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" ... Although the drink is today most commonly presented as a cloyingly sweet combination of rum and fruit juice, the Mai Tai wasn’t always this way. It was initially conceived by Victor Bergeron in 1944 at his legendary Oakland tiki outpost, Trader Vic’s. He used nothing more than a light pour of orgeat and simple syrups, along with lime juice and orange curaçao to enhance the sturdy Jamaican rum at its core. Unfortunately, the drink was so good that it actually depleted the world supply of that base spirit. A single bottle of the now extinct Wray & Nephew 17 can go for as much as $50,000 at auction. Or, you can pull up a stool at this iconic Belfast cocktail lounge and order the only Mai Tai in the world using Bergeron’s exact 1944 spec. ... "
" ... Gewurztraminer suffers from a crisis of perception. Most consumers I speak with, if they know the grape variety at all (beyond being the one that’s difficult to pronounce), tend to associate Gewurztraminer with that one cloyingly sweet and unbalanced glass that they had years ago. But like so much in the world of wine, Gewurztraminer represents an infinitely broader range of styles and expressions than it typically gets credit for. From sweet-yet-balanced to bone dry and ringing through with its telltale spiciness (gewurz, after all, means “spice” or "seasoning"), it has the potential to be one of the great secret weapons at the table when it comes to accompanying difficult-to-pair dishes. ... "
" ... Heron seems to have the Midas touch when choosing projects but he doesn’t lean on market research firms or focus groups to find gaps in a market. Instead he employs a simple formula he calls the “well served paradigm,” which is a litmus test of sorts for potential opportunities. Step one is to discover if a product is “well served”, where he looks at categories to determine how competitive, fragmented and crowded they are. More importantly, he will then determine if a market is “served well” – what opportunities exist to add value and price premiumization. For example, when he launched Crispin, cider sales were a mere .3 percent of the beer market, but the category was growing. When he sampled the top brands, he found most of it cloyingly sweet for his taste and felt he could do better. So he made a drier cider, using fermented fresh-pressed apple juice, tailored to the beer drinkers palate, and Crispin took off. When he applied the same paradigm to American Brandy, he found a market that, in his view, wasn't being “served well”—so it’s easy to see why he jumped. But though his case is compelling, the big question remains: Will it rock? ... "
" ... The pastries, which are ever changing, are perfect in every way: moist, fluffy, not cloyingly sweet nor overly laden with butter, except where necessary, such as in the heavenly, plump croissants. Aside from myriad croissants, among the array of baked goods are pistachio muffins, tropical rolls, coconut, banana or papaya danishes, a chocolate torsade, and lemon or orange cake cakes. ... "
" ... While arriving at the final recipe for Sipsmith’s Sloe Gin, he says he sampled many homemade English variations—all of which tasted remarkably similar in that they were cloyingly sweet and flabby, with a harsh finish. After a bit of research, he learned that most of the sloe gins in England were based on an 1881 recipe from a west country farmer, which had the sloes—which are like tiny plums the size of berries—harvested after the first frost instead of when ripe, macerating with heaps of sugar for months in very cheaply made gin. “Adding sugar at the start saturated the spirit, creating an osmotic pressure barrier that prevents it from extracting the natural fruit sugars. If there’s no added sugar, the spirit [has a chance to] pull the sugars from the fruit.” ... "