It seems like chocolate vodka is not enough…

Kings County Distillery, the small Williamsburg, Brooklyn operation that boasts the distinction of being the first legal liquor distillery to open in New York City since Prohibition, has come up with something exceptional: chocolate whiskey.

The chocolate whiskey is murky brown in color. It smells like dark cocoa powder with a slight alcoholic twinge and it tastes like thick, slightly bitter raw chocolate. What makes this so good is that it isn’t a liqueur; it’s 40% alcohol, unsweetened. You’ve got to shake the bottle before you pour; there’s a lot of cacao sediment in there.

The story is that we were in Mast Brothers Chocolate Factory, looking at their operation just to get ideas for how to plan for when we get a little bigger, and noticed that they give away the husks of the chocolate that are leftover after the chocolate-making process.  They said that most people use it for garden mulch.  I wondered it we could distill it, somehow, although there is no natural starch or sugars that would be convertible to alcohol, so that wouldn’t make that much sense.   But we did try infusing it in the moonshine, and it was delicious: bitter and rich like a dark chocolate, but not sweet like the chocolate liqueurs that are on the market.  I’d never quite tasted anything like it.  So we just gradually scaled up the recipe, still using Mast Brother’s husks (recycling what they can’t use), and our own corn whiskey.  Those are the only ingredients.

Like Kings County’s other products (moonshine and bourbon), the chocolate whiskey comes in a small, 200ml flask. Like the moonshine, it’s usually sold for $19.99 a bottle. Now, 200ml is just shy of seven ounces. That’s about four glasses to sip. This is very expensive stuff.

That being said…I have to say, not being a whiskey lover, and certainly not a purist, I applaud the new crop of spirits coming out these days. I’m sure many will bemoan the loss of tradition, etc., but isn’t food and drink most importantly about pleasure and enjoyment? That should be above all else. That’s one of the reasons why America still excels in so many things…because we are not afraid of change and do not have many of the same restrictions as other nations do. Bring it on! If you don’t like it, don’t drink it!

Kings County Chocolate Whiskey is available in some New York City liquor stores and online through retailers like Astor Wines & Spirits and Park Avenue Liquor Shop.

Source: cocktails & cologne and The Greene Grape Blog

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I know Etsy is a super popular site.  There’s a ton of beautiful, unique, quirky, and sweet goodies on there.  Vera loves it.  She even does an Etsy Product of the Day a lot.

I figured to take a look at this phenomenon in a little bit of a different light!  Go in a bit of a sideways direction.

I assume no one here will be offended by these listings, and I would not post any graphic pictures on this site, but please beware, some of the listings may or may not be suitable for work or child!! I think some of you may be surprised with the risque side of Etsy…!  No hate mail please…

Remember, this is all in fun and if you are offended by this, please don’t click below!!!

1. Love Bunnies pin - cute bunnies doing the nasty
2. Megan Fox Sexy Bikini shirt - not sure who would buy/wear this, but it works for me!
3. Japanese Plastic Sex 2 – interesting panty drawing, not sure about the name
4. Pin Up Art prints – nothing like a little S & M animation!
5. Swear pencils – these say it all, I guess

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While Pernod Ricard’s 8% net sales growth to €4.61 billion ($6b) in the six months through December was driven largely by an 18% surge in its emerging market business (identical to rival Diageo’s), Pernod’s U.S. net sales also enjoyed a healthy uptick, rising 5% over the period. An exclusive analysis from Impact Databank reveals that Pernod’s high-flying Jameson Irish whiskey brand, along with a revitalized Malibu rum, offset U.S. volume declines for Absolut vodka, Seagram’s gin and Chivas Regal Scotch in calendar 2011.

Jameson’s spectacular rise in the U.S. market continues to be one of the drinks industry’s top stories. The fact that the super-premium ($25) Irish whiskey actually picked up speed during the recession—more than tripling in volume since 2006 and prospering in the on-premise all through the downturn—testifies to its brand cachet among trend-setting spirits consumers.

Malibu’s renewed strength in the U.S. market is a more recent trend. Not long ago, both Malibu and Kahlúa were seen as turnaround projects for Pernod Ricard USA. Kahlúa continues to struggle, slipping below 1 million cases in 2011 for the first time in decades. But Malibu, boosted by playful new ad positioning, returned to volume growth in 2010 and then advanced by nearly 7% last year, breaking the 1.7-million-case threshold for the first time.

Pernod aims to keep Jameson and Malibu consumers engaged by innovating on each with new extensions. Jameson’s Black Barrel ($35) was introduced last fall, while Malibu Red, a rum-Tequila hybrid selling at a premium to the core brand’s $14 a bottle, is slated for an upcoming release. (Malibu Red follows two other variants including higher-alcohol Malibu Black, and a seasonal Malibu Winter offering accented by coconut flakes swirling in the liquid).

