"Basque Block, Boise Idaho" (VIDEOCAST)

Boise, Idaho, is the home to the largest Basque community outside of their original homeland on the border of France and Spain.  On this episode, I'll take you to Downtown Boise's Basque Block.  We'll chat with a couple of residents about their sheep herding history. We're gonna take a pass on a Basque drink made of cheap wine and cola, instead hitting several bars in search of a tasty Basque-American concoction called a Picon Punch.   

To listen, click HERE. To download .mp3 audio, click HERE and "save target as..."

"The Old Ship Saloon" (VIDEOCAST)

San Francisco was, at one time, considered the greatest port in the World. But it's bayside boundaries have changed dramatically since it's early days. Join us as we show you some remnants of The City's Barbary Coast beginnings. We'll meet bar owner Bill Duffy, find out about his bartending background, and learn about how a saloon was built in an old sailing ship dating back to the 1849 Gold Rush era.

To listen, click HERE. To download .mp3 audio, right click HERE and "save link as..."

"Ballpark at Arlington, World Series 2010, Game 5" (VIDEO)

Arlington, Texas. "The Ballpark at....", to be exact. Sports history was made there as the San Francisco Giants won their first World Championship since 1954. Join me (and Uber Giants Fan, Videographer, and holder of the JuJu- Shirley) as we make a last-minute road trip to witness the Best Game Ever, Game 5 of the 2010 World Series. Get ready for a love letter to the Giants and their fans.

To listen, click HERE.  To download .mp3 audio, right click HERE and "save target as..."

"The Bridge Cafe, NYC" (VIDEOCAST)

Lower Manhattan, near the South Street Seaport to be exact, is the oldest part of New York City. Join me as we hit the Oldest Drinking Establishment in NYC, the Bridge Cafe. Once a den of thieves, river pirates, and cuthroats, this tavern has been serving up a nice cold pint since 1794. Good booze, amazing history, a great staff, and the best homemade potato chips as a bar snack. What's not to love?

To listen, click HERE.  To download .mp3 audio, right click HERE and "save target as..." 

"Broadway, North Beach, Part 2" (VIDEOCAST)

We're back on Broadway, in San Francisco's North Beach, as former saloon keeper, and author of "Broadway North Beach- the Golden Years", Dick Boyd introduces us to his nightclub, Pierre's. He'll share a few behind-the-scenes stories about changes in The City's adult-entertainment area. We'll meet his first waitress (and hooker's right's advocate, Margo St. James).  And we'll hear about a band of women who have a popularity having almost nothing to do with their musical talents. 

To listen, click HERE.  To download .mp audio, right click HERE, and "save target as..."

"Broadway North Beach, Part 1" (VIDEOCAST)

Broadway, in San Francisco's North Beach, was the epicenter of spicy adult entertainment back in the early 60's. The Condor Club, at the corner of Columbus and Broadway, was the birthplace of Topless, and soon after the entire street followed suit. Join me as I walk with former saloon keeper, and author of "Broadway North Beach- the Golden Years", Dick Boyd, as he tells us about the characters and clubs that made this street famous.

 

To listen, click HERE.  To download .mp3 audio, right click HERE, and "save audio as..."

1800 Tequila has a new arty look

The recipe for 1800 Frio Limonada is like a Mojito with a Tequila kick. Mmm-mmm, good! (recipe is below the article)

(from Shannon O'Neill, Blast.com) 1800 Tequila is offering a chic, grown-up way to spice up your liquor cabinet: the limited edition Essential Artists Series, a collection of 12 bottles designed by up-and-coming artists from all over the country.

Eleven original, cutting-edge designs were chosen from over 15,000 online submissions. The 12th bottle was designed by a “celebrity artist” from Studio Number One, a group founded by artist Shepard Fairey (you know, the talented guy who was arrested for creating outdoor art in Boston).

The Essential Artists Series bottles are sold at an average price of $24.99. To find out more information about the featured artists and where you can find the Series, visit 1800Tequila.com. The website also has a “design your own bottle” feature, and 1800 Tequila plans to hold another contest at the end of the year. One lucky artist took home $10,000 as the grand prize winner.

1800 Frío Limonada

1.5 oz 1800 Silver Tequila
1 oz fresh lemon juice
1 oz simple syrup
1 oz club soda
6 medium-sized mint leaves

Muddle mint with simple syrup in a tall glass.

