Drink Blog of the Day Archive
Welcome to the Featured Drink Blog of the Day Archive! Look for new drink blogs, get inspiration and learn all about various beverages in the process. Want to nominate a great drink blog to be featured? Contact us!
March 10, 2011
When making a cocktail, sometimes the simplest perspective is an ideal starting point – what do I feel like eating or drinking right freakin’ now??? Don’t force the issue – just give in to those inner cravings. I’m not exactly sure how my most recent cocktail obsession got started, but over the past six or so months, I’ve been treating my cocktails like a hefty portion of bratwurst.
March 9, 2011
So now to offer those readers coming for Kahlúa recipes a little something in return for visiting me here at Cocktail Culture – RECIPES! However, I am going to defer from the “delicioso†website offerings and the more-than-expected White Russian, and offer some cocktails with more imaginative uses for the liqueur that combines 100% Arabica coffee and sugarcane.
March 8, 2011
OK, most important thing: It’s pronounced Oh-WHY-Oh LAH-nee. Got it? Good. On inspection, the drink I’ve come up with to enjoy this bottle may seem a bt, um, straightforward to be called a Tiki drink. But the OYO provides a very exotic flavor on its own.
March 7, 2011
007 eventually settled on the name Vesper for the cocktail he described, naming it after Bond girl Vesper Lynd. As it stands, it’s a recipe for a very dry and flat tasting drink. And then it’s shaken, which further waters down the drink and destroys the last thing the drink had going for it, it’s mouthfeel (texture).
March 6, 2011
To honor the birthday of our first President, George Washington, I decided to make a batch of Cherry Bounce, a preserved liquor dating back to his days. Cherry Bounce is made with liquor (vodka, bourbon, rum, brandy or whiskey are all choices I’ve seen) sugar and pie cherries. It’s mixed together in a jar, stirred or shaken daily and left to sit and develop the wonderful flavor of the final cordial.
March 5, 2011
I think the thing I love most about the Bloody Mary is that it provides a good excuse to eat cheese and pickles and celery and olives and delicious chunks of meat. What other drink comes standard with snacks and beer?
March 4, 2011
So, according to “The Dictonary†(a large collection of words nobody uses anymore) a nightcap is an alcoholic beverage imbibed before bed – usually of the harder booze-variety. Here at Boozeblogger it just means whatever we’re drinking tonight. This evening a certain bottle of gin called Beefeater 24 was looking at me that special way. So I decided to take it for a spin…
March 3, 2011
Greenore 18yo is good juice, not unlike Scottish mature grains I’ve tried. But hey, Cooley, I liked the smoky nutcracker better!
March 2, 2011
Infusing your own spirits is a simple and delicious project, and good skill to have at the ready. My very first attempt at home infused alcohols was this beautiful recipe for fresh strawberry aquavit liqueur, from the gorgeous La Cucina Italiana magazine.
March 1, 2011
I've got four quite different bottles of wine for quick review. These were all tasted at various times over the past week with different wine friends.
February 28, 2011
I got to accompany winemaker John Levenberg in the One Woman winery as he tested, tasted and planned his blends for the 2008 pinot noir grown by Russ McCall in Cutchogue.
February 27, 2011
Jean-Marie Fourrier of Domaine Fourrier was in town recently for the big La Paulée event and I was honored to spend a few hours talking with him one morning. Fourrier makes wine mostly in Gevrey-Chambertin, and also owns plots in Chambolle and Morey St. Denis.
February 26, 2011
I've spoken about Malbec many times, and while there's more of it than ever before (and fears among some for an Australia-style backlash), a $10 bottle from Argentina remains a great bargain for the pizza and burger fare.
February 25, 2011
Barboursville is an odd combination of American and Italian touches. The restaurant, aptly named the Palladio – both for the Zonin’s heritage from the Veneto and Jefferson’s preferred building style, served a lovely combination of Italian specialties with an American flair.
February 24, 2011
Northeastern Italy’s rich tradition of dried-grape wines stretches back to the height of the Roman empire, when the acinaticum of today’s Soave, Gambellara, and Valpolicella reigned as one of Western Civilization’s earliest “celebrity†wines.
