Alcohol News

Here’s Some Rums To Try On National Rum Day That You Might Not Have Heard Of Before

Happy National Rum Day! Yes, its a thing. So whether you love mojitos, Cuba Libres or TK, this is your day. And given that rum is the third most popular spirit in the U.S., behind whiskey and vodka, there are quite a few of you out there. We here at Foodbeast are all about a good rum cocktail. And while there are many rums out there, here are a few that you may NOT be aware of but should.


Atlantico Gran Reserva Rum

First up is Atlantico Gran Reserva Rum, a beautiful blend of Dominican rums that is aged up to 25 years, which is perfect for drinking neat.


Don Papa Rum

Next up is Don Papa Rum, a premium aged rum from the Philippines. This is their Mai Tai: ½ oz. Don Papa Rum, ½ oz. fresh lime juice, ½ oz. orgeat syrup, and 1 oz. mango nectar. Pour ingredients into a cocktail shaker filled with 2 cups of crushed ice. Shake well. Pour everything (do not strain) into glass. Garnish with a lime shell sunk into the ice and a sprig of fresh mint.


Silk City Distillers

Rums are also being made stateside, like New Jersey’s Silk City Distillers small batch,  both dark and white rums. This is their take on the classic daiquiri: 1.5 oz Silk City Distillers White Rum, 1 oz fresh lime juice and 1/2 oz of simple syrup. Pour ingredients into a cocktail shaker filled with ice. Shake well. Strain into a glass. Garnish with a lime wheel.

Devil’s Reef

Finally, we have Devil’s Reef, a cinnamon-infused spiced rum from K Street Spirits, which gives a new take on an old favorite. To that end, this is their Old Fashioned: 1.5 oz Devil’s Reef Rum, 2 dashes of Angostura Bitters, 1 sugar cube, and a few dashes of water. Muddle the sugar, bitters and water in an old-fashioned glass. Fill glass with ice and rum. Garnish with an orange peel and cocktail cherry.


#foodbeast Alcohol Celebrity Grub Culture Drinks Nightlife

We Spoke With Major Lazer Regarding Their New BACARDI Collabo And If They’d Let Steve Aoki Throw A Cake At Them

BFA Photos via HS-PR

After a sunset stroll through a forest of mangroves, I entered BACARDÍ Bay, a promised land, if you will, of Caribbean sights, sounds and spirits. In a remote location on Miami’s Virginia Key, BACARDÍ and Major Lazer — comprised of DJs/producers Diplo, Jillionaire, and Walshy Fire — kicked off summer with their “Spirit Up!” event, a celebration commencing their #SoundOfRum partnership and debuting the group’s specially-crafted BACARDÍ rum.

Sam Shimizu-Jones via HS-PR

The group teamed up with BACARDÍ Maestro de Ron to create the limited edition BACARDÍ Major Lazer Rum for the year-long Sound of Rum campaign. Refreshing and bright, the cedar-and-vanilla-infused concoction combines light and dark rums that have been tropically-aged for three to four years — it’s the perfect fuel for body-rolling all night long.  In this latest initiative, the music trio and rum brand celebrate their shared Caribbean heritage (sans Diplo, but he’s been down) with a string of multimedia experiences including song and video collabs, a summer music series — from concerts with the three individually to anticipated festival appearances at Bonnaroo and Osheaga — and of course, free-flowing BACARDÍ Major Lazer Rum.  

We were able to catch up with Major Lazer at the “Spirit Up!” event regarding their favorite foods and newly-formulated BACARDÍ rum…


What’s your favorite Caribbean dish of all time?

Walshy Fire: Conch salad.

Jillionaire: Bake & Shark that you can get that at Pearl’s Caribbean in Brooklyn.

Diplo: Pizza — Jerk Chicken Pizza.

What do you like to drink with the BACARDÍ Major Lazer rum?

WF: Coconut water.

J: Coconut water. Or with soda water, splash of lime and a splash of dash bitters.

D: I like it with soda water. I actually like the rum straight too, to be honest.

How does it feel to have your name on a BACARDÍ Rum bottle?

WF: Wow!

J: It’s crazy.

D: Feel like a long-time coming because we’ve been making the music and vibes.

J: We drank a lot of rum coming up — we drank a lot of rum on that tour bus.

D: We drank at least a swimming pool full of rum, easily.

J: Easily.

D: Yeah, Chris [Jillionaire] was the one who formulated it.

What’s the weirdest food in your rider (food requests for green room)?

