Cold River Vodka, Fryeburg, Maine

I spotted a lovely etched glass bottle of vodka made in Maine while shopping for a friend recently. Cold River Vodka is made in Maine vodka that's made with Maine potatoes grown specifically for the Cold River Distillery. The distillery was born in 2005 when a member of long-term farming family began looking for another way to use the family's potatoes from their Fryeburg, Maine farms. Cold River Vodka uses potatoes grown at their Green Thumb Farms in Fryeburg, Maine, and water sourced from the nearby Cold River. The vodka is gluten-free as well. I tried the Classic Cold River vodka, but they also produce a blueberry infused vodka, and a traditional gin. The typical retail price is around $30.00 to $35.00 for a 750 ml bottle.

Cold River Classic vodka is a 40% ABV/80 proof vodka. Like most potato vodkas, it's slightly sweet, especially in the initial impression, but there's a hint of bitter chocolate in the finish. I'd probably drink straight most of the time, because its own flavor is quite extraordinary, but it also makes a fabulous dry Martini, and works well in a Gibson. I note that in 2007 Spirits Journal. A year later Cold River Classic vodka was named as one of the "Top 50 Spirits," and one the only "Highest Recommendation" ratings that year ("Highest Recommendation" means the spirit earned a 96-100 rating). Other imbibers have given Cold River a strong recommendation as well. You can follow them on Twitter, and on Facebook.

Kangen Water

           I was introduced to “Kangen Water” in early 2009 by an acquaintance that convinced me that this new type of special water made especially in Japan had worked wonders and magic for people all over the world. I was curious and thought why not give this type of water a drink and see if I like it or not. Since I am use to regular bottled water at the grocery store or buying those huge cases of water at Costco, this was a new experience for me. The acquaintance gave me the address of an organic store that sold kangen water. This organic store is called Greenline Organic Health, INC. located in Kirkland, WA on NE 85th ST. This store is in a plaza strip area pass Baskin Robbins ice cream shop and behind Waldo’s. 

            Driving my way to the Greenline Organic Health store, I was hoping this water won’t turn out bad. When I reached the store parking lot, I was greeted by the store owner and his wife, Kuang and Jean Lin. They are such an amazing, beautiful couple. Walking in the store felt so welcoming and cozy. They welcomed me with huge smiles and asked me if I needed any help. I told them I was recommended by someone to try out this special type of water called kangen water. Mr. Kuang Lin gave me an introduction of kangen water and its history, significant importance, value, and what this water really does.

            We sat down on wooden stools and Mr. Kuang Lin started discussing kangen water. The history of kangen water was created by Dr. Shirahata of Kyushu University in Japan. He had discovered the deep connection between Holy Water and electrolyzed water (also known as Miracle Water), that had existed around the world in such places as Tolacote in Mexico, Hitatenryo in Japan, and Nordenou in Germany. These are famous sites known for its Holy Water with its vast amount of extreme healing power which has been shown and proven to work against any diseases. Word spread and many people arrive at these holy sites each day because of its powerful healing water. With Dr. Shirahata’s research, he created kangen water.

            Kangen water is very healthy water made from Enagic’s water system technology. This device filters out dangerous, harmful chemicals out of tap water through the process of kangen and different types of acidic waters. Not only can this kangen water be used for drinking, but for cooking, beauty, and cleaning as well. Due to this amazing water drinking and use technique, kangen water is a huge popular trademark in Japan where it has literally become a household name. With 36 years of history, kangen water is highly used into people’s daily lives. According to studies and results, more than 500,000 people, hospitals, clinics, patients, pro-athletes, sports team, and counting are incorporating kangen water into their everyday lives to prevent the harmful effects of diseases and injuries to achieve excellent health results. I have been drinking kangen water for almost a year now and its powerful water. I recommend it to anyone who wants to experience a different type of healthy water for living a long, happy life.

12 Ice Blue Ice Shot Glass Molds - $10.98 Shipped

13 Deals is offering up a doozy (or should I say boozy) of a daily deal. You can get 12 shot glass molds - that can be frozen before serving for only $5.99 plus $4.99 shipping. You can finally fulfill all of your bartender dreams - and with the Holidays coming up this is surely a must-have. This deal will only last for the next 24 hours - or until they sell out, so get yours today!

