Cheers to Nostalgia: 10 Classic Beer Commercials That Defined a Generation
(Budweiser Whassup / Courtesy Anheuser-Busch)
Beer commercials have been a significant presence in television advertising for decades, skillfully mixing humor, iconic characters, and memorable slogans that have ingrained themselves in our pop-cultural landscape.
Here are ten timeless beer commercials that have left a lasting impression.
Budweiser – “Whassup?” (1999)
One of the most iconic beer commercials, Budweiser’s “Whassup?” campaign became a cultural phenomenon. The simple greeting between friends quickly caught on, becoming a popular catchphrase.
Budweiser – “Wassup 8 Bit” (2020)
Budweiser revisited their classic “Whassup?” ad with a twist, creating an 8-bit version for the quarantine era. It was a nostalgic nod to the original, appealing to both old and new audiences.
Budweiser – Clydesdales “Respect” (2002)
Following the events of September 11th, Budweiser delivered a poignant salute that was broadcast only once during Super Bowl XXXVI. This homage, displaying their iconic Clydesdales bowing in front of the NYC skyline, still resonates deeply with audiences due to its significant emotional weight.
Bud Light – “Real Men of Genius” (1998-2007)
A revered ad series that humorously spotlighted ordinary folks as unsung heroes, this campaign is well-known for its overdramatic narrations. Each spot celebrated quirky traits or activities, exemplified by titles like “Mr. Really Really Bad Dancer.”
Miller Lite – “Great Taste, Less Filling” (1970s-1980s)
Miller Lite’s slogan became one of the most recognizable in beer advertising history. The commercials often featured celebrities and athletes debating whether the beer’s best attribute was its great taste or its lower calorie content. In 2024, Miller Lite revived this iconic campaign with a modern twist, showcasing an all-star ensemble.
Coors Light – “Love Train” (2003)
This commercial utilized the iconic track “Love Train” by The O’Jays to unify individuals in celebration, all while enjoying frosty Coors Light beers. The advertisement showcased the communal enjoyment of beer, presenting a pleasant and convivial atmosphere. A modern take on this classic can be seen in 2024 featuring LL Cool J, accessible here.
Guinness – “Surfer” (1999)
The acclaimed Guinness “Surfer” advertisement is frequently regarded as one of the top commercials ever produced. It employed a majestic black-and-white aesthetic to depict surfers on waves that morph into galloping horses, representing the strength and anticipation encapsulated in a flawless pint of Guinness.
Heineken – “The Entrance” (2011)
Heineken’s “The Entrance” featured a suave individual captivating attention as he made an extravagant entry at a social gathering, charming various attendees in an elegant and unforgettable manner. The advertisement became popular due to its chic aura and engaging soundtrack.
Dos Equis – “The Most Interesting Man in the World” (2006-2018)
Dos Equis introduced the suave and adventurous “Most Interesting Man in the World,” whose legendary exploits and witty sayings made the commercials instantly memorable. His catchphrase, “Stay thirsty, my friends,” became widely known.
Old Milwaukee – Will Ferrell Super Bowl Ad (2012)
In an unexpected twist, Will Ferrell starred in this deliberately low-budget Super Bowl commercial for Old Milwaukee that aired only in select local markets. The bizarre and humorous ad featured Ferrell enjoying an Old Milwaukee in slow motion, adding to its quirky charm.
Posted by: AmericanCraftBeer.com August 9, 20240
Knight’s Steakhouse in Ann Arbor: A Haven for Steaks, Comfort Food, and Boozy Cocktails
ANN ARBOR, MI — Knight’s Steakhouse in Ann Arbor is all about making sure diners who may walk in as strangers leave as friends after enjoying quality food and boozy cocktails.
The longstanding Ann Arbor restaurant recently celebrated 40 years at 2324 Dexter Ave. after husband-and-wife Ray and Mary Knight began the eatery in April 1984, after the opening of Knight’s Market in 1952.
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Whiskey’s Nine Lives: A Tale of Survival Beyond the Proverbial Limit
The reign of Whiskey, the king of Woodlands, has ended. The oldest, coolest, chummiest cat in our neighbourhood is dead. (Funeral arrangements to be announced pending notification of next of kin, which in his case could take years.)
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At 21 years old, Whiskey the cat had certainly lived a full life, having narrowly escaped numerous dangers typical for an adventurous outdoor cat. His daily escapades included dodging cars, clashing with other cats, confronting dogs, and facing various threats, likely consuming more than the allotted nine lives in the process.
Until his last days, Whiskey continuously flirted with danger. On warm days, he preferred to nap on the cool asphalt of our quiet street, oblivious to the risks due to his profound deafness. Another hazardous choice was his tendency to seek shelter under parked cars, which ultimately led to his tragic demise when he failed to notice a neighbor starting their vehicle.
I previously wrote about Whiskey in a 2021 article during a precarious time in his life. His owner, our longtime neighbor Chris Neill, was moving to a condo and couldn’t take Whiskey to the new, unfamiliar environment. Having spent 17 years in our neighborhood since his kitten days, Whiskey was too set in his ways to adapt to a new home. Fortunately, Chris allowed us to adopt him, and we received great support from our neighbors who helped look after him.
Whiskey had what one might call “bonus features” which included a cozy single-floor house with a central heating pad, a large litter box for his occasional indoor stays, a few toys, and a red collar with his name on it. At 17, given his adventurous nature and recent health issues like a stroke, it was clear that Whiskey was living on borrowed time.
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Turns out he borrowed four more years’ worth.
Many cold winter mornings he sat curled on my lap or stretched out on the hearth inches from a roaring fire, oblivious to the danger. Sometimes a spark would fly out and find a furry landing spot, and that would send Whiskey dashing away to tend to his singed hide. Yet the very next morning, he’d be back at the fire, once again tempting fate from close range.
