Aperol

A friend of mine recently spent several months in Switzerland and came back to the States with a new found spirit from her time in Europe. She said it was a great spring/summertime drink and suggested that I do a little research on it for a post. This low alcohol spirit is called Aperol. Though it is not something new, it is gaining relative popularity amongst US mixologists in recent months as a flavorful addition to most cocktails.

Before we get started, we should clarify the differences between an aperitif and a digestif as Aperol could be considered both. An aperitif is an alcoholic beverage usually served before a meal to stimulate the appetite. A digestif is an alcoholic beverage served after a meal to aid digestion and is usually taken straight.

An Italian aperitif, Aperol was originally produced in 1919 by the Barbieri Company, located in Padua, Italy (located just to the west of Venice). Today, the Campari Company (Grouppo Campari based in Italy) produces the spirit. Aperol's main ingredients are orange, gentian (a bitter, flowering plant), rhubarb, and cinchona (a flowering shrub found in South America and Europe).

Although it looks, tastes, and smells much like Campari (an Italian infusion of herbs and fruit at 20% - 28% ABV), Aperol has an alcohol content of 11% - about half the potency of Campari. Aperol and Campari have the same sugar content and both have a calorie count around 103 calories per a one and half ounce serving. Campari is also slightly darker in color.

Here are a few Aperol recipes to take you away to memories of warmer climates during the winter months:

Aperol Spritz

A spritz is commonly served in the northern part of Italy (think Venice). Because this drink is low in alcohol, it is a great way to start your meal as an aperitif. In Venice, it is simply called a “spreetz” and is consumed daily in many cafes.

Basic Ingredients:
3 oz Prosecco or any sparkling wine
1½ oz Aperol
Splash of soda water, sparkling water, mineral water, or Club Soda
Garnish with an orange wedge

Mixing Method:

Pour ingredients over ice in a wine glass or rocks glass and garnish.

Imperial Cocktail

The Imperial Cocktail has many different recipes (some of which include Absinthe), but its main ingredients are Gin and bitter and cherry flavors. This recipe substitutes Aperol which gives the same bitter, cherry flavor profile. It can be served on the rocks or “up” as a martini.

Basic Ingredients:

2 oz Lime juice

2 oz Gin

2 oz Aperol

Garnish with a cherry

Mixing Method:

Shake with ice and strain into a rocks glass or serve “up” in a martini glass. You can use a cherry for a garnish if you like.

Ortensia Cocktail (Martini)

Named after the Italian word for “Hydrangea” (a brightly colored, flowering plant), this cocktail combines the palatable tastes of smoky oak and sweet oranges. It is a perfect substitute for a Manhattan Martini during the long winter months.

Basic Ingredients:

1oz Sweet Vermouth

1oz Aperol

2oz  Scotch

Mixing Method:

Shake all ingredients with ice and strain into cocktail glass with ice or serve “up” as a martini.

Now, how do you enjoy your Aperol?

Last minute Halloween cocktails

Halloween, originally called "All Hallows' Evening" or “All Hallows' Eve,” is an annual holiday observed around the world on October 31^st. This is also the eve of the Western Christian feast of All Hallows. Most believe that All Hallows' Eve was originally influenced by western European harvest festivals and festivals of the dead with pagan roots.

Trick or treating is a typical activity of the festival of Halloween, but other activities include attending costume parties, carving pumpkins into jack-o'-lanterns, bobbing for apples, visiting haunted attractions, telling scary stories, and watching horror films.

Most costume parties are associated with Halloween inspired food treats and cocktails for adult revelers. Here are a few last minute cocktail ideas for this Halloween season:

Witch's Brew Martini

Ingredients:

½ oz Grenadine

½ oz Cointreau

½ oz Midori melon liqueur

½ oz Blue Curacao

3 oz Blood Orange juice

Method:

Pour Grenadine into a martini glass. Mix the orange juice, Blue Curacao, Cointreau and Midori melon separately in shaker. Pour the mixture slowly over a spoon into the glass to layer over the grenadine. Garnish with whipped cream on the rim of the martini glass and a candy corn.

Pumpkin Smasher

Ingredients:

2 oz Kahlua
1 oz Bailey's irish cream
1 oz Goldschlager Cinnamon Garnish

Method:

Add the Kahlua and Bailey’s in a rocks glass with ice. Add the Goldschlager as the top layer and set on fire. For a dramtic effect, sprinkle cinnamon on the flame, blow out and serve.

