Category Archives: Product Review

RED, WHITE AND BREW

A few years ago, I made a decision to kick my caffeine habit once and for all. This required an unexpected and unwanted amount of detox, headaches, and general unpleasantness to get through, but the end result has paid off. I was freed from drinking sludge for fuel, and it eventually led to the demise of an intense diet soda habit (you’re welcome, body). Now, my point is not to indoctrinate you with the evils of caffeine –just giving a little context. I still have soda and coffee, but if I’m going to drink it, it has to be really freaking good. I only give you this brief history to set the stage for me to review CoolBrew Coffee – both as a beverage and as a mixer.

My plan for reviewing this coffee was simple – find 3 good friends, wait for a reason to have a dinner party and grab a ton of mixers that pair well with coffee. What I didn’t expect was how long this would take to make happen, so I was able to also try the CoolBrew flavors on their own before spiking them. If you’re not familiar, CoolBrew comes in containers of concentrate that can be mixed with hot or cold water or milk. I tried a range of flavors – Original, French Roast, Vanilla, Toasted Almond, Decaf, Hazelnut, Mocha and Chocolate Almond – and was impressed how good they were on their own. I even added a bit of the Chocolate Almond to my morning smoothie for flavor (the products are all unsweetened and about 4 calories per serving) and was quite peppy far beyond lunch (although I was also asked to stop fidgeting in a meeting, so that was a onetime experiment.) If you’re just looking for a simple way to supplement a coffee habit, this is a pretty cost effective and delicious way to do it. (My iced latte-a-day fiancée has nixed her daily Starbucks run in favor of CoolBrew with milk over ice in a travel tumbler.)

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Breaking: People still play Cards Against Humanity

But, you’re not here for coffee bargain shopping tips with Brian; you’re here for the alcohol. For the booze portion, we gathered ‘round and made four drinks for the group to toast the end of our Memorial Day dinner:

  • Iced Hazelnut coffee with skim milk and Grand Marnier
  • Hot Toasted Almond coffee with skim milk, Jameson and whipped cream
  • Iced Chocolate Almond coffee with skim milk and Frangelico
  • Iced Vanilla coffee with skim milk and Bailey’s

After sharing and swapping all four, it was official – these were perfect after-dinner drinks with a lot of flavor. We liked using the concentrate versus regular brewing as it was really quick to make and avoid having an extra batch of unwanted coffee afterwards (and yes, I’m aware Keurigs exist, I just don’t care.)

If my recipes don’t tickle your fancy, check out the amazing things you can do with CoolBrew on their website, including BBQ sauce, Coffee Martinis, and Midnight on the Bayou™!
COOLBREW RECIPES

CoolBrew is based in New Orleans, but you can find it in a ton of stores here in DFW.

For more info, check out www.coolbrew.com.

Price(online): $5.99 per 500ML container

The Rum Also Rises

Written by Brian Bianco

Like any good (yet slightly irresponsible) 16-21 year old, the apparent virtues of rum were well known to me. Girls love that shit, so it was common practice to make sure someone got a bottle of Malibu for the party or social gathering, and then maybe something better to be mixed with soda for everyone else. It’s not that there’s anything wrong with rum, but as an adult, I’ve mostly narrowed my sights on the brassiest IPAs, whiskeys and bourbons I can find, which means everything is straight, filling and/or easily mixable with soda. This is a narrow and terrible view – especially as there are now dozens of bartenders around Dallas who can easily show you the wonderful possibilities of vodka, gin and all the other “non-bro” spirits being poured today.

Still, when Susie asked me to taste a sample batch from Papa’s Pilar, my first instinct was to outsource this to the first friend I could find from Florida, but after my calls were not returned, I realized it was time to teach myself how to really taste this stuff and see what I could find out. The rum is named for Ernest Hemingway (bet you love that clever title up there now), so I figured if anyone could teach me to give rum a chance, it’s a man who survived multiple plane crashes and was an all around badass who just happened to be pretty damn eloquent.

