#750 Bottle of Wine

[innovativesourcing]

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[calabria-mediterranea]

Sirens of Greek Myth Were Bird-Women, Not Mermaids

Bottle-askos in the shape of a siren (2nd half 6th century BC) from Locri / Southern Italy's Calabria. National Museum of Magna Graecia (Reggio Calabria, Italy).

In the wine-dark expanse of the Mediterranean Sea, far from the halls of civilization, there was once a small island—or so Homer, the famed poet of Ancient Greece, wrote in his epic The Odyssey. No buildings occupied its flowery meadows; no fisherman worked its shores. Those who passed in their black ships heard only voices, twining over the windless waves, singing a song that promised knowledge of all things. Once they heard it, they were enchanted; they had no choice but to land and seek out the singers. Those who did never left the island; their bodies remained, rotting amid the flowers, for none who heard the Sirens' song could escape it.

The story of the Sirens has inspired writers, poets, and artists for millennia. But somewhere along the way their form was confused. Today, Sirens are almost always represented as voluptuous mermaids, whose beauty and sexuality lure men to their deaths. But the Classical Greeks understood the Sirens differently: as bird-women, creatures that Mediterranean cultures traditionally associated with hidden knowledge.

Sirens first appear in the literary record with the Odyssey (written around 750 BCE) in a segment that’s much briefer than you’d think considering the cultural impact of these mystical, singing creatures. It goes like this: Odysseus, warned by the enchantress Circe of the danger posed by the Sirens’ song, orders his crew to stuff their ears with wax. But, curious to a fault, he has himself bound to the ship’s mast so he can listen without flinging himself into the sea. The Sirens promise him tales of all that had occurred during the war at Troy, and everywhere else besides; enchanted, he begs his crew to release him. He rants, raves, and threatens, but to no avail. His crew sails on until the song fades in the distance, and so saves his life.

Homer doesn’t describe the Sirens’ physical appearance in his epic poem, Wilson says. But in ceramic paintings and tomb sculptures from the time of writing, and centuries after, Sirens were usually depicted with taloned feet, feathered wings, and a beautiful human face. The bird-body of the Siren is significant to Wilson: In the eyes of traditional peoples all across Europe, birds were often graced with an otherworldliness associated with gods, spirits, and omens.

They inhabit the water, the air, and the earth. They’re also associated with song; they have voices that are not human voices, and kinds of movement that are not the same as human kinds of movement.

The Sirens’ role in tomb art is particularly telling. In ancient Mediterranean and Middle Eastern cultures—as far back as 7,000 years ago—birds were often depicted carrying spirits to the underworld. In Southern Italy's Calabria, archaeologists unearthed several Greek askos (unguentary vessel) in shape of sirens, most commonly found in tombs.

Bronze askos in the shape of a siren (5th century BC) from Crotone, Calabria, Italy - Archaeological Museum of Crotone.

Jump ahead a few millennia to 1,550 BCE, by which time Ba-birds, depictions of departing souls as human-faced birds, began appearing in Egypt. That connection between birds and dead souls seems to have then hopped over to Greece: Writing in the 5th century BCE, the playwright Euripides described the Sirens as at the beck and call of Persephone, one of the rulers of the underworld, while other writers identified the Sirens as rivals and dark echoes of the Muses, those goddesses of creativity.

These are the Sirens the Ancient Greeks would have recognized: bird creatures of the underworld, bridging the human world and what lies beyond. The Sirens—and their fateful songs—then offered a glimpse behind the veil, a chance to hear how earthly glories would echo in eternity. The question of what song the Sirens sing, what is this forbidden knowledge, what's wrong with it, what's the temptation—the text leaves a lot of open space there. Therein lies the seduction.

Yet today, mermaids or beautiful sea nymphs replace the dark, winged Sirens of ancient times.

It is during the Middle Ages that the image of the siren began its shift from bird-woman to mermaid . With the transformation of the siren's image, the attributes associated with female monsters shifted. This suggests a change in the traits that were considered monstrous in women. The siren's movement from a frightening bird-woman to a beautiful mermaid represents female beauty becoming monstrous. Throughout the Middle Ages sirens increasingly represented a male fear of female seduction, suggesting a growing fear of female sexuality.

For medieval Christians, sirens were heavily associated with female sin.

However it happened, the identification of Sirens with mermaids seems to have affected later translations of the Odyssey, and ultimately common knowledge of Sirens. Translators in the 19th and 20th centuries cast the Sirens in a sexualized light. In one prose translation, the Sirens speak of “the sweet voice from our lips,” despite the word στομάτων directly translating to the less sensual “mouths.” Another adds flowery descriptors of “each purling note/like honey twining/from our lips.” But unlike the Odyssey’s other island temptresses, Circe and Calypso, the Sirens get no admiring description of their faces or hair. Only their voice is described, and their field of bones and flowers.

That’s a pretty strong indicator that the Sirens are not meant to be read as offering a sexual temptation. You can kiss lips; mouths devour.

