Drink

Give your summer guests the hard punch they deserve (and spend less time playing bartender) with these big-batch craft cocktails.

From the department of “daddy is allowed to have pregnancy cravings too”… The frito pie burger at HopDoddy “burger bar” in Austin, Texas. Super fun stuff…

Since I was first introduced to the dram, nearly two short years ago, I've considered this expression to be my "quintessential" Macallan experience. Matured exclusively in sherry oak casks from Jerez, Spain that were previously seasoned with dry Oloroso for 18 months; this whisky is like Christmas morning in a glass. It's bottled at cask strength (60.1% A.B.V. on the label but I've noticed variation between batches), without chill filtration and is best enjoyed with a splash of water. Fans of The Macallan and lovers of big, richly sherried Speyside whiskies take note: The Macallan Cask Strength has been discontinued in Ontario and, judging by the website, globally as well. Perhaps as part of the shuffle within the product range, the heretofore non-age-stated red mahogany beauty has now been re-launched as a 10 year old cask strength offering. Although I have yet to try the new formula, I'm left wondering "If it ain't broke..." Nose: Without water, expect to be taken aback by a strong, concentrated burst of alcohol co-mingled with dried fruits, orange, and spice. With a generous splash of water, the nose becomes more nuanced and layered and you can actually begin to pull out some distinctive fruity notes like: apricot, raisins, plums and candied pineapple alongside buttery oak. Palate: Without water, hot but by no means fiery with bright flavours of raisins, candied fruit, chocolate orange and hazelnuts amidst a warming woody spice mixture of nutmeg and cloves. With water this dram really shines as the spirit becomes smoother and richer by allowing the more subtle flavours of caramel and coffee to emerge. Finish: At full strength, the long and lingering finish eventually settles into rich dark chocolate and a hint of wood smoke. The slight oiliness of the spirit gives the dram some extra "oomph" here as it seems to coat the mouth while simultaneously producing a mouth-puckering dryness and of course a wonderful numbing of the lips! A splash of water creates a better interplay in the finish between the notes of vanilla, coconut, smoke and spice before settling into the dark chocolate flavours which now appears much later. Overall: Personally speaking, this was the best standard Macallan expression I've found to date. Aside from the delicious flavour, I've also loved the slight batch variation between bottles resulting in differing alcohol content (from 54% to a monstrous 61%) as well as shifts in the intensity of the bouquet. It is without question for me, a smart buy as it's reasonably priced at $99.95 in the LCBO and it's the last we'll see of this great whisky. Purchase one to squirrel away and one to share.

Washington Syrah compares favorably with the best in the world. Washington Syrah generally falls somewhere in between the jammy Shiraz of Australia and the more austere Syrah of the northern Rhone. It generally has good acidity and tannins. Last Friday, we featured Washington Syrah from the 2009 vintage in our wine tasting dinner. All six wines paired perfectly with Mom’s dinner of tomato basil soup, mixed green salad with blue cheese, pecans, toasted walnuts, and dried cranberries tossed with a green onion, honey, Tabasco vinaigrette dressing, grilled beef tenderloin steaks, rosemary roasted sweet potatoes, asparagus with curry butter, and topped off with a German chocolate dessert topped with whipped cream and shaved chocolate. Four of the six wines received a Quality rating of 4 stars (out of 5). The 2009 Long Shadows Sequel Syrah came out on top in this outstanding lineup. Founded by Washington wine pioneer Allen Shoup, Long Shadows Vintners is a collection of ultra-premium wineries comprised of internationally acclaimed winemakers from the major wine regions of the world. Each winemaker is a partner in a unique winery dedicated to producing a single Columbia Valley wine representing a “best of type” that reflects the winemaker’s signature style. Sequel is a Syrah made by John Duval, one of the most famous winemakers in Australia and around the world. He is best known for his work with Penfolds Grange, Australia’s most famous wine, and now owns his own John Duval Wines. Really, you can’t go wrong with any of these wines. Washington State produces fabulous Syrah, and the winemakers who made these six wines are among the state’s best. From 1st to last in the group consensus rankings: 2009 Long Shadows Sequel Syrah (Columbia Valley, Washington): 99% Syrah and 1% Cabernet Sauvignon. Dark, dense purple. Gorgeous nose with spice, game, earth, and black fruit aromas. Blackberry, black pepper, game, herbs, and spice come through on the palate. Full-bodied with crisp acidity and high yet smooth tannins. Well-balanced with good complexity and a very long, lingering finish. Quality: 4.5 stars (out of 5) QPR: 5 bangs for your buck (out of 5) Where to Buy: Winery, $50; Available elsewhere, $42 to $55 2009 Force Majeure Collaboration Series III (Ciel du Cheval Vineyard, Red Mountain, Washington): 100% Syrah. Winemaker Mark McNeilly of Mark Ryan Winery. Deep, dark purple. Nice nose with black fruit and cinnamon aromas. Black fruit, black pepper, cinnamon, and a touch of earth come through on the palate. Full-bodied with crisp acidity and high tannins. Well-balanced with good complexity and a very long finish. Force Majeure winery was previously named Grand Rêve. Quality: 4.5 stars (out of 5) QPR: 4 bangs for your buck (out of 5) Where to buy: Winery, $55; Available elsewhere, $55 to $56 2009 Rasa Vineyards QED (Columbia Valley, Washington): 71% Syrah, 14% Grenache, 12% Mourvedre, and 3% Viognier. Deep, dark ruby red. Aromatic with black cherry, cinnamon, and a touch of smoke on the nose. Black cherry, spice, black pepper, and some oak come through on the palate. Medium to full-bodied with lively acidity and medium to high, silky tannins. Well-balanced with a long, lingering finish. Quality: 4 stars (out of 5) QPR: 3 bangs for your buck (out of 5) Where to buy: Winery, $50 2009 Betz Family Winery La Côte Patriarche Syrah (Red Willow Vineyard, Yakima Valley, Washington): 100% Syrah. Deep, dark purplish red. Aromatic with black fruit and smoked meat on the nose. Black cherry, blackberry, game, and a hint of earth come through on the palate. Medium to full-bodied with lively acidity and medium to high, smooth tannins. Well-balanced with a very long finish. Quality: 4 stars (out of 5) QPR: 2 bangs for your buck (out of 5) Where to buy: Winery, $55 2009 Fielding Hills Syrah (RiverBend Vineyard, Wahluke Slope, Washington): 94% Syrah, 2% Cabernet Sauvignon, 2% Merlot, and 2% Cabernet Franc. Deep, dark purplish red. Nice nose with red and black f

