The Drink Fink

Tuesday Friend and Follow!

2012-02-13T09:57:00.001-08:00

How to Make Apple Jello Shots

2009-09-22T13:29:00.000-07:00

from wikiHow - The How to Manual That You Can Edit

Enjoy Jello shots with the taste of sour apple. Make a variety or different flavors for your next party with friends.

Ingredients

16 ounces of DeKuyper Sour Apple Pucker
Boiled water
1 package of Sour Apple Jello

Steps

Make the Jello by mixing the Jello package with the boiled water.
Dissolve the powder in the water and stir for 2 minutes.
Pour the Sour Apple Pucker into the Jello bowl and mix well.
Pour the mixture into individual cups (preferably plastic, not glass) and refrigerate them for a few hours or overnight.

Tips

Avoid using glass cups because the mixture will settle and expand in the cup.

Warnings

Please limit yourself on how many Jello shots you take.

Things You'll Need

Refrigerator
Large bowl
Plastic cups

Related wikiHows

Sources and Citations

Source of Information

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Apple Jello Shots. All content on wikiHow can be shared under a Creative Commons license.

How to Chill a Drink Quickly

2009-09-10T13:29:00.001-07:00

from wikiHow - The How to Manual That You Can Edit

Have you ever forgotten to stock your refrigerator with your favorite soda or beer? All you are left with is that room temperature beverage. Fortunately, it is possible to chill canned and bottled drinks in a matter of minutes with this easy method, and without diluting the drink itself with ice.

Steps

Measure the temperature of the drink. This step is optional; once you open a can, this method won't be as effective. If this is your first time trying it, though, it will be interesting to record how drastically the temperature can change.
Fill a bowl (the thicker and/or more insulated the better) with water and add ice to it. Add as much ice to the water as you can, but not so much that it prevents the entire beverage container from being submerged into the water. A 50/50 mix of ice and water is a good rule of thumb.
Add table salt to the ice. A small handful should do. Adding salt lowers the freezing temperature of the water. That means that the water can get colder than the normal freezing temperature (32F, 0C) without turning into ice.
Place your drinks in the ice water solution and rapidly stir them all around. By stirring, you're using forced convection to speed the transfer of heat out of your drink and into the ice water solution.
Wait two minutes. Measure the temperature of one of the drinks - the temperature should have fallen dramatically in a very short time. If it needs more time chilling, stir the remaining drinks in the salted ice water for another minute or two.
Enjoy your cold drink. It should now be about the perfect temperature to quench your thirst.

Video

Tips

This will work with just about any drink, in a conveniently sized can or bottle.
This method is amazingly better than merely adding ice cubes to the glass of warm coke. Placing ice cubes directly into the drink causes it to become diluted and lose its fizz and snappy flavor.
If you want to chill wine quickly, the saltwater convection trick may take too long due to the size and thickness of the bottle. Try pouring a couple glasses worth in a plastic sandwich bag, sealing it with as little air as possible, and laying it on the ice in your freezer. Although you don't have convection or the surface-area advantage of ice water this way, the very thin barrier presented by the plastic, together with the colder temperature of ice in a freezer as compared to even salted ice-water, more than compensate. Alternately, you can put the smaller bag in a larger bag with ice cubes and palpitate to produce convection. Either method will bring room-temperature white wine to appropriate drinking temperature in about 2-4 minutes. To pour, pinch the plastic bag between thumb and forefinger in the middle of the bottom edge. Hold one of the top corners and lift to pour.
Smaller containers will chill more rapidly than large containers because the smaller ones have much more surface area in contact with the cold water per unit volume. Smaller containers will also chill more rapidly because they contain less liquid.
If you don't have salt, then plain water plus ice is still more effective than ice alone at chilling containers. This is because liquid water is a better heat conductor than air (many times better), and the ice by itself can't cover much of the container's surface.
If you do not have extra clean water available, using ice alone and stirring it and the drinks around in the ice is still better than just putting the drinks in an ice chest with ice still in the bag with the drinks sitting on top or in a refrigerator. Air, which is less dense, can not absorb and conduct as much heat away from the containers compared to water.
- So to have cooler air circulating among the pieces of ice, try putting the bowl in a bag and tie it closed, and then swirl the bowl a little every 15 to 30 seconds to stir the drinks.
Make sure to at least rinse the can top in clean, potable water before you drink the beverage. The salt that may be left on the can lid may cause the beverage to taste very salty.

Warnings

Carbonated cans may become pressurized after rapidly stirring in the ice water. Opening cans before the carbonation has a chance to settle may cause an overflowing mess.

Things You'll Need

Beverages in cans or bottles
Bowl
Water
Ice cubes
Salt
Thermometer (Optional)

Related wikiHows

Sources and Citations

Kipkay video Original video by Kipkay on Metacafe, shared with permission.

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Chill a Drink Quickly. All content on wikiHow can be shared under a Creative Commons license.

Pink Squirrel- 2 Variations

2009-07-20T15:03:00.000-07:00

Ingredients:

* 1 oz Creme de Noyaux
* 1 tblsp white Creme de Cacao
* 1 tblsp Light cream

Mixing instructions:

Shake all ingredients with ice, strain into a cocktail glass, and serve.

Ingredients:

* 1/2 shot Grenadine
* 1/2 shot white Creme de Cacao
* 1 shot Milk

Mixing instructions:

Pour ingredients over ice filled glass and shake or stir to mix and then strain.

How to Tip a Bartender Properly

2009-06-10T10:49:00.000-07:00

from wikiHow - The How to Manual That You Can Edit

Tipping -- not only appropriately, but well -- is a good thing to know how to do. Many people (including dates, bosses, and coworkers) view how a person tips as a reliable criterion of character. Knowing when and how to do it will ensure good service, show others that you're "socially groomed" (neither a cheapskate nor a showoff), and may cause people to like you more. In general: it's better to tip generously than badly, but there are critical limits on both ends of the spectrum.

Steps

Assess the crowd. Watch how others are tipping. Use that observation as a "baseline", and do not tip below it, barring overt rudeness on the part of your server.
Being patient for the first round is the key to an enjoyable evening, whether the bar is visibly "busy" when you walk in or not. Other things outside your purview -- shift changes, for instance -- may result in slow service of your first drink. A little patience goes a long way in these crucial first moments.
Always be ready to pay when you order. Have your money out, or close at hand. Don't wait until the drinks are made and your server has "totaled out" your round before you take your wallet out. Fishing for money not only wastes your server's time, but annoys others waiting for their drink orders to be taken. (Supposedly, you're there to socialize with them; and if you make them wait, you alienate yourself from them.)
Tip $1 per drink as a baseline, lacking anything better to go on, even if the only visible drink preparation involved is opening a bottle of beer. This will vary, depending on the kind of bar you're in. This is why crowd assessment matters. A tip of $1 per drink is always an "acceptable" tip. On complicated orders, a bit more is always deeply appreciated. Typically $1 is an acceptable tip for a beer (draft or bottle), but tip $2 for mixed drinks. More if its a complicated mixed drink.
Figure that most mixed drinks cost around five dollars: $1 is therefore around 20%.
Overt and consistent overtipping is not only "flashy" and "rude", but in the eyes of bar staff, constitutes an attempt at a bribe to do something that could get them fired and/or land them in jail. Your tip expresses appreciation for services rendered. Nothing more. If your order involves shaking or blending multiple "call" liquors and pouring them into separate chilled glasses, a $2 or even $3 tip per drink is fine. If you're a martini drinker who draws subtle distinctions between a "whisper" and a "breath" of vermouth, you should pay for this difference to find its way into your cocktails. However: overtipping on simple drinks raises legitimate concerns among staff that you expect "special" treatment in exchange for your exorbitant tip, which will only get you watched like a hawk by employees whose legal certification relies on not overserving intoxicated patrons who they generally have to assume will be driving home, placing not only themselves but the general public at risk.
Remain aware that bar staff have to protect their jobs -- tips notwithstanding. Tipping too much, too often raises red flags, and bar staff doesn't want to kill innocent people on the roads, even at the risk of alienating tipping customers. Bar staff would rather alienate customers than go to jail so you can get more wasted than you are. Period.
Handle free drinks carefully. Most bartenders expect tips on free rounds. Tipping more is fine, but don't tip the full amount of the drink's cost.
When at an "open" bar, always tip generously per drink, but not the full amount the drink would cost you if you were paying for it.
Tipping high for your first drink and then not tipping at all is considered "pathetic" and will make bar staff worry about their third party liability the minute you hit the road.
Budget the cost of your tips into the cost of your drinks and distribute them more-or-less evenly over the course of your night out. Tipping a bit high early on in the evening is fine, and may expedite service later, but don't "tip out" completely on your first few rounds, unless you want to get thrown out, later.
There is almost never a good excuse for not tipping a server. Rude service may deserve a lower tip, but service needs to be considerably bad. Only overtly rude service deserves no tip at all.
Servers (including bartenders) usually have to give a percentage of their nightly earnings to bussers, food runners, barbacks, dishwashers, and/or doormen/bouncers. If you leave no tip for a server because you disliked your drink, you're not punishing the owner; you're punishing the server. Not only are you stiffing the server because you didn't like your drink, but he still has to pay out the above mentioned staff whether he gets tipped or not. The "tip out" comes from his sales figure, not his actual tip pool.
In general, err on the side of tipping "generously", but don't "overtip" overtly, if you can possibly avoid it.

Tips

If you get another drink without having to ask, do tip a bit extra. If you didn't want another drink, refuse it politely, and consider tipping if it is a genuine gesture, not an overt effort to earn more tips. (Wasted drinks will come out of your server's paycheck, in which case it's best to teach them not to anticipate your intent without punishing them too much -- especially if you ever intend to return.)
Always get the bartender's name on the first round. Once you've got it, use it! Nothing annoys bartenders like being called "Hey Barkeep!" repeatedly over the course of a night by one unruly patron, which is a surefire way to get you 86ed for no good reason.
Nothing -- absolutely nothing -- goes farther than good manners! A person who is rude, but who dependably tips, will almost always be served after a patron who is both patient and polite.
When ordering discounted bar drinks such as specials, happy hour drinks, etc., it takes the same amount of work no matter what the cost to you may be. If you can tip the normal tip (see above) plus the difference in price, this is good. While not strictly necessary, it's not considered "overtipping".
Budget the tip as a part of the cost of the drink. Servers and bartenders depend on tips to make up most of their pay.
Tipping higher at the first round may help ensure the bartender comes back to you quicker the next time you come back. It also may ensure future rounds will have a bit more alcohol if ordering mixed drinks. Be careful though: your tip from the first round will quickly be forgotten. It is far better, in the long run, to tip as consistently as possible.
Tipping in different countries varies. For example in the UK, it's rare that anyone tips a bartender for a round of drinks served at the bar (although such an unusual gesture may well get you served faster next time). If in the UK, it's acceptable to offer to buy the bartender a drink, normally with the words, "...and one for yourself," when he's told you how much the round cost. Don't worry - he or she won't opt for an expensive cocktail, but the gesture for a soft-drink or soda will normally be gratefully accepted, and ensure you get served quicker next time.

