POR FAVOR MAS INFORMACION NO
Summer is knocking at the door and what great way to beat the summer heat than to drink champagne and cocktails during the happy hour. Raise your glasses!
But nothing lasts forever, and so does the happy hour. Did you ever stop to think about all the calories you drank then? I bet you didn’t, but you should have!
According to Crystal Bouchard, a dietitian from Bayhealth Medical Center, acetate is the byproduct of alcohol when it is being broken down by our body. It is also seen when our body breaks down fat or carbohydrates. However, only less work is needed when the body breaks down alcohol because it has lesser amounts of fiber and nutrients.
Thus, with only less work and burn, you will gain more weight when you drink alcohol.
“There’s no fiber, there’s nothing really going on there, so essentially when it breaks down it puts any other fat breakdown on hold,” says Bouchard.
If you don’t want to gain those unwanted weight, you should ask for “skinny” options from your bartender. Or, you can eat a filling meal before heading out for a drink. You may order appetizers at happy hour as well.
An important thing to keep in mind is that women shouldn’t drink more than one drink a day; while men should only have 2 drinks, at most. Here are some healthy cocktail tips.
Drink Only in Moderation
Note that champagne has about 84 calories; therefore, don’t mix it with sweetened juices and aim for a fresh, clean drink.
Lessen your Consumption of Crushes
Summer has always been the time of sipping Orange Crushes, which typically contains orange flavored vodka from Smirnoff, triple sec, and Sierra Mist with a freshly squeezed orange juice.
For a healthier option, you might want to do away with Sierra Mist and mix club soda for some zest, instead; or go with unsweetened spirits. You may opt for unflavored gin, vodka, rum, whisky, brandy, tequila, and cognac as they only contain 65 calories in one serving.
“There’s always a lower calorie alternative with mix-ins,” says Bouchard. “As long as it’s portioned out it’s totally acceptable.”
“I would love to say beer is a healthy beverage, but it really is liquid bread,” the manager of Dogfish Head Brewery’s new Chesapeake and Maine restaurant, Mike Babcock, jokingly said.
There’s light at the end of the tunnel, however. Dogfish Head Brewery’s Namaste or Festina Peche beers are among the light varieties of beer without that many calories. Light beer has an average of only 110 calories per serving.
Drink Wine Wisely
Choose wines that are drier and less sweet because they have fewer calories. A glass of wine has about 125 calories.
The “Original Agave” has Patron Citronge, El Jimador Tequila, fresh lime juice, and agave nectar. You can do away with nectar to save some calories.
You can add flavor to your spirits by infusing cucumber. You might want to try the Salt and Pepper Cup of Chespeake and Maine as it contains cucumber slices that make the drink really refreshing.
The 21st of May is the World Whisky Day and to help you celebrate it, lain Meldrum introduces re-mixed cocktails using the national tipple of Scotland.
This coming Saturday, World Whisky Day parties are happening worldwide to celebrate what they call as “water of life” — the whisky. So you might as well look for the nearest celebration in your area or mark the day by raising a dram or creating cocktails using these recipes.
The Old Blackened cocktail has the DNA of the classic Old Fashioned with the rich smoke and dark chocolate tastes of Bowmore 12 Year Old Single Malt, complemented by walnut and oak-aged cider flavors. The drink is the given a flourish of pink grapefruit zest.
The ingredients for this mix are 60 ml of the Bowmore 12 Year Old, 12.5 ml homemade vintage cider syrup, and 3 dashes of Fee Brothers’ Black Walnut Bitters. Stir these ingredients over ice cubes until you achieve the desired dilution. Strain the mixture to a tumbler with fresh ice. Crack only a strip of the pink grapefruit zest to the drink so that it will release the oils and place it in the glass.
Pour 40 ml of Auchentoshan American Oak, 20 ml of Giffard Pamplemousse, 25 ml of freshly-squeezed lemon juice, 12.5 ml of lavender sugar syrup, and 12.5 ml fresh egg white into a shaker and vigorously shake it without ice to create a foamy mixture. Add cubed ice and shake again. Double-strain the mixture immediately into a chilled coupette and sprinkle some dried and edible lavender flowers.
This cocktail is beloved by many Manhattan traditionalists as it has the characteristics of a dry, spicy American rye whiskey with subtle smoke and briny sea air texture.
