September 2024 163
How Adding Coffee Creamer Can Elevate Your Cocktail Game
As the warmer months recede, our palates shift towards delightful cocktails infused with the essence of autumn and winter—becoming even more delectable when enhanced by a creamy, velvety texture. This appealing consistency can be effortlessly introduced with coffee creamer. Not only can you create concoctions centered around the creamer, but a simple dash can also transform any cocktail with a smooth richness, or even substitute heavy cream in certain recipes, provided the creamer is dairy to maintain the desired thickness.
The allure of using coffee creamers in mixed drinks lies in the variety of flavors available. We recently tested Coffee Mate’s seasonal flavors, discovering how Kit Kat creamer could innovate a chocolate martini, or how Caramel Apple Crisp could morph a cinnamon whiskey coffee into a rendition of apple pie, and Zero-Sugar White Chocolate Peppermint could add a festive spin to a grasshopper. Essentially, any preferred creamer flavor can inspire your mixology creativity once you master the basics of incorporating creamers into your concoctions.
Begin by selecting the best coffee creamer brand for your taste, noting that while non-dairy versions are an option, they may slightly differ in texture compared to traditional heavy cream. It’s important to consider proportions as well—most cocktails benefit from about 1 to 2 ounces of creamer to achieve optimal creaminess without overpowering other elements. Lastly, shaking these beverages is recommended to thoroughly mix and aerate them.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
An easy place to start is the classics. Take that retro grasshopper cocktail, made with white crème de cacao, crème de menthe, and heavy cream. Instead of 1 ounce of heavy cream, use Zero-Sugar White Chocolate Peppermint creamer, or a peppermint mocha creamer. Finish it off by garnishing with a candy cane or a rim of crushed peppermints. Or, there’s the white Russian, a blank canvas for assorted creamer flavors. To complement its Kahlua coffee kick, swap out the ounce of heavy cream for mocha or hazelnut creamers, or go seasonal with pumpkin spice and top the drink with whipped cream and pumpkin pie spice. While there’s no cream in an espresso martini recipe, ½ of an ounce of creamer in your shaker would make the frothy head even creamier, and you can add any flavor from International Delight’s Cinnabon offering to Coffee Mate’s Himalayan Salted Caramel.
On the martini note, you can build any desserty martini around a creamer flavor. Make a chocolatini with International Delight’s Hershey’s Chocolate Caramel creamer, vodka, and chocolate liqueur; a pecan pie martini with French vanilla creamer, bourbon, amaretto, Frangelico, and brown sugar; or a sugar cookie martini with sugar cookie creamer, vodka, and amaretto. Rum fans will love a boozy root beer float, with root beer, spiced rum, and vanilla creamer. You can even take a non-creamy cocktail and transform it: Make a creamy coconut mojito by adding coconut crème coffee creamer to lime, mint, soda water, and white rum.
Read the original article on Tasting Table.
Tasting Notes: A Review of Beyoncé’s Newly Launched Whiskey, SirDavis
Giddy up!
Beyoncé made headlines last month when she announced her plans to launch a whiskey brand named SirDavis in collaboration with the large corporation Moët Hennessy.
Here’s what you can expect in those elegantly ribbed bottles:
The whiskey blend was crafted by Dr. Bill Lumsden, a celebrated figure in the whisky industry known for his role as the lead distiller for well-known brands Glenmorangie and Ardbeg. He has been honored as the Master Distiller of the Year by the International Whisky Competition five times. The creation of SirDavis whiskey was also assisted by whisky blender and SirDavis Global Head of Brand Advocacy, Cameron George. The final product was, of course, tasted and approved by Beyoncé herself.
We’ve eagerly awaited the release of this product since news of its development emerged. Given Beyoncé’s well-known penchant for whisky and the credibility of those involved in its creation, this offering appears poised to break away from the typical mundane celebrity-led products. But will it be a success, or is SirDavis destined to be another fleeting memory in a sea of celebrity-endorsed alcoholic brands?
It is now time for our SirDavis Whisky review, so let’s get into the details!
ABV: 44%
Average Price: $90
SirDavis features a distinctive blend of American whiskey, crafted from a grain mixture of 51% rye and 49% malted barley, classifying it formally as a rye whiskey. Selected personally by Dr. Bill Lumsden, this whiskey was matured to perfection before undergoing a secondary aging phase in Texas. In this stage, it was transferred to Pedro Ximénez sherry casks, which added a ruby coloration, enhanced its creamy texture, and endowed it with a richer, more berry-like flavor profile.
Tasting Notes:
Nose: The aroma is rich with cherries and rye spices at the forefront, intertwined with a hint of orange rind, reminiscent of an Old Fashioned cocktail. Upon swirling the drink, you’ll detect honeyed wheat toast, oregano, and black tea emerging.
