Liquor-articles 2020

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I recall feeling a hint of discomfort when first encountering the promotional material for Ten to One Rum back in 2019. I thought the bottles looked sleek, appealing, but possibly a bit too polished. Seeing the product being advertised as just a “dark rum,” a term that has no specific or useful meaning in the U.S., triggered my skepticism. This often leads to misleading labelling. Knowing that the brand was created by a man who had once been Starbucks’ youngest VP did not reassure me of its quality or respect for tradition. I was immediately guarded.

But after tasting the products, I had to admit that my preconceptions were largely misplaced. Despite the marketing aiming to capture a larger slice of the potential customer base, there is absolutely nothing wrong with Ten to One’s formulations or its Trinidadian-born owner, Marc Farrell. They are serious about the rum blends they’re bottling, resulting in some of the best mid-range blends readily available in the U.S. market. Specifically, Ten to One White Rum swiftly hit my favourites list for use in daiquiris, where it performs exceptionally well. It’s difficult to find a better rum for a classic daiquiri.

Since 2019, Ten to One has been somewhat timid in terms of expanding the range, occasionally releasing limited runs in addition to its core White Rum and Dark Rum. That era has now ended with the release of an extra-aged blend, Five Origin Select. This is a permanent addition to the lineup, though it will be limited going forward. As expected, the price is higher – $65, compared with $45 for the Dark Rum and $33 for the White Rum.

This blend, as the name suggests, comes from five Caribbean rum countries–Trinidad, Barbados, Guyana, the Dominican Republic, and Jamaica. At the heart of the blend is an “11-15 year old Guyanese (demerara) rum distilled on the esteemed Port Mourant Double Wooden Pot Still,” which is evidently a product of Diamond Distillery, Guyana’s sole distiller. Ten to One doesn’t provide further details or age ranges for the rums from the other countries, but it’s probably safe to assume this is a mix of differently aged distillates with an overall age notably greater than that of the Ten to One Dark Rum, which is also a blend from four of the same countries, minus Guyana. The intention here seems to be to craft a rum blend for neat drinking, suggesting increased complexity. It’s presented at a slightly boosted 46% ABV (92 proof), a good strength for a flavour-centric sipper.

It’s time to taste this new Ten to One Five Origin Select blend.

The aroma of this rum is subtly complex yet robust. I can sense the notes of nutty cocoa nibs and sweet pear, paired with warm stone fruit like plum jelly, molasses cakes and a hint of fresh, grassy sugar cane. There are also undertones of dried fruit with a hint of caramelized sugar and a touch of vanilla bean, reminiscent of a creme brulee.

Upon tasting, I detected gingerbread at the forefront, combined with rich dark brown sugar and a hefty amount of allspice. The dried fruit makes its appearance once more, but this time bearing raisin and prune, balanced by the bright orange citrus and dulce de leche, with a side note of baked apple. This rum leaves a peppery lingering spiciness and aromatic oak on the finish. I can’t say that I am a connoisseur of Guyanese rum, but in comparison, it seems a tad lighter in distinctive Guyanese character than what I would have expected, though its unique spicy woodiness is most likely courtesy of the demerara spirit. As a whole, this rum is more balanced than it is leaning towards a specific region, and that’s something I really admire.

In the end, this is an impressive small blend from Ten to One, conveying its pan-Caribbean concept extremely well. It’s perfect for neat serving or for making classic cocktails, depending on your preference.

Distillery: Ten to One

Region: Caribbean

Style: Blended rum

ABV: 46% (92 proof)

Availability: 750 ml bottles, $65 MSRP

Jim Vorel is a Paste staff writer and resident beer and liquor geek. You can follow him on Twitter for more drink writing.

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Enjoying pasta dishes such as spicy rigatoni vodka can be a luxurious experience due to their rich and creamy taste. However, these dishes can often be pricey at Italian dining establishments. Luckily, you can recreate this delicious dish in your comfort zone with materials readily available in your pantry. The process begins by making a sauce with canned tomatoes, vodka, red pepper flakes, and other ingredients until it’s reached the right thickness. Afterward, cooked rigatoni pasta is mixed into the sauce and garnished with grated Parmesan cheese and fresh herbs. Congratulations, you now have a spicy, hearty, and delightful restaurant-style pasta dish without the premium price tag. This dish is an excellent reward for yourself if you have the time to unwind and cook a homely dinner. Continue reading to discover how to bring this saucy pasta dish to life!

