Review: Trying All 4 Flavors of Kylie Jenner’s Newly Launched Canned Vodka Sodas
Add Kylie Jenner to the growing list of celebrities cashing in on the alcohol game.
The 26-year-old recently launched Sprinter, a line of canned vodka sodas that come in four flavors — black cherry, peach, grapefruit and lime. Made with premium vodka, fruit juice and sparkling water, each can has an ABV of 4.5% and costs $20 for an 8-can variety pack at retailers like GoPuff.
Earlier in the month, Jenner announced the launch of her ready-to-drink cocktail brand via an Instagram post that was shared with her 400 million+ followers. She teamed up with beverage development expert Chandra Richter to launch the cocktails, which are the latest in a line of business ventures from the 26-year-old. Earlier this month, the Kylie Cosmetics founder debuted her cruelty-free fragrance, Cosmic, and last November launched her clothing brand, Khy. Jenner’s cocktail brand also comes three years after her sister Kendall Jenner launched her tequila line, 818.
Related article: The 29 best gifts for wine lovers in 2024, according to experts
Made with premium vodka, fruit juice and sparkling water, these refreshing canned cocktails are available in four different flavors.
After hearing about Jenner’s newest business venture, I was excited to try them out and recruited five of my colleagues for a taste test — it’s a tough job, but someone’s gotta do it. We set out to see if Sprinter’s canned vodkas are worth adding to your shopping cart this spring and if they live up to the many other options on the market. Spoiler alert: they are, but only if you don’t mind the lack of flavor variety.
As far as canned cocktails go, Sprinter is easy to sip on and something we would choose again. Of the four flavors, lime was by far the most popular, with a refreshing, true-to-the-fruit taste and would be perfect for a BBQ, beach, or lake day. Sprinter’s peach flavor was one of the sweeter options and reminded me of a peach iced tea. While two of the testers enjoyed the flavor, others felt it fell short of having a real peach flavor profile. Black cherry is one of the other sweeter options and had mixed reactions from our testers, with only one person enjoying it more than the lime. Personally, I felt the level of sweetness was just right. As for grapefruit, we felt the taste of alcohol was stronger in this one compared to the others. For me, being able to taste the alcohol made the grapefruit less enjoyable than the lime, peach and cherry flavors. Surprisingly, the tester who enjoyed this flavor the most is usually not a fan of grapefruit but was won over by the subtle flavor.
After testing all four drinks, I can say Sprinter is worth toting to your next gathering. The canned vodka sodas are refreshing, enjoyable and a great choice for those looking for a fruity, effervescent beverage. And at $20, Sprinter is reasonably priced for a pack of eight.
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Experiencing Team Whiskey® Bonanza: An Explosion of Flavors, Food, and Fun
News | News | Mar 21, 2024
STATELINE, Nev. – Team Whiskey Liquors® is holding an outdoor sports film festival with whiskey on March 30 inside the Tahoe Blue Event Center.
The family-friendly event starts at noon and runs until 9 p.m.
“Prepare for a family-oriented thrill with Team Whiskey at the most significant whiskey and outdoor sports gathering globally, a venue where aficionados of whiskey, bourbon, and outdoor activities converge for distinct flavors, gastronomy, and perennial entertainment,” as stated in the virtual event specifics. “Navigate through the spectrum of whiskeys while also indulging in your preferred ones, with limitless sampling opportunities on Whiskey Row complemented by an unlimited array of paired delicacies.”
The Team Whiskey extravaganza denotes a single-entry cost encompassing archery training, rifle tutelage, fishing instructions, simulations of kayaking, mechanical bull riding activity, climbing wall facility, a bouncy house for children, face painting corner, line dance instructions, performances by a DJ and country rock tunes from The North 40 Band.
Also, an exhibition area featuring novel boats, kayaks, skis, boots, outdoor apparel, gears, and other such accessories are to be displayed.
