Maple Syrup Liqueur
A Canadian Delight: Home-made Maple Syrup Liqueur
When most people think about Canada, their thoughts will usually run to some of the country’s most famous (or infamous) culinary and cultural exports; Canadian back bacon, Celine Dion and Justin Bieber (who do tend to act like hams during live shows), ice hockey, butter tarts, Nanaimo bars and William Shatner.
Fortunately, there are some other things that Canadians are good for that can compliment or make up for the other exports, and one of the most important things is maple syrup. Sweet and uniquely flavoured, for centuries it was the only sweetener available in North America and was used to make maple butter, candies, sweets, cakes, and deliciously enough, cocktails and liqueurs.
Maple syrup liqueur isn’t exactly a huge industry in Canada; this is probably because good home-made liqueur can be made at home. Quite soon though, as international demand for all things maple syrup increases, we can be sure to see our liquor store shelves festooned with bottles of commercially produced maple syrup liqueur.
Although quite rare, there are some commercially available specimens: N.V. Maison des Futailles Sortilège Maple Syrup and Canadian Whiskey Liqueur from Quebec is one that is building a good reputation for itself. If you can’t find the deliciousness that is a maple syrup liqueur in your area, there’s no need to despair; you can easily make it at home yourself.
Making Maple Syrup Liqueur at Home
The recipe itself is easy: Just get a clean jar with a lid that seals properly, or a bottle that can be corked, and pour in one cup of Canadian rye whiskey and one cup of maple syrup. Close the jar, and give everything a good shake, then put it in the refrigerator for about two weeks. It will then be ready to serve.
Sounds simple enough, doesn’t it? Well, before you run out and buy a bottle of Aunt Jemima pancake syrup and a bottle of generic Canadian rye whiskey, you have to keep in mind that the liqueur making process will only work if you use proper ingredients. The syrup that you usually put on pancakes at a breakfast restaurant usually doesn’t contain maple syrup at all; it just contains hi-fructose corn syrup and some maple flavoring. If you use this in your recipe, you’ll end up with something that will taste overpoweringly sweet with not much flavor.
Real maple syrup must be used. This is the stuff that’s usually three or four or even five times the price of Mrs. Butterworth’s Pancake Syrup, and it’s pricier for good reason. Maple syrup is a pure ingredient; no additives or preservatives are added to it. Real maple syrup comes from Eastern Canada – namely Quebec and Vermont in the north-eastern United States. Maple syrup is also produced in Ontario, Canada and in the American state of Maine. It comes in various grades and has a very strong flavor that almost all find incredibly tasty. The highest grade of maple syrup is Grade A Light Amber, which is delicate, sweet and floral; however, if you want a liqueur with a strong maple note, then you might want to go for a grade B syrup: in general terms, the darker the syrup, the stronger the maple taste.
As far as rye whiskey is concerned, get a good one. Crown Royal is almost always a winner and can be enjoyed on its own, and Canadian Club is also a good
Canadian whiskey.
By mixing top quality maple syrup and rye whiskey, you’ll get a terrific tasting and uniquely Canadian liqueur.
But How do you Drink Maple Liqueur?
There are several ways to drink maple liqueur. Because it is a very warm flavor, it’s probably a drink to consume during the winter time or on wet, rainy days. The best way to drink it is neat, served in a nice port wine glass or footed shot glass. It can also be served on the rocks.
Maple Coffee
A traditional favorite way to drink the homemade liqueur is to make a fancy coffee with it. If you’ve got maple sugar, use it to rim a coffee mug. Simply pour in some freshly brewed coffee, add one or two ounces of the liqueur, and top with some whipped cream.
Quebec Paralyzer
Maple liqueur also makes an interesting substitute for Kahlua in the cocktail known as a Paralyzer. In a glass full of ice cubes, simply pour in ½ ounce of vodka, 1.5 ounces of maple liqueur, and pour in some Coca-cola until almost the top of the glass. Float some Half&Half or whole-fat milk on top, and garnish with a slice of lime.
Maple Ginger & Rye
A hiball drink that’s very common is rye and ginger ale. The two flavours go together perfectly, making a drink that’s smooth with just a hint of sweetness, making it perfect for people who find rum and coke to be too sugary. Maple liqueur would be a great addition; however to make the most of the flavors and avoid too much of a sugar flavor, it should be made in a tall glass.
Simply fill a very tall glass with ice cubes, pour one or two ounces of maple liqueur, ½ ounce of rye, and ginger ale over the ice cubes. Give a stir and serve.
Quebec Russian
Just like the famous Black Russian cocktail, this one will also be dark, sweet, and strong. When you’re asked if you’d like a second one, you’ll surely shout “oui”! In a short glass with a few ice cubes, pour 1.5 ounces of maple liqueur and ½ ounce of vodka. Stir and drink.
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Does the City of Harbin Make the Best Beer?
Does the City of Harbin Make the Best Beer?
Harbin is a city in northern China and is the capital of the Heilongjiang province. The tenth largest city in the country with over 5 million inhabitants living in the city limits, it also has something that can be considered a national treasure: China’s oldest beer brewery.
Harbin is a city that is famous for a few things; in the winter-time it’s bitterly cold but artists manage to make a city of ice sculptures that is unparalleled anywhere in the world, and it is also a UNESCO “City of Music”. Because Harbin at different times throughout its history belonged to China and Russia, the city is also known for its buildings and architecture that reflect its incredibly multi-cultural past. In fact, in the early 1900’s during railway construction, the city of Harbin was made up of residents from 53 different countries, and 45 languages were spoken on the city’s streets.
Due to wars and political situations, many of Harbin’s residents had to leave the country, but one thing that got left behind was a deep love and understanding of beer. The Harbin Brewery, which some critics say make “plain” beer, is a jewel in China’s beer crown. While many will claim that Tsingtao beer from further east in the country is better; people who live in Harbin and people who have been fortunate enough to spend some time there know that Harbin Brewery beer is good, but there are independent brew pubs all over the place in the city and these are the places to go if you want a beer that is simply outstanding.