Red Devil

Ingredients:

1 ½ oz Vodka

1 oz Peach schnapps

1 oz Southern Comfort

1 oz Sloe gin

1 oz Triple sec

2 oz Blood Orange juice

1 splash Grenadine

Method:

Fill a pint glass (12oz) with ice and mix in the alcohols. Then add the orange juice and grenadine. Top the glass with a shaker and shake all of the ingredients together and serve. Garnish with a wedge of Blood Orange.

The Graveyard Martini

Ingredients:

½ oz Vodka

½ oz Rum

½ oz Blueberry schnapps

½ oz Apple schnapps

½ oz Blue Curacao

½ oz Chambord raspberry liqueur

Splash of Cranberry juice

Splash of Blood Orange juice

Method:

Shake all ingredients and serve in a martini glass. It should taste like grape Cool-aid.

Candy Bar

Ingredients:

2 oz Kahlua

2 oz Cream 

1 oz Creme de Cacao

1 oz Frangelico

Method:

Add all ingredients in a shaker and pour over ice in a highball glass. Garnish with a mini of your favorite candy bar.

Candy Corn Shot

Ingredients:

½ oz Licor 43

½ oz Orange Curacao

½ oz Cream

Method:

First, make sure all of the bottles are chilled ahead of time whether in the refrigerator or in the freezer. Carefully layer on top of each other to resemble the Halloween candy. Add the Licor 43 first, then the orange curacao, then finally the cream. Remember to use a spoon to help with layering.

Vampire Shot

Ingredients:

½ oz Chambord raspberry liqueur

½ oz Vodka

½ oz Cranberry juice

Method:

Combine ingredients in a shaker and strain into a rocks glass as a shot.

Howlin’ Wolf  

Ingredients:

1 oz Absolut Vodka

½ oz White Creme de Menthe

½ oz Blue Curacao

Fill with Sprite

Method:

Add all alcohol into a high ball glass with ice and fill with Sprite.

I hope you Ghouls and Gals enjoy your Halloween parties tonight. Be sure to share your favorite Halloween cocktail!

The Beers of Oktoberfest

I was fortunate to go to Oktoberfest in 2009, one year shy of the 200^th anniversary. Though kind of by accident, I got off the train in Munich, Germany, checked into my hotel and followed the shrieks and screams until I found the festival which was just around the corner. Truth be told, in the four days I was there, I only did an hour of sightseeing in the actual city of Munich – which was a shame since it was a great place during my European adventure. The city was founded in 1158 and is located in Southern Germany and has a population of 1.35 million.

During my time at Oktoberfest, I drank many large, warm beers and even “borrowed” a mug to add to my collection of stolen mugs from all over the globe. I made friends from Florida and was adopted by a group of guys from Liverpool who drank with me and pounded warm beer throughout the day and night. These were some of the best days of my life. I wandered aimlessly through the crowd of millions and noted that everyone was happy – singing and dancing, cheering and drinking. You can read more of my adventure in my book : The Right to Release: A trail of empty bottles across Europe. CLICK HERE to purchase!

In its basic form, Oktoberfest is a 16-day festival held annually in Munich and runs from late September to the first weekend in October. It is one of the most famous events in Germany and is the world's largest fair. The festival is best known as the celebration of the marriage of Prince Ludwig I to Princess Therese on October 12, 1810 - the date of the first Oktoberfest. Other cities across the world also hold Oktoberfest celebrations, modeled after the Munich event.

The Munich Oktoberfest originally took place during the sixteen days up to and including the first Sunday in October. The festival is now 17 days when the first Sunday is October 2 and 18 days when it is October 1. In 2010, the festival lasted until the first Monday in October, to mark the 200th anniversary of the event.

The festival is held on a 104 acre area near Munich’s center named the “Theresienwiese” (roughly translated to mean a field or meadow of Princess Therese), often called “Wiesn” for short. Here 6 million event goers drink tons of beer in celebration.

To go inside a tent at Oktoberfect is a sight to see. The “tents” are actually not tents at all, but large, wooden-framed structures covered with plywood and house over 100,000 seats all together. These structures are painted with festive colors and decorated with traditional German accents. In the middle of almost all of these tents are stages where live music is played from the time the park opens right up to close. Groups in matching “team” shirts usually commandeer tables and break into chants throughout the day. Don’t be surprised if you find yourself being asked to dance by a local or two either.

