Iced coffee szn

And espresso martinis, too. Kat here with a hack to make 'em better—and quicker [View in browser]( [Bloomberg]( Hi, [Kat Odell]( here, one of Pursuits’ freelance writers generally devoted to food, and often [discussing sushi](. You can find me [@kat_odell]( on Instagram. But this morning, I’m not here to chat fish-over-rice. (You’ll need to skip to the Q&A below if you want to know the best omakase in New York.) Instead, I’m here to discuss the drink that’s possibly in your hand right now: coffee. For the past four years, since I moved back to the US, I’ve been making my husband cold brew with the classic [Toddy]( system twice a week. He almost never starts his day with hot coffee, and you wouldn’t believe the amount he drinks! When we run out, my at-home fixes have included iced coffee via the super sleek and newish [Balmuda The Brew]( and doing my own pour-over directly onto ice (also known as flash-brewed or Japanese iced coffee). If I hadn’t sent the machine back after testing, I’d be adding [Breville’s Oracle Jet]( to the lineup. The newest edition from the brand’s longstanding Oracle automatic espresso machine line is a revolutionary way to score a cold cup, lickety-split—an especially good thing as we step into the furnace that is August. It’s a total game-changer for those who prefer cold coffee, and want it à la minute, in around 40 seconds. Source: Breville Of course, the Oracle Jet brews hot drinks, too, like an americano or cappuccino, but what really sets it apart is that it’s one of the first automatic coffee machines on the market to brew “chilly” coffee drinks, including espresso and cold brew. And by cold I mean the same temperature as the water in the machine’s tank. If your water is room temperature, the output from the machine will be room temp, too. A Breville rep told me that no machine currently on the market has the ability to chill coffee as it’s being extracted. But really all you have to do is add ice. In fact, my personal hack is to put ice into the cup you plan to brew (the Japanese iced coffee method). And if you really want to do it up, GrowlerWerks uKeg Nitro offers a slick countertop setup for nitro cold-brew. Photographer: Stephanie Shih for Bloomberg Businessweek In terms of beverage quality, I thought both the cold brew and cold espresso functions worked very well—they produced great-tasting coffee. (Make sure to use good beans though; I buy mine from [Tim Wendelboe]( in Oslo; from [Prolog]( in Copenhagen; and locally here in the US via Arkansas’ [Onyx Coffee Lab]( Now you just need a [perfect pastry]( alongside. Some of my favorite pastries in New York right now are from Brooklyn’s Radio Bakery. Photographer: Alexander Stein For me, the cold brew tasted a little more mild, like an iced americano, than the cold brew I’m used to making at home, but it was still very tasty. (Full disclosure, I make jet-fuel-strength coffee and drink the cold brew concentrate with just a splash of water and homemade almond milk.) I also liked that you can customize the portion size of your cold brew from small to medium to large; cold espresso comes in either a single or a double. The coffee beans getting me through summer. Photographer: Kat Odell Why cold coffee now? Aside from the heat advisory in effect, coffee cocktails are continuing to have a moment, and the Breville Oracle Jet makes mixing one up that much easier. In fact, the company added these cold coffee functions to give home baristas more versatility, and to help them make coffee cocktails that aren’t diluted as much when hot coffee hits ice. Venture beyond the classic espresso martini with an excellent, perfectly balanced L’Americana, made with Campari, vermouth, espresso, Angostura bitters and soda water. It’s the signature drink of the newish [Italian trattoria of the same name]( in the Gramercy neighborhood of Manhattan. Beverage Director Takuma Watanabe also just opened [Midnight Blue]( a jazz bar right around the corner, which I can’t wait to try tonight. But right now I could really go for an iced Geisha coffee with these Coffee Collective beans a friend sent me—brb. The Portland Hunt + Alpine Club version has been called “the greatest espresso martini in the world.” Photographer: Peter Frank Edwards What’s the latest with New York City restaurants? Thank you for asking! Let me tell you. [The Chef’s Table Mastermind Is Back]( Acclaimed New York chef César Ramirez returns with fine dining at César. [The World’s Most Famous Dumplings Have Arrived in New York]( I used to eat these dumplings in Los Angeles when there was just one US location; since then, Din Tai Fung has become a global powerhouse. [Bungalow Proves a Celebrity Chef Can Still Draw a Crowd]( This Indian restaurant has been on the top of my must-try list. [Brooklyn’s Premiere Japanese Breakfast Spot Is Coming to Manhattan]( I freaking love Okonomi and am psyched it’s