1. Be A Better…Host.

    Lately, I’ve been crafting cocktails like a mad woman and there have been quite a few keepers going into the recipe books (god I wish I was a person who was responsible enough to put my recipes in their own book…but yeah, INTERNET is where I keep all of the things). 

    I digress.

    3 events in my not-so-recent past have called for custom-crafted libations and I of course, was happy to oblige. 

    My friends Desiree and Stephen wanted giant jars of special margaritas to go alongside their taco truck-catered wedding reception in Palm Springs. Now, to be honest, I abhor tequila. Instantly I flashback to a time where 3 for $1 ( did you get that…repeat, 3 for ONE DOLLAR) tequila shots in border town Mexico seemed like a decent/good idea and my liver was 10 years younger and agile like a jungle cat.

    There may or may not have been a mechanical bull involved often after said tequila experiences.

    BUT, people getting hitched seemed like a good time to get over my bull riding PTSD and I was bound and determined to make a margarita I would actually want to drink myself. 

    Here’s what I came up with:

    El Toro Margarita:

    • 2 oz Tequila
    • 2 oz Fresh Lime Juice
    • .5 oz Agave Nectar
    • Pinch of Salt
    • 1/3-1/2 Bottle/Can of Mexican Beer (I prefer Dos XX)

    Mix all the ingredients well and pour over ice. Garnish with salt (I got black salt for home use…Buy it HERE) or a lime.

    These other two cocktails were for work events I did…and both really lit it up. 

    The Pineapple Spice:

    Start by adding your pineapple juice, lime juice, tequila, cilantro and ginger puree into your shaker. Shake with ice for 10 seconds and then strain over fresh ice in a high ball glass. Top with club soda and garnish with cilantro.

    The Apple Crisp:

    • 3 oz fresh apple cider (cold)
    • .5 oz lemon juice
    • 2 oz  pineapple Skyy Infusions vodka
    • Dash of cinnamon 
    • Lemon zest
    • Grated ginger
    • Club soda

    Start by combining apple cider, lemon juice, lemon zest, vodka, cinnamon and ginger in a shaker. Shake to combine and then pour over ice. Top with club soda and garnish with lemon peel. 

    Cheers to Fall and know that next time…we’re back to bourbon. 

    xo C

     


  2. Be a Better…Bartender.

    Valentine’s Day Cocktails Edition:

    So, Valentine’s is an interesting holiday, you’d be hard-pressed to find another day so filled with the perfect amounts of love, heartache, loneliness  bitterness, and the need to have single-gal dates with other single-gals. For the most part, I could care less about V-day besides wanting to have my nails blood red, and sporting some crimson duds, but alas, to conjure up the inner romantic in us all, we should drink. Heavily. On Valentine’s Day. YES!

    This is the perfect way to spend America’s 2nd Least Favorite Holiday (I totally disagree with #1 btw), because it appeals to every relational status possible. Single? Married? Dating? It all works. 

    I’ve created a list of the perfect cocktail to cheers with this Valentine’s Day:

    "Single and Hating It": Your perfect drink is The Black Velvet. It will very much remind you of your cold, dying black heart. Drink up!

    The Black Velvet:

    • Guinness Stout
    • Champagne

    Fill your Collins glass halfway with guinness, fill the rest of the glass with champagne and lightly stir.

    "Dating and Hating It": Your perfect drink is called The DGAF.

    The DGAF:

    • Bourbon
    • Ice

    Pour heavily and drink up quickly. 

    "Happily in Love": Your perfect drink is The Elderfashion. A little bit light, a little bit serious.

    The Elderfashion:

    • 2 Parts Bourbon
    • 1/2 Part St. Germaine
    • 2 dashes Angostura Bitters
    • Ice
    • Orange peel garnish

    Stir all your ingredients, add ice, and stir again. Seductively caress your rim with the orange zest and be all romantic-like.

    "Happy and Single": Your drink is…Tequila shots. Enjoy.