The Glenlivet—the leading single malt Scotch brand in the U.S.—continued its steady upward progress last year, rising 6.5%, but work remains to be done in the rest of Pernod’s Scotch stable. Chivas Regal had halted its long-term U.S. slide in 2010 with a modest increase, but last year it slowed again, declining by 1.3%. Chivas has lost nearly 20% of its U.S. volume since 2005. During that time period, archrival Johnnie Walker has grown by around 10% in the U.S. market.

More troubling for Pernod USA may be the halt in progress for its largest brand, Absolut. After a buoyant 2010 in which it added about 150,000 cases in U.S. sales, Absolut, under pressure from proliferating “cheap-chic” vodkas like Svedka, Pinnacle and Sobieski, surrendered 60,000 cases in 2011, with trends deteriorating over the second half of the year. Pernod Ricard CEO Pierre Pringuet said today that the group intends to turn up Absolut’s volume with a new U.S. campaign in March, as well as new extensions Absolut Grapevine and Absolut Miami. But even as the economy suggests it may begin to put some wind behind brands like Absolut, competition in the vodka category appears only to be getting stiffer.

U.S. wine exports hit a record $1.39 billion in 2011 on an increase of 21.7%, according to the Wine Institute. Volume shipments rose 5.8% to 455.7 million liters, or 50.6 million nine-liter cases. Some 34% of U.S. wine exports by value were shipped to the 27 member countries of the European Union, accounting for $478 million in revenue, up 10% from 2010. Volume shipments to the E.U. reached 28 million cases in 2011, edging up 1.4% from the previous year. Other top markets included Canada (up 23% to $379 million), Hong Kong (up 39% to $163 million), Japan (up 39% to $105 million) and China (up 42% to $62 million).

Champagne shipments to the U.S. enjoyed double-digit growth in 2011, according to the French Federation of Wine and Spirits Exporters (FEVS). The FEVS said Champagne exports to the U.S. market rose 12.2% by volume and 18.6% by value last year. In 2010, Champagne shipments jumped 35% by volume to 1.41 million cases, according to France’s Comité Interprofessionnel du Vin de Champagne (CIVC) and Impact Databank.

Source: Shanken News Daily

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This is pretty exciting. I had the honor of interviewing the great New Orleans Saints Quarterback, Drew Brees.  Here’s what we spoke about. he seems as nice and down-to-earth as one would imagine!

Q1. Does your family realize what a superstar you’ve become…or are you still the same old dad and husband?

I’ve known Brittany since college, so to her I think I’m still the same old Drew. We’ve been through so much together – on and off the field – that we share all the accomplishments together.  As for the kids, Baylen was born just before the Super Bowl in 2009 and Bowen shortly after. So to them, I’m just dad.  

Q2. You were always good, but now it’s safe to say you’re great.  How could you make such a leap when you are already performing at such a high level already?

I have to give all the credit to my coaches, teammates and my practice routine. There are always things you can do better and work on. Quarterback coach Joe Lombardi and our staff are great at identifying the small, fundamental things that make a huge difference.

Q3. You have what many would consider a great life and career. What do people not know about being an NFL QB that would perhaps let people know it’s not all roses all the time?

I think people tend to overlook the amount of time and dedication needed to play the quarterback position. The quarterback is the first person in each day and last person out. They need to know their role, and the roles of everyone around them. Also, the quarterback  has a huge responsibility to influence everyone around them in a positive way and make them better.

Q4. What was your greatest professional experience to date…being drafted, surpassing Dan Marino’s record, Super Bowl MVP, or winning the Super Bowl and why?

Wow, that’s tough. I think every football player dreams of winning the Super Bowl and that was the greatest professional moment for me. It’s the ultimate prize in sports. What makes it so special is in that moment, all you can think about are the people who helped you get to that point. It was an indescribable feeling to share that moment with my family, team, and the people of New Orleans.

Q5. How do you balance being a father and husband with being a superstar athlete and your charitable endeavors?

You have to be able to prioritize. I love my job and work hard at it, but I never forget that I’m a father to a loving family I cherish more than anything. I also have a great support system in my wife, family and friends, which I think is very important.   

Q6. How did you get involved in the UN’s Horn of Africa hunger relief efforts?

After witnessing the food shortages in New Orleans after Hurricane Katrina, I saw the effects of this issue first-hand. As a parent, I can’t imagine what it must feel like for parents that watch their children suffer from hunger each day. I feel starvation is not something we as people should be dealing with in this day and age.

Q7. You’ve done so much and have had so much success, what is left for you?  What gets you going in the morning, both personally and professionally?

There’s always work to be done. I look forward to going to practice every day and making myself a better player. I also have two children at home, and one on the way, who make me look forward to each day and feel more successful than anything else I do.

