Hasta La Ideas

Two new gadgets that make drinking a glass of wine even more enjoyable

The ubiquitous wine opener has seen countless redesigns over the years, each iteration attempting to streamline the cork removal process or make the corkscrew stronger. Whether you’re a fan of the hefty Rabbit opener or prefer the simplicity of a classic wine key, Angelo Cacchione‘s new ultra-functional Verseur multi-tool designed for Quirky is sure to up your bottle-popping game.

Verseur combines four crucial components into an all-in-one tool. Use the hidden foil cutter at the base of it to remove the capsule for a clean cut bottle neck, then simply attach the corkscrew and twist in one single motion to remove the cork, which is just as easy to remove from the screw once it’s out. The top of the Verseur houses two useful rubber plugs—a spout for the perfect pour and a stopper to keep it fresher longer.

While most sommeliers would suggest simply hand-rinsing a wine glass with nothing more than water to avoid any soapy residue affecting your next drink, the convenience of a having a dishwasher after a dinner party can’t be beat. To keep the glasses from shuffling around in the wash (and breaking), Quirky offers Tether, a flexible plastic rod designed by Gary Rose that clips to the stem of the glass on one end and attaches to the dishwasher basket on the other.

An online shop that democratically creates products based on the number of votes a submitted design receives receives, Quirky peddles the Verseur ($25) and Tether ($15 for a 4-pack) from its virtual shop, where you can cast a ballot for other concepts in the making or pick up some other winners.

A leather-bound edition of the new barman’s bible

Jim Meehan, New York’s most meticulous bartender, compiled The PDT Cocktail Book with the same precise touch, careful measurement and keen eye he applies to his inventive cocktails. Launching last month to an overwhelmingly warm welcome, the new barman’s bible of some 300 recipes was hailed as the most influential book on mixology to hit shelves in recent history. As somewhat of an homage to the rich, dark aesthetic of the bar where many of the featured cocktails were invented, Meehan has released a new leather-bound edition designed and illustrated by Chris Gall.

This latest edition of the PDT Cocktail Book is handsomely wrapped in fine leather, giving the book a traditional feel reminiscent of what one mind find in a rich antique library. Each recipe is complimented by Gall’s bright illustrations as well, a touch that provides a nice contrast to the book’s serious exterior.

With the same extensive content as the first release, this leather-bound edition details many behind-the-scenes secrets to PDT’s success in addition to the stellar recipes, from bar layout and design to preferred tools, techniques and special ingredients. The Leather-bound edition of PDT Cocktaill Book is now available from Moore and Giles for $65.

Bringing together contemporary art and an iconic beer vessel

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As part of a new competition, Duvel invited graphic artists from around the world to customize beer goblets with their work. The winning entry will become part of the Duvel Collection and will be available through their shop for enthusiasts. Building on more than a century of brewing experience, the collaboration with contemporary graphic artists puts a modern veneer on a classic object.

Duvel, a long-time supporter of contemporary art museums, started the collection in an effort to bring the company’s interest in design to the forefront. The first came from Belgian artist Arne Quinze in 2007, after which the company enlisted artists Denis Meyers, Parra, and Eley Kishimoto. The next installment once again featured Quinze, along with Daan Stuyven and Stefan Glerum. Released this year, the current series sells from the Duvel shop.

Past designs have included a futurist-inspired banner complete with Dutch orange from Netherlands native Stefan Glerum, while Daan Stuyven opted for a selection of mug shot-style self-portraits around the glass, and Quinze, a conceptual artist known for massive linear structures, kept his design simple and abstract.

This year’s competition is open to artists from Belgium, The Netherlands, England and France. Interested parties can enter through The Studio and check out the Duvel Collection site to view past work. The winner’s glass will be added to the collection, and three people from each country will be chosen for the second-place prize, which includes a trip to Paris and 50 glasses of their own design. Third-place winners (10 per country) will receive six glasses with their design. Find out more by watching the video.

An experience with triple-distilled tequila at its birthplace

What once was passed over as fuel for Spring Break bacchanals, tequila’s reputation has finally caught up with its history—as long and storied as most other spirits on your liquor shelf. When crafted by an expert distillery with 100% blue agave, it holds its own as a standalone sipping beverage, as well the main ingredient in a variety of cocktails

To learn more about what goes into fine tequila, Milagro invited us to their operation, located in the drink’s birthplace of Jalisco, Mexico. A culture deeply rooted in tequila—both professionally and socially—its reverence occasionally mirrors the region’s Catholic roots. (The Milagro distillery’s Catholic church sits directly across from a multi-storied decorative tequila bottle.)