Folklore and mythology move on, given enough time. Today, the Siren is just another word for mermaid, and is likely to remain so. But there’s something richly thematic about the Sirens of Classical Greece that deserves to be remembered: in-between creatures on a lonely island, floating between the boundaries of life and death, and offering an irresistible song of both. Water-temptresses are a dime a dozen; the Sirens offer wisdom.

Follow us on Instagram, @calabria_mediterranea

[tadfools]

bee hello!! <3 <3 do you have any hcs for astarion's birth family? supposedly if they're elves they could still be alive...

This is longer than I meant it to be but you said my name so I love you anon and have unlocked an info dump that I've been sitting on for 2.5 years. This got away from me but the tldr is his mama's are named Aneirin and Juliana

I actually have a fic cooking right now about after the game's epilogue with his parents in it. Not to get too sidetracked, but my Tav is a necromancer, their son is dead and yet apparently saved all of the gate so... they come a knocking under the pretence that necromancer brought their dead son back as a thrall, pain comedy ensues (it'll be great i promise)

Astarion's only about 240 years old if we're taking the time he's been dead into account (high elves reach full maturity around 100 if you go by 5e rules and can live up to an average of 750)

I think his birth mother is on the soft side of 500 and with him being a magistrate, the Ancunín's come from money. Despite him having a grave in Baldur's Gate, I think his family resides in Evereska (its a big elven city) I've seen a few people ruminate over the possibility of him being a moon elf but... I don't know, there's something about him being ripped from the sun in every possible way that means so much to me. There's a part with the dark urge where he talks about not giving up freedom for all the gems in Evereska (i'm paraphrasing from memory here) I used that as an excuse to have him be from that city

Aneirin is the name I'm using for her in the fic and I think before he was taken from the sun and put under so much stress that his hair greyed, that he looked just like her.

Beautiful brown eyes that shine like copper under the sun but meld into a rich earth in the night. Her suntan skin is covered in freckles head to toe, her long curly hair is always kept within a neat braid which is coiled into a bun at the base of her neck. There’s a streak of grey woven through the curls

She has always been a kind woman, born into the higher echelons of society, she married an older elven man quite young named Tiberius at her parent’s behest to secure a business merger. Aneirin refused to take his last name. While they were always cordial to one another, there was no love shared between her and Tiberius but the son they had, Astarion, was the light of her life. There was no greater joy than hearing that of her son’s laughter. He loved her dearly and had promised to answer the sending spells she would toss his way after leaving Evereska – until he abruptly stopped

I think the Ancunín’s are skilled wizards, though Astarion falls into the arcane trickster category for me. If during the game his last name was ever mentioned, I fully think Gale would have had a wash of dread flow through him. The family keep to themselves yes, but that name is known through higher arcane circles

Tiberius died when Astarion was just a boy, there were never any memories to solidify him as Astarion’s father. But there was a wood elf woman named Juliana who always had a mischievous smile that kept close to the side of his mother. She was the one who taught Astarion on how to pick a lock, to balance on the heel of his foot as to not be noticed. She was the one who showed him how to wield a bow – much to his mother’s chagrin

Juliana has wine dark hair and is hardly ever seen without a ring on each finger. Tall and lithe, she glides through the room as if she were a shadow. Mischief incarnate, little Astarion took to her like a duck in water

Juliana and Aneirin met in their twenties at a ball - or a banquet (the two can never remember) Juliana’s family ran a renowned winery, Aneirin always fancied wine. And while Aneirin’s title forced her to marry Tiberius, the two women were never far from each other. After his death, she became a patron of the winery

I have a story beat where at the Last Light Astarion picks up an old bottle of red wine absentmindly and in gilded font it reads ‘Aneirin Red: dagger sheathed bow no longer notched; may the sunlight guide you home’ It *failed skilled check* strikes no chord in his mind

[hometoursandotherstuff]

This 2004 home on a hillside in San Diego, California feels like living in Italy. 5bds, 6ba, there is a sale pending for $2.995M.

The entrance is marble with rich wood, gold, and classic art.

Why do I feel that the windows are too plain? They're bare, yet there's fancy gold crown molding, a bas relief ceiling, medallions and chandeliers, plus a carved fireplace. Even if there was just a valance.

The guest powder room has a very fancy gold sink table and toilet.

The dining room and kitchen share a large space. There's a fireplace, and it's spacious. I think it's convenient to have the dining room right near the kitchen, especially if you're doing the cooking and serving.

I like the cabinetry, counters and backsplash, but I don't care much for the lighting.

A simple pantry is off the kitchen.

A lovely marble terrace is off the dining room/kitchen.

All of the fireplaces match, even in the primary bedroom. There is also a terrace off this room.

Marble primary en-suite. I like that the shower doesn't have glass doors.

The primary bedroom closet.

A balustrade that matches the exterior is in this very wide hall. Marble stairs go to the upper level.

A game room with access to a patio and what appears to be 2 bars.

A secondary bedroom.

