Whatever the reasons, there are plenty of fine alternatives to the old brandy-in-egg-nog mixture that I can never seem to think about without throwing up a little in my mouth.

I found some cocktails that not only whet the whistle, but they just give you that warm, fuzzy, holiday feeling. You know, the kind that makes you forget you troubles like that speeding ticket from the Statey who didn’t want to hear your lame ass excuses on the Pike, or the hot blonde with the rack that never called you back last week, even though she seemed totally excited when you bought her a drink down at one of the Faneuil Hall bars and gave you her number before her giggling gaggle of girlfriends dragged her to the next bar.

Drink up, my friends.

If you happen to find yourself down in Dot, don’t miss the Ashmont Grill. Not only is the food great and the service fantastic, but the drinks shouldn’t be missed. The Berkshires Manhattan is a vanilla-infused bourbon mixed with apple cider reduction, Markers Mark, and orange bitters. This one is really different because is mixes the flavors and really hits the pallet. And one for you rummies: The Ashmont Apple Toddy is steamed apple cider, brown sugar, and Captain Morgan.

If you really want to try something wacky, and a little scary at first glance, UNI Sashimi Bar in The Eliot Hotel on Comm. Ave. has a $17 346 Below. Its Hammer & Sickle Vodka straight up with liquid nitrogen. By the way, if you drank liquid nitrogen straight, youd die, so dont try to copy this one at your next party.

For a hint of high class, UNI also has the Monarda: St. Remy Cognac, bergamot syrup, whiskey bitters and a splash of Louis Bouillot Cremant be Bourgogne (a pink sparkler).

If you’re a fan of pumpkin pies and all those great holiday desserts and need a cocktail to pair with them, head north to Za Za in Saugus. The Pumpkin Patch Martini combines vanilla vodka, pumpkin spice liquor, cream de cacao, and pumpkin pie filling and finishes it with a dollop of whipped cream and a candy corn to create a great spiced after dinner drink that’s good with dessert. But lets be real, youre really going to Saugus to scoff down some Sonic burgers. If you class it up at Za Za afterward, we wont tell anyone.

Back on the subject of rum for a minute, I always lumped rum in with tequila as a summer booze. Its in those hilarious buckets of booze you can buy at the supermarket, and you put it in daiquiris. And I do enjoy the occasional Captain and Diet. But I never really thought of rum as something to reach for during the cold weather months. Burtons Grill in Fenway found a way to change my mind. The Burtons Hot Buttered Cider combines Captain Morgan, Stoli Gala Apple, Navan Cognac, apple cider, cinnamon, sugar, and butter and makes something that will warm your stomach. Its $9 and available through December 31. Heres how you can make it yourself:

For one drink, you need:

75 oz Captain Morgan
.25 oz Navan Cognac
.5 oz Stoli Gala Apple
1 oz Monin Cinnamon Simple Syrup
6 oz Hot Apple cider
1 100 scoop of whipped butter (yes, actual butter)
Cinnamon sugar rimmer

In an Irish coffee mug, rim with cinnamon sugar. Combine all ingredients except butter in mug. Stir to mix. Garnish with a scoop of butter.

John M. Guilfoil runs BlastMagazine.com and is a freelance news reporter in Boston. He can be reached at guilfoil.j@blastmagazine.com.

1. Taste what you like

“The biggest thing I learned in my early days was that no one tastes anything alike. There are no standards, so to speak, of taste,” Zraly said. He stressed that following the tastes you like will lead to a better appreciation and understanding of wine. Drink the type of wine you think simply tastes the best. Go with whatever region you like.

“Whatever you like, you like. If you like white wine, stick with it. If you like red wine, stick with it.”

Zraly also noted that 95 percent of taste is smell. Your sense of smell peaks at around age 32, so consider these your rookie wine-tasting days. You will get better. Even Zraly, who just finished touring the world and visited over 100 wine regions, tasting 5,000 wines, admits he still can’t discern all the flavors in a sip of wine.

2. Know your terms

But don’t get bogged down in useless lingo. There are four major components in a bottle of wine that you should be familiar with: fruit, acidity, sweetness and tannins. Obviously, you’re looking for that fruit flavor. You can taste acidity off to the side of your mouth and sweetness on the tip of your tongue (though most wines don’t have much sweetness at all).

Tannins are important. They come from the skins, pits and stems of the grape, as well as the oak barrels the wine is aged in. Certain kinds of oak give off more tannin, such as French versus American oak. Newer and smaller oak barrels create more tannin, which are often more prevalent in expensive wines.

If you’re looking to be super savvy, know that the best “new value” wines are coming from Chile and Argentina these days. Zraly also counts South Africa as a current hot spot.

3. There’s a lot of good and not much bad

Just don’t call them cheap. Value wines combine quality and a good price — and a connoisseur can appreciate them just as much as we can. According to Zraly, the best value wines are within the ten to 20 dollar range. There are $20 bottles out there that taste like a good $50. “There are some masterpieces in that 10 to 20 dollar range,” Zraly said.

So what makes a wine bad? It’s obvious. “Poor wine making, start with that. If you want to go further, bad grapes.” In addition, if a wine smells oxidized or like vinegar, it’s “corked,” which means the cork is no good. It doesn’t have anything to do with bits of broken cork in the wine. “I very rarely come upon what I would call ‘bad wine’ anymore. I think that the modern technology of stainless steel fermentation tanks have saved the day,” Zraly said.

If you’re looking for good, yet basic or cheap wines, Zraly has one tip: “The best suggestion is to find the best retail store. I would say that’s like you’re finding the best grocery store. You’re going to the best place they cut your hair. Put your faith in the retailer. Now, 20 years ago I wouldn’t have said that. Twenty years ago they didn’t know what they were doing. But today’s wine retailer is much savvier than they’ve ever been.”

4. Wine is food. Eat!

“I grew up starting with wine as a food,” said Zraly. “It is a food. Wine is a food and it deserves to go with food. Wine will make food taste better and food will make wine taste better.” We’ve heard this before, but is it true? We’ll test all the wine-with-food ‘rules’ in an upcoming column, but for now, take Zraly’s word for it. “If I went to a bar, I’d probably have a beer, but when I have food, I’m always having a glass of wine or two,” he said.

Don’t put so much pressure on it. Wine isn’t as complicated as you think. You don’t need to buy expensive bottles and put them away for years. In fact, only about ten percent of all wines should be kept for more than year. You should drink 90 percent of what you buy right away! Sure, it’s fun to savor those few special bottles, but don’t worry about that now, says Zraly. “Most people in their 20s, they’ll drink the wine. In their 30s, they’ll start thinking about putting it away because now they’re getting more disposal income.”

5. Relax, it’s just wine

Wine is wine. Even Zraly isn’t a wine snob, so we certainly don’t need to be. “Have a good time. Don’t get caught up in all the lingo. It’s just a bottle of wine. 86 percent of a bottle of wine is water to begin with, so now you’re left with 14 percent of other good things,” said Zraly.

“Good things.” We like that. More good things? Taking wine classes– something that Zraly highly recommends. Check out The Cambridge Center for Adult Education or Boston Wine school. Visiting wineries will also help – and Mass has around fifty. The Coastal Wine Trail of Southeastern New England offers a variety to visit. Check out coastalwinetrail.com for more.

“The more that they do, the more fun it will be, the more educated they will be, the less money, in essence, it will cost them to get a good quality wine. And of course tell them to buy my book,” Zraly said. So, yes, buy it. And be sure to flip to the back for an extensive list of cheapies that taste better than you’d expect. Zraly’s wine journal is a great way to keep track of your tastings. Save your labels and paste them in the book, along with your rating.

So, there you have it fellow winos. Thanks to Zraly’s expertise, we can enjoy our next bottle with a little more knowledge of what, exactly, we are pouring down our throat (not that it really matters).

Avril Maxwell of New Zealand won the competition, now in its 13th year, and will now embark on a journey to more than 20 different countries as a Stella Artois ambassador, guaranteeing that every chalice of Stella Artois is poured properly and served just right.

The competition included a jury panel to select individuals who could display true dedication and perfection in the “Passion Test”, and saw contestants from 26 countries, converging in New York to compete for the nine step pouring ritual.