Stir 50 ml Highland Park 12 Year Old, 12.5 ml Bitter Truth E**x**r, 12.5 ml Gabriel Boudier Guignolet de Dijon, 3 dashes Boker’s Bitters, and Simple Syrup over ice until you achieve the desired solution. Garnish your cocktail with orange zest and cherry as you wish.
Winner By A Nose
Get the leaves from two mint sprigs. Lightly scrunch these leaves and place into the cup or glass. Add in the sugar syrup, 50 ml Auchentoshan Three Wood and a spritz of the Fee Brothers’ Peach Bitters and muddle gently to release the oils from the mint, but be careful that you don’t break the leaves up. Generously add crushed ice and churn the drink using a barspoon to dilute. Add more ice, spirgs of mint and spray of bitters over the drink mixture.
One of the best ways to ease stress is to go to a great bar and drink the best whiskies with some of your closest friends. In general, a bar is a place to have a good time and create good memories. So, here’s a list of the best bars that you should try in your lifetime.
Dick Macks, located in Dingle, Ireland, is a family-operated bar established in 1899. Outside, you will see Hollywood-style slabs that have names of stars that visited the pub (Julia Roberts and Sean Connery, to name a few). Meanwhile, the bar’s walls are decorated with the family’s memorabilia. In its backrooms and slugs, you are allowed to have a sample of the many Irish greats. The bar also has space for drams that came from regions in Scotland. After building up the business with the help of Peter White from the Irish Whiskey Society, most of their stock came by word of mouth.
Jack Rose Dining Saloon
Jack Rose Dining Saloon is located in Washington D.C., USA. It boasts of 2,390 whiskies on its shelves, thereby having the widest selection in the Western World. The bar itself also has a huge space with a total of 6,700 square feet space designed with leather seats and ladders, and with 5 different bars.
The most popular tables, however, are located in the basement, the Dram & Grain, where customers actually book 2 hours of whisky-based cocktail experience. Aside from that, they also serve drams on draft, with different themes every week.
Black Rock in London, UK is a whisky bar with a twist! At the center of the bar, there is an ancient 18-foot English oak, split in half and plumbed in with water taps and whisky. It has more than 250 bottles of the golden stuff and a whisky-only cocktail menu that is made to feature the unique flavors of different regions and styles.
Shot Bar Zoetrope
Shot Bar Zoetrope, owned by Atsushi Horigami of Tokyo, Japan, is home to whisky and American movies. From the neon streets of Shinjuku district, this intimate, quirky bar constantly plays a stream of black and white movies and 250 various drams are stored. Choices range from Venture Whisky to Japanese classic Nikka, and 3 in-house bottles.
The Flatiron Room in New York is home to around 1,000 whiskies — their staff has to use ladders to reach your favorites. They have a “Bottle Keep” service that would let you label the bottle with your name and store your favorite drink into whenever you drop by while enjoying plush banquettes and live jazz. If you can’t even tell bourbon from rye, you may book a session in their Whisky School upstairs.
Talisker Distillery is located in the coastline of Carbost Bay at the Isle of Skye, Scotland. While it is not technically a bar, you can join tasting tours where you get to sample on of its single malt whiskies while you enjoy the scenery and ambiance.
Dubliner Irish Whiskey recently released their limited edition 10-year-old single malt whiskey — made with 100% malted barley that is distilled in copper pot stills and matured in oak casks which was previously used for Kentucky Bourbon.
“The Dubliner Irish Whiskey has had an incredible start launching at Dublin Airport last year and sales to date in Ireland, Australia, and the US have been really encouraging. We are delighted to be introducing this limited edition expression to The Dubliner range,” says Sinead O’ Frighil, the marketing manager of Irish Whiskies at Quintessential Brands. “It is well known that growth of Irish whiskies is at an exciting stage and we have high hopes for our approachable and smooth 10 year old single malt in domestic and travel retail markets internationally — it’s a beautiful whiskey.”
It has a 42% ABV, which you can purchase at the Dublin Airport and other specialist whisky retailers for the price of £50 per 70 cl bottle. The latest variant is said to have a sweet and slightly spicy aroma with tones of vanilla, honey and perfume. It has a smooth, warm, rich and malty flavor with a hint of chocolate and vanilla.
