The King Kong Cocktail

king-kong-cocktail-jim-beam
 
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
 
Ingredients

1 oz. Jim Beam Bourbon
3/4 oz  Grenadine
Orange Juice
1 Wedge of Lime
 
Preparation

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.

Norman “Sailor Jerry” Collins Used to Host a radio talk show in Hawaii called “Old Ironsides.”

sailor-jerry-ironside
 
Here’s a cocktail inspired by the talk show that covered everything from women to politics
 
Old Ironsides
 
Ingredients

2 parts Sailor Jerry Spiced Rum
4 parts fresh pineapple juice
Soda water
 
Preparation

Build in a rocks-filled highball glass.
Top with soda water and garnish with a lemon wedge.
Get to talking… and drinking.

Drinking These All Day Will Leave You Warm, Full, and Fuzzy (Not To Mention Hungover)

cruzan-better-than-a-necktie
 
Cruzan’s Better Than A Necktie
 
Ingredients:

1 part Cruzan Single Barrel Rum
1/2 part DeKuyper Vanilla Liqueur
1/4 part Fresh Lime Juice
IPA Beer
 
Method:

Add the Rum, Vanilla and Fresh Lime Juice to a pint glass. Slowly pour IPA to combine.
 

A Beer For Bicyclists

sixpoint-rad

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.

Foraged Cocktails

SoCal-Cactus-foraged-cocktails
 
Because sometimes you have to work extra hard for your drinks
 
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
 
Ingredients

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

Preparation

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.

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Drinking in a World of Excess…

beer-foamer

The Menu Beer Foamer by Norm Architects allows you to add a draught-like foam to your beer.

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Lunchtime Laughter

TJ Miller – Erryday

If You Feel Obligated to Have a Mexican-Themed Drink Today

working-mans-margarita

Paloma, the working man’s margarita.

Photo by James Ransom

Home Brewing for the Highly Organized

hopbox

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.

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Dead Rise OLD BAY Summer Ale

dead-rise-old-bay-summer-ale

Anyone who has ever spent a joyous, long afternoon picking crabs and drinking beer has an idea of how this seasonal beer from Flying Dog tastes. Brewers spent 6 months with the spice experts at OLD BAY developing this summer treat. On shelves Memorial Day through Labor Day in Maryland, DC, Virginia, West Virginia, Pennsylvania, Delaware, New Jersey, New York, and North Carolina.

Can’t Wait Until Kids Try to Snort This…

palcohol

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.

Because At Some Point in the Next 72 Hours You’ll Probably Make Yourself a Drink

sweet-and-spicy-tea

KNOB CREEK SWEET & SPICY TEA
Recipe by Zac Matthews, Mixologist

INGREDIENTS:

2 parts Knob Creek Rye
2 parts Southern Style “Sweet Tea” (*recipe below)
¼ part Fresh Lemon Juice
1 part Prosecco

Method:

1. Combine Knob Creek Rye, sweet tea and lemon juice into a shaker with ice.
2. Strain into a rocks glass over ice.
3. Float Prosecco on top to finish.
4. Garnish with a lemon wedge.

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Printables

babe-ruth

Beer Money and Babe Ruth: Why the Yankees Triumphed During Prohibition by Ben Marks

Lunchtime Laughter

I’M NOT DRUNK: The Game

Getting Cross-faded

cross-faded-40-blunt

The science of being drunk and high at the same time. It really depends on the order of ingestion though.

Jack Daniel’s Tennessee Fire

jack-daniels-tennessee-fire

Imagine a bunch of Atomic Fireballs dropped into a bottle of whiskey.

Available in April in Oregon, Pennsylvania and Tennessee

Three Sips to the Wind

brugal-1888-ron-gran-reserva-familiar

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.

Lunchtime Laughter

Charles, the human hangover

“A problem with the way South Koreans drink is that they drink fast to get drunk fast”

drunk-koreans

And the award for country that drinks the most goes to South Korea, who as a whole average 13.7 shots of booze per week. Americans in comparison average a paltry 3.3 shots per week.

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