“For those who find pleasure in outdoor sports and are fond of whiskey, we’re heading towards a novel concept,” declared Ken Burrows, a business collaborator at Team Whiskey Liquors. “And, I believe it’s highly promising.”
Outdoor sports films will be featured. We are currently accepting submissions of hunting, fishing, kayaking, mountain biking, skiing, snowboarding, snowmobiling, surfing, skydiving, and all forms of outdoor sports.
To submit your 10-minute film, please visit https://www.teamwhiskeyliquors.com/filmfestival.
Seven winners will be chosen at the event. The grand prize includes $1,000, a trophy, and 10 VIP passes to the event. Each of the six finalists will receive $200, a trophy, and five VIP event passes.
Admission fees: children 12 and under are free. Admission is $10 for teens (13-18 years), which includes access to exhibits and activities; sports fan tickets are $20, which allows for access to exhibits and activities; and whiskey and sports fan tickets are $49, which includes unlimited whiskey row samples and food pairings, a commemorative glass, a swag bag, and access to exhibits and activities.
There is also a Team Whiskey VIP private seat option for $64. It includes private seating with tables and chairs, personalized smoked whiskey drinks, unlimited whiskey row samples and food pairings, a commemorative glass, a swag bag, and access to exhibits and activities.
Festival food will be available for purchase.
Ten percent of The Sportsmen’s Whiskey, Team Whiskey apparel and ticket sales go to Team Whiskey Cancer Foundation, a 501(c)3 nonprofit. There will also be a bucket for donations.
“Our ultimate goal is to make this a national foundation,” Stang said. “There are areas where people do not have foundations.”
Team Whiskey Cancer Foundation strives to offer aid.
“Our own family’s encounter has led us to understand how immensely beneficial local cancer support groups can be, both emotionally and financially,” states the Team Whiskey Liquors website. “As a result, a percentage of every purchase is donated to Mary’s Team Whiskey Cancer Foundation. Your support enables us to assist families during their hours of need. Thank you.”
“When a family member falls ill, there’s a likely loss of income,” expressed Stang. “We step in to shoulder a bill of theirs, paying it off — be it rent or a cell phone bill. We make the payment directly to the service provider.”
Thus far, Team Whiskey has managed to accumulate $35,000 for Give Hope Reno, $22,000 for Giving Hope Cancer Baskets, and $6,000 for Moms on the Run.
At least 2,000 people are expected to attend.
There are currently 12 local and national whiskey companies participating in the Bonanza. Burger Me is donating bison and elk sliders. Furthermore, Beach Retreat and Lodge is contributing food pairings.
Beach Retreat and Lodge is also providing discounts on rooms with the use of a special code TEAM.
The other generous sponsors include Edgewood Tahoe, Mortgages for America, and Bone Maniacs.
In October 2017, the Team Whiskey concept started when Kevin Stang, Team Whiskey founder and Team Whiskey Liquors co-owner, was at Wrights Lake hunting during inclement weather.
Stang and his friends stopped hunting to warm up by the fire and drink whiskey.
The next day they joked about their intake and called themselves Team Whiskey.
“We thought it was kind of funny,” Stang said.
In March 2018, the spouse of Stang, Dr. Mary Glass-Stang, received a diagnosis of stage 3 metastatic ovarian cancer. A hospital stay of three weeks was necessary.
Team-Whiskey.com reports that, following the procedure undergone by Glass-Stang, the assistance of a physiotherapist was required for her to walk. However, scheduling issues arose.
The site states that the physical therapy was not enabling her to walk and if she was receiving care from a doctor or nurse, they would simply leave. “They failed to provide us with a walker, so we sought for one in an unoccupied room and took it back to her room,” it related.
Eventually, Glass-Stang was informed, “Your walks will be supervised by ‘Team Whiskey’ physical therapy.”
And Team Whiskey did.
At the end, Stang, their son Justin, and friends were wearing their Team Whiskey shirts.