Palate: Upon first taste, flavors of fresh mint, vanilla, and nutmeg welcome the palate. As these initial tastes settle, honey and ripe cherries unveil. The resurgence of nutmeg and black pepper intensifies toward the end of the sip, accompanied by a hint of sherry which imparts a subtle nutty and sweet dessert wine character.
Finish: The sherry becomes prominent again in the finish, accompanied by notes of fresh hazelnuts and oak, a testament to its aging process, and a dash of black pepper. The flavors taper off quickly, leaving a smooth impression and a drying sensation in the mouth, prompting further tasting to rediscover the initial flavors.
Bottom Line:
This whisky is well-suited for cocktails and boasts lush, even flavors, making it a tempting choice for those who prefer their spirits unadulterated. Its unique production process, from the composition of its grains to its additional aging in the Texan heat, provides sufficient fascination for ardent whisky aficionados, while its sweet, sherry-like palatability appeals to beginners.
Essentially, SirDavis makes a compelling introduction that is sure to appeal to enthusiasts of whisky-based cocktails. It stands out as more than just another celebrity-endorsed spirit.
Unveiling the Shelf Life of Red Wine Vinegar: Does It Ever Spoil?
Red wine vinegar, known for its unique tart aroma and taste, serves as an invaluable addition in the culinary world, enhancing flavors in sandwiches, salads, and even homemade salad dressings, as well as your Thanksgiving turkey. Encountering an old bottle in the depths of your pantry might raise questions about its safety for use.
Fortunately, red wine vinegar is known for its longevity, due to its fermentation process and high acidity, allowing it to remain safe to consume long after its opening. With a pH of 3, it stands as one of the more acidic products available, which not only staves off spoilage but also inhibits bacterial growth, thus remaining potent even when exposed to oxygen.
Learn more about food rankings: Peanut Butter, Ranked From Worst To Best
While the shelf life of red wine vinegar extends almost indefinitely, its quality may diminish over time if not stored correctly. It does not require refrigeration but should be kept in a cool place away from significant temperature swings, such as not near a stove, and should ideally be stored in a dark cupboard to maintain its quality.
It is recommended to keep the liquid in its original bottle, but if necessary, transferring it to a glass airtight container, such as a mason jar, is preferable. This minimizes oxidation since oxygen can permeate through plastic and degrade the quality of the vinegar. Each time the vinegar is exposed to air when the lid is opened, it oxidizes slightly. Always ensure to close the lid tightly after use.
Although red wine vinegar does not spoil or become unsafe, its flavor can deteriorate to a degree that it negatively impacts the taste of the dishes in which it is used. An indication of aging vinegar is a color change from vibrant ruby to a murky rust color or even a lighter shade. Additionally, sediment at the bottle’s bottom is normal as the vinegar ages, yet it suggests a reduction in quality and flavor. Sometimes, a gelatinous mass known as a mother, consisting of bacteria and yeast, may form. This mother can be used to make your own red wine vinegar at home; however, if undesirable, it can be discarded for a fresh bottle.
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Read the original article on The Takeout.
Your Money: The Unexpected Consequences of Buying a Priest a Beer
Traditionally, September 9 has become known as international buy a priest a beer day, tracing its origins back to the fabled St. Hopswald of Aleyard, who is reputed to have first treated his priest to a beer on this date.
While the idea of expressing gratitude to clergy through gifts is commendable, Bob Lafaro from Lafaro Insurance Agency joins us to explain why, from an insurance viewpoint, providing alcohol may not be the best form of appreciation.
Copyright 2024 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
For the latest news, weather, sports, and streaming video, head to WJET/WFXP/YourErie.com.
Revolutionizing Beer Runs: How QR Codes and Real-Time Payments are Changing the Game
Carlos Netto is Co-founder and CEO of Matera, a software company he founded over 30 years ago in Brazil.
The sun beat down on the cobblestone streets of Monte Verde, Brazil, as I wandered, parched and dreaming of a cold beer. Rounding a corner, I stumbled upon an unexpected oasis: a vibrant, unattended beer booth standing proudly on the sidewalk.
This wasn’t your average kiosk. There was no bored vendor and no cash register—just a row of gleaming taps, each adorned with a unique QR code. A playful sign invited me to “Scan, Pay, Pour.”
Intrigued, I pulled out my phone, opened my banking app and scanned the code for a local lager. With a satisfying “beep,” my payment went through, and the tap unlocked. Moments later, I was sipping a crisp, refreshing brew, marveling at the sheer simplicity of it all.
