Looking for delicious, quick, easy recipes? Look no further. Click here.
Posts with tag spirits

What Spirits Should You Never Bring to a Party?


Jagermeister in the snow. Photo: janeyesee, Flickr
Our counterparts over at AOL U.K. recently ran an article entitled "Comedy Booze" lamenting the unfortunate habit some guests have of using parties to re-gift hard alcohol they found unfit to stomach back when they received it. From Greek ouzo to French pastis, it's a multi-culti takedown.

Of course, sometimes that famous Brit wit doesn't cross the pond. We know some folks who adore pastis, and others for whom a bottle of Jagermeister might be considered quite a smashing (or quite funny) addition to a party.

That said, we can certainly sympathize with the sentiment. After the jump, three things we think you should never bring to a party. Tell us what we missed!

Continue reading What Spirits Should You Never Bring to a Party?

Bastille Day Food and Drink Roundup

absinthe
Absinthe drip and sugar cube.
Photo: Alex Van Buren.
So we've been all about Bastille Day for the last 24 hours, from petanque to moules frites, brioche burger buns to a gorgeous vegetable tian and even a Francophile-friendly absinthe-spiked cocktail.

We're not the only ones itching to get out the door and toast our friends in the Old Country (or the wonderful eats and drinks they've sent our way). For those who will celebrating the occasion at home, Chow has recipes for three lovely terrines; Serious Eats discovers the tapenades of Provence; and one of Slashfood's own beer columnists breaks down Saison style beer at Gourmet while his colleague tackles eight great aperitifs, several of which are French.

Perhaps the triumph of the online articles, however, is France Magazine's enormous feature on aperitifs. From Lillet to Suze to Noilly Prat, it's all there, and we'll be printing it out and tucking it into our bag. (They've just unlocked the online files especially for Slashfood.) Happy celebrating!

How will you celebrate Bastille Day?

If You Want to Drink Like the Rich and Famous


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

TY KU - Asian Citrus Liqueur

TY KU Liqueur
I posted about Shochu recently, and one person commenting noted the difference between Shochu, a Japanese liquor, and Soju, a Korean liquor. (They are similar-tasting, and some Shochu is labelled Soju for marketing purposes.) Not long ago I tried a really interesting citrus liqueur made from Soju called TY KU. TY KU is made from yuzu, an Asian citrus, honeydew melon, ginseng, mangosteen, an Asian superfruit, goji berry, green tea, Soju, and Sake. It's refreshing, with totally exotic flavors that are hard to describe because they're unlike most drinks found in America.

Let's be perfectly frank: the liqueur is quite good. In fact, it's so good that a group of six of us polished the bottle off in one sitting (it's only 20 percent alcohol, so don't schedule an intervention!). But I don't normally write about liqueurs, so in the spirit of honesty, I'll share with you why I'm raving about this bottle.

It has an LED light in the bottom that lights up the liqueur inside, taking me right back to my college days when everyone in the dorm had a lava lamp. The light makes the green liqueur glow irridescent, a perfect conversation piece for a cocktail party (it was for mine!).

Also, apparently TY KU is a celeb favorite. Denzel Washington, Patrick Swayze, Leonardo Dicaprio, Jaime Foxx, and Paris Hilton have all been spotted drinking it.

After the jump, a couple of TK KU recipes (though seriously, it goes down just fine alone).

Continue reading TY KU - Asian Citrus Liqueur

The gift of drink, on Facebook

Get Them In
If you're on Facebook you've probably sent or received a virtual beer or margarita, but now a UK company has set up an application called GetThemIn.com that allows you to give a real beer or bottle of wine. Users send the gift via Facebook and check out via Google Checkout. The recipient gets a voucher, redeemable at certain stores in the UK.

The wine offerings are a bit thin (just Blossom Hill and Hardy's are available, plus a couple of Champagnes) but the beer selection doesn't look too bad. There's Newcastle Brown, Heineken, Fosters, San Miguel, and others. In the spirits category, there's Courvoisier, Port, Sherry, and Scotch Whiskey. Oh, and if your friends get hungry when they drink, send them a bag of Doritos.

And just in case you're concerned that the new app will spawn rampant drinking amongst our young British Facebook users, GetThemIn.com will donate a percentage of its profits to COUNTED4, a nonprofit that treats and counsels those affected by substance abuse.

GetThemIn.com isn't available in the U.S. (and with our byzantine liquor laws, may never be), but if you have a friend across the pond it's a fun virtual (and real) gift idea.

