I can safely say that most Americans would rather find one on a glue trap than a dinner plate. That is unfortunate, because throughout the world, there are other species of rodent that don’t share the ferocious demeanor of their far distant cousin, the rat, and instead live much more cleanly than industrially raised chickens.

Guinea Pig: MJames, Chateauneuf-du-pape: jean-louis zimmermann; also used as Feature Photo

THE MOST entry-level of dinnertime rodents may achieve such status from its cleverly porcine-inspired name. It also helps that people of the Andean regions from Colombia to Bolivia, and especially Peru and Ecuador, have been roasting guinea pig — better known as cuy — for millenia.

This gentle vegetarian animal turns up braised in a yellow pepper sauce at upscale tourist restaurants, while at street stalls, it is fried with its claws still attached — as if in some imitation of a carbonite-frozen Han Solo.

Han Solo Guineas: Darrin DuFord

Still other eateries serve them butterflied and roasted (have your camera ready). Staying true to its name, guinea pig meat resembles roast pork, especially when its skin becomes lasciviously crispy and greasy.

The guinea pig is usually viewed as a pet in the States, but Anthony Bourdain does not seem to think this tradition will get in the way of moving guinea pig to the meat column. On his recent shooting of No Reservations in Ecuador, he tucked into cuy and commented “If kids knew how delicious these things were, there would be lots of empty cages at schools across America.”

Wine Pairing:

a white Chateauneuf-du-pape will hold up to the generous fat under guinea pig skin while the wine’s floral fruit will find a soul mate in this tender white meat.

Agouti: brian.gratwicke, Syrah: Ricardo Bernardo | ricardobernardo.net

A skittish herbivore, the agouti, a native of Central and South America, is also confusingly called a bush rat, even though it is not a rat, it has no tail, and it can weigh up to eight pounds.

So let’s say you’ve just speared one; how do you prepare him? Slow-cook him over a low fire, because his natural jumpiness means the meat needs a few hours to loosen up. As I discovered on the Caribbean side of western Panama, the agouti takes well to barbecue sauce.

The rewards of eating agouti go beyond indulgence of taste buds: in our hectic lives, we should be thankful to find a meal that requires a long time to cook, allowing us to spend more time with our family and friends around a fire while the critter roasts. McAgouti? I don’t think so.

Wine Pairing:

Barbecued agouti calls for a peppery Syrah, especially if the sauce is tangy and spicy.

More delicious rodents on P. 2.

Photo: Author

As I walked out of the Fiesta Mart on 38th, I looked down into the plastic bag I carried, 16 shiny aluminum 24oz tallboy tops looking back at me. This whole taste test thing had just gotten a little too real. My stomach clenched.

I got a lot of great suggestions on which beers to include from the comments here: Introducing Matador’s “Best Worst Beer” Experiment. To be honest, I had no idea Schlitz was still “brewed.”

Based on these recommendations and plenty of personal experience, I chose a field of 16 shitty beers, focusing on what I felt were “American classics.” I stayed away from malt liquor. I didn’t even consider going the Chelada route.

Here’s what the full complement looked like, divided more or less randomly into four World Cup-esque brackets:

Graphic: aya

Round 1

I gathered four distinguished (read: with extensive beer-demolishing experience) judges, including myself, and in round 1 each bracket was tasted by a single judge, with the worst two beers honored with a ticket to the quarterfinals.

The upsets started immediately. Budweiser was picked to go through over storied swill “The Beast,” Ice House lost out to Coors Light, and Natty Light was kept back while Coors Banquet Beer went through.

In a personal shocker, I later learned that Michelob Ultra, which I have on many occasions described as “not that bad,” was in my group and received my harshest critique (something along the lines of “vile piss”) in this blind taste scenario.

The results after round 1:

Graphic: aya

Quarterfinals

Here, judge #1 split off from the group to become the moderator, and the remaining three judges tasted everything going forward.

Quarterfinal 1 saw Schlitz and the High Life win out easily over contenders Coors and Michelob Ultra. In the second group of four, Keystone Light dodged a bullet while its counterparts from Miller and Coors advanced to head-to-head competition.

Things started to get icky at this point. Even with 8 beers to sample, they were so similarly foul that the judges had to take multiple sips from our big blue Solo cups to get an accurate result. I noticed — in my mouth at least — a very unpleasant and filmy taste starting to develop.

Breath factor: Post-frat-party hangover

Photo: Author

The Semis

But we soldiered on. Head-to-head proved a bit less daunting, and first up was Schlitz v. Miller Lite. Once again, the favorite fell, and amid cries of disgust Miller was sent on to the finals.

Matchup 2 produced a similar result, with Coors Light being picked over the High Life. The stage was set.

Breath factor: Freshly belched bile

Third Place Match

We hadn’t come this far not to complete a proper ranking. Although, by this time we were feeling very “done.” After a quick sip, sip, confer, the runner-up results were finalized:

• 4th place: Miller High Life
• 3rd place: the Schlitz

Well played!

Here’s how things looked just before the highly anticipated final match:

Graphic: aya

Finals

This was for the title. In both semifinal rounds, we had gone with the selection offering a subtle taste of chemical death over that which took the tart, putrid approach. So the two finalists were quite similar, quite toxic.

But it didn’t take many tastes (thankfully), for the supreme and most definitely worst beer in America to be chosen…

Breath factor: Morgue

And the Winner Is … !

Photo: Author

Oh, it was a hard-fought honor, to be sure. But the inventor of the “cold activated bottle” left nothing to chance. Coors Light combines all the watery goodness of true American panther piss, and adds a subtle dash of that unmistakable formaldehyde flavoring that gives it the edge.

Miller Lite gratefully accepted its second-place ranking, good sport — if not good brew — to the end.

Bonus: Least of the Worst

Maybe it was the suds talking, but all four judges were feeling pretty good after the final. So we decided to take the 8 beers that had been knocked out in round 1 and judge which we hated least.

I’ll spare the details, but the top four least worst beers in America ranking shocked the four of us:

• 4th: Busch Light
• 3rd: Busch
• 2nd: Bud Light
• 1st: Natty Light

I will never make fun of the Nat again.

Community Connection

A good science experiment must be replicable. Before you challenge these results, I encourage you to conduct your own taste test (observing the proper parameters moderation and common sense, of course). I’d love to hear how it turns out.

Punjab by Night; All Photos: Sarah Irving

To the south of Manchester city centre lies Rusholme, home to the original Curry Mile. the combination of a large South Asian community and lots of hungry students has given rise to a range of curry restaurants which attract an estimated 65,000 diners per week to this stretch of Wilmslow Road.

But the city has many other great places to eat South Asian food, and some of Britain’s best pubs, so don’t limit yourself.

It’s tough work to pick out the best of Curry Mile, but someone’s gotta do it. For glitz try the Shere Khan, the Hanaan or the Mughli.

Night Lights of Rusholme

The Sangam is friendly and has great food, but the smaller Punjab is worth a special mention for its amiable staff and wide-ranging menu. It’s the only restaurant on the strip to serve dosas (huge, crispy South Indian pancakes with various fillings) alongside the usual bhunas, baltis and dansaks. It also has famously good vegetarian choices, with rare delicacies such as tinda (baby gourds).

On the off chance that you’re not stuffed, skip the run-of-the-mill desserts offered by even the best curry houses, and head to the Sanam Sweethouse for fragrant Indian sweets.

Avoid the many mediocre watering holes around Rusholme and head for the Albert (5 Walmer Street), a traditional South Manchester Irish pub. It’s a snug, slightly tatty place with photographs of Irish literary greats on the walls. The Whitworth, overlooking Whitworth Park, isn’t a bad place, although it helps if you like Guns ‘n Roses.

Sanam Sweet House

Further on the bus out of town is Withington where Moon Restaurant is dependably good, but the Red Lion pub is the main draw.

This seventeenth century coaching inn (which hosted Withington’s ‘court leet,’ a leftover of the area’s medieval privileges, until 1841) has plenty of cozy seating inside, but if the weather’s up to it, search out the benches overlooking the bowling green at the back, preferably with a pint of Marston’s Pedigree.

Forget the overpriced, shiny restaurants of Manchester’s ‘regenerated’ city centre and head into the Northern Quarter for huge portions of authentic South Asian food and ridiculously low prices.

Hanaan

Set up to serve workers from the neighbourhood’s textile wholesalers, gems like Kabana (Back Turner Street) and This ‘N’ That (3 Soap Street, off Thomas Street) serve up regularly-changing menus of meat and vegetarian dishes and the famous ‘rice + three’ offers – rice and three curries, usually for less than a fiver. Most are only open until mid/late afternoon, so if you’re combining with a pint, you’re looking at a boozy lunch or an early start.

In contrast to the scrubbed-down basics of the curry houses, the up-and-coming Northern Quarter’s bars are bohemian and trendy.

But in amongst some of the more vacuous newcomers nestle Dry Bar, a classic venue of 1980s/90s Madchester, and live music stalwart Night & Day (both on Oldham Street).

Cord (8 Dorsey Street) has fat leather armchairs and an interesting range of bottled beers, and Odd (30-32 Thomas Street) is the place to head for trashy glitz and strange spirits.

The palatial Nawaab looms over the main Stockport Road in Levenshulme. A converted cinema, it seats hundreds, but at the weekend you may still have to wait in the bar to get a seat for the buffet, with its vast array of dishes.

Catering to its Muslim fan base, the Nawaab is alcohol-free, but for a great pint head back towards Manchester city centre and turn right down to 170 Barlow Road. On the corner near Levenshulme Library is the Blue Bell, a genuine community pub. Landlord Mark Dunn runs gardening competitions for the local kids and offers the side room to residents’ and campaign groups.

This is a Sam Smith’s pub and, luckily for anyone drinking there, it serves a wide range of the traditional Tadcaster Brewery’s excellent beers, ranging from lager, through a range of real ales, to dark porters and the wonderful Oatmeal Stout. In true Sam Smith’s tradition, they are all at bargain prices.

Curry-lovers on a diet should head for Chorlton.

At 489-491 Barlow Moor Road, Asian Fusion’s contemporary take on Indian food includes ’sizzler’ dishes, spicy but without the drowning of ghee that piles calories onto many curries.

Leftovers from Asian Fusion

20 minutes walk east takes you to Coriander, which also serves excellent low-fat, fresh, additive-free Bangladeshi food, with especially good vegetarian choices.

Next door to Asian Fusion is the Azad Manzil, a more traditional option, established in 1964.

Chorlton has a bewildering array of places to drink, including old school pubs such as the Trevor and the Beech – good for pints in plastic cups to drink on the Green in good weather. The Bar on Wilbraham Road is always lively.

Marble on a Sunny Day

But for really outstanding beer, head to the Marble at 57 Manchester Road. This unassuming little pub serves a range of beers from the Marble Brewery, a microbrewery in East Manchester whose main pub, the Marble Arch, isn’t on this list solely because of its desolate location on the fringes of several industrial estates.

It’s worth a visit, though, for its splendid Victorian tiling – and superb organic, vegan beers. Marble Chorlton standards include Lagonda IPA, Manchester Bitter and Ginger Marble (yes, it does taste of ginger), but there are often seasonal and festival specials.

Community Connection

Whether your travels are taking you outside “the Venice of the North” (AKA Manchester) or not, you’ll want to check into Matador’s UK focus page. From transportation to sight seeing and volunteering and where to eat and drink, we’ve consolidated our resources for your perusal.

Lemongrass Lychee Martini. Photo by cpurrin1

Thai Martini

This catch-all South East Asian cocktail is part of a growing list of alternative martinis.

10 ounces of Hangar One Kaffir Lime vodka
4 ounces of chilled lemon grass tea
2 tablespoons fresh lemon juice
1 small chunk of fresh ginger, peeled
4 sprigs of fresh lemon grass
4 thinly sliced, small pieces of fresh ginger

Pour all of the liquid ingredients into a shaker 3/4 full of cracked ice. Shake for one minute, then let stand for a full minute. Rub the piece of ginger around the inside of the bowls of four frozen martini glasses. Strain the martini into the glasses. Garnish each glass with a spring of lemon grass and one thin slice of ginger .

This one’s going to take you back to some of your favorite places in Thailand.

Courtesy of www.kalamazoogourmet.com

Lemongrass Lychee Martini

This recipe calls for canned lychee juice. You might get creative and try soaking some fresh ones with sugar and water, instead.

Lemon Grass Simple Syrup:
1 cup sugar
1 cup water
4 stalks lemongrass, cut into thirds

Thai Chili Martini. Photo by urbanmixer

For each Lemon Grass Lychee Martini:
2 ounces vodka
1 ounce Lemon Grass Simple Syrup
1 ounce lychee juice (from canned lychees)
1 lemon wedge
1 lemon twist

For Simple Syrup, mix sugar, water and lemon grass pieces in small saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes or until sugar is completely dissolved. Refrigerate 2 hours. Strain. Cover and refrigerate until ready to use. (This makes enough simple syrup for 8 martinis.)

For each Martini, fill cocktail shaker half full with cracked ice. Add vodka, simple syrup and lychee juice; shake until well mixed and chilled. Strain into martini glass. Squeeze juice from lemon wedge into martini. Rub lemon twist around rim of glass, then drop into martini.

Courtesy of www.foodreference.com

Chili Martini Cocktail Recipe

A sweet cocktail that supplies a strong kick.

Lemongrass Mojito. Photo by foodnut

1 chili, Thai ( or more to your heat preference)
1.5 oz vodka
2 oz peach or nectarine juice
1/2 oz simple syrup

Clean the chilies and remove the seeds. Muddle the chilies with simply syrup and Vodka. Drain liquid in shaker and then add fruit juice. Shake well with ice. Serve in martini glass. Garnish with chili on rim. For a sweeter treat, sugar the rim .

Courtesy of www.whiteonricecouple.com

Lemongrass Mojito

The Southeast meets Cuba:

4 sprigs mint
15mL sugar syrup
45mL white rum
1/2 cup ice cubes
1 stick lemongrass
1 muddler
1 cocktail shaker
150mL soda water

Halve the lemongrass stick widthways, finely chop bottom half and muddle with mint and sugar syrup in cocktail shaker. Add rum and ice, shake vigorously, pour all into suitable glass, top with soda water. Using the back of the knife, crush cut end of remaining half of lemongrass and garnish drink with it, crushed end inside the glass.

Courtesy of www.cocktailmaking.co.uk

Infused Chili Vodka

There’s no need to spend umpteen dollars on expensive flavored vodka. It’s easy to make your own.

2 fat red chillies, plus extra for bottling
1 liter vodka

Put some zing in your vodka! Photo by matana

Slice the chillies and mix with the vodka in a large bottle or jug. Leave for 4-5 hrs. Strain out the chillies and pour back into a bottle to store until needed. If gifting, decant into smaller glass bottles, pop a whole chilli in each and label.

Courtesy of www.bbcgoodfood.com

Ginger not Mary Ann Cocktail

A really cute name for a great recipe.

1.5 oz Charbay Meyer Lemon Vodka
.5 oz Canton Ginger Liquor
.5 oz Fresh Lemon Juice
.5 oz Galangal Lemongrass Syrup (recipe follows)
Ginger Ale

Combine vodka, ginger liquor, lemon juice and galangal lemongrass syrup. Pour over ice into a tall glass and add ginger ale to taste.

For Galangal syrup, add one cup sugar to one cup water in a small saucepan. Add shredded 1 chopped galangal root and 1 stalk lemongrass to the mixture. Slow cook for 5-10 minutes until sugar has dissolved completely and let sit over night or until completely cool. Strain well. Refrigerate.

Courtesy of www.biteclubeats.com

Community Connection

Matador has amassed quite a few articles about Southeast Asia, with quite a few great pieces specifically about Thailand. We cover it all, from Thai customs to how to binge eat in Bangkok.

]]> http://matadornights.com/lemongrass-galangal-thai-chili-6-cocktail-recipes-with-flavors-of-southeast-asia/feed/ 2 http://matadornights.com/followfriday-a-bakers-dozen-twitter-beer-experts/ http://matadornights.com/followfriday-a-bakers-dozen-twitter-beer-experts/#comments Fri, 11 Jun 2010 04:24:53 +0000 Candice Walsh http://matadornights.com/?p=9107

Photo: Hryck.

Here’s a Twitter list of 13 fantastic brew junkies spreading their ale knowledge with the world.

It’s no secret I love my beer, and selecting an imperfect beverage is detrimental to a great night out. At least until you’re too drunk to care what you’re drinking.

But sometimes inspiration is needed, a new brand uncovered or an old brand not yet discovered. What flavors go with certain foods? What factors cause the greatest hangovers? Which brands have the highest alcohol content?

While it took me years of professional college boozing to learn the tips and tricks of the trade, there are some people who can school you on beer and save you the trouble of 5 p.m. hangovers before they happen.

1.RoadTrips4Beer

Gerard Walen combines his love for road trips and beer to bring you all the latest news, festivals and everything else beer related.

2. TheBestBeerBlog

Mike, Paul and Joe know their stuff. Their website is conveniently organized: Amber ales, Beer reviews, Brown ales, Stout, Pilsner, and more!

3. PubGuys

Four funny dudes blogging and Tweeting about pubs and beer-related fun. One of their blog entries is titled, “LT gets tasered in Arizona for putting a White Castle Candle on a plane to Russia.” Their bio reads, “All we need is a pitcher of cold beer, and the world’s problems. Give us a few minutes, and problem solved!” Can’t argue with that.

