The rum is never gone! Not when plucky spirits creators such as Kim Brandi are still sifting through history’s mysteries to bring inspired new products to market.

In the year since the introduction of KAH® Tequila, even with legal battles and fires of competitors blazing hot, beverage industry critics and experts responded to Brandi’s vision in a most life-affirming fashion. Critical acclaim and medals validate the positioning of KAH® Tequila as one of the most compelling ultra-premium tequila lines in the market. With the success of her first brand this is an auspicious time for Brandi to launch DEADHEAD™ rum.

While it’s never encouraged to judge a product by its packaging, DEADHEAD™ rum has a lot going for it in the presentation department, “with its standout artist-rendered tsantsa (shrunken head) bottle design housing exceptional rum,” Brandi says, “and the historic symbolism behind it.”

When the ancient warring tribes of Ecuador and Peru slew an enemy or took revenge for the death of one of their own, they would make of the slain a tsantsa, a badge of honor designed to contain the person’s spirit.

DEADHEAD™ rum’s tsantsa also contains a spirit, in this case an aged rum from Barbados. DEADHEAD™ rum is characterized by its sumptuous richness and depth, mirroring the flavor profiles of top French brandies of the Cognac and Armagnac regions. The voyage begins with warm vanilla and caramel notes, and finishes with hints of smokiness and char from the oak barrel and minor notes of orange zest and figs—balanced and full-bodied. “Aged rums are gaining new standing among consumers of single-malt scotch whiskies, añejo tequilas and small-batch bourbons, who are learning to appreciate the subtle complexities of these rums,” Brandi says.

As the story goes, once it is set free, the spirit inside the tsantsa will be reborn as a loyal member of the warring tribe, transforming enemies into friends. If Brandi has her way, DEADHEAD™ rum will do the same.

ABOUT DEADHEAD™ RUM

DEADHEAD™ rum, which arrives at restaurants and retailers for Summer 2012, has the potential from the inside out to transition from impact-making new spirit to emerging as a connoisseur’s favorite.  The tsantsas – stylized shrunken heads are finished with hand-tied hemp lacings and come in three different styles. SRP: $29.99

Crystal – light bodied white rum features the balanced flavors of sweet sugar-cane molasses & pure vanilla.

Aged Spice – medium sweet, with vanilla, cream and oak. Hints of cinnamon, clove and allspice are present.

Aged – sumptuous richness and depth, perfectly balanced with vanilla and caramel, hints of smokiness and char from the oak barrel are apparent with minor notes of orange zest and figs.

DEADHEAD™ rum will be available in: AZ, CA, GA, NJ, NM, NV, NY, OK, OR, PA, RI, TN, TX, WA.

Contact the Chief:  info@deadheadrum.com visit us at facebook.com/DeadheadRum.

Kansas is a new whiskey created for new whiskey drinkers. It’s clean and light, with an astonishing smooth and crisp finish.

KANSAS COCKTAILS
Created by The Cocktail Guru

KANSAS Kooler (THE signature KANSAS drink)
Build in a highball glass filled with ice:
1 1/2 oz. Kansas Spirit Whiskey
Gingerale
Squeeze of lime or lemon
(Optional dash of Angostura Bitters)

The Slinky Skirt
1 1/2 oz. Kansas
1/2 oz. Chambord
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
(optional topper of Champagne or sparkling wine – called a Kansas Royale)
Directions: Shake all ingredients with ice and strain into a chilled cocktail glass.
Garnish: lemon wheel

Tropic of KANSAS
1 1/2 oz. Kansas
1/2 oz. Peach Liqueur
3/4 oz. pineapple juice
3/4 oz. orange juice
Directions: Shake all ingredients with ice and strain into a highball glass with ice.
Garnish: tropical umbrella and orange wheel

There’s No Place Like Home
3 orange wedges
Handful of mint leaves
3/4 oz. simple syrup
2 oz. Kansas
Directions: Muddle the mint and oranges in the simple syrup.  Add Kansas and ice and shake well.  Pour into highball or rocks glass.  Top with club soda.