The Dubliner 10YO has captured the essence of Dublin as its makers are paying homage to the distilling history of Dublin which dates back to about five centuries ago. It is owned by an independent spirits producer in Ireland, the First Ireland Spirits, for more than 25 years now and is part of the Quintessential Brands Group. The Dublin Whiskey Company was bought by the Quintessential Brands Ireland in April. Distillation is said to start in Dublin next year.
“The addition of the Dublin Whiskey Company paves the way for us to create an Irish whiskey distillery and a home for our Irish whiskey brands in the famous Liberties area of Dublin which will allow us to further develop our Irish whiskey portfolio and become a leader in Irish spirits,” said Warren Scott, the CEO of the Quintessential Brands.
After almost dying in a swimming pool, a museum curator was forced to call time on a Moray visitor attraction. John Mackintosh spent the last 35 years creating an astounding collection of whisky-related exhibits. However earlier this year, he was pronounced clinically dead after his heart stopped beating while he was swimming. Thus, the 69-year old decided that he doesn’t have the energy anymore to continue running the museum located at the Forres.
The museum at Forres is an attraction that has been frequently visited by tourists from all over the world. However, it will be closing its doors for the last time this coming Monday after the Spirit of Speyside Whisky Festival this weekend.
“We get people from America and Europe visiting quite regularly. They like seeing the copper still,” said Mr. Mackintosh. “It just opens their eyes to whisky.”
Some of the items in his collection include memorabilia and artwork that was dated back for almost a century. All the exhibits that you can find in the museum that features shelves that were filled with glasses, water jugs, and bottles are now being sold.
“It’s all the old things, like penknives, ashtrays, keyrings, all the things that you don’t get from distilleries these days,” Mr. Mackintosh said. “I can’t keep it all. It will all just end up in boxes.”
There have been a lot of offers for Mr. Mackintosh’s vast collection and he is now expecting that there will be commercial interest from other businesses that have intentions on creating displays in their hotels. There are plans in place for transferring the running of the museum attraction to the Forres Heritage Trust. However, Mr. Mackintosh was forced to call it a day earlier than he would have wanted.
“I was clinically dead 13 weeks ago. I was swimming in a pool and the water was freezing. I thought I was bound to heat up once I started but I went the opposite way,” he said. “I ended up in the bottom and a defibrillator was fired to bring me back.”
“It’s not easy to do things now and I have to keep warm. I just don’t have the energy for it now,” he added.
The museum that was set in the old police station at the town’s Tolbooth, was opened three years ago. There are about 800 people who visit it yearly.
“John has a phenomenal collection of stuff. It’s his personality that makes the experience so rewarding,” says independent Forres councilor George Alexander, also the chairman of the town’s heritage trust. “We did try to get a retired distillery worker to take his place bet we haven’t succeeded. It’s a pity. It will be a loss.”
An RDP house, bottles of whisky and wine, a R4 500 cash donation, 43c worth of shares, and a paid return trip to Port Elizabeth are just some of the items that were disclosed by the Glauteng Legislature on Wednesday.
Lindiwe Lasindwa, an MPL and chairwoman of the portfolio committee on infrastructure development, confirmed that she’s the owner of the RDP house since 1998. It is situated in KwaThema Springs. She also said that she owns another house within the area.
Lasindwa also has 3 vehicles, which includes the 2015 model Mercedes-Benz. “I was just disclosing what I owned. I did not want to hide anything,” she said in a statement on Wednesday.
Members of the legislature are now required to disclose their business interests in their legislature members’ register, including Premier David Makhura.
Of the 73 MPLs, another MPL and member of the ANC Women’s League Jackie Mofokeng, confirmed that she received R4 500 donation in behalf of the league for their justice campaign for Reeva Steenkamp. Steenkamp was murdered by her boyfriend Oscar Pistorius, a Paralympian, in 2013.
Mofokeng also received a sponsored returned trip to Port Elizabeth last November to attend Reeva Steenkamp Foundation’s formation.
Meanwhile, Human Settlements MEC Paul Mashatie also received bottles of whisky as a gift. Presently, he owns R250 shares of Telkom. He also has a BMW X6 and a VW GTI.
Makhura also said that he received golf shoes, as well as two bottles of whisky, wine, and Russian vodka. He also received pens for his birthday. He currently owns 2 houses, located in Midrand and Limpopo, as well as a 2008 Range Rover Sport Supercharge.
Health MEC Qedani Mahlangu disclosed his ownership of a house at a certain location. In 2015, she received a Johnnie Walker Platinum Whisky worth R949.95 for Christmas, as well as Meerlust Chardonnay and an R700 worth of gift basket.