Warnings

Tipping advice often comes from people who make their living on tips. That's why you get conflicting advice such as "Tip based on the work done if you get a discount, but tip based on the price if little work was done." Remember to take that into account when receiving advice on the matter.
Staff (by law, in most states) are sober. Patrons, by definition, are not. Do not assume you are more clever than staff. If you must, do not be surprised to find your hindquarters hitting the pavement for reasons you can't understand, regardless of how you tip.
Do not ever argue to the point of fighting with the bartender on duty. The chances of your winning are slim to none. The bartender is the captain of the ship. If you know you are right, ask to speak to a manager. If you must, you can ask for the name of the owner of the bar, but in most states, the manager/bartender on duty is not legally obligated to provide you with this information.
Losing your cool will get you thrown out and/or get the police called on you. The police will almost always believe a sober bartender, backed up by sober staff, over patrons with alcohol in their bloodstreams.
Don't waste your time complaining about prices. Chances are, the bartender doesn't set the prices.
If you order something complex, tip to match.
Never, ever assume that a bartender or any other bar staff member (a) knows where to buy drugs or find prostitutes, (b) has drugs to sell you, (c) will sell them to you if they have them.
Remember that bartenders depend on the state they work in to certify them as liquor handlers.

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Tip a Bartender Properly. All content on wikiHow can be shared under a Creative Commons license.

Vodka

2009-06-02T10:47:00.000-07:00

Vodka usually has an alcohol content of 35% to 50% by volume. The classic Russian, Lithuanian and Polish vodka is 40% (80 proof). This can be attributed to the Russian standards for vodka production introduced in 1894 by Alexander III.[2] According to the Vodka Museum in Moscow, Russian chemist Dmitri Mendeleev (more famous for his work in developing the periodic table) found the perfect percentage to be 38. However, since spirits in his time were taxed on their strength, the percentage was rounded up to 40 to simplify the tax computation. At strengths less than this, vodka drunk neat (without ice and not mixed with other liquids) can taste "watery", while strengths above 40% may give the taste of vodka more "burn". Some governments set a minimum alcohol content for a spirit to be called "vodka". For example, the European Union sets a minimum of 37.5% alcohol by volume.[3]

Although vodka is traditionally drunk neat in the Eastern European and Nordic countries of the "Vodka Belt", its popularity elsewhere owes much to its usefulness in cocktails and other mixed drinks, such as the bloody mary, the screwdriver, the white russian, the vodka tonic, and vodka martini.

Vodka Lemonade

2009-05-24T10:10:00.000-07:00

* 1 cup sugar
* 1/3 cup water, plus 8 cups
* 4 lemons, juiced
* Vodka
* Ice cubes

Directions

Combine the sugar in a saucepan with 1/3 cup water and place over medium heat. Bring the mixture to a boil and cook the sugar until dissolved but the syrup is still clear. Do not cook the sugar until it starts to turn color. Remove from heat and cool.

In a pitcher, combine the syrup, 8 cups water, the lemon juice, vodka and ice and stir to combine. Pour into tall glasses and enjoy!
.

All about Gin

2009-05-17T09:57:00.001-07:00

Distilled gin is made by distilling white grain spirit which have been flavored with juniper berries. The most common style of gin, typically used for mixed drinks, is London dry gin. London dry gin is made by taking a neutral grain spirit (usually produced in a column still) and re distilling after the botanicals are added.
Gin is added to tonic water to make it more palatable.

Getting the ratio of tonic to gin right is a fine balance.
The ratio of gin to tonic is one part gin to three parts tonic at its weakest. Or one part gin to two parts gin for a normal weight.

Easy Gin
1 part gin
2 parts tonic (or one, wink, wink!)
a squeeze of lime

Mix them up with some ice cubes in a tall glass and then:
or

1 or 2 parts gin
1 part tonic
1 part cucumber juice
ice cubes

APPLE & CINNAMON MARTINI

1 or 2 parts of gin
crushed cinnamon stick
apple juice
ice cubes

Shake them up and strain before serving it in a tall glass then top it up with:

tonic water
ice cubes

How to Make Alcohol from Common Table Sugar

2009-05-03T11:41:00.000-07:00

from wikiHow - The How to Manual That You Can Edit

It is very easy and inexpensive to make alcohol from sucrose. Such alcohol is made by fermenting granulated sugar with a certain kind of yeast, and up to 20 percent (40 proof) alcohol can be produced. Follow these steps to make a base alcohol that can be used to make a variety of alcoholic beverages, such as fancy liqueurs or cordials and jungle juice (hard liquor mixed with fruit juice).

Steps

Obtain a packet of super yeast or distillers yeast. Only this type of yeast will be able to effectively and cleanly ferment table sugar and produce up to 20 percent alcohol. This kind of yeast also contains nutrients (such as vitamins and minerals) that will support the growth of the yeast and enable effective fermentation. Sucrose and some other kinds of sugars do not contain such nutrients.
Choose the fermentation vessel. For 5.5 to 6 gallon (20-23 L) batches, a 7.5 gallon (28 L) food grade bucket and lid works very well because it is easy to pour the ingredients into the bucket and stir them, and because the bucket has a large capacity. Glass carboys can be used as well, and for smaller batches, use one gallon jugs. However, a drilled rubber stopper that fits the airlock will be needed that fits the carboy or jug. Leave a good amount of extra head space, equivalent to about 1.5 to 2 gallons, in the vessel for foam and gases that can form during fermentation. The lid for the plastic bucket should have a hole drilled in it and a rubber grommet that the airlock will fit in during fermentation. The lid should also have a rubber gasket in it that will create an airtight seal between the lid and the rim of the bucket.
Clean and/or sanitize the equipment. The fermentation vessel (and rubber stopper for glass vessels or lid for a plastic bucket), airlock, and a large spoon should be clean and sanitized. Cleansers may not be needed if the equipment is new. Use a sanitizer such as iodophor[1] that is made for brewing and winemaking. All these items are available at homebrewing and winemaking shops. Fill the fermentation vessel to the brim with sanitizer.
- Sanitize the plastic bucket lid (or rubber stopper for a carboy) and airlock in a clean vessel. The plastic lid will won't fit in the plastic bucket, so sanitize it in a large pail or pot. The airlock and spoon can be sanitized in the bucket if desired.
Determine how much sucrose (common table sugar) to use. More sucrose will result in more alcohol, but the yeast will only be able to ferment a certain amount of sucrose. When the total desired volume is 5.5 gallons (20 L), no more than 17.5 pounds (8 kg) of sucrose should be used, as this should achieve the maximum of 20 percent alcohol. Some kinds of yeast, however, will not be able to achieve 20 percent alcohol, so less sucrose must be used, resulting in a more dilute solution of sucrose and water. The packet of yeast that is used will have directions that indicate how much sucrose can be used. If making two batches, be sure to use twice as much yeast (two packets).
Mix the sucrose and warm water in the plastic bucket or a sanitized metal pot to dissolve the sucrose. Tap water or bottled water can be used. Fill to about 5.5 gallons (20 L). The water should be about 90 degrees Fahrenheit (32.2 degrees C). The yeast is a living organism and requires a certain temperature to function properly. Use a metal pot to avoid scratching the inside of the plastic bucket, as scratches can harbor bacteria and make the bucket impossible to sanitize. When all the sucrose has been dissolved, carefully pour the sucrose and water solution into the plastic bucket or glass carboy.
- It is not necessary to sterilize the sucrose solution before fermenting, but if desired this can be done by boiling the sucrose solution for fifteen to twenty minutes. Take into account that some of the water will evaporate, so add a little more water before boiling. Cool the boiled mixture with a copper chiller that is designed for cooling homebrewed beer, and sanitize the chiller by boiling it in the sucrose mixture for fifteen to twenty minutes. When transferring the cooled solution to the plastic bucket, be sure to let the solution splash and pick up air, as it needs to be aerated to ferment properly. Boiling will remove oxygen, but tap water should be adequately aerated. When boiling the solution, ingredients such as herbs can be boiled with the mixture to imbue color as well as flavor, but the flavor will change when the sucrose solution is fermented by the yeast. This is because the yeast produces carbon dioxide that will strip out flavors.
Add the yeast. Open the yeast packet and dump the yeast into the sucrose and water solution. If using a plastic bucket, stir somewhat if desired to homogenize the mixture. A sanitized, dry funnel can help to prevent a mess when adding the yeast to the narrow opening of a carboy.
Affix the lid to the bucket. If using a plastic bucket, tightly push the lid onto the bucket so that an airtight seal is formed. This may be somewhat difficult, and may require some leverage.
Affix the airlock to the lid or carboy. Push the airlock into the lid if using a plastic bucket. If using a carboy, push the airlock through a drilled rubber stopper and fit the stopper snugly in the mouth of the carboy. Add clean water or vodka to the inside of the airlock so that carbon dioxide can be released from the fermenting solution while air is kept out. There are two kinds of airlocks, bubbler and three-piece airlocks. Both work very well.
Let the sucrose mixture ferment. Make sure that the ambient air temperature is 70 to 80 degrees F (21.1 to 26.6 degrees C), as this will result in the optimum temperature for the yeast. If the ambient air is cooler, use a device such as a BrewBelt to maintain the proper fermentation temperature. It should take about two to ten days for the yeast to ferment the sucrose and produce alcohol. The time required will vary depending on the type of yeast used, and on how much sucrose was added. It will take longer to completely ferment more sucrose. The airlock will bubble a lot during active fermentation. The bubbling will slow as fermentation slows, and stop completely when all or most of the sucrose has been fermented.
Clarify the fermented alcoholic liquid. After fermentation is complete, use a fining agent such as isinglass or a combination of kieselsol and chitosan to remove suspended yeast and other material that may be present. Try to find isinglass that doesn't contain sulphites, as some people are allergic to sulphites. However, the sulphites may act to preserve the finished product, especially if it is aged in a carboy or other vessel. After adding the finings, reseal the fermenter with the lid or stopper and the airlock and allow the liquid to clarify for two or three days.
Siphon or pour off the alcoholic liquid. Siphon or carefully pour off the liquid into a glass carboy or other airtight container such as a cornelius keg, leaving the unwanted sediment behind. At this stage a pad or membrane filter, such as a wine filter, can also be used to further clarify the liquid and remove residual yeast. Don't store the alcoholic liquid in a carboy for more than a month as it can become oxidized over time. Therefore, bottle it to preserve it.
Filter through a carbon filter if desired. Use a food-grade carbon filter to remove unwanted volatiles to further purify the alcohol. If flavors were added before this point, don't use the carbon filter because it will most likely strip out the flavors.
Use the alcohol as desired. Add directly to jungle juice or add liqueur flavorings. Age in sealed bottles if desired to improve the flavor, especially if making liqueurs. Reuse liquor bottles, wine bottles, and beer bottles, or use mason jars. New bottles can be found at home brewing shops. Mason jars will be easy to pour into and seal. Other types of bottles will require a bottling bucket and hose. Beer bottles will require caps and a capper, but twist-off beer bottles can't be recapped. For liquor bottles that have a stopper, simply reuse the stopper. Wine and champagne bottles can be re-corked with new corks or simply capped.