Global Marketing Manager of Stella Artois, Alexander Lambrecht, said: “The World Draught Master competition is integral to our ongoing quest to deliver superior beer experiences the world over, ensuring that Stella Artois is served with the same care, consideration and craftsmanship as has gone into more than 600 years of brewing…we (also) wanted to create a global conversation about the Stella Artois World Draught Master competition by inviting people into the event via live streaming and providing an opportunity for them to decide on what competitor embodied perfection.”

Maxwell’s trophy was designed by New York fashion designer Tim Hamilton as part of a unique collaboration with Stella Artois. Hamilton also created a limited edition chalice glass in honor of the World Draught Master 2009 competition.

Runners up included Joe Oppedisano of Canada (2nd), who also won Online Fans’ Choice award, and Alexey Shtukarev of Russia (3rd).

The collection includes three oak-aged beers that were brewed and aged here in Boston. These join the Samuel Adams Triple Bock and very limited Utopia collection of aged beers. The collection is available at the brewery on Germania Street in Boston as well as select retail locations in Massachusetts, Hew Hampshire, Maine and Denver at $9.99 for a 750ml bottle.

The new beers are called New World Tripel, a cherry flavored American Kriek and Stony Brook Red,

“(The beers) are a result of years of experimentation by the brewers at the Samuel Adams Boston Brewery,” the company said in a statement. “The trio of brews have been aged in Eastern European oak barrels, originally used to age brandy in Italy, imparting a subtle sweet, toasty note to each beer. The barrels also allow a small amount of oxygen to slowly seep in to the brew, smoothing out the flavors in the beer.”

“For years, we’ve been playing with barrels at the brewery, aging small batches of beer in our Barrel Room. Before now, these beers have only been available at beer festivals or to a few lucky visitors to our Boston Brewery,” said Jim Koch, Brewer and Founder. “Our Boston Brewery is where every Samuel Adams style of beer is dreamed up and nurtured. It has been our hub of innovation since I started brewing here in 1988; I like to think of it as the ultimate brewer’s workshop.”

For an optimum drinking experience, the brewers at Samuel Adams recommend serving each brew in a traditional Tulip-style beer glass.

Samuel Adams New World Tripel: Pale gold in color, this ale is big, flavorful and complex. A special Belgian yeast strain adds tropical fruit and spice notes to the crisp dry ale, while Saaz hops add a subtle herbal note. (~10% ABV)

Samuel Adams American Kriek: The intense black cherry character in this beer comes from Balaton cherries, which were discovered in Hungary and are now grown in Michigan. These special cherries are prized for their depth of flavor. The tartness from the cherries is balanced by a rich, malty character with toasted oak notes added from the barrel aging. (~7% ABV)

Samuel Adams Stony Brook Red: This unique brew defies traditional beer style definition. The rich, malty brew combines notes of tart fruit from the yeast with a toasty oak character from the barrel aging. The long dry finish is almost wine-like. This is a beer that is satisfying on its own and also pairs well with many foods such as braised or roasted meats, beef stews and strong salty cheeses. (~9% ABV)

Beyond manufacturing, the transport of wine in glass bottles across the country and around the world also takes its environmental toll. According to wine writer Tyler Colman, upwards of 90 percent of American wine is produced on the West Coast, but then shipped to the East Coast where the majority of wine consumers live. Trucking all these heavy glass bottles generates a much larger carbon footprint, ounce-for-ounce than the transportation of much lighter boxed wine. Almost half the weight of an ordinary case of wine comes from the bottles; about 95 percent of the weight of a case of boxed wine is the wine itself.

“A standard wine bottle holds 750 milliliters of wine and generates about 5.2 pounds of carbon-dioxide emissions when it travels from a vineyard in California to a store in New York,� reports Colman, who blogs at DrVino.com. “A 3-liter box generates about half the emissions per 750 milliliters.�  He concludes that switching to wine in a box “for the 97 percent of wines that are made to be consumed within a year� would reduce greenhouse gas emissions by about two million tons, or the equivalent of removing 400,000 cars from the roads.

According to the Wine Group, the third largest wine company in the world by volume and a big advocate for switching away from glass bottles, there are other advantages to boxed wine (which typically includes a plastic bag within a cardboard box). The vacuum packaging of boxed wines allows the contents to stay fresh for up to six weeks in the fridge once the seal is broken and the first glass has been poured. The Wine Group has launched the “Better Wines Better World� website in an attempt to curry public favor for technologically advanced, environmentally friendly and economically practical boxed wines.

Still, despite the benefits, boxed wine may still be a tough pill to swallow for many wine connoisseurs still bent on tradition. “Even those traditionalists who are coming around to the idea that maybe screw caps are fine for some wines, balk at the idea of a cellar full of cardboard boxes,� says wine writer and vineyard owner Lee Asbell. “It is difficult to imagine how wine service at fine-dining establishments would handle such a change.� For now, boxed wine is still the domain of cheaper brands. But that could all change as more and more wine makers and drinkers take up the mantle of saving the Earth.

The move comes as single-serve beer sales reached $3.2 billion in the industry.

“Our consumer research indicates these consumers see Corona as a reward. Our 24-ounce cans offer a new trade-up option for drinkers looking for a premium beer experience,” said Jim Sabia, executive vice president of marketing for Crown.

The company is already rolling out the Corona Extra 24-oz can in 26 markets, including Massachusetts. Corona Light will follow in a few weeks.

Because nothing says classy like primate sex, porn parodies and cocaine.

So maybe we are lacking a little bit in the area of sophistication, but that’s about to change. This new column is about one of my favorite things. It’s classy, sophisticated and delicious. I’ll drink it by the bottle, by the box — hell, I’d drink it by the can if I had to (again, class all the way). But, I’m actually pretty clueless about it, and I’m guessing many our age are as well.

We’re talking about WINE.

Now, I’m not looking to become a wine snob. I just want to fully appreciate my favorite alcoholic beverage. What should I drink with my favorite dish? How do I properly taste wine? Where is Bordeaux?

So, here is what most of us probably already know (or think we know):

• Red wine goes with meat. White wine goes with fish.
• We know which wines we generally like. For me, it’s Shiraz, Cabernet Sauvignon, Riesling and Chardonnay
• We know whether we like our wine sweet, dry, fruity, etc.
• We know much we can afford to spend on a bottle (Trader Joe’s two buck chuck, anyone?)
• We know which countries produce our favorites (though some of us may still be hazy on this)

I’m right there with you, but that’s all about to change. Just for you, I’ll spend as many months as it takes sipping (okay chugging) wine and learning all there is to know (you can thank me later, it’s a tough job). We will be novices no more!

Coming in November, Blast has an exclusive interview with international wine expert and best-selling author Kevin Zraly. There is no one better to teach us about delicious vino.

So buy a few bottles, invite a few friends over (or don’t, we won’t judge) and get a taste for your favorites!

Cheers!

Do you have a burning question about wine? Comment below, and I’ll ask Kevin Zraly your question.

Bud Light Golden Wheat hits store shelves nationwide today. We’ve tried it, we like it, and there will be more on that later.

“Bud Light has the unique ability to introduce wheat beers to a broader audience of beer drinkers,� said Mike Sundet, senior director of Bud Light brands. “With the personality of Bud Light, Bud Light Golden Wheat appeals to light beer drinkers who seek a variety of flavor options from their beer.�

Busch recommends garnishing it with an orange or straight from the bottle.

“Bud Light Golden Wheat is not a craft beer, but captures the refreshment of the wheat beer style while remaining consistent with Bud Light’s product attributes that beer drinkers enjoy,� Sundet said. “Our Innovations and brewing teams have worked for almost two years developing Bud Light Golden Wheat from consumer insight and perfecting it to Bud Light standards.�

So let us know. Have you tried it? Seen the commercials? What do you think of Bud Light Golden What?

Walsh, (D-Boston) who covers a district that includes Boston College, is sponsoring legislation that would ban any alcohol-related advertising on state-owned property. The crazies in the anti-alcohol (and even the anti-advertising) lobby have joined, and they are calling on the Massachusetts Bay Transportation Authority (The T) to join in and ban alcohol ads on buses, trains and stations.

No other state in the US has such an advertising ban, which would eliminate things like billboards and limit advertisements for locally-owned wine and spirits shops, which is simply a bad idea in this economy.

“It is unfathomable that in the midst of an epidemic of underage drinking in Massachusetts, a government agency would allow alcohol advertising on public property,” said Amy Helburn of the collaborative, “Supporting an Alcohol Advertisement Free Environment,” in a statement supporting Walsh’s legislation.

