KegWorks Blog

Last night I enjoyed two firsts - my first trip to Scarlet, a casual fine dining restaurant and bar 3 blocks up from my apartment, and Jaminade, a concoction that never once crossed my mind as a tasty possibility before my visit. The night was definitely a great time had by all, fueled by pitcher upon pitcher of this icy, perfect-for-summer beverage. In fact, I’m quite glad I finally got around to visiting Scarlet; with Jaminade and a number of other cool treats offered on their menu, this summer looks like it’s going to be pretty sweet. Plus, Jaminade is super easy to make, so I’ll be sure to mix some up at home next time I need some cooling down. You should try it too:

Jaminade
Jameson Irish Whiskey
Lemonade

Fill a pitcher with ice. Dump in as much Jameson as you like - the friendly bartenders at Scarlet filled up our pitcher about halfway (I’m not kidding). Top with lemonade, and serve. Garnish with a lemon wedge, if you like.

Not quite sure about how whiskey and lemonade would taste? Neither was I. And honestly, I’m usually a Guinness and bourbon, neat, type of girl. But, it is fun to try new things… and Jameson definitely gives lemonade a swift kick.

Looking to fuel a bigger crowd? Try filling up the beverage bucket that Liz was raving about in her last post. You’ll be glad you did.

TAGS [ JAMESON | LEMONADE | SUMMER COCKTAILS | SUMMER DRINKS | COCKTAILS ]

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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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So, in the old tailgating days I remember guys mixing up what they called a “red eye” for an added kick to their morning. I know a Red Eye to simply be ½ beer with ½ tomato juice or Bloody Mary mix. Not my thing, but for some, it’s a refreshing (and cheap) twist on the Bloody Mary. I have also heard of a Chelada, which I know to be made simply by adding lime and salt to a beer. This alternative to a regular beer suits me just fine.

On the first sunny day (not kidding) in Seattle this year I ventured out in search of a patio to soak up some much needed Vitamin D, and a few refreshing cocktails. I landed at the Ballard Loft, a sports themed bar with an eclectic menu that boasts of an array of unusual takes on the hotdog. (Yes, I said the hotdog.)

What else was new to me on the menu? The Budweiser Chelada. Of course, we had to get one. It is light orange with an extremely minimal head when poured. It has a salty, vegetable smell (for obvious reasons), and a sharp acidic flavor that really overpowered the taste of the beer. For me, it wasn’t great, but I am not a huge fan of tomato based juices. I really don’t even love a Bloody Mary (I know, I know).

As it was my first time to see a version of the Red Eye I did a little research to learn of its origin. I found that these types of beers have a classification, stemming from Mexican cuisine. The Red Eye and the Chelada fall into the category known in Spanish as cerveza preparada or simply, prepared beer. These drinks date back to the 1940s, when mixing beer with hot sauce and salsa became popular in Mexico. I also found that the true name of what I call the Red Eye is a Chavela.

In any regard, I think it’s interesting to watch good old Budweiser make a move to break new ground. They are just not breaking down any barriers with me on this one.

Have you had one? Tell us what you thought!

TAGS [ BUDWEISER | CLAMATO | CHELADA | BEER | BEERS | NEW BEER ]

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The 19th Century marked a time of great invention and discovery. Mankind made many significant leaps forward during this short, hundred years. The discoveries of this time laid the foundation the 20th Century and the advancements in mathematics, physics, chemistry, biology, art, and society which we sometimes take for granted today.

It was the time of the great masters of art, the Industrial Revolution, and the beginning of the end for slavery. The Origin of Species shook religious belief to its foundation and a serial killer known as Jack the Ripper stalked London by night.

It was also an era of influence, indulgence, and inspiration. It was the time of la Fée Verte - The Green Fairy.

If you’re like me, what you don’t know about absinthe can probably fill a room or two; that is, unless you’re a connoisseur. I’m not, so I did quite a bit of research on the subject to educate myself and I’d like to share some of my more interesting finds with you. So, grab a spoon and a sugar cube, sit back, relax, pour yourself an ounce of vintage Pernod Fils and set up your ice water drip as we swim through the louche to uncover the facts and fiction surrounding the mysterious spirit known as absinthe.

Into the Green

Absinthe is a high alcohol spirit (ranging from 45%-80% alcohol by volume) distilled from a variety of herbs. It is classified as a spirit and not a liqueur because it is not bottled with added sugar.

The original absinthes (as opposed to modern ones) included an ingredient called Artemisia absinthium or grande wormwood which contains a chemical called thujone. (More on thujone later) Other herbs used in making absinthe were green anise, petite wormwood (Atesmisia pontica), fennel and hyssop.