Tips

If the fermenting bucket is sealed without an airlock to vent the fermentation gases, the bucket will explode and most likely make a huge mess.
Do not put the yeast into the sugar water until it has cooled. If the water is too hot it will kill the yeast.
You could distill the final product to make your own vodka. Be advised that this is a rather dangerous process, as the vapors are quite flammable and it is illegal to do this in most countries.

Warnings

Only those of drinking age can legally make alcoholic beverages, and there are other laws regulating the production of alcohol, as well. Remember to drink responsibly.
Due to the low purity, this crude type of alcohol will most likely taste awful if consumed without something else to mask the taste and if you drink too much it could give you a hangover you'll never forget.

Related wikiHows

Sources and Citations

↑ Wikipedia: Iodophor

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Alcohol from Common Table Sugar. All content on wikiHow can be shared under a Creative Commons license.

Mud Slide recipe- variations

2009-04-12T11:11:00.000-07:00

1 part (1 0z per serving ) vodka
1 part coffee liqueur
1 part Bailey's Irish cream
1 part cream

Shake all ingredients with ice and pour over ice in an old-fashioned glass.
chocolate syrup - as needed

1/2 oz. kahlua
1/2 oz. Irish cream
1/2 oz. vodka
1/4 cup milk OR 1 scoop vanilla ice cream

1/2 cup. vodka
1/2 cup Kalhua
1/2 cup Irish Cream
1 to 1.5 cups heavy cream
1 tbs. chocolate syrup

TGIF Friday's

1 1/2 oz Vodka (Absolut)
1 1/2 oz Bailey's irish cream
1 1/2 oz Kahlua
8 cubes Ice
1 1/2 oz Cream
1 scoop Vanilla Ice-cream
2 scoops Chocolate Ice-cream

Crush ice cubes in a blender. When ice is finely crushed, add the remaining ingredients and blend for 45 seconds on blender's highest setting. Pour into glass and serve immediately.

Three Olives Vodka Wants to See Your “O-Face”

2009-04-08T09:50:00.000-07:00

Three-O celebrates over 1 million cases sold in 2008 with the fun and interactive “What’s Your O-Face” website at www.ThreeOlives.com . Fans have a chance to win $10,000 – and a spot in a future “O-Face” ad campaign.

Proximo, a leading producer, importer and marketer of premium spirits in the United States, and Three Olives (Three-O) the US’s fastest growing imported vodka, today announced the launch of the “What’s Your O-Face?” Contest.

As part of a new multi-million dollar integrated advertising campaign, www.ThreeOlives.com now includes an interactive contest that invites users to upload a photo of their best “O-face” – the look of surprise one has after tasting a shockingly delicious Three-O Vodka drink. At the conclusion of the campaign on May 31, 2009, 5 finalists will be chosen, flown to NYC, given the VIP treatment and given a photo shoot. Of the 5 finalists, 1 grand prize winner will be Three-O’s next “O-Face”, awarded $10,000 and be featured in a national ad campaign.

The campaign is the largest spend in the brand’s history and is supported with print media, out of home media, publicity and a targeted online media campaign that includes high impact custom placements and flash display ads on sites like PerezHilton.com, and Maxim.com. In addition, the contest site employs innovative elements including a voting gallery, a widget that entrants can embed on a blog or social network site to spread the word and gain votes, implementation of Facebook Connect to register and broadcast actions to friends and a Facebook Application that easily allows users to rack up votes within their friend network.

The innovative and exciting elements of this contest reflect the spirit of the brand. “Three Olives is the most exciting vodka brand in the market, carving out a niche from our stuffy and pretentious competitors with a single-minded message of being seriously fun. We are dedicated to bringing the fun back to vodka and want our fans to be a part of it,” remarked Gino Luci, Brand Manager for Three Olives. “We’re shaking up the category through innovation in every aspect of the brand – advertising, promotions and exciting new flavors – and the results are showing.”

Oh, Oh, Oh....

Variations of Tequila Sunrise recipe

2009-03-30T09:01:00.000-07:00

serve in
Highball Glass

2 oz 1800 Tequila
orange juice
2 dashes grenadine syrup

Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down sid

............

Ingredients:
- 2 oz tequila
- 4 oz orange juice
- 1 oz grenadine
Garnish: lime wedge (optional)

Build the drink over ice in a highball glass. Garnish with a lime wedge and serve with straw.

Mississippi Mud Drink and Cake

2009-03-24T10:19:00.000-07:00

Mississippi Mud Drink recipe

1 1/2 oz Southern Comfort® peach liqueur
1 1/2 oz coffee liqueur
2 scoops vanilla ice cream

Combine the Southern Comfort, coffee liqueur and ice cream in a blender. Blend until smooth, and pour into a cocktail glass. Garnish with chocolate shavings.

The Cake

1st Layer

* 1 1/2 cups flour
* 3/4 cup butter
* 1/2 cup chopped pecans

2nd Layer

* 1 cup powdered sugar
* 1 1/2 cups Cool Whip
* 8 ounces cream cheese

3rd layer

* 2 (3 1/2 ounce) packages instant chocolate pudding mix
* 3 1/2 cups milk

4th Layer

* Cool Whip
* finely chopped pecans

Directions

1. Combine 1st layer and press into a 9 x 13 pan. Bake for 20 minutes at 325.
2. Combine second layer and spread over cooled crust.
3. Combine pudding and milk and let it set up for a minute. Spread over cream cheese layer.
4. Top with remaining cool whip and sprinkle with nuts.
5. Refrigerate and serve.

What's in beer?

2009-03-12T14:57:00.000-07:00

The basic ingredients of beer are water; a starch source, a brewer's yeast to produce the fermentation, and a flavoring such as hops.
The starch source may be used alone or with a secondary starch source.

Beer is composed mostly of water.

The starch in beer provides the fermented material and is a key determinant of the strength and flavor of the beer. The most common starch source used in beer is malted grain.

Grain is malted by soaking it in water and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars Different roasting times and temperatures are used to produce different colors of malt from the same grain. Darker malts will produce darker beers.

The use of hops in beer was recorded by captive Jews in Babylon around 400 BC.
Hops contribute a bitterness that balances the sweetness of the malt, floral, citrus, and herbal aromas and flavors to beer. Hops also have an antibiotic effect, the acidity of hops is a preservative.

Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolizes the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. Yeast also influences the character and flavor.

10 facts About Beer

2009-03-07T14:49:00.000-08:00

Beer is the world's oldest and most widely consumed alcoholic beverage in the world.
Beer is the third most popular drink overall after water and tea.
Beer is produced by the brewing and fermentation of starches, mainly derived from cereal grains.
The most common grain used to make beer is malted barley
Wheat, maize (corn), and rice are widely used as well.
Hops, add bitterness and act as a natural preservative for beer.
though other flavourings such as herbs or fruit may occasionally be included. Alcoholic
Brewing methods are categorized into two main types based on the type of yeast used during fermenting — the globally popular lagers.
The strength of beer is usually around 4% to 6% alcohol by volume, but may range from less than 1% , to over 20%.
Brewing converts the starch into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.

Frozen Banana Drinks

2009-02-23T15:04:00.000-08:00

Dirty Banana
Highball Glass

1 oz creme de bananes
1 oz creme de cacao
1 oz Kahlua® coffee liqueur
2 scoops vanilla ice cream

Blend six ice cubes with ice-cream in a blender until smooth. Add liqueurs and continue blending, again until smooth.

Banana Marnier

Ingredients
1 oz. Creme de Banana
1 oz. Grand Marnier
2 oz. Cream
1 Peeled Banana

Place ingredients into a blender and blend with crushed ice. Blend until smooth and pour into a goblet.

Using Kool-Aid as a Mixer

2009-02-15T15:28:00.000-08:00

Blue Kool-Aid Punch

1 L Kool-Aid® Blue Moon Berry mix
6 oz Smirnoff® Raspberry Twist vodka
6 oz Sour Puss® raspberry liqueur

Make a liter of kool-aid mixture as standard. Add the raspberry vodka and raspberry sour puss, and stir. Pour into tall, ice-filled glasses, and serve.
.............
Cool Kool Aid

1 oz. sour mix

2 oz. cranberry juice

1 part rum

1 part gin

1 part vodka

1 part chambord

Combine in tall glass over ice.

More Kool Aid Fun

Ingredients

1 oz. Vodka
1/2 oz. Amaretto
1/2 oz. Melon Liqueur
Cranberry Juice
7-Up

Instructions

Mix together and pour over ice into a collins glass.

Valentine's Day Drinks

2009-02-12T11:16:00.000-08:00

Valentines Day Romantic Drinks

2009-02-06T11:09:00.000-08:00

Valentines Kiss
Ingredients

* 1 splash Rum, dark
* 1 1/2 oz. Sour Raspberry Pucker
* 1 1/2 oz. Vodka, strawberry
* Fill with, 1/2 7-up
* Fill with, 1/2 Cranberry Juice

Add strawberry vodka and raspberry pucker.
Fill half way with cranberry juice.
Finish with 7-up and then float a splash of dark rum on top.

Passionate Kiss

Ingredients

* 1 oz. Southern Comfort
* 1 oz. Peach schnapps
* 1 oz. Raspberry liqueur
* Pineapple juice

Add the first 3 ingredients together.
Fill remaining portion of the glass with pineapple juice.

Pudding into Hot Chocolate

2009-01-25T10:09:00.000-08:00

INGREDIENTS

1. 6 cups milk
2. 1 (3 ounce)box Jell-O chocolate pudding
3. Whipped Topping

DIRECTIONS

1. Add dry pudding mix to milk in a medium saucepan.
2. Bring to a simmer on medium heat, beating with a whisk.
4. Pour into mugs and top with whipped topping.
.
.

Anheuser-Busch InBev Pours Into NYC

2009-01-20T10:50:00.000-08:00

Hurricane - 2 variations

2009-01-20T10:47:00.000-08:00

Hurricane

Ingredients
1 shot Amaretto
1 shot Gin
1 shot Light Rum
1 shot Dark Rum
1 part Orange Juice
1 part Pineapple Juice
1 dash Grenadine

or

Hurricane recipe
1 oz vodka
1/4 oz grenadine syrup
1 oz gin
1 oz light rum
1/2 oz Bacardi® 151 rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice

Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve.
.