And, one of the other baths with marble and a copper tub.

A simple home office.

The wine cellar has a capacity for 750 bottles.

There's no home theater, but there's a family movie room.

Wow, there's a fancy little entertaining kitchen here, too.

Isn't that interesting? Look at the big wine barrel. I wish the description said what if it's a room or what.

Doesn't this look like ruins? (Perfect ruins, but ruins nevertheless.)

There's a little over an acre of land, but it's very hilly.

This is a small building that can be used for an ADU, or small adult living unit, for parents.

The property is gated- well, it already has my last initial on it. That's the closest I'll ever get to a property like this.

https://www.zillow.com/homedetails/900-W-Quince-St-W-San-Diego-CA-92103/2058623810_zpid/

[acocktailmoment]

Halloween Sangria !

Ingredients:

One apple Two blood oranges, plus two more for garnish ¼ cup granulated sugar ½ teaspoon cinnamon One 750 ml bottle of dry red wine One 750 ml bottle of sparkling cider or ginger ale for a sweeter sangria Ice, for serving For the garnish: colored sugar, Halloween cocktail picks (optional)

Instructions:

To start, thinly slice the apples and oranges, add them to a medium bowl with the sugar and cinnamon and stir well before transferring them to the large serving picture. It's ideal to let the fruit, cinnamon, and sugar stand for 20 to 30 minutes to provide time to allow the flavors to infuse, the recipe said. Next, pour in the red wine and refrigerate, preferably for an hour but not longer than four hours because the fruit becomes soggy, the recipe added. 

To decorate the glass, if desired, wet the rims of the glasses and dip them into colored sugar. Then, fill the glass halfway with the red wine mixture, add the sparkling apple cider or ginger ale, and then garnish and serve. 

Courtesy: ACoupleCook

Photo: Mario Marquardt Jr

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[storyofmychoices]

Vintage Dreams

[Mal Volari x Daenarya Blades 1 + Beyond] [Mal’s Orphanage] [Mal Volari x Daenarya Blades 2 AU]

Pairings: Mal Volari x Daenarya (F!MC) with Tyril Starfury x Maiele (@lilyoffandoms's OC) + Mal x Tyril Book: Blades of Light and Shadow (setting this in my book 1 AU) Word Count: ~750 Rating/Warnings: Teen, drunk characters, hints at adult themes Tagging: @choicesficwriterscreations (Bisexual Awareness); @choicesoctober; @choicesprompts (Flufftober) Prompts: "This is not a dream, I think. In my dreams we're usually kissing." from this drunken confessions list requested by @lilyoffandoms

Synopsis: Mal and Daenarya drink some wine and have some fun.

In the dimly lit wine cellar, Daenarya and Mal found themselves surrounded by countless bottles, each one a testament to the art of winemaking, each bottle older than the last. They sat on the cool stone floor, leaning comfortably against one another, their laughter echoing softly in the cozy space.

"You're pretty," Mal marveled, his fingers threading through her hair. He leaned closer, a playful grin growing on his face. "This is not a dream, I think. In my dreams, we're usually kissing."

"Is that so?" Her words danced with mischief. She licked her lips slowly, letting her teeth drag on her lower lip as she sucked it in. "And how often do you dream about kissing me?"

"How often do I fall asleep?" He whispered as he brushed his lips against her neck.

Her cheeks already warmed from the drink, flushed further. "And in these dreams, are we just kissing?"

A devilish grin filled his lips, "amongst other things."

Daenarya laughed, her fingers tracing a tantalizing line up his chest. "What are you going to do about it, Mal the Magnificent?"

"What am I going to do about it, you ask, Kit?" His husky tone sent a shiver down her spine. His hands slid around her, pulling her even closer. The sweet wine on their breath tangled between them. 

"Show me," Daenarya's words were lost on his lips as Mal closed the remaining distance between them. 

His lips met hers in a heated kiss, filled with longing and hunger. A thirst that could only be quenched locked in one another's embrace.

Daenarya's fingers tangled in Mal's dark hair, pulling and guiding his movements. Mal's moans in reply, vibrated on her lips. 

As Mal and Daenarya's passionate kiss deepened, their surroundings blurred as they forgot themselves and where they were. As far as either of them was concerned, this was a dream—a very delicious and satisfying dream.

However, before their passion could escalate too far, the wine cellar's door creaked open. Maiele and Tyril entered, their footsteps echoing in the silence.

Tyril took care to step around the mess their house guests had created, pausing in front of the two still locked together. He cleared his throat, waiting for them to notice his presence.

The pair parted breathless as their focus came back to the moment.

Through bleary eyes, Mal's gaze narrowed on Tyril. "Well, well, well, it seems my dream just got better now that my Elf Boy is here," he quipped. He puckered his lips toward Tyril, making elaborate and exaggerated kissing sounds. 

Tyril's brow rose, but he kept his composure. He retreated momentarily, retrieving a pitcher of water from the nearby table. With an almost imperceivable smile, he poured the cool water over Mal's head. Droplets splashed over the Rogue, soaking his hair and clothes, dousing any delusions that this might be a dream. 

