Saw this on Something for the Weekend this morning and it looked very good … especially over the Christmas vacation!
Ingredients:
- 2 tsp muscovado syrup
- 60ml/2¼fl oz extra viejo rum
- 15ml/½fl oz chestnut liqueur
- 2 dashes chocolate bitters
- ice cubes
- 1 x 7.5cm/3in sliver clementine peel
- twist lemon peel, to serve
Methods:
- Pour the muscovado syrup, rum, chestnut liqueur and chocolate bitters into a whisky tumbler, one after the other.
- Add the ice cubes and clementine peel and stir.
- To serve, hook the twist of lemon peel over the edge of the glass. Serve with roasted chestnuts.
Booth's House of Lords Gin
“A martini is like a play. It can be terribly good or terribly poor.”
So, how do you make the perfect martini? Well, in 1959, it required Booth’s House of Lords Gin!
This advertisement is from South Bank Exhibition Guide: Festival of Britain. If you are interested in learning more about the Festival of Britain (FoB), click here.
This image is under Crown copyright.
You probably cannot read it on this image, but the bottom of the ad says “The only gin that holds the Blue Seal of the Institute of Hygiene” … not your normal alcohol tag-line!
This advertisement is from Pleasure Gardens Guide: Festival of Britain. If you are interested in learning more about the Festival of Britain (FoB), click here.
This image is under Crown copyright.
Buy a 1950s bottle of Booth’s Finest Dry Gin.
Although today you can find plenty of sweet, fruity-flavored mixtures and infusions, we wanted to set out to do something different, something savory…something bacon. And we set out to do it right, to create a premium-quality vodka you’d enjoy drinking.
It is great to see more s
avory vodkas on the market, because many of the sweet & fruity vodkas on the market are sickly sweet … but, bacon? Well, according to their website, it will be the only vodka that you will ever want to make a Bloody Mary with (or their version, the Bakon Mary – recipe below the fold).
Then again, bacon is one of those things that can even rouse the carnivore out of many vegetarians! Today, foods regularly develop cults followings (aka those “super foods”) but the love of bacon has to be one of the original food cults. For example, look at the number of bacon-themed and bacon-centric websites that exist around the internet. Here is a short list:
Evidently, there has been a bacon craze sweeping the USA over the last few years (guess that I missed it here in the UK, where we have had similar crazes for local food and even a pig campaign called Save our Bacon!). But, back to bacon products … Read more »
Modern Spirits is a new type of vodka company. They are specializing in what can only be classified as unique drink flavors. They have seven classic flavors:
- Black Truffle
- Candied Ginger
- Celery Peppercorn
- Chocolate Orange
- Grapefruit Honey
- Pear Lavender
- Three Tea
Plus, they make seasonal flavors, such as Pumpkin Pie and Rose Petal. Read more »
This advertisement is from Pleasure Gardens Guide: Festival of Britain. If you are interested in learning more about the Festival of Britain (FoB), click here.
This image is under Crown copyright.
I was happy to see that The Whisky Exchange has won the 2009 Independent Spirits Retailer of the Year. Don’t let their name fool you because they carry a much wider variety of spirits! Not only do they carry some of my favorite whiskies, such as the new Bruichladdich 2001 Resurrection Dram and Bernheim Original Wheat Whiskey, but they carry Japanese Whisky, 170+ Miniatures, a good selection of champagne, and some quality rums!
They really have something for everyone, so check them out!
Here are some of my other (non-whisky) favorites that they carry:
via TWE Blog
When travelling, it is always good to drink what the locals drink. Budget Travel has a short list of local drinks, here is their list:
- Italy: Sambuca
- Brazil: Cachaça
- Russia: Vodka
- Greece: Ouzo
- Ireland: Whiskey
- Japan: Sake
- Scandinavia: Aquavit
- Mexico: Tequila
- France: Absinthe
- Iceland: Brennivín
But, I have a couple of problems with this list … Read more »
In an addition to my previous post about
producing alcohol from anything, I came across this article about vodka produced from milk sugars. Naturally, it would be a company called Vermont Spirits that would think of making vodka out of milk and maple sap. Vermont is the home to Ben & Jerry’s and is the USA’s largest producer of maple syrup. So, they have plenty of milk and maple sap laying about … and Duncan’s Spirits decided to make alcohol from them!
Essentially
, all that this distillery is doing is to skip the first couple of standard steps in the distilling process. The normal process takes a grain and processes it to create sugar (the mashing process) before fermenting that sugar into alcohol. When starting with a product such as maple sap or milk sugars, there is no need for mashing and the associated equipment (such as a mash tun). You can go straight to the fermenting and distilling processes, saving yourself time (and money).
In some ways, this is a very efficient way to produce alcohol because you do not have to expend energy to create the sugar-rich solution needed for fermentation. Using a source that is sugar-rich is a common method for certain alcohols (such as rum), but is not the standard for most alcohol, especially vodka.
Unfortunately, the chances of tasting these two vodkas is slim, since both of them are produced in very small quantities and have a very limited distribution range! Maybe if I am in the Northeast at some point, I will drop in at some place that will have these available.
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