TIME food and drink

6 Cocktails to Cure Your Ailments

Curative Cocktails
The Aztec Medicine Thomas Schauer

Life would be better if going to the doctor were like going to the bar

This article originally appeared on Food & Wine.

Life would be better if going to the doctor were like going to the bar. Way back in the days of yore, it used to be. Apothecaries, which were like pharmacists and doctors and herbalists rolled into one, often prescribed bitters and tinctures (alcohol-based infusions) to their customers. Now, sadly, your doctor won’t write you a script for Angostura—but mixologist Albert Trummer will. The man who brought the apothecary-influenced Apothéke to New York City is opening The Drawing Room at the Shelborne Wyndham in Miami this October. There, he’ll use his “little formula book” to make elixirs and cocktails designed to cure customers’ ailments.

Don’t expect to find aspirin-laced martinis or even medical marijuana-infused Manhattans on the menu. “I don’t want to compete with Pfizer,” Trummer says. His cocktails, elixirs and bitters are all made with natural (and legal) herbs, spices and fruits.

Here, a few of Trummer’s most useful prescriptions.

Ailment: Stress
Cure: Gin & Tonic from the Market
For his green market take on a classic gin and tonic, Trummer pours an herbaceous gin like Bombay Sapphire over fresh thyme, basil and cucumber. He tops it with Fever-Tree tonic water and house-made herbal bitters. Both thyme and rosemary are known to be natural stress relievers—and, of course, the alcohol content doesn’t hurt.

Ailment: Back pain
Cure: Aztec Medicine
For this painkilling cocktail, Trummer mixes muddled pineapple with Santa Teresa Rum, fresh lime juice and, the key ingredient, his own elixir #5. He makes the elixir with a tequila and mezcal base. “The Aztecs used to muddle blue agave and brew it to help relieve pain,” Trummer explains. Also in the elixir: herbs, habanero peppers (spicy peppers are known to help relieve pain) and aloe (whose curative powers anyone prone to burns will know well).

Ailment: Jet lag
Cure: Vanilla Negroni
“I practice this drink on myself because I have to fly all over the place,” says Trummer. He mixes a super-herbal sweet vermouth like one from Torino with Campari, gin and a few drops of his vanilla elixir. The vanilla doesn’t add sweetness, just the essence of vanilla. “I have two of those and I am over the jet lag,” he says.

Ailment: Insomnia
Cure: Red Wine Sangria
“No Champagne, no tequila, no mezcal,” says Trummer. “You need a red wine–based cocktail like sangria with cloves. If you do yoga on the beach and drink a couple of glasses of clove-heavy sangria, you’ll have a really good sleep.”

Ailment: Congestion
Cure: Saffron-Infused Bourbon
For people with blocked-up sinuses, Trummer serves a saffron-infused bourbon with rhubarb, celery and lavender essences. “It’s very cleansing,” he says.

Ailment: The Blues
Cure: The Healthy Brain
“I think there’s a happy hormone in Champagne,” Trummer says. To lift spirits, he recommends the occasional morning glass of Champagne with his own chocolate bitters made with cocoa beans, Cognac, a few drops of Angostura and some melted Valrhona chocolate.

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TIME Food & Drink

5 Grains That Will Overthrow Quinoa

Teff, the world's smallest grain Keith Beaty—Toronto Star/Getty Images

All trendy foods must eventually be replaced by something newer, hotter and more interesting

This article originally appeared on Food & Wine.

FWx can’t pinpoint when exactly it happened. One day people pronounced quinoa as KWEE-no, and the next day everyone’s mom was plating up a dish of KEEN-wah. Quinoa, the Andean pseudo grain (it’s actually a seed), is so popular that some of the farmers who grow it can no longer afford it. How popular is it? So popular the UN declared 2013 the International Year of Quinoa.

Despite attempts to grow the grain in America, it still exists here mostly as a South American import. The US takes more than half of the Andeans yield, which was well over 5,000 tons in 2012.

But all trendy foods must eventually be replaced by something newer, hotter and more interesting. We scoured the markets for what we think will be the grains of the future.

1. Sorghum
Sorghum looks and tastes like Israeli couscous. It’s a round and chewy grain that can hold up to stews or sauces. This is an ancient grain that’s been a staple for centuries in Africa, India and Asia. It’s completely gluten-free, a major consideration for people with celiac disease and gluten intolerance. Besides containing high levels of beneficial fiber, sorghum is also cholesterol free, which is good for just about everyone. The grain has an edible hull, so it retains the majority of its nutrients because you eat the whole thing. The best news for US farmers is that it’s drought tolerant, requiring far less water than other crops.
What’s unique about it: Sorghum—which farmers in the Midwest commonly call milo—can be popped like popcorn.