Mal sputtered, shaking the water away. "So, not a dream?" 

"Not a dream," Tyril confirmed, unamused.

"Aww," he pouted, his expression faltering slightly before rebounding just as quickly. "Does 'not a dream' have to also mean no kisses?" 

Tyril let out a quiet exasperated sigh; only Mal Volari could do that to him. "No, absolutely no kisses," he spoke firmly. "Not from me." His gaze shifted to Daenarya, whose eyes fluttered, heavy with sleep. "And not from Daenarya...Perhaps it's time for you two to turn in for the night."

"Listen to him," Daenarya nudged Mal. "Sleep now, kisses in your dreams, and more in the morning." Her words were mumbled as she fought to stay awake. 

Mal crossed his arms. Her words made sense, but he still wanted Tyril's kisses. 

Maiele shook his head in amusement. He leaned over, looping his arm beneath his friend, lifting her up. "Let's get you to bed."

She pressed a grateful kiss to his cheek, resting against him for support. "That sounds perfect. Thank you."

Mal stood up, extending his arms to Tyril. "Carry me?"

"Only if you want to be dropped out a window."

He stood on his tiptoes, throwing his arms around Tyril's neck without abandon. "You'd miss me too much."

"Somehow," Tyril began, removing Mal's arms from him. "I'd find a way to cope." 

Ignoring his words, Mal pressed a chaste kiss to the elf's lips. "As if you could get rid of me." 

His brow rose as he watched Mal stumble out, following Maiele and Daenarya back to their chambers. 

Please ignore any mistakes, this isn't edited. It just sort of happened so here we are!

I hope you enjoy!

[innovativesourcing]

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[tabbyrp]

Day 17

Halloween Sangria [x]

Ingredients 3 large Granny Smith apples Juice of 1 lemon Ice 2 blood oranges, sliced into thin rounds 1 c. blackberries 1 c. pomegranate seeds 1 (750-mL) bottle light red wine, such as Grenache, Gamay, or Pinot Noir 3 c. Italian soda, either blood orange, orange, or pomegranate flavor 3 oz. créme de cassis 1 1/2 oz. simple syrup

Step 1 Slice apples lengthwise into 1/2"-thick slices. Using a ghost-shaped cookie cutter, cut out 12 ghost-shaped apple pieces. Using a straw or skewer, punch 3 holes into each apple to form eyes and a mouth. Transfer to a medium bowl, add lemon juice, and lightly toss to coat. Step 2 Fill a large punch bowl with ice. Add apple ghosts, orange slices, blackberries, and pomegranate seeds and gently toss to combine. Add wine, soda, créme de cassis, and simple syrup and stir until combined. Serve cold. Step 3 Make Ahead: Apple ghosts can be made 3 hours ahead. Store in an airtight container with lemon juice and refrigerate. Wine, créme de cassis, and simple syrup can be mixed 1 day ahead. Store in an airtight container and refrigerate. Pour over ice, add fruit, and mix in soda right before serving

[patrickarchana-caminofrances]

Our day as a Pilgrim on Camino Frances

It’s now day 17 of our French Camino. As you know we started in the Southwest of France in a small village called St Jean Pied de Port. Same place that my favourite author Paulo Coelho also started his Camino.

In Spanish, Camino means The Way. There are many different Caminos but they all end in Santiago De Compostella.

By now, there is a sort of a routine that we have set.

On most days Archana is up at 5:30am and after a quick shower she does her exercises, stretches and a set of InnerEngineering Yoga (Shambhavi Mahamudra).

Patrick is up by 6:45am to do his stretches and exercises followed by a shower.

We have both realised that this early wake-up is an essential to have a good start. As we say, well begun is half done!

Usually by 7:30am we have our bags packed and brought down to the concierge so they can be picked up by the baggage transport service by 8am.

We then have a breakfast, an essential request to FTC (Follow The Camino - Irish booking agency) when we made the bookings through them. Most offered a fantastic buffet breakfast, one hotel even had champagne included!! However, some have only offered a limited choice and one in Logrono only offered a glass of Fresh Orange juice, a pastry and some tea or coffee. In Quintallina del Monte, we stayed in a Rural home & the breakfast was really limited to couple slices of cheese, Patrick had some scrambled eggs and Archana just a toast (stale baguette toasted) with butter and jam. Fortunately we were carrying our own muesli, so requested some milk and yoghurt. For the amount we walk daily, we do like the full breakfast as usually on the way there are limited options and we need to ensure sustenance. On that day Patrick walked 40 km.

Between 8:30am to 9:am we usually leave the accommodation and start walking the Camino. Depending on the size of the town it could be a few 100m to 2 km plus (at times) until we get out of the town and start waking on the trail.

The longer the trail the earlier we try to leave so we are in the next town before it gets too hot around 3-4pm.

Arriving into a town is always exciting, as you navigate to the hotel, you discover some of the sights.

