France's Environment Minister and Resident Party-Pooper Jean-Louis Borloo is pushing a proposal that will force bars open later than 2 a.m. to administer breathalyzer tests to patrons before they leave the establishment.

The move is in response to a spate of fatal car accidents involving drugs or alcohol.

Some immediate obvious questions: Who will be in charge of administering the tests to everyone who leaves? What happens if a patron argues, or refuses to take the test? Will he or she be chased down and fined?

What do you think? Are mandatory breathalyzer tests a good idea, or an invasion of privacy and a waste of time? Would you agree to take one, even if you'd had one beer, or weren't driving home?

On his blog, Notes from the Food World, Michael Ruhlman has asked his readers to identify what they believe are the next big American food trends. He's gotten a huge number of responses, with people saying everything from quinoa (I definitely agree with that) to animal genitalia (I'm not quite sure how I feel about this).

It wasn't too surprising that a number of responses had something to do with locally-grown produce or seasonal products. A bunch also mentioned molecular gastronomy -- but I wonder if that's actually on its way out, rather than in. And I was pleased to see mentions of Sous-vide and infused liquors, which tell me that I exist at least somewhat in the loop (phew). Check out the discussion here on his blog, or just let us know what you think!

First there was Disney's "Champagne" for kids, and now the authorities (whoever those authorities may be) are all over Spyke. However, unlike the kiddie Champagne that was "just for pretend," Anheuser-Busch's new Spyke has real alcohol - it's a malt beverage with a 12% alcohol content.

The reason there's a stink about it? People are worried that Spyke is aimed at teens, particularly during Prom and graduation season. Not only does the drink come in flavors -- mango, lime, melon and chocolate -- but it's also infused with caffeine and energy herbs ginseng and guarana, and it comes in a tiny bottle that's easily hidden from a parent's or chaperone's watchful eye.

The authorities are worried about Ab's reckless marketing to teens, but I worry that this is just a nasty drink. I mean really, "spyking" your cocktail with a chocolate-flavored malt liquor? Gross.

Though I am not one for sticky sweet drinks that are more like "cake-tails" rather than cocktails, I couldn't help but think that the Cotton Candy Kiss would make for a great after dinner drink on Valentine's Day.

The cocktail is from BOA Steakhouse, so if you happen to live in Los Angeles or are planning a trip to Vegas any time soon, you can try one at their bar for $12. Otherwise, get your hands on some tequila, Cointreau, lime and cranberry juices.

Combine 2 oz silver tequila, 1 oz Cointreau, ½ tsp fresh lime juice, and a splash of cranberry juice in a Boston shaker filled with ice. Shake vigorously and strain into a chilled martini glass. The recipe from BOA says to "garnish with cherry cotton candy, because the kid in you deserves something yummy," but I think I'd be okay without that.

[via: Stylelist]

Due to falling alcohol prices, "drink wars" in pubs and sales at supermarkets, it looks like this could be the booziest Christmas ever in Britain. The average Briton will drink a surprisingly large amount over the holiday: 18 pints of beer, three bottles of wine, one bottle of spirits and four glasses of fortified wine. That comes out to 137 units of alcohol in a little over a week. Given that the maximum limit recommend for men is only 21 units and 14 units for women, health officials are concerned about people's health. Increasing your alcohol consumption by 4 to 6 times is not good for your health at any time.

Britain is known as a big-drinking (or binge drinking, depending on who you ask) country, with the average person consuming 200 liters of alcoholic drinks in 2006, which comes out to more than 8 billion liters for the whole country.

Health officials and groups are encouraging companies to cut back on and.or eliminate their advertising that appeals to young people and to consider restricting the sales of "alcopop" drinks, the sugared, colored, sweet concoctions that are clearly, in most eyes, not "aimed at adults." Even if changes are instituted, it won't have any effect on this holiday season, but next year, those officials might be able to rest a little easier.

I love some of the new packaging we've been seeing the past few years. It's what you first see on the shelf and can make or break a purchase. Now, new on the market you will be seeing assorted spirits and mixed drinks available in Pocket Shots, a flexible 50ml stand-up plastic pouch. They are designed as a more portable version of the mini-bottle like you get on airlines. They are practically unbreakable, soft and squishable, and pocket stuffable for easy portability, their slogan is "goes anywhere." So far they come in five types of spirits: Kentucky Straight Bourbon Whiskey Aged Four Years, Imported Caribbean Gold Rum, Premium Triple Distilled Vodka, London Dry Gin, and Especial Gold Tequila Imported from Mexico. All of these are high quality spirits from premium, well known brands. I expect to see these around a lot from now on and predict that airlines and hotels will be switching over from the mini-bottle in the near future.

