Exploring the Illogical Aspects of Alcohol Consumption in “Days of Wine and Roses
It’s hard to know—or perhaps it’s even tougher to acknowledge—that you’re drinking too much. After all, you could just be the life of the party. The kind who orders half the menu during a dinner for two, using every cocktail or wine glass as a kind of rhythm, a pause between courses, prolonging the night and adding to its enjoyment. After three, or maybe four drinks, neon signs begin to soften with a warm familiarity, and the lights scattered across bridges (visible from the backseat of your car as you proceed to the next gathering) calmly blanket the water, extending an invitation of tranquility.
Alcohol might give you the courage to express yourself, might enhance your charm. It might lift a veil, letting you connect more deeply with others and your own senses. As Seamus Heaney once penned:
When I unscrewed it
I smelled the disturbed
tart stillness of a bush
rising through the pantry.
When I poured it
it had a cutting edge
and flamed
like Betelgeuse.
If that bright flame makes you too wild now and then, makes you wake up with a tart taste in your mouth, having forgotten how you ended up in bed, and you start to measure hangovers in weeks instead of mornings . . . who can say? You might’ve just had a bad month. You’ve been looking for light.
One such fun-loving innocent is Joe Clay (Brian d’Arcy James), the rascal whose penchant for drink is the igniting spark of “Days of Wine and Roses,” a new musical at Studio 54, directed by Michael Greif—based on the play by J. P. Miller from 1958 and the Blake Edwards film from 1962—with a book by Craig Lucas and music and lyrics by Adam Guettel. We first meet Joe at a work event in nineteen-fifties New York, a glass of amber liquid in hand, chatting up his boss’s pretty, new secretary, Kirsten Arnesen (Kelli O’Hara). Joe’s a Korean War veteran, recently back Stateside. Kirsten’s the daughter of a taciturn Norwegian. She grew up on a farm; her wit is city-ready.
It’s easy to see what part alcohol plays in Joe’s life. It spurs on his charmer’s flirty patter and makes him bold when the moment’s ripe for risk. From the start, Joe—pure personality—is fixated on wooing Kirsten. Early on, she lets slip that she doesn’t drink. He seems to take it as a challenge. Soon we see them at dinner. He feeds her a sweet drink, and she doesn’t hate it as much as she thought she would. The buzz is nice. A horror story begins.
Guettel’s music sets a tipsy, disorienting mood. The show—a tale of two drunks and their dangerous passage through the years—stays emotionally plausible because it never allows itself to burst into anthemic songs that could be plucked out of context and placed on the pop charts. Instead, O’Hara and James sing tilting lines of chromatic melody. Here, music is a way of communicating the topsy-turvy logic of a long night and its sloppy seductions. Drunkenness has a whole sensorium of its own: just from the sound—and the smooth, swaying conducting of the show’s music director, Kimberly Grigsby, visible on a perch stage right—you can almost smell the air of certain rooms, sour with booze and smoke.
When Joe and Kirsten are at their most happily plastered, flying high over their worries and the widening chasm of their shared problem, they indulge in a cheerful ditty. They’re shuffling among drinks, pulling spirit after spirit out of bags, singing a pure-hearted ode to champagne, with its “little evanescent bubbles erasing everything!” It’s all about the narrowing enclosure of a relationship circumscribed by addiction—the type of giddy love that starts to slide downward as soon as it hits its crest:
Two dolphins breakin’ a wave
Two dolphins right to the grave . . .
Sometimes I feel like I am riding on an arrow
On the needle of a compass
Spinning counterclockwise
Just a gust of air
With all this water everywhere
I’m leaning out the window
I’m running with a knife
I’m riding on an arrow
I’m running for my life
What’s the worry
I have you now
You are all I need
It’s a happy, seasick song that accentuates the strong voices of both singers. While they woozily harmonize and belt, they dance. Sergio Trujillo and Karla Puno Garcia have choreographed evocative, efficient, droll numbers that call to mind old show-biz glamour, and also the dark-edged phrase “high functioning”—how a pair of really fizzy drunks can look and feel great while spinning ever closer to the brink.
