Some bunnies bring cocktails on Easter.

Let me start by saying that I may be struck down by the hand of God by writing this blog, but I must go on. I will always remember my Great Aunt Francie who drank Sherry every day, lived to be 107, and use to say: “The Devil won’t take me and God’s not ready for me yet.” I have always lived my life by that motto and if I’m still here after all I’ve done, I have to ask the following question:

Is drinking on Easter sacrilegious?

Let’s face it, the answer is ‘no’ unless you live in a church or a house full of religious zealots.  Don’t get me wrong, religion has its time and place, but let’s face it; even I drop to one knee and “Tebow” every time I enter a bar and see several full shelves of magical bottles. I remember many an Easter with thick ham, luscious turkey, deviled eggs and wine flowing around the table.

Picture this: a chubby adolescent descending a staircase, holding the rails as training wheels. It is a cool, brisk, spring morn. The day is Easter – the day Christ has risen again. Christ rose from the dead and fatty sat cross-legged in front of a basket of plastic, green grass. In celebration of the rebirth of Christ, the corpulent child dug candy from the fake turf and licked his lips as he devoured it as it smeared his cheeks.

That fat kid was me and I can remember when I first outgrew the candy phase. I had started bartending and I rose one Easter morn (or afternoon depending on how you look at it) and went downstairs to find a basket full of airplane miniatures, a martini shaker and matching martini glasses.

“What is this?” I started. “Where’s the candy, the Peeps, the basket?”

“I didn’t know what else to get you,” my mother replied.

“Are these Drunken Olives?” I quipped as I dug through the synthetic grass.

 “You’re a bartender now. You’re older. I figured you would like this kind of stuff.”

“You’re right,” I said. “Let’s have a cocktail to Jesus.”

“Well just a small one,” she said.

There is nothing better than making your own mother a cocktail to enjoy. We had two drinks each and went to Easter service with a slight buzz. We sang the songs, celebrated the rebirth and even enjoyed the wine they served at the sacrament.  We returned home and drank wine with a late Sunday brunch and I fell asleep on the couch by six o’clock.

Another Easter celebration I remember was being with my parents in New Orleans, LA. We went to Commander’s Palace during Jazz Brunch and my father ordered a Bloody Mary. Out came a glass of tomato juice which was followed by a waiter with a bottle of vodka encased in ice. Having been one of the coolest presentations I had ever seen, I ordered one and the whole table followed suit.

The lady at a table next to us said, “That entire table is drinking! On Easter!”

I asked our waitress to give her one. The religious stranger initially scoffed at the drink, but sipped when no one was looking.

Listen, I’m not trying to poke fun at Easter or religion, but the fact is that you can drink during any holiday; especially those that include family. That being said, here is a quick list of some Easter cocktails that I thoroughly enjoyed serving while behind the bar.

The Easter Bunny

Ingredients:

3 oz Absolute Vodka

3 oz Dark Creme de Cacao

1 tsp Chocolate syrup

1 tsp Cherry brandy

Method:

Shake creme de cacao and vodka with ice. Strain over ice in a rocks glass. Float chocolate syrup and cherry brandy.

Carrot Cake Martini

Ingredients:

3 oz Bailey's Irish cream

3 oz Kahlua

1 oz Goldschlager

Whipped Cream Rim

Nutmeg dusting

Method:

Shake over ice the Bailey’s and Kahlua and strain into a martini glass. Pour chilled Goldschlager on top and rim the glass with whipped cream. Dust with nutmeg.

Jelly Bean Shot

Ingredients:

½ oz Kahlua

½ oz Anisette

½ oz Bacardi 151 proof rum

Mixing instructions:

Add chilled Kahlua and Anisette to a shotglass and float the Bacardi 151. Light it on fire. Blow it out after 5 seconds and shoot.

The Jolly Rancher

Ingredients:

3 oz Belvedere Vodka

1 oz Midori melon liqueur

Fill with Cranberry juice

Method:

Shake the Belvedere vodka and Midori, pour over ice in a high ball and fill with cranberry juice.

The Candy Bar

Ingredients:

3 oz Cream

2 oz Kahlua

1 oz Creme de Cacao

1 oz Frangelico

Method:

Shake Kahlua, creme de cacao, Frangelico and cream with ice. Strain and serve over ice cubes in a highball glass.

Yellow Bird

Ingredients:

1 oz Bacardi 151 proof rum

1 oz Ketel One Vodka

½  oz Galliano

4 oz Sour mix

Method:

Add all of the booze in a blender with a handful of ice and pour into a highball glass. Stir in sour mix to fill the glass.