After doing some quick research, I learned rum tasting works a lot like wine tasting. You check the legs, you use your sense of smell, you swirl and you let it breathe.  I decided I would do both straight tastings and quickly mix a Dark and Stormy to evaluate the two samples and I’ve recorded my notes below. To reset my rum pallet, I tasted a few sips of a third brand of rum to make sure I had a baseline for comparison, and then I dove in.

First, let’s take a moment to appreciate the really interesting packaging. From the wooden box to the ship style bottles, the presentation of even a simple sample was actually exciting to tear into. They provided background literature from their website that focused on their history, the distillery and the solera aging process they use for both types of rum. Even if you’re just a history nerd who plans to never drink a sip, it’s an interesting read. For more on how the rum is made, here’s one of the most direct summaries I found if you don’t feel like poking around the website.

Papa’s Pilar Three Year-Old Blonde Rum

Straight

This was very easy to drink, with a wash of fruit tastes on first sip (especially grapefruit), followed by a deeper vanilla flavor. White rum is usually not my thing, but this had just enough going on to make the sipping experience enjoyable – in fact, I ended up drinking double my planned amount after I made it through the tasting process.

Mixed

I didn’t do anything elaborate – just some Reed’s ginger beer to see how a simple recipe turned out. While I had only made a Dark and Stormy with darker rums in the past, this actually made a nice and refreshing summer drink I would happily revisit as soon as Texas decides to stop having random freezes in April.


Papa’s Pilar Twenty Four Year-Old Dark Rum

Straight

First, this rum took a double gold medal at the World Spirits competition in San Francisco (and the blonde also was recognized at the Rum Renaissance Festival in Miami), so my expectation to be blown away was high. As much as I tried to fight it, once I had the glass poured, my mind kept telling my mouth to get ready for bourbon. However, the first sip was excellent and I actually had that same rush I get from a good sip of the usual stuff, with complex flavors and a smooth finish. It was spicy, but not in an off-putting way and you could tell the impact of the solera-aging process (thanks, bourbon barrels) and the influence of the different casks.

Mixed

As good as this rum is neat, mixing it in a cocktail almost felt wasteful. I tried to only give it a few splashes of ginger beer, but even that was a waste. If you’re going to drink this one, neat or on the rocks is the way to go.

So, in summary, I enjoyed both of these rums immensely and recommend you start exploring cocktails with the blonde and keep the dark one on hand to be enjoyed by the secret rumelier hidden deep inside you.

To find a bottle in Dallas, just check out http://www.papaspilar.com/#/wheretobuy/store.

Papa’s Pilar Three Year-Old Blonde Rum – ~$30
Papa’s Pilar Twenty Four Year-Old Dark Rum – ~$40

2 Gingers Whiskey

 

My favorite people are those that are passionate about something and go after it.  I was pleased to sit down for a few drinks (ahem, a liquid lunch) at Barter with Kieran Folliard, creator of 2 Gingers Whiskey, on his way through Dallas on his US tour in a branded Airstream trailer.  His mother and aunt inspired the name, and the rest came naturally.

Growing up in West Ireland, Kieran worked in a bar where “there were only ever two ingredients in a drink, and one of them was a glass.”  He’s in Minnesota now and decided to get back to his roots by “flogging whiskey to the Yanks” at his own bar.  He then realized that the thing that would differentiate his bar from the others would be creating whiskey cocktails that were as quick as pouring a beer and not too much steeper in price.  (Challenge.)  He created a list of whiskey cocktails, trademarked them, and then decided that he wanted more consistency … and he’d ultimately get it by creating his own whiskey blend.

tumblr_inline_n409aoz2fC1qzfwapLest you think that Kieran is some rogue Minnesotan who tried his hand at some moonshine, note that 2 Gingers was acquired by Beam, Inc. in December 2012 and is currently the fastest growing whiskey brand on the market.  So there.

2 Gingers Whiskey is smooth and had a sweeter finishing note when enjoyed on its own (almost caramel-y).  In the drinks that Rocco (Barter’s bar manager) served, the 2 Gingers stood out without slapping you in the face (even though it’s a usually hefty 80 proof).  (I had to force myself to stop drinking the Skinny Ginger, Big Ginger, and others for fear I’d be unable to function for the remainder of the day if I didn’t.)  My go-to summer drink will be the Big Ginger (recipe below), no question. 2Gs is distilled only twice (instead of the usual three) so the flavor would really stand up in the cocktails, and is aged four years instead of the typical 2-3.  The finish has less burn to it thanks to this process.