In most places when we reach our bags are waiting for us.

The routine is to check-in, unpack, have a good shower to relax the body and then do some stretches and have a snooze (Spanish siesta time is between 2-4pm) until the outside cools down a bit. Surprisingly the showers (water pressure and hot temperatures) have been perfect, except one!

If we need to do the laundry (usually every 3/4days) we go to the nearest coin laundry as a priority. Some hotels do offer a cheap price for a bag wash however they also use a dryer, which we don’t prefer, as we are kind to our clothes and the environment. Once the laundry is sorted we then cover the town, usually the church or cathedral and other interesting monuments.

By 7:30-8pm it’s time for dinner. We have opted dinner inclusion in most places especially if we are staying only one night, to save us hunting for places that could offer us special menu, since I am a vegetarian by choice however Patrick does have a mammalian meat allergy that needs to be managed. The dinner includes a pilgrim’s menu - 3 course meals including water, wine and bread. They aren’t very inventive with their vegetarian meals though, so most nights Archana gets a mixed salad for starter and a pasta with tomato sauce (freshly made) for the mains….. usually there is a carafe of wine, sometimes a glass but some places have given us a whole bottle (750 mls) at times.

If our package doesn’t include dinner then on those nights, we usually settle on Tapas or Pintxos and sangria or wine.

It’s usually an early night, around 10pm as we have to repeat the cycle again the next day. The wine here is really cheap, €1.8 to €2 per glass (from AUD $3 or ₹150), the wine is always excellent, easy drinking and so far never given us a headache or hangover as no sulphites added (given the wines here have no sulphites added unlike many wines in Australia)!

The Camino is obviously one of Spain’s major revenue earner - Religious tourism!

We booked through an Irish Company called Follow the Camino #followthecamino. Along with the baggage tags we also received a guide and app from them to assist us during the Camino. So far we had a great selection of hotels, monasteries, B&B type accommodation ranging between no rating to 5 star rating. Similar to the breakfast it’s been a mixed bag experience. Some average experiences and others absolutely splendid surprises! Like in the Tom Hanks movie, life is a box of chocolates……🙏🏽

[prolibytherium]

I think it's funny how people with little to no alcohol experience writing alcohol use/abuse without researching it first often fall into extremes of either like, characters drinking a full pint glass of whiskey and being just a LITTLE tipsy, or characters (alcoholics especially) being absolutely shitfaced blackout drunk off of like a single 750 ml bottle of white wine

[angelkin-food-cake]

Autumn Punch

5 whole cloves

1 cinnamon stick

1 vanilla bean, split lengthwise

1 (64 oz) bottle apple-cranberry juice

4 medium purple and/or green plums pitted and sliced

1 pear, seeds removed and sliced

1 (750 ml) bottle Gewurztraminer or other fruity white wine

Ice cubes

Place cloves, cinnamon stick and vanilla bean in a large container with the apple-cranberry juice. Add plum and pear slices. Cover and chill for 4 to 24 hours.

Remove cloves (they float so they're easy to find), cinnamon stick, and vanilla bean and discard. Stir in Gewurztraminer. Serve punch with sliced fruit over ice. Omit wine and serve just the juice or add soda water if you want a non-alcoholic version.

If desired, omit the ice and heat the juice mixture with the wine in a Dutch oven or slow cooker until hot.

[threegoblinart]

Happy anniversary to the day I found out my heart can hold over 750 mLs (a wine bottle worth) of fluid and to the day I found out that's about 735 mLs more than it should.

Yay to not being dead.

[renewgoo]

Step Up Your Cocktail Game with Mixed Berries Frozen Sangria!

Watch as we mix together the perfect summer cocktail to beat the heat - a mixed berries frozen sangria! We've combined fresh berries, a hint of citrus, and a touch of sweetness for the perfect blend of flavors. With just a few simple steps, you can create this delicious and refreshing drink at home. Sip on this frozen sangria while soaking up the sun on a hot summer day, or serve it up at your next backyard BBQ. Cheers to summer!

Here's a recipe for a delicious Mixed Berries Frozen Sangria:

Ingredients:

1 cup mixed frozen berries (such as strawberries, raspberries, and blueberries)

1/4 cup orange liqueur (such as Cointreau or Grand Marnier)

1/4 cup brandy

1 bottle (750 ml) red wine (such as Cabernet Sauvignon or Merlot)

1/4 cup honey or agave syrup

1 cup ice cubes

Fresh berries and mint leaves for garnish (optional)

Instructions:

In a blender, combine the frozen berries, orange liqueur, brandy, red wine, honey or agave syrup, and ice cubes.

Blend on high speed until the mixture is smooth and slushy.

Pour the sangria into glasses.

Garnish with fresh berries and mint leaves (if using).

Serve immediately and enjoy your delicious Mixed Berries Frozen Sangria!

Note: You can adjust the sweetness and alcohol content according to your preferences. If you prefer a sweeter drink, use more honey or agave syrup. If you prefer a stronger drink, use more brandy or red wine. Also, you can use any type of frozen berries you like or have on hand.