Even the doctors and nurses who weren’t taking care of Mary would ask, “Hey, how’s Team Whiskey doing today?” Stang said. “It was bonding people together.”
Stang said it didn’t stop there.
“Patients would yell out, ‘Hey, how’s Team Whiskey?’ ” Stang said.
On the last day, Glass-Stang did 20 laps around the oncology floor.
“Through all doom and gloom Team Whiskey helped,” Stang said.
The slogan became, Team Whiskey, we endure.
“The positive reaction from nurses and doctors towards Team Whiskey was so overwhelmingly positive that it was clear it could bring people together,” according to the website.
Back in 2019, Stang and his son initiated Team Whiskey, a business dealing in apparel. This family-owned and managed business is proudly American.
By February 2023, Stang and Burrows began the bottling process for The Sportsmen’s Whiskey.
The mash composition is 75% corn, 21% rye, and finally, 4% of malted barley.
“Aged 5 years, non-chill filtered, and at 93 proof our bourbon gives you the complex taste profile from the spice of the rye on the front end to the smooth caramel corn flavor on the back end that makes you want to have another sip,” according to teamwhiskeyliquors.com/
The first batch they bottled was 1,200, said Burrows. In February 2024, they bottled 2,300.
“We’re pretty much doubling sales every quarter, which is good,” Burrows said.
It’s billed as a whiskey made by sportsmen for sportsmen and anyone else who appreciates a smooth pour.
To purchase tickets, go to https://www.tahoeblueeventcenter.com/events/detail/whiskey-bonanza or
https://www.ticketmaster.com/team-whiskey-bonanza-stateline-nevada-03-30-2024/event/17006066E2F439DC
Mar 21, 2024
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Rum River State Forest Wildfire in Minnesota: 225 Acres Scorched
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MILACA, Minn. — A wildfire that raged in east central Minnesota for much of Tuesday is finally under control, fire officials told KARE 11 early Wednesday morning.
Crews are still working the large fire near Rum River State Forest just north of Milaca.
According to the Minnesota Incident Command System, the fire grew to about 225 acres before crews were able to surround and contain the blaze.
The Mille Lacs County Sheriff’s Office were urging people to avoid the area near 230th Street, just east of Highway 169 as the fire spread throughout the day Tuesday.
Based on the information from the Fire, Weather and Avalanche Center, the fire was reported to have started at about 8:30 a.m. on Tuesday. However, authorities have yet to provide confirmation regarding the origin of the fire and when it was eventually contained or put out.
In light of several counties experiencing unseasonably warm winter temperatures and extremely dry conditions this year, the Minnesota Department of Natural Resources recently enforced a burning ban. Currently, only permits that have been approved by the agency are permitted in Mille Lacs County.
More updates will follow as additional information regarding this developing story becomes available.
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Introducing French Bloom’s Single-Vintage Non-Alcoholic Sparkling Wine Launch
The allure of zero-proof bubbles lie in their collectability and aging potential, akin to vintage Champagne.
As an enthusiast of wine, discovering novel cuvees and tasting unique brews intrigue me. But there are days when my bodily systems crave a respite. However, quite a few non-alcoholic beverages fail to cater to my taste buds, relegating me to settle for sips of tea, or even plain water.
A similar vacuum was observed by Maggie Frerejean-Taittinger. Having spent a significant part of her professional life leading the international endeavors of the Michelin Guide and visiting global foodie hotspots, she found the choices wanting during her pregnancy. She found her glass often unfulfilled, as the non-alcoholic options failed to match up to the stellar courses she savored.
“From the perspective of someone who is fond of wines, adores Champagne – fortunate because my spouse happens to be a vintner – and savors the fine art of pairing, it felt as if my experience was falling short,” shares Maggie.
So in 2019, she collaborated with her spouse, winemaker Rodolphe Frerejean-Taittinger, and Constance Jablonski to introduce a sophisticated, Champagne-like drink: French Bloom. The fizzing wine brand’s Le Blanc and French Bloom Le Rosé – all non-alcoholic, captivated enthusiasts by providing the effervescence and precision of French fizzing wine while staying firmly in the non-alcoholic arena (all bottles have 0.0% ABV).