Absinthe gets its green color from the chlorophyll of the macerated herbs used in its creation although, not all absinthes are green. In fact, some are clear and some are naturally rouge or rose colored because hibiscus flowers were used in its production.

The Ritual

The process of preparing an absinthe drink is referred to as “the ritual” – and rightly so. It is a relatively slow process that requires some patience, but as they say, “All good things come to those who wait.”

Start by pouring 1-1½ ounces of absinthe into a glass. Place a sugar cube on a specially designed, slotted or perforated spoon, which rests across the rim of the glass. Using an absinthe fountain, fresh ice water is slowly dripped over the sugar cube into the absinthe. This process sweetens the otherwise bitter absinthe and, in the process, causes the spirit to become cloudy. This is called “louching.” The cold water helps to release the oils from the herbs, giving the drink a strong herbal flavor.

Check back soon for myths and the future of absinthe, in Absinthe Minded - Part 2.

TAGS [ ABSINTHE | ABSINTHE FOUNTAIN | ABSINTHE HISTORY | ABSINTHE GLASSES | ABSINTHE SPOONS ]

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A few weeks ago we filmed a few how-to videos to share with all of you folks, with the help of a Seattle based company, the Small Screen Network. Dave, KegWorks’ founder, president and cocktail connoisseur made the trip out west to be part of all the excitement.

The night before the shoot, we decided it would be good to imbibe in some sweet relaxation in the heart of Seattle. Before Dave made the trip he researched some of the best, most authentic cocktail bars in the Seattle area, and had one in particular on his radar, Zig Zag. Zig Zag is located right behind (and below) the Pike Place Market, in what is called “Hill Climb;” it is small, intimate, and dimly lit (as are the majority of Seattle establishments). It has an eclectic mix of old-fashioned meets modern day cocktails - as do quite a few of Seattle’s secret drink spots, as the city truly brings the essence of the cocktail revolution to life.

The difference between Zig Zag and some of the others is their vast selection of hard to find liquors and cocktail mixers, and their use of these the right way; Here, you’ll find perfectly blended, perfectly garnished cocktails.

I felt, not so adventurous this night, opting not for the “Don’t Give Up the Ship” (Gin, Dubonnet, Grand Marnier, Fernet Branca), the “Prado” (Tequila, Maraschino, Lime, Egg White), or the “Tivoli” (Bourbon, Sweet Vermouth, Aquavit, Campari), but instead for a classic Mojito. And, I am so glad that I followed my gut on what I felt was a humdrum, cliché order. I have sipped on Mojitos in New York, San Fran, New Orleans, Chicago, and the like, and this one was by far the most perfect iteration of a Mojito that I have ever experienced.

I watched the bartender muddle away with some serious elbow force: superfine sugar, fresh mint and lime from the market, I am sure. Served with crushed ice and topped with a whole mint sprig glazed in powdered sugar. Perfection.

After a few of these, it was a rough morning, but a productive one at that. Thank God, Seattle is also full of Starbucks.

To make your own Mojito, check out this video:

To help you along, we sell all the accessories you’ll need to pour a perfect one, including muddlers, Super Fine Sugar and of course, the Mojito Set.

So, if you are looking for a refreshing spring drink and a difficult morning – give it a try!

TAGS [ MOJITO | MOJITOS | COCKTAIL RECIPES | ZIG ZAG ]

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On a recent trip to my favorite hole-in-the-wall hot spot, Faherty’s, Joe (bartender extraordinaire) whipped out a brand spankin’ new vodka. As I said in a recent post, this is the time of year when I trade my Guinness for light lagers, and whiskey for vodkas. He had just gotten Smirnoff White Grape in stock, and was dying to try it himself. We saluted the coming of spring with a shot of the refreshing vodka, straight up. Delicious! I promptly ordered myself a double White Grape Vodka and Soda and enjoyed the hub-bub around the Elmwood Strip and Faherty’s fantastic patio.

I’ve made mention of this before, but I am truly a great fan of simple drinks. It doesn’t have to have 18 ingredients to be a success - in fact, I hope I never come upon a cocktail bearing 18 ingredients (and I’m sure my bartender friends feel the same way). This week, treat yourself to something light and cool, with a bit of bubbly, for spring.

White Grape Vodka and Soda
1½ oz Smirnoff White Grape Vodka
Club soda, to taste
Twist of lime

Fill a rocks glass with ice. Add vodka, then fill with soda to taste. Give a quick stir and finish with a twist of lime and a cocktail straw.

Cheers!

TAGS [ VODKA | SMIRNOFF | COCKTAILS | COCKTAIL RECIPE | DRINK RECIPES ]

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