Gin is one of my favorite types of spirits. Over the next few months I will post reviews on quite a few of them, but first I should cover some background on the subject. Gin could technically be called a type of infused spirit sort of like the infused vodkas that are so popular today.

Gin was first created around 1650 in Holland by a physician as a medicinal tonic and was called genever, which is Dutch for juniper. Genever as a tonic was very rough, heavy, and sweet. The English started drinking the spirit and shortened the name to gin, as well as changing the recipe over time to become dry, i.e. not sweet. Genever is still made in the Netherlands but has developed over time to its current form.

To be called gin, the primary or base flavor/aroma is juniper berries which have a piney, sweet/sharp taste and smell. In addition gin may have a wide variety of herbs, spices, roots, pits, peels, and other plant substances added for more complex flavor. These flavoring elements are referred to as botanicals. Some commonly used botanicals besides juniper are: almonds, angelica, aniseed, caraway seed, cardamom pods, cassia, cinnamon, citrus peel (lemon, orange, and bitter orange), coriander seed, cubeb berries, cumin seed, fennel seed, ginger root, iris root, licorice root, nutmeg, paradise grain, savory, star anise, and violet root. Probably anything else you can imagine has been used as well.

This is an interesting alternative to a regular punch bowl for parties. The Cocktail Fountain has a pump in the bottom bowl that forces the liquid - alcoholic or nonalcoholic - up to the top in a continuous stream. Thanks to some holes in the bottom of each upper level, the liquid streams down in a waterfall effect, allowing guests to fill their cups from a spout without fussing with a soup ladle in a standard punch bowl. On top of its serving abilities, the base of the fountain is illuminated, so the unit could actually turn into a beautiful centerpiece if you are serving clear drinks (an illuminated White Russian probably wouldn't have the same effect).

The fountain holds 4.7L of liquid and comes with eight cups, all of which hook conveniently over the edge of the lowest bowl.

Combine it with a chocolate fountain and I suspect that your party will turn into an event that people will be talking about for the months, if not longer.

[via shiny shiny]

Hendrix Electric Vodka is named after - you guessed it - Jimi Hendrix. The super-premium grain vodka that is handmade in Idaho using a blend of corn and rye, then filtered through carbon and crystal to create a clean, pure flavor. All are packaged in elegant, angular bottles and it has been spotted at many star-studded events, impressive for a drink that was released only this year. Pomegranate and Habenero Pepper flavored vodkas will be making their debut this fall.

In addition to the flavored vodkas, the company released a limited edition run of 5,000 purple bottles, signed by drummer Buddy Miles, which is sure to become a collectors' item among Hendrix fans.

Hendrix Electric Tequila and Rum are next in the product line, though there is no release date for either as yet.

At Luxist, Deidre mentioned that there is a vodka with a purpose beyond mere intoxication. Snow Leopard Vodka is an ultra-premium Polish vodka made with spelt grain that promises to be the "best vodka on the market," with a round, smooth taste. It is being sold to benefit the Snow Leopard Trust, a nonprofit dedicated to the protection of the endangered felines. A full 15% of the profits will be donated to the trust and the company hopes to be able to donate more than £543,000 ($1 million) each year. The vodka will be available at Harvey Nichols wine shops in the UK this month, where it will sell for £36. There will also be at least eight upscale restaurants and nightclubs that will be selling the vodka and specialty cocktails that feature it, so customers can drink with a conscience.

 

We've seen mint juleps here on Slashfood before. There's a mint julep flavored soda and the 132nd Kentucky Derby will serving ooh-la-la $1,000 mint juleps on Derby Day. If you'll be betting on watching the races from home, you can mix up a proper mint julep at your own home bar. But first, a little bit of historical trivia, or trivial history.

The mint julep, though most popularly associated with the Kentucky Derby, wasn't invented by some bartender mixing drinks track-side. The cocktail was first appeared officially in 1803 when it was described as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning." However, the mint julep's history may go back even a century before that to the early 1700s. Mint juleps today are made with Bourbon, but the first mint juleps were likely made with rye whiskey or rum (in which case, doesn't that make it a mojito?!?!).

To make a mint julep, start with a silver cup, which is frosted over. If you don't have a silver cup, a regular tumbler is fine. Some recipes call for a simple syrup, and others have mint leaves muddled with granulated sugar. If you're using granulated sugar, muddle fresh mint leaves in the bottom of the glass with 1 tsp. sugar. Add crushed ice, the pour in 3 oz. Bourbon.