In his heyday, Whiskey cut a handsome figure in his feline formal attire: black coat and tail offset a striking white vest and matching paws; two greenish eyes looked out from a mug that was all black save for a distinguishing white streak down the nose and a spot of white beneath it. The unique twin marking resembled a crooked exclamation mark.
Whiskey spent his life in our Woodlands neighborhood, mainly outdoors, after the initial seven months. Remarkably, he had been adopted and returned to the local humane society twice, earning him the label “troublesome.” Following extensive therapy, sessions with cat psychologists, and treatments with ‘Colombian Gold’ catnip, Whiskey adapted to being a house pet with frequent outdoor privileges. He became a cherished loyal friend to the Neill family and a friendly face to all he met.
In his younger days, Whiskey was known to roam extensively, often making risky journeys across the busy Johnson and Mowat streets. However, as he grew older, he confined his adventures to our street.
On rare occasions, Whiskey ventured further afield, sometimes revisiting his old ways, particularly when it involved irking Dash, his old foe. Dash, a formidable bi-colored cat living nearby, also enjoyed the great outdoors, and the two had a longstanding rivalry.
During a recent stroll, our neighbor Peter Grills witnessed Whiskey stirring trouble. “He usually stays behind, but this time he followed me,” Peter remarked. Approaching Dash’s area, Whiskey swiftly hid in the bushes at the front of the house, hurriedly scent-marking the area while evading detection.
“Suddenly Dash came around the corner of the street,” Peter continues. “He stopped dead in his tracks when he caught a whiff of Whiskey’s odorous gifts. You could tell he wasn’t going to let the trespasser go unpunished.” Dash entered the bush, but Whiskey had vanished. “I turned around and saw Whiskey running down our street. He’d sneaked out of the bush.”
In his twenty-second spin around the sun, Whiskey had already eclipsed the century-mark equivalent in human years. But he was starting to look – and evidently to feel – his advanced age. Not long ago, I was outside filling his water dish one afternoon when I turned to see the old cat tumble down three front steps like a drunken sailor on shore leave. Maybe his mind had drifted back to an old flame. (It happens, I’m told.) Maybe he simply lost his footing, although that’s hard to do when you’re given four to work with. His eyes and reflexes remained razor-sharp, but he’d been losing weight and his coat had long since surrendered its lustrous sheen.
Despite that, he’d lost none of his charm. Or his swagger. Ditto for his regal bearing, hence his neighbourhood nickname “HRH.” Even at 100-plus, he continued to be friendly and affectionate, cozying up to anyone who greeted him during a walk on the quiet streets of his leafy enclave in Portsmouth. Whiskey held daily audiences (and free petting sessions) with employees from nearby government offices who strolled our neighbourhood during their coffee and lunch breaks. They knew him by name, knew his age, and his unofficial status as “the neighbourhood cat.” Indeed, if HRH wasn’t spotted in or around his bachelor pad for a couple of days, inevitably one of his concerned confederates would knock on our door to inquire on his health and whereabouts.
Like the great Rocky Marciano, Whiskey knew when to get out of the fight game. No one needed to tell him it was time to hang up his claws. Sometime over the last year or so, he settled into a more sedate lifestyle in and around his cathouse. He avoided fights and flare-ups, sensing perhaps that there were always faster, younger guns who were eager to make their mark by taking out an ex-champ. I suspect the latter had once had their clocks cleaned by Whiskey and from that point on were perpetually focused on revenge, especially now with their nemesis being long in the tooth.
Speaking of nemesis, Whiskey’s death marked the end of his long-standing feud with Dash.
Encounters between Whiskey and Dash were akin to watching miniature lions battle in the Serengeti. I vividly remember a fierce battle between them right outside our front door that lasted several intense minutes, which I ultimately ended by throwing a bucket of water on Dash. The events were startling to even hear with all the hissing, howling, growling, and groaning—and that was before the actual fight erupted.
Whiskey, like members of street gangs knowing better than to encroach on rival territory, once strayed too far from home and suffered the consequences. He encountered a black-and-white cat that showed no mercy, resulting in Whiskey returning home the next day with a limp, a torn ear, and a serious wound on his head.
Whiskey had a penchant for sneaking into cars; a trait that led to unexpected journeys. I remember driving to work several times only to realize Whiskey had hidden inside the car. Similarly, Chris Neill’s father, Ray, a hospital anesthetist, once found Whiskey in his car on his way to an operation, leading him to postpone the procedure to return Whiskey home safely.
S’long Whiskey. The neighborhood misses you. Even Dash is reportedly mourning the loss of his ol’ sparring partner.
Patrick Kennedy is a retired Whig-Standard reporter. He can be reached at pjckennedy35@gmail.com
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Exploring the Art of Rum Making: Inside Barrilito’s World-Class Puerto Rican Distillery
The Ron de Barrilito rum expressions
Ron del Barrilito is a testament to Puerto Rico’s rich rum-making tradition, offering various expressions catering to different palates and occasions. Each rum showcases the brand’s commitment to quality and craftsmanship, from the smooth and versatile Two Stars to the luxurious and complex Five Stars. Whether enjoyed neat, on the rocks, or in a sophisticated cocktail, Ron del Barrilito rums provide a memorable and authentic rum experience. Below is a short background on the distillery and tasting notes on its run expressions.
Ron del Barrilito, a brand steeped in history and one of the most esteemed rum brands in Puerto Rico, was founded in 1880 by Pedro Fernández. With a legacy of over 140 years, the brand has consistently produced top-notch rums. The distillery, located at the historic Hacienda Santa Ana in Bayamón, Puerto Rico, is a testament to the brand’s rich heritage.
The brand’s name, ‘Ron del Barrilito,’ refers to its traditional aging process in oak barrels, a practice faithfully upheld since its inception. The Fernández family, custodians of the brand, have diligently preserved the traditional methods and recipes, passing them down through generations. This commitment to tradition is what sets Ron del Barrilito apart.