The French house has now introduced its latest product: a vintage-dated non-alcoholic sparkling wine.
La Cuvee encapsulates the character of a vintage Champagne in a non-alcoholic form.
La Cuvée Vintage Blanc de Blanc 2022 (available for $119 or €109) is masterfully created to complement gastronomy, drawing inspiration from well-matured Champagnes and wines from Jura—wines that feature complexity and particular flavor design.
Want a high-quality non-alcoholic wine? Consult Frerejean-Taittinger, the brains behind Chef de Cave at Frerejean Frères, an independent Champagne House. He is a pro at maturing Champagnes for up to a decade, and also runs Coutanseaux Aîné in Cognac.
However, aging a non-alcoholic sparkling wine poses a challenge. French Bloom, therefore, has to replicate aging through sourcing and the process. Their La Cuvée was created using Chardonnay from a few vineyards in Languedoc, which according to Rodolphe, is the capital of natural wine.
He further explains that they need to maximize their still wines to an extreme level for the flavors and nuances to outlast the dealcoholization process. This procedure removes the alcohol and dampens the flavors and aromas of the wine.
“We had to develop a wine that had a high alcohol content, even a couple of weeks before harvesting,” he notes. “Our challenge was also with acidity since we couldn’t rely on Champagne’s cool climate. We achieved the needed acidity by harvesting earlier and re-acidifying the wine through classic methods like acid tartrate. We’ve remained natural all the way—every product is 100% organic and lacks sulphites and preservatives.”
The zero-proof sparkling wine is full of golden bubbles.
Using low-temperature vacuum distillation, the brand conducts three rounds to carefully and gradually take away the alcohol content from the wine until it reaches 0.0% alcohol. The complete absence of alcohol is a significant aspect, enabling pregnant women or people aiming for sobriety to enjoy without any worry.
Interestingly, a large portion of the brand’s core customers are not abstainers, but are discerning consumers enjoying a temporary pause whether for an evening or a lunch. As Rodolphe emphasizes, “80% of our customers are flexi-drinkers: they drink wine, they drink Champagne, and sometimes they don’t drink at all—they just moderate, When you drink fine wine, the alcohol content is secondary—it’s about the flavor.”
The resulting blanc de blanc presents a mature and rich flavor profile, boasting robust aromas and layers of flavor rarely found in zero-proof wines. It has a honey-like color, with a fresh rhubarb tang and appealing hints of umami and dried apricot, contributing to its profound complexity. Only 17,000 bottles will be available.
At present, the main offerings of French Bloom are served on high-end airlines such as La Compagnie and can be found in 32 countries. Their wines are also enjoyed at Michelin-starred eating establishments like Jungsik in New York and Cheval Blanc in Paris, as well as at renowned culinary venues like the Ritz in Paris, The Carlyle, and the Beverly Hills Hotel. They also feature at events such as Coachella. Their efforts are well-received within the wine sector too, with Jean-François Moueix of Petrus being an early investor in the company.
UMaine Announces Beer Sales at Next Season’s Hockey Games
Beginning next season, hockey enthusiasts at the University of Maine will have the option to purchase beer at Black Bear matches.
The establishment confirmed on Wednesday that plans are underway to construct a beer garden, likely to be positioned next to the Alfond Arena – the venue where the UMaine male and female hockey teams play.
This facility will be accessible to all ticket holders who are 21 years old or above, with more information to be shared over the summer.
However, according to UMaine’s athletic director, Jude Killy, numerous logistics need to be worked through, including precise location and the type of structure the beer garden will take.
“There will be a lot of people pulled into the conversation,” he said.
He also said it will be a pilot project that will be assessed at the end of the next season.
UMaine is one of just three schools among the 11-team Hockey East men’s league that doesn’t sell beer to the public at its hockey games. Northeastern University in Boston and the University of Vermont are the other two.