    Tequila Shottttttsssss:

    • Tequila
    • Shot Glass
    • Lime
    • Salt
    • A bag to re-gather your dignity after all is lost. 

    Cheers and happy or hateful Valentine’s Day y’all,

    Chinae

     


  3. Be a Better…Bartender.

    Eggnog Drunk Edition:

    There is nothing I love more than Christmastime. The photo above depicts me at age 3…I should say…really not much has changed since. 

    When I was growing up my mom always stocked our refrigerator with half gallons of pre-made eggnog, starting around Thanksgiving through the New Year. Of course, when I was 8, I was not dipping into my booze collection to spike up ma’ nog.

    Obviously I did not know what I was missing.

    In other news, kids this age are complete idiots. 

    So, now that I’m a full-grown adult human being, I can make my own damn eggnog and live the life I’ve always dreamed of! 

    Here’s a recipe for you people that actually eat sugar…for me, I’ll be trying this with a whole lot of granulated Splenda and Atkin’s prayers. 

    BE BETTER NOG:

    • 12 large eggs (separate them out, yolks and whites)
    • 1 1/2 cups sugar (or granulated Splenda)
    • 2 cups whiskey (I like bourbon)
    • 2 ounces rum 
    • 2 ounces brandy
    • 6 1/2 cups heavy cream
    • Freshly grated nutmeg (for garnish and for yums)
    1. In a big bowl, beat your egg yolks together; then mix in sugar/Splenda with a whisk until all incorporated. 
    2. Gradually whisk in whiskey, rum, and brandy (take a small sip of each to make sure they haven’t gone bad).
    3. Keep whisking…then slowly add 4 cups heavy cream and stir until fully mixed. 
    4. Pop that baby in the fridge for 2 hours.
    5. With an electric mixer, in a large bowl, beat egg whites until stiff and then fold into chilled boozy concoction bowl. 
    6. Add the last 2 cups heavy cream to mixer and whisk until soft peaks form then fold into liquor mixture. 
    7. Pour into glasses and sprinkle with nutmeg before serving.

    Happy Holidays from the Be Better Blog and Santa! See you all in 2013!

    xoxo Chinae

     


  4. Be a Better…Bartender.

    Tequila has been enemy #1 for several years now. 

    Let’s just say…I had a bad experience. OK, maybe like 26ish bad experiences. Tequila is some type of adult super juice where after drinking it, I turn into a mix between the Hulk and an intoxicated toddler. BUT this weekend, I was tempted on more than one occasional to order a tequila based cocktail because the rest of the ingredients sounded SO DAMN GOOD. Did I? No. I had company in town and I couldn’t risk turing into a green super hero with a balance problem.

    Mission for this weekend? Drink tequila and remain a normal human being.  

    Since it’s monday morning, naturally, I am thinking about this weekend’s cocktail plans. Let’s make one mentally together and then in real like in 5 short days ok? (Or tonight, because we are adults and we do whatever we want)

    The Azure

    • 1.5 ounces of Reposado Tequila (You can sub Mezcal if you want a more smokey flavor)
    • Fresh Blueberries (4 or 5)
    • Fresh Lemon Juice
    • Tarragon (2 to 3 leaves)
    • Ice
    In a shaker, muddle tarragon, blueberries and a splash of lemon juice, until it becomes a thick syrup. In a rocks glass, pour your tequila over ice, let chill for a moment. Top with blueberry/tarragon/lemon syrup. Garnish with a lemon slice and keep your top on.
    Happy Monday!
    xo Chinae
     


  5. Be a Better…Bartender.

    Rhubarb Dark and Stormy:

    Friends, it’s Friday. WASTHISTHELONGESTWEEKEVERORWHAT?

    I think the best way we can celebrate that summer officially kicked our asses this week, is to make a fantastic cocktail. Sound good? Bueno!