KANSAS Hip Shake
1 1/2 oz. Kansas
3/4 oz. Kahlua
1 oz. Milk
Direction: Shake all ingredients with ice and strain into a chilled cocktail glass.
Garnish: grated nutmeg or ground cinnamon

Ready to Rumba
1 1/2 oz. Kansas
3/4 oz. Grand Marnier
1 thin jalapeno slice
1/2 oz. fresh lime juice
1 heaping tsp. agave nectar
1 oz. Chilled Ginger Beer
Directions: Muddle the jalapeno, lime and agave nectar in a mixing glass.  Add remaining ingredients with ice and shake very well.  Double strain into a chilled cocktail glass.  Top with chilled ginger beer.
Garnish: jalapeno pepper on rim of glass

Miss Sassy
1 1/2 oz. Kansas
1/2 oz. Triple Sec
1/2 oz. POM Pomegranate juice

For city dwellers and suburbanites, brunch is a rite of passage – an opportunity to catch up over hearty food, delicious cocktails and meaningful conversation. Kahlúa®, the original rum and coffee liqueur, kicks brunch up a notch with the launch of the Delicioso Brunch Club, featuring décor tips, cocktail suggestions and exciting brunch recipes from Food Network® chef and author of the cookbook, Mexican Made Easy, Marcela Valladolid, the Delicioso Brunch Club brings people together over unique brunch experiences, such as at-home tailgating and coffee tastings.  You can join the Delicioso Brunch Club at http://www.facebook.com/Kahúa, where you may also enter for a chance to win a trip to Valladolid’s home town of San Diego, California for brunch, followed by four intriguing days of relaxation in Kahlúa’s birthplace of Veracruz, Mexico.

Firefly BBQ Sauce
1 cup Ketchup
1/3 cup Firefly Sweet Tea Flavored Bourbon
1/4 cup vinegar
1/4 molasses
2 cloves of garlic
1 tablespoon lemon juice
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce

Method:
First, crush up your cloves of garlic. Add the bourbon. Then add the remaining ingredients : ketchup, vinegar, molasses, lemon juice, soy sauce, dry mustard pepper, and Worcestershire sauce. Stir. Enjoy!

With one sip you will fall in love with the world’s most romantic spirit, Pisco Portón.

Pink Passion

2 parts Pisco Portón
1 part pomegranate juice
1 part tangerine juice
Sugar to taste
Pomegranate seeds for garnish

Method: Combine ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds.

Grapes & Roses
Created by Gabriel Orta, Bar-Lab

1 ½ parts Pisco Portón
4 muddled grapes
3/4 part grape juice
1/2 part lemon juice
1/2 part simple syrup
1 light spray of rose water
1 tarragon branch for garnish

Method: In a mixing glass, muddle the grapes and tarragon. Add Pisco Portón, lemon juice, simple syrup. Add ice and shake thoroughly. Strain over a chilled martini glass. Spray with a mist of rose water. Garnish with a rose petal and serve.

Avión Solo

2 parts of Avión Anejo
Ice

Method:
Serve Avión Anejo over ice and serve up in a rocks glass.

Tired of Valentine’s Day? You’re not alone — the last few years have seen a crusade against what’s being not-so-affectionately called “VD.” This Valentine’s day, Tequila Avión says skip the fake Hallmark sentiments or feeling bad for flying solo  and have a little fun with the occasion.

Here are a few ideas from Tequila Avión about how to have your own Anti- Valentine’s Day Party. Even couples are ditching the over-the-top romance to make fun of Valentine’s Day with their friends, so why shouldn’t you?

1.       Have an Entourage themed party and celebrate friendship just like on the hit show from HBO.
2.       Get your Anti Valentine’s Day swag. Many online retailers sell t-shirts and mean candy hearts that will have you and your friends laughing. Try http://shop.cafepress.com/anti-valentine’s-day
3.        Sip smooth Tequila Avión. It inherits its exceptionally smooth taste from the finest Blue Weber Agave found in 7,000 feet in elevation. Unlike other tequilas, the elevated taste enables Avión to be drunk on the rocks and doesn’t need a chaser or complement. If you went with the Entourage theme, your friends will be happy to find out that Turtle’s tequila from the last two seasons is both real and exceptionally good.
4.       Watch an anti-VD day movie such as American Beauty or Kill Bill.
5.       Put out dead roses. All you have to do is buy them a week ahead of time and let them dry out. It will set the mood.

VAN GOGH RICH DARK CHOCOLATE VODKA

Van Gogh Vodka’s Rich Dark Chocolate Vodka is one of its most decadent and delightful to date displaying an intense chocolate fragrance with hints of coffee, nutmeg and spice.  In the mouth, the complex, dark cocoa taste is beautifully complemented by notes of coffee, chili pepper, caramel, and exotic spice giving this sophisticated dark chocolate vodka layers of complexity and slightly spicy finish that will linger on the tongue.