Ron del Barrilito uses high-quality molasses derived from sugarcane grown in Puerto Rico. Its distillation process uses a combination of pot and column stills, resulting in a robust but balanced spirit with a rich flavor profile.
The rums age in 500-liter American white oak barrels (butts) that previously held Oloroso Sherry. These barrels impart rich flavors of dried fruits and nuts and a smooth texture to the rum. The maturation occurs in Puerto Rico’s warm, humid climate, accelerating the interaction between the rum and the wood. The distillery also macerates a portion of the distillate in a blend of dried fruits and spices. The infused rum is used in blending to impart more intense flavors. Each rum expression represents a unique blend of aged rums with the desired flavor profile.
The maturation warehouse at Ron de Barrilito
Ron del Barrilito Two Stars, 43% ABV, 750 ml
The rum is matured between 3 to 5 years. It presents an aroma profile of vanilla, caramel, and toffee, accompanied by nuances of dried fruits and oak. The flavor is rich and smooth, showcasing notes of vanilla, butterscotch, and a suggestion of honey, alongside toasted oak and a subtle spiciness. The rum concludes with a medium-length finish, marked by an enduring sweetness and a slightly woody touch. It serves as an excellent, budget-friendly option perfect for crafting cocktails and various mixed beverages.
Ron del Barrilito Three Stars, 43% ABV, 750 ml
This rum variety is aged for 6 to 10 years, offering a deeper complexity with heightened hints of dried fruits, spices, and oak. The aroma is intricate, layered with scents of caramel, dark chocolate, and dried fruits, enhanced by vanilla and oak. The taste is full-bodied and robust, containing elements of toffee, caramelized sugar, and raisins, with traces of dark chocolate, nutmeg, and toasted nuts. The finish is prolonged and sweet, accented with caramel, oak, and a spice note. This rum is versatile, ideal for drinking neat or in refined cocktails.
Ron del Barrilito Four Stars (Limited Release), 43% ABV, 750 ml
This rum, aged for a maximum of 20 years and available in limited editions, delivers a profoundly rich and complex taste profile. It is characterized by strong flavors of dark chocolate, dried fruits, and spices.
The aroma is dominated by caramel, vanilla, and dark fruits, complemented by hints of spice and oak. The taste is smooth and harmonious, with notes of toffee, vanilla, dark chocolate, and dried dark fruits, while the influence of oak provides a deeper dimension with spicy and toasted nutty undertones. It concludes with a long and sweet finish, carrying persistent flavors of vanilla, oak, and a hint of spice.
Ron del Barrilito Five Stars, 43% ABV, 750 ml
Ron del Barrilito Five Stars, aged up to 35 years, is the distillery’s most exquisite offering. It delivers an incredibly rich and multifaceted tasting experience, featuring layers of nutty, caramel, and slightly tobacco-infused flavors.
This rum is among the top-rated in Puerto Rico, known for its intense aromatics and strong Sherry influence. The nose is filled with an array of dried fig, prune, and raisin scents, underpinned by touches of vanilla, cinnamon, and well-aged oak. On the palate, it is both rich and intricate, presenting an array of dark chocolate, molasses, and dried fruit flavors, with additional notes of clove, cinnamon, and a discreet smoky quality. The finish is profoundly long-lasting and saturated with the essence of dried fruits and spices. It is ideally served neat or over ice.
Additionally, a cask strength variant is available, aged about two years and bottled at 69% ABV.
Ron del Barrilito rums are renowned for their artisanal craftsmanship, distinct aging methods, and rich heritage. Their meticulous production and blending practices ensure a unique and prized flavor profile that makes these rums a treasure in the premium spirits marketplace.
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Settlement Reached in Napa County Supervisor Belia Ramos’ Restraining Order Case Against Wine Executive
The temporary restraining order obtained by Napa County Supervisor Belia Ramos against a Napa winery executive in June has been resolved and lifted following a settlement between the parties involved.
Ramos had secured the restraining order against Debra Dommen, vice president for government and industry affairs at Treasury Wine Estates, on June 28. The removal of the order was authorized by Napa County Judge Joseph J. Solga, after representatives for both Dommen and Ramos declared on Thursday that they had come to an understanding.
In her request for the restraining order, Ramos claimed that Dommen disclosed a confidential document related to a child welfare investigation involving Ramos and her oldest daughter. Ramos contended this act was designed to dissuade public support for her during the March county supervisors election, which she ultimately won.
The agreement prohibits Dommen from sharing or distributing the letter, along with other stipulations. Additionally, she needed to give a sworn statement on Thursday.
Dommen’s lawyer, Kevin Block, expressed that his client is glad that the matter has concluded.
“We all lose when elected officials leverage legal action to target their political adversaries,” stated Block.
Stephen Montagna, representing Ramos, mentioned that Dommen’s statement is crucial “to safeguard the family’s privacy and hold accountable those who violated it.”
Montagna highlighted that the core of the case was to protect the privacy of Ms. Ramos and her children, ensuring that any continued distribution of legally confidential information by others was legally prevented. He emphasized the damaging effects of such actions on Ramos and her children.
“The harmful act carried out by Ms. Dommen against Supervisor Ramos and her children was condemnable,” Montagna expressed in his communication with The Press Democrat on Friday. He criticized certain members of the Napa community for aiding Ms. Dommen despite knowing the sensitive and confidential nature of the information concerning minor children.
For further details, contact Staff Writer Edward Booth at 707-521-5281 or edward.booth@pressdemocrat.com.
Cheers to Nostalgia: Top 10 Classic Beer Commercials That Defined an Era
(Budweiser Whassup / Courtesy Anheuser-Busch)
Beer commercials have been a staple of television advertising for decades, blending humor, memorable characters, and catchy slogans that have, over the years, become part of our pop-cultural DNA.
And here are ten classic beer commercials that have stood the test of time.