From their private agave fields to distillery to bottling plant, the whole process takes place in the Jalisco highlands. Once jimadores, armed with a sharpened coa de jima, hand-harvest the agave plants, the agave is stripped of its sharp spikes down to the pineapple-looking core, aptly-named the piña.

Next, the raw material goes into clay ovens, where they’re slow-roasted for three hours on volcanic rock. During the process, the plant softens and takes on a syrupy sweet flavor that makes an appearance as a dessert on many a Mexican dinner table. Once the juice is pressed and extracted, the portion that isn’t used as agave nectar is combined with Milagro’s self-professed most reliable employee: a proprietary yeast that has been meticulously cultured for 10 years.

Aside from an exceptionally smooth tequila, what separates Milagro is its tripe-distillation process. Whereas most brands of tequila are double pot-distilled a recent trend has moved towards triple distilling, despite the fact that it risks stripping the tequila of its unique flavors and rendering it closer to vodka. Milagro, instead, created their own third distillation process using a stainless-steel column still that softens the tequila’s head and tail while retaining its agave-forward flavor.

The resulting alcohol is either bottled straight from the still (Silver) or it undergoes an aging process in the same French and American oak barrels that give whiskey its character. Once barreled, it ages anywhere from six to ten months (for a Reposado) or 18 months to three years (for an Añego), which lends an increased flavor profile and darker hue.

The finished product ends up in either one of Milagro’s hand-painted bottles or a blown-glass creation designated for Select Barrel Reserves. All the iterations of the tequila qualify as a sippable compliment to a summer cocktail that holds its own against any other high-end spirit and represents the scores of rich, complex tequilas that have their name sullied by bottom-shelf swill.

Six delectable twists on ice cream staples

While healthy frozen treats might relieve the guilt, nothing quite beats the heat like a chilly old-school dessert. The updated versions of such tasty classics—from fro-yo sandwiches to hand-held banana splits—all promise to add some serious flavor to see you through the rest of summer.

So Delicious Coconut Minis Sandwich

These cute little sandwiches are perfect for a quick summer snack. They’re made of agave-sweetened coconut milk and have 100% of your daily value of calcium per serving. We tried the banana split flavor, but they also come in coconut and vanilla.

Julie’s Ice Cream Bars

Possessing all the appeal of the traditional ice cream bar but none of the additives, Julie’s ice cream bars are made from entirely organic ingredients, making for a rich, creamy blend of classic chocolate and vanilla. The bars also come in several variations on the tried-and-true theme—fudge, vanilla with almond, coffee, and blackberry.

Grey Goose Popsicles

Made at home by Evan, these frozen fruity bars contain an extra kick, lemon-flavored vodka. He mixed Le Citron Grey Goose with raspberry juice and homemade lemonade (although pre-made will do in a pinch), resulting in the perfect blend of cocktail and popsicle. The treats are so delicious you’ll waste no time devouring them, which is all the better since they melt fast. (Pick up your own
stainless-steel molds from Brook Farm General Store.)

Ciao Bella Gelato Squares

If you crave a more decadent snack, try one of Ciao Bella’s Chocolate S’mores Gelato Squares. The rich blend of all-natural Belgian chocolate gelato with swirls of milk chocolate and marshmallow will satisfy any chocolate lover while still keeping you cool. The creamy snacks come in sandwich form to keep hands from getting sticky while snacking, and are also available in Key Lime.

Additionally, for a yummy healthy alternative to the Gelato Squares, try Jala’s Frozen Yogurt Sandwiches, an office favorite. The creamy yogurt comes in two flavors, chocolate and vanilla, nestled between two soft chocolate cookies. These low-guilt sandwiches not only satisfy your sweet tooth, but they also have health benefits because they contain active probiotics.

Diana’s Bananas

These Banana Babies are so delicious they disappeared from our office freezer at an astonishing rate. Dipped in real dark chocolate—nothing artificial or substituted—Diana’s frozen bananas make an excellent midday treat.