Van Gogh was the first brand to introduce chocolate vodka to the market in 2002 with the introduction of their best-selling Dutch Chocolate Vodka. By comparison, their newest chocolate-inspired vodka, Rich Dark Chocolate, contains double the amount of cocoa for a more intense taste that chocolate aficionados will appreciate.

VAN GOGH COOL PEACH VODKA

Van Gogh Cool Peach Vodka features the fantastic combination of ripe, juicy peach complemented by a bright hit of mint.  Open a bottle and the fragrance of fresh peach wafts up to the nose mingled with undertones of sweet almond and a touch of mint. Like the nose, the taste is overwhelmingly peach with notes of sweet almond and a welcomed punch from the mint at the very end that leaves a cool and refreshing finish.

MAPLE BASIL SOUR

1 1/2 oz. Van Gogh Rich Dark Chocolate Vodka

3/4 oz. fresh lemon juice

1/4 oz. real maple syrup

3 large basil leaves

Method: In a mixing glass, muddle the basil leaves to extract the flavor.  Add remaining ingredients with ice and shake well.  Pour into a rocks glass.

Garnish: basil sprig

MINTY PEACH MARTINI

1 1/2 oz. Van Gogh Cool Peach Vodka

1/2 oz. fresh lemon juice

1 tsp. agave nectar

8-10 mint leaves

Method: Add ingredients to a mixing glass with ice and shake very well.  Strain into a chilled cocktail glass.

Garnish: Mint sprig

RICH & COOL

1 oz. Van Gogh Rich Dark Chocolate Vodka

3/4 oz. Van Gogh Cool Peach

1 oz. pineapple juice

8-10 mint leaves

Method: Shake ingredients very well with ice and strain into a chilled cocktail glass.

Garnish: lemon wheel

VAN GOGH’S PEACH COOLER

1 1/2 oz. Van Gogh Cool Peach Vodka

1 oz. Pomegranate juice

2 oz. Ginger Ale or Ginger Beer

Method: Build all ingredients over ice into a rocks glass.

Garnish: Lime wedge

THE BEST BELLINI EVER

1 oz. Van Gogh Cool Peach Vodka

1/4 of a ripe peach**

1 tsp. agave nectar

1/2 oz. fresh lemon juice

3 oz. Prosecco

Method: In a mixing glass, muddle the peach, agave, and lemon juice.  Add the Prosecco with ice and gently fold the ingredients (without stirring too much, as this will remove bubbles).  Strain into a chilled champagne flute.  Top off with extra Prosecco.

Garnish: fresh peach slice

**if peaches are not in season: Substitute the ripe peach, agave, and lemon juice for 1 1/2 oz. of store-bought “Peach Nectar”.

The holidays are a time for something very nice… and just a little bit naughty. If you are feeling “the baker within” this year, Kathy Casey’s  fantastic new “Over 21″ fruit cake recipe  is super d’lish!  It’s a Manhattan –you can eat! Chock full of bourbon, red vermouth and cherries – this could almost be considered Santa’s little helper cake! Go ahead and whip one up at home to bring to your next holiday party. Kathy has 2 recipes to try – one from scratch and one not… so no matter how busy you are there’s a Manhattan Cake for you!

Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12

Cake
2 (10 oz) jars maraschino cherries
4 large eggs
1 Tbsp. grated fresh orange zest
3/4 cup Maker’s Mark bourbon
2 Tbsp. red vermouth
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
16 Tbsp. (2 sticks) butter, cut into chunks, softened

Glaze
1 cup powdered sugar
3 Tbsp. Makers Mark  bourbon

Preheat oven to 350°F.

Drain cherries and reserve 6 cherries for garnish; roughly chop remaining cherries. In a medium bowl, whisk together eggs, orange zest, bourbon, and vermouth until combined. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Blend with an electric mixer on low speed, adding butter, 1 chunk at a time. When all butter has been incorporated, beat at medium-low speed until mixture is crumbly, about 30 seconds. With mixer on low, add egg mixture in a steady stream. Scrape down the sides of the bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Stir in chopped cherries. Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 40 – 45 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. In a small bowl, mix together the glaze ingredients until smooth. Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries. © Kathy Casey Food Studios® 2009

Quick & Easy Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12

2 (10 oz) jars maraschino cherries
1 box (18.25 oz) super-moist yellow cake mix
3 eggs
3/4 cup Maker’s Mark bourbon
1/4 cup red vermouth
1/3 cup vegetable oil

Glaze
1 cup powdered sugar
3 Tbsp Maker’s Mark bourbon

Preheat oven to 350°F.