The Ice Shot Glasses are the most chilled out way to enjoy your drinks coolly and cordially whether they’re wild alcoholic creations, summertime cocktails or innocent soft drinks! Like something from the swanky Ice Bar in London, your Ice Shot Glasses will impress and excite any dry mouth that comes within drinking distance!

The wicked thing about the Ice Shot Glasses is that as the evening goes on, you’re bound to be getting more and more adventurous so more willing to try that oh-so-sickly chilled chocolate shot glass & baileys combination! Why not do Coca Cola proud and fill your Ice Shot Glasses with the legendary brown fizzy stuff then pour blissful Jack Daniels in before downing in one! With so many unique and unheard of combinations, the Ice Shot Glasses only limit is your indulgent imagination! An excuse for a party in their own right, grab a set of Ice Shot Glasses for the most fabulously fun and frosty evening ever!

You'll be pouring the coolest shots when you create ice shot glasses with this mold set. Simply fill the mold with water--or your favorite beverage if you want to add a little flavor to the mix--and pop them in the freezer until they solidify into glasses. Serving tray included. Hand wash only. Includes 12 molds.

  • The Ice Shot Glasses are a set of 12 fantastic little plastic moulds contained in a sturdy serving tray which enable you to create 12 singular frozen ice shot glasses using water, lemonade, chocolate, vodka or any other cool concoction!
  • The Ice Shot Glasses are created in the same way as normal ice cubes so you can expect your Ice Shot Glasses in a few hours!
  • Each Ice Shot Glass measures approximately 5.5 cm x 5 cm
  • The Ice Shot Glasses Serving Tray measures approximately 30 cm x 20 cm x 4.5 cm
  • We want you to enjoy your Ice Shot Glasses so please drink sensibly and responsibly
  • The Ice Shot Glasses are suitable for special occasions, celebrations and fabulous parties!

Free Budweiser During ‘National Happy Hour’ - Today

Okay, so if you already have not been made aware: Today, September 29th, is the Budweiser sponsored ‘National Happy Hour’. This is important because you can get in on some of the half million 6 - 12 oz (depending on laws and location) samples of foamy mediocre goodness. Sure, it is not enough to get drunk - but it is free, right?

As of this posting the only state I can see being a buzzkill (literally) is Illinois. They have prohibited the Budweiser alcohol promotion from taking place in the state - but it looks like the other 49 might be a go!

Certain laws and regulations do not allow the company to disclose the locations that will be participating in the give away. You will have to be in "the right place at the right time" for the free suds. I guess it is just one more reason you now have to call off or leave work early - hit up all your favorite watering holes and see which ones are offering the free suds. I guess you could also call around, but really... where is the fun in that?

Anheuser-Busch, the parent company of Budweiser is offering the promotion due mostly to lost sales and decreasing market share. The hope is to get customers to switch (back) from those fancy, expensive, micro brews to  beer that is both dependable and predictable: Budweiser. I am curious to see what the promotion will do to sales in the long term myself and to see how it all turns out.

Would You Ever Drink Whisky Made from Urine?

Whisky may be traditionally made from the standard ingredients of barley and water, but one man has created a  whisky made from  diabetics’ urine.  Just what the doctor ordered, right?

While the thought of drinking whisky made from urine may turn your stomach ever so slightly, just know that the urine is purified. In other words, a chemical process is used to take out the sugar and then added to the mash stock. Diabetics were chosen to donate urine to the project because of the high amount of sugar that they excrete in their urine.


Unfortunately for those wanting to drink the whisky urine, it won’t be available at your local liquor store any time soon. James Gilphin, who is the genius researcher who invented the strange concoction, views the whisky urine as more of an art project than a beverage. According to Gilphin, he created the whisky urine more to see if it is, “plausible to suggest that we start utilizing our water purification systems in order to harvest the biological resources that our elderly already process in abundance."

Gilphin claims that urine whisky is not a do-it-yourself project because there are obviously more “clean lab” techniques needed when urine is involved. It should also be noted that diabetics should not drink the whisky as it is too high in sugar for diabetics to consume.

Gilphin Family Whisky can be viewed at the upcoming AND Festival, which is is being touted as a festival for “anarchists of the imagination.”

This writer had the opportunity to interview Gilphin about the process of making whisky from the urine, but wasn’t brave enough to taste any of the urine samples.