This delicacy is based on rigatoni pasta dyed in a spicy tomato cream sauce. The reason behind using rigatoni is its ridges and holes which are great for capturing the sauce compared to other pasta forms. An Italian-American restaurant in New York named Carbone is attributed to have made the dish famous, with price tag of $34 on their menu. No need to worry, you can reproduce the dish comfortably at home and have some savings to boot! An additional bonus is that you can easily warm any leftovers guided by our tips on how to reheat pasta.

Vodka serves a crucial role in the dish as an emulsifier—ensuring all ingredients in the sauce maintain uniformity. It’s added during the process of cooking the sauce to allow the alcohol to evaporate, creating a gentle piquant taste. If vodka isn’t immediately available, you could use white wine or chicken broth as alternates to achieve a nearly similar taste and structure.

To achieve a sauce that sticks to the rigatoni, incorporating pasta’s leftover cooking water into the dish is recommended. Jessica Randhawa, owner and principal chef at The Forked Spoon explains, “The transformative ingredient is concluding the pasta in sauce with a tinge of the starchy pasta water.” According to her, this enhances the sauce’s adherence to the rigatoni and modifies the sauce consistency to the appropriate level. It’s advisable to set aside around one cup of the cooking liquid before draining your pasta. While merging the sauce and rigatoni, gradually pour enough liquid until you attain your preferred consistency.

Related: Why Do Chefs Call Pasta Water ‘Liquid Gold’?

Below, Maria Liberati, Gourmand World Award-winning author and podcast host of “The Maria Liberati Show”, shares her go-to Spicy Rigatoni Vodka recipe. In her recipe, an important step is allowing the onions to sauté for at least 45 minutes. This provides the sauce with hints of sweetness that balance the acidic tomatoes. You can also adjust the amount of chili pepper flakes for a milder or spicier rigatoni vodka dish.

Ingredients:

28 oz. crushed San Marzano tomatoes

¼ cup unsalted butter, separated

1 medium onion, chopped

½ cup water

1½ Tbs. salt + extra

3 Tbs. olive oil

3 Tbs. red pepper flakes or Calabrian chili paste

3 Tbs. vodka

1 cup heavy cream

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1 lb. box of rigatoni pasta

½ cup grated Parmesan cheese + extra

Fresh chopped basil and/or parsley, for garnish

Directions:

Yield: 8 servings

In a saucepan on low heat, melt one tablespoon of butter. Introduce onions, a pinch of salt and water into the mixture. Make sure the saucepan is covered. Stir occasionally for approximately 45-60 minutes, until the onions are soft and clear.

Prepare a different skillet. In it, combine crushed tomatoes, 1 and a half tablespoons of salt, olive oil, chili flakes or paste, vodka, the remaining three tablespoons of butter and cream. Allow the mixture to reach boiling point, then lower the heat and let it simmer for about 15 to 20 minutes.

On the side, cook the pasta based on the instructions given on its packaging. Ensure it is al dente, which means it retains a slight bite. Before you drain the rigatoni, save a cup of the pasta water.

Add cooked onions to creamy tomato sauce base; stir to combine. Taste and adjust seasonings to your liking. Add cooked pasta to sauce with ½ cup Parmesan cheese and a generous splash of rigatoni liquid. Using tongs, toss mixture until pasta is fully coated in sauce. Add more pasta water or cheese if needed.

Serve immediately with additional cheese and chopped herbs. Enjoy!

Make this dish pasta night-perfect by serving it with a couple of different sides! Salad tossed in a zesty vinaigrette is refreshing and pairs well with the rich and peppery sauce. A carby side like this air fryer garlic bread is another tasty addition since it’s filling, buttery and pungent. Buon appetito!

Continue reading for more delicious pasta recipes and inspiration!

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Oprah’s Personal Chef Makes Pasta Sauce From Oatmeal — Would You Eat It?

Nicole Young, founder of Frisky Whiskey.

A wave of innovation and diversity is reshaping the traditionally-impenetrable world of whiskey, and we couldn’t be happier.

Over the last decade in particular, black-owned whisky businesses have become some of the most exciting ones-to-watch; many small-scale, some large-scale, and all with brilliant stories and spirits.

Want to explore and support the best of the best? The five black-owned whiskey brands we’ve highlighted in the list of must-trys, below, are a supremely-worthy starting point.

Founder: Fawn Weaver

Uncle Nearest, brought to life by Fawn Weaver, is a fond tribute to Nathan “Nearest” Green. Green, once a bondman of African-American origin, imparted the fine skills of whiskey-making to a young Jack Daniel. Weaver not only sets a record as the first African-American woman to lead a high-profile spirits brand, but also as the creator of the most awarded bourbon and American whiskies each year since 2019. In short, you’re missing out if you haven’t tried them all.