Patriot drinking games


Ah, the celebration that comes with a national election. The debate/return parties, the shared moments of victory and/or regrouping, the solitary, teeth-gnashing sessions spent on the couch in front of CNN. All go better with a drink, preferably something American-made--no Heineken, no Sapporo, no Hennessy, no Stoli. No, indeed, because it is the time to crack open a bottle of Jim Beam. What could be more patriotic than that? Actually, something can: An Operation Homefront bottle of Jim Beam. Operation Homefront is an organization that aids and supports military personnel and their families stateside. Disagree though people may on other issues, I think this is something we can all get behind. Even without the booze.

Unlike the Absolut New Orleans charity bottle, Operation Homefront Beam has no special flavor or, really, anything to differentiate it from regular Beam beasides the stars n' stripes on the bottle. Also, while the Jim Beam company has made six-digit donations to Operation Homefront, they do not receive a percentage of bottle sales, so one is deprived of the rare opportunity of insisting that you're downing that 12th bourbon sour for our brave men and women in uniform. Still, for their support of this fine charity (and perhaps after that 13th bourbon, you could write a check too), the good folk at Jim Beam deserve a round of applause. Or perhaps just a clink of the glasses.

Check out the Astor Center for an Offal Good Time

I just have to tell all you Slashfoodies about the new Astor Center in New York City. Some of you may have heard me mention one of my favorite shops, Astor Wine & Spirits before; like when I reviewed St. Germain Elderflower Liqueur. When I lived in NY I stopped by there on a weekly basis, now it's more like 6 times a year, which is pretty good when you consider it's over 400 miles from my new home in Mid-Coast Maine.

For the past three years I have been hearing rumors about the Astor Center being developed by Astor Wines & Spirits and they finally opened just last month. The Astor Center is a state or the art culinary education and events center where they have panels, workshops, symposia, seminars, courses on every aspect of the food and beverage world. They have three beautiful spaces for their events, courses, and seminars. The Study- a seminar hall with stadium seating looking down to a teaching kitchen and podium from comfortable seats set at counters set up for professional tastings; with a light box, running water, and a sink for every seat. No spitting in nasty slop buckets here. The Kitchen- A huge, top of the line teaching kitchen with every gadget you can imagine. The Gallery- a multi-use space for wine pairing dinners, food festivals, lectures, and other events.

Their presenter list is nothing short of amazing with top experts in all areas of the culinary world joining together to explore both the cutting edge and historical aspects of food and beverages. There is a strong focus on wines, spirits, and cocktails; something you would expect from the Astor Wines folks. F Paul Pacult, Jim Meehan, Maximilian Riedel (of Riedel Crystal), Kara Newman, Brian Van Flandern, Timothy Sullivan, Henry Sidel, and more experts on various libations are on hand to delve into the glorious world of all that is wet and tasty; for beginners and experts, consumers and those in the trade.

Continue reading Check out the Astor Center for an Offal Good Time

North Korean Soju to enter US market

Soju, the Korean distilled spirit, has long been the most consumed spirit in the world, especially throughout Asia. Low to mid-level brands from South Korea have been available in the US for years and I have enjoyed quite a few of them when out dining with friends at some of my favorite Korean restaurants in Queens and Manhattan, NY.

Soju is made in the most part from fermented rice, but also with other fermentable products like wheat, barley or sweet potatoes; then distilled an adjusted to 20-45% abv. / 40-90 proof. The North Korean brand would initially go on sale in the Eastern US states and should be available now.

Now North Korea is going to enter the playing field with one of their soju going to be sold in the US, Pyongyang Soju. This is quite rare for products from North Korea to be sanctioned for import to the United States. Many folks feel that products from North Korea shouldn't be allowed into the US or should be boycotted.

Personally, I will try one bottle of Pyongyang Soju if I run across it so I can review it, but after that I won't go out of my way. I much prefer the multitude of premium, Japanese distilled products called shochu to Korean soju. They are just so much better in taste and quality than soju. So much so, that they are now the number one alcoholic beverage consumed in Japan.

Vodka Notes: Imperial Exclusive Vodka



Imperial Exclusive Vodka from Emperor Brands L.L.C., made in France, is 40% abv. / 80 proof. This super premium vodka is made from a secret recipe that has been handed down for generations. This is a very clean and clear vodka made from the finest French grains and ultra pure and smooth Normandy water, then distilled five times. Many vodkas have as much taste as a glass of pure medicinal grade alcohol. In other words, none. They have had every trace of taste filtered out until there is no character left. That is not the case with Imperial Exclusive Vodka.