Tootsie Roll Shooter

Ingredients:

1/3 oz Tia Maria

1/3 oz Dark Creme de Cacao

1/3 oz Frangelico

Method:

Pour all ingredients and shake with ice. Strain into a rocks glass and enjoy.

I hope you enjoyed this post and I hope you enjoy Easter with friends and family. If you gave up booze for Lent, then I know you will have a great Easter celebration!

Remember to pick up your copy of Swig Knowledge: 2011 Vintage by clicking here!

The American Distillery

Distilleries have been part of world history since the Chinese developed rice based liquor in 7000 BC. The growth of US distilleries developed in the rural South during Prohibition with “bathtub hooch” production to rise against the state and local liquor laws.

In terms of worldwide sales and distribution of liquor, Diageo (based in London) ranks #1 with $16 billion in sales. Diageo is followed by Pernod Ricard (Paris - $11 billon), Carlton (Australia – $4 billion), Brown-Froman (Louisville, Kentucky - $3 billion), and Foster’s (Australia - $3 billion) to round out the top five.

What about the little guys? Just like the microbrew craze, microdistilleries are gaining popularity across the US. Today, there are a total of 57 microdistilleries in the US market with several opening each week in compliance of state laws. Though they produce a small piece of the total US sales of alcohol, they continue to be a trend to watch for global liquor production.

This summer, New Columbia Distillers (http://newcolumbiadistillers.com/) plans to open the first distillery in Washington, DC. Headed by John Uselton and Mike Lowe, the distillery plans to start its Gin and Whiskey production to combat other local distilleries such as  Catoctin Creek Distillery in Virginia (Gin producer) the Mount Vernon Distillery in Virginia (produces small amounts of whiskey based on George Washington’s recipes), and Blackwater Distilling in Maryland (Sloop Betty vodka).

This leads me to my next question: Out of all of the little guys, who is making the surge to put US distilleries on the global map? My answer is Philadelphia Distillers. Located north of Philadelphia, this distillery has been producing American spirits since 2005. The founders (Andrew Auwerda, Timothy Yarnall and Robert Cassell) have a strong belief that spirit drinkers appreciate high quality American crafted spirits.

Beginning with Bluecoat American Dry Gin (2006), Philadelphia Distilling has developed its catalog by adding “Penn 1681 Rye Vodka” (2008), “Vieux Carre Absinthe Superieure” (2009),  and recently added “XXX SHINE White Whiskey” (2011). The spirits can now be found from Italy to Hawaii and most places in between.

Bluecoat American Dry Gin (2006)

This five times distilled spirit boasts a unique in flavor profile and is craft distilled using organic juniper berries and a blend of organic American citrus peels and other organic botanicals. Bluecoat is distilled in a custom-built, hand-hammered copper pot still. In true batch distillation, the process calls for extremely slow heating of the pot, which allows for maximum separation of alcohols. The result is a spirit that is intensely smooth and invigorating.

Penn 1681 Rye Vodka (2008)

Penn 1681 Rye vodka’s name comes from the year (1681) in which King Charles II granted William Penn the land to create the "Commonwealth of Pennsylvania"--to pay homage to the founding of the state of Pennsylvania. It is made with organic rye selected from local farms. At 100 calories per shot, it received the 2010 silver at the San Francisco World Spirits competition. Penn 1681 Rye Vodka is 80 proof, so it is of a moderate proof relative to other vodkas.

Vieux Carre Absinthe Superieure (2009)

Named after the French Quarter (locally known as Vieux Carré) which is the soul of New Orleans, Louisiana. This homage to the unique and colorful history of Absinthe in New Orleans was first released on December 31, 2008. It is the first legal absinthe to be distilled, bottled and sold on the east coast of the United States in nearly 100 years. I recently had a chance to take in this botanic spirit at District Commons in Washington, DC.

A quick history of Absinthe:

Absinthe originated in Switzerland and achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Vincent van Gogh and Oscar Wilde were two notorious absinthe drinkers. It is commonly referred to in historical literature as "la fée verte" (the Green Fairy) and in cafes from Paris to Prague, absinthe was drunk by artists and laborers, butchers and bankers. 

New Orleans embraced the Green Fairy in 1869 when the Aleix brothers opened a bar named the "Old Absinthe House" at the corner of Bourbon and Bienville streets in the French district. The Absinthe Room attracted an impressive list of visitors, including presidents William Howard Taft and Theodore Roosevelt, Mark Twain, Walt Whitman, Aaron Burr, and Oscar Wilde.

XXX SHINE White Whiskey (2011)

With the tag line: “No Sugar, No Color, No Wood –No Bullshit”, Shine is the real deal. This blend of American corn is distilled three times (XXX) in a copper pot still. As a shot, on the rocks or with your favorite mixer, XXX SHINE Whiskey is clear and smooth and becomes almost invisible when mixed. I had the chance to try this distilled spirit at a wine show in Washington, DC. With its smooth taste and finish, it paired well with a head full of wine.