    Rhubarb Dark and Stormy:

    • 2 ounces dark rum
    • 3 ounces ginger beer (not ginger ale, douchebags)
    • Small grate of fresh ginger
    • 1/2 ounce lime juice
    • Ice (Ice, Baby)
    • 1 tbsp of Rhubarb Syrup* (Recipe below)

    Combine all the ingredients together and stir over ice in a Collins glass. Garnish with a sliver of ginger or lime wedge. 

    To make your own rhubarb syrup (stays good in the fridge for 3 weeks):

    • 1 1/4 cup of rhubarb, washed and cut into 1/2 inch pieces
    • 1 cup granulated sugar
    • 1 1/4 cups of water
    Combine all the ingredients in a saucepan and stir. Heat over high until boiling, then turn that bitch down and simmer for 25 minutes longer. After that time, remove it from the heat, and strain the liquid through a fine, mesh strainer. Let cool down and transfer to a bottle or jar.
    Happy Weekend y’all.
    Chinae
     


  6. Be a Better…Bartender.

    I’m hosting my largest event of the year at our showroom this weekend…and please, pray for my sanity. Saturday, 1000 design professionals (and at least one homeless person) will flood the walls of my space, eating and drinking to their hearts’ content.

    Since this week is  so f*cking busy, my post is kind of a tease but I’ll leave you with two cocktail recipes that I’ll be serving on Saturday for your enjoyment, especially since most of you aren’t invited. 

    Fresh Mango Margarita:  

    • Ice
    • 1 1/2 Ounces Tequila
    • 1 Ounce Fresh Lime Juice
    • 1/2 Ounce Cointreau
    • Fresh Mango Puree
    Combine all your ingredients in a shaker with Ice. Strain onto fresh ice and garnish with lime wedge. Keep all your clothes on.

    Spiked Cucumber Lemonade:

    • 1 part Pearl Cucumber Vodka
    • 2 parts fresh lemonade
    • Splash of soda
    • Mint
    • Ice

    Pour vodka and lemondade over the ice. Add a splash of soda on top and garnish with a sprig of mint. Hello summer. 

    Hope you enjoy some cocktails on this dreary-ass Monday!

    xo Chinae

     


  7. Be a Better…Bartender/Giver.

    I am very excited to announce that the non-profit I support and donate my time to, Alegria, is hosting their annual Benefit of Hope this Monday. We’ve put a lot of blood, sweat and tears into this event and we hope that you all can make it to Soho that night for a good cause and of course, some cocktails and yums!

    ALEGRIA inspires and empowers the most underserved youth and their communities to achieve their potential and transform their lives through the arts.

    Pretty great huh? Yep, I wish I would’ve met these people when I was little…I would’ve had a book deal by now with their encouragement, but alas, here I sit writing a tumblr blog. sigh.

    Anyway, wanna come to the party and support a good cause on your Monday night? Get your tickets HERE.

    You can also watch our documentary HERE. (It’s awesome, and not just because I’m in it)

    The first orphanage we supported is located right outside of Lima, Peru and after working for a week at the community, we treated ourselves to a little Peruvian culture…meaning cocktails. 

    Our favorite? Pisco sours. 

    Let’s celebrate Alegria, friday, and partyin’ partyin’ with a cocktail shall we?

    PISCO SOUR:

    1½ oz Pisco
    1 oz Simple Syrup
    1 oz Lemon / Lime Juice
    ½ Egg White (1 tsp powder)
    Dash Angostura Bitters

    Add all ingredients in a shaker with ice. Shake that baby until the drink becomes frothy. Strain into a rocks glass with fresh ice.

    See you Monday and happy weekend!

    xo Chinae



     


  8. Be a Better…Bartender, Beauty, Shopper, and Lover.

    It’s a mish-mosh sorta day around here…so I thought I’d compliment my scatterbrainedness with a mix-ey little post. 

    To start it off right…a new cocktail. Since it IS a Friday and all.