How To Make a Frozen Margarita

2008-12-28T07:47:00.000-08:00

Great Christmas Drinks

2008-12-22T07:48:00.000-08:00

Champagne and Cranberries

Ingredients
1 part Champagne
1 part Frozen Cranberry Juice
1 part Lime

Mix champagne and frozen cranberry juice (undiluted). Mix right before serving to retain the bubbles. Garnish with lime

Champagne Fun

Ingredients
1 part Vodka
1 part Grenadine
1 glass Champagne

Simply pour ingredients together in a champagne glass.

How To Make Iced Hot Chocolate

2008-12-22T07:46:00.000-08:00

Festive and Frothy

2008-12-15T12:27:00.000-08:00

Holiday Punch- 2 Variations

2008-12-12T12:20:00.000-08:00

Fruit Punch
2-48 oz. cans pineapple juice
1-40 oz. bottle cranberry juice
2- oda water
1 1/2 gal container strawberry, raspberry or lime sherbet

1½ oz. Vodka per serving

Directions
Mix juices in a punch bowl, Pour in soda water. Top with scoops of sherbet.

Spiced Punch

Ingredients

4 cups cranberry-raspberry drink
2 cups orange-strawberry juice
* 1 teaspoon whole allspice
* 2 orange-and-spice tea bags
* 5 lemon rind strips
* 1 ) cinnamon stick
* 1/4 cup sweetened dried cranberries
* 1/4 cup diced dried apricots
* 2 tablespoons sugar

Directions

Combine first 6 ingredients in a large saucepan; cook mixture 30 minutes over medium-low heat. Remove from heat; let stand 30 minutes. Strain mixture; discard solids. Return juice mixture to pan; stir in cranberries, apricots, and sugar. Cook over medium-low heat 30 minutes, stirring occasionally.Serve with a cinnamon stick, if desired.

Thanksgiving Party

2008-11-23T11:14:00.000-08:00

Fun Rum

2 parts Ginger ale
1 part Rum
1 part Apple cider
.....

Cold Cranberry Punch

* 1 quart cranberry juice
* 16 ounces pineapple juice
* 1 cup orange juice
* 1 cup bourbon
* 1 cup rum
* 2 quarts chilled ginger ale

For both recipes, combine ingredients.
The top one can be served warm.
The bottom recipe can be served over ice.

InBev sells unit to gain Budweiser OK

2008-11-20T11:11:00.000-08:00

Thanksgiving Drinks- Rachel Ray

2008-11-16T11:07:00.000-08:00

Dark and Stormy
From Rachael Ray

Ice cubes
1/2 lime
3 ounces dark rum
Ginger beer
Fresh ginger sticks, optional garnish

Fill a pint glass three-quarters full of ice, squeeze in all the juice from the lime half, then drop the rind into the glass.
Add the rum and fill with the ginger beer. Garnish with the ginger sticks, if desired.

Serves 1.

Hot Buttered Rum

2008-11-12T09:48:00.000-08:00

1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
rum
water

Combine sugar, brown sugar and butter in a 2-quart saucepan.
Cook over low heat until butter is melted.
Combine cooked mixture with ice-cream
Store refrigerated up to 2 weeks or frozen up to one month.
For each serving, fill one-quarter of a mug with mixture.
Add one ounce rum and three-quarters of a cup of boiling water.

Obama on Drinking

2008-11-08T09:38:00.000-08:00

Barack Obama candidly discussed his youthful drinking and drug use with high school students.http://www.blogger.com/post-create.g?blogID=5754785692450208313

"I made some bad decisions that I've actually written about," he said. "There were times when I, you know, got into drinking, experimented with drugs. There was a whole stretch of time where I didn't really apply myself a lot."

In college, Obama said, he realized,
"Man, I wasted a lot of time" in high school.

Obama, wrote about his drinking and marijuana and cocaine use in his autobiography, "Dreams from My Father," and has talked about it in interviews.

The drinking preferences of Presidents

2008-10-21T15:07:00.000-07:00

The drinking preferences of Barack Obama and John McCain were revealed this week in an online quiz.

In the White House Wine Quiz, both were asked questions on the drinking habits of current candidates and presidents past, and delve into the history of wine in the White House.

Thomas Jefferson was apparently so passionate about wine he built 16 ft deep cellars in the White House and purchased over 20,000 bottles of European wine during his eight years in office.
Bill Clinton, after visiting one of China's foremost rice wine producers in 2003, lobbied for his successor to serve rice wine at the White House. Unfortunately for the Chinese, a Republican was elected.

While the quiz reveals the Democrats to be more liberal in their drinking habits, the same cannot be said of the Republicans – McCain and Palin drink very rarely.
Sales of Palin Syrah in right-wing Houston, Texas have been particularly strong.

According to the quiz, Obama is described as a founding member of the wine and cheese club, though is said to partake equally (though judiciously) of cocktails, beer and wine.

What to add to your beer

2008-10-17T14:58:00.000-07:00

1 shot Jagermeister® herbal liqueur
1 bottle beer

.....

2 oz Jose Cuervo® Especial gold tequila
1 bottle Corona® Extra lager
1 lime wedge
..........

Drinking may help prevent lung cancer

2008-10-16T14:54:00.000-07:00

People who do or have smoked and drink at least one glass of wine each day are 60 percent less likely to develop lung cancer than those who have smoked and don’t drink red wine, said Dr. Chun Chao, of the Kaiser Permanente Southern California in Pasadena.

Chao said it's the resveratrol and flavonoids in red wine that are protective -- something white wine does not have.

The reduction seen with red wine "lends support to a causal association for red wine and suggests that compounds that are present at high concentrations in red wine but not in white wine, beer or liquors may be protective against lung carcinogenesis," Chao wrote in her study.
Drinking red wine not only reduces your risk for cardiovascular disease, but it may also reduce your risk for lung cancer – especially if you are a current or ex-smoker.

Wine on tap

2008-10-12T14:51:00.000-07:00

Off the beaten wine trail

2008-10-08T15:49:00.000-07:00

Tom Collins Variations

2008-10-05T15:36:00.000-07:00

Ingredients:

2 oz. gin
1/2 lemon
1 tsp. powdered sugar
club soda
lemon wedge

Tools:

Collins glass
shaker
strainer
citrus squeezer

Fill a shaker half full of ice. Pour in 2 oz. gin, the juice of half a lemon and 1 tsp. powdered sugar. Shake vigorously. Strain over new ice in a Collins glass. Top it off with club soda and garnish with a lemon wedge.

2 oz gin
1 oz lemon juice
1 tsp superfine sugar
3 oz club soda
1 maraschino cherry
1 slice orange
Combine the gin, lemon juice, and sugar in a shaker half-filled with ice cubes. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

Wilshire Bloody Mary

2008-10-01T13:08:00.000-07:00

* 1 quart good-quality tomato juice
* 6 oz. Worcestershire sauce
* 1 oz. freshly squeezed lemon juice
* 2 T Tabasco sauce
* 1 T red pepper flakes
* 1 T cracked black pepper
* 1 t dried dill, or 2 t chopped fresh dill
* ¼ C grated fresh horseradish

Directions:
In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated.

Bloody Mary Variations

2008-09-28T12:54:00.000-07:00

1 1/2 ounces (1 jigger) vodka
1/2 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish

Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, with one cup ice cubes in a tall glass. Add salt and pepper to taste. Garnish with the celery stick and the lemon wedge.

................

Wasabi Bloody Mary

1/2 fresh Lime Juice
4 1/2 tsp Wasabi
6 cups low-salt V8 Juice
3 tbsp Worcestershire Sauce
1 1/4 tsp Hot Pepper Sauce
3/4 tsp Salt
1 1/2 cups Vodka

Combine lime juice and wasabi with a whisk, until wasabi dissolves.
Pour into a pitcher, and add juice, Worcestershire sauce, pepper sauce and salt.
Chill for a few hours.
Stir in vodka and serve over ice, with a stalk of celery or pickled asparagus.

Queen mistakenly sent 2,000 pints of beer

2008-09-19T09:41:00.000-07:00

Diet Punch

2008-09-16T09:45:00.000-07:00

* 4 cup diet ginger ale
* 4 cup grapefruit-mango juice
* 2 2/3 Tbsp frozen orange juice concentrate, thawed
* 4 fl oz rum, preferably white, 80 proof
* 2 medium lime(s), one juiced and one thinly sliced
* 1 small grapefruit, red, seedless, thinly sliced
* 1 medium orange(s), seedless, thinly sliced

In a large pitcher, combine ginger ale, fruit juice, juice concentrate, rum and lime juice. Float lime, grapefruit and orange slices on top or use as garnishes. Yields about 1 cup per serving.

POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

Make our fruity, spiked punch for your New Year's celebration. Or omit the rum for a refreshing beverage anytime.

Visit Weight Watchers

Alberta bar-owner and bartender face criminal charges in drinking death

2008-09-14T09:39:00.000-07:00

More Jello Shot Variations

2008-09-11T15:01:00.000-07:00

Fuzzy Jello Shooter

3 oz. vodka
3 oz. peach schnapps
6 oz. water
3 oz. orange Jello

Hawaiian Jello Shooters

3 oz. gin
3 oz. triple sec.
6 oz. water
3 oz. pineapple Jello

Sex On The Beach Jello Shooter

6 oz. vodka
6 oz. peach schnapps
6 oz. water
3 oz. cranberry Jello
3 oz. orange Jello

Margarita Jello Shots

2008-09-08T15:04:00.000-07:00

Strawberry Margarita Jello Shooter

2 oz. tequila
1 oz. triple sec
3 oz. strawberry schnapps
6 oz. water
3 oz. lime Jello
or
Lime jello, large box, or two small boxes
2 c boiling water
7/8 cup cold water
3/4 cup tequila
1/4 c triple sec
1/8 c fresh squeezed lime juice

Make jello according to directions on box, replacing cold liquid ingredients with the cold liquid ingredients above

Jello Shots- Variations

2008-09-05T14:59:00.000-07:00

1 package watermelon jell-o
1 cup boiling water
1 cup Malibu® coconut rum

Mix hot water and jello. Add rum. Pour into 2 ounce cups. Serve after the jello has set.

Basic Jello Shooter

6 oz. vodka
6 oz. water
3 oz. Jello gelatin, any flavor
Combine vodka and water in a saucepan and bring to boil. Stir in Jello. Let set in refrigerator until formed.