But this kind of fun never lasts. The night slumps, a short life becomes a half-conscious montage, ice waters down your drink and you order another too quickly on its heels. Joe and Kirsten have a baby, and their unfitness for their new roles as parents becomes immediately apparent.
The show is best—and the whole thing is quite good—when it demonstrates how alcohol, trickily liquid, can fill the spaces in a relationship, helping to bring it together but also inevitably driving it apart. That great time starts to stink if you can’t stop going back to the well. Soon it’s time to look around and start over.
One of the subtler touches of the lighting in “Days of Wine and Roses” is how it eventually gives the audience a sense of the daytime, once Joe gets sober and acquires an A.A. sponsor (played by a warm-spirited David Jennings). Most of Joe and Kirsten’s story unfolds at night, that dark cloak for excess, but drying up lets a bit of sunshine in. So does having someone to talk to outside the household. Broaden your circle and brighten up a tad. “The Animal Kingdom,” a new play by Ruby Thomas, at the Connelly Theatre, directed by Jack Serio, takes place entirely within a group-therapy setting, showing how talk can be a balm, even if only for a while.
Sam (Uly Schlesinger), a troubled college student, fresh off an attempt at taking his own life, is now living at a rehab institution. He’s smart, intense, and full of nervous energy. His counsellor, Daniel (Calvin Leon Smith), provides a counterpoint to Sam’s obvious physical discomfort: Daniel is snappily dressed, in a brown-orange sweater and matching socks, his loafers giving off a slight shine; he’s warm where Sam is defensively cool, ever more patient when Sam seems about to snap. They’re in a room with a two-way mirror—the only room in this willfully claustrophobic play.
The narrative progresses throughout six obligatory sessions with Sam’s family. This includes Sam’s garrulous mother (Tasha Lawrence), his reticent father (David Cromer), and his apprehensively cordial younger sister (Lily McInerny) who offers a captivating performance. They all share their views and emotions, providing a biography of sorts for Sam and giving insight into the family dynamics, both current and inherited, that likely led them to this melancholy juncture. Avoiding too much sentimentality or gratuitous display of suffering is challenging in such a play, yet Thomas’s flexible and compassionate writing manages to strike a balance.
Sam is a queer individual dealing with an inherent sense of sorrow, but it’s important to note that he’s also a privileged character and he’s aware of this reality. A part of what troubles him is his family’s wealth. His father, who hails from an unpretentious upbringing, conducts corporate takeovers scavenging companies for any residual assets that can be sold. His son, more delicate and against capitalist tendencies, wishes to distance himself from these actions despite them funding his education and his time in the facility. Probably, in this situation, Daniel’s presence is the highest privilege for Sam. Smith, who plays Daniel, excels with a tactile toughness that permeates beyond the stage reaching out to the audience. He delivers a performance that’s admirable for its lucidity and a sense of affection. His impeccable friendliness serves as a reminder that beyond all kinds of sufferings, what truly heals are the human voices, though they can be difficult to attain but once accessed, they offer comfort, always ready to alleviate pain.
Discovering an Open Beer Can in Patrick Mahomes’s Dad’s Car Console Before His Arrest
Patrick Mahomes‘s dad, Patrick Mahomes Sr., was reportedly driving with an open can of beer before his DWI arrest over the weekend.
As previously reported, the NFL quarterback’s dad was charged with a DWI by the Tyler Police Department in Texas on Saturday, February 3. Sadly, this specific charge states that a third DWI offense or habitual DWI is a Third Degree Felony in Texas. The maximum fine that can be levied is $10,000.00, and the maximum prison sentence can be up to 10 years in a Texas Department of Criminal Justice penitentiary.
This is not the first time Mr. Mahomes has been in trouble with the law. According to Texas criminal records, there are multiple instances of his arrest over the past 15 years, with several mugshots available in the system.
The arrest report reveals that Patrick Mahomes Sr. was driving with an open 16-ounce Coors beer in the center console just before 8 p.m. Saturday when he was stopped by the police.
