"LenellItAll" news and stories

No matter how "gourmet" you might consider yourself, at some point in your life you've probably filled your face from a can of commercial whipped cream. Now you can do it all adult-like (or not) with the world's first alcohol-infused whipped cream, Whipped Lightning.

Lightning is the most appropriate term for this grain-alcohol–infused product. A total of eight flavors (a natural and artificial combo) are offered to top your desserts, drinks and body parts. You can't expect real amaretto for $10 a 375ml can, but you will find amaretto flavor in addition to orange, spiced vanilla, white chocolate raspberry, cinnamon, tropical passion, coconut and macadamia.

Created by some wild and crazy guys from Atlanta, Ga., Whipahol (as they affectionately call it on the website) flavors weigh in at a hefty 36.5 proof. You might think alcohol, whipped cream and nitrous oxide is the perfect product for underage antics. However, the creators have opted for Whipped Lightning to be considered solely an alcohol product, not an FDA-regulated food product, so get your identification ready at the check out counter.

You'd think standard bar glass sizes exist to keep our lives simple. The reality is that every vessel from the wine glass to the shot glass ranges in capacity. You'd think a shot glass is a shot glass, but you might find a standard squat shot glass holding one and a half ounces and a tall skinny one holding more than two ounces. Apparently all shots are not equal unless you use a jigger to fill the glass.

The marketing of wine glasses by Austrian crystal company Riedel (pronounced to rhyme with needle) taught us that rolled edges on the lip of a glass make the liquid fall into the mouth in a clunky way. Taste tests show over and over that many folks prefer the flavor of a beverage from a smooth, polished edge. For some reason, this makes drinking anything a more pleasant experience from the softer feel on the lips to the better taste on the tongue.

Even with a fine wine glass company like Riedel, a red wine glass is not a red wine glass. You can purchase a stemless glass holding 20 ounces all the way up to the Sommeliers Burgundy Grand Cru stem, the world's largest wine glass, at 37 ounces capacity. In 1960 this fish bowl of a glass was placed in the permanent design collection of New York City's Museum of Modern Art.

Long before our beloved bourbon became America's native spirit, rum played a role in shaping the future of the U.S. with a strong molasses trade between New England and the Caribbean islands. According to author Gerald Carson, "In 1807 Boston had no fewer than forty rum distilleries...and it used to be said that for every missionary sent out to Christianize Africa, ten thousand gallons of rum went along for the more secular purposes."

Kill-devil was its most universal name, not only a slang name, but a trading-term used in bills of sale. Rumbullion was also a popular name, shortened into our modern term "rum." A description of Surinam written in 1651 says: "Rhum made from sugar-canes is called kill-devil in New England."

Commemorate the grand victory of Mexican forces over French occupation by raising a glass of not only tequila for Cinco de Mayo, but also a copita of sangrita.

About 90 years ago a Señor Sanchez and his wife had a little joint in the town of Tequila in the Mexican state of Jalisco. Their special guests were treated to his homemade tequila and her snacks made of pieces of orange topped with salt and chili powder. Eventually the snack evolved into fresh orange juice with salt and chili served as an accompaniment to the tequila. Later tomato juice was added to this and became known as sangrita, Spanish for "little blood."

No matter the true origin, sangrita makes a perfect pair with tequila. In Mexico, you might even hear a customer order a Banderita, meaning "little flag," consisting of shots of lime juice, tequila and sangrita lined up next to each other to resemble the colors of the Mexican flag. Many say the sangrita chaser is a great way to stave off a hangover.

Read on about sangrita and find LeNell's recipe, after the jump...

Often stopping in a tasting room, you'll hear the staff person at the tasting counter rattle off nonsense about a product's ribbons, medals and other accolades. I think to myself, "Of course, your grandmother's muscadine wine won double gold at the county fair!"

Magazines and newspapers list top ten winners that drive retail and restaurant staff insane with customers carrying clippings asking if you have any on the list. If you don't, you are looked at with suspicion and a pinch of disdain. After all, how could you be such a moron to not have at least one of the top 10?

Some companies exist for the main purpose of telling you what you should drink. The scenario usually goes something like this:
1. You send in a sample.
2. Samples are judged by a panel of experts.
3. Press releases and parties celebrate the winners.

Read more about the LeNell's take on wine and spirits awards, after the jump ...