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Occasionally, I receive a copy of a newly published book in the hope that I might review it. Sometimes, the book gets a “shout-out,” and sometimes it doesn’t. Cocktails, Southern Style by Belinda Smith-Sullivan, definitely gets a “shout-out!”  Not only does this book provide cocktail recipes with a southern spin, but it also includes chapters on basic bar techniques, simple syrups and infused vodkas, and equipment tips. The book also features a delightful chapter called “Nibbles and Bites,” which includes some classic southern recipes to pair with your cocktails. There is much to explore! Belinda is a chef, food writer, and spice blend entrepreneur. She received a culinary art degree from Johnson & Whales University. Belinda is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier. She lives in Winston-Salem, NC.  Photo courtesy of Belinda Smith-Sullivan I asked Belinda what inspired her to write this book. Belinda: “The southern cocktail story was one I wanted to tell! My inspiration for writing Cocktails, Southern Style was born out of spending so many of my adult years living in and experiencing the south and southern culture – a culture that is rooted in hospitality. And I quickly learned that southern hospitality is a cocktail culture. Through my research, I learned that most traditional cocktails and cocktail derivatives originated in the south, particularly in New Orleans, such as Sazerac, Pimm’s Cup, Hurricane, Ramos Gin Fizz, Vieux Carre, and French 75. Others in the bourbon-producing states of Kentucky and Tennessee - the famed beverage of the Kentucky Derby, the Mint Julep, and the Tennessee Iced Tea, a precursor to the Long Island Iced tea.” Of course, I had to know what Belinda’s favorite cocktail is. Belinda: “My favorite cocktail is the Martini because of its simplicity! It has the least amount of moving parts (ingredients) - two - and everyone can make it with ease. It is not difficult to master.” Here is a recipe from the book that might entice your palate! SOUTHERN MULE  Reprinted by permission of Gibbs Smith March 2025. A mule is a cocktail made with vodka, ginger beer, and lime, served in a copper mug. This Southern mule is made with Cathead Vodka from Mississippi and Wild Ginger ginger beer made in Tennessee. SERVES 1 2 ounces Cathead Honeysuckle Vodka 1/4 lime 4 ounces Wild Ginger ginger beer Fresh mint, lime wheels, and edible wild flowers for garnish GLASS: copper mug Fill the copper cup with crushed ice. Add the vodka, squeeze in the lime juice, and drop the lime into the cup. Top with the ginger beer and garnish as desired. Recipe excerpted from Cocktails, Southern Style by Belinda Smith-Sullivan. Reprinted by permission of Gibbs Smith March 2025. As many of you know, vodka is my favorite spirit drink, and a Martini tops the list when ordering a cocktail. I like them dry and icy cold so you can see the ice crystals!.  Photo credit: Penny Weiss However, Cocktails, Southern Style has piqued my interest in shaking things up a bit and sampling some of these recipes. Stay tuned!
Until next time, Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Although chocolate ice cream and coffee ice cream are tied for first place, one of my favorite ice cream flavors of late is chocolate mint. So, I was thrilled to receive a sample of Mint Chocolate Chip Sippin’ Cream from Sugarlands Distillery.  Photo courtesy of Sugarlands Sugarlands Distilling Company, founded in 2014, is a craft distillery located in Gatlinburg, Tennessee. They produce craft moonshines and sippin’ creams that are available in a multitude of flavors. In addition, they produce straight rye whiskey. Their newest flavor of sippin’ cream, Mint Chocolate Chip, was introduced in August 2024. Master distiller Greg Eidam said, “Mint chocolate chip is one of the most popular ice cream flavors in the country and a flavor our fans have continuously asked for. Our distillery team worked tirelessly to create a drink with just the right combination of mint and chocolate to match the iconic ice cream flavors. We’re really excited for our fans to try this bold, fun Sippin’ Cream.” And I can attest that they have brilliantly captured the essence of the mint chocolate chip with an understated alcohol zing. It is creamy, smooth, and quite refreshing! 20% Alc/Vol 40 Proof SRP: $24.99/750 ml bottle The versatility of this cream liqueur is truly remarkable. Pour it into a pretty glass and drink it neat.  Photo credit: Penny Weiss Be daring, pour a little into your coffee, and top it off with whipped cream and semi-sweet chocolate morsels.  Photo credit: Penny Weiss Get creative and add this sippin’ cream to a cocktail. Here is a delicious cocktail recipe. MINT CHOCOLATE MARTINI INGREDIENTS 2 oz. Mint Chocolate Chip Sippin’ Cream 1.5 oz. Vodka 1 oz. Half & Half Mint sprig Ice INSTRUCTIONS Add ice to a shaker and combine Mint Chocolate Chip Sippin’ Cream, Vodka, and half & half. Shake well and strain into a martini glass. Garnish with a sprig of mint.  Photo credit: Penny Weiss One of my favorite ways to enjoy Mint Chocolate Chip Sippin’ Cream is to pour it into a dish and float vanilla bean gelato over it. Pure bliss!  Photo credit: Penny Weiss This cream liqueur is best consumed within six months of opening and should be refrigerated.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] When I was recently asked if I would like a copy of a newly released book called The Turn Of The Screwdriver, it got my attention. This macabre book of dark & twisted literary cocktails is spooky, humorous, and very creative!  AI generated. The author, Iphigenia Jones, offers 50 delicious cocktail recipes with a bit of a twist, ingeniously naming and pairing them with classic and modern gothic literature. From literary quotes and quips to tantalizing drinks, this book is not for the squeamish, or is it?  