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Yummy Link: Bacon Vodka
Love bacon? Love vodka? That means you're going to love bacon vodka right?
Happy Hour: Lichido Liqueur
Back in January, I told you guys all about how infused liqueurs were all the rage this year. Turns out that I may have actually been on to something. I just found out about a new liqueur called Lichido.
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Come Party With Me: Pumpkin Carving — Drinks
Not only is my annual pumpkin carving party about creating cool pumpkins, it's also about celebrating the flavors of Fall.
To get people in the mood to party, I'll be pouring a potent punch made from pear nectar and sparkling apple cider. It's fruity, bubbly, and refreshing — what more could you ask for in a punch?
Yummy Link: Michelob Ultra Fruit Infused Beer
Michelob has announced a new line of fruit infused beers. In theory I should love this, after all I love lambic and I love hard cider, but something about it bothers me. Like it seems like it's meant for kids, right?
Know Your Ingredients: Applejack
With apples and artisanal apple cider replacing peaches and melon agua frescas at the local market, my thoughts have turned to applejack, one spirit that truly captures the essence of Fall in a bottle. But what exactly is it and is it really made of apples?
First enjoyed over 300 years a go, applejack is an alcohol beverage made by concentrating hard cider.
Happy Hour: Quady Elysium
While hosting a spur-of-the-moment dinner two nights ago, I wanted something sweet to end our meal, so I invited my guests to enjoy a glass of liquid dessert: Quady Elysium ($15.99), made with black muscat grapes.
The concentrated, blackberry-hued wine is rich with both floral and fruity flavors, so I enjoyed it in little sips. Because it's so intensely sweet and full-bodied, it's easy to overlook the alcohol content.
Know Your Ingredients: Pimm's
A couple of weekends ago, for FabSugar's technicolor luau, I made a batch of Pineapple Pimm's Cup. Created by Duggan McDonnell of Cantina, this punch recipe consisted of pineapple vodka, Pimm's No. 1, ginger beer, ginger syrup, and fresh-squeezed lemon and lime juice.
Happy Hour: 2007 Lander-Jenkins Cabernet Sauvignon
In general, during the warmer months, I prefer white wines, but ever since I attended a wine and chocolate pairing earlier this Summer, I've been prone to winding down with a chunk of chocolate and a glass of big, complex red wine.
My recent favorite? The ridiculously low-priced 2007 Cabernet Sauvignon from Lander-Jenkins ($14).
Happy Hour: Sabai Sabai
A friend recently returned from Thailand with tales of lush beaches, charming fire dancers, and fragrant food. She fondly recalled extravagant full moon parties on the beach, where the country's official spirit, an amber-hued liquor known as Mekhong, flowed freely.
At this point, I can only dream of an escape to Ko Samui — but I can get a tiny taste of Thai nightlife through Mekhong, which became available Stateside last year.
Learn How to Make Your Own Bar Ingredients
Last week it was Cocktail Week here in San Francisco and I was lucky enough to attend a bunch of the events. The highlight was Thursday's bar school — a day of education. Since I'm an avid home mixologist, I checked out the House-Made Ingredients How-To taught by Jeff Hollinger, general manager at Absinthe, and Neyah White, bartender extraordinaire at Nopa.
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