2. Teff
Gluten-free and the size of a poppy seed, this ancient grain is a long-time staple of Ethiopian cooking. You might already know it as the grain that goes into the spongy injera bread that you tear apart with your fingers. The flavor is earthy and nutty and, like quinoa, it can go both sweet—cook it on the stove to make a porridge–like breakfast cereal, or savory––add it to a stew to thicken it up.
What’s unique about it: The grain is a good source of vitamin C.
Here are some tips for baking with teff.

3. Millet
Here is yet another gluten-free option. The name millet actually refers to several different tiny grains from one big family. It grows as tall grass, and then forms ears like corn. The most common version is pearl millet. Although predominantly used in India, Africa, and China, the US is beginning to recognize this grain as a nutritious alternative. If you like tabbouleh, which is traditionally made with bulgur, you can make an almost identical version with millet and impress even your pickiest eaters.
What’s unique about it: If you have a beanbag chair, it just might be filled with millet.
Feeling like a little millet risotto?

Read the full list HERE.

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The Most Innovative Women in Food and Drink

In a months-long collaboration, Fortune and Food & Wine considered hundreds of extraordinary women to find those who have had the most transformative impact in the past year. Here are five of the inspiring winners; read the full list here

  • 1. Ertharin Cousin, The United Nations World Food Programme

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    AFP—AFP/Getty Images

    “I’ve visited Sudanese refugee camps in Chad and seen first-hand the important work that WFP does. Since Ertharin took charge two years ago, WFP has fed more than 177 million hungry people. She’s a big champion of 1,000 Days, an important campaign aimed at getting nutrition to children very early on, when their brains and bodies are developing most rapidly.” —Lauren Bush Lauren, cofounder of Feed

  • 2. Chellie Pingree, Congresswoman, Maine

    Rep. Chellie Pingree (D-Maine) speaks to constituents at a reception and dinner promoting gay rights in Portland, Me.
    CRAIG DILGER—CRAIG DILGER/The New York Times

    “We can’t expect better food policy out of Washington, DC, until we elect more leaders like my friend Chellie Pingree. As one of the only organic farmers in Congress, with more than 40 years of agriculture-policy experience, she has a unique vantage point. Through her work on the 2014 Farm Bill, she has tripled the amount of money allocated for farmers’ markets and local-food programs.” —Tom Colicchio, chef, activist and Top Chef head judge

    MORE: Best Top Chef Restaurants

  • 3. Barbara Banke, Jackson Family Wines

    Jackson Family Wines

    “Steve Jobs was my partner at Pixar for 25 years, and we always said that quality is the best business plan. I’ve long admired Barbara for her focus on quality at every price point. And now she’s investing in research on the health benefits of leftover grapeseeds and skins. I mix her WholeVine grapeseed flour into smoothies.” —John Lasseter, chief creative officer, Walt Disney & Pixar Animation Studios; cofounder, Lasseter Family Winery

  • 4. Stephanie Soechtig, Atlas Films

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    Radius-TWC

    “I became obsessed with childhood obesity because the statistics were so dire. So I approached Stephanie (who directed the documentary Tapped) to see if she’d do a film, and with Laurie David, we made Fed Up. Stephanie was the heart and soul of the movie. She found all of the children we followed for two years and got them to talk openly about trying to follow conventional wisdom regarding diet and exercise. And she showed why, for most of those kids, the guidelines just don’t work.”—Katie Couric, global news anchor for Yahoo!

    MORE: Great Picks from Star Chefs

  • 5. Judy Chan, Grace Vineyard

    Yihuan Wan—EYA Photographics

    As China’s interest in wine explodes, the world is watching Judy Chan. Twelve years ago, at age 24, she took charge of the winery her father cofounded, Grace Vineyard. Today, Grace makes more than two million bottles a year, with grapes like the Cabernet Sauvignon, Cabernet Franc and Merlot in its Chairman’s Reserve. “That’s my dad’s wine,” Chan says. She launched a restaurant at the winery in Shanxi, and plans to open more of them as well as wine bars: “I want to get to know my clients better, and these are good places to reach out.”

