Do you know how to make the perfect gin and tonic? Even if you think you do, we recommend watching this how-to from our favorite cocktail expert, Robert Hess, of the Small Screen Network.
We can’t say it enough! Try it only with the one-and-only, hard-to-find Q Tonic. This natural, crisp tonic is the only way to go!
TAGS [ GIN AND TONIC | Q TONIC | COCKTAIL RECIPE | DRINK RECIPE ]
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So the party is over. The music has been turned off, the last guest has finally left, and your home and lawn are littered with party remnants. Sure, you may have thought you had a ton of people over, but as you clean up, you realize there is still a good amount of leftover beer in your keg. Heaven forbid your freshly purchased ale should go to waste! Here, you will find some ideas on how to finish off that keg.
Food is one great way to enjoy the remainder of your beer. Check it out:
Cold Beer Shrimp
12 oz of your beer
1 lb large shrimp
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh lime juice
1 tsp Tabasco sauce
1 medium tomato, peeled, seeded and diced
1 tsp peeled, grated ginger root
1 tbsp chopped fresh cilantro leaves, mint or chives
Coarse or kosher salt
Freshly ground pepper
Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and cook for 2 minutes, or until they just turn pink. Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid. Once they are cool, remove the shrimp from the beer, using a slotted spoon.
Peel and de-vein the shrimp; return them to the beer and stir for 1 minute to remove any remaining grit. Transfer the shrimp to a bowl. (The beer can be strained and added to shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance and refrigerated.
Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco, tomato and ginger root. Cook over high heat, stirring for 2 minutes, to heat through. Remove from the heat and let cool. Spoon the cooled sauce over the shrimp and toss to combine. Add the cilantro, mint or chives. Season the shrimp to taste with salt and pepper; toss again. Cover and refrigerate until ready to serve.
This will serve six people as an appetizer or four for lunch.
TAGS [ BEER | BEERS | BEER SHRIMP | BEER RECIPE | BEER RECIPES ]
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As our company expands and our product line continues to grow, we get the opportunity to learn about new products and even experience them hands on. One new line that I have dabbled in myself a time or two… Absinthe!
We currently have these three absinthe products with more to follow. I have recently discovered that my understanding of the “ritual” was incorrect. I had originally thought that you pour a half a glass of absinthe in a glass. Then you put the spoon on top with the sugar cube, soak it and set it on fire. After that flames up a bit, you put the spoon in the drink. Stir for a bit add ice and drink up. I must have gotten those directions from Vincent Van Gogh. Even Marilyn Manson has branded his own version of the popular drink.
Here is the correct way, according to the site:
How to prepare “Mansinthe:” Pour 3cl of “Mansinthe” into a large stemmed glass, then place a slotted absinthe spoon and sugar cube over the glass. Slowly drip ice water over the sugar cube until dissolved, fill glass with water to preferred taste.
You may also use an Absinthe fountain - that makes a perfect preparation, as well as a Brouilleur.
This fine spirit is also enjoyed without sugar.
When enjoying absinthe, DO NOT:
So there you have it. So I definitely plan on stocking up on the proper absinthe accessories. As a fairly creative person and musician, I would like to join the ranks of absinthe-using artists trying to reach the allusive places in the mind where masterpieces hide. Or just get lit up on a fun drink with a historical and unique preparation process. Whichever. I just hope this doesn’t happen to me:
TAGS [ ABSINTHE | MANSINTHE | ABSINTHE FOUNTAIN | ABSINTHE SPOONS | ABSINTHE GLASSES ]
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I know what you need. You need draft beer, on tap, in your very own home. That’s right… free flowing draft beer, any time you want it, in the comfort of your living room, or porch, or wherever it is you like to sip delicious draft beer. What better time than Spring to convert an old fridge or freezer into a kegerator? Do it now, and you’ll have it all summer long… not to mention for the rest of the year and every year after.
Not sure what it takes to get draft beer at home? Not looking to spend a load of cash to get it? I’ve got the perfect solution, and install tips to boot. A kegerator conversion kit is the cost effective way to get what you want, and get it now. And it’s easier than you think… check out our instructional video on how to convert a refrigerator into a keg fridge:
Now that you know how easy it is, what are you waiting for? Still weary and in need of more info on draft beer at home? Check out KegWorks Community, our new home bar and draft beer help section, and get what you want on tap.
TAGS [ DRAFT BEER | KEGERATOR | KEGERATOR CONVERSION ]
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What type of golfing cigar smoker are you? Over the years I have noticed three types of cigar smokers on the course:
1. Those that smoke the “best” cigars.
2. Those that smoke “golf” cigars.
3. Those that smoke anything that will burn.
Type 1 cigar smokers take the opportunity they have on the course as a chance to smoke a nice cigar, something they consider top notch. They usually don’t often have the 
opportunity to smoke any other time. Whether they are busy and can’t block the time out or whatever. Their golf time and their cigar time are one and the same.
