Well…actually the 16th is the perfect time to check it out.

Because Sailor Jerry’s loves the troops and loves to make money [can you blame 'em?], they’re offering 10% off between now and May 18th.

While you can’t buy the good stuff [the rum] from their website, you can find TONS of things related to Sailor Jerry including barware, dress, shirts, etc.

They’re also doing “spring cleaning” right now so you might be able to find something you like and get it for dirt cheap.

Happy shopping.

Image| Sailor Jerry

Post from: EveryJoe

Sailor Jerry Celebrates Armed Forces Day

So, if you want a better stocked bar than mine, currently? (it’s not hard, I promise.) Here’s a few of the things that you need to make sure you have on hand to be able to server pretty much anything your guests want.

Start with the basics:

There are eight basic liquors which are the fundamentals of a well-stocked bar. They include:

Vodka, rum, bourbon, gin, tequila, brandy, scotch and Canadian whisky

Hint: Always store liquors with the original cap on, not a pour spout, to minimize evaporation.

Your best bets are:

Finlandia Vodka
Havana Club Rum (if you’re in Canada) or Bacardi if you’re in the US
BeefEater Gin
Herradura Tequila
Hennessy or Remy Martin Cognac
McCallan 12 year Scotch if you have good scotch drinkers, or Glen Fiddich if you don’t
Crown Royal or Canadian Club whisky

Next, add in some liqueurs to your cabinet. The three basic flavours that will give you a good base for a variety of cocktails include:
Almond, such as Amaretto

Coffee, such as Kahlúa

Orange, such as Cointreau

And for the everything else you’re going to want to include …

Vermouth: Both the dry and sweet varieties are essential for many drinks, including the classic martini.

White wine: For a good, basic white, stock a California chardonnay, oaked and Un. Also, include a pinot grigio, a sauvignon blanc and a blend.

Red wine: a merlot, pinot noir, a shiraz, and a Cabernet Sauvignon as well as possibly a burgundy (red wine drinkers can be picky)

Champagne: $20 will buy a decent bottle of sparkling wine, or proseco. If you want real champagne (like Veuve Cliquot, you’re looking at about $65+ a bottle. That depends on how sophisticated your guests are). Sparkling wine is a good mixer for drinks, like a mimosa.

If you have beer drinkers coming over, you’ll want to see what they prefer, but in general, you’d be well to stock a good light beer, a good lager and a good dark beer. There are several sites which can provide options for you if you’re unfamiliar with beer options. If you are familiar, go with your gut and see what will happen.

Hint: Vermouths and wines do not keep as long as liquors, so you might want to choose smaller bottles. Make sure to store wine bottles on their sides so the corks don’t dry out.

The nice, but not necessary category:
Bailey’s Irish Cream, a mixture of Irish whiskey and dairy cream often used in coffee drink. Even more a possibility category: flavours.

Grand Marnier, a liqueur made from cognac (a distilled wine named after the Cognac region in France) and orange essence

B & B, a blend of Benedictine (a liqueur flavored with various plants and spices) and brandy (a distilled wine)

Framboise, a raspberry liqueur (like Chambord)

Port, a fortified wine (like Sandaman)

Melon liqueur, often known by the brand name Midori, which is made from honeydew melon

Schnapps, a distilled beverage that comes in many flavors, from peppermint to peach, and is most often used as a mixer in cocktails (look for Giffard, it’s the brand preferred by many bartenders)

Tabasco and Worcestershire sauces, used for bloody marys and ceasars

Bitters, try to keep angostura on hand, as well as some of the Fee’s Brothers flavours. You never know when you might find need.

Mix – you’ll need this
Club soda

Hint: Instead of opening a large bottle, keep small bottles or cans of juices on hand for mixers.
Garnishes

• Lemons
• Limes
• Cherries
• Salt
• Olives
• Dark Chocolate

Hint: Some drink recipes call for simple syrup. It’s easy to make; just mix equal parts of sugar and warm water. Cook over low heat until clear, and then boil for 1 minute.

That should cover all of your bar needs, for the most part. If you get a cocktail nerd coming to visit, then you might have to step it up, but in the meantime, this’ll cover most of your cocktail needs.

Post from: EveryJoe

Stock Your Bar, Save Money

Anyway, I was as skeptical of the Vinturi as I was about the Reidel when I first heard about the concept. And then… I poured tonight’s Cline Syrah into my glass without using the Vinturi. My first instinct was to re-pour the wine. Then I realized this would be a good test.  

I A/B’d the wine. I tasted it, and … it was… closed. All wrapped around itself. It was … fine, but not good. So, I took a second glass and ran the wine through the Vinturi. The next sip was as though I were tasting a completely different wine all together. I was actually kinda stunned. This was a wine I’d expected would have sat in a premium decanter for the day. Or at least a couple of hours. It’s that different. 

