Category Archives: Product Review

Product Review: Grapevine Craft Brewery

Yes, my fellow football lovers, it is that time of the year … time for the Super Bowl. While us North Texans are still reeling from the Cowboy’s 5 point loss to Green Bay (it was totally a catch), we still know Super Bowl Sunday is a very valid excuse for a damn good party. (After all, Americans eat more calories during the Super Bowl than any other day of the year!) So, naturally, we’re going to need some quality brews to go along with the game.

I tried three beers from Grapevine Craft Brewery … you know, for the good of the people. This 2-year old brewery was part of the surge of craft beer establishments here in NTX, and, while still new to the scene, GCB has already received some pretty big awards. In 2014, their Sir Williams English Brown Ale took home the gold medal from the Great American Beer Festival. (I know … we were impressed, too.)

The first of Grapevine’s beers that I tried was the Monarch, a classic American wheat beer. This is a light, crisp filtered beer which I daresay could please just about any palate. The clean flavor and easy drinkability would be a good option for those accustomed to drinking the usual domestic beers like Coors Light, Bud and that lot … but a decidedly better option. I could definitely see myself knocking back a few of these on a warm summer night.

Next, I moved on to the Lakefire Rye Pale Ale. This beer had a much more distinctive taste than the Monarch. Here, part of the barley malt is substituted with rye, hence the name. I found that both the rye and hops lent a pretty strong flavor to this beer. This is a well-balanced RPA that I enjoyed, but it may not be a beer for everyone.

I saved my favorite for last – the Sir William’s English Brown Ale. There’s a good reason this brew snagged a gold medal in 2014. Even a novice brew enthusiast would appreciate this beer just as much as a more seasoned drinker. This beer is bold, yet is still balanced, and has a nice, smooth taste. It isn’t too overpowering or heavy, which makes it a great option to accompany a meal, such as my fresh off the grill cheeseburgers, or even to drink by itself.

Let’s not limit our creativity when it comes to using Sir William’s…Sir William’s chocolateyness was a nice addition to my vanilla bean ice cream. (Talk about an adult root beer float!) As GCB says themselves, “The English do it right … but Texans do it better.”

And … coming to a shelf near you is GCB’s Nightwatch Oatmeal Stout. Starting January 26th, Nightwatch, which was previously only on tap, became available in cans. Check out GCB’s website for a list of grocery stores that stock their products.

Cheers!

Grapevine Craft Brewery
www.grapevineontap.com
Twitter | Instagram | Untapped

Hiro Sake

I will be the first to admit … I don’t have a long-standing relationship with sake. While I am well-acquainted with the sake bomb, something tells me most establishments aren’t in the habit of preparing that deceitful duo with hand-crafted, premium sake. (Just a hunch … reinforced by my regular Thursday morning hangovers after Wednesday night sushi night.) This is why I was super excited to have the opportunity to expand my boozy horizons when I found out I would be receiving two bottles of Hiro Sake in the mail.

First, a little background on sake in general, in the event that you’re a total noob, like me: Sake is a Japanese rice wine, representing an integral part of Japanese culture for more than 2,000 years. The fermentation process is not unlike the brewing process for beer; if you are interested in learning more about what that process is like, go here. Sake is a versatile spirit; it can be served chilled or warmed, and can be enjoyed straight up or in any number of cocktails. It pairs well will Japanese food (DUH), but also cheese, chocolate, and a wide assortment of other foods.

Now, let’s talk Hiro Sake. Hiro Sake is brewed in the Niigata prefecture, which is apparently the premier sake producing region in Japan. Hiro Sake is a great option for anyone seeking a “lighter, cleaner” cocktail option; Hiro Sake contains only 39 calories per ounce, is gluten free, and contains no preservatives, additives, sulfites, or histamines. Hiro Sake has 1/3 the acidity of wine, making it easier to drink (read: no headache, no heartburn).

Hiro Sake generously sent me two bottles to sample, and the first one I was tried was Hiro Junmai Sake, otherwise known as Hiro Red (which I find slightly easier to remember, but maybe that’s just me). The Hiro Junami (not Jumanji) is brewed using the traditional method, and can be served chilled or warmed. I decided it would only be fair to try it both ways.

