Posts by Chris Stout
The 2016 Summer Olympics kick off in Rio this August, and we’ll be treated to some new events during this edition of the world’s most celebrated athletic competition. In addition to golf and kite surfing, rugby sevens will be making it’s debut on the Olympic stage. A fast paced game, rugby sevens features two sides of seven players (instead of the usual 15 players per side) that compete in two seven minute halves. The sport of Rugby hasn’t been played on the Olympic stage since 1924, and this is the first year that rugby sevens will be featured. Qualification for the event started with the 2014–15 Sevens World Series for both men and women. Twelve teams will compete in the event from August 6 to 11, including the US Men’s National Rugby Team.
US National Rugby player Perry Baker is partnering up with Team Budweiser, the Official Beer Sponsor of Team USA, to promote the upcoming games. Baker wasn’t always a rugby player. When you’re uncle (Wes Chandler) plays a decade in the NFL (including four trips to the Pro Bowl as a wide receiver) and your brother (Dallas Baker) earns the nickname “Touchdown Maker” before being drafted by the Pittsburgh Steelers in Round 7 of the 2007 NFL Draft, football is in your blood. Perry played college football at Fairmont State University in West Virginia. He was signed by the Philadelphia Eagles and played two seasons in the Arena Football League before a knee injury ended his hopes of playing football at the highest level. Undeterred, Perry picked up rugby, a sport he was first introduced to by one of his high school football coaches. Perry began playing rugby full time in 2013 and he made his national team debut at 2014 Gold Coast Sevens in Australia. With a few years under his belt, Perry is ready to represent his country in Rio.
Last week we sat down with Perry Baker to discuss his role with Team Budweiser, the 225-foot Olympic mural designed by artist artist Malika Favre in midtown Manhattan, the pace of rugby sevens and how football has influenced his new career. Here’s the interview:
Last week we caught up with Chicago P.D. star Jesse Lee Soffer to talk about the new Harley-Davidson Roadster. Harley is doing this cool ride share program that allows people to test out the new Roadster for just $7 a day. It’s a great way to get on this new bike that caters to urban dwellers. Check out h-d.com/roadster to find out how you can visit a pop-up bike share spot in pop-up in select U.S. cities, including Portland, LA and Milwaukee.
We talked with Soffer about his involvement in this new roadster campaign, his love of riding, doing his own stunts, Chicago, the difference between filming a soap opera and a crime drama and that time he played Bobby Brady on an episode of Wings. Here’s the interview:
Make sure to check out the season finale of Chicago P.D. tonight on NBC.
It’s the night before the 2016 NFL Draft. Tomorrow night, a bunch of young football players will be millionaires. Almost half of these guys will be busts. That’s just how it goes. The stakes are as high as the hopes. And in the NFL, hope is what gets you paid.
NFL teams don’t reward yesterday’s stars for yesterday’s stats. Not like they do in the NBA. Can you imagine the Broncos bringing back Peyton Manning for a Kobe-style victory lap season as a thank you for his past efforts? No way. The NFL doesn’t work like that. If you don’t produce, you’re gone. It’s that simple. If you get paid, it has much more to do with your future potential than your previous accomplishments. The next man up is probably more affordable anyway.
Sure, there are exceptions. When the Steelers paid Troy Polamalu after he was gassed, it was more a gesture of thanks than an expectation of All-Pro production. But for the most part, NFL players have to produce to get paid and even when they produce, they may have to get paid somewhere else.
Matt Forte has produced. For eight very solid seasons. Since entering the league in 2008, he has more yards from scrimmage than any other player in football (12,718). Forte has more targets (636) and catches (487) than any running back during that span. He also owns the single-season reception record for a running back (102).
And since he entered the league eight seasons ago, no one has more touches (2,522) than Forte. Nobody.
Therein lies the problem, though. Because of how NFL teams reward players, Forte knew he wasn’t going to cash in with a third contract from the Chicago Bears. It became clear last season that the Bears wouldn’t even try to re-sign him. Mediocre NFL players are expendable, but ultra-productive NFL running backs turning 30 with more touches and total yards from scrimmage than anyone else over an eight year stretch are expendable, too.
But Forte found a home with the New York Jets, who signed him to a three-year, $12 million deal ($8 million guaranteed) this offseason. If he can stay healthy, he can certainly be a force in that offense. That’s the hope, anyway.
