Five Minutes in Food History | Food + Drink | Pittsburgh City Paper
The Tropical Itch

The Tropical Itch

“As with a lot of these old tiki cocktails, you usually have to dial back the booze.”
Bartender Max Stein, of Hidden Harbor, is back to deliver more tiki history with the origins of the Tropical Itch Cocktail.

Five Minutes in Food History: Tiki Culture

Myth, Fable and Fact
Why does tiki culture focus so much on history?

Five Minutes in Food History: The Mai Tai

What kind of rum was the Mai Tai originally made from?
This week on Five Minutes in Food History, bartender Max Stein, of Hidden Harbor, is back to deliver more tiki history with the origins of the Mai Tai cocktail. Attention, food history nerds: Celine is taking a couple weeks off to gather more material and rest up, but in the meantime, you should revisit previous episodes of Sound Bite and Five Minutes In Food History.

Liberty Poles, Excise Tax and Rebellion: Part Three

Ellen Hough, of Liberty Pole Spirits, recounts the story of the Whiskey Rebellion
As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples.

Liberty Poles, Excise Tax and Rebellion: Part Two

Ellen Hough, of Liberty Pole Spirits, recounts the story of the Whiskey Rebellion.
The United States developed its first army to march on tax-evading distillers.

Liberty Poles, Excise Tax and Rebellion

Ellen Hough, of Liberty Pole Spirits, recounts the story of the Whiskey Rebellion
As Americans began to move west after the Revolutionary War, Pittsburgh became a last outpost of civilization before travelers boarded boats on the Ohio River. Distillers produced whiskey to trade with the newcomers in exchange for staples.