Budweiser – “Whassup?” (1999)
One of the most iconic beer commercials, Budweiser’s “Whassup?” campaign became a cultural phenomenon. The simple greeting between friends quickly caught on, becoming a popular catchphrase.
Budweiser – “Wassup 8 Bit” (2020)
Budweiser revisited their classic “Whassup?” ad with a twist, creating an 8-bit version for the quarantine era. It was a nostalgic nod to the original, appealing to both old and new audiences.
Budweiser – Clydesdales “Respect” (2002)
Following the tragic events of 9/11, Budweiser broadcasted a poignant homage that showcased their renowned Clydesdales kneeling before the skyline of New York City. This powerful commercial was shown just once during Super Bowl XXXVI and continues to be memorable for its profound emotional resonance.
Bud Light – “Real Men of Genius” (1998-2007)
The “Real Men of Genius” series humorously honored unsung heroes with each ad spotlighting peculiar or comical traits such as “Mr. Really Really Bad Dancer” through a melodramatic voice-over, creating a memorable and entertaining campaign.
Miller Lite – “Great Taste, Less Filling” (1970s-1980s)
Miller Lite’s slogan became one of the most recognizable in beer advertising history. The commercials often featured celebrities and athletes arguing whether the beer’s best quality was its great taste or its lower calorie count. And in 2024 Miller Lite updated the classic campaign with an all-star cast.
Coors Light – “Love Train” (2003)
This commercial, set to the tune of “Love Train” by The O’Jays, showcases a community coming together to enjoy chilled Coors Light, emphasizing the beer’s role in social gatherings and celebration. In 2024, the ad received a fresh twist with an appearance by LL Cool J, see the updated version here.
Guinness – “Surfer” (1999)
Often regarded as one of the top advertisements ever, the Guinness “Surfer” commercial presents a dramatic and artistic narrative with surfers battling monumental waves that morph into powerful horses, evoking the strength and thrill associated with waiting for the ideal pint of Guinness.
Heineken – “The Entrance” (2011)
Heineken’s advertisement titled “The Entrance” features a suave gentleman attending a party, engaging with several attendees in a charming and unforgettable manner. The commercial’s appealing vibe and engaging soundtrack contributed to its popularity.
Dos Equis – “The Most Interesting Man in the World” (2006-2018)
Dos Equis introduced the suave and adventurous “Most Interesting Man in the World,” whose legendary exploits and witty sayings made the commercials instantly memorable. His catchphrase, “Stay thirsty, my friends,” became widely known.
Old Milwaukee – Will Ferrell Super Bowl Ad (2012)
In an unexpected twist, Will Ferrell starred in this deliberately low-budget Super Bowl commercial for Old Milwaukee that aired only in select local markets. The bizarre and humorous ad featured Ferrell enjoying an Old Milwaukee in slow motion, adding to its quirky charm.
Posted by: AmericanCraftBeer.com
August 9, 2024
Drew Brees Teams Up with Smirnoff at Pickle Fest to Launch Fall “Smash” Pickleball Series
In Celebration of National Pickleball Day (August 8), makers of the World’s No. 1 Vodka and its Latest Ready-To-Drink Look to Bring Local Celebrity and Fan Fun to Several Markets this Fall
NEW YORK, Aug. 9, 2024 /PRNewswire/ — Legends know legends…that’s why Smirnoff SMASH Vodka Soda is teaming up with Drew Brees, legendary quarterback & champion, and his foundation, the Brees Dream Foundation, at NOLA Pickle Fest. Bringing bold flavors and combinations to the Crescent City courts, Smirnoff SMASH Vodka Soda is serving up more than just pickleball throughout the weekend.
As true fans know, Smirnoff never passes up a SMASH hit. That’s why, all weekend long, players 21+ are invited to enjoy flavorful competition at the Smirnoff SMASH Pickleball Court. Whether SMASH-ing it on the court or spectating from the sideline, pickleball fans can enjoy the latest double hit from Smirnoff SMASH Vodka Soda with all four vibrant flavors at the VIP Lounge and free Smirnoff swag up for grabs.
“We are excited to bring NOLA Pickle Fest back and team up with Smirnoff SMASH Vodka Soda to unite fans and enthusiastic players for this unique, festival-style pickleball tournament,” said Brees. “This weekend is all about bringing the community together for fun and bold competition.”
If you missed the journey down South, don’t worry – Smirnoff is taking the excitement nationwide with the Smirnoff SMASH Series! This series introduces SMASH Vodka Soda’s exciting flavors to three new locations: Illinois, Michigan, and Arizona. As a new Ready-To-Drink option, it collaborates with local icons to organize tournaments and allows fans to compete alongside them. You might even get to meet (or compete against) a famous legend! Stay tuned for the dates in these markets.
The Smirnoff SMASH Series is a continuation of the inaugural Smirnoff SMASH Pickle Bowl, which combined the fun of pickleball with a unique twist and featured top cultural figures such as Saweetie, Vernon Davis, Scheana Shay, and others. From the big football event in February to our vibrant court in NOLA, Smirnoff is dedicated to delivering SMASH hits everywhere.
“Smirnoff SMASH Vodka Soda taps into America’s latest sports craze – pickleball,” stated Lisa Lee, Director of Smirnoff Pre-Mix at Diageo. “As pioneers in flavor and fun, our aim is to engage enthusiasts (21+) who revel in both the sport and the festive gatherings that follow with friends, family, and coworkers. Pickleball is a rapidly growing sport that unites people, and we are committed to promoting it further in the upcoming months.”
Combining two vibrant flavors in a single can with only 100 calories each, Smirnoff SMASH Vodka Soda is perfect for any celebration. Available in flavors like Watermelon Lime, Pineapple Orange, Raspberry Peach, and Strawberry Dragon Fruit, these gluten-free Ready-To-Drink options are available in variety packs. They are priced at $17.99 per 12-pack or $8.99 per 6-pack. Visit Smirnoff.com to locate Smirnoff SMASH Vodka Soda near you.
