March 2024 132
Miss Manners Advises: Navigating Social Dinners as a Newly Sober Individual
Judith Martin, known as Miss Manners, answers a question about expectations of bringing wine when invited to dine.Canva
DEAR MISS MANNERS: I’m newly sober — a long time coming — and wondering if it’s still required to bring a bottle of wine when I’ve been invited to dine. I’m happy to do this, but just curious about protocol.
GENTLE READER: Bringing wine was never required. Traditionally, it was even considered somewhat insulting, as if the host could not be counted on to provide a decent drink. Flowers or candy were the usual choices.
But Miss Manners understands why you thought otherwise, now that guests assume that they must contribute to the actual meals in their hosts’ homes. Bringing wine — if not a course of the dinner — has become commonplace, even though it may not go with the food and may not be enough for the number of guests. It makes hosts feel they must serve it anyway.
But they are not obliged to serve it, and you are not obliged to bring it in the first place.
***
(Please send your questions to Miss Manners at her website, www.missmanners.com; to her email, dearmissmanners@gmail.com; or through postal mail to Miss Manners, Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106.)
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Kylie Jenner Unveils Sprinter- Her New Line of Canned Vodka Sodas
Jenner said her new line is the “best tasting vodka soda I’ve ever tried — and I’ve tried a lot.”
Erik Pendzich/Shutterstock; Travis Rathbone
Kylie Jenner is throwing her hat into the celeb spirit game.
On Tuesday, the Kylie Cosmetics founder announced the launch of her new canned vodka soda line, Sprinter. The drinks come in four flavors — black cherry, peach, grapefruit and lime. Each can contains 100 calories with no added sugar.
To bring her new business venture to life, Jenner, 26, worked with drink development expert, Chandra Richter, for one year before the cans were perfected.
The 4.5% ABV canned vodka soda will be available in an eight-can variety pack for $20 when it launches nationwide on March 21.
Travis Rathbone
Related: Oreo Adds a New Flavor That Will Take You Back to Your Childhood
“Sprinter is my answer to the growing consumer demand for quality canned cocktails — we’re adding to a market dominated by only a few players with an incredibly delicious vodka soda in a can,” Jenner said in a statement.
She said that her entrance into the liquor industry is with a beverage she’s proud of.
“Not only does Sprinter have a unique bold branding that captures the feeling of fun with your friends, it is also the best tasting vodka soda I’ve ever tried – and I’ve tried a lot. I can’t wait for people to taste it for themselves,” she added.
Jenner subtly revealed Sprinter on social media before officially announcing the venture. She posted a getting-ready TikTok from her car on Sunday before posing in a mirror holding a case of the cans.
The mom of two is following her sister’s lead into the alcohol space. In 2021, Kendall Jenner launched 818 Tequila. Her announcement gave a behind-the-scenes look at what went into building the brand.
“For almost 4 years I’ve been on a journey to create the best-tasting tequila. After dozens of blind taste tests, trips to our distillery, entering into world tasting competitions anonymously and WINNING (🥳)…3.5 years later i think we’ve done it!” Kendall, 28, wrote in the post at the time.
Related: Kylie Jenner Launches First Fragrance: ‘Elevated Scent That Is Perfect for Day and Night’
A post shared by Kendall (@kendalljenner)
Named after The Kardashians star’s hometown area code, the spirit anonymously won several tasting competitions the year that it launched. The tequila is available in four varieties — Blanco, Reposado, Añejo and Eight Reserve by 818— and is sold at restaurants and bars nationwide, even at 818 Shack, an open-air cocktail lounge at SLS Baha Mar in the Bahamas.
Kendall has been taking her tequila on a college tour. From Oct. 9-11, the model visited four college campuses across the Midwest to promote 818 Tequila. Ohio State University, Indiana University, the University of Illinois Urbana-Champaign and the University of Michigan were all on her list.
The founder made multiple stops at each campus where she surprised students and patrons with signed bottles, meet-and-greets and brand merch items.
“i ♥️college @drink818,” Kendall captioned an Instagram montage of her college stops. “Ohio, Indiana, Illinois, Michigan thank you for the warm welcome 🥹🫶”
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Read the original article on People.