4. DefinitiveAle

A Canadian beer fanatic, Stephen Rich does it all: beer menu design, beer bartender, beer tasting events, and and more.

5. TheBeerRunner

The Beer Runner is, “Someone equally devoted to fine beer appreciation and an active, healthy lifestyle.” It’s true, just check out the ”Beer Running and Biking Round-up.”

6. BeerGuys

Greg and Rich are the Beer Snob and the Beer Slob. They film their reviews of beer from around the world, and have fun in the process.

7. TheBeerWench

Ashley V. Routson is a “[p]rofessional beer writer, craft beer evangelist, foodie, wino, social media addict.” For the Wench, beer is her hobby, lifestyle and career. She’s so hardcore, she chews on dried hop leaves instead of gum.

8. CBusBeerGuys

Photo (and Feature Photo): f650biker

James Marks and P.J. Bumstad are two Columbus-based beer geeks drinking their way through the city.

9. BeerUniverse

“Your Choice. Your Beer. Drink Up.” BeerUniverse reviews three different categories: beer, bars and breweries. A fun Twitter account to follow with a great website dedicated to all things beer culture.

10. BeerSommelier

Matt Simpson offers education in beer, whether it’s just for fun, or for those who really take their brews seriously.

11. BeerBabe

Carla (The Beer Babe) wants to know what’s in your glass. She travels all over the place visiting brew pubs, beer bars and breweries while simultaneously convincing me it’s time for a career change.

12. HomemadeBeer

Discover how to create your very own distinct beer flavor. Just make sure you’re not a lousy brew master. Their website (BeerCrafting.com) even offers a book with more than 640 beer recipes – my favorite kind of cookbook.

13. Modern_Drunkard

OK, though technically not a beer Tweeter, Modern Drunkard Magazine has hilarious booze-culture content and Twitter updates. For example: “Nothing like a tall rickety ego to lift you above that ever-rising river of Impending Doom. That and a half dozen bourbons.”

Community Connection

Did we miss anyone? Share your favorite beer Tweeters in the comments below.

Are you a glutton for punishment and a beer lover? Hal Amen is conducting the most torturous American Beer Experiment ever in a nationwide blind taste test. Get on over to Introducing Matador’s ‘Best Worst Beer Experiment’ and give us your input for the US’ worst beers.

]]> http://matadornights.com/followfriday-a-bakers-dozen-twitter-beer-experts/feed/ 8 http://matadornights.com/introducing-matadors-best-worst-beer-experiment/ http://matadornights.com/introducing-matadors-best-worst-beer-experiment/#comments Wed, 09 Jun 2010 05:10:23 +0000 Hal Amen http://matadornights.com/?p=9258

Photo: Author

In which Matador Trips co-editor and confessed beer snob Hal Amen decides to drop the hops in a quest for the shittiest beer in America.

PEOPLE LOVE TO BITCH about American beer. Not excluding Americans. We proudly rag on the mild urine undertones of Keystone Light, the corned beef hash infusion of the Beast, and the dead-on approximation of formaldehyde that is Steel Reserve.

I’ve downed a lot of swill, but I have yet to determine the answer to what seems like a very important question: Which one is most deserving of our abuse? What is the SHITTIEST beer in America?

You probably have your opinion, but I want to get scientific. So over the next couple weeks, I and a handful of judges will be blind taste tasting 16 of the worst offenders. In the end, only the foulest will remain standing (or, warm and flat in a half-full plastic cup ditched behind the couch the night before because it was just too vile).

And to do this, we need your help. We want to hear your nominations for the “best worst beer” our nation has to offer.

I don’t want to get into the finer points of who owns what and where which is bottled. For eligibility, we’re talking classic American panther piss, mainstream enough that you can find it anywhere in the country (and especially in Austin, so I can buy it).

Bud Light, MGD, Natty, yes. Heineken, Tecate, Spaten, no.

Got it? So let’s hear it! Leave your nomination (or five) in the comments section below.

]]> http://matadornights.com/introducing-matadors-best-worst-beer-experiment/feed/ 24 http://matadornights.com/beer-glassware-for-beginners/ http://matadornights.com/beer-glassware-for-beginners/#comments Thu, 03 Jun 2010 12:06:50 +0000 Jason Wire http://matadornights.com/?p=1787 There’s more than just beer in the glass. Learn the differences and advantages of each to impress both your friends and your senses.

Image: Kate Sedgwick from photo by MetaGrrrl, CC.

You’ll recognize the flute glass if you’ve attended a New Year’s party over the age of 16.

Flute Glass: 27370778@N03

Typically, flutes are used for serving champagne, but that’s not because the words “flute” and “champagne” possess similar connotations of upturned noses. The flute glass’s thin, elongated body ensures that carbonation doesn’t dissipate too quickly–it “keeps the head” longer in order to maintain the crackling carbonation and sparkling color.

For beer drinkers, this means that you’re simply going to make a beer as intensely aromatic and visually pleasing as it gets–although your buddies might give you a hard time for sipping Lambic while they’re shotgunning Beer 30 from a can.

Best for: Lambics (Framboise), Bock Beers (Sam Adams Winter Lager, Shiner Bock, Amber Bock), Czech Pilsners (Pilsner Urquell), Vienna Lager (Sam Adams Boston Lager, Dos Equis Amber Lager)

Goblets and chalices may make for excellent decorations to your next Medieval Times visit or ritual cult gathering, but for the rest of the year don’t be hesitant to break them out for beer drinking.

Goblet: rituashrafi, Chalice: unforth

The difference between the two is that Goblets are more delicate and long-stemmed while Chalices are constructed much heavier, and with thicker walls. Both aim to maintain head often by scoring the inside bottom of the glass which creates a point whereupon carbon dioxide is constantly forced upward, giving you an everlasting upside-down bubble waterfall.

Best for: Belgian Strong Dark Ales (Chimay, Dogfish Head Raison D’etre, Delerium Nocturnum), Dubbels (New Belgium Abbey, Full Moon Winter Ale, North Coast Brother Thelonius), Tripels (Unibroue La Fin Du Monde, Victory Golden Monkey, Tripel Karmeliet)

The handle says it all. You’re here on business. Drinking business.

Mug: michaelspencer, Steins: robertdx

Mugs come in all shapes and sizes, but no matter whether you’re sipping from a lobotomized Mickey Mouse head or sporting heavy glass with your Dad’s initials etched in the side, mugs allow for maximum volume, maximum glass-clinking, and thus, maximum fun.

A stein, the lidded cousin of the mug, was developed during the Dark Ages in the heat of the Black Plague to keep the contents from becoming violated by coughing infecteds. While the plague might not be what it once was, the stein is still a great conversation piece as well as a useful drinking ally.

Best for: Just about anything liquid, but since they usually hold quite a bit, you might stay away from strong, dark lagers–I personally reccommend a German Pilsner like the North Coast Scrimshaw.

Pilsners are pale lagers originally developed in the city of Pilsen, Bohemia (the modern day Czech Republic).

Today’s Pilsners have soft, clear colors ranging from pale to golden yellow and flavors of all sorts but always underscored by a foamy head that captures the aroma. Pilsner glasses, as well, vary in shape but are most commonly found in twelve-ounce varieties with a narrowed focus to, of course, promote head retention.

Pilsner: sethwoodworth , Pint: neilt

This glass has a misleading name, depending where you’re drinking.

In the states you’ll find a 16-oz tumbler glass, but in Europe you’re more likely to be served a 20-oz “Imperial Pint” which features a tapered ridge towards the top to help with user dexterity and assist in barrooom stacking.

As for “consumption technology”, the pint glass has minimalism in mind in terms of presentation and carbonation, but maximization when it comes to the how quickly one can drink as the tall, wide cylinder allows air and gravity to pull the beer down the hatch as fast as once can swallow.

As you might guess, the snifter is concerned heavily with olfactory enhancement, but not simply by driving aromas up and out of the glass like a goblet or flute glass might.

Snifters: walkn

Instead, the snifter’s convex curvature helps trap “volatiles” below the top and head of the drinking edge.

Volatiles can be anything from hop oils to fermentation by-products like spices, fruity esters, or alcohol. Typically, these evaporate into thin air when the beer is consumed out of a regular glass, but in a snifter they’re retained much longer, making for a much more complex flavor.

As well, just like a wine glass, they offer ample room to swirl the last remnants of your beer to coax the last bits of volatiles out for the full duration of your drink.

Best for: Anything strong, fruity, or effervescent, such as Imperial Stouts (Goose Island Bourbon County), Belgian Dark Ales (Leffe, Noire de Chambly, 1554), Tripels, Quadrupels, and even English Barleywine.

German for “stick”, these slender, cylindrical Tom Collins look-a-likes are a lot like a flute glass without the stem, promoting a tighter hold on the beer and as such, increased head retention and volatile trapping.

Delicate beers are best, but don’t be afraid to try a cheap domestic, if for no other reason than to truly know the difference between a good and bad brew.

Best for: Bocks, Lambics, Very strong ales

Stange: 35460364@N08 , Tulip: ykjc9

Weizen Glass: brostad

One of my personal favorites, while the tulip glass typically isn’t served in volumes higher than twelve ounces, its pear-shaped body offers the best of both big, foamy heads and the capturing of volatiles.

Duvel is famously served out of a tulip glass, showcasing its frothy deliciousness and ensuring not drop is wasted.

Best for: American Ales, Anything Belgian. Duvel is a must!

If you’re gonna drink wheat wisely, use a Weizen. Weizen is German for “wheat,” but when you bust these bad boys out of the your pantry, everyone’s gonna think it means “class.”

Authentic Bavarian weizen glasses have extra-thin walls and heavily-elongated necks to showcase the beer’s color and give the most amount of “headroom.” Typically, weizen glasses will come in half-liter sizes, but you can bet that two or three glasses of strong weizenbeer will be enough to make you feel quite a bit weiz-er.

Don’t forget to inhale before sipping–the glasses are excellent at accentuating the earthy banana aromas that accompany weizenbeer.

Community Connection

You’re into beer. You’re into the environment. How can you go wrong finding out how Drinking Craft Beer is Good for the Environment?

And if you find yourself wanting to savor a Chocolate Stout or the Edmund Fitzgerald Porter in a new place, check out MatadorTrips’ 20 Best Beer Towns in America.

The Manhattan. Photo by emurray

The Manhattan

The first known recipe of this drink is from 1891. While probably concocted in Manhattan, there is some debate as to whether it was created at Manhattan Club, as reported.

4 1/2 ounces rye or bourbon whiskey
1 1/2 ounces sweet vermouth
2 dashes Angostura bitters
2 Maraschino cherries

Fill a pitcher with ice and add the whiskey, sweet vermouth, and bitters. Stir vigorously until the outside of the pitcher is thoroughly beaded with sweat and is extremely cold to the touch.

Place a maraschino cherry in each cocktail glass. Strain the drink over the cherries and serve immediately.

Courtesy of epicurious.com

A Sidecar variation with Hennessy. Photo by maisonbisson

The Sidecar

Invented in the early 1900’s, this drink’s origination is attributed to the Ritz Hotel in Paris. Some say it was often ordered by a man who arrived at the bar in a motorcycle sidecar.

1 1/2 oz cognac
1 oz Cointreau® orange liqueur
1/2 oz fresh lemon juice

Take a lemon wedge, notch a slice into the middle and use it to moisten the rim of a chilled cocktail glass. Frost the moistened outer rim of the glass with superfine sugar. Shake ingredients together with cracked ice and strain into prepared cocktail glass.

Garnish with lemon twist, and serve.

Courtesy of drinksmixer.com

Sloe Gin Fizz. Photo by dinah

Sloe Gin Fizz

A wildly popular drink from 1910 to around 1930, strange variants of this drink can include egg white (Silver Fizz), egg yolk (Golden Fizz) or a whole egg (Royal Fizz).

1 1/2 oz. sloe gin

3/4 oz. fresh lemon juice

1 tsp. sugar

Club soda

Combine lemon juice and sugar in a cocktail shaker and mix to dissolve sugar; add sloe gin. Fill shaker with ice and shake well for 10 seconds.

Strain into glass and top with 2-3 ounces chilled club soda, to taste.



Adapted from the Esquire Drink Book by Imbibe Magazine.

Community Connection

Looking for more recipes? Check out our picks for drinks you can light on fire and alternative maritnis. We’ll also advise you on how to make the perfect Bloody Mary and Caipirinha.

This and all photos are by the author.

You’d want to know when you’re being out-of-line in another country, right? Maybe you’ve thought: Gee, it’d be great to get a local’s perspective on etiquette.

No? Well then do us all a favor and park your patoot just where it is, if you don’t mind.

For the non “ugly American,” though, listen up.

To the Irish, drinking is a sacred pastime. Far more than a place for drunkenness or casual hook-ups, pubs have traditionally been the center of the Irish social fabric. In other words, the Irish take their drinking very, very seriously.

Irishmen Thomas and Liam Cleary want to help American travelers avoid pub faux pas. Thomas owns and operates Kennedy’s Pub in Dublin, a popular after-work destination and hangout for students from Trinity College.

Liam is a Ph.D candidate at Trinity. If there’s one thing the Cleary brothers know it’s pubs, and they want to help you avoid some common offenses committed by tourists.

Thomas, who sees Americans all the time at the pub he runs, can be hard on their etiquette. Though the brothers maintain that we have no discernable pub ethic, they are setting out to change that. Thomas says:

They all crave the experience of the Irish pub, but they are clueless about the interaction necessary to get the quintessential Irish pub experience.

Ouch.

Ultimately, though, they’re here to help. Here are the brothers’ tips, broken into categories for easy comprehension:

Entering

- Irish people traditionally always take their hat off at a bar so don’t be surprised if you are asked to do the same. It is rude not to remove your hat upon entering a pub.

- Don’t wait to be seated. Get your ass on the first stool you see.

Ordering

- Spying someone’s else drink and announcing ‘I’ll have what he’s having’ is frowned upon. Make up your own mind.

- There are no good local micro breweries in Dublin. Guinness runs the show, so get used to it.

- ‘A glass’ means ‘half a pint’.

- Keep your paws off the Guinness until the bartender hands it to you.” The “perfect pour” is a time-tested tradition in Ireland, consisting of two pours – one to let the Guinness settle, and another to top it off. Be careful not to jump the gun and grab it too early.

- We do not free-pour liquor — it is against the law. Don’t ask the barman to do it. Accept the legal measure.

- Opening a tab can be done, but we’d rather not.

- No one in this country drinks Irish car bombs, so stop looking so bewildered when this fact is revealed.

- Chips mean hot, thick French Fries not potato chips. These are called crisps and are quite tasty with a pint of anything.

Paying

- Don’t attempt to pay for one drink on a credit card.

- Yes we do use the Euro. No, that’s Britain you’re thinking of.

- If someone buys you a drink, buy them one back — unless he or she is a pervert. In that case, run.

- You do not have to tip bar staff. They get paid enough.

Drinking

- Learn to drink a pint, don’t slam it, chug it or down it. Appreciate it.

- Getting wasted is not a badge of honor to be screamed about, it means you can’t hold your drink and as such is to be frowned upon.

- There is a great Irish saying ‘a bird is known by its song, a man by his conversation.’ Americans are known by trying to incessantly shout over the top of each others’ voices. Obviously this is more prevalent among younger Americans, but it is our first indicator of Americans about etiquette.

- Thomas’ final tip is really more of a plea for human decency. “Nothing to do with pub etiquette,” he says, “but socks and sandals — ouch.”

Community Connection

Ireland on a Budget? Matador’s got you covered. Also of interest might be The Expeditioner Travel Guide to Dublin on MatadorTV which includes footage from inside the Guinness Storehouse.

]]> http://matadornights.com/irishmen-lecture-americans-on-pub-etiquette/feed/ 19 http://matadornights.com/10-drink-recipes-you-can-light-on-fire/ http://matadornights.com/10-drink-recipes-you-can-light-on-fire/#comments Tue, 04 May 2010 02:36:50 +0000 Alex Nolette http://matadornights.com/?p=8475

Photo bygribanov

Note: Please take precaution when igniting your drinks.

Flaming drinks are a great way to start a party or entertain guests. The uses of igniting your drink go far beyond just lighting yourself on fire and ending up on College Humor. It can actually enhance the flavor.

Pumpkin Pie

1/3 shot Kahlua
1/3 shot Bailey’s Irish Cream
1/3 shot Tequila (white)
1 dash cinnamon

Carefully layer this shot with Kahlua on the bottom, Bailey’s in the middle, and tequila on top. Light the tequila on fire and sprinkle with cinnamon. Down it. It’s just like warm pumpkin pie.

Courtesy of Drink Nation Drink Nation

Flaming Lamborghini

1 oz Kahlua
1 oz Sambuca
1 oz Blue Curacao
1 oz Bailey’s Irish Cream

Pour the Sambuca and Kahlua into a cocktail glass and give the drinker a straw. Pour the Bailey’s and blue curacao into two separate shot glasses on either side of the cocktail glass. Set the concoction ablaze in the cocktail glass and start to drink through the straw (this drink should be drank in one suck) . Once the glass is almost empty, pour the Bailey’s and blue curacao into the cocktail glass and keep drinking till it’s all gone!!