Harbin is an extraordinary place for beer lovers. During the summer, beer gardens abound where local micro-breweries offer their wares along with the best kebabs and bread on the continent. During the winter time, brew-pubs offer hot spicy foods that make their in-house beer taste even better. The citizens’ love of beer can be seen everywhere from the omnipresent Harbin Brewery products to the street decorations which happen to be old beer barrels. Harbin is the best city to visit in Asia for beer tourism, hands down. Here are some of the varieties of beer that you can get in brew-pubs in Harbin.
Black beer A personal favorite of mine, and one of the main reasons why I’ll be going back to Harbin for a “beercation”. This dark brew offered in many brew-pubs but not available in cans or bottles at the supermarket is a real treat; unlike Scottish or Irish stout beers, Harbin’s black beers are more along the lines of Mexican black beer like Modelo Negra, but with a touch more of an espresso note and a slightly creamier texture. If you’re expecting something like a Guinness, you’ll be a bit disappointed because Harbin’s black beer is a bit more refreshing in nature. Black beer goes beautifully well with typical Harbin dishes that are loaded up with cumin and chilies.
Seaweed beer While seaweed beer is still something new and not mainstream, the stuff they make at brewpubs in Harbin will make you wonder why it isn’t mass produced for the international market. It’s nice, with a flavor that makes you think of the ocean. Like a fine whiskey, this is a beer that needs to be savored. It goes very nicely with beer snacks such as fresh cucumbers covered in a sesame oil and garlic sauce. It’s also great with tofu dishes.
Wheat beer Also known as white beer, this is one variety that is absolutely terrific in Harbin’s brew pubs. Mostly made with wheat, it is top-fermented and is generally known as a German type of beer. The beverage is cloudy-looking, and generally is not made with hops and is instead flavored with things such as herbs, orange peels, or even coriander. A small amount of hops may be used. The result is a delightful beer that is slightly sour and goes beautifully with dishes such as hot and sour soup. Furthermore, a Harbin wheat beer in the afternoon with a thick slice of Harbin’s famous da-lie-ba bread and renowned sausages is a treat that no visitor to the city should go without.
Harbin is the city of beer; and there is no other place in the world like it. Beer is delicious, it is inexpensive, and there are a number of brewpubs that will suit every taste and budget; from places that serve traditional Chinese food from other regions, pubs that serve Russian food, and tiny, locally known places that serve Harbin’s delightfully multi-cultural infused cuisine. There is a beer for every palate, and it’s worth spending the money to take a trip to the northern city just to sample their fantastic brews.
Another great thing that makes Harbin the beer capital of Asia and one of the world’s greatest beer-producing cities of the world is that the public transit system is great. Buses run frequently, are clean, go everywhere you need to go in the city and announce all the stops in Chinese and English, all for an incredibly reasonable price. This means you can go to Harbin, enjoy all the beer you wish, and you’ll make it home safely without putting anyone else in danger because you won’t be behind the wheel of a car.
Therefore, to answer the question : “Does Harbin make the world’s best beer?” we must say we don’t know yet and we must gladly make a few more trips to the frozen city in China’s Heilongjiang province, sample some more of the brews on offer to be doubly sure.
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How To Make Your Own Wine At Home
Is Home-made Wine Any Good? How do you make Your Own Wine?
Due to high costs and/or personal preference, for centuries people have been making their own wine at home with varying results. Some home wine-makers are true craftsmen and make wines that can easily rival the best of the best that’s on the market; others just want something cheap, simple to make and not too terrible tasting. To answer the question above, the only thing that can be said is “it depends”. It depends on the person making the wine, their goals, and it also depends on personal preference. It can range from barely drinkable to fantastic. Here we’ll have a look at one of the most basic methods of home winemaking, results, and what steps you can take to dramatically improve the quality of your wine.
“Jug and Balloon” wine making
This method is the most basic and it’s inexpensive. Wine experts will turn up their nose at this method, but if you’re not too fussy, it will be worth a try.
You’ll need a sterilized gallon (4-liter) plastic jug and a large balloon that’s been rinsed out (balloons sometimes have a thin coating of powder, so don’t forget this step).
Ingredients:
1 package (0.25 ounce) package of dry active yeast (the same type you use to bake bread)
4 cups of sugar
1 can of thawed fruit juice concentrate (use any flavor except citrus)
3 ½ quarts (3.3 litres) of cold water; use more or less if necessary
Before mixing any of the ingredients, use a sterilized needle to poke a miniscule hole in the tip of the balloon: this will allow gasses to escape while preventing any oxygen from getting in and ruining the flavor of the wine.
Mix the sugar, dry yeast and fruit juice concentrate together, and pour into the sterilized jug. Fill the jug with cold water, and then fit the balloon over the opening of the jug. Use a rubber band if necessary to secure the balloon in place.
Place the jug in a cool, dark place. In a day or so, you’ll notice the balloon starting to inflate; this is due to the sugar turning into alcohol. During this process, gasses are released. When the balloon has deflated back down to its original size, it means the wine is ready to drink. It usually takes about six weeks for this to occur.
Results: This recipe for home-made wine will give you a beverage that is quite high in alcohol content and taste, according to reviewers, can range from “unbearable” to “ok to sip”. The problem with this method of wine making is that the wine doesn’t get siphoned off from the resulting sediment at the end of the fermentation process; furthermore, if the balloon doesn’t have a small hole in it, the wine will develop an “off” taste. If the hole is too big, the resulting exposure to oxygen and other microbes in the air can make the wine taste musty. However, if you’re new to winemaking and want to try something simple before running out to buy expensive equipment, this might be a good method to try.
Also working in favor of this recipe is the fact that a degree of experimentation can be done; sugar can be reduced and proper wine yeast may be used to improve flavor.
Inexpensive improvements
According to home wine-makers with years of experience under their belts, the above process can be improved tremendously by two factors: siphoning after “primary fermentation” and “aging” in a sealed sterile container in a cold place for about a month.
