Slashfood

Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/LeNell It Allhttp://www.slashfood.com/2009/06/01/lenell-it-all/http://www.slashfood.com/2009/06/01/lenell-it-all/http://www.slashfood.com/2009/06/01/lenell-it-all/#commentsFiled under: Whisky, Spirits, North America

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things, most recently the owner of LeNell's liquor store. She's owned her own whiskey label called Red Hook Rye and been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

You survived the Derby Day parties, and your annual mint julep tickled everyone's fancies quite nicely. Now you are wondering what to do with that leftover bottle of bourbon.

How dare you have a leftover bottle of bourbon, first of all! But if you do, here's an easy way to get rid of it.

Continue reading LeNell It All

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]]>bourboncabotcheeselenell smotherslenellsLenellSmotherspairingsrogue creameryRogueCreameryLeNell Smothers2009-06-01T13:00:00+00:00901 Tequila - When Evening Becomes Night?http://www.slashfood.com/2009/05/04/901-tequila-when-evening-becomes-night/http://www.slashfood.com/2009/05/04/901-tequila-when-evening-becomes-night/http://www.slashfood.com/2009/05/04/901-tequila-when-evening-becomes-night/#commentsFiled under: Spirits, Food News

901 tequila bottle

Justin Timberlake has a new tequila and since Cinco de Mayo is upon us, we thought we'd share the odd reason why this triple-distilled 100 percent agave is named "901."

Apart from it being the area code of Timberlake's hometown, Memphis, it is also, according to a press release, "the moment when evening ends and your night begins."

That is all. Discuss.

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]]>901901 tequila901Tequilajustin timberlakeJustinTimberlakeSara Bonisteel2009-05-04T21:01:00+00:00Kentucky Derby Cuisinehttp://www.slashfood.com/2009/05/01/kentucky-derby-cuisine/http://www.slashfood.com/2009/05/01/kentucky-derby-cuisine/http://www.slashfood.com/2009/05/01/kentucky-derby-cuisine/#commentsFiled under: Whisky, Spirits, Celebrations, Local Eating, Spring

"It's the most exciting two minutes in sports!"

We're laying 2:1 odds that some pal of yours has been champing at the bit to trot out that chestnut ever since Big Brown galloped toward destiny last Derby Day. And sure, you hooted, hollered, maybe even donned a big, fancy hat and welled up a little but honestly, did you watch even one other horse race in '08? Chances are, you were there for the mint juleps.

If you are there -- as in Churchill Downs -- for the juleps, you'll be in the hands of of the track's Executive Chef Joseph "Jo-Jo" Doyle, and that ain't a bad place to be at all. The 34-year-old chef isn't a Kentuckian by birth, but tells Slashfood that the cuisine of his Mobile, AL and New Orleans upbringing prepped him for making traditional Bluegrass fare.

Hear more from Chef Doyle and get traditional Kentucky Benedictine and Bourbon Slush recipes after the jump.

Continue reading Kentucky Derby Cuisine

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]]>benedictinebourbonbourbon slushBourbonSlushburgoochurchill downsChurchillDownsderby dayDerbyDayjo-jo doyleJo-joDoylekat kinsmanKatKinsmankentucky derbyKentuckyDerbyKat Kinsman2009-05-01T17:00:00+00:00Mint-Infused Bourbonhttp://www.slashfood.com/2009/04/23/mint-infused-bourbon/http://www.slashfood.com/2009/04/23/mint-infused-bourbon/http://www.slashfood.com/2009/04/23/mint-infused-bourbon/#commentsFiled under: Whisky, How To, Spirits, Summer, Cocktail Hour

Mason jar of mint

With Derby Day racing round the bend and summer hot on its tail, it's mint julep time. Considering the current rage for infusing one's booze, it's only natural to combine bourbon with mint before the two even hit a glass.