Now is not the time to operate a vehicle, unless it’s a beer bike.

Courtesy of The Webtender.

Flaming Dr. Pepper

¾ shot Amaretto
¼ shot of 151 rum
½ glass of beer

Fill the shot glass about ¾ full with amaretto and top it off with enough 151 proof rum to make it burn. Put the shot glass in a pint glass or beer mug and fill the glass with beer (right up to the level of the shot glass). Light the amaretto/151 and let it burn awhile. Blow it out and slam it. Tastes just like Dr. Pepper.

Courtesy of Drink’s Mixer Drinks Mixer

Photo by annia316

Flaming B-52

1/3 shot Kahlua
1/3 shot Irish Cream
1/3 shot Grand Marnier or Cointreau
Couple drops of 151 rum

Fill a shot glass 1/3 full of Kahlua. Then layer the Irish Cream on top by pouring it onto the back of the spoon that is held against the rim of the shot glass. Layer the Grand Marnier the exact same way. Then add a drop or two of 151 and light it! You can consume by blowing out the shot or sucking it down with a long straw.

Courtesy of About.com

There is also a great video on how to make this shot.

Bailey’s Comet

1 ½ oz Bailey’s Irish Cream
1 ½ oz Butterscotch Schnapps
¾ oz Goldschlager
1 tbsp 151 Rum
1 dash Cinnamon

Shake the Bailey‘s, butterscotch schnapps and Goldschlager with ice in a cocktail shaker and strain into a cocktail glass. Put a shallow layer of 151-proof rum on top. Light the rum on fire, then immediately sprinkle a generous dash of cinnamon on top. The cinnamon will sparkle and flame. Don’t let it burn too long, or the Bailey’s will curdle! Prepare for a hangover.

Photo by lilibear

Courtesy of Drink Nation

Backdraft

Warning: This shot is intense. Just take a look at Jim Bo taking one .

1 ½ oz Cointreau
1 ½ oz Sambuca
Few shakes of Cinnamon
Ice Cubes

Here’s one that is as complicated as Queimada (Galicia’s fiery drink ritual).

Place a saucer down on a table or bar. Put a shot glass filled with Sambuca in the middle of the saucer. Grab a pint glass and pour a shot or so of Cointreau into the glass. Light the Cointreau and swirl the glass until the sides are warm. Pour the lit Cointreau into the shot glass, igniting the Sambuca and spilling the flaming mixture onto the saucer. While swirling the pint glass over the flames to capture the alcohol vapor, shake some cinnamon from a safe distance on to the drink and then cover the shot glass with the pint glass.

Blow out the flames and then take the pint glass off of the saucer. Quickly drop in a few ice cubes into the glass and immediately seal in the alcohol vapor in with your palm. Shake the glass vigorously a few times and have the consumer stick a straw through your fingers and suck in all the vapor. Then the straw should be used to take down the shot and clean the saucer. All of this should be done as quickly and safely as possible for full effect.

Courtesy of Wikipedia .

Flaming Asshole

¼ Grenadine
¼ Green Crème de Menthe
¼ Crème de Banana
¼ 151 rum

This one is as bizarre as some of the most out-there drinks. Layer in a shot glass in this order: Grenadine, Crème de Menthe, Crème de Banana, Rum. Light the rum and then suck it down with a straw.

Courtesy of Super Cocktails

Flaming Sambuca

1 oz Black Sambuca
3 Coffee Beans

Photo by cavealierhorn

Put 3 coffee beans in a shot glass and add the Sambuca. Light the Sambuca and let burn for 10 seconds or so. Cover the glass with your hand to extinguish, then inhale the air underneath your hand. Drink the shot.

Courtesy of Drinks Mixer

Flaming Gorilla

1 part Peppermint Schnapps
1 part Kahlua
1 part 151 Rum

Pour into shot glass, layering ingredients in this order: peppermint schnapps, Kahlua, rum. Light on fire and extinguish after 15 seconds.

Courtesy of Drinks Heaven

Flaming Mouthwash

½ oz Blue Curacao Liqueur
½ oz Green Crème de Menthe
1 tsp Everclear

Pour the green creme de menthe into a shot glass. Add blue curacao, top with Everclear, and ignite. Take care, and extinguish before consuming.

Courtesy of Drink Swap

]]> http://matadornights.com/10-drink-recipes-you-can-light-on-fire/feed/ 15 http://matadornights.com/drinking-in-korea-requires-etiquette-and-endurance/ http://matadornights.com/drinking-in-korea-requires-etiquette-and-endurance/#comments Thu, 29 Apr 2010 01:58:24 +0000 Kate Holmes http://matadornights.com/?p=8390

Noraeband: Shark Shots

That’s not to say foreign teachers are all living the rock star lifestyle; Korea just has an alcohol-fueled social system, and regular and heavy boozing does not carry the stigma it does in the Western world. It is an important way to bond and connect with coworkers, friends, and potential business associates.

As a ritualized activity, drinking alcohol comes with strict etiquette. If you can follow the protocol and hold your own, you’re in.

The rules for imbibing are rigid in Korea, and following them will score you major points with your Korean hosts.

First and most importantly, never pour your own beverage. Someone will pour it for you. You must also pour for others, watching diligently to be sure your companions’ glasses are never empty.

Hold your cup with both hands. It’s polite.
Photo: grahamhills

When another drinker fills your vessel, hold the cup with both hands. This is the polite gesture for accepting anything given to you in Korea.

Finally, turn your back to anyone of higher rank as you drink. Stratification is deeply embedded in Korean society, so you should always be aware of the pecking order. Anyone older or higher on the corporate ladder should be treated deferentially, and one easy way to do that is to turn away from them as you sip.

In addition to basic etiquette, there is a standard 5-step drinking process that you should be aware of. The procedure can be flexible in the order or the omission of steps, what’s important is that you do “Five Rounds” or Oh Cha of drinking in five different locations.

Round One: Dinner and soju (let’s just think of soju as watery vodka for the sake of simplicity).

Round Two: The group generally moves on to a Hof, a Korean bar where you will be required to order snacks like fried chicken with your beer.

Round Three: Another Hof or a Western-style bar where only libations are served and you are not required to purchase food. By this time the party is probably getting pretty raucous and will more than likely proceed to

Round Four: Noraebang, a karaoke bar where patrons rent private singing rooms by the hour.

Round Five: To wrap up the evening, those still standing will move to a nightclub or disco.

Soju Photo: grahamhills

Middle rounds are a great time for drinking games, which usually involve shouting, chanting, and singing. You may be commanded to oneshot (finish your brew) or loveshot (hook arms with the person seated next to you and swig together like a wedding toast). You will almost certainly hear “gun bae!” Korean for cheers. Taking a slug after you clink glasses is universal.

Once you have established that you know and can follow the rules and procedures of Korean drinking, you can relax and turn your focus to basic survival. If you plan to make it through Five Rounds alive, this can quickly become a priority.

Regardless of the occasion, you will likely find that the people around you are drinking in large quantities. For the sake of your physical and mental well-being, it’s good to have a firm plan in place for avoiding overindulging, which can be tricky in a culture where refusing alcohol is considered rude.

Remember to pace yourself. Take time to chat and socialize and don’t be too eager to tie one on. Continuing to snack throughout the night both defers drinking and can fortify your stomach. And when all else fails, toss that shot of soju over your shoulder when no one is looking.

Given the exuberant attitude towards drinking in Korea, it is inevitable that some poor soul in your company is going to overdo it.

Never mention this again.
Photo and Feature Photo: BlackOutKorea

Let’s hope this is not you. The best thing to do for this person is allow them to “take a rest” at the table without much fuss and then pour them into a cab when the time comes.

Drinking yourself into a drooling stupor is not shameful in Korea. You will be expected to cut anyone who does it some slack.

The last and most important thing to remember is to never mention it again. Whether your buddy got into a belligerent, drunken shouting match or simply fell asleep upright and snoring in his captain’s chair, protocol is to pretend that it never happened.

It may be difficult to refrain, but perhaps someday you will have a reason to appreciate this rule.

Gun bae and good luck!

Community Connection

Korea on your horizon? Did you know your smile might be out of place there? Uh oh. Better read 10 Korean Customs to Know Before You Visit Korea.

Looking for a livelier experience? MatadorAbroad has you covered with Eating Live Animals: One Eater’s Experience in Korea.

If you need to know more, connect with MatadorCommunity members through their blogs and start asking questions or start your own blog today.

Photo of coca leaf: joyosity

The plant, used to make cocaine, is arguably Bolivia’s mort lucrative agricultural crop. It’s drunk as tea, used to ward of altitude sickness, is an appetite suppressant and stimulant and now a key ingredient in Bolivia’s newest soft drink: Coca Colla.

Photo: roitberg

Rather than eradicate coca crops, the success of this soft drink could see legal crops nearly double “from from 12,000 hectares to as much as 20,000 hectares,” according to Guardian UK. While the law only permits 12,000 hectares in Bolivia, illegal crops are said to make up 30,000 already (Clarín).

The “coca” part is obvious, but the “Colla” refers to the indigenous Andean people of the Aymara ethnic group who have grown and used the plant since well before the Spanish conquests began.

According to Clarín, Bolivia’s Rural Development Minister Víctor Hugo Vázquez admits the name may have to be changed to insure wider success, but that the point is to create a legitimate outlet for the industrialization of coca crops in Bolivia.

The drink is said to be sweet and nearly black in color. I can’t wait to get my hands on a bottle and see how it tastes – it’s got to be better than Red Bull.

Community Connection

Learn about NGO Sustainable Bolivia on MatadorChange.

The beginning of the end. Photo: conin_n

This drink is best if shared among a handful of people. If you’re a fan of this cocktail then investing in a tiki bowl would be worthwhile, especially if you can find one that resembles a volcano and allows for a high-proof alcohol fire on the top.

Armed with nothing but a straw each, you’ll be able to down this puppy in under half an hour, but beware – drinking too much will make your knees wobbly at best and find you making out with your best friend’s spouse at worst.

Here’s the recipe that started it all, from Trader Vic’s 1946 Book of Food and Drink:

36 ounces Puerto Rican rum (Rum Merito or Brugal suggested)
2 ounces gin
2 ounces brandy
16 ounces lemon juice
8 ounces orange juice
8 ounces orgeat (almond) syrup
2 sprigs of mint
1/2 bottle white wine.

Mix thoroughly, pour over cracked ice, let stand two hours and add more ice. Garnish with gardenias.

This one’s flaming. Photo: chipandandy

For those less interested in purist concoctions, All Recipes provides a more contemporary take:

3 cups crushed ice
2 fluid ounces gin
1 fluid ounce dark rum
2 fluid ounces 151 proof rum
2 fluid ounces light rum
2 fluid ounces vodka
2 fluid ounces grenadine syrup
8 fluid ounces fresh orange juice
10 fluid ounces pineapple juice
3 fluid ounces fresh lemon juice (optional)
4 pineapple chunks
8 maraschino cherries

Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.

Community Connection

Interested in making more drinks? Check out our suggestions for how to make the perfect bloody mary or caipirinha. More adventurous types can investigate how to make your own flavored vodka.

Photo: terra2055

Pitorro

Also known as ron caña (cane rum), this is your basic illegal distilled moonshine, made from sugarcane. Straight pitorro is just as strong as any other moonshine you may have tasted, with alcohol levels into the 120 proof or more. This is not your average, by the numbers alcohol.

Photo: kapten

If you have the opportunity to try a “cured” or flavored pitorro, you are in for a treat. Typical fruit flavors include coconut, pineapple, tamarind, papaya, strawberry and mango. Other flavors include coffee and chocolate.

The curing process occurs when sugar and flavors are added to pitorro, diminishing the intensity of the pitorro alcohol flavor. Pitorro may be buried underground to accelerate the “curing” process to integrate the added flavors. Since it is illegal, the only way to get your hands on some is to have local friends track it down.

Medalla Light Beer

This is the only mass-produced beer in Puerto Rico and comes in one version only: Light. For this reason the lager-style beer, produced in the western city of Mayaguez, is simply known as Medalla.

Don Q Limon with Cranberry Juice

Photo: meanmarcus

Don Q is the second rum brand of Puerto Rico, after the more famous Bacardi. While not well known outside of the island, Don Q is generally referred to as the favorite rum of locals. Mix cranberry juice with a lemon-lime flavored Don Q rum for a simple, delicious cocktail.

Whisky and Coconut Water

This surprising combination refreshes on a hot Caribbean day. The soft, quenching feel of the coconut water cuts the harshness of whiskey. Great for an early afternoon hangover helper.

Chichaito

A shot consisting of Palo Viejo brand white rum mixed with anise liqueur. The anise in this slightly sweet drink that masks the flavor of the rum – think licorice with a kick.

Coquito

Closely related to eggnog, coquito is only available during the Christmas season. Egg yolks, cream of coconut or coconut milk, white rum, cinnamon, cloves, vanilla, evaporated and condensed milk are combined to create this sweet drink, most often served chilled.

It is common for people to give this as a gift during the holidays. Pitorro may be used in coquito instead of rum, for a stronger kick.

Bilí

This is pitorro soaked with quenepa fruit. The tart fruit (green, leathery skin) is slightly larger than a grape. The quenepa only occupies a small portion of the total fruit, with most of the room being taken up by the seed. Bilí is especially popular on Vieques.

Fergberger. Photo: mylifeafterdeath

Rums of Puerto Rico

For an island only 100 by 30 miles in size, numerous rum brands fill store shelves. Besides the world-renowned Bacardi brand (originally from Cuba and now produced in Puerto Rico) many smaller brands compete for locals’ favor. Don Q, Barrilito, Palo Viejo, Ron Rico, Castillo and Llave are all locally produced and readily available. Most of these brands are available in white, spiced and reserve varieties.

Not Produced in Puerto Rico but Common on the Island

Pinch is a typical scotch whiskey well known in Puerto Rico. Licor 43, a sweet liqueur made of 43 secret ingredients, is often mixed with milk for a White Russian type drink.

Community Connection

Looking for drink recipes? Be sure to lap up our recipe for the perfect caipirinha, as well as some great recipes for 10 alternative martinis.

Photo: maniacak

Green Apple Martini

Cinnamon and sugar for rimming glass
5 tablespoons vodka
5 tablespoons sour-apple schnapps
5 tablespoons lemonade
5 tablespoons lemon-lime soda (such as 7-Up or Sprite)

In a cocktail shaker filled with ice, combine vodka, schnapps, lemonade and lemon-lime soda. Cover and shake vigorously. Dip rim edge of martini glasses in a shallow dish with 1/4-inch water, then in a shallow dish with 1/4-inch of equal parts sugar and cinnamon mixture. Strain shaken mixture into prepared glasses and serve.

(Note: Martini lovers, be sure to check out our suggestions for ten alternative martinis!)

Courtesy of Food Network

Green Tea Mint Julep

Photo by Taea Thale. ackook

1 1/2 oz of Charbay Green Tea vodka
1 oz of simple syrup
sprite
3 lemon wedges
8 mint leaves

Muddle 3 lemon wedges with mint leaves. Pour green tea vodka, simple syrup and shake. Strain into highball glass over ice. Top with sprite. Garnish with mint leaves.

Courtesy of Cocktail Times

Green Flash Cocktail

1 oz vodka
1/2 oz Peach Schnapps
1/2 oz Blue Curacao
3 oz orange juice
3 0z sprite
ice

Mix ingredients together, serve over ice. Garnish with an orange slice and maraschino cherry.

Courtesy of White On Rice Couple

Photo bylorika

Midori Melon Bomb

½ part Midori
¾ part golden rum
½ part fresh orange juice

Pour into a tall glass over ice.

Courtesy of The Nibble

Midori Margarita

6 ounces Tequila
3 ounces Midori
5 ounces Sour Mix
ice

Pour the ingredients except the ice into your blender and blend for about 10 seconds. Then, throw in a handful of ice and blend for another 30 seconds.

Courtesy of Blender King

Green Lizard Shot

1 oz. Chartreuse, green
1/2 oz. Rum, overproof/151 proof

Mix ingredients and pour into a shot glass.

Photo by Taea Thale. samsmith

Courtesy of Drink Nation

Green Daiquiri Punch

2 (12 ounce) cans frozen limeade concentrate, thawed
2 cups Gatorade sports drink, Lemon-Lime flaor, chilled
1 cup light rum
2 (12 ounce) cans lemon-lime soda pop, chilled

Mix limeade concentrate, sports drink and rum in large pitcher. Refrigerate until serving time. Just before serving, pour punch into punch bowl. Add soda pop.

Courtesy of Recipezaar

Community Connection

Drink Crazy? Check out how to make your own flavored vodka or investigate Spain’s most spirited drink, Queimada.

Photo by lifeontheedge

1. Sake is low proof.

Contrary to popular belief, most sakes are only about 40-proof, which renders them about half as strong as most whiskeys and vodkas. The image of the drunken Japanese businessman is not due to sake alone. It is most often drunk alongside beer, but also sometimes with plum wine or Schochu (sweet-potato-based vodka).

Photo by henryfaber

2. Never pour your own glass.

This is considered extremely rude. Pour for your neighbors and they’ll return the favor. While your drinking mates fill your cup, hold it with both hands at the base of the glass. This is the proper way to receive sake.