This clever beer vendor didn’t waste time or resources on hiring staff to handle payments or on acquiring costly terminals for transactions at their booth. Instead, they concentrated on brewing excellent beer and providing it to people who needed it most—on sweltering days during a vacation.
As Jeff Bezos aptly put it when pitching Amazon Web Services (AWS) in 2008, breweries should prioritize enhancing their beer’s flavor rather than spending resources on generating their own power, a common practice in the early 1900s. Overtime, breweries shifted their focus to improve their beer while relying on external sources for energy.
In a similar vein, companies in Brazil are now less obsessed with handling payments. Thanks to instant payments and QR codes, there’s no need for them to invest in expensive payment terminals that comply with extensive security standards. QR codes can be displayed on any screen or simply printed on paper, eliminating the need for a specialized terminal.
The ease and simplicity I experienced at that beer booth are reflective of the innovative culture fostered by Brazil’s Pix payment network. Although the successful implementation of Pix might be attributed to mandates from the Central Bank, the truth is that entrepreneurs and developers have utilized these tools to create payment solutions that significantly enhance user experiences.
The integration of QR codes with the instant payment system, Pix, has revolutionized the way transactions are conducted, providing businesses with a cost-effective and uncomplicated payment method. This transformation has not only streamlined financial interactions but has also expanded the reach of products and services to a wider audience of consumers and enterprises.
The United States stands in a prime position to mirror this technological advancement. With instant payment frameworks like FedNow and RTP already established, the infrastructure is prepared for the adoption of QR code payments on a large scale. American consumers, who are accustomed to using QR codes for accessing information and menus, will likely find using QR codes for payments an intuitive extension.
It is important to note that payment QR codes are distinct from the more commonly used URL QR codes in the U.S., which primarily serve for information dissemination.
Payment QR codes contain all necessary details to facilitate a transaction. Banks that have reliable and secure QR code payment systems can create QR codes for vendors, verify them upon scanning to ensure their integrity, and deactivate the QR codes once the payment is made to prevent duplicate transactions.
Once a standardized QR code payment system is established in the U.S. by ASC X9, QR codes issued by any financial entity will be compatible across the board.
This adoption will allow banks, credit unions, and merchants throughout the U.S. to provide a smoother and more straightforward payment method. The infrastructure for creating and interpreting QR codes already exists and is reliable, removing the necessity for each business to create individual solutions.
Reflecting on my experiences in Brazil, the evolution of payment modes can be as easy, secure, and delightful as scanning a QR and enjoying a drink. Integrating QR code payments with prompt transaction options, businesses can simplify processes, boost security, and improve customer service.
Here’s to embracing QR codes, immediate transactions, inventive businesses, and the pleasure of a chilled beer on a bright day. Cheers!
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Understanding French Wine Labels: A Comprehensive Guide to Decoding What’s in Your Bottle
Wine labels can unlock more secrets than you’d expect.
Decoding a French wine label can feel like unraveling a mystery, especially for those new to the world of wine. Unlike many New World wines that prominently display grape varieties and easy-to-understand information, French labels often offer a more subtle, nuanced approach.
But behind this complexity lies a tradition and a wealth of information that, once understood, can enhance your appreciation of the wine in your glass.
Florent Latour, CEO at Maison Louis Latour, a family-owned wine merchant in Burgundy, France, recently shared more with Forbes about the key elements of a French wine label and how to decipher its meaning, understand its origins, and select the perfect bottle for any occasion.
The primary distinction in labeling between French wines and those from newer wine regions like the New World lies in the French emphasis on the wine’s region rather than its grape variety. French wine labels typically prioritize the appellation and producer, underscoring the significance of terroir and localized wine-making traditions.
Appellation: The appellation on a French wine label specifies where the grapes were cultivated. It is usually featured prominently on the label and includes names like “Chablis” or “Puligny-Montrachet.” The French appellation system, known as AOC or AOP, is fundamental in certifying the wine’s geographic authenticity and conformity to specific regional standards.
Producer: The label also includes the name of the producer or winery, for example, “Louis Latour,” to indicate the origin of the wine.
Vintage: This refers to the harvest year of the grapes, which influences the taste and aging capacity of the wine.
Classification: In some areas, terms like “Grand Cru” or “Premier Cru” signify the level of quality and the renown of the vineyard. The idea of terroir is integral, meaning the quality is based more on the exact location than on who produces the wine.
Wine labels contain deeper information than what initially appears.
When checking a French wine’s label, look for the appellation name to identify the wine’s region and sub-region. This usually appears right below the name of the producer and provides insight into the grape variety used. Some well-known regions on French wine labels are Burgundy, Bordeaux, Champagne, Rhône Valley, and Alsace. Each region is celebrated for distinctive wine styles and terroirs.
