Inside Tailgating 35: Seto Soto
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Wednesday, August 31, 2016
breathtakingwomen: Ashley Graham at the Sports Illustrated...
Ashley Graham at the Sports Illustrated Summer of Swim Fan Festival, Coney Island (28 August, 2016)
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Monday, August 29, 2016
Friday, August 26, 2016
Thursday, August 25, 2016
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Wednesday, August 24, 2016
6 Great Whiskey Sour Recipes for the End of Summer
August 25th is Whiskey Sour Day! We have some delicious twists on this classic cocktail to help you celebrate!
What is it?
As far as cocktails go, the Whiskey Sour is one of the simplest. Brought about more than a century ago, it is merely the combination of whiskey, citrus juice of some kind (though 9 times out of 10 it will be lemon) and a sweetening agent, usually granulated sugar or simple syrup. Most of the time, it is the proportions of these ingredients that differentiate one recipe from another. Conservative examples call for a 1:2:3 ratio for the sweet, sour, and liquor elements, while some up the pucker factor to a whopping 6 to 1 sour to sweet. The latter ventures too close to Sour Patch Kids territory for my palate — to each their own, guess.
If served in the traditionally in a sour glass, a garnish of half an orange slice and a maraschino cherry is added.
A History of the Whiskey Sour
If drinks were women…the whiskey sour would be the over-the-hill blonde, all flesh and dishevelment, voice a half-drunken purr and eyes that tell you she ain’t done yet.
-David Wondrich
The Whiskey Sour is as old as the cocktail field itself, first appearing in 1862 with The Bartender’s Guide by Jerry Thomas.
In the late 20th century, the Whiskey Sour, like many of the classic cocktails, had fallen on hard times, a much preyed upon victim of the mass=produced sour-mix craze. The very thought of it made one think old fogey or “grandma’s drink”.
Whiskey Sour Variants
While the classic whiskey sour contains whiskey (usually bourbon), lemon juice, sugar, but like anything, there have been many deviations:
Boston Sour
Many bartenders today serve a whiskey sour with the addition of an egg white. If added, some believe the drink should now be called a “Boston Sour”. Don’t get skeeved out by this folks, the creamy mouthfeel it gives the drink is phenomenal!!
Hari Kari
This pre-Prohibition whiskey sour is topped it off with soda water and garnished with as many fruits as you have available.
Ward 8
This take keeps the usual bourbon (or sometimes rye), but uses a mix of both lemon and orange juices. The usual sugar is swapped out for TRUE grenadine syrup, so don’t go reaching for that crusty bottle of red-dyed Rose’s that Aunt Lillian bought at the neighborhood Try-N-Save grocer during the Carter administration.
The Ward 8 is rarely served with the addition of egg white.
Whiskey Sour Recipes
Now that you know the basics, here are a few contemporary takes on the classic recipe!
Citrus Sour
Created by Celebrity Chef Michael Symon. Recipe and image courtesy of Knob Creek® Bourbon.
1 ½ parts Knob Creek® Bourbon
½ part Lemon Juice
½ part Simple Syrup
2 parts Orangina® Soda
5 sprigs Thyme
1 Egg White
Muddle thyme and simple syrup thoroughly in the bottom of the shaker. Combine with lemon juice, bourbon and egg white. Add ice and shake vigorously for one minute. Strain over ice and float with Orangina soda. Garnish with a few sprigs of thyme.
Tennessee Whisky Sour
Recipe and image courtesy of George Dickel No.12 Whisky.
- 1.3 oz. George Dickel No.12 Whisky
- 1.5 oz. lemon juice
- 0.75 oz. simple syrup
Shake and strain ingredients into an ice-filled rocks glass. Garnish with a lemon wedge or cherry.
Jeff’s Redneck Sour
Recipe and image courtesy of Bulleit Rye.