#mixedberriessangria #frozensangria #summercocktails #berrydrinks #refreshingcocktails #sangriarecipes #backyardbbq #drinksforparties #homemadesangria #easycocktails

Mixed berries, Frozen sangria, Summer cocktails, Berry drinks, Refreshing cocktails, Sangria recipes, Backyard BBQ, Drinks for Parties

[sanguinifex]

Standard tip is 20%. It’s polite to round up. Getting good at calculating 20% accurately while tipsy is a legit life skill on par with doing laundry. Some bars (like my local) can only take card tips in increments of 25¢. If you’re paying cash, usually the tip is “keep the change,” but if the change is less than 20% of the tab, add some extra or use your card. Likewise if the change is way more than 20%, it’s ok to only give back part of the change (like if you just had one drink, so like $3-6, but all you’ve got is a $20).

Pricing:

(As of 2022/3, in a small US city)

Bottom-shelf vodka, rum, gin, tequila, or bourbon at a liquor store: typically about $16 for a fifth (750 ml), deffo not more than $20. (BTW, a fifth is about the same size as a wine bottle.)

Bottom-shelf whiskey that isn’t bourbon: well, this basically doesn’t exist, it’s gonna be on the next shelf up bc it’s going to be shelved with the nicer but still relatively affordable bourbon. Typically around $25/fifth. This is going to be like blended canadian whiskey. Anything that’s actually Irish will be like $30, unless it’s an Irish cream, which is a liqueur (sweet, low enough ABV it might be sold in grocery stores in some jurisdictions where beer is in grocery stores), in which case it’ll probably be under $20 unless it’s Bailey’s.

Sidenote: a character who’s an alcoholic probably won’t be drinking bourbon unless they’re desperate or actually like bourbon, which has a distinctive aftertaste that triggers a shudder in most people when insufficiently diluted. They’ll probably go for vodka or gin (which is essentially a specific form of flavored vodka).

Shot bottles: typically $0.99-3.00 depending on how fancy the brand is. There’s also “flask size”/half fifths, typically 350 mL, which are usually $5-10. Both are great ways to figure out what you like if you’ve just turned 21!

Macrobrew beers (bud lite etc) typically are a dollar per can or less if bought in a large pack; at a bar, it might be up to $3-4. Anything more and you’re being ripped off and should go somewhere else. Beer at stores is typically sold as a minimum of 4 or 6 units. Aluminum cans or glass bottles; I don’t think I’ve ever seen beer in plastic. You call it a “six-pack, twelve-pack,” etc. 18 and 24 are also common, particularly with cans. Standard can size is 12 oz; a 16 oz can is called a tallboy. However, the standard pour at a bar is 16 oz.

Craft beer is usually packaged in cans; this is cheaper for smaller breweries and cuts down on costs and breakage. You won’t usually find it at stores in larger than a 6-pack. Expect to pay up to $3-4/can at stores and at least $4.50 for the less expensive cans at bars; drafts will typically run $7 or more. And it’s worth it, too. The flavor is way better and you’re paying for high-quality customer service. IPAs and stouts tend to be more expensive than other varieties, but it also depends on the brand. Ciders tend to be on the less expensive side. (They also tend to be sweet rather than dry, which makes them great for people under 25, but I wish my local would make a super dry, hopped cider someday.)

Bars tend to separate themselves into “beer bars” and “liquor bars.” In many jurisdictions, the licensing and mandatory closing times are actually different! Most mixed drink bars will have a couple beers on tap, and most beer bars will have some canned cocktails (or ciders that taste like canned cocktails; the license distinctions are about the ABV available), but those are to keep the gf/bf who “doesn’t like beer” or “doesn’t like mixed drinks” happy.

Mixed drink/liquor bars tend to be dimly lit and don’t have much signage; maybe a small board for the specials but that’s it. You’re expected to know what you want and be able to tell the bartender what you want. James Bond, with his martinis, would be at home here. When in doubt, a vodka cranberry or a screwdriver (vodka orange juice) is always a safe choice, as is a margarita (tequila limeade). Not all bars will have pickle juice, but vodka pickle juice (with or without a dash of hot sauce) is a great option if sugar isn’t your thing. It’s even better if they’ve got pepper infused vodka, but that’s really a thing to make at home with cheap vodka and dried peppers (and whole black peppercorns, Sichuan peppercorn, bay leaf, and optionally juniper berries). It’s also great for bloody maries.