Some folks just toss the two together, steeping a few handfuls of leaves in a glass jar. Here's a slightly more precise recipe: Combine about 2 cups loosely packed mint leaves with 3 cups of bourbon, cap tightly and let sit for 4 to 5 days. If short on time, steep overnight (though another cupful of leaves will be necessary -- perhaps more if a very minty taste is desired). Once the liquor is infused, it's a quick jump to mint julep time: Just mix with simple syrup and pour over crushed ice, no messy muddling required. Some prefer to combine liquor, mint and sugar for an all-in-one infusion, but this mint-only rendition allows more flexibility for various levels of sweet tooths. The concoction also makes for a fine Jack n' Ginger (be wary of bourbon purists!), or an excellent Manhattan.

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]]>bourbonderby dayDerbyDayfeaturedinfusedinfusionliquormintmint julepMintJulepwhiskeyLissa Townsend Rodgers2009-04-23T14:00:00+00:00Don't Judge a Bottle by Its Label - Vintage 17-Year-Old Bourbonhttp://www.slashfood.com/2009/04/21/don't-judge-a-bottle-by-its-label-vintage-17/http://www.slashfood.com/2009/04/21/don't-judge-a-bottle-by-its-label-vintage-17/http://www.slashfood.com/2009/04/21/don't-judge-a-bottle-by-its-label-vintage-17/#commentsFiled under: Whisky, Raves & Reviews, Happy Hour, America, Spirits, Liquor Cabinet, Cocktail Hour, Dining at Our Desks, Tinfoil Swan

bourbon

OK, OK, so we're a little obsessed with bourbon right now. But Derby Day is just around the corner, the sun is starting to make a cameo and, well, bourbon is absurdly delicious.

While at a whiskey-and-barbecue eatery the other night, the bartender stopped short when he heard me order Woodford Reserve, mistaking me for some high-rolling aficionado (I'm new to the cult and have never even tried Pappy Van Winkle). "You like bourbon?" he asked, smiling. With a flourish, he produced this bottle of Vintage 17-year-old bourbon. I laughed when I saw it. Look at that photo! It was like someone saying, "You know what's a high-quality nail polish?" and dramatically presenting you with an old bottle of cherry-red Wet & Wild with its insanely '80s script. How could this be tasty stuff?

One sip shut me straight up. My companion crowed, "It's incredible! It coats the palate with caramel!" All I could muster after a long day writing about food was a sober, "Yeah," and a deep sigh -- the sigh of a woman who had just acquired a very expensive new habit.

Continue reading Don't Judge a Bottle by Its Label - Vintage 17-Year-Old Bourbon

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]]>bourbonderby dayDerbyDaykentuckykentucky derbyKentuckyDerbyliquor cabinetLiquorCabinetreviewVintage 17Vintage17whiskeywhiskyAlex Van Buren2009-04-21T14:00:00+00:00Allergy Season Got You Down? Helloooo, Honey! http://www.slashfood.com/2009/04/16/allergy-season-got-you-down-helloooo-honey/http://www.slashfood.com/2009/04/16/allergy-season-got-you-down-helloooo-honey/http://www.slashfood.com/2009/04/16/allergy-season-got-you-down-helloooo-honey/#commentsFiled under: Recipes, America, Europe, Comfort Food, Spirits, Health & Medical, Liquor Cabinet, Liqueurs, Local Eating

honey

As winter yields to spring, farmers' markets teem with bright produce and blooms shed their pollen, allergy sufferers experience the first sneezes of the season. While over-the-counter and prescribed drugs offer some level of comfort, they also come with a hefty price tag and slew of side effects.

Though science is far from conclusive on this front, many homeopaths think there may be another (edible) option. Some allergy battlers have found that an old folk remedy of eating local honey can help reduce the severity of their reactions. The logic goes like this: bees in an area collect nectar from the same plants that cause allergies, and honey produced from that nectar contains microscopic quantities of the allergens. By consuming small amounts of the honey, sufferers may be administering a form of homespun immunotherapy.