Ultimate Rap League Announces Face-off between Loaded Lux and Rum Nitty Alongside Major Update to URLtv App
Ultimate Rap League just unveiled an exciting new development to the URLtv app, announcing the arrival of live streaming.
URL enjoyed a fairly quiet start to the year with no major event announcements, but they are making up for it in a big way with the news of their latest developments, including the return of Loaded Lux.
Over the weekend, the self-proclaimed “world’s most respected” battle rap platform told fans to tune into their app on Monday (March 4) “to be a part of history” for their debut live stream.
The broadcast, hosted by acclaimed battle rap media personality Jay Blac, marked the first time viewers could watch live content on the app.
That was just the beginning. Blac then revealed that the upcoming Volume XI card would be streamed live on the URLtv App.
URL, the owner of the app launched in 2019, billed it as “the Netflix of battle rap,” transforming how fans engaged with the media. It fostered new talents, offered licensing prospects for smaller leagues to share their content, and established a video network for the community.
URL also unveiled another thrilling news. The eagerly awaited showdown between the legendary Harlem lyricist Loaded Lux and the Phoenix, Arizona-based “Alien”, Rum Nitty is now happening. After months of fans’ anticipation and requests, the battle between Lux and Nitty is planned for the Spring.
This Spring #youcantcopyrespect @iAmLoadedLux versus @RumNitty
Download the https://t.co/ylYNue1dQL app today
Their first ever live stream on the URLtv App will feature the full-packed Volume XI event on March 16. The main event of the card is Tay Roc vs. Serius Jones. Review the entire lineup below and view the trailer at the conclusion of the page.
The App is accessible on the URLtv website and various servers. Look for it on platforms like Apple TV, Roku, Amazon Fire Stick, Samsung Smart TV, XBOX, and more.
URL’S SMACK VOLUME XI
SAT MARCH 16TH 3PM EST ON https://t.co/K989dTUlaw WEBSITE OR ON THE URLTV TELEVISION APP ON AMAZON FIRESTICK, APPLE TV, XBOX, ROKU & SAMSUNG SMART TV’S
$40 App Subscribers
$60 Non Subscribers pic.twitter.com/VE8An9OxsP
Ingenious Bike Pump Hack: Opening a Wine Bottle in a Jiffy!
If you find yourself without a corkscrew when opening a bottle of wine or simply want to impress your friends, head out to the garage and grab your bicycle pump. Bicycle pumps are super effective for putting air in tires, basketballs, and, believe it or not, your wine bottle. The air pressure causes the corkscrew to rise so that you can pull it out, leaving you with a perfectly opened bottle of wine to enjoy (without pieces of cork in your glass).
To do this creative corkscrew alternative, after inserting a clean needle into your bicycle pump, push the needle into the cork until you can see it coming out through the opposite end of the cork in the bottle, and slowly pump air into it. Another method that works if the needle isn’t long enough to go through the cork, is to insert the needle on the side of the cork so that it’s wedged between the cork and the side of the bottle.
Either way, the air pressure will cause the cork to rise out of the bottle after just a couple of pumps. Just make sure to take caution and pump slowly to allow the cork to rise enough to pull it out with your hands or pliers/tweezers. If done carefully, this wine bottle opening hack works great in a pinch. If you’re a fan of this method you might consider buying an air-pressure wine opener that works similarly but is likely safer and easier to use.
Read more: 11 Tips For Keeping Your Grill Shiny And Clean
A bicycle pump can be handy if you’re at home without a corkscrew, however, it’s often the case that you’re lacking a corkscrew while on a holiday or enjoying a picnic in a park. In such situations, a bicycle pump is typically not readily available.
We’ve all been in this common situation – you get to your location, take out a bottle of wine, and then realize there’s no corkscrew. Do you forfeit? Not at all. Chances are, you’re most likely to have a key with you that can be utilized to uncork a bottle. This approach does require some strength but it’s possible. Find the most rugged key on your keyring, and after cleaning it as best as you can, insert it into the cork at an angle. Then, use your thumbs to twist the key to break the seal of the cork. Keep rotating the cork while using the key like a lever, and pull it upwards.
