• American Craft Beer Exports Near $100 Million

    Craft Beer
    Boulder, CO • March 24, 2015—The Brewers Association (BA)—the not-for-profit trade group representing small and independent craft brewers—today reported export growth data for the American craft beer industry in 2014. Supported by the BA's Export Development Program (EDP), craft beer export volume increased by 35.7 percent in 2014, representing 383,422 barrels and an estimated $99.7 […]
  • Are You a Lurker?

    Are You a Lurker?

    Bar Tips & Tricks

    It's de-lurking day! For the fourth year in a row, I hope to drag you bashful, non-commenters out of your havens to introduce yourselves and win something. Each year we add a bunch of little monsters to the comment stream and manage to herd you into our tiny cargo hold of a cocktail community. It's all very shiny.

    How do you know if you're a lurker? Well, for a start, I used to be one. I was nervous that Paul Clarke would mock my meaningless musings on bitters and Darcy would autoclave my ideas with science, but neither of them did. They were simply excited that new people were commenting on their little blogs and more than happy to be helpful. I'll be too.

    Let us imagine together …

    You are sitting at your computer sipping a tasty concoction, one of your standbys, and scrolling through your list cocktail blog feeds. Your reader ticks off new posts one by one and you note interesting drinks. Something may catch your eye and you might even skim through a post or two.

    During this process, you likely find a new cocktail you haven't tried or a post that you could add some insight to. Making a mental note you move on, telling yourself you'll come back when you have more time. Or maybe you're just shy and think you'll be mocked for saying you like cognac in your Mint Julep. Either way, you never make it to the comment area. It sits forlorn, and unloved. Like Gabe.

    If the above sounds familiar, you're a lurker. And it's time to scroll down to that comment box and de-lurk.

    Mix up a drink (see recipe below), and introduce yourself to everyone. We're all nice. Honest.

    How Do I De-Lurk?

    • Post a comment.
    • Tell me who you are and where you're from.
    • Tell me what your favorite drink is, and post the recipe.
    • Say anything else you want.

    To encourage all you lurkers out there to comment, I'll be giving away TraderTiki's new triple-pack of syrups to one lucky de-lurker. You have to be a first-time poster to win, and your drink has to be tasty. Regular posters, make sure to chime in and greet the newcomers.

    I don't want to leave your lips dry, so quaff down this sultry libation to spur your creaky fingers:

    Congress of Vienna

    • 1 1/2oz gin (something assertive like Tanqueray)
    • 1oz Ramazzotti
    • 1t cinnamon syrup
    • 1 dash absinthe
    • 1 dash rhubarb bitters
    • 1 dash celery bitters
    • orange peel and cinnamon stick, for garnish

    Stir with ice and strain into a glass of excitement! Twist the orange peel over the top like a Gnomish watchmaker, and enjoy.

    Before my lips even touched this potion, the aroma blew me away: orange, vanilla, and only a hint of bitterness. My first sip immediately reminded me of Aperol, but richer, almost buttery. In case you're wondering about the name… in 1815 (the year Ausano Ramazzotti developed his amaro) after Napoleon's occupation, the Congress of Vienna returned control of Milan (where Ramazzotti is produced today) to Austria.

    Don't forget to post in the comments! Really, just do it now – you'll feel content and happy. I promise.

  • Remixed: Beachcomber’s Gold (Waikiki)

    Remixed: Beachcomber’s Gold (Waikiki)

    Bar Tips & Tricks

    Beachcomber's Gold appears in three separate incarnations in Remixed, this version being a complete departure from the previous with only the light rum and Angostura bitters in each.

    Donn was a tinkerer, rarely willing to call a recipe his “final” version. And as a Gnomish artisan, he excelled, but he wasn't without failure…

    Beachcomber's Gold (Waikiki)

    • 1oz light Puerto Rican Rum (Brugal White)
    • 1/2oz gold Jamaican Rum (Appleton V/X)
    • 3/4oz passion fruit juice
    • 1/3oz lime juice
    • 1/2oz honey mix
    • 2 dashes Angostora bitters

    Blend with 6oz crushed ice and strain into a chilled cocktail glass.

    The above version is a big mess of tart and stupid with no hint of the rum it contains. Determined that I'd followed the recipe to a T good enough for those big gold chains, I set out to modify it.


