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Drinks Fast Food

There Is One Starbucks Location That Serves Whiskey Barrel-Aged Coffee

There’s a unique Starbucks location in Seattle, WA — home state of the giant coffee chain — that is offering a unique way to enjoy coffee.

Starbucks Reserve Roastery & Tasting Room, located on Pike Street, is incorporating the centuries-old craft of barrel aging into some new beverages. The chain’s first whiskey barrel-aged coffee is made with small-lot Sulawesi coffee beans through the utilization of oak barrels. It boasts intense whisky aromas that also feature caramel and mellow oak notes.

For those looking to try new variations of coffee, this sounds like a great change of pace.

The Roastery location also serves a Barrel-Aged Con Crema and a Barrel-Aged Cold Brew.

You can find the Reserve Roastery about nine blocks from the original Starbucks location in Pike Place.

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Alcohol Drinks Packaged Food

You Can Actually Buy Jack Daniel’s Coffee That Tastes Like Whiskey

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As much as we’d like to start our workday with some Jack Daniel’s Whiskey, it’s usually frowned upon, but there’s finally some middle ground that’ll give you a booze-flavored fix without actually getting hammered during your morning meetings.

The whiskey brand has just announced a partnership with World of Coffee, Inc., resulting in a sweet new beverage called Tennessee Whiskey Coffee.

Made with 100 percent Arabica coffee, the beans are roasted medium and infused with Jack Daniel’s Old No. 7 Tennessee Whiskey. Unfortunately, it’s non-alcoholic.

The coffee is sold in both regular and decaffeinated, and is available in 8.8 ounce collectable tins, or 1.5 ounce gift bags, at $21.95 and $6.95 respectively. Customers will be able to order the coffee at the Jack Daniel’s online store now.

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Recipes Video

Whiskey Pancakes: The Tastiest Hangover Remedy To Date [WATCH]

A lot of people think that the best way to get rid of a hangover is to continue drinking the next day, a notion called “hair of the dog.” Unfortunately, drinking a Manhattan at 7 a.m. isn’t always the easiest thing to do, so Food Network’s Justin Warner and Reid Mitenbuler, author of Bourbon Empire: The Past and Future of America’s Whiskeyhave teamed up to create the best version of “hair of the dog” we’ve seen yet: whiskey pancakes.

Reid explains how whiskey is made and where it gets its flavor and color from, but only after he and Jason enjoy a few sips here and there of some good ol’ fashioned Bourbon, the American name for whiskey. Jason returns the favor by showing Reid (and viewers) how to make the perfect Manhattan pancakes using vermouth and Maraschino cherries in the butter, then adding bourbon to both the pancake batter and the tangy orange sauce.

Check out the video below to get full details on how to make these amazeballs pancakes.

 

 

Photo: Food Network

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Hit-Or-Miss

‘Fridge Door Bar’ Serves Up $2,000 Whiskey At Further Future

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Photo: Bar Gyu+

From the “Aspen of Asia” to desert of Nevada, Bar Gyu+ descended on this year’s Further Future festival with some very precious cargo.

Hisashi Watanabe has run the “fridge door bar” in Niseko, Japan for 18 years, bringing cozy, anachronistic vibes to his patrons along with high-end cocktails and whiskeys. For the past 10 years, he’s shared this responsibility with his Canadian wife Ioanna Morelli.

The couple is known for purchasing rare Japanese whiskeys from the defunct Hanyu distillery at auctions. Unlike other selfish auction buyers, however, the Watanabes prefer to share the wealth with their customers.

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Photo: 360Niseko

At Further Future, the pair set up several intimate tastings where attendees could try six different whiskeys from Hanyu’s Card series, appropriately differentiated with playing card place settings.

Though each bottle sells for approximately $2,000-2,800, festival-goers could pre-purchase tickets to these tastings for just $300. Since the whiskeys run about $100 a pour, the experience was quite the steal and came complete with a charming history lesson from Morelli. 

I was lucky enough to try one of the whiskeys, sans a trip to Japan, and I’m happy to say my digestive system drastically increased in value.

Categories
Recipes

Every Major Alcohol And The Ingredients Needed To Make Them

Most people have no idea what is in their alcoholic drinks. For the most part, we (as a nation of avid drinkers) either know that we like a drink or that we don’t, and that’s pretty much where the buck stops.

Well, the savvy drinkers at Wine Bag put together a highly informative and surprisingly captivating list of all of our favorite alcohols and what goes in them. The compendium of alcoholic ingredients even has pictures for each item, in case you had no idea what “sorghum” or the “maguey plant” look like.


The Compendium of Alcohol Ingredients and Processes - Winebags.com - Infographic

 

 

Photo Credit: Wine Bag, The Kitchn

Categories
Hit-Or-Miss Humor

Nick And Ric Offerman Celebrate Father’s Day In This Hilarious Whisky Ad [WATCH]

If there’s one guy on earth that knows what it takes to be a real man, it’s Nick Offerman. From carpentry to hunting to whisky-drinking, Ron F****** Swanson knows what it takes to be a man’s man. I’d also be willing to bet that his father was the one that taught him all of that, too.