WF: We used to do weird shit but we don’t do that no more. We keep it mad healthy: Fruits and vegetables, no cheese.

D: At one point we had so much cheese in the rider that we’d only have cheese left and we’d eat it because we was too broke to get food.

WF: And we’d get nightmares. On-stage.

D: Cheese nightmares.

WF: Onstage nightmares.

D: So, we were like, “Cheese gotta go.”

Would you ever let Steve Aoki throw a cake on you? If so, what cake would you want?

D: Nah, I’d try to keep it clean. Our clothes are too expensive.

J: Steve’s my dude. I’d be like, “Throw the cake!” But I’m not getting smacked by that cake. Shoutout to Steve!


Sam Shimizu-Jones via HS-PR

To feel the inspiration of the Caribbean, mix the rum with coconut water as suggested by Jillionaire and Walshy Fire (my new favorite since it’s quenching and hydrating at the same time)!

Be ready to slow wind into summer with a BACARDÍ Major Lazer cocktail in hand after it hits the shelves on June 15!


5 Easy Ways To Make Your Cheap Booze Amazing

So, you want to drink like a lady or gentleman, but you’ve got the wallet of a boxcar rider. It’s a stunning challenge to close the gap of being broke with good taste. Fret not, though, because here are a few easy ways to do it.

1. Age cheap whiskey yourself (in a single day).


You know enough about whiskey to be sure that time is a necessary ingredient, at least if you want the good stuff. That’s what it comes down to, really. The reason youwhen you’re feeling friskychoose the good stuff is because you want to experience that sweet and smooth-tasting delicacy of time. But you can actually create the taste of a three-year aged whiskey after only 24 hours with Time & Oak’s slatted Whiskey Elements, as it speeds up the filtering of bad chemicals in a big way.

2. Filter your cheap vodka.


Take that bottle of cheap vodka, the kind that smells like it should be used to refurbish an old garden loveseat, and pour it through a Brita Water Filter several times. Let it chill, and suddenly you’ll have some smooth-as-supermodel-skin vodka that’ll taste like you belong in a slow-mo stroll through a nightclub.

3. Speed up your cheap wine’s fermentation process.


A simple badge from Elevie will enhance your bold reds, dry whites, and rosés like crazy, tricking anyone in the book club into thinking you’ve gone above and beyond with your spend. It goes down by the badge absorbing energy waves and emitting them as condensed infrared, which then stimulates the wine moleculessuch as acid, phenols, and sugar—to crash and bump into each other way faster.

4. Make a cheap gin bucket.


It doesn’t take much to transform gin. Cut up a score of citrusy fruits—talkin’ lemons, limes, and oranges here—and let them soak in a bucket of soda (Sprite or Squirt) and as cheap of gin as you want. Welcome to the most refreshing addition to any box social and the fastest way to get blackout drunk in front of your friends.

5. Infuse your cheap rum.


Rum will soak up your delightful choices and give you a better offering, as long as you don’t go overboard. This could be a cinnamon stick or a vanilla bean. It could be a handful of charred oak cubes or a clove, or maybe some tablespoons of coconut flakes and a few dried fruits. It’s up to you. Fill a mason jar with the rum and natural ingredients you’ve added, close it up, leave out in the sun for a few weeks, and then drink away your problems like the fun lil’ drunk pirate hippie you’ve become!


Hipster Bait: Coffee and Cigarette Spiced Rum

Coffee and Cigarette Rum

We’ve seen our fair share of oddball alcohol flavors like tobacco and menthol and brain beer. But booze company Stolen has created what might be the most intriguing flavored liquor to date — Coffee and Cigarettes Spiced Rum.

Sure coffee and cigs might go together, but what would make this combo even more badass? That’s right — rum. This spiced Caribbean version is made with roasted coffee beans and smoky accents to create a liquor that even Ron Swanson (although, he’s more of a whiskey bacon guy) would love.

Get your hands on Stolen’s rum and create a totally BA Smoke & Coke.

H/T Cool Material


Shakeless Tic Tacs, Cheetos Cologne and 7 More Heartless 2014 April Fools Pranks to Look Out For


April 1st is upon us once again, so expect to be fooled. Nothing’s worse than finding wonderful news that you read on the internet, only to discover it’s nothing more than a cruel, heartless joke. Since today’s the day a majority of the internet will believe before they read, we hope this little roundup will save you some embarrassment. After all, Foodbeast cares.