Others dispute the effectiveness of this treatment, and even its supporters acknowledge that honey isn't an instant fix. Traditionally, allergy sufferers consume small amounts of it every day for an extended period of time in order to build up resistance to allergens. (Some even warn that local honey can actually set off reactions. Be sure to check with your doctor if you are considering this method of handling allergies.)

This is all a long way of saying that we have a delectable honey liqueur recipe for the allergic and the resistant alike. Krupnikas, a delicious Eastern European liqueur made from spices, honey and grain alcohol, makes an aromatic, golden-hued tipple that can be drunk warm in the fall or on the rocks in the summer. With a spicy flavor and bright glow, it is a great way to celebrate the arrival of (a hopefully sneeze-free) spring.
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Continue reading Allergy Season Got You Down? Helloooo, Honey!

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]]>honey allergyhoney liqueurHoneyAllergyHoneyLiqueurKrupnikKrupnikasLithuanian liqueursLithuanianLiqueursBruce Watson2009-04-16T17:00:00+00:00Bourbon in the U.S.A. - When Are Mixers Not OK?http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/#commentsFiled under: Parties, Whisky, America, Spirits, Liquor Cabinet, Ingredient Spotlight

Do not come between a Southern gent and his bourbon.

We learned this lesson at a recent NYC party when we observed a Mississippi native seize a bottle of Knob Creek, shake its last drops angrily into a cup and grab a bottle of pricey, small-batch Woodford Reserve only to be outraged to find this also nearly gone. "I knew I should have hidden the good stuff from these people!" he shouted, shaking his fist at the guests he'd invited to his home.

The cause of this maniacal outburst from a mild-mannered gent? Bourbon, and the thought of mixing it with store-bought gingerale. A wide-eyed belle from Jersey had ordered up a whiskey-and-ginger. Since only his finest was left, he delivered the bourbon abomination with a sigh, grumbling about "corn syrup on beautiful whiskey" in a thick accent en route.

Making a whiskey-n-ginger with the best bourbon in the house is where we -- who have certainly enjoyed a Jameson 'n ginger or (hic!) three -- would draw the line. But what does Chris Morris, master distiller at Woodford Reserve (the official whiskey of Derby Day) think?

Slashfood: "A party guest wants to combine supermarket gingerale with your excellent bourbon. Do you flip out?

Morris: "To be quite honest, I think whisky and gingerale is a great drink. Woodford Reserve has hints of ginger and a nice little citrus note and goes well with gingerale, a classic highball. Our response to anybody who thinks it's an insult is the question, 'Well, do you enjoy it?' If the answer is 'yes,' it's perfectly all right. We want make a great first impression, so if that person is a gingerale highball drinker, what better way than with Woodford Reserve in place of your regular bourbon?"

Hmm. Very interesting. What do y'all think:

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]]>bourbonderby dayDerbyDayfeaturedpartieswhiskeyWoodfordwoodford reserveWoodfordReserveAlex Van Buren2009-04-14T15:00:00+00:00When Age Becomes Ithttp://www.slashfood.com/2009/04/03/when-age-becomes-it/http://www.slashfood.com/2009/04/03/when-age-becomes-it/http://www.slashfood.com/2009/04/03/when-age-becomes-it/#commentsFiled under: Rum, Spirits, Food News

mount gay 1703 label

In the world of brown spirits, age is becoming.

Later this month, Mount Gay Rum plans to get into the ultra-premium liquor market with Mount Gay Rum 1703 Old Cask Selection, a blend of rums aged 10 to 30 years.

There's been a lot of talk on Slashfood as of late about what aging can do to rums like Ron Zapaca (aged 23 years) and Old New Orleans (10 year using a special Hurricane Katrina weathering process). Recently Slashfood got to sit down with Chesterfield Browne, the mixologist for Mount Gay, to sip their oldest offering.

Mount Gay is best known for its bottle, which used to carry a detailed map of Barbados used -- legend says -- by sailors to navigate the island. The rum has been made there since 1703.