Cover photo of book. To quote Iphigenia, “There is something about gothic literature that pairs nicely with a well-made drink. Perhaps it is the atmosphere of a cold drink in one hand while a storm rages in the novel, or the bitterness of alcohol paired with a doomed protagonist’s regret, or maybe it is the liquid courage we need in order to dare turn the pages. In this book, we provide the absolute best pairings of book and cocktail to enhance the experience of these famous tales.” When I asked Iphigenia what inspired her to write this book, her passion for both literature and cocktails was palpable. She shared, "After spending many nights with a bubbling cauldron and a favorite book, I sought to combine my two great interests into Turn of the Screwdriver, which allows one to consider the great works of the gothic canon while at the same time enjoying a delicious drink.” The sampling below is from The Turn of The Screwdriver of cocktails paired with famous gothic works. The Haunting of Highball House (The Haunting of Hill House by Shirley Jackson) The Portrait of Dorian Grey Goose (The Portrait of Dorian Gray by Oscar Wilde) Mexican Hot Gothalate (Mexican Gothic by Silvia Moreno-Garcia) Her Brandy and Other Parties (Her Body and Other Parties by Carmen Maria Machado) Lestat's Bloody Sazerac (Interview with the Vampire by Anne Rice) The Legend of Slushy Hallow (The Legend of Sleepy Hollow by Washington Irving)  Image from "The Turn Of The Screwdriver." Iphigenia replied to my question about what her favorite cocktail is. “My favorite cocktail varies from one stormy night to another, but I am particularly fond of our blackberry cosmo, We Always Have Cosmos in the Castle.”   Image of cocktail and page from "The Turn Of The Screwdriver." And one of my favorite cocktails from the book is “The Picture Of Dorian Grey Goose”!  Photo credit: Penny Weiss So, if you are a fan of gothic literature (especially horror) and love a good cocktail, this book is for you! The quotes, inferences, detailed recipes, and photos will surely have you shivering with fright…I mean delight! In addition, the author offers an informative chapter on “Bar Basics,” covering glassware, techniques, and brews. It is an enjoyable read, for sure! SRP: $19.95 I will share one delectable cocktail recipe to brew in your cauldron, if you dare! And I hope it inspires you to conjure up more literary cocktails from this book! “Gorman Grasshopper” paired with three gothic novels by Mervyn Peake might leave you shivering, but your palate will sing!  Image from "The Turn Of The Screwdriver." Until next time…Cheers!
Penina To leave a comment or if you have an inquiry, please contact me at [email protected] With St. Patrick’s Day almost upon us, Irish Whiskey articles, ads, and IG posts are abundant. However, I am choosing another whiskey path that leads to the birth of whiskey, bourbon, and moonshine in America.  George Washington Distillery's Barrel Room. Photo credit: Penny Weiss Here are a few interesting facts from an article I published a few years ago. “It was 1620 at the Berkeley Plantation in Charles City, Virginia, where colonist George Thorpe is credited with distilling America’s first batch of corn-made whiskey. It was the prelude to corn-made moonshine and bourbon. One might think that it all began in Kentucky, but Bourbon County, Kentucky, was part of Virginia until the late 1700s!"  Berkeley Plantation Photo credit: Ravel “Also, in the late 1700s, a Baptist preacher named Elijah Craig, who lived in Orange County, Virginia, is sometimes credited for being the first to age whiskey in charred oak casks, thus creating bourbon. And let’s not forget George Washington, who began commercial distilling in 1797 at his Mount Vernon property in Virginia. It was the largest whiskey distillery in the country during that time. Most of his whiskey was a blend of 60% rye, 35% corn, and 5% malted barley. After a fire in 1814 destroyed the building, Washington’s distillery was eventually reconstructed in 2007, and it now produces small batches of whiskey each year.”  Tasting some GW whiskey! Photo credit: Penny Weiss Today, over 70 licensed distilleries are located throughout Virginia, from south to north and east to west. Interestingly, more craft distilleries are here than in Kentucky and Tennessee combined. And the variety of whiskey being produced in Virginia is impressive. In addition to whiskey, bourbon, and moonshine, many distilleries make gin, rum, vodka, brandy, aquavit, pastis, absinthe, and flavored liqueurs. Most of these distillers use only locally sourced ingredients to ensure a quality product and work with and support the community and local farmers. And it is awe-inspiring, but not surprising, how many of these distilleries opened up their hearts and turned their businesses into the manufacturing of hand sanitizers during the Covid pandemic. Switching production from spirits to making hand sanitizers provided front-line healthcare workers, first responders, hospitals, and their communities with this much-needed product. Let’s talk about whiskey. Whiskeys are oak-aged spirits usually made from rye, barley, wheat, and corn. Whiskey production can vary depending on the distiller, style made, and country of origin. However, the process, which can include malting, mashing, fermentation, and distillation, is basically the same. First, grains are converted from starch to sugar, then fermentation begins, followed by distillation, and finally, maturation takes place. This is a general guideline for types of whiskey: To be labeled “Scotch Whisky,” it must be distilled and aged in oak casks in Scotland for a minimum of three years. Irish