Drain cherries and reserve 1/4 cup of juice and 6 cherries for garnish; roughly chop remaining cherries. Combine the cake mix, eggs, bourbon, vermouth, oil and the 1/4 cup reserved cherry juice in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries. Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan.Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 35 – 40 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. In a small bowl, mix together the glaze ingredients until smooth. Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.
© Kathy Casey Food Studios® 2009

Over 200 cocktail enthusiasts gathered at the Sons of Essex in NYC to witness the final round of the ABSOLUT VODKA and Thrillist.com National Online ABSOLUT Best Bloody in America Recipe Contest. The competition’s nine finalists arrived in the Big Apple to shake and stir live for the top prize – the coveted ABSOLUT Bloody Trophy and a trip to Sweden, home of ABSOLUT VODKA.  Finalists were:

Steven Alix – X Bar, Denver, CO

Melissa Rose Fazzolari – Waterzooi Belgian Bistro, NYC

Jessica Jordan – Fishbar, Manhattan Beach, CA

James Kuehner – Signature Room, Chicago, IL

Luis Martinez – The Patio on Guerra, McAllen, TX

Joey Nycz – Amuse, Miami, FL

Amanda Shevchuk – Appetites on Main, Exton, PA

Stuart Stewart – Cosmo, Tulsa, OK

Erik Weaver – R Place, Seattle, WA

These finalists were chosen out of 50 winners from 50 states.  To see a list of the Best ABSOLUT Bloody in every state click here - https://www.facebook.com/ABSOLUT?sk=app_7146470109.

“King Cocktail” Dale Degroff was the event host and on the judging panel along with Allen Katz, Director of Mixology for Southern Wine & Spirits, Julie Reiner, Co-owner & Beverage Director for Clover Club and Lani Kai, and Ben Robinson, Senior Editor of Thrillist.  All were on hand to interact with the contestants and sample their signature ABSOLUT Bloody recipes.

At the end of the evening’s festivities, the crown for the ABSOLUT Best Bloody in America went to Luis Martinez of The Patio in McAllen, TX for his ABSOLUT Akita Maria (recipe below).

ABSOLUT Akita Maria

2 parts ABSOLUT VODKA

4 parts tomato juice

½ part lime juice

1 part fresh orange juice

1 small minced basil leaf

1 pinch onion powder

1 pinch garlic powder

1 pinch black pepper

½ part teriyaki sauce

½ part soy sauce

Fingertip-size wasabi paste patty

1 dash sriracha spicy red chili sauce

3 pinches shaved ginger root

Method: Mix all ingredients with the exception of ABSOLUT VODKA, tomato juice and lime juice in a shaker tin and lightly muddle them together. In a highball glass rimmed with sea salt, add ABSOLUT VODKA over ice. Add the muddled ingredients and top with tomato juice and lime juice. Garnish with spicy pickled asparagus.

SHANGHAI PHILIPPE

Take 1oz. of Stoli Strawberry and add a hint of Elderflower syrup to the mix

Muddle fresh strawberries and shake mix

Pour half into glass while pouring the other half champagne

World-renowned New York restaurateur, Philippe Chow, along with celebrity partners, including New York Knick Chauncey Billups, Miami Heat player Alonzo Mourning, Forbes Top 400 Richest Americans Stewart Rahr, FriendFinder Owner Marc Bell, Denver Nugget player Al Harrington, and former Pittsburgh Steeler’s running back Jerome “The Bus” Bettis are busy preparing for the grand reopening of the celebrated Philippe Miami at its new Ocean Drive location. With his fifth location, Chow brings his highly-praised classic Chinese cuisine with a Haute flair to the beloved vacation destination.

Famous for its delicious offerings as well as its A-list clientele (which includes Rihanna, Al Gore, Beyonce, David Bowie, Lady Gaga, Matt Damon, Oprah, among many others), Philippe’s exponential success in today’s difficult economic climate is a true testament to Chow’s creative talents and business sense.  With 25 years in the culinary industry, Chow, a Chinese national, began his career by learning about Chinese cooking in Hong Kong in his late teens.  As his passion for and skill in Chinese cooking grew, he was able to land a coveted position at New York City’s Mr. Chow (no relation) in 1980, helping the restaurant become one of the city’s top dining spots.  After 25 years at Mr. Chow, Philippe Chow set out to open his own restaurant in the Upper East Side, to wild success and critical acclaim.