"We're the rum that invented rum," Browne said over a small glass of the 1703. Thirty years in an old white-oak bourbon barrel on the island of Barbados turns a harsh spirit made from molasses into some seriously smooth liquor. It's still rum, yes, but as smooth as any well-aged Scotch.

"It's About Time" used to be Mount Gay's catch phrase and Browne thinks its apt for 1703 -- the third offering from the company that also produces Mount Gay Eclipse, a rum aged 8 years, and Mount Gay Extra Old, aged 12 to 17 years and colloquially known on Barbados as "Mount Gay Black."

1703 is liable to be known as "Mount Gay Gold" for its label and its $99-a-bottle price tag.

To read more about the other aged rums Slashfood has covered, check out these posts on Ron Zapaca and Old New Orleans.

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]]>mount gaymount gay 1703MountGayMountGay1703Sara Bonisteel2009-04-03T16:30:00+00:00Walking Through New Orleans - Yes Indeed It's Rum Timehttp://www.slashfood.com/2009/03/26/walking-through-new-orleans-yes-indeed-its-rum-time/http://www.slashfood.com/2009/03/26/walking-through-new-orleans-yes-indeed-its-rum-time/http://www.slashfood.com/2009/03/26/walking-through-new-orleans-yes-indeed-its-rum-time/#commentsFiled under: Business, Spirits

Julie Perschall

New Orleans has always been a cocktail town, but did you know it also makes spirits too?

Since 1995, Celebration Distillation has been crafting Old New Orleans Rum from Louisiana molasses in a facility off Elysian Fields.

On a recent visit, Slashfood met one of the company's distillers, Julie Perschall, who walked us through the warehouse operation, which flooded with 8 feet of water when Hurricane Katrina rolled through in 2005.

Using old equipment from the Abita Brewery, chief distiller Chris Sule and crew distill 1,900 gallons of molasses, yeast and water each week into about 200 gallons of white dog (184 proof booze to you), which they age on the distillery's second floor in old bourbon barrels made of white oak. Moving the barrels to higher ground proved to be a wise move, as it spared the distillery's stock during Katrina.

Visitors can taste the results -- a special edition 10-year rum distilled in 1997 which weathered the nation's costliest natural disaster to become as smooth as any ancient whiskey.

More rum after the jump.

Continue reading Walking Through New Orleans - Yes Indeed It's Rum Time

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]]>factory tourFactoryTourold new orleans rumOldNewOrleansRumSara Bonisteel2009-03-26T10:30:00+00:00Liquor Cabinet Maintenancehttp://www.slashfood.com/2009/03/24/liquor-cabinet-maintenance/http://www.slashfood.com/2009/03/24/liquor-cabinet-maintenance/http://www.slashfood.com/2009/03/24/liquor-cabinet-maintenance/#commentsFiled under: Cocktails, Spirits, Liquor Cabinet, Liqueurs, Spring

bottles in cabinet

One of the best things about being an adult is having a liquor cabinet.

Not just a few pints stashed away atop a refrigerator, but a proper piece of furniture -- or at least a designated shelf -- to keep one's array of bottles, glassware, shakers and swizzle sticks. However, many of us shove and stack and forget about that old quart of Kahlua or the sticky shot glasses and ruin the whole effect.

In order to reap the full Nick and Nora je ne sais quoi from your liquor cabinet, you also must do a little maintenance at least every six months.

Slashfood's tips to cleaning up your liquor cabinet after the jump.

Continue reading Liquor Cabinet Maintenance

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]]>featuredhome barHomeBarliquor cabinetLiquorCabinetmaintenancespring cleaningSpringCleaningLissa Townsend Rodgers2009-03-24T15:00:00+00:00Suzanne Sugarbaker Cocktailhttp://www.slashfood.com/2009/03/18/suzanne-sugarbaker-cocktail/http://www.slashfood.com/2009/03/18/suzanne-sugarbaker-cocktail/http://www.slashfood.com/2009/03/18/suzanne-sugarbaker-cocktail/#commentsFiled under: Vodka, Cocktails, Southern States, Spirits, Liquor Cabinet

woman with cocktail glass and shaker

When it comes to naming drinks after people -- whether they be real or fictional -- what comes first? Do you decide to honor a personage and then make the appropriate cocktail, or do you mix it up and then go, "Hmmm... who does this remind me of?"