So, what makes a Vinturi that much different? And how, exactly, does that little sucker work? Apparently, through math. 

This is the equation that the Vinturi site offers as part of the how it works section:

Yeah, I know. What? When I drink my wine, that up there is not what I’m thinking about. Just sayin’. But what does all that math mumbo-jumbo mean?? (there’s a reason I went into PR and writing people)

Well, according to Vinturi, all that P+ 1/2 – 3 stuff means that your wine has:

BETTER BOUQUET
Sample the nose. You’ll appreciate the subtle aromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas.

ENHANCED FLAVORS
Go ahead, take a sip. Vinturi’s wine tastes better. It is more flavorful and has better mouthfeel. It tastes like a richer, more expensive wine. It tastes like it was intended to and is more enjoyable.

SMOOTHER FINISH
Ahh. Vinturi’s aeration is very effective at softening tannins which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated. [source]

Now, again, I thought this was all marketing hype. I’m a recovering PR girl. I know from hype, and yet… this is actually true, once you’ve tried the product. It really does do all those things. Blows my mind a little.

If you’re a wine lover, and you don’t yet have a decanter, or, you’ve got one but you don’t always want to decant the entire bottle, go buy a Vinturi. Seriously. These rock. If I, the most skeptical chick on the planet, can be convinced, you will too. 

(images courtesy of Vinturi)

Post from: EveryJoe

Gadgets: The Vinturi

You’re going to need a couple of items for your bar to create this drink, but it’s completely worth it, and you’ll totally impress your friends when you serve this.

You’ll need:
4 prong bar strainer
Small bar fine strainer (removes ice chips and other unwanted debris enhancing flavor and texture)
Classic Boston Shaker and Steel
Citrus Squeezer or Cheese Cloth for Lemon Juice
Very Sharp Peeler
Baking Trays
Baking Paper

If you can’t find a classic Boston shaker, use your regular shaker.

Ingredients:

1.5 oz Itallisima Pear Nectar
2 oz Cinnamon and Peppercorn Infused Appleton Rum
1/4 oz 1 Lemon
4 1/2 teaspoon Maple Syrup
1/4 oz Cloudy Apple Juice
1/4 egg white (optional)

Infusion Instructions:
Add one stick of cinnamon and a quarter cup of black peppercorns to rum. Taste daily until desired flavor is reached (some like it subtle, others not so much). Strain into a plastic container removing all debris. Use a standard funnel to pour back into rum bottle.

Build all in classic Boston Glass
Add ice to steel portion of shaker 4/5ths full
Pour ingredients from Boston glass over ice and firmly tap Boston glass to ensure seal
Shake vigorously (30 seconds without egg white a full minute with)
Double strain into chilled martini glass
Garnish with dried pear chip* and mint leaf

Tip * keep martini glasses in fridge or fill with ice and water 2 minutes prior to serving. If using second method make sure that glass in dry before adding ingredients to ensure proper dilution.  Serving cold drinks in warm glasses is just like serving hot food on cold plates, never ever.

*Garnish Method:

Gently Peel three pears in top to bottom strips (approx 1 inch by 3 inches)

Lay moisture side down on baking tray on top of baking paper
Dust lightly with cinnamon, cracked pepper and maldon salt (or coarse salt of your choice)
Put same size baking tray upside down covering the first one and slide in oven on lowest heat
Allow to dry for 4-6 hours depending on oven temp or until dehydrated

Sounds delightful doesn’t it? Definitely a little more work that your standard diet soda and vodka, but much like “you get what you pay for”, you will notice the difference a little effort makes

Post from: EveryJoe

Holiday Cocktails: The Maple Anjou

These new glasses, handmade in Colombia from recycled windshields, have a slight green tinge. Ideally, they’re stronger because it’s safety glass fer chrissake! It’s designed to keep people inside cars! Ideally, this means if I bounce one off the hardwood floors here, that it’ll survive! (I hope!)

Available from Uncommon Goods for $20-$22 a pair. (Image source, Uncrate)

Post from: EveryJoe

Recycled Wine & Beer Glasses

I may have found a perfect thing to counter my spilly drinker-ness.

The Cubist Cocktail Set. After all, martini glasses and even some wine glasses tend to be rather… complicated. They’ve got such narrow stems! They’re delicate! They are mortal enemies of the spilly drinker.

Fill the bottom with ice, and you’ve got a happy, continually chilled glass. The set includes four traditionally shaped glasses with cubed bases that are not only functional but look cool too. You, and even me, will not spill or break a glass in these unless you’ve had far, far too much.

These are available exclusively Red Envelope, a lovely gift site with some fantastic gifts for anyone on your list. Set of four, $64 plus shipping.

Post from: EveryJoe

Are you a spilly drinker?