Whiskey, as a rule, is made from a combination of malted and un-malted barley, and other grains. Pot stills and/or column stills are used for distillation. Malt Whiskey is made with only malted barley, and distillation must take place in copper pots. In North America, whiskey can be produced anywhere, but there are strict rules for Kentucky and Tennessee. Bourbon is a whiskey that is made with a mixture of grains. By law, it must contain at least 51% corn. Although bourbon is produced throughout the USA, the majority of it is made and aged in Kentucky. Tennessee Whiskey can only be produced in Tennessee. It, too, like bourbon, must contain at least 51% corn. What sets this whiskey apart from Bourbon is that Tennessee whiskey must be filtered through sugar maple charcoal before oak aging, making it a smoother and sweeter whiskey. Moonshine is also called white whiskey, white lightning, and mountain dew. It is a high-proof liquor usually made with sugar and corn and is not aged. It is illegal to produce moonshine if one doesn’t have the proper permits and government permission. Several years ago, while on a press trip to Virginia, I tasted over 100 styles of whiskey, bourbon, and moonshine! Here are four whiskeys to tease your palate.  Photo credit: Penny Weiss Catoctin Creek Roundstone Rye Single Barrel Whisky This pre-Prohibition style rye whisky is made from organic 100% rye grain, sourced locally when available. It is aged in new Minnesota white oak casks for just under two years.  Photo credit: Penny Weiss The color borders on dark amber with aromas of rye, caramel, red fruit, and a hint of baking spice. This whiskey is smooth, with caramel, spice, and a woody taste that comes through on the palate. Vanilla and spice linger on the finish. Alcohol: 40% (80 Proof) SRP: $44.99 (750 ML) 200 ML shown in photo Bare Knuckle Straight Bourbon Whiskey It is made with 70% corn, 20% wheat, and 10% malted barley, all sourced from local Virginia farms. It is double distilled and aged 24 months in charred new American White Oak barrels from Kentucky.  Photo credit: Penny Weiss The color is between amber and copper with sweet corn, caramel, and savory smoke aromas. This whiskey packs some heat, but the sweet corn, nutmeg, toffee, spice, and oak notes soften the edges. The finish is long and enjoyable. Alcohol: 45% (90 Proof) SRP: $45 John J. Bowman Single Barrel Virginia Straight Bourbon Whiskey A. Smith Bowman is the oldest operating distillery in Virginia. The names on each bottle of whiskey pay homage to a relative. This bottle is named after Colonel Bowman, the first military commander and governor of Kentucky County. It is triple distilled and aged ten years in new charred oak. No mash bill was given. (mash bill is the mix of grains used)  Photo credit: Penny Weiss Amber in color, the nose offers vanilla, sweet apple, and berries. The palate provides toffee, figs, and a nice amount of heat, with a long finish of vanilla, almonds, sweet corn, and oak lingering. Alcohol: 50% (100 proof) SRP: $65 Prelude: Courage & Conviction American Single Malt Whisky This is Virginia Distillery Co.’s flagship spirit. They use the highest quality malted barley and fresh spring water from the Blue Ridge Mountains. Hand-hammered copper pot stills crafted in Scotland are used to distill this 100% malted barley spirit using time-honored techniques and then aged in sherry, cuvée, and bourbon casks for 3.5 years.  Photo credit: Penny Weiss Aromas of sweet apple, toffee, raisins, berries, floral, and vanilla emanate from this copper-colored whiskey and segue onto the palate. Gentle heat, oak, dark berries, honey, a touch of sherry, and light spice linger on the finish. Alcohol: 46% (92 Proof) SRP: $78 These are great sipping whiskies, or try mixing in a favorite whiskey cocktail. And if you’re tempted, there is always this 90-proof moonshine from Belmont Farm Distillery or this 100-proof 1st Sugar moonshine from Twin Creeks! But, of course, you might have to go to Virginia to taste the moonshine!  Photo credit: Penny Weiss  Photo credit: Penny Weiss Whatever you choose to sip on St. Patrick's Day, be smart, be safe, and stay hydrated with water! Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Now and then, I receive vodka samples to taste and possibly review. And as you all might know by now, I love vodka! However, this particular vodka caught my attention, not for its flavor but for its concept.  Photo credit: Penny Weiss In today’s world, many people are becoming more conscious about their alcohol consumption and waistline. We still want to “Vive la Vida,” but in a healthier manner. Bellion Vodka was founded in 2012 by Harsha Chigurpati and is located in California. After graduating college, Harsha worked for his family’s pharmaceutical company, focusing his research on reducing negative attributes in everyday consumption of food, alcohol, and drugs without removing any of the desired effects.  Harsha Chigurpati Courtesy of Bellion Vodka After many years of research, Harsha developed NTX, a proprietary blend of FDA-approved ingredients: licorice root extract, mannitol (manna sugar), and potassium sorbate (white salt), which is in Bellion Vodka.  Photo credit: Penny Weiss While we don’t know the amount of each ingredient in the vodka, we do know that it is six times distilled and 80 proof with 40% alcohol. Bellion advertises it as a “must-have functional spirit.” So, is this vodka a safer and healthier alternative to other vodkas on the market? I’m not convinced. Drinking in moderation seems to be the best path to take. My argument is if one consumes several glasses of Bellion, believing they are eliminating negative health attributes as opposed to drinking one glass of another vodka brand, what has the consumer achieved?
