Category: Food & Drink (Page 49 of 82)

Holiday drinks with Van Gogh Dutch Caramel Vodka

December 22, 2012 / Bullz-Eye Staff

So it’s the last weekend before Christmas, so it’s time to get serious about getting gifts.

We’re always fans about giving booze gifts, and if you’re buying for women in particular, you can’t go wrong with flavored vodka. Van Gogh has tons of great flavors, and we recently tried their delicious Dutch Caramel Vodka. Trust us – this stuff will bring a smile to her face. Even better, take some to the next holiday party you go to and you’re guaranteed to be a big hit.

While you’re at it, learn to make the cocktail picture above.

HOT CARAMEL BUTTERED RUM

Ingredients:
3 oz Ron Abuelo Añejo rum

1 oz Van Gogh Dutch Caramel Vodka

1/4 stick Unsalted Butter, softened

2 Tbsp Brown Sugar

2 Tbsp Honey
1 tsp Ground Cinnamon

1/2 tsp Ground Cloves
1/2 tsp Nutmeg

Cinnamon Stick

Directions:

Combine all ingredients (excluding rum and vodka) into a hot drinking cup or mug. Mix together with a spoon then add Ron Abuelo Añejo and Van Gogh Dutch Caramel Vodka. Pour in hot water (1 cup or more to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick.

Food & Drink, Lifestyle, Vices

2012 holiday gift guide booze booze for guys booze for men cocktail recipes cocktails drink recipes Dutch Caramel Vodka flavored vodka gadget stocking stuffers gift guide gift guide for guys gift guide for men Holiday Gift Guide holiday gift guide for guys holiday gift guide for men liquor liquor for guys liquor for men spirits spirits for guys spirits for men stocking stuffers vodka

Drink of the Week: The Jumbo

December 21, 2012 / Bob Westal

It’s a weird world out there as December 2012 heads to a close, but this week at DOTW Central our theme is holiday bounty. An example of that would be the bounteous bottle of Carpano Antica I received from a mysterious publicity benefactor late last week. For those not in the know about this sweet vermouth with a more complex, dark chocolate-like undercurrent, it’s become increasingly ubiquitous in the craft and classic cocktail scene. Some may find it more bitter than sweet, and its growing popularity probably says something about us cocktail snobs, which is not to say it isn’t completely tasty all on its own. Carpano made a guest appearance in last week’s beverage where it actually kind of saved the day with its not so hidden depths. More about it later.

And what better drink to celebrate holiday and the benevolence of whatever cosmic powers you may or may not believe in than the Jumbo, a drink comprised of a trinity of historically benevolent boozes? Better yet, while last year’s more traditional Christmas cocktail threatened to make me jumbo — I’m not exactly microscopic right now — today’s drink is relatively quite low cal and 100% fat free. It’s also super easy to make and even easier to memorize the ingredients and proportions. So, hooray for all that.

The Jumbo

1 ounce rye whiskey
1 ounce sweet vermouth
1 ounce dry vermouth
1-2 dashes Peychaud’s bitters
1 cocktail cherry (optional garnish)

Combine the liquids in the most festive cocktail shaker or mixing glass you can find and then either shake or stir — I’m feeling ecumenical this week but I’d still shake it — for a good long time. Then, strain into ye olde chilled cocktail glass and garnish with a cherry. If you’re a cheapskate like me, it’s likely to resemble Santa’s nose but, I have to admit, it will taste better if it looks more like, well, a black cherry. Sip in honor of a great holiday and, let’s hope, a better new year.

*****

I actually tried this drink with two different vermouths and got two fascinating and kind of delightful results. With Carpano Antica, it was a not-so-sweet but charming drink with a rich, deep undercurrent.With Martini & Rossi, the universal fall-back sweet and not at all bitter vermouth, it was light and enjoyable — your basic good natured, cocktail treat. A more easy going Manhattan. I actually think both versions are perfectly legitimate and, in their way, almost entirely different drinks. Just another testament to the infinite variability of cocktails. My rye this time, by the way, was the new Knob Creek rye, which I’ve been really enjoying.