Beneath the appellation, the sub-region is listed, highlighting the specific village where the grapes originate. For instance, a wine marked “Louis Latour Chassagne-Montrachet” comes from the village of Chassagne-Montrachet in Côte de Beaune. Knowing these regional names aids in understanding the expected flavor profile and quality of the wine, as each Burgundy sub-region provides unique attributes to the wines shaped by distinct terroirs.
To discern the varieties of grapes in French wines, begin by looking at the appellation and geographical origin. Knowing what grapes are typically grown in each region aids in informed speculations.
For instance, wines from Burgundy are usually made from pinot noir or chardonnay grapes, while those from the Rhône are typically blends of grenache, syrah, and mourvèdre. The style and taste of the wine also give hints; lively red fruit tastes may indicate pinot noir or gamay, while hearty, dark fruit tastes suggest cabernet sauvignon or syrah.
Moreover, winemaker websites and tasting notes can often confirm the specific grape varieties used, providing additional insights. Utilizing wine reference books is beneficial too, as they list prevalent grape varieties across different appellations, offering valuable guidance to those new to French wines.
The vintage date on French wine labels points to the harvest year, important for assessing the wine’s quality and distinct characteristics. Since annual climate variations affect the growing conditions, the vintage can play a significant role in the resulting flavor profile and cellar potential of the wine.
For example, a vintage known for favorable weather conditions might produce a wine with excellent balance and complexity. In contrast, a less favorable year might produce a lighter or less developed wine.
In French wine classifications, terms like Premier Cru and Grand Cru indicate levels of quality and specific vineyard designations, while “Appellation d’Origine Contrôlée” (AOC) ensures adherence to strict regional standards.
Grand Cru: This is the highest classification in the French wine hierarchy. For regions like Burgundy, Grand Cru refers to the most prestigious vineyards known for producing exceptional-quality wines with unique characteristics reflective of their terroir. These wines are often limited in production and have significant aging potential. Maison Louis Latour proudly boasts the largest collection of Grand Cru vineyards in Côte d’Or. Only 2% of the wines produced in Burgundy are Grand Cru. These wines are hugely the most coveted and expensive in the region.
Premier Cru: Below Grand Cru, Premier Cru designates high-quality vineyards but not at the pinnacle of the Grand Cru. These vineyards produce excellent wines that are highly regarded but are generally more accessible and affordable than Grand Cru wines. In Burgundy, they are usually located on mid- to higher slopes and are limited. We can compare these in some ways to Single Vineyards designated.
Appellation d’Origine Contrôlée (AOC): This designation indicates that the wine originates from a designated region and complies with strict production standards. The AOC label assures consumers that the wine adheres to specific rules concerning grape types, vineyard management, and winemaking processes, confirming its authenticity and quality. For instance, a wine marked as “Chablis AOC” must be produced in the Chablis area and follow precise production regulations that mirror the unique characteristics of that region.
Some critical factors can help differentiate high-quality French wine from more common varieties. Look for acclaimed categories such as Grand Cru or Premier Cru, which signal superior quality, particularly in areas like Burgundy.
Examine the appellation villages for distinguished names like Chassagne-Montrachet, Pommard, Nuit St Georges, or Meursaut. These names usually denote premium quality in comparison with broader appellations such as “Bourgogne” (which refers to Burgundy in a wider sense). The vintage of the wine can also serve as an indicator, where older or notable years typically denote wines of greater complexity and quality. As you delve into the world of wines, understanding which years were favorable becomes essential.
Furthermore, detailed labels that include specific vineyard names or designations often point to a higher-grade wine, while simpler labels might suggest more economical options. Although the price may broadly reflect the quality, assessing it alongside other factors offers a more definitive insight.
The label on a wine not only shows the winemaker but signals the quality as well. A main responsibility of a winery is to ensure consistent quality across various vintages and types, thus choosing a bottle from a reputable producer is a good way to assure quality.
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Exploring the Legacy of “Rum, Sodomy, and the Lash”: An Iconic Album Revisited
9.5
Genre:
Rock
Label:
MCA
Reviewed:
September 8, 2024
When Shane MacGowan died last year, it felt like the passing of a head of state. In a sense it was: The Irish president attended the funeral; a pre-recorded Bono read from St. Paul’s Letter to the Corinthians; Nick Cave sang a moving “Rainy Night in Soho.” And by the time the assembly was laying into an unexpurgated reading of “Fairytale of New York”—a white-bearded Glen Hansard leading the congregation, with neo-trad ambassador Lisa O’Neill singing Kirsty MacColl’s parts, Spider Stacey and other Pogues accompanying them on instruments as MacGowan’s widow and others waltzed near the altar—it’s a fair bet many of those present, not to mention those watching the livestream, were blinking back tears. (I certainly was.) Even the pious outcries that followed this unconventional mass felt perfect—one imagined MacGowan’s jagged grin shining down from heaven.
