December 5, 2006
We've been excited about the Matt Dillon Charles Bukowski movie Factotum (Amazon) for months now, and now we have another reason to be excited. The movie features Ikon Russian Vodka, a vodka we drank and loved last year (read our Ikon review). We're not sure how big a role in the movie Ikon has, but we like the whole Six Degrees of Kevin Bacon thing - we're one step away from having been in the movie ourselves! Click the image to see a bigger version where we highlighted the bottle - and are we crazy or is there a bottle of Tito's in there too?
For more information go to the Ikon Vodka blog, and you can pick up your own copy of Factotumat Amazon - pre-order now because it releases on December 26.
November 28, 2006
There are times when you wish you didn't have to have an opinion. Like when your significant other asks if you like their new haircut and you don't want to say it looks like their scalp threw up. Or when your boss asks what you think of his power tie and you don't want to tell him the paisley looks like an evil petri dish. But sometimes you need to just sound off like you've got a pair about a particular issue.
Like, for example, when you have two different caffeinated vodkas and you give them booth good reviews. After you post them people start asking questions like "OK, so which one do you like better?" At first you don't think it's right to answer because every liquor is special in its own special way. But then you start thinking and you say hey, it's time to get your sack out of your purse and tell people what you think. So, in honor of clearing the air, we've set up a nice little chart below laying out each, and our overall verdict of which one we like better.
Expect a few more of these in coming weeks, especially on the burning issue of two particular Cachacas people are wondering about.
Continue reading: "Caffeinated Vodkas: Zygo vs P.I.N.K."
November 16, 2006
Don't look now, but we've just added a new level of concern to our liquor cabinet - whether our vodka will go flat. That's right, we've gotten in two bottles of O2 sparkling vodka, one bottle of the regular grade and another of O2-945, which is 94 proof and 5x distilled. This stuff isn't going to be hitting American shores until January, but we'll get our review up well before that.
We're looking forward to giving O2 a try, and you can tide yourself over while you wait for us to go through our rigorous reviewing process (read: heavy drinking) by getting more information at SparklingVodka.com. We mentioned in our original O2 Vodka post that we were excited to try their Tapastinis, so we'll be going out for sushi and jellybeans in the near future...but we're still a little nervous about adding caviar to our cocktails. We'll let you know if we cross the fish egg barrier in our review.
November 15, 2006
For a drink that everyone professes to love so much, there's a lot of confusion and just plain myths that center around the martini. From choosing whether to make it with vodka or gin to deciding exactly how much vermouth belongs in there (consensus seems to say 1-2 molecules), everyone seems to have their own snooty way of mixing one.
We've found a great Q&A from Jeffrey Morganthaler, a pro bartender, centered around martini myths and how you can craft the perfect frosty beverage. We also like the fact he seems to share our sentiment that if you don't put any vermouth in your martini, it's just a shot of gin with an olive floating in it. Same goes for your typical "vodka martini."
As an aside, please note that it’s not possible to “bruise” gin. This is just a bullshit myth perpetuated by Martini “connoisseurs” who want to impress you with their “knowledge” and “sophistication”. It’s a meaningless term, trust me. However, they’re right about not shaking a martini - they just don’t get why.
via Jeffrey Morganthaler - Ask Your Bartender: Martini Advice
November 10, 2006
We discovered the concept of sparkling vodka this week, which we file under "things we wanted but didn't realize it." What is sparkling vodka, you ask? If you want to be all hoity toity you could say it's an effervescent neutral grain spirit. If not you could say it's vodka with bubbles in it. Apparently the folks at International English Distillers have discovered a way to put oxygen bubbles into their vodka so it sparkles like champagne. Some people say the bubbles in carbonated alcoholic drinks make the booze hit your system faster; we just like the way the bubbles tickle our noses.
Another thing we like about these guys is the fact that they could have rested on their laurels being the only bubbly vodka currently going (though Luxist's O2 vodka story says Diageo has plans to make their own), but they didn't. They've also come out with a stable of crazy...errr, interesting drink recipes called "Tapastinis" that have us completely intrigued. We've never made martinis that include sushi, caviar, or jellybeans, but we've got a bottle on its way so we hope to change that ASAP.
Learn more about Tapastinis and O2 vodka at SparklingVodka.com.
