Podcast 50- Absolut Spark and Aunt Agatha

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1 year of podcasting and 50 episodes!!! The podcasting history of Greg and Lisa. We turn out the lights and celebrate with a bottle of Absolut Spark (photo here). Vodka takes off stink and starches shirts. #sparkyournight We make an Aunt Agatha cocktail. The only goth we had in the 80s? “We owe papa a new funnel.” Great looking ice.

THANKS FOR 50 EPISODES! 

Download Episode 50.

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Father’s Day Gift Ideas

I’ll confess that Father’s Day and Christmas give me fun excuses to venture out into pseudo-cocktail dude gift ideas, which I really have fun exploring. As always, I have a handful of fun and creative gift ideas for you to consider for your own father or husband this year.

Alberta Dark Batch Rye. I love rye and at $30, this is a really fun alternative to the usual liquor store bottles of rye. Canadian, and therefore sweeter, yet still spicy in your chest, this is an awesome gift choice. It’s interchangeably usable as a sipper or as a backbone for Dad’s Manhattan or Old Fashioned. Find out more at Alberta Rye’s site.

Jelly Belly Cocktail Classics and Draft Beer. This is a good gift for a beer- and cocktail-loving dad. Depending on the size, for $4-10, these are great for a laugh or if you’ve always wanted to try a beer jelly bean…here’s your chance! Use these Amazon links to get Draft Beer or Cocktail Classics Jelly Belly beans.

The 100 Greatest Console Video Games 1977-1987, by Brett Weiss. Does dad speak fondly of “the good old days” of video games, or hanker for his Colecovision, Atari 2600, or NES? This is an awesomely fun, full-color, hardcover book with the top 100 home video games from the early days of console gaming, A-Z. I checked immediately for my favorite, Yar’s Revenge, and it’s in there! Buy it from Amazon or directly from the publisher.

Usquaebach 15 Year Old Blended Malt Scotch. Pronounced oos-ke-bah, the name of this scotch is based on the Gaelic phrase water of life which ultimately is how we ended up with the word whisky. That’s a good thing. This award-winning scotch is finished in oak and sherry casks, and it’s heavenly. For $80 a bottle, you’ll get a warm, sweet, rich, and filling scotch that’s sure to make dad grin. Explore Usquaebach here.

 

Abq the Mag: Best of the City 2015

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Hello readers!

Every year, Albuquerque the Magazine hosts a Best of the City contest and awards ceremony. I have been honored to be the only blogger to place in the top 5 for the past 2 years…now what I’d really love is to WIN in 2015!

Please click here to cast your vote by August 1 – the Best Blogger category can be found under the “people” header. You don’t need to live in Albuquerque to vote, but if you do, please vote for as many categories as possible!

Podcast 49- Hornitos Spiced Honey and Gimlet

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We’re going to Tales of the Cocktail! More concerned about hair than drunkenness. We taste Hornitos Spiced Honey…and do a quick comparison with Wild Turkey American Honey Sting. Greg mentions a Brave Bull and a Akdov Telmig. We make a Gimlet and talk Scurvy talk. MARMALADE! Discomfort when he pees.

Download Episode 49.

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Iceberg Vodka

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We recently tried Iceberg Vodka on the podcast, and we were really impressed with what we tasted, especially in the flavored versions. Before I was contacted by Iceberg, I’d never heard of this brand before. It’s an affordable vodka ($20 range) with some interesting (though not childish) flavor options.

As with many vodkas, it’s story is a large portion of sales, and Iceberg is no different. It’s a corn-based Canadian vodka which uses water from an iceberg as it’s base liquid (50-60% of vodka is water). Iceberg’s site goes into detail about the iceberg “harvesting process,” plus the rationale behind the purity of an iceberg, it’s been frozen 12,000 years, etc. Ultimately, of course, the flavor of the vodka is more critical to it’s long life than it’s backstory, and Iceberg delivers.

Distilled from sweet Canadian corn, Iceberg is a creamy and sweet vodka (thanks, corn!) with an average amount of vodka burn, and is certainly a vodka you should consider in the $20 price range.

Iceberg Ice Fusion Cucumber has lots of cucumber flavor, is not sweetened at all, and is a refreshing and tasty vodka flavor (I’ve tasted a cucumber vodka here before). Lisa recommended mixing this vodka with mint. I’m curious about how it’ll taste in a Bloody Mary.

Iceberg Ice Fusion Creme Brulee isn’t syrupy, though it is sweetened just a touch. This would be great with a hot drink, from coffee to tea to a hot toddy. It’s easier to drink because of the sugar and it has a nice, natural vanilla/caramel flavor. This was Lisa’s favorite of the bunch.

Iceberg Ice Fusion Chocolate Mint is a wonderfully creative vodka flavor, and in this case, it’s not overly sweet. I preferred this flavor to the Creme Brulee because of the toned down sweetness and more subtle flavors – I’m curious to try it out in a White Russian or Alexander cocktail.

We tasted Iceberg on the Simple Cocktails Podcast, too. Click here to listen.

 

Sailor Jerry Spiced Rum

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It’s interesting how, after blogging about booze and cocktails for 5 years, you miss things. I’ve had a few bottles of Sailor Jerry Spiced Rum in the last several years, but I realized that I haven’t actually written about SJ yet!