If you plan ahead, you can prepare the simple-syrup version of the mint julep. Bring equal parts sugar and water to a boil and completely dissolve sugar. Add a handful of mint leaves to the syrup, then chill syrup overnight. To make the mint juleps, place crushed ice in glass, add 1 Tbsp. of the chilled mint syrup, and pour in 2 oz. Bourbon.

Yesterday, the Chronicle food section focused on organic foods. Today, their wine section does the same, looking at organic wines and why they are so difficult to find. Many vineyards grow certified organic grapes, but the wines themselves are not organic. The reason? The USDA prohibits added sulfites in organic wines.

Wine country is starting to use sheep to tend the vineyards, as weed eaters and, well, fertilizers. I love the idea! Of course, the very next story in the Chronicle is about pairing merlot with LAMB pilaf!

Speaking of Merlot, Washington State offers a number of merlots for under $20, some even earning three out of four stars from the Chronicle. They also call up the spirit of writer Dashiell Hammett for bargain wines.

The Beer of the Month is Chipotle Ale, perfect to go with tomorrow's Cinco de Mayo flavors. Of course, you can always pick from Forbes' list of "coolest" beers, posted yesterday.

[photo: of 2004 Vida Organica Malbec Rose by Sarah]

Some of us may have sworn tequila off the last time we spent four hours in the bathroom as punishment the morning after a long night somewhere in Tijuana. However, tequila is fast-becoming known as a "fine" liquor, with some rare and "boutique" imported tequilas going for as much as $1,700 a bottle. Cuervo's 1800 Collecion is $1,000 a bottle.

Margaritas and tequila shots were once the standard ways to drink tequila, but with these finer tequilas, there's an increasing trend toward drinking premium tequila like a high-end Scotch - slow, and straight-up.

Of course, there is no right nor wrong way to drink tequila, but it's always good to know a few things before sallying forth into the night with tequila. 100% agave costs a lot more, but here is where "You get what you pay for" really matters. The higher the percentage of agave sugars in the tequila, the lower chance of waking up with a killer hangover. 

"100% agave" means no other sugars have been added. (Those sugars are what give you a hangover). "Mixto" means that the tequila is at least 51% agave, with sugar added during fermentation, or sugar spirits added after distillation.

"Plata," "Silver," and "Blanco" are unaged tequilas that look clear, whereas "Anejo" are tequilas that have been aged for at least one year, and have turned a deep dark golden color.

"Oro" is similar to the blanco and silver tequilas, but has coloring added to it to give it a golden color.

"Reposado" is a tequila that has been "rested" in oak barrels for at least two months and up to one year. "Curado" means that the tequila has been flavored with other ingredients, much the way flavored vodkas are made like vanilla, orange, and berry flavors.

Fruity frou frou drinks are not my thing, usually because they're far too sweet. However, I've noticed a trend toward using ingredients in drinks that are typically thought of as "savory" like basil. I just came across a recipe for a basil and lime sangria that would be perfect for a Latin-inspired fiesta.

 

Pour 1 bottle of extra dry Champagne or sparkling wine into a blender. Add 1 c. tightly packed fresh basil, 1 Tbsp. freshly grated lime zest, juice of three limes and 3 Tbsp of honey or simple syrup. Blend until smooth and serve over ice.

Over the weekend, I posted a picture of Monkey enjoying a Mandarin and soda during Happy Hour at a downtown LA restaurant and bar that's heavy on steaks, and asked you to guess where he was. No no no, it's not the Standard! Monkey wasn't on the guest list for the rooftop bar. Monkey was across the street at...Nick & Stef's Steakhouse of Joachim Splichal's Patina Group.

Now Monkey is on a road trip, and has motored into the Bay Area. For Friday Happy Hour, he was in downtown San Francisco enjoying another Mandarin & Soda in an almost all-black, wear-your-sunglasses-inside bar in the lobby of a swanky hotel. Just inside the front door, the ceiling goes all the way up to skylight, which at Happy Hour, lets some waning sunshine in. The bar has a list of about 40 "signature" cocktails (doesn't that defeat the idea of "signature?"), several of which include: the Wondertini (Chopin vodka with a splash of Bonny Doon Muscat Vin de Glaciere), San Franhattan (Johnnie Walker Black, Amaretto di Saronno and dash of cherry juice), and the Dot Com Bust, which is a glass of tap water on the rocks.

We also ordered French fries, which came out in a paper cone resting in a wire frame, mostly because we needed to sober up. The drinks are fairly strong, and had Monkey singing the alphabet backwards!

Where is Monkey having his Mandarin and Soda?