The bottle itself is quite nice, and features the likenesses of Kieran’s mother and aunt.  The best part of the bottle, though, is the serving instructions: “drink with friends or with ice.”  Amen.

I plied the recipe for “the perfect Irish Coffee” out of him (which is really a thing in Ireland and not like French fries to the French), and he suggested the steps below:

  • Start with a warm glass (rinse it with warm water, then dry)
  • Pour in some 2 Gingers Whiskey (obvi) as its taste will stand out more since it’s distilled TWICE
  • brown sugar or a bit of simple syrup
  • a TINGE of Guinness
  • QUALITY strong coffee
  • homemade, thick hand-whipped cream made with quality cream

BIG GINGER
– Fill a Collins glass with ice
– Pour 2 parts 2 Gingers over ice
– Top up with ginger ale
– Serve with lemon and lime wedge
– Drink up.

2 Gingers is available in most local liquor stores, and ask for it at your local bar!  Other excellent cocktail recipes courtesy of 2 Gingers can be found on their website, 2gingerswhiskey.com.

Sláinte!

Quick facts:
2 Gingers Whiskey
Website | Facebook | Twitter | Instagram
80 proof
Suggested price: $19.99 for 750ml

Partida Tequila: Product Review

I am Florida born and raised on vodka cocktails and rum punches, but when I moved to Texas four years ago, I found my true love for tequila was just undiscovered. Whether it’s swirled with hints of fruit in a margarita or straight up on the rock, I like it smooth with salt and lime. Naturally, Texans love Cinco de Mayo because it celebrates God’s gift of Mexican food and tequila. So, as my favorite holiday quickly approaches, I wanted to share my thoughts on one of my recent discoveries, Partida Tequila.

One of the many perks of working with Susie Drinks Dallas is getting to try different lines of liquor, spirits, and wines. Recently, Partida Tequila sent me samples of their Partida Blanco line.  From the production to packaging to blend of flavors, this tequila will have you feeling classy and sophisticated compared to the partiers throwing back shots at the bar. Disclaimer: I am not against tossing back shots, but that would just be a waste of the goodness that Partida has to offer.

All “tequila” must legally contain at least 51% blue agave, but the best contain 100%. Partida’s agave comes specifically from their estate, rather than multiple growers, which allows for consistency and control in the production process. After 7-10 years of cultivation, the agave is harvested by hand. (Talk about a labor of amor!) Most agaves are cooked “the old fashion way,” in stone ovens, which gives a bitter taste from soot that builds in the oven over time, but Partida uses state-of-the-art stainless steel ovens. The agave bakes over a period of 20 hours under precise temperature control and then the juices ferment slowly for 36-40 hours before distillation.

The unaged tequila is bottled as Partida Blanco and the rest is aged in one-pass Jack Daniels American oak barrels. (WHAT?! Did all my dreams just come true?) The barrel provides a rich, copper color with notes of cherry, almond, dried fruit, and allspice in addition to the peppery notes lent by the agave. One can sense hints of honey, chocolate, pear, and vanilla upon tasting. Reposado and Anejo are aged 50% more than required, which only enhances the flavor profile. None of the tequila contains additives or coloring agents.

Particularly, Partida Blanco makes me feel like I should be relaxing on the beaches of Cancun as the blend of blue agave, citrus, fresh herbs, and tropical fruit, are subtle and balanced. It lends a smooth taste that lets even those that swore against the powers of tequila to enjoy the flavors. It’s a great choice for cocktails and those looking to branch out from mediocre drinks. If you’re ever going to become a tequila sipper … this is the one to start with.

Vemma Energy Drink Review

On paper, Vemma’s Verve Energy Drink kind of reads like a dream come true. It is marketed as “insanely healthy energy,” and with the controversy over normal energy drinks like Red Bull and Monster being bad for your health, this seems like it could be a winner. Or is it?

