October 19, 2011

SoCo Fiery Pepper Arrives for Review

soco_fiery_pepper.jpgWe just got our review bottle of Southern Comfort's Fiery Pepper, a tabasco-infused twist on the whiskey liqueur. We can't wait to see what the addition of a little fire does for a spirit that's always been on the sweet side. Our review bottle came with a smoke detector and four light-up shot glasses too - we're looking forward to bringing the heat.

Learn more at SouthernComfort.com

Jake Jamieson Permalink | Comments (0) | social bookmarking

October 18, 2011

CocktailGoGo at Portland Cocktail Week

PortlandCocktailWeek.jpgPortland Cocktail Week is happening out in Portland this weekend (left coast Portland, not right coast Portland), and it just so happens our second-favorite drinks site is going to be right there in the middle of it. That's right, CocktailGoGo will be be co-sponsoring two events, and you can expect them both to be liver-asploding fun.

The first event is on the official roster - The Bon Vivants present Triple Buck - and is scheduled from noon to five on Saturday:

The Bon Vivants present Triple Buck with Cocktail Go Go and the good dudes from Bar Lab during Portland Cocktail Week and featuring the beautiful whiskies from the Brown Forman Portfolio. Come drink whiskey as it was intended, show off your Buck Hunter skills, take part in the old-fashioned reckoning, dance your ass off to the foot stompin' music of Portland's own Vandamonium, and get fat on face melting ribs and sides.

We have inside info on the second event, a.k.a. the Bus-a-Move Tour, and all we can say is it involves a double-decker bus, a tour of five area bars, and a whole lotta drinkin'. Those of you hitting up Portland this weekend should keep an eye out for CocktailGoGo representatives to see if you can weasel your way into either or both events.

Get more info about this weekend's doings at Portland Cocktail Week and hit up CocktailGoGo on Facebook.

Jake Jamieson Permalink | Comments (0) | social bookmarking

October 11, 2011

The Rum Diary [book]

rum_diary.jpgHunter S. Thompson. Puerto Rico. Johnny Depp in underpants. Copious amounts of mini bottles. A mermaid from Connecticut. Those are the images we can dredge out of our booze-soaked brains about the trailer for upcoming film The Rum Diary. We do recall that the movie looked kickass, and we always love reading a good HST yarn, so we do believe we'll pick up the novel.

"Disgusting as he usually was," Hunter Thompson writes in this, his 1959 novel, "on rare occasions he showed flashes of a stagnant intelligence. But his brain was so rotted with drink and dissolute living that whenever he put it to work it behaved like an old engine that had gone haywire from being dipped in lard."

We always knew Mr. Thompson was magical, but it's kind of uncanny how he peered into the future to describe the entire Liquor Snob staff.

At The Rum Diary: A Novel

Jake Jamieson Permalink | Comments (0) | social bookmarking

October 10, 2011

7 Reasons to Allow Booze in the Office

office_drinking.jpgWe've always been a fan of drinking in the workplace. We're not talking shameful hidden drinking, or sneaking a beer during lunch - we're talking having a full-blown social pop on occasion without going out to a bar. It doesn't often happen, but when it does - responsibly of course - there can be some real benefits to allowing the old social lubricant to grease its way into the workplace.

KegWorks put together a nice little list of seven reasons why you should be able booze in the office:

Here are 7 Reasons Drinking at Work is a Good Thing: Feel free to send them to your boss)

1. It's relatively low cost (as far as benefits go) but it's a perk your employees will really enjoy and appreciate. They're sure to go around boasting about how incredible their company is and that's really valuable PR.

2. It reduces stress - when you know there's a cold one waiting for you at the end of a taxing meeting, the meeting doesn't seem so impossible anymore.

3. It encourages socializing and team building - some people open up more with a beer in their hand than they ever do around the coffee pot. Creating a corporate culture where people feel relaxed is a beautiful thing.


See the rest of the list at the KegWorks blog.

Jake Jamieson Permalink | Comments (0) | social bookmarking

October 7, 2011

Backpacking With Booze

winebag.jpgWe've spent a goodly amount of our Liquor Snob career discussing how to bring liquor to places most people wouldn't think of. From the Beer Belly (and the Wine Rack) to the Bootlegger, we've smuggled more booze than Canada during Prohibition.

That's why we love this article at Mother Nature Network about how to bring drinks when you go backpacking. Nobody wants to lug glass bottles or coolers around when they're hitting the trail, but there are alternatives. Our favorite was buying a box of wine and just taking the wine pouch out of the box...we've done that before, but we never though of inflating the bag afterward to use as a pillow.

at MNN

Jake Jamieson Permalink | Comments (0) | social bookmarking

October 3, 2011

The Happy Table of Eugene Walter (Book)

eugene-walter.jpgWe've received a copy of a book entitled "The Happy Table of Eugene Walter: Southern Spirits in Food and Drink," and being the bourbon enthusiasts we are, we jumped at the chance to review it. If you're not familiar with Mr. Walter, he was, according to his Wikipedia page, a "screenwriter, poet, short-story author, actor, puppeteer, gourmet chef, cryptographer, translator, editor, costume designer and well-known raconteur." Sounds like someone we'd like to get to know.

As we page through the book, we find all kinds of recipes, from cocktails (including more variations on the Julep than you might know existed) to a wide variety of Southern-influenced foods. Not all of the recipes feature liquor, but the ones that don't are deep fried and bacon-inclusive enough to make even Paula Deen blush - and we're pretty sure she wears a Camelbak full of melted butter. From Caribbean Flank Steak to Pensacola Shrimp to Hangover Punch, there's a little something for everyone in the book.

The real appeal for us is the colorful way in which the commentary and recipes are written, making it a real treat compared to your typical recipe book. For example, the "Maryland Julep" recipe calls for you to "gather the mint while the dew is still on it" and gives very explicit instructions on how to handle it next. We think cocktail enthusiasts and gourmands alike will find something for them in in this book.

At The Happy Table of Eugene Walter: Southern Spirits in Food and Drink

Jake Jamieson Permalink | Comments (0) | social bookmarking
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