For the Suzanne Sugarbaker, it was definitely the latter. A cocktail made with sweet tea vodka and rose petal nectar seemed rather Southern belle-like and, given that there is already a Scarlett O'Hara, this seemed the way to go.

Continue reading Suzanne Sugarbaker Cocktail

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]]>cocktailsdesigning womenDesigningWomendrinksrose petal nectarRosePetalNectarsencesitcomsitcomesuzanne sugarbakerSuzanneSugarbakersweet tea vodkaSweetTeaVodkavodkaLissa Townsend Rodgers2009-03-18T17:00:00+00:00If You Want to Drink Like the Rich and Famoushttp://www.slashfood.com/2009/02/04/if-you-want-to-drink-like-the-rich-and-famous/http://www.slashfood.com/2009/02/04/if-you-want-to-drink-like-the-rich-and-famous/http://www.slashfood.com/2009/02/04/if-you-want-to-drink-like-the-rich-and-famous/#commentsFiled under: Wine, Whisky, Vodka, Champagne, Gin, Rum, Trends, America, Spirits, Liqueurs, Tequila, Brandy

The Luxury Institute has released its annual Luxury Brand Status Index (did you know that even luxury brands have their own status index?) for the wine and spirits category. The index is based on surveys of the wealthy, sampling more than 1,200 American consumers with an average weighted income of $342,000 and an average weighted net worth of $2.9 million. Here are the top-rated brands in each category:

Champagne and sparkling wine: Dom Perignon
Cognac: Courvoisier
Gin: Hendricks
Liqueur: Grand Marnier
Rum: 10 Cane
Scotch: Macallan
Table wine: Opus One
Tequila: Patron
Vodka: Grey Goose
Whiskey: Woodford Reserve

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]]>champagneluxuryspiritswineGretchen Roberts2009-02-04T14:01:00+00:00Can We Please Stop Making Drinks Into Fads?http://www.slashfood.com/2009/01/30/can-we-please-stop-making-drinks-into-fads/http://www.slashfood.com/2009/01/30/can-we-please-stop-making-drinks-into-fads/http://www.slashfood.com/2009/01/30/can-we-please-stop-making-drinks-into-fads/#commentsFiled under: Gin, Trends, Spirits

gin gimlet

The whole subject of mixed drinks and alcohol has made me pretty tense lately -- a feeling that was further compounded by the excellent post by Paul Clarke on Serious Eats about the start of the absinthe backlash. Backlash... about a drink. This isn't a certain style of jeans, it's a drink. If you like it, you like it. While trends might influence our eating, do any of you say: "Gee, chocolate chip cookies aren't in right now. I'm going to stop eating them"? No. We keep eating them because they're darned tasty. So why do we succumb to the pressures of alcoholic trends?

The years go by and certain mixtures become passe, while others thrive because of something prevalent in media. (Like the inundation of Cosmopolitans from Sex and the City.) When they bite the dust, the old drinks get this "yuck" stigma, as if their lack of popularity is due to their flavor, and not the mindless following of trends. Old drinks become weird and foreign, even if they might be tastier, simpler, and infinitely more rewarding. New generations hit the bars, and they order what they know, and no one ever seems to tell them otherwise.

Continue reading Can We Please Stop Making Drinks Into Fads?

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]]>alcohol trendsAlcoholTrendsdrink fadsDrinkFadsgin gimletGinGimletrantretro drinksRetroDrinksMonika Bartyzel2009-01-30T11:03:00+00:00Bartenders, Start Your Julepshttp://www.slashfood.com/2009/01/28/bartenders-start-your-juleps/http://www.slashfood.com/2009/01/28/bartenders-start-your-juleps/http://www.slashfood.com/2009/01/28/bartenders-start-your-juleps/#commentsFiled under: Whisky, Cocktails, Rum, Spirits, Liqueurs, Brandy

I've already expressed my unyielding love for the mint julep here on Slashfood. So I'm happy to announce that this years Tales of the Cocktail competition is based on none other than my beloved julep.