Founder: Drew Fox

Drew Fox started his in-home brewery in 2010 without predicting that it would evolve into the premier award-winning artisan distillery in Northwest Indiana. Besides, it specializes in vodka, rum, gin, rye and bourbon. The latter two are the real celebrities, in my opinion, showcasing a strong, grain-derived sweetness in the bourbon and cherry overtones in the rye. A vacation in the brand’s Fermatorium apartments provide a perfect reason to revel in whiskey appreciation tours.

Founder: Riviera Imports

Drawing inspiration from the smooth and soulful musical stylings of Miles Davis (and his best-selling jazz record of all time), Kind of Blue is a whisky worth a spot on your bar cart. A deep amber, the blended Islay/Speyside/Highland Scotch boasts an exceptional blend of rich fruits, smoky-sweet spice, and a touch of soft Madagascan vanilla. A medley in its own right.

Founder: Rakim Mayers (a.k.a A$AP Rocky)

Rapper A$AP Rocky’s Canadian blend is one of the more unusual whiskies on the list, employing both American white oak (ex-bourbon) and Japanese Mizunara Oak to develop a deliciously spicy-sweet flavor profile. Richer than the average blend, the whiskey is twice-distilled and aged for a minimum of four years, making for an ultra-quaffable sipper.

Founder: Nicole Young

Nicole Young’s Frisky Whiskey is not your average sipper. Unlike the norm, Frisky’s novel formula leverages pure caramel and natural vanilla to highlight and amplify its liquid, making them a great choice for those who prefer their whiskies a little sweeter (sans artificial enhancers). Being victorious in obtaining the Chairman’s Trophy at the Ultimate Spirits Challenge, securing 95 out of 100 points for flavor, it’s also the competition’s highest rated flavored whiskey to date.

STATEN ISLAND, N.Y. — Authorities allege that a 57-year-old man was drunk and caught with heroin and alcohol in his car after fleeing the scene of a crash that injured two NYPD officers in Grant City last week.

One officer suffered pain in his legs when he was pinned against the outside of a patrol car and a second officer sustained a minor concussion while seated inside the same police vehicle when it was struck on the night of Feb. 7 on South Railroad and Hamden avenues, according to the criminal complaint.

Minutes after the crash and about two miles away, Tino Zaldivar of the 1600 block of Richmond Road in Dongan Hills, was apprehended while driving a white, 2024 Jeep Compass at North Railroad and Mosel avenues in Grasmere, police said.

Zaldivar allegedly had on his person two plastic zipper bags containing heroin in the form of a tan powder. While searching the Jeep, officers allege they found two bottles of rum on the front passenger floor of the vehicle; one of the bottles was open and half full while the other was empty.

“The defendant operated said white Jeep while intoxicated by alcohol, in that informant observed the defendant exhibit indications of intoxicat[ion] including but not limited to, a strong odor of alcoholic beverage on the defendant’s breath and bloodshot eyes,” the complaint alleges.

The crash occurred at about 9:50 p.m. on that Wednesday when the marked patrol car was parked with one of the officers behind the wheel. A second officer had stepped out of the police car when the Jeep sideswiped the NYPD vehicle, the complaint alleges.

The left and front sides of the Jeep struck that officer’s legs and twisted, dented and tore both passenger doors on the patrol car, according to the complaint.

Zaldivar allegedly drove away in the Jeep, which was dinged with dents, scratches and black marks on the left and front sides. The defendant did not exchange any information about his identification or insurance and failed to retrieve the front license plate that fell off the Jeep, the complaint alleges.

When police located the suspect, the Jeep’s back license plate matched the front plate found at the scene, according to the complaint.

Police said that both officers were taken to an area hospital after the crash.

Zaldivar has been charged with criminal possession of a controlled substance, leaving the scene of an accident, reckless endangerment of property, driving while intoxicated, driving while ability impaired by the consumption of alcohol and leaving the scene of an accident.

He has pleaded not guilty to all charges and is due back in Criminal Court on April 3.

Online court records do not list any information about the defendant’s bail status or his defense attorney.

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The royal’s life of long baths and four-course lunches is a dream compared with Wallace’s 5am wake-up and hours alone playing strategy games

Name: Princess Margaret.

Age: Born 94 years ago, she died in 2002 at the age of 71.

Appearance: Lifestyle kween 4eva.