Building on the original Philippe’s success, the company expanded to new locations to meet the extraordinary demand for its exclusive dishes, and if Philippe’s present success is any indication, its triumphant presence in the upscale dining scene will only continue to grow.

For further information on Philippe Chow, please visit: www.philippechow.com

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The 4-week Wine Credential Program

2012 Sessions

December Holiday Special

$350 per person (was $399)

Two for $600 (saves $200)

Sunday, January 8th, 2012 

from 6:30pm — 9:30pm

LOFT 218 in Downtown, Los Angeles

CLICK HERE TO REGISTER

or

Sunday, March 4th, 2012, 

from  6:30pm — 9:00pm

LOFT 218 in Downtown, Los Angeles

CLICK HERE TO REGISTER

Tickets On-Sale Now for the 20th Annual Paso Robles Zinfandel Festival March 16 – 18, 2012

Celebrate 20 Years of Paso Robles Wine Country’s Heritage Winegrape

Tickets are on sale now for the 20th Annual Paso Robles Zinfandel Festival, March 16 – 18, 2012. The best of Paso Robles Wine Country converge for one weekend to celebrate the area’s heritage winegrape during the popular Zin Tasting & Wine Country Auction Saturday, March 17, 2012. Two ticket levels are available for purchase at www.pasowine.com; ZIP (Entrance at 6 p.m.) and Zin Fan Del (Entrance at 7 p.m.).

A collection of Zin-sational activities return to Zinfandel Festival this year including the Zin Tasting & Wine Country Auction, featuring Zinfandel and Zinfandel blends, Dessert Wine Bar, and Plaza Lounge. The Wine Country Auction within the Zin Tasting offers a variety of unique lifestyle and wine auction lots including wine tasting retreats, dinners with Paso Robles producers, VIP tours, seminars and special large format bottles signed by the winemakers. Funds raised through this auction will be gifted back into the local community through organizations that support healthcare, education and greater community services.

The Wine Country Auction is only one of the many components featured during the Saturday Zin Tasting. Nearly 60 Zinfandel producers and 20 local restaurants highlight their culinary talents and premium Zinfandel wines at the marquee event held at the Paso Robles Event Center. The decadent Dessert Wine Bar features Paso Robles dessert style wines and chocolate. The Plaza Lounge provides attendees the opportunity to enjoy a variety of cigars complementing an evening that honors the history of Paso Robles Wine Country. Stay tuned on Twitter, Facebook and foursquare to learn more about 2012 Zinfandel Festival surprises.

•    ZIP (Zinfully Important Person) Entrance - $85 – Saturday – 5:30 – 9:30 p.m. Zip in early to the Zin Tasting and get a sneak peek of Wine Country Auction items and experience other special surprises.

•    Zin Fan Del Entrance - $60 – Saturday – 7- 9:30 p.m. Enjoy a great assortment of Zinfandel and Zinfandel blends, and bring home a piece of Paso from the Wine Country Auction.

•    Sneak Peek Pass - $10 Discounts on ZIP and Zin Fan Del Ticket levels until January 31, 2012

Tickets for the 20th Annual Zinfandel Festival are available for purchase online at www.pasowine.com. All Zinfandel Festival tasting ticket packages include unlimited wine tasting and a commemorative glass made by Riedel. A limited amount of ZIP and Zin Fan Del tickets will be available at the door, provided they are not sold out. Tickets are limited and advance purchase is highly recommended. Must be 21 and older; photo identification verifying age will be required at time of entry.

In addition to the Zin Tasting and Wine Country Auction, more than 150 area wineries host special activities and events throughout the weekend including winemaker dinners, food pairings, live music, vineyard tours and more to complete your Paso Robles Zinfandel Festival Weekend experience. Many of these wineries offer ZIN FAN specials to ticketholders of the Zin Tasting & Wine Country. For more information about the 20th Annual Zinfandel Festival, local hotel accommodations and restaurants, visit www.pasowine.com.

DiscoverCaliforniaWines.com new lifestyle content provides visitors worldwide a visually stunning experience of California, its iconic landmarks, rural vistas, seasonal cuisine, and active, sustainable lifestyle that are intimately linked to its wines.

Learn about the state’s wine regions, search a database of wineries statewide by name, 33 regions and sub-regions, 29 wine varieties and different winery amenities, such as art displays, gardens, unique architecture, tours, concerts, restaurants, picnic areas and more.