Regarding its taste, Bellion vodka is quite sweet, with licorice dominating the palate. However, the vodka is smooth and could make an interesting addition to a cocktail as long as you don't mind the added sweetness that the vodka contributes. The bottle is striking and an attention-getter, but the vodka is too sweet for this reviewer. SRP: $39.99 Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] When I think of calendar events in February, Ground Hog’s Day and Valentines’s Day are at the top of my list. Unfortunately, Punxsutawney Phil, the famous groundhog, made his prediction this year with six more weeks of winter to contend with. So, with that in mind, let’s move on to Valentine’s Day and comfort our hearts and souls with wine, a cocktail, and tea that are sure to please the palate and chase away the winter blues. Loveblock Wines Pinot Noir 2020 The founders of Loveblock Wines are veteran winemaker Kim Crawford and his wife Erica, who have been working in wine most of their lives. The grapes for this lovely 100% Pinot Noir are sourced from New Zealand’s Central Otago region on a 20-acre vineyard affectionately named “Someone’s Darling.” Erica said, “Loveblock is a true love story. It is one of depth and dedication.”  Photo credit: Penny Weiss Nose: Red fruit, cherry, earth, and spice. Palate: Juicy, rich fruit, cherry, dark plum, red berry notes, with a dash of herbs and spice. Beautifully balanced and smooth with bright acidity. Alcohol: 13.5% SRP: $37 Pairings: Cheese, white meat, lamb, risotto, or salmon. Gorghi Tondi Dumè Frappato Sicillia DOC 2020 Tenuta Gorghi Tondi is located in south-western Sicily, surrounded by vineyards and the sea. Sisters Annamaria and Clara Sala continue the 100-year-old family tradition of making wine here that their great grandmother Dora started with her captivation of the land, sun, and light. The grapes for this 100% Frappato are sourced from one of the estate’s youngest (6 years old) vineyards. The wine is aged in stainless tanks, on the lees for five months and two more months in the bottle.  Photo credit: Penny Weiss Nose: Lively red fruit aromas with berries, herbs, a floral touch, and a hint of the sea. Palate: Engaging flavors of fresh red fruit, strawberry, pomegranate, rosemary, with a dab of orange peel and spice lingering on the finish. It may be served slightly chilled. Alcohol: 12.5% SRP: $19 Pairings: Serve with pasta dishes, fish, white meat, hamburgers, or pizza. Bubbles!  Photo credit: Penny Weiss Valdo Marca Oro Prosecco DOC Rosé Brut 2020 Valdo was founded in 1926 and has been owned by the Balla Family since 1938. The grapes for this sparkling wine are sourced from the Prosecco DOC appellation in Veneto, Italy. It is 90% Glera and 10% Pinot Noir and produced using the Charmat Method. Nose: Lovely floral notes with pear, apple, and red berries. Palate: Persistent bubbles with aromas that segue onto the palate. Bright acidity and a creamy mouthfeel add to a long and refreshing finish. Alcohol: 11% SRP: $14.99 Pairings: Enjoy as an aperitif, or serve with fish, pasta, salads, grilled chicken, or dessert. Bottega Liquid Metals Rosé Gold NV This sparkling wine is produced by Bottega SpA, headquartered in Castello Roganzuolo, about 30 miles from Venice, Italy. It is 100% Pinot Noir grapes hand-harvested from vineyards in the Lombardy region. It is produced using the Martinotti (Charmat, tank) method. Sandro Bottega, third-generation winemaker and co-owner, said, “Bottega’s motto is “Fatto A Mano,” which means ‘handmade.” Its mission is to work and achieve the highest levels of quality, design, and sustainability.” The gilded bottle protects the wine from light, preserving the wine's clean and refreshing aromas. Nose: Juicy peach, mixed red berries, and floral notes. Palate: Fresh and lively with an accent on raspberry, strawberry, and peach. Dry with a fine perlage. Alcohol: 11.5% SRP: $32.99 Pairings: Enjoy as an aperitif or with light fare. Champagne Boizel Rosé NV This Champagne is produced by the Boizel House, established in 1834 and located in Épernay, in the heart of Champagne. The grapes for this rosé is a blend of 50% Pinot Noir, 20% Chardonnay and 30% Pinot Meunier sourced from Grands and Premiers Cru vineyards “The still wines (vins clairs) from the year are blended with 20% of reserve wines kept from the previous two harvests, ensuring consistency. By using reserve wines within two vintages only, Boizel is able to preserve freshness in their wines, a signature trait of their winemaking style.” The wine is aged for three years on its lees, in the bottle. Nose: Delicate notes of cherry and strawberry. Palate: Creamy mouthfeel, persistent and fine bubbles with an accent on raspberry, citrus, and subtle notes of spice and minerality on a long finish. Alcohol: 12% SRP: $61.99 Pairings: Enjoy as an aperitif or serve with just about anything, including dessert! Champagne Vollereaux Rosé de Saignée Brut NV Champagne Vollereaux produces this 100% Pinot Noir rosé. They are a sixth-generation family winery located in Pierry, France. “Vollereaux is one of the very few champagne