However, people who rent luxury boxes at Alfond Arena have access to all types of alcohol.
Home football games feature a beer tent, and beer is available at the Cross Insurance Center in Bangor- a venue where the UMaine’s men’s basketball team had two regular season games.
The beer garden at the football matches will be improved, as will the student ticketing processes for hockey and football games. An upgraded arena lighting system is also planned.
A previous query to Bangor Daily News readers asked if they would support beer sales at hockey games. Of the 227 respondents, 152 were in favor and 75 were against, resulting in a 67 percent majority.
According to Killy, “We are excited to explore ways to enhance our fans’ game-day experience. We’re committed to further exploring opportunities that will foster a dynamic game-day atmosphere for our fans, whilst conferring our student-athletes and coaches a true home advantage.”
Last fall, Boston College athletic director and former UMaine AD Blake James, Providence College AD Steve Napolillo and University of New Hampshire AD Allison Rich stated that the selling of beer/wine has been advantageous and a source of revenue.
Napolillo expressed that the sale of beer and wine has been a “home run” and a “win-win” for the institution as well as the fans.
“College hockey is a venture and it’s insufficient to merely be a family-friendly alternative any more,” expressed Hockey East associate commissioner Brian Smith in October. “You must engage a diverse range and broad spectrum of fans who desire to attend games for various reasons.”
He also highlighted that it augments attendance so that student-athletes are receiving a superior experience as they are performing before larger audiences.
Rich expressed their constant pursuit of offering their fans the optimum game-day experience possible.
According to James, the introduction of beer and wine sales at the Conte Forum in Chestnut Hill, which began in the 2017-18 season, wasn’t a revolutionary move, but it did yield some valuable revenue.
Killy voiced his belief that such an approach can yield profits.
This year, the men’s hockey team made it to the Hockey East semifinals and will also participate in the NCAA Tournament for the first time since the 2011-12 season. The Black Bears had the opportunity to play in front of 11 full house audiences in 17 games at Alfond Arena.
Lemmy’s Ashes Enshrined at Rainbow Bar & Grill in LA: Motorhead Whiskey Launch Commemorates The Event
The late Motorhead frontman Lemmy Kilmister’s ashes are set to be “enshrined” at his favorite spot, the Rainbow Bar & Grill in Los Angeles.
There will be a ceremony held at the renowned venue on Friday, April 19, which will also include the introduction of a new Motorhead Whiskey.
The announcement was made by the Rainbow Bar & Grill through a sequence of social media posts.
One of the posts stated: “Please join us as we enshrine Lemmy’s ashes at the Rainbow Bar & Grill. We also request your presence to commemorate Lemmy and Motorhead with the reveal of the brand new Motorhead Whiskey.”
Lemmy was a regular at the famous pub and gig venue, where he is already immortalised by a life-size bronze sculpture. Also, the patio at at Rainbow was re-named ‘Lemmy’s Lounge’ in his memory.
The singer and bass player died in on December 28, 2015, at the age of 70.
It was later revealed that he had arranged for some of his ashes to be sent to some of his closest friends after his death. The ashes were delivered in bullet casings.
The bullet stunt was revealed by Riki Rachtman, a former host of MTV show Headbangers Ball. Rachtman shared a photo of the bullet via his social media. The casing was engraved with the name ‘Lemmy’ and placed on a black cushion in a transparent box.
Rachtman captioned the post: “Before his death Lemmy asked for his ashes to be put in some bullets and handed out to his closest friends.”
Now the Rainbow has confirmed some of the remaining ashes will have a place at Lemmy’s favourite haunt.
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Achieving the Perfect Homemade Vodka Sauce: A Chef-Approved Ratio Revealed
Vodka sauce should be near the top of your pasta repertoire. It’s easy to make, incredibly versatile, and never fails to punch above its weight in flavor. Here to help us fine-tune our vodka sauce ratios is Vincent Benoliel, owner of Pasta Corner restaurants in New York City and Los Angeles (and the upcoming Savta in NYC, opening in late February).