Beer bars typically have more lighting, 12-24 beers on tap (most or all will be craft beers), probably a cooler with a couple dozen more varieties in cans, and a chalkboard with the tap selections listed by tap number, price, ABV, name, and style. It’s acceptable to ask for a taste before you order, as long as you do actually order something! It’s also acceptable to order a half pour, for example if something tastes amazing but it’s high enough in sugar or alcohol that it’d be a bad day to drink an entire pint of it. Beers that are higher in alcohol may be poured in “chalices,” which are 10-oz stemmed glasses that look like squished wine glasses. The board will say whether a beer is a chalice pour. (A half pour for a pint might also be served in a chalice if the bar is out of clean half glasses or doesn’t stock them.) A half pour for a chalice is a flight glass. A “flight” is 3-5 (depending on the bar) small glasses of assorted beers, which is great for trying new things or for having a “chaser” for a really intense beer or mead. It’s usually fine to split a flight with a buddy. Price will vary based on the number of glasses in the flight, but will usually be a little bit more per ounce than a full pour.

Beer styles is a whole other post. Also, a wine expert is called a sommelier; a beer expert is called a cicerone.

Unlike at restaurants, at bars, the customer is not always right. They legally can’t serve you if you’re too drunk or high. Typically what will happen is the bartender will ask if you want a water, which is usually either free or like $1 (unless it’s a fancy brand of water; most bars will have whatever was cheapest at Sam’s Club as default), and then if you get drunker than that, they’ll cut you off (stop serving you alcohol) for either the next hour or for the rest of the night. If you start a fight or trash the bathroom or something, you’ll probably get banned from the bar. Also, unless they know you pretty well, they’ll probably take your credit card and keep it by the register; if you forget to pay, they can legally charge you your tab + 20% without you signing for it.

If a bar also serves food (other than like chips), you typically can’t bring outside food in (unless maybe if you have super bad food allergies). Food requires an extra license so some bars don’t have any food. In that case, it’s usually OK to order pizza or Doordash, though it’s polite to give the bartender a slice or one of your chicken nuggets or w/e in addition to the regular tip, especially if you know them well. Also, ask first before you order outside food. Don’t bring outside alcohol, though usually water or like gatorade is fine.

Salty food and gatorade help prevent hangovers.

Ok this is too long I’m gonna stop

Alcohol tips for newbie writers (or non drinkers!):

At bars, people who order “chasers” after their shots are ordering something to wash down the taste of their shot with. This can be juice, soda, more alcohol, or even pickle juice

Hard liquor is generally sold in stores as shots (tiny bottles), fifths, liters, and handles or in ml (50, 100, 200 etc)

Most people can’t finish an entire fifth of hard liquor (vodka, etc) on their own without being very ill

Conversely, many people can finish an entire bottle of wine on their own without being ill

Liquor can be “bottom shelf” or “rail” or “well” – all synonyms for the cheapest version of alcohol a bartender has. Bars generally keep several “levels” of alcohol stocked

You order a drink with the alcohol first, then the mix – e.g., a “vodka soda” or a “Tito’s and tonic”

When you “close out a tab”, you pay for all of the drinks you’ve had that night. Either the bartender already has your card (you “opened a tab” earlier) or it was quiet enough that they just kept an eye on you and tallied your bill up at the end

“Doubles” are drinks or shots with double the standard pour of alcohol

In the US, most shots (pours) are 1.5 oz by default. 

Mixed drinks (gin and tonic, vodka lemonade, cosmos, etc) are generally made up of 1-2 shots and a mixer 

If you don’t specify which type of alcohol you’d like in a mixed drink (vodka cranberry, for example) the bartender will put whatever the “house” liquor is – and this depends entirely on the establishment. A dive bar will pour rail by default, whereas a nicer tavern might make all vodka cranberries with Tito’s

PLEASE TIP YOUR BARTENDERS THEY WILL REMEMBER YOU I PROMISE

[innovativesourcing]

The Beauty Behind the Creation of Glass Wine Bottles

In the world of wine, the glass that holds the valuable drink is essential to the whole experience. The sparkling beauty of glass wine bottles makes them iconic symbols of expertise and tradition.

Green glass wine bottles are an example of longevity: Choosing green wine bottles is more than a fashion option; it’s a symbol of how well the wine inside has been preserved. Each flavor of the wine is as enjoyable as the winemaker intended because of the unique green color that serves as a screen against harmful UV radiation.

Making Glass Wine Bottles with Sustainability in Mind: Currently, with environmental issues at the center of attention, glass wine bottle design is changing to reflect these eco-friendly ideas. In an attempt to reduce their environmental impact, wineries are looking into lightweight solutions and using recycled glass regularly. This dedication to sustainability is in line with the principles of responsible and quality-seeking consumers.

The Art of Glass Wine Bottle Design: Each glass wine bottle delivers its own story of beauty and fine workmanship. Each bottle is a sculpture for the vintner’s vision, capturing not only the wine itself but also the personality of the winery. The use of glass shows a dedication to quality and a desire to show the wine in its purest form.

The Attraction of Glass Wine Bottles for Advertising: Glass wine bottles serve as powerful branding tools in addition to their practical purpose. A bottle’s shape, color, and design all play an important role in identifying a winery. The sparkling beauty of a well-designed bottle on the rack could encourage customers to learn more about the wine’s history and workmanship.