3. Generally, the best sake is cold sake.

Think of sake quality along a linear scope with cold being the best and most expensive, room temperature average and warm sake the lowest-quality and cheapest. Cold or chilled sake brings out the flavors allowing the drinker to fully appreciate the rich fermentation process.

Photo by momthebarbarian

On the other hand, cheap sake is warmed in order to mask a less robust taste generally due to lower-quality rice and a less-refined, mass-pasteurization process.

4. Nigori Sake is unfiltered.

Nigori sake leaves the grain solids that are usually removed after the fermentation process, which produces a cloudy liquor similar in appearance to milk. Ordering Nigori will instantly put you in many Japanese drinkers’ good graces as it is considered very high-quality and isn’t exported in vast quantities due to its short shelf-life and refrigeration requirements.

Since it’s sweeter than filtered sakes, it’s often drunk with spicy foods or as an after-dinner drink. Remember to shake the bottle before pouring.

Photo by kamoda

5. Sake bombs are an American invention.

Sake bombs – when a shot of sake is poured into a glass of beer like a Boilermaker – are not a traditional means of consumption. Sake, especially good sake, should be enjoyed on its own. That said, you’ll probably find many Japanese drinkers keen to give sake bombs a go. Use cheap, warm sake.

6. Coming Down

The sake-beer drunk is a smooth, disarming drunk similar to Champagne. Drink plenty of water before retiring after a sake binge because starch-based sake saps the system leaving a wicked hangover in its wake.

Community Connection

You won’t want to miss what one Japanese student turned in to his ESL teacher. Also check out our 10 extraordinarily useful Japanese phrases for travelers!

Photo by: The Dabble

Most sources point to Harry’s New York Bar in Paris, where bartender Fernand Petiot originated this tomato cocktail in its modern day form. A staple of Sunday morning brunch, the Bloody Mary can help cure the worst of what’s hanging over from your Saturday night.

To make the perfect Bloody Mary, it’s a good idea to learn from the master. This recipe is adapted from a 1964 New Yorker article in which Petiot explains his technique in making his famous drink.

Start with a clean shaker. Then add these ingredients, in this order:

Photo by:samsmith

-4 large dashes of Salt

-2 dashes of Black Pepper

-2 dashes of Cayenne Pepper (or 2 drops of Tabasco sauce)

-Cover the spices with a layer of Worcestershire Sauce (Lea and Perrins, please)

-1 dash of fresh Lemon Juice

-1 handful of Ice

-2 oz of Vodka (top shelf!)

-2 oz of thick Tomato Juice (R.W. Knudsen Organic Tomato Juice is my recommendation)

Shake it up, strain it into a Collins glass, and then garnish your perfect Bloody Mary with a stalk of celery and a lemon wedge.

If your more of the exotic type, there is plenty you can add to this original (celery salt, garlic, fresh horseradish), but why would you want to mess with perfection?

Community Connection

Looking for more drink recipes? Be sure to lap up our recipe for the perfect caipirinha, as well as some great recipes for 10 alternative martinis.

Microwave Box Of Wine – Watch more Funny Videos

Community Connection

Looking for more fun video? Check out four kids covering pop songs on Youtube and witness the incredible art of how to start a massive dance party.

Photo by televiseus

According to the food and drink enthusiasts at Saveur, all Mediterranean countries have their own variation of this grape-y liquor.

Called Grappa in Russia, Germany and Italy, this silky liquor has been around since the 1800s and packs a sweet, fiery punch. You might be more familiar with the Greek name–Ouzo.

Photo: bearfaced

Jägermeister

Another favorite of Europeans and North Americans, this syrupy black licorice-like is served best chilled as a shot, and is often combined with energy drinks such as Red Bull or Rock Star and called a Jag-bomb. Making out with groomsmen in broom-closets and getting into fist fights at weddings is not unheard of after enjoying this German staple.

Tequila

For a touch of southern heat, countless brands of Tequila never fail to leave the taste-tester feeling toppled after a night of fun. Made in Mexico of the Agave plant, fine tequila is easily swallowed on its own, with a chaser of salt and lime.

Add a splash of pineapple juice, an ounce of reposado and a drop of agave syrup to your drink and let sweetness take you away.

Cachaca

Photo: samsmith

This Brazilian liquor is made of sugarcane, which imparts sweetness to the alcohol not found in less-tropical countries. Like the Madagascan moonshine, cachaca can be made in one’s backyard. It’s most commonly used in caipirinhas.

You can buy it almost globally, but if you’re feeling bold in Brazil, find a sugarcane factory and ask if it’s possible to get some.

Whisky or Whiskey

Depending on where you are, you’ll find many more variations of this drink than there are spellings of the word. The Scots spell theirs without the “e,” but after a night of drinking with the Scottish, you’ll be lucky to make another other noise but “ee.”

Mix 2 oz. of whisky with 1 oz. of Peppermint Schnapps and voila: a Whiskey Stinger. Feel the burn.

Sodabe

Known as sodabe in Togo and burukutu in Ghana, this distilled palm wine comes from West Africa and is easy to overconsume. Alas, as another moonshine-y type drink, your local corner wine shop probably doesn’t carry it.

Vodka

What can we say about vodka that you don’t already know? Not much.

Instead, we’ll pass on a recipe from the people at Chopin Vodka, voted best vodka in an informal Slate poll. 2 oz. ginger-infused Chopin vodka; the peel of one lime carved into a long slice (horse’s neck). Pour vodka into a Collins glass, add lime peel. Top off with ginger ale.

Soju

Photo: streetfly_jz

This Korean hard alcohol is made traditionally from rice, but can also be distilled from wheat or potatoes. The Chinese Shaojiu is a similarly distilled drink, literally known as “burned liquor.” Drank as a communal venture, Soju is enjoyed with as much pomp and etiquette as one expects in Asian countries. For directions, click HERE.

Absinthe

Like Paris Hilton, Absinthe is famous for being famous. Illegal in the US for almost a century after a Swiss man allegedly murdered his family while Absinthe-drunk, this “ideal-changing liquid alchemy” (Thank you Hemingway) is a green herbal liquor that smells like hallucinations gone wrong and tastes like anise.

Community Connection

Believe it or not, there are many ways to get high without being thrown in jail. We also want to point out that there are many good ways to stay sober while traveling.

Photo: shimriz

Dubbed the anti-energy drink by the L.A. Times, this is the answer to Tab as the un-cola 30 years later.

When describing the water they use, the company treats customers as if they are idiots with a college education (or maybe this is their attempt at humor), using three dollar words and flowery language to tell us exactly how carbonated the drink is and the nature of the water they use saying:

Photo is from a screen cap at http://relaxingsoda.com/

“We don’t do heavy ‘masking’ carbonation. Just enough for a light, natural fizz to open the taste buds. The carbonation is added to natural spring water, which is a ubiquitous chemical substance essential for human survival. It can be found as a liquid, solid, or gas. We chose the liquid form since it’s a little easier to consume.”

Maybe you already have to be high to get how “natural spring water” might be produced in a solid or gas – or perhaps you only need to be a California native, as you likely would have to be to buy that “natural spring water” is necessary for human survival. According to the LA Times, the Relaxing Soda is enjoying huge success in California for which Jerry Hirsch
credits the legal use of marijuana and the “cannabis-oriented marketing campaign.”

In addition to “lightly carbonated water”, the company website lists as ingredients all-natural cane sugar, passion flower extract, and kava extract. It is the kava extract that is credited with the relaxing effect of the soda. If you’re thinking of replacing another addiction with Mary Jane’s, be aware that “[c]hronic and heavy use of kava for a period of three months or more has occasionally been reported to cause a scaly, yellow skin rash and an eye irritation.” (Wikipedia)

Community Connection

Didn’t get your fix? Check out BraveNewTraveler’s A Brief History of Weed or Community Member MARIEMMC’s blog Big Milly’s on Friday Night about her Ghana road trip.

Photo by adrivdm

There are multiple variations on the Caipirinha but we’re going straight down the middle for the classic recipe. The most important thing to remember in Caipirinhaland is to search for the best ingredients – there are only three, so don’t panic.

Make sure to use fresh limes. Stay away from ones that are wrinkled and overly mushy. Also be sure to use superfine sugar because it muddles better.

Photo: harryharris

The most important ingredient is the Cachaça, a potent alcohol made from sugarcane (whereas rum is usually made from molasses). Anyone who’s had a few of these drinks will tell you the same thing – beware of overindulging, as Cachaça ranges from 75 proof and up.

To make one drink, cut the limes into 8 wedges and muddle them in a mixing glass. If you don’t have muddling tools, one end of a rolling pin will do in a pinch. Add two teaspoons of superfine sugar and pummel the whole thing some more, until the fruit is broken and the sugar has seeped into the juice.

Add ice, preferably smaller cubes, then add two ounces of Cachaça into the glass and give it a strong shake. Pour the whole thing into an old-fashioned glass.

Garnishing tip: Take one more piece of lime, give it a slice down the middle and coat it with a little bit of sugar, then chuck it on the side of the glass.

Yum Yum

Matador has much more food and drink if you’re hankering for a hunger. Cocktail lovers should also check out our recent alternative martini recipes.

Feature photo by author.

Scotland’s contributions to modern society are storied and numerous: great thinkers like Adam Smith and David Hume, sports like golf and shinty (you know…shinty), and bards such as Robert Burns and Robert Fergusson. Oh, and whisky.

The product of an almost mystical alchemy, the process of creating single malt whisky transforms pure island spring water into a fascinating and complex golden spirit. Whisky is surely the most intoxicating example of Scottish ingenuity.

Aberlour (Banffshire, Moray)

Situated on the edge of the tiny town that shares its name, the Aberlour distillery offers the most immersive tasting tours in Scotland. The detailed tour takes you through the founding and history of the distillery as you wind through the tidy production and storage buildings.

Photo by julianjb

Wise and often hilarious guides keep you engaged en route to the crown jewel of the tour; the tasting room, a cozy shelter with cask-built tables and a floor-to-ceiling window looking on to hundreds of resting barrels. Each tour-goer settles down to an array of six drams, from raw spirit to cask strength A’bunadh, posed with the impossible challenge of staying sober.

Talisker (Carbost, Skye)

From the shores of Loch Harport in eastern Skye comes a whisky as an enigmatic and volatile as the local weather. Talisker. This small operation with its strong traditions and classic equipment offers an informative and generous tasting tour that requires advance booking.

The tour culminates in a series of tastings, including the fiery 10-year old and the rich 25-year old expressions, that have guests calling out tasting and nosing notes. As the drams run dry, strangers become friends while outside the weather and the looming Cuillin hills make for an enchanting backdrop.

Edradour (Pitlochry, Perthshire)

Photo by: ifyr

The smallest distillery in Scotland also puts the smallest dent in your wallet – the tours are free! The farmhouse Edradour distillery sits in the hills east of Pitlochry and proves that excellent whisky is all in the craft. And that craft is the expression of just three men; the majority of the staff work in the visitor center and as tour guides.

The old-time washbacks and mash tuns give way to a visitor’s center replete with the full range of Edradour whiskies, a staggering number considering the small annual production. Give the Port Wine finish a try – you won’t regret it.

Highland Park (Kirkwall, Orkney)

Across the Pentland Firth from the northern tip of Scotland lie the Orkney Islands and the famous Highland Park distillery. Highland Park’s distinctive pagoda overlooks the port city of Kirkwall, and it kicks off its tour with a bang as guests receive a free taste of their lauded single malt during an introductory video.

As the tour progresses through the old stone buildings, stop and admire the malting floor – Highland Park is one of the few remaining distilleries that malts its own barley. The tour deposits visitors in its lavish gift shop where hard-earned dollars are bid brief goodbyes.

Glenfiddich (Dufftown, Banffshire)

Photo by: chatiryworld

Glenfiddich is the world’s best-selling whisky, and the distillery has one of the most popular tours in the country. Like many of the tourist attractions in Scotland, Glenfiddich’s visitor experience is a multimedia extravaganza.

The tour details the whisky-making process as well as the strength of spirit and independence that went into making Glenfiddich a household name around the world. Enjoy a taste of the mainstay 12-year old or the 80-proof liqueur as the tour ends, and take satisfaction that you’re in the whisky-capitol of the world.

All photos courtesy of the author’s sister.

Here at Nights we’re perpetually obsessed with oddball concoctions and suspicious beverages. Until now, the only thing that had really given my taste buds a run for their money was Scotland’s ultra-popular (and strangely marketed) soda Irn-Bru.

It was with this sense of discovery that I decided to buy a can of Budweiser’s West Coast sensation, a concoction made from beer and Clamato juice. I’d been seeing it in stores since I returned to America this month and was completely puzzled by its seeming success.

Let’s get this right out of the way: The Chelada is by far the most sensationally disgusting drink I have ever had. The aftertaste hung with me for about an hour and its red, runny texture has me fighting back a gag as I type this. My sister tried a sip and backed me up by making a face as if she’d just eaten a pound of goat cheese and pig intestines.

Clamato, for those not from Canada (they’re obsessed), is a mixer made of tomato and clam juice. I’ll say that again. Clamato is a mixer made of tomato and clam juice.

Budweiser has, in this case, mixed Clamato with their patented brew to create this evil can of whoopass. Just really think about it – beer mixed with mollusks. The Chelada’s can even offers a warning, “Contains: Shellfish/Clams”.

I opened the brew and immediately became suspicious of the catsup and beer smell that eminated as the tab popped. It hardly smelled what Budweiser describes, “refreshing” with “spices and a hint of lime”. I smelled Prego tomato sauce, oregano and beer.

The actual downing of the beverage was a comic affair in which I successfully gulped two sips, then relented. I just couldn’t get any more down. Perhaps someone, somewhere loves this drink. I just couldn’t stomach it.

While I can’t endorse this particular beverage, I’d highly recommend that you try it yourself, if for no other reason than to acknowledge that a concept like this could be put into the marketplace. If you’re hungry, Budweiser also recommends that it “pairs well with ceviche, chicken, enchilladas and tamales.”

Image and Feature Image CC licensed byKate Sedgwick with images courtesy of Sarai♥WoaH Photography♥ and elliottbledsoe

The barley that makes the beer is “related to [barley] that spent five months aboard the International Space Station,” according to Newser who (I think jokingly) suggest you bite the bullet and pay the $110 it costs to buy a six pack, further competing in a lottery for the privilege, and which you must live in Japan to enter.

International Space Station courtesy of NASA via Kowh

According to Gizmodo,only 100 liters of Space Barley are to hit this very exclusive market which is said by the Telegraph to be the first purely barley beer.

If, in what may be the 11,000 years of beer making the world has seen, brewing a purely barley beer is a proposition that has been overlooked, I can only surmise that the flavor must leave something to be desired. Add that this is not actual barley from the space station, but barley spawned from space station barley and what you have is something akin to Mackenzie Phillips charging a million dollars Indecent Proposal style for a night of bliss with the daughter of the famous John Phillips of Mamas and Papas fame – that is to say an unappetizing prospect, sweetened by novelty and press, but probably not worth the price.

Still, if you care to peruse the Sapporo R & D report on the new product, be my guest. And if you do get a taste of the first all barley beer of extraterrestrial origin, please share your opinion of the experience in the comments field below!

Community Connection

Space. Is it the final frontier? Die hard travelers might want to know How to Travel to Outer Space.

Two Freud look-alikes frolic with a blonde in a bierschwimmbad. Photo courtesy of Starkenberger.

“Enjoy the wonderful and cosy ambiance and savor the impressing wall paintings, a highlight of the Starkenberger Biermythos!” exclaims the website for Starkenberger Bierschwimmbad. Biermythos is just what it sounds like it would mean: the myth of the beer, and maybe you’ll be coming up with your own tales of Paul Bunyan style proportions after dog paddling a few laps around one of these pools.

Having a swim in some beer might be
more affordable than you imagine.
The cost is per pool, not per person.

Bierschwimmbad means beer bath in case you were wondering about a literal translation there.

Located in Austria 170 km from Munich, the Starkenberger Resort offers meals served to you “lying on a coach in a kind of Roman style.” (I’m pretty sure they mean couch.) They claim Cleopatra used beer baths to make her skin supple. The resort itself is said to be in a castle, but you can check out the main website and its picture to judge for yourself.

While Starkenberger may be appealing to your grandiose side when they ask you to participate in their Biermythos, you can still take a tour with a beer tasting included for €8 before making up your mind to submerge yourself.
Open only on Fridays, the Bierschwimmbad requires a reservation.

Community Connection

Looking for more good news about beer? Hop on over to Matador Change to see how Drinking Craft Beer is Good for the Environment.

Bottom’s up. Photo: feastoffools

Creamy Caramel Martini

caramel ice cream topping, for rim of glass
1/4 cup iced vanilla vodka
2 tablespoons dekuyper butterscotch schnapps
1 dash cream soda

Chill martini glass. Drizzle caramel topping down the inside rim of glass and rechill. Fill a shaker full of ice, add vodka and Buttershots and shake till your hands become very very cold. Pour into martini glass and add a splash of cream soda.

