Tag: drinking (page 1 of 12)

TWIPPER OF THE MONTH

Twipper of the Month – March 2018: Doreen Pendgracs from Chocolatour!

TOM – Doreen Pendgracs

Mix wanderlust and a love for chocolate, and you have Doreen “The Chocolate Queen” who’s looking to pave the way for a new type of traveling; Chocolatourism. Starting from a love of chocolate, Chocolatour has evolved into a personalized brand of hosted chocolate dinners, chocolate and wine pairing events, chocolate tours, and chocolate chats with Doreen as your host.  And while most of us can only use a word or two to describe chocolate, Doreen wrote an award winning book, Chocolatour: A Quest For The World’s Best Chocolate.  The Chocolatour mission, “to educate, entertain, and inspire chocolate lovers to gain greater knowledge of the world of chocolate through travel,” and she does just that. Through her travels she has learned to appreciate cultural differences and personalities, but nothing has stopped her sweet tooth and to appreciate the best chocolates the world has to offer. Furthermore, she proves that there is more to chocolate than just its sinful goodness.  Doreen’s unique and sweet (literally) way of traveling makes her Twipper of the Month for March.

TWIPPER OF THE WEEK

Twipper of the Week: Sheila Berrios-Nazario from Golden Age Trips!

Current city: Lakewood Ranch, FL

Age: 28

Total countries visited: 7

What makes you interesting: I am a science major who edits life sciences and medical research papers, and who is now also working as a Travel Agent and blogger.

What brands do you love: Under Armour sneakers, Herschel backpacks, and Supergoop! sunblock.

What’s your favorite passport stamp: Iceland, because it has been the most incredible travel experience up to date.

What’s one thing you have no problem breaking the bank for when traveling: Definitely food. I also enjoy a good night sleep and don’t like to compromise too much on accommodations.

How has travel changed you or how do you hope it will change you: It had put numerous things in perspective. Especially how much there is to see and learn, and how we as humans don’t have that time available to us because of all our responsibilities and bills.

What are your travel pet peeves: I’m scared of doing something that offends locals. Crying babies and loud talkers are also not my favorite things in the world.

Describe the last time you tried something new: I tried Soda Bread for the first time, drove on the left side of the road, and hung out with hawks and owls just this last week.

Who is the most interesting person you have met while traveling: This is a difficult one… but during a summer internship at the University of Iowa I met a group of peers from different backgrounds who had gone through so much to be where they were. We all had our challenges and struggles but were trying to be the best version of ourselves and ‘save the world’. I would say that as of today most of them are actually doing something meaningful and helping their communities in their own way.

Next travel destination: Probably Portugal or Norway.

TWIPPER OF THE WEEK

Twipper of the Week: Stephanie Sack from Barge Lady Cruises!

Current city: Chicago

Age: 43

Total countries visited: 8 and counting

What makes you interesting: I am a northside Chicago native, hardcore hot yoga junkie, passionate self-taught Paleo chef, Europhile medical and recreational cannabis supporter, PANK (Professional Aunt No Kids), true crime podcast addict, and all around wacky gal.

What brands do you love: ModCloth for street chic clothing; Airbnb for its innovations in global hospitality and travel marketing; Burning Man for its dynamic representation of inspirational creativity; Daybreaker for producing the best sober raves around the world; Atlas Obscura for positioning local discoveries as accessible for all.

How has travel changed you or how do you hope it will change you: As someone who is relatively late to travel, I am consistently amazed, blessed, and honored by the local, secret, and offbeat experiences exclusively available to me as a traveler, which helps me stay youthful and present. Travel is one of the fountains of youth from which I drink often!

It’s 2050, list all the places you are most proud to have visited: Anywhere with a Bikram-style hot yoga studio is where I plan to get my sweat on between now and 2050!

What are the top reasons should someone travel with you: I can always find the most awesome events in any city.  Recently, while in San Francisco, I attended a screening in an underground movie theatre of Akira, the classic Japanese anime, with a live techno soundtrack commissioned for this one-off screening.  YAS!!!

Describe your most unique or funniest travel experience: 15 years ago, I was in London with some other young folk, and somehow we found the most amazing underground nightclub! The music, space, lights, crowd – all of it was right out of David Bowie’s “Young Americans”.  We danced for hours, made a ton of friends, and had an epic time.  The next time we went to try to find the club again and literally could not locate where we had been.  I am convinced we entered a portal to some killer nightclub from another dimension!