Is this the same Princess Margaret who tried gluing matchboxes to tumblers, to make it easier for her to smoke and drink at the same time? Yes! What an absolute diva.

I guess one person’s scrounger is another person’s diva. You’re just jealous. Margaret’s daily routine has just resurfaced and, if the response across social media is anything to go by, she lived the life we all secretly wanted.

Is that so? Listen, this is a woman who woke up at 9am, chain-smoked for two hours while she read the papers, then jumped into a bath run by a servant, where she stayed for an hour. At noon she would dress and go downstairs for a vodka.

This sounds like the schedule of someone who is depressed. No way! Lifestyle kween 4eva! Do you know what she did after that?

Carry on drinking to allay her chronic lack of purpose? No! She had a four-course lunch with the Queen Mother.

And? Oh fine, she drank half a bottle of wine while she ate it. What’s your point?

My point is that this is a terrible routine! Why are people fawning over it? Gregg Wallace.

Pardon? They are saying that Margaret’s life of decadent leisure is in stark contrast with the vigorously compartmentalised daily schedule that Gregg Wallace recently published, complete with 5am wake-up, 8pm bedtime and two hours alone playing Total War Saga: Thrones of Britannia.

At least he’s got a bit of drive. Margaret’s schedule sounds like a record of someone slowly trying to pickle herself to death. Isn’t that the dream? To be free of the tyranny of work, responsibilities, entire mornings and sobriety.

Maybe for a bit, but keeping it up habitually would ruin you. Maybe there’s just a fundamental problem with publishing your daily schedule. Maybe transparency means that you’re just offering yourself up to scrutiny and judgment on a level you don’t deserve.

Look at all the stick Mark Wahlberg got in 2018 when he revealed that he woke up at 2:30am every day so he could work out for four and a half hours before the sun came up.

So you’re saying the format is bad, not the people? Yes, exactly. Although …

Yes? There is one daily schedule we can all still aspire to. Step forward Tom Hollander.

What does his day look like? According to something he wrote in 2020, it’s a slightly melancholic trudge that mainly involves staring at his phone, masturbating and observing his physical decline in a mirror.

Finally, relatability at last. Yes, take that Your Royal Highness.

Do say: “It isn’t aspirational to drink neat vodka at noon.”

Don’t say: “But, hey, if it’s good enough for her …”

Nicole Young, founder of Frisky Whiskey.

A wave of innovation and diversity is reshaping the traditionally impenetrable world of whiskey, and we couldn’t be happier.

Over the last decade in particular, black-owned whisky businesses have become some of the most exciting ones-to-watch; many small-scale, some large-scale, and all with brilliant stories and spirits.

Want to explore and support the best of the best? The five black-owned whiskey brands we’ve highlighted in the list of must-trys, below, are a supremely worthy starting point.

Founder: Fawn Weaver

Uncle Nearest was brought to life by Fawn Weaver, in remembrance of Nathan “Nearest” Green, an once enslaved African-American who taught the skill of whiskey-making to a young individual named Jack Daniel. This made Weaver become the first African-American woman to lead a prominent spirits label, plus, she developed the most-awarded bourbon and American whiskies consistently since 2019. In a nutshell, they all warrant a try.

Founder: Drew Fox

In 2010, Drew Fox initiated his home brewery, never foreseeing that it would turn into the premier award-winning artisanal distillery in Northwest Indiana. Not to mention, a distillery trading in vodka, rum, gin, rye, and bourbon. Especially the two last ones steal the show, from my perspective, with a distinctive, grain-sweet bourbon and a cherry-leaning rye. Residing for a holiday in the brand’s Fermatorium apartments can make for a perfect excuse to revel in some whiskey relaxation.

Founder: Riviera Imports

Inspired by the soothing and soulful sounds of Miles Davis and his all-time bestselling jazz record, Kind of Blue is a whisky that deserves to be on your bar cart. Its deep amber color, originating from a blend of Islay/Speyside/Highland Scotch, offers a unique mix of flavors. There is an abundant richness of fruits, a smoky-sweet spice, with a delicate hint of Madagascan vanilla. A harmony in its unique sense.

Founder: Rakim Mayers (a.k.a A$AP Rocky)

A$AP Rocky’s Canadian whisky blend features as one of the most distinct whiskies on our list. It uses both American white oak (ex-bourbon) and Japanese Mizunara Oak to create an enticingly spicy-sweet flavor. It surpasses the richness of ordinary blends, being twice-distilled and aged for at least four years, offering an incredibly smooth and enjoyable drink.