I am certainly looking forward to what comes next from these American micro distilleries.

The 40oz Challenge

I like beer (well, liquor and wine too). I was talking the other day with a friend about the first time the golden brew touched our lips.

“What kind was it,” my friend asked.

“Budweiser, I think,” I replied. “My friend’s mom left us alone at home and we took back a sixer in the back yard. When she came home, she had no idea…at least I don’t think she did.”

“Did you ever drink forties?” he asked.

“I wouldn’t say I drank them a lot,” I started, “but my first forty was King Cobra. I kinda lean towards Mickey’s now if I’m driving into the deep, malt liquor black hole.”

That gave me the idea to write a blog about malt liquor and all of its glory. After all, one of my favorite songs is “Forty Ounces to Freedom” by Sublime.

Malt liquor is a strong lager or ale in which sugar and corn are added to the malted barley to boost the final alcoholic strength of the product. These brews (sometimes referred to as “Ghetto Wine”) are commonly sold in 40 oz bottles (Forty-Ounce, Forty or Foa-tay) as opposed to the standard 12oz bottle or can. They have been known to be produced in bottles up to 64oz at one point. Though imported “malt liquors” can be expensive, American domestic "malt liquors" tend to be very inexpensive and are usually less than $3.

Some of the better known malt liquors include Colt 45, Black Fist, Country Club, Olde English 800, Mickey's, Black Bull, Labatt Blue Dry, Wildcat, Molson Dry, Private Stock, St. Ides, Steel Reserve 211, King Cobra, Genesee, and Hurricane. Almost all of these have been endorsed by American rappers at some point and time. The highest ABV for a malt liquor is from Canada in Mountain Crest which comes in at 11%.

Recently, a local brewer (Dogfish Head Brewery) has sporadically produced a high-end bottle-conditioned forty called "Liquor de Malt.”

Here are a couple that I’ve tried in the past.

Colt 45 – 5.6% ABV

National Brewing Company introduced Colt 45 in 1963. Today, this malt liquor is owned by Pabst Brewing Company. Some may remember Billy Dee Williams who coined the phrase “It works every time” in the 1980’s ad campaign. In the early 1990’s, Colt 45 makers experimented briefly with a mint flavored beer (Cool Colt), a double malt version (Colt 45 Double Malt), and fruit based beer (Blast by Colt 45).

St. Ides – 8.2% ABV

McKenzie River Corporation out of San Francisco, CA first introduced this high octane, malt liquor in 1987. At the time, It was brewed by Pabst Brewing Company and was eventually purchased by Pabst’s parent company Miller. Every rapper know to man has endorsed this product at some point whether in a musical tribute or an ad campaign. The original brew had 6.2%, but in the early 2000’s it jumped to 8.2% calling itself “High Gravity.”

Steel Reserve 211 – 8.1% ABV

This intoxicating beverage is produced in Fort Worth, TX by the Steel Brewing Company – a subsidiary of Miller Coors. The “211” which appears on the label is actually the medieval sign for steel.  During the 28 day (minimum) brewing process, extra barley and hops are added to produce a higher gravity.  First introduced by SABMiller in London, Steel Reserve also produces a Triple Export Malt Liquor which weighs in at 8.2% ABV.

Mickey’s – 5.8% ABV

For an everyday malt liquor, try Mickey’s. I think I just came up with a new ad champagne. This liquid remedy is best known for its 12oz grenade-shaped, stubby green bottles with a hornet on the label and secret codes under the caps.  There is a reputation of Mickey’s being the “white guy’s” choice of malt liquor – yes, even I drank it in college. Today, Miller continues to produce Mickey’s which has become a sponsor of Ultimate Fighting in the USA.

Olde English 800 – 5.9%

Pabst began brewing Olde English (OE) in 1964 and sold the brewery and brand in 1999 to MillerCoors.  They also produce a high gravity brew which comes in at 8.2% ABV.  According to The New York Times, the "40-ounce bottle, introduced in the late 1980's with aggressive marketing campaigns aimed at minority drinkers" was by 1993 "fast becoming the intoxicant of choice for black and Hispanic youths in New York and other American cities.” Today, OE continues to win worldwide awards.

Hurricane – 5.9% ABV

MillerCoors can’t have all the fun with Malt Liquor! Anheuser-Busch (Budweiser) produces this low alcohol alternative in Missouri. Hurricane produces a pale, straw color with a full bodied taste with a bit of bite from the booze. They also produce a high gravity beer with 8.2% ABV.

