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This fall, Wade will open Georgia’s first kombucha brewery and taproom—the third in the Southeast—moving production of Golda Kombucha from Tucker to a 6,000-square-foot space near the BeltLine Westside Trail.
Justin Manglitz drinks only one cocktail. “It’s called The Steer’s Nuts,” says the 35-year-old Haralson County native. “It’s one part whiskey and two parts whiskey.”
I wondered, could the organic and biodynamic movement simply be a marketing ploy, piggybacking on the popularity of free-range chickens and organic kale salads? If anybody could convince me otherwise, it was Eric Brown, the owner of Le Caveau Fine Wines in Chamblee, who has championed these styles since opening his store in 2011.
Thanks to a team of engineering and finance grads from Georgia Tech, cocktail culture has a new on-demand button. Meet Monsieur, an artificially intelligent robot that can shake up cocktails from scratch in just a few seconds.
Whether you’re planning a formal wedding reception or backyard cookout, a festive bowl of punch can serve as both a striking centerpiece and a tasty thirst-quencher. Tiffanie Barriere’s big-batch concoctions are more refined than the empty-out-the-refrigerator “hunch punch” she’d make for family get-togethers back in Texas.