Founder: Nicole Young

Nicole Young’s Frisky Whiskey is not your average sipper. Breaking away from convention, Frisky’s breakthrough formula uses pure caramel and natural vanilla to accentuate and enhance its liquid, making them a great choice for those who love their whiskies on the sweeter side (without artificial enhancers). Winning the Chairman’s Trophy at the Ultimate Spirits Challenge, earning 95 out of 100 points for taste, it’s also the competition’s highest rated flavored whiskey ever.

CNN Underscored reviews financial products based on their overall value. We may receive a commission through our affiliate partners if you apply and are approved for a product, but our reporting is always independent and objective. Terms apply to American Express benefits and offers. Enrollment may be required for select American Express benefits and offers. Visit americanexpress.com to learn more.

American Express is opening its largest Centurion Lounge yet at Hartsfield-Jackson Atlanta International Airport (ATL) tomorrow, Feb. 14, 2024. The lounge is a whopping 26,000 square feet and a welcome addition to Delta’s largest hub, which is known for overcrowded Delta Sky Clubs.

Related article: How to upgrade your vacation and save money with Amex Travel

The lounge is a step above the rest of the lounges in Amex’s network too. It has multiple outdoor spaces, a whiskey bar, locally inspired food and several other amenities that make for a luxurious pre-departure experience. The opening will mark the 28th lounge in the Centurion Lounge network.

“This lounge is a reflection of everything we have learned over the past ten years in the lounge business about our customers, the way they travel and the way they use the lounges,” says Audrey Hendley, President of American Express Travel. “This is our largest and most innovative space to date, offering travelers the first-ever whiskey bar in a Centurion Lounge and our first-ever outdoor terraces.”

CNN Underscored just attended a media event at the Atlanta Centurion Lounge a day before the lounge opens to the public, and needless to say, we were impressed. Let’s take a look at Amex’s newest lounge and what to expect on your first visit.

Entering the Atlanta Centurion Lounge has the same requirements as entering any other Centurion Lounge: You’ll need a boarding pass for a flight departing in the next three hours, and the right Amex card.

Your ultimate guide to the American Express Membership Rewards program.

You can enter the lounge with the The Platinum Card® from American Express or The Business Platinum Card® from American Express — both cards provide unlimited access for primary account holders and authorized users. You can earn guest privileges by spending $75,000 on your card in a single calendar year, or you can pay $50 per guest ($30 for children between 2 and 17).

You can also enter the lounge with the Delta SkyMiles® Reserve American Express Card or the Delta SkyMiles® Reserve Business American Express Card if you’re flying with Delta. Access is provided to primary card members and authorized users.

Don’t have a qualifying card but want to enter the lounge? Consider applying for a new card:

How you can access some of the world’s best airport lounges in 2024

As mentioned, the Atlanta Centurion Lounge is a whopping 26,000 square feet, making it a significant addition to the world’s busiest airport, Atlanta. This lounge is a major part of the bank’s expanding airport lounge network. Let’s take a peek inside.

Located in Atlanta’s Concourse E near gate E11, the lounge can be accessed from all Atlanta concourses. Regardless of your airline, you can utilize the lounge, just use the airport’s Plane Train system for far gates.

Finding the lounge should be easy, thanks to its large facade that was concealed during the media preview. Standout with a large American Express logo outside, you shouldn’t encounter any problem locating the lounge.

Upon entering the lounge, you’ll encounter American Express’ signature living wall adjacent to the check-in counter. Ensure to have your boarding pass and eligible Amex card ready for check-in.

There’s no shortage of seating in this lounge — a huge perk given how busy Atlanta’s airport is. Seating is divided by section. There are three small seating areas immediately following the check-in area. Here, you’ll find a mixture of lounge chairs, couches, and standard dining-style tables.

The main room — which has a real olive tree in the middle — has a variety of tables and booths. This is a great area to enjoy a meal or a drink away from the dining room and bar, which could get loud during peak travel hours.

The dining room has plenty of room to enjoy a meal. It’s surrounded by two buffets and a coffee station, and there’s a full-service bar that serves cocktails, beer, and wine.

You’ll also find phone booths and workstations to the right of the dining room. Head here if you need to take a Zoom call or otherwise get work done during your time at the Atlanta Centurion Lounge.

There’s also a whiskey bar — dubbed The Reserve — near the front of the lounge. I’ll discuss its drink offerings in the next section, but it also has bar and table seating for you to enjoy a drink or two.