wineries to use the traditional saigne method of maceration for its Rosé Champagne, which involves bleeding off a portion of pink juice during red wine production (as opposed to blending red and white wine together). This process occurs after a short contact with the grape skins and seeds.” The juice spends three years on lees, more than twice the time required by appellation rules. Nose: Strawberry and juicy red berries, vanilla, and bread dough. Palate: Strawberry, kirsch, and citrus mingle with berries and cream. It is dry with fine bubbles, has vibrant acidity and a hint of brioche and minerality that linger on a long finish. Alcohol: 12% SRP: $54.99 Pairings: Delicious as an aperitif, or with light fare and dessert. Cocktail Time! Wild Hibiscus Daiquiri This cocktail is a delicious sweet and sour blend made with Australian wild hibiscus flowers in syrup. The 250g jar includes 11 edible flower buds. There are many recipes available online, or create your own! SRP: $13 (available on Amazon)  Photo credit: Penny Weiss Wild Hibiscus Daiquiri Recipe: 3 oz. white rum 1 oz. fresh lime juice 1 oz. wild hibiscus syrup Wild Hibiscus Flower garnish Pour ingredients (minus flower) into a cocktail shaker with ice. Shake vigorously for 10 seconds. Strain into glass and garnish with flower. Tea Time! And lastly, for those who enjoy tea, this is not to be missed.  Photo credit: Penny Weiss Adagio Teas ‘Cupid’s Cup Tea’
This delicious tea is a love potion that is tangy, sweet, and creamy. The ingredients are rose hips, hibiscus, apple, sprinkles, rose petals, strawberry, and natural flavor. Caffeine-free. This is a loose leaf tea that takes five to seven minutes to brew. SRP: $15 So, whether you are celebrating with someone or want to have a “just because” moment, the above potations will brighten your spirits and warm your heart. Although they will chase away the February blues, they are meant to be enjoyed all year long! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Once upon a time, when I was a pre-teen, my cousins and I would take the opportunity at various family events to run around and steal sips of the grownups whiskey sours and Old Fashioned cocktails when they weren’t looking. The key motivation was not to “drink alcohol” but to savor the unusual sweet and sour flavors that danced on our palates. And yes, getting a little “buzz” and having endless giggles was a bonus. As many of you might know, I am a purist when it comes to sipping vodka and whiskey, tending to shy away from anything “flavored or infused.” So, when I received three samples of flavored whiskey, I was rather curious and a touch skeptical. But I wondered if these bottles might hold those savory/sweet flavors from my youthful days.  Photo credit: Penny Weiss Old Elk Distillery launched Whiskeysmith Co in Fort Collins, CO., with the purpose of making premium flavored whiskey. Old Elk Distillery was founded in 2013 by entrepreneur Curt Richardson. According to Melinda Maddox, Beverage Director of Whiskeysmith, “We are founded in flavor and find comfort in our craft. Our platform for flavor ideation, combined with handcrafted American whiskey, creates a product that is unique in the whiskey category. Our line of Whiskeysmith Flavored Whiskeys offers something for every palate.” Whiskeysmith’s portfolio currently includes chocolate, banana, pineapple, blood orange, salted caramel, peach, and coconut. Fictional twin siblings inspired the brand with very different tastes; one, a master distiller with a taste for stiff whiskey neat, the other, a flavor aficionado, with an appetite for sweets.  Fictional twins! Photo credit: Penny Weiss Together, the twins created a product that they both could enjoy. Although the twins are fictional characters, Whiskeysmith is founded on their inspiration. As the bottle states, “Joined at the Sip.” Whiskeysmith worked with the industry’s best flavorists and tastemakers they knew to create a balanced flavor that could be enjoyed straight from the bottle or mixed in a cocktail. The whiskies sent to me are infused with enticing flavors of blood orange, salted caramel, and peach that seem fitting for the autumn months and approaching holidays. So, let’s see how they rate. The test will be how they taste neat. All of the whiskies are 60 proof and 30% alcohol. SRP: $23.99 Peach Flavored Whiskey This is made with American whiskey and a natural peach flavor. Nose: Juicy peach and vanilla Palate: Lovely balance of white peach and whiskey, resulting in a savory peach cobbler. Subtle notes of vanilla and spice blend nicely for a long and smooth finish. A nice sipper, or try it in a cocktail.  Photo credit: Whiskeysmith The Fizzy Peach Build in a highball glass 2oz Whiskeysmith Peach Splash of cranberry juice, Top with lemon-lime soda Blood Orange Flavored Whiskey Natural blood orange flavor is infused, giving this whiskey a light zest. Nose: Delicate orange notes with a hint of spice and floral Palate: This is the sweetest of the three samples, with the orange fading too quickly for my taste. However, this whiskey would be a nice addition to cocktails.  