About SMIRNOFF
Since 1864, Smirnoff has played a pivotal role in shaping drinking culture, from the creation of the Mule cocktail to the transformation of the vodka martini, and eventually setting the benchmark in the flavored malt beverage market with the 2000 launch of Smirnoff Ice.
Committed to responding to people’s evolving tastes, Smirnoff caters to everyone, continuously enhancing the joy of every gathering with its focus on diversity and inclusion. This commitment ensures a celebratory environment where all individuals over the age of 21 are welcomed.
Smirnoff’s product range spans across vodka and flavored malt beverages, meeting adult consumers’ preferences through mainstays like Smirnoff No. 21 Vodka and Smirnoff Ice, plus a variety of flavors specific to North America and ready-to-drink products including Smirnoff Seltzer and Smirnoff Ice Smash. The brand continually introduces culturally resonant limited editions, innovative products, and zero sugar options, upholding a reputation for quality and affordability by delivering exactly what consumers desire.
About Diageo North America
Diageo leads the global beverage alcohol sector, boasting an exceptional portfolio of brands such as Johnnie Walker, Crown Royal, Bulleit, and Buchanan’s whiskies, Smirnoff, Cîroc, and Ketel One vodkas, plus Casamigos, DeLeon, and Don Julio tequilas, Captain Morgan, Baileys, Tanqueray, and Guinness.
Diageo is listed on both the New York Stock Exchange (NYSE: DEO) and the London Stock Exchange (LSE: DGE) and their products are available in over 180 countries worldwide. To learn more about Diageo, their team, brands, and performance, visit www.diageo.com. Explore Diageo’s worldwide responsible drinking resource, www.DRINKiQ.com for facts, initiatives, and ways to share best practices. Follow Diageo North America on Twitter and Instagram for more updates: @Diageo_NA.
MEDIA CONTACTS:
Nicole Anastasi
DIAGEO
nicole.anastasi@diageo.com
704-796-9992
TAYLOR
Smirnoff@taylorstrategy.com
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SOURCE Smirnoff
Denver Bars Embrace the Return of Bowl-Sized Cocktails, Defying Germs
Rubber duckies bobbing on ice. A smoke show. Colorful floral arrangements and fruit floats. Punch bowls always deliver on the “ooh-ahh” factor, according to beverage industry veteran Tasmen Braam, general manager of The Family Jones Spirit House.
So, when Braam decided to add a few shareable sippers to the menu to showcase the distillery’s key spirits and the bar’s housemade syrups and juices, she started by sourcing an array of beautiful glass punch bowls from the Brass Armadillo Antique Mall and local thrift stores.
Everyone raise a glass: Large-format convivial cocktails are officially back, with a handful of Front Range bars inviting groups to gather around a punch bowl.
Large-format cocktails run the gamut, from the kitschy “fish bowls” at Wally’s Wisconsin Tavern that are jazzed up with Swedish Fish candies and blinking LED ice cubes, to the classic tiki cocktails like Mai Tais and Zombies at Jungle that can be ordered in a medium format with five drinks to a large size with 13 drinks.
The Family Jones Spirit House has introduced new large-format cocktails, including The Bikini Bottom, featuring Family Jones vodka, pineapple, mint demerara, and angostura bitters, providing an island escape in every sip. Another addition is The Porch Swing, combining Ella Jones Bourbon, peach tea, syrup, and lemon, reminiscent of sipping sweet tea on a Georgian porch swing according to Braam.
The gin-based Captain Planet at Family Jones includes a health-conscious mix of cucumber, celery juice, tangerine, and lime. Each cocktail is served with a ladle for self-service from a communal bowl, with a small taste tester included for those celebrating special occasions.
Over at Forget Me Not in Cherry Creek at 227 Clayton St., the establishment offers four large-format cocktails. Options include the firebird with tequila, ancho reyes, guava, sparkling wine, and citrus, and the bourbon-centric Prospector’s Payoff featuring honey, pineapple, ginger, lemon, and bubbles.
The beverage director at Forget Me Not, Nicole Lebedevitch, focuses on creating approachable, visually appealing cocktails featuring elements like fire and elaborate garnishes for an Instagram-perfect presentation. The aim is to promote a fun, shared experience among guests.
To avoid using communal straws, Forget Me Not utilizes a large glass decanter with a spigot for its bulk drinks, along with separate glasses for individual use.
Meanwhile, at Adrift Tiki Bar located at 218 S. Broadway, the establishment offers punch bowls suitable for groups of two to four. They also feature a notable $150 Hono Nui Bowl, available only for groups of six or more. This exceptional bowl is a nod to the traditional Tortuga tiki drink, crafted with a blend of rums, cacao, dry curaçao, homemade grenadine, lemon, orange, and an entire bottle of champagne.
It raises a question: Is it safe to return to buffet lines, birthday parties with blown out candles, and shared punch bowls?
This question was directed to Jason Tetro, a microbiologist known for his books “The Germ Code” and “The Germ Files” and as the host of the podcast “Super Awesome Science Show”.
In theory, if everyone uses their own straw and avoids any backwashing, it should be generally safe, according to Tetro. Typically, beverages at bars are served individually, but even communal punch bowls that use separate straws are relatively low risk.
“However, to accomplish this, one must draw the liquid up with the straw, remove the straw from the communal container, and allow it to drain into their mouth,” Tetro noted. “This isn’t the easiest action to perform, although it might make an entertaining game.”
Despite all precautions, sharing a drink with others increases the likelihood of transmission by close interaction with an ill person, Tetro added.
“Therefore, while the shared drink itself might be a concern, the greater risk could be the close proximity to an individual who is laughing, yelling, coughing, or sneezing,” he said.
With that disclaimer out of the way: Go big! Then go home (in an Uber!)