Speaking of ingredients, I once again need to speak up for bitters, in this case Peychaud’s. I mistakenly got the idea from something I read somewhere that at least some people made the Jumbo without bitters. And, so, I made versions of this that were completely bitter free and it was, well, a pale experience. Let me tell you folks, while Angostura/aromatic type bitters will do okay in a pinch, it really takes the lighter and more cheerful Peychaud’s to make the Jumbo sing. Also, I found out, just as this was being posted, that some folks go with a bit more whiskey and dry vermouth and a bit less of the sweet vermouth, so if you find these versions too sweet, feel free to try out a drier Jumbo.

Finally, since the holiday is almost upon us, let’s end with a song. Remember, folks, only three drinking days left until even more drinking days.

One singer is gone and the other is still with us and it’s not who anyone would have guessed. Life and death are beyond predictability; we don’t have a choice about that, but that’s also all the more reason to cherish life. On the other hand, that doesn’t mean you have to necessarily overdo it, at least not most of the time.

Food & Drink, Lifestyle, Vices

Carpano Antica Formula Vermouth cocktails Drink of the Week Fairytale of New York Happy Hour Kirsty MacColl Martini & Rossi Sweet Vermouth rye whiskey Shane MacGowan sweet vermouth the Jumbo The Pogues

Drink of the Week: The Brooklyn (Canadian Club Sherry Cask Iteration)

December 14, 2012 / Bob Westal

This probably isn’t the first time, but we’re doing things a bit bass ackward this week. That’s what happens when someone is nice enough to send something for free along with a recipe, and then that recipe turns out to be a very acceptable variation on a classic which we haven’t gotten to here yet. So, we’re doing the variation first. We’ll get to the “real” drink later.

In the case of this week’s drink, my old friends — and I do mean “friends” — at Canadian Club saw fit to send me another of their very nice off-the-beaten track expressions and one I hadn’t tried before, Canadian Club Sherry Cask. It’s pretty much exactly what you’d expect, a slightly more complex variation on their highly underrated original whiskey. It boasts a very nice sherry finish and just enough extra alcohol to be interesting at 82.6 proof, as opposed to the usual 80 proof. It’s actually very drinkable just on the rocks and I’m sure would work nicely in most of your basic cocktails. It was nice — almost too nice and gentle — in an Old Fashioned. I imagine it would make a delicious Manhattan, but I’ll have to try that one out.

As for this week’s drink, a traditional Brooklyn is made with rye whiskey, a more peppery flavored relatively distant relative of Canadian whiskey. It also features dry vermouth. This version features sweet vermouth, and the proportions are different as well. It’s safe to say that the Canadian Club Brooklyn is a lot sweeter than the classic. I’m sure a lot of people will prefer it.

The Brooklyn (CC Sherry Cask)

1 ounce Canadian Club Sherry Cask Whiskey (Regular Canadian Club might also work, as might rye — but I can’t vouch for them)
3/4 ounce sweet vermouth
1/4 ounce Torani Amer
1/4 ounce Luxardo maraschino liqueur
Maraschino cherry (garnish)

Combine the whiskey, vermouth, Torani Amer, and maraschino liqueur in a cocktail shaker or similar vessel. If you’re a purist stir; if you’re me, shake. Strain into a chilled cocktail over your preferred cocktail cherry. Contemplate the fact that that, considering the way people are constantly tinkering with drinks, there’s no way I’ll ever run out of drinks to write about.

****
Now is the time at Drink of the Week when we discuss ingredients and their discontents. For starters, both the classic recipes with dry vermouth and rye and the one I received from Canadian Club contain a little known bittersweet liqueur called Amer Picon.