The bill also has the support of a group called “Campaign for a Commercial-Free Childhood.”

Because that’s possible.

Ok. You’ve heard the facts and seen what’s proposed.

This is never going to happen.

It’s a perennial bad idea like many that come up each year from a relatively new and a creepy alliance of teetotalers and helicopter parents.

Blast is the only media outlet that’s entirely run by Generation Y, so let me be as frank with you as possible: The ads aren’t screwing up your kids. Teens don’t start drinking because a whimsical frog says so.

Young people don’t start drinking because of commercials or billboards. Young people start drinking for two reasons. First, they start drinking because it’s (perhaps only in the US) considered a rebellious taboo. And second, the vast and overwhelming majority of American adults drink.

But that alone is a pretty poor argument against liquor legislation. The fact is alcohol is dangerous. It kills people and can lead people to do things that can hurt them or others. Like all vices, it’s users, especially young people, are not taught moderation. In fact, the only people telling us to “drink responsibly” are the liquor companies in their commercials!

I’ve seen lives ruined by alcohol, but I’ve also seen lives ruined by overbearing colleges that take away scholarships, throw students out of residence halls, charge fines and publicly embarrass students for a first time alcohol offense. I’ve seen college newspapers report the names of students that got caught with a beer in their hands. I’ve seen them come into my office when I was in the Northeastern University student government in tears when they got turned away from internships and jobs because of it. I’d need a drink, too, if my school just ruined my life.

HEY, OLD PEOPLE: Listen up.

Your precious little honor student is going to drink when he or she gets to college. (They’re also going to have sex, a lot, and they might even try pot!) More than 90 percent of college students drink. You wanna help them? Teach them responsibility. Teach them to know their own limits. Give them cash for a cab. Teach them the warning signs of alcohol poisoning so they don’t leave some kid in a bathroom to die.

Commercials aren’t the problem. There is a much deeper issue here. Alcohol, sex, smoking, marijuana, etc. etc. etc. The more you tell someone “no” without an explanation, the more curious they become. If Massachusetts is such a liberal bastion, they should do something really radical: teach kids safe sex and drinking in moderation.

Let’s start small: Colleges could give students the phone number of a cab service instead of a pamphlet of vague threats.

Just don’t waste my time trying to convince me that it’s all the commercials’ fault.

With that in mind I set out Thursday to learn a bit more about the Dark ‘n’ Stormy’s two ingredients: namely Gosling’s Black Seal rum and Barritt’s ginger beer.  Both are about as Bermudan as pink sand; Gosling’s has been around for seven generations, while five generations of  Barritt’s have been brewing ginger beer.

For decades, the only place in the world one could get a real Dark ‘n’ Stormy was on Bermuda. That’s because for decades the Gosling family stubbornly refused to export their distinctive rum. The drink developed a cult following — chiefly among the sailors who raced in the many annual regattas to the island. Once in port, they’d drown themselves in rum and ginger beer before returning home with a hangover and several bottles of Gosling’s stashed in the bilge (to elude custom’s officials who would otherwise enforce quantity limits). Over the last decade Black Seal has started trickling into the U.S., but can still be tricky to obtain. So much so that the company took out a billboard on the Mass Pike a few years back that read “Harder to find than Whitey Bulger.â€Â�

People who have never had a Dark ‘n’ Stormy either love them or hate them upon first taste, both because Gosling’s and ginger beer are somewhat acquired tastes. Ginger beer can best be described as ginger ale on steroids. While it is somewhat sweet, Barritt’s in particular has an intense spiciness that cuts the sugar and plays on the tongue like the sun on Bermuda’s  waters. Gosling’s meanwhile is the obnoxious uncle of rums, the one who stomps into your mouth and makes his presence known immediately. The trouble is that most Yankees are accustomed to a light rum that mixes well with coke and absorbs the fruity flavors of a pina colada. Gosling’s is no such drinking partner. It is dark in color and complex in flavor with swirls of fruit, vanilla and smoke. It is a rum that’s impossible not to notice.

Like most things on this island, there is very little about the Dark (rum) or the Stormy (ginger beer) that is actually native. As Barritt’s General Manager Bruce Barritt said, “We’re an island of 22-square miles, it’s hard to grown anything for production.� Instead, Barritt’s uses imported cane sugar (Brazilian) and Gosling’s imports rums from all over the West Indies and blends them in giant tanks on-island before shipping it to Kentucky where the product is aged in smoked, recycled bourbon casks for three to six years. It’s the smoked barrels, and a little molasses, that gives the rum its motor oil color and burnt sugar undertones.

As with many things involving booze and boats, the history of the Dark ‘n’ Stormy is somewhat cloudy. Gosling’s Brand Manager Andrew Holmes told me that ginger beer was long a popular mixer for Gosling’s, but it wasn’t named until the early 1960s when a bartender at the Royal Bermuda Yacht Club accidentally put the ginger beer into a highball glass before the rum. As a result, the dark rum floated on top of the drink like a storm cloud. Barritt on the other hand said the drink had been dubbed such because it’s orange-ish color was reminiscent of the sky in the old mariner’s rhyme: “Red sky at night, sailors delight. Red sky at morn, sailors be warned.â€Â�

By law (in the U.S. anyway), a drink can be labelled a Dark ‘n’ Stormy only if it actually contains Gosling’s Black Seal Rum. As The New York Times documented last month, Gosling’s has two trademark certificates on file, a rare move in the cocktail world, but a vital one in the eyes of the Gosling family given their flagship spirit’s distinctive flavor. “There isn’t a week that goes by that we don’t have to protect that trademark,� Holmes told me. Unfortunately for the Barritt’s folks, the brand of ginger beer isn’t specified.

Though Barritt’s and Gosling’s livelihood’s appear to be inextricably linked the two companies have no formal business relationship. Interestingly, while the Barritt’s web site suggests mixing it with Gosling’s to make a Dark ‘n’ Stormy, the rum maker makes no mention of Barritt’s on their web site. This may be because Gosling’s started producing their own ginger beer line in May (Made by Massachusetts’ own Polar Beverages), putting themselves in competition with their former unofficial partner (though Gosling’s Holmes stressed that the ginger beer is intended mainly for the U.S. market to sell in liquor stores alongside the Black Seal Rum). Meanwhile, Barritt’s recently ceased production of the pre-mixed Dark ‘n’ Stormy in a can (available on-island only) and supplies are expected to run out before the end of the year.

Lest you prefer the dark minus the stormy or vice-versa, there are plenty of other things you can use Gosling’s and Barritt’s for. Bermudans christen new homes by pouring a bottle of Gosling’s over the roof. Nelson’s Blood (Gosling’s and milk) was once quite popular on-island, while Canadian fisherman tend to prefer the “Seal Caesar�- a combination of Clamato and Gosling’s (yeah, I just threw up a little in my mouth too). On the stormy side, Barritt talked up the Moscow Mule, which mixes ginger beer and vodka. Golfers in Bermuda have also been known to enjoy a “Shandy�- that is, a pitcher of beer with a can of ginger beer poured into it.

Two incidents led to two minors getting alcohol poisoning at the club, which opened on Lansdowne Street in February, the Herald reported.

The House of Blues did not comment on the situation, but Live Nation may appeal the suspension.

Authorities say Joseph Jimenez, 24, killed Scott Riley, 25, after they argued over the beer pong game Friday at a party in a suburb 15 miles outside Philadelphia.

The men took the argument outside, where authorities say Riley mocked Jimenez and taunted him into shooting him. Jimenez allegedly responded by pulling a .40-caliber and shooting Riley in the neck.

Let’s take a minute to discuss the ground rules of beer pong folks:

Number 1: A bounce counts as two cups. If you are an idiot and knock over your own cups defending the bounce, those cups are lost.

Second: Bitches blow. Nuff said.

3: No overthrow rule. That’s dumb.

Four: Re-rack at six, four, three, and two.

Fifth: If you and your partner sink the same cup at the same time, game over.

Now play nice, kids.

Instead of turning you all loose on lime-in-the-beer and quickie margaritas, we went to Mixologist Victoria D’Amato Moran for something just a bit different.

How do coconut and lime or jalapeno and cucumber sound?

Served on the rocks or frozen, the recipes below share the flavor of Yubari, a rare and expensive melon used to make Midori, the Melon flavored Liqueur.