Discover Why Redemption Whiskey Stands Out as One of America’s Premier Rye Whiskeys
Three of the core expressions in the Redemption Whiskey range.
Redemption Whiskey was founded in 2010. It focuses on reviving the classic American rye whiskey style that was predominant before Prohibition. The brand seeks to celebrate America’s original spirit by creating high-quality rye and bourbon whiskeys. Recently, I had an opportunity to sample Redemption’s whiskey lineup. Below are the tasting notes.
Bardstown Barrel Selections initially launched Redemption, which Deutsch Family Wine & Spirits acquired in 2015. The whiskey is sourced from the MGP Distillery in Lawrenceburg, Indiana. Known for its high-quality rye and bourbon production, MGP has played a critical role in the revival of the American rye whiskey industry and has a proven record of crafting rye whiskeys from a variety of traditional rye mash bills.
Redemption focuses on high rye content in its mash bills, especially for its rye whiskeys, to create bold and spicy flavor profiles.
Redemption Straight Rye Whiskey, 2 YO, 46% ABV, 750 ml
The mash bill is the classic MGP high rye mash bill of 95% rye and 5% malted barrel. This classic recipe has been the basis of many award-winning American rye whiskeys.
It is robust and spicy on the palate, with rye bread, black pepper, spearmint, and dill aromas, complemented by hints of caramel, almond, nutmeg, and vanilla.
It’s full-bodied with a distinctive mouth weight on the palate, featuring spicy rye, caramel, and citrus peel flavors. Additional black pepper, cinnamon notes, and an herbal touch of mint create a complex and layered profile. The finish is long, with lingering rye spices of cinnamon, clove, and nutmeg, some mint, and a subtle sweetness of caramel and vanilla.
Redemption High-Rye Bourbon, NAS, 46% ABV, 750 ml
The mash bill is 60% corn, 36% rye, and 4% malted barley. The bottle doesn’t carry an age statement, but the whiskey is believed to be an average of 2.5 years.
The nose offers caramel, vanilla, and toasted oak aromas, along with hints of dried fruit and a touch of traditional rye spices, especially nutmeg. The palate is smooth and well-balanced, featuring sweet corn and corncake flavors, toffee, and vanilla. The high rye content adds a spicy edge, with notes of black pepper, cinnamon, nutmeg, and clove. The finish is medium length, with lingering notes of caramel, oak, and a hint of rye spices.
Whiskey with ice cubes in glass
Redemption Wheated Bourbon, 4 YO, 46% ABV, 750 ml, Batch# 2
The mash bill comprises 51% corn, 45% winter wheat, and 4% malted barley. This is among the highest wheated mash bills among American bourbon producers.
The nose has an unmistakable sweetness featuring aromas of honey, vanilla, and baked bread, complemented by hints of caramel and oak. It’s soft and creamy on the palate, showcasing honey, vanilla, baked apple, and butterscotch flavors. The wheat in the mash bill adds a smooth and mellow texture with subtle cinnamon spice notes, particularly nutmeg and toasted nuts. The finish is medium length, with a gentle sweetness and a smooth, lingering finish of vanilla and honey.
Redemption Barrel Proof Straight Rye Whiskey, 10 YO, 55.1% ABV, 750 ml
This rye whiskey has consistently won medals in international spirit competitions. It’s crafted from a mash bill of 95% rye and 5% barley malt.
The rye whiskey offers an aromatic and intense nose, showcasing a layered complexity of rye spices, caramel, dark chocolate, and toasted oak. Additional hints of vanilla and a touch of citrus add depth. It’s robust and full-bodied on the palate, with an oily, dense quality. It features strong flavors of spicy rye, dark chocolate, cooked cereal, apple, and caramel. The high proof intensifies the experience with black pepper, cinnamon notes, and a hint of mint. The finish is exceptionally long, with lingering notes of rye spice, dark chocolate, a gentle sweetness of caramel and vanilla, and a touch of bitterness at the end.
Redemption Barrel Proof High-Rye Bourbon, 9 YO, 57.2% ABV, 750 ml
The mash bill includes 75% corn, 21% rye, and 4% malted barley. There is also a 10 YO version with a mash bill of 60% corn, 36% rye, and 4% malted barley. The tasting notes apply to the 9 YO expression, although the two bourbons are similar in aroma and taste profile. The 10 YO is spicier on the palate, especially on the finish, with a more pronounced rye spice note.
The bourbon is rich and aromatic, with notes of caramel, vanilla, and dark fruit, complemented by hints of toasted oak and baking spices. It’s robust on the palate with a layered, nuanced complexity, featuring flavors of toffee, dark chocolate, and dried cherries. The high rye content adds a spicy edge, especially on the 10 YO expression, with pronounced black pepper, clove notes, and an herbal hint of tobacco leaf. The finish is long, with lingering notes of caramel, oak, and a pronounced rye spice.
Redemption Whiskey has successfully revived the classic American rye whiskey high rye mash bill, producing high-quality whiskeys that honor the rich history of American distilling. Each expression offers a unique and memorable tasting experience, from the bold and spicy Straight Rye Whiskey to the rich and complex Barrel Proof offerings. Whether you’re a rye enthusiast or a bourbon lover, Redemption’s whiskeys provide a delightful journey into the world of premium American spirits.
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11 Refreshing Rum Cocktails to Sip This Summer: From Classic Mojitos to Tropical Mai Tais
No matter where you are in the country right now—no matter what town you’re in, on what time of what day—the answer to that question is almost certainly, yes. Imagine someone places an icy Mojito into your hand, condensation already beading on the glass, the bright mentholated aroma reaching up to invite you to take a sip. What are you going to say? No?
