Category: Vices (Page 43 of 83)

Old versus new in the Super Bowl

January 20, 2014 / Bullz-Eye Staff

The matchup is set with the Denver Broncos facing off against the Seattle Seahawks in the 2014 Super Bowl which will be the first to be played outside in a northern city. It will likely be a very evenly matched game between two very different football teams led by very different quarterbacks. With such a matchup we can all expect the Super Bowl online betting to be quite brisk. As soon as the two teams were in place there was already a flurry of activity as most sportsbooks had Seattle listed as a slight favorite, but that changed quickly as money poored in on the Broncos. Now were see Denver as a one point or 1.5 point favorite on many sportsbooks, and we can probably expect more volatility.

One factor that will probably move the line with be the weather. With Peyton Manning leading Denver’s traditional yet explosive air attack, we can expct more money to flow to the Broncos if we see mild conditions for the game, or at least little wind and snow. But if the weather is bad, than the conventional wisdom has that favoring the Seahawks who rely more on the running game as opposed to Russell Wislon. Also, while Wislon is not particularly effective in the pocket, he is great at improvising and bad weather might actually help his game.

The matchup between the quarterbacks will be the most intriguing and that goes far beyond the weather. Peyton Manning represents the kind of quarterback that has been winning championships in the NFL throughout its history. Manning beats you by throwing from the pocket. His mobility isn’t that great though he’s good at navigating around a pass rush and throwing under pressure. Russell Wilson on the other hand is one of the new mobile quarterbacks who sometimes relies on the read option to be effective. The Seahawks have been limiting the number of times he runs, as it’s obviously a huge risk that he’ll get injured, but he’s also been less effective lately. Without the running threat teams are daring Wilson to throw the ball. But he’s certainly capable of making big plays, and if he hits on some then Seattle will be in a good position.

It should be a great game!

Sports, Vices

2014 Super Bowl betting Denver vs Seattle football odds Peyton Manning Russell Wilson sports betting Super Bowl Super Bowl lines Super Bowl odds wagering

Drink of the Week: The High and Dry

January 10, 2014 / Bob Westal

Yes, Drink of the Week has been away. And, yes, we’ll be away again as we continue our slower pace while DOTW Central relocates to its new digs at DOTW Plaza. Still, I’m finding some time to work new drinks into my schedule between chats with contractors (“It’s going to cost HOW much?”) and figuring out just what an HOA actually is.

One type of drink I’ll be trying to give you more of in 2014 are tiki-inspired and rum-based drinks, at least some of the easier ones. That will partly be because my own interest has been peaked by my soon-to-be neighbors at the mostly downright excellent North Hollywood lounge, Tonga Hut, as well as the far pricier and tonier, but also pretty downright great, Cana Rum Bar in not-so-far away away Downtown Los Angeles. Towards that end, today we have a drink which has just a touch of tiki about it, and which came with a bottle of really good rum attached to it, fairly literally.

The brand is Brugal Extra Dry, the white rum relative of the outstanding Brugal 1888 we’ve featured here on a couple of occasions. It’s unusual for a white rum in that it’s flavorful enough you might actually want to drink the stuff straight on the rocks our maybe with a splash of soda. Nevertheless, we’re about cocktails here, and this particular cocktail is a really delightful tiki-esque treat that would be really easy to make if it were for the slightly tricky business of muddling an apple slice when you don’t quite have a proper muddler handy. Fortunately this drink, created by New York bartender Trevor Schneider and modified very slightly by yours truly, is worth a little effort.

The High and Dry

2 ounces Brugal Extra Dry Rum or standard white rum
1/2 ounce Velvet Falernum
1/2 ounce simple syrup or 2 1/4 teaspoons superfine sugar
1 ounce fresh lime juice
2 apple wedges (one for garnish)
2 ounces soda water
3 dashes Angostura or other aromatic bitters

Muddle (smash) one of your apple wedges in the bottom of cocktail shaker. Add all of the other ingredients, soda excluded. Throw in lots of ice and shake with great vigor. Strain over fresh ice into a Tom Collins or similar type glass. Top off with about 2 ounces of soda water and add your leftover apple slice for garnish. Toast the makers of fine rum, all over the world

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I should start by saying that my version of this recipe differs in a few minor ways from the original recipe. For starters, I interpreted the original version’s “cane syrup” to mean a simple syrup made with cane sugar, which I suspect is not precisely the same thing as cane syrup — a thought which didn’t occur to me until the point where I was just about to start writing this post. Never mind, because the results were fantastic every with plain old sugar water. When I substituted an equivalent amount of superfine C&H, the results were also just dandy; perhaps slightly sweeter.

Also, the original recipe called for just one ounce of club soda. I found that it didn’t matter whether I used club soda or seltzer water but that about two ounces produced a more enjoyably refreshing concoction than just one. Since it’s the only healthy ingredient aside from the lime juice, I saw no reason to be stingy.