A customized search in the site’s winery directory allows a visitor to find wineries that make Zinfandels in Paso Robles, Pinot Noirs in Sonoma County or Petite Sirahs in Napa Valley.  Another search by amenity could bring up wineries with tours in the Sierra Foothills or art displays in Santa Barbara. Each winery listing provides pertinent visitor information, including a link to the winery website and whether the tasting room is public, by appointment or closed to the public.

DiscoverCaliforniaWines.com also provides a basic primer on some of California’s popular wine varietals and their flavor profiles, along with food and wine pairing suggestions, and a monthly California cuisine recipe.   There is information on how to read a California wine label, how wine is grown and made and how to select, taste and serve wine.

Search for dozens of special winery events throughout California on the website.  The events section brings up listings by date and by the region and includes events in California as well as highlights California Wine events taking place throughout the world.

Another section of DiscoverCaliforniaWines.com describes a major trend in California—sustainable winegrowing, and the industry’s strong commitment to measure the adoption of earth-friendly practices and expand them over time through educational workshops.  For environmental enthusiasts, this section provides a detailed look at the widespread effort of California wineries and winegrape growers to go green.

9 NOVA

(based on the classic Bossa Nova cocktail)

1 part Cruzan Light

1 part Cruzan 9

.5 part DeKuyper Apricot Brandy

1 part fresh lemon sour

3 parts pineapple juice

Method: Shake all ingredients with ice and pour into a hurricane glass. Garnish with a pineapple wedge and a dusting of fresh ground nutmeg.

Cruzan 9 Tanned

1 ¼ parts Cruzan 9 Spiced Rum

¼ part Cruzan Rum Cream

¼ part Whipped Cream

Method: Layer in order in a tall shot or pony glass. Garnish with a cherry on top.

Cruzan 9 Punch

1 ¼ parts Cruzan 9 Spiced Rum

4 parts Orange Juice

1 part Cranberry Juice

Build over ice in a highball glass. Garnish with a lime wedge.

9 Spiced Ale

1 ½ parts Cruzan 9 Spiced Rum

6 parts Ginger Ale

Method: Build over ice in a highball glass. Garnish with a lemon twist.

Blitzen’s Bourbon

Duggan McDonnell – San Francisco, CA

2 Parts Basil Hayden’s® Bourbon

1 Reindeer Spice Syrup (recipe below)

2 Dashes Angostura® Aromatic Bitters

Orange Peel

Reindeer Spice Syrup

3 Apples, peeled and diced

5 Large Cinnamon Sticks

1 cup Walnuts

2 cups Sugar

3 Cups Water

Method:

Place the diced apples into water and boil, then reduce heat to low. Briefly toast cinnamon sticks and walnuts in a saucepan, then transfer into apple mixture. Simmer for 15 minutes. Gently stir in the 2 cups of sugar, thoroughly stirring, and remove from heat. Once mixture has cooled, strain and press the juice and flavor from the boiled apples back in the mix.

In an old-fashioned glass, combine all ingredients and stir 20 times. Garnish with an orange peel.

Silver Belle

1.5 oz Cockspur Rum

.25 oz maraschino liqueur

.75 oz earl grey tea

.75 oz hibiscus grenadine

.75 oz pineapple juice

Method: Shake well with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry. Optional:  sugar coat rim.

YULETIDE

2 oz Iceberg Vodka

.5 oz cinnamon syrup

.5 oz fresh lime

Top with ginger beer

Method: Combine ingredients in an ice-filled glass.  Garnish with a lime.

Spinning Dreidel

Recipe by Max Toste – Boston, MA

2 parts Basil Hayden’s® Bourbon

1 part Pomegranate Juice

1 tablespoon Fig Preserve

1 bar spoon Fresh Lemon Juice

2 dashes Angostura® Aromatic Bitters

Method: Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass. Garnish with a lemon peel.

BEER BRINED TURKEY WITH RED CHILE ADOBO

by Chef Rick Bayless

Serves 10-12

Ingredients:

• 1 whole fresh turkey, 12 to 14 pounds, well rinsed, giblets removed
• 5 quarts water
• 1 cup packed dark brown sugar
• 1 cup salt
• 1 tablespoon crushed red pepper flakes
• 2 bottles (12 ounces each) Bohemia beer
• 2 cups mesquite wood chips
• 6 garlic cloves, peeled and crushed
• 1 bunch fresh marjoram sprigs OR 1 tablespoon dried
• 1 bunch fresh thyme sprigs OR 1 tablespoon dried leaf thyme
• 10 to 12 bay leaves

Instructions:

1.       Brining the turkey. If the turkey has a metal clamp on its legs, remove it. Place two large food-safe plastic bags (such as Reynolds turkey roasting bags) in a large, clean, deep dishpan or plastic bucket. Add 1 gallon of the water, the sugar, salt and pepper flakes. Stir the mixture to dissolve the sugar and salt. Add the remaining water and beer; mix well. Place the turkey in the mixture breast side down making sure it is completely covered in brine. Squeeze the air out of the bag and tie it shut. Refrigerate 12 hours or overnight.