Spicy Yubari Margarita
1 oz Midori Melon Liqueur
1 ½ oz Cabo Wabo Reposado Tequila
5 slices fresh organic Cucumber peeled and seeded
2-3 slices fresh Jalapeño (to taste)
1 oz freshly squeezed organic Lime Juice

Midori Mambo
1 oz Midori Melon Liqueur
1 ½ oz Cabo Wabo Blanco Tequila
1 ½ oz Coconut Cream
½ oz fresh-squeezed organic Lime Juice

Classic Midori Margarita
1 oz Midori Melon Liqueur
1 ½ oz Cabo Wabo Blanco Tequila
1 oz freshly squeezed organic Lime Juice

Yes, sports fans, she was smooching the runners.

Dow was part of the “Scream Tunnel,” an exciting tradition as the yearly Marathon passes through the Wellesley College leg of the race.

In addition to being reputed as quite the kisser, Dow turns partying into an art form, as you’ll read.

Blast got up close and personal with — though we didn’t lean in for any kisses — with our new favorite blond Wellesley girl.

We also posted a gallery.

Soooo … what’s your story?

My story? Well I’d say I’m a small-town girl who goes to Wellesley, so of course I’m constantly trying to spice things up and party it up in Boston. I just like to have a good time with good friends.

What’s with “Wiz”?

That’s kind of an old memory between my friends and I involving a cruise to Canada, a bottle of tequila, an elevator, and some poorly placed restrooms. Imagine yourself a story and it’s probably what happened.

What gave you the idea to give out kisses at the marathon?

Kissing the runners during the marathon is a long-standing tradition at Wellesley.  It’s one thing the Scream Tunnel is known for.

How many people did you kiss? Any girls? Did you charge for your kisses?

I’d say about 30 guys stopped for a kiss and I even had 2 girls take me up on my offer. I should have been charging — it would’ve made up for the cost of sanitizer.

Were these pecks or full on smooches with tongue?

They were supposed to be pecks, but some of the runners got a little carried away and I actually had to push them back into the race.  As you can imagine, these were sweaty and generally nasty kisses — I wasn’t about to allow tongue on top of it. The only thing that skeeved me out a little was the one guy telling me, “You’re like my granddaughter!” after grabbing my face and laying a fat one on me right on the lips.

What was it like to see your picture on Boston.com?

I was pretty excited. Last time I was on there was a few years ago when I was volunteering for the marathon pasta party. I liked this image much better!

Daniel Winsky, 53, of Salem, was found guilty and sentenced to 18-months probation and a one-year loss of license after being found guilty of operating under the influence.

Winsky was technically “operating” the Anthony’s Driving School car he was in because those cars are specially fitted with a brake on the passenger side for instructors to take control and stop cars during driving lessons with new drivers.

Authorities said that on December 26, 2007, Winsky went into a Cumberland Farms on Central Street in Ipswich to buy a soda, and the clerk and a customer detected a strong odor of alcohol. When the customer observed Winsky step into the car with a sign that read “Anthony’s Auto School,” she called police. The car was pulled over a very short time later on High Street in Ipswich. Winsky was not arrested at the scene, but was later cited.

The driving instructor will also have to pay $2,000 in fines and attend state-mandated classes of his own.

“The overarching priority of Emerson College with respect to alcohol and other drugs is to ensure the safety and well-being of our students,” said Ron Ludman, dean of students at Emerson, in an email to the campus. “The College is committed to providing guidance so that students can learn to develop a responsible approach to social challenges, including whether to use alcohol, how to do so in moderation, and how to comply with local, state, and federal laws governing alcohol consumption.”

Ludman said that the college expects students to abide by the law and respect college policies governing drug and alcohol possession and consumption. “However, the College acknowledges there may be times when students may face medical emergencies involving excessive drinking and/or drug use. In these situations students are expected to call for assistance when concerned for their own health or welfare or that of another student,” Ludman said. “In order to encourage students to seek prompt and appropriate attention for alcohol or any other drug intoxication the College has instituted a “Medical Amnestyâ€Â� policy.”

According to the policy: “Seeking medical assistance for oneself or a fellow student demonstrates responsible student behavior. When evaluating an alcohol violation the College will consider whether a student sought medical assistance for oneself or another person in need, and in most cases view the act of seeking medical assistance as good judgment and accordingly, not deserving of typical disciplinary sanctions.”

Therefore, Emerson students will not be subject to a disciplinary fine, hearing, probation, suspension or other punishment if they exercise good judgment and act in the medical best interests of themselves and their fellow students.

Students’ parents will still be called and students could be required to meet with the Emerson Counseling Center and Wellness
Educator in these cases.

Click here to read the entire Emerson College Medical Amnesty Policy

So you just knew we’d make a booze out of it.

If you’re looking for a new after dinner drink, Pama: The Pomegranate Liqueur and its deep natural red color may present some potential.

It is a pretty thick, syrupy liqueur with a string bouquet and flavor. First taste: cough syrup. Second taste: fruity beverage.

I guess it grows on you.

They also make Pama Chocolates — the fruit drink paired with Garrison Confections resulting in six alcoholic chocolately treats.

As always, here are some drink recipes. Now go get your drunk on.

Cozy PAMA Cider

2oz. PAMA
3oz. Hot Mulled Apple Cider
Cinnamon
Super Fine Sugar
Orange Spiral

Heat wine glass with hot water and empty before building cocktail. Rim with Cinnamon and Super Fine Sugar. Add Pama and Hot Mulled Apple Cider. Garnish with Orange Spiral.

Champagne Dreams

1 oz PAMA Pomegranate Liqueur
1 oz Cointreau
1 oz Fresh orange juice
3 oz Champagne or sparkling wine

Assemble the first three ingredients in a cocktail glass with ice. Slowly pour in the Champagne while stirring very gently to retain the bubbles and chill the mixture. Strain into a Champagne flute and garnish with an orange zest.

The PAMA Pine

4 oz Van Gogh Pineapple Vodka
4 oz PAMA Pomegranate Liqueur
Splash of Lime Juice

Shake and serve up.

In comes Zyr Vodka, not only claiming to be a “sipping” vodka, but actually claiming to be the best Russian vodka out there.

Balls.

So we poured a shot or several.

Zyr applies nine filtrations, five distillations and three tastings to each batch. We’re not sure if it’s the best Russian vodka on the market, but we’re impressed.

It looks crystal-clear. The nose is clean with some lemon peel hints. As for taste, the vodka bites and finishes smooth with a hint of pepper. The vodka is made with a bit of rye, which adds to the flavor.

It also comes in a great clear-blue bottle At $30 per 750, it makes a good gift.

We recommend it cold and neat. It shoots really well and mixes well, like any other good vodka.

We still say this whole “flavor” thing in plain vodka is out of hand, though.

Zyr also recommends trying the vodka with a Blue Russian — blue cheese stuffed olives in a martini.

“Thanksgiving 101 is the quintessential classic American cock-tail, and is a sure-fire way to get you through another family affair that is bound to bring some drama,” said a Wild Turkey spokeswoman recently. “It’s so easy to prepare, there’s no need to learn how to cook — as long as you have a bottle of Wild Turkey 101, everyone can still get their fill of bird for the day and salute to the ‘American spirit.’”

Cranberries and rosemary act as “side dishes” in this drink. It adds a kick to the booze, particularly the rosemary.

Thanksgiving 101
For turkey that you can’t overcook

Wild Turkey 101 on the rocks
Cranberries
Rosemary
Serve in a rocks glass. Garnish with cranberries and a sprig of rosemary.

Winehouse in better times

She’s gunnin’ hard to be the next Janis or Billie.

Singer Amy Winehouse was rushed to the hospital Sunday after suffering what’s being described as a “seizure,” following a fight with her just-out-of-jail soon-to-be ex-husband, Blake Fielder-Civil, according to The Sun.

The troubled singer went on a drinking and drug binge following a huge fight with her recently-rehabbed hubbie. The Sun reports that Winehouse is still in the hospital, and undergoing tests.

“It didn’t stop until she was on the floor on Sunday. She has ended up in hospital a few times after similar drink and drugs related seizures. If she carries on, one of these incidents will be her last,” the source said.

Winehouse’s spokesman confirmed that his client was indeed in the hospital, but was there for “a bad reaction to the combination of medication she has currently been prescribed.”

Isn’t that an overdose? So sad.

There are a few drinks out here that will warm you up, or at least fake it for you.

