The only thing better than a cold, delicious drink is a whole bucket of cold, delicious drink that you don’t have to worry about serving.

Get one of these and you’re one step closer to being set for summer.

TAGS [ MEMORIAL DAY | SUMMER | SUMMER PARTIES | BEVERAGE DISPENSER ]

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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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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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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:

• Drink absinthe pure
• Light your absinthe on fire
• Think, absinthe will make you hallucinate - it won’t”

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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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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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!

TAGS [ GOLF | GOLFING | CIGAR | CIGARS ]

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TAGS [ DRAFT BEER | DRAFT BEER TIPS | POURING BEER | BEER | DRAUGHT BEER ]

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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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In the latter part of the 19th Century, French wine growers faced declining wine production in the wake of an insect infestation that decimated crops. Absinthe gained popularity in the vacuum created by the absence of wine. Attempting to recover from disaster, the wine industry sought demonize absinthe, saying that it made homicidal maniacs of men and turned God-fearing women into harlots.

The coup de grace came during the famous case of a Swiss man named Mr. Jean Lanfray, who was convicted of murdering his pregnant wife and two children. Police revealed that Mr. Lanfray had consumed 7 glasses of wine, 2 crème de menthes, 6 glasses of cognac, and a coffee laced with brandy – along with two ounces of absinthe. The trial lasted a single day and by dusk, the murders were solely blamed on the influence of absinthe. (Clearly the excessive wine and

liquor had nothing to do with it.). What followed in the wake of such “evidence” led to a complete ban on absinthe in many countries.

Dispelling Myth

As an element of propaganda, absinthe was reported to be a hallucinogen and had an ill-gotten reputation for causing insanity. The fact is absinthe does not cause hallucinations. Reports of hallucinations are likely the result of poor quality materials and the results of contamination –including heavy metals (which can be poisonous and cause hallucinations). After all, with absinthe becoming increasingly popular in the absence of wine, everyone wanted in on the business. Not all absinthe producers were legit and many inferior (and sometimes deadly) products were available in the high-demand market of absinthe production.

It was once believed that Vincent Van Gogh had lobbed off his famous ear as a result of absinthe consumption. This rather hysterical notion fades into obscurity since we now understand that Van Gogh suffered from bipolar disorder, amongst other mental conditions. (So much for absinthe being the cause of insanity.)

Thujone, the chemical compound found in wormwood is not a cannabinoid, nor is it related to cannabis. This assumption was originally made because the chemical structure of thujone closely resembles that of THC (or tetrahydrocannabinol– which is the psychoactive chemical found in cannabis). As anyone who knows the difference between a duck and a goose can tell you, just because they appear to be the same, doesn’t mean they are the same. Thujone’s psychedelic and psychoactive effects, if any, are minuscule at best. Modern absinthes, depending on the country of origin, have little or no thujone and are highly regulated in many countries. Some myths never die.

Reported states of heightened lucidity have been reported during absinthe consumption – which is likely the result of the herbs used in production. Some herbs have calming effects, while others have stimulating effects. In fact, some of the herbs in absinthe also have anti-parasitic and even painkilling properties.

Looking Forward

Many may dismiss the reemergence of absinthe as mere trend, as the latest flavor of the week. Others will embrace it openly.

Regardless of modern acceptance, absinthe will continue to be a waypoint in our history, representing a period of time when our eyes were opened and we looked into the future with inquisitive, optimistic eyes; when we peered from behind the curtains of obscurity and uncovered the truths about our existence and our perceptions of the universe in which we live. We breathed a life into our arts and stepped bravely into the future.

TAGS [ ABSINTHE | ABSINTH | ABSINTHE HISTORY ]

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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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