Captain Morgan Taco Rum

Captain Morgan Taco Rum

Taco Rum is crafted using fine white rum and Mexico’s freshest meats (beef), cheese (cheddar, jack, Chihuahua) and veggies (green chilies and tomatoes). It’s five times distilled, creating a smooth rum taste that carries an authentic taco flavor. Supposedly, it’s great when paired with tomato juice and garnished with a jalapeño pepper.


Ginsters’ Caviar and White Truffle Pastries

Truffle Caviar

Ginsters announced on their Twitter page that they’ll be releasing their new Caviar and White Truffle Pastry snacks. Each pastry bag is “available” for £14.14 each. If this was real, it would definitely keep you classy on the go. Because no one has time to sit down and eat caviar with white truffle these days.


Cheeteau – Cheetos Cologne


Inspired by the popular snack, Cheeteau boasts buttery notes, accents of sharp cheddar and a touch of lemon to even things out. Apparently you can get a sample if you live the New York area. Just show up at Madison Avenue between 59th and 61st today.


KFC Mighty Mouth Expander

Mighty Mouth Expander

KFC Australia came up with a device to increase the mouth capacity in order to promote the Mighty Burger. Sometimes your stomach longs for something your mouth can’t handle alone. Check the video promoting the Mighty Burger Mouth Expander, a device that extends your mouth to the appropriate size for tackling said burger.


Shakeless Tic Tacs

Shakeless Tic Tacs

A new and innovative design completely removes the infamous “shake” from Tic Tac containers that alert people to bum a Tic Tac from you. Because no one really carries around Tic Tacs to share with others. Each mint contains less than 2 calories.


Netflix Original Films

Sizzling Bacon Netflix

The homepage of Netflix is now sporting a couple “Original Films” entitled Sizzling Bacon and Rotisserie Chicken, respectively. Each movie is 20 and 70 minutes long, respectively, and chronicles the journey (albeit in reverse) of how each dish came to be.

Netflix Chicken


Domino’s Edible Box

Dominos Edible Box

Domino’s UK announced that they’d be introducing their new Edi-Box. Called “A World First in Snackaging Innovation,” the box is made entirely out of crust. Dip it in the garlic and herb sauce and enjoy your double-crusted meal. Embrace the carbs, guys.


Vegemite iDrink 2.1

Vegemite Drink

Australia’s  favorite yeast-based snack is now available in drink form. They brand announced on their Twitter today that their new drink will allow you to swap your toast for the beverage when you’re in a rush or on the go. Packed with B vitamins for vitality.



80 Drinks from 80 Countries, from Coca Cola to Soju [Infographic]


What you order at a bar can say a lot about you. Depending where you live in the world, you may order something a wee bit different than your neighbor in say, the Netherlands. But let’s face it, whether it’s wine, rum, vodka, or whiskey, we are a world of drinkers.

Wine Investment published an awesome infographic detailing the most popular drinks based on the different countries around the world. Among them are wines, whiskeys, beers and even soda. It also could double as a check-list for alcohol enthusiasts to see what other drinks are still out there to try.

While this list takes from drinks that appear to represent each country’s national liquor, keep in mind that a single drink doesn’t do an entire country justice, especially the European ones with multiple delicious liquors. This is still nonetheless a really cool graphic to gaze upon and get a quick intro into drink choices around the globe.



Popcorn Butter-Washed Cocktails, Pizza-Puffed Pasta and More Arousing Snacks at PLAY

To be honest, I was a little skeptical when I heard that PLAY,  a bar and lounge, opened as an extension of the Museum of Sex. Maybe it had something to do with the fact that it markets itself as a “transformative experience that arouses the senses.”  I envisioned dark corners and multicolored, er, paraphernalia.

Oh, how wrong I was, and how happy I was to be wrong.  The space is dark but inviting, leather couches and 70’s era chairs line the walls. This is a place to relax and let the music slide over you.  Jim Kearns, of Balthazar, Dumont, Pegu club and Death & Co., have created what can only be described as a mindf$%@ of flavors in various fancy glasses.


The Bearing Straight


Walking straight might be a bit difficult after this one.  Mezcal, nigori sake, kiuchi no shizuku (an oak-aged wine), ginger, yuzu, and a salted umeboshi plum is one of the strangest combinations you will find here.  It’s smoky and spicy, with a smoothness that lingers and, quite frankly, makes you want to make out with anyone in sight — it’s that good.  So, way to go on that one, PLAY.


The Rosebud


With gin, St. Germain, rose-infused vermouth, ginger, and lemon, this drink was subtle, the rose coming in through the nose at the end.