King Cobra – 6% ABV

Introduced in 1984, King Cobra is brewed with a warmer fermentation than usually used for Anheuser-Bush’s pale lagers, and the ingredients include barley, malt and corn. As stated before, The Cobra was the first malt liquor I ever tried. I’m pretty sure that it cost around $1 back in the day. I remember drinking it from the bottle, just as most Forties should be consumed.

I won’t pick a winner here – I will let you try them out and decide. If you can’t take down the whole Forty, go out, buy one, invite some friends over and pour it out in solo cups. It’s like a poor man’s keg party!

Flavored Vodka - The Survival Guide

Remember when you had to mix fruit juices with vodka to create flavorful cocktails? Either do I. Today, the flavored vodka craze has made the bartender’s job so much easier by producing “premixed” vodkas that already include flavor. You will find young girls lining up for blocks to take part in these Twinkie like infusions on a Friday or Saturday night in your local town. That’s no reason to knock these flavored vodkas as they can be great shots for guys as well as gals.

Here is your survival guide to the world of flavored vodka. For your wallet, they are listed by price. Here you go:

Belvedere ($$$$$) - Editor's Pick for "Mixologists"

Produced in Poland (the birthplace of vodka), Belvedere has several flavors along with their regular Belvedere, Belvedere Red (special label – global charity), and their Intense line which come in filtered and unfiltered that contain less water and more flavor). Still somewhat new to the flavored vodka scene, Belvedere’s flavors include Orange, Citrus, Bloody Mary, Pink Grapefruit, Black Raspberry, and Belvedere IX which I have selected as my favorite of all of their flavor line. The IX includes nine (IX) different flavors of Cinnamon, Jasmine, Ginseng, Ginger, Guarana, Almond, Eucalyptus, Black Cherry, and Acai Berry. It’s a “Mixologist’s wet dream in a bottle!

Ciroc ($$$$$) - Editor's Pick for "Rappers"

This French vodka is co-owned by P. Diddy Combs (Aka Sean Combs of Notorious BIG fame and a world known ra/ producer in his own right) who, in 2007, combined his knowledge with Diagio to produce Ciroc’s flavored vodkas. Ciroc uses French grapes instead of grains in its vodka production. In addition to their Ultra-Premium vodka, Ciroc has the flavors of Red Berry (strawberry and raspberries), Snap Frost (Cold maceration, fermentation and storage), Peach, and coconut. For the money, I would pick the peach for its smoothness and quality.

Grey Goose ($$$$) - Editor's Pick for "Ultra Premium Flavors"

Another Ultra Premium French vodka is Grey Goose which was introduced to the US market in 1997. Today, they continue to produce their vodka in France by collecting wheat in Picardy, France (just north of Paris) and distilling and bottling in Cognac. In addition to the vodka, Grey Goose produces L’Orange (orange), Le Citron (citrus) and La Poire (pear). For the money and rarity, I would go with the La Poire as a high quality alternative for flavored vodka.

Ketel One ($$$$) - Editor's Pick for "Doing what you do best"

I am a Ketel man myself as a go to vodka. The Nolet Distillery opened in 1691 in Schiedam, Holland, but it was not until 1983 that the Ketel One (actually pronounced Kaye-Tel) brand began its 100% wheat production. This “Ultra Smooth” vodka is silky smooth with a hint of sweetness. Somewhat forced into the vodka flavor craze, Ketel began producing only two high-quality, flavored vodkas: Citroen (citrus) and Oranje (orange).  The Ketel Oranje is so smooth that you can drink it alone or on the rocks as a great summertime cocktail.

Stoli ($$$) - Editor's Pick for "The Original"

Originally produced in Russia, Stoli vodka began production in 1946 and is made with wheat and rye grains. Stoli (or Stolichnaya –  its real name) comes in red and gold labels (80 Proof), blue (100 proof) and  Stoli Elite (ultra filtered). Stoli may be the first premium vodka to mass produce flavored vodka such as: Blakberi (blackberry), Blueberi (blueberry), Citros (citrus), Cranberi (cranberry), Gala Applik (apple), Ohranj (orange), Peachik (Peach),  Razberi (raspberry), Strasberi (strawberry), Vanil (vanilla), White Pomegranik (pomegranate), Wild Cherri (cherry), and Chocolat Razberi (chocolate and raspberry). Again, for the rareness, I would go with the Chocolat Razberi as a smooth alternative.

