The Most Popular Cocktail in Each State, Mapped

Versus Reviews
Versus Reviews

Long Island Iced Teas are popular in many states, but New York (home to Long Island, its purported birthplace) surprisingly isn’t one of them, at least according to the team over at product review website Versus Reviews. Versus Reviews looked at Google search data from the past 12 months to see which recipes, garnish ideas, and other cocktail-related queries were searched the most in each state, and found that alcohol interests can vary significantly by region.

There was some agreement, as you can see from the map below. Long Island Iced Teas and Whiskey Sours seem to reign supreme for many cocktail enthusiasts across America. Drinkers in six states—including Idaho, Oregon, Utah, Virginia, West Virginia, and Wyoming—seem to be sweet on Whiskey Sours, while Long Island Iced Teas topped the search results in Connecticut, Iowa, Montana, Ohio, Oklahoma, and Pennsylvania.

These bar drinks weren’t the only cocktails to make the cut. Boozy brunch treats proved the most popular in nine states, including Maryland (Mimosas), Tennessee (Tequila Sunrises), and Minnesota (Bloody Marys). Meanwhile, in Southern states like Alabama and Kentucky, drinkers tend to stick with traditional Mint Juleps, according to search data.

Check out the map below to see which cocktail dominated search results in your state.

10 Things You Might Not Know About Wine

iStock/MarkSwallow
iStock/MarkSwallow

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of wine. Here, Tilar J. Mazzeo, author of Back Lane Wineries of Sonoma, spills some of the best. Here are a few things you might not know about wine.

1. Digital eyes are everywhere in today's vineyards.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like army bases—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. 

2. Modern vineyards also bury a lot of cow skulls. 

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. Ferocious foliage is a vintner's secret weapon.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. Roses in a vineyard are the wine country equivalent to the canary in the coal mine. 

Vintners plant roses among their vines because the flowers get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. Birds of prey help protect the grapes.

Glasses of red wine and charcuterie
iStock/Natalia Van Doninck

Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. Small bugs become big problems in wine tasting rooms.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bug-eating predators are fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. Wine needs to be filtered. 

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. (Unwanted compounds in the wine bind with the fining agents so they can be filtered and removed.) Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. Wine is ever so slightly radioactive (that's a good thing).

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. MRIs can determine the fine from the funk.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. Wines can be aged instantly.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

Why Do People Drink Mint Juleps at the Kentucky Derby?

iStock
iStock

Whether you plan to enjoy the race from Churchill Downs or don an elaborate hat in the comfort of your own home, if you're watching the Kentucky Derby, you may find yourself sipping on a refreshing mint julep this weekend. But, why?

The drink—a cocktail traditionally composed of bourbon, sugar, water, and mint—has been a Kentucky favorite since long before Churchill Downs came into play. In fact, in 1816, silver julep cups were given as prizes at Kentucky county fairs (a change from the stuffed animals they offer today). And before that, a “julep” was considered medicinal, “prescribed” for stomach problems and sore throats.

Though mint juleps have likely been enjoyed at the Kentucky Derby since the beginning—legend has it that founder Meriwether Lewis Clark, Jr., planted mint for cocktails when he founded the track in 1875—the cocktail wasn’t declared the “official” Derby drink until 1938.

It was just a few years ago that the Derby switched to a more “authentic” version of the mint julep. For almost two decades, the 120,000 mint juleps served at the races were made with Early Times. Based on the aging process, Early Times isn’t considered bourbon (just “Kentucky whisky”) in the U.S. In 2015, they switched to Old Forester, which is also owned by the Brown-Forman Corporation.

Even with the switch to “real” bourbon, what most revelers actually get is the Old Forester Ready-to-Serve Cocktail mix, not a handcrafted mint julep—unless you’re willing to pony up $1000. For nearly 15 years, Brown-Forman has served a special version of the drink made with Woodford Reserve small batch bourbon. It’ll set you back a grand, but hey, you get to keep the pewter cup—and proceeds benefit the John Asher Memorial Scholarship Fund at Western Kentucky University.

“John Asher was the voice of Churchill Downs for 30 some odd years and he was so passionate about horse racing, about the Derby, and he was quite the historian," Woodford Reserve master distiller Chris Morris told CNBC Make It. "He unexpectedly passed away last summer and we created this foundation in his name to continue a new generation of journalism students at his alma mater."

If you're looking to drop even more cash, there's also a $2500 version of the drink which comes in a gold cup with a silver sipping straw.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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