We humans have shockingly malleable tastes. Studies have shown that we are more likely to prefer something if we think it's expensive (even if it isn't). It stands to reason, then, that a cocktail costing $1,611 should be roughly 80 times more delicious to me than any I've ever purchased for myself. So, when Trader Vic's asked if I wanted to try their extremely limited-edition tipple, of course I jumped at the chance. Verdict?
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"Two Southern Classics, One Legendary Taste," is the marketing language emblazoning every bottle of Cheerwine Kreme, the unholy combination of, well, soda and doughnuts. While Krispy Kreme has graced the tastebuds of us Yankees for some time now, Cheerwine remains uniquely Southern. I'm not from the South, and something tells me the marriage of two foods known for being unhealthy will end in tears.
It can't compete with GoPro's offerings when it comes to image quality, but the Polaroid Cube action cam can do one thing well. The tiny form factor makes it easier to stick it wherever you need to capture your extreme activities -- or a night of bar crawling with this new shot glass accessory.
Vinegar is probably the last thing you'd think to reach for when you want to make a refreshing drink. But with a little sugar, a handful of past-its-prime fruit, and about a week in the fridge, vinegar can transform into one of the most complex, mixologist-approved flavours to ever grace your cocktails.
The bar is made of 120 tonnes of pure Canadian ice. So are the walls and all the furniture, along with intricately carved ice sculptures, including a replica of the Vegas skyline and an icy Iron Throne just for Game of Thrones fans. Walking into Minus 5 Ice Bar in Las Vegas is like stepping into a real-world scene from Disney's Frozen.
It's Sunday morning. Probably. You're disoriented and the inside of your mouth has been replaced by arse-flavoured shellac. The full weight of last night will soon come rushing back to you, and you need enough hair of the dog to qualify as taxidermy in order to steel yourself against the impending nausea.
Rainbow coloured food is, for some reason or another, becoming a trend. It's in our lattes. It's in our bagels. Even our pizza isn't safe. I've even done some research into why we keep eating these things (the colours might trick our brains into tasting flavours that aren't there). Now you can jump on the bandwagon while tying one on now, and we got an expert to show us how its done.
The internet has been my gateway to a lot of confusing, upsetting, and offensive stuff. But lately the thing that's caused me the most revulsion has been a photoset of someone pouring tequila into a mason jar full of Flamin' Hot Cheetos. "How much do you have to hate yourself to do this," one of the post's replies read. Buddy, you have no idea.
I'm a man of simple tastes. A nice cold pale ale is my drink of choice, and when I order a cocktail, it's usually rye with a couple extra ingredients. My roommate, though, prides himself on obscure and exotic booze. Our liquor cabinet reflects that with astounding vibrance.
Welcome to Gizmodo's Happy Hour. Alcohol for nerds.
The post-antibiotic future sounds terrifying, but here's one upside you didn't imagine: swilling Viking crunk juice to stay alive. New research suggests that mead, the vitality drink of gods and berserkers alike, was a potent medicine in ancient times. And with science, we can make it even better.