    Asian Sensation: (makes 4 cocktails)

    • -1 Asian Pear
    • -Handful of Fresh Blueberries
    • -4 servings of vodka
    • -Club Soda
    • -Dash of Grated Fresh Ginger

    In a blender, combine your diced up pear, blueberries and ginger…blend well until it makes a liquid. Mix together the vodka and your fruit smoothie concoction. Pour over ice and top with soda. Garnish with a sword of fresh blueberries! 

    BE PRETTY:

    I’m always looking for the perfect red lipstick and finally found my beauty soulmate in Loreal’s Infallible “Beyonce Red”. After being happy with this lil’ find, I started on the hunt for the perfect bright pink lipstick…matte, deeply pigmented, and not TOO expensive. Also, not looking like hooker Barbie is helpful.

    Well ladies, I found it. NARS Super Matte in Carthage…run, don’t walk to your nearest beauty retailer for this gem. 

    GO SHOP:

    In my shopping finds this week, I hesitantly ordered a new notebook from Minted. On their site, you can customize super cute designs with colors, photos, and text. I was worried that the quality would suck big time since the journals are only $16 but I was more than happy with mine! Take a look.

    A BETTER LOVER:

    I got a few messages from readers asking what I did for V-day since I did what seemed like a ranty post.

    I actually spent the night drinking virtual cocktails (about 6 of the one listed in this post) with the boyfriend…on Skype. Oh, the joys of long distance…BUT it was a great Valentine’s. I hope you all had a great day, whatever you did! Below, a sneak peek into our little date.

    Hears to hoping this weekend doesn’t suck and is as totally rad as a three-day weekend should be!

    xo Chinae

     


  9. Be Better at…The Holidays.

    Every night during this time of year there seems to be ANOTHER f*cking holiday shindig to attend. Now, I’m not complaining…but you’ve really gotta make stopping by your event worth it for people. I can’t count how many holiday events I go to and end up wishing that I could crawl back into my non-existant time machine and forget that I ever went. 

    Here are some rules to make your holiday party NOT suck:


    Invitation Protocol: Don’t get me wrong, I LOVE Facebook. I would kiss Mark Zuckerberg on the mouth if I wasn’t dating the love of my life, AND if he didn’t look like a sweaty fish all the time. If you want people to come to your party, Facebook is fine, but if you want to really get on people’s calendars…you’ll need to email them. Just saying, DO BOTH. Yes, it’s very fun to see that list of people accepting your invite and making you feel validated and like you actually have friends, but most people, myself included, are RARELY going to accept or look at a FB invite. Plus, all that time you spent designing the invite photo will be wasted when you can’t even click on the photo and it just becomes an ugly unreadable icon of non-information. 

    Party Playlist Management: Christmas carols are awesome. I have danced in my underwear to Mariah Carey’s yuletide magic many a time. BUT, three hours of Christmas classics is too f*cking much. Do not let Pandora take the reigns on this. DO NOT. Mix in some Christmas favorites with modern good-ass music and you’ll be better off. If I wanted to listen to non-stop Amy Grant Christmas Edition, I’d go to the grocery store, or my parents house. To avoid your guests going on a Christmas rampage, really give that playlist some time and effort.  

    No Dress Code(i.e. Christmas Sweaters): We are no longer in college (well, some of us)…there’s no need to wear an ugly sweater to be ironic. Maybe in a Pre-Hipster society this was a funny indicator that “yeah! we are cool and hip and aren’t afraid to be different!” but now…it’s just plain dumb and I refuse to invest in a purposely hideous piece of clothing. Also, all the ugliest sweaters in the Tri-State area have already been ravaged by the entire population of Williamsburg, as everyday wear. 

    Don’t Invite the Borings: OK, so maybe you have to invite them, but you’ve got to ensure that you are going to have a couple key players in the room to keep people’s spirits up. Make sure you get THOSE people to your event and it won’t matter how boring everyone else is. 

