The latest canned bold brew has as much caffeine as half a cup of Joe and as much booze as a glass of wine.
Two of the world’s biggest liquid lifesavers—coffee and wine—have officially joined forces. When beverage brand Cafe Agave launched Spiked Cold Brew last fall, it wasn’t the first boozy java on the market. But what sets it apart is what it gets mixed with. “It’s the only coffee cocktail that is wine-based and 12.5 percent alcohol by volume (ABV), as opposed to beverages made with spirits or malt,” says Ami-Lynn Bakshi, the brand’s cofounder. That’s about the same punch as a standard glass of vino.
The cans also feature a Colombian dark roast (equal to a half cup of coffee), dairy cream, and agave and are available in flavors like Salted Caramel and Vanilla Cinnamon. “We always start a night out with a cup of coffee,” says Bakshi about the drink’s genesis. “It’s about a lifestyle. People are on the go 2 4 /7.” Just maybe don’t start the morning that way, m’kay?
Fish should not smell fishy, and the flesh should be plum and firm.
Recipe by Rachael Ray
1. Arrange a rack in the center of the oven; preheat to 450°. Line a baking sheet with parchment paper. In a medium bowl, toss the tomatoes, capers, olive oil, garlic, and thyme; season with salt and pepper. Spread the vegetables out on the baking sheet. Roast until the tomatoes begin to burst and char in spots, 15 to 18 minutes. Return the vegetables to the bowl and toss with the mixed fresh herbs.
2. For the fish, in a medium cast-iron skillet or other heavy skillet, heat the refined olive oil over medium-high to high. Score the skin on each fish fillet 1 to 2 times; season both sides with salt and pepper. Place the fish in the pan, skin-side down, and cook, pressing down on the fish with a spatula to prevent the skin from curling, until the skin is crisp, about 3 minutes. Turn the fish over and cook until just opaque in the centers, 1 to 2 minutes more. Transfer to a platter and tent with foil to keep warm. Add the vermouth to the skillet. Bring to a boil. Add the butter and whisk until the butter melts. Off heat, whisk in the lemon juice and Dijon; season the sauce.
3. Place the fish on plates. Serve with the mustard butter, roasted tomatoes, and bread.