- 1.25 oz. Bulleit Rye
- 1 oz. fresh lemon sour
- 0.5 oz. fresh grapefruit juice
- 2 dashes grapefruit bitters
Shake and strain ingredients into an ice-filled rocks glass. Garnish with a grapefruit half wheel.
The Harvest Sour
Recipe and image courtesy of Crown Royal.
- 1 oz. Crown Royal Northern Harvest Rye
- .5 oz. Crown Royal Regal Apple Flavored
- .5 oz. lemon juice
- .5 oz. simple syrup
- 1 Dash Pimento Bitters
- 1 Egg White
- Grated Nutmeg (optional)
Combine ingredients in a shaker with ice. Shake well and strain into a chilled coupe glass. Grate nutmeg for garnish (optional).
Sip & Sour
At 107 proof, Baker’s Bourbon gives a bold touch to the timeless whiskey sour. Created by top NYCmixologistPamelaWiznitzer, Baker’s® Sip &Sour mixes cola syrup,AmaroAvernaand bitters to complement the robust flavor and silky smooth finish of Baker’s Bourbon to create a new kind of whiskey sour, while lemon juice and egg white give the cocktail its classic touch. Pour this cocktail over ice in a lowball glass and raise a glass to the holiday!
Created by New York Mixologist Pamela Wiznitzer. Recipe and image courtesy of Baker’s® Bourbon.
- 1 3⁄4 parts Baker’s® Bourbon
- 1⁄2 part Amaro Averna
- 3⁄4 part Cola Syrup•
- 6 dashes Angostura® Bitters
- 3⁄4 part Fresh Lemon Juice
- 1 Egg White
Combine Baker’s® Bourbon, Amaro Averna, Cola Syrup, 3 dashes Angostura® Bitters, fresh lemon juice and the egg white in a shaker without ice and shake vigorously. Once shaken, add ice and shake vigorously once more. Strain over fresh ice in a lowball glass and garnish with a lemon peel and three dashes of Angostura® Bitters.
*Cola Syrup Recipe
- 1 can or bottle of craft cola
Pour one can or bottle of craft cola into a pan and heat on low. Allow to simmer and reduce for 10 minutes until it attains a syrup consistency. Remove and allow to cool.
Summer Sour
Basil Hayden’s is a smooth and spicy bourbon with a high rye content that blends perfectly with the sweet vermouth and tonic syrup found in the Basil Hayden’s® Summer Sour.The result is a flavor that’s both sweet and sour. Easy to make and delicious to drink,this cocktail is ideal for friends and family. Enjoy it in an ice-filled rocks glass for a cool cocktail in honor of Whiskey Sour Day!
Created by San Francisco Mixologist Matt Grippo. Recipe and image courtesy of Basil Hayden’s® Bourbon.
- 1 ½ parts Basil Hayden’s® Bourbon
- ½ part Fresh Lemon Juice
- ¾ part Sweet Vermouth
- ¼ part Tonic Syrup
- 2 dashes of Angostura® Bitters
- Orange Twist (for garnish)
Add all ingredients to a cocktail shaker with ice and shake vigorously for ten seconds. Strain into an ice-filled rocks-glass. Garnish with an orange twist.
Sources:
Embury, David, The Fine Art of Mixing Drinks
http://j.mp/2bhG3yJ
Standard Disclosure: The “A History of Drinking” team received one or more of the products mentioned above for free. Regardless, we only recommend products or services that we either personally like or believe to be of interest to our readers. If a product sucks, we will tell you in no uncertain terms. We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
The post 6 Great Whiskey Sour Recipes for the End of Summer appeared first on A History of Drinking.
by Gregory Priebe via A History of Drinking
posted by Richard W. Smith at
6:37 PM
Friday, August 19, 2016
Thursday, August 18, 2016
Wednesday, August 17, 2016
attndotcom: A brilliant explanation of consent for anyone who...
A brilliant explanation of consent for anyone who STILL doesn’t get it.