2.       Setting up the grill for indirect cooking. Soak 2 cups of mesquite chips in water to cover for at least 30 minutes. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot.

3.       When the grill is ready, either turn the burner(s) in the center to medium-low or bank the coals to the sides for indirect cooking. Add some of the soaked wood chips to the grill (for a gas grill, place them in a smoker attachment box or wrap the chips in foil; for charcoal, place them on the hot coals). For the charcoal grill, set the grill grate in place.

4.       Preparing the turkey for the grill. Remove the turkey from the brine and pat thoroughly dry with paper towel. (If you are not cooking the turkey at this point, place it in the outer baking bag, which should be dry and clean, and store it in the refrigerator. Discard the brine.) Rub the inside of the turkey cavity with the crushed garlic. Stuff the herbs and bay leaves inside, then tie the legs together with a cotton string. Pull the skin over the neck opening and secure with a small skewer. Set the turkey on a roasting rack set inside a heavy-gauge foil pan. Brush turkey lightly with oil.

5.       Grilling the turkey. Set the turkey in the pan on the cooking grate. Pour 1 cup water in the turkey pan. Cover the grill and cook over medium heat. To maintain an even temperature with a charcoal grill, add more charcoal regularly (usually a few pieces every half hour or so). Keep adding wood chips as desired to give smokiness.

6.       Check the turkey periodically, you may want to cover the wing tips and/or the whole turkey to prevent the skin from getting too brown. The turkey is done when its juices run clear and the internal temperature of the thickest part of the thigh is about 170 degrees. Estimate about 12 to 14 minutes per pound, typically 2 1/2 to 3 hours. Remove the turkey from the grill, cover loosely with foil and let stand 15 minutes. (The temperature will rise 5 to 10 degrees as the turkey rests.)

7.       Carve the turkey, arrange on a warm platter and serve with the warm Red Chile Adobo Sauce.

Red Chili Adobo Sauce

Makes about 5 cups

Ingredients:

• 1/3 cup vegetable oil
• 12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces
• 6 garlic cloves, peeled and roughly chopped
• 2 teaspoons dried oregano, preferably Mexican
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/2 cup apple cider vinegar
• 4 cups chicken or turkey broth (use the turkey neck and giblets for making broth)
• Salt
• 2 to 3 tablespoons sugar

Instructions:

1.       The adobo puree. Measure the oil into a large skillet and set over medium heat. When hot, oil-toast the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of oil from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot tap water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes.

2.       Measure the garlic, oregano, black pepper, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl.

3.       From puree to finished sauce. Set the chile-frying skillet over medium heat. When quite hot, add the adobo and stir until reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should be quite light in texture—not watery, but just one stage thicker. (A good test is to pour a little on a plate and watch it spread: If it flows evenly, it’s right; if it doesn’t flow much and water begins separating around the edges, it’s too thick.) Season with salt (usually about 1 tablespoon) and sugar—it should be a little sweet-sour with a hint of saltiness. Serve warm.

While you’re more likely to spot a Sea Turtle than a Turtle Dove, tracking down a world class beer is easy.

Two Tortugas is the second installment of Karl Strauss Brewing Company‘s 12 Days of Christmas holiday series, naming each beer with a San Diego twist.  This Belgian-inspired Quadruple Ale has a delicate union of toffee, dark fruits, and warming spices that will continue to develop with age. The winter warmer finishes smooth at 11.1% ABV, making it an ideal beer to enjoy this season, or lay down and enjoy for years to come.

Raise a glass to 2011 or save a bottle for 2021, this turtle’s got legs.

For more information, visit www.karlstrauss.com.

How many fireflies does it take to light up your holiday? Believe it or not, every year the fireflies on Wadmalaw take a long winter’s nap. And while the Distillery keeps buzzing, to keep everyone else in the holiday spirit, Firefly would like to see how their fans and friends decorate “On the Fly!”