When asked what the right amount of vodka to use is, Benoliel told us, “You can use the 85-15 rule: 85% of the tomatoes, cream, and other ingredients vs. 15% of vodka.” When making a classic penne alla vodka dish, crushed tomatoes are the base while heavy cream adds substance. If you’re having trouble wrapping your head around the math, start by translating everything into the same measurement system. Since canned tomatoes tell you how many ounces are inside, measure the vodka and other ingredients in ounces to stay consistent and simplify the math.
“It’s typically around a fluid ounce of vodka per serving of sauce before it’s cooked,” Benoliel explained. While it may seem like alcohol is added to secretly get the whole family drunk, that’s not what the booze in your vodka sauce is actually doing to the taste. Benoliel said, “The alcohol evaporates during the cooking. If the sauce tastes too strong, it should be cooked a bit longer.”
Read more: 26 Types Of Pasta Sauce Explained
If the alcohol evaporates (and vodka is essentially flavorless anyway), what’s the point of adding it in the first place? Well, there’s more to vodka than just alcohol. Benoliel explained, “The impact is subtle, but it’s definitely there. The alcohol adds a bit of a punch to the sauce while balancing nicely with the fruitiness of the tomatoes — it’s a good flavor enhancer.” On top of flavor, vodka also contributes to the texture of the sauce. You end up with an iconically smooth sauce ready to slather itself on any pasta you like.
While any vodka will technically work, the best vodka for pasta sauce may not be what you’d expect. Your quadruple-filtered small-batch craft vodka is definitely a treat on its own, but you may want to think twice before cooking with it. Not only will most of it evaporate but its subtle flavors and smooth finish aren’t going to transfer to the dish as well as you might think. A bottom- or middle-shelf vodka will get you the same results at a fraction of the price.
Read the original article on Tasting Table.
Minnesota’s New Bill: Stronger Beer to be Sold in Convenience Stores
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ST PAUL, Minn. — For years, the fight to sell stronger beer in Minnesota convenience stores has constantly met defeat. However, a new bill at the Capitol aims to revolutionize the existing law.
As it stands, majority of alcoholic beverages are only sold in liquor stores — only a type of beer known as “three-two beer,” orbeer containing just 3.2% alcohol by weight or 4% by volume, is permitted in other outlets such as grocery and convenience stores.
Minnesota remains as the final state with a three-two law, a law supporters deem as outdated. They believe the bill would afford consumers more choices. On the other hand, critics maintain that people do not have trouble acquiring alcohol and this change will ultimately harm small businesses.
“The amendment, in certain ways, is quite basic,” delineated Bruce Nustad, president of the Minnesota Retailers Association. “We just want to see a touch more clarity, convenience and options for consumers and beer producers.”
Nustad’s group, which represents around 1,200 stores, advocates that it’s high time to update a law, deemed as a relic of prohibition, which confines the sale of alcoholic beverages solely to liquor stores.
The bill underwent its initial scrutiny on Tuesday within the Senate Commerce and Consumer Protection committee, which governs liquor laws. Senate Commerce Committee Chairperson, Matt Klein, contended that the public craves high-quality, local beers that are already available for sale at community baseball matches and, from 2017 onwards, seven days a week.
Opinion contradicts, however, as Jennifer Schoenzeit, the proprietor of Zipps Liquor in Minneapolis, argued, “In essence, this bill hinders the small-scale operators, creating an unequal competitive scenario.” She maintains that permitting the sale of alcohol everywhere is an unnecessary move and that approximately 220 grocery and convenience stores already stock and sell strong beers.
Brandt Erwin, representing Minnesota Beer Wholesalers, added that “There’s no research indicating that access to alcohol poses a problem for Minnesota consumers.”