When I first tried this spirit I immediately noticed the aroma. Faint but very evident hints of butter, sweet caramel or toffee, the slightest trace of vanilla. I was trying to place the exact scent when it struck me. It was like the faintest touch of the best part of the aromas from the gorgeous movie theaters I vaguely remember from my childhood. Not the cookie cutter places that have two dozen tiny theaters crowded under one roof that you find today. Perpetually grimy and lacking soul. No, I mean the grand old places that only played one movie for a week or two before the next came along. The ones that were spotlessly clean, had comfy, red velvet chairs to sink deep into; and ushers to help you to your seats. Walls decorated with hand-painted murals and thick velvet curtains thirty feet high that spread across the walls right before the lights dimmed to soften the acoustics of the room.

Continue reading Vodka Notes: Imperial Exclusive Vodka

Gin Notes: G'Vine Floraison Gin de France

G'Vine Floraison is a 40% abv. / 80 proof, small batch, numbered bottle, copper pot still, hand crafted gin made in France. Floraison translates roughly into bloom, blossoming, or flowering. Which is the perfect term for this gin.

The base spirits are distilled from grapes as opposed to grain neutral spirits as is common with most other gins. Wine from Ugni blanc grapes growing in the Cognac region of France is distilled four times to produce the neutral grape spirit. Then the botanicals; juniper, nutmeg, coriander seed, cubeb berries, ginger root, liquorice root, green cardamom, cassia bark, and lime are infused for several days with the spirits before distillation. This gin is then blended with infusions of the unique fleur de vigne (green grape flowers), as well as fresh botanicals, and distilled again. It is these blooming, green grape flowers, that lead to the use of Floraison in the name.

Continue reading Gin Notes: G'Vine Floraison Gin de France

Virginians are creating unique, small batch, premium spirits

Lately I have been very interested in the small craft distillery scene in the US. Not to long ago I got an email from a friend discussing how the Mid-Atlantic States are getting on the map for its craft distilling scene. Then I read this article about three small distilleries in Virginia and their new, premium, small batch, handcrafted spirits. These distillers are bringing back the distilling tradition to Virginia that hasn't been seen since before prohibition, and doubling the number of distilleries in the state.

There have been three distillers of liquors that could be considered long time native Virginian: Laird & Co. distilling since 1780 makes Bonded Apple Brandy and Apple Jack from apples grown in the Shenandoah Valley (A branch of the same company whose headquarters are in NJ); A. Smith Bowman distilling since the 1930's known for Virginia Gentleman bourbon; and Belmont Farm Distillery, distilling since 1987 which makes a version of corn liquor/moonshine called Virginia Lightning.

Continue reading Virginians are creating unique, small batch, premium spirits

Pink champagnes for your Valentine

Although they only account for a small portion (probably less than 10%) of the champagne market, the imports of rosé champagnes spiked hugely last year. So it's safe to say that restaurants, bars and liquor stores across the country will be making the increasingly trendy bubbly much more accessible. The pink color of rosé is obtained by adding about 15% red wine to regular champagne, giving it an entirely new flavor profile to complement its look. Servers and restaurant owners say that the drink is contagious, that when one glass is poured suddenly everyone else wants one, as well. And there's nothing wrong with one extra glass of champagne. Forbes picked their top ten pink champagnes, listed here by price, any one of which would go well with a romantic dinner or dessert.
  • Chandon Rosé, $20
  • Langlois, Crémant de Loire Rosé, $24
  • Roederer Estate Anderson Valley Brut Rosé, $28
  • Domaine Carneros Brut Rosé, $35
  • Ruinart Rosé NV, $60
  • Pommery NV Rosé, $70
  • Charles Heidsieck Rosé 1999, $82
  • J. Schram Rosé 1999, $120
  • Laurent-Perrier Alexandra Rosé 1997, $150
  • Bollinger La Grande Année Rosé 1999, $172
  • Perrier Jouët 2002 Fleur de Champagne Rosé, $200
  • Veuve Clicquot 1998 La Grande Dame Rosé, $220

A drug to stop drinking?