Van Gogh ($$$) - Editor's Pick for "The Best Line of Ultra flavors"

Introduced in 2000, Van Gogh vodka hails from the Royal Dirkzwager Distillery in Schiedam, Holland just like Ketel One. Back in the day, Van Gogh only came in one flavor: Espresso.  It was the go to shot of the industry as bartenders and servers would pour it into coffee mugs and pass it off as a shot of espresso while on the job. Today, in addition to their regular vodka (Blue and “Classic”) and Gin, Van Gogh produces a total of 19 flavors including: acai−blueberry, banana, black cherry, citroen, coconut, regular espresso, double espresso, Dutch caramel, Dutch chocolate, grape, Mango, Melon, mojito mint, oranje, pineapple, pomegranate, raspberry, vanilla, and wild apple. I’m not sure if it’s for nostalgic reasons or because it tastes so damn good, but I would have to go with the double espresso on this one! It can also be mixed with Guinness for a mocha beer.

Hangar One ($$$) - Editor's Pick for "Best Organic Flavors"

In 1982, St. Gorges Distillery opened in Alameda, California; outside of San Francisco. In 2001, they began producing Hangar One vodka – which today may be the largest, small production vodkas from the USA. In addition to their Viognier grape (one of my favorite grape varietals) based vodka, they produce the flavors of Buddah’s Hand Citron (produced from a scary, octopus looking “lemon” from China and India), Mandarin Blossom (distilled with the floral blossoms of the mandarin tree), Kaffire Lime (the ugly duckling of limes), Frasier River Raspberry (made with real raspberries), Spiced Pear, and Chipotle. There is nothing like Hanger One Chipotle vodka in a Bloody Mary on an easy weekend morning.

Absolute ($$ 1/2) - Editor's Pick for "World Wide Distributor of Flavors"

Heralded as the largest brand of alcoholic beverages in the world, Absolut began production in 1879 under a different name in Sweden. It was not until 1979 that Absolut began being produced in its famed blue logoed bottle. Besides their vodka and special labels series including The City Series, Artists Series, and Crystal Series, the Absolut flavor line has been available since 1986 with the introduction of Peppar. In addition to Peppar, Absolut flavors come in Citron, Kurant, Mandrin, Vanilia, Raspberri, Apeach, Ruby Red (grapefruit), Pears, Mango, Berri Acai, Wild Tea, Orient Apple, and Grapevine (white grape, papaya, and dragon fruit). I would go with the newly launch Grapevine.

Three Olives ($$) - Editor's Pick for "Best Chick Flavored Vodka"

Now we seem to go into the “off the wall” flavors of vodka where it is not about the fruit, but definitely about the party and the realm of shots and shooters. Three Olives is produced in the UK and comes in “Naked” (regular vodka) and 20 flavors including watermelon, pomegranate, berry, orange, citrus, mango, cherry, rangtang (orange), raspberry, chocolate, espresso, vanilla, purple (crushed grapes), Dude (Mountain Dew), root beer, super cola, cake, loopy (tropical fruit), and bubble gum. Three Olives is a chick’s dream with its various fun flavors. I would have to go with Dude for something different.

Skyy ($$) - Editor's Pick for "Making a Come Back"

The cobalt blue bottle is produced in San Francisco, California, since 1992. In 2008, Skyy introduced its flavors called Infusions which include cherry, citrus, ginger, grape, passion fruit, pineapple, raspberry, vanilla, blood orange, and dragon fruit. I would suggest the dragon fruit (called Pataya) with its cactus spices and kiwi fruit characteristics.

Smirnoff ($$) - Editor's Pick for "The First Mass Produced Flavor Producer"

I can honestly say that Smirnoff was the first vodka I ever tired. This vodka began distilling in Moscow in the early 1860’s and is now produced in Great Brittan. Today it is owned by Diagio and is the self proclaimed “best selling distilled spirit in the world.” Pyotr Arsenievich Smirnov began his distillery which now produces vodka and malt beverages as well as flavored vodkas such as the “Twist” line of 20 flavors which include green apple, orange, cranberry, raspberry, citrus, vanilla, strawberry, black cherry, watermelon, lime, blueberry, white grape, melon (honeydew/cantaloupe), pomegranate, passion fruit, pear, peach, pineapple, mango and the most recently additions of coconut, whipped cream and marshmallow. I would go for a marshmallow and hot chocolate on a cold, winter’s night. Today, Smirnoff has associated itself with musicians such as Madonna to create the “Smirnoff Global Nightlife” project.

Svedka ($$) - Editor's Pick for "The Best Flavors of 2033"

Claiming that they will be the world’s best selling vodka as of 2033, Svedka is produced in Lidkoping, Sweeden under the Constellation house. Today, in addition to their regular vodka, Svedka produces 70 proof flavors such as clementine, citron, raspberry, cherry, grape, and vanilla. I would suggest a combination drink with chilled clementine and vanilla Svedka with orange juice to create an orangecicle.

Pinnacle ($) - Editor's Pick for "Best Flavored Vodka to have in the Freezer."