When the balloon has deflated, it’s a sign that the primary fermentation is complete. With plastic tubing, siphon the wine; however be careful not to disturb the sediment at the bottom. The sediment is the stuff that will make the wine taste bad. Make sure the new container is also sterile, and glass will work much better than plastic.
Tightly seal the new container once it’s been filled with the wine; no gasses will need to escape. Keep the wine in a dark cool place like a refrigerator, and let it sit for about a month. The taste will be comparable to that of an inexpensive commercial wine, but the alcohol content will still be higher.
Expensive improvements
For more professional results, it will cost more money. First of all, instead of using a fruit juice concentrate, fresh fruit can be used, but this fresh fruit will need to be processed by crushing, chopping, or boiling, depending on the variety used. This “must” will also need to be strained.
A wine kit including things like primary and secondary fermentation containers, 6 feet of food-grade tubing, thermometer, bung and airlock and straining bag can be purchased in a specialty shop, along with ingredients such as special wine yeast, campden tablets, acid blends, and pectic enzymes.
Many more steps are required to make professional-quality wine at home, and for this reason most wine drinkers simply prefer to buy a commercially available variety. In countries like Canada, there are businesses that cater to “home-made” wine makers; they have all the supplies, will mix your ingredients for you, store your wine while it ferments, and when the wine is ready, they may even siphon the wine into the secondary fermentation containers for you; some of these “U-Brew” companies will even bottle your wine so that all you have to do is pick it up when it’s ready.
The Final Verdict
Making basic wine at home with the jug and balloon method can bring mixed results. That being said, one of the best wines I’ve ever had was a home-made wine; the winemaker used a jug and balloon, fresh peaches picked at their ripest stage, very little sugar, and wine yeast. She siphoned the wine into big glass jugs, sealed them and let them age for several months in the cool basement of her home. The result was a wonderfully dry white wine that was crisp and had the aroma and flavor of dried apricots and snap peas.
The point of making wine at home is to experiment while keeping costs down. With a bit of practice, you’ll find a recipe and method that suits you and your tastes just fine.
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The Best Hangover Remedies
The Best Hangover Remedies
We’ve all had those nights where we’ve had far too much to drink and we pay the heavy price the next morning. Nausea, headache, weakness, and general malaise are only some of the symptoms that we must put up with. Some home remedies to treat a hangover can actually make you feel worse; a heavy, greasy breakfast can aggravate your nausea and the famous “hair of the dog”, which is basically an alcoholic beverage, will simply get you drunk again and will only put off a hangover until later.
What we are listing here are a few tried-and-true home remedies that will ease your suffering somewhat; however we must emphatically state that this does not constitute medical advice or medical treatment and we are not doctors. If you are suffering from a violent reaction to alcohol or are worried about the severity of your hangover, get professional medical help immediately.
Now, with that out of the way, here are some of the best hangover remedies.
Bananas
Eating a banana might seem like a strange remedy, but it’s the best way to replace all the potassium that was lost the night before. Drinking copious amounts of alcohol makes you urinate much more than usual; when you urinate, you also happen to eliminate potassium. Having a banana will give you a bit of energy to face the day.
Ginger
Ginger has been used to fight nausea for millennia; it’s great to combat seasickness as well. The easiest way to consume ginger is in the form of ginger ale or ginger beer, which are both non-alcoholic soft drinks.
What some experts claim is more effective in alleviating a hangover is fresh ginger tea; if you are feeling all right enough to stand up for a few minutes, peel some ginger root and cut about 10 slices of it. Place the slices in a pot with about four cups of water and boil for ten minutes. Strain it, and add the juice of half a lemon and the juice of one orange. Sweeten with about one half a cup of honey, and sip as much as needed.
Water
Overindulging in alcohol dehydrates you, and it’s the dehydration that can leave you feeling weak with a pounding headache. It’s necessary to replenish your body’s fluids, so have at least eight glasses of water. Water also works well to prevent a hangover; have a couple of glasses of it before going to bed or make sure that while you’re drinking alcohol you have a few rounds of plain water as well.
Lemon and Honey Tea
While this sounds too simple to work, it’s actually very effective. It will replenish fluids and sugars that get lost to a hangover. The honey, which contains fructose, competes for the metabolism of alcohol and will prevent the headache which occurs when there is a rapid change in alcohol level. Plain sugar will not be absorbed as quickly as honey and will therefore not work as well.
To make lemon and honey tea, boil about one cup of water, and add as much freshly squeezed lemon juice and honey as you like. The more you drink, the better.
Plain food
While food might be the last thing you want to think about due to your topsy-turvy stomach, you will need to eat something to regain your strength. The best things you can ingest are plain, dry toast, clear soup, or plain rice.
If you don’t think you can tolerate solids, start off with a plain chicken or beef broth, and later work your way up to toast or rice. Leave the heavy, spicy food until much later, when you’re feeling more like your normal self.
Ice
If your head is pounding, one of the quickest ways to get relief is to put some ice cubes or crushed ice in a plastic bag, wrap it in a towel, and place it on your head. A washcloth dipped in cold water will also work. For this treatment to be effective, you’ll also need to lie down and rest while applying the ice pack or cool cloth.
Sport Drinks
Sport drinks will replace electrolytes, fluids, and glucose. They are great to combat dehydration. If you don’t have sport drinks at home, you can make one yourself. Simply squeeze the juice of one lemon into a tall glass of water, add sugar along with a pinch of salt, and give it a stir.
Juice
Fruit juices are a good way to replace the vitamins, minerals and sugars that were lost during the night of cocktails. Freshly squeezed juice will raise your blood sugar levels back to normal. If you think that orange juice will be too acidic for your already upset stomach, apple juice will also do the trick.
Multivitamins and Antacids
Taking a multivitamin that contains B vitamins will be a good idea as well, and you can always take an antacid such as Pepto-Bismol to calm a “funny tummy”. However, before taking a medication such as an antacid, it will be best to check with your doctor to see if it is appropriate for you.
Time
Research has shown over and over again that the best remedy for a hangover is time. If possible, stay in bed with the curtains closed and sleep for as long as you can. And remember, chances are that by tomorrow, you’ll be good as new.