Aside from willpower and peer pressure, there are few things that can actually dissuade someone who really wants to drink from drinking. That's why AA has a 12-step program, not a 1-step one. But some scientists in Australia have just announced that they have a drug that may stop people from drinking. The compound blocks the production of a chemical called orexin that induces euphoria. So far, the compound has only been tested on rats, but it was remarkably successful in stopping the compulsion to drink alcohol in rats that had developed/were forced to develop an addition to it. In fact, they completely stopped drinking it when offered.

The theory is that the pleasurable effects of drinking, or the perceived pleasure that triggers the orexin system, are what drive the cravings and taking that away eliminates the reason for the craving to exist. Presumably, the drinker would still feel the effects of the alcohol, but there would no longer be any type of "high." Scientists also think that a similar treatment could be developed to treat other addictions, such as binge eating.

Obviously, it still has a long way to go before something like this will be available to the public, but it certainly sounds like it could help some people eliminate a step or two if they have a drinking problem.

Liqueur Notes: Grand Marnier Liqueur

The original Grand Marnier Liqueur, also called Grand Marnier Cordon Rouge (Red Ribbon), is 40% abv / 80 proof is sold in a unique clear brown bottle shaped like a cognac pot still. The aroma is a musky orange zest with a strong blend of spices, vanilla, and cognac. The taste is a stronger version of the smell with a focus on the slightly musky, bitter oranges well mixed with the herbs and spices, rounded out with vanilla notes, and followed through by the taste of cognac.

Like many old and fine liqueurs there is a history behind its creation. In 1827 Jean-Baptiste Lapostolle founded a distillery, his grand daughter married Louis-Alexandre Marnier in 1876 and Louis-Alexandre joined the firm, which changed its name to Marnier Lapostolle. He created what was originally called Curacao Marnier. His friend Cesar Ritz, who later started the Ritz hotels, tried the liqueur and said you should change the name to Grand Marnier, "a grand name for a grand drink." Since then six+ generations of the family have been making Grand Marnier, the most widely exported French liqueur with a bottle is sold every two seconds worldwide. Some interesting facts: Austrian Emperor Franz Joseph ordered 12 cases after trying it at the Grand Hotel in Monte Carlo, the great chef Escoffier loved Grand Marnier and used it when he created Crepes Suzette and the Grand Marnier soufflé, it was even stocked on the Titanic and a bottle was brought up from the wreck.

Continue reading Liqueur Notes: Grand Marnier Liqueur

Liquor Cabinet: Liqueurs and Cordials

With the holidays upon us I want to focus on some libations that can be used to celebrate, to give as gifts, or just something to quietly enjoy as a way to de-stress in the evening. Liqueurs are great for sitting and sipping, wallowing in unique tastes and aromas, as we try to enjoy this sometimes frantic time of year.

Liqueurs and Cordials are concoctions have been around for hundreds, no, thousands of years with a long and extensive history. Originally they were created as medicines made from herbs, and to lessen the harsh taste they were sweetened with dates, figs, or honey. Then liqueurs started to evolve away from medicines and became ways to have fruit and other treats in liquid form. When cane sugar was introduced and became commercially inexpensive enough to use, it became the predominant sweetener, although many fine liqueurs still use honey and other ingredients for sweetening and character. The minimum amount of sugar or sweetener for a spirit to be called a liqueur is 20%, with some reaching 35% sugar, and most ranging somewhere in between.

Liqueurs are made all over the world, in many styles, from vastly differing ingredients, and in many levels of quality. Today there are hundreds of so-called liqueurs, sometimes called schnapps in the US. Many are inexpensive and sometimes artificially flavored stuff that are either pounded back as shots, or combined with other ingredients in a mixed drink. Some are the sickly neon gunk you find either under the bar where you can't see them being used in your drink; or hidden on the bottom shelves of liquor stores and bars, covered in dust. Real Schnapps are not sweet, have a high alcohol level, and are more like a flavored eau de vie; which is an unsweetened, fruit brandy. My focus here is on the fine quality liqueurs that can be sipped and enjoyed on their own merits.