First, I opted to try Hiro Junmai warmed. While instructions can be found online for warming sake in the microwave (*wink*), this is apparently not the preferred method for preparing warm sake. Here is what you are SUPPOSED to do:

Place the opened bottle in a pot with water that has almost gotten to boiling point and removed from the stove. Leave the bottle for a couple of minutes until the desired temperature is reached. Serve.

The ideal temperature for hot Japanese Sake depends on everybodys taste, running from 85ºF to 130ºF. Japanese Sake should not be heated above 140ºF or boiled.

So, how was it? Smooth, clean, and light- as promised- with an appealing, mildly bitter edge. Surprisingly easy to drink. This was a great accompaniment for the giant pile of sushi I ordered in honor of my sake tasting party*.

Next, I sampled the Hiro Junmai in a cocktail (again … it’s only fair to do so):

Hiro Sunrise
2 oz HIRO JUNMAI Sake
3 oz orange juice
0.5 oz ounce grenadine cubed ice

Fill a glass with ice. Add HIRO JUNMAI Sake and fill with orange juice; stir. Slowly pour in grenadine and let it settle before serving.

The verdict: this cocktail was delicious (and pretty!), but I have to say that I felt as though the OJ overpowered the delicate flavor of the sake. If you want to experience the sake, experience the sake! I would actually recommend drinking it warmed with no mixer.

The next sake I sampled was Hiro Junmai Ginjo (aka Hiro Blue). Hiro Junmai Ginjo purports to “bridge the heritage of the past with the way we drink today”. Produced with rice that is polished or milled to remove at least 45% of its original weight, Hiro Junmai Ginjo has added character and body that enables it to be served chilled, on the rocks, or in a cocktail.

After the OJ experience, I decided I really wanted to try the Hiro Junmai Ginjo chilled with no mixers, so I could really experience the flavors of the sake. (Side note: while I was doing my homework online, I read that higher quality sakes are best enjoyed chilled, and lower quality sakes should be reserved for warming. The Junmai Ginjo definitely fits the premium bill.)

I found the Hiro Junmai Ginjo to be exceptionally crisp and light. I was surprised at how delicate the flavors were; just the slightest hint of sweetness with a clean finish. The Junmai Ginjo is delightfully easy to sip. This was my favorite of the two.

If you still insist on enjoying your sake in a cocktail, here are two additional recipes to try (though I strongly encourage you to try it straight up first!):

Super Hiro
2.5 oz HIRO JUNMAI GINJO Sake
1 oz vodka
1 Japanese cucumber cut into rounds for garnish

Pour HIRO JUNMAI GINJO sake and vodka in a cocktail shaker over cubed ice and shake well. Strain into a martini glass and garnish with a slice of Japanese cucumber.

Hiro Spritzo
1 oz HIRO JUNMAI Sake
1 oz prosecco
1 oz Aperol or Campari
1 1/2 oz. soda water

Combine all ingredients. Pour over ice, and serve in a Collins glass or large wine glass.

HIRO SAKE
720 ml and 330 ml bottles
Hiro Red – $29.99/$15.99 (SRP)
Hiro Blue – $39.99/$19.99 (SRP)
To find out where you can purchase Hiro Sake, or to purchase online, go here.
*Said party may have consisted of my fiancee and I on the couch in our pajamas, eating take out, trying to catch up on “Game of Thrones” on our HBO Go. But I assure you, it was festive.

Product Review: Amarula Cream

I’m admittedly not much of a cream-liquor kind of gal; I typically prefer my booze in a wine, pilsner or lowball glass, so I approached the Amarula Cream warily.

WHAT a mistake that was. This stuff is awesome. The mildly citrusy cool aunt to the Bailey’s-swilling, “if it a’int broke don’t fix it” Uncle. The girl who still wears overalls but is actually the most popular kid in school. (Get the picture.) Stuffy Amarula is not.

You can literally make anything from a Coke Float to a highbrow shot with it. And yes, I just used the words “highbrow” and “shot” in the same sentence. Trust me.