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The Five Best Cocktails You Can Make at Home
The Five Best Cocktails You Can Make at Home
There’s nothing worse than going out to a fancy bar or restaurant with your friends for a fun evening, ordering some cocktails, tasting them, and finding that they are absolute rubbish. From lazy, inexperienced bartenders to harried waitresses who are looking after ten tables as well as mixing their own drinks, the high prices demanded from drinking establishments often are simply not worth it.
There are also a lot of establishments where, as a cost-cutting measure, will pour less alcohol into each drink. Furthermore, while most bartending manuals recommend 1 ½ ounces of alcohol for each cocktail to bring out all the best flavors, the majority of restaurants, bars, and pubs will only use one ounce. Some places will use even less; this is why the drinks taste flat, lifeless, watered-down or overly sweet. Even worse is the fact that some places will use pre-packaged mixes or will use products that have expired. You deserve better.
Your best option if you want to have some great cocktails is to make them at home. This way, you get to select the best and freshest ingredients, and you’ll also be able to follow the classic recipes to the letter in order to get the perfect balance that’s missing from so many outside establishment offerings. You’ll save money, and with the money you save, you’ll be able to afford those the recommended brands of liquor to make your drinks. Bars are notorious for using no-name, obscure, cheap brands and charging far too much.
To make the five best cocktails at home, you’ll need a few things. You’ll need a supply of ice, an ice scoop or tongs, some cocktail glasses or tulip-shaped glasses, tall glasses, and short “old fashioned” glasses. As the saying goes, cocktails just won’t taste as nice if they’re served in the wrong kind of glass.
You’ll also need a blender if you want to make the frozen, slushy type of cocktail.
The Top Five
The Caesar
The perfect drink for those who want something savory, not sweet. This Canadian concoction is wildly popular in its nation of origin, and is quickly becoming a favorite in other countries as well. Most Americans who try the drink for the first time describe it as a Bloody Mary that’s taken to heavenly heights. If you’re outside of Canada, it’s best to make this drink at home because the bartender will most likely get the recipe wrong.
1 tulip or tall glass, rimmed with celery salt (do this by dragging a slice of lime along the rim and dipping the rim into a dish of celery salt)
1 ½ ounces vodka
6 ounces Clamato juice (a proprietary blend of clam broth and tomato juice)
2 dashes Tabasco sauce
4 dashes Worcestershire sauce
Freshly ground black pepper
1 celery stalk
1 lime wedge
If you cannot find Clamato juice in your area, you can improvise by mixing tomato juice with the liquid from tinned clams.
Fill a tulip or tall glass that’s been rimmed with celery salt with ice. Add the vodka, Clamato juice, Tabasco and Worcestershire sauces; stir. Add a pinch of freshly ground black pepper, and place a stalk of celery (leaves included for visual effect) in the drink. Garnish the glass with a wedge of lime; squeeze some into the drink for an added kick.
Margarita
A margarita is quite possibly one of the most sublime cocktails ever invented, but you’d never know it judging by the sickly-sweet, slushy messes that many establishments serve. After making this one at home, you’ll simply be amazed at the layers of intrigue this drink offers in the flavor department. You can make the original version, or you can make the more modern frozen version by placing the ingredients in a blender.
Original Margarita
One cocktail or tulip glass, with a lightly salted rim (done by dragging a wedge of lime around the rim and dipping into a dish of sea salt)
1 ounce Cointreau (Triple Sec also works if budget is a concern)
2 ounces of white/silver (unaged) Tequila
1 ounce of freshly squeezed lime juice
Place all ingredients in a cocktail shaker with a generous amount of ice. Shake for at least thirty seconds, and pour into glass. Garnish with a slice of lime or a slice of orange.
To make fruit versions of this cocktail, replace the salt rim with a sugar rim, and simply add fruit to the recipe and put all the ingredients in a blender with plenty of ice.
Long Island Ice Tea
This is a classic American drink; strong, flavorful, and perfect on hot summer nights.
One tall glass, full of ice
½ ounce Tequila
½ ounce Gin
½ ounce Rum
½ ounce Cointreau or Triple Sec
½ ounce lemon or lime syrup (sugar dissolved in lime or lemon juice)
Coca cola
Pour all ingredients over ice, top with Coca Cola. Garnish with a slice of lime. If you want to try the original recipe, increase all ingredients to one full ounce. However, do keep in mind your drink will contain 4 ounces of hard liquor!
White Russian
This is a cocktail that has made a huge comeback; while it was hardly ordered 10 years ago, it’s been rediscovered by the under-30 set.
One tall glass, full of ice
1 ounce Kahlua
1 ounce Vodka
Milk
Pour the vodka and Kahlua over ice; top the glass with milk or Half&Half, which is a cream/milk mixture. You can add more Kahlua if you want a sweeter drink, but remember that the more Kahlua you add, your drink will become darker in color.
The Classic Martini
This is a drink that so many places get wrong but will still charge you an arm and a leg. Make it at your own place, and you’ll see why this drink has always been fashionable since its introduction decades and decades ago.
One martini glass, chilled
One cocktail shaker, full of ice
2 ounces of Gin or Vodka
½ ounce of dry Vermouth
1 drop of whisky or spritz of whisky*
Twist of lemon or 3 olives on a tooth pick as garnish
Pour all ingredients into the cocktail shaker, but DO NOT SHAKE, stir gently for at least thirty seconds. Strain into the chilled martini glass, and either add the olives or gently twist a bit of lemon rind above the beverage but do not place it in the drink.
To make an extra dry martini, reduce the amount of vermouth. Some professional bartenders will use a spritz bottle to spray the inside of a martini glass with a bit of whiskey; however this will detract from the classic “crispness” of classic martini.
Tweet It!: #HomeiCoholMixes
Pakistan’s Murree Beer
Pakistan’s Legendary and Elusive Murree Beer
Beer connoisseurs and brew lovers across the globe are always searching for a pilsner or lager beer that represents the highest element of beer-dom: a great refreshing beer that has subtle yet deep flavors, has hints of hops but isn’t too hoppy, has a certain amount of carbonation but doesn’t taste of baking soda, has a clean finish without making one feel as though the beer is watered down. Finding such a beer is considered to be like finding the Holy Grail; because personal preference plays such a huge role in finding the perfect beer, nobody can really say there is such a thing as a “perfect” beer.
