Bartenders are pushing the boundaries of barrel-aged cocktails by introducing yeast or mold to the fermentation process to create new flavors and aromas. Jeff Josenhans of Grant Grill in San Diego serves a fizzy ginger and vodka drink created using champagne yeast.
Honest Tea is launching a carbonated line, Honest Fizz, in Root Beer, Lemon "Limey", Orange Pop and a cherry Professor Fizz flavor. The stevia-sweetened zero-calorie drinks is debuting at Whole Foods stores in select markets in 12-ounce cans and six-packs.
New York bartenders are getting innovative with beer, creating new cocktails that use the brew to cut the drink's sweetness and provide a fizzy effect without watering it down like club soda can, writes Frank Bruni. At Rosa Mexicano, the Chelita is a spiced up beer served on the rocks in a salted glass, while a new eatery called Goat Town mixes beer with homemade lemonade and fresh mint and tarragon from the garden in back.
Connecticut, home to hundreds of independent soda makers as recently as 50 years ago, now has just four. The drinks from Avery's Beverages, Foxon Park, Hosmer Mountain Bottling and Castle Beverage are all sought out for their unusual flavors, and because of growing interest in buying local food and beverages.
Yoplait has introduced a new carbonated yogurt in a tube dubbed Fizzix, targeted toward the "tween" demographic, which consumes less yogurt than all other age groups in the U.S., according to General Mills. Yogurt sales more than doubled in the U.S. from 1998 to 2006, with health and convenience factors pushing the growth, an industry expert said.