Made exclusively in South Africa*, Amarula is produced using hand-harvested Marula fruit which is fermented into wine and then double-distilled into a clear spirit. Once it reaches this moonshine-ish state, the Amarula is aged for 24 months in French oak barrels then blended with fresh cream. The resulting liqueur has an extremely distinct toasted vanilla flavor with the subtlest hint of citrus.

You’ll rack your brain trying to put your finger on the exact flavor (my husband and I tossed back many a cocktail trying), but I recommend you just take it for what it is- delicious- and enjoy it.

The recipes for the cocktails we made are below, but Amarula is a really approachable liqueur, so if the mood strikes … get creative.

Amarula Brown Elephant | This one was delicious, and I wouldn’t judge you for plopping a scoop of ice cream on top.

2oz Amarula Cream
3oz milk
3oz Coca Cola

Pour Amarula and milk into shaker with ice. Shake and strain into tall cocktail glass filled with ice, top with Coca Cola and stir gently.

Amarula Tusk at Dusk | We loved this cocktail. The espresso gave it a nice, after dinner drink vibe and we actually considered re-making it as a warm beverage a-la Irish Coffee. All good things.

1oz Amarula Cream
1oz chilled espresso (Starbucks Double Shots worked great)
1/2oz rum
1/2oz Grand Marnier

Combine all ingredients in a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.

Now, the next time you find yourself craving a cocktail, skip the Skyy and reach for the Amarula Cream. You’ll thank me.

AMARULA CREAM
www.amarula.com
$19.99 (750mL)
Amarula Cream is meant to be refrigerated after opening as it uses fresh cream.

**Please note that Rachel was given a bottle of Amarula to review.**

Product Review: Pisco Porton

Ever have those friends who claim they cannot (or will not) drink a certain liquor after too many peer-pressured pulls from a plastic handle in college? Or they swear they will retch from a mere whiff of whiskey? Annoying, right? Well, when I was asked to do a review of Pisco Porton, my entire framework for the spirit was one of those cloying, annoying cautionary taIes had always promised not to become.

Earlier this year, I had a chance to travel to Santiago, Chile with a mix of sheltered coworkers and locals who promised to give us a well-rounded experience of the city’s nightlife in just a few days. I quickly learned pisco is mixed with everything – piscolas and pisco sours were everywhere and they were delicious, and as I would learn each morning, packed a hell of an aftershock. I came back raving to Susie about how this drink had kicked the crap out of me (in the best way possible). She kept nudging me to review it, but after a few raw flashbacks to how I felt from a week of pisco emersion, I decided it needed to wait until my memories from Chile dulled a bit. So, after some stalling, I was finally ready to go back and face my new frenemy.

For those not familiar, pisco is a white spirit made from grapes (technically a form of brandy) that, when done well, feel like the beautiful offspring of grappa and vodka. There’s a whole backstory where Peru and Chile fight over who does it best, but if you’re scoring at home, Porton is team Peru. If you do like history and South American culture, use this review and this article as a launching point because it covers it much better than I can.

I resolved to start with a straight pour served neat and was happy to find my sips did not leave me burning or second guessing what I’d gotten myself into. The drink was earthy with vanilla and fruity notes that came through as I savored it. I didn’t get the tobacco and oak mentioned in the review linked above, but it was still much easier to drink than I’d expected.

Now that I had invited pisco into my own home, I was ready to experiment beyond what had been prepared for me back in Chile. Luckily, Pisco Porton has a great website full of information and resources, including a strong cocktail library featuring both traditional and non-traditional recipes. After perusing (peru…no, I will not make that joke), I landed on three recipes that would hopefully prove how versatile the spirit is and didn’t sound too difficult so as not to be held back by my non-professional bartending skills.

Recipe #1: Peruvian Negroni

Take the classic negroni recipe and swap out gin for pisco and you’re all set. To be honest, after I mixed this, the pisco flavor was harsh and overpowered the drink. After rebalancing it and adjusting to the bite of the pisco (it’s not a mixer that’s going to disappear unless you’re making sugar drinks … and that’s just rude), it improved with each sip. If you’re looking to try pisco for the first time, stick with more traditional sour or cola mixers, but if you like the taste of pisco on its own, this will work for you.