    Don’t Go Into Sad Girl Mode: Alright, I see that you’ve been baking all day and slaving over pinecone napkin rings. It’s party time and half the guests just plain aren’t coming. The regretful texts start rolling in and you are almost ready to cry in your raspberry-cheesecake cookie muffins. Get over it. People have other places to be and you didn’t lure enough bozos in with your promise of home made shit. IT’S OK. Focus on making the time intimate and special for people that are there and please wipe that disappointed look off your face, apron+crying=not cute.

    Keep It Casual: You’re stressing people out. Yes, you. You with the intense invitation, 16 follow up emails, list of what to bring, list of what not to bring, links to google satellite of how to get to the event by plane/train/foot/hovercraft, and the promise of treats. We are overwhelmed and if your shindig is anywhere as annoying as the process leading up to it is, I’m going to RSVP a big, fat, NO.

    Christmas Booze: BYOB is totally cool. Having no supplies at the ready, just in case, is not. Sure, there will be those losers  guests, who come empty-handed, but they were gonna come that way anyway. If you don’t want to spend a lotta moolah, make a signature cocktail or a big batch of hot-boozy goodness (recipe coming tomorrow!) for everyone to partake in. A dry party is a stupid party, so grease the social anxiety with some adult juice and I promise your guests will be happy to stay all night long. 

    All I want for Christmas is a fun holiday party,

    Chinae

     


  10. Be a Better…Bartender.

    Local Liqueur Edition:

    Besides the loopy after effects and mouth-numbing flavors of cocktailing…I have come to appreciate the origins of alcohol and how it got from a plant/grain/fruit straight up into my mouth. 

    One thing in particular that fascinates me, is that each country, sometimes even as specific as a city, has some original, iconic beverage, liquor, or libation.  This weekend highlighted that for me at two specific points.

    The first nod to local libation was at the rehearsal dinner of our dear friends Tyler +Jess, my tablemate/avid cocktailer/and friend, Trevor was drinking a Campari on the rocks as an aperitif. Campari originated in Novara, Italy in the 1860’s and the recipe is said to be known to only one person still today, and makes for a delicious cocktail. Aperitif’s are traditionally consumed before the meal…as a way of stirring up the apetite. Just a warning, Campari is a very specific flavor and you’re either gonna love it or hate it…think a very bitter orange with spice.

    Here’s a great cocktail using Campari inspired by my friend Trevor:

    The Royal Babcock:

    1/3 Oz Campari bitters

    1 tsp grenadine syrup

    6 oz Fresh Squeezed Lemonade

    Pour over ice and serve. Garnish with a sprig of mint. 

    The next run-in with a special liquor was at one of my favorite neighborhood spots, Alchemy. The boy and I stopped in a had a drink on our way to dinner and quickly the bartender suggested that Charlie try his signature cocktail, The Consigliari. He likened it to a traditional Dark and Stormy but better due to it containing Amaro Averna. Now, partially due to my love of things that start with a “V” and end with an “odka”, I had never heard of such a spirit. But Charlie went out on a limb and trusted the barkeep, and I think was very happy with the outcome of a spicy, refreshing, and chest burning cocktail to cut the Fall chill. 

    So being my nosy-ass self, I needed to do some research on Amaro Averna and where the hell this beautiful liquid came from. Turns out, the 1860’s were a time when people wanted to get drunk in more creative ways in Italy, because Amaro Averna was ALSO invented in that time period on the island of Sicily by Salvatore Averna. Amaro is made with a base of herbs, roots, and citrus rinds..eventually being combined with caramel to produce a delightfully sweet, thick, slightly bitter digestif. (Digestifs are typically consumed after the meal to aid in digestion, although we totally drank this pre-dinner)

    Here’s the concoction from Alchemy:

    The Consigliari

    1 Part Amaro Averna

    1 Part Pinapple Juice

    1/2 Tsp Freshly Grated Ginger

    1 Part Soda

    Combine all and stir over ice. Garnish with a cinnamon stick. 

    Salud!