    1. The foam that the passion fruit juice generates is awesome when blended, so I wouldn't recommend shaking this one. If you put it in a tall glass (unlike in the photo), the head will stick to the sides of the glass for a long while.
    2. Straining is called for in the original, but if you blend it for a few more seconds, you can just ignore that step. You'll have plenty of tiny ice shards that dissolve as you finish the drink.
    3. The rum really needs to be beefed up – at least so you can taste it.
    4. Using quality honey is paramount. Find several you like and try each in this and other honey drinks, and for Tiki's sake, don't buy that bee spit in the plastic bear.

    Beachcomber's Gold (modified)

    • 2oz gold Jamaican rum (Appleton V/X)
    • 1/2oz light Puerto Rican rum (Brugal white)
    • 1oz passion fruit juice
    • 3/4oz lime juice
    • 1 1/4oz honey mix
    • 2 dashes Angostura bitters
    • 8 drops absinthe

    Spin it right round in a blender with 8oz of crushed ice for about 5 seconds and pour into a narrow glass.

    Rick from Kaiser Penguin

    KP Question

    • Do you blend or shake your tiki drinks?

    This post is part of the series, “Remixed: From Astro to Zadar” featuring recipes, brand recommendations, tips, and quirky knowledge to help you navigate the quintessential tiki tome, Beachbum Berry Remixed.

  • 10 Rums Everyone Should Have

    10 Rums Everyone Should Have

    Bar Tips & Tricks

    Drinking rum is the paragon of happiness.

    This sugar-blessed potion comes in a prismatic spray of variety that has prompted more grail-like quests to hunt down rare bottles than than any other spirit. There are over 175 different rums available in the U.S. alone, and that's ignoring all the bubblegum and foie gras-flavored (yes please) demons.

    But what if you could only afford to have a handful of different brands in your regular stock?

    How to Pick?

    After culling the horde of rums available, our team of experts has compiled a list of 10 rums that are essential for the pursuit of good cocktail making. And though what lies below is one of the best representations of sexy rum I've ever seen, you'll surely find something amiss. So don't hesitate to simply skip the rest of this post and go flame me in the comments. Cheers!

    10 Rums Everyone Should Have

    1. Lemonhart 151
    2. Smith and Cross
    3. Zacapa 23
    4. Appleton V/X (or Extra
    5. Rhum Clement VSOP
    6. El Dorado 15
    7. Rhum Neisson Blanc
    8. El Dorado 3
    9. Rhum Barbancourt 8
    10. Wray and Nephew Overproof

    Three overproof rums made the list (though admittedly, I bumped JWray up a bit, as I'm not sure how anyone could live without it). But beyond that, this is the best of what rum has to offer. Even so, a few categories were left behind: a really rich dark Jamaican, a spiced, and though not necessarily a category, blackstrap.

    Honorable Mention

    • Coruba
    • Cruzan Blackstrap
    • Kracken (or Old New Orleans Spiced)

    I urge you to try the following monstrosity. It is surely proof that if you keep adding ingredients to a tiki drink, it only gets better. Or maybe you don't believe me and think I just created this in my mind realizing no one would be able to make it…

    The Blowlamp

    • 1oz Appleton Extra
    • 1oz Kraken
    • 1/2oz Wray and Nephew overproof
    • 1/4oz Fernet Branca
    • 1oz Dolin Blanc
    • 1oz grapefruit juice
    • 1/2oz lime juice
    • 1/2oz vanilla syrup
    • 1 dash Angostura bitters
    • 8 drops Herbsaint Legendre
    • grapefruit twist, for garnish

    Shake with crushed ice, grab your scepter, and donate to a glass by casting Nailed to the Sky.

    Rick from Kaiser Penguin

    The Experts' Data

    Jeff “Beachbum” Berry

    • Lemon Hart 151 Demerara
    • El Dorado 5 year Demerara
    • Appleton Estate Extra dark Jamaican
    • Appleton Reserve or V/X gold Jamaican
    • Rhum Clement VSOP amber Martinique
    • Flor De Cana Extra Dry white (PR Spanish-style substitute)
    • Flor De Cana 5 year or 7 year gold (PR Spanish-style substitute)
    • Rhum Barbancourt five star amber Haitian
    • Cockspur Fine gold Barbados
    • Old New Orleans spiced rum

    Wayne Curtis

    • Lemon Hart 151
    • Smith and Cross
    • Flor de Cana 18
    • Barbancourt 8 yr
    • Zacapa 23
    • Santa Teresa 1796
    • Prichard's white rum
    • El Dorado 21
    • J.M Rhum Vieux VSOP
    • Rhum Neisson blanc