When it first came on the scene, Pinnacle, French vodka did not have the quality of other superior vodkas. With the explosion of the flavored vodka craze, Pinnacle has found their niche and has become king by producing some of the most off the wall, fun flavors. Today, Pinnacle has apple, atomic hots, banana, berry, blueberry, butterscotch, cake, cherry, cherry lemonade, cherry whipped, chocolate, chocolate whipped, citrus, coconut, cookie dough, cotton candy, grape, gummy, kiwi-strawberry, le double espresso, mango, marshmallow, orange, orange whipped, pineapple, pomegranate, raspberry, root beer, tropical punch, vanilla, whipped cream, and whipped key lime. I would suggest keeping one of any of their flavors in the freezer for a readily available shot or a Hemmingway inspired cocktail with the whipped key lime and a touch of cream in a martini glass rimmed with gram cracker crumbs.

Burnett’s ($) - Editor's Pick for "Best Inexpensive (Not Cheap!!) Flavors"

Though cheap in price, Burnett’s is not cheap on creative flavors.  Heaven Hill Distilleries in Kentucky has been producing this vodka since 2000. Today, Burnett’s produces 27 flavors including blueberry, cherry, citrus, coconut, cranberry, espresso, fruit punch, grape, lime, limeade, mango, orange, orange cream, peach, pineapple, pink lemonade, pomegranate, raspberry, sour apple, strawberry, sweet tea, vanilla, hot cinnamon, whipped, sugar cookie and watermelon. In addition, Burnett’s also offers a line of Ultra Flavored Vodkas - Ultra Cherry, Ultra Grape, and Ultra Raspberry. I would suggest a margarita alternative by taking the limeade with triple sec, sour mix, orange juice and a splash of sprite. If it’s cold outside, hit the sugar cookie and hot chocolate with a floater of whipped.

The Chinese New Year and the Drinks of China

You know I like a good party and what better time to party than the celebration of a New Year. Though I have never been to China, I chose to take this opportunity to celebrate the Chinese New Year and take a look at the Drinks of China.

The Chinese New Year is a “spring festival” marking the end of the of the winter season – we can all celebrate that! This year is the Year of the Dragon (or “Long”) which will not be celebrated again until February 10, 2024. This fifteen day celebration is strongly based on traditional cuisine, but traditional Chinese alcoholic beverages are also enjoyed.

The Chinese word that refers to all alcoholic beverages is “Jiu,” meaning "alcoholic beverage" or "liquor". The same Chinese character is also used in Korean (pronounced “ju”) and in Japanese, where it is pronounced “sake” or “shu.”

The two main varieties of Chinese alcoholic (rice grain based) beverages are Bai Jiu (distilled beverages) referred to as "white liquor" (usually clear liquids) and “Huang Jiu” (fermented beverages) is referred to as "yellow liquor” (usually beige or reddish-brown in color).  Chinese alcoholic beverages are traditionally warmed before being consumed as warming the liquor allows for release of its aromas without losing too much alcohol.

Baojing (Bái Jiǔ), (60% ABV) is a hand-crafted spirit which is slowly matured for 12 months exclusively in terra cotta pots that allow the spirit to breathe as it ages. Their signature drink for the New Year is the “Dragon Royale” which is 1 part Baojing, 1 part raspberry liqueur, a squeeze of lemon and lime juice and simple syrup.

Zhejiang Gu Yue Long Shan Shaoxing Wine Co., Ltd is the most popular producer of Huang Jui beverages in China. Most of their rice wines are used in traditional Chinese cuisine, but can be consumed straight. The company’s products are sold in 30 international countries including the US, Canada and Europe.

Grape Wine (often called "grape liquor"), although not a traditional product, was first produced around 2,000 years ago during the Han Dynasty. Increased production has become more prevalent since 1900 as a result of increased Western influences. 90% of wine consumed in Asia is red.

Dynasty Fine Wines Group Ltd. has produced wines in Beijing since 1980 specializing in dry reds and whites. Their Dry Red Wine is a combination of blended varietals with a cabernet backbone producing a robust body. Their Dry White Wine is a blend of Italian Riesling, Muscat, and Carginan which produces a bright full bodied taste.

Chinese Beers are mostly pale lagers. Other styles are occasionally found, such as Tsingtao’s dark beer. Beer has been around for nine thousand years in Asia and recent studies have shown that beer production and consumption occurred in small villages as far back as 7000BC. Modern beer brewing was not introduced into China until the end of 19th century when breweries were set up by Germans, Czechoslovakians and Russians.

Harbin Beer is a Pale Lager that has been produced at the Harbin brewery since 1900. This 4.9% ABV beer is produced with European and Chinese hops and German yeasts. The brewery was named after a Russian immigrant who started the brewery to “feed” the thirst of Russians who were working on the rail systems in China.

