are using exotic ingredients in their creations these days.
There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old whale bones.
But what about a beer made with seaweed?

The brittle strips of seaweed disappear into the steam.
In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he’d get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer.
But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.

Resveratrol not associated with CV disease

Resveratrol Levels and All-Cause Mortality in Older Community-Dwelling Adults
JAMA Intern Med. Published online May 12, 2014
Richard D. Semba, MD, MPH; et al.

Importance: Resveratrol, a polyphenol found in grapes, red wine, chocolate, and certain berries and roots, is considered to have antioxidant, anti-inflammatory, and anticancer effects in humans and is related to longevity in some lower organisms.

Objective: To determine whether resveratrol levels achieved with diet are associated with inflammation, cancer, cardiovascular disease, and mortality in humans.

Design Prospective cohort study, the Invecchiare in Chianti (InCHIANTI) Study (“Aging in the Chianti Region”), 1998 to 2009 conducted in 2 villages in the Chianti area in a population-based sample of 783 community-dwelling men and women 65 years or older.

Exposures: Twenty-four–hour urinary resveratrol metabolites.

Main Outcomes and Measures: Primary outcome measure was all-cause mortality.
Secondary outcomes were markers of inflammation (serum C-reactive protein [CRP], interleukin [IL]-6, IL-1β, and tumor necrosis factor [TNF]) and prevalent and incident cancer and cardiovascular disease.

Results: Mean (95% CI) log total urinary resveratrol metabolite concentrations were 7.08 (6.69-7.48) nmol/g of creatinine. During 9 years of follow-up, 268 (34.3%) of the participants died. From the lowest to the highest quartile of baseline total urinary resveratrol metabolites, the proportion of participants who died from all causes was 34.4%, 31.6%, 33.5%, and 37.4%, respectively (P = .67). Participants in the lowest quartile had a hazards ratio for mortality of 0.80 (95% CI, 0.54-1.17) compared with those in the highest quartile of total urinary resveratrol in a multivariable Cox proportional hazards model that adjusted for potential confounders. Resveratrol levels were not significantly associated with serum CRP, IL-6, IL-1β, TNF, prevalent or incident cardiovascular disease, or cancer.

Conclusions and Relevance: In older community-dwelling adults, total urinary resveratrol metabolite concentration was not associated with inflammatory markers, cardiovascular disease, or cancer or predictive of all-cause mortality.
Resveratrol levels achieved with a Western diet did not have a substantial influence on health status and mortality risk of the population in this study.

journalistic version:
Resveratrol May Not Be The Elixir In Red Wine And Chocolate
May 13, 201410

The notion that consuming wine and chocolate, two of our favorite vices, could lead to longer, healthier lives is a tantalizing one.
Scientists first hinted at the possibility in 2006 after feeding obese mice a diet high in the compound resveratrol — which occurs naturally in grape skins, certain berries, chocolate and other plants.
They noticed that the mice lived as long as obese mice that didn’t get the compound. The ones who got the resveratrol also had fewer diseases associated with aging.

David Sinclair, with Harvard Medical School’s department of genetics, is the author of the 2006 paper in Nature … Sinclair maintains that there may be benefits to consuming high doses of the compound.
Specifically, he has shown that resveratrol hits an enzyme in the cell that activates a longevity gene, at least in animals so far.
… for mice and humans to see clinical effects, they’d have to consume 100 to 1,000 times the amount of resveratrol the Italians in the JAMA study were getting, which came mostly from wine.

And about those resveratrol supplements? “The evidence of supplements providing benefits is not conclusive,” says Richard Semba, of Johns Hopkins University’s School of Medicine, who led the study of 783 elderly adults from Tuscany’s Chianti region.

But you may as well keep drinking your favorite zinfandel, merlot or Sangiovese.
Moderate alcohol consumption may prevent bone loss in older women.
And Semba tells The Salt there are more than three dozen polyphenols besides resveratrol in red wine that could be beneficial.
“These polyphenols might be working in concert with each other,” …

You can also hold on to the chocolate: There’s still pretty strong evidence that it may be good for the heart and waistline.
We can thank our gut microbes for that.

Absinthe: How the Green Fairy …

Absinthe: How the Green Fairy became literature’s drink
BBC. 9 January 2014

Absinthe has inspired many great authors of the last 150 years – and may have ruined some as well.
Jane Ciabattari investigates the green spirit’s peculiar power.

Arthur Rimbaud called absinthe the “sagebrush of the glaciers” because a key ingredient, the bitter-tasting herb Artemisia absinthium or wormwood, is plentiful in the icy Val-de-Travers region of Switzerland.
That is where the legendary aromatic drink that came to symbolize decadence was invented in the late 18th Century.
It’s hard to overstate absinthe’s cultural impact – or imagine a contemporary equivalent.