Tradition of Glass Wine Bottles with Cork Closures: This beautiful combination of tradition and efficiency defines the pairing of glass wine bottles with cork closures. In addition to serving as a secure seal, cork is a natural and sustainable substance that helps in the aging process and allows the wine to develop slowly with time. A physical reflection of the vintage charm kept in modern winemaking.

The Joy of Wine Bottle Showcase: Glass wine bottles serve as items that reflect the variety of wines, places, and seasons for experts and collectors of wine. Collectors frequently take great pleasure in showing their carefully chosen collection as a symbol of their oenophilic interests, driven to the smallest details in bottle design.

At last, the design of glass wine bottles is defined by their shining beauty. Each detail, from the choice of glass and color to the finishing embrace of cork closures, is critical to maintaining the beauty and flavour of the wine inside. Glass wine bottles, whether exhibited on a shelf, served at a party, or preserved in a cellar, symbolise the creativity and skill that enhance the pleasure of drinking excellent wine. For more information on wine bottles, you can visit this Link

[heavenlyfoodies]

Apple Cider Mimosa Cocktail Recipe

Ingredients:

1 1/2 cups apple cider (fresh, not spiced)

1 bottle (750 ml) champagne or sparkling wine (dry or semi-dry)

2 tbsp cinnamon sugar (optional for rimming glasses)

Apple slices (for garnish)

Cinnamon sticks (optional, for garnish)

>>FULL STEPS FOR PREPARATION IS HERE<<

When it comes to brunch cocktails, the mimosa is a staple. This classic drink, traditionally made with orange juice and champagne, is a refreshing and light option that’s perfect for a mid-morning celebration. But for those seeking a seasonal twist, the Apple Cider Mimosa is the perfect alternative. Combining the sweet and tart flavors of apple cider with the effervescence of champagne or sparkling wine, this drink offers the same refreshing qualities of a traditional mimosa but with a cozy, autumnal flair. Whether you’re hosting a fall brunch or ringing in the New Year, the Apple Cider Mimosa is sure to impress your guests.

In this article, we will delve into every aspect of the Apple Cider Mimosa, including the ingredients, step-by-step instructions, and various tips for enhancing this delicious cocktail. We’ll also explore different ways to customize the drink to suit your taste and occasion, as well as creative garnishing ideas to elevate your presentation.

The Origins of the Mimosa

Before diving into the specifics of the Apple Cider Mimosa, it’s important to understand the history of its classic predecessor, the mimosa. The mimosa is believed to have been created in the 1920s, possibly by a bartender named Frank Meier at the Ritz Hotel in Paris. The drink was originally made with equal parts of orange juice and champagne, offering a light, bubbly, and citrusy cocktail that was perfect for the daytime. The mimosa quickly became a brunch favorite, especially in the United States, and has remained a popular cocktail ever since.

Why Apple Cider Mimosa?

While the traditional mimosa remains a crowd favorite, many people seek something a little different for the fall and winter months. Apple cider, with its warm and comforting flavor profile, is an ideal choice for this seasonal variation. It brings a slightly sweet and tangy taste to the drink, balancing perfectly with the dry or semi-dry champagne or sparkling wine. The combination of cider and bubbles provides a refreshing yet cozy cocktail, making it perfect for cool-weather gatherings like Thanksgiving, Christmas, or any fall-inspired celebration.

Ingredients: What You’ll Need for the Apple Cider Mimosa

To make a traditional Apple Cider Mimosa, you’ll need a few simple ingredients. The beauty of this drink is that you don’t need any complicated components to create something delicious.

Key Ingredients:

Apple Cider: Choose a high-quality apple cider for the best flavor. Opt for fresh, unfiltered cider rather than spiced or sweetened versions, as this will provide a more natural and balanced taste. Apple cider is typically available in stores during the fall and early winter months, but you can also find it online or make your own by pressing apples at home.

Champagne or Sparkling Wine: A dry or semi-dry champagne is the best option for this recipe, as it balances the sweetness of the cider without overpowering it. If you prefer a slightly sweeter cocktail, a sparkling wine with a little more residual sugar can also work well. Prosecco, cava, or any other type of sparkling wine can be used if champagne is unavailable. The effervescence of the bubbles in the sparkling wine is a key element in giving the mimosa its refreshing character.

Cinnamon Sugar (Optional): For a touch of extra flavor and decoration, you can rim the glasses with cinnamon sugar. This adds a festive, spiced element to the drink that complements the apple cider’s flavors. To make cinnamon sugar, mix equal parts of cinnamon and sugar and use it to coat the rim of the glass.

Apple Slices: Fresh apple slices are the perfect garnish for an Apple Cider Mimosa. Use thin slices of a crisp apple, such as a Granny Smith or Honeycrisp, for a bright contrast to the drink’s colors and flavors. The apple slices will not only add visual appeal but also a hint of fruity aroma.

Cinnamon Sticks (Optional): For an added seasonal touch, you can drop a cinnamon stick into each glass, giving the drink a subtle spiced aroma. This makes the mimosa even more perfect for holiday occasions.