The cork might chip a little, but as long as the key remains inside, you should manage to continue turning and tugging it upwards. When it’s out of the bottle enough, use a cloth for a better grip to pull it out. Check your wine for any accidental cork bits. Once you’ve mastered this technique, you’ll be astonishing all your friends and family with your knack for uncorking wine bottles anywhere and anytime.
Suppose you’ve lost your corkscrew, can’t find your keys, and don’t own a bicycle pump. There have been other techniques devised to open wine without a corkscrew, however, they aren’t always safe. Striking your wine bottle against a wall or using footwear to force the cork out isn’t suggested. There’s a chance that the glass might break resulting in a large mess and risking injury. The same precaution applies to using heat – a potentially harmful TikTok hack that suggests using a flat iron to open wine bottles became popular, but since high temperatures can break glass, it’s inadvisable.
Opt for the reverse corkscrew method if you’re in a bit of a pickle. This could arguably be one of the safest methods to let your wine flow. Instead of yanking out the cork, use an instrument that doesn’t have a sharp edge, like a tube of lipstick, a marker or a spoon handle to push the cork into the bottle. You can tap a kitchen tool such as a rolling pin gently on your blunt object to push the cork down. Although your cork will be bobbing in your wine, your bottle will be open and the wine ready to be poured out. Remember, if you’re opening an older bottle, the cork might crack more easily. If you do find pieces of cork in your bottle, ensure you strain it when pouring so that it doesn’t end up in your glass.
Check out the original article on Daily Meal.
Beer Nut: Comparing Three Classic Beers with Modern IPAs
How do these three classics stand up to modern IPAs? (George Lenker photo) George Lenker
Regular readers will be familiar with my love for old-school West Coast IPAs. The style remains my favorite overall.
Of course, readers are also acquainted with my frustration over the oversaturation of New England IPAs these days. The style itself is fine, although it can be taken to extremes that I’m not crazy about. But again, my main issue is the sheer number of them. Yet as I’ve said: I can’t blame brewers for making beer that sells.
Last week I was poking around in Liquors 44 here in Northampton and wandered down to the last beer case in the corner on the left. That’s where you can find single cans and bottles of random beers. As luck (fate?) would have it, I was able to snag three old-school classic IPAs (although one is a double IPA): Stone IPA, Dogfish Head 60-minute IPA and Dogfish Head 90-minute IPA (the double).
I seized them with the thought of re-exploring the beers considering how much modern IPAs have transformed. As I hadn’t tasted any of the three in a long time, the outcomes were both somewhat astonishing and also consistent with my assumptions.
Initiating with Stone, the initial swigs seemed hoppier than my memory served. This was an unexpected revelation, given that I remembered it being one of the most hopped beers around 20-plus years back. It retained a strong malt composition, albeit without any sweetness. I discovered subsequently that Stone had modified the beer’s dry-hopping over the years, rationalizing the heightened hoppiness.
I have the impression that Stone IPA holds its own exceptionally well against today’s hop heavyweights, though in a more level manner. This is a bonus in my view. The hops mix yet delivers the delicious citrusy character that rendered it a preferred beer in times past.
Dogfish’s 60-minute IPA brings along another narrative entirely, but one that culminates in a happy (or should I say, hoppy?) conclusion. I was always more inclined towards the 90-minute IPA, but I must concede that the 60-minute variant matches up well. Bright and grassy, this beer was actually the sequel to the 90. Currently, my preference leans towards more sessionable beers, in which case, the 60 is an impeccable choice if you’re yearning for a phenomenal IPA. I sampled it alongside Building 8’s The IPA (a personal favourite), and it held its ground impeccably.
I shouldn’t really even include the 90-minute IPA here because it’s a double, but since I bought and drank it, I’m going to. I actually recall the very first time I had it (in Northampton’s Bishop’s Lounge circa 2003(?). One sip and I was in love. The blend of piney notes with a citrus blast, finished with slightly sweet aftertaste, rocketed the beer to the top of my list.
I’m here to tell you that it still tastes just as good.
So, although I’m always saying to drink local beer when you can, I would never fault anyone for cheating with these out-of-towners here and there.