    Ed Hamilton, Ministry of Rum

    • Lemon Hart 151 Demerara (This isn't available so it is going to drink a lot of people nuts, like me, who will be asked where they can get this. The Lemon Hart in Canada isn't Demerara anymore)
    • El Dorado 5 year Demerara
    • Appleton Reserve or V/X gold Jamaican
    • Neisson Eleve Sous Bois or Neisson Blanc
    • El Dorado 3 yr old white
    • Flor De Cana 5 year or 7 year gold (PR Spanish-style substitute)
    • Rhum Barbancourt five star amber Haitian
    • Mount Gay Sugar Cane Rum
    • Don Q Añejo
    • Santa Teresa Gran Reserva

    Tiare Olsen, A Mountain of Crushed Ice

    • El Dorado 15
    • El Dorado 3
    • Appleton Extra
    • ONO cajun spiced
    • Zacapa 23
    • Banks XM10
    • LH151
    • Coruba dark
    • Clément VSOP
    • Barbancourt 5 star

    Gabe Szaszko, cocktailnerd

    • Appleton V/X
    • Smith & Cross
    • El Dorado 12yo
    • Lemon Hart 151
    • Oronoco
    • JWNO
    • Rhum Clemente Vieux Agricole
    • Angostura 1919
    • Zacapa 23yo
    • ONO Spiced Rum
    • Cruzan Blackstrap (hmm, Gabe can't count very well)

    Matt Robold, RumDood

    • Smith & Cross
    • El Dorado 15 Year Old
    • El Dorado 3 Year Old White
    • Coruba Dark
    • Appleton Estate Extra (12 year)
    • Appleton Estate V/X
    • Neisson Blanc
    • Clement VSOP
    • Barbancourt 8 Year Old
    • Mount Gay Extra Old

    Martin Cate, Smuggler's Cove

    • El Dorado 3
    • El Dorado 15
    • Appleton Estate Reserve
    • Rhum JM Blanc
    • Neisson ESB
    • Mount Gay Sugar Cane
    • Coruba
    • Zacapa
    • Smith & Cross
    • Barbancourt 5 Star

    Blair Reynolds

    • El Dorado 15
    • Lemon Hart 151
    • Clement Premiere Canne
    • Smith & Cross
    • Matusalem Platino
    • Cruzan Blackstrap
    • Ron Zacapa Centenario 23
    • Appleton Extra
    • Mount Gay XO
    • Appleton V/X

    Craig Hermann, Colonel Tiki

    • Smith & Cross
    • Ron Zacapa 23
    • El Dorado 15
    • Rhum Clement VSOP
    • Appleton Extra
    • Lemonhart 151
    • Mount Gay Extra Old
    • Rhum Barbancourt (5 * or up)
    • Cockspur 12
    • Orinoco Silver

    Rick Stutz, Kaiser Penguin

    • appleton extra
    • ED15
    • LH151
    • JWray
    • ED3
    • Coruba
    • blackstrap
    • zacapa 23
    • kracken
    • rhum neisson blanc

    KP Question

    • What are the 10 rums you couldn't live without?
  • 5-Minute Falernum

    5-Minute Falernum

    Bar Tips & Tricks

    Has this ever happened to you?

    You've got friends coming over for cocktails. People like Rick, who will judge you harshly for any lapses in ingredient availability. Then suddenly it hits you: “Oh fiddlesticks!” you think. “I forgot to start falernum two days ago!” Your friends won't be able to have any Jet Pilots, and you'll have to deal with their withering stares of shame and disgust for the rest of the evening. You'll know they'll be talking about your hosting fail behind your back for weeks.

    What a faux pas!

    This doesn't have to be you!

    Recently Dave Arnold, over at Cooking Issues, discovered a new method for producing infused liquor: using nitrogen cavitation to produce simple and quick liquor infusions using an iSi whipped cream maker. A technique used in biomedical research, Nitrogen cavitation uses nitrogen bubbles to fracture cell membranes while preserving the precious (and delicious) organelles inside. In the case of infusing liquor, the cells are broken down by the nitrogen bubbles to release the flavor you want to impart to your base spirit.

    While this may not sound exciting on its own, the real money shot of nitrogen cavitation is that you can infuse flavor into any liquor in around a minute and a half. A process that normally takes days or weeks—like falernum—can literally be accomplished in five minutes, from start to finish.