He also told police that he “had a few beers while watching a game at a local bar,” per the affidavit, obtained by The Post.
Per The Blast’s previous report, “A conviction for a third DWI will result in a minimum prison sentence of two years and a maximum of ten years in prison (not a county jail). Even if you are granted probation, you will have to serve at least ten days in jail as part of a plea agreement. This usually cannot be waived.”
The arrest occurred just 8 days before the Super Bowl – a game in which his son, Patrick, will be playing in.
Mahomes Sr. agreed to perform Standardized Field Sobriety Tests, where he showed signs of intoxication during the Horizontal Gaze Nystagmus eye test, the Walk and Turn test, and the One Leg Stand, according to police.
“Based on the totality of the circumstances,” the arresting officer wrote in the report, citing probable cause, “I believed Patrick was impaired to a perceptible degree while operating a motor vehicle in a public place.”
This is not the first time the Mahomes family has been involved in legal drama, as Patrick’s younger brother, Jackson Mahomes, was accused of non-consensual misconduct by a woman named Aspen Vaughn.
The 23-year-old, who is considered a social media influencer, was visiting the accuser’s Aspens Restaurant and Lounge business in Kansas City when Jackson allegedly pushed a waiter who attempted to access the room he was in.
Jackson Mahomes also sparked controversy in September 2021 after he was caught pouring water on a Baltimore Ravens fan following the Chiefs loss.
Mahomes Sr. was detained for his second charge of driving while intoxicated in 2018, as indicated by jail records. He completed his 40-day sentence during weekends from February 2019 to February 2020.
Just days before his son, Patrick Mahomes, and the Kansas City Chiefs face the San Francisco 49ers in Super Bowl LVII, Patrick Mahomes Sr. was arrested for a DUI. The pivotal match is scheduled to occur in Las Vegas on February 11.
Introducing Pin Drop: A Premium Bahamian Rum by Women Entrepreneurs Now Accessible in the U.S.
Pin Drop Rum is an ultra-premium Bahamian rum that launched in select markets across the United States.
Hailing from Harbour Island in the Bahamas – known as a “pin drop” of a place by locals and visitors given its intimate setting – Pin Drop Rum is an ultra-premium brand recently launched in select markets across the United States. The small batch rum was created by a collective of creators and friends – Ithalia Johnson, Toby Tyler and Joe Ellison – who wanted to infuse the heart and the rich history of the Bahamas into a truly unique spirit.
The idea for Pin Drop Rum was born around Johnson’s kitchen table. She wanted to create a spirit that reflected her roots and paid homage to her tight-knit community. With Tyler’s experience as a master blender and Ellison’s connections in the island, they produced a new style of rum that amassed a cult following amongst locals after its release in 2018.
Pin Drop is a blend of Caribbean rum distilled in pots and columns, which yields an elegant, balanced product. Each batch is aged for 10-12 years in bourbon oak barrels. On the palate, Pin Drop Rum offers hints of banana, dried apricot, mango and candied tropical fruit, with a buttery, velvety whisky finish.
“The spirits industry is entering a new era of exploration, which is leading to heightened interest in the rum category and its versatility,” said Johnson. “With the arrival of the Rum Renaissance and fans embracing the spirit like never before, Pin Drop Rum offers a unique style to experience rum from an unlikely place.”
Ithalia Johnson is the force behind the creation and launch of Pin Drop Rum.
The dark rum is best sipped neat or on the rocks, but it also works for a fantastic daiquiri and other cocktails where a strongly flavored rum will shine. For those who want to sip it like a local, the signature Rum & Rain — Pin Drop Rum and fresh coconut water — is the ideal cocktail to be transported straight to Harbour Island.
The signature bottle pays homage to the island’s national flag, with aqua, yellow and black colors that represent the elements of this tropical nation. It is decorated with Johnson’s likeness and a golden palm.