Ric Offerman, father and teacher of all things macho, joins his son Nick in this epic Lagavulin Whisky commercial that breaks down what a relationship between a father and a son should look (and sound) like.

For those who don’t know, Nick Offerman played the hilariously deadpan and morose Ron Swanson on Parks & Recreation, a man whose love for the government is matched only by his work ethic (or remarkable lack thereof). The whisky is Lagavulin Whisky, a single malt scotch whisky made in Islay, Scotland.

Categories
Features

Meet The Man Who Improved Irish Coffee

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When I first met Jerry DeFazio, in 2012, he was one of a very small number of guys who could drink me under the table. A year later, when he told me he was working on a small-batch, coffee-infused whiskey, I didn’t bat an eyelash.

I remember his description like it was yesterday: “I was pouring whiskey into my morning coffee and thought ‘there’s gotta be a way to do this without all this water in the way.’”

I prepared my face — you know, that face you use when your friend makes you listen to their band’s EP or check out their artwork in their presence — and took a double on the rocks. With a distinct cold brew smell and a gentle fire going down my throat, Fliquor Bean (yes, that’s what it’s called) brought out a genuine look of awe.

The Road to Fliquor Bean

Born in Troy, New York, but raised across the Northeast, DeFazio’s wanderlust would take him to Australia, Austin, and, eventually, the city of Angels. He found stability wherever he roamed behind a camera, though he could easily leave any gig behind for his next big adventure.

 

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Yes, on top of everything else, DeFazio may or may not be part of a collective (that shall remain anonymous) which puts on some of the best underground concerts and shindigs L.A.’s seen in years. I wish I could tell you more, but snitches get stitches.

At first, in 2013, DeFazio juggled camera operating at a film studio, the burgeoning concept of Fliquor Bean, and the warehouse parties (which exclusively served Fliquor). He was presumably running on fumes and his own product. Following a steady increase of media coverage and the studio going under, he decided to undertake his small-batch liquor business full-time.

Considering you only need two ingredients to make Fliquor — coffee and whiskey — it wasn’t long before he rolled out his first official batch.

Where Can I Get Fliquor Bean?

If you don’t live in California, fear not, you can get your hands on this magical elixir online. If you’re in the L.A. area, however, chances are one of you favorite haunts or brunch spots already has Fliquor on the menu.

Recently, I broke mac and cheese tots with DeFazio, 26, at Home Restaurant in Los Feliz and enjoyed a craft Fliquor cocktail — a huge jump from the Fliquor on the rocks I experienced three years ago.

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I love Fliquor, but these tots were super distracting.

He had taken a break from driving all over town, pitching Fliquor to bars and restaurants, to enjoy and talk about his product.

“This is the first place to pick me up,” De Fazio said. “I’m very thankful to these guys, especially because the got the whole idea that Fliquor Bean is for brunch.”

Evidently, he’s watched several people kick back numerous Fliquor cocktails at a single event, a feat that’s sure to keep you awake until the day after next. (The first time I had Fliquor Bean, I was up until 4am, contemplating my existence and watching cat videos on YouTube. And I only had a couple glasses.)

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Photo: Jerry DeFazio

When he stopped waxing poetic about bars with patio, the passion he holds for his company started to shine through. From production to advertising, DeFazio does it all with little to no assistance.

But even though it’s taken a lot of elbow grease for this sleeper to get L.A.’s attention, its simplicity is what truly wins the day. DeFazio’s business card says it best:

Fliquor Bean: replacing water with whiskey since 2013.

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Categories
Hit-Or-Miss Sweets

This Fireball S’mores Shot Brings The Campfire Straight To You

As a society, and especially as of late, we’ve been trying to find ways to make our alcohol sweeter (Fireball Whiskey, Pinnacle Cotton Candy Vodka, etc.). Well, human ingenuity and the desire to get drunk have joined forces again with this newest creation, the Fireball S’mores shot.

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The sweet drinkers over at Delish have made it clear that this shot will incite vivid daydreams of nostalgic childhood memories spent around campfires, bonfires, brushfires, virtually anything that ends in fire. Hell, one whiff of this could convince soldiers on opposing sides to end the crossfire and have a drink together during the ceasefire!

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The shot is made by caking the rim of the shotglass with melted marshmallows or a marshmallow cream, then you “salt” the rim with crushed up graham crackers. Finally, the actual shot itself is created by blending two parts chocolate liqueur, one part vanilla Schnapp’s, then the most intriguing part of the shot, the Fireball whiskey.

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Of course, this shot is one of those “drink it because it tastes fun” shots, not a “drink it to get drunk” shot. Still, sometimes having fun is more important than getting drunk. Sometimes.

You can find the exact recipe for the shot here.

 

via Delish