    XChinae

     


  11. Be a Better…Bartender.

    Brandied Apple Cider Edition:

    So, I’m headed upstate for some apple picking this weekend, how suburban. With those fresh apples, since I don’t eat pie, apple sauce, or whatever else people do with apples…I’m going to need to find a good use for them. And what better than in liquid form, really. 

    Brandied Apple Cider:

    What You’ll Need:

    -Ice

    -1/4 Cup Fresh Apple Cider

    -1 Part Apple Brandy

    -1 Part Regular Brandy

    -Splash of Fresh Lemon Juice

    -1 Teaspoon of Pure Maple Syrup

    -2 Apple Slices, rubbed with lemon juice for garnish

    Start with a chilled cocktail glass. Fill your cocktail shaker half-full with ice. Add all ingredients, minus the apples. Shake hard. Strain into your chilled glass and garnish with apple slices. 

    Apple Picking photos to come!

    x Chinae

     


  12. Be a Better…Bartender.

    Faux-Mosa Edition:

    When I think about the weekend…I pretty much am thinking about what new brunch spot we’ll be hitting up for some grub and mimosas…BUT what about some mimosa alternatives this weekend. Or Fauxmosas as I’d like to call them. 

    Help your raging hangover with these mimosa alternatives this weekend!

    Hibiscus Mimosa

    1 oz St. Germain Elderflower Liqueur
    1 oz Pink Grapefruit Juice
    1/2 oz Wild Hibiscus Syrup
    5 oz Dry Sparkling Wine/Champagne

    Shake first 3 ingredients on ice and carefully strain into champagne flute. Top with dry sparkling wine. Garnish with long grapefruit zest. 

    Blackberry Mimosa

    3 Fresh Blackberries

    Dash of Sugar

    5 oz Champagne

    Muddle the blackberries and sugar, pour champagne over the freshly muddled mixture. Garnish with lemon rind.

    Bing Cherry Mimosas

    1 bottle of Prosecco or sparkling white wine

    10-ounce can of whole cherries (not pie filling, but canned cherries)

    a few sprigs of fresh thyme
    fresh lemon


    Drain the cherry juice off the cherries and put into a cooking pot. Simmer the juice and sprigs of thyme over low heat for 5 minutes. Let cool. Pour the cooled juice back over the cherries. (You can save this if you don’t use them all). At the bottom of each glass, pour 1-2 tablespoons of cherry mixture including one cherry. Pour champagne or prosecco over the mixture. Garnish with a tiny sprig of thyme and top with a light squeeze of lemon juice. 


    Happy Brunching y’all!

    xChinae

     


  13. Be a Better…Bartender.

    Apple Redux Cocktail Edition:

    In concordance with my post yesterday (re: Whiskey), I think today dear readers, we shall make a Bourbon cocktail. 

    I want Fall to be in my mouth right about now, even though it’s muggy and raining in New York today…we should revolt and drink Fall in anyway.

    (The only thing this photo has to do with this post is the relation of how much bourbon she had to drink to get an apple tramp stamp. I couldn’t resist)

    Apple cocktails have gotten a bad name in drinking history (thanks you TGIFridays and Applebee’s for your bright green appletinis with a maraschino cherry to garnish). Let’s take back the reputation of the apple right here and now in the world of libations.

    Apple Redux Cocktail:

    What you’ll need:

    2 oz Bourbon
    0.5oz lemon juice
    0.5oz maple syrup
    1 oz fresh organic apple juice
    1 oz passionfruit juice
    ¼ oz campari
    1t honey

    Combine all these ingredients into a shaker, shake and strain over rocks. Add some fresh cut apple slices to garnish!

    Happy Fall b*tches!

    xo Chinae

     


  14. Be a Better…Drinker.

    Beginner’s Whiskey Edition:

    Hi, my name is Chinae, and I’m a vodka girl. 

    It’s just who I am…no carbs, not a whole lotta flavor, and goes down like water. What’s not to love?

