Esquire blog discusses a famous brewer’s secret for staying (relatively) sober. We test it out.
You may have seen Aaron Goldfarb’s recent Esquire blog entitled “How to Drink All Night Without Getting Drunk.” Great headline, and how cool would that be, right? I was skeptical, for obvious reasons, but it turns out that what is proposed is an idea developed by Joseph Owades, who Samuel Adams co-founder Jim Koch calls “the best brewer who ever lived.”
I figured I’d test the method myself, and not just because it would give me an excuse to drink too much.
First, how does it work? Read more
Looking for something appropriate for your next Walking Dead watch party? Here’s a cocktail that will turn you into a zombie, too.
Hopefully you’re already planning on a pitcher of my South Shore Kauai Tais for the weekend. If you like tropical drinks, here’s another one for your recipe book: Doc Sammy’s Zombie Apocalypse.
- 1 oz lime juice
- 1 oz lemon juice
- 1 oz pineapple juice
- 2 oz passion fruit nectar
- 1 tsp brown sugar
- ½ oz grenadine
- 1 dash Angostura bitters
- 1 oz gold rum (again, I love Montego Bay, but won’t talk you out of whatever your favorite is)
- 1 oz 151 proof Demerara (El Dorado) rum
- 1 oz light rum (everybody loves Bacardi, I know, but I’d recommend something a little tastier, like Cruzan Light Aged, Mount Gay Eclipse or Flor de Caña 4 Year Extra Dry)
- ½ oz Creme de Cassis (yes, I do use this as an accent flavor quite a bit – why do you ask?)
Those who know me will attest to my taste for fine single malt and American microbrews. But my little secret is now out. I’m also a rum-whore. Always have been. And I’m a stone cold sucker for a good rum punch, little umbrella and all. Especially in the summer. Or Hawaii.
So with summer nearly upon us, I thought a fitting subject for Food & Drink Week would be my favorite rum punch recipe.
When I was in Kauai a few years ago I fell in love with their take on the classic Mai Tai – they call their top shelf version the Tai Chi. Read more