On a cocktail menu, I saw that a Zombie had 151 proof rum in it, which explains the name. Obviously this rum will succeed in making someone intoxicated quite quickly, but is there any value to having that liquor in my cabinet?
It's true. The main value in overproof rums is the high-octane alcohol content -- almost twice that of a normal rum. Many folks would see an intrinsic value in stashing a bottle of that ilk somewhere in the back of their liquor cabinet. (Those are the sort of folks who anticipate, with glee, an impromptu visit from one
Posts Tagged ‘rum’
Eggnog
by Dennis Mayer on November 30th, 2011 | Cocktails, Events
Today's subject is a dicey one for a lot of people, and for understandable reasons. For one, eggnog's a punchline more often than an actual holiday drink -- countless Christmas-themed movies and television shows use it as a shorthand for getting too drunk at a holiday party (which portrays it as a ridiculous drink and stigmatizes it for teetotalers and novice drinkers.) For another, there's the raw egg, which many people find disgusting, and even a little scary. (Eggs have salmonella, right?)
I can't help with eggnog's reputation, but I can give you a few words of comfort regarding egg.
I can't help with eggnog's reputation, but I can give you a few words of comfort regarding egg.
Rogue Ales, Hazelnut Brown Nectar
by J Frazzetta on October 31st, 2011 | Beer
Bottle/Tap: Bottle, 22 ounce
With the first snow fall hitting New Hampshire last week (WTH right?), I thought it appropriate to sample a brown ale for the impending chill. Although an imperial porter would have been better in retrospect, I elected to try something that was lighter in body mass yet huge on flavor. The folks at Rogue Ales do an excellent job of producing unique beers with catchy names and sharp tastes. I’m happy to report that this beer has earned a spot as one of my favorites.
Taking out the big glass, I had this sitting in the
With the first snow fall hitting New Hampshire last week (WTH right?), I thought it appropriate to sample a brown ale for the impending chill. Although an imperial porter would have been better in retrospect, I elected to try something that was lighter in body mass yet huge on flavor. The folks at Rogue Ales do an excellent job of producing unique beers with catchy names and sharp tastes. I’m happy to report that this beer has earned a spot as one of my favorites.
Taking out the big glass, I had this sitting in the
Zombie
by Dennis Mayer on October 21st, 2011 | Cocktails
Let's take a break from talking about seasonally appropriate cocktails and liquor, and just have some fun for a bit. Because between Halloween and the premiere of The Walking Dead, it seems like a perfect time to talk about zombies.
Now, we've talked about rum cocktails before, and as we discussed then, the Zombie can be hard to decipher from just about any other strongly mixed rum grog. As a singular recipe, though, it's hard to beat. The drink is almost all liquor, but deceptively fruity - obviously, a dangerous combination that should not be taken lightly. And that's
Now, we've talked about rum cocktails before, and as we discussed then, the Zombie can be hard to decipher from just about any other strongly mixed rum grog. As a singular recipe, though, it's hard to beat. The drink is almost all liquor, but deceptively fruity - obviously, a dangerous combination that should not be taken lightly. And that's
Apple Pie Sidecar
by Dennis Mayer on September 23rd, 2011 | Cocktails, Crafty Bartender
Fall is a strange time of year in the food and beverage world. Half of the menus you see feature items that stretch out bright, fresh summer flavors as long as possible. The rest look forward to the warm, hearty cuisine we'll be eating all winter. The drinks that suit the seasons change as well. In the summer, we want cool, long, light drinks with flavors that refresh and then leave the palate quickly - a French 75, a mint julep, maybe a chardonnay (if nobody's looking). In the winter? We're looking for something that wraps itself around us and