The issue has been presented to the legislature for numerous years — and every time it has gotten stuck. Nustad is optimistic that this year will bring about a change, particularly as the preferences of consumers are continually changing.
“There will inevitably be this shift in Minnesota at some point; we are hoping it comes sooner rather than later,” expressed Nustad.
The grocery and convenience stores that are given permission to sell stronger beer can do so due to a variety of factors, including selling the products in separate areas with individual entrances, and the rule that each store chain can only obtain one license per city.
The proposed bill would also delegate to each city the decision to even offer a license to those stores wanting to diversify their inventory.
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Discover Three New Natural Wine Bars in San Jose, San Anselmo and El Cerrito
Over the past decade or so, natural wine bars have proliferated around the Bay Area, clustered mainly Oakland and San Francisco but slowly spreading to other communities in the region. Here are three wine bars to try that have opened within the past year in San Jose, San Anselmo and El Cerrito.
So what is natural wine? “The best way to think about naturalness in wine is as an ideal: wine made from grapes with nothing added and nothing removed,” says Aaron Ayscough in The World of Natural Wine: What it is, Who Makes It, and Why it Matters (Artisan, 2022). There are levels of “naturalness,” of course, but generally speaking, these wines have some or all of these characteristics: They’re produced from organically-farmed grapes, fermented in native yeasts, contain no or very low levels of sulfites or other additives, and have not been fined or filtered.
Here’s where to taste them:
As it nears its first anniversary, Steven and Ann Huynh’s wine bar is all about inclusion and accessibility. Steven’s Asian American upbringing didn’t include much exposure to wine or to the etiquette and knowledge expectations he says often accompany a traditional wine tasting.
“Natural wine, for me, breaks down those barriers,” he says. “It doesn’t really have a barrier to entry – you don’t need to know anything about grapes or wine varietals. (You can) have a fun experience, where you can learn if you want or just drink a good product and enjoy your time out.”
They even have a Goodtime Bar Run Club, so you can get your exercise in first.
What to try: Made with organic viognier grapes, the 2021 Les Parcelles Pétillantes Bouteillou from France’s Les Chemins de Bassac is sparkling and refreshing. Pair it with the arancini ($14), made with Japanese curry, kimchi mayonnaise and fontina cheese and topped with nasturtium leaves.
Details: Opens at 4 p.m. Monday and Wednesday-Friday and 2 p.m. weekends at 30 Fountain Alley #160 in San Jose; goodtimebarsj.com.
The atmosphere is electric and the fireplace cheerily lit at a wine and low-ABV cocktail bar this fine Saturday evening. This bar, which opened in December, is known for its specialty in natural wines and sophisticated food to complement them.
This lovely spot, nestled within the town’s legendary Cheda Building (dating back to 1911), features wall-to-wall windows. In 1914, the structure was transformed into San Anselmo’s first movie theater, and over the years, it hosted a variety of businesses, including drugstores, a lounge, and an office. Today, it has transformed once again and is known as Voyage Bar, adorned with elegant reclaimed Douglas fir, redwood accents, and vintage lighting fixtures.
What to try: Although the menu is subject to rotation, the roasted root veggies dish ($15) is a delectable dish to share. A lively debate may ensue among your group over the difference between Romesco and Romanesco, as both are present in the dish. (Note: Romesco refers to a Spanish style tomato-based sauce while Romanesco is a cruciferous vegetable with a distinct geometric appearance.) A chilled red wine like the refreshingly unique blend of zinfandel and carignan from Glassmaker, produced in Mendocino, is recommended. Alternatively, the COS “Nero di Lupo”, a light and smooth biodynamic red from Sicily, is worth a try.
Details: Voyage Bar is open daily from 5 to 10 p.m., except on Tuesdays. It is located at 500 San Anselmo Ave. in San Anselmo. More information can be found at voyagebar.com.