I’m just going to tell you that Sailor Jerry is my favorite spiced rum (Breckenridge is my 2nd fave). There are several things that make it a stand-out from competitors (such as Bacardi Oakheart or Captain Morgan). First, Sailor Jerry is higher alcohol at 46% – Oakheart and the Captain are 35%. SJ is also commonly sold in 1L bottles (as opposed to 750ml) in many places.

The flavor of Sailor Jerry Spiced Rum is the biggest differentiator, though. It’s less sweet-tasting, yet remains smooth and palatable. It is great in a Rum and Coke as the spices of SJ, like clove, cinnamon, and vanilla, are almost a one-for-one companion to the flavoring in Coca-Cola. Compared with it’s competitors, who offer a fruitier, sweeter spiced rum, Sailor Jerry is spicier, a touch more bitter, and more complex than others on the market.

I make my Sailor Rum+Cokes like this (pictured above):

Sailor Jerry Rum and Coke

  • in an old fashioned glass filled with ice, add:
  • 2 oz Sailor Jerry Spiced Rum
  • some Coca-Cola, between a splash and 1 oz

Enjoy!

Acrylic barware courtesy of JCPenny.

Podcast 48- SoCo Cherry and CocoMenta

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Coconut water statistics. “I love cocktails that give you a little bit of a caffeine buzz.” We taste Southern Comfort Bold Black Cherry. Greg mentions this SoCo commercial. Coconut stories and discussion. We make Greg’s CocoMenta cocktail. Eating everything in the yard.

Download Episode 48.

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If you enjoyed the show, please write a brief review on iTunes. That would help us get the word out and raise the visibility of the show. Thank you!

A Simple Bloody Mary Bar

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Bloody Marys are an interesting cocktail in many ways. Firstly, they’re not simple – both the ingredients and garnishes can be huge lists of spices and pickled things. Second, they occupy the very fun day drinking and traditional brunch-drink space with Mimosas and Bellinis.

That being said, we still like to keep things simple, even with something as complex as the Bloody Mary. If you visit the reviews page at this blog, you’ll see that I’ve tasted many natural ‘Mary mixes, and many of them are awesomely delicious. Recently, we had brunch at Simple Cocktails headquarters, and here’s how we did the Bloody Mary bar.

Get the liquor and the Bloody Mary mix in a pitcher, with ice, ahead of time. We got them ready 1/2 hour before brunch. I used regular vodka. while you may be tempted to break out the Hot Monkey for this occasion, not everyone likes a spicy  Bloody Mary. For our mix this time around, I got a jug of Trader Joe’s Garden Patch juice, which contains lots of tomato juice, several other veggie juices, plus a little lemon juice. We discovered it’s pretty great for Bloody Marys.

When your Bloody Mary is in the pitcher, you can go about setting out your garnishes. In this case, we set out celery sticks, jalapeño olives, regular olives, cornichons, Sriracha, salt and pepper, lemon and lime wedges. I pre-rimmed the glasses with Crazy Steve’s Bloody Mary Salt, too.

Once the party started, it was a simple process for everyone: pour your Bloody Mary into your glass and toss in all the garnishes you want. A small amount of prep will make is so that you have a simple, self-serve Bloody Mary bar next time you brunch!

 

Podcast 47- SAGE and White Lion

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Greg’s insecurities and cultural vanity. We taste SAGE by Art in the Age. Wait…is this booze or aftershave? A gin without juniper. “It makes my knees sweat.” We make part 2 of the Lion series: a White Lion cocktail. Not named after the band. Greg re-uses Lisa’s joke…again.

Download Episode 47.

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If you enjoyed the show, please write a brief review on iTunes. That would help us get the word out and raise the visibility of the show. Thank you!

Book Review: The Craft Cocktail Party

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“This book is not a comprehensive guide to bartending. It is specifically tailored to making drinks at home, with an eye toward entertaining.” – The Craft Cocktail Party.

The Craft Cocktail Party is a brand new book from one of the U.S.’s best bartenders, Julie Reiner, owner of New York City’s Clover Club and Flatiron Lounge.

This book starts out with exactly the same premise of the very blog you’re reading, so I was hooked with that line. To begin, the photography in this book is wonderful – bravo to Daniel Krieger for that! The layout and typography is also very attractive.

The recipes in the book are varied, ranging from simple classics like a Moscow Mule to newer recipes like Clover Club’s Palo Negro. A warning to Simple Cocktails readers, though: some of these recipes in TCCP are downright complex, requiring you to make an infused syrup a few days before your party.

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I struggled with the organization of The Craft Cocktail Party, because I felt it didn’t echo the premise of the book itself. I found this home bartender’s guide to be strangely organized into the four seasons of the year, and then further into sub-categories, some with a clear party theme, but others were just drink categories. For example, the Fall section has a “Thanksgiving” chapter, which makes perfect sense as a craft cocktail party occasion, but then it also contains a chapter called “The Classics.” What occasion is that, and why reserve it for the Fall?

Sprinkled throughout the book are entertaining tips, sticking true to the original premise the book promised, appearing in grey boxes throughout the book. But there was maybe one tip for every 30 recipes in this book, so it ends up weighted much more heavily towards cocktails than entertaining.

Overall, TCCP is a beautiful book with jaw-dropping photography and some really good content, but the organization of it seems to waver between a garden-to-glass cocktail book, party drink menu ideas, and a straight-ahead cocktail reference book.

Buy The Craft Cocktail Party here.

 

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