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posted by Richard W. Smith at
1:25 PM
Tuesday, August 16, 2016
8 Summer Drinks for National Rum Day
August 16th is National Rum Day and there’s no better excuse to mix up an ice-cold cocktail to cool off from this god-awful heat and celebrate!
8 Summer Drinks for National Rum Day
Backyard Lemonade
With its notes of vanilla, cinnamon and toffee, Sailor Jerry Spiced Rum is great base spirit for summer sips. Kick up your late summer barbecue with the Backyard Lemonade!
Recipe and image courtesy of Sailor Jerry rum.
- 2 parts Sailor Jerry rum
- 3 parts fresh squeezed lemonade
Combine ingredients with ice and stir.
Barbadian Rum Punch
In this gross heat, a refreshing rum cocktail, like the Barbadian Rum Punch listed below, will really hit the spot!
Recipe and image courtesy of Mount Gay Rum.
- 1 Part lime juice
- 2 Parts simple syrup
- 3 Parts Mount Gay Black Barrel
- 4 Parts water or unsweetened iced tea
Shake with ice and strain into a chilled glass.
Black Diamond Swizzle
Created by Jane Danger, NYC. Recipe and image courtesy of Cruzan® Black Strap Rum.
- 1 1/2 parts Cruzan® Black Strap Rum
- 1/2 part Bitter Red Liqueur (like Campari)
- 3/4 part Fresh Lime Juice
- 1/2 part Simple Syrup
- 2 Fresh Strawberries
Muddle two strawberries in the bottom of a Belgian beer glass with the red bitter liqueur and fill with cracked or crushed ice. Then, in a cocktail shaker combine fresh lime juice and simple syrup. Whip and shake with no ice. Pour lime juice and cane mixture over ice, and fill again as needed. Gently float Cruzan® Black Strap Rum on top. Garnish with berries and lime.
Black Strap Belle
Created by Tiffanie Barriere, Atlanta. Recipe and image courtesy of Cruzan® Black Strap Rum.
- 2 parts Cruzan® Black Strap Rum
- 2 parts Coconut Water
- 1 teaspoon Honey Syrup*
- Squeeze of Half Fresh Lime
- 6 dashes of Angostura® Bitters
- Nutmeg
Combine all ingredients in a cocktail shaker over ice and shake well. Pour into a rocks or tiki glass over fresh crushed ice. Garnish with nutmeg.
*Honey Syrup: Combine equal parts honey and warm water. Shake/Stir to dissolve.
The Remedy
The Remedy is a play off the classic Painkiller, and uses a Chai rum to add a little more spice and depth to the drink, and is the signature drink of one of Southwest Florida’s newest Tiki Bars – Kane Tiki Bar and Grill, located at the Marco Island Marriott Beach Resort.
Created by lead mixologist Juan Benito. Recipe and image courtesy of KaneTiki Bar and Grill.
- 2 oz Smaks Chai Rum
- 1 oz Pineapple Juice
- 1 oz Orange Juice
- 1 oz Coco Lopez
Combine all ingredients in tin and shake vigorously. Strain into rocks glass with fresh ice and garnish with whipped cream and shaved nutmeg.
Rum Old Fashioned
Recipe and image courtesy of Bacardi Rum.
- 2 parts BACARDÍ 8 Años rum
- 1 teaspoon sugar
- 2 dashes Angostura Aromatic Bitters
- 0.5 part water
- Orange peel for garnish
In an Old-Fashioned glass, pour in the sugar, water and Angostura Bitters. Combine everything with a bar spoon (or muddler), add the BACARDÍ 8 Años. Fill the glass 3/4 of the way with large ice cubes and stir repeatedly, around 10 stirs. Top with a little fresh ice. Cut a piece of orange peel and squeeze over the cocktail before dropping it into the drink.