Rum is the ultimate summer spirit. There are some spirits, like gin, that can easily wear summer clothes, and others, like whiskey, that require a bit more mixological magic to get them to vibe with the sunshine, but rum doesn’t need so much as a raised eyebrow. Rum was born in the sun. Molded by it. There’s some fair disagreement about where specifically rum was invented—some say Barbados in the mid 1600s, while others point to earlier versions in both Indonesia and Brazil—but no matter where it’s from, one thing those places all have in common is that even the winters are hot.
Rum drinks have also gained a reputation for being big buckets of juice. This is understandable, but unjust. Their inextricability from tropical vacations is a double-edged sword because the bars at these places tend to use sugar as a substitute for freshness, precision or training. Fortunately for everyone, properly made rum drinks are never too sweet and are a late-summer revelation—whether it’s the bracing tartness of the traditional Mai Tai or the sultry texture of an Old Cuban, here are nine rum cocktails to get you through the dog days of summer.
The Queen’s Park Swizzle is like the alter ego of the Mojito, its dark twin. “If the Mojito is like a lovely evening with your spouse,” we write, “the Queen’s Park Swizzle is like a beautiful stranger leading you by the hand down a dark hallway towards the sounds of a party you can’t yet see.” They share a build—rum, lime, simple syrup, and mint—but the Queen’s Park trades the Mojito’s easy brightness of light rum for the indulgent vanilla notes of an aged rum, and adds a spicy shock of Angostura Bitters on top, all supercharged by the chilling power of crushed ice. Make the recipe below and find out why it has been called “the most delightful form of anesthesia given out today.”
2 oz. aged rum
0.75 oz. lime juice
0.75 oz. demerara syrup
8-10 mint leaves
Add mint leaves to a tall glass. Add simple syrup and gently muddle mint into the syrup. Add crushed ice two-thirds or so full and agitate (either swizzle back and forth with a swizzle stick or a bar spoon, or else just stir) until the glass begins to frost. Add crushed ice to fill and decorate the top with two to three dashes of Angostura Bitters. Garnish with a mint sprig and serve with a straw.
There are two Daiquiris, and for our purposes, we can divide them into the right kind and the wrong kind—and if you believe Daiquiris to be blended concoctions of sour mix spiked with rum so cheap they don’t sell it in liquor stores, I regret to inform you that you’ve only had the wrong kind. “One is the neon slushy you’d get in Cancun that’s so sweet you involuntarily lick the air after you taste it,” we’ve warned you of previously, “and the other is one of the greatest simple cocktails of all time.” A proper Daiquiri is simply rum, lime, and sugar—find out why it’s a great litmus test of a bartender’s skill, or just make one, below.
2 oz
1 oz. fresh lime juice
0.75 oz. simple syrup
Add ingredients to shaker tin, add ice and shake hard for 10 to 12 seconds. Strain off ice into a stemmed coupe glass. Garnish with a thin lime wheel or honestly nothing at all and enjoy while reflecting that the best things are often the simplest.
The Piña Colada is a vacation in itself, “the cocktail equivalent,” we say, “of the guy at the bar wearing a Hawaiian shirt who keeps trying to strike up conversations with everyone, and whom you end up liking despite yourself.” It is as much as anything responsible for the sugary reputation of rum drinks, but with a lighter hand on the coconut and a little added lime juice, it can be transcendent. Honestly, even bad ones are pretty good, and good ones are phenomenal.
2 oz. rum
0.25 oz. lime juice
1.5 oz. pineapple juice
1.5 oz. cream of coconut
If using pebble ice: Add all ingredients to a cocktail shaker with a handful of pebble ice and “whip” to mix everything together. Dump contents into a festive glass and pack in as much more ice as will fit.
If using a blender: Add liquid ingredients and about 6 to 8 oz. ice to a blender and blend on high for about 10 seconds. Empty into a festive glass.
In both cases, garnish with pineapple leaves, an orange slice and a little colorful umbrella, if you’ve got it.
“Across the entire classic cocktail universe,” we claim, “no drink has suffered more indignity—had more liquid crimes done in its name—than the Mai Tai.” Like the Daiquiri, you might think you know what the Mai Tai is about, but if you’re picturing a deathly sweet, over-juiced concoction, you’re picturing the wrong one. The original 1944 Mai Tai is just rum, lime, orange liqueur and almond—tart and bracing, and among the strongest of the classic cocktails. Find out what Mai Tai means (and how it became the sugar-embalmed zombie version of itself) here or make one for yourself with the recipe below.
2 oz. aged rum (Appleton Estates Signature Blend or Hamilton 86 Demerara Rum)
0.5 oz. orange curaçao (Grand Marnier)
0.5 oz. orgeat (Small Hands Foods Orgeat)
1 oz. lime juice
Add all ingredients together in a tin with crushed ice. Shake briefly, about five seconds and empty contents into a tropical-looking glass. Pack with more crushed ice and garnish with a juiced lime husk and a sprig of mint, so it looks like a palm tree on a small green island.
The Old Cuban—aged rum, lime, simple syrup, and mint, with Angostura Bitters and Champagne—is very often described as a combination of a French 75 and a Mojito, but we think that’s not quite right. Both of those latter cocktails are pure brightness, while the vanilla from the aged rum and the spice from the bitters in the Old Cuban “moves it from poolside to inside,” we write, “as if under a slowly twisting ceiling fan in a smoky room, long narrow beams of light through the wooden shutters.” It is the darker side of refreshing, the more alluring and seductive side, and has our vote for one of the best cocktails invented in the last 20 years.
1.5 oz. aged rum
0.75 oz. lime juice
0.75 oz. simple syrup
6-8 mint leaves
2 dashes Angostura Bitters
2 oz. sparkling wine
Add all ingredients except wine to a cocktail shaker with ice, shake well for 10 to 12 seconds and strain into a flute or stemmed cocktail glass. Top with wine and garnish with a mint leaf or sprig.