Gilphin is not the first person to think up the idea of drinking urine. In fact, urine can be drunk to prevent dehydration when there is nothing else available to drink. That doesn’t mean that it’s drinking urine is necessarily the best strategy on a daily basis because any drugs that are in the system are excreted through the urine as well. Drinking urine also wouldn’t work long in preventing dehydration because if you aren’t drinking anything but urine, your kidneys will not produce as much urine. 

I’ve also heard of people drinking urine both as a strange sexual fetish and as for health purposes, but like the writer who was too terrified by the thought of drinking Gilphin Family Whisky because of its strange ingredient, I am not all that drinking urine.

Would you ever drink whisky made from urine?

A New Study Claims That Heavy Drinkers Will Out-Live Non-Drinkers

I don’t know if this is a bogus study or not because it sounds almost too good to be true-  heavy drinkers outlive those who don’t drink anything at all. Research has already demonstrated that those who drink moderate amounts of alcohol are healthier and live longer than those who refuse to drink, but is it really true that the those who consume copious amounts of alcohol (to borrow my favorite phrase from Lock, Stock and Two Smoking Barrels) and list Beer Pong as one of their daily activities live longer than the teetotalers?

Researchers at the University of Texas at Austin recently performed a study which followed almost 2,000 50- and 60-year-olds over a twenty-year period and found that a much higher percentage of non-drinkers died earlier than their heavy-drinking counterparts. As this article suggests, the results are pretty remarkable and seem a more than a little unlikely.

However, I don’t think the results from the study mean that drinkers should continue to drink at college-rates over the course of their lives-  the negative health issues associated with continual pounding of alcohol over time definitely have to be carefully considered and factored into the equation of how much to drink.

Some say that the positives that drinking offers including socialization and the ability to make new friends, pick up chicks and dudes, and delight people at parties may help you extend your social circle, which also helps ward off depression. Time Magazine speculates that the social benefits that drinking offers are at least partially responsible for the extended longevity of heavy drinkers.

I’m also not exactly sure how the study defines a heavy drinker- that could really be a wide range. To some, a heavy drinker is someone who drinks a beer or two every evening, but to others a heavy drinker is defined by someone who can drink a case of beer in one setting and still come back for more. It’s much easier to define someone as a non-drinker than to specify whether or not they are a heavy drinker.

As Time also observes, a flaw in the study is that the study included a disproportionate amount of males, so it’s difficult to say whether the results are indicative of how long female-drinkers live compared to their beer-swilling husbands- I guess we’ll have to wait for the next study to find that out.

Gin

I've been reading about classic cocktails rather a lot lately, partly inspired by Anthony Bourdain's statement that a Negroni was his favorite cocktail. I've also noticed that I have a fair number of friends and acquaintances who are present or former bartenders, many of whom are European. Gin seems to be much more popular "over there," than it is here. That's not to say that the classic Gin Martini, or the Gin and Tonic is going away; both seem more popular than ever and the U.S. is still the largest market in the world for gin. But I realized in parsing what Sloe Gin meant to a friend that I don't actually know much at all about how gin is distilled. The name of course is derived from either French genièvre, or the Dutch version of the French word, jenever.

The seed cones of the juniper are traditionally used to flavor gin, lending it a sharp, slightly astringent flavor and odor. The gin itself is a distilled spirit, typically made (in modern times) with wheat or rye, or both, then distilled a second time with a flavoring, like juniper or various other herb or fruit additives. Gin is traditionally asserted to be the invention of a Dutch physician Franciscus Sylvius, who saw the spirit as a tonic. By the mid 1600s there were hundreds of gin distillers in the Netherlands, and gin was enthusiastically brought home by the many English serving in the Eighty Years war. Later, in British tropical colonies plagued with malaria, employees of the British East India Company gin combined gin with quinine water, (tonic water to you) as preventive if not cure for malaria—today better known as a Gin and Tonic, served in a rocks glass with a wedge of lime or lemon.

There are various styles of gin, differentiated largely by the methods of distilling and the addition of essential oils or flavoring ingredients. London Dry Style Gin is the standard in England, though Sloe Gin, gin flavored with Blackthorn fruit, or Damson Gin, gin flavored with plums, are also popular. Hollands or Genever is still made in the Netherlands and Belgium, where the distillery is typically a pot still, rather then the column still favored for London Dry Style gin. Genever is typically made at lower proof levels than London Dry gins and are often aged for one to three years in oak casks, before being sold in sealed ceramic jugs.