But perhaps the best part of the lounge is the outdoor seating. There’s a large terrace overlooking the tarmac and another attached to the whiskey bar. Both are heated in the winter and have plenty of seating, so you can enjoy some fresh air before your flight.

Atlanta-based chef Deborah VanTrece created the food menu for this lounge, and all the food we tried was solid. She’s also the chef behind Atlanta restaurants like Twisted Soul Cookhouse & Pours, Oreatha’s at the Point and La Panarda.

All food is served buffet-style. On the day of the media event, we were treated to za’atar grilled chicken thighs, black-eyed pea biryani and baked mac and cheese, among other Southern-inspired dishes. There are also desserts, fruit, cheese and other snacks available.

Of course, there’s no shortage of drinks. There are two self-service coffee and water stations on opposite ends of the lounge. Both drip coffee and espresso are available. Coffee is provided by Georgia-based Rev Coffee Roasters.

But the bars are the real star of the show. The main bar serves craft beer, cocktails and wines, and there’s a selection of nonalcoholic cocktails available too. Drinks are complimentary for patrons.

Things get more interesting when you visit The Reserve, the lounge’s whiskey bar. It’s in a separate room toward the front of the lounge, and it serves a variety of unique cocktails and special whiskeys. Some whiskeys on offer include Four Roses, Whistle Pig 6 Year and Rowan’s Creek, among many others.

The quality of the food and drink is on par with what you’ll find at other lounges, but the whiskey bar is a unique touch that sets the lounge apart from other Centurion Lounges.

Your ultimate guide to the American Express Membership Rewards program

The Atlanta Centurion Lounge is an excellent addition to American Express’ lounge network. Refreshed amenities and outdoor space make it a truly unique space in the Atlanta airport, and it shows the company’s commitment to providing card members with an upgraded travel experience.

I hope that American Express will update some of the older lounges in its network. Some of the older Centurion Lounges — namely, the lounges in Charlotte, Miami and Los Angeles — are starting to feel dated when compared to the competition. Bringing older Centurion Lounges up to the Atlanta lounge’s design standard would be a huge upgrade across the board.

Click here for rates and fees of the Amex Platinum card.

Click here for rates and fees of the Amex Business Platinum card.

Click here for rates and fees of the Delta Reserve card.

Click here for rates and fees of the Delta Business Reserve card.

Looking for a travel credit card? Find out which cards CNN Underscored Money chose as the best travel credit cards currently available.

Feb. 13—This Valentine’s Day Buckeye Vodka is unveiling two cocktail recipes that are perfect for enjoying with your significant other.

From a rich and indulgent Cherry Chocolate Espresso Martini to a fiery Firebomb shot, these two concoctions are set to deliver warmth and pleasure from within.

Cherry Chocolate Espresso Martini

Components:

2 oz. Buckeye Vodka

2 oz. Kahlua

2 oz. Espresso

Pink sugar

Melted chocolate

Cherries for garnish

Directions: Add all ingredients into a shaker filled with ice. Rim glass with melted chocolate and pink sugar. Shake it up and strain into a martini glass. Skewer cherries and garnish.

Buckeye Firebomb

Ingredients:

—2 oz Buckeye Vodka

—4 oz Orange juice

—3 oz Maraschino cherry juice

2 dashes of your favorite hot sauce

Cherry jam

Tajín

Pink sanding sugar

Directions: Rim four shot glasses with cherry jam, Tajín and sanding sugar. Add a maraschino cherry to each shot glass. Combine all ingredients with ice into a shaker, and mix. Pour into shot glasses and enjoy!

Buckeye Vodka is an Ohio made vodka that is distilled 10 times — giving a smooth taste that mixes perfectly with any cocktail.

The company is celebrating Valentine’s Day with giveaways on their TikTok page. All you have to do is answer a trivia question for a chance to win a Buckeye Vodka prize pack including a $50 gift card for a dinner for two at one of Buckeye Vodka’s restaurant partners.

For more information about Buckeye Vodka, visit www.buckeyevodka.com.

While a big winter storm is hitting the northeast, you don’t have to be experiencing a snow day to enjoy this storm cloud of a cocktail. A Dark ’n Stormy is an easy drink to make (and worth putting your winter boots on to go get the ingredients if you don’t already have them).

Get a tropical vibe even if you’re snowed in with a Dark ‘n Stormy cocktail.

The Dark ’n Stormy was born in Bermuda and features Goslings dark rum floating on top of spicy ginger beer. Visually, it looks like a looming storm cloud, and it’s similar to a Moscow Mule, except with rum instead of vodka. The addition of lime gives it a bit of tartness and cuts the sugar of the ginger beer.