Drive-In Saturday


This conjures up the taste and experience of being at the movies. Popcorn butter-washed White Dog mixed with pharmacy cola and salt tastes like throwing back a handful of kernels and washing it down with a Coke.


A Clear Day In Normandy


This is the total opposite of the Drive-In, with a mix of apple eau de vie, grapefruit bitters, and Lairds applejack. It tastes like biting into a crisp, alcoholic apple and I wish this grew on trees.


70% Cacao


This one’s a doozy made with rum, bourbon, strawberry liqueur, crème de cacao, Campari, Tri-Star, and mole bitters for an intensely sweet, somewhat smoky and spicy drink.  At first it tasted a bit like Robitussin, but it quickly grew on me after sipping the others. This is definitely a second drink drink.


A bar wouldn’t be worth going to if there wasn’t any good food. Chef Ben Roche informed us that after debating on whether to make everything on the menu look like genitals or not, he decided to play with all the senses — mixing textures and tastes into delectable morsels.


Concentrated Popcorn


Popcorn coated with brown butter and cheddar cheese topped with a dash of hops powder is funky, salty, and highly addictive.


Szechuan Peanuts


These are my new favorite snack, covered in Szechuan pepper, chili, and served with cilantro and micro greens. Each bite is different, and by the end of the bowl (because you’ll end up eating the entire bowl) your tongue is numb.


Yuba Chips


These crisp chips are made from the skin that rises to the top of the pot when tofu is made.  They’re spicy and insanely crunchy — hands down the best chips you’ve ever had thanks to a sprinkling of nori and togarashi.


Pizza-Puffed Pasta


This, of all the bar snacks, is a killer, genius idea.  Overcooked pasta is fried so it puffs up crisp, then tossed in a spice mix that tastes like tomato, garlic, oregano, burnt crust, and mozzarella cheese. Perfection.


Beef Tongue


If you need more than bar snacks, get some tongue. Crisp chunks of beef tongue, tasting like the beefiest beef you ever had,  are plated with fried cauliflower, cauliflower puree, and chimichurri.


Rabbit Focaccia 


This focaccia was brought out last minute by Roche, who told us we couldn’t leave without trying it. Oh my God, was he right. The bread is studded with pieces of homemade comfit rabbit leg, topped with a white gazpacho made from almonds, and served with split grapes.  It’s unassuming, but it whacks you right over the head with fatty rabbit flavor, cut through by the richness of the almonds, which in turn is cut through by the grapes. It’s a perfect trio, and everything’s in-sync.

After ending on that phenomenal note, I’m definitely heading back soon to see what else PLAY has up its stocking.



1 East 27th Street

New York, NY 10016


Here’s How to Make Ginger Beer & Rum Cake Balls

In this crazy-busy, need-it-now world, I know what you must be thinking: “I don’t have time to drink a beer AND eat dessert; I’ve got things to do. Surely, there must be a better way!” There is (and don’t call me Shirley): Dark and Stormy Cake Balls.

If you aren’t familiar with a Dark and Stormy, here’s the gist: ginger beer with a shot of dark rum and a slice of lime. And I’m talking about alcoholic ginger beer here, not that root beer-type ginger beer. Thanks to Betty Crocker and Safeway, I was able to easily procure a gingerbread cake mix, so I have high hopes you’ll be able to find it, too.

ginger beer rum cake balls

Dark and Stormy Cake Balls


  • 1 pkg. Betty Crocker Gingerbread Cake and Cookie Mix
  • 1 bottle (11.2oz) ginger beer
  • 1 egg
  • 4T butter, softened
  • 2 1/2 c powdered sugar
  • 1-2t lime juice
  • zest of 1 lime
  • 2T dark rum
  • White chocolate bark


  1. Follow directions on the back of the gingerbread cake mix, except substitute water with a full bottle of ginger beer (though no judgment if you take a sip or two), and bake as directed.
  2. While the cake is baking and cooling, cream together butter and powdered sugar, rum, lime juice, and lime zest on low until combined, then on medium-high for 2 minutes until light and fluffy.
  3. Crumble cooled gingerbread cake into a large bowl and stir in frosting until fully combined.
  4. Scoop into 2 teaspoon-sized balls and stick in fridge until cold. (This will make around 50 cake balls)
  5. Melt white chocolate bark, coat cake balls, and return to fridge until set.

The gingerbread, beer, and rum make for a dense, moist, and ever-so-slightly spicy cake ball, while the addition of the lime lightens each bite, creating an extremely tasty and “refreshing” treat.

Enjoy! I know I did.