    The Method

    For approximately 8oz of infused spirit, the basic process goes like this:

    • Measure out whatever flavoring agents you want to infuse (this works with fresh herbs, spices, fruits, etc.).
      • 12 grams of any dried spice seems to be a good number.
      • 1/3c fruit appears to be a good number.
    • Finely slice, chop, or crush flavoring agents to maximize surface area.
    • Add flavoring agents to the chamber of an iSi
    • Add 8oz of liquor to infuse into the chamber (this can be anything, I've tried bourbon, various rums, & vodka).
    • Seal the iSi whipper, as you would if making whipped cream.
    • Charge the whipper with one N2O cartridge.
    • Gently swirl the contents of the iSi whipper for 1 minute.
    • Let the whipper stand for 30 seconds.
    • Gently vent the gas by depressing the dispensing lever on the iSi whipper
      • If you get some liquid spewed out at this point, you are applying too much pressure.
    • Open the iSi whipper and strain the contents through a cheese cloth or paper towel lining a mesh strainer.
    • Let the mixture stand for five minutes.
    • Consume.

    That's it. Seriously awesome infused liquor in 6.5 minutes!

    This process is magical.

    Note: With a 1 pint iSi whipper, you can make up to 16oz of infusion, but Dave Arnold recommends using two N2O chargers for any amount over 8oz, so I've written the recipe for this smaller amount.

    Note: The five minutes of sitting is a rough estimate. When I made a bunch of infusions the other night, I noticed that the flavor took about five minutes to develop. For instance, a batch of date-infused bourbon tasted like Old Rip van Winkle 10 Year until we let it sit for five minutes; then date magic! I asked Dave Arnold about this and he hadn't seen this problem, so I suspect it might be that because I (unlike every other iSi whipper owner) went for the cheap, half-pint whipper and that I can't vent all the nitrogen before bourbon starts shooting out of my whipper's nozzle (the infusion fizzes like beer when I filter it). So the “sit for five minutes” step might be optional if you are infusing 8oz of liquid in a one pint whipper.

    An Application

    As I suggested at the beginning of this post, you can use this (admittedly gear-driven) method to bail yourself out with last second infusions, especially for common tiki ingredients like falernum (I'm not sure if pimento dram would work using this method or not, given the long, slow nature of that infusion is part of p-dram's magic). While Rick has previously posted another last-minute falernum substitute, using nitrogen cavitation is not only quicker but also doesn't suffer the lack of high-proof rum (which is really an important component in the falernum experience, especially if you, like me, drink it straight). As such, I've adapted Rick's falernum recipe to use this new technique.

    Five Minute Falernum

    As with slow falernum infusion, feel free to experiment with spice blends. This is more of a base-line, good falernum recipe.

    Step 1: Nitrogen Bubbled Deliciousness

    • 8oz rum (Wray and Nephew Overproof or El Dorado 151 if you've got it, but any good white rum will work)
    • 50 cloves
    • 1T whole allspice
    • 1 nutmeg
    • 8 limes, zested (Make sure to get as little pith as possible, nitrogen cavitation seems to really go for the bitter flavor in pith)
    • 1/2c thinly sliced ginger coins (I used a mandolin to slice it paper thin)

    Crush the nutmeg, allspice, and cloves with a mortar & pestle (or in a bag using a hammer (or whatever)). Heat these crushed spices in a skillet over medium heat for 5 minutes or until fragrant. Cool the spices. Add spices, rum, ginger, and zest to the chamber of an iSi cream whipper. Seal the whipper and charge with N2O. Swirl the contents of the whipper for 1 minute. Let rest for 30 seconds. Vent the nitrogen gas by depressing the lever on the iSi whipper. Strain the rum through a cheesecloth.

    Step 2: Sugar Syrup FTW

    • 2c sugar
    • 1c water

    Make a simple syrup by heating the sugar and water over medium-low until the sugar dissolves. Let the syrup cool. Add the cooled syrup to the infused rum. Falernum! (alternately, you could add around 1.5c pre-made 2:1 simple syrup to the infused rum).

    That's it!

    I know, right? Nitrogen cavitation feels like cheating.

    Other Applications

    What else can you do with nitrogen cavitation, you ask?

    I've discovered that adapting Rick's falernum was no fluke. Most liqueur recipes can be immediately adapted to an iSi whipper, just by scaling down the recipe. So you can use it to experiment with different combinations of base spirit and different ratios for a specific fruit liqueur you are working on (I'm making different batches of creme de banane at the moment).