The Painkiller is one of only a handful of drinks that has been patented by a liquor company, so legally speaking, there’s only one recipe we’re allowed to say is a Painkiller, and unfortunately, it isn’t all that good. But Painkiller-adjacent recipes can be phenomenal—some incorporate lime and/or passionfruit to shock the whole thing to life, and some just use a different rum to add richness. Either way, it’s a template too good to be ignored—and it’s all the more fun when you know the sordid history of the drink, involving corporate espionage and a run in with the Royal Navy here.
2 oz. Pusser’s Rum
4 oz. pineapple juice
1 oz. orange juice
1 oz. coconut cream
Shake on crushed or cracked ice for four to six seconds and dump contents into a tall glass or tiki mug. Top with more crushed ice. Garnish with a grind of nutmeg if you have it, or a slice or orange, or pineapple leaves, or all three.
And, of course, the Mojito, the drink that’s like a beachy Cuban summer in a glass. It’s light, bright, effervescent and fresh. There was a time when the Mojito was the bane of bartenders back in the early aughts when the drink was popular but the craft cocktail movement hadn’t really found its sea legs yet. So that usually meant this drink felt like a chore to make during an era of Jack and cokes and vodka-sodas. But once we introduced fresh ingredients and proper technique across the world of cocktails, it was time to reclaim the Mojito’s honor.
2 oz.
0.75 oz. fresh lime juice
0.75 oz. simple syrup
10-12 mint leaves
Add all ingredients to a cocktail shaker and shake. In a tall glass, gently muddle an additional three to five mint leaves. Shake the cocktail and strain it into the glass over fresh ice. Top with 1 to 2 oz. soda water. Garnish with two mint crowns (the top of the plant) twisted together to form a bushy mint explosion on top.
When the heat of the day subsides and you want that rum cocktail nightcap, there’s the Bitter Tears, the tropical take on the Manhattan that you never knew you needed. I’m proud of (nearly) every drink I’ve put on a cocktail menu over the last dozen years, but the Bitter Tears is perhaps my favorite of all of them. It is made from equal parts Japanese whisky, pineapple-infused white rum and Cynar, with a touch of salt. As such it is simple (just three ingredients), easy to make (same amount of each), easy to reproduce (infusing pineapple is dead simple), and not only unusual (see above), but if I may say, very very good. You could use , but that is the distilled essence of pineapple and so is not precisely the same. Chop up a pineapple and let it sit in rum for three days, and you have an infused pineapple rum, juicy with a non-trivial amount of acidity, and that acidity in a stirred, Manhattan-like cocktail is fascinating and delicious.
1 oz
1 oz
1 oz. pineapple-infused white rum
Small pinch of salt, or 5-7 drops of a 1:4 salt to water tincture
Add all ingredients to a mixing glass with ice and stir for 10 to 15 seconds (for small ice) or 15 to 25 seconds (for bigger ice). Strain off the ice into a coupe or cocktail glass, express the oils of a grapefruit peel over the drink, and garnish with the peel.
It was at the bar La Floridita, in Havana, where Ernest Hemingway commissioned this unusual little Daiquiri variation in 1939. Lead barman Constantino Ribalaigua had created the excellent Daiquiri #3, with grapefruit and maraschino liqueur. Hemingway—both a diabetic and a savage alcoholic—didn’t like sugar in his drinks, so he threw out most of the sweetness and, just for fun, doubled the rum. This puts us in a bind, we write: “Hemingway’s version is, simply put, unacceptable,” both too tart and too strong, and “no one even considers making it his way.” Check out the three ways modern bartenders adapt this Hemingway Daiquiri, or just make our favorite, below.
1.5 oz
0.5 oz.-0.75 oz. lime juice
1 oz. grapefruit juice
0.75 oz
Combine ingredients in a cocktail shaker with ice, shake well for 10 seconds, and strain into a stemmed glass. Garnish with a Maraschino cherry.
The inventor of the tiki classic Three Dots and a Dash, Ernest Raymond Gantt, was famously secretive about his recipes, so this drink was nearly lost to time. It was tiki archaeologist Jeff ‘Beachbum” Berry, who discovered the formula in the notebook of an old bartender of Gantt’s and published it in his 2007 book Sippin’ Safari. There’s always some ambiguity in tiki recipes, but in the subsequent 17 years we’ve collectively settled into agreement about the ingredients, if not precisely the ratios. The Three Dots and a Dash features juicy orange contrasted against textured spice, grassy rum deepened with rich honey, with the lime and falernum reminding you that this is all a tropical experience. It is at turns seductive and spicy, and eminently delicious.
1 oz. aged agricole rhum
1 oz. aged demerara rum
0.5 oz. orange juice
0.75 oz. lime juice
0.25 oz. falernum
0.25 oz. allspice or “pimento” dram
0.5 oz. honey syrup
1 dash Angostura Bitters
Shake everything on crushed ice, and empty into a tall glass. Add more crushed ice to fill, and garnish with three cherries on a pick, and something to represent a “dash,” like a pineapple stick or pineapple leaf.
The Daisy de Santiago is made of rum, lime juice, a touch of sugar, and Yellow Chartreuse, served on crushed ice with a mint sprig and a sparkle of soda and it is a lovely thing indeed. It’s got the bright exuberance you’d expect but lifted by the carbonation and charmed by Chartreuse’s spice. It tastes splendiferous—not showy like a firework, but showy like a mink coat. While a Daiquiri is snappy, the Daisy de Santiago is garish. While a Daiquiri is radiant, the Daisy de Santiago is seductive. Is it better than the Daiquiri? Of course not. But we love it all the same.
1.5 oz. aged rum
1 oz. lime juice
0.5 oz. simple syrup
0.5 oz. Yellow Chartreuse
1 oz. soda water
To a tall glass, add all ingredients. Add crushed ice about halfway up and give a brief stir or swizzle, five to eight seconds, to begin the chilling process. Fill the rest of the glass with crushed ice and garnish with a mint sprig or two.
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