Recipe #2: Peruvian Sidecar

Once again – we’re swapping out a traditional spirit (cognac) with pisco. Unlike a traditional sidecar that can sneak up on you before you realize how tipsy you are, the pisco version doesn’t tip toe around your wavering sobriety. However, the end product was a strong drink I could sip and enjoy and ended up being my favorite of the three. The bold profile of pisco is complimented nicely by orange and lemon.

Recipe #3: Portonero

Probably the most approachable of the three, the combination of pisco, lime juice, bitters and ginger beer was made to make every Dark and Stormy or Moscow Mule enthusiast ease into trying something new. At first sip, the pisco presence was masked heavily by the ginger beer, as ginger beer often does. Even after a second attempt with a different ratio, the ginger beer overwhelmed the spirit, making for a good drink, but not a great showcase for pisco itself.

Now that I’ve got my pisco legs back, I’ve made a few more sidecars and plan to infuse another bottle of with blood oranges and see what I can come up with.

Although I didn’t make one tonight, I think everyone owes it to themselves to try a pisco sour, because as Roy Kesey said in the previously linked interview with San Diego City Beat, “When you drink a well-made one, it feels like you’re drinking the world’s best lemonade, but then you fall down after the third one.” Salud to that!

Sparkle & Dine

Sparkle & Dine is a local company created to help those of us who don’t have all week to prepare for get-togethers … and do for a decent price at that! Started by Stacia Marlow, a former L.A. costume designer, she calls it “instant style in a box” inspired by current trends and staple designers.

The kits are meant for parties of four, and you can order extra settings if you’re expecting more guests. Most kits arrive with a runner, centerpiece, napkins, chargers, and place card holders.

The kits range from holiday themed to all occasion, so take a break this holiday and let Sparkle and Dine take care of the table! I was sent the Kate Spade Inspired Glam Table Style kit. The kit actually inspired me to have a little dinner party of my own and my guests were raving about the setup.

The only snafu I ran into was that we put flowers in the place card holders that covered the names. We figured out that putting the cards in vertically would have been the perfect fix.

Other options for the holidays are elegant yet modern. (I’m kind of dying for the Ralph Lauren-inspired tartan set.)

If you want a little inspiration, make sure to check out their Pinterest account!

SPARKLE & DINE
sparkleanddine.com | Facebook | Instagram | Pinterest

Ké Spirits’ wKé

College taught me a number of things, but one of its most important lessons was my love for whiskey. It’s an acquired taste that began as a means to drink with the boys and developed into my own guilty pleasure. I like it over ice or with a splash of ginger ale.

Typically, whiskey offers a slight bite with some smoky, woody qualities. Particularly, Ké Spirits’ Whiskey (wKé) delivers a rich, smooth flavor of grain and wild flower that brings a lasting bite. It’s a strong, but pleasing aroma of elements.

Ké describes its grain components as an uncommon combination that is processed by slicing, rolling, and in some cases, crushing them to capture and retain the unique flavors. Then comes the two-phase fermentation process in which the temperature and environment are closely controlled. Lastly, the liquids are distilled through small handmade copper pot stills in a two-phase copper distillation column. This lends hand to its opulent caramel color.

The legend of Ké Spirits originates in the late 1400s when the art of distillation made its way to Ireland. Irish Catholic monks used it to craft a beverage, whiskey, (“water of life” in English). It was made quickly and crudely to offer a barely drinkable solution. Then, in 1498 Padraig Barry discovered a grain process that turned young, hardly drinkable whiskey into a surprisingly rich and smooth beverage.

Fast forward 470 years, Joe Barry learns of secret family stories detailing the mysterious “Ké” distillation that generations before him worked to protect from kings, invaders, thieves, and raiders. After retiring in 2007, Joe Barry journeyed to Ireland to unveil the truth of “Ké.” For the next five years he worked with distillers to recreate the original process himself and now offers three varieties: Ké (vodka), tKé (tequila), and wKé (whiskey).

