Tag Archives: product review

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

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.

Market-Fresh Mixology

I was SUPER stoked when I got a copy of Market-Fresh Mixology in my mailbox.  (Aren’t surprises the best?!)  Award-winning mixologists Bridget Albert and Mary Barranco rounded up some of the best seasonal cocktail recipes in a paperback (perfectly-sized to keep on the bar) with gorgeous photography by James Beard Award-winner Tim Turner.

The recipes call for fresh, local ingredients, which is all the rage right now, no?  Best yet, they’re arranged by season.  Want to know what drinks you can whip up with in-season fruits, veggies (yup), herbs, and more?  These ladies have you covered with easy to understand recipes with a quick guide for which glass to use and the tools you’ll need.

For Spring, they have everything from the Carrot Chic to the Spiced Beet Cocktail.  They sound odd, but really, they’re delicious.  I tried out a few with some friends this weekend, and they were the simplest recipes to follow and didn’t call for anything too extremely outrageous.  (Like, seriously, who keeps some of the crazy s**t they put in some recipes around the house?  Three kinds of bitters for one drink?  Get real … I’m a person, not a bar.)

My favorite that we tried was the Cucumber Caipiroska, made with simple syrup, cucumber, lime, and pear vodka.  I’m really looking to toting this one down to the pool this summer (in a plastic container, of course).

Another awesome part of the book is the Home Bar Essentials section, which went through the various glasses, bartending tools, and even had syrup and sour recipes.  Best of all?  There are toasts for each season.  One of the spring toasts is “May we be happy and our enemies know it.”  Cheers to that!

Order yourself Market-Fresh Mixology for just around $12 and try some of the recipes out for yourself!

AgatePublishing.com
Amazon.com

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

Product Review: Starfire Cigs Ehookahs

Written by Enrico DeLeon III

For years and years, smoking has a been depicted as the cool thing to do in the media who have neglected to publicize alternatives such as these by Shiro that could help people to quit smoking. From movies to bars to commercials to house parties amongst friends and everything in between, smoking is everywhere. And even if people want to get a nicotine hit without smoking, there are products, like those available at Nicotine-Pouches.com, that offer this while making the actual act of tobacco consumption a little more discreet than cigarettes. After turning 18, while still not being able to go to bars, my friends and I got into going to hookah bars for our leisure. It was a great way to hang out, converse, and, of course, smoke hookah. I don’t know if it was because it was the cool thing to do or what, but it certainly was a great option for us to do on our nights out without trying to sneak into bars.

In the recent years since they have banned actual cigarette smoking in bars and restaurants in Dallas, I have seen electronic cigarettes and portable vaporizers from many different manufacturers similar to geek vape and others trying to compete in the eSmoking industry make an appearance more often as they are the only way for people to get away with smoking indoors in Dallas right now. I honestly thought they were kind of silly and, quite honestly, weird. The idea of smoking something that you unplugged from a plug or USB port was just a bit off-putting. That being said, one of my friends uses a vaping pen and I’m always fascinated by the different flavoured e-liquids like Killer Kustard that she buys, so I was definitely intrigued to discover more about how these devices work.

So, when Susie asked me to review Starfire Cigs, I saw it as the perfect opportunity to try and change my perspective about the whole industry. Just to give you a little background on the actual products I tried, the good people sent me all 6 flavors of their Ehookah line. Unlike some electronic cigarettes and vaporizers, Starfire Cigs use vegetable glycine to create the smooth flavored smoke with very minimal, almost no nicotine. (Just to clarify, these all were more along the lines of hookah-type smoking and not cigarettes.)

Each Ehookah lasted up to 1,200 puffs and were disposable. Although they were disposable, the craftsmanship wasn’t sacrificed. They are made with a silver mouthpiece and a diamond tip that light up different colors to reflect their flavor. The flavors included Berry Blast, Blueberry Mint, Red Energy, Melon Mist, Juicy Peach and Tropical Smooth.

When first trying Starfire Cigs Ehookahs, I was immediately transported back to my late teens. The vivid flavors and great smoke quality was on-point with that of which I had at actual hookah bars back in the day. The biggest difference between these Ehookahs and actual hookahs are how much more consistent they were. Every flavor was 10 times more vivid than any actual hookah flavor I have ever had. They were very distinct and never changed. It was awesome to be able to smoke them puff after puff without having to worry about lighting up a new coal and/or potentially burning yourself with hot fire.

I definitely recommend the Starfire Cig Ehookahs to anyone looking to experience great flavored smoke better than hookah and without the trouble of using an actual hookah.

2013  Laphroaig Cairdeas: Port Wood Edition 

Scents: Smoke, Rhubarb, Pepper, Citrus, Berries, Flowers/Potpourri, Peanuts, Chocolate & Cream

Flavors: Smoked Wood, Charcoal, Pepper, Flowers, Cream, Berries, Citrus

Thoughts:  Before I get too deep into this “review”, I must be honest… I am much more versed in the whiskey/bourbon area than scotch. Being that I am a novice in the subject of scotch, my thoughts may seem a bit uneducated to all you scotch connoisseurs out there, but I hope you find this review somewhat useful.

My first thought at the crack of the bottle was how intense the aroma of the scotch was. I could almost immediately recognize several of the distinct flavors from the scent like smoked woods, charcoal, fruits, flowers and more. The color the scotch is similar to numerous whiskey and bourbons I am used to with a slight pink hue to it. After my analysis of the sights and smells, I was ready to have my first sip!

Along with several coworkers, I, generously, poured the scotch over some ice. The scent seemed to open up quite nicely at this point. Once it touched my lips, I immediate felt the power of this scotch! The peat “explosion” was very intense and hit very fast. This took me by surprise, so I had to have another sip just to truly analyze how it is tastes. Intense smokey peat was the first flavor to hit, then the peppery, fruity yet floral-esque cream flavors piggy-backed the end of the peat explosion. That may seem weird to list all those things, but they all truly fight for your attention (even though the peat wins every time in my book).

This seems like a scotch I would enjoy after eating a hardy steak, BBQ or any smoked meal. I can imagine sitting around a campfire with some bros and drinking this with a cigar in hand after eating some BBQ. Check it out and judge for yourself. Needless to say … this’ll get ya drunk.

(Source: http://instagram.com/)
Reviewed by Enrico DeLeon III (of Brunch Bros fame)

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.***