Courtesy of Recipezaar.com

Chocolate Chili

1 pc red finger chili, sliced lengthwise in half, deseeded
6 jigger vodka, any quality white vodka will do
2 jigger cinnamon infused syrup
1/2 jigger white creme de cacao
2 jigger chocolate syrup, a good commercially available product
melted couverture for decoration or if you prefer a clean decoration or you may use the chocolate syrup for a “melting” decoration on the glass.
chocolate stick for decoration
4 pc small chilies for decoration
10-12 pc ice cubes

The Candy Cane. Photo by: littlemonkey

Prepare a simple syrup with the addition of cinnamon bark to it. Melt the couverture for the decoration, place it in a small bottle or piping bag and swirl it around the chilled martini glass. Set aside. Muddle the chili with a little of the cinnamon infused syrup. Add the ice cubes to the bar shaker and add all other ingredients with the exception of the chocolate stick to it. Cover the shaker with the muddle glass tightly and shake vigorously until all ingredients are well combined and well chilled. Remove the muddle glass, and strain the martini into the prepared glasses into the glass. Decorate with the chocolate stick and an additional chili and serve immediately.

Courtesy of grouprecipes.com

Crazy Cow

1 oz. Chocolate Vodka
1 oz. Coconut Rum
1 oz. Bailey’s Irish Cream

Shake all ingredients for 10 seconds, strain and serve in a chilled Cocktail Glass.

Recipe courtesy of mixdrinkipedia.com

Thai Martini

10 ounces of Hangar One Kaffir Lime vodka
4 ounces of chilled lemon grass tea
2 tablespoons fresh lemon juice
1 small chunk of fresh ginger, peeled
4 sprigs of fresh lemon grass
4 thinly sliced, small pieces of fresh ginger

Pour all of the liquid ingredients into a shaker 3/4 full of cracked ice. Shake for one minute, then let stand for a full minute. Rub the piece of ginger around the inside of the bowls of four frozen martini glasses. Strain the martini into the glasses. Garnish each glass with a spring of lemon grass and one thin slice of ginger

Courtesy of kalamazoogourmet

Delicious sewage water. Photo by: fizik

Concord Grape Martini

2 ounces gin
1 1/2 ounces unsweetened Concord grape juice
2 dashes orange bitters
3 whole grapes for garnish, preferably Concord (optional)

Pour gin, grape juice, and bitters into a cocktail shaker filled with ice. Shake until well chilled, then strain into a martini glass. Garnish with skewered grapes.

Courtesy of chow.com

Peanut Butter Martini

1 Blender full of good quality vanilla ice cream
1/3 cup creamy peanut butter
1 1/2 ounce Napoleon Brandy
1 1/2 ounce Vodka
1 1/2 ounce Bailey’s Irish Cream
1 1/2 ounce Godiva Liqueur
3 ounces Jack Daniels Whiskey
1 dash ground cinnamon
cocoa powder
chocolate syrup

Blend well all ingredients except cocoa powder and chocolate syrup. Remove large martini glasses from freezer. Coat insides with cocoa powder. Pour blended mixture into glass. Make a spiral with Hershey’s chocolate syrup. Draw a toothpick through chocolate to make a nice design. Sprinkle lightly with cinnamon. Serve immediately.

Courtesy of cdkitchen.com

Almond Joy Martini

1 oz. chocolate vodka
1 oz. Frangelica
1 oz. coconut rum

Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass.

Courtesy of fineliving.com

Blood Orange Martini

4 ounces vodka
1/2 ounce triple sec or flavored orange liqueur
2 ounces blood orange juice
2 blood orange slices

Blood Orange. Photo by: angeloangelo

In a martini shaker combine all ingredients except the orange slices with a generous amount of ice. Shake vigorously for a few seconds. Strain the libation from the ice into a martini glass. Garnish with the orange slices.

Courtesy of Food Network

Gingerbread Martini

3/4 cup water
3/4 cup sugar
3/4 (2-inch) piece fresh ginger, coarsely chopped
2 sticks of cinnamon
3 whole cloves

Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes. Pour hot syrup through a fine sieve and chill. Let stand 20 minutes until using, so all sediment has settled to the bottom.

Courtesy of Fine Living

Candy Cane Martini

1 1/2 Oz. Vodka
1 Tsp. Peppermint Schnapps

Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass. Option: Garnish with a small candy cane or create a candy cane “rimmer” with crushed candy canes.

Courtesy of thatsthespirit.com

Community Connection

Drink Crazy? Check out how to make your own flavored vodka or investigate Spain’s most spirited drink, Queimada.

Photo: Cleavers, Feature Photo: mulmatsherm

CNN recently published an article titled 7 Reasons to Lose the Booze in Flight. Some of the points make a lot of sense, like that being intoxicated may be a problem in case of an emergency. Other issues, like “it’s embarrassing,” seem easily rectifiable. For example, stop drinking.

So here’s a list from the other side of the beer mug, six reasons to keep the booze in flight.

1. Booze helps to strike up a conversation. Rejoice in the boozey camaraderie of your neighbours, clink those glasses, and share stories of your journeys.
Someone’s kid is screaming like a banshee, and if you can’t drown out the noise you may punch someone in the face. Two glasses of wine later, the scream turns into an adorable drone. You turn to the parents with a toothy grin and say, “Yer baby is sooooprecious.”

2. Alcohol will help you relax. Some people take powerful relaxants before stepping onto a plane, is that really worse than having a drink or two? I once saw a woman devour a large shopping bag of candy in an effort to deal with her anxiety mid-flight. I’ll take a cold beer instead, thanks.

3. Your chances of joining the mile high club will increase significantly. Get the cute girl or guy next to you liquored up, and then invite them to get all airborne up in your business.

Photo: Andres Rueda

Nothing screams romance like bumping uglies over a toilet seat. Remember, be sure he or she is into it. Otherwise the rest of the flight will be a tad awkward.

4. It’s easier to start a spontaneous airplane sing-a-long. Start singing and have the whole plane join in. If the folks from Improv Everywhere can do it in a grocery store, you can do it in the aisle of a Boeing 757.

5. The cramped space, lack of good food and neighbour B.O. all become more tolerable with each drink. Enough said.

6. It’s a great way to kick-start a vacation. Your holiday begins as soon as you step onto the plane and leave the office behind. You owe it to yourself to tip back a glass of wine and enjoy the perks of having no responsibilities, even if it’s just for a few days.

If booze in-flight is really such a big problem for so many people, airlines should enforce tighter alcohol regulations. If someone is leaning into the aisle and up-chucking their bag of peanuts, cut them off.

The thing is, most people know how to have a good time without being drunken idiots. Like Omri Ceren points out in his Vagabondish article, “…folks have to live and let live.” As long as the pilot isn’t drunk, right?

Photo: elvispresley

Pick Your Flavor for Infusion

There are countless options to choose from when it comes to vodka flavors. You can use any fruit, vegetable, herb, or even a strip of bacon as your own taste playground.

Maybe you’ll want watermelon or citrus vodka on those hot, sunny days, or maybe warm yourself up during those chilly nights with honey pepper vodka or the newly popular tea vodka.

Photo by: sonofparker

Prepare the Ingredients for Infusion

Choose one to two pieces of fruit or veggies or two to three handfuls of berries, herbs, etc. Since you will likely be straining out the ingredients at the end of infusion, it doesn’t matter if you cut them in big pieces, slice them thin or muddle them.

Beware: If you choose to muddle or thinly slice your ingredients, the vodka will take on a more distinct color and flavor from them, which may be overbearing for stronger flavored ingredients.

Preparing the Infusion Vessel

Photo by: mccun934

It’s a good idea to find a big jar with a large mouth opening, to be able to fit all your ingredients (make sure the lid has an airtight seal). You can find big lemonade jars with spouts at most of your local superstores (these are really useful, since you can taste your vodka periodically throughout infusion, to get just the right flavor).

Make sure you clean your jar well with hot water and dish soap and make sure it is completely dry before you begin.

Infusing the Vodka

Now it’s time to throw all your ingredients into the jar with the vodka. A fifth of mid to high-end vodka will be your best bet, because the better vodka has been distilled more and has a more neutral taste to grab the flavor of the ingredients. Feel free to use more or less vodka depending on the occasion. Shake well, than set your jar in a cool, dark area of your choice.

Waiting and Macerating

Maceration (when the alcohol leaches out the properties of the ingredients) is now occurring inside the jar. If you have a pour spout on your jar, you can check the flavor as much as you want, although it is only necessary to check every 24 hours. Give the jar a good shake every time you check the taste.

Photo by: goosegoddesss

Storing and Serving

If you are happy with your achieved flavor, grab a strainer and a bowl (a standard kitchen strainer should be fine, although if the ingredients were muddled it may be best to rubber band a couple pieces of cheesecloth to the lid for fine filtering).

Strain your flavored vodka into the bowl, and decide what container you want to store it in (you can funnel it back into the original bottle, or you can use that handy dandy, pour spout jar for easy serving). Once it’s in the serving container, place it in the refrigerator or freezer to preserve freshness.

You are now ready to hold your own infused vodka party and let everyone enjoy the benefits of your frugality!

Community Connection

Looking for something non-alcoholic to create? Try South America’s drink of choice, mate. If you’re out for a binge instead, see our tips for drinking in Prague and Iceland.

Photo by: David Hegarty

A Ritual Still Alive

This pagan ritual dates back to the eleventh century when Celtic tribes roamed the north western Spanish providence of Galicia. Made from a recipe that’s been handed down from generation to generation, this fiery liquid is still made today at Galician festivals, parties, and community gatherings as a way to drive out evil spirits who patiently wait to curse poor, unsuspecting souls.

Photo by: Triart3d

Packing The Punch

The drink is prepared in a clay pot, which represents the earth. Galician aguardiente de orjuo, a distilled wine with extremely high alcohol content, represents water (or the tears of Mother Nature) and becomes the base of this drink. The aguardiente de orjuo is mixed with herbs or coffee, sugar, lemon peel, and coffee beans.

A flame is ignited over the cauldron and the alcohol begins to burn, representing light. Sugar is scooped from the bottom of the clay pot, creating a beautiful cascade of blue fire as it caramelizes. When the flames finally subside, a hot, tan colored beverage is left to be ladled into clay cups.

A Spell to Ward Off Evil

As the flames rise from the burning sugar, a dark incantation is chanted in Spanish. This incantation or spell is actually a poem called “conxuro” (con-SHU-roh) and protects the soul from evil spirits that are near; it includes such significant lines as:

Photo by: jacobocanady

With this bellows I will pump the flames of this fire which looks like from Hell, and witches will flee, straddling their brooms…and when this beverage goes down our throats, we will get free of the evil of our soul and of any charm.

Forces of air, earth, sea and fire, to you I make this call: iI it’s truth that you have more power than human peple, here and now, make the spirits of the friends who are outside, take part with us in this Queimada.

More Than Just A Good Buzz

Legend says that the first sip of the Queimada purifies the soul by banishing out evil spirits, the second cleans the mind of prejudices, and the third gives rise to passion.

Community Connection

Feeling ghoulish? Learn how to make sugar skulls for Dia de los Muertos. Drinking internationally? Check out our tips for drinking in Prague and Iceland.

Like this.

If you can’t stand the misery, I suggest skipping ahead the the three minute mark.

Community Connection

Want to read more about the hazards of drinking? Check out Eva Holland’s article World’s Worst Spot for a DUI or check out the Matador Community’s tips to cure your hangover.

Photo: ainudil

“Matador Joselito Ortega will be plugging a club-scene energy beverage called Gay Up and have those words embroidered into his cape in large, red cursive letters.” (AP)

There are moments when being gay is just fine and dandy, and then there are moments when being gay just plain sucks. It was on about the fourth time that the story was forwarded to me that I knew that this was going to be a real El Suck-O day.

Photo courtesy of Gay Up

Look, I’ll leave the whining about product placement to That Guy. He can bemoan the state of the advertising world, about how every square inch of God’s Green Earth is for sale and how great the old days were, when advertising was just subliminally evil.

I guess if anyone should be pissed then it should be the bull, which should at least be able to make a equal buck displaying its own cheeseburger ad before being slayed or slewn or whatever the hell the past participle of ‘slay’ is.

What yanks my crank is that Ortega – who is, by the way, straight – is playing the Gay Card because his career is in the crapper. According to most reports, Ol’ Joselito is not exactly The Bullfighter Of The Year. He’s been gored many times since his tights-wearing career began in 2006, which is hardly a solid start for a newbie Matador. That’s like a school bus driver killing a few hundred kids before he gets the hang of a big steering wheel.

To be surprised that a pink cape and a gay ad would spark his career is unfathomable, yet Ortega seems to stand by his story that he’s simply trying to break down barriers for both the gay and capitalist communities. He told CNN, “I’m glad to be the first person (in bullfighting) whom the gay community will take as an icon.” Girlfriend thinks he’s Madonna and he’s really just Brooke Hogan.

Says Ortega, “I am a bullfighter. That is not going to change. I am going to go out into the ring as I have done until now, to risk my life, and the seven goring wounds on my body prove that.”

As if there wasn’t enough reason to root for the bull already.

Photo and Feature Photo: peterme

It commemorates a proclamation made by the first Chilean governmental committee in 1810, and lasts (at the very least) two days.

There are wholesome family events, parties in the countryside and games of the hopscotch-like rayuela, kite-flying, and greased-pole scaling. There are many, many renditions of the cueca, the national dance, a coquettish stalk-and-surrender dance reminiscent of a mating dance between a rooster and hen.

Chile is wine country, though it tends to export much of what it produces, Chilenos consider wine part of the national heritage, and wouldn’t miss a drop during this upcoming celebration. There’s a wine menjunge (mix) for everyone, as well as beer and pisco-based drinks.

Photo of terrmoto courtesy of the author

Red
On Sept. 18th you won’t see much of the fancy bottled wines for which Chile is rightfully famous. The highly-prized Chilean Merlot and Carménère take a back seat to the affectionately-named Cartonere, the local name for boxed wine (cartón meaning cardboard). Popular brands include Gato Negro, Clos de Pirque and Planella.

In a pinch, though, any tetrapak wine will do. These are drunk by the cup from the box or mixed with coca cola to make the famous jote, a drink whose name also means vulture (particularly in the sense of a man who’s on the prowl). It’s a spring-to-fall drink favored by teenagers.

White
White wine also appears on the 18th, though most commonly as ponche, a mixture of white wine and in-season fruit, which at Fiestas Patrias usually means canned peaches. The difference between this and the delicate borgoña served at other times of year is that borgoña arrives by the wine glass and ponche comes in a vessel big enough to go dunking for apples in, and is served in glasses.

Green
Green (or young) wine forms the backbone for the unusually-named terremoto (earthquake), which in the coastal town of Valparaíso is also known as a tsunami. It’s a scoop or two of pineapple ice cream with green wine poured over it until it tops off the glass. It’s served with a straw which is churned up and down through the drink until it is mixed. A successive serving of the terremoto is predictably, called a réplica, or aftershock. Attempt this at your own risk, as the terremoto is famous for the resaca (hangover) it leaves in its wake.

Not Really Wine
Chicha is not really wine, though it’s sometimes made from grapes.

Photo of bottles of chicha courtesy of the author

It’s a sweetish, cider-like fermented drink favored by cheap drunks and people who don’t much like alcohol, though if you consume enough of this 8 proof drink, you can do some damage.

Traditionally it’s made in earthenware jugs in the country, and is sold topped with something porous, so it doesn’t explode. At Fiestas Patrias chicha de uva (grape chicha) and chicha cocida (cooked chicha) show up in 700 ml. bottles at the supermarket and in the hand of many a reveler. In the South it’s chicha de manzana (apple chicha) that takes center stage.

Pisco Sour
Chile’s main spirit is pisco, over which it argues with Peru for bragging rights. Pisco sour is the order of the day, a tangy yellow libation with just a touch of froth on top. It’s a mixture of limon de pica (similar to a key lime), sugar and pisco, occasionally with bitters sprinkled on top. On the 18th of September many people will go for cheap over tasty and buy a bottle of Capel or Campanario pisco sour, or any of the newer variations like berry or mango sour, all made with pisco.

Pisco Mixers
The younger set will choose to mix their pisco with Coca Cola, making the famous and overdone piscola. Piscola is a late-teen to twenties drink that would have native English speaking youth in stiches over its name. Toilet humor aside, piscola is prevalently drunk throughout the year, but holds a special spotlight on the 18th as its prime demographic drinks their blood volume in alcohol.

Pichuncho
If the younger set chooses to use a mixer to dilute their pisco, there is also a set of people who chooses a more potent mixer, and doses their pisco with vermouth. Pisco, vermouth and a slim slice of lemon complete this punch-packing drink.

Straight Up
The south of Chile has the water and hops-growing regions of Oregon in mirror image where a vibrant set of German-style brewers live, and produces some fine craft beers. But Fiestas Patrias prizes quantity over quality, and because you’ll see it consumed by the metric gallon at this holiday, pesky little crimped bottle caps do not make an appearance.

Liter bottles of watery Cristal and Escudo abound, with multiple people sharing the same bottle, from plastic cups or straight from the source. No one bothers to put a bag on the bottle, and everyone knows what you’re drinking and no one cares anyway.

Fanschop

People drinking Fanschop: peterme

A nightmare for the beer purist is the mixture of cheap beer (sometimes on tap, sometimes from a bottle) with Fanta. It’s refreshing and very bubbly, and you’ll be surprised to see that this has something of a genteel reputation, a good girly drink suitable even for grandmothers.

Before the holiday is out, you may find yourself awake, somewhere between drunk and hungover and hungry. The traditional hangover foods in Chile, available in Santiago at the Mercado Central from old favorites like Donde Augusto, are caldillo, a clear seafood-based soup or consomme de gallina (chicken soup).