“Pin Drop reflects the Bahamian culture because it came into existence with the spirit of independence,” says Johnson. “We started as an idea at our kitchen table and made our way into the rum world as fearless entrepreneurs. The colors of the Bahamian flag and my face are prominent on the bottle, and we hope that people see the Bahamas when they see and taste Pin Drop Rum.”
Although it’s meant to be sipped neat or on the rocks, Pin Drop also makes a spectacular daiquiri.
Johnson explains that Pin Drop transcends rum’s colonial past by being conscious of it. “I am a black Bahamian woman and I sit at the table where it matters,” she states. “Pin Drop has helped and will continue to help causes in our community, and when people see me representing our rum, there is instant familial pride, a reclaiming or our rum history. Bahamians take pride in seeing the Bahamas on the world’s stage, and they are proud of us, because Pin Drop is becoming the Bahamian rum that could.”
To bring Pin Drop Rum to the U.S., the founding team joined forces with the Bronfman family. With Aaron Bronfman at the helm, the family’s industry tenure and legacy within the spirits and distilling business will take the brand to the next level, positioning it as a rum that stands the test of time.
Pin Drop Rum is currently available in specialty liquor stores and bottle shops in Florida, South Carolina, and New York. The retail price for a 750 ml bottle at 43% ABV is $49.99. Additionally, it’s also available direct to consumers in 32 states.
Woodford Reserve’s Limited-Edition Whiskey Bundle: The Ultimate Valentine’s Day Gift Idea
Woodford Reserve has partnered with Los Angeles-based chocolatier Compartés to make a limited-edition chocolate and whiskey collection. The new release calls back to whiskey’s origins as a digestif, meant to be sipped after a meal and paired with something sweet—in this case, combining them. The collection arrives just in time for everyone’s favorite chocolate-indulgent holiday, Valentine’s Day.
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Woodford Reserve master distiller Elizabeth McCall teamed up with Compartés chocolatier Jonathan Grahm to create the collection, which pairs with the whiskey maker’s Double Oaked Bourbon. This whiskey goes through a second maturation in heavily toasted, lightly charred barrels to lend additional soft, sweet oaky characteristics.
Related: 50 Best Whiskeys in the World 2024
McCall hails Grahm as “a genuine virtuoso and artist”, applauding his capacity to harmonize flavors that perfectly sync with each other. “The tasting nuances of wood, spice, and floral elements present in the chocolates are an ideal match with the flavors in Woodford Reserve Double Oaked,” she articulates.
The collection includes four truffles, each of which highlights unique aspects of Woodford Reserve’s Double Oaked whiskey.
In the set, the butterscotch chocolate enhances the sweet aromatic tones of the whiskey. The flavors of butterscotch and roasted coffee are accentuated, giving the chocolate a sense similar to chocolate-draped espresso beans.
The pear nutmeg piece emphasizes the bourbon’s fruit, floral, and spice flavors, illuminating clear cedar, pepper spice, and dark raisin traits.
The oak-smoked salt caramel square contains smoked salt which blends with the wood, spice, and sweet aromatic tastes of Double Oaked to create a salivating effect and deliver notes of herbal tea and tobacco, accompanied by a dry cocoa finish.
Related: 20 Best Bourbons for an Old Fashioned, Tasted and Reviewed
Lastly, the maple pecan chocolate complements the whiskey’s grain, wood, and sweet aromatic profile, emphasizing brown sugar, pecan, and maple tones.
“The flavors in bourbon are so complementary to the flavors in chocolate, so partnering with Woodford Reserve was a perfect match,” said Grahm. “ I don’t think there’s another bourbon and chocolate pairing that is truly as perfect and in sync as Double Oaked and the chocolate truffles we’ve created.”
The limited-edition includes a 750ml of Woodford Reserve Double Oaked and a four-piece chocolate box.
Reflecting on the 1896 Kingston Riot Sparked by a Keg of Beer
By Ed Lewis [email protected]
Wilkes-Barre Record headline Feb. 7, 1896
A boarding house on Center Street, Kingston, catered to Lithuanians needing a place to stay.
And those Lithuanians enjoyed a good time.
