Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Photo credit: Jenis.com
Hot Toddy Sorbet
Jeni’s Splendid Ice Creams has come up with a silver lining to flu season. Embodying the best aspects of the hot toddy in frozen form, Jeni’s has created a sorbet made with Maker’s Mark whisky, lemon juice, honey, and other ingredients familiar among long-standing home remedies for the runny nose and scratchy throat. As its name suggests, it’s marketed with bug sufferers in mind. Of course, if the only symptom ailing you is the distinct lack of a delicious frozen sweet in your life, then it’s good for treating that, too.
Via Cool Material
Photo credit: Woodford Reserve Distillery
10 Trips for Drinkers
A family-owned Chilean wine estate considered to be among South America’s best. A Scotch whisky distillery in the Scottish Highlands that produces the world’s most-awarded single malt. The white sands and turquoise waters of the place in Barbados where rum was born. They’re all listed in CNN Travel’s 10 tours for every kind of drinker, and they’re all waiting to put their best glasses forward for you.
Via Eatocracy
Photo credit: Vimeo.com
Ice Cubes that Monitor Your Alcohol Intake
Created by MIT student Dhairya Dand following a frightening experience with overindulging at the bar, these “ice” cubes are actually composed of gelatin embedded with colored LED lights. As one consumes ethanol, the lights change color to indicate the point beyond which continuing to drink would be unwise. If that sounds too much like Big Brother looking over our shoulders, it is notable that the falsies don’t just measure the rate at which you consume your alcohol. They also flash in reaction to sound and to the beat of ambient music.
Via Food Republic
Photo credit: Devour
Let Them Eat Dirt
I’m going to take the high road on this one, and not pack this entry with horrid puns about mud pies or dirty martinis or earthly delights to be enjoyed. I’ll just share that French restaurant Ne Quittez Pas, located in Tokyo, Japan has created several menu courses in which a featured ingredient is dirt, and leave the jokes to you. The dirt, a special black soil from Tochigi prefecture, gets tested for safety and purity prior to going into the recipes for this meal costing about 10,000 yen (Approximately $110 USD). Having foregone the obvious puns, I can only hope it’s organic dirt they’re utilizing in their recipes.
Via Devour