February 23, 2011
My last memory of 2010 was my first visit to Dunn Vineyards, on January 31. Mike Dunn made time to taste through a royal array of his Howell Mountain cabs: 1989, 1998, 2002, 2003, 2004, 2005, and 2006. Out of appreciation of the wines, and sub-consciously maybe the appreciation of his hospitality, I did extol the winery.
February 22, 2011
There is nothing better than to watch a gorgeous sunset while sitting at a watering hole somewhere in the African bush watching the animals and sipping an ice cold Amarula Cream.
February 18, 2011
Cafe Strudel are renowned for their fabulous Viennese food while the Triebaumer family have been making wonderful wines since 1691. You'll have the opportunity to sample both at the dinner on 9 February 2010 at Cafe Strudel. Seven different wines will be presented to accompany a 4-course menu specifically designed for the wines. Here are the menu details
February 17, 2011
Pinot Gris is one of those varieties that, for my money, doesn’t get nearly the acclaim it deserves. Sure like any other varietal there are some forgettable examples out there. But when the fruit is grown in the right spot and the winemaker treats it with respect, the results can be dazzling. For Pinot Gris this mostly means a handful of spots in Germany, Oregon, Italy and Austria in my opinion. Today I’ll look at a release from Austria.
February 16, 2011
The Mauritson 2009 Dry Creek Valley Sauvignon Blanc was produced from fruit sourced at a couple of vineyards. 95% comes from their Estate Hardie Ranch Vineyard, and the balance (5%), from the Coleman-Young Vineyard.
February 15, 2011
You don't have to be a Dodgers fan to love the wines from southern California. This state may be divided by sports loyalties, but we all love a great wine. I have a couple of SoCal stories in other places today that I want to highlight.
February 14, 2011
As with most whisky websites, if you visit the site of Hankey Bannister you can read all about the heritage of this blended scotch whisky. Somewhat curious is that the accounting of said heritage seems to have been written in the first person by Mr. Hankey himself, a self-described “man about town†who probably died sometime in the late 18th or early 19th C after founding Hanky Bannister with Hugh Bannister in 1757.
February 13, 2011
Now that Super Bowl Sunday is history, it’s time for us to move on to another sports event. Here in Los Angeles, that means the LA Marathon. This year’s marathon takes on special meaning to us.
February 12, 2011
I want to talk for a moment about Zinfandel. And White Zinfandel. No, my little wine babies, Zinfandel and White Zinfandel are NOT the same thing, although they're both made from the same vitis vinifera.
February 11, 2011
Vermouth is a fortified wine flavored with herbs and spices. Some varieties are sweetened, and others are dry, which tend to be bitter. Honestly this is the largest amount of vermouth I have ever encountered in a drink, as it is usually used as an agent in mixed drinks to reduce the alcohol by volume and provide an herbal flavor.
February 10, 2011
There’s a constant stream of superb old whiskies coming out of Germany these days, how do they do that? Today it’s an old Glen Keith that we’ll oppose to an older bottling of a 1963 by G&M (those came at many different ages, 13, 15, 17, 19…)
February 9, 2011
We asked a few well-known spirits/drinks writers to come up with delicious wintry cocktails using our 8 year old blended whisky, and our new cask-aged whisky bitters.
February 8, 2011
This beautiful bottle pours out a perfectly lovely measure of the water of life. Knowing its provenance perhaps predisposes me to think that the nose is quintessentially Irish: sweet, grassy, even upturned and freckled. D
February 5, 2011
Jim Murray’s 2008 World Whisky of the Year! Ardbeg 10 years old was the first bottle from the distillery to be released non chill-filtered. It is a real paradigm of what a peaty whisky must be like.
February 4, 2011
So, a beer review on a whisky blog? yes! Why not? I’ve seen some reviews on other whisky sites, and whisky and beer are close, right? This Beer however is even closer to whisky than most beers are. Why you ask? Well, it’s aged in casks which held Highland Park 12 whisky… How cool is that?