Fun fact: the Dark ’n Stormy is actually a trademarked cocktail by Goslings and must contain Goslings Black Seal Rum in order to be called one. According to Goslings, their flagship Black Seal Rum has become synonymous with Bermuda. You can find it in Bermuda fish chowder, in a Bermuda Rum Swizzle and of course as an essential ingredient in the Dark ’n Stormy.

If you can find it, Goslings Black Seal Rum Artist Edition is a beautiful bottle featuring a colorful collage. Created in collaboration with Bermuda artists Nhuri Bashir and Domico Watson it features icons pulled directly from vintage Goslings ads and bottle labels. (Very cool!)

Goslings Black Seal Rum Artist Edition

Ready to make a Dark ’n Stormy? Here’s what you need:

Have you tried making a Dark ’n Stormy? Let me know how it came out in the comments!

By

Karen Bliss

Canadian superstar singer Michael Bublé thinks he has a global smash on his hands with “Spicy Margarita,” his collaboration with Jason Derulo. The pair performed the Latin-flavoured banger together last week on “Jimmy Kimmel Live!” and recently shared their mutual respect by getting tattoos of the other — Derulo got a Bublé face on his neck and Bublé the word “DARULO” across his forehead. “You spelled it wrong!” a mock-disappointed Derulo declares in the comedic clip as their single plays in the background.

The song samples Bublé’s cover of “Sway,” made famous by Dean Martin, which the crooner covered on his 2001 debut jazz album, “BaBalu,” and appears on appears on Derulo’s guest-packed collab album, “Nu King,” out Feb. 16.

Continuing the alcohol theme, Bublé teamed with Master distiller and blender Paul Cirka to create his own brand of hard liquor, Fraser and Thompson Whiskey, named after the two rivers in his native British Columbia where he spent time as a kid with his beloved grandfather, the man he credits for introducing him to jazz and swing standards. The spirit is a blend of 8% Kentucky bourbon and 92% Canadian whisky [believe it or not, the spelling of whisky or whiskey depends on where the whisky or whiskey in question was made — ed.].

No ragrets. Drink responsibly. #spicymargarita pic.twitter.com/OwgqQumsZK

But Bublé was also involved in an accidental incident involving a different substance, mushrooms. Earlier this month, while in Toronto for the NHL All Star Game weekend — co-captaining Team Hughes with Vancouver Canucks’ Quinn Hughes — he found himself a global headline after a joke he made to a roomful of sports reporters was taken seriously.

“My buddy told me, ‘This is just a microdose of mushrooms’ and he was lying,” he quipped, sitting next to fellow celebrity captain, actor Will Arnett. “So, I’ll be honest, I thought I was in ‘Blades of Glory’ for most of the time that I was out there, until it sort of settled down. And then I realized, ‘Holy shit. I am at the NHL All-Star Game!’”

As he soon found out, the joke went over many people’s heads.

The singer and owner of his own junior hockey team, the Vancouver Giants, spoke with Variety discussing topics including going viral, creating a hit song with Derulo, his endeavor to create a female-centric whiskey brand, his enthusiasm for the Professional Women’s Hockey League, and what the future holds.

Am I addressing the viral sensation, Michael Bublé? You created quite a buzz with your comment about mushrooms. Yes, I did cause some stir! In my view, I am genuinely living my best life.

We may need to donate your brain to science. I’m carefree and just living in the moment, and having an amazing time. I guess the sports media wasn’t ready for that. They were probably expecting generic responses, like “I’ll do my best to show up and give 99%.”

Let’s discuss another topic: Your whiskey brand. I don’t usually drink whiskey, but I think I’d try an alcoholic beverage from your Bubly brand. Are you abstaining completely from alcohol, or just whiskey?

I need a wimpy whiskey.

Can I tell you something? Honestly, you need to be prepared to start liking whiskey because I made a whiskey for you — I’m not kidding. When we designed this, it was [intended] for people who don’t really love whiskey. It’s really smooth and it has a nice sweetness at the end. And the truth is, my wife would tell me the same thing: “Mike, I don’t like it. It’s too strong. It’s harsh.” And then I made her first Old Fashioned for her and she went nuts. By the way, I made it with Bubly. I put a bunch of orange Bubly, a little bit of brown sugar, a little bit of bitters and I smash a little orange peel and mixed it up. It is so yummy. You might like that.