Why such reverence? For one thing, MacGowan and the Pogues elevated Irish roots music to trendy status. Indeed, aficionados respected the 1970s Irish folk revival bands like Planxty and Clannad, the latter having briefly collaborated with cosmic music pioneer Conny Plank and kickstarting the career of sibling Enya before achieving their own mainstream success. Some American country artists noted the Irish influence on their own genres. Furthermore, Bob Dylan covered several Irish-rooted songs, including a remarkable rendition of “The Auld Triangle” discovered among the Basement Tapes.
In New York City, as punk emerged in venues like CBGB and Max’s within the Irish expatriate community, one could still detect the folk revival tunes of 1960s favorites the Clancy Brothers and the Dubliners in numerous Irish pubs. Yet these places were more popular with retirees and off-duty officers than as live music venues. By the early 1980s, prior to Riverdance and Van Morrison’s collaboration with the Chieftains, Irish traditional music was mainly reserved for family events, rolled out alongside green beer and public revelry on St. Patrick’s Day.
Yet, the Pogues transcended mere revivalism. They forged a musical legacy of their own, largely from the creative and dramatically distinct vocals of MacGowan, their lead vocalist and principal songwriter. His talent was evident from their debut album, Red Roses for Me. Featuring a mix of classics, including “The Auld Triangle,” the album also showcased MacGowan’s original “Boys From the County Hell,” a fierce, myth-promoting anthem filled with poetic flair:
The boys and me are drunk and looking for you
We’ll eat your frigging entrails and we won’t give a damn
Me daddy was a blue shirt and my mother a madam
My brother earned his medals at My Lai in Vietnam
The heavy drinking, shared gang-like bonds, sardonic wit, and the complex, violent past involving occupation and emigration are crucial elements in the succinct storytelling style, accompanied by rousing tunes fitting for lively dances. The Pogues emerged from the early British punk scene, with MacGowan becoming a notable figure by chance. His rise began with him being caught in a photograph at a Clash concert with a bloodied ear, followed by creating a one-off magazine named Bondage. Despite their British origin, which added complexity, the goal wasn’t merely to be accepted into the realm of Irish traditional music. Instead, their music delved deeper, drawing on the deep-seated cultural heritage of the Irish diaspora—a testament to the band’s inherent “Britishness.”
This blend of influences culminated in the album Rum Sodomy & the Lash, produced by Elvis Costello, a notable figure in the British punk-pop scene with some Irish lineage. Costello joined the project after he had the Pogues open for his Goodbye Cruel World tour, partly influenced by his interest in their bassist Cait O’Riordan, who he later dated. In the studio, Costello contributed with acoustic guitar and mandolin, and suggested musical adjustments. Session musicians, such as Irish folk piper Tommy Keane—a renowned musician, and American fiddler Henry Benagh, were also brought in. Costello focused on capturing the raw energy of the band with minimal interference, aiming to preserve their rugged charm.
The album encapsulates the raucous atmosphere of a bar in full swing, blending acoustic and electric instruments, alongside robust vocal performances. In tracks like “I’m a Man You Don’t Meet Every Day” sung by O’Riordan and “Jesse James” performed by tin whistle player Spider Stacy, the album embraces a diverse music style, mixing traditional narratives with energetic delivery.
Central to the album is MacGowan, as songs like “The Sick Bed of Cuchulainn” exemplify. His compelling presence and raw vocal expressions transport the listener to the heart of tumultuous scenes, filled with uproarious behavior and rowdy revelry. MacGowan’s performances invoke vivid images of chaotic life experiences, marked by fighting, excessive drinking, and outrageous antics, culminating in triumphant, spirited outbursts, perfectly aligned with the band’s vibrant musical accompaniment.
MacGowan was notably well-read from an early age, delving into the works of Dostoyevsky and Joyce, and had a reputation for his literary prowess even before his expulsion from London’s prestigious Westminster School for drug-related offenses. His admiration for literary songwriters like Lou Reed was evident, a connection perhaps deepened by their shared experiences of spending time in mental hospitals during their teen years. MacGowan’s own stint was referenced in the Pogues’ debut single, “Dark Streets of London,” and he later contributed to the 1997 BBC charity single, a cover of Reed’s “Perfect Day.” His song “The Old Main Drag” presents a vivid piece of Reed-esque realism, portraying the gritty life of a teenage rent boy in London.