Turtle Season ‘Lights Out’
What better way is there to celebrate National Rum Day than with a Tiki-inspired cocktail, which are usually all about the rum! The Turtle Season Lights Out, also from KaneTiki Bar and Grill, includes a mix of rums, coconut liqueur, juices, and is topped off with a house-made grenadine.
Created by lead mixologist Juan Benito. Recipe and image courtesy of KaneTiki Bar and Grill.
- .5 oz Flor De Canya 5yr
- .5 oz Clemente Coconut
- .5 oz Bacardi Select
- .5 oz Wicked Dolphin Spiced Rum
- 1 oz Orange Juice
- 1 oz Pineapple Juice
- .5 oz Lemon Juice
- .5 oz Simple Syrup
- .5 oz Grenadine
- 1 oz Coco Lopez
Combine all ingredients in tin and shake vigorously. Strain into rocks glass with fresh ice and garnish.
Willie Juancho and The Chocolate Factory
Not feeling the Tiki or the punch? Take a well deserved “coffee break” and coat your palate with the chocolate, coffee and rum notes in this celebratory cocktail.
Recipe and image courtesy of Diplomático Reserva Exclusiva.
- 1.5 oz Diplomático Reserva Exclusiva
- .5 oz Dark Creme de cacao
- Instant coffee
- Lime
Prepare snifter glass. Stir Diplomático and Crème de Cacao. Wet the rim of a snifter glass with lime and dip in instant coffee. Pour in prepared snifter glass.
Standard Disclosure: The “A History of Drinking” team received one or more of the products mentioned above for free. Regardless, we only recommend products or services that we either personally like or believe to be of interest to our readers. If a product sucks, we will tell you in no uncertain terms. We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
More National Rum Day related articles across the web:
The post 8 Summer Drinks for National Rum Day appeared first on A History of Drinking.
by Gregory Priebe via A History of Drinking
posted by Richard W. Smith at
10:26 AM
npr: On Sunday, Jamaican sprinter Usain Bolt won the men’s 100...
npr:
On Sunday, Jamaican sprinter Usain Bolt won the men’s 100 meters in Rio, retaining his status as the fastest man in the world.
One photo from the day visually defines the career of this record-breaking athlete. It’s from the semifinals.
In it, Bolt is leading the pack. He glances over his left shoulder, grinning, just before he crosses the finish line. His competitors are barely nipping at his heels. Everything below the waist is a blur.
Cameron Spencer, a Getty Images photographer from Australia, captured that moment. “I think there’s no greater athlete on the planet at the moment,” he tells NPR’s Ari Shapiro.
This is the third Summer Olympics at which Spencer has photographed Bolt. “What people love about him, and what photographers love about him as well, is he’s such an entertainer,” Spencer says. “He’s so confident and he plays up to the crowd, and I think when he walks into that stadium, it’s electric. And last night was no different.”
How An Olympics Photographer Captured Usain Bolt’s ‘Cheeky Grin’
Photo: Cameron Spencer/Getty Images
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posted by Richard W. Smith at
9:11 AM
Sunday, August 14, 2016
6 Melon Cocktails for National Melon Day
Few things shout out the coming of summer quite like the arrival of the fresh melon at your local supermarket. Refreshing and delicious, and even this late in the summer season, it’s the perfect fruit to eat by the pool and the perfect excuse to experiment with some cocktails. Cool down as we wait out this — hopefully — final blast of summer heat with our melon cocktail guide!
National Melon Day Cocktails
If you’ve followed this blog for any length of time, you will quickly learn that I absolutely loathe summer weather! Never ever will you see one of those ridiculous “Salt Life” or flip flop stickers plastered on the window of my vehicle. Perhaps it’s my mix of Irish, Northern European, and gremlin blood, but mandatory sun exposure and I simply don’t mix. Maybe I should just stay indoors with the blinds drawn and take my vitamin D through a special lamp like those poor Soviet kids in Siberia used to…
Anyway, onto the drinks!