    BUT, as an effort to be a more well-rounded drinker individual, I’m attempting to try some new things. This week’s effort, whiskey. Specifically…American Whiskey.

    Whiskey and I have had a tumultuous relationship, the smell makes me gag, makes my head hurt day after, and reminds me of frat guys in college, but I’m starting to see the classy side of it…which will soon hopefully replace the memory of polo shirts guzzling plastic handles of Wild Turkey in their underwear (at some point). 

    A few nights ago, I found myself a great whiskey and cigar bar in the West Village and realized that I have NO FUCKING CLUE about the brown beast and how to pick the right thing or the difference between a Bourbon or a Rye. So let’s break it on down in an effort to put the cabash on me blankly staring at the menu and picking my drink based on prettiest name, bottle, or price (sort of how I pick books…I’m working on that one too).

    Sound Smart When Discussing Whiskey:

    -Casks:the oak barrel in which whiskey is aged…the aging process in America is a minimum of 2 years in the container

    -Malt Whiskey: Made from malted barley

    -Grain Whiskey: Made from a mixture of grains

    -The Mash: whatever grain is used heated and mixed with water, gives a particular flavor based on combination and concentration

    WTF…Types of Whiskey:

    Bourbon: Primarily made from corn, bourbon is f*cking American as it gets. The name Bourbon originates from Bourbon County, Kentucky and bourbon can only be called Bourbon, if made in the good ol’ U. S. of A.. To be classified as a “Bourbon”, the spirit must be aged in brand spanking new charred oak barrels to maintain and grow proper flavor and must be at least 80 proof in alcohol content. Flavor notes tend to be vanilla and woodiness…with no addition of flavors or colors minus the flavor of the malt and the cask.

    Ordering a Bourbon: Bulleit Bourbon or Maker’s Mark

    Rye Whiskey: Rye Whiskey must be at least 51% rye in the mash which adds a spicy, fruity flavor to the spirt. Rye almost disappeared post-prohibition but is now making a comeback. Obviously the hipster choice.

    Ordering a Rye: Pikesville or Sazarac will do the trick

    Tennessee Whiskey: Very similar to bourbon in the makeup of the mash and process, the main difference is that Tennessee whiskey is strictly made in TN and is filtered through charcoal made from the sugar maple tree for ten days after distilling. 

    Ordering a Tennessee Whiskey: Jack Daniels

    Wheat Whiskey: These are mostly are used in blends with other whiskies and must be at least 51% wheat mash.

    Corn Whiskey: This is the roughest form of whiskey…a short to no aging process needed, and it is more than 80% corn in the mash. Corn whiskey can be aged in a used barrel or a regular wooden barrel. The first American settlers started with this kind of whiskey as corn was super easy to grow. 

    That’s all for today kiddies. 

    Now, go get your drink on. 

    'merica,

    Chinae

     


  15. Be a Better…Bartender.

    I think I’ve recovered partially from FNO last night…for those of you not familiar with Fashion’s Night Out, it’s a combination of really fabulous people mingling with the commoners in one giant fashion orgy across the nation. It’s like throwing up when you’re sick, horrible but necessary. 

    SO, after that little treat….since, it’s Friday and I’ve been such a bad blogger this week due to being a busy ass girl…here’s the cocktail recipe from our event last night. I was going to take credit for it, but let’s be honest…I found it in Food & Wine. 

    The Big Texan:

    -1 part Bourbon

    -2 parts Fresh Grapefruit Juice

    -Basil (2 leaves)

    -Ice

    -Bourbon Soaked Cherries (fresh and pitted)*

    Over ice, combine bourbon, grapefruit juice. Tear up basil leaves and mix into the cocktail. Garnish with a bourbon soaked cherry. Serve.

    *Bourbon Soaked Cherries: To make, take fresh, pitted cherries and heat for 2 hours over low heat with bourbon and a little bit of sugar. SO good and I promise it tastes like Christmas in your mouth. 

    Happy Weekend Lovers!

    x chinae