    READ THE FULL LIST HERE

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TIME Food & Drink

7 Truly Bizarre Beer Laws

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Beer Ansel Olson—Flickr RF/Getty Images

This article originally appeared on FoodandWine.com/fwx.

Earlier this summer, the Missouri legislature approved a law allowing the sale of single 12-ounce bottles of beer in the state. Despite bigger bottles being legal for individual purchase, the traditional 12-ounce size had to be sold in packs of at least three.

The measure’s overwhelming support (passing by a 143 to 1 margin) proved it was an idea whose time had come. However, the United States still has a love affair with its restrictive beer laws, often dating back to the original outrageous beer law: Prohibition.

Here are some strange state laws still in place, which you may or may not recognize based on your life, travels and level of alcohol consumption.

1. Size Matters in Alabama

A law passed in 2012 finally allowed the sale of beer bottles larger than 16 ounces. The new limit: a comparatively whopping 25.4 ounces, a.k.a. 750 milliliters. So, sorry 40-ouncers, you’re still not allowed at this party.

2. Florida’s Growler Policy Leaves Many Growling

In a quirk of the law in Florida, beer must be sold in containers either smaller than 32 ounces or larger than 128 ounces. Stuck in the middle is the industry-standard growler size of 64 ounces, leaving many who love the craft beer to-go jugs frustrated. But you can just buy two 32-ounce growlers. Yup, that’s perfectly legal.

3. Maine Respects St. Patrick’s Day

Maine’s hours for alcohol sales aren’t terribly restrictive. Most days, booze can be slung from 6 a.m. to 1 a.m.—except on Sundays, when sales can’t commence until 9 a.m.

But what if St. Patrick’s Day falls on a Sunday? That very real scenario happened in 2013, leading the state legislature to pass a bill creating an exemption allowing 6 a.m. Sunday alcohol sales only if St. Patrick’s Day falls on a Sunday. Presumably, the populous celebrated the decision with green beer.

4. Does Indiana Like Its Beer Warm?

In Indiana, a legal fight is under way challenging a current state law that forces grocery stores, convenience stores and pharmacies to only sell beer warm. Oddly enough, selling cold beer at a liquor store is fine. Maybe that’s why the grocery store keeps its thermostat so low?

And don’t you laugh, Oklahoma: That state also restricts some beer sales by temperature.

5. Massachusetts Not Happy About Happy Hour

Did you know some states have banned happy hour? Massachusetts became a leader in the movement when the state broadly banned happy hours in 1984. The law doesn’t seem to be changing anytime soon, either. Other states take similar stances on drink promotions including Illinois, North Carolina, Oklahoma and, as recently as 2012, Utah.

The trend isn’t all one directional though: Kansas brought happy hour back to life, also in 2012.

6. A Double Standard in Colorado?

The state that brought you legalized marijuana still has some qualms about its brews. In Colorado, most supermarkets and convenience stores can only sell beer that is 3.2 percent ABW (alcohol by weight) or lower. Stronger suds are relegated to liquor stores and other appropriately licensed establishments.

7. Eat Up in Utah

In Utah, restaurant patrons cannot purchase alcohol without also purchasing food. Things became so hotly contested, that in 2013 the state legislature had to clarify the law to allow waiters to serve drink orders while customers looked over the menu!

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How Rosé Wine Is Actually Made

Brooke Slezak—The Image Bank/Getty Images

Hint: it's not food dye

This article originally appeared on Food & Wine.

Almost every wine region in the world makes rosé—and not one uses pink grapes. Some vintners simply blend red and white wines; others, in an effort to make their red wine more concentrated, bleed off some juice to simultaneously make rosé. The best versions, however, involve leaving red-grape juice in tanks with the grape skins for anywhere from a few hours to several days. The longer the juice is left with 
the skins, the deeper the color (from a hint of pink or salmon to a hot pink or ruby hue) and the more full-bodied the wine.

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Best Kale Dishes in the U.S.

Kale pizza from Stella Barra Anjali M. PInto—Lettuce Entertain You Inc

In recent years, dark leafy kale has undergone a spectacular transformation from a humble, overlooked ingredient to the supergreen-of-the-moment whose popularity shows no signs of ebbing. Credit its unparalleled nutritional makeup—kale packs in plenty of vitamin A, folate and calcium—and its immense versatility. Crisp, pop-in-the-oven kale chips certainly smashed the green’s once-staid reputation—and that was only the beginning. Now enterprising chefs are using kale in any number of ways, from ingenious salads (the sturdy leaves hold their texture well under heavy dressing) to an untraditional topping for pizza.