We all have our downfalls when it comes to alcohol. And because we are all created unique, our “poison” may not be the same; you may easily get drunk with tequila, while your friend would get knocked out by vodka. While others claim that they don’t have alcohol downfalls at all, some swear that different alcohols cause varying effects. But what do scientists think about this? Are some alcohols worse for you than others?
Whatever your alcoholic drink may be, it contains the same ingredient: ethanol. Your liver acts to filter the blood from the digestive tract, this includes processing the alcohol-laden blood after drinking a glass of wine and other liquors. Although it is an efficient and effective organ, your liver can only handle so much at a time. Thus, when it becomes overloaded, the excess goes back to the blood stream and travel to every organ in your body, including your brain; this results in intoxication.
Alcohol concentration is a significant factor when it comes to the physical effects of alcohol. The amount of alcohol you sip will determine how difficult it is for the liver to process and absorb it. Thus, other ingredients may be contributing factors as to the effectiveness of your liver, as well as the sensations that you may feel. Additionally, impurities in poorly produced brands of alcohol may enhance its effects. But the most important of these components are “congeners”.
Why we get Hangovers
Congeners are organic molecules produced during the fermentation process and contain small amounts of chemicals, like methanol, as well as other alcohols, esters, tannins, and acetone. Although they are usually found in darker-colored drinks, they influence the taste and aroma of all alcoholic beverages; their levels differ according to the type of alcohol and brand.
Congeners also contribute to the symptoms of hangover: that feeling of grogginess and headache the morning after drinking way too much. Although hangovers can’t kill you, they are a manifestation of poisoning in your blood. As we all know, blood is important in transporting oxygen (not alcohol) to your organs and tissues. Thus, alcoholic beverages that have higher levels of congeners are worse for your hangovers and your health than those with lesser ones.
Different Alcohols, Different Behaviors
A 1997 study shows that “different alcohols affect people differently” in the short term. In the study, psychologists pitted beer against a “blue, peppermint concoction” of exactly equal alcohol concentration. Those who drank the unfamiliar blue mixture performed worse on motor and cognitive tasks and rated themselves as more intoxicated than those who drank beer. According to researchers, the familiar drink arouses familiar cues that we respond to in a conditioned manner.
In conclusion, biology and psychology suggest that different types of alcohols do have some different effects that may be due to the concentration levels of the alcohol, as well as some other ingredients, such as the congeners. Still, the idea of trying the unfamiliar may go to our heads temporarily as much as the alcohol itself.
The popular pop-up restaurant Jimmy’s in London is part of the attraction of the renowned whisky festival at the island of Jura this year. Whisky legend Richard Paterson and street artists Recoat from Glasgow will also be featured in the event this coming May 25 and 26.
Tastival is the contribution of Jura to the Feis Ile Festival that attracts many whisky aficionados from around the world to open days every year at the many distilleries in the neighboring Islay.
Over the course of the two-day festival, visitors will be exploring the only distillery of the island while having to experience the various ways to enjoy whisky through live entertainment, a series of exclusive tours, and tastings.
The organizers of the festival believe that the event has something for everyone. Whisky fans will have to be quick in buying tickets as 95 percent of the tickets sold last year have been bought in just 24 hours.
The ticketed sessions this year include Dine the Different Sides of Jura, where the popular Jimmy’s Pop-Up will be coming up with a special menu for the event that will reflect the sweet and smoky sides of the island’s whisky. Jimmy has been seen on the TV show “This Morning” as a resident chef and he specializes in creating a unique pop-up dining experiences. Meanwhile, Fyne Ales, a Scottish craft beer, will be joining by pairing their beers with whisky.
Willie Cochrane and Graham Logan, both Jura managers, will be hosting a special event in the Masters Tour. This event will give a rare opportunity to experience the Jura still house through the eyes of those who make the whisky.
In Conversation will be featuring an exclusive Jura tasting, as well as question and answer sessions with Richard Paterson, the whisky master blender. Meanwhile, Whisky on the Waves will let visitors cruise on the open sea as they savor the Jura Turas-Mara.