Variations on the Shot Drink

2008-09-05T08:14:00.000-07:00

Mind Eraser
2 oz Vodka
2 oz Kahlua
2 oz Tonic water
In a rocks glass add vodka, the Kahlua and then the tonic water.
Serve with a straw.

Red Death
Absolut Vodka Southern
Comfort
Amaretto
Sloe gin
Triple sec
Orange juice
Add ingredients together over ice. Shake and strain into shot glass .

Liquid Cocaine

1/4 shot Grand Marnier
1/4 shot Southern Comfort
1/4 shot Vodka (Absolut)
1/4 shot Amaretto
1 splash Pineapple juice
Combine all in cocktail mixer with ice.

Variations of Beer Recipies

2008-08-30T08:08:00.000-07:00

Limon Corona
1 bottle Corona
1 oz Bacardi Limon
Fill the empty space in the neck in the Corona bottle with the rum. to the top. Plug the bottle with your thumb and mix.

Carbombed

13-14 oz Guinness Stout
1 oz Bailey's Irish cream
1 oz Whiskey
Combine the Bailey's and Whiskey in a shot glass. Drop shot glass into beer.

In the shade
16 oz Lager
1.5 oz Tequila
Drop shooter in glass. Fill with beer

Alcohol Poisoning

2008-08-29T13:19:00.000-07:00

Facts About Alcohol Poisoning

Excessive drinking can be hazardous to everyone's health! It can be particularly stressful if you are the sober one taking care of your drunk roommate, who is vomiting while you are trying to study for an exam.

Some people laugh at the behavior of others who are drunk. Some think it's even funnier when they pass out. But there is nothing funny about the aspiration of vomit leading to asphyxiation or the poisoning of the respiratory center in the brain, both of which can result in death.

Do you know about the dangers of alcohol poisoning? When should you seek professional help for a friend? Sadly enough, too many college students say they wish they would have sought medical treatment for a friend. Many end up feeling responsible for alcohol-related tragedies that could have easily been prevented.

Common myths about sobering up include drinking black coffee, taking a cold bath or shower, sleeping it off, or walking it off. But these are just myths, and they don't work. The only thing that reverses the effects of alcohol is time-something you may not have if you are suffering from alcohol poisoning. And many different factors affect the level of intoxication of an individual, so it's difficult to gauge exactly how much is too much (BAC calculators).

What Happens to Your Body When You Get Alcohol Poisoning?

Alcohol depresses nerves that control involuntary actions such as breathing and the gag reflex (which prevents choking). A fatal dose of alcohol will eventually stop these functions.

It is common for someone who drank excessive alcohol to vomit since alcohol is an irritant to the stomach. There is then the danger of choking on vomit, which could cause death by asphyxiation in a person who is not conscious because of intoxication.

You should also know that a person's blood alcohol concentration (BAC) can continue to rise even while he or she is passed out. Even after a person stops drinking, alcohol in the stomach and intestine continues to enter the bloodstream and circulate throughout the body. It is dangerous to assume the person will be fine by sleeping it off.

Critical Signs for Alcohol Poisoning

Mental confusion, stupor, coma, or person cannot be roused.
Vomiting.
Seizures.
Slow breathing (fewer than eight breaths per minute).
Irregular breathing (10 seconds or more between breaths).
Hypothermia (low body temperature), bluish skin color, paleness.

What Should I Do If I Suspect Someone Has Alcohol Poisoning?

Know the danger signals.
Do not wait for all symptoms to be present.
Be aware that a person who has passed out may die.
If there is any suspicion of an alcohol overdose, call 911 for help. Don't try to guess the level of drunkenness.

What Can Happen to Someone With Alcohol Poisoning That Goes Untreated?

Victim chokes on his or her own vomit.
Breathing slows, becomes irregular, or stops.
Heart beats irregularly or stops.
Hypothermia (low body temperature).
Hypoglycemia (too little blood sugar) leads to seizures.
Untreated severe dehydration from vomiting can cause seizures, permanent brain damage, or death.

Even if the victim lives, an alcohol overdose can lead to irreversible brain damage. Rapid binge drinking (which often happens on a bet or a dare) is especially dangerous because the victim can ingest a fatal dose before becoming unconscious.

Don't be afraid to seek medical help for a friend who has had too much to drink. Don't worry that your friend may become angry or embarrassed-remember, you cared enough to help. Always be safe, not sorry.

Rum Punch- 3 variations

2008-08-26T13:20:00.000-07:00

Bobby Flay Rum Punch
The saying is: 1 part sour, 2 parts sweet, 3 parts strong, and 4 parts weak.

1 cup fresh lime juice
2 cups grenadine syrup
2 cups Jamaican white rum
1 cup light rum
2 cups fresh pineapple juice
2 cups fresh orange juice
Pinch freshly grated nutmeg, optional
Orange slices, for garnish
Pineapple slices, for garnish

Sorbet Rum Punch

3 cups water
1 pint fruit sorbet, melted
One 12-ounce can frozen orange juice concentrate, thawed
One 12-ounce can frozen pineapple juice concentrate, thawed
1 1/4 cups white rum
3/4 cup golden rum
1/4 cup plus 2 tablespoons grenadine
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
Ice

Combine ingredients in a large punch bowl or pitcher.

EZ Rum Punch

* 1 bottle Rum
* 2 liter bottle Ginger ale
* 1 can frozen Fruit punch concentrate
* 1 can frozen Orange juice concentrate
* crushed Ice

Mix ingredients together and enjoy

College Drinking

2008-08-23T13:03:00.000-07:00

Our mission here is to promote drinking in a fun, yet safe way.
It's back to school time and we thought we'd provide our visitors with some valuable links.

Special Features

Video Highlights from NIAAA College Conferences

College Alcohol Policies

Government Links

In the News

Links

Order Publications

Group Wants Legal Drinking Age Lowered

2008-08-23T12:59:00.000-07:00

Kamikaze- 2 variations

2008-08-21T14:37:00.000-07:00

Ingredients

Glass: 5 oz cocktail glass

Mixers: 1 fl oz vodka
1 fl oz Cointreau
1 fl oz fresh lemon juice
1/8 fl oz lime cordial

Method:

Shake with ice and strain.
Garnish with red cocktail onion on a toothpick in the glass.

........................
Ingredients
Mixers: 1 fl oz vodka
1 fl oz triple sec
1 fl oz fresh lemon juice
1/8 fl oz lime cordial

Method:

Shake with ice and strain.

Red Bull

2008-08-20T14:33:00.000-07:00

Just one can of the popular stimulant energy drink Red Bull can increase the risk of heart attack or stroke, even in young people according to Australian medical researchers .

The caffeine-loaded beverage, popular with university students and adrenaline sport fans to give them "wings," caused the blood to become sticky, a pre-cursor to cardiovascular problems such as stroke.

"One hour after they drank Red Bull, (their blood systems) were no longer normal. They were abnormal like we would expect in a patient with cardiovascular disease," Scott Willoughby, lead researcher from the Cardiovascular Research Centre at the Royal Adelaide Hospital, told the Australian newspaper.

Red Bull is banned in Norway, Uruguay and Denmark because of health risks listed on its cans, but the company last year sold 3.5 billion cans in 143 countries. One can contains 80 mg of caffeine, around the same as a normal cup of brewed coffee.

The Austria-based company, whose marketing says "Red Bull gives you wings," sponsors Formula 1 race cars and extreme sport events around the world, but warns consumers not to drink more than two cans a day.

Kids Fight Sticker Battle With Beer Distributor

2008-08-17T14:30:00.000-07:00

Martini Pairings

2008-08-13T08:02:00.000-07:00

MAESTRO DOBEL TO LAUNCH AS WORLD’S FIRST-EVER DIAMOND TEQUILA

2008-08-11T08:00:00.000-07:00

MAESTRO DOBEL TO LAUNCH AS WORLD’S FIRST-EVER DIAMOND TEQUILA

Juan-Domingo Beckmann Introduces a Hand-Crafted Blend of Reposado, Anejo and Extra-Anejo tequilas with the Clarity, Complexity, Crispness and Craftsmanship of a Diamond

July 15, 2008 – Jalisco, Mexico – Juan-Domingo “Dobel” Beckmann, the sixth-generation leader of the world’s most prominent tequila-producing family, today announces the introduction of Maestro Dobel, the first-ever diamond tequila. Unlike any other aged tequila, Maestro Dobel is a diamond-clear spirit – a result of a proprietary blending and filtration technique.

Juan Dobel first imagined this unique tequila brand that bears his name while working with his family’s distilling Maestros. Beckmann personally raised the finances for his vision in order to bring this silver tequila concept to market as a completely separate business entity.

“I have long desired to create an aged spirit that is the liquid embodiment of my passion for tequila,” said Beckmann. “Maestro Dobel represents six generations of my family’s dedication to crafting the finest tequilas available. Yet, it also signals a renaissance – a new way of thinking about and enjoying tequila. ”

Standing alone in the category, Maestro Dobel is a luxurious silver tequila with the complexity of an aged spirit. This exceptional blend of three tequilas can be judged, like a diamond, by four C’s:

Clarity: The proprietary filtering system used by Maestro Dobel gently expels congeners and colors from the tequila, producing the “Diamond Clarity” without having an affect on aroma, flavor or complexity.

Complexity: The incredible complexity of Maestro Dobel stems from the incredible array of differently aged tequilas in the blend: Reposado (rested 15 months), Anejo (rested 24 months), and Extra-Anejo (rested for 36 months).

Crispness: The agave selected for Maestro Dobel grows in the volcanic lowlands of the Jalisco region, producing a tequila with lighter herbal and citrus aromas. This hand-selected agave, combined with the tequila’s double distillation in post stills creates an exceptionally crisp tequila.

Craftsmanship: Juan Dobel has entrusted the Tequila Maestros – Marco Anguiano and Luis Yerenas – to create the special blend for Dobel. Every step of the process is crafted by hand – from the harvesting of the agave to the blending of the tequilas.

Maestro Dobel will be available in August 2008 at the finest evening establishments in Los Angeles, Boston, Milwaukee and Atlanta as well as online where legal. Dobel is 40% Alc./Vol. and has a suggested retail price of $74.99.

Celsius Expands the Calorie Burning Beverage Category with Introduction of Green Tea

2008-08-07T14:43:00.000-07:00

Tropical Punch

2008-08-05T14:40:00.000-07:00

Ingredients:
3 cups orange juice
3 cups pineapple juice
3 cups grapefruit juice
1/4 cup lime or lemon juice
1/2 cup honey
4 cans ginger ale or soda water
1 cup rum or white wine
1 cup finely chopped pineapple
1 cup small melon pieces or balls
1 lime or orange seeded and thinly sliced

Directions:
Combine orange, pineapple, grapefruit and lime juices. Sweeten to taste with honey and chill for a few hours. Just before serving stir in ginger ale, rum, pineapple pieces and melon balls. Garnish with lime or orange slices, serve over crushed ice.
You can leave out the alcohol and also substitute fruit with a can of fruit salad.