As for his songwriting, MacGowan’s ballads are considered his crowning achievement, similar to Reed’s. His song “A Pair of Brown Eyes” stands out as an early masterpiece, layered with stories and sub melodies, drawing from the traditional “Wild Mountain Thyme.” The narrative weaves through a pub where the protagonist listens to iconic tunes like Johnny Cash’s “A Thing Called Love” and Philomena Begley & Ray Lynam’s “My Elusive Dreams.” The impactful nature of MacGowan’s storytelling was so striking that it moved his bandmates profoundly.
Other notable works include “Sally MacLennane” and his rendition of Phil Gaston’s “Navigator,” an anthem reflecting on the life and toils of laborers. However, his interpretations of “Dirty Old Town,” originally by Ewan MacColl, and “And the Band Played Waltzing Matilda,” by Eric Bogle, are defining pieces of his album. Though other versions, like June Tabor’s 1976 recording exist, MacGowan’s renditions bring a unique, poignant touch that aligns with his artistic identity.
The album Rum Sodomy & the Lash made the Pogues stars on the international stage, embodied by its dada-classical cover and the boldness of its content. Following this success, they produced other acclaimed works like Poguetry in Motion and If I Should Fall From Grace With God. However, the brightness of these years dimmed by 1991, marked by MacGowan’s exit from the band, primarily due to his struggles with substance abuse. Despite this downturn, the band persisted albeit less notably than before.
MacGowan continues to be celebrated as a master among songwriters. The esteemed David Berman once listed Rum Sodomy & the Lash among the top 10 albums essential for his ideal, imaginary bar jukebox on Pitchfork. Cat Power transformed “A Pair of Brown Eyes” into a reverential cover, available for viewing on YouTube, while Titus Andronicus reinterpreted it as a vibrant punk rock anthem reminiscent of the early days of The Clash, also on YouTube. In the expanded 2005 edition of Rum Sodomy & the Lash, which also featured the notable Poguetry in Motion EP and various single B-sides, Tom Waits penned a poetic tribute to the band:
Rapscallion, angry, weeping
Passed out songs, songs
That seem to be born
Effortlessly, or
Not born but found
On top of an old wood stove
Waits remarked these were “songs that we all should carry,” a sentiment echoed in the communal experiences of music lovers, whether in pubs, vehicles, or gatherings like an impromptu choir under the summer stars, around a roaring campfire on Cape Cod’s shores, illuminated by shared melodies and the ocean’s gentle call. Notably, “A Pair of Brown Eyes” always stirs the most fervent participation, its timeless sorrow resonating with every note.
Correction: The initial review erroneously credited Shane MacGowan with the creation of “Navigator.” It was actually penned by Phil Gaston.
Cheers to the Stars: Must-Try Cocktails for the 2024 Emmy Awards Viewing Party
The 2024 Emmy Awards, the 76th broadcast of this annual ceremony presented by the Television Academy, will air on Sunday, September 15.
While most viewing parties will spend a lot of time debating which of their favorite stars or programs should win, there’ll be a lot less arguing over delicious signature cocktails to enjoy in honor of the festivities.
The Palm Royale at Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection.
At Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection, The Palm Royale honors the show of the same name.
This is a vodka-based martini featuring flavors of Florida orange and papaya, topped off with a hint of saltiness. Mixologist Randy Castillo explains: “The Palm Royale was designed to reflect the ambience of the nominated show set in our locality, which has been a candidate for 11 Emmy Awards. This drink captures the sophisticated atmosphere of 20th-century West Palm Beach elegance and will be featured at our Emmy viewing celebration. The base of vodka provides a clean and neutral backdrop for the martini. The inclusion of Munyon’s Paw Paw, an orange liqueur made locally in South Florida, brings a sweet citrus flavor. Additionally, the mix of orange and saline bitters introduces subtle hints that remind us of the fresh, salty sea breeze we enjoy at our beaches.”
Moonlight Drive at Lemon Grove rooftop restaurant at The Aster Hotel & Members Club in Hollywood.
At Lemon Grove rooftop restaurant at The Aster Hotel & Members Club in Hollywood, this delightful beverage is crafted with Flor De Cana 12 year rum, Licor 43, espresso, and chai whip.
“Blending the timeless espresso martini with the unique touch of a Carajillo using Flor De Cana 12 year Rum and Licor 43 which offers a balanced sweetness, all perfected by a house-made chai foam crafted by Chef Marcel Vigneron,” stated lead mixologist Ash Ramos.
The Pollinator at Bramàre Inspired Italian in Las Vegas.