The 14 “Large Tents” range from 1,900 to 10,900 seats – both indoor and outdoor – and are sponsored by the participating breweries. Some of the most popular large tents include the Hippidrom (Spatan), Hofbrau-Festzelt (Hofbrau), Winzerer Fahndl (Paulaner – the largest), and Lowenbrau-Festhalle (Lownbrau).

The 20 “Small Tents” range in seating capacities from 60 to 900 seats, most of which are indoor. Many of these tents are also sponsored by the breweries and include foods such as bratwurst and pretzels, coffee stations, and bars for exotic cocktails and other mixed drinks.

The Beer

In 1516 Duke Wilhelm IV of Bavaria issued the German 'Purity Law', decreeing that from then on beer was only allowed to be brewed from malt, hops and water and must be at least 6% alcohol. Only beer conforming to the purity law called “Reinheitsgebot,” may be served at Oktoberfest. The beer must also be brewed within the city limits of Munich. The revelers take down 7.1 million liters of beer as opposed to 1.3 million liters of non-alcoholic beverages and 130,000 liters of wine during the Oktoberfest celebration.

The breweries that can produce Oktoberfest Beer under the criteria are:

Augustiner-Brau

Since 1328 Augustiner beer had been brewed within the monastery of the Augustinian Brotherhood near the cathedral of Munich. After nearly 500 years of tradition, the secularization in 1803 and the following privatisation led to a privately owned company: Augustiner Bräu.

After nearly 500 years of tradition, the secularization in 1803 and the following privatization led to a privately owned company Augustiner Brau. In 1817 it moved to the Neuhauser Street factory where the renowned "headquarters" still stands today.

Hacker-Pschorr-BrauDating back to 1417, Hacker Brewery has not changed their brewing process for 580 years. Joeseph Pschorr purchased the brewery from his father in law in the 18th century, but it was not until 1972 that the names merged and the Hacker-Pschorr brand came to life.

Hacker Pschorr Weisse (white beer) is the most popular brand out of 15 different products. In the US, there are six brands available which range from Golds to Bocks and the original Oktoberfest.

Lowenbrau

Lowenbrau was founded in 1383 and has been a part of Oktoberfest since 1810. In 1524, a “pierprew” (or beer brewer) was mentioned in connection with the property at the address 17 Lowengrube. The brewery was first mentioned in 1746 in the Munich tax records. The lion emblem originates from a 17th-century fresco in the brewing house, depicting Daniel in the lions' den.

By 1863, Lowenbrau had become the largest brewery in Munich, producing a quarter of the city's beer output. The brewery was formally incorporated in 1872 under the name Aktienbrauerei zum Lowenbrau. In 1886 the lion trademark was registered and around the turn of the century Lowenbrau was the largest brewery in Germany. Today, Lowenbrau has one of the oldest beer gardens in Munich.

Paulaner-Brau

In 1634 the order of the Paulaner monks began brewing beer in Au, Germany, which is west of Munich and very close to the border of France and Switzerland. Paulaner has now been producing the best of beers for 375 years and is considered for the best of brewing in Munich.

Brother Barnabas managed the Paulaner brewery from 1773 and created the brand as a strong, dark and unique beer that is consumed today. In 2010, Paulaner sold a total of 55.5 million gallons of beer and exported to around 70 countries.

Spatenbrau

Spaten (meaning Spade in German) was founded in Munich in 1397 and is one of the oldest remaining breweries in Germany. In 1397, the tax records of Munich mentioned the owner for their property as a brewer named Hans Welser.The owners of the brewery change frequently and in 1854 the brewery landed in its current location. In 1867, the Spaten Brewery was the largest independent brewery in Munich which they held through the1890s. They began exporting their beer to the United States in 1909.

During Oktoberfest in 1964, Spaten premiered their Champagne White which was their first wheat beer (Weissbier or white beer). By 1992 Spaten was selling 2.7 million gallons of beer a year and in 1997, Spaten Brewery joined with neighboring Lowenbrau Brewery to create the Spaten-Lowenbrau Group.