Photo credit: Whiskeysmith Beyond The Clouds INGREDIENTS: 1 oz. Whiskeysmith Blood Orange 1 oz. Mezcal 0.5 oz. Lemon Barspoon (1/8 oz) Bourbon Barrel Aged Maple Syrup (Regular Maple Syrup works too!) 1 Dash Cardamom Bitters 1 Heaping tsp. Greek Yogurt Garnish: Dehydrated Blood Orange Wheel METHOD: Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 20 seconds. Strain into a cocktail glass and garnish with a dehydrated blood orange wheel. Salted Caramel and Salt Flavored Whiskey This is my favorite of the three samples. Natural salt and caramel are used in this blend. The caramel infused with the whiskey is delicious! Nose: Lovely notes of caramel and vanilla Palate: Rich flavors of creamy caramel blended with just the right amount of salt merge beautifully with the whiskey, ending with a long, warm finish. This would be heavenly poured over vanilla ice cream or a whiskey float!  Photo credit: Whiskeysmith Salty Smith
1 oz. Whiskeysmith Salted Caramel 1 oz. Rye .5 oz. Coffee Liqueur 3 dashes Chicory bitters Garnish with caramel and salt on the rim and an orange twist. Although these whiskies don’t exactly duplicate my “whiskey sour” memories, they definitely have a special savory/sweet thing going on. Drink them neat, over ice, or in a cocktail. And with the holidays approaching, have some fun and invent a recipe or two! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] While the bars and restaurants are slowly returning to normalcy, many would still prefer to do their socializing at home. And Nickel Dime Syrups has made it easier than ever to create fun cocktails just like the professionals. Professional bartender Jared Hirsch and entrepreneur Absinthia Vermut have put together a line of small-batch custom cocktail syrups made from all-natural ingredients. Based in Oakland, California, Hirsch is a staff mixologist at the Sidebar Restaurant and is famous for his cult cocktail, award-winning “Caged Heat.” The cocktail became so popular he couldn’t produce enough syrup in the restaurant’s kitchen to meet the high demand. That’s when he consulted Absinthia on how he might increase the production and still maintain its quality. From these discussions, Nickel Dime Syrups was founded.  Jared and Absinthia Hirsch said, “There’s tremendous demand and curiosity about craft cocktailing at home. Consumers in the US have a pent-up thirst for the kind of bold, complex cocktails their favorite bartender used to make for them. But that doesn’t mean they are willing to settle for artificial flavors or one-note mixes. Nickel Dime Syrups provide a custom cocktail experience with each pour. Your home bar will be the hottest spot in town!” The syrups are made in California and are alcohol-free, gluten-free, and approximately 100 calories per 2 oz. serving. Their portfolio includes four unique syrups with a signature cocktail recipe on each bottle.  Grab your favorite spirit and enjoy these cocktails. Caged Heat Cocktail Syrup  (Syrup ingredients: tamarind, cardamom & ghost pepper) Caged Heat 2 oz. Bourbon 1 oz. Caged Heat cocktail syrup 1 oz. fresh lemon juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Fairy Dust Cocktail Syrup  (Syrup ingredients: fennel, anise & wormwood) Fairy Dust 2 oz. gin 1 oz. Fairy Dust cocktail syrup 1 oz. fresh lemon juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass, and top with Peychaud’s bitters (optional). Cherry Bomb Cocktail Syrup  (Syrup ingredients: cherry, coffee & cacao) Cherry Bomb 2 oz. Dark Rum 1 oz. Cherry Bomb cocktail syrup 1 oz. fresh lime juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Crimson Smoke Cocktail Syrup  (Syrup ingredients: smoked tea, cranberry & honey)
Crimson Smoke 2 oz. Mezcal 1 oz. Crimson Smoke cocktail syrup 1 oz. fresh lime juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Nickel Dime Syrups are available nationwide. SRP: $19.99 for 15 oz. bottles SRP: $29.99 for a mini sample pack of all four varieties. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] This story was originally published on Santé Magazine. This story was originally published on Santé Magazine. “Every generation brings their touch, with their own history and own experience.” Thirty-six-year-old Delphine Nathalie Gardère is the fifth generation and newest CEO of Rhum Barbancourt, one of Haiti’s largest rum exporters. Delphine is the second woman in her family to attain the head position in the company’s history. Rhum Barbancourt is the oldest rum company in Haiti, founded by Dupré Barbancourt in 1862.  Delphine Nathalie Gardère In a virtual conversation with Delphine, she said, “My grandfather, a jurist/entrepreneur, brought the business from the back of the family house to the equivalent of the Great Plains of Haiti, which was a revolution. My father, an engineer, increased the production capacities. I come from a different background, with a business-oriented education, and work experience outside of the family business (investment banking and luxury goods marketing). Every generation brings their touch, with their own history and own experience.” Rum is made world-wide, but the Caribbean is probably the best-known area for production. It is believed that the first distillation of rum dates back to the 17th century on sugar cane plantations in the Caribbean, most specifically Barbados. The plantation workers discovered that molasses fermented into alcohol. Haiti is located in the Caribbean and is the western part of Hispaniola, bordering the Dominican Republic.  