Crack open a can of the bright orange Verve original, Bold, Partea (really?), or the Zero Sugar and you are greeted with a a nice aroma of citrus. The taste somewhat resembles a citrus blend of pineapple and orange juice that has vitamins added to it. There actually is no orange juice or pineapple in it, so I believe this is what the main ingredient, Mangosteen, tastes like. The citrus is somewhat consistent throughout the line of drinks, with the Bold being a little more…well…bolder, for lack of a better word, and the Sugar Free being a little less sweet. The Partea, being my favorite of them all, taste like orange juice and slightly sweet tea mixed together. It may not sound all that tasty, but it was delicious. There was no aftertaste at all to speak of which I am quite happy about. Overall, all of the drinks were crisp, refreshingly tropical in flavor, and had a hint of carbonation but not overpowering.

Now, looking at the nutrition labels, and you can see why it is labeled as a “healthy” energy drink.  The fact sheet says there are three products inside Verve. A “refreshing, fast-acting energy blend. An ultra-premium vitamin and mineral supplement. And a powerful super juice with mangosteen and aloe phytonutrients.” All of these are natural ingredients that come from plants and there are no artificial flavors or colors in the formula.

To compare to the equivalent 8.4 oz RedBull, Verve is packing less caffeine, (which is probably why I did not feel any buzz from it,) less calories, less sugar, and less carbs. All of which are by a margin of 9g or more, which may not sound like a lot, but it can make a big difference.

Just looking at the labels, it does indeed look like the Verve is a slightly healthier choice from the current energy drink dominators. The taste is pretty good, and the ingredients all come from nature which is a huge advantage. If you happen to come across one at the supermarket, and my guess would be that it would most likely be in a Whole Foods or Central Market, you might as well pick one up and try it for yourself.

Since this IS susiedrinksdallas.com, we’re going to offer the obligatory cocktail recipes to use Verve in the most boozy (and delicious) ways.  We tried out a couple, and our favorites were definitely the Citrus and the Orange.

Verve! Caribbean Passion
1 Can Verve! Bold Energy
2 Ounces Raspberry Vodka
2 Ounces Malibu
2 Ounces Cranberry Juice
Splash of Sprite

Verve! Orange
1 Can Verve! PARTEA
2 Ounces Orange Vodka
1 Ounce Peach Schnapps
Splash of Sprite

Verve! Cosmo
½  Can Verve! Zero Sugar
2 Ounces Vodka
½  Ounce Triple Sec
1 ounce Cranberry Juice
1 Cup Lime Juice

Verve! Creamsicle
1 Can Verve! Original
2 Ounces Captain Morgan
2 Splashes of Sprite

Verve! Citrus
½  Can Verve! Low-Carb Shot
2 Ounces Citrus Vodka
1 Ounce Chambord Liqueur
½  cup Grapefruit Juice
A splash of Sweet n’ Sour mix

useful site

Crabbie’s

Don’t you hate it when you’re drinking a Moscow Mule and think, “Oh, gee, this is delicious, but I wish this was a bit stronger.”  (Yeah, me, too.)  Here to answer the call: Crabbie’s Alcoholic Ginger Beer, the UK’s best-selling ginger beer … that just happens to be alcoholic.

Good enough to drink by itself (over ice), Crabbie’s is made with four secret fruits and spices, combined with ginger and then steeped for eight weeks. At 4.8% ABV, it’s in the same ABV bracket as the Buds and Millers.  It is fermented, which really comes through in the taste, which (thank God) isn’t too spicy.

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Check out some of the drink options to use with Crabbie’s below (other than Moscow Mules … if you must, you must).

GINGER MIST
– 1oz gin
– two small slices of lime
– 4 small sprigs of cilantro
– crushed ice
– Crabbie’s

Muddle three sprigs of cilantro and one slice of lime in a shaker.  Add gin and ice and shake.  Strain into a martini glass and top with Crabbie’s.  Garnish with cilantro sprig and slice of lime.