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Little Rock Brewery Joins National Effort to Brew Special Beer for April 8 Eclipse
The total solar eclipse is coming to Arkansas.
And so is an eclipse-themed beer.
If you’re lucky, as the last total solar eclipse to visit North America until 2044 crosses over Arkansas and 12 other states on April 8, you could be one of the few sipping such a beer while sitting…
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Discover the Recipe for Roasted Leg of Lamb with Sweet Rum Glaze
Roast lamb is often reserved for special occasions due to its relatively high cost and the sophistication associated with it. So when you decide to splurge on a leg of lamb, you’d want to ensure it is flawlessly cooked. This flavorful and robust meat can be wonderfully succulent when handled correctly.
This roast leg of lamb recipe by Tasting Table recipe creator, Jennine Rye, incorporates a rich and sweet rum glaze that enhances the lamb while cooking, giving it a distinctive finish. The glaze is sticky, well-seasoned, and permeated with cinnamon and allspice flavors that blend well with the dark rum and brown sugar. The intense savory taste of the lamb is improved by the sweet and heavy rum glaze, resulting in a tasty and extremely satisfying meal that will unquestionably be the centerpiece. Find out how to repeat this recipe yourself and create a lamb dish you’ll want to recreate over and over again.
Additional reading: 11 Cleaning Tips For Keeping Your Oven Spotless
To start with this roasted leg of lamb with sweet rum glaze recipe, first gather all the ingredients. You will need a leg of lamb, garlic cloves, salt, and pepper. For the rum glaze, you will need dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, and cinnamon, as well as butter.
Remove the leg of lamb from the fridge 30 minutes to an hour before cooking to bring to room temperature.
Preheat the oven to 400 F.
Pierce the skin of the lamb using a sharp knife, and push in the cloves of garlic. Season well with salt and pepper.
Place the leg of lamb into a roasting tin and place into the oven to roast for 45 minutes.
Place the dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, ground cinnamon, and butter into a small pan over a medium heat.
Simmer the mixture gently for five minutes, until it has reduced and thickened a bit. Then, take it off the heat.
Once 45 minutes have passed, take the lamb out of the oven.
Give the lamb a layer of glaze before putting it back in the oven for another 15 minutes.
Once again, extract the lamb from the oven, apply another coating of glaze, and place it back in the oven for an additional 10 minutes.
Take the lamb out of the oven and let it sit, covered, for a quarter of an hour.
Segment and serve.
The thought of altering a recipe such as this roast lamb may seem intimidating, but the dish is less complicated than it appears, and can be customised to suit your individual tastes or requirements. Whilst this recipe requires leg of lamb, other lamb cuts can work equally well and may be more suitable for you. The shoulder is another lamb part that creates a highly flavourful roast, often more affordable than the leg. Furthermore, if you’re preparing a meal for two, you might consider using lamb neck for a luxurious yet perfectly portioned dinner.
While this recipe is ideally cooked in an oven, it also works just as effectively in an air fryer. So, if you’re a fan of the air fryer, why not give it a try? All you need to do is decrease the cooking time to 40-50 minutes and ensure that the deepest part of the lamb leg is cooked at 145 F prior to serving.
For varied flavour combinations, rosemary makes a traditional pairing with lamb and can be embedded into the lamb with the garlic before roasting. And, to modify the taste of the rum glaze, why not experiment with different spices? Cumin and coriander both mesh well with lamb, and add a delightful, somewhat more savory finish to the glaze.
Once you have perfectly roasted your lamb leg, you should thoughtfully select what you will serve alongside it to complement your dish. Fortunately, lamb is a versatile meat that goes well with a wide variety of side dishes, thus, you won’t be short of options. For a traditional pairing, consider roasting some potatoes or sweet potatoes with the lamb? They can be placed in the oven with the meat, and their crisp, crunchy outer layer will add texture and tasty flavor to your plate. Complete this off, simply serve with some steamed greens and a splash of lamb gravy.
Couscous and quinoa-based dishes also wonderfully complement lamb, and would make great side dishes for this meal. Roasted assorted vegetables, freshly cut herbs, roasted nuts, and pomegranate seeds all make great additions to these grain-based sides, and will introduce a heap of bright fresh flavor as well as being packed with nutrients. To round off the meal, we suggest pairing this lamb dish with a robust red wine such as a Malbec or cabernet sauvignon, though ultimately the choice is down to your personal preference.