However, one such beer does exist, and it’s made in a country where pilsner and lager aficionados would least expect it. The one beer that brewmasters and consumers alike (well, those fortunate enough to get their hands on it) both claim is the world’s best is Murree Beer, which is made in the Islamic Republic of Pakistan.
While alcohol is forbidden in Islam, one must not forget that Pakistan is home to several religious minorities, all of whom have the right to drink. Furthermore, Pakistani citizens can apply for permits to purchase alcohol; the serving of alcohol to non-Muslim guests in private residences is allowed. However, these permits are not handed out like candy; they are difficult to come by. While the brewery is running at full capacity and can barely keep up with domestic demand, plans to expand are not in the future and due to the nation’s Islamic-based laws concerning alcohol, export of Murree beer was banned until earlier this year, when the brewery finally got a license to export to non-Muslim countries.
Pakistan is home to the Murree Brewery; one of the manufacturing units is in Rawalpindi while the other is in Hattar, in the country’s North West Frontier Province. Established in 1860 to meet the demand of British personnel living in the area around the town of Murree, the brewery also makes a world-class quality single-malt whisky.
Where Can You Get Murree Beer?
So the question is, if you’re one of the few people who will be lucky enough to get to Pakistan in the first place, where do you go to get your hands on what is arguably the best beer in the world?
This is where things can get a little tricky. If you’re visiting Pakistan as a regular tourist, you’ll probably need to go to a fancy hotel where they have a permit to sell alcohol. However, this may not be a great idea due to the political and social upheavals happening in the country. If you’re in Karachi, you might be able to find special liquor outlets which are quasi-legal and cater to foreigners who are working in the city. These can be difficult to find and you may need to enlist the help of a local friend.
Guest houses that cater to overseas and foreign engineers who work on telecommunications projects or other such projects are also legally allowed to sell beer to their residents. Again, most of these guest houses do not advertise and do not have signs posted outside; the only way you can find them is if you are in fact one of the foreign workers who has been sent by your company who has pre-arranged your accommodations or if you happen to be invited in by one of the residents to have a meal in the guest-house cafeteria.
Safety First
Before going into the characteristics of Murree Beer, it must be said that when you do find Murree Beer in Pakistan, drink it discreetly in private; never drink alcohol in a public place. To do so is incredibly fool-hardy and is asking for more trouble than one can ever imagine.
Taste and Characteristics
One of the more popular beers is Murree’s Classic Lager, which is a European Pale Lager and has an alcohol content of 5.5%, which is quite strong considering most lagers in Europe weigh in at 4.9% to 5 %. Described as “premium beer”, it is smooth on the palate and is similar (some say superior) to classic European lagers.
Contributing to the outstanding character of Murree beers is the fact that all of the barley used is from Australia. According to the chief executive Isphanyar Bhandara “we don’t compromise on quality and the Australian barley is first class.”
Murree beers are part of the rare breed of lagers that are fantastic on their own and are also terrific with a wide variety of food. While one might be tempted to say that Murree beer is best with traditional Pakistani food such as seekh kebabs, chicken tikkas, beef curries and karahi chicken, it actually goes equally well with Chinese dishes such as steamed garlic chicken, hot and sour soup, and steamed buns. The old advertising jingle from the days of the Raj “Eat, drink and be Murree” certainly rings true as the beer adds another level of enjoyment to one’s food.
Crisp, smooth, light and subtle yet complex and refreshing, Murree beers are a delight to try, and with some continued good luck, the elusive famous beer of Pakistan’s Himalaya foothills will soon be making an appearance at a fine liquor store near you. As Mr. Bhandara says:
“Murree Brewery’s desire is to show the international community that Pakistan doesn’t have to be known as a country that exports terrorism, that this can be a country that exports beer.”
Tweet It! #MurreeBeer
Cancun’s Best Bars
Cancún’s Best Bars: Señor Frog’s and Carlos & Charlie’s
Let’s face it; Cancún, Mexico’s largest Caribbean resort area on the eastern tip of the Yucatan Peninsula, isn’t a place to go if you want to have a quiet, meditative holiday; it’s THE place to have fun in the sun during the day and party during the night. And in Cancún, people know how to party and it’s a given that you’ll have more fun than you’ve ever had in your life. But where do you go to the maximum amount of crazy fun in Mexico’s Fun capital? Well, to get started, a visit to the two best bars in town are in order.
Right off the bat, bars in Mexico are like nowhere else in the world; not only do you have a few drinks and maybe a quick meal; you’re encouraged to dance along with the locals and party like it’s 1999. Even if you’re not a dancing type, in Cancún you won’t be able to help yourself; you’ll be a dancing machine. So, this means that no matter what bar you go to in town, chances are, you’re going to have a good time. However, to bring things to legendary levels, there are two bars in Cancún that have been iconic for decades; popular with international tourists and locals alike, Señor Frog’s and Carlos & Charlie’s are another category altogether; these two places are party heaven.
Señor Frog’s Blvd. Kukulcan km 9.5, Zona Hotelera (Across from Playa Chac Mool), 77500 Cancún, Quintana Roo, Mexico tel: 01 998 883 3454
This restaurant/bar, while it has a wild atmosphere, it’s all in good fun, meaning the waiters and staff will pull you out of your chair to dance to the music being played by one of the best DJ’s in town; “shot girls” will come around and offer shots of alcohol; while you down your shot they blow a whistle and give you a slap on both cheeks, too!
At Señor Frog’s, it’s the staff’s job to ensure that everyone has a good time; but what makes this place especially incredible is that while many patrons will have a lot of alcoholic beverages, they manage to make the place fun for people who don’t drink, too. Even families who go to this establishment for a meal will say they had the time of their lives in Señor Frogs. The staff can get even the most staid of families out of their chairs and dancing on the tables – without alcohol involved.