Announcing, the first annual Firefly holiday decoration contest! Send in pictures of your bar, hearth and/or home all decked out for the holidays.  Firefly will post the favorites on facebook so our fans and friends can vote on the flashiest Firefly displays. The top 5 winners will receive a Firefly light-up holiday party pack including:

Light-up ice cubes
Light-up pitcher
Light-up key chain
Light up Sticker
Lip Balm
Mason jars
Igloo dispenser

To submit your photo, just post them to the Firefly Facebook page: www.facebook.com/fireflyvodka. Images will be accepted starting  December 1 through “Thirsty Thursday,” December 15. Voting will begin on “Firefly Friday,” December 16 with winners being announced on Wednesday, December 21.

To view the images, try recipes or leave comments, check out all of Firefly’s social media sites:
www.Fireflyvodka.com
www.facebook.com/fireflyvodka
www.twitter.com/#!/fireflyvodka

ABOUT FIREFLY
Firefly Distillery is located on Wadmalaw Island, South Carolina, thirty miles south of Charleston, and is the largest distillery in the state. The distillery currently offers Firefly Sweet Tea Flavored Vodka, Firefly Skinny Tea, four Firefly Sweet Tea Vodka Flavors: Lemon, Raspberry, Mint and Peach, Firefly Sweet Tea Flavored Bourbon, Firefly Handcrafted Vodka and ready-to-drink cocktails including Firefly Sweet Tea Lemonade, Southern Lemonade and Pink Lemonade. Remember – This ain’t your grandma’s sweet tea! For more information, visit www.fireflyvodka.com.

Knob Creek® Zeppoles

Recipe by Celebrity Chef Mike Isabella

BATTER

Ingredients:

450 g H20

350 g Flour

200 g Butter

150 g Sugar

10 ea Eggs

200 g Ricotta

Preparation:

1. Bring the water, butter and sugar to a boil.
2. When it comes up stir in the flour all at once.
3. Once a ball forms transfer it to a kitchen aid mixer.
4. Mix with the paddle on medium-high for two minutes then add the eggs one at a time.
5. Lastly add the ricotta.

POWDERED SUGAR

Ingredients:

100 g Freeze Dried Blackberries

200 g Powdered Sugar

Preparation:

1. Blend these two ingredients in the blender until powdered.

BOURBON CARAMEL SAUCE

Ingredients:

1½ cups Sugar

½ cup Water

½ cup Knob Creek Bourbon

¾ stick Unsalted Butter

¼ tsp Salt

Preparation:

1. Heat sugar in a 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt.
2. Stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it turns a dark amber color.
3. Remove from heat and carefully add water, Knob Creek bourbon, and ¼ teaspoon salt (mixture will bubble and steam).
4. Simmer, stirring, until caramel has dissolved.
5. Whisk in butter until incorporated.

TO SERVE

1. Scoop the batter straight into the fryer at 350 degrees and cook until golden brown.
2. Once they have drained for a few seconds toss them in the powdered sugar mixture.
3. Serve immediately with the bourbon caramel sauce for dipping.

Malibu^®, the number one selling Caribbean Rum with coconut liqueur, delivers a truly innovative experience this holiday season with Malibu Winter Limited Edition. Malibu Winter is an authentic blend of Caribbean rum with real coconut flakes suspended in the rum which, when consumed, dissolve slowly in the mouth.

Malibu Winter is a refreshing, one-of-a-kind holiday offering that combines the laid back spirit of summer with the crisp and frosty feel of winter.  Utilizing cutting edge technology, real coconut flakes remain floating in the rum, much like snowflakes falling from the sky.  The result is a truly special and delicious limited release Malibu product that is perfect for gift giving.

Malibu Winter Edition package design incorporates a clear, see-through window on the brand’s iconic white bottle to showcase the coconut (snow)flakes floating in the liquid. The inside of the bottle is painted a bright Malibu blue mimicking a frosted winter wonderland with a striking visual of floating flakes to truly stand out on display.

Malibu Winter Limited Edition is available in a 750ml size through December and will retail for a suggested price of $13.99.

Malibu® Winter Cocktail Suggestions:

Malibu® Winter Pina Colada

3 parts Malibu Winter
1 part whipped cream

Pineapple wedge

Serve in a shot glass

Malibu® Blizzard

1 ½ parts Malibu Winter

2 parts lemonade

Serve over ice in a tall glass. Garnish with a lemon

Malibu® Hot Apple Cider

1 part Malibu Winter

3 parts Hot Apple Cider

Serve in a tall glass