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|Sunday, June 12th, 2016|
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|Saturday, June 11th, 2016|
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|Thursday, August 23rd, 2012|
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|Saturday, December 12th, 2009|
Hello everybody, I found this recipe and I though what the heck.
2 oz gin
4 oz creme de menthe
4 oz peppermint schnapps
1 splash Listerine® Cool Mint mouthwash
Combine the peppermint schnapps, creme de menthe, and gin together in a highball glass. Add a splash of Listerine, stir, and serve.
I thought it wasn't good to drink mouthwash? and just how much his a "splash"? Thought I'd share this with you guys. Do you think it would be good?
|Tuesday, December 23rd, 2008|
The Definitive: Eggnog
What you’ll need:
- 1 dozen (12) eggs
- 1 cup of sugar
- 1/2 bottle of Woodford Reserve (375 ml)
- 1 pint of heavy cream
- 1 pint of vitamin D whole milk
Often the case with old drinks such as Eggnog, the exact origin is very much a matter of speculation. What is certain, however, is that Eggnog descended from a long line of alcoholic milk and egg concoctions dating as far back as the Middle Ages.
In times prior to refrigeration, it made perfect sense to mix perishable dairy product with alcohol in order to preserve it longer. One such mixture was a British drink called Dry Sack Posset, made from eggs, milk, and Sherry or Ale. Interestingly, there was a strong Ale of English origin called Nog. This may very well account for the nog in Eggnog. Another likely possibility is “noggin,”a small wooden cup used to serve alcohol. Other examples of these types of drinks include the Egg Flip, Tom and Jerry, Lait de Poule, Coquito, and Rompope just to name a few.
With colonization, Eggnog made its way from Europe to the Americas where it found itself evolving once again. Whiskey and Rum were the spirits of choice in Colonial America as both were more readily available and considerably less expensive than European imports such as...
CONTINUE READING FOR MORE HISTORY AND RECIPE
|Monday, September 29th, 2008|
An Inside Look at the Bourbon Barons of Kentucky: Frederick B. Noe III of Jim Beam
Appropriately enough, we begin our Bourbon Barons series with Frederick B. Noe III, seventh generation distiller of Jim Beam Brands Co. For many, Jim Beam was their introduction into the world of bourbon – from drinking it straight, to its mixibility in shots and cocktails. Many of us can recall in our young and formidable college years when Jim Beam served as a reliable standby to take our minds off the stresses of academia, and just the stresses of life in general. Simple, sweet, and palatable.
As we grow older and our tastes mature, Jim Beam Brands too grows with us offering a wide selection of bourbons. Going down their product line, the bourbon drinker can progress from Jim Beam, to Jim Beam Black, aged 8 years at 86 proof, to Jim Beam Choice, their only charcoal filtered Bourbon, to finally Jim Beam’s Small Batch Collection, boasting four of the finest and most sophisticated Bourbons on the market. I, for one, can say that Booker’s and Basil Hayden’s, both part of Jim Beam’s Small Batch Collection, are two of my absolute favorite Bourbons. If you are not yet privy, please, go out and do yourself the favor of partaking of either one of these fine, fine selections.
Currently at the reigns, and keeper of the family flame, sits Fred Noe, great grandson of the brand’s namesake, Jim Beam. He was instrumental in the creation of the Small Batch Collection in the 1990s, largely helping with promotion and selecting the batches ready for bottling. Since his father, Booker Noe’s retirement, Fred has taken over the much-venerated title Ambassador of The Small Batch Bourbon Collection. He has since gone on to become master distiller and, most recently in late 2007, was honored with the placement of his photo on the Jim Beam label alongside the six family distillers who have preceded him. With his exceptional knowledge and inheritated legacy, Fred continues to expand and reshape the brand, as well as Bourbon as a whole, into a well respected spirit the world wide.
Mr. Noe was kind enough to answer some questions we had sent him, as well as a few other well-respected Bourbon distillers, in hopes of better understanding these great men who produce great Bourbon:
Continue reading for the interview with Frederick B. Noe III of Jim Beam
Content taken with permission from LifeEpicurean.com
|Saturday, July 26th, 2008|
Making cocktail recipes is always interesting, i got tons of recipes off spirits in http://www.in-the-spirit.co.uk/home.html
and when out of certain ingredients make my own up
my favourites new ones is
vodka- apple juice - lemonade (too basic though)
beer (any but like stella artoris), black sambucca, and if have some spare, red wine. Tastes foul at first but is gorgeous
|Saturday, June 28th, 2008|
I have two pints of fresh strawberries and a liter of rum. I want to make strawberry daiquiris for a party tonight.
I realize I may need other ingredients. What are some tried and true strawberry daiquiri recipes I can use the fresh strawberries in (i really didnt want to buy pre-made mixes with high fructose corn syrup and other gross stuff)
Thanks! Current Mood: happy
|Saturday, April 26th, 2008|
throw martini suggestions at me
|Friday, April 11th, 2008|
what would you do??