The view from Donde Augustín overlooking the
Mercado Central courtesy of the author

It’s generally accepted that these remedies barely scratch the surface, and it’s common for people to show up to work after Fiestas Patrias with more than a whisper of alcohol wafting from their pores, and sunglasses firmly clamped to their faces.

That Fiestas Patrias is a veritable alcohol bath does not go unnoticed by Chilean authorities, who campaign every year for people to not drink and drive, though alcohol-fueled car accidents claim victims each year.

Other health ramifications include the 3 plus kilos (nearly seven pounds) most Chileans can expect to gain over this holiday. If it’s not the alcohol, it’s the empanadas, the anticuchos (kebabs), chunchules (grilled intestines), ubre (grilled cow’s udder), choripanes (sausage rolls) or asado (barbecued meat) that do their damage during this once-a-year celebration.

Since next year marks Chile’s bicentennial, the government is planning to grant people the entire week off of work to better celebrate the holiday (better make that 5 kilos).

Community Connection

Want to learn more about how they party in Chile? Check out Renée Saldaña’s article “Learning Experiences: Dancing Cueca in Chile” on Matador Abroad.

Does your interest lean more toward the political? Have a read of another of Eileen Smith’s articles over on MatadorPulse, “What’s going on in… Chile?”

All photos by Angela Corrias.

Like every year on the 6th of July, Sedilo’s top horse-riders charm both locals and tourists gathered around the tiny, pastel-colored sanctuary devoted to St Constantine. They’re here to watch this audacious show, known as S’Ardia.

The undisputed stars of the festival are the first three horse-riders. The leader, Sa Prima Pandela (The First Flag), embodies St. Constantine and has the responsibility of bringing his gold colored flag to the sanctuary. He’s nominated by Sedilo’s parish and appoints his “generals” the second and the third flag (Sa Segunda Pandela and Sa Terza Pandela).

The three Pandelas together designate their three “escorts”, who hold batons they fiercely guard from the rest of the swarm that symbolize the enemies and try to pass the Emperor. There are no winners or losers, but testing the edge of legal security measures works as a reputation booster.

Gathered at the leader’s house, the horsemen head for Piazza di Chiesa (Church Square), where the parish gives them his blessing and officially starts S’Ardia. Anticipated by a line of riflemen, the riders flaunt a plucky self-confidence in the saddle and, proud in their faultless white blouse and typical black trousers, parade through Sedilo towards the sun-soaked field crammed with pilgrims.

Waiting for hours in the Sardinian summer sun, onlookers are overwhelmed by dust and the intense smell of sweat, horses, and gun powder. The initial moments are the most dangerous. This year, a 44-year-old rider fell off his horse and died.

Arguments rage all year over the need for stricter security, but the prospect that S’Ardia might be banned is beyond imagination for participants and residents alike.

Matteo, 29, who’s been running S’Ardia for twelve years, explains, “Only we Sedilesi understand S’Ardia and are not asking anybody else to comprehend. We are fully aware of the danger of the route, that’s why we train – for our own and the other riders’ safety.”

Sedilo’s horsemen are renowned throughout the island for their ability. Matteo devotes his free time to training and looking after his horses. “For me running is an act of faith towards St. Constantine,” he says, “but also love and passion for horses.”

Giulia, 20, one of the two women running S’Ardia, spells out the plain truth. “Yes, there are risks, but we all are aware of the danger we face when we decide to run. Before sitting in the saddle I feel nervous, but once on the horse I don’t think about anything. At the end the only regret is that it’s already over.”

Cristian Chessa, an expert of Sardinian traditions, says, “I don’t think the bill will help prevent accidents, and I find it rather confusing when it compares clandestine competitions to religious events, ignoring that these don’t take place for entertainment or tourism, but to make a vow.” He insists, “Security rules shouldn’t violate the essence of S’Ardia, and the only way to do this is to leave the burden up to the Sedilesi themselves.”

Similar horse races take place in other villages, but when I mention that to Lino, he smiles patiently and adds,“Don’t be ridiculous. Others might even try their best, but the real Ardia can only happen in Sedilo.”

Perhaps you’re a weekend warrior with a cast iron stomach who prides yourself on your drinking prowess. Maybe you’ve even spent time perfecting and utilizing a beer bong or impressing your friends with your chugging ability. Let me assure you that you’ve got nothing on this Russian stunt drinking team.

You’d have to be sober do do this. Wouldn’t you?

Photo a guy with a big, foamy cup of chicha: olliethebastard

Chicha is traditionally made by wetting maize with the maker’s saliva in order to kick off the fermentation process. Matador’s own Sarah Menkedick has this to say about the corn based, low alcohol content drink found in various forms throughout Central and South America:

Chicha is intense–I drank some in Bolivia. Let me just say that it takes some psychological preparation to take down a fermented corn beverage that has been chewed up and spit out. I think that’s why I can pretty much eat anything now–that broke down the last critical barrier of fear/resistance I might’ve had.

There’s one way not to skip your vegetables. Photo: mahalie

If you thought the Germans were gross in the drinks department when you tried Jaegermeister, this is definitely not for you. If, however you were looking for a secret ingredient to spice up your Breakfast of Champions, The Bloody Mary, you might want to look into Cynar.

Made in Italy, popular in Germany, it’s said to be good for you, so it mustn’t be very tasty.

According to a Nate Cavalieri in his SF Weekly article on Fernet, it tastes like “licorice flavored Listerine.” If that doesn’t deter you, Fernet Branca, widely imbibed in Argentina and Italy is said to have medicinal properites.

The website says its recipe is a carefully guarded blend of 27 herbs from four continents. One might argue that their very distance from one another in the natural world argues against their ever coming together. ‘Round Buenos Aires way, it’s drunk with cola.

Photo: ~Twon~

Kombucha is said to have its origins in the Orient, but that’s probably because trying to market a tea spawned from a bacteria colony of Russian pedigree as a digestive remedy might be a hard sell. Russian bacteria tea remedy just doesn’t have a very “holistic healing” ring to it, does it?

Made by adding bacteria spoors to sugared tea and letting nature take its course, Kombucha is said to boost the immune system and liver function. Be careful if you’re planning on spawning your own. Contamination during the fermentation process has led to poisonings.

Photo from the midst of a Airag drinking contest: xfce

Airag is fermented horse milk that has its origins in Mongolia. This is just one of a number of fermented milk drinks. You can find Mageu in South Africa, Turks drink Kumis, and the Russians have Kefir. Not to be confused with Turkey’s Ayran, which has a yogurt base, Airag has a mild alcohol content and is said to be good for digestion.

Described by those who haven’t grown up with it as “milk with a kick” and “vomit inducing,” it seems more like a digestion preventative than a digestion aide. I guess if it can make it through the pipes – what doesn’t kill you makes you stronger, eh?

Feature Photo of an international drinks exchange: morrissey

The other night I was out for an otherwise lovely dinner in a Peruvian restaurant in the Once neighborhood here in Buenos Aires. When my initial order for a diet drink was declined due to diminished supply, I looked to the cooler to my left and saw the yellow wonder you see here.

“I’ll take the La Dorada,” I said to the waiter.

Moments later, my friend and I were drinking this. It looks like Mountain Dew but tastes like the trashiest, low-rent soft drink of the Southern States: Big Red.

Nectar of the Gods? Um. No.

For those of you who have never had the pleasure, Big Red is fun to drink, but you’ll be disgusted with yourself for enjoying it. It tastes like Bazooka bubble gum with the volume turned all the way up in liquid form. It’s so sugary you might swear it’s thicker than your average soda – a carbonated syrup infused with a dye that probably causes cancer.

This “La Dorada de la Pachamama” is “Inca” flavored. La Pachamama is the Mother Earth goddess of the people of the Andes. Perhaps you don’t believe that a soft drink company could be this tacky? I assure you, it is.

This is absurd in the same way that naming a knock-off Laffy Taffy, “Peter at the Pearly Gates” would be, further classifying its treacly sweet flavor as “Catholic.” But there are still Catholics around to object, I guess.

Photo and feature photo of Pražský Hrad: tinou bao

If you find yourself in Prague with a desire to tie one (or two or three) on, consider the following eleven watering holes.

During the empty winter months, one of Prague’s best kept secret drinking spots is the grounds of the castle, Pražský Hrad. Grab some el cheapo supermarket pivo (beer) or absinthe, and some warm clothing, and head up with some friends to enjoy the beautiful views and spectacular St. Vitus Cathedral.

Laws concerning public consumption of alcohol have recently changed so be prepared to be moved on if caught. Accounts of locals indicate these laws are not being strictly enforced and this spectacular spot is worth the risk.

Photo courtesy of the author, showing off her expertise

Where else in the centre of Prague can you find a busy pub with a great vibe where you can get a pivo (beer) for less than US $1? Atmosphere is cheap and cheerful and is about a two second walk to Five Story Club (featured below). It gets busy though so if you want a table get there early.

The sportsbars in Prague are generally pretty dodgy, expensive, and cater to drunken English stag-night participants. If you’re looking for a hit of masculinity or just need to catch an important game from back home, Sportsbar Zlatá Hvězda‎ is one of the cheapest and coolest sports bars around and located right in the middle of Prague just near Wencelas Square.

It can get pretty crazy. The last time I went there, my friend walked out of the bar with the toilet door and nobody noticed. In the off hours when there is no important game on, the funky underground wine basement is a great place to enjoy a reasonably priced wine or beer.

Photo: Experiencias de viagem de 1 Brasileiro

Located among to the student dorms for the University of Economics (VSE), this little gem of a restaurant-bar offers delicious meals and drinks on the cheap. It’s a great place to watch sports, play pool, and drink yourself silly with students from all over the world.

It’s also close to Exit Chmelnice, one of the locations for the famous VSE Nation2Nation parties (see below).

The Globe is a funky hang out that is very popular with the expat crowd. It is a tad expensive but serves delicious food, including a great dessert menu. It has a great laid-back atmosphere and most days, live bands and a half price cocktail happy hour from 5-7pm.

Legend amongst international students, the Nation2Nation parties are the hottest student parties in Prague. Run by VSE on most Tuesday nights during the semester, these parties are always at great locations.

They are a dependable source for great drink deals and are filled with young travelers, international and Czech students that keep the party going until the wee hours of the morning. To get in as a non-VSE student, just get there early and pay a little extra at the door.

Photo of Lucerna courtesy of the author

Just down the road from Wencelas Square and located in the Lucerna shopping complex, Lucerna Music Bar is a local favourite which hosts Czech bands during the week, and turns into an awesomely cheesy 80s and 90s themed nightclub on the weekend. Popular with locals and travelers alike, this bar is THE best place to go to on a Friday or Saturday night for some old school dancing.

Located outside of the city centre in a old abandoned fabric hall, but the time and effort getting to this club is worth it. Club Mecca is usually where all the famous DJs play when in town, and as such drinks and cover are pretty expensive.
Drink beforehand to save some cash. Come here to enjoy the chance to dress up in your best party gear and rock out with a mix of VIP Czechs and foreigners.

Photo: Tavalla

Loud and obnoxious, kitschy and touristy, any avid party-goer in Prague has to see the the infamous Five Story Club at least once. There is a cover charge and the drinks are expensive, but the place makes up for it with 5 different levels of music and outrageous décor including a light-up 70’s themed dance floor.

Stop by during the week for a lighter cover and less of a crowd. If you want the full experience you’ll have to come on the weekend when the lines are long, the door price is jacked up, and all five floors are teeming with loud, drunken tourists. Amazing.

There is nothing better than a pivo and a sausage from one of the famous Sausage Stands in Wencelas square on the way home from a big night out. The best one is on the corner of Vodičkova and Václavské Náměstí – halfway up Wencelas square, where the trams cross.

You’ll have to be quick, though. These famous stands with their tasty sausages are facing extinction thanks to an unpopular and controversial decision by Prague City Hall last year to phase them out.

Make sure you grab a taste of history before it is too late!

If you are too late, duck into a convenience store instead and grab an even cheaper pivo and a crocodille roll. The ‘croc’ are Czech owned and famous throughout eastern Europe and are an almost-as-good substitute for the sausages. The best flavor? Golf.

Photo: lu_lu

Mixteco

1601 W Montrose Ave, Chicago, IL 60613

Featuring upscale Mexican food at reasonable prices, Mixteco is one of Chicago’s most-popular Mexican BYOs. Think carne asada and chicken in traditional Oaxacan mole.

Photo: QuintanaRoo

Prices are reasonable at about $15 per entrée, portions are substantial and service is stellar, but make reservations or be prepared to wait indefinitely.

What to bring: Complement the smoky flavors of mole with a hearty red like a Spanish Rioja, or get festive with tequila and margarita mix or some bottled sangria

Terragusto

1851 W Addison St, Chicago, IL 60613
http://www.terragustocafe.com/

In the Italian corner, Terragusto reigns. Serving up generous portions of country Italian cuisine, Terragusto offers a great value to price ratio.

The 4-course traditional meal is the best deal. For under $40, each diner selects an appetizer like crostini or salad and a secondi such as wagyu beef on polenta or egg pasta tossed with braised duck. Then each set of two diners shares a main course like steak del giorno or whole roasted fish.

What to bring: Invest your savings in more wine. Start with a refreshing prosecco, bring an aged Italian red like Brunello or Barolo for the main, and finish with a light Moscato d’Asti.

Bonsoirée

2728 W Armitage Avenue, Chicago, IL 60647
http://www.bon-soiree.com/

Photo: ewwhite

Bonsoirée promises “a revolution in BYOB” and it delivers. Most days, diners chose from 4, 7, or 13-course menus. On Saturdays, those who subscribe to the “Underground” mailing list are treated to a special $85, 6-course gastronomic feast.

The menu changes monthly but will also feature expertly prepared cuisine featuring fresh local ingredients inventively prepared and artfully presented. This isn’t just a meal, it’s a culinary journey that generally takes about 2 hours to complete.

What to bring: Depending on how many courses you opt for you, you may want to bring several bottles (it’s always better to have more than to run out), which the server will pair with each course.

Smoque

3800 N Pulaski Rd., Chicago, IL 60641
http://www.smoquebbq.com

Get your barbecue fix at Smoque. The menu is limited, featuring just ribs, brisket, pulled pork, chicken and sausage with a few sides. After one taste of the tender, smoky barbecue you’ll realize it offers everything you need, though, especially when dinner for two can be had for around $15.

What to bring: Nothing complements good old barbecue like a cold beer. Bring a six-pack, or two, or your favorite brew. A hoppy IPA goes particularly well with barbecue.

HB

3404 N Halsted, Chicago, IL 60657
http://www.homebistrochicago.com/

This Boystown favorite pulls no punches when it comes to quality “comfort food” with an upscale twist. On the ever-changing menu you might find offerings such as wild boar and cranberry sausage, fried quail on waffles, or a lamb burger with brie on a pretzel roll.

The tiny kitchen and solitary server never keep diners waiting and often go above and beyond the call of duty – it may be the only place the waiter will volunteer to run across the street to procure more wine if you’ve run out.

Photo: andysternberg

What to bring: HB’s eclectic offerings pair well with a wide variety of flavors. Bring a few different options or stick with mild profiles like Pinot Noir, dry Chardonnay, or a crisp ale.

Tango Sur

3763 N Southport Avenue, Chicago, IL 60613

There’s always a line at this Argentinian steakhouse, but head to the back room to sip your wine while you wait and the time will pass quickly.

Start with some flaky empanadas or gooey, melted provoleta cheese, and then share a heaping platter of tender, juicy, Argentinian beef filets.

After enjoying a steak dinner for two by candlelight for under $50, you just might feel like you’ve been transported to Buenos Aires.

What to bring: Argentine Malbec, of course.

Nookies Tree

3334 N Halsted St, Chicago, IL 60657
http://www.nookiesrestaurants.net/

For a more casual BYOB experience, head to the classic diner Nookies Tree. Nosh on classics like BLTs, burgers, Cobb salads, and clam chowder while sipping your favorite beverage in a friendly, relaxed atmosphere.

Come for breakfast armed with champagne and make a few mimosas to complement your eggs Benedict or blueberry pancakes.

What to bring: Whatever tickles your fancy.

Tac Quick

3930 N Sheridan Rd, Chicago, IL 60613

Photo: lobstar28

This tiny joint under the Sheridan L stop serves up some of the best Thai food in Chicago. All the classics are here, like crab wontons, pad Thai and massaman beef curry.

If you’re feeling more adventurous, ask for the secret Thai menu to try specialties like duck sausage and smoked goat.

What to bring: Tone down the spice of Thai food with a dry white like Pinot Grigio.

Friendship Chinese

2830 N Milwaukee Ave, Chicago, IL 60618
http://www.friendshiprestaurant.com/

Located on a desolate strip of Milwaukee Avenue on Chicago’s northwest side, Friendship is worth the trek. Chinese take-out dishes are re-imagined and made worthy of the sleek space and trendy scene they are served in.

The panko crusted champagne lemon chicken and spicy merlot beef particularly stand out. For extra savings, go on a Tuesday when all entrees are $8.95

What to bring: Balance the spice of most dishes with a light, sweet white, like a Viognier, or cool down with a Belgian wheat beer with hints of fruit.