Post by Stefan Van Eycken, Tokyo Suntory has just announced the follow up to their widely acclaimed “Hakushu Sherry Cask 2013” (released in February). On July 2nd, the “Hakushu Heavily Peated 2013” will go on sale nationwide (Japan only). It’s bottled at 48%abv and will retail for about 9,000 yen. It’s a limited edition of 3,000 bottles and if the response is anything like what we witnessed earlier this year with the “Sherry Cask”, it won’t be around for very long. Mark the date in your agenda now or start preparing yourself for disappointment. Read more about Hakushu Distillery here.

Here’s a quick look at some tea developments that may not necessarily be new but are still not in the mainstream of tea drinkers’ awareness. U.S. Tea Growers Expanding Nigel Melican reports: “I now have positive responses from tea growers in eight US states - and many more potential growers - that's marvellous [sic] in just 6 days. The inaugural meeting of…Read the rest of the article on The English Tea Store Blog.© 2013 A.C. Cargill photos and text

Summer is almost here and we’ve got a couple of new drink recipes perfect for warm weather imbibing.  Enjoy! ________________________________________ When sourcing standbys for your summer bar, be sure you’re well-stocked with versatile base spirits – such as Brugal Extra Dry Rum – that mix up perfectly with refreshing summer flavors. Check out some simple pitcher cocktail recipes below that will help you stir up some fun with friends and family at the BBQ. CITRUS SIPPER 1 bottle of Brugal Extra Dry Rum 20 oz. of Fresh Grapefruit juice 20 oz. of Club Soda 10-12 lime wedges Pour all ingredients into a pitcher, lightly stir and pour over ice. Garnish with a lime wedge and serve. Serves 12-15 people. THE PEG LEG PUNCH Created by Kenneth McCoy – Rum House, Ward III 1 bottle of Brugal Extra Dry Rum 2 oz. Highland Park 12 Year Old Scotch Whisky 2 oz. Gran Classico Bitters 8 oz. Cocchi Americano 2 oz. Agave syrup 6 oz. Fresh squeezed orange juice 6 oz. Fresh squeezed lemon juice 6 to 8 slices of orange rind 6 to 8 slices of lemon rind Pour all ingredients into large pitcher and add ice, chill for at least an hour, sweeten to taste, top off with champagne serve with an orange and lemon rind in chilled rocks glass with 1 large cube of ice. Serves 15 to 20 people. The post Pitcher Drinks appeared first on Rum Connection.

Not cheap for a village level wine, but hey, it’s very good. Also, comes with a screwcap, which is worth a whole lot more.

I’ve noticed something over the course of the years that I’ve been writing about tea. Actually I’ve noticed quite a few things but the one most pertinent to this discussion is that while there are a zillion and a half tea merchant sites, tea blogs and whatever other Internet stuff related to tea, there don’t […]

Last year I was inspired to design a set of symbols to commemorate Japanese culture in New York and the 100th anniversary of Japan’s donation of cherry trees to the United States. One of the symbols I designed was a teapot. My inspiration for the symbol, which was done in a minimalist style, came from the harmonious forms of Asian teaware as well as the artful craft of the Japanese tea ceremony. My experience with tea actually embraces a couple of cultures: my Macedonian culture and my wife’s Japanese culture. I have a distinct liking for Macedonian mountain tea, some of which my Uncle hand-picked himself. I have always drunk this tea, but I am just learning about its great benefits. I have also become very fond of Japanese green tea, which I very much enjoy with sweets. In fact, I enjoy the flavor of green tea in foods, such as mochi and ice cream. When I drink tea, usually with some honey and lemon, it provides a calming and peaceful moment that helps to restore order. It is this feeling I have tried to evoke with my teapot design. Please enjoy my “Japanese Teapot” design, maybe with a cup of tea. The post Tea as inspiration appeared first on T Ching.