It sounds like I would, actually. I’m reading the description of it: “Offers delicate aromas with hints of fig, blood orange and vanilla. The palate is smooth and creamy with rich, complex flavours of caramel, sweet vanilla, light oak and a hint of spice.” You can smell all those things? Fig? Blood orange?
We literally spent three years reverse engineering a whiskey for people that don’t like whiskey — that was the thing. Listen, we understand what the whiskey connoisseurs want and I get what a $2,000 Pappy Van Winkle tastes like, but that’s not what we were doing. We wanted to make a really approachable whiskey at an affordable price [$29.99 U.S.]. I kept asking my partners, “What is the goal?,” and they kept saying, “We want something that tastes amazing, that gives people value for flavor.” I’m telling you, this is gonna work for me because I stayed out of their way enough — I did not mess with them [laughs] as we were actually making this. And, one of our real honest [goals] was hoping to make something that women liked.

You’re cheating on your whiskey with the margarita. How did Jason Derulo end up contacting you and what was your idea was for “Spicy Margarita”?
It was really organic, to be honest. I’ve known Jason for 13, 14 years. I always liked what he did — I think I had a bigger impact on him, probably, because I’m a little older. I think he actually thought about becoming a jazz singer as a younger guy. And I’ve always wanted to take the love and reverence I have for the great American songbook to jazz. I knew this was the root of modern music; I knew that this is where rap, R&B, pop, hip-hop all comes from. So I know that if you take care of it, you can mash these things up and they can work — not just work, but it can slap.

And so, when he called me and said, “Let’s do something,” he had a completely different idea in mind. I just said to him, “Jay, you’re the king of your thing, man, and I’ve got my lane; why are we not finding a way to bring this together to unite this music?” I might have been a little harsh in what I said to him — and I was harsh because I know he’s smart — but he came back to me two days later and he was so excited. It was very sweet. He was like, “Dude, I listened to what you said and you’re right. It works. I have something.”

Was the sample of “Sway” from your first album your idea?
We looked at the songbook, at all these great jazz songs that I [cover], and we just started looking at samples that we thought would be great. And, by the way, it turns out that that song, for me personally, is one of the biggest streaming songs every single year. So it was a no-brainer. I did the reinterpretation of my part; he came up with his writers with his part, and then we met in the middle, basically.

Actually, I should go further [in telling the story]. I sent him the recording. I did all the orchestration with my partner Nicholas Jacobson-Larson, he went in with an orchestra, and we sent that to them and just let them use all those parts. When I got through with it, I was excited, but Jason said that it could be better. I was like, “What do you mean?” He said, “Mike, you’re singing like a pop singer” — because, you know, I have two sort of styles — and he was right. He was like, “I don’t want Michael Bublé in Jason’s Derulo’s world, and I don’t wanna be in your world either. Be Michael Bublé.” So I went back in, rerecorded it and that’s what you have now. And that’s why I think we’re about to have a big global hit.

You were recently an NHL celebrity captain, involved with the draft pick, etc. Is it fun to step into a different world?
Yeah, but [hockey] is my world. It really is. I’ve owned a junior hockey team for many years now. A lot of my life is spent behind the scenes of this sport. Everyone knows I’m a [Vancouver] Canucks fan, but really, I’m a hockey fan and my goal and my love of this sport is to help to continue to grow it.

Have you seen a Professional Women’s Hockey League game yet?
Yeah. I went and was hacky-sacking with the ladies backstage before the game.

Every PWHL game is selling out instantly. It’s amazing.
It’s such an entertaining [game]. They’re such great players. I mean, I’ve got two daughters and it gives me so much hope. It was fun last night, there was a guy named Brian Troche, that you might not know, but one of the greatest who ever played. And I was so excited to meet him and he gave me a hug and he said, “You know what I like about you? Your music’s OK, but number one, I like that you’re a girl dad, and I know you’re a good girl dad.” So that meant a lot to me. And I just love this whole thing of getting hockey in the community and really getting our kids out.

Are you writing new music with anyone now or going in the studio?
I’ve got a lot of stuff on my plate that might not have as much to do with music, but music is my love — and I have a big idea, but that idea is gonna take time. What I wanna do is more of an event. And I wanna make sure that when I do that, that I give everyone the time to be ready for it.

Very intriguing. Well, lay off the mushrooms. Stick to the whiskey.
[laughs]. Thank you. And do me a favor, try that whiskey with a little bit of what I said. And believe it or not, I even hired the coolest mixologist in the world, and he taught me how to make a spicy margarita with Fraser & Thompson. So I have left no stone unturned.