The type 2 cigar smoker regularly enjoys a cigar usually at the cigar shop with guys, or on the porch after a tough day at work. Therefore, the golf course is just another place to light up. These types usually have a stock of “golf” cigars. These are smokes that the person would normally not smoke given a choice. However they make a perfect stick for the golf course. Given the sometimes windy conditions and distractions on the golf course, such as playing golf and flirting with the cart girl, the type 2 person prefers the “golf” cigars because, given the unfortunate event of a bad shot or deflated ego should the cigar accidentally hit the nearest tree with blazing speed, it is not a big deal. You simply pull out another “golf” cigar and carry on.
Then every cigar smoker has played with the Type 3 guy. He will bum anything he can get his hands on, and you, not wanting to be rude, have to give him something; you don’t want to part with one of your premium smokes. Hopefully you have your “golf” cigars; again no big deal and everyone is happy.
Advantage – Type 2 guy!
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Did you know that you cannot get a clear glass of beer if you pour clear beer on top of foam? Try it and see for yourself. Open your draft system’s faucet only little bit, so it sputters and you get about a half inch to an inch of foam in the bottom of an empty, clean pint glass. Close the faucet all the way. Then open the faucet all the way, tilt the glass to 45-degrees and try to pour clear beer onto the foam. All you get is more foam. What’s happening is that the agitated foamy beer, with all its CO2 breaking out of it on the bottom of the glass, is agitating the clear beer being poured on top of it. So start with a clean glass or pitcher, free of foam, and you will get a better pour every time.
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TAGS [ DRAFT BEER | DRAFT BEER TIPS | POURING BEER | BEER | DRAUGHT BEER ]
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I’m normally not one for conflict but I can’t help but broach the very controversial issue of how “bartenders” and “mixologists” differ. I was curious to learn the industry’s take on the distinctions between the two professions, so I did some research on the topic. As I browsed drink blogs and articles, I realized that there isn’t really a single concrete answer to this heavily debated subject – rather a couple of very strong opinions.
Some people stand by the “line cook/chef” analogy. These people believe that the term “bartenders” describe people who have a job making drinks - like line cooks, “bartenders” follow procedure and do the grunt work behind the bar without any original flare. “Mixologists” however, are like executive chefs filled with creative visions. These professionals have dedicated themselves to a career embracing the art form of making cocktails. To be a mixologist requires extensive product knowledge, an understanding of cocktail history and an inspired passion for the art form.
Others seem to loathe such a distinction and argue that it is overly simplistic to assume that bartenders don’t respect their craft and mixologists do. While they admit that it might be true that for every bartender who really cares about his job, there are hundreds who only pour drinks for extra cash while they work towards another career, they take great offense to the claim that all bartenders lack dedication and passion.
One self-proclaimed bartender said that even though he regularly creates new cocktails and studies the art of drink, he feels silly using the term “mixologist.” He even went so far as to liken the semantic distinction of mixologists to that of garbage men who call themselves “sanitation engineers.”
Some see a simple solution, call the people who tend bar “bartenders” and reserve “mixologist” for those who study drinks and create cocktails but don’t stand behind a bar to serve them.
All of these seemingly valid points are enough to make my head spin like I’ve had too many gin and tonics. It’s an interesting debate for sure. In the event that 
you’re interested, here’s my take: Over the years, the role of the bartender has evolved. Back in the day, most bar owners tended their own bars and took great pride in their jobs. Working behind the bar allowed them direct control of their liquid assets and a full view of their investment. They obviously had a vested interest in the success of the bar – so whether they were impressing patrons with new cocktails, entertaining or playing bouncer, they put their heart into it. That traditional role is a thing of the past in most bars today. Most often security personnel handle drunks, managers take care of employees and guests and electronic liquor control systems control liquid assets for us, so bartenders are left to mix drinks and talk to people. As the responsibilities of the “bartender” were whittled down, the job required less dedication. Thus, it became less common for bartenders to take their profession to the next level.
In an effort to distinguish between casual drink slingers and dedicated professionals, the term “mixologist” was resurrected. According to this philosophy, it is possible for a bartender to also be a mixologist, however all bartenders are certainly not mixologists. In the same sense, all mixologists are not bartenders – some may work developing cocktail programs, consulting for resorts, casinos and bars or in high tech drink labs rather than behind the bar.
That’s my opinion and I’m sticking to it! Hey, at the very least it’s a good topic for chatting up the bartender/mixologist at your favorite drinking establishment.
TAGS [ BARTENDER | BARTENDERS | MIXOLOGIST | MIXOLOGISTS ]
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