At Bramàre Inspired Italian in Las Vegas, this cocktail features Smoke Wagon Small Batch Bourbon produced by local Nevada H&C Distilling Co., Heirloom Crème de Flora, a “Millefiori” style Aperitivo liqueur, and Luxardo Maraschino Liqueur. “Originally dubbed the Flower Cask due to its ingredients of blending floral and woodsy notes, the addition of pollen on a honey stick brought all the bright flavors together while creating a unique mouthfeel while still keeping a refreshing and bright flavor in the finish. The golden hue from the bee’s pollen makes it a perfect cocktail to sip and savor during the Emmys,” said Constantin Alexander, co-owner.
Mirror Image at Subject in New York City.
At Subject in New York City, a sophisticated blend of gin, Juliette, Aperitivo, sweet vermouth, and Caribbean and grapefruit bitters. “The Mirror Image is a tropical take on the classic, using a brighter vermouth and a less bitter aperitivo while Juliette lends juicy stone fruit notes and depth to this late-summer sipper,” said Korissa Matta, Spécialiste de Juliette.
Parkside Spritz at Nami Nori in Williamsburg.
At Nami Nori in Williamsburg, the Parkside Spritz is crafted using Suntory roku gin, Campari, grapefruit juice, a hint of sesame oil, crémant de loire, and miso honey. “We love nothing more than practicing our Emmy’s acceptance speeches with the Parkside Spritz, our bright citrusy take on the classic cocktail,” mentions Dylan Capello, Director of Brand Experience and Culture.
Blood & Sand at ATRIO Wine Bar & Restaurant at Conrad New York Downtown.
At ATRIO Wine Bar & Restaurant at Conrad New York Downtown, the Blood & Sand cocktail features Johnny Walker Gold, orange juice, cherry liqueur, sweet vermouth, and lemon.
John’s Secret Dragon Lady at Mister Mao in New Orleans.
At Mister Mao in New Orleans, this cocktail is made with Malort, Benedictine, Combier, Velvet Falernum, and saline. “The Chicago distilled Malort comes out of the gate with a kick and is balanced out perfectly by the team of sweet liqueurs; just like Carmy and his Chefs,” says bar manager Andrea Leibrandt.
Summer in Kyoto at One K Miami.
At One K Miami, the Summer in Kyoto combines Una Vodka with JF Hayden’s lychee liqueur, agave nectar, and clarified lemon juice. Beverage Manager Alexander Sanchez says: “The Summer in Kyoto cocktail is a perfect blend of Una Vodka and JF Hayden’s lychee liqueur, offering a taste of elegance and sophistication, while the agave nectar and clarified lemon juice add a refreshing twist. Each sip mirrors the excitement and glamour of the Emmys, making it the ideal choice to toast the stars and celebrate the night in style.”
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Jackson McCrea Whiskey: Championing Women in the World of Spirits
Sheila Jackson and Natasha McCrea are revolutionizing the predominantly white and male world of whiskey. What initially started as an innocuous dinner conversation has now morphed into a groundbreaking venture. Jackson McCrea Whiskey marks the inception of the first Black women-owned whiskey brand in California, launching in 2022 with aspirations to transcend mere taste.
Both Jackson and McCrea leveraged their extensive experience in the wine and spirits sector, fully aware of the challenges Black women face when starting a national whiskey brand.
During the development of their distinctive blend, their aim was to cater primarily to women, creating a whiskey ideal for neat sipping, characterized by deep, subtle flavors with hints of smoke, caramel, and spice. Jackson and McCrea achieved what they describe as “liquid gold” through a unique distillation method that uses Tennessee rye in French oak wine barrels.
Jackson McCrea has recently garnered recognition in the wine and spirits industry by winning silver medals at both the New York International Spirits Competition and the Bartender Spirits Awards this year. In addition, the company initiated the JM 100 initiative aimed at supporting and celebrating women who are making significant impacts and fostering inclusion in various fields.
Blavity conducted an interview with the founders of Jackson McCrea Whiskey, focusing on the role of women in launching the whiskey brand and promoting Black female inclusion in the spirits sector.
What motivated the launch of Jackson McCrea?
Natasha McCrea: Women have historically contributed to the whiskey industry in many roles like innovators of distilling technologies, early rum runners, distillers, and initial consumer base. Despite this, whiskey has been typically marketed predominantly as a beverage for men. Our goal is to reintroduce and reaffirm the role of women in the whiskey narrative.
Sheila Jackson: We want women whiskey lovers to know we see them. This brand represents our commitment to empowering women to take up space and to create a luxurious experience that invites them to exhale and indulge in an exceptional whiskey made especially for them.
Were you both always fans of whiskey, or did it grow through the development of your brand?
NM: My first introduction to whiskey was while working for a C-suite executive who loved scotch. That opened the door to me exploring other whiskeys and classic cocktails. My husband and I love to rate bartenders based on their ability to make a good old-fashioned.