Probably the best known "classic" gin cocktail is the Gin and Tonic; note that as with all mixed drinks the qualities of the gin and the tonic water make a noticeable difference. Beefeater, Tanqueray, Bombay Sapphire and Hendricks and all have their own distinctive notes. The Gin Martini is of course the second most likely classic gin cocktail to come to mind in terms of gin, followed by the Gibson (a Martini made with a pickled onion instead of an olive) Tom Collins, the Negroni, and with by like the Lime Rickey and the gin Gimlet perhaps less familiar, but still popular today.

The Negroni

In researching chef and travel writer (and novelist) Anthony Bourdain, I came across an interview in Men's Journal in which Bourdain, asked how to make his favorite drink, responded with a recipe for a Negroni:
One-third good gin, one-third Campari, one-third sweet vermouth in a glass with some ice and a gossamer-thin slice of orange. Mario Batali taught me, simultaneously ruining my life and improving it, as he often does.

I've heard of the Negroni,of course; it's one of the classic gin cocktails. But I'm newly intrigued by Bourdain's enthusiastic endorsement. The Negroni, named after Count Camillo Negroni, was invented sometime prior to 1920, at the Caffè Casoni, in Florence Italy. (The cafe still stands today, though now named Caffè Giacosa). Count Negroni was fond of an afternoon Americano, a drink dating back to the late 1860s and made with equal parts Campari, sweet vermouth, and club soda. Negroni, however, liked to substitute Gin in stead of soda for his afternoon aperitif, and so that's how Caffè Casoni bartender Fosco "Gloomy" Scarselli would prepare Negroni's drink.

Intrigued, soon other customers began ordering an Americano made "Negroni's way." To distinguish the Negroni from the Americano, the bartender garnished the Negroni with an orange slice instead of a lemon slice. The drink gained in popularity, so that by 1947 Orson Welles, working as a correspondent for the Coshocton Tribune while working in Rome on the film Cagliostro wrote about a new cocktail he'd discovered called the Negroni. According to Welles, "The bitters are excellent for your liver, the gin is bad for you. They balance each other."

Bourdain's recipe is quite accurate, but if you want something more formal, you can find a Negroni recipe here.

Mexican Coca-Cola

Remember back in April, 1985 (yes, I know, you weren't even born then; bear with me) when the Coca-Cola company released "New Coke?" The "New" was partly a switch from using cane sugar as a sweetener to using high fructose corn syrup—the first change to the basic "secret recipe" since 1886. The idea, spurred by the popularity of Diet Coke, and of Pepsi, was to create a Coke that was closer to the taste of Diet Coke and Pepsi. There were cries of outrage, and eventually, even Coca-cola heard them, and in July of 1985 released "Classic Coke" which was, ostensibly a restoration of the "old" recipe (not the really old recipe that had cocaine . . . that stopped being produced in 1903). The truth is that Coca-Cola, well before the introduction of New Coke, had already started cutting the cane sugar with high fructose corn syrup. By the time New Coke was released, they'd already stopped using cane sugar.

One of the things that I miss about Los Angeles is that between small Mexican grocery stores and Jewish grocery stores it's pretty easy to find Mexican Coca-cola made with cane sugar instead of high fructose corn syrup. I'm not alone in my preference for Coke make with cane (or beet sugar) instead of high fructose corn syrup; there's a veritable cult of cane sugar Coca-cola fiends, enough to have our very own Facebook page, even, not to mention the huge popularity of the Mexican Coca-cola Facebook page.

If you're not near a Costco (they frequently have Mexican Coca-cola, by the case,

at a price that's less than 1.00 for a green-glass 12 ounce bottle) or a Mexican grocery store, there's still hope for you. There's kosher parve Coca-cola for Passover. The Coca-cola produced exclusively for Passover, is available only in the spring, during the season of Passover, and is marked by a yellow cap with either an OU-P, standing for the Orthodox Jewish Union, as certifying the beverage Kosher for Passover, or a white cap with CRC-P standing for the Chicago Rabbinical Council as Kosher for Passover. You will also probably see Parve somewhere on the bottle. Ashenazi Jews do not consume Kitniyot during Passover, which means hight fructose corn syrup is not acceptable, because it's made from corn, a grain which many Jews believe should be associated with the ban on leavening during Passover. You can also find it in specially marked cans; they'll say "Kosher for Passover" on the top, and the 12-pack box is clearly marked as well.