Toro

2546 N Clark St., Chicago, IL 60614
http://torosushi.biz

Photo: motko_fujita

The secret is out about Toro – the place many consider to offer the best sushi in Chicago. Expect to wait an hour or more during prime times, or come early to get your fill of delicious fresh nigiri and inventive maki rolls.

With most of the rolls clocking in around $5, two people can gorge on chef Mitch’s crazy creations for under $30. 


What to bring: Pair delicate fish and spicy wasabi with a semi-sweet Riesling, or go Asian with some Sapporo beer or a bottle of sake (which the staff will happily heat and serve in a traditional ceramic carafe).

Community Connection

Have any other recommendations for Chicago area restaurants? Let us know in the comments!

There is no shortage of beer festivals in May, so if you’re anywhere in the vicinity of these places, make sure you stop by for a swig.

Photo Courtesy of lizzlebob

May 1-2: Edmonton International Beer Festival

Don’t be a hoser, eh! The Shaw Conference Centre in Alberta’s capital is hosting the Edmonton International Beer Festival and will have over 200 varieties to be sampled, so get your “aboot” sayin’ butt over there! 

Note: don’t expect to find any hockey going on as the Oilers are all out on the golf course. Feel free to pop over to Vancouver though, where the Canucks — who’ve just swept their first round playoff series with the St. Louis Blues — are sure to have a long Stanley Cup run (sorry, had to be done).

May 7-9: Banbury Beer Festival

Banbury is about 130 kms northwest of London in North Oxfordshire. Explore the countryside and visit heritage manors and beautiful gardens, but in between make sure to hit up the Banbury Beer Festival. The 9th annual version promises to be bigger than ever and will include a new Foreign Beer bar. Entrance is free for CAMRA members — but I have a feeling that, if you’re a CAMRA member, you would already know that.

Photo Courtesy of whiskymac

May 11-17: American Craft Beer Week

Not a festival per se, but American Craft Beer Week is a celebration of all that is wonderful of a carefully, handcrafted beer. Small, independent breweries around America are drumming up some special plans to honor the culture and traditions of this noble craft.

They call on beer enthusiasts to thumb their noses at the macrobreweries and to sign their Declaration of Beer Independence, promising to practice “informed consumption” and to champion the message of “responsible enjoyment of craft beer”.

In 2006, the inauguration of the week-long event was recognized by US Congress. You can even friend ‘em up on Facebook.

May 15-16: Fete de la Biere

The Fete de la Biere website is only in French, but no worries — here is all you need to know: the festival showcases more than 170 beers and can be found on the lake-shore in Lausanne-Ouchy, Switzerland, with the Alps providing a dramatic backdrop. Live concerts in the evening will ensure you’re given the full festival atmosphere.

Photo Courtesy of deegephotos

May 16: West Coast Brew Fest

The West Coast Brew Fest at Miller Park in Sacramento, California says this year’s 10th annual event will be better than ever. There will be over 60 breweries in attendance and live music on site. Like feeling special? Buy a VIP ticket for some special treatment — just make sure to buy early as they only have 100 of them (it’s exclusive too!).

May 22-23: Kelowna Beer Festival

A little late for snowboarding the champagne powder of Big White and maybe a tad early for water-skiing on Okanagan Lake, it’s the perfect time to partake in the Kelowna Beer Festival in beautiful British Columbia’s interior. Kelowna is an easy and scenic four hour drive from Vancouver, so it’s well worth the trip.

Some of the micro breweries on hand will be: Tree, Granville Island, Sleeman, Dead Frog, and Paddock Wood Brewing. Don’t know any of them? That’s alright, that’s the point! I’ve had several of these, and trust me, if you like beer, you’ll like these.

Photo Courtesy of lizzlebob

May 23-June 1: Czech Beer Festival

“If I had all the money I’d spent on beer, I’d spend it on beer.” – website of the Newark (England) Branch of the Campaign for Real Ale.

Not many countries do beer like the Czechs. The Czech Beer Festival is proclaimed to be the “largest gastronomic event in the Czech Republic”. There are a million reasons to visit Prague, as anyone who’s been there can tell you. And here is one more.

Over ten days you’re going to get the finest Czech beers, dishes and desserts, doled out by servers in traditional Czech folk costumes. If you’re super keen, you can count down on their website to the opening: 23 days, 16 hours, 52 minutes, 37 seconds…36 seconds…35 seconds…

May 30: Plattduetsche Park Beer Tasting Festival

If you’re in the center of the universe, stop by New York’s Franklin Square on Long Island. You have two sessions at the Plattdeutsche Park Restaurant to choose from if you want to taste some of the world’s finest beers. An authentic Biergarten atmosphere will be on hand, complete with traditional German music. Ladies: bring your dirndle!

Photo Courtesy of deegephotos

May 30: Atlantic Beer Festival

The Atlantic Beer Festival website urges you to “tap a firkin keg!”. Moncton, New Brunswick’s event also has two sessions to choose from, and they offer free shuttle after each one. There is much else to do on Canada’s Atlantic coast, including checking out interesting rock formations at Hopewell Cape or visiting the world famous tides of the Bay of Fundy.

May 30-31: 18th Weekend of Spontaneous Fermentation

Yes, I know there are at least 10 things to do in Belgium besides drinking beer, but, well…we’re talking about drinking beer here! What sets this Belgian beer fest apart from the rest is that only lambic beer will be sold. Of that, only “authentic” — no commercial ones — will be on tap. Don’t feel bad if you don’t know what lambic beer is, I certainly didn’t.

This beer is brewed only in the Pajottenland region of Belgium, and rather than using carefully cultivated brewer’s yeasts, lambic beer uses a process called “spontaneous fermentation”, in which it is “exposed to the wild yeasts and bacteria that are said to be native to the Senne valley”.

So, there you go; your May is set. If you do get to visit any of these fine beer fests, make sure to check back with us and leave a comment here to let us know how it was.

Feature Photo Courtesy of a4gpa

COMMUNITY CONNECTION

Check here for Matador’s picks of the 20 Best Microbreweries in America.

Last year, Ben Cox and Jamie Kent went on a mission to find America’s best micro brews. Read about it here. If you’d like to know which are the best beer towns in America, here are 20 of them; best beer bars in New Orleans? Here you go.

And finally, what article about beer would be complete without a mention of the biggest beer festival in the world? Here is A First Timer’s Guide to Oktoberfest.

Photo above by Matthias Rosenkranz

Feature photo by Bruno Girin

Visitors to Calcutta get a taste of a culture that has been affected deeply by British colonization as well as more modern trends of globalization, all within a distinctly Indian framework. Some of the city’s best bars, clubs, and live music venues are listed below; in each, you can expect to see and meet an eclectic mix of people.

Clubs

Tantra

Park Hotel, 17 Park Street

Tantra is popular with the city’s young clubbers as well as local and visiting celebrities; expect to be treated even better if you’re staying at the Park Hotel. With a dance floor, an additional lounge area and two bars, this would be a popular place even if it wasn’t in such a posh location.

Stag entries are sometimes restricted. DJ nights, theme nights and jams on Sundays are special features.

Photo above by Bruno Girin

Roxy

Park Hotel, 17 Park Street

Another one of the Park Hotel’s offerings, Roxy is also a popular haunt with city clubbers and tourists. Try the snacks here: the kebabs and starters are worth taking a bite or more. Also, the cocktails here are pretty great. The ambiance is a bit less wild than Tantra’s, so head here if you want a laid back night.

The Underground

235/1 A.J.C. Bose Road

The discotheque at Hotel Hindusthan International is good for a night of dancing and drinking. Nice décor, good music, and some great visiting DJs who drop in from time to time. This is a theme nightclub, with decor recalling the London Underground.

Venom

#6, Fort Knox 8th Floor, Camac Street

A word of warning – this place has “members only” nights, so if you turn up on one of these you won’t get in. Otherwise, it’s quite a decent place to party, offering the usual dance floor and bars, as well as pool tables.

Photo above by danielle_blue

Shisha

22 Camac Street

The biggest attraction of Shisha was once its hookah bar; but since the smoking ban was passed, smoking in public places is an offense. Come March 2009, though, Shisha patrons will see a whole new look, and a new smoker’s den will allow patrons to smoke hookah again.

Other clubs you can check out are Dublin (at ITC Sonar Bangla), Fusion (at the Golden Park), and Cloud 9 (at the Astor). If you don’t feel like going to a crowded pub, then drop in at the Fairlawn Hotel at 13/A, Sudder Street for a relaxing drink.

Photo above by johnnyalive

Live Music

La Dolce Vita

3A, Humayun Palace, Behind New Empire Cinema Hall, New Market

Apart from resident DJs, a lounge area and bar, LDV also has visiting bands of many genres, including classic and alternative rock, funk, and hip hop. Calcutta especially adores rock music, and has its own brand of “Bangla Rock” in the local Bengali language (although I don’t think you will come across these any time soon at places like LDV).

This is one of the newest hangouts for headbangers, as well as loungers and clubbers, and is conveniently located in the New Market area.

Some Place Else

Park Hotel, 17 Park Street

An English pub in the Park Hotel, SPE has different acts playing each night of the week, as well as DJs. This intimate pub is one of the older and most popular spots for live music, especially rock.

Photo above by gabyu

The Princeton

26, Prince Anwar Shah Road

Although not situated near the Park Street or Camac Street areas, The Princeton Cluboffers many genres of live music and cheap alcohol. Live bands usually start playing by 9.30 PM, and the featured bands range from the already established to the up and coming.

Apart from this, some restaurants such as Trincas and the Xrong Place also have live music (mostly rock and jazz) regularly.

COMMUNITY CONNECTION:

Matador’s collection of nightlife guides is always growing: check out the Best of Bangkok Nightlife, the Top 10 Nightlife Spots in Mexico City, or the Top Dive Bars in Las Vegas.

Feature photo by JasonRogers. Photo above by digiyesica.

When the north wind starts blowing and the mercury sinks, there’s nothing better for keeping out the chill than a steaming hot beverage. This guide to cold-weather cocktails will help you mix up the perfect libations for a winter dinner party, or a romantic ambrosia to enjoy while curled up with a loved one.

1. Hot Cider

There’s hardly a simpler beverage than this classic winter cocktail.

• 1 oz. dark rum
• 6 to 8 oz. apple cider
• 1 apple, sliced for garnish

Heat the apple cider in a small saucepan. Add the rum and garnish with apple slices.

Serves 1. (Recipe via Epicurious)

2. Hot Buttered Rum

Rich and comforting and sweet as candy, hot buttered rum is an essential spirit for your favorite mug.

• 1 cup rum
• 1 cup brown sugar
• 2 quarts hot water
• 1/2 stick butter
• 2 cinnamon sticks
• 3 cloves
• 1/4 teaspoon nutmeg
• pinch salt
• whipped cream for garnish

Combine the brown sugar, water, butter, and spices. Stir thoroughly. Cover and heat slowly, allowing the mixture to simmer for some time. Add the rum and serve hot with whipped cream.

Serves 15. (Recipe from cdkitchen)

3. Eggnog Latte

With eggnog, bourbon, and rum, this isn’t your everyday cup of joe.

• 1 Tablespoon rum
• 1 Tablespoon bourbon
• 1 cup hot coffee
• 2 cups eggnog

Warm the eggnog in a saucepan but do not allow to boil. Transfer the hot eggnog to a blender, along with the coffee and alcohol. Mix until frothy, and serve warm.

Serves 5. (Recipe from about.com)

Photo by Mohan S.

4. Irish Coffee

Supposedly invented in Ireland in the 1940s, when a chef thought to warm weary travelers by adding whiskey to their coffee.

• 1 1/2 oz. whiskey
• 3 oz. coffee
• 1 teaspoon brown sugar
• 1 oz. cream

Combine the coffee, sugar, and whiskey. Heat, but do not boil. Pour into a glass and carefully add the cream so that it floats on top of the coffee mixture.

Serves 1. (Recipe from the International Bartender Association.)

5. Hot Whiskey

Hot whiskeys probably counteract the bitter cold of a winter night better than anything else.

• 2 oz. whiskey
• 1 teaspoon sugar
• 3 cloves
• 1 lemon slice
• boiling water

Combine the whiskey, sugar, cloves, and lemon in a whiskey glass. Fill with water and stir until the sugar dissolves.

Serves 1. (Recipe from drinkswap.)

6. Hot Toddy

Ward off a cold by steeping a cup of this robust hard tea, ideal for gray days full of sleet and slush.

• 1 oz. brandy or blended whiskey
• 1 cup hot water
• 1 tea bag
• 1 Tablespoon honey
• lemon wedge

Squeeze the lemon wedge into a glass containing the honey and brandy. Prepare the tea in another container and then add it to the glass.

Serves 1. (Recipe from about.com.)

Photo by stu_spivack.

7. Mexican Hot Chocolate

The inclusion of tequila makes for a potent variation on an old standard.

• 1 1/2 oz. tequila
• 1/2 oz. coffee liqueur
• 4 oz. hot chocolate
• 2 oz. cream
• Powdered cocoa, to dust

Combine all the ingredients in a mug and serve with a dusting of cocoa on top.

Serves 1. (Recipe via drinks mixer)

8. Peppermint Patty

A cocoa delightfully embellished with wintery mint liqueurs.

• 1 oz. peppermint schnapps
• 1/2 oz. dark creme de cacao
• 1 teaspoon creme de menthe
• 8 oz. hot chocolate
• whipped cream for garnish
• shaved chocolate for garnish

Stir together the liqueurs and add the hot chocolate. Top with whipped cream and chocolate shavings.

Serves 1. (Recipe via about.com)

9. Ume Kiss

Uncomplicated, sophisticated, and memorable.

• 6 oz. plum sake
• lemon wedge
• cinnamon stick

Combine all ingredients in a saucepan and heat. Serve in a ceramic cup or mug.

Serves 1. (Recipe via Cocktails of the World)

Photo by chickache.

10. Tamagozake

Occasionally referred to as Japanese eggnog, this warm drink is a traditional remedy for colds.

• 6 oz. sake
• 1 egg
• 2 teaspoons sugar

Heat the sake in a saucepan to evaporate some of the alcohol. Meanwhile, beat the egg well. When the sake has cooled somewhat, stir in the beaten egg a little bit at a time. Add the sugar. Place over low heat, stirring constantly until the mixture thickens.

Serves 1. (Recipe from Obachan’s Kitchen.)

11. Glühwein

Brewed all over the world and known by many names, mulled wines comprise a large class of warm winter beverages. Gluhwein is a German version of the drink.

• 1 bottle red wine
• 1 1/2 cup water
• 1/2 cup white sugar
• 1/2 lemon, sliced
• 3 cinnamon sticks
• 10 cloves
• 1 orange, sliced for garnish

Simmer the water, lemon, and spices for an hour. Strain. Add the wine, and heat but do not boil. Garnish with a half slice of orange.

Serves 12. (Recipe from Making Homemade Wine and Beer.)

12. Glogg

A Swedish elixir, deep ruby in color and fragrant with cold-weather spices.

• 2 bottles dry red wine
• 1 bottle sweet white wine
• 1 cup aquavit or vodka (optional)
• 1 Tablespoon bitters
• 1 lemon
• 1 orange
• 10 cloves
• 10 cardamom pods
• 3 cinnamon sticks
• 1 inch fresh ginger, thinly sliced
• 1 cup raisins
• 1 cup blanched almonds
• 1 cup sugar

Blend the wines together in a large saucepan. Squeeze the citrus juices into the wine. Scrape some lemon zest and orange zest from the citrus rinds and tie it in a piece of cheesecloth with the spices. Add the bundle to the wine, along with the raisins, almonds, and sugar. Bring everything to a boil and then reduce it to a simmer for about 15 minutes. When ready to serve, add the bitters and aquavit or vodka.

Serves 12. (Recipe via The New York Times)

Photo by r. e. wolf.

13. Pomegranate Apple Cider

Pomegranates and kumquats, in season during the winter, enliven this spicy cider.

• 1/2 cup apple brandy
• 3 cups pomegranate juice
• 1 1/2 cups apple cider
• 1/4 cup sugar
• 1/2 tsp allspice berries
• 4 sticks cinnamon
• 1/2 tsp whole black peppercorns
• 1 orange, sliced into rounds
• 16 kumquats, sliced into 1/4-inch rounds

In a medium saucepan, combine all the ingredients except for the brandy and the kumquats. Add half the kumquats. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 20 minutes. Pour in the brandy and serve warm with the remaining kumquat slices.

Serves 4. (Recipe from delish.)

14. Wassail

Recipes for wassail are numerous and diverse, containing a range of ingredients: wine, cider, cranberries, tea, citrus. Historically, though, wassail was made with mulled beer or mead. This recipe features baked apples, mulling spices, fresh cider, and ale.

• 12 small apples
• 1 cup cream sherry
• 1 quart ale
• 1 cup calvados (optional)
• 1 quart hard cider (or use apple cider)
• 1 quart apple cider
• 1 to 2 cups brown sugar
• 1 orange
• 10 cloves
• 1/2 teaspoon nutmeg
• 10 blades mace (or more nutmeg)
• 4 cinnamon sticks
• 10 allspice berries

Preheat the oven to 350F. Remove the cores of the apples but leave the skins on. Bake in a covered casserole dish until soft (about 40 to 50 minutes). Meanwhile, combine the ciders and sugar in a large saucepan. Add the juice of the orange to the mixture. Scrape some orange zest from the rind and tie it in a piece of cheesecloth, along with the spices. Add the cheesecloth pouch to the saucepan. Bring everything to a boil and then allow to simmer for 5 to 10 minutes. Add the sherry, calvados, and ale. Serve with the baked apples floating on top.