Prep Time: 1hCook Time: 1h 10mYield: 4 ServingsIngredients
1 (2-pound) leg of lamb
10 garlic cloves
salt, to taste
pepper, to taste
4 tablespoons dark rum
¼ cup brown sugar
4 tablespoons balsamic vinegar
½ teaspoon mustard powder
1 teaspoon ground allspice
½ teaspoon ground cinnamon
2 tablespoons butter
Directions
Remove the leg of lamb from the fridge 30 minutes to an hour before cooking to bring to room temperature.
Preheat the oven to 400 F.
Pierce the skin of the lamb using a sharp knife, and push in the cloves of garlic. Season well with salt and pepper.
Place the leg of lamb into a roasting tin and place into the oven to roast for 45 minutes.
In a small pan over medium heat, add the dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, ground cinnamon, and butter.
Allow the mixture to simmer gently for 5 minutes, until it has reduced and thickened slightly. Remove from the heat.
After 45 minutes, remove the lamb from the oven.
Brush the lamb with a coating of glaze and then return it to the oven for 15 minutes.
Remove the lamb from the oven once more, brush with a second layer of glaze, and return to the oven to cook for 10 more minutes.
Remove the lamb from the oven and allow it to rest, covered, for 15 minutes.
Carve and serve.
Read the original article on Tasting Table.
Taste Test Review: The New Bernheim – Another Exceptional Barrel-Proof Whiskey from Heaven Hill
Whiskey enthusiasts generally love Heaven Hill’s line of barrel-proof whiskies, which features bourbons that have a high alcohol by volume content. This lineup includes labels from Elijah Craig and Larceny. Last year, the distillery introduced a barrel-proof edition of its Bernheim Original Wheat Whiskey, which might not be as famous as its bourbon, but the latest batch is definitely worth tracking down.
For those who might not be familiar with it, the TTB defines wheat whiskey as needing to be produced from a minimum of 51 percent wheat, which distinguishes it from bourbon’s 51 percent corn, and it must be aged in new charred oak containers (typically barrels). Bernheim’s whiskey meets this requirement with its 51 percent wheat, 37 percent corn, and 12 percent malted barley composition. It’s therefore relatively high in corn content for a wheat whiskey. The standard Bernheim offering carries a seven-year age statement and is bottled at 90 proof. The barrel-proof version is aged for between seven and nine years and is bottled at cask strength. Each batch varies and is released twice a year. The latest batch A224, released in February of 2024, comes in at 125.2 proof.
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As I’ve written about before, higher proof doesn’t mean better whiskey. In fact, it sometimes means worse whiskey. Every brand usually has a barrel-proof expression in its lineup because consumers want undiluted, often unfiltered whiskey. While undiluted whiskey can be more flavorful and allows you to control the strength of your sipping experience, it can be less enjoyable to sip a whiskey nearing hazmat levels above 130 proof, even when diluted with water or ice.
The new Bernheim Barrel Proof, at a 125 proof, shares similar characteristics to Booker’s than A. Smith Bowman. This allows you to enjoy the rich taste without overwhelming your palate. This whiskey contains a high percentage of corn in its mashbill, but it’s the wheat that gives it a delicate sweetness that doesn’t entirely overshadow the spice. It bursts with flavors of orange-chocolate, green apple, cinnamon, vanilla custard, and black pepper. You might also notice the underlying earthy grass notes on the finish. You’d expect some heat from the Bernheim Barrel Proof, but it’s quite manageable and nice to drink, especially when poured over a large ice cube.
There are some cask-strength American wheat whiskeys out there made from 100 percent wheat, like Journeyman’s Corsets, Whips & Whiskey and Dry Fly’s Cask Strength Straight Wheat Whiskey. Bernheim is made in the “barely legal” Kentucky style that Woodford Reserve also employs, despite using slightly more wheat at 52 percent in the mashbill. This high percentage of corn brings the whiskey’s taste closer to bourbon, which is far from a drawback. If you’re an enthusiast of wheated bourbon who can’t forego the Pappy hunt, or simply in pursuit of a smoother barrel-proof experience, or perhaps just enjoy wheat whiskey, this is a bottle worth finding and trying.