Staatliches Hofbrau-Munchen

Known for its crowned HB logo, Hofbrau was founded in 1589 by William V, Duke of Bavaria. The brewery in Munich is owned by the Bavarian state government and is one of Munich's oldest beer halls. Heimeran Pongratz was the first brewer and with his management, the beer quickly became world famous.

Rich in history, being over 400 years old, the Hofbrauhaus has had many famous visitors such as Wolfgang Amadeus Mozart (who actually lived around the corner), John F. Kennedy, and the American author Thomas Wolfe. Today, the Hofbrauhaus can accommodate 3,000 guests. In the middle of the facility is the “Schwemme” or Taproom that can accommodate 1,000 drinkers.

As always, thanks for reading. What’s your favorite Oktoberfest beer?

One Last Taste of Summer: Blackmaker Root Beer Liqueur (70 Proof)

As summer comes to an end and fall returns upon us, some are not ready for the seasonal change just yet. What to do when your days become shorter and your nights become cooler? One plausible answer is to find a taste that reminds you of long summer days, warm nights and running barefoot through grass.

Being in the market for a few years now, Blackmaker Root Beer Liqueur is a premium, sweet flavored liqueur from White Rock Distilleries established in 1937 in Maine. In May of 2011, the brand was sold to Sazerac Company, but is still produced at White Rock who also produces Pinnacle Vodka and their 31 flavors.

Bottled in a think-necked apothecary bottle, this dark rich liqueur looks as vintage as the original bottles used for root beer from the White Mountains of New Hampshire in the 1930's. The liqueur is a spiced and sweetened mix containing a combination of wintergreen, nutmeg, cinnamon, cloves, ginger, anise and sweet birch creating a perfect authentic root beer flavor.

Blackmaker Root Beer Liqueur is relatively inexpensive in the world of global liqueurs ($18 - $25). Its ginger, anise and spice creates a sought after blend as combined in the recipe below:

The Root Beer Float:

2 oz Pinnacle Whipped Cream flavored vodka

2 oz Blackmaker Root Beer Liqueur

Splash of Coke

As a side note:
The name "Blackmaker" comes from folklore described on the back label as being a ‘name given to an odd man’, who was a self-schooled herbalist that tended to his many herbs and botanicals at the base of the northern White Mountains. The Blackmaker was said to experiment with concoctions that he would sell at local markets, and this recipe was the best of his root beer extracts made to a be a spirited and tasty liqueur.

International Liqueurs - The Olympics for Mixologists

Before summer is officially over, I wanted to take a minute to introduce a handful of International liqueurs – call it an Olympics of Mixers if you will. Now, this may serve as a “Dream Article” for today’s Bar Mixologist, it is well suited to the home consumer as well since most of the products are readily available in local stores.

Take a look and give these liqueurs a chance during an "End of Summer Party" or carry them over to the festive events of the fall and winter.

Ordoki Patxaran – Spain (60 Proof)

This traditional, hand crafted liqueur is made by macerating whole sloe berries with anise for over six months at room temperature. The sloe berries come from the blackthorn shrub. Ripe sloe is dark blue, and gives this digestive drink from a ruby red color and a fruity, slightly sour and tannic flavor profile. This is a great stand alone as a before or after dinner cordial.

 

Cedilla - Brazil (50 Proof)

Some of you may know that a “Cedilla” is the hanging thing that looks like a “5” for the letter “C” to assist in pronunciation, but it is also the name of a liqueur from Brazil. This liqueur is made with Acai (known as "The berry that cries") and is essentially Cachaca (a Brazilian Sugarcane Liqueur) blended with macerated Acai berries. It is purple in color and has a fruity flavor profile with hints of spice and chocolate.

Mathilde Liqueurs – France (32 – 80 Proof)

A collection from France, this group of 100% natural liqueurs creates a fresh taste and natural flavors to top cocktails. The line includes: Mathilde Orange XO (a 200 year old recipe which combines fine brandy and orange peel both aged in oak barrels), Poire (made from a distillation of pear cider which produces the characteristics of the fresh fruit), Cassis (this black currant liqueur is soft and sweet – a perfect balance between alcohol and fruit from a long steeping period), Framboise (several varieties of raspberry – some from Scotland – are used to create a rich and complex bouquet), and Peche (two types of peaches – vine peach and white peach – are used to create a pleasant scent and a lovely soft flavor profile).