Emoji-to
Created by International Emoji Expert, Jeremy Burge. Recipe and image courtesy of Midori
- 1 part Midori Melon Liqueur
- 1 1/2 parts Light Rum
- 3/4 part Fresh Lemon Juice
- 3 Fresh Strawberries
- 4 Fresh Basil Leaves
- Soda Water
Muddle 3 fresh strawberries and 4 fresh basil leaves in a shaker. Add 1 part Midori Melon Liqueur, 1 1/2 parts light rum, 3/4 part lemon juice to the shaker with ice and shake. Pour into a collins glass. Top with soda water and garnish with a strawberry.
Japanese Hi-Ball
Created by Houston Mixologist, Leslie Ross. Recipe and image courtesy of Midori.
- 1 part Midori Melon Liqueur
- 1 part Hibiki Japanese Harmony Whisky
- Sparkling Mineral Water
Combine 1 part Midori Melon Liqueur and 1 part Hibiki Japanese Harmony Whisky into a chilled highball glass with ice. Stir and top with sparkling mineral water. Stir again and garnish with a melon ball and a wide lemon peel.
Koo-Koo Cabana
If you happen to be one of those people who likes baking in the sand by the water, look no further!
At the Cabana Bar & Grill at Ocean Club Resorts in Providenciales, Turks and Caicos, patrons can leisurely raise their glasses and sip contentedly on the Koo-Koo Cabana, a light and refreshing mixture of vodka, melon liqueur, coconut rum, sour mix (hopefully fresh made) and pineapple juice.
Recipe courtesy of Cabana Bar & Grill at Ocean Club Resorts in Providenciales, Turks and Caicos. Image credit: Dane Wee-Tom
- 1/2 oz melon liquour
- 1/2 oz coconut rum
- 1/2 oz vodka
- 1/2 oz sour mix (for God’s sake make your own!!)
- Fill to brim with pineapple juice
Shake and strain into a tall ice-filled glass. Garnish with lime and orange wedge.
Melon Sangria
Recipe and image courtesy of Midori.
- 1 part Midori® Melon Liqueur
- 1.5 parts Red Wine
- 0.5 part Lemon Juice
- Chopped Apple or Pear
- Lemon-lime Soda
- Orange Wheel, for garnish
In a tall glass with ice, combine Midori® Melon Liqueur, red wine, and lemon juice and stir from the bottom of the glass. Add chopped apple or pear and top with lemon-lime soda. Stir gently from the bottom of the glass and garnish with an orange wheel.
Melon Colada
Recipe and image courtesy of Midori.
- 2 parts Midori® Melon Liqueur
- 1 part Cruzan® Pineapple Rum
- 4 parts Colada Mix*
Combine ingredients in a blender and blend until smooth. Pour into a hurricane type glass and top with whipped cream and a pineapple/cherry stack.
*Colada Mix Ingredients:
- 5 parts Coco Lopez® Cream of Coconut
- 8 parts Pineapple Juice
Combine all ingredients in a blender without ice and mix until well blended. Keep remaining mixture chilled (mixture should last between 5-7 days).
Sweet Sparkling Watermelon
This simple watermelon/sparkling wine hack is poolside perfection.
Recipe and image courtesy of Freixenet.
- 1 watermelon
- 1 bottle of Freixenet Sweet Cuvée Cava
Cut 1/4th off the top off a seedless watermelon. Scoop out the fruit and purée. Put 2 tbsp in a wine glass, and top off with Freixenet Sweet Cuvée Cava. Pour the remaining purée back in the hollow watermelon to enjoy throughout the day.
Standard Disclosure: The “A History of Drinking” team received one or more of the products mentioned above for free. Regardless, we only recommend products or services that we either personally like or believe to be of interest to our readers. If a product sucks, we will tell you in no uncertain terms. We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
The post 6 Melon Cocktails for National Melon Day appeared first on A History of Drinking.
by Gregory Priebe via A History of Drinking
posted by Richard W. Smith at
5:15 AM