Rum is a distilled liquor made from sugar cane by-products such as sugar cane juice, sugar cane syrup, or molasses. Typically after the sugar cane is cut, it is taken to the mill and fed into a crusher. This process extracts the sugar cane juice from the fibrous pulp. At this point, the sugar cane juice can be fermented and distilled or cooked down into a syrup for fermentation and distillation. The last option is to process the sugar cane juice into molasses. Fermentation, distillation, and barrel-aging vary from one distillery to another. However, most rums are aged and blended with other batches from the distillery or blended with rums of different ages. Rum is available in many styles and flavors, from sipping rums to cocktail mixers to sweet, spicy, and herbal.  Rum barrels at Rhum Barbancourt In 1862, Dupré Barbancourt used sugar cane juice and applied the traditional French distillation method of double distillation, usually reserved for the very finest cognacs. He aged the rum in oak barrels from Limousin, France, as practiced in cognac production in his native Charente. Dupré passed away in 1907, leaving no heirs. His wife, Nathalie Gardère, and her nephew Paul managed the company until her passing, and then Paul took over. During this time, the distillery was located in Port au Prince. Only a limited quantity of rum was produced and sold, with the older aged rum reserved solely for family and friends. In 1946, Paul’s son, Jean Gardère, took over the business, initiating its modernization. And by 1949, Rhum Barbancourt relocated the distillery to the “heart of the sugar cane fields” of Domaine Barbancourt.  Aerial view of Domaine Barbancourt surrounded by sugar cane fields. By 1952, the company had transformed from a small cottage industry to an international exporter. Jean passed away in 1990, and fourth-generation Thierry Gardère took the helm. He upheld the commitment to quality, fine natural ingredients, and the unique cognac-based production process. Thierry passed away in 2017, passing the baton to his daughter, Delphine. Delphine talked about growing up with the backdrop of the distillery and her “ah-hah” moment of wanting to be a part of it. Delphine: “Growing up in Haiti was very particular. I was born in the 1980s, and by the 1990s, Haiti was under embargo. So my mother and I moved to Jamaica, where I learned English over the summer so I could attend school. My father at the time remained in Haiti. I remember as a child it being a very intense time. My father was the only one of his brothers and sisters to choose to move back to Haiti and work for Barbancourt. He was the one “holding the fort” in times of uncertainty, and he always had a strong sense of duty towards the employees, which they still admire. Several periods shaped our family history (end of the dictatorship, the departure of Aristide in 2004, Haiti earthquake). I have a lot of admiration for the courage, determination, and resilience he had, not only as my father but also as a CEO. This is what always keeps me going in difficult times. The family business was never something that was forced upon me and I slowly became involved in it. I first realized how “cool” it was when I went to high school in Paris. We had a presentation on career day from L’Oréal, where I discovered business strategy, marketing, packaging, etc. On this day, it really clicked for me that I wanted to go to business school. This was when things started.” I asked Delphine to tell me about Barbancourt’s production process. Delphine: “Today, Barbancourt employs 500 people and works with 3000 farmers in a co-op manner. Only 20% of our sugar cane comes from our lands; 80% is sourced from local farmers. It is at the core of our value chain. Our brand’s DNA is rooted in aged rums, and our Haitian Heritage makes our products unique in terms of positioning. Our products are made from sugar cane juice, but we are not an AOC Agricole Rum, as we are not French. (Rhum Agricole is the French term for sugar cane juice rum) We do not use molasses, so we are not English or Hispanic in terms of Rum. This trickles through our production process, which is unique and gives a rum that can be viewed as light, smooth, and with no added sugar or caramel.” I received two samples of Rhum Barbancourt for review, and I tasted both rums neat.  Photo credit: Penny Weiss Rhum Barbancourt Reserve Speciale, 5 Star Aged 8 Years