1 gallon orange juice
1 gallon cranberry juice
1 (15-ounce) can pineapple juice
6 limes, halved
6 lemons, halved
6 oranges, halved
4 cups mandarin vodka
4 cups citron vodka

Combine the orange, cranberry, and pineapple juices in a large container. Add the 2 vodkas and the halved fruits to the punch. Transfer to the refrigerator and chill over night.

Boston Punch

2008-08-02T14:33:00.000-07:00

Boston Punch recipe- Two Variations

75 cl Champagne
28 cl cider
14 cl brandy
2 oz triple sec
3 oz dark rum
4 oz lemon juice
40 cl soda water
1 tbsp sugar

Dissolve sugar and combine ingredients in a punch bowl with sufficient ice to chill. Add thin wedges of apple. Serve in wine glasses. (16 servings.)

Ingredients
2 cups apple cider
1 cup brandy
1/2 cup dark rum
1/2 cup curacao
Juice of 2 lemons
One 750-ml bottle of champagne
1 liter seltzer or club soda
1 teaspoon sugar

Chill cider, brandy, rum, curacao, lemon juice, champagne, and seltzer or club soda. Combine cider, brandy, rum, curacao, and lemon juice with sugar, stirring until sugar dissolves. Just before serving, pour over a block of ice in a punch bowl and stir in champagne and seltzer.

Daiquiri Variations

2008-07-29T14:21:00.000-07:00

1 1/2 oz light rum
1 oz limes
1 tsp powdered sugar

Shake all ingredients with ice, strain into a cocktail glass, and serve.

..................................................
Banana Daiquiri recipe
1 1/2 oz light rum
1 tbsp triple sec
1 banana
1 1/2 oz lime juice
1 tsp sugar
1 cherry

Combine all ingredients (except for the cherry) with 1 cup crushed ice in an electric blender. Blend at a low speed for five seconds, then blend at a high speed until firm. Pour contents into a champagne flute, top with the cherry, and serve.

.......................................

Stylish Summer Cocktails

2008-07-26T15:09:00.000-07:00

Strawberry Daiquiri- Variations

2008-07-26T14:18:00.000-07:00

Strawberry Daiquiri recipe

1/2 oz strawberry schnapps
1 oz light rum
1 oz lime juice
1 tsp powdered sugar
1 oz strawberries

Add ingredients with a bit of ice in a blender. Blend and then strain into a cocktail glass. Garnish w/ strawberry.

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INGREDIENTS

* 6 cups ice
* 1/2 cup white sugar
* 4 ounces frozen strawberries
* 1/8 cup lime juice
* 1/2 cup lemon juice
* 3/4 cup rum
* 1/4 cup lemon-lime flavored carbonated beverage

DIRECTIONS

In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve

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Frozen

1 1/2 oz rum
1 1/2 oz lemon juice
4 strawberries
1 tsp sugar

Pour the rum and lemon juice and sugar into a champagne saucer with some shaved ice. Stir well. Garnish with 4 strawberries, sliced or otherwise, and serve.

Sombrero 2 Variations

2008-07-23T15:07:00.000-07:00

Sombrero
Ingredients:

* 1 1/2 oz Coffee brandy
* 1 oz Light cream

Mixing instructions:

Pour brandy into an old-fashioned glass over ice cubes. Float cream on top and serve.

Ingredients for a Sombrero

* Coffee Brandy
* Light Cream

Quantities for one drink:

* 1 1/2 oz Coffee Brandy
* 1 oz Light Cream

Blending Instructions:

* Pour brandy into an old-fashioned glass over ice cubes
* Float cream on top and enjoy

Amazon.com Widgets

Bourgogne Blancs, A Reliable Wine

2008-07-18T13:41:00.000-07:00

Flaming Apple Pie

2008-07-16T13:37:00.000-07:00

Flaming drinks can impress a guest. Be sure to keep plenty of water on hand.

1/3 ounce Cinnamon Schnapps (Goldschlager)
1/3 ounce Southern Comfort
1/3 ounce Whiskey (Wild Turkey)
Pour ingredients in a shot glass, ignite, and garnish with cinnamon. Allow to burn for several seconds, extinguish, wait for glass to cool, and serve.

p.i.n.k. Vodka

2008-07-13T13:25:00.000-07:00

A NEW vodka drink infused with caffeine and guarana, and marketed to women, is on an Australian government hit list.

In January the p.i.n.k. Spirits Company launched the world’s first, ultra-premium imported Rum, Tequila, Gin, White Whiskey, and Sake all of which are infused with flavorless caffeine and guarana. Now they will launch p.i.n.k. vodka in Australia.

The company says that there are no added sugar, color, carbohydrates, or preservatives, the p.i.n.k. spirits brands can be enjoyed straight or used to create any cocktail. Be it a p.i.n.k. Margarita, a p.i.n.k. Mojito, p.i.n.k. Manhattan, or a p.i.n.k. Gin Fizz, consumers can now - - for the first time - - enjoy all of their favorite cocktails, while experiencing the benefits of caffeine and guarana.

“We created a completely new category of spirits with the launch of p.i.n.k. vodka. As a result of its tremendous success we’ve created the entire portfolio,” said David Mandell, President & CEO of The p.i.n.k. Spirits Company. “Our new spirits are truly versatile with universal appeal.”

In Australia Health authorities have warned p.i.n.k. - to be launched in Australia this month - may encourage dangerous levels of underage drinking.

The Government has threatened action against companies that mix alcohol and stimulants.

But the infused spirit, which has an alcohol percentage of 40 and advertising campaign boasting "no added sugar, colour or carbohydrates", has health officials worried.

The Australian Public Health Association president was concerned about the vodka and stimulant mix.

"This looks like the kind of artificial product designed to attract young people to drink and get them drunk as quickly as possible," he said.

Adding stimulants and suppressants in the one product has a very mixed impact on people which is why they have raised some concern.

But p.i.n.k. Spirits Co president David Mandel said young drinkers were not the target.

"Our products are marketed responsibly and are not overly caffeinated," he said.

Beer Maker To Provide Beer-Fueled Cars For Democratic Convention

2008-07-11T08:00:00.000-07:00

More proof that drinking red wine leads to a better life, even if that life is not necessarily longer.

2008-07-08T08:00:00.000-07:00

A study by the US National Institute of Aging reveals that resveratrol, an anti-oxidant found in red wine, slows age-related deterioration in the heart, bones and eyes of mice fed an otherwise normal diet.

This study is a follow-up to research in 2006 that found that resveratrol, found naturally in foods like grapes and nuts, improved the health and increased the life expectancy of overweight, older mice.

The latest results confirm previous studies suggesting that, in mice at least, the compound mimics the effects of calorie reduction, the most effective way found to date to minimize the effects of aging on mammals.

Screwdriver Variations

2008-07-06T08:00:00.000-07:00

Basic Screwdriver

2 oz. Vodka
Fill with Orange Juice

Glass to Use-Highball glass

Build over ice in a highball

Cassis Screwdriver
Ingredients:

1 1/2 oz Vodka
1 1/2 oz Orange juice
1/2 oz Creme de Cassis
1 splash Lemon juice or lime juice
1 splash Grenadine
Ice

Pour vodka, orange juice, and lemon/lime juice into a shaker half-filled with ice.
Shake.
Strain into a collins glass with ice cubes.
Add a splash of creme de cassis and of grenadine.

Sandy Beach

2008-07-04T14:33:00.000-07:00

Ingredients

* 2 oz. Rum, coconut
* 1 splash Grenadine
* Fill with Orange Juice
* Fill with Pineapple Juice

Fill a collins glass with ice. Add coconut rum, and fill with equal parts of orange juice and pineapple juice. Top with a splash of grenadine.

4th Of July

2008-07-02T14:31:00.000-07:00

Ingredients

* 1/2 oz. Curacao, blue
* 1/2 oz. Triple Sec
* 1 1/2 oz. Vodka
* 1 dash Grenadine
* 1/2 oz. Sour Mix

Mix all ingredients except grenadine in shaker and chill. Serve in martini glass. Add grenadine and it will sink to bottom.

Homemade Lemonade

2008-06-30T14:29:00.000-07:00

Ingredients

* 2 cups sugar
* 2 cups cold water
* 2 cups fresh lemon juice (from about 10 medium lemons)
* Ice cubes

1. Prepare sugar syrup: In 2-quart saucepan, heat sugar and water to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.

2. Stir lemon juice into sugar syrup. Pour mixture into pitcher or glass measuring cup; cover and refrigerate until cold, about 3 hours.

Sangría

2008-06-29T13:51:00.000-07:00

Sangría, a wine punch typically from Spain and Portugal, comes from the Spanish sangre meaning blood. Sangria typically consists of

red wine,
chopped or sliced fruit
a sweetener
a small amount of spirits.
carbonated water

Here are 2 variations

Ingredients

2 cups of seasonal fresh fruit
1 750 ml bottle of red wine (burgundy) or white wine (light-bodied German wine)
½ cup fruit-flavored brandy
½ cup orange liqueur
Sugar
Club soda
Mint

Chop up the fruit and put it in a bowl.
Lightly sprinkle sugar over the fruit, and pour the brandy and orange liqueur over both.
Let it soak in the bowl for at least 2 hours, up to 2-3 days. The longer the better.
Add the fruit to a large pitcher, filled with ice.
Pour the wine over the fruit and add a spritz of club soda to give it a little fizz.
Add a sprig of mint to each glass.The key is to let the fruit soak as long as possible, up to two days. The longer it soaks, the more flavorful, and the more intense it gets.

Grand Marnier Sangria

Ingredients

1 bottle Woodbridge Cabernet
4 shots Grand Marnier
6 cherries, sliced
2 oranges, segmented
1 lemon, quartered
1 lime, quartered

Mix all ingredients together and let sit for a few hours. Strain and serve over ice.

Reformulating Tilt and Bud Extra

2008-06-28T13:34:00.000-07:00

Anheuser-Busch Companies Inc. will reformulate its alcoholic energy drinks, Tilt and Bud Extra, to remove caffeine and other stimulants they contain as part of a nationwide legal settlemen.

An investigation by attorneys general of 11 states found the largest U.S. brewer was marketing its caffeinated alcoholic beverages to minors and misrepresenting the drinks' health benefits, New York state Attorney General Andrew Cuomo said.

Though the company agreed to make changes, it insisted its Tilt and Bud Extra drinks were not marketed to minors. Anheuser-Busch has also agreed not to produce, distribute or market any other alcoholic drinks containing caffeine or other stimulants.