    Additionally, you can make very small batches of different weird flavor combinations for infused spirits without having the time and cost overhead of infusing an entire bottle for several days. With that in mind, I've been experimenting with some interesting flavor combinations: long pepper infused tequila, date infused bourbon, and star anise infused rum, so far. The process is so quick, and the overhead is so low (you can even make half a recipe (4oz of spirit) with a single N20 cartridge, if you want), there's no reason to not make that sichuan peppercorn, bonito infused gin you've always wanted!

    The prospect of making to-order infused liquor is also an exciting one. The other night, my wife and I had friends over and all the cocktails were made from ingredients we infused a la minute. We made some long pepper bloody marys and palomas, date bourbon old-fashioneds, and some Saigon Mules (see below). The event was a lot of fun and the cocktails were absolutely amazing.

    Finally, given that you can translate traditional methods to this new method, once you have a recipe you like that works with nitrogen cavitation, you can scale it up and make it the old fashioned way to have a whole bottle.

    Now, I have to get back to work figuring out how to infuse roast pork bones into rye whiskey.

    Here's a recipe for star anise infused rum and a really great cocktail to make with it:

    Star Anise Infused Rum

    • 12 g star anise, lightly crushed
    • 7oz white rum (I used Ron Matusalem Platino)
    • 1oz Wray & Nephew Overproof Rum

    Add the star anise and the rums to the chamber of an iSi whipper. Seal the whipper and charge with N2O. Swirl the contents of the whipper for 1 minute. Let rest for 30 seconds. Vent the nitrogen gas by depressing the lever on the iSi whipper. Strain the rum through a cheesecloth.

    Saigon Mule

    • 2oz Star Anise Infused Rum (see above)
    • Juice of ½ of a lime
    • Ginger beer to fill (Blenheim's #5 Hot, if you've got it)

    Build over ice in a tall glass; delicately stir.

    KP Question

    • What flavor infusions are you thinking of, now that you've read this post?

    About the Author

    Andrew Pilsch is a rhetorician, cocktail enthusiast, and kitchen mad scientist.

  • What’s Your Guilty Pleasure?

    What’s Your Guilty Pleasure?

    Bar Tips & Tricks

    What do you like to drink when you don't feel like mixing a classic cocktail?

    Or when you're not adventurous enough to brave the Arctic scapes and rum-soaked lands of the tiki god? Or perhaps when you just don't feel like writing your blog.

    I'm talking about the swill that you wouldn't dare tell Paul Clarke you were drinking, but you're sure Jeffrey Morgenthaler would drink down like a fine woman.

    Without embarrassment, I present the a list of my favorite non-cocktails:

    • Tecate – Usually accompanied by a shot of rye whiskey, painfully expensive rum, Fernet, or Chartreuse. Sip both, but make sure to put that Tecate in the freezer for a few minutes too, as you surely want to minimize any actual taste it might produce. Other good choices are Natty Boh and Old German.
    • Fernet – Put it in a flask, put it in a glass, but please please, don't put it in your… Or make a Fernet Old Fashioned – yes, it's a cocktail, but it's as delicious as shitty American Chinese food.
    • Dolin Blanc – with an ice cube.
    • Squirt and Gin – or any grapefruit soda for that matter. Pour out (or drink down) about 1/4 of the can, fill with a nice dry gin, and stir with a chopstick. Make sure to get all the foamy pleasure in your beard when it fizzes up out of the hole.

    KP Question

    • What is your guilty pleasure?
  • Ole Smoky Moonshine Arrives for Review

    Ole Smoky Moonshine Arrives for Review

    Bar Tips & Tricks

    Imagine our excitement when we came home from the bar today to find a box on our front stoop, because usually such cardboard receptacles only mean we've gotten in another shipment of unexpected booze. It was a little soggy from the rain, and when we got it inside we realized two things - it had been shipped from Tennessee and it hadn't been taped shut. Once we opened the box we understood maybe that wasn't an oversight, because how bootlegger is it to thumb your nose at shipping regulations? Very goddamn bootlegger, if you ask us.

    Inside the box were three jars of Ole Smoky flavored Moonshine - Lemon Drop, Strawberry, and Apple Pie. If you're not familiar, Ole Smoky bottle their product - corn liquor - in Mason Jars for that down home feel.

