We get it. Early in the morning, sometimes you couldn’t care less what your cup of joe tastes like. But hear me out. Always grind your beans yourself, and use a burr grinder, moments before you decide to brew. And lean towards the manual methods of brewing. French press, Chemex, Moka pot, or even the vacuum pot, which is what you’re looking at right now.
Kombucha is a fermented form of sweetened tea, and it has all sorts of health benefits. The key to making your own kombucha is to grow a quality “mother” - the yeasty disc that is used to make all future batches. Make a good mother, and you’re set on the Kombucha front. Forever.
7. Sparkling Water, Seltzer, and Club Soda
What’s the difference? Does it matter? Yeah, it does. Sort of. Sparkling water is usually just naturally carbonated mineral water. Seltzer is regular ol’ water that’s been artificially carbonated. Club soda is essentially seltzer + a little sodium. Put seltzer and club soda in highball drinks, but enjoy sparkling water on its own. Stay classy.
8. Afternoon Tea vs. High Tea
In Britain, they down tea like it’s oxygen. That we know. However - there’s a structure. Afternoon Tea is a fancy. High tea is not. High tea is actually just dinner. So be conscious of your tea consumption, lest you offend some Brits. Just kidding. They don’t care.
Champagne is best enjoyed from a tall, thin flute glass. But feel free to do like Mr. Gatsby up there, and use a coupe glass instead. Oh, and word to the wise - if it didn’t come from the Champagne region of France, it’s not Champagne. It’s sparkling wine.
When serving sake to your dinner guests, pour some in each glass, but don’t pour your own. It’s the responsibility of your guests to fill your cup. And if you’re of a higher status than your guests, pour with only one hand. Say “Kanpai” to toast, and imbibe. But don’t shoot it - sip it, you animal.
Enjoy your Jägermeister ice cold, friends.
This known spirit is technically a digestif - an alcoholic beverage best served after a meal. It’s at its absolute best when it’s ice cold. Serve it somewhere between -3°F and -5°F - preferably from a tap. Enter Shotmeister.