What's in it for you, bartenders? How about cash money and the honor of having your julep selected as the official cocktail of the 2009 Tales Of The Cocktail festival and published in the official recipe book by Mud Puddle books.

According to noted cocktail historian and one of the judges of the this competition, David Wondrich, bartenders should consider these definitions when creating their juleps:

- A Julep can be based on spirits, wine (or fortified wine) or a combination of the two.
- It must be made in a tall (10-14 oz) glass with cracked or shaved ice.
- It may contain citrus or other fruit juice, but only in a proportion not to exceed 1/8 of the total volume of liquid (not including ice).
- It must include fresh mint.
- It must contain sugar or some other sweetener.

For full rules and guidlines plus the entry form, follow this link to Cocktailtimes.com.

Oh, and if you haven't circled your calenders yet, this years Tales Of The Cocktail will be July 8 - 12th

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]]>julepjulepstales of thetales of the cocktailTalesOfTheTalesOfTheCocktailKeith Waldbauer2009-01-28T18:01:00+00:00File Under "Finally!" - Study Suggests Alcohol Can Aid Against Erectile Dysfunctionhttp://www.slashfood.com/2009/01/28/file-under-finally-study-suggests-alcohol-can-aid-against-e/http://www.slashfood.com/2009/01/28/file-under-finally-study-suggests-alcohol-can-aid-against-e/http://www.slashfood.com/2009/01/28/file-under-finally-study-suggests-alcohol-can-aid-against-e/#commentsFiled under: Beer, Australia, On the Blogs, Spirits, Health & Medical

Some martini glasses

It's a predicament almost as old as alcohol itself. In fact, in Macbeth, Shakespeare wrote of partaking in alcoholic beverages: "It provokes the desire, but it takes away the performance." Well, maybe if Shakespeare had spent more time drinking in moderation...

NewScientist reports that a recent Australian study found that moderate drinking can actually reduce the chances of developing erectile dysfunction by 25% - 30% compared to people who don't drink at all, even after accounting for additional risk factors such as age, smoking and heart disease.

Sounds counterintuitive compared to the old adage, right? But it seems more and more, scientists are identifying the health benefits of drinking in moderation. (Plus drinking in moderation can provide you the benefits of not looking like an idiot at family gatherings!) To your health!

[via Hop Talk via Boing Boing]

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]]>alcoholalcohol benefitserectile dysfunctionspeakin sudsMike Pomranz2009-01-28T14:00:00+00:00Forming the Washington State Bartender's Guild - Raising The Barhttp://www.slashfood.com/2009/01/26/forming-the-washington-state-bartenders-guild-raising-the-bar/http://www.slashfood.com/2009/01/26/forming-the-washington-state-bartenders-guild-raising-the-bar/http://www.slashfood.com/2009/01/26/forming-the-washington-state-bartenders-guild-raising-the-bar/#commentsFiled under: Tastings, Cocktails, Spirits, Raising the Bar

Today is a special day for me. It is a special day for all spirit and cocktail enthusiasts throughout the state of Washington. For in a few hours, several of the nations premier absinthe producers and our own resident experts will gather downtown in a small artists loft for the first event produced by the Washington State Bartender's Guild.

This event will be the exclamation point on a long process that began last summer when I cornered Andrew Friedman, owner of a wonderful local bar named Liberty, and we began discussing how to form a collective of bartenders into a guild, similar to what the bartenders in Oregon had recently done. We recruited several talented bartenders and began laying the groundwork.