If you go down Southie, order a hot whiskey, which is about 3 shots of Irish whiskey, lemon wedges, cloves, sugar and hot (not boiling) water. The Irish say that’ll cure your flu.

And for the increasingly upscale Jamaica Plain neighorhood, one restaurant is dishing out something sweet.

“I wanted to emphasize [a] classic play on the Caramel Apple Cider Martini to relive my childhood memories of the local fairground,” said Susan Rice, bar captain at Bella Luna Restaurant.

This one is actually really good, the added butterscotch ingredient gives it something extra. 

The Bella Luna Caramel Apple Cider Martini

2 oz vodka
1 oz Butterscotch Schnapps
Splash of Organic Apple Cider
Cinnamon Sugar Rim
 
Combine all ingredients and shake vigorously with ice. Strain and serve in cocktail glass rimmed with cinnamon sugar. $9.

From the early days of George Washington’s home-brewed ales and James Madison’s attempts at creating a national brewery, patriots and early American leaders relied on beer for nutrition and inspiration.

In more recent history, Jimmy Carter’s brother, Billy, promoted his own brand of brew, Billy Beer, shortly after the Georgian peanut farmer was elected. During the last presidential election in 2004, polls found that Americans would rather have had a beer with George W. Bush than John Kerry.

Throughout the country’s existence, the humble hopped beverage has lubricated the wheels of democracy by sparking debate or resolving conflicts. And the beverage has come up in some pretty interesting ways this year on the campaign trail.

Senator John McCain faced criticism after the Associated Press highlighted the candidate’s extensive fundraising connections to Anheuser-Busch through his wife’s fortune and high-powered position in Hensley and Co., the nation’s third-largest A-B distributor. Although McCain’s financial connections to the brewing giant may be close, don’t expect the White House to replace the stemware with Pilsner glasses. McCain’s campaign manager Jill Hazelbaker told the Associated Press that he “very rarely, if ever, drinks alcohol.”

But who could forget Governor Sarah Palin’s now infamous appeals to “Joe Six-Pack”?

In August, Democratic candidate Barack Obama’s taste for beer was challenged during an interview on CBS’ 60 Minutes. During a discussion of his campaign’s attempts to court blue-collar voters, Steve Kroft, the interviewer, remarked to Obama, “You tried really hard to reach these people. You went and sipped beer, which I know you don’t particularly like.” Obama promptly told the reporter that he had a beer the previous night and then said, “Where does the story come from that…I don’t like beer? …C’mon, man.”

Though politicians may use beer as an image to appeal to the common person, some breweries and drinking establishments have long abided by the folk ethos of not combining politics and alcohol, while others embrace the mix. With the heightened energy of the upcoming election, many brewers and barkeeps around the country are getting into the spirit of the election season.

“What better way is there to celebrate the diversity of ideas and thoughts that come out every four years during our election process with something that goes way back to our founding fathers, that’s beer and ale,” said Wayne Mayer, director of marketing for the Half Moon Bay Brewing Company.

The northern California based brewery’s ALECTION lets customers “vote” for a candidate by buying either the “Obama Ale,” or the “McCain 2008,” re-labeled versions of their English-style light ale. Each week the results are tallied on the brewery’s website.

While encouraging their drinkers to show their preference for the candidates, the style of the beers themselves is the same.

“We did that for political reasons so no one could say that we were trying to favor one over the other,” explained Mayer.

Currently the Democratic candidate is in the lead “by quite a bit,” according to the brewery. When Blast contacted Half Moon Bay in mid-October, Obama had 4,991 bottles over McCain’s 1,274.

“We’ve seen a huge jump in our incremental beer sales,� said Meyer.

Unlike the real upcoming vote this November, Mayer jested, “This is the only election where you can vote early, often, and legally.”

Magic Hat Brewing Company, based in South Burlington, Vt., released a politically themed Participation variety 12 pack, containing a few of their normal offerings and a special pre-prohibition style “Participation Lager.”

“Beyond the political packaging and beyond the beer itself, which is also politically themed, we actually as a sales team go into our bar promotions and register voters,” said Krissy Leonard, spokeswoman for Magic Hat.

Magic Hat partnered with HeadCount, a non-partisan, not-for-profit organization to register people to vote. On the night before the election, the brewery is sponsoring a concert at the Highline Ballroom in New York City to benefit HeadCount featuring Robert Randolph, Joss Stone, and other artists.

Winter variety packs are now being shipped but there should be more of the politically-themed 12-packs in stores until Election Day, Leonard said.

Below the Mason Dixon line, the Flying Saucer Draught Emporium, a chain of beer bars, is conducting another presidential poll. Patrons at the bars can buy a pint glass for $5 bearing either Obama or McCain’s face drawn as a cartoon, which is counted as one vote.

With 13 locations in Texas, Arkansas, North Carolina, and other traditionally red states, some might find the current standings a bit surprising. Obama’s 11,420 bottles leads McCain’s 9,220 as of Oct. 28, according to the company’s website.

Fort Worth, Texas and Cordova, Tenn. are the Flying Saucer’s only locations where McCain is holding a lead.

In New York, one of the strongest Democratic support bases, Sixpoint Craft Ales located in Brooklyn created the “Hop Obama” in honor of the democratic candidate’s grassroots campaigning style.

“We were tossing it around as far back as late September last fall,” said Jeff Gorlechen, one of founding members of Sixpoint. “Then his campaign started steam rolling. At the time it was all word of mouth, and we identified with that.”

After Obama won the first few primaries, Gorlechen and the other four workers at the brewery decided to brew the ale.

While the brewers may admire the candidate, Sixpoint stopped short of fully endorsing him, as their label points out: “Although we do not intend this beer to be a direct Sixpoint endorsement of Obama, we do believe the delicious and refreshing quality it represents reminds us of the Senator’s successful grassroots campaign.”

There are “many parallels” between the rise of craft and micro brews and Obama’s style of campaigning, he said.

“There was no marketing, no advertising dollars behind it. It’s hard not to admire him,” explained Gorlechen. “In the last five years the craft market segments exploded. It kind of caught the major breweries off guard. I think [Obama] did the same thing when he won Iowa.”

Available on draft in N.Y. and Mass., Gorlechen described the Hop Obama as a hybrid ale “sort of like a British session ale, sort of like an amber, sort of an ESB [Extra Special Bitter]” that uses Scottish, English, and German malts and three different hops from the Pacific Northwest. Also, a part of the profits go to Get Out The Vote, an organization that registers voters.

Of the seven ales produced by Sixpoint, it is currently their second best seller and the brewery sold its stock of the beer faster than any other single batch released for the first time.

Although one of Sixpoint’s best selling products, some bar managers have refused to serve their beer because it is mixing beer and politics, he said.

The “Ale to the Chief” by Colorado’s Avery Brewing Co. has hit shelves in the 32 states. “Instead of an Imperial Pale Ale we’re calling it a ‘Presidential Pale Ale’ because it’s a democracy here, it’s not an imperialistic nation,” mused Matt Throll, beer manager for Avery.

This past spring, Adam Avery, the owner of the brewery, returned from a road trip with the idea of creating a politically themed beer.

Overall, the reaction to the “Ale to the Chief” has been positive, the Brewery said.

“We’ve only had one person call up and complain to say ‘leave politics out of beer,’” Throll said. “We had to tell them that beer has been a part of politics a long time, that’s just the way it is. We weren’t setting out to offend anybody, but of course that’s going to happen.”

“It was not necessarily pro any of the candidates but pro change,” said Throll

Avery’s brewmasters have another batch of “Ale to the Chief” underway for Inauguration Day.

In the Midwest, the St. Louis Brewery Inc., producer of the microbrew Schlafly, is selling posters and T-shirts with altered versions of their labels featuring the candidate’s images.

“I changed our Hefeweisen to  ‘Hefe-Biden,’ our Oktoberfest became ‘Baracktoberfest,’ and our actual flagship pale ale became ‘Palin Ale,’” explained Troika Brodsky. graphic designer for Schlafly Beer.

Two days before the Vice Presidential debate at Washington University in St. Louis, Brodsky learned that a church group would be screening the debate at Schlafly’s downtown brewery and restaurant.  To celebrate the debate, Brodsky made four custom tap handles and posters featuring altered ‘political versions’ of the brewery’s labels.

Although the other candidates’ names were easy to juxtapose with the labels, Brodsky said creating one for McCain was difficult. He settled on ‘McCain’s Maverick’ American Pale Ale.