Joseph Pokoytski, the owner of the boarding house, had a keg of beer and invited some of his tenants to a gathering on February 4, 1896. A resident played a violin at the spontaneous party on the front porch as they savored the beer.
Once the keg was empty, Pokoytski assigned Joseph Polock and John Harsey to buy another keg from John Luiantchi’s saloon at 1 in the morning on February 5, 1896, according to the records of Wilkes-Barre.
When Polock and Harsey took the new keg and began their journey back to the boarding house on Center Street, they were pursued by “20 to 25 English-speaking rouges,” the records indicated.
Panicked, Polock and Harsey rushed back to the boarding house and hustled in, alerting Pokoytski and the rest that there was trouble brewing just outside the front door.
Those “toughs” were after the keg of beer, starting to rip apart the wooden fence and hurling wood planks and stones at the boarding house to get their hands on the keg, as stated by the Record.
Despite leaving after a few minutes, the English-speaking toughs soon made their return.
“The Lithuanians continued their merriment. Just past 1 in the morning, a knock was heard at the door. The leader of the boarding house went to answer it, but upon not seeing anyone on the porch, he made his way out into the yard,” reported the Record.
In the aftermath of this, a full-scale riot ensued.
Rocks and wood were hurled, and bullets were fired from revolvers towards the boarding house, incited by demands for a keg of beer according to the newspaper.
Polock ended up with a fence picket lodged in his head while Adam Kobinski had a stone lodged in his head too.
The thin wooden walls and windows did little to stop the bullets, which ended up striking two Lithuanians in their legs.
Isaac Eckert, a detective from Luzerne County, stepped in to investigate the riot and subsequently arrested three individuals, David Davis, William Davis, and Charles Wolfe, on charges of felonious wounding and intent to kill with assault and battery.
Trial for the three English-speaking “toughs” was held May 2, 1896, when Assistant District Attorney Ralph H. Wadhams called them “a bad gang,” reported the Record.
A jury convicted David Davis and Charles Wolfe with felonious wounding and were sentenced May 5, 1896, by Judge John Lynch to three years each in the Eastern Penitentiary.
William Davis was acquitted by the jury.
DIY Guide: How to Make a Homemade Wine Bladder When Your Cork is Missing
Picture this: You’ve just enjoyed a glass of wine, but there’s still some left in the bottle, and you’re out of corks. What do you do to keep that precious elixir from going to waste? There’s a simple and ingenious solution you can make yourself — a wine bladder. As it turns out, storing leftover wine without a cork is much easier than you might think. When it comes to preserving the flavor and quality of leftover wine, a wine bladder is a game-changer.
Grab a resealable plastic bag, preferably one designed for food storage. Make sure it’s clean and free of any strong odors. Carefully pour the remaining wine from the bottle into the resealable bag. It’s important not to overfill it, leaving some room at the top to allow for the removal of excess air. Gently press out the air from the bag before sealing it tightly.
Ensure that there’s minimal air left inside to prevent oxidation. Make sure the bag is airtight, then place it in the refrigerator. When it’s time to dispense the wine, snip the corner and pour it into a glass, pitcher, or decanter.
Read more: 13 Liquors Your Home Bar Should Have
If you’re a fan of boxed wine, you’re in for a delightful surprise. Many boxed wines come with a built-in wine bladder, complete with a convenient spout for pouring. Once you’ve finished the boxed wine, don’t toss that bladder away. Rinse it thoroughly, allow it to dry, and voilà — you have a reusable wine bladder ready to rescue any leftover wine.
The secret behind the wine bladder’s success lies in its ability to minimize wine’s contact with oxygen. Exposure to air can lead to oxidation, which alters the wine’s flavor and aroma. By storing the wine in a resealable bag with minimal air, you create a protective barrier that preserves the wine’s integrity.
When you find yourself with a half-full bottle of wine but no cork, remember the wine bladder. It’s a simple, effective, and eco-friendly way to ensure that every drop of that precious nectar remains as delightful as the first sip. Plus, with the option to reuse wine bladders from boxed wine, you’ll not only savor your wine but also reduce waste — a win-win solution for wine lovers everywhere.