Banter impresses with its modern, yet retro vibe. Launched a year back by Claire Sullivan and Devin Hohler, the facade might fool you into thinking it’s just another store. However, once you cross the threshold, you are treated to a spectacular throwback to the ’80s – complete with old-age music posters, daring wall coverings, and a communal assortment of VHS cassettes and vinyl disks. Not to miss, the back room sports an old-school, coin-operated pinball machine.
The bar’s offerings include a changing array of natural wines. You might want to try their flight of three half-glasses that comes for $22 – a value-for-money way to experience several flavors. Their menu is a concise collection of petite servings, featuring meats, cheese, hummus, and anchovies coming at a reasonable price of $14.
Must-try: Give the Oest Wines “Ruckus” a shot – it’s a light bubbly red. The Guignier Beaujolais Villages Gamay from France is an exquisite bouquet of fruitiness and fragrance. For the adventurous, they’ve got an eccentric orange Artana Rkatsiteli from Georgia, meant for the unflinching who don’t mind terms like “vegetal” and “funky”. Just in for a quick bite? Combine it with a slice of Acme’s “hella wet” levain bread for $5, served with salted butter from Straus.
The Basics: Banter is open from 4 to 9 p.m., Tuesday through Saturday, located at 10368 San Pablo Ave., El Cerrito; banterwine.com.
Mike Love from Beach Boys Kicks off New Family-Owned Rum Venture
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SAN DIEGO — For countless individuals, the Beach Boys’ music forms an integral part of their childhood memories.
In this Zevely Zone, I made a trip to Mission Beach to share some time on the sand with a true legend.
San Diego is renowned for its sunlight, surf, and sandy beaches, elements brilliantly translated into popular hits by Mike Love, co-founder of the Beach Boys. If San Diego is your hometown, you would probably remember the captivating Beach Boys concerts following Padres games.
Mike revisits our shores to advertise his newly launched, family-owned rum brand. On March 19, Club Kokomo Spirits, a company acclaimed for their award-winning canned cocktails, introduced an exclusive line of premium artisanal rums.
Mike once resided in San Diego. Notably, when the Beach Boys launched Pet Sounds, their album cover was shot at the San Diego Zoo.
“Our songs continue to warm hearts, drawing thousands to our concerts,” Mike stated.
In 2010, while the Beach Boys were on a strenuous national tour, Mike’s spouse, Jacquelyne, reminisced about a memorable date they had in New York City. “We were lucky to have a rare night off,” she said. “If he’s not sipping red wine, champagne, or an occasional beer, Mike has a penchant for mojitos. I teasingly call him my mojito snob.”
Legend tells that Mike was served the ideal mojito that night, which motivated him to create his signature “Koko” Mojito.
“This is how it all started,” said Brian Love.
Mike’s son presented us with a variety of their canned cocktails and the family’s latest innovation. “This is launching new this year, these are the three bottles of rum that we are doing,” said Brian.
Club Kokomo Spirits are developed in San Diego and Seven Caves Distillery. The distilling processes are managed by Geoff Longenecker, the founder and owner of small batch distillery Seven Caves Spirits.
Who makes the best mojito in the Love family?
“Oh, debatable,” said Brian. While Brian and Jacqueline, went head-to-head in a mojito mix-off, I asked Mike about marketing regarding a jingle for the rum. “Well, the jingle we did in 1988 went to number one it was called Kokomo, so that’s the jingle,” said Mike.
As for the winner of the mother-son mojito taste test, Mike closed his eyes and took of sip of both cocktails. “They are both good,” he announced. The 82-year-old Beach Boy is still creating harmony that’s music to our ears. “We want it to have the best vibrations possible,” said Mike. “Cheers!”
Club Kokomo Spirits produces award-winning rum and gin-based ready-to-drink (RTD) cocktails and now a new line of artisan crafted bottled rums. The company prides itself on using high-quality ingredients, including natural sugars and flavors. For more information, visit www.clubkokomospirits.com. Kokomo topped the charts in countries around the world, hitting #1 in the US and Australia.
WATCH: The Beach Boys in San Diego 1976