I don't know about you, but next spring, I'm planning on scoring a case or three of Parve Coca-cola; I hear Costco is a good source.

Bar Room Epic

"Come drink with us, Christopher.

Come down to the bar.

To the Blue Goose on Main Street

where the gin falls like rain.

Come drink a martini

a Manhattan or fizz.

Come chug Irish Car Bombs

until you get sick."

 

That was his friend on a cell phone

shouting over the uproar, the music,

the cacophonic melange.

Thus went Christopher, son of Harry,

son of Martha, son of Maine

into the black winter evening

for shots with the gang.

 

On his walk to the Blue Goose

saw young Christopher a bum

who begged a stray quarter

for a story in a song.

Sang the bum of a love lost

to whiskey nights in Sin City

and a tragic affair

with a slick bodybuilder

oiled within an ounce of torches,

great bonfire torches

made of men and their ambitions

to be so strong and so loved and so bigger than all.

 

Sang the bum of a knife fight

with a Mexican gang

in the summer when Loredo

was a warzone in back rooms,

parking lots and dumps,

when Old Chester the dachshund

shuffled loose his extension cord leash

like Fenrir at world's end.

 

A dollar in quarters was Christopher's toll,

a price he paid gladly to linger and stall.

There were tequila shots waiting,

Coronas and limes.

There were fearful crowns of porcelain

and piss-sticky floors.

 

And there was magic.

 

At the Blue Goose the juke spooled

a loom of hard rock.

Its tapestry a pantheon,

its gods spandex-frocked.

Among the wailing guitars and cheesy synth calls

came young Christopher to mingle,

to awaken, to imbibe.

Billiard balls cracked like eggs made of shale

and cocaine in the bathrooms made pretty girls pale.

The night nearly over, the night just beginning,

the bloodshed, the tearshed, the bladders, the sperm.

Christopher kissed a bourbon

and shared his first drink with none.

 

"Don't hide from us, Christopher!

Don't forget we're your friends!

We've bought a pitcher of Miller

and can't drink 'til you sit

and align with us.

A constellation soused,

a bright, shining rust

of squandered youth and yadda yadda yadda,

you wanna get plastered or what?"

 

Three pints in libation

to no particular god

and Christopher's eyes were wide, swimming

to the end of the bar.

There was a lark with her midriff a banner,

a tramp-stamp emblazoned

above her hip-hugging pants.

She sipped on a Cosmo, then amaretto and Coke.

Her hair was like a fox in Spring,

her lips like cushions of crimson.

 

"Aphrodite be kind

although you never are.

Smile down on a soul too scared to walk

your roads without drinking.

Give my credit card legs

that it may run extra leagues.

Give my tongue godly grace

lest it fall and undo me.

Grant me this moment and I will be your slave,

in service 'til death at your altar and lave."

 

Christopher finished his prayer

and downed his last drop.

He rose from the table and all wished him good luck.

Like a sea serpent he weaved

through the revelers and drunks.

Like a heron he glided to the beer taps and beyond.

He ducked under a trucker with a willow tree beard

and he threatened a day trader

who stank of Red Bull, Hugo Boss and fear.

 

With wings on his intentions and the sun oh-so-close,

Christopher plummeted into despair and remorse.

The fox found a raven, the cushions found twins.

A black-haired waitress was Christopher's end.

She put her arms around his quarry,

kissed her forehead, kissed her neck.

She whispered the poems of Sappho without moving her lips.

 

Christopher died then in his heart and his pants.

He found no solace in bourbon,

no ease in nacho chips.

At 1:00 A.M. a creature appeared at his side.

She had hair like a mouse just come in from the rain,

two lips like cat's whiskers, thin and near-gray,

a blouse once full-white now faded and stained,

and a voice like cold coffee, heavy with grains.

Christopher leaned on her sympathy

and then on her shoulder.

With last call on the horizon he held back a tear.

To do what he now must, he'd need one last beer.

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