expanding. [New York’s 18 Best Pasta Dishes]( Load up on delicious carbs here. What else is on my radar? Some products I am currently digging… [Nikaido Barley Shochu]( My go-to cocktail is a low-sugar/agave mezcal margarita made with fresh lime juice and no orange liqueur. Not too long ago, I tried an incredible version that swapped in Japanese shochu for mezcal and shiso-accented yuzu juice for lime. It’s super amazing and highly crushable; I’ve been making this drink at home all summer. A match made in “margarita” heaven. Photographer: Kat Odell Here’s the Yuzu Mugirta recipe from Sip & Guzzle bartender Shingo Gokan. (Full disclosure: my husband, Mike Bagale, is a partner here and designed all the food.) It calls for equal parts yuzu mix and shochu, shaken, then served over a large cube in a rocks glass. The yuzu mix is made from 720ml yuzu juice (I like the one from [Yuzuco]( 485ml light agave nectar and 20 fresh shiso leaves, all blended together in my [Vitamix]( then strained into a bottle. Sip & Guzzle serves the drink in a glass with a plum salt rim, but you can skip that part and add a small pinch of salt to the mixture before you shake it. [Cristal 2015]( File under: Things I like to drink in hot weather. Champagne is my default wine, and one I also collect. Cristal’s most recent 2015 vintage tastes of pastry dough and lemon and pairs beautifully with lobster on an outdoor deck. [Wildflower Farms]( And speaking of outdoor things, earlier this summer I was supposed to revisit my favorite upstate hotel, Wildflower Farms–they have [a great guest chef series]( going on with talent from around the world. I’m now planning to go in early September for an Italian dinner cooked by Melissa Rodriguez ([Mel’s pizza]( Early fall is a great time to go upstate, when you can still catch the end-of-summer produce and the leaves are starting to change color. It’s truly enchanting. The vibe at Wildflower is farmhouse chic; it’s one of the best options for city dwellers needing a comfortable (and dog friendly!) nature retreat. Clay at Wildflower Farms is truly farm-to-table—and one of 14 restaurants in Upstate New York worth the drive. Source: Auberge Resorts Collection [Thermomix, TM6 multicooker]( My favorite baking seasons are winter and summer. Obviously, the winter equals holiday cookies and cakes, while during the summer I get excited about all the peak seasonal fruit. I just got my first Thermomix, which is like a souped-up KitchenAid that can do a zillion more things from steaming and emulsifying to chopping and cooking. The machine even comes with its own built-in scale to measure ingredients and offers ultra-precise temperature control, so you could use it to make yogurt or sous-vide meat. [Dominique Ansel x Grand Moulins de Paris Pastry Flour]( And on that note, celebrated pastry chef Dominique Ansel just came out with a great premium flour in collaboration with French mill Grands Moulins de Paris, which has up till now only sold directly to chefs. Last week, [while in the Hamptons]( I tested it out by baking a seasonal [Balsam Farms]( raspberry, blueberry, nectarine galette. And yes, it was delicious. Photographer: Kat Odell [Agent Nateur, holi (mane) collagen supplement]( Last year I started seeing a functional medicine practitioner, Alexandra Davidson at [Dr. Frank Lipman]( New York office. After I took a genetics test, I learned that my body would benefit from a daily collagen supplement. Luxe clean beauty brand Agent Nateur makes a great one called holi (mane). It’s a mix of marine collagen and pearl powder aimed at supporting healthy skin and nails; I mix it into my coffee every morning—it’s totally tasteless and simply melts in. As an extra benefit, it makes the drink silky in texture. Photographer: Kat Odell [May Lindstrom, The Youth Dew facial serum]( I’ve [written about]( May Lindstrom before, because her products are so magical and luxurious. In the past I’ve been a huge fan (my husband, too!) of her Blue Cocoon moisturizer and Happy Galaxy body oil, but I’m now converted to her Youth Dew balancing facial serum. It’s rich and indulgent, and my skin immediately soaks it in, leaving a pretty, natural glow. It’s … prime slushie and spritz season There’s nothing that screams summer more than an ice-cold tipple. Below, some options to consider during these hot hot days. [The Aperol Spritz Just Won’t Quit. Here’s How to Make It Right]( [Sour Beers Are Everywhere This Summer. Here’s a Guide]( [Our Choice for the Cocktail of Summer Riffs on an All-Time Classic]( [The Best New Rosé Wines Aren’t From France]( [Orange Julius-Inspired Cocktails Are the Retro-Tinged Coolers We Need]( [The 12 Best Drinks for Summer: Recipes]( You had some questions... Don’t forget to watch [our Instagram account]( each week to catch our call for questions for this newsletter. What cuisine is the most in demand in MENA right now? While I did live in Dubai for about