This is a noteworthy “sipping” rum that would most certainly add character to a light rum cocktail. Double distilled and aged for eight years in French oak. It is slightly dry and smooth. The nose offers caramel, vanilla, candied orange, spice, and a touch of ethanol. A surprising palate is reminiscent of brandy with notes of smokey toast, toffee, vanilla, and dried fruit that linger on a long finish. Alcohol: 43% 86 Proof SRP: $25-$30 Rhum Barbancourt Estate Reserve, Aged 15 Years This is a rich and elegant sipping rum. Butterscotch, toast, baking spice, and orange peel aromas set the stage for this complex and creamy rum. The palate offers caramelized sugar, charred oak, candied fruit, orange peel, and a long finish of spice notes, and a touch of dark chocolate. It had my palate begging for another sip Alcohol: 43% 86 Proof SRP: $50-$55 Before we said our virtual good-byes, I had a few more questions for Delphine. Delphine, please tell me about your interest in Women’s Empowerment. Delphine: “I live in Haiti and have two young daughters. I would feel like a fraud saying that the road leading up to this was easy. Inside and outside of my role at Barbancourt, I would like to use my voice to help other women. I recently went to dinner with men where I spent three hours being mansplained and manterrupted. It shows that there’s still a lot to be done in the area of Women’s Empowerment. This is my most recent example of things that need to change. On a larger scale, campaigns like “Me Too” that happened in the US are things that don’t exist here. Victims of abuse are often left confused, misunderstood, with no voice, and no one to talk to, in a country that doesn’t have the infrastructure for this.” As CEO and fifth generation of the company, what is your vision for the future? Delphine: I’m very humbled by the history and legacy of our family business. My role as the CEO of a family business is to grow and maintain the company for future generations. On a more personal level, my goal is to expand the fame of Rhum Barbancourt, increasing brand recognition through International development and the launch of new products. My professional background is deeply rooted in luxury consumer goods and brand strategic management, so I am looking forward to seeing Barbancourt grow and be the International Ambassador Haiti deserves.” And, I am looking forward to following Delphine’s journey and enjoying more products from Rhum Barbancourt. Until next time... Cheers! Penny To leave a comment or if you have an inquiry, please contact me at [email protected] It seems that every weather forecast of late is either snow, freezing rain, ice, or frozen tundra temperatures. So one can imagine my delight when I received a one-way ticket to a magical island where the sun always shines, and tropical breezes soothe the soul.  Photo credit: Penny Weiss My virtual airline ticket also included some delightful island cocktails in a can for easy transport to the beach. Biza calls it “a vacation in a can.”  Photo credit: Penny Weiss Biza is a brand developed by a group of friends aimed at catering to the millennial generation. (Those who fall in the range of 23 to 38 in 2019). However, Biza has also captured the attention of those beyond this group. These ready-to-drink vodka-based cocktails in a can are NOT “flavored malt beverages.” Biza cocktails are made with premium vodka produced from winter wheat and corn from southern Idaho. The drinks are naturally sugar and yeast-free. A touch of carbonation is added to give a little oomph to the cocktail. These sparkling cocktails are available in four flavors: Passion Fruit Peach, Coconut Pineapple, Pomegranate Vanilla, and Mango Jalapeño. My vacation package included all except for the Passion Fruit Peach.  Photo credit: Penny Weiss Coconut Pineapple As listed on the can, the ingredients are Premium Vodka, Sparkling Water, Natural Flavors & colored with Beta Carotene. Aromas of coconut and pineapple segue onto the palate with the slightest effervescence and minimum sweetness. This is absolutely delicious! Where’s my beach chair? Alcohol: 6% SRP: $12.00/4-pack  Photo credit: Penny Weiss Mango Jalapeño As listed on the can, the ingredients are Premium Vodka, Sparkling Water, Natural Flavors & colored with Beta Carotene. Aromas of mango and other tropical notes tease the nose and set the stage for a surprise explosion of spice in the mouth. Yes, the jalapeño makes its presence known and blends well with the fruit. Minimum sweetness and light effervescence add to this light and refreshing cocktail. Alcohol: 6% SRP: $12.00/4-pack  Photo credit: Penny Weiss Pomegranate Vanilla As listed on the can, the ingredients are Premium Vodka, Sparkling Water, Natural Flavors and colored with Fruit and Vegetable juice. Strawberry and a hint of cherry are present on the nose. Vanilla and pomegranate come through on the palate with a little more sweetness than I prefer in a cocktail. However, it is light and a perfect quaff for the day at the beach. Alcohol: 6% SRP: $12.00/4-pack  Photo credit: Penny Weiss For added entertainment, just scan the QR code on the back of the cans. It will redirect you to the Biza Spotify page for a delightful playlist that will surely have you moving! Relax, sip, listen, and enjoy this virtual vacation!
Until next time, Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] |
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