Boozed-up Oregon St. Lineman Nude in Stranger's Home

A booze-fueled, buck-naked, home-invading lineman almost screams for a police Tazing.  Go Beavers!

Representin' Oregon State Football, bro!

An Oregon State University offensive lineman has been dismissed from the team after police say they found him naked and intoxicated in a stranger's home and had to use stun guns to take him into custody.

Corvallis police say they received the call about a naked intruder early Sunday.

Responding officers ordered 19-year-old Tyler Patrick Thomas of Kalispell, Mont., to get on the ground, Lt. Tim Brewer said.

Thomas refused and instead dropped into a three-point stance like a football player and lunged at the officers, Brewer said. At that point, he said, two officers fired their stun guns.

Brewer said Thomas "absolutely was intoxicated" at the time.

Thomas was arrested on suspicion of criminal trespass, criminal mischief and resisting arrest. He was booked into the Benton County jail and later released.

A home phone listing for Thomas couldn't be found.

Oregon State head coach Mike Riley dismissed Thomas from the team Monday, OSU athletics spokesman Steve Fenk said. Thomas redshirted during the Beavers' 2009 season.

Jet-powered Beer…Cooler?

Crazy-ass beer-swillin', techie motorheads...

Hmm...an ice chest wouldn't do the trick?

(from Engine Lounge.com) Before you get thoughts of a 1000 horsepowered engine chugging beer down your throat at a speed of 100 miles an hour, what we’ve got here is only a beer cooler. But when I say “only”, I’m talking about a decades-old car engine that’s been converted into something to make your lagers feel like it’s been kept in an eskimo’s backyard.

A chap from New Zealand used his 1970 MGB-GT engine and with a little physics know-how, transformed it into a jet engine to, as he said, “burn up fuel very very quickly”.

A jet engine in its simplest form consists of a combuster where fuel is burnt to heat air, a turbine extracting energy from the heated air and a compressor which is turned by the turbine to provide air to the combuster. Using an LPG (liquid petroleum gas) tank to supercool a basin of water, he then dumps in the beer into the basin and turns on his contraption. 5 minutes, 100000 RPM and a racket of 125 dBA later, his beer is chilled to a good 2 degrees Celsius (36 degrees Fahrenheit) .

Now, if only we could as easily cool our cars that way…

Giving the Daiquiri its due (with RECIPE)

Some would dismiss the Daquiri as a "girlie" drink...but Hemingway and JFK might disagree

Giving the daiquiri its due: There’s nothing girlie about this classic cocktail

(by Paul Abercrombie, Creative Loafing) Being a geek about anything means you get The Question: “What’s your favorite (music, manga, fill in your particular passion here)?”

As a guy who writes about all sorts of cocktails, I hate to admit bibulous bias. “Depends,” I’ll lie, followed by some qualifying crap about the season, the occasion, the company I’m with.

But the answer I’m always thinking is this: Daiquiri.

Often incorrectly made (real ones don’t come from Slurpee machines), the Daiquiri has been dismissed as a “girlie drink.” That would be news to fans such as J.F.K and Ernest Hemingway, who had his own excellent take on this classic called the Papa Doble (more on that in a sec).

As with most cocktails, the daiquiri’s origins are much debated. Most cocktail nerds side with the story that a couple of American engineers stationed in a Cuban mining town called (what else) Daiquiri in the late 19th century invented the drink when they ran out of gin. Living in the land of rum, they reached for a bottle of the lighter variety, combined it with lime, sugar and ice, shook it up — and the rest is history.

Still, it’s hard to imagine the sublime simplicity of this tartly refreshing trio of ingredients hadn’t occurred to anyone earlier.

Done right, the daiquiri is cocktail perfection.

Luckily, making one is criminally simple, though you may need to play around with exact amounts of each ingredient to suit your own taste. Ciro’s Speakeasy & Supper Club in South Tampa makes a very fine daiquiri.

Here’s my perfect Daiquiri:

2 ounces white rum (I prefer moderately priced Bacardi Superior or, better yet, Matusulem Platino)
1 ounce of freshly squeezed lime juice
1/2 ounce simple syrup (equal parts sugar and water, dissolved).