100 Consider it worth trading your first-born for
95 – 99 Revered as a trophy for the cabinet
90 – 94 Great: Elicits an animated nod from friends when you pour them a dram
85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market
80 – 84 Good: More of your everyday drinker, solid and reliable
Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with this
Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.
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The Struggle and Resilience: Ukrainian Wineries amidst War
If there was a war raging in your country, it’s hard to imagine that you would be thinking of making wine. But that’s what 160 winemakers in Ukraine do. They still make wine. February 24 marked two years since Russia invaded Ukraine. The war zone extends along all of the eastern border and the south along the shores of the Black Sea. That’s also the region where most of Ukraine’s vineyards are located. So, perhaps now is an excellent time to give a thought to those courageous winemakers and take a close look at what they do. The upcoming ProWein wine show in Düsseldorf, Germany, will be an occasion to taste these wines.
Vineyards in Ukraine, courtesy of Wines of Ukraine
Ukraine is a very big agricultural country. It ranks on the world’s top-ten list of biggest producers of sunflowers, barley, wheat, and corn, although production has been severely hampered by the war. However, today, the Ukrainian vineyards are modest in size, around 30,000 hectares (75,000 acres). That’s about half the size of Hungary or of Bulgaria, or one-sixth of the California grape acreage. There are around 160 officially registered wineries.
Ukraine’s vineyards can be found mainly in the southern part of the country, towards the Black Sea in the Odesa and Kherson regions. You might recognize those names from the war reporting. Crimea has also long been an important wine-producing region but has been under Russian control since 2014, when Russia invaded the peninsula. There are also extensive vineyards in the westernmost part of Ukraine, on the border to Hungary and Slovakia, in the region called Zakarpattia. But there are also wine producers in several other parts of the country but on a smaller scale.
Kostiantyn Tintulov, co-owner of Vinhol Oksamytne / Villa Tinta winery in Ukraine, copyright BKWine …[+] Photography
Eduard Gorodetskyi, founder and owner of myWine winery in Ukraine, copyright BKWine Photography
In a time when unusual and indigenous grapes have become trendy, Ukraine has much to offer wine lovers and wine drinkers who want to explore new things. There are numerous local (indigenous) grape varieties to explore: telti-kuruk, sukholimansky white, citronny of magarach, kokur, odessa black, ekim kara, magarach bastardo. I recently had the opportunity to taste Odessa black, and black it was indeed. It was dense, almost dark, intense fruit and had a strong backbone structure. It is what is called in French a tinturier, in other words, the grape juice is dark red (almost all red grapes have a clear juice). It’s a crossing between cabernet sauvignon and alicante Bouchet (also a teinturier). It was developed in Ukraine in the 1950s. But they also have many international grape varieties, of course.
I have only tasted a handful of Ukrainian wines so far, so it is difficult to have an opinion of the country as a whole. The odessa black that I mentioned above was certainly one that had great potential, as well as some made from the more “traditional” international varieties. Some were semi-sweet, which might not be so suited for the export markets.
Villa Tinta Odesa Black wine, Ukraine, copyright BKWine Photography
Ukrainian wine exports were a modest $9 million in 2023, which is perhaps not surprising. More surprising is that they managed to make and export any wine at all while the war was raging. They have an export promotional organisation called Wines of Ukraine, which this year will participate in the big international trade fair ProWein in Düsseldorf (Germany) on March 10-12. Sixteen wineries, an impressive 10% of all producers in the country, will be represented there. It will undoubtedly be an excellent opportunity to discover some unusual wines as well as to support a country at war.
Several international projects are ongoing in Ukraine to help support and develop the wine sector, as well as the rest of the agricultural business, USAID, the United Nations and even the Swedish government.
—Per Karlsson
Winni Rum Shack Sprouts Island Vibes in Laconia; Wendy’s Set to Open Two New Locations
A LITTLE TASTE of paradise has arrived at Weirs Beach.