If you’re looking for a gourmet meal, then this might not be the place for you. However, if you’re with some friends and really want to let your hair down, you will never be disappointed; same thing goes if you’re travelling with your family. This one place has everything for everybody…and did we mention that this place has a flipping waterslide???
For hard-core partiers, this is probably the best bar in town to go to before heading out to resorts famous night-clubs; it will set the tone of absolutely insane fun for the whole night.
Carlos’ n Charlie’s Blvd. Kukulcan Km 8.5, Local 10 y 10C, Forum by the Sea, C.P. 77500, Cancun, Quintana Roo, Mexico tel: 998 883 4468
Practically an institution since the 1970’s, if a person visits Cancún but doesn’t go to Carlos’ n’ Charlie’s, they’ve missed the point and missed what could almost certainly be the highlight of their trip. Again, like Señor Frog’s, it’s a casual restaurant with a party atmosphere that works for those who want to get a wild night out started, but it is also a great place for families who want to enjoy a fun experience. The staff at this place are also specially selected for their ability to be great waiters and make their patrons have a good time.
Staff interaction with customers is the key here; the philosophy at Carlos’ n’ Charlie’s is “anything goes” and “feel free”. However, unlike Señor Frogs where the sole focus seems to be on customer/staff interaction and partying, Carlos’ n’ Charlie’s’ also has great food, so even fussy patrons who want a gourmet meal are going to be absolutely delighted. When guacamole is ordered, the chef prepares it right at the customer’s table to ensure that only the freshest, high quality ingredients are used. This is not a place that uses pre-made mixes! Also, according to experts, Carlos’ n’ Charlie’s has the best “ceviche” in town, which is saying a lot because Cancún is famous for the marinated fish and shrimp dish.
Carlos n’ Charlie’s is also famed for the offbeat activities it provides; waiters perform a floor show, sometimes local bands play music, and other branches of Carlos’ n’ Charlie’s provide indoor basketball courts, arcade style games, a dance floor, and markers on which to draw on the paper tablecloths.
From the moment you walk in the door at Carlos’ n’ Charlie’s, you’re treated like you’re one of the gang, like you’re a special guest at the best party you’ve ever been invited to, and the party atmosphere is suitable for everyone from children to adults; everyone’s needs are taken care of.
There are other bars and nightclubs in Cancún that are terrific for the over-18 crowd, such as Coco Bongo which is next door to Carlos’n’Charlie’s. In fact, there are so many great places that it would be incredibly difficult to come up with a Top Ten. But Señor Frog’s and Carlos’ n’ Charlie’s cater to party-goers and families alike, and nobody ever walks away disappointed. For these reasons, these two bars/restaurants are always rated as Cancún’s two legendary establishments.
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Yucatan Peninsula’s Best Daiquiris and Pina Coladas
Cancún and the Yucatán Peninsula’s Best Daiquiris and Piña Coladas
There’s absolutely no doubt that when it comes to party resorts, nothing beats Cancún, Mexico’s premier Caribbean resort. The nightclubs are second to none, the beaches are crystal clear, and fabulous restaurants abound. However, while there are a lot of bars that offer unlimited drinks once you pay admission, some travelers say that the drinks might not be that good and in some cases are even watered down. That means the venues are great, no one can deny how amazing the venues are, but where does one go if one really wants to try the city’s famous cocktails the way they are meant to be served?
Well, most hotels and bars that sell drinks a la carte are going to serve up terrific concoctions. But if you’re in the mood for an adventure and a mixed drink that will knock your socks off, a trip outside of the city to the smaller resorts or other tourist attractions is in order. We’ll tell you where you can get the best daiquiris and Piña Coladas in the entire Yucatán Peninsula.
First of all, the best daiquiri in the Cancún area and quite possibly all of the Caribbean can be had in the smaller beach resort of Playa Del Carmen, which is located a short drive south of the bigger holiday area.
A good daiquiri should have the following ingredients: a lot of good quality silver or unaged rum, lots of lime juice, a dash of orange liqueur, some sugar, and some ice. Although it’s a simple drink, it’s a cocktail that far too many bars get wrong because they’ll use pre-packaged mixes instead of fresh ingredients.
One place that gets it right all the time every time is actually a Thai restaurant in Playa del Carmen called Babe’s Noodle House and Bar (10th St. between 5th and 10th Ave, Playa del Carmen, Mexico). The cocktails served are huge, but quality is never sacrificed for quantity. The blueberry daiquiris seem to be a customer favorite; however, they are also known to make a marvelous mojito. So if you’re thinking of exploring the environs of Cancún and tasting just how good mixed drinks can be, a visit to Babe’s Noodle House and Bar is in order.
Surprisingly, some of the best Piña Colada cocktails that are available in Mexico and perhaps all of the Americas are absolutely not where you would expect to find them. Many Cancún resorts offer day trips to visit the famed Mayan Ruins: Tulum, Chichén Itzá, and Uxmal are the major groups and if you want some adventure, it is absolutely worth the trip to go and visit them. It’s very easy to spend a couple of days exploring all of the ancient buildings and learning what they were used for back in the Pre-Columbian days. There are some beautiful hotels near the three locations; Tulum is close to Cancún, Chichén Itzá is about 1 and a half hours away by car, and Uxmal is about 4 and a half hours away by car.
However, the place to find the best Piña Colada isn’t at the fancy hotels by the ruins, and if you are an adventurer at heart, you will love the locales where some of the world’s best mixed drinks are made: the tiny little shacks that dot the roads on the way to the ruins. Some are located in a one-kilometre radius of the ruins, and unlike the big hotel chains that cater to wealthy international tourists, these tiny “mom and pop” bars cater to Mexican tourists, who are known to be very demanding when it comes to a good drink.
Many of these small places don’t even have a name; a simple sign will hang outside the shop, and chances are there might just be a little table and a few chairs outside.
So what is it that makes the Piña Coladas in these tiny places off the beaten path so amazingly good? Well first of all, many places might not have ice, so your drink certainly won’t be watered down. If ice cubes are available, make sure the water used to make them has been purified.