Be sure to check out Drew in this video, as he is Vicks® First-Ever VapoRub™ Dad.  Finally…some parenting respect for the dads!

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A chuckle a day keeps the crazies away…

1. If you have never been hated by your child you have never been a parent. ~Bette Davis
2. When my kids become wild and unruly, I use a nice, safe playpen. When they’re finished, I climb out. ~Erma Bombeck
3. People who say they sleep like a baby usually don’t have one. ~Leo Burke 
4. As a child my family’s menu consisted of two choices: take it, or leave it. ~Buddy Hackett 
5. Families with babies and families without are so sorry for each other. ~Ed Howe 

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Oh, the sound of laundry, it just makes you want to cringe. At least it makes me want to cringe. I was never a fan, but I really began to dislike it when I had to start doing the kids’ cloths.  Man, all those little shirts and underwear…they take forever to put away!

That being said, for some reason, changing the bedding is really something I drag my feet on. I don’t know why. It’s not like I’m lifting heavy weight or racking my brain to find a cure for cancer. It really doesn’t even take that long. But, for some reason, I really hate to do it.

Does anyone else feel this way, or is it just me being a baby? I know it’s mostly me being baby, for sure. But does anyone out there have similar feelings?

It’s the whole act, pulling the covers off, balling them up, hoping they all wash and fully dry. Then having to pull the sheets on…often times, for some reason, the sheets are a VERY tight fit. Then you have multiple blanket levels in my house to contend with. And forget about all the animals, pillow pets, assorted misplaced toys, etc. on the kids beds. There’s hardly anywhere else to put all the stuff coming off those beds. It’s like a clown car for kid paraphernalia! It’s amazing how normal the beds look before and after you make the beds.

I don’t know, it’s probably just me. But…I’m just saying…bedding laundry is just not my cup of tea. But it gets done anyway, darnit! You betcha I’m an American hero.

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Happy Valentine’s Day!  How about cutting to the chase and instead of the box of chocolates and then the romantic, wine-soaked dinner, you just give your significant other chocolate wine.  Yes, that’s correct. Why not be efficient and effective with your afrodisiac/inebriation attempts!

First wild, candy-like vodka flavors…and now the same for wines. I guess wine coolers are all growz up. Chocolate and red wine does go pretty well, though, I must say.

People want the buzz and the sweet childhood memories, too. Unless, of course, you were a wayward youth, boozing it up at 7 years old. Then, I’m sure you have very special memories all your own.

Clever Imports, the Florida-based creator of the ChocoVine chocolate wine brand, is launching a new brand called VineSmoothie—a French Chardonnay-based fruit-cream wine. VineSmoothie will hit the shelves in April and retail at around $10, the same price as ChocoVine. The 14%-abv brand will start with four flavors: Peach, Berry, Pineapple Coconut and Strawberry.

ChocoVine grew by 22% to 550,000 cases last year, building on its strong growth from 2010. After successfully focusing on the grocery trade, Katz now aims to expand ChocoVine on-premise in 2012.

“We market ChocoVine to the on-premise as a cocktail that stands on its own—especially the Espresso flavor,” says Katz. ChocoVine’s other flavors include Original, Raspberry and Whipped Cream. “We’re suggesting restaurants and bars add vodka to make their Espresso Martinis. And for restaurants with only wine and beer licenses, ChocoVine can offer a spirits-style experience, on the rocks.”

As ChocoVine looks to raise its on-premise profile, competition is starting to intensify in the chocolate-cream wine segment. White Rock Distilleries has its new Chocolate Valley Vines label, and E&J Gallo is test-marketing a brand called ChocolatRouge. Both are priced roughly in line with ChocoVine. Katz distinguishes between cream-driven and wine-driven versions of chocolate wine, and doesn’t consider wine-driven brands like Precept Wines’ Chocolate Shop to be direct competition for ChocoVine.

Here are a few more chocolate wines.