Keith and Monique O’Leary opened Winni Rum Shack across the street from Funspot, which claims to be the largest arcade in the world, off the Daniel Webster Highway in Laconia.
The place, which opened at Tiki Plaza, offers “a low-key vibe, Island-inspired food & largest selection of Rum & handcrafted Rum concoctions in the region,” according to its Facebook account.
Keith O’Leary said the area has a lot of traditional or biker-themed restaurants, and they wanted to bring something new in hopes of drawing more people to the popular tourist spot on Lake Winnipesaukee.
“They are saying, ‘Hey, this feels like I am in Florida,'” he said. “The vibe that people are getting from Winni Rum Shack seems to be hitting the spot. People are really excited about it.”
The weekends have “just been killer,” with O’Leary having a tough time staffing the restaurant to keep up with demand.
The O’Learys also own and operate the Craft Beer Xchange out of the Lawrence Manor, an old resort property, which is home to the Witches Brew Pub and the Weirs Beach Beer Garden. The place opened in 2020 during the COVID-19.
The signature drink is the Winni Painkiller, made with Pusser’s Rum, pineapple juice, orange juice, cream of coconut and freshly grated nutmeg. The name of the drink is trademarked.
“That’s really been taking off,” O’Leary said. “People have been coming in specifically for the Winni Painkillers.”
The place has a full liquor license, but specializes in rum, of course.
“I would say that I have over 80 different rum options,” O’Leary said. “I have 15 different sipping rums that you either sip them straight and neat or you put one ice cube in and you enjoy the rum just like that.”
The full menu is focused on island-inspired foods, including Cuban sandwiches, Jamaican jerk, bacon-wrapped scallops and shrimp dishes.
Tropical attire hasn’t quite caught on yet with the clientele.
“It has been so cold, but they are already talking about throwing on their Hawaiian shirts and coming out on a Friday night,” O’Leary said.
The couple wants to help promote Weirs Beach as a destination with its variety of businesses.
“We want to be a part of the fabric of the Weirs Beach area that is undergoing this revitalization,” he said. “We want people to know that it’s not the Weirs Beach of old. There are a lot of new and exciting things going on.”
Family Dollar to Flip Side
Also in Laconia, The Flip Side restaurant opened in the former Family Dollar and will serve up breakfast and lunch for now.
The renovated space includes live-edge wooden countertops and custom-made booths. The menu features omelets for $7.99 and classic breakfast and lunch plates. Don’t forget to check the specials.
The restaurant, which opened on Feb. 15, has a greater purpose.
“The aim is to facilitate a location where individuals with developmental obstacles, disabilities, and physical difficulties can find employment, gain empowerment, and be integrated into the community,” a post on Facebook mentions.
Expansion of Wendy’s
Wendy’s is prepared for expansion with the addition of two new establishments in North Conway and Claremont.
The development of these restaurants is under the company’s tailored build-to-suit program, which will be fully owned and managed by a franchisee. The initiative is crafted to encourage franchise owners and stimulate expansion, as mentioned in a press release.
The North Conway restaurant will be part of a project at 1657 White Mountain Highway, which also includes space for another 5,460-square-foot restaurant and shops.
The proposed 2,228-square-foot Wendy’s is designed to have 36 seats and a drive-thru.
Chicken with a twist
A new chicken place, Crispy Delight, opened at 62 Crystal Ave. in Derry. The cuisine features “chicken with a Chinese twist.” The menu features chicken burgers, popcorn chicken, tenders, wings, cheese sticks, onion rings, waffle/french fries, scallion pancakes, dumplings, spring rolls and bubble tea.
The Greater Derry Londonderry Chamber will hold a ribbon cutting from 1 to 2:30 p.m. March 21.
New digs
The New Hampshire Liquor & Wine Outlet opened in a new spot in Nashua.
The liquor commission relocated the outlet at the Westside Plaza to the former Pier 1 Imports in the same plaza. The building is 12,500 square feet
Since 2012, the commission has renovated, relocated or built more than 40 New Hampshire Liquor & Wine Outlet locations in 36 communities, according to a news release.
A new 20,000-square-foot outlet is planned for the Market Basket Plaza on the Keene/Swanzey border.
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