There are only two problems with this. First, Amer Picon’s recipe has changed so much over the years that some expert mixologists no longer recognize it as a proper ingredient for a Brooklyn. Also, Amer Picon is unavailable in the United States. On the other hand, many consider the 78 proof digestif, Torani Amer, to be far closer to the original Amer Picon recipe…and you can pick it up about $10 or $11 at BevMo. So, I used that.

My first tries were made using the universal fall back sweet vermouth, Martini & Rossi. It was very drinkable, if a bit medicinal…in a good way, I think. Less like Robitussin and more like some of the now forgotten medicines my mom gave me back in the Paleozoic era when rock and roll was still slightly controversial.

Then, as fortune would have it, a long awaited bottle of Carpano Antica Formula Vermouth arrived from another benefactor. We’ll be discussing this stunning fortified beverage again very soon but, trust me, it’s worth the extra money if you’re into sweet vermouth. In this version of a Brooklyn, well, it was kind of perfect. Gone was the pleasant but non-idyllic medicine flavor and in it’s place was a lovely chocolatey undercurrent. This is the way to make this particular drink, I think.

Food & Drink, Lifestyle, Vices

Amer Picon Canadian Club Canadian Club Sherry Cask Carpano Antica Formula Vermouth cocktails Drink of the Week Happy Hour Martini & Rossi sweet vermouth the Brooklyn Torani Amer

Drink of the Week: The Dark and Stormy

December 7, 2012 / Bob Westal

I wouldn’t exactly compare my experience trying to come up with a version of the Dark and Stormy that I could really love to my personal Vietnam. Afghanistan, maybe? Nah, but the more time I spent on it, it was clear that what started out seeming like a noble effort was a truly fruitless endeavor.

That’s not to say I think you should avoid the Dark and Stormy. If the ingredients sound good to you, give it a whirl. In fact, if you make at the proportions below, I think it’s a reasonable alternative to a gin and tonic, which is not a bad thing at all. It’s just that I think this drink ought to be more of a sweet and sour super-treat, given its ingredients. Somehow, however, the bitter and tart flavors always seem to predominate and it just never quite comes together.

Below, for what it’s worth, is the best version of this I’ve found based on many experiments. For some reason, it’s a pretty close approximation of the Wondrich take. It’s not a classic in any sense as far as I can tell, but it’s drinkable.

The Dark and Stormy

2 ounces dark rum
3 ounces ginger beer (add more if you like, but I don’t think it will be an improvement)
1/2 ounce fresh lime juice

Combine ingredients in a Collins glass — a big rocks glass may be just as good — with ice and stir. Drink and see if it weathers the storm for you.

****
As I mentioned above, I tried this drink in an enormous number of iterations, taking a few sips and dumping nearly whole drinks and killing nearly half of the Gosling’s Black Seal Rum, the more or less official rum of the Dark and Stormy, on which I spent $18.00 of my own money. Nearly as expensive as the ginger beer.

Yeah, you read that right. When I made the similar but, to my taste buds, far sturdier Moscow Mule for this blog some time ago, I accurately joked that ginger beer, which is in the same non-alcoholic family as ginger ale and root beer, can cost more than actual beer. That’s true. This time, though, I tried three brands all hailing from the Dark and Stormy’s mother island of Bermuda. They’re actually kind of worth the money. Gosling’s has their own brand, which is tasty enough and a bit cheaper. But I really, really dug both the classic Burmudan option of Barritt’s and I really, really, really, super dug Regatta Ginger Beer. A really top-notch soda with a lot of tastes going on in it, including a zesty aftertaste I can’t quite identify.

Sadly, however, when I actually combined the ginger beer with my approved brand of rum, as described above, the result wasn’t some kind of delightful alchemy — just another okay kind of a mixed drink. Since David Wondrich had mentioned that Bermudans generally limited the lime to simply a garnish and basically just had a ginger beer and rum highball, I tried it that way and found it not much better or even particularly sweeter, which was weird. I tried it with Cruzan Black Strap Rum which I’ve had got luck with earlier but that was, frankly, a non-starter. Then I tried my usual fall back dark rum of Whaler’s. Not bad, but it was, in fact, better with Gosling’s.