The next thing that makes the cocktails so good is presentation. In these humble little palapas, the drinks come in hollowed-out coconuts, not the standard humdrum bar glassware that is ubiquitous world-wide.
Only fresh ingredients are used. There’s a very good chance that the coconut milk used was extracted that very day, there’s a good chance that the pineapple juice was freshly made from a pineapple specially cut for you, and the lashings of rum in your drink are going to be generous, not the usual one ounce measure that’s used in hotels, restaurants and bars. In some cases, the person making you your drink may even ask you “How many fingers?” meaning how much alcohol you want. One finger means about one ounce, two fingers means two, etc. The author of this article enjoyed two Piña Coladas with “four fingers” of beautiful aged Bacardi rum at a tiny bar near Uxmal and has never had a better cocktail.
Finally, what makes these Piña Coladas the best in the business is the garnish: after the drinks have been shaken or stirred by the bartender, a dash of powdered cinnamon is sprinkled on the top, a large cinnamon stick is thrown into the drink, a huge orange slice is placed on the rim of the coconut, and if the bar is really striving to impress, you’ll even get a nice little cocktail umbrella.
The bad thing though, is that once you’ve had a cocktail at one of these miniature bars far from the international tourism path, you’ll never be able to drink a standard Piña Colada from a run-of-the-mill restaurant again.
Once you’re back in Cancún, a cocktail that’s generating a lot of buzz is the Spiderman; unfortunately, bartenders aren’t too keen on sharing the recipe, but apparently it has tequila and blue curaçao in it, among other things. The trick to getting the best cocktails in Cancún is to make sure you watch the bartender no matter which establishment you find yourself in, and make sure he or she doesn’t water your drink down or skimp on the alcohol!
Top 10 Champagnes for New Years
The Top Ten Champagnes to Ring in the New Year
New Year’s Eve is quickly approaching and the best drink to serve at your party is the classic wine that is used to celebrate special occasions: Champagne. Whether it’s the “true” Champagne from France or a delightful sparkling white wine from one of the other superior wine producing regions of the country, if you choose one of the bubblies from our list, your selection is likely to be a hit with all of your guests.
There are a few things to keep in mind when serving Champagne: it’s best served at about 460F or 7.50C and should be poured in tall flute shaped glasses so that it keeps as many of its delicious bubbles for as long as possible. Furthermore, it should be opened gently so that it keeps as much of its characteristic fizziness; popping the cork will make the beverage lose its bubbles. Finally, glasses should not be chilled; the subtle flavours will be eliminated if it gets too cold.
So, without any further ado, here are the Top Ten Champagnes for New Year’s Eve; we’ll start our list with sparkling white wines.
Freixenet Cordon Negro Brut
Price: About $10 USD
Type and Country of Origin: Sparkling white wine, Spain
Character: Dry and crisp, with citrus flavors
Serve with: Alone as an apéritif or with appetizers and seafood.
Just because this sparkling wine is inexpensive doesn’t mean it’s cheap or of inferior quality; Freixenet is a real crowd pleaser that will make wine novices and experts alike very happy.
Cordoniu Cava Brut Anna de Cordoniu
Price: About $18 USD
Type and Country of Origin: Sparkling white wine, Spain
Character: Clean, “biscuity” flavor, with a very light sweet note, yet still dry. Fruity notes.
Serve with: Alone as an apéritif or with a sweet dessert.
As far as reviews go, if you’re looking for a nice inexpensive sparkling wine that’s superior in quality to others in the same price range, you cannot go wrong with a bottle of Cava Anna.
Henkell Trocken
Price: About $10 USD
Type and Country of Origin: Sparkling white wine, Germany
Character: Crisp, with light melon and apple notes
Serve with: Alone as an apéritif cocktail or as the toasting wine to be used at midnight
A classic German sparkler that’s popular in restaurants in Canada and the U.S. when milestone events are held, if you’re looking for something affordable yet special, Henkell Trocken is a solid choice.
Hillebrand Trius Brut
Price: About $20 USD
Type and Country of Origin: Sparkling white wine, Canada
Character: Fruity aroma reminiscent of citrus with a nice long finish
Serve with: Appetizers, especially seafood or alone as an apéritif
While most wine connoisseurs may think of Canada as a producer of the heavier, sweeter ice wines, this almost surprising entry in the Top Ten list proves that this northern wine producer can more than hold its own in the sparkling wine industry.
Jansz Premium Cuvee Brut
Price: About $30 USD
Type and Country of Origin: Sparkling white wine, Australia
Character: Dry, clean, with an intriguing complexity consisting of the merest hint of fig.
Serve with: Alone or as the wine to toast the New Year at midnight.
Australia is another country that is making surprisingly good sparkling white wines. Usually known for big reds such as Cabernet Sauvignon and Shiraz, this southern hemisphere nation is giving traditional French Champagne some big competition.
And now, the French Champagnes. While they are more expensive, bottles of Champagne from the famous French wine producing region really do make special occasions even more memorable.
Krug Grande Cuvee Champagne Brut
Price: About $200 USD
Type: Champagne (white)
Character: Velvety, with hints of vanilla and exotic touches of ginger and coconut
Serve with: Food that is lighter in texture or as a sipping wine for the entire evening
In this case, price does reflect the quality; Krug Grande Cuvee Brut is perhaps THE all-round classic Champagne that is the preferred choice of wine experts. If you really want to splurge on New Year’s Eve, this is the beverage you want to serve to your guests.
Veuve Clicquot Brut
Price: About $60 USD
Type: Champagne (white)
Character: Nicely balanced and dry, with citrus and fruit notes and a delightfully unexpected soupçon of bread dough.
Serve with: Alone as a beverage before a meal, with seafood or with savory pastries.
While this drink is often served as an apéritif, there are those who claim that pairing Veuve Clicquot Brut with quiche or a pastry-based main course such as Salmon Wellington is simply divine.
Perrier Jouet Grand Brut
Price: About $50 USD
Type: Champagne (white)
Character: Golden straw color with a subtle taste and aroma of freshly cut apples; crisp on the finish.