We started with a Mission Statement:

The WSBG exists as an organization of professionals and enthusiasts with an enduring mission to elevate the standard of bartending as a craft. The key to this goal is simple: we are a state- wide collaborative community dedicated to a heightened expectation of quality cocktails, spirits, wine and beer, the promotion and recognition of an excellence in service and an ongoing education of our membership.

Continue reading Forming the Washington State Bartender's Guild - Raising The Bar

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]]>absintheKeith Waldbauer2009-01-26T08:59:00+00:00Inaugural Cocktailshttp://www.slashfood.com/2009/01/20/inaugural-cocktails/http://www.slashfood.com/2009/01/20/inaugural-cocktails/http://www.slashfood.com/2009/01/20/inaugural-cocktails/#commentsFiled under: Recipes, Cocktails, America, Spirits, Liqueurs, Celebrations, Celebrities, Guilty Pleasures, Winter

What's that sound? Corks a-popping from shore to shore? No doubt bubbly was the beverage du jour for many folks, but mixologists both pro and amateur took it upon themselves to create signature beverages for the election and inauguration of our 44th President. When tasked with that for a friend's bash, I put some thought into the national origins of each element, so that they might match those of our new Commander-In-Chief. With a bit of tinkering, a new and semi-perfect union was formed -- The Barry O.

The Barry-O

Equal parts cocoa powder and sugar
1 1/2 oz Amarula
1 oz bourbon
1/4 oz Kona coffee liqueur (I like Trader Vic's)

Dampen the edge of a cocktail glass, and roll in a blend of equal parts sugar and cocoa powder.

Shake Amarula, bourbon and coffee liqueur with ice to blend and strain into the prepared glass.

Note: Amarula is an African cream liqueur made from the fruit of the Marula tree. Bourbon is a distinctively American whiskey, named for, and largely produced in Kentucky's Bourbon County. Coffee designated as Kona can only come from the Kona District of the Big Island of Hawaii.

Africa, America & Hawaii - all with a li'l dash of chocolate.

So - whatcha sip to celebrate (or drown your sorrows) this historic night? Share it in the comments.

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]]>barack obamaBarackObamacocktail recipesCocktailRecipescocktailsinaugurationinauguration dayInaugurationDaykat kinsmanKatKinsmanpresidential inaugurationPresidentialInaugurationtrail mixTrailMixKat Kinsman2009-01-20T23:00:00+00:00Cocktails That "Cure" Your Colds and Fluhttp://www.slashfood.com/2009/01/15/cocktails-that-cure-your-colds-and-flu/http://www.slashfood.com/2009/01/15/cocktails-that-cure-your-colds-and-flu/http://www.slashfood.com/2009/01/15/cocktails-that-cure-your-colds-and-flu/#commentsFiled under: Vodka, On the Blogs, Spirits, Health & Medical, Winter

I've long fantasized about stirring up a throat and soul warming Theraflutini -- an ersatz cold medicine and bourbon toddy that thus far exists only in my (hack, hack, sniffle...) imagination. Turns out, I'm not the only one. Our sister blog Lemondrop has gathered up a medicine bag full of bars serving cocktails that are good for what ails you, plus recipes for a few you can administer at home.

For instance:

"C-creature: In Walnut Creek, Calif., the Spoontonic Lounge makes Emergen-C cocktails by request. The C-creature is a combination of Absolute Mandarin, a packet of Emergen-C (citrus flavor), soda water, fresh orange wedge and a splash of OJ. Add a shot of vodka to the Emergen-C and you've got yourself a B-12 Bomber."

In my mind, the Theraflutini is served with a crushed St. Joseph's baby aspirin rim. Anyone else entertain such multitasking cocktail notions? Share in the comments, why don'tcha?