“Its basically just parody,” he said. “They were a big hit, actually.”

Even though the church group holding the screening was “more conservative-leaning,” Brodsky said, “Still, the Baracktoberfest and the Hefe-Biden taps sold far more.”

Schlafly is now selling a limited number of Baracktoberfest and Palin Ale T-shirts on its website.

Beyond the tension and mudslinging of the election, it’s all in good fun, he said.

“The point of this is that everyone’s really exited about the election around here. We want to encourage that energy, encourage people to vote,” said Brodsky.

Chief Marketing Officer Andy England told the Associated Press that the decision was “due to weakness in the ‘malternative’ segment and declining consumer interest.”

Zima has ended production as of October 10, but distributors can get their hands on the product’s remnants until the end of the year.

Distributors are being asked to stock Sparks on store shelves to replace Zima.

Zima means “winter” in many eastern European languages. The brand of lightly-carbonated beverage came from Coors in 1993 and remains a symbol of 90s pop culture.

And so much for Babylon 5, which had references to Zima, despite being set in the year 2259.

This game is different for one reason: It’s the first game that we know of that let’s you play beer pong (or Beirut for your New Hampshire folk) — though they don’t call it by any sort of alcoholic name. They cleverly call it ping cup so that the parents don’t get mad.

You don’t need me to tell you that you’ve probably played most of these games before. In fact, you can play most of these games for real at any drunken men’s social club outing, including bet the bean bag toss, horseshoes, shuffleboard, darts, and puck bowling. But somehow that makes us like the game more.

The graphics aren’t very good, and we note that this doesn’t use Nintendo’s new Motion Plus accessory. But who cares. Game Party 2 doesn’t game itself very seriously, and that’s why we like it so far.

Plus, it’s got beer pong!

Game list: horseshoes, bean bags, shuffleboard, skill/skeeball, arcade hoop shoot, puck bowling, lawn darts, baseball bar darts, QB challenge, trivia, and ping cup (beer pong).

Game Party was Midway’s top-seller with 1.3 million copies sold since last year.

Game Party 2 is $20 and hits shelves today.

Plus we just love saying the name!

Leinenkugel’s Oktoberfest Lager is a distinct fall brand, brewed with three malts: Munich, caramel and a blend of two-row Pale malts.

We found the beer to be a great fall BBQ drink. It doesn’t remind you too much of the cold weather by filling and warming your stomach like some other season beers, but it’s definitely not the fruit-infused summer beers we’ve come to know and love. It’s Indian summer, early autumn, New England foliage (though they’re a Wisconsin company) beer.

Pair it with an everything hot dog and some cheese-flavored chips and pretzels.

Leinenkugel’s Oktoberfest is available in 6-pack bottles at supermarkets and liquor stores nationally and on draft at some bars and restaurant (we didn’t see any in Boston).

Six-packs retail at $7.99. Leinenkugel’s is currently available in 48 states. Oktoberfest is 5.1 percent alcohol by volume.

Here’s a little treat that definitely will fill your stomach:

Leinenkugel’s Oktoberfest-Infused Brew Brats

1 dozen brats
1 dozen brat buns
Leinenkugel’s Oktoberfest, to cover
1 medium large sweet onion, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 red pepper, sliced
2 ounces butter

Place brats in a Dutch oven with sliced onions, peppers and butter, cover the brats with Leinenkugel’s Oktoberfest. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside remaining beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh brat buns with your favorite toppings (sauerkraut, onions, peppers, ketchup, mustard).

This one is called the Heavenly Horchata, and it’s a tequilla-based beverage.

The margarita may be perfect for the summer, but there’s no reason to put away the mexican liquor when daylight saving time ends. Mixologist Jim Meehan combines cinnamon and kaluha in this cocktail to make a warm-feeling drink that’s perfect for the cold weather.

This particular drink is made with Gran Cententario Reposado tequilla, and we tried it for the first time recently. It’s a good, strong tequilla that mixes very well.

Here’s the recipee with a few bonuses:

Heavenly Horchata
1.5 oz Gran Cententario Reposado
.5 oz Kaluha
2 oz Horchata

Add all of the ingredients to a mixing glass; then add ice
Shake and strain into a chilled coupe
Garnish with grated cinnamon.

Gran Treacle
1.5 oz Gran Centenario Plata
2 oz Apple Cider
.25 oz Agave Nectar
2 Dashes Bittermen’s Mole Bitters

Add all of the ingredients to a mixing glass, then add ice
Stir and strain into a chilled rocks glass
Garnish with a twist of orange

Jim’s Diablo
2 oz Gran Centenario Plata
.75 oz fresh lemon juice
.75 oz Canton Ginger liqueur
.25 oz Crème de Cassis

Add all of the ingredients to a mixing glass, then add ice
Shake and strain into a chilled coupe
Garnish with a thinly sliced lemon wheel

When asked why he went through these extreme lengths to bring back the prized berries to Boston, Bartender Stewart Bishop merely muttered, “I’ll be your huckleberry.�

One of the best lines in “Tombstone” — and by far Val Kilmer’s best role ever,  except maybe Iceman. 

The Finn

3 oz. of “Huck� Vodka (Huckleberry infused Absolut)
1 oz. Cognac
Splash of lime
Twist

Combine ingredients and shake well. Strain into a chilled cocktail glass and garnish with a twist.

Cost/availability: $11

The Bistro Bar hours are Monday through Saturday 11:30 a.m. to 11:30 p.m. and Sunday from 12 p.m. to 10 p.m.

Well … kinda. Yeah.

But one thing’s for sure, there are some brands of vodka that will absolutely make you regret it later. They usually come in a plastic bottle and taste like something used to treat some sort of laceration.

Thankfully, Poland’s inexpensive import is not like that. Sobieski, with a retail price of $11 for a 750 ml. bottle and $20 for a 1.75 liter monster, has become a shelf mainstay for my guests, and I couldn’t be happier with it.

This whole “super-premium” vodka bullshit is just that — it’s crap — and it needs to stop. (Note this little beauty from December). If you pay $50 for a bottle of clear, tastless, odorless alcohol, then you’re an idiot. Pay $50 for a decent bottle of scotch or a really good tequilla. When it comes to vodka, find a $20 bottle you like and stick with it.

So I’m on Sobieski right now.

Here’s their recipe for good, intoxicating summertime vodka punch:

Livin’s Easy Summer Punch
Makes 20 5 oz. drinks

1 bottle of Sobieski Vodka (750 ml)
12.75 oz. Marie Brizard Crème de Cassis
16 oz. cold water
17 oz. orange juice
8.5 oz. fresh lime juice
25.4 oz. (3/4 of a 1-liter bottle) ginger ale

Funnel all ingredients except ginger ale into a large sealable plastic container, like a milk jug. Shake to
 incorporate all ingredients. Chill in fridge for 30 minutes, or make it up to one day in advance.

Pour mixture into large decorative punch bowl, over Garden Ice (see below).  Top with chilled ginger ale and stir gently.  Garnish with sliced lemons, limes and oranges and thinly-sliced ripe strawberries.  Add a blueberry or two for anti-oxidation purposes. Enjoy!

Garden Ice:

Fill a one-quart, clean plastic container halfway with water (think take-out wonton soup here).  Drop in a handful of fresh mint leaves.  Cover and freeze overnight.  When ready to use, run the outside of container under warm water.  Place ice block flat side down in punch bowl.

The mojito has gained popularity in the US over the last five years (maybe due to a Bond appearence in “Die Another Day?”) and Bacardi is capitalizing on the low-proof, pre-mixed drink craze. At just 30 proof, it’s enough to enjoy without ending up on the floor.

As the story goes, according to Bacardi, in the late 1500s English pirate Sir Richard Drake, subordinate to Captain Sir Francis Drake, prepared the first version of a drink combining aguardiente (the crude forerunner of rum) mixed with sugar, lime and mint known as the Draque, Drak or Droc.

The pre-mixed Classic Mojito captures the minty lime flavor of the niche cocktail — it actually tases like a mojito. This is a tricky drink to make — it’s not like a rum/Jack and coke or a gin/vodka and tonic where you can just dump stuff in. The mojito is one of those situations where it’s good to have something like this pre-made for parties and guests. It also provides a good alternative to the usual party drinks.

The 1.75-liter bottle will run you $20, and a 750-ml sized option is on its way.

Jimmy Russell, master distiller at Wild Turkey shares a recipe for his perfect mint julep — using Wild Turkey 101, of course.