Serve with: Alone as a sipping wine or as an accompaniment to main courses consisting of seafood or chicken.
If you want to keep your wine list simple for your New Year’s Party, then Perrier Jouet Grand Brut is the Champagne you’re looking for. Incredibly versatile, if can be an apéritif or can be paired with an incredible variety of appetizers and main courses.
Louis Roederer Brut Rose 1998
Price: About $65 USD
Type: Champagne (rosé)
Character: Flavors of plum, strawberries and cherries, very full bodied; deep golden salmon color and “biscuity” texture, lots of fine bubbles
Serve with: Salmon, lamb, veal, game, soft cheeses, and desserts featuring red fruit; can also be served as a crowd-pleasing sipping wine.
If you need a wine that will please a diverse crowd, this rosé Champagne, which is the only one on the Top Ten list, will certainly fit the bill. Like Perrier Jouet Grand Brut, it’s versatile and presents a lovely twist on the classic Champagne.
And the top Champagne to serve on New Year’s Eve…
Moet & Chandon Dom Perignon
Price: About $175 USD
Type: Champagne (white)
Character: Beautiful mineral flavors with hints of citrus; a long finish that connoisseurs describe as “toasty”
Serve with: Seafood, especially oysters or serve alone as an apéritif
If you’re going to go all out this New Year’s Eve with an exquisite meal consisting of the finest oysters and seafood delights, then you simply must have this classic French Champagne. The oldest brand of Champagne on the market, this is truly the beverage you need to drink in order to “taste the stars.”
Ceviche and Cancun’s Top Beers
Ceviche and Cancún’s Top Beers
Everybody goes to Cancún in the Mexican Caribbean to party; nightclubs and bars are the stuff of legend and make the traditional resort and party town of Acapulco seem tame and a little bit fuddy-duddy in comparison. But one thing that takes a lot of visitors by surprise is the fact that this resort on the Yucatán peninsula offers one of the most delicious dishes in the world: ceviche. And not only is the ceviche possibly the best you can find in Mexico, it’s possibly the best you’ll find in all of Latin America.
Ceviche, when it’s made in its most basic yet delicious form, is raw seafood and fish marinated in lime, chopped tomatoes, onion, coriander, green chillies and salt. It is usually eaten with plain saltine crackers or fresh, home-made tortilla chips. Due to health concerns though, it’s very hard to find places that use raw fish and seafood; most bars, restaurants and snack shops and stalls will use cooked shrimp and prawns for their ceviche.
This dish is absolutely fantastic on the beach, it’s great as a snack, and it’s great in the fanciest of restaurants, and the only thing that can make this dish even better is eating it with one of the fabulous beers that are available in Cancún. Here’s a look at the top beers a visitor must try either straight or with a plate full of ceviche to accompany it.
Yucatán Beers
The best part about travelling is sampling locally produced beer; and these two beers crafted in the Yucatan certainly do not disappoint. The two most popular beers among locals and savvy travellers are Leon Negra and Montejo Clara.
Leon Negra
This amber lager pours with a beautiful reddish-orange tinged light brown, and is has such a brilliant clarity that it almost sparkles. With just the right amount of carbonation, a lovely creamy head forms which lasts until the drink is almost totally consumed. Flavor and aroma-wise, it smells lightly of sweet toffee, sweet bread, and sweet malt. There really isn’t a hop aroma, which makes the beer smell clean and inviting. Tasting like a superior quality English brown ale, it is well balanced, lively, yet light. Leon Negra also has a nice, barely-there taste of caramel and is ever so slightly on the sweeter side of beers. This is a must-have beer for all visitors to Cancún.
Montejo Clara
While Leon Negra has been brewed in the Yucatan since the 1900, Montejo Clara is something of a Johnny-come-lately type of beer; although it doesn’t have the long history Leon Negra has, it’s become a traditional beer to order. This pilsner beer will be good for those who aren’t too keen on darker beers, and is also simply amazing with ceviche.
When it comes to appearance, Montejo Clara fans state it is “a golden elixir”, pale yellow in color but still rich-looking. Vigorous carbonation adds to the refreshment factor, and a peppery hop aroma is reminiscent of Dutch pilsners such as Grolsch. It’s floral scent has none of the faint smell of sulphur that some mass-produced beers may have and makes the beer incredibly enticing, especially during hot beach weather. As far as flavor is concerned, it is light, refreshing, but has depth of character that is on the same level as the most superior quality European pilsners.
National Beers
While in some countries national, mass-produced beers can be rather bland, unexciting, uninspired and insipid, Mexico bucks the trend and consistently produces good beer on a grand scale. While Sol and Corona are very good beers that are always enjoyable to drink, here are some internationally lesser-known beers that Cancún locals emphatically state are simply better.
Bohemia
A delightful darker amber beer that is not really known outside of Mexico but is considered to be, by far, the nation’s finest. It has a strong scent of caramel with a hint of chocolate, and has a bitter medium flavor that also tastes of smoky caramel. However, it’s surprisingly dry and has a light to medium body, which makes it perhaps nicer to drink at night-time in Cancún rather than during the day on the beach.
Noche Buena
This is a special amber beer that is only released once a year close to the Christmas holidays; if you’re in Cancún this winter, definitely give this one a try.
Dos Equis XX Special Lager
Along with Sol and Corona, Dos Equis XX Special Lager is perhaps THE beer to be drinking during the daytime on Cancún’s famed crystal-clear water beaches. As with all lager beers from Mexico, a slice of lime pushed into the bottle makes this beer go from regular to great.
And finally…Negra Modelo
This Munich dunkel lager was first brewed in Mexico back in 1926 by Austrian immigrants; the dark lager manages to be totally refreshing and is one of the very few dark beers that can be comfortably consumed on a hot beach and not feel overwhelmingly stuffing. Furthermore, because the beer is so delicately flavored, it is the ideal beer to have with an extra spicy portion of ceviche; the delicate taste will balance out and go well with the strong heat factor of jalapeño, Serrano, or other strong green chillies.
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