[via: Lemondrop]

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]]>cocktailscoldscoldsandfluemergen-chealthy cocktailsHealthyCocktailskat kinsmanKatKinsmanlemondroptheraflutoddywinter coldsWinterColdsKat Kinsman2009-01-15T19:00:00+00:00Noilly Prat Dry Vermouth to Change US Formulahttp://www.slashfood.com/2009/01/11/noilly-prat-dry-vermouth-to-change-us-formula/http://www.slashfood.com/2009/01/11/noilly-prat-dry-vermouth-to-change-us-formula/http://www.slashfood.com/2009/01/11/noilly-prat-dry-vermouth-to-change-us-formula/#commentsFiled under: Cocktails, Newspapers, America, Spirits

"Noilly Prat is a necessary component of a dry martini. Without it you can make a Sidecar, a Gimlet, a White Lady, or a gin and bitters, but you cannot make a dry martini." -- W. Somerset Maugham (1958)

Are you A. a cocktail purist or B. a lucky stiff with a climate-controlled storage space? It's time to pair up and start stashing, 'cause the Noilly Prat Dry Vermouth you've been mixing into your Martinis since time immemorial is about to go the way of the Concorde. The Wall Street Journal reports that the makers of the august aperitif plan to expand the distribution of their "original formula," the European standard, to the exclusion of the current US version. Problem is, dry Martinis are a uniquely American construct, and the Euro version is, well, not exactly an ideal swap-in. It's regarded as a stand-alone beverage, rather than a cocktail ingredient, and from all reports, shies far from dry and subtle in several recpects.

"How sugary is it? If you took an old bottle of the dry vermouth and mixed it half-and-half with the Sauternes-sweet aperitif wine Lillet, you'd have a pretty good approximation of what to expect.

With the European Noilly Prat you won't get the crisp and untinged visual clarity now expected of a Martini unless you dial the vermouth back to about an eighth or a tenth of the mix." -- Eric Felten, Wall Street Journal

Yeeks! I've all but entirely shifted my loyalty toward Vya Vermouth over the past few years, but this news has me a tad shaken up. Anyone have a bit of cellar space to spare? I'll bring the olives and the D.H. Krahn.

Thanks to our pal Chess Ninja for this timely tip.

[via: The Wall Street Journal]

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]]>cocktailsdry vermouthDryVermouthfrench vermouthFrenchVermouthkat kinsmanKatKinsmanmartinimartinisnoilly pratNoillyPratvermouthKat Kinsman2009-01-11T03:00:00+00:00Hemingway Daiquiri with a Tiny Twisthttp://www.slashfood.com/2009/01/04/hemingway-daiquiri-with-a-tiny-twist/http://www.slashfood.com/2009/01/04/hemingway-daiquiri-with-a-tiny-twist/http://www.slashfood.com/2009/01/04/hemingway-daiquiri-with-a-tiny-twist/#commentsFiled under: Recipes, Cocktails, Rum, How To, Spirits, Sugar, Liqueurs, Guilty Pleasures

When life hands me lemons, I make freshly-squeezed lemonade. When life hands me a grapefruit, I make a Hemingway Daiquiri. When life hands me a grapefruit, limes, Maraschino liqueur, a couple of bottles of Cuban rum (they were a gift -- I swear!) and a few sugar canes all at the same time -- well, I kinda have to take that as a mixological edict straight from Papa.

Whether or not one's a fan of Ernest Hemingway's barrel-chested prose, it's still entirely possible to appreciate his contributions to the cocktail lexicon. As an ex-pat in Havana, Hemingway spent much of his time bellied up to the El Floridita Bar, reportedly gulping down six of these babies if just out to be social, and a dozen doubles (bump up the rum portion, and you've got yourself a Papa Doble) if drunkenness were the mission's objective.

More, plus two recipes after the jump.

Continue reading Hemingway Daiquiri with a Tiny Twist

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]]>cocktail recipesCocktailRecipescocktailscubacuban rumCubanRumernest hemingwayErnestHemingwayfloriditahavana clubhavana club rumHavanaClubHavanaClubRumhemingway daiquiriHemingwayDaiquirikat kinsmanKatKinsmanpapa doblepapa doble daiquiriPapaDoblePapaDobleDaiquirisugar caneSugarCaneKat Kinsman2009-01-04T20:30:00+00:00