Source: Shanken News Daily

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1. New York state craft distiller Dutch’s Spirits is set to introduce a new label, Dutch’s Spirits Sugar Wash Moonshine ($23 a 750ml), crafted as a tribute to the company’s namesake—Prohibition-era gangster Dutch Schultz. Sugar Wash Moonshine joins Dutch’s Spirits Peach Brandy ($50 a 750ml) and its Colonial Cocktail Bitters ($18 per 4-oz. bottle) in the portfolio, which is currently available both on- and off-premise in the New York metro market.  Dutch’s, led by co-founder and president Ariel Schlein, is employing upstate contract distillers until its own Pine Plains, New York distillery—to be housed on a historic 400-acre estate that harbored a clandestine bootlegging operation bankrolled by Schultz—is constructed. About 1,000 bottles each of the Peach Brandy and Sugar Wash Moonshine were made for the first batch, by contract producers Still The One and Mazza Winery respectively. A Dutch’s spokesperson told Shanken News Daily today, “Dutch’s is currently building a temporary distillery on their site to pick up production while they build the main distillery, whose completion is targeted for the fall. They anticipate this temporary distillery will be complete around June.”
2. Duckhorn Wine Co. is partnering with Ruth’s Chris Steak House for the release of the new 2009 vintage of its Paraduxx Z Blend Napa Valley Red. The vintage will be introduced at the Duckhorn Portfolio Wine Dinners held at 81 Ruth’s Chris locations across the country on March 1. The dinners (priced at $110 per person) will feature a four-course meal with pairings of four wines from the Duckhorn Vineyards portfolio—Migration Russian River Valley Chardonnay, Goldeneye Anderson Valley Pinot Noir, Three Palms Vineyard and the Paraduxx Z Blend. The 2009 Paraduxx blend is already available at retail in limited markets in the U.S. for $48 a 750-ml.
3. New York City-based Panache Beverage, Inc. expects to release its new Alibi American Whiskey to the U.S. market in the second quarter of 2012. The company said it has already received pre-orders reaching 22,000 nine-liter cases. Priced around $25.95 a 750-ml., Alibi is distilled from American grain and aged for four years in new American oak barrels. It’s the first foray into the brown spirits market for Panache, whose portfolio also includes Wódka Vodka and Alchemia Infused Vodka.
4. Whisky Advocate has named Macallan Royal Wedding Limited Edition (46.8%-abv, £150/$237 a bottle) as its Speyside Single Malt Whisky of the Year. Individual winners from the 18th annual installment of the Whisky Advocate Awards are being unveiled one day at a time through February 13 at WhiskyAdvocateBlog.com, and will also be featured in the magazine’s upcoming Spring edition, due out March 1.

Source: Shanken News Daily

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Have you ever had to give your kids eye drops? If you have not…good for you, you are blessed. If you have, I hope it was a lot less painful than it was for me at first.

As you may know, both of the kids needed eye drops to rid them of the Pink Eye, A/K/A Pinky the Spreader. It’s a mix of antibiotic and typical eye drops (to reduce the itchiness and redness) and it seems to work pretty well. I had to give them one drop per eye, twice a day, for ten days. I am all about taking the medicine for a bit more than need be to make sure it’s really dead, especially something as contagious as this little bas*ard. This was not a problem.

The kids have Pink Eye, but it is not exactly a severe case, thank goodness. But, they are also not really pleased with the puss and the itchiness they are in the midst of experiencing. You would think they want to rid themselves of such a nuisance, no? I would, too.

I’m getting ready to administer the drops after picking them up from the pharmacy. I have do doubt that this is going to be easy, nice and fast, no problems.

I was wrong. I was very wrong. I was so very, very wrong.

All freaking hell breaks loose. I mean, you have to be kidding me. These kids acted as if I was trying to remove their eye from its socket and not just place a drop of clear liquid in them…to make them feel better. It was insane, it was intense, it was frustrating as all get out.  It was so ridiculous that for the first couple of days, Vera and I had to double team them. I held, she dropped. I could have sworn I was in one of those “punked” type videos…could this be happening, for real?

If you’ve never done it, you don’t know how frustrating it is to have to hold them down, open their eye, drop in the medicine, close the eye but not too soon, and make them sit there for a minute in a fit of hysteria and rage with their eyes closed for a minute. I hope you never have to experience it, or that your kids are old enough or sane enough not to make this a sh*tshow.  You feel like your were the bad guy sometimes. You feel like you were gong to poke their eye out. You also wanted to kill them, slowly, for being such illogical crazies.

Why has science not created an implement to assist with such obligations? Where are they? Do they not have kids with Pink Eye? This is vital to the advancement of our species.

There came a breaking point. This could not continue two times per day for the remainder of the treatment. I screamed. A lot. I screamed enough to make them realize that this was no longer acceptable and it was going to cease, right this instant. They are going to sit/stand there, tilt their head back, open their eyes, and let the drops flow. That is all that will be acceptable. And it worked. From that point on, it was a piece of cake. No more hysterics, no more anxiety, no more thrashing or kicking or screaming (from them or us). It was so easy, almost meditative.

It was remarkable. It went away. And so did the drops and Pinky the Spreader. Happy days were here again. They could see clearly now, the pink was gone (sorry, had to).

But those first four or five days…man…

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A chuckle a day keeps the crazies away…

1. A parent who has never apologized to his children is a monster. If he’s always apologizing, his children are monsters. ~ Mignon McLaughlin 
2. A two-year old is kind of like having a blender, but you don’t have a top for it.  ~ Jerry Seinfeld
3. We spend the first twelve months of our children’s lives teaching them to walk and talk and the next twelve telling them to sit down and shut up. ~ Phyllis Diller

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