six months several years ago, I wouldn’t say I’m an expert on the food scene in the region. But here in the US, of Middle Eastern and North African cuisines, what I can tell you, [@mhd.haidar.96]( is that I think Israeli food is having a moment. In addition to chefs like Philadelphia’s Michael Solomonov, who’s helped introduce the cuisine to Americans via places like [Zahav]( and [Dizengoff]( over the past few years New York has welcomed a spate of very excellent concepts from Eyal Shani, who’s probably best-known for his charred cauliflower, served at Tel Aviv’s [Miznon]( (now in NYC and elsewhere around the world, including, for a moment, [Dubai]( and the party atmosphere of [Port Sa’id](. ZaZa’s extra-crunchy, heavily spiced za’atar pita chips are in-demand for my snacking. Illustration: Beya Panicha for Bloomberg Businessweek If you’re keen to try some fantastic Israeli cooking next time you visit New York, I highly suggest checking out [Shmoné]( in the West Village for ultra-fresh, vibrant, high-acid, high-flavor seasonal cooking. And separately, the Israeli baked goods at [Breads Bakery]( continue to be some of my favorite in the city. You can also find [Breads]( and [Zahav]( on Goldbelly to ship nationwide. What’s your favorite sushi omakase in New York? I like to answer this question by [breaking omakase sushi into price categories]( I need to warn you upfront, [@j_rkonrad]( New York’s premier sushi does not come cheap. My hands-down my favorite experience is [Sushi Sho]( but you have to be willing to pay upward of $700 per person. Within the $400 and up category I love [Icca]( [Sushi Noz]( and [Yoshino](. In the medium-tier category, let’s say $200 to $400, I’d suggest [Sushi Mumi]( [Omakase Room by Shin]( (new), [Coral]( [Nakaji]( and [Sushi Ikuma](. In the most affordable price category, under $200, I would direct you to [Shota Omakase]( [Noz Market]( and [Hoseki](. Here’s some [solid sushi picks under $100]( too. Uni handroll at the newly opened—and excellent—Omakase Room by Shin. Photographer: Kat odell What skin care are you currently using, and why do you love it? You might not know this, [@bravo.katrina]( but my second-favorite topic to write about after food and drinks is skin care. I mentioned a number of my new favorite products up above, and I’ll also give a shout out to [Colorscience]( for making some of the best mineral-based sunscreens on the market (that also leave a beautiful sheen on your face), and a new [Sea Retinal]( serum from Dara Kennedy that does a great job soothing skin. And along with that SPF, it’s not too late to become a hat person. Photograph by Sarah Anne Ward for Bloomberg Businessweek But what I am most excited about is a treatment I recently tried out with New York dermatologist [Dr. Howard Sobel](. I heard about [SkinVive]( through a friend in Los Angeles; it’s an injectable moisturizer from the makers of Juvederm fillers that hit the market this past year. SkinVive relies on a mixture largely composed of water and [hyaluronic acid]( is someting of a darling ingredient in the skin-care world, prized for its ability to hydrate the skin. A doctor injects the product into your cheeks in tiny droplets (it doesn’t hurt much; first they numb your skin), which helps hydrate from the inside out. I tried it out about a week ago, and so far my skin looks smoother and a bit glossier in a good way, like more of a natural hydrated glow. Results are supposed to last around six months. (Side note: I saw a recent hack on Instagram for an intense lip moisturizer that works–put hyaluronic acid on your lips, follow it with lip balm, and then leave that on while you sleep.) New for subscribers: Free article gifting. Bloomberg.com subscribers can now gift up to five free articles a month to anyone you want. Just look for the “Gift this article” button on stories. (Not a subscriber? Unlock limited access and [sign up here]( Follow Us Stay updated by saving our new email address Our email address is changing, which means you’ll be receiving this newsletter from noreply@news.bloomberg.com. Here’s how to update your contacts to ensure you continue receiving it: - Gmail: Open an email from Bloomberg, click the three dots in the top right corner, select “Mark as important.” - Outlook: Right-click on Bloomberg’s email address and select “Add to Outlook Contacts.” - Apple Mail: Open the email, click on Bloomberg’s email address, and select “Add to Contacts” or “Add to VIPs.” - Yahoo Mail: Open an email from Bloomberg, hover over the email address, click “Add to Contacts.” Like getting this newsletter? [Subscribe to Bloomberg.com]( for unlimited access to trusted, data-driven journalism and subscriber-only insights. Want to sponsor this newsletter? [Get in touch here](. You received this message because you are subscribed to Bloomberg's Bloomberg Pursuits newsletter. 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