Preparation: Combine ingredients in shaker. Add a generous amount of ice cubes and shake vigorously. Strain into chilled cocktail glass. Some folks like to garnish with a thin wedge or wheel of lime. I don’t think this brings much if anything to the drink.

The Bacardi Cocktail (aka, Santiago or Pink Daiquiri) is a nifty take on the classic daiquiri that swaps simple syrup for grenadine (equal parts pomegranate juice and sugar, dissolved), which adds some tangy depth and gives the drink a lovely pink hue.

Another fine riff on the classic daiquiri comes from rum-loving writer Hemingway. As with most cocktails, this one’s origins are as hazy as the memories of most of its fans. The more accepted origin stories credit the bartender at El Floradita bar in Havana where Hemingway was a regular. Apparently, Hemingway wasn’t too crazy about sugar in his drinks, so he asked for a daiquiri tweaked so that the amount of rum was doubled, simple syrup was replaced with maraschino liqueur and a splash of grapefruit juice was added. Whatever the truth, the result – aptly known as the Papa Doble – is one refreshing tipple. Something about the bittersweet cherry and citrus notes of the maraschino liqueur and grapefruit give this drink a neat combination of brightness and depth.

Some versions have this as a blender drink, but I think it’s easier (and tastier) served shaken and up (that is, without ice, in a cocktail glass).

Here’s a version of the Papa Doble I like:

2 1/2 ounces white rum
1 ounce fresh squeezed lime juice
1/2 ounce fresh squeezed grapefruit juice
1/2 ounce maraschino liqueur (Luxardo makes a great one)

Preparation: Combine everything in a shaker and add plenty of ice. Shake thoroughly and strain into a chilled cocktail glass. To make sweeter, I think it works better to add a little simple syrup than maraschino liqueur.

Beer Cocktails to Try Before Summer Ends

One of my friends from my old 'hood (which happens to be San Francisco's Excelsior District) Tim Murphy suggests making a Bloody Mary with Guinness in it.  Not sure about that one, but I know the Michelada is a tasty beer treat.  Here's a few recipes for you, just to switch up your beer drinking habits* 

Making a Michelada

Beer Cocktails to Try Before Summer Ends

(from Fox 9 News) - Before throwing back another cold one to commemorate the end of summer, try one of these beer cocktails and you might be pleasantly surprised – even if you are a purist.

Michelada. The next time you are out for Mexican food, instead of ordering a margarita or a traditional Mexican Beer like a Corona, try this beer cocktail which is prepared differently depending on where you dine, the New York Post reported. However, most start with a hot sauce and clam juice mixed into a base called sangrita, which is added to a dark beer like Negra Modelo.

Black Velvet. If you want to class up your beer, then try the black velvet which Esquire magazine calls "A classic. The most elegant and delicious of beer drinks." The black velvet is served in a champagne flute filled halfway with a cold stout, such as Guinness, and then topped off with a good champagne. The magazine also suggests using Brooklyn Black Ops, if you can find it, to bring the cocktail to a whole other level.

The Cure. Drink your economic worries away with this beer cocktail created by bartender Gina Chersevani as a "cure" for the recession, according to Epicurious.com . It is made with a light beer like Miller High Life, plus ginger liqueur and a splash of juice.

The Saint. If you're looking for a beer cocktail with an intricate array of ingredients, look no further. The Washington Post described it as a black beer that is poured on top of a mixture of Old Tom gin, St-Germain elderflower liqueur and vermouth infused Earl Grey tea.

Groundskeeper. What to do with the Budweiser that you have sitting in your fridge? Esquire suggests pairing it with a Scotch. It raises the grade of the beer and soothes the strength of the Scotch. Simply combine 1 oz. of a smoky single-malt Scotch, such as Ardbeg or Laphroaig, with 12 oz. of a beer like Budweiser, or something similar, into a pint glass.

*(DC NOTE) Or, hell, just have a damned beer. 

Captain Morgan Rum Cake (RECIPE)

After yesterday's Hootenholler Whiskey Quick Bread recipe (click HERE), I was asked for a different one, but using Rum. Here's a great, easy cake made with Captain Morgan's:

Boozy, tasty goodness!

