Endless Beers: A Stout You Can Drink Like a Chocolate Milk

OldDominion

I know that summer is here and the summer shandies, wheat beers, and other light brews are out, but we”ll get to those later. Right now, let me enlighten you about the best stout I”ve ever had: The Old Dominion Oak Barrel Stout. I learned of this beer while visiting a friend and I now crave it often.

Before I tell you how good it is, let me learn you on how it got there. First, there are the typical malts, hops, water and yeast that of course go into every beer. Then, there was more—a dry hop with oak chips and vanilla bean. Listen up: dry hopping occurs during the secondary stage of fermentation when hops OverdoseAlthough buy-detox.com overdose is not common, it can occur and can be fatal. are typically left in the wort (pre-alcohol and carbonated beer) to “infuse” the beer with the taste of the hops. However, Old Dominion decided to drop some oak chips in the tasty syrup along with vanilla bean. I”ve done this myself with vanilla bean and it tastes delicious. In fact, they may have stolen my idea.

Read More

San Francisco: Land of a Thousand Brunches

I recently went to eat some food – uh, I mean, visit some friends – in the Bay Area. Kidding, of course my friends are first priority, but obviously any time you”re visiting San Francisco you would be doing yourself a disservice if you didn”t take advantage of its awesome culinary scene.

One thing SF does really well is brunch. Not only brunch, but boozy brunch (and honestly why are you going out to brunch if you”re not planning on drinking?), particularly mimosas. Search SF Yelp for “bottomless mimoas” and you”ll get over 100 results. Preach! No self-respecting bruncher is gonna stop at just one mimosa, let”s be real.

Just as mimosas are an integral part of brunch, eggs benedict is the brunch dish to beat. It”s indulgent without being completely devoid of nutritious ingredients (eggs! They”re good for you!), and it”s just a liiittle too complicated to want to cook at home on a regular basis, so you feel justified paying $13 for someone else to whip up that hollandaise. When getting brunch in the city that overflows with brunch, where to find the best benedict? Here you go:

Radish Benedict

Read More

Cocktail O’Clock: Drinking for Poetry

library cocktail

April: it’s not just for rainy days and ramps—it’s also National Poetry Month! And how do we celebrate such an occasion  What do you think? We drink!

In honor of National Poetry Month, The Betsy South Beach in Miami debuted the Mot Juste, a literary-minded cocktail that they promise will inspire creativity. Not sure how all that is supposed to work, but it sure looks refreshing.

Mot Juste

1 ¼ ounces Russels Reserve Rye
¾ ounce Artemisia Absinthe
¼ ounce yellow chartreuse
½ ounce fresh lemon juice
½ ounce simple syrup

Find more creative cocktail ideas in Endless Cocktails.

Cocktail O’Clock: Forget Green Beer

St. Patrick’s Day is no reason to get silly. Leave the green beer and jungle juice to the kids, and mix up our favorite Irish-inspired cocktail we’ve seen this year.

image002

Irish Castaway

1 ounce Irish whiskey
1 ounce Shellback Spiced Rum
1/4 ounce vanilla liqueur
1/4 ounce lemon juice
Bar spoon of brown sugar
2 ounces Brut Champagne

Directions: Combine brown sugar and liquids except champagne in cocktail shaker, no ice. Stir to dissolve brown sugar. Add ice. Shake to blend. Strain into highball glass over fresh ice. Top with brut champagne.

Sunday, Bloody Funday: Bloody Geisha

Look; if you see me on a Sunday afternoon, it is safe to assume that I’m drunk. Why? Because of this Bloody Geisha. This Sake Bloody Mary is the perfect drink to accompany your eggs benedict or any other brunch gems.

Let me just blow your mind by saying: bacon.bits.rim.  YES!- Why has this not been instituted elsewhere? I refuse to live in a world where bacon bit rims aren’t a part of daily life.  So if you need a twist to your Sunday brunch, follow my lead. Also, just in case you were wondering, those are blue cheese-stuffed olives and deep-fried jalapenos casually sitting next to BACON. Lets get jiggy.

IMG_2012

 Bloody Geisha

Read More

Cooking with Booze: Bourbon Bananas Foster

bananas foster

It’s never too early to start planning Valentine’s Day! And single folks, it’s definitely never too early to start planning a mid-winter, anti-romantic gorge fest, right? We’re thinking a weekend staying in Vegas, ordering up ridiculously lavish steaks and tracking down various booze-soaked desserts like the ridiculously good banana’s foster at Hugo’s Cellar in Four Queens Hotel and Casino Las Vegas. It’s prepared tableside, bananas served up over vanilla ice cream and then set on fire! Who’s with us?

Or you know, either way you could just stay home and cook up your own lavish mid-winter feast. Chef Nisa Burns of Kitchenability.com and author of the new book Kitchenability 101: The College Student’s Guide to Easy, Healthy, and Delicious Food, shares a sweet, spiked dessert. This bananas foster is made with bourbon rather than rum (we like), and is actually quite easy to make.

Easy Bananas Foster with Ice Cream

Read More

Resolving to Make My Own Gin

Everything is DIY these days. People brew their own beer. Urban farmers with backyard chicken coops and beehives are multiplying exponentially…or at least, here in Austin they are. It was only a matter of time before Americans took certain matters into their own hands and started distilling their own homemade liquors as well.

Luckily for us agriculturally-challenged folks, the dudes at the Homemade Gin Kit have our backs. No Boardwalk Empire bathtub swill for us in 2013! Instead, you can send away for a big box packed with (almost) everything you need to create your very own bottle of gin. For $40 plus tax and shipping, they’ll send you juniper berries, a mix of botanicals, spices, and flowers, two glass swing top liquor bottles, a double mesh fine strainer, a funnel, and detailed instructions. All you need to have is your own bottle of mid-grade vodka, and a little bit of patience.

I was fortunate enough to score a sample of the Gin Kit before it was released to the public this holiday season, and I’ll be honest: while the idea of making my own booze was undeniably appealing, I was a liiiiiittle bit skeptical. Could I really make gin just by throwing some dried herbs into a bottle of vodka? Also, I’m pretty picky about gin quality (unlike boxed wine or  well vodka, I actually have standards when it comes to gin, because the cheap stuff makes me nauseous)—would this creation even be up to my standards?

Well, if anyone was up for the challenge of finding out, it was THIS GIRL.

Here’s what came out of my kit:

homemadeginkit

Here you can see all the supplies I listed above (plus my own bottle of Vikingfjord Vodka, which is pretty good, and a steal at $10ish!) The equipment is all high-quality stuff—-the glass bottles are really nice and sturdy, and the strainer and funnel are solid as well. I will definitely add these to permanent rotation in my kitchen tool collection.

Anyway, the process is pretty simple. You add some of the juniper to the vodka bottle, wait a day-ish, add the rest of the botanicals, wait longer, than strain out all the crud and funnel the remaining liquid into the glass bottles. Ta-da, gin! The process of making the gin itself took about a weekend (as in, spending 5-10 minutes on each step, every other part was just waiting) and it was fun and exciting. I guess the excitement factor depends on how thrilled you get about booze, but we all know how I feel about that.

Here’s me fulfilling my destiny with the last part of the process, funneling the gin into its final home:

Read More
« Previous
Next »