SJ: I grew up in Tennessee, where family gatherings included spades, a lot of laughter and good whiskey. My family was old-school and believed the family should teach a child about alcohol. So they indulged my curiosity and allowed me to taste it, probably thinking I would hate it. But it was love at first sip.
Despite progress in the spirits industry exemplified by brands like Uncle Nearest, the whiskey sector remains predominantly controlled by white men. Can you share your experiences running a Black-women-led brand?
SJ: Often, industry vendors and professionals urge us to conform to traditional methods in terms of product presentation and communication.
NM: Initially, for instance, we were cautioned that our assertive branding might deter male customers. However, the reality has proved quite the opposite – men are enthusiastic supporters of Jackson McCrea.
Historically, whiskey has been viewed as a “masculine drink.” How is Jackson McCrea working to alter this perception?
NM: We are literally changing the face of whiskey by expanding the visual footprint of women who enjoy whiskey. When we first began, it was almost impossible to find images of women drinking whiskey.
SJ: At Jackson McCrea, “she makes the rules.” We surveyed women and asked them how they liked their whiskey. Then, we crafted Jackson McCrea based on that flavor profile.
What makes the distilling process of Jackson McCrea Whiskey so unique?
SJ: I’m a big wine geek. And in wine, terroir is everything. The same holds true for whiskey. There’s something so special about the rich soil of Tennessee — and also the mineral-rich limestone water. You can still drink water from the tap there. Those two elements are the foundation of the unique flavor of Tennessee whiskey.
Is there something special about the Tennessee Rye that you use?
NM: Yes. We use an ultra-premium 5-year-old Tennessee Rye, aged in charred American oak barrels. We knew that would impart the caramel notes, vanilla, and toasted wood that are part of our developing flavor profile.
SM: We brought the whiskey to California Wine Country to rest in French oak Syrah barrels to complete that profile. The tight grain of the French oak smoothes out any harsh edges and imparts a little smoke. And the Syrah barrel adds depth and nuance along with peppery spice.
Do you have a favorite/most suggested way to enjoy Jackson McCrea?
NM: My favorite way to enjoy Jackson McCrea is in an old-fashioned.
SJ: I love it neat with two dashes of chocolate bitters.
Testing the Myth: Can Water Filters Transform Cheap Vodka into Top-Shelf Luxury?
Did you know that filtering your vodka at home could be the trick you’ve been missing? It turns out that using a regular water filter, like the ones we often use in our fridges, can elevate cheap vodka to new levels. This method not only saves money but also strips away the harsh, almost medicinal taste and odor typically associated with less expensive spirits.
The clarity of vodka might deceive you into thinking they’re all the same, but the difference in quality between low-end and premium vodkas is noticeable. Common water filters, which use activated charcoal systems, can remove many impurities. By filtering your vodka about four to five times, you mimic a purification process. This not only improves the taste, texture, and aroma by removing unwanted congeners — by-products of the fermentation process — but it might also lessen the severity of hangovers by reducing these impurities.
Read more: The Best American Vodkas, Ranked
Utilizing your own filtered vodka at home can really enhance your cocktail-making skills, allowing you to explore and invent like a true mixologist. With its smoother, more neutral taste compared to lower-end options, you can spice up your beverages by infusing it with different flavors. For instance, adding horseradish to your vodka can introduce a fiery kick to your drinks.
Consider incorporating your refined vodka into a Bloody Mary, or try it in Chef José Andrés’ unique take on a pickleback, which opts for pickled pepper juice in place of the traditional choice. The neutral flavor profile of vodka complements Andrés’ version beautifully, differing from the typical use of whiskey.
This enhanced vodka isn’t just limited to personal consumption. It’s perfect for preparing batch cocktails for social events and gatherings, allowing you to serve what seems like premium drinks without the accompanying high costs.
Cooking with vodka is also a beneficial use of your home-filtered spirit, especially in recipes that call for alcohol. Typically, the sharp taste of vodka dissipates during cooking, but starting with a more neutral base allows the other flavors in your dish to stand out more prominently. Even though less expensive spirits are commonly used in cooking, your homemade filtered vodka lets you maintain high quality without compromise.
Many might not be aware that introducing vodka to your batter can result in extra crispy fried delicacies such as chicken, shrimp, and fish. It may seem unusual, but it’s definitely worth trying if you’re a fan of crunchy, yet light, fried foods. This technique is effective due to the alcohol’s ability to create a drier and fluffier coating on the food before it hits the fryer, unlike other typical liquids such as buttermilk. This approach is not only great for chicken but also works beautifully for onion rings, veggie tempura, or battered cauliflower wings. Moreover, you could use vodka for preparing Ina Garten’s vodka sauce, which is delicious over pasta, pizza, or even chicken parm.
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Check out the original article on Food Republic.