Food: Topo Chico Just Launched a Canned Margarita Hard Seltzer, So Get Your Coolers Ready

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Courtesy Topo Chico Hard Seltzer © Provided by Southern Living Courtesy Topo Chico Hard Seltzer

Ask any person within Texas state lines, and they'll tell you that Topo Chico isn't just sparkling water. It's an essential component of their homemade Ranch Water, a bubbly topper for their favorite mocktail, or just a mind-fizzling refresher on a hot day. When the beloved brand first launched its line of hard seltzers, it offered a solution to those who wanted something quick, easy, cooler-friendly, and perfect for a Southern porch party—or beach trip, or lake day, or just about any other outdoor activity—all finished off with Topo Chico's signature extra fizzy bubbles.

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Now, Topo Chico has just added a new launch to its popular lineup of hard seltzers, which already includes its own Ranch Water rendition, and it's going to make for many happy Texans and Southerners beyond. Introducing the Topo Chico Margarita Hard Seltzer. Available now as a variety pack, the launch features four flavors inspired by the iconic cocktail, including Signature Margarita, Tropical Pineapple, Strawberry Hibiscus, and Prickly Pear.

"We took what drinkers look for in a margarita—everything from the salty rim to the exotic fruit flavors and citrusy finish—and put it into an easy-drinking hard seltzer," says Matt Escalante, vice president of hard seltzers at Molson Coors Beverage Co., which owns the Topo Chico Hard Seltzer brand.

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In 1956, archaeologists working in northern Israel’s Raqefet Cave—once home to the Natufian people (13,050–7,550 B.C.)—stumbled upon an astonishing discovery: 13,000-year-old fermented gruel. Archaeologists had found prehistoric evidence of beer before in the remnants of ancient brewing that have surfaced in China, Mesopotamia, and North Africa. But this was the oldest—and it was the oldest to a great extent. The beer residue—a thin gruel-type beer—found in Raqefet Cave precedes other archaeological evidence by at least 5,000 years.  For as long as humans have farmed cereals like wheat, barley, and rice, humans have fermented at least some of it into beer. The Mesopotamians produced beer from bread and documented its ritual consumption on stone tablets. Ancient Egyptians, who recorded the world’s first beer recipe on papyrus scrolls, drank it during religious ceremonies. The Nubian culture in the central Nile River Valley used beer as an antibiotic. In 2,100 B.C., Babylonian King Hammurabi enshrined regulations for tavern keepers and brewers in his famous Code of Hammurabi. Beer became so inextricably linked to the ancient grain-growing civilizations of Europe, Asia, the Middle East, and North Africa that the Greek writer Sophocles (450 B.C.) considered beer, alongside vegetables, meat, and bread, to be a vital component of a healthy diet. (In an era when the average Greek lived about 35 years, Sophocles, it should be noted, lived to the ripe age of 90.)  Fast forward many centuries and beer production is now an exacting science comprising complex flavor profiles, exotic additives, carefully measured formulas, and humongous sterilized stainless-steel vats. Gone is the thick, syrupy brew favored by Germanic tribes and disdained by Ancient Romans. Instead, breweries nowadays turn out flavorful, easy-drinking beers. Long evolved from the Natufians' fermented gruel, modern beer satisfies a range of tastes for a global market.  Beer styles are distinguished by three key factors: color (pale to dark), hoppy bitterness (0 to 100 International Bitterness Units, or IBU), and alcohol content (3% to 20% alcohol by volume). From classic to cultured bacteria, Stacker identified 35 different styles and used BeerAdvocate’s sweeping database of craft brews to determine the best individual beers among them. The ratings and rankings are accurate as of March 2021.  From Canada to Belgium, read on to find the best beers of every style, then go out and make old Sophocles proud.  You may also like: Best beers from every state

Our Taste Test: Upon cracking open each of the four cold cans, the fizzing scent favors a true mashup between margarita and hard seltzer. It captures the tell-tale notes of a margarita without the strong tequila-forward aroma and taste, which makes it particularly great for those who don't prefer tequila or want something more subtle. Just as expected with Topo Chico involved, it's very carbonated and bubbly. Out of the four options, the classic Signature Margarita was our favorite, with Prickly Pear coming in at second-best. The other two (Tropical Pineapple and Strawberry Hibiscus) have more fruitiness for those who desire a bigger punch of flavor. Fun fact: They taste even better if you add a salt or spicy Tajin rim.

Courtesy Topo Chico Hard Seltzer © Provided by Southern Living Courtesy Topo Chico Hard Seltzer

All in all, for those who want margarita taste with the ease of a canned hard seltzer, this is a worthy addition to stock your coolers. Use the brand's product locator to find where Topo Chico Hard Seltzer is available near you.

Read the original article on Southern Living

Margarita Tres Leches Cake .
The first time I ever had tres leches cake I felt as if I were in heaven. I have made it at home using several techniques and flavors, and this margarita twist on the classic is my favorite. —Laurie Lufkin, Essex, Massachusetts The post Margarita Tres Leches Cake appeared first on Taste of Home.15 servings

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