All I all, I really like the High and Dry. I found it to be a very reliably refreshing concoction that goes down real easy and will be a perfect summertime libation a few months hence. My test subjects enjoyed it very much and they found the combination of sweet, sour, tangy, and spicy/complex notes to be as delightful as I did. I also found it to be the kind of drink that doesn’t completely fall apart if you screw some small part of it up. Which is my way of saying I forgot to add the bitters a couple of times, and another time was forced to use mostly flat soda water, and it was still pretty darn good.

Aside from the Brugal Extra Dry, the other key alcoholic ingredient in the High and Dry is Falernum. If you’re a tiki cocktail afficionado, you’re familiar with the stuff but, otherwise, probably not. It’s an extremely sweet liqueur — almost a syrup — which is no surprise as it is made from sugar cane syrup and includes a few assorted spices which wouldn’t be out of place in your favorite cookies, candies, or eggnog. I understand there are much better regarded Falernums out there if you know where to find it, and some ambitious folks even make their own. However, the standard is John D. Taylor’s Velvet Falernum and I think it’s pretty tasty stuff. (It’s not bad with some soda water and ice, if you’re feeling like a slightly alcoholic cream-ish soda.)

While this drink was created for Brugal Extra Dry, and it’s a truly excellent rum that’s definitely superior on its own to some of the cheaper, better known brands of white rum, I also have to admit I experimented by making a High and Dry with one of those very Brand X rums. I found the results to be about as delicious. Forgive me.

Food & Drink, Lifestyle, Vices

cocktails Drink of the Week Falernum Happy Hour High and Dry John D. Taylor's Velvet Falernum white rum

Australia’s Hardys is Killing It at Every Price Point!

January 1, 2014 / Gabe Sasso

Hardys is one of the largest wine brands in the world. They’re so big, in fact, that each day more than two million glasses of Hardys wines are consumed worldwide. It’s no surprise, as they make a lot of wine from a variety of grapes in a broad array of styles, all sold at prices to accommodate just about any budget. I recently had the opportunity to taste a cross-section of their portfolio alongside their chief winemaker Paul Lapsley. He manages a team of 27 winemakers across their vast array of brands. Here’s a look at three of my favorite wines from the evening that, quite frankly, I think everyone should be drinking.

The Hardys 2012 William Hardy Chardonnay was produced from fruit sourced in several different Australian regions; the bulk however comes from Padthaway (57.2 percent) and Riverland (30.1 percent). The fruit was picked at night under cooler conditions to help maximize freshness. Fermentation took place in oak, and the finished produce was aged in stainless steel with some additional oak treatment. This offering is 100 percent Chardonnay. This wine has a suggested retail price of $17. Aromas of pineapple fill the ebullient nose of this Chardonnay. Hints of crème fraiche appear on the palate where they balance juicy peach and orchard fruit flavors. Hints of citrus lead the lengthy finish, along with baker’s spice. This wine has a crisp, clean ending that begs you back to the glass for sip after sip. This is a Chardonnay that has a bit of appealing added oak complexity. However, those notes never overshadow the glorious fruit that shines through. This is a really delicious and appealing Chardonnay.

The Hardys 2012 Nottage Hill Pinot Noir was produced from fruit sourced in South Eastern Australia. The Nottage Hill wines have been part of the overall Hardys line since 1967. This is a wine that is widely available across the country and has a suggested retail price of $13; if you shop around you’re likely to find it for a couple of bucks less. The light red hue of this wine is exceptionally pretty in the glass. Red fruit aromas abound on the nose. Strawberry flavors dominate the palate and they’re underscored by bits of red cherry; a dollop of vanilla bean is present. Black tea, mushrooms and earth are all in abundance on the finish, which has above average length for the category. This wine will pair well will an extraordinarily wide array of foods. It’s hard to find good Pinot in this price range. This one is simply a knockout for the price.

The Tintara McLaren Vale 2010 Shiraz was produced entirely from fruit sourced in the namesake region. Dating back to 1861, Tintara is one of Hardys’ oldest brands. The winery itself is located within McLaren Vale. This offering is 100 percent Shiraz. Different parcels of fruit were harvested, vinified and aged separately. Aging took place over 14 months in oak barriques. The separate lots were blended prior to bottling. This Shiraz, which is widely available, has a suggested retail price of $19; however it often sells for close to $15. Compote of dark fruit aromas fills the nose of this wine. Similar characteristics pick up on the palate where blackberry, raspberry and plum pudding spice rules the day. This is a hefty wine that is layered with layers of flavor. Coffee and chocolate characteristics lead the finish, which is long and lingering. This is a lovely example of Shiraz that is full bodied but not over the top. It’s a proportionate wine that works well on its own but excels when paired with substantial foods.

This group of wines from the overall Hardys umbrella shows off a wide swatch of what is possible in Australia. First, they are each proportionate, varietally correct offerings that will all pair nicely with appropriate food groupings. From a value standpoint they are each fairly priced and provide more than solid quality in their respective categories. The Pinot Noir however sets itself apart. More than being a good value, it’s an absolutely outstanding one. It’s quite simply one of the very best Pinot Noirs in the ever popular $10 to $15 price bracket. There are tons of Pinot selections in this category; nevertheless precious few of them can match the quality of the Hardys Nottage Hill Pinot Noir. If you’re looking to buy a case or two as a house wine to keep on hand for everyday drinking, this Pinot is an absolutely perfect choice. At $13 or less a bottle you’re practically stealing it. Hardys has a host of other wines besides this trio. They are proportionate wines that are true to their varietal. Don’t hesitate to buy anything with their name on it, for it’s a sign of quality and value.