Keep warm by the fire with a glass straight. If that doesn’t do the trick, here is a recipe provided by Ké spirits for a wKé Irish Coffee:

wKé IRISH COFFEE
1 ½ oz wKé
4 oz Freshly Brewed Coffee
2 tsp Dark Brown Sugar
Fresh Whipped Cream
Nutmeg, Cinnamon, or Chocolate

Combine wKé, coffee, and brown sugar in a warm Irish coffee glass and stir until sugar is dissolved. Top with whipped cream and a sprinkle of nutmeg, cinnamon, or chocolate.

mysteriouske.com | Facebook | Twitter | Instagram

**Disclaimer: This bottle of joy was provided to me by Ké spirits**

DIY Bloody Mary Bar, starring Zodiac Vodka and Powell & Mahoney Bloody Mary Mix

I enjoy brunch. Good thing for me, because I’m pretty sure if you live in DFW and the “powers that be” find out that you are ANTI-BRUNCH, stealthy ninjas will break into your house while you sleep, extract you from your bedroom, and deposit you somewhere else. Maybe here; I’m not sure, though. In my humble opinion, the best part about the brunch ritual has nothing to do with fancy eggs or $17 french toast. Brunch drinks, my friends. Brunch drinks. More specifically, the ever-versatile Bloody Mary. When I am really honest with myself, without something tasty to sip on, eggs are just breakfast. And sometimes, especially following a particularly “spirited” Saturday night, public appearances before mid-afternoon on Sunday can be … challenging.

That being said, WHAT IF … hear me out here … WHAT IF, I were to forego said outing, and enjoy my own, fancy-pants, custom, (BOTTOMLESS!) Blood Mary bar, in the comfort of my own home? PJs + couch + dog + football +Bloody Mary bar … think about it. It’s perfect. So perfect, it had to happen. Allow me to share with you the beauty of my own, personal DIY Bloody Mary bar – and read on for some ideas on how you can construct one of your own.

I think it goes without saying, a high quality vodka is a must when concocting the perfect Bloody Mary. Let me tell y’all about Zodiac Vodka, a handcrafted, gluten-free American potato vodka, new to the market and hailing from Idaho. I can honestly say that I have not been this excited about a new spirit discovery in a long time. Zodiac is silky smooth with such a clean finish, you can literally sip it. Apparently this is attributed to the fact that Zodiac uses 100% pure water from the Snake River Aquifer, which is then filtered using hand cut Canadian Birch Charcoal. According to Zodiac, this process results in a naturally sweet, pure, gluten free, and distinct tasting vodka. I tend to agree. I used Zodiac Vodka for my Bloody Mary bar, and I suggest you do, too. You will not be disappointed.

Secondly, you are going to need to hook yourself up with an exceptionally tasty Bloody Mary mix. With so many delicious options on the market these days, there really isn’t a need to make one from scratch. Take for instance Powell & Mahoney’s Bloody Mary Mix. This classic “vintage” take on the Bloody Mary (recipe circa 1926!) is deliciously thick and robust. Mildly spicy, it serves as a perfectly delicious base- tasty enough to drink undoctored, but mild enough to be highly doctor-able. Powell & Mahoney’ s Bloody Mary mix was cast in the starring role in my Bloody Mary bar – and I highly recommend you give it a screen test in yours.

Now, let’s get started …

Make sure you have a respectably-sized glass. No one likes a tiny Bloody Mary … or one that’s hard to stir.
First, rim your glass with something delicious. Penzey’s Prime Rib Rub is a great option; use lime juice instead of water to make it stick.
Fill your glass 3/4 full+ with ice.
Fill the glass 1/3 full+ with vodka.
Top with Bloody Mary mix. (Don’t fill it too far or you won’t have room for the rest!)
Let’s talk goodies. This is the fun part. The sky is the delicious limit, and you can get as creative as you want. Here are some suggestions, ranging from the obvious to the outrageous:

FIXIN’S

– celery (duh)

– lemon or lime (duh)

– olives (spicy, garlic-stuffed, blue cheese stuffed, etc.)

– pickles (McClure’s are delicious)

– pickled okra/beets/cauliflower/carrots/green beans

– crispy roasted Brussels sprouts

– cooked bacon

– oysters

– pearl onions

– baby shrimp (or hell … make ’em big.)