I will say there are two things you should not do that I actually tried. You should not attempt a Dark and Stormy with ginger ale. The results are surprisingly almost nasty. Moving on, you should definitely not use Rose’s Lime Juice , which is sweetened, and ginger ale. This was actually given to me in an impromptu attempt by me to request the drink at a local nightclub. The club will remain nameless, as it’s actually a very good place to see live bands and it was my fault for not specifying that the lime juice shouldn’t be sweetened.

On the other hand, the perkiest version of this that I’ve tasted was made at the very good Westside Tavern on Pico Boulevard, over the hill from Drink of the Week Central. This high end Dark and Stormy was not even made with ginger beer, but with a house made ginger puree, which definitely upped the ginger flavor. Not bad.

Is it getting to the point where I can only patronize craft bars?

Food & Drink, Lifestyle, Vices

Barritt's Ginger Beer cocktails dark rum Drink of the Week ginger beer Gosling's Black Seal Rum Gosling's Ginger Beer Happy Hour Regatta Ginger Beer the Dark and Stormy Westside Tavern

Product Review: AeroShot Energy Shot

December 5, 2012 / Paul Eide

AeroEnergy2

Need a new way to ingest caffeine that is equal parts effective and fun to watch girls ingest? Check out the AeroShot Energy Shot.

Each AeroShot contains 100 milligrams of caffeine which is about the same amount as a large cup of coffee and has zero calories. It also contains B4 and B12. But let’s face it: Caffeine is king and is the stimulant that will get you where you want to go. 250 MG is what the FDA recommends as the most you should ingest in one day.

The AeroShot itself looks like a shotgun shell and each one comes individually wrapped in plastic and cellophane. To administer a shot of energy, you put the tip in your mouth (stop snickering), pull down on the cartridge while it’s in your mouth (grow up, dude), and inhale it like you’re clearing a “tobacco pipe,” complete with trying to not cough and waste your “hit” because it hits the back of your throat and makes you want to cough. From there, you feel the little crystals of caffeine enter your mouth complemented with a hint of flavor, depending on which flavor of AeroShot you have selected to shove into your pie-hole.

It was very reminiscent of taking a hit off of a steam roller; you inhale the hit into your lungs, then also get a bit of a head rush due to taking such a mean inhalation. But what was cool about the energy shot was that after I took a rip and started breathing again, I got another even more pleasurable head buzz. I was briefly lightheaded, but not in a dizzy disoriented way — I was much more clearheaded than I’d been in months, maybe even years; I can’t remember. If only I would’ve had this stuff years ago prior to making other important decisions, i.e. getting married at a young age.

My awareness received a quick spike within a minute at the very longest, and I felt wide-eyed and bushy-tailed. For some reason, I felt like I could breathe better as well. Based on the directions, you’re only supposed to take one AeroShot at a time and at most three in one entire day. So, since I had several packets of varying flavors and I’m drug free these days, I thought I’d take three at once, in succession.

The first flavor I tried was lime. All in all, the flavor itself was probably my least favorite and tasted like what I would assume bath salts taste like. But it worked, and that’s the point. I moved onto raspberry, which actually kind of tasted like strawberry as well; it was definitely better than lime. Green apple was my final flavor and was somewhere between lime and raspberry in terms of taste.

Each cartridge contains roughly six “puffs” of the caffeine/B12 mixture. The cartridges can be resealed again as well, so you don’t have to take down all the contents at once. You can gradually inhale them throughout the day when needed.

AeroShots definitely worked, so if you are sick of drinking coffee or five hour energy, give them a try. Each AeroShot retails for $2.99 and can be ordered here.

Food & Drink, Stuff to Buy

AeroShot AeroShot Energy Shot AeroShot Review Caffeine Shots energy drink Energy Shot