We've spent a goodly amount of our Liquor Snob career discussing how to bring liquor to places most people wouldn't think of. From the Beer Belly (and the Wine Rack) to the Bootlegger, we've smuggled more booze than Canada during Prohibition.
That's why we love this article at Mother Nature Network about how to bring drinks when you go backpacking. Nobody wants to lug glass bottles or coolers around when they're hitting the trail, but there are alternatives. Our favorite was buying a box of wine and just taking the wine pouch out of the box...we've done that before, but we never though of inflating the bag afterward to use as a pillow.
We've received a copy of a book entitled "The Happy Table of Eugene Walter: Southern Spirits in Food and Drink," and being the bourbon enthusiasts we are, we jumped at the chance to review it. If you're not familiar with Mr. Walter, he was, according to his Wikipedia page, a "screenwriter, poet, short-story author, actor, puppeteer, gourmet chef, cryptographer, translator, editor, costume designer and well-known raconteur." Sounds like someone we'd like to get to know.
As we page through the book, we find all kinds of recipes, from cocktails (including more variations on the Julep than you might know existed) to a wide variety of Southern-influenced foods. Not all of the recipes feature liquor, but the ones that don't are deep fried and bacon-inclusive enough to make even Paula Deen blush - and we're pretty sure she wears a Camelbak full of melted butter. From Caribbean Flank Steak to Pensacola Shrimp to Hangover Punch, there's a little something for everyone in the book.
The real appeal for us is the colorful way in which the commentary and recipes are written, making it a real treat compared to your typical recipe book. For example, the "Maryland Julep" recipe calls for you to "gather the mint while the dew is still on it" and gives very explicit instructions on how to handle it next. We think cocktail enthusiasts and gourmands alike will find something for them in in this book.
How much is it worth to you and your friends to be able to build a shot luge? We hope you said "I dunno, like a hundred bucks..." because that's how much the Build-A-Luge Blackout Edition will run you. Containing everything you need for said blackout, from ice trough to stand to pourers, for less than the cost of a single college textbook. There is no downside.
In our world every day is beer day, but this coming Friday August 5 is something special - International Beer Day - because there's nothing better on a summer Friday than enjoying some tasty, tasty beer. Here's what the IBD website has to say about the nature of the celebration:
The purpose of IBD is threefold:
To gather with friends and enjoy the deliciousness that is beer.
To celebrate the dedicated men and women who brew and serve our beer.
To bring the world together under the united banner of beer, by celebrating the beers of all nations and cultures together on this one remarkable day.
We like to think of it as an opportunity for macro- and micro-brew drinkers alike to come together as one and say "Beer frickin' rules!" (or words to that effect) and clink their bottles, cans and fluted glasses together. No matter what, you know we'll be celebrating the day at Three Penny.
We've waxed poetic before about Nolet's Dry gin, the new botanical spirit from the family that brings you Ketel One vodka, so we can probably just cut to the chase - it's good, and you should buy it if you have even the slightest taste for gin. It has a mild and floral scent, reminiscent of roses and lavender, berries and pitted fruits, with a hint of juniper. When we tasted it we were struck by the smooth flavor, the long finish, and the delicate warmth.
This floral and fruit-forward gin is bottled at 47.6 % Alc./Vol. (95.2 Proof) and expresses the essence of three coveted ingredients: Turkish rose, white peach and raspberry.
Nolet Silver is a nice alternative for folks who like a certain Scottish gin, and want to expand their horizons. It's not cheap, weighing in somewhere in the neighborhood of $50, but it's worth the money if you're looking to put that little something special in a cocktail.
We were sent some excellent recipes to use Nolet's in along with the sample bottle provided to us by their representatives, and we wanted to share those with you as well...they call for some exotic ingredients but offer substitutions if you can't get your hands on them. Find the recipes after the jump.
Last October we made a sojourn out to Las Vegas to cover the release of Harlem Liqueur, and while we were there we were treated to a few sips (ok, more than a few...you got us) of Nolet's Silver Dry Gin. It was love at first taste, and ever since we've been burning incense and chanting to the spirit world hoping to get a crack at a review bottle. That day has finally arrived, and we'll do our best to post the review sometime before the next presidential election (at the rate we're going lately anyway).
Learn more at NoletsGin.com. We shamelessly stole the above image from Thirsty in LA - he was with us in Vegas when we first tried the stuff so see what he has to say about it.
Today we discovered our favorite new show. It's called Workaholics, it's on Comedy Central, and it's the exact goddamn show we would have written if we were funny, talented, or the least bit driven to succeed. Instead, we watched 6 episodes back to back on Hulu when we were supposed to be finishing a project. This little bit wasn't in any of the episodes we saw, but we figured it fit better with the theme of our site than the concept of "third love."*
It's only a promo-type-thing but hey it's three dudes doing kegstands at work - how can you go wrong with that? Check out other clips at Comedy Central.
We like to think of Whiskypedia as a Wikipedia for whisky, but with way less useless facts. Not that we mind learning about how the plumed whistling duck crops vegetation instead of diving, or where the World Snail Racing Championships were held. We'd just much rather learn about whisky.
...the heart of these entries lies in the "historical notes" and "curiosities," where the author's research and enthusiasm are clearly evident. Buyers and collectors will find the list of "expressions" (commonly available bottlings) useful, while many users will jump straight to the informed, richly descriptive tasting notes (Dalmore smells "rich and sherried, with sweet malt, fruit cake, orange peel and marzipan.")
For those of you who haven't heard of whiskey stones, they're basically rocks you can keep in your freezer and toss into your drinks to chill them without watering them down. Might seem a bit weird, but we've seen people do a lot stranger stuff with booze.
If you don't like the idea of dropping the igneous in your drink, perhaps a stone shot glass will serve you better? Just toss it in the freezer for four hours before you plan to drink and voila...and as a point of interest these are made right here in Vermont, not too far from Liquor Snob headquarters.