Check out Gabe’s View for more wine reviews, and follow Gabe on Twitter!

Lifestyle, Vices, Wine, Wine Reviews

Australian wines Hardys 2012 Nottage Hill Pinot Noir Hardys 2012 William Hardy Chardonnay Hardys wine review Tintara McLaren Vale 2010 Shiraz

Festive Cocktails from EFFEN Vodka

December 28, 2013 / Bullz-Eye Staff

If you’re looking for some spirits to spice up a party, flavored vodka can be a great choice. We recently discovered EFFEN Cucumber Vodka which is unlike anything we’ve tried so far. It offers a nice alternative to all the fruit-flavored vodkas out there with a more sophisticated taste. With holiday season in full swing and New Year’s Eve around the corner it’s a great option to serve or bring along to a party.

Here are some cool recipes the good folks at EFFEN shared with us.

Lifestyle, Vices

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New Year’s Cocktails — Another Drink of the Week Holiday Special

December 27, 2013 / Bob Westal

Last week‘s special selection of Christmas drink suggestions were all united by one special ingredient: fat!

While such yuletide standbys as eggnog and hot buttered rum also make excellent New Year’s party favors, it’s possible you’ve had enough rich food during the last several days for a lifetime. So, let’s focus on drinks that might rough up your liver a little but which will leave you arteries alone. And, for our special star ingredient, I’m thinking that we’ll go with that most festive, bubbliest, and Auld Lang Syny-est of cocktail ingredients: champagne, or it’s more or less identical twin, sparkling white wine.

Though a great many old school and more recent craft concoctions feature bubbly, by far the most popular and venerable champagne infused cocktail is the French 75. Conceived in 1915 at Harry’s Bar and quaffed by many of the Lost Generation writers who might have encountered the original and far more deadly French 75 on the battlefield, this drink is a classic in every sense of the word. It’s classy, fun, and — if you drink them in Hemingway/Fitzgerald proportions — will blow you sweetly to kingdom come.

The French 75

1 ounce gin
1/2 ounce fresh squeezed lemon juice
2 teaspoons superfine sugar or 1/2 ounce simple syrup
Champagne/sparkling white wine
1 lemon twist (garnish)

Combine the gin, juice, and sugar or syrup in a cocktail shaker with ice. Shake with vigor and strain into a champagne glass. Top off with roughly 2-3 ounces of the dry sparkling white wine of your choice along with the lemon twist.

This is a really sturdy drink that can take a little punishment. You certainly don’t need to use the finest champagne — a half-way acceptable dry sparkling white wine should do the trick. As for the gin, anything from Tanqueray, Beefeater, Bombay to value-priced Gordon’s should do the trick. Also, some bartenders substitute brandy or cognac, but I still haven’t gotten around to trying that myself.

Another alternative is to go with one of the simplest, yet oddly undersung of champagne cocktails, which is to say, the Champagne Cocktail. If you’ve heard it referred to in movies like “Casablanca,” you might imagine it’s a fancy concoction. In fact, it’s anything but and is actually considered a way to class up some slightly flat bubbly. You can read the orginal post, but making is just a matter of dropping a sugar cube into a champagne flute, whetting it with some Angostura/aromatic bitters, and pouring champagne over it.

On the other hand, let’s say you’re not up for any of the hard stuff, yet maybe you’d like a fizzy white wine cocktail that’s not just fizzy white wine. For that, I give you this alluring liquid lady.

The Italian Mistress

1/2 ounce Punt e Mes
1/4 ounce simple syrup or 1 teaspoon superfine sugar
3-4 dashes Angostura bitters
Sparkling white wine/champagne
1 orange twist (garnish)

For those of you who may not be up on your fancy fortified wines, Punt e Mes is essentially a sweet vermouth with a stronger bitter edge that’s almost chocolately; I love it dearly. Start your Italian Mistress by combining the Punt e Mes with the bitters and syrup/sugar in a champagne flute. If you’re using sugar, make sure it’s good and dissolved. Fill the rest of the glass with your sparkling white wine and add the orange twist. If you’re fluteless, a regular champagne glass might do, but be aware that they’re usually smaller so you might want to adjust your proportions.

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Of course, these drinks are only a few ideas out of thousands. One of the beauties of New Year’s Eve is that pretty much any mixed alcoholic beverage is in keeping with the night. It’s a great time to dust off such easy-to-make warhorses as the Manhattan, Old Fashioned, Martini, or Margarita. Just make sure you make ’em the right way — like I tell you to!

Food & Drink, Lifestyle, Vices

cocktails Drink of the Week Happy Hour New Year's Cocktails Punt e Mes the French 75 the Italian Mistress