While traditionally involving a 50/50 mix of Crown Royal and Banana Liquer, this rendition of the King Kong—concocted by the 1976 marketing departments at Jim Beam, Ripley’s, and Paramount—is nice enough to get you through a monstrously humid afternoon.
King Kong Cocktail
1 oz. Jim Beam Bourbon
3/4 oz Grenadine
1 Wedge of Lime
Start with 1 oz. Jim Beam over ice in a tall glass, add 3/4 oz. grenadine, fill with Orange juice, add wedge of lime and your friends will go ape over your “King Kong Cocktail!”
Recommendation: Double the booze, lessen the grenadine, and top with club soda.
With a light nod to Radlermass, Franz Xaver Kugler’s 1922 invention of a 50-50 beer & lemon soda drink for bicyclists that passed by his tavern, RAD is a new offering from Sixpoint that features a blend of fruit juices balanced by a smooth wheat beer base and very low ABV. Perfect for day-long sessions.
Because sometimes you have to work extra hard for your drinks
The SoCal Cactus created by Cocktail Consultant Matt Biancaniello in Los Angeles
2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid
Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice
Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.
The HopBox is a home brewing kit contained in a handcrafted pine and aromatic cedar wood box. Complete with a drawer and compartments for all the equipment, the HopBox enables you to brew at home and contain the mess that occurs when you try to channel your inner-booze chemist.
The Alcohol and Tobacco Tax and Trade Bureau recently approved a new powdered alcohol not-so-cleverly named “Palcohol.” Coming in seven flavors, from “Margarita” to “Kamikaze”, the powdered mixes will be available in the fall, just in time for the start of tailgate season.
Lately in the afternoon when I feel the onset of boredom approaching, I reach across my desk for the bottle of Brugal 1888 that sits with other the liquors I’ve accumulated during a cold winter of booze hoarding… or was that hard boozing? I open the bottle, and from the cabinet behind me take the Match italian crystal rocks glass that I bought at Freeman’s with a gift card from an ex-girlfriend who thought I needed a haircut. I showed her who’s boss. Into this glistening piece of nostalgia I pour myself about two fingers of the aged Dominican rum. By giving the alcohol time to settle and breathe, I provide myself space for some grand moments of reflection. Being of dirty mind, this usually goes dark fast and ends with a chuckle. Isn’t it always amusing that we can vividly remember our failures, but the details of being awesome are relatively hazy? As my mind returns to the glass, I do the necessary and take a first sip. Always tiny, the initial taste is just something to wet the whistle, and after 30 seconds the second sip happens, massive, almost more of a pull. With the oaky rum having sufficiently warmed my face, I move the glass back behind the keyboard and look out the window to the north, where the profile of the UN glows rosily in the falling day. It is in these moments that often I wonder whether other people take pleasure in having a drink sometimes in the late afternoon at their desk, or if they’re even allowed to. I then look back at the monitor in front of me, my monitor, and curse the fact that I’m chained to a desk and not to a bar in the Caribbean. The third sip though, takes me there, and with a warming glow I finish the day on island time.
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