Melon Fusion jello made according to directions...but to class it up, add one cup of coconut rum instead of the cold water...
holy hell! super yummy!( Jello anyone?Collapse )
now...my question to you...I also bought Tropical Fusion jello...which is described as Cherry, Orange and Pineapple flavored...what would you add? regular rum? coconut rum? i also have pineapple rum and banana schnapps.
i highly recommend this yummy goodness!
|Wednesday, December 5th, 2007|
Return of the Green Fairy
Woo-hoo! BTW, happy Twenty-first Amendment
Alameda distiller helps make absinthe legitimate again, via SFGate
Earlier this year, a lone Washington, D.C., lawyer took on the Alcohol and Tobacco Tax and Trade Bureau in an attempt to lift the ban. After some legal wrangling, the agency agreed - with some limits.
Last week, St. George Spirits of Alameda received the news that, after seven applications, the federal agency had approved its label, the final obstacle before going to market. On Monday, the small artisan distillery sold its token first bottle, becoming the only American company since 1912 to sell absinthe in the United States.
|Friday, October 19th, 2007|
What can I do with...
I tend to walk through the beverage stores looking for new and interesting alcohols to try...and over the summer I found, Watermelon Rum and then Black Cherry Rum.
Tonight I decided to mix a little cranberry juice with the watermelon rum and it is FANTASTIC! but, what else can I do with it?
And then the Black Cherry Rum? It tastes so good over ice, but any recipes you know?
and just for fun, I am running out of vodka and and won't get a bottle until the next paycheck, what martini's can you make with rum?
Have a fantastic weekend all!
|Sunday, October 14th, 2007|
what do you do with it? last night i made a drink using:
2 oz pomegranate liqueur
2 oz sour mix
splash of seltzer
it was sooo good... like fizzy pink lemonade!
what's your favorite thing to do with pomegranate liqueur?
|Wednesday, June 20th, 2007|
A couple of cocktails I designed
1 oz dark Creme De Cacao
1/2 oz Creme de Cassis
1/2 oz lemon juice
1/2 oz triple sec
1 oz white or gold rum
Shake the alcohol and lemon juice in a cocktail shaker with ice
dump the alcohol and ice into a pint glass, and fill with orange soda (should use at least 1/2 of the can of soda, so don't put too much ice in). Serve with a straw.
1 oz vodka
1/2 oz pear brandy
1/2 oz triple sec
1/2 oz creme de banana
Warm Cream soda
Pour all ingredients into a pint glass, stir. Serve with a straw.
|Monday, April 23rd, 2007|
I drink a good amount of Mountain Dew soda, so naturally I come up with drinks that use it, my newest one
The Mountain Driver:
2 parts Mountain Dew (the code red version is even yummier in this one!)
1 part orange juice
1 part vodka (citrus vodka is good in here, but regular works too)
|Sunday, December 24th, 2006|
Anyone else see the avocado commercial that suggest an "Avotini" all I could think when I saw it was YUCK!
Anyone actually try it and actually like it?
|Wednesday, December 20th, 2006|
Can anybody help me out? I'm looking for a kahlua recipe I made last year that involved brandy and vodka? I had to let it sit for 30 days. I'm still interested in making it, but I would also like to have a quicky version as well for a holiday gift...anyone?
|Monday, August 28th, 2006|
This weekend my husband and I tried out some recipes from this awesome site: http://www.danish-schnapps-recipes.com/index.html
. So far we've made honey, basil, and tarragon schnapps.
So far the honey looks very normal and we're just letting it steep. We used wildflower honey because we couldn't find any heather honey. The tarragon schnapps is bright green and smells very tarragon-ny. The basil schnapps, however, never turned green, just kinda yellowish, although the scent of basil did come out. The recipe says to steep for only 24 hours, so we took off half of the superantant last night and left half in the jar with the basil leaves until tonight.
Does anyone have any experience making herb schnapps and know if you might get negative flavors if you allow it to steep too long? The basil we used was not as fresh as the tarragon (2 days older) - might that have kept flavors from being extracted?
Also, years ago I had the honey vodka at Fire Bird
in NYC and loved it. The description in the menu said it had something like "hundreds of spices" but I have no idea what any of them are. Any advice on what spice flavors to mix with my honey schnapps (aside from the chili, rowan, apricot, stinging nettle schnapps recommended by the schnapps website)?
So I was wrong to doubt the Schnapps lady. We did a side-by-side taste test after the 24h and 48h steepings and the 24h was smoother and sweeter but still had enough flavor. The 48h had a stronger basil flavor, but was drier and had a teeny bitterness. We are going to let them age separately for at least a few more days before tasting again and deciding if we should blend the two lots or not.
|Friday, August 25th, 2006|
I came up with this last week, and I'm not familiar with it existing anywhere else. I call it a Mountain Daiquiri (modeled after the classic daiquiri, not the frozen fruity kind)
1 cold can Mountain Dew
2oz. lime juice
I rely on the cold of the soda to chill the drink, and I assemble it in the order listed as it makes a nifty layered look and taste.