Captain Morgan's Rum Cake 

Ingredients1 package yellow cake mix
1 package vanilla instant pudding mix
4 eggs
½ cup cold water
½ cup Captain Morgan Spiced Rum
½ cup vegetable oil

Preheat oven to 350°F. Grease and flour 10-inch tube pan. Mix cake mix, pudding, eggs, water, rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush Rum Glaze evenly over cake allowning the cake to absorb the glaze. When cake is cooled, drizzle with Chocolate Glaze Topping; sprinkle with nuts.

Rum Glaze
¼ pound butter
¼ cup water
1 cup sugar

Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes. Remove from heat; stir in ½ cup rum.

Chocolate Glaze Topping
4 ounce semi-sweet chocolate
1 teaspoon butter

Melt chocolate and butter over very low heat in heavy sauce pan.

Arrgggh.  This is a fine tasty delight, Mateys!

Hootenholler Whiskey Quick Bread (RECIPE)

The late Peg Bracken was almost the anti-Julia Child.  Her "I Hate to Cook Book" was a big hit back in 1960.  “Some women, it is said, like to cook,” she wrote in the foreward. “This book is not for them." 

This is her recipe for "Skid Row Stroganoff" started with:   "Start cooking those noodles, first dropping a bouillon cube into the noodle water. Brown the garlic, onion and crumbled beef in the oil. Add the flour, salt, paprika and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink." Thomas Keller she most definitely was not!

Here is her recipe for an amazing whiskey-infused cake-bread, called "Hootenholler". Don't skip on that bourbon....


     

(from Peg Bracken's "The I Hate to Cook Book")

Hootenholler Whiskey Quick Bread

Ingredients
1/4 cup bourbon, plus more for you
8 tablespoons unsalted butter, plus more for greasing the pan
1 cup flour, plus more for dusting
1 cup sugar
3 large eggs, beaten
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 cup milk
1/4 cup molasses
1/4 teaspoon baking soda
1 cup raisins
1 cup chopped pecans or walnuts

Preparation
1. First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.

2. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.

YIELD: Makes 1 loaf

NOTE: Whiskey cake keeps practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better too, if you buck it up once in a while by using an eyedropper to add a little more whiskey.

What To Do And Say If You’re Stopped For A DUI in California

My friend, Nafise' Nina Hodjat, is a defense attorney in Southern California. Of course, no one is condoning drinking and driving.  Designate a damn driver!  But s**t DOES happen.  So, if you are involved, here's some wise advice:

(from Avvo.com) If you’re stopped and the police believe that you have been drinking, the police will only be doing their job if they try to determine whether or not you’re intoxicated. There are two problems: (1) The tests the officers use are flawed and (2) You can be charged with a DUI if your BAC is below .08.

1- How You Can Be Charged With A DUI Even If Your BAC Is UNDER .08!
That’s right, even though the legal limit for DUI in California is .08 BAC, you can still be convicted of a DUI if you’re under that limit! Why, you might ask? Well because there’s a little law in California that says so…California Vehicle Code 23152(a) provides: “it is unlawful for any person who is under the influence of any alcoholic beverage…to drive a vehicle.” Therefore, if you’ve have had one drink, say a .05 BAC, you may have violated the law! To top it off, the science behind the way the BAC is calculated is questionable, leading to errors that may lead to the conclusion that you were over the legal limit when in fact you were not! So if you're ever stopped and have had even one drink, remember these tips...you might even want to keep a copy of this article in your car to refer to.

2- Remain Calm And Only Provide Required Documentation
By law you are required to show proof of insurance, a valid driver’s license and valid registration. You want to stay calm when you’re reaching for your glove box and wallet…the officer will be building a case against you and being nervous and clumsy can be indicators of intoxication in the officer’s eyes. Any such information or so-called indicators of intoxication will be noted in the Police Report. So just say “Hello Officer, I will now provide you with my license, insurance and registration.”

3- Do Not Answer The Officer’s Questions
Remember, anything you say or do can be used against you. From the time that the officer pulls you over, they will pay attention to everything in order to build a case against you. The only time you should answer any questions is if you have information that would aid in your defense such as a medical condition that would cause your eyes to twitch, etc. Keep in mind that the police assume that you will not be truthful about how much you have had to drink, so if you think it wont be harmful to say something like “I’ve just had a beer” think again...they take that to mean “I’ve just had 5 beers.” It’s not that they necessarily think you’re lying; it’s just that they believe that if you’re intoxicated, your memory will not be clear about how much you have actually had to drink. To be on the safe side, just repeatedly say: “Under the advice of my lawyer, I respectfully decline to answer that question.”