– jalapeños

– pepperocinis

– marinated artichokes

– capers

– hard boiled eggs

– cheese squares

– ginger

Seasonings

– cracked pepper

– Old Bay seasoning

– celery salt

– Creole seasoning

– garlic powder

– Lawry’s Seasoned Salt

– Chef Paul Prudhomme’s Blackened Redfish Magic seasoning blend

– smoked paprika

– cayenne pepper

Sauces

– Worcestershire sauce (duh)

– pickle juice

– olive brine

– hot sauce

– Sriracha

– BBQ sauce

– horseradish

– Chipotle Tabasco

– steak sauce

My personal philosophy tends to be something along the lines of: the more stuff I can cram into/on top of that glass, the better. So, don’t be afraid to go nuts. And the good news is, if you aren’t satisfied with your first Bloody Mary attempt, you can mosey on over to (*your very own*) kitchen and make another one.

Bottom line: everything tastes better in PJs. Sorry, not sorry, Uptown.

*I was graciously provided with complimentary products to try from Zodiac Vodka and Powell & Mahoney. Deeeee-licious!*

Candy Cocktails Recipe Book

Are you having a Halloween party? A Christmas party? Any other kind of party, in life, at any point in the future? Do you like booze? Do you like candy? If you have answered yes to any of these questions, listen up: you’re going to want to hear this*. Candy Cocktails, people. That’s right … cocktails that taste like candy. Cocktails that are MADE USING CANDY. Enter: “Candy Cocktails: Fun and Flirty Drinks with a Sugar-Kissed Twist“.

(*If you did not answer, “Yes,” to any of the above questions, do not read on. Go here, instead.)

I received “Candy Cocktails” just in time for Halloween, but this cocktail recipe book by the Good sisters (curators of Fashionably Bombed) is chock full of fun and inventive cocktails for every holiday (Candy Cane Martini, anyone?). Holiday-themed libations represent only a small segment of this gorgeous little recipe book, however; in its pages, you will also find cocktail recipes highlight just about any kind of candy you can think of. Forget everything you think you know about dessert drinks … until you have sampled a Liquid Candy Bar, a Candy Fishbowl (yes, it has Swedish Fish “swimming” in it. Shut. Up.), or a Pop Shot (yup, that would be a shooter integrating Pop Rocks), you know nothing. Just imagine preparing a custom cocktail for your boyfriend/girlfriend/brother/sister/bestie/grandma/mailman based on his or her favorite candy. How much do I love this idea? (A lot.)

Candy Cocktails is going to have you “mixing outside the box,” if you will. I can attest to this because I found myself preparing candy corn infused vodka early this week. One of the really awesome things about this book is the fact that it gives you directions on how to create variety of sweet liquor infusions using at little as 1/2 cup of booze. Gone are the days of having to spend $17 a pop on multiple, giant bottles of random flavored vodkas that you know are probably only going to use once or twice to make that one cocktail you just had to have, on a whim (I mean, I don’t know many people whose “go-to” drink features marshmallow vodka, do you?). This section of the book is really quite practical and useful (as candy infused alcohol goes).

I prepared two Halloween inspired “Candy Cocktails” in the Plano branch of the Susie Drinks Dallas test kitchen.

First, the Candy Corn Cocktail,- hence the candy corn infused vodka. This drink was so pretty and festive, and just BEGGING you to serve it at your Halloween bash. It was not sickeningly sweet, and really, it was incredibly reminiscent of a lemon drop, with a subtle hint of something different. (You guessed it, genius … CANDY CORN!!!)

Next, the Peanut Butter Cup Cocktail, which was every bit as rich and decadent as it sounds. Interestingly (and only mildly disappointingly), this cocktail does not contain actual peanut butter cups (aside from the garnish). As the sisters point out in their book, sometimes the point is for the drink to taste LIKE the candy, as opposed to actually containing the candy. This blended concoction was comprised of vodka, crunchy peanut butter, crème de cacao, and whole milk (omg). This was 100% dessert, and they really nailed the peanut butter cup flavor. Nom.

If you are looking for a collection of really fun, unique cocktail recipes, getchoself a copy of Candy Cocktails: Fun and Flirty Drinks with a Sugar-Kissed Twist, today!

Available at Barnes and Noble (check out their nifty in-store pickup feature!), or on Amazon, for just $13.68.

SusieDrinks

Drink well. Travel often.