    We've watched Justified Season 2 so we're a little skeptical about the Apple Pie, but we'll make sure to be careful - it was in the glass, not the jar. We'll put together a full review of all the flavors, but you can find out more at the Ole Smoky website. All kidding aside, we're especially interested in Lemon Drop and Strawberry because they're currently only available at the distillery, but we'll keep you posted with a full review.

  • PAMA: From Grenadine to Persephone’s Elixir

    PAMA: From Grenadine to Persephone’s Elixir

    Bar Tips & Tricks

    Welcome to our series of Liquor Snob posts in partnership with PAMA pomegranate liqueur. If you like this one, check out all of our PAMA-related stories.
    In our opinion, there are two big tragedies related to the pomegranate. The first is what happened to Persephone - if you know your mythology, you know she got trapped in Hades for eating a few measly seeds. The second tragedy is what people usually do with them when they're turning them into grenadine syrup - and by that we mean the sickly sweet sugar syrup you see sitting on many a bar or liquor store shelf. As you can see in the tart-to-sweet scale below - this corn syrup concoction is the standard of sweetness at 100%.

    We've found a couple of interesting homemade grenadine recipes, if you're interested:

    • Jeffrey Morgenthaler offers a simple recipe that calls for pomegranate molasses and very little effort

    • The Kitchn proposes another recipe that calls for lemon juice to tarten things up a bit

    • Serious Eats takes out the lemon, keeps in the pomegranate molasses, and adds a dollop of rosewater just for fun

    These recipes all sound pretty great (and pretty simple) but what if you didn't have to do anything but uncap a bottle to add pomegranate zazz to your cocktails? We've been working with PAMA for over a year now, and we can tell you its combination of pomegranate, vodka and a touch of tequila is more than enough to add tartness and color to your cocktail without you having to slave away in the kitchen, even for a minute.

    The cocktail world is moving away from food coloring and corn syrup, and we're huge proponents of making our own cocktail ingredients. We know, however, that if you're a home bartender it can be a pain to make a full bottle of something like grenadine only to use a few ounces, then throw the rest away once it expires. That's why we like the fact you can still get natural flavors without going through that kind of Hades (see what we did there?) by using PAMA in your cocktails.

    We included a one of our favorite recipes PAMA recipes, Persephone's Elixir, below. This drink is perfect for PAMA and really showcases how the spirit can be a great all-natural addition to your liquor cabinet.


    .75 oz Pama Pomegranate Liqueur
    1 oz Blanco tequila
    .75 oz Fresh lemon juice
    Ginger beer
    Glass: Highball

    Add all the ingredients except the ginger beer to a shaker and fill with ice. Shake vigorously and strain into a highball glass. Add a generous splash of ginger beer.
    (Recipe via Liquor.com; image via A Jigger of Blog)

    AN UPDATE FROM PAMA: We would like to sincerely thank all of the bartenders and mixologists who submitted recipes to the first-ever "Are You Indispensable?" cocktail competition celebrating PAMA Pomegranate Liqueur. The competition clearly resonated with bartenders across the country and we are thrilled with the over overwhelming participation and the sheer enthusiasm displayed for PAMA.

    As such, we want to make sure we take ample time to thoroughly review the record-breaking 242 recipes submitted via our competition partner, ShakeStir.com, and carefully select the well-deserving finalists. To ensure this, we plan to postpone the final competition in New York City until January 2014. Finalists will be announced on Monday, December 2, so stay tuned!

    Disclosure of Material Connection: This is a "sponsored post." The company who sponsored it compensated us via a cash payment, gift, or something else of value to write it. Regardless, we only recommend products or services we use personally and believe will be good for our readers. We are disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising." We'd also like to thank PAMA for sending us samples of their product to review.

  • Apparently Breakfast Cereal in Cocktails is a Thing Now

    Apparently Breakfast Cereal in Cocktails is a Thing Now

    Bar Tips & Tricks

    Camper English is dropping some cocktail science, as per usual, but today it takes a little bit more of a...childish bent than usual. He tells of bars around the world (over a dozen by his count) utilizing kid's breakfast cereal to make delicious cocktails. In his words, "Some folks are serving them up in bowls with a spoon, while others are infusing cereal into milk or directly into liquor," and as odd as it sounds, some of them sound freakin' delightful. Maybe we'll get ahead of the curve with this breakfasty trend and make some Egg McMuffin cocktails - people seemed to like the McNuggetini cocktail that went around the web a few years ago, right?

    Read more at Details [via Alcademics]


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