Since its inception in 1979, Fantasy Fest has evolved into Key West’s premier celebration, drawing in visitors eager to shed their everyday personas. The festival began as a modest two-day event aimed at boosting the local economy, featuring a food fair and parade. Thanks to support from local businesses, it has blossomed into a ten-day extravaganza, renowned for its creativity and unique charm.

Each year, Fantasy Fest adopts a distinct theme—in 2025, attendees will enjoy “Bedtime Stories & Magical Monsters” from October 17 to 26. The festival showcases a variety of highlights, including the vibrant Goombay Festival, a whimsical Pet Masquerade, the Headdress Ball, a Masquerade March through historic Old Town, and a flashy parade filled with impressive floats and intricately costumed marchers.

A cornerstone of this celebration is the vibrant nightlife and libations offered, especially at Bar 1, which is featuring “Rum Revelation” mixology classes during the festival. On Tutu Tuesday, October 21, master mixologist Brad Rouge will lead participants through cocktail crafting sessions that delve into the history of rum, particularly its Caribbean roots and the legacy of Captain Morgan.

Classes will occur at noon and 2 p.m., where attendees will not only learn how to create rum cocktails like the Painkiller but will also taste various rum selections. Each participant will leave with a unique Fantasy Fest “swag bag.” While costumes are encouraged, participants must dress appropriately, avoiding body paint and glitter.

Reservations for the classes are necessary and can be made via KeyTix.

Drink of the Month: Goombay SmashToast to the Bahama Village Goombay Celebration with this sweet cocktail. To prepare it, mix classic rum, coconut rum, apricot liqueur, pineapple juice, and cherry syrup. Shake with ice, strain over ice in a glass, and garnish with a pineapple wedge and cherry.

For more information, visit Key West Cooking Show or call 305-294-COOK.

A new whiskey made entirely from emmer wheat, cultivated in Powell, Wyoming, has recently made its debut. Nels Wroe, the owner of Dry Land Distillers and a Douglas native, claims that they are the only company in the world producing a true 100% emmer whiskey.

Emmer wheat, one of humanity’s oldest grains, dates back over 12,000 years and is a precursor to modern bread and pasta wheats. Despite its historical significance, it is now mainly cultivated in Italy, where it is known as farro. The introduction of this whiskey aims to revive interest in the grain, providing family farmers in Wyoming and the Rocky Mountain West with a premium crop alternative.

In collaboration with the University of Wyoming’s Neolithic brand, Dry Land Distillers crafted this whiskey to showcase the unique qualities of the emmer wheat. While whiskey is a popular commodity in the American West, using emmer as the main ingredient is rare. There is only one other whiskey product using emmer, a bourbon that fetches $3,000 per bottle, whereas Dry Land’s version is priced at $129.

Wroe emphasizes the uniqueness of their product, noting the distinction between their 100% emmer whiskey and bourbons, which must be made with at least 51% corn by law. He expressed pride in creating a whiskey that genuinely captures the flavor of this ancient grain, reflecting its origins in Wyoming.

Wroe’s personal ties to the area play a significant role in the whiskey’s story. With his mother living in Powell and his connections to the state running deep, the project is profoundly meaningful to him. He expressed a dedication to finding local ingredients that honor the history and landscape of the West.

While exploring craft distilling, Wroe was motivated by authenticity in production. He noted that many distilleries source alcohol from places like Kentucky, which contradicted his passion for local, place-based products. This insight drove him to establish Dry Land Distillers with a commitment to utilizing indigenous ingredients suitable for the region.

The emmer whiskey presents flavors that Wroe describes as "gorgeous," with notes of cocoa, coffee, leather, and a finish that hints at caramel. He enjoys it neat, appreciating its richness and complexity.

Beyond the whiskey itself, Wroe is enthusiastic about contributing to the local agricultural economy. He has recognized the challenges faced by farmers due to fluctuating commodity prices and aims to support the community by promoting specialty crops.

The First Grains project at the University of Wyoming, which seeks to uplift local farmers by developing high-value crops, aligns with Wroe’s vision. With ancient grains like emmer and spelt ideally suited to the region’s microclimate, Foulke, the project director, has been advocating for their cultivation as a means of economic development.