Navip “Silvovitz” 8 year – Serbia (Eastern Europe) (100 Proof)

Slivovitz is produced in Slavic regions of Central and Eastern Europe, both commercially as well as homemade. Navip is the #1 brand of Slivovitz Plum Brandy in Serbia (former Yugoslavia) and is produced from Pocegaca Plums which are matured for 8 years in oak barrels. Šljivovica (the name Slivovitz is derived from Serbian Sljivovica) is the national drink of Serbia, and plum is the national fruit. A Serbian meal usually starts or ends with plum products. Sljivovica is served as an aperitif and is recognized for its yellow-gold color and soft rounded taste, sweet, fine and rich in fruit flavors.

 

Solerno Blood Orange Liqueur – Italy (80 Proof)

Solerno is the world's first blood orange liqueur and is made in Sicily with garnet-red oranges known as Sanguinellos. This clear liqueur brings a great aroma of rich and sweet blood orange pulp with a tiny bit of zest.  With a huge body, weighty on the tongue with silky smooth blood orange, the finish is refreshing and clean. This is a clear alternative to simple, bland Triple Sec in summer cocktails and even lends itself to winter warmers.

Praline Pecan Liqueur – USA (42 Proof)

Produced by the Sazarc Company in Kentucky, this liqueur boasts a mahogany color and aromas of dark roasted nut, burnt sugar, and musty nut oils. This New Orleans-style liqueur is perfect as an after-dinner liqueur. It is packaged in the traditions of The Big Easy which dates back to when the French first brought the candy to the Crescent City in the 18th Century. Pralines remain today the essential confection identified with the city.

Now, how many of these have you tried and who makes it to the medal round?

The Rum Soaked Virgin Islands - Cruzan

It’s hard to get back to the grind coming off a trip to St. Thomas and the US Virgin Islands – especially when you still have sand in your hair and the sweet smell of sunscreen on your skin. But alas, you have to look back on the great memories to help push you through.

It was a great trip in which rum became a part of my daily diet as it is definitely one of the major food groups of the islands. Whether it was out on the beach, over a game of dominoes at the bar, or on a boat in the crystal blue waters, the rum of choice was Cruzan Rum, produced in St. Croix (the largest of the US Virgin Islands) and definitly a bar staple at every bar I entered.

Cruzan Rum (pronounced “kru-shun” which I was reminded of by several bartenders), the largest supplier of American label rum, was founded in 1760. For eight generations the distillery has been managed by the Nelthropp Family, but is today owned by Beam Inc. Cruzan is one of only two rum distilleries which are part of the American Whiskey Trail.

The distillery produces Cruzan Aged Light Rum, Cruzan Aged Dark Rum, Cruzan Black Strap Rum, Cruzan 9 Spiced Rum, Cruzan Single Barrel Estate Rum, Cruzan 151 Proof Rum, Cruzan Rum Cream (a blend of Cruzan light rum, pure Irish cream, caramel, vanilla and other flavors), and 10 Tropical-Flavored Rums which include raspberry, coconut, mango, vanilla, pineapple, banana, black cherry, citrus, guava, and strawberry. The ABV of these rums ranges from 21% - 75.5%.

Cruzan is named after the natives of St. Croix who are known as “Crucians.” The island was founded by Christopher Columbus in 1493 when he arrived at Salt River. Over time, the island had been controlled by seven different nations (Spanish, French, Dutch, English, the Knights of Malta, Danes and now the US). Early on, sugar production was king since the island was covered with sugarcane fields and approximately 165 windmills all grinding sugar for shipment to Europe or North America.  

Rum has always been an integral part of the island’s culture and all early rums were distilled in pot stills. Today, Cruzan has updated to a five-column distillation process which has assisted in its famous smoothness by taking out impurities. Once the rum is distilled it is placed in charred barrels for aging.

The Nelthropp Family come from English decent and their family crest rests on the label of the rums. Tradition runs deep at Cruzan and quality control is key. Each morning, various members of the family and distillery staff gather to check samples of their rum in various stages. Before the rum goes much further into the process, scientific and human tests are performed in the lab to catch any abnormalities in the previous day’s production. Cruzan was also the first rum distillery to come out with a line of ten flavored rums which bartenders love to use to create cocktails and shooters.

At the distillery, visitors will find tributes to St. Croix’s history, most notably the seven flags – one for each country that has claimed possession over the tiny island at one time or another - surrounding the sugarcane windmill turned cistern.