“The julep has been the classic beverage of the Kentucky Derby for nearly a century and made with any other bourbon leaves much to be desired,” Cifuentes said. “The higher proof of Wild Turkey 101 produces a richer, deeper and fuller taste, making it a bigger, better flavored mint julep.”

Here’s how it goes:

The 54 Julep
2.5 oz. Wild Turkey 101
3 sprigs of mint (six to eight mature-sized leaves)
1.5 teaspoons brown sugar
Half-cup crushed ice
In a traditional silver julep cup or double-old fashioned glass, mull two sprigs of mint with the brown sugar and one ounce of Wild Turkey 101 for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the rest of the bourbon, and garnish with sprig of mint.

And they’re off!

Cape North is made from Swedish spring water and distilled from French golden wheat from the Bourgogne region. The vodka finishes smooth with some light vanilla and citrus undertones.

“Cape North is a world-class vodka with an exceptional image and taste,” said Kathryn Sattler, innovation manager, Long Tail Libations. “For vodka drinkers who demand only the highest quality, Cape North is a proven winner and a sophisticated new addition to Long Tail Libations portfolio of luxury spirits.”

Cape North is one of those ultra-premium Vodkas, of which we are becoming so well acquainted. It’s very good, and it’s something you’ll be tempted to pick up a bottle of at the package store — give your friends a little something special at the next party. I wouldn’t necessarily pour it in the punchbowl though.

Let’s face it, we love our vodka. Girls and their cosmos and boys and their James Bond martinis alike need the best. I like Cape North. Besides, it gives you some automatically cool drink names: Cape and cola, Cape and cran, North and tonic, etc.

To celebrate the availability of their newest product, Busch has suggested that you splurge and pair Cape North with the following:

• Pair ice cold Cape North straight with oysters on the half shell topped with marinated cauliflower.
• Serve a dill-infused Cape North Martini with a lobster and langostine tartar.
• Mix a Cape North cocktail with fresh rhubarb and sweet white wine. Serve with goose foie gras topped with sauternes caviar on roasted brioche.

I’ll just have mine with tonic and lime. Thanks.

UPDATE: In response to reader questions, Miller 64 is 2.8 percent alcohol by volume, according to a spokesman for Miller Brewing Company.

Miller Brewing Company is rolling out its 64-calorie Miller Genuine Draft, “MGD 64,” which is a reformulation of the original MGD Light, and they are touting it as the lowest calorie beer on the market.

“MGD 64 is a sensible choice for consumers working hard to keep up with the pace of their life,” said Grant Leech, marketing director for the Miller Genuine Draft brand. “Whether they are out with a group of friends or taking a break at the end of the day, MGD 64 provides all of the great beer aroma and flavor consumers want but with about 35 percent fewer calories than the typical light beer.”The beer is being launched in a limited roll-out in the Midwest and some West Coast areas. Miller is saying they will also market MGD 64 to active places like health clubs and spas — pushing MGD 64 on the healthy beer drinker.

MGD 64 has 2.4 grams of carbohydrates per 12 ounce serving, which is just a bit less than Michelob Ultra’s 2.6 grams.

Miller offers the following comparisons:

• A 6 ounce glass of red wine contains 128 calories — twice the amount in MGD 64
• A 6 ounce gin and tonic contains 172 calories — almost three times as many calories as MGD 64
• A 6.5 ounce margarita contains 246 calories — nearly four times the calories of one MGD 64

“The math is pretty simple,” Leech said. “Differences such as those between MGD 64 and competitive light beers and other alcohol beverages add up pretty quickly. For consumers who want great beer refreshment that doesn’t slow you down, MGD 64 is the clear choice.”

According to Miller, MGD 64 was initially launched last summer in Madison, Wis. People liked it there, and they’re expanding it. But we’re not seeing it on the East Coast just yet

They’re branded, but we won’t tell anyone if you use the cheap stuff.

The June-go Citrus Splash
Created in honor of the Academy Award-nominated film Juno
1 part Malibu Mango Rum
1 part Malibu Pineapple Rum
Fill with orange juice
Combine ingredients in a highball glass over ice.
*Recipe & photo credit: Malibu Rum

Killer Coco Chai
Created in honor of the Academy Award-nominated film No Country for Old Men
1 part Malibu Rum
2 parts chai tea (pre-made)
1 part white chocolate liqueur
Serve in a champagne glass; garnish with a raspberry.
*Recipe and photo credit: Malibu Rum

Michael’s Martini Brief
Created in Honor of the Academy Award-nominated film Michael Clayton
2 oz. Stoli elit vodka
1/2 oz. Dry vermouth
1 large rosemary sprig
Combine ingredients with ice in a shaker and strain into martini glass; garnish with rosemary sprig.
*Recipe & photo credit: Stolichnaya

There Will Be Rum
Created in Honor of the Academy Award-nominated film There Will Be Blood
1 oz. Malibu Rum
1 oz.  Ruby red grapefruit juice
Dash of grenadine syrup
Fill glass with chilled G.H. Mumm Champagne
Shake Malibu, grapefruit juice and grenadine with ice. Strain into a champagne glass and fill up with G.H. Mumm. Garnish with a strawberry slice on the rim.
*Recipe & photo credit: Malibu Rum

The Atone-Mint
Created in Honor of the Academy Award-nominated film Atonement
2 oz. Stoli Blueberi
0.5 oz. fresh lemon juice
2 oz. sparkling water
1 tsp. sugar OR 1 oz. simple syrup
Crushed mint leaves
Serve over ice. Garnish with lemon wedge.
*Recipe and photo credit: Stolichnaya

“For those who like the best of everything and don’t mind being seen in public enjoying a bit of luxury, the latest “must have” may be the ultra-premium Gold Flakes Martini,” the Gold Flakes Supreme Vodka company said in a statement. “(It) is guaranteed not only to taste great but to look stunning, too.”

Quadruple-distilled (Not sure what the extra distillation does) Gold Flakes Supreme Vodka, ($60, Shaw-Ross Importers) is a newcomer on the American market. Reminding many college students of Goldschlager-filled nights of wrath, the vodka is made with real 24-karat gold flakes that flutter around

A martini made with this vodka won’t run you nearly as much as the “Engagement Ring Martini” or the one with the pearl at the bottom, but trendy clubs are starting to sell this brand as the next “it” thing in the world of glamorous drinking.

Why introduce this? The company says you’re responsible for these kinds of glistening spirits.

“Inexhaustible consumer demand for ever higher quality vodkas (and ever more expensive ones, too) brought us to the pinnacle of Gold Flakes Supreme and the Gold Flakes Martini,” they said. “You’ll find the Gold Flakes Martini priced for those who recognize instinctively that true luxury like a Gold Flakes Martini should not be for everyone — but should be available to anyone who truly appreciates all life has to offer.”

With a sales pitch like that, who wouldn’t drink?

The Recipe:

1 1/2 oz. Gold Flakes Supreme (or, you know, plastic bottle-brand) Vodka
3/4 oz. dry vermouth
Shake vodka and vermouth together with several ice cubes in a shaker.
Strain into a cocktail glass, garnish with an olive or lemon peel and serve.
Serves one uppity bastard.

In that year on Nov. 16, the governor of St. Eustatius – a Dutch island in the West Indies – ordered his fort’s cannons to pay tribute to an arriving American warship, the Andrew Doria. This risky and courageous act solidified the two countries’ friendship in history. Only months before, the United States had declared independence from Great Britain.

The Dutch salute was the first friendly act upon the new American nation from a foreign power. The British, angry at the Dutch for trading with the colonies, seized the island a few years later. The Dutch recaptured St. Eustatius in 1784.

So join the 8 million Dutch-Americans and celebrate the contributions you and your ancestors have made to the United States – beginning with the “first salute” in 1776 and continuing each day as the United States and the Netherlands work together to bring peace and freedom to the world.

If you need another excuse to drink, April 19th is Dutch-American Friendship Day. That’s when President John Adams, establishsied the first American Embassay at Fluwelen Burgwal 18 in The Hague.

So, here’s a thought: What’s a good wine to pair with your bike?

“The motorcycle lifestyle is all about freedom, about enjoying life and enjoying your friends,” said Scott Del Fava, Brand Manager for V-Twin Vineyards. “Our first release, a 2004 Zinfandel, is really turning heads with the motorcycling community. The front label is emblazoned with skulls and a flaming v-twin engine — and the wine inside is damn good.”