Cocktail Confidential

2008-06-26T05:40:00.000-07:00

HealthWatch: Disturbing 'Drunkorexia' Trend

2008-06-25T11:20:00.000-07:00

tju

Long Island Iced Tea- variations

2008-06-24T06:03:00.000-07:00

A Long Island Iced Tea is not really ice tea but, is a mixture of many ingredients, usually vodka, gin, tequila, and rum.
Legend has it that the drink was invented during the Prohibition era, as a way of taking the appearance of a non-alcoholic drink (iced tea).

In a Collins Glass with Ice

1/2 oz. Vodka
1/2 oz. Gin
1/2 oz. Rum
1/2 oz. Tequila (optional)
1/2 oz. Triple Sec
1 oz.Sweet & Sour

Top with Coke
Garnish with a lemon twist

1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

2 cups ice cubes
1 ounce vodka
1 ounce gin
1 ounce white rum
1 ounce white tequila
1/2 ounce triple sec
2 tablespoons freshly squeezed lemon juice
1/2 cup Cola, or to taste
2 lemon wedges

Shake everything but cola and wedges in a cocktail shaker. Pour into glasses.

White Wine with polyphenols

2008-06-22T10:04:00.000-07:00

Researchers at Technion, the Israeli Institute of Technology, have developed a way to boost white wine polyphenols giving white wine with the same health benefits as red wine. The wine, from Israel, has boosted levels of plant chemicals which are thought to combat heart disease.

Red wine is naturally fortified with the polyphenol compounds, which are concentrated in grape skins. Fermenting the skins of grapes along with their juice gives red wine its color, and antioxidant properties.White wine is not made with grape skins and therefore lacks health-giving polyphenols.
The polyphenol-charged wine looks and tastes the same as regular white wine but has the same antioxidant activity as red wine.

Israeli wine manufacturer Binyamina has now started using the recipe to manufacture the healthier white wine. It is expected to be on sale in the US by the end of the year.

wine strawberry rhubarb sorbet

2008-06-21T07:19:00.000-07:00

Good news from Albany, New York.
The Senate and Assembly gave their final approval to legislation that will treat wine ice cream like other confections with slightly adult content. The bill limits alcohol to 5 percent by volume, prohibits its sale to anyone under 21 and requires warning statements on labels and menus.

Cayuga Lake Creamery in Interlaken. didn’t want to incur the expense of getting a liquor license for selling ice cream at their shop . The Cayuga Lake Creamery is a family owned and operated business specializing in premium ice cream made on their premises.
Last week they made a wine strawberry rhubarb sorbet that sold out at one winery’s rhubarb festival, and for the third year they’re making one with dark cherries and merlot for another winery that has a cherry festival.

Great Wines At Great Prices

2008-06-20T06:32:00.000-07:00

Watermelon Slush

2008-06-19T06:07:00.000-07:00

Ingredients

3 cups diced watermelon
2 tablespoons lime juice
1 tablespoon sugar
1 cup crushed ice
1/2 cup water

Blend ingredients in a blender until smooth.
Add Vodka for an extra kick (1 oz per serving)

Vodka Lemonade Variations

2008-06-17T14:00:00.000-07:00

1 cup sugar
8 1/3 cups water
4 lemons, juiced
12 ozs Vodka
Ice cubes

In a saucepan, combine the sugar and 1/3 cup water and place over medium heat.
Bring the mixture to a boil, then cook the sugar until dissolved but the syrup is still clear.
Do not cook the sugar until it starts to turn color.
Remove from heat and cool.

In a pitcher, combine the syrup, 8 cups water, the lemon juice, vodka and ice and stir to combine.

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9 c. water
12 oz. orange juice concentrate
12 oz. vodka
Soft drink mixers (club soda, ginger ale)
4 c. sugar
12 oz. lemonade concentrate

Combine sugar and water.
Boil for 15 minutes.
Mix orange juice and lemonade into boiled mixture.
Cool before adding vodka.
Freeze for about 3 days before using.
Spoon slush into glass.
Fill with soft drink.

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* 1 (12 fluid ounce) can frozen lemonade concentrate
* 12 fluid ounces vodka
* 1 lime

DIRECTIONS

Prepare the lemonade concentrate according to package instructions, replacing one can of water with the vodka. Squeeze juice from one lime into mixture. Pour over ice and serve.

Variations on the Screwdriver

2008-06-16T15:23:00.000-07:00

1 part vodka
2 parts orange juice
pinch salt
.................................

2 oz vodka
5 oz orange juice

Put ice cubes into a highball glass. Pour in vodka. Fill glass with orange juice, stir, and serve.

...................................

1 1/2 oz vodka
4 1/2 oz fresh squeezed orange juice, ice cold
1 tsp lemon juice

Combine in tall glass filled with cube ice and stir.

Tips on Wedding Reception Beverages

2008-06-15T06:31:00.000-07:00

It's a once in a lifetime event, we hope. A wedding could be one of the most important occasions in your lifetime. Because of that, people are willing to shell out thousands of dollars to get it right.

Here are some tips on selecting the correct beverages to serve at that grand event.

You'll probably want to serve wine. Professional wedding planners advocate serving equal amounts of red and white wine . Here are some wine tips.

What to serve? Start by Wine Tasting -- Set up a wine tasting with friends, family or those helping you plan your event. You can get expert advice from a local wine store or your caterer.

Seek out advice -- Contact your local wine shop. Many shops will offer you excellent advice and discounts if you purchase several cases.

Personalized Wine Labels for your event. --It's a nice touch and there are wine companies who willoffer their wines printed with custom personalized wine labels.

How much to buy? -- Some say that a good rule is 1/2 red and 1/2 white, although people tend to agree that more red will be drunk. One bottle serves only about 5 glasses of wine and you should plan that people will have a minimum of 2 glasses. It is always better to have more than too little wedding wine. Some shops will allow returns of unopened cases if you arrange it with them ahead of time. Otherwise you’ll have plenty of wine for months to come or for gifts.

Other Beverages

Having a bar? Serve iquors at the beginning of the evening and then serve call bar, or less prestigious, liquors the rest of the night. Talk to the caterer or event planner about a possible open bar time and a cash bar with open wine or or other possibilities.

You can save a few bucks by limiting the menu of drinks. Try offering only a few top-shelf liquors such as vodka, gin, and rum, and only a few selections of white and red wines.

Put a restriction on the types of mixed drinks your bartender will prepare. Print up a list of drinks the bartender will make, such as martinis, gin and tonics, and the like.

Be sure to offer a wide supply of nonalcoholic drinks.

2008 Auction Napa Valley Raises More Than $10 Million

2008-06-14T08:10:00.000-07:00

2008 Auction Napa Valley Raises More Than $10 Million

A tribute dinner for Robert Mondavi becomes the top lot at the 28th annual charity event

Yep, that's Oprah Winfrey among the bidders during the annual Auction Napa Valley at Meadowood Resort in St. Helena.

The Chronicle/Liz Hafalia

The auction raised $10.35 million, a jump from last year but short of its $10.5 million record in 2005 and not quite at the level of the $14 million raised by the Naples Winter Wine Festival in Florida in January. The ticket prices were $2,500 a piece, just to get in.

Though many attendees had cause for excitement thanks to Oprah Winfrey, whose presence managed to overshadow even headline act Jay Leno.

Robert Mondavi was missed. Mondavi, whose presence often anchored the annual auction, died on May 16. Mondavi's legacy was commemorated with a massive lot that included a dinner for 90 at Copia, the American Center for Wine, Food & the Arts, at $10,000 a head prepared by an all-star team of Charlie Trotter, Alice Waters, Julian Serrano, Gary Danko and Jean-Georges Vongerichten, plus wines from nine sponsoring wineries. The lot, which was initially planned as a 95th birthday tribute to Mondavi, raised $860,000.

Modest numbers

It was not the only high-dollar lot of the evening, but this year's numbers were more modest, certainly compared to last year's top single-bidder record of $1.1 million.

The evening's top wine lot, six magnums of Screaming Eagle's debut 1992 vintage, plus a dinner on site at the winery's hush-hush location, still went for $500,000 to Shanghai tech entrepreneur David Liang, who claims a 120,000-bottle cellar. "It's the best wine in the world," said Liang, who won several other lots to become the evening's top bidder, awarding him paddle No. 1 next year.

Here is a listing of some of the auction items

1. Robert Mondavi Tribute—$840,000
A multi-bidder auction lot to participate in a 95th birthday party for the late Robert Mondavi. Includes a dinner prepared by chefs Charlie Trotter, Alice Waters, Julian Serrano, Gary Danko and Jean-Georges Vongerichten, plus signed and etched bottles from wineries such as Rubicon, Quintessa and Joseph Phelps.

2. Screaming Eagle—$500,000
Six magnums of 1992 Screaming Eagle and dinner at the winery.

3. Frank Family Vineyards and Promise Wine—$480,000
Includes a walk-on role in an episode of Grey's Anatomy, tickets to the star-studded American Film Institute Lifetime Achievement awards in Los Angeles, dinner prepared by Mario Batali, a six-night luxury trip to New Zealand wine country and a collection of wines.

4. Harlan Estate—$340,000
Ten magnums of Harlan Estate from the 1995 vintage through 2004 and dinner for eight at the property.

5. Blackbird Vineyards—$300,000
Includes three 3-liter bottles (2003-2005) of Blackbird Vineyards Bordeaux-style blend, four tickets to the exclusive Chanel fashion show in Paris, accommodations for four in Paris, plus dinner and a tour of Coco Chanel's private apartment.

http://www.winespectator.com

A Wine Fest Returns to Hollywood!

2008-06-13T17:34:00.000-07:00

A Wine Fest Returns to Hollywood!

2008 Programs
Special Program Saturday, July 12 6:15-7:30 pm. Georg Riedel will conduct a comparative wine tasting with his world famous wine glasses for LAWINEFEST2008. Reservations are mandatory. Price $90. Call Joel Fisher at 818-429-6770 or email Joel@LAWineFest.com to reserve your seat. A set of the unique Riedel Wine Glasses utilized in this tasting are our gift to all participants.
Reserve Wine Charity Dinner
Saturday, July 12 7:30 pm Join us for our Reserve Wine Dinner for our charitable beneficiaries in the Raleigh Studio Cafe. Enjoy fine dining and a specially selected assortment of wines. Price: $175 per person. Please email Joel@LAWineFest.com to for reservations. Seating is limited.

THIS EVENT WILL SELL OUT!

We are pleased to return to Hollywood, and to historic Raleigh Studios. This year's event will have more exhibitors, more panels, more pouring units and more special events than ever!!! Get Tickets & Info Now!

Please join us at the 3rd annual LA Wine Fest, July 12 & 13, 2:00 pm - 6:00 pm at the historic Raleigh Studios.