Read the original article on Tasting Table.
Comparing Stout Beer with Other Types: A Detailed Overview
Stout beers are a popular beverage in bars, restaurants and home kitchens around the world.
A stout is defined as “a very dark, toasty, bitter, creamy ale,” according to the Beer Judge Certification Program.
It is not typically thought to be ideal for new beer drinkers, due to its often bitter taste.
DECODING BEER’S EFFECTS: WEIGHT, BELLY FAT AND SAFE LIMITS
There are different varieties of beer that are more favorable to those new to drinking beer or exploring stouts.
With roots in Ireland and England, stout beers have spread and increased in popularity all around the globe.
What kinds of stout beer are there?
What is the most popular stout?
What does stout beer taste like?
What is the difference between stouts and other popular beer types?
Among the most popular kinds of stouts are dry Irish stout, milk stout, oatmeal stout, oyster stout, pastry stout, coffee stout, imperial stout and barrel-aged stout.
Dry Irish stouts stand as one of the age-old favorites, majorly because of Guinness.
Milk stouts are known for the incorporation of lactose, a sugar common in dairy products. They often exude a creamy feel and a tinge of chocolate flavor.
Oatmeal stouts, not unlike milk stouts, are a creamy variation of beer with a dash of sweetness.
Oyster stouts, true to their name, are brewed with oysters, infusing each sip with a hint of sea salt.
Pastry stouts are very rich in flavor and have a dessert-like feel. This kind of beer is quite sweet compared to others.
Coffee stout accentuates the underlying coffee flavor already present in a stout by adding it as an ingredient to the beverage.
Imperial stouts often pack a bitter punch and have a higher alcohol content than others.
Barrel-aged stouts are aged in oak barrels. These stouts often have warm flavors of vanilla and even a touch of caramel.
The most popular stout is dry Irish, more specifically, Guinness.
BENEFITS OF USING BEER TO RINSE YOUR HAIR
Guinness has historic beginnings, dating back to 1759.
Today, there are over 10 million glasses consumed each day, according to the stout’s website. Additionally, 1.8 billion pints are sold on a yearly basis, according to the source.
There are different kinds of Guinness that have varying alcohol levels. Guinness Foreign Extra Stout stands at 7.5% ABV, Guinness Baltimore Blonde at 5%, Guinness Draught at 4.2%, Guinness Extra Stout at 4.2%, Guinness Nitro Cold Brew Coffee at 4% and Guinness 0.0 at 0%.
Guinness is made using the key ingredients of roasted barley, malted barley, hops, yeast and water.
The taste of stout beer is going to differ slightly dependent on the type you are drinking. Overall, notes of chocolate and coffee are often tasted in a stout beer.
Stout beer is usually very dark, making it easy to distinguish from other popular kinds of the alcoholic beverage.
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In a very broad sense, there are two main types of beer: Ales and lagers.
Beer feature the same main ingredients of malt, hops, yeast, and water.
One of the biggest differences between these two main types is the yeast that is used in the fermentation process.
Ale yeast ferments at warmer temperatures, which causes it to ferment faster. Lager yeast ferments at colder temperatures, causing a slower fermentation process.
Stouts, like Guinness, are an example of an ale, while Coors, Budweiser, Heineken and Miller Lite are all lagers.
For more Lifestyle articles, visit www.foxnews.com/lifestyle.
Original article source: How does stout beer compare to other types of the beverage?
The Joy of Sending Rum Cakes: A Unique Long-Distance Treat Idea
In every home during the festive season, there’s a familiar debate over the choice of dessert. Rum cake, despite not being as rich as death by chocolate or as traditional as apple pie, should undoubtedly be a contender. Besides the standard cake ingredients such as flour, eggs, and butter, the key ingredient that sets this dessert apart is rum.