Tsingtao Brewery Co.,Ltd was originally founded in 1903 by an English – German conglomerate. Today, the company is now owned by the People’s Republic of China after the civil war. The brewery produces a traditional hopped pilsner (4.7% ABV), a dark beer (5.2% ABV), and a “green” beer (4.5% ABV) which includes Spirulina, a nutritional supplement for good health.

Raise a glass and toast in the Chinese New Year!

Ultimate "Black Stuff 6-Pack": Mid-Atlantic Stouts

Stouts are perfect for the cold chill of winter. Lately, the weather has been ever changing in Washington, DC, and has gone from 60 degrees one day to snow the next. One thing’s for sure: unlike the uneasy weather patterns, it is easy to find good sipping stouts full of hints of chocolate and coffee when the weather finally decides to act like it should.

The Mid-Atlantic region has some great breweries that seem to pop up every day. For this entry, I decided to focus on the stouts from this region – ranging as far south as North Carolina and as far north as Delaware.

While driving the other day, my GPS decided to act stupid and took me to an empty lot. After making a wrong turn, I found a high end wine, beer and cheese shop called Red, White and Bleu in Falls Church, VA. I picked up a mixed six pack of stout.

 “Which one are you going to try first?” the clerk asked.

“All of them,” I replied.

I hope you enjoy these stouts for 2012 as part of the Perfect 6 Pack of the Black Stuff (Mid-Atlantic).

EVO – Lucky 7 Porter, Evolution Craft Brewing Co., Delmar, DE, 5.8% ABV

This porter is rich and full flavored with notes of chocolate, coffee and smoke. Lucky 7 pours blackish brown with a mocha head. It is very roasty on the nose, with a deep smokiness to it that is softened somewhat by sweeter malty notes of chocolate and caramel. There is also some green citrus present here that blends in with the smokiness of the malts.

Milk Stout, The Duck Rabbit Craft Brewery, Farmville, NC, 5.7% ABV

This stout pours out a nice dark brown almost black color with a mild head of beige foam that quickly faded to a thin lace. Duck-Rabbit has made several dark beers and the smell is always one feature of the beer that I can always count on being amazing. This beer has a nice sweet milk chocolate and coffee with cream smell. The taste starts off with milk chocolate (almost like chocolate milk), followed by coffee flavor with a very mellow sweetness.

“Fifteen” Smoked Imperial Stout, Weyerbacher Brewing, Easton, PA, 10.8% ABV

Fifteen is a Smoked Imperial Porter and is not a shy ale. This stout is an intense, full-bodied, smoked beer. Fifteen, which gains its name from the 15years that Weyerbacher has been brewing, pours very dark with a tan head and a sweet nose which is not carried through in the beer itself. It has a rich flavor profile balancing notes of dark roast, burnt toast, and spices with a deep earthy aroma of smoke and wood. Smoke is mild up front but comes through strongly at the finish.

 

Black Lightning, DuClaw Brewing Co., Aingdon, MD, 6.4% ABV

This medium-bodied, American Black Ale brings a full bodied, roasted malt flavor with an aroma and finish of American hops. This ale lives up to its name pouring black in color with a khaki head to it. On the palate you will find faint citrusy hops and a touch of sweet pineapple. A bit of pine and herbal hop character is there in addition to some molasses type sweetness and roasted malt. The finish is somewhat strong on the roast with maybe even some licorice.

Porter, Port City Brewing Company, Alexandria, VA, 7.5% ABV

This smooth, full-bodied porter pours black with a rich and almost creamy tan head. The aromas are sweet and dark followed by chocolate notes that range from ultra dark to milky sweet. There is a hint of roasted coffee beans towards the middle of the palate. The combination of cocoa and coffee is evident throughout and enjoyable while drinking this high ABV, slow sipping beer.  

Coffeehouse Stout, Williamsburg Aleworks, Williamsburg, VA, 5.4%ABV

Pouring espresso black with a thin tan head, this stout brings forth a magnificent wave of fresh coffee aroma from dark roasted Guatemala Antigua beans. There is a little bit of chocolate and roasted malts which surround the coffee and creates a rich and smooth body and coffee and light chocolate on the palate. Even with a low ABV, the body is pretty good. This beer is extremely drinkable for a coffee stout with a great coffee aroma and flavor.