4- Never Do Any “Test” That The Police Ask You To Do
The police will ask you to follow their finger or pen to see how your pupils move…if your pupils move in a way that the officer determines is wrong, it will be taken as evidence of intoxication. Similarly, the officer will ask you to do field sobriety tests such as walking on a real or imaginary line, balancing on one foot or touching your finger to your nose. Do NOT do any of these tests! These tests are NOT objective indicators of intoxication and are hard to perform even if you’re relaxed and in great athletic shape, let alone tired and intimidated while you have an officer shining a flashlight in your face on the side of the street! Again say “I respectfully decline your request.”

5- DO NOT BLOW INTO ANYTHING
Unless you’re under 21 years old, decline doing any type of breath test. The breath testing devices are extremely flawed and there will be no evidence to retest after you’re arrested, so don’t take them! When asked to do any type of breath test say “I respectfully decline to submit to a breath test – I will consent to a blood test.”

6- REQUEST A BLOOD TEST
You've got to submit either to a breath test OR a blood test...If you refuse both a breath test and a blood test, you’re going to be violating another law and will automatically lose your driver’s license. Since the breath testing devices are extremely flawed, make sure you request a blood test. The officers will try to scare you into taking a breath test…they will say that you’re going to spend the night in jail and that a breath test is so much faster and easier. Don’t be fooled, it is easier – for them to arrest you more quickly. They’re planning on arresting you anyway, so you’re going to be spending the night in jail regardless! Again say “I respectfully decline to submit to a breath test – I will only consent to a blood test.”

7- Its Easier Said Than Done, But Don't Be Intimdated!
I realize that all of this sounds easy, and if you’re pulled over you may get nervous and the officers will probably try to intimate you into answering their questions and doing their tests. Remember that at the same time the officers are doing their job, you also have rights that you are entitled to. Just try to remain respectful towards the officer while keeping in mind that you’re entitled to respect of your rights as well. There’s a lot at stake…a DUI conviction can have very serious consequences that can harm your career and family. Remember the few sentences in quotes above, be respectful to the officer, and you will be in much better shape than 99% of anyone else stopped for a DUI.

1921 Tequila Cream marries cream, coffee, and tequila in one bottle

Has anyone tried this?  I'm thinking if you're a fan of Bailey's and a fan of Tequila, you might be a fan of this liquor...

1921 Tequila Creme

Unique and rich, 1921 Tequila Cream marries cream, coffee, and tequila in one bottle

(by Ryan Kelley, Examiner.com) Most cocktail fans are familiar with Bailey's Irish Cream liqueur (and the many knock-offs), but how about a cream liqueur that bottles the flavor of Mexico? 1921 Tequila Cream is a unique product, a liqueur that combines Mexican coffee and cream with the wonderful flavors of 100% blue agave tequila.

Little information about the manufacturing methods is in the press notes, but a key thing to note is that the base of this liqueur is the flavorful 1921 Tequila Blanco.

Light beige in color, the thick cream solidly adheres to the side of the glass. It has the scent of a creamy latte with added butterscotch, roasted nuts, and a very light sprinkling of cocoa. Explore the nose further and the coffee smell intensifies, with a hint of sweet agave. Upon entry, it is thick and oily, and the palate is covered with the rich flavor of a creamy cafe latte with just a dash of cocoa powder and a sprinkle of cinnamon. A nutty flavor takes hold as the cream hits the back of the palate, and there is a smooth, floral agave finish with a wonderful tequila, coffee, and milk chocolate aftertaste.

(From 1921 Tequila): 1921 Tequila celebrates the Mexican Revolution. Each of the hand-labeled bottles bears tribute to a Mexican hero. Every expression is made entirely from the finest blue agave, the most prized of all agave plants. It takes nine years for the blue agave to reach full maturity and be ready for harvest. After baking and fermentation, the agave syrup is carefully distilled two times in pot stills following the finest traditions.