The Zin is pretty good. It’s bone dry and very strong — a tough wine that lives up to its name.

“The V-Twin Vineyards team has decades of experience in the wine industry,” said Del Fava. “The grapes for V-Twin Zin have been carefully selected from an estate vineyard in the legendary Dry Creek Valley in Sonoma County.”

V-Twin Zin is available on their website and thru select distributors. “Having a ‘virtual winery’ allows the V-Twin Vineyards team to focus on quality and marketing while building the brand,” said Del Fava. “Planned Releases include: River Run Chardonnay, Poker Run Cabernet, Redwood Run Zinfandel and Toy Run Rose.”

“These ain’t no sissy wines! Look for a tasting room in the not- too-distant future, with good wine, a little attitude, and plenty of Harley parking out front.

“For adults who’ve never tried a pumpkin beer before, we’d encourage them to experiment with Jack’s,” said Florian Kuplent, brewmaster, Anheuser-Busch, in a statement. “Because the pumpkin and spice flavors are so well-balanced and subtle, Jack’s doesn’t overpower foods and makes for an ideal culinary experience.”

There are two fall beers I tend to order once the summer brews run dry. First and foremost, there’s Samuel Adams Octoberfest, the fall seasonal brew from the Boston Beer Company. It’s amazing, second among their seasonal beer only to Summer Ale, which takes the cake. Next, there’s Blue Moon Pumpkin Ale, which tastes a lot like Jack’s Pumpkin Spice. I’m ordinarily a steady Blue Moon drinker, but I’m not sold on their seasonal varieties. They’re fun to drink for a change, and I’ll buy a case out of drinking habit, but Blue Moon Pumpkin Ale tastes a little strong, and it’s just not as good as regular old Blue Moon.

That brings us to Jack’s. It’s very similar to Blue Moon Pumpkin Spice, but the flavor isn’t as overpowering. It’s very clean tasting for an ale, but goes down with a bit of a bite to remind you that you are drinking a beer after all.

Pumpkin beer is just something you have to try. It fits the season very well. It’s a beer that’s meant to accompany food, and Jack’s 5.5 percent alcohol by volume isn’t nearly as much alcohol as a white or wheat ale, some of which can potentially double that.

“Year after year this is one of our favorite beers to brew,” said Kuplent. “We hope beer drinkers who enjoy trying new flavors will sample this seasonal ale.”

Jack’s Pumpkin Spice Ale is available on drought and bottle. Other Busch seasonal beers include Winter’s Bourbon Cask Ale, Spring Heat Spiced Wheat and Beach Bum Blonde Ale.

Jack’s is brewed with two-row, caramel and carapils barley malts, a blend of imported and domestic Hallertau hops and domestic Saaz hops, according to a Busch statement. It is meant to be poured in a tall, fluted glass for full taste, “allowing its rich aromas to funnel straight to the nose” — if you’re into that sorta thing.

(ARA) – When it comes to gathering with friends and family, craft beers are becoming a prominent guest. Craft beer has enjoyed double digit growth over the past few years and shows no signs of slowing down.

As consumers tap craft beer for its robust varieties and flavorful offerings, American brewers are developing unique wheat brews that are further fueling the success of the category. While bolder, fuller-flavored German style beers have typically dominated craft beer selections, wheat (also called weiss or wit from its German and Belgian origins) beers have seen a sudden surge in popularity largely due to their lighter, refreshing taste.

The Jacob Leinenkugel Brewing Company, one of the largest brewers of specialty beers in the U.S., which offers four wheat beers in its portfolio of 11 specialty beers, said wheat beers are growing in popularity because of their crisp, drinkable style. “There’s nothing like relaxing with a refreshing wheat beer with great character,” said Jake Leinenkugel, fifth generation brewer and president of Leinenkugel’s. “Some wheat beers offer unexpected undertones of citrus or spice, which complements many dishes, from salads and shellfish to spicy fare such as today’s hot Asian cuisine.”

In addition to its Honey Weiss and Berry Weiss, Leinenkugel’s last year launched Sunset Wheat, which features a slightly fruity and citrus character, complimented by the gentle spiciness of coriander. The wheat brew, which was awarded a bronze medal at the World Beer Cup and the silver at the Great American Beer Festival in its first year, has quickly become the fourth fastest growing beer in the U.S. And, most recently, Leinenkugel’s rolled out its latest summer seasonal, Leinenkugel’s Summer Shandy.

Typically slightly lower in alcohol content and calories, wheat beers are drawing more women to the craft beer category. “Our female fans tell us they like the way our wheat beers are presented with sleek glassware and fruit garnishes such as orange or lemon slices,” adds Leinenkugel. “They want to trade-up for a differentiated product.”

Wheat beers are best served in an hour-glass shaped beer glass with room for an ample head. Leinenkugel’s, celebrating its 140th year of brewing, offers these tips for enjoying wheat beers:

1. Party for one — Sample a new style of brew with one at your favorite watering hole before springing for an entire case.

2. Keep it clean — Any minute particles left in a glass — dust specks, lipstick, traces of dishwater grease, or the slightest film — can interfere with the flavor of a beer.

3. Prep is everything — Put some cold water into the glass, shake it and drain it. Then hold the glass at a 45 degree angle and fill it carefully. Leave some remaining in the bottle and swirl it lightly to get all the yeast in suspension and then top off your glass.

4. Get a big head — The larger the foam head, the better because it releases the carbon dioxide in the beer and thus the flavor and aroma, it also keeps the beer fresh all the way to the bottom. At least two fingers of foam is ideal.

5. Sense the flavor — Experience the beer’s sting or effervescence with your first sip. As it moves back into your mouth you’ll begin to identify other flavors.

For more information about craft beers, recipes utilizing beer or pairing with beer, tasting tips and availability, visit: www.leinie.com.

Courtesy of ARAcontent

Consider for your approval: the Michael-David wine family. Domestically produced in Lodi, in the heart of California’s wine country, wine maker Franck Lambert and the Phillips family have produced some very interesting concoctions.

Their seven sub-brands include: a reserve called Earthquake; 7 Heavenly Chards, a Chardonnay aged in seven kinds of French oak; 6th Sense Syrah; Windmill Estates, their premium label; Don’s Red, named for the owners’ father; Sparkling Duet, which is the first sparkling wine produced with 100 percent local grapes; and the two labels we took a look at—7 Deadly Zins and Incognito White.

The 2004 7 Deadly Zins is a 14.9 percent alcohol by volume red wine and is Michael-David’s primary Zinfandel. It is a very flavorful blend with an almost chocolate overtone. The bouquet combines raspberry jam, molasses and cinnamon toast flavors. This one has romance written all over it from the label to sensual flavors.

The wine is a blend of old vine Zinfandel, Petite Sirah and Petite Verdot aged in American Oak.

Americans have become accustomed to bold, dry wine, so be ready for something different with the Zins. This is a sweet, velvety wine. Pair it with a medium rare porterhouse with a buttery sauce. Michael-David recommends BBQ’d salmon as well. It works just as well as an after dinner drink and goes great with dark chocolate. It goes for a reasonable $17.00 and you can find it at the Lodi Vineyards website.

Incognito 2005 Viognier uses a grape originally found in France. This white mixes pineapple and honeydew melon with orange blossoms and honeysuckle, yielding in incredibly sweet and fruity product. It clocks in at 15 percent alcohol by volume and finishes strong.

Michael-David recommends pairing it with brunch food or sushi. I’d also recommend trying it out with a fennel-roasted pork loin or pasta with a non-red sauce.

First impressions saw a few mixed results. It’s another very different wine that you may not be used to. It gave the impression of a premium fruit-flavored White Zinfandel. The crew of Blast reporters, editors and general well wishers preferred the red 7 Deadly Zins. Both have striking flavors and can pair well with meals. Incognito is quite sweet, so if that’s your pleasure, you won’t be let down. I tend to go for the drier side, but the 7 Deadly Zins struck me. This is a bottle you pull out for the significant other to give the homemade meal a fancy touch.

Michael-David Winery is a family establishment. According to the company, the two brothers handle the wine, father, Don tends vegetables, and their mother, Jeanne, tends the French gardens and a pumpkin patch that brings in children from throughout the region come October. They also collectively run a café on the grounds and offer wine tasting sessions constantly.

Give these a try, especially if you’re bored with the $10 liquor store special.