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.