"1921 is the original Tequila Cream. Using 1921 Tequila Blanco as its base, Tequila Cream combines the soft taste of cream with a touch of Mexican coffee. Its delicate flavor and subtle aroma is the perfect end to a wonderful meal."

1921 Tequila Cream won the 2009 Spirits of Mexico "Best of Category" Award in addition to a Gold Medal. It is available in 750ml (suggested retail $29) and 50ml bottles and is 15% alcohol by volume (30 proof).

Beer Pong: Could Booze, Babes, and Balls Yield Yet Another Sport?

If they can televise billiards, ping-pong or that stupidest of stupid Olympics events, Curling, why not beer pong? Andrew Robeson of Bleacher Report.com makes a very strong case.

The 2010 National Beer Pong Team in action

For the last few decades, a trendy game has gone from being played in hole-in-the-wall college bars to mainstream America.

Beer pong has gripped the nation, and it is showing no signs of going away. If anything, its popularity is off the charts.

Whereas the game originated on college campuses, it is now everywhere.

Family reunions? You betcha.

Weddings? Wouldn't surprise me.

After Christmas dinner? OK, it may sound unbelievable, but the person SWEARS it happened.

Beer pong is a game generally played with two teams of two. The sides each try to make all of the other teams cups first, generally six or ten cups.

Rules will vary, but ultimately the team to make all of the other teams cups first generally wins, barring a rule called redemption—this allows the team that failed to make the cups first a last opportunity to make all the remaining cups.

So when can you expect to turn on ESPN and watch the World Series of Beer Pong?

Well, if ESPN, or any other sports network for that matter, knows what the American public likes, then it should be on cable soon.

Beer pong involves three things that Americans loves.

1. Beer—there is no denying America loves its alcohol, and of course watching drunk people. Take it from a founding father.

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.—Abraham Lincoln

2. Babes—OK, so this one may not be apparent when one thinks of beer pong. But from casual observance, there always seems to be an abundance of babes when beer pong is being played. Some of the best players I've observed have been absolute babes (maybe it's just that the opponent is so distracted). In a TV format, babes could be even more integrated by making them referees or something of the sort. Kind of like their role in UFC.

3. Balls—football, baseball, basketball, etc. all have one thing in common: balls. As Americans, we love sports that center around a ball. Ping pong is boring. Beer pong spices it up just enough to make it interesting.

If the World Series of Poker can be aired for a week straight, then why can't there be time for the World Series of Beer Pong?

The people over at www.bpong.com have been trying to legitimize the game for years, and have begun to host an annual World Series tournament at the beginning of January every year.

There is even a $50,000 prize, and a rule book that can be read here http://www.bpong.com/wsobp/official-rules-of-the-world-series-of-beer-pong

Beer pong is no less a sport than poker, or bowling, and its time for it to make it to cable.

The motto for a new breed of athelete

New Technology meets the old Beer Bust Tradition

Techies like beer, too. So this invention isn't any big surprise.

Genius, I say! Pure Genius!

KegMate iPad powered Beer Monitor

(from Slippery Brick.com) Every party should measure the beer flow so that they don’t run out and have to make an unexpected beer run. Now, it’s easy, with the new KegMate iPad application developed by the team over at yelp.com

KegMate can monitor who is drinking from certain kegs via RFID tags, how much they have drunk and even allow them to rate the beer on screen. Sounds like fun, but people will likely be too drunk to operate it, or they will get beer all over your iPad.

Sean Snelling's Whiskey Peach (RECIPE)

Damn, this looks tasty!  Not sure who carries the peach puree (BevMo? Spec's?) but you should be able to find Rye Whiskey at any major liqour outlet.  Hell, I'll bet this tastes great made with Bourbon!

The Whiskey Peach

(from Behind the Bar Blog, Phoenix New Times)

Yesterday we met Sean Snelling, the Aussie who tends and manages the bar at Primebar in the Scottsdale Quarter. Today he shares the recipe for the Whiskey Peach.

"We have 16 cocktails on our menu, and most are made with rum or vodka," Snelling says. "This one's made with bourbon with a high rye content, which adds a nice spice note. It's not our biggest seller, but it's my favorite."

The sweet, fruity peach and spicy rye blend together so well it makes you wonder why no one else had thought of it.