If you wash up on a deserted island with your luggage in hand, what’s the one thing you’re thanking God you packed and why: Almonds.  I always have almonds at the ready when I travel.  They just solve a bunch of problems!

Next travel destination: San Francisco, for a one-night-only listening party to Pink Floyd’s Dark Side of the Moon!

Twipper of the Month – December 2017

Twipper of the Month – December 2017: Tracey Coleman from Brooklyn Travel Addict

Tracey is not your average traveler. Besides being a Travel Writer and having an obsession for popcorn, Tracey is also a Humanitarian. With Tracey’s extensive travel experience and her will to make a difference for people around the world, like in Jamaica and Kenya, we have named her our Twipper of the Month for December 2017!

Tracey has been traveling since the age of 10 and hasn’t stopped since. She travels to sunny locations with very little internet to escape the cold winters in New York. Her travel stories have been featured in numerous publications, including Ebony.com, Travel Noire and Parlour Magazine. Tracey has also been named one of Essence’s “9 Travel Instagrams You Should Follow,” and one of Clutch Magazine’s “9 Women Inspiring Us to Travel.” When Tracey isn’t traveling, you can find her on stage at some pretty cool conferences, including Blavity’s Empower her Conference and the Nomadness Tribe ALTERnative Travel Conference.

What makes Tracey a truly interesting and inspiring individual is her nonprofit organization called Purpose Driven Passports. This community of travelers are dedicated to improving the lives of local citizens in the countries they visit. Their vision, “is a world where families are fed, babies are held, homes are built, kids are inspired, and people around the world are empowered and supported by those who vacation in their communities.” You can help support 3-5 projects they choose every year to provide financial resources, supplies, and people needed on the ground. If you are looking for ideas for community service on your next trip, they also connect travelers with places they can make a big difference in only a few hours on vacation.

Christmas Cocktails from Around the World

By: Natalie Austin, TWIP

As a Twipper you may have spent the year traveling the world, sampling new treats and discovering new traditions. As you head home for the holidays, bring back more than just photos from your adventures. Why not reminisce about your adventures with a festive holiday drink? Here are five traditional Christmas cocktails from around the world to spice up your holiday season.

Glogg – Sweden

Glögg

If people in Sweden do anything right during the holidays, it’s drink with their loved ones. Naturally, we should be drinking like the Swedes too during the cold winter months. Glogg is a must for those throwing a holiday soiree in Sweden. This mulled wine dates back to 1390, having been a featured recipe in The Forme of Cury, an old English cookbook. Since then, Glogg has been adapted and altered by Sweden, Norway, Iceland, Germany and Austria.Glogg is made of wine and brandy and seasoned with orange zest, cinnamon

Glogg is made of wine and brandy and seasoned with orange zest, cinnamon sticks and cloves. Served hot, this beverage is perfect for warming up during the holidays. Combining sweet and rich flavors, Glogg will quickly become a holiday staple in your home. To add to Swedish tradition, serve Glogg with gingerbread cookies or lussebullar, a sweet bun made with saffron and raisins.

Ingredients

  • 4 cinnamon sticks
  • 2 teaspoons green cardamom pods
  • One 2-inch piece peeled fresh ginger, chopped
  • 4 teaspoons finely grated orange zest
  • 12 whole cloves
  • 1 cup vodka
  • Two 750-ml bottles dry white wine
  • 2 cups dry rosé
  • 2 cups sugar
  • 2 tablespoons vanilla sugar
  • 1/2 cup blanched whole almonds
  • 1/2 cup raisins

Preparations

In a mortar, crush the cinnamon and cardamom. Transfer to a 1-quart jar. Add the ginger, orange zest, cloves and vodka. Cover; let stand for 24 hours.

Strain the vodka into a large saucepan; discard the solids. Add the remaining ingredients and stir over moderate heat until bubbles form around the edges; do not boil. Serve hot.