Wroe’s collaboration with Foulke ultimately resulted in the emmer whiskey, which offers growers a lucrative alternative product. The process has faced challenges, particularly in malting the grains, but the unique flavor and potential to enhance local agriculture make it worthwhile.

As Wroe and Foulke explore the market for emmer, they also recognize its potential health benefits. Ancient grains often have superior nutritional profiles compared to modern varieties, leading to greater interest among health-conscious consumers.

With a focus on sustainability, both environmentally and economically, this whiskey stands as a testament to history and innovation. Wroe is hopeful that it can help revitalize Wyoming’s agricultural sector while offering a taste of cultural significance.

In 2021, Arby’s made headlines by introducing two unconventional vodka flavors inspired by their famous fries: crinkle-cut and curly fry vodka. Partnering with Minnesota-based Tattersall Distilling, they aimed to creatively market both fry options, highlighting their value to Arby’s menu.

The venture generated buzz, especially since many might find the idea of fry-flavored vodka unusual. However, potato vodka is a known category, and Tattersall, a respected distillery, emphasized quality in the production. To promote their new product, Arby’s enlisted celebrity chef Justin Sutherland to develop a Bloody Mary recipe featuring both vodkas, incorporating menu items like mozzarella sticks.

For a limited time, the unique vodkas were available on a designated website, where fans had to verify their birthdates to purchase. The overall reception of the fry vodkas was mixed, with many reviews praising their savory complexity, particularly in cocktails such as Bloody Marys, often idealized with Arby’s Horsey sauce.

This bold move into the alcohol market marked one of the more bizarre yet intriguing attempts by a fast food chain to expand its brand beyond traditional offerings.

For more details, read the original article on Tasting Table.

There are numerous aspects of life that connect humanity, including a shared passion for cocktails. Cocktails hold a significant place in global culture, particularly vodka, a spirit appreciated for its versatility. Vodka’s neutrality allows it to be combined with various flavors from around the world, creating unique drinking experiences.

To deepen our understanding of this beloved spirit, we consulted several experts in the field: Claire Mallett from Catch One LA, Mark Simmonds from Broken Shed Vodka, Jennifer Jackson from Thompson Hotels, Ross Hensley from Aspen Vodka, and Sean Kenyon from Blue Collar Cocktails. They shared insights on vodka cocktails that have gained popularity across different cultures, highlighting drinks that every cocktail enthusiast should try.

One such drink is the Gimlet. Traditionally made with gin, it swaps the base spirit for vodka to showcase the spirit’s rich taste. Simmonds notes that the vodka gimlet allows for an appreciation of quality vodka, making this variant increasingly popular.

The Kamikaze is another notable cocktail, originally served as a shooter but easily adapted into a traditional cocktail. It features vodka, lime juice, and orange liqueur. By reinterpreting the kamikaze as a more sophisticated drink, you can enjoy it as a martini-style cocktail.

The Dirty Martini exemplifies the embrace of vodka in American cocktail culture, thanks in large part to the influence of James Bond’s favored drink. Mallett emphasizes its simplicity, recommending a chilled vodka martini with a rinse of dry vermouth and a splash of olive juice.

For those wanting a taste of India, the Kukur Tihar cocktail combines vodka with olive juice, grapefruit juice, and cardamom bitters, showcasing aromatic flavors of the region.

Australia’s beloved Espresso Martini takes the traditional espresso cocktail up a notch with local coffee liqueur, resulting in a sweeter and creamier drink.

The Scottish Pete’s Martini pays homage to the spirit’s regional adaptations, using Scotch whisky in place of vermouth, creating a depth of flavor while maintaining vodka’s spirit.

The classic Cosmopolitan, made famous by "Sex and the City," combines vodka with Cointreau, cranberry juice, and fresh lime juice, solidifying its status as a cocktail staple around the globe.

The brunch classic, the Bloody Mary, originally created in Paris, has become a beloved fixture in brunch menus worldwide, featuring vodka and a savory tomato juice blend.

Lastly, the Vesper Martini mixes gin with vodka, creating a luxurious twist on the traditional Martini, inspired by James Bond.

Each of these cocktails represents the unique way vodka has been embraced and adapted around the world, serving as both a cultural touchstone and a blank canvas for creativity in mixology.