Ahhh, to be back on a white, sandy beach right now with a cold Cruzan and Cola or a tropical punch of mixed Cruzan flavors. I can’t wait to get back!

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Chocolate Wines & Ports

This is a post that I actually started before the sweltering heat of summer hit the east coast of the US, but as the summer solstice hits us today, it seems only fitting to finally release it to the public of Swig Knowledge.

Chocolate wines and Ports are growing in US popularity, but they are products that have gained popularity in Western Europe and South America for years. With proper refrigeration after opening, chocolate wine has a shelf life of 9-12 months and can still be enjoyed within six months when stored at room temperature (unless It contains dairy). 

Another trend for chocolate wine growth is within summer cocktail recipes crafted by mixologists who infuse the wine with crushed mint leaves, muddled oranges and cherries, many varieties of flavored vodkas all poured over crushed ice or strained as a fresh martini alternative. It may sound gross, but don’t knock it till you try it. You will not only find chocolate wine in a chilled glass or cocktail, but also in food recipes including many desserts from cakes and brownies to marinades for steaks and sautéed vegetables.

Chocolate Ports can be great stand-alone drinks as aperitifs, but can also be used as “simple syrup” for summer cocktails and martinis.

Look, believe me, the first time I had a bottle of chocolate wine I thought “no way in hell!” It was surprisingly great and you can take my word for it, well, since I “taste” a lot of stuff! Here are a few brands for chocolate wine and Ports that are growing in US distribution:

Chocolate Wine – The Less Expensive Alternative

The Chocolate Shop – Seattle, WA

This juice comes from the Walla Walla Valley in Washington State and runs about 12.5% ABV. The Chocolate Shop comes in Chocolate Red Wine (dark chocolate aromas and black cherry ending in a smooth finish), Creme de Cocoa (a hedonistic blend of velvety-rich chocolate, fine wine, and cream), Chocolate Strawberry (ruby red-color with high tones of freshly strawberries, dark fruit and cocoa), and Box of Chocolate (deep black cherry and lingering hints of cocoa powder).

Chocovine – West Palm Beach, FL

Since 2009, this red wine blends together rich dark chocolate and Dutch cream to create ChocoVine Original (a classic taste of decadent chocolate), ChocoVine Espresso (a blending of sharp, espresso beans and chocolate), ChocoVine Raspberry (reminiscent of a fresh  raspberry truffle), and new in 2012 - ChocoVine Whipped Cream (Dutch chocolate mixed with creamy vanilla).

Chocolate Rouge – Modesto, CA

This chocolate and wine infusion is bottled by E&J Gallo in California. It comes in two styles: Chocolate Red Blend (smooth and velvety on the palate and finish) and Rich Chocolate (a creamy and rich wine with silky layers and smoothness).

Brown Cow Chocolate Espresso Wine – Auburndale, FL

This blend of rich chocolate, espresso, wine and cream creates a pretty smooth drink. Though it can be served on the rocks, it lends itself better to be used for mixed drinks and martinis.

Fortified (Port) Wines – The Higher-End Chocolate Wines

Chocolate Zin, St. Michaels Winery, St. Michaels, MD

This local favorite is a blend of oak-barreled Red Zinfandel and dark chocolate which pairs perfectly with chocolate mousse covered with raspberry sauce. “The sin is the Zin.”

Chocolate Amour, Trentadue Winery,  Geyserville, CA

Produced from Merlot grapes grown on their Geyserville Ranch, this fortified wine comes from the traditions of port making.  Before bottling, Trentadue infuses a tiny amount of natural chocolate extract to the final blend which is suggested over vanilla ice cream or as a stand-alone aperitif.

DECO, Sonoma Valley Portworks, Petaluma, CA

This unique blend of some of the best, fruit-forward ports of the Central and Cucamonga Valleys of California (75%) and McLaren Vale in South Australia (25%) and natural bittersweet chocolate is hand selected, blended and bottled.  Lush in taste and perfect alone.

NV Désirée Chocolate Dessert Wine, Rosenblum Cellars, Alameda, CA

This tawny port style wine is full of dark fruit and bold chocolate character. Hints of vanilla, chocolate, and coconut aromas hit on the nose and a rich fruit core swirls on the palate while finishing smoothly.