Joel M. Fisher

Hotel Packages are available at a number of Hollywood Hotels, by contacting our partner travel company:

Ultimate Life Travel
info@ultimatelifeliving.com
213.626.5433

Join us on our special LA Wine Fest excursions

Long Island Green Tea

2008-06-12T12:28:00.000-07:00

From Food Network Kitchens

Ice
2 ounces Green Tea Vodka, recipe follows
1/2-ounce freshly squeezed lemon juice
1-ounce orange liqueur (recommended: Cointreau)
1/4-ounce golden rum
2 to 3 teaspoons Simple Syrup, recipe follows
Flowery Ice Cubes, for garnish (optional)Fill a cocktail shaker with ice. Add Green Tea Vodka, lemon juice, orange liqueur, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a tall glass filled with Flowery Ice Cubes, if using.

Green Tea Vodka:
1 cup vodka
2 gunpowder green tea bags or 2 tablespoons loose gunpowder green tea

Place both tea bags into the vodka. Cover, shake, and let steep for 2 hours. Remove and discard the tea bags.Simple Syrup:
1 cup sugar
1 cup water

Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.

Yield: about 1 1/2 cups

Flowery Ice Cubes:
Edible flowers
Water

Drop 1 edible flower into each segment of an ice-cube tray; fill with water and freeze.

Beer Fest 2008 Atlanta

2008-06-11T12:38:00.000-07:00

Saturday, June 14
2-7pm
Woodruff Park, Downtown Atlanta
Beers To Be Featured: Nothing Short of Olympic Proportions

Abita Amber - Abita Purple Haze - Anchor Steam - Bacardi Mojito - Bass Ale - Beach Bum Blonde Ale - Beck's - Belzebuth - Blue Moon Belgian White - Blue Moon Honey Moon - Bohemia - Bridgeport ESB - Bridgeport IPA - Brooklyn Brown Ale - Brooklyn EIPA - Brooklyn Lager - Brooklyn Summer Ale - Carta Blanca - Coopers Extra Stout - Coopers Pale - Coors Light - Corona Extra - Corona Light - Dinkel Acker Dark - Dogfish Head 60 min IPA - Dogfish Head 90 min IPA - Dogfish Head Midas Touch - Dogfish Head Raison D'Etre - Dos Equis XX Amber - Dos Equis XX Special Lager - Double Bach - Dragon Stout - Famosa - Flying Dog Old Scratch - Flying Dog Pale Ale - Flying Dog Wheat - Flying Dog White Ale - Franziskaner - Grolsch - Guinness Draught in a Bottle - Harp Lager - Harpoon IPA - Harpoon Raspberry UFO - Harpoon Summer - Heineken - Heineken Light - Highfalls Brewing - Highland Gaelic - Highland Kashmir - Highland Oatmeal Porter - Highland St. Terese's Pale Ale - Hoegaarden White - Imperial - King Fischer - Kirin - Lagunitas Censored - Lagunitas IPA - Lagunitas Lucky 13 - Lagunitas Maximus - Leffe - Leinenkugel Sunset Wheat - Michelob Ultra Fruit Infused - Modelo - Moretti LaRossa - Negro Modelo - New Castle Brown Ale - Old Chub - Ommegang Hennepin Farmhouse Ale - Original Sin Cider - Pabst - Pacifico - Paulaner Hefe Weizen - Peroni Nastro Azzuro - Pete's Wicked - Pilsner Urquell - Red Brick Ale - Red Brick Blonde - Red Brick Summer - Red Hook Long Hammer IPA - Red Stripe - Rod Hook Blonde - Rogue Dead Guy Ale - Samuel Adams Boston Cherry Wheat - Samuel Adams Boston Hefeweizen - Samuel Adams Boston Lager - Samuel Adams Boston Light - Samuel Adams Boston Summer Ale - Sapporo - Shiner Bock - Shiner Hefeweizen - Sierra Nevada Pale Ale - Sierra Nevada Porter - Sierra Nevada Summer Ale - Smirnoff Ice Raw Lemon Tea - Smithwick's - Sol - Spaten Lager - Spring Heat Spiced Wheat - Steinlager - Stella Artois - Strongbow Dry Cider - Sweetwater 420 - Sweetwater Blue - Sweetwater Georgia Brown - Sweetwater IPA - Sweetwater Road Trip - Sweetwater Summer - Taj Mahal - Terrapin All American Imperial Pilsner - Terrapin Cream Ale - Terrapin Rye Pale Ale - Thomas Creek Dopplebock - Thomas Creek Pilsner - Thomas Creek Red - Thomas Creek Vanilla - Tucher - Tusker - Victory Golden Monkey - Victory HopDevil Ale - Victory Prima Pils - Victory Storm King - Widener Hefeweizen - Widmer - Wittekerke - Xingu - Young's Chocolate Stout

21+ event. No one under 21 will be admitted.

Beer Fest Ticket gets you entry into the festival, a souvenir sampling cup, access to beer sampling, interactive games, live music and more.

Designated Driver Ticket gets you entry into the festival, interactive games, live music and more.

Beer Fest is a 21 and over festival. No one under 21 will be admitted, no children, no babies, only people over 21. Attendees and their belongings are subject to search.

RAIN OR SHINE, NO REFUNDS WILL BE GIVEN

Note: Any "designated driver" caught consuming alcoholic beverages will be asked to leave the festival.

* By purchasing tickets you are stating that you are 21+ and will be expressly assuming the risk and legal liability and waiving and releasing all claims for injuries, damages or loss which you might sustain as a result of participating in any and all activities onnected with and associated with this activity and hereby fully release and forever discharge Creative Loafing and Woodruff Park/City of Atlanta from any and all claims for injuries, damages or loss that you may have, or which may accrue to you and arising out of, connected with or in any way associated with this event/activity.

For more information

Variations on the Martini

2008-06-10T13:53:00.000-07:00

Whisky Martini recipe

1 1/2 oz Canadian whisky
1 1/2 oz vermouth

Mix ingredients in a cocktail glass with chipped ice.

Vodka Martini recipe

1 1/2 oz vodka
3/4 oz dry vermouth

Rum Martini recipe

2 1/2 oz light rum
1 1/2 tsp dry vermouth

Combine rum and vermouth in a mixing glass half-filled with ice cubes. Stir well, and strain into a cocktail glass. Garnish with a lemon twist or an olive, and serve.

Breakfast Martini

1 1/2 oz Bombay Sapphire® gin
3/4 oz fresh lemon juice
3/4 oz Cointreau® orange liqueur
1 tsp light marmalade

Shake ingredients with ice and strain into a chilled martini glass. Garnish with a piece of a slice of toast.

Martini - Free Clip Art at FunDraw.com

Drunkorexia": Trading Meals For Martinis

2008-06-09T15:33:00.001-07:00

Splenda Banana Strawberry Shake

2008-06-08T09:39:00.000-07:00

Ingredients

1 large ripe banana, sliced
5 packets SPLENDA® No Calorie Sweetener, Granulated
1/2 cup reduced fat milk
1 1/4 cups frozen unsweetened strawberries

Directions

1. Combine all ingredients in the jar of a blender. Blend on medium speed until smooth.
2. Pour into glasses and serve.

Note
Serving Size: 1 (8-ounce) drink

Exchanges per Serving: 2 Fruits

Add a shot of rum for some excitement.

Electric Lemonade- 3 Versions

2008-06-07T11:42:00.000-07:00

1 1/2 oz. Vodka
1/2 oz. Blue Curacao
2 oz. Sweet and Sour Mix
7-Up or Sprite
Lemon Slice
Maraschino Cherry

Combine all the ingredients in a blender and blend for 15-20 seconds until smooth. Pour over a highball glass filled with ice and garnish with a lemon slice and maraschino cherry.

Ingredients:

* 1 1/4 oz Vodka
* 1/2 oz Blue Curacao
* 2 oz Sweet and sour
* 1 splash 7-Up

Mixing instructions:

Combine all ingredients except 7-up in a shaker filled with ice. Pour into a hurricane glass. Top with 7-up. Garnish with lemon slice.

Oprah's recipe
INGREDIENTS
2 cups of sugar
2 cups of water
1 cup fresh lemon juice
1 large mint sprig, finely chopped, plus sprigs for garnish
8 ounces lemon-flavored vodka
Splash of sparkling water
1 tablespoon freshly grated lemon zest for garnish

Mix the sugar and water in a small pot and boil for 3 minutes to make a simple syrup. Let cool.

In medium bowl, stir together 1 cup syrup (leftover syrup can be refrigerated indefinitely), the lemon juice and the chopped mint. Pour mixture into ice-cube tray and freeze for one hour.

In a blender, blend together frozen cubes, sparkling water, chopped mint and vodka.

Pour into chilled glasses. Garnish with mint sprigs and lemon zest.

Bloody Mary

2008-06-04T06:35:00.000-07:00

Ingredients:
- 2 oz vodka
- 3 oz Tomoto Juice
- 1/2 oz Lemon Juice
- Black Pepper & Salt
- 3 dashes Worcestershire
- 2 drops tabasco sauce

Combine all the ingredients and serve over ice. Serve in a highball glass and garnish with the lemon wedge or celery and .
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Triple Sec In The City: Cosmo Inventor Gives Tips

2008-06-01T16:10:00.000-07:00

Space Beer: One small step

2008-05-31T10:12:00.000-07:00

Cosmopolitan

2008-05-29T09:53:00.000-07:00

In celebration of the Sex and the City release, we thought we'd feature a cosmopolitan recipe.

Hamptons Buzzing Over Art Gallery Owner's Arrest

2008-05-27T07:54:00.000-07:00

Alcohol Consumption

2008-05-25T10:43:00.000-07:00

If you are like many Americans, you drink alcohol at least occasionally. For many people, moderate drinking is probably safe. It may even have health benefits, including reducing your risk of certain heart problems. Moderate drinking is one drink a day for women or anyone over 65, and two drinks a day for men under 65.

Some people should not drink at all, including alcoholics, children, pregnant women, people on certain medicines and people with some medical conditions. If you have questions about whether it is safe for you to drink, speak with your healthcare provider.

Anything more than moderate drinking can be risky. Binge drinking - drinking five or more drinks at one time - can damage your health and increase your risk for accidents, injuries and assault. Years of heavy drinking can lead to liver disease, heart disease, cancer and pancreatitis. It can also cause problems at home, at work and with friends.

National Institute on Alcohol Abuse and Alcoholism

Beer Margaritas

2008-05-21T10:30:00.000-07:00

INGREDIENTS

* 1 (12 fluid ounce) can frozen limeade concentrate
* 12 fluid ounces tequila
* 12 fluid ounces water
* 12 fluid ounces beer
* ice
* 1 lime, cut into wedges

DIRECTIONS

Combine ingredients in a large pitcher and stir. Garnish with lime wedges.