Coquito – Puerto Rico

Coquito

While everyone else will be serving eggnog at their holiday party, mix things up with this Puerto Rican libation. Coquito is made with sweetened condensed milk, vanilla, cinnamon, cloves and spiked with rum. The most important ingredient, however, is fresh coconut milk, which gives it a rich flavor. Coquito’s popularity has also spread to the U.S. in recent years. Throughout the month of December you can attend the Coquito Tasting Contests at El Museo del Barrio in New York City.

Ingredients

  • One 12-ounce can evaporated milk
  • 2 large egg yolks
  • One 15-ounce can unsweetened coconut milk
  • One 14-ounce can sweetened condensed milk
  • 1 cup white rum
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Preparation

Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.

Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.

Sorrel Punch – Jamaica

sorrel

Sorrel punch has been a Jamaican tradition since the late 1600s and served throughout the islands during the season of giving – and for good reason.  Not only is this exotic cocktail delicious, but healthy too! Made from dried hibiscus flowers, sorrel contains anti-inflammatory qualities, high levels of Vitamin E, and can even contribute to weight loss. The hibiscus flowers are brewed as a tea, then spiced with ginger and mixed with rum. Sorrel punch is typically served with rum fruitcake, a dessert made with white wine and rum soaked fruits.

Ingredients

  • 2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
  • Two 1-inch cubes of peeled fresh ginger, chopped fine
  • 3 whole cloves
  • 5 3/4 cups water
  • 3/4 cup sugar
  • 1 1/2 cups amber rum
  • 2 cups ice cubes, or to taste
  • Lime and orange slices for garnish

Preparation

In a heat-proof bowl combine the sorrel, ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

Ponche Navideño – Mexico

Ponche Navideno

Every Mexican holiday party is only complete when a bowl of Ponche Navidendois served. Made in a boiling pot with a wide variety of ingredients, Ponche Navidendo is a beautifully colored beverage soon to be a household favorite. After the water is boiled, a whole host of treats are added like apples, pears, prunes, oranges, guavas, raisins and walnuts. For your own personal touch, add your preferred liquor such as brandy, rum or tequila. With all its gorgeous fruit, it’s easy to pretend that we’re being healthful this holiday!

Ingredients

  • Water
  • 1 cup dried hibiscus flowers (jamaica)
  • 12 tejocote fruits
  • 3 large cinnamon sticks
  • 1 cone piloncillo (or 1 cup brown sugar)
  • 12 guava fruits, quartered
  • 8 tamarind beans, shells and veins removed
  • 2 apples, diced
  • 1 orange, sliced
  • 1 stalk sugar cane, peeled and cut into 3″ sticks
  • 1 cup prunes, quartered
  • 1 cup pecans or almonds, shelled

Preparations

In a medium pot, bring 1 quart of water to boil and add hibiscus. Turn off heat and cover. Steep 20 minutes.

Cut the tops and bottoms off the tejocote and cut an “X” in one end, scoring the peel. In a small pot, bring 1 inch water to boil and drop in the tejocote. Boil 8 minutes. Drain and cool. Peel and discard the skins. Set the fruit aside.

In a very large pot, put about 1 gallon of water. Strain the hibiscus tea into it, discarding the flowers. Add the cinnamon and piloncillo. Bring this to boil and stir to dissolve the sugar.

Add remaining ingredients and stir. Simmer 20-30 minutes or until the apples have taken on a pink color.

Serve hot in mugs with a shot of rum or brandy for the adults.

 Cola de Mono – Chile

cola de mona

Cola de Mono, or ‘Monkey’s Tail’, is a Chilean beverage served as traditionally and favorably as eggnog. It’s quick to have you “swinging from the trees” when served generously! While it looks similar to eggnog, Cola De Mono has a more similar flavor to a White Russian. Made with coffee, nutmeg, cloves, vanilla extract and your choice of white rum, brandy or vodka, it is sure to be a family favorite!

Ingredients

  • 3 cups water
  • 2 cinnamon sticks
  • 6 cloves
  • 1 can (14oz/400g) sweetened condensed milk
  • 1 cup brewed espresso bean coffee (i.e. strong)
  • 1 tsp pure vanilla extract
  • 2 cups pisco, aguardiente, eau de vie, or aquavit

Preparation

Bring water to a boil in a large pot with cinnamon sticks and cloves Reduce heat and simmer for 10 more minutes. Strain Stir in condensed milk, coffee and vanilla. Allow to cool, then chill. Stir in liquor, and chill again before serving.

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