The ingredients:
1 ¾ oz. Bulleit bourbon (or other rye whiskey)
1 oz. Monin peach puree
½ oz. peach liqueur
¼ oz. simple syrup
Squeeze fresh lime
Orange wheel

How to make it:
Pour all the liquids into a shaker filled with ice. Shake well. Strain into a rocks-filled lowball glass. Top with orange wheel. Marvel at the sweet harmony of peach and bourbon.

A beer competition to "die" for

So, you love them bar games, do ya?  You love that beer pong? Well, here's a twist outta Beantown: Ye Olde Beer Die.

(Graphic by Larry Seil, BostonHerald.com)

(Mike DelRosso, Boston Herald.com)  When Shane C. and Mike H. mounted the shuttle from the Cellar Tavern to Brownie’s Beer Die Open (or BBDO, as it is known) in Abington yesterday, they knew they would not be driving back.

The BBDO, an annual bracket-style tournament in a back yard off Route 139, showcases the game of beer die, a drinking sport involving the toss of a six-sided die onto a banquet table. Players must drink beer whenever they miss the table on a throw or drop an incoming die. With a field of 100 players competing this year - the largest field ever in its eight-year history - the BBDO does not want anyone driving home drunk.

“As long as responsible adults (of legal drinking age) have plans for alternate transportation, they can knock themselves out,” Mothers Against Drunk Driving (MADD) spokesman David DeIuliis had said in a phone interview, in reference to games like beer die. “We’re not an anti-alcohol organization. Our concern is more when these types of (drinking) games are marketed to minors.”

Precautions such as a shuttle are necessary for an event that has exploded in popularity in the South Shore. BBDO competitors play a standup version of beer die, originally an indoors and sitting-down game. Spilling the sport onto South Shore lawns, BBDO players exhibit a high degree of athleticism while sipping suds.

“We may not have invented standup beer die, but we’ve perfected it,” said Jay Brown, who spearheads the BBDO, which grew from a Wiffle Ball tournament about a decade ago.

Shane C. and Mike H., both 25, who randomly drew each other as partners in the preceding Selection Sunday, have seven BBDO awards apiece and perhaps the best chance to take home Lord Brownie’s Cup.

“I go for the cup,” Shane said, in reference to the Solo cups of beer situated at table corners.

“Not me, just hit the table all day,” Mike said.

For someone who’s received three “Plunkster” awards - a “plunk” occurs when the thrower sinks a die into the cup - Shane aims to win games quickly, he said.

Mike complements Shane’s aggressive style with a more conservative game plan. “I think it’s hand-eye coordination,” Mike said.

This talented tandem will need to win six games in a row en route the championship to avoid inebriation. If they lose early, the path to victory will be longer and plagued with potential heavy-drinking games, Mike said.

As the 12:30 p.m. start approaches, official BBDO announcer Tristan Marhette rallies the crowd: “Ladies and gentlemen, welcome to the 2010 Brownie’s Beer Die Tournament.  Let’s get ready to rumble!”

Pour that Bubbly like Beer

(photos courtesy of cnet.com)

French scientists have discovered the secret to keeping the fizz in a glass of Champagne: pour it like a beer.

A new study reports the best way to pour Champagne is in a 'beer-like way' with the glass held at an angle.

It reveals the sparkling wine remains bubbly longer when poured in this way rather than pouring straight into the glass and waiting for the mousse to settle before topping up.

However, Tom Stevenson, chairman of the Decanter World Wine Awards' Champagne panel, said: 'Pouring Champagne like a lager is a seen as a really naff way to serve it. You would not see a sommelier doing it in a million years.'

'Pouring it like the sommeliers do, does you a favour by letting the free CO2 escape from the glass so the bubbles don't get up your nose,' he added.

The research also discovered that Champagne served at lower temperatures retains its fizz. At higher temperatures, carbon dioxide is lost more quickly.

'The beer-like way of serving champagne has much less of impact on its dissolved CO2 concentration than the champagne-like way of serving, especially at low champagne temperatures (4 and 12 °C). The beer-like way of serving champagne is much softer than the champagne-like one,' the study said.

The report published in the Journal of Agricultural and Food Chemistry was led by Gerard Liger-Belair, a professor at the University of Reims and author of Uncorked: the Science of Champagne.