Serves 12. (Recipe from The New York Times)

I lived in Vegas for four years and went out to dive bars far more nights than I didn’t. There’s one on every corner, often three or four. From the suburbs to the University to Downtown, dive bars are plentiful in Vegas, so a top nine is truly an exclusive list.

It’s against the dive bar spirit to be too discriminating, so I list these in no particular order:

1. Double Down Saloon

Self-proclaimed “The Happiest Place on Earth,” the DD is legendary, but still authentic, as it’s dirtier than ever, and the mosh pit will leave you bloody.

One look at the men’s bathroom, the toilet/urinal/sink, with no stalls, no toilet paper and certainly no soap and you won’t doubt that this icon is still a dive.

The walls and ceilings are painted murals of demonic flapper era naked circus girls and elephants and psychedelic swirls. Punk and psychobilly shows most nights, and never a cover charge, though a donation to the group of hoodlums at the gas station next door is recommended if you want to make it home alive.

If you seek a quieter dive experience, come late, 4 AM on a Tuesday perhaps, when the strippers are getting off work and looking to unwind, and order a round of Ass Juice for one and all.

2. New York Café

Even most locals don’t know about this jewel, where old junkies play the sickest blues/jazz/funk you’ll ever hear on weeknights starting at midnight or 1 AM, until sunrise, with long breaks in between sets. The only cost is whatever you can afford to drink, and your soul.

3. Rush Hour

One of a thousand neighborhood dumps, this one is on the edge of the dreaded Green Valley suburbs, a much needed reprieve from the endless malls. No music here, except the jukebox.

I recommend the graveyard shift, weekends. Tell Josh I sent you and you’re sure to have a few on the house. Great place to just stare into the void.

The Double Down Saloon / photo by MP and Todd Lussier

4.Yayo Taco

That’s not “yeyo,” but it’s close enough. This college bar has exotic tacos such as the Shanghai, and a nice selection of beers and tequilas. Just avoid Thursday’s “frat boy” night, and you’ll be fine.

5. The Crown and Anchor

In the mood to watch a classic bar brawl, or better yet, start one? This British style pub is just the place. Real live European soccer hoodlums just looking for trouble at 8 AM on a Sunday morning. Plus 35 beers on tap, and waitresses in plaid skirts.

6. Champagne’s

Imagine the Beverly Hillbillies decorating their home like a nightmare from Frank Sinatra’s third cousin. Avoid karaoke night unless you are masochistic.

7. The Bunkhouse

The walls are adorned with pictures of Gary Cooper in High Noon and John Wayne in half the movies he made. But this is not done out of some postmodern irony b.s.; I think the owners just like westerns. Drinks at the Bunkhouse are stiff and the degenerates are aplenty.

The author on the couch at Cactus

8. Dive Bar

How can a real dive bar be called Dive Bar? Easily. Once you feel the spilled beer, broken glass and general grime under your feet, and see the six inches of plumber’s butt perpetually showcased by the bartender, you’ll understand.

Free punk and metal shows most nights. Open ‘til sunrise.

9. Cheers

An institution. Just across from the school, part of the Maryland Parkway drunk stroll, which includes Yayo, and the Crown and Anchor as well, and Champagne’s if your feet are feeling good. Everyone claims to go here, but few actually do, except the loyal handful of regulars who live there.

If you think your life is pathetic, stop by Cheers after 10 PM for two dollar well drinks, two and change for double tall drafts, and look at these hopeless barflies. Open 24/7. Conveniently located next door to the infamous Roberto’s taco shop, the perfect place to get cheap greasy food before you pass out.

Community Connection

For a look at a totally different side of Vegas–check out our Vegas Green Guide.

Feature photo by PixJK.

–Note: Oktoberfest 2008 begins September 20th and runs to October 5th in Munich.

You race a mob of lads in leather shorts to find a seat in the packed, wooden tent. A busty barmaid whams down an enormous glass of beer. You drink to the cry of Prost! and get ready to do it again. Then you stroll outside and jump on the roller-coaster.

You’re pushed, pulled, stretched and slammed and decide this would have been a better idea before the beer!

Feeling hungry now? Nothing a plate of pork knuckles wouldn’t fix. Easy to fill your belly here, if you’ve got the coin for it. The sun goes down and you head back inside.

You start swinging your drink and singing along to the sound of oom-pah music. Soon you’re dancing on the benches with a dozen friendly locals.

Photo by Herby Crus.

Munich’s Oktoberfest originated in 1810 as a horse race to celebrate the royal wedding. But everyone apparently enjoyed the drinking a lot more than the horse racing and had such a great time they decided to do it all again the following year.

The horse race is now part of history, but the beer certainly isn’t. Oktoberfest is officially the world’s biggest party, drawing about 7 million visitors a year to southern Germany. The action takes place on Munich’s fairgrounds, called the Wiesn, south-west of the city’s main train station.

When to Go

Oktoberfest 2008 starts on Saturday, September 20 and finishes on Sunday, October 5. There’s often a mad rush to find a seat before the beer starts flowing at 10 AM (9 AM on weekends). There’s a parade on the second day and a gay party on the first Sunday. Weekdays are much quieter than weekends, especially around lunchtime.

Which Tent to Pick

Most of the drinking is done in the 14 big beer tents – actually big wooden halls. You can reserve tables through oktoberfest.de, but most sell out months in advance.

The festivities officially start in the Schottenhamel tent and often reach their rowdiest in the Hacker (Haven of Bavaria). The bright red Hippodrom tent near the main entrance can’t be missed: It’s the place to see and be seen among Munich’s hipper, younger, set.

The Hofbru tent is famed for pulling far more tourists than locals; the Augustiner might be the best for Bavarian authenticity; and the Lowenbrau becomes a good option when everywhere else is full.

Photo by StrudelMonkey.

Where to Stay

Munich’s Thalkirchen Camping Ground could be the cheapest place to stay with tents available for just a few euros. There’s a small supermarket on site, regular buses to the Wiesn and a 24-hour party ambience during Oktoberfest. It’s at Zentrall, 49, Munich.

A handful of good hostels sit just south of the main train station, about a 15 minute stagger back from the Wiesn. Check out Jaeger’s for its friendly bar, or the top-rated Wombat’s. Both are in Senefelder Strae.

What to Wear

Practically anything goes, but for an extra layer of fun, consider kitting out like a local. For guys, a pair of Lederhosen leather shorts start from 120 euros.

For gals, a traditional Dirndl dress costs about 100 euros. Tip: When worn correctly, Dirndls also reveal the wearer’s availability. Look just above the apron: If there’s a bow on the right, she’s taken. A bow on the left means she’s still to be had, and a bow bang on the front marks a virgin.

What to Eat and Drink

Beer!? The amber fluid is served exclusively in one litre glass mugs, called Ma (mass) that cost about 8 euros. The beer is slowly brewed through the summer and packs a six-percent alcoholic punch. For a change, try the beery-lemonade mixture called Radler, or head out to the wine tent.

Food is everywhere. Popular picks are roast chicken (Hendl), pork knuckes (Schweinshaxe), and giant pretzels. The huge hearts hung around girls’ necks are made of gingerbread. For the daring there’s the Ox (Osche).

Photo by .myke.

What to Say

Can I sit here? Darf ich mich zu dir sitzen? (Darf ik mik zoo dear sit-zen?)

One beer, please! Ein Ma, bitte! (Eyn mass, bit-tey!)

Cheers! Prost! (Prawst!)

Your eyes are as pretty as a meadow full of cows. Deine Augen sind so schn wie eine Weisen Tulpen. (Dine-ny ow-gen sind so schern vee eyen vee-sen tul-pen)

Let’s go back to my tent for a coffee! Gehen wir mal zu meinem Zelt f?r einen Kaffee! (Gay-en veer mal zoo mine-em zelt fair eyn-en kaf-ey!)

I need to chuck up. muss kotzen. (Ik moose kot-zen).

I have a killer hangover. Ich habe so einen Katter. (Ik hab-ey so eyn-en kat-er).

Want more insider tips for Oktoberfest? books and music can get you beered up–uh, geared up–for the big fest. Can’t get there this year? Try brewing your own beer at home and have your own Oktoberfest!

Feature photo by Ben Cox and Jamie Kent. Photo above by Guanatos Gwyn.

Lucky for us, we don’t have to look hard for a better beer. Thousands of microbreweries are popping up across the nation and, chances are, there’s one in your own backyard.

Leaving beer-flavored water behind can be a little intimidating at first, like saying goodbye to those incoherent college days. But fear not – there’s an endless array of awesomeness that awaits you. No one has ever regretted the decision to drink quality beer.

The Great Beer Road-Trip Of 2008

Like you, we were thirsty for something different, and so we hit the road in search of the best beer in America.

Beer Quest 2008 was a crazy adventure that took us through about 30 breweries in 30 states. Although we’ve come home tired and broke, we’ve gained two valuable lessons about traveling and beer:

Lesson #1:
People are great, and most will offer inside info to road trippers. Play your traveling cards right and you’ll inevitably meet some amazing folks with great insights on the local scene.

Lesson #2:
There’s good beer everywhere. Just hit the bars with a touch of curiosity and enjoy the local microbrews on tap. You won’t know what you like until you try it.

Photo by Ben Cox and Jamie Kent.

Beer Report 2008

Sampling over 200 microbrews was hard work, but we’re proud of the fruit of our labor. Beer Report 2008 not only lists the best brews in the country, but also the best breweries and brewpubs to visit.

The Basics

All beer starts with four ingredients: water, yeast, hops, and malted barley (i.e. sugar). The yeast eats the sugar, creating alcohol. Hops are added for flavor and the water holds it all together. Pretty simple, right?

Well, the Great American Beer Festival (GABF) gives awards for 75 different categories of beer, so there’s plenty of room for creativity. 75 categories intimidates the hell out of us, so we decided to make things simpler and base our rankings on 11 general categories:

1. Pale Ale (English style and west coast) – a light, smooth beer. East coast generally equals English style; much maltier, less bitter. West coast pales are loaded with hops, so they smell fruitier and tend to pack a punch.

2. Pilsner/Kolsch – light bodied German style beers. New to beer? Try this one first; it goes down real smooth.

3. Hefeweizen – cloudy, unfiltered, golden wheat beer, often decorated with lemon.

4. Wheat -same as above, but filtered.

5. Fruit Beer – any type of beer with fruit added to the mix.

6. India Pale Ale (IPA) – a super hoppy beer with a fruity taste and a bitter finish.

7. Amber -medium in color, medium in body.

8. Brown – getting darker…

9. Porter/Stout – dark, toasty, creamy, a meal in a glass.

10. Miscellaneous – when brewers have the chance to get creative, there’s a lot they can pull off.

11. Only on tap – brews you can only find on tap at local brewpubs across the country. They can easily surpass the offerings of larger breweries, but you have to know where to find them (that’s where we come in).

Each of these categories brings a unique brew to the table. If you’re just getting into microbrews, we suggest starting with the light choices and working your way toward the dark side, just like Anakin Skywalker.

After six weeks on the road, 30 breweries and 30 states, 10,000 miles traveled, and over 200 beers sampled, here’s what we recommend.

Photo by Ben Cox and Jamie Kent.

Top Brews

Pale Ale

Steel Rail Pale Ale – Berkshire Brewing Co. (S.Deerfield, MA) (East Coast): Smooth, malty, with fruity hints, and straight from the Berkshire Mountains.

Mighty Arrow Pale Ale – New Belgium Brewing Co. (Ft. Collins, CO) (West Coast): A grapefruit filled nose, mouth watering flavor, and great balance. Packs a punch, but goes down easy.

Kolsch/Pilsner

Gruit Kolsch – Roots Brewing Co. (Portland, OR): Lavender and chamomile replace the hops here; relaxing, organic, and fantastic.

Wheat

Sunset Wheat – Jacob Leinenkugel Brewing Co. (Chippewa Falls, WI): Smooth and fruity; like a great sunset, but bottled.

Hefeweizen

In Heat Wheat – Flying Dog Brewery (Frederick, MD): Chewy, with a strong wheat flavor and crisp finish.

Fruit Beer

Purple Haze – Abita Brewing Company (Abita Springs, LA): A raspberry lager Hendrix would love.

IPA

90 Minute IPA – Dogfish Head Brewing Co. (Milton, DE): A hopheads heaven. This beer will kick your ass if you’re not ready for it.

Amber

Drop Top Amber – Widmer Brothers Brewing Co. (Portland, OR): Smoother than silk with fruity hints and a well balanced, malty body.

Brown

Hazelnut Brown – Rogue Ales (Newport, OR): Flavor that dances in your mouth, reminiscent of your morning coffee with a toasty body to back it up.

Porter/Stout

Chocolate Stout – Rogue Ales (Newport, OR): True dark chocolate flavor balanced with a crisp finish and creamy body.

Miscellaneous

Double Bag Ale – Long Trail Brewing Co. (Bridgewater Corners, VT): The smoothest beer with over 7% alcohol that we have ever tried.

Only On Tap

Meyer ESB – Thirsty Bear Brewing Co. (San Francisco, CA): This nitro infused beer looks just as good as it tastes.

Photo by misterbisson.

Top Breweries

All breweries were ranked based on overall quality, variety, availability, environment, social impact, creativity, and, well, our humble opinion. Based on these factors, five microbreweries surpassed the rest. Drum roll please…

1. Flying Dog Brewery (Frederick, MD)

Topping just about every one of our ranking categories, it is an honor to award Flying Dog with the Summer Brew Tour’s number one brewery ranking. Their list of great beers spans everything from an In Heat Wheat to the Gonzo Porter, giving them a well-rounded and practically unbeatable lineup.

The fine folks at Flying Dog also let us sample beer out of their 300 barrel fermentation tanks. By the way, did we mention all of their artwork is done by gonzo artist Ralph Steadman?

2. Rogue Ales (Newport, OR)

The variety and availability of this brewery are amazing for a midsized micro (at least 30 different beers in all 50 states!). If you’re into the darker stuff, Rogue Ales can’t be beat. If not, give their Red IPA or Chipotle Ale a try. If you’re not part of the Rogue Nation yet, join the revolution.

3. Magic Hat Brewing Company (S. Burlington, VT)

This Burlington-based brewery offers a fantastic artillery of beer, particularly for those hot summer days. Their unfiltered and unfettered Circus Boy is one of the top three Hefeweizens we’ve come across, and their flagship #9 is the best Apricot Ale we’ve ever tried. Not to mention, their recently expanded facilities in Vermont include a new taproom with 48 tap lines for the ultimate touring experience.

4. New Belgium Brewing Company (Fort Collins, CO)

Coined “The most environmentally friendly brewery in the world,” New Belgium not only sets the bar with their sustainability efforts, but they also offer a great lineup of brews. Their Mighty Arrow is the best West coast-style Pale Ale we’ve tried, and their flagship Fat Tire Amber Ale just hit the canning line. If that’s not enough, their taproom is open every day!

5. Widmer Brothers Brewing (Portland, OR)

This large micro is a Portland staple and most commonly known for its flagship Hefeweizen, which you can find just about anywhere in the country. Little do most know, the rest of their beer is just as good. The Drop Top Amber is unbeatable and the Broken Halo IPA is one of the top three West coast-style pales we’ve come across.

Keep an eye out for these guys – after a recent merger with Red Hook, we have a feeling you’ll be seeing a lot more of them in your local liquor store.

Photo by Burnt Pixel.

Top Brewpubs

All of the brewpubs we visited were ranked based on the quality and variety of beers on tap, the food they served, and the overall atmosphere of the establishment. We highly recommend checking out these places.

1. Capitol City Brewing Company (Washington, D.C.)

CapCity’s unique lineup of quality brews is what propelled it past all other brewpubs in our journey. Its three locations in the D.C. area offer a great escape from the city and a hearty menu complements all the beers on tap. We’re sure there’s a brew and a meal here for everyone in your dinner party. Try the Tart Cherry Ale, a favorite of ours and something you won’t find anywhere else.

2. Mountain Sun Brewing Company (Boulder, CO)

The Mountain Sun has more beers on tap than any brewpub we’ve come across. Teamed with a cozy environment and an interesting crowd of diehard beer lovers, you’re sure to have a good time. Give the F.Y.IPA or the Pearl St. Porter a try.

3. Thirsty Bear Brewing Company (San Francisco, CA)

Thirsty Bear sets itself apart from the rest with an impressive tapas menu that leaves more room for the good stuff. Snack away as you sip on their nitro infused Meyer ESB, unquestionably the best we’ve come across.

4. Crescent City Brewing Company (New Orleans, LA)

Should you ever find yourself in The Big Easy, take a break from Bourbon Street debauchery and stumble over to Decatur, where Crescent City is waiting to introduce you to some quality German-style brews and classic local cuisine. Don’t miss the baked oysters and the Pilsner, both the best of this tour.

5. River City Brewing Company (Wichita, KS)

Located in the heart of Old Town, River City needs to be part of anyone’s trip to Wichita. They’ve got more seasonal brews than any brewpub out there, stretching the boundaries of traditional styles. You’ll leave wholly satisfied, most likely in a cab.