Chicago; Los Angeles and Santa Monica: Stella Barra

Mathematician-turned-pizzaiolo Jeff Mahin is no traditionalist when it comes to pie toppings; one favorite combination calls for crispy purple kale, young pecorino, roasted garlic and cracked black peppercorns.

Miami: Michael’s Genuine

Menus change daily at this Miami favorite, but one recent fixture is its kale and farro salad, accompanied by always-varying shaved market vegetables that might include zucchini, radish and fennel, and dressed with a punchy buttermilk vinaigrette.

Fort Worth, Texas: Woodshed Smokehouse

Leave it to Texan chef Tim Love to give a meaty twist to kale salad. House-cured guanciale accompanies three varieties of kale, crisp celery greens, smokedpepitas and shavings of Manchego cheese. A lemony dressing made with rendered fat from the guancialeputs the salad over the top.

San Francisco: Bar Tartine

Chef Nicolaus Balla’s tahini—which he prepares with toasted sunflower seeds instead of the traditional sesame—packs an umami punch to kale that’s been quick-wilted in a sauté pan and tossed with torn pieces of the multi-seed-studded Rene’s rye bread from Tartine. Thick house-made yogurt, plus a sprinkling of yogurt powder, add a pleasing tartness.

New York City: Betony

Chef Bryce Shuman gives crisp–fried black kale a sumptuous accompaniment: seared foie gras with smoked pork hocks plugged into its center. A hock-flavored consommé is poured over the dish tableside.

READ THE FULL LIST HERE.

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7 Ways to Make Bad Wine Drinkable

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Image Source—Image Source/Getty Images

This post originally appeared on FoodandWine.com/fwx

So, the real wine shop was closed and you’ve lost the liquor store lottery. Must you suffer with your medium-gross wine until you’ve consumed enough not to care? No. There are steps you can take to improve almost any wine, or at least trick yourself into tolerating it. Here are seven ways to make the most of not-so-stellar selections.

1. Chill it down.

As temperatures drop, flavors become muted. Most of us drink our worthy white wine too cold, but just-above-freezing is the perfect temperature for lesser bottles.

2. Adulterate it.

That is, make a spritzer. Or sangria. Or the Basque specialty kalimotxo (red wine and Coke).

3. If it’s red, drink it with mushrooms.

For reasons that wine-world pseudoscience hasn’t yet ventured to explain, umami-rich mushrooms tend to make ho-hum reds taste better. If your wine’s specific problem is a sandpapery mouthfeel, add red meat: Fat and protein both neutralize rough tannins.

4. If it’s sweet, drink it with something spicy.

Sadly, assertive cuisines like Thai and Indian tend to obliterate the delicious nuances of great wines. Happily, they’ll also obliterate the unpleasant nuances of bad wines. If your palate is busy dealing with garam masala or another intense spice combination, it’s not going to notice that your low-rent Riesling is lacking a bit in acidity.

5. If it’s oaky, drink it while you’re grilling.

Does your cheap Chardonnay smell like a burning 2-by-4? It may have been subjected to a process whereby big tea bags full of charred wood chips were dunked in it prior to bottling. No matter. Smoky foods work well with smoky wines, and a charcoal-grilled burger is the best kind of distraction for your palate.

6. Drop a penny into it.

This won’t work on any old not-so-great wine, but if you have a bottle that smells like struck matches or rotten eggs, adding a penny to your glass might actually help. Certain sulfur-related compounds can cause these smells, and copper makes them dissipate. Clean a coin, drop it in, swirl, remove and enjoy. When it works, the difference is amazing.

7. Bake it into a chocolate cake.

OK, this is actually a tip for making bad wine eatable. While you typically shouldn’t cook with a wine you wouldn’t drink, that rule can be relaxed a bit for baking. With sugar, chocolate and whipped cream involved, the wine contributes only a mild boozy note to this surprisingly good dessert.

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An Insanely Easy Way to DIY Ice Cream Sandwiches


Food & Wine’s Mad Genius Tips video might ruffle some ice cream shop owners’ feathers. In it, F&W Test Kitchen problem solver Justin Chapple reveals how to make picture-perfect ice cream sandwiches. All you need are cookies, a pint of ice cream and a sharp knife. Learn more smart skills by watching all of the Mad Genius Tips videos.

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