Continue reading Liquor Cabinet: Liqueurs and Cordials

Next Page >

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

Slashfood Features


Seasons
Spring (74)
Summer (300)
Fall (272)
Winter (77)
What is it?
Beef (635)
Bread (83)
Candy (520)
Cheese (585)
Chocolate (838)
Comfort Food (807)
Condiments (265)
Dairy (567)
Eggs (321)
Fish (378)
Fruit (1064)
Grains (623)
Herbs (10)
Meat (359)
Nuts/seeds (318)
Organic (5)
Pork (404)
Poultry (464)
Rice (57)
Sandwiches (34)
Shellfish (192)
Soups/Salads (122)
Spices (322)
Sugar (434)
Tea (7)
Vegetables (1414)
Holidays
Christmas (133)
Easter (37)
Halloween (99)
Hanukkah (56)
Memorial Day (15)
Mother's Day (37)
New Year's (41)
Passover (11)
St. Patrick's Day (14)
Thanksgiving (205)
Valentine's Day (50)
News
Food Politics (4)
Bakeries (151)
Books (810)
Business (1287)
Celebrities (242)
Coffee shops (194)
Edible Gifts (39)
Farming (467)
Fast Food (385)
Food News (587)
Health & Medical (873)
How To (1433)
Lists (836)
Magazines (509)
New Products (1589)
Newspapers (1632)
On the Blogs (2522)
Raves & Reviews (1189)
Recipes (2495)
Restaurants (1473)
Science (742)
Site Announcements (186)
Stores & Shopping (1023)
Television/Film (736)
Trends (1440)
Vegetarian/Vegan (96)
Features
Cheese Course (74)
Diary of a Distiller (30)
Dining at Our Desks (8)
Festive Family Feasts (9)
Guilty Pleasures (83)
Quizzes (22)
Raising the Bar (23)
Taste Test (18)
The Hungry Bride (34)
The Skinny Chef (67)
Tinfoil Swan (26)
Tip of the Day (379)
Wild Edibles (22)
X Marks the Spot (1)
Back to School (14)
Cocktail Hour (133)
Cocktail Revolution (0)
Cookbook Spotlight (573)
Cooking Without a Recipe (5)
Culinary Kids (235)
Did you know? (458)
Fall Flavors (138)
Feast Your Eyes (411)
Food Gadgets (485)
Food Oddities (1044)
Food Porn  (892)
Food Quest (176)
Foodie Flicks (65)
Frugal Food (95)
Garden Party (28)
Hacking Food (109)
Happy Hour (212)
Head to Tail (44)
In Sixty Seconds (738)
Ingredient Spotlight (60)
Leftovers  (53)
Light Food (189)
Liquor Cabinet (186)
Our Bloggers (34)
Pop Food (146)
Pumpkin Day (12)
Real Kitchens (85)
Retro cookery (154)
Slashfood Ate (206)
Slashfood Talks (4)
Slow cooking (55)
Super Size Me (121)
The History of... (72)
What's On Tap? (44)
Wine of the Week (53)
YumSugar (55)
What Time Is It?
Breakfast (757)
Dessert (1371)
Dinner (1388)
Hors D'oeuvres (319)
Lunch (1041)
Snacks (1128)
Where Is It?
America (2663)
Europe (515)
France (178)
Italy (174)
Asia (552)
Australia (158)
British Isles (875)
Caribbean (38)
Central Africa (8)
East Coast (582)
Eastern Europe (45)
Islands (59)
Mediterranean (131)
Mexico (42)
Middle East (63)
Midwest Cities (232)
Midwest Rural (74)
New Zealand (63)
North America (95)
Northern Africa (21)
Northern Europe (66)
South Africa (36)
South America (101)
South Asia (125)
Southern States (307)
West Coast (938)
What are you doing?
Baking (833)
Barbecuing (112)
Boiling (130)
Braising (21)
Broiling (37)
Frying (190)
Grilling (212)
Microwaving (40)
Roasting (105)
Slow cooking (34)
Steaming (45)
Choices
Fairtrade (16)
Artisan Foods (163)
Local Eating (149)
Additives
Artificial Sugars (42)
High-fructose corn syrup (21)
MSG (7)
Trans Fats (58)
Libations
Hot chocolate (27)
Soda (175)
Spirits (425)
Beer (535)
Brandy (13)
Champagne (120)
Cocktails (474)
Coffee (419)
Gin (115)
Juice (126)
Liqueurs (81)
Non-alcoholic (27)
Rum (103)
Teas (185)
Tequila (23)
Vodka (164)
Water (90)
Whisky (119)
Wine (765)
Affairs
Celebrations (108)
Closings (14)
Festivals (89)
Holidays (305)
Openings (51)
Parties (246)
Tastings (163)

RESOURCES

Powered by Blogsmith

Featured Stories

 

Most Commented On (60 days)

Updates From

Sites We Love

Other Weblogs Inc. Network blogs you might be interested in:

Also on AOL