Honorable Mention:

Lubrication American Black Ale, Clown Shoes (Brewed by Mercury Brewing Co.), Ipswich, MA, 6% ABV

This beer comes from the East Coast, but from a little further north than the Mid-Atlantic region. The brewer is Clown Shoes, but the beer is brewed out of Mercury Brewing in Ipswich. Lubrication is also referred to as a Black IPA (India Pale Ale) and is dark brown to pitch black with a somewhat thin head. You will definitely pull out the spruce-like characteristics of IPA hops. The aroma is dry (almost chalky) with predominantly bitter chocolate on the nose. The taste is bone dry with bitter chocolate and even cocoa notes which creates a dose of bitter hops at the end.

Peak XV Imperial Porter – Black Diamond Brewing Co,  Concord, CA, 8% ABV

This is a shout out to the left coast which is obviously far from the Mid-Atlantic region. This porter is deep brown (almost black) in appearance with little tan head. The nose gives off dark, chocolate malt with vanilla wafting over and some cocoa. The taste starts thick with caramel then dark chocolate kicks in and vanilla lightens up the flavor profile, thus creating balance to the heavier flavors. It has a sweet backbone by the end of the pint.

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Liqueur for the New Year

We all know that the New Year brings on New Year’s resolutions. Certainly it is easy to say that one of my resolutions is to travel more and another is to continue to write epic novels, but I decided to entertain the resolution of giving up my favorite “go to” liqueur for a year and see what else is out there on the market.

With the temperatures finally dropping to blistery levels in Washington last night, I decided to write about a couple of liquors that will warm your soul and/or take you away from the blustery conditions.

If you don’t know, my “go to” liqueur is Grand Marnier – which is why it is not included below. I’m sure it will be a challenge!

Glayva (Pronounced: Gle Mhath)

35% ABV (70 Proof)

Origin: Scotland

This liqueur, first produced by Whyte and Mackay Ltd. in Leith, Scotland (Glasgow), is marketed with the slogan 'Best Liqueur in the World'. Glayva (Gaelic for “very good”) was first produced by Ronald Morrison (a whiskey merchant from Edinburgh) in 1947.

Glayva’s flavor comes from a blend of aged Scotch whiskies combined with herbs, anise, honey, cloves, almonds, and citrus fruits. Its deep, gold color and distinctive flavor of exotic spices (from the Far East), tangerines (from the Mediterranean), cinnamon and honey combine well with the smokiness of the Scotch whiskeys.

Today, Glayva is produced and bottled by The Glayva Liqueur Company in Edinburgh, Scotland.

Baerenjager (Pronounced: Bear-en-Yager)

30% - 45% ABV (60 – 90 Proof)

Origin: Germany

This honey based liqueur, with a backbone of vodka, is produced in Steinhagen, Germany, by the Teucke & Koenig Company. Gaining its name from “Bärenfang” or “Likör, der Bienenhonig enthält” (which translates from German to ‘liqueur which contains honey’), Baerenjager is now made with honey from nectar. The original recipe called for honey from honeydew which created a bitter aftertaste.

Bärenfang liqueur was first developed in eastern Prussia in the 15th century. Bärenjäger is the first commercial brand of this type of liquor and is now widely exported, and therefore the name “Bärenjäger” is commonly used outside of Germany. There are other producers of Bärenfang in Germany, but their products are less often available in other countries.

Baerenjager (which translates to “Bear Hunter”) is the perfect cordial for coffee and hot drinks as well as on its own.

Mill Six

35% ABV (70 Proof)

Origin: Holland

It may be difficult to think of tropical drinks during the cold, winter months, but they may help take your mind away from snow and more towards sand. Distilled in Schiedam, Holland, Mill Six is a premium citrus liqueur which has been family-owned since 1977.

This super premium liqueur is created by combining Dutch grains, the essence of blood oranges, and the peels of exotic citrus fruits from around the world. Being small batch distilled, Mill Six is able to cultivate one of the smoothest liquors in the world.

With its tropical aroma and fresh taste, Mill Six is the ideal citrus liqueur for martinis, straight up or on the rocks, or in the ever popular margarita.

Kahlua Cinnamon Spice

20% ABV (40 Proof)

Origin: Mexico

Kahlua Cinnamon Spice, made by Kaluha in Veracruz, Mexico, is a blended liqueur of Arabica coffee, traditional Mexican spices and rum. The distillery created this new flavour to idolize ‘Cafe de Olla’ (traditional Mexican coffee made with roasted coffee, cinnamon and Mexican dark–brown sugar (called Piloncillo).

This liqueur reminds me of standing in a local Starbucks as patrons pass with high octane coffee, topped with whipped cream and powdered with a film of cinnamon. If that’s your thing, you will love it.

Coffers drinkers will find a smooth, coffee experience that can be enjoyed on its own or in their favorite coffee drinks.

As always, thank you for reading and sharing. Swig Knowledge finished 2011 with over 4,500 followers in 120 countries throughout the World. I hope we can keep it going in 2012 with new book coming out (this month) based on the blog!