KODA Premium Dessert Wine, Tarrica Wine Cellars, Shandon, CA

This premium chocolate, dessert wine infuses Paso Robles grown Syrah grapes with the finest natural chocolate essences. KODA lends itself to a delightful finish to the perfect meal or mixed in with served chilled over dark berries from the garden.

I know you may still be skeptical of chocolate wines and Ports, but the next time you have a pool party, pick up a bottle of chocolate wine, pour it into a blender with ice, and enjoy it like a latte. You can even put in your favorite, flavored vodka for an extra kick on a hot day.

Now, which chocolate wine is your favorite?

The Summer of Skinnygirl! One hot brand.

As summer approaches, the “skinny” cocktail epidemic is in full effect. As women are looking to get into bikini shape, they are searching ways to get a buzz while keeping the calories down.

Several restaurant chains (such as The Cheesecake Factory) have created “skinny” cocktail lists which provide booze and low calorie mixers. Let’s face it, the majority of the calories in a cocktail come from alcohol, but if you mix it with something with the caloric makeup of water (0 calories) it will make you feel better.

Along with restaurant chains and their low calorie concoctions, there is a brand specifically for that market. Skinnygirl is not a new brand, but it continues to grow in both distribution and popularity. Bethenny Frankel is the face and creator of the Skinnygirl brand which is now owned by Beam Global. Frankel launched the brand in 2009 and sold it to Beam Global in 2011 for a reported $120 million. Love her or not, she has the lifestyle (and back account) that we would all love.

Trust me guys, I never thought I would write about this brand, but it is something that my female public has been asking about for a while now. Besides, it’s one of the hottest brands out there.

So ladies, here’s the lineup:

The Ready to Serve Line
Margarita
This is the one that started the Skinnygirl craze. Being made from premium silver Tequila and sweetened with agave nectar, this ready to drink cocktail is light in taste, low-calorie and 20% ABV. Pour over ice and you’re good to go!

White Peach Margarita
Just like the original, this margarita is refreshing and light. It is also made from premium silver Tequila and sweet agave nectar, but adds hints of lime and sweet, ripe peach.

Pina Colada
This cocktail adds all the fun stuff found in a pina colada (rum, coconut, vanilla, and pineapple) without the extremely high calorie count. Very refreshing and smooth.

Sangria
This white sangria is sweetened with agave nectar. Add in apples, strawberries or citrus fruits and you have a fresh sangria on the go.

White Cranberry Cosmo
Giving ladies a refreshing alternative, this light Cosmo is a blend of lime, orange essence, lush berries and cranberry – all sweetened by blue agave. Add a couple of ripe cranberries in your glass and you have a lively delight.

The Vodka Line
Bare Naked Vodka
Clean and smooth, this vodka has a slightly sweet characteristic. Take it straight, on the rocks or with a splash of your favorite low-cal juice or soda with a twist of citrus.

Tangerine Vodka
This infusion combines the essence of fresh tangerines and ultra smooth vodka. Though best on the rocks, you could use this in a tropical blender drink with fresh fruits and ice.

Island Coconut Vodka
This is a blend of tropical flavors which include coconut, hints of vanilla and notes of pineapple, mango, and papaya. It’s a getaway in a glass!

Cucumber Vodka
Taking on the crisp and light taste of cucumber, this vodka is smooth, clean, and sweet and is perfect for hot summer days. Enjoy on over ice with a fresh cucumber wheel.

The Wine Line
California White Blend
A perfect balance between fruity and floral, this California blend has notes of orange peel, honey, and tropical fruits. Perfectly paired with a plate of fresh fruits by the pool.

California Rose Blend
This bright Rose has lines of citrus fruits, cherry, pomegranate, and ripe citrus fruit. On the finish, you can even pick up a little strawberry lemonade. Add a little ice for the hotter days.

California Red Blend
This blend is medium to full bodied and carries the flavors of caramel, chocolate, and luscious berries. It is light enough to enjoy in the heat.

Let’s face it, when it comes to drinking, I don’t cut calories which means that I have to hit the gym twice as hard. I will say that Skinnygirl is a hot brand that just continues to grow and I just had to write about it. Ladies, I hope you enjoy these “Skinny” cocktails, vodkas, and wines sometime this summer.

Where is your favorite place to enjoy the Skinnygirl brand?

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