Aside from that, the Cooperage will also be accessible where Recoat will be bringing in to life the different sides of Jura on a large-scale mural in the Dramming Bar. Jamie Johnson is set to paint the sweet side; while Will Barras will paint the smoky side. These artists were especially picked because their styles reflect these two elements. If you must know, Recoat previously worked on projects that transformed the Rotunda Building in Glasgow and for brands such as Converse and Vodafone.
Single malt whiskies have been increasingly popular around the world in many countries outside of Scotland, including Australia, and winning awards along the way. Among the new nations for whisky-making nowadays are India, Japan, Sweden, and Taiwan.
Alexandra Dahlenburg, a manager at the Grain bar of the Four Seasons hotel in Sydney, is a whisky-spotter herself. Over the years, she has curated one of the biggest collections in the city, having over 200 drams to show.
The Grain bar hosts a whisky night every Monday, giving away 20% discount on all the whiskeys they offer. She even makes a weekly whisky flight of 4 x 15 ml drams for only $40 ($30 on Monday), where you can explore different varieties of whiskies and decide on what you like.
The Business Insider had asked Dahlenburg to create a list of whiskies that she thinks everyone should try at least once. Her personal choice of whiskies has been based on research and personal opinion.
“At Grain bar, we believe whisky is about your own personal journey. Each individual nose and palate is going to pick up different smells and tastes, so there’s no wrong answer in what you like. It’s the journey of discovering that’s important,” she said.
Here are some of the top whiskies on her list.
Bowmore 15 Year Old Darkest
What makes this whisky stand out from the rest is actually its color. It is aged in bourbon and sherry casks for 12 years. During its final 3 years of maturation, it goes into an Oloroso sherry cask, which gives its red cherry color with a chocolate-y smell, slight smoke and earth tones, and a sweet molasses finish.
Port Ellen 9th Release 30 Year Old
This bottle of whisky has among the rarest cask strength. It’s peaty and sweet with lemon grass and smoky pepper with a long medicinal finish. Currently, Port Ellen is on its 14th release; which only gives you an idea of how mature and special this 9th release bottle really is.
Auchentoshan Three Wood
Obviously, it is matured in 3 casks: Olorosso, Pedro Ximenez sherry, and American Bourbon. While this is a non-age statement whisky, it smells of red stone fruits and tastes like brown sugar or treacle with a citrus finish that cuts through its sweetness. It’s among the best whiskies that you can pair with cured meats.
Rosebank 12 Year Old Flora & Fauna
This rare bottle of whisky has a light straw color. It has a sweet smell and a taste of pure honeycomb and herbs with lemon and grass. Since the Rosebank distillery has already closed, this whisky has only limited supply and very difficult to find. It’s a must-try and a bit of a collector’s item.
This strong cask strength whisky is not for those with a faint heart. It has a deep amber color and a nutty-all spice; citrus smell; dark chocolate, raisins, and cherry taste; and a spicy finish. It’s visually appealing as it has a wax seal and a numbered label.
The Echlinville Distillery, a family-owned business located on a 100-acre site in County Down, was licensed to distill whisky in May 2013. And it can be noted that they’ve previously expected their whisky to come of age this year, 2016.
Aside from their single pot still and single malt whiskeys, Echlinville planned to launch their premium Irish potato vodka and single estate gin. Their facilities boasts of a multi-million euro still house, maturation hall, function room, and bottling and storage areas; all of which are located in the Echlinville Estate.
Echlinville Distillery holds tours for the public, which the Irish Whiskey Association (IWA) claims that it will promote the tourism and local economy of County Down. According to them, the opening of the distillery would imply that the Irish whiskey industry has been increasingly growing and it considers “the development of an all-island approach” to tourism.
“With a wealth of new entrants in the Irish whiskey sector, we will continue to see a significant number of new tourism offerings opening over the coming years, like the Echlinville Distillery tours being launched today. This will bring jobs and investment to communities in both Northern Island and the Republic of Ireland,” says the head of IWA, Miriam Mooney.
“The island of Ireland has the opportunity to bring together the industry and government agencies such as Tourism Ireland, Failte Ireland, and the Northern Ireland Tourism Board to put together a coordinated strategy for an all-island approach to Irish whiskey tourism. The employment potential is significant as guided tours and restaurants are labour intensive operations. In Scotland it is estimated that there is a five to one ration of export value to direct tourism,” she added.
Among the fastest growing categories of liquor, Irish whiskey has added 32 new or proposed distilleries in Ireland; thereby creating opportunities that would improve the tourism of the country.