Turning this into a moist, spicy delight is achieved by marinating the fruit in rum for several months in advance. Known alternatively as black cake, it is a popular choice for celebrations such as holidays and weddings in Jamaica. A fitting custom, considering the cake’s liquor content. Contrary to the rum cake myth stating that it can induce intoxication, the rum does indeed introduce a unique blend of spices, unlike other holiday desserts. If you are considering a unique gift for your dear ones, this is a great choice. The long-standing tradition of sending food via post during holidays is given an unexpected twist with rum cake, offering an exciting alternative to the customary Christmas cookies. With its robustness against shipping hazards, it’s an ideal choice.
Further reading: Cake Hacks Every Baker Will Wish They Knew Sooner
Whether sharing the celebration at home with your family or enjoying it by oneself, rum cake is a welcome addition. The blend of spices it introduces adds a unique flavor of holiday cheer that many other festive delights lack. While you could send typical desserts through the mail, rum cake offers more value. When sending food through the post, it’s essential to be aware of specific regional shipping regulations. This is especially true for food, given the regulations in place. Postal services like the United States Postal Service have rules to ensure the stable shipping of food. But, there’s no need for concern with rum cake as it highly unlikely to spoil.
The inherent jubilation found within the ingredients is precisely what gives the cake such a lengthy shelf-life. The alcohol from the fruit doubles as a preservative for the dessert. Other desserts, like the classic American icebox cake, demand instant refrigeration. Conversely, the rum cake boasts the admirable ability to endure an extended journey away from the comfort of the kitchen. Thus, when friends or family receive a rum cake gift this year, you will be gifting them a fully matured treat that bears no risk of decaying during transportation.
To let your recipient appreciate the fruits of your culinary efforts, the present needs to reach them in tip-top condition. Guaranteeing your rum cake is appropriately packaged and delivered marks the initial step. A metal container, such as a tin, renders the perfect option for shipping any type of food item. The use of this material helps the cake retain its shape during transit. Once it has safely reached its destination, it can be enjoyed in several ways. The rum cake is lauded for its versatility as it can be served chilled or taste just as scrumptious at room temperature. It stays fresh owing to its lack of refrigeration requirement. In effect, it may last up to 10 days provided it is stored in a container that is hermetically sealed.
This feature greatly contributes to why it has enjoyed relentless popularity through the centuries. The beginnings of the cake can be traced back to the days of colonization. As a redefined version of British figgy pudding, Caribbean bakers incorporated rum and tonka beans to concoct the black cake. The technique of soaking ingredients in sugar and alcohol ingeniously served as a preservation method. In fact, if the cake is doused in alcohol on a weekly basis, it can last upto several months. Generations later, these traditions are still upheld to yield a lasting cake which is perfect for gifting.
Static Media is the proprietor and operator of Daily Meal and Mashed.
Read the original article on Daily Meal.
Incorporate Mezcal Instead of Whiskey for a Smoky Twist to Your Sour Cocktails
Whether it’s time for a Friday evening wind down or a night out with the girls, an occasional boozy beverage is a fun and refreshing way to shake off the stress of the work week. From tall glasses of red wine to dirty martinis, it seems like there are a million and one libations to choose from. Though we’re open to tasting all, one of our favorite cocktails is a classic whiskey sour. With its welcoming, caramel undertones and vibrant, tart features, the whiskey sour is an incredible cocktail that beautifully marries two unexpected yet harmonious flavors. Oftentimes, being adventurous food lovers and bold drinkers, we like to shake things up by replacing whiskey with mezcal.
Mezcal is celebrated for its smokey character, which introduces a splash of mystery to the cocktail for a deeper and more engaging flavor profile that allure to those who appreciate spirits with a smidge of bonfire charm. Both whiskey and mezcal show off a warming effect, but the warmth in mezcal is from fire, lending a refined and earthy flavor. On top of its fiery and smokey base notes, mezcal possesses peppery, herbaceous highlights that, when blended with a sour mix, result in a whiskey sour iteration that radiates a complicated interaction of flavors.