CRABBIE’S CUP #1
– 2 slices of cucumber
– berries
– 1/2oz sweet vermouth
– 1/2oz triple sec
– 1oz gin or vodka (drinker’s preference)
– Crabbie’s

Muddle cucumber and berries in pint glass.  Add ice and other ingredients and top with Crabbie’s.  Garnish with mint.


HORSE’S NECK
– 1.5oz brandy
– 5oz Crabbie’s
– thin twist of lemon peel

Mix all ingredients together in tumblr glass over ice.  Stir.

Crabbie’s is now also available in strawberry, orange, and diet.  (I didn’t try those … but they sound good!)

***Please note, Crabbie’s sent me a bottle to try, but I’d already ordered one of my own at Trinity Hall … and loved it both times!***

Gin O’clock

G&T.  Bramble.  French 75.  Negroni.  Gimlet.  Aviation.  Gin Fizz.  Bee’s Knees.  Martini.  The list of amazing things you can do with gin are endless (and even include using it as mouthwash and an arthritis treatment — seriously).

Tanqueray is one of the usual suspects, and has been since the 1830s.  A genius mix of botanicals (juniper, coriander, licorice, and some other delicious things), Tanqueray is the perfect base for some really delicious cocktails.

I treated my coworkers to Gin O’clock last week, and we had ourselves a great time (minus the gincident).  I tried my hand at a few recipes, which turned out pretty damn well (which is easy to do with the ingredients*).  Check ‘em out below.


TEN SOUTHSIDE

  • 1 mint sprig (more for garnish)
  • 0.5oz lime juice
  • simple syrup
  • 1.25oz Tanqueray
  • club soda

Muddle the mint, lime juice, and simple syrup.  Add Tanqueray and stir.  Pour into highball glass over crushed ice and top off with soda.  Garnish with mint.

TANQUERAY FIZZ SEASONAL “SIPPER”

  • half a lemon
  • fresh berries of your choice
  • 1.25oz Tanqueray
  • 0.5oz simple syrup
  • club soda

Crush the lemon in a shaker and lightly muddle the berries.  Add gin and simple, shake, and strain over ice in a highball glass.  Top off with club soda.

TANQUERAY BASIL SMASH

  • 2 parts Tanqueray
  • 1 part lemon juice
  • 1 part simple syrup
  • fresh basil leaves

Muddle basil leaves and lemon juice.  Add simple and gin.  Pour over ice in a short glass.  Garnish with basil leaves.

*My theory (which I ascribe to Sam White, is that good + good = really good.  It’s usually true.)

***I was given the bottle of Tanqueray to try out some of these scrumptious cocktails.***

Product Review: Pisco Portón

WAAAAAY back in February, Pisco Porton sent me a bottle to try out.  I have been an uber bum and am just now writing my thoughts on it (Susie loses three points).  Don’t take my lack of enthusiasm for writing this review as an indication of how it is — I just have been busy for the last 5 months (no kidding).

So, onto my thoughts.  I was really confused when I received it in the mail as I’d never heard of it.  So, I did some light reading and found that PP is a Peruvian white liquor made from grapes.  It has a fruity smell to it and the bottle was incredibly heavy (I just thought I’d add that).  Apparently, it’s kind of like Champagne in that only pisco made from certain grapes and in a certain way can be legally called “pisco”.

We tried four of their suggested recipes, and we enjoyed a couple enough to keep them in our cocktail repertoire.  I’ve listed the recipes for these cocktails below.

Let me know if you try this slightly unconventional liquor. I really enjoyed my foray into Peruvian spirits!

PORTONERO

  • 2 oz. Pisco Portón®
  • 1 tsp. fresh lime juice
  • 1 tsp. simple syrup
  • 1 slice of fresh ginger
  • 1 dash of Angostura™ bitters
  • Top off with ginger ale
  • Fresh lime wedge

Pour Pisco Portón®, lime juice, simple syrup, ginger and bitters into a tall glass with ice. Top off with ginger ale. Stir ingredients and garnish with a lime wedge.

Pisco Sour

  • 1 ½ oz. Pisco Portón®
  • ½ oz. fresh lime juice
  • ½ oz. simple syrup
  • ¼ oz. egg white
  • 1 dash Angostura™ bitters

Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.