As you all know, I’ve been working on a bit of a site re-design and decided to re-launch entirely over at the new Nobler Experiment. I’ll be re-posting and referencing some of the great posts and cocktail recipes from this version as a little trip down blurry memory lane so I hope you’ll come follow and join the experiment here!
The Nobler Experiment is growing! And is in need of a little refreshment. So I’ve gone ahead and hired the best web developer on the planet….
He’s great at his craft, but he tends to take quite a few “coffee breaks”. He promises me, the new and improved Nobler will be ready by next week so let’s hope he’s stocked up on coconut waters to hydrate his way to success. I’ll keep you all updated on his progress.
Cheers to the re-launch of the Nobler Experiment coming soon!
So it seems I’m not the only one who’s loving the spritzer. The folks at Bon Affair are taking a similar approach to re-introducing this oft-considered boring and outdated drink by creating a sleekly branded bottled version. It seems they are currently offering a Sauvignon Blanc and a Syrah version both at around 6.5% ABV; which of course is less than wine, but a little higher than most commercial beers. I myself have not tried a bottle but I’m a sucker for good imagery. How about you all: have you had the chance to sample a little Bon Affair?
(Fill out the form below to be eligible to win this week’s giveaway!)
Last night we celebrated a wonderful weekend with a bottle of this sparkling Rosé. The bottle was 90% Glera (fairly typical grape for Prosecco) and 10% Pinot Noir which is where that fantastic color and flavor profile comes from. It was delicious on it’s own but even better with a little lemon, via some Wine Spritzer inspiration…
That’s right. I’m officially bringing back the spritzer. Actually, maybe it can’t be considered “brought back” if it was never here in the first place. But you’ll remember last year I gave away my little secret and now I’m here to tell you definitively, that despite the fact that you almost certainly think of your grandmother when you think of spritzers, you are seriously missing out on some damn good summer drinking if you ignore the possibilities.
Here’s the thing: I’m not telling you to abandon all other alternatives and only drink seltzerfied (should be a word) wine. I’m just telling you the concept of the spritzer is basic and open to a world of manipulation. Maybe we just need a new name for it? Any ideas (fill out the form below to be eligible for this week’s giveaway)…
I’ve been working on a few basic recipes to share (I plan on posting next week with a few other summer-centric drinking details) but in the mean time, the idea is simple. I’d actually suggest you grab a bottle of solid rosé and start there. The slightly more complex wine holds up to the splash of seltzer fantastically and makes for a perfect mid-day cocktail. And I say cocktail, because that’s where the fun can begin. You know all of those simple syrups you’ve been making? Infusing herbs, spices, and more? These are great for wine based drinks as well; perfect for the ultimate refresher from the summer heat.
This message goes out to all the loyal Night Cappers who made it to the last Night Cap. We’re coming up on 3 months since you all left with a bottle of my mason jar bourbon, and guess what: it’s time to start tasting. Nobler Mark and I have dug into our stashes already and I can tell you, the 3 month age is really damn delicious. I recommend you take a little swig and see what you think before running all of the contents through a coffee filter, just in case you want more age. But I encourage you to enjoy the “young” bourbon now. It’s a nice change of pace from the heavier commercial options and I’ll tell you, nothing kicks off a weekend better than some homemade bourbon. Hope you enjoy and hit me up if you have any questions on how to specifically filter it.
Added bonus, I hope to have some news on the next Night Cap coming soon!
What a week for the news of booze! And this story has it all. New Jersey, TGI Fridays, and a bad ass-name in ‘Operation Swill’; no question, I’m intrigued to see where this one goes.
Long story short (because you can read all the details here), 29 establishments (listed here) in New Jersey (13 of which are TGI Fridays) are under investigation for serving low quality alcohol as substitutes for high-end, top shelf orders, essentially swindling their customers for some serious margins. In one case, the situation is even more ridiculous as one particular bar is being accused of serving rubbing alcohol and food coloring as scotch. Yo, seriously: whichever bar that is, needs to be shut down immediately. Just saying…
As for the other bars, I’m sort of surprised this isn’t happening more often (if it isn’t already). Particularly for places that serve mix drinks as the base of their offerings, I imagine it would be seriously easy to pull this off. And don’t get me wrong, I’m not saying this is right. In fact, I think it’s awful, but I am saying I think it’s highly likely this could be occurring more than we think.
One thing is for sure though: if I find out that there is actually Rebel Yell in the Jack Daniels BBQ, I’m going to throw a shit fit!
Gillian DiPietro, expanding on her role as Nobler Legal Counsel, passed along this troublesome piece of investigative journalism related to the surge in craft distillation. We all know the numbers by now, but they are worth repeating. According to this Atlantic piece, 81 new “craft” distilleries opened up last year bringing the U.S. total to 315. This is pretty insane considering where we were just a decade ago. But as the piece also suggests, with increased competition has come some increased funny business.
The root of the issue being the fairly flexible designation of the word “craft”. The brewing industry has run in to this issue as well, and for the most part has let the small batch beers battle it out over taste and value. But one can never forget, the power of some intelligent marketers. It seems, in one specific example in the article, a vodka being touted as a “craft” and “local” high-end product was actually pretty stock in character. Commodity neutral grain spirit, purchased through an industrial supplier, fed through some charcoal filters, bottled and labeled doesn’t exactly represent the historical spirit (see what I did there?) of distillation. And since those folks were charging a pretty penny for their product, it makes matters even worse.
But the good news is, that’s a pretty difficult scenario to pull off and maintain without getting “caught”. And it’s really only viable as a quick product solution for spirits like vodka. But I tend to agree with the writer and those he interviewed. As consumers, much of the ownership is on us. If we want to drink the best of the best (or even the cheapest of the cheapest) and have opinions on it all, we should probably do the research to know where and who is making the stuff. And I’ve got faith, because the “craft” drinkers of the world, tend to be quite interested in doing the dirty work. So bring on the “craft” spirits competition. The more the merrier.
Photo above from The Atlantic