Read more: The Ultimate Vodka Brands, Ranked
Before you dash to the liquor store to procure ingredients for a mezcal sour, ponder over some of the vital attributes that distinguish a top-notch mezcal. Subpar-quality liquor of any type, be it mezcal or gin, can spoil the purity of a well-crafted cocktail, but by remembering a few easy tips, you’ll be a mezcal connoisseur in no time.
Focus on acquiring an artisanal mezcal that boasts craftsmanship and authenticity. Look for labels that indicate traditional production methods, such as pit roasting and stone grinding, as these often yield superior flavor profiles. High-quality mezcal should also be labeled as 100% agave for a pure and genuine taste. Beyond its percentage of agave, you should also consider the agave cultivar used in the mezcal production, as different species contribute unique tasting notes. For example, Espadín agave has a refreshing, citrusy aroma that meshes seamlessly with sour mix, while Tobalá agave boasts a floral and caramelized taste that can lend to a mezcal sour with more nuance.
Although a mezcal sour is already a funky take on a classic cocktail, you can always add a little extra pizzazz by incorporating other cocktail ingredients to jazz things up. Remember, making cocktails is supposed to be fun, so tap into your creative side and embody your inner mixologist.
Take your sipping experience to new heights with a Tajín-rimmed glass, delivering a tantalizing mix of smokiness, sweetness, and a touch of zesty spice. Elevate the heat one step further by tossing in a few slices of fresh jalapeños, infusing your cocktail with a subtle kick that dances alongside the robust flavors of mezcal. Cut through the cocktail’s sour essence with a drizzle of agave syrup to introduce an extra layer of sweetness that harmonizes with the agave-based mezcal. A small amount of aromatic bitters can complete the tapestry of complex flavors while herbal infusions like a sprig of thyme or rosemary will bolster the botanical essence of the mezcal while infusing the sour mix with a garden-fresh aroma.
Whether you keep it simple or prefer it on the intricate side, next time you’re craving a whiskey sour, opt for a mezcal sour instead. Trust us, you won’t regret it.
Read the original article on Daily Meal.
Exclusive: Katie Lee Shares the Biggest Mistake to Avoid When Cooking with Wine
Whether you’re cooking vegetables or meat, adding wine can help to make your food extra succulent and impart incredible flavor. Both dry white and red wines can amp up the savory or sweet side of a dish, depending on what taste you’re going for. However, best-selling cookbook author and food personality, Katie Lee Biegel, told us in an exclusive interview that there are a few mistakes you’ll want to avoid when cooking with it.
While promoting her line of completely organic wine, Kind of Wild, she explained that it’s important to mix it in at the right time and choose a variety that you actually enjoy drinking. “That doesn’t necessarily mean something that’s expensive, but something that tastes good because it’s just like any other ingredient in your cooking,” said Biegel. “You want to use something that is high quality and adding the alcohol at the right time, along with cooking at the right amount.”
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When it comes to one of Biegel’s go-to meals that features alcohol, she likes to whip up her scallops with a brown and white wine sauce. “The Kitchen” co-host revealed that it’s quick, easy, and delicious. She explained it’s also important when making a dish like this to let it simmer, “If you’re making a sauce, you want to put it in and give it enough time to burn off the alcohol flavor and to get into the taste of the wine.”
To make this specific recipe, after the scallops have been fully cooked in olive oil and butter, put them on a separate plate. Then add a splash of chardonnay and lemon to the brown butter and stir the sauce until it reduces by half. The last thing to do is pour this flavorful wine-infused topping over your seafood fare and enjoy.
However, if red wine is friendlier to your tastebuds, Biegel suggests adding your favorite dry variety to mushroom Bolognese. For this recipe ½ cup of alcohol is used in the sauce and it’s reduced for 30 minutes. She said the outcome is rich and hearty which is perfect “if you’re wanting something this time of year that feels very warming.”
To order Katie Lee Biegel’s organic wine, visit kindofwildwines.com. The new season of “The Kitchen” premieres Saturday, January 13 at 11:00 a.m. ET on Food Network.
Read the original article on Tasting Table.