November 6, 2006
Quintuple Distilled Vodka, Infused with Caffeine and Guarana
Imported from Holland
80 Proof (40% ABV)
Typical Price: Around $40
So it just dawned on us that we haven't done the full review of P.I.N.K. vodka yet, as we promised a couple weeks ago. We did try it on the air during our recent podcast appearance, but we haven't committed any of those thoughts down in written form. The overall consensus was that P.I.N.K. is good stuff, and if you listen to the 'cast you'll hear some off the cuff notes while we drank vodka at 10 AM. After all, P.I.N.K. is caffeinated and infused with guarana (reputed to crank up your metabolism, along with your sex drive), so what better time to drink it than when you're just shaking the cobwebs off whatever you drank last night?
Read on for tasting notes and more information.
Continue reading: "P.I.N.K. Vodka Review"
October 31, 2006
Looking to get drunk and keep vampires away at the same time? So are we! Luckily, we've stumbled across YAT garlic-flavored vodka over at Bottle Watch. YAT also comes in horseradish flavor, and while we don't know what kinds of ghouls horseradish keeps at bay, it sounds like it'd be interesting in a bloody mary.
The company recommends YAT with Horseradish with meat dishes, "for instance jellied tongue or herring seasoned with spring onions". They recommend the YAT with Garlic as something to keep you warm during those cold Russian winters.YAT Vodka
(via Bottle Watch
October 23, 2006
We've been looking forward to getting our bottle of P.I.N.K. vodka ever since we first discovered it back in May, and it's finally arrived on our doorstep. Our first impression was that with a name like P.I.N.K. they must be targeting flamboyant robots, but we were excited about the fact that it was already caffeinated so you could mix it with anything you want instead of being tied to Red Bull to get your buzz. Now, we're especially excited to compare it to Zygo, the caffeinated vodka we tried a couple months back.
We took a moment to try it out on the air at the Blogpire podcast this weekend, so make sure you listen to that when it's released to hear our initial thoughts, along with a whole bunch of other good booze-related stuff. You can also expect a full review of P.I.N.K. as soon as we can get our heart rates down enough to think clearly.
October 20, 2006
Sorry for the late notice, but if you're going to be in the New York area on Monday we highly recommend checking out the Polished Palate's Vodkafest with Gin. It's Monday October 23 at Manhattan's Valbella, and will feature a bunch of smaller vodka and gin distillers and distributors, as well as the typical 800 pound gorillas of the industry.
Our good friend Dave Schmier from Orange V vodka (see our Orange V review) will be pouring, and while they're apparently only allowed to pour 1/4 ounce shots for tasting, there are a lot of vendors there (wink wink). See below for the libations available, directly from the Polished Palate site:
We're shakin' and stirrin' at our VodkaFest-featuring Gin. Taste Vodkas from Sweden, Poland, Holland, Ireland, Finland, Switzerland, the USA & France. Vodkas made from corn, rye, wheat (one made from only 5 varieties of wheat)...some from fruit orchards like wild berries, ruby red grapefruit, banana, clementine, mango...some from your garden (cilantro, dill, rosemary & fennel) and more.
We keep meaning to make it down to NYC for these events and the PP's Rumfest but we haven't been able to get there yet. Please make up for our lameness - tickets are $40 in advance or $50 at the door and doors are at 6:30 - or if you want an extra hour of face time, do the VIP ticket for $60 and start the drinking at 5:30. For more Vodkafest information, head on over to the Polished Palate site.
October 12, 2006
Hot on the heels of the carnivore cocktails we told you about last week, here's a recipe for a bacon martini you can make for yourself. We especially like the part about rimming the cocktail glass with bacon grease and skimming excess fat from the top of the cocktail before you serve it.
Kind of smacks of a joke recipe, but you can be there will be some interns here with greasy lips and hardening arteries by the end of the day. Maybe we should serve our martinis with an extra garnish of cholesterol medication?
Lightly mist martini glass with vermouth, and rim the edge with bacon grease. In a cocktail shaker, mix 3oz vodka, one dash tobasco, and one dash olive juice. Shake well and strain into cocktail glass. Skim excess bacon grease from surface of cocktail. Garnish with one slice of bacon.