Leading up to the most hopeful day on the NFL calendar, we sat down with Matt Forte to chat about his new team, new coach, God, Tom Brady, the most under-appreciated player in football, the 2016 NFL Draft and how Verizon can help you stream draft coverage tomorrow on your mobile device with the Verizon NFL Mobile App. Here’s the video:
Whiskey is really popular these day, but people still like to party with vodka. Whiskey wins the sipping competition easily. If you’re going to sit and sip and you really want to enjoy a well-crafted spirit, you’re probably going to reach for whiskey, Scotch or bourbon. But if you want a shot or a cocktail, you may want to explore some vodka options. But what if you can’t decide? What if you want the mixability of vodka without sacrificing the flavor of whiskey?
Well, Absolut has an answer for this scenario and it’s name is Oak. Oak by Absolut was devised by Per Hermansen, a guy who almost certainly owns the most amazing job title available at Abolsut: Director of Sensory Strategy. I mean that just sounds cool, right? Apparently, Per’s job description includes coming up with fun and unique vodka flavor combos. This is something Absolut has been doing for years with variants like Citron, Mandrin, Cilantro, Mango, Vanilla, Berri Acai, Apple, Pears, Hibiskus, Peppar. You get the idea.
So Per came up with the idea of aging vodka in oak barrels and he set about testing different barrel options to see what sort of flavors he could produce. The combination he came up with featured three distinct barrel types: American oak, Swedish oak and American oak barrels that had previously been used to age bourbon. The Swedish oak barrels produced a spicy, chocolatey flavor. The American oak barrels delivered a less spicy and more caramel forward flavor. The ex-bourbon barrels imparted a very strong vanilla vibe.
After the success of one of their most recent variants – Absolut Elyx – the brand decided to release Absolut Oak in a similar, city-by-city test program. Oak was first introduced in May of last year in Denver, Minneapolis and San Diego. Last week we attended the official launch of Oak in Los Angeles at Estrella on Sunset. I admit to being a bit skeptical of the product, but I have to say I was pleasantly surprised. I expected a spirit that would be overly sweet and not quite sure what to make of itself, but instead I found a pretty mellow spirit that’s difficult to classify. Yes, its still vodka, but the barrel aging passes along so much additional flavor and color that it can easily be mistaken for a very light, drinkable whiskey.
Sampling the stuff straight up, it really wasn’t all that bad. It’s real power, though, comes in the form of a utility mixer. It plays nice with other ingredients. Here are the three different cocktails were served at the launch event:
Oak & Cola
- Pretty self-explanatory
- 2 parts Oak by Absolut
- 1 part Lemon Juice
- .75 parts Simple Syrup
- Combine all ingredients in a cocktail shaker
- Shake with ice until cold
- Strain into a rock glass over cubed ice
- Garnish with a lemon wedge
- 2 parts Oak by Absolut
- .5 parts Ginger Beer
- Lime Wedge
- Angostura bitters (optional)
- Pour all ingredients into a fancy mug
- Fill with ice
- Garnish with a lime wedge
The Oak and Cola was simple and not too sweet. The Uppsala Sour was tart and refreshing. The Oak Mule was a nice take on the classic cocktail served in a fancy mug. I find traditional Moscow Mules to either be too sour or too sweet, but the extra smoky oak flavor of the vodka mixed well with the bitters and ginger beer to produce a very drinkable cocktail.
I’m still a whiskey guy and Oak by Absolut faced an uphill battle with me. I didn’t expect to be fully won over or converted on the spot, but I can definitely see myself partaking in this smoky brown vodka again in the future. I may not order it straight up, but I would certainly welcome the barrel-aged flavors that Oak can introduce to classic vodka-based cocktail options.
Our friends at Crown Royal invited us out for a night of sweet basketball and tasty Crown samplings at Staples Center this past Wednesday. On display were the lowly Lakers and surging Clippers and of course, inspired cocktails featuring different Crown variants.
The star of the night’s festivities was Crown Royal Regal Apple Whisky. The heart of this spirit is the classic Crown Royal Deluxe, which itself is a blend of 50 Canadian whiskies. The Crown Royal Deluxe that serves as the base is infused with Regal Gala Apples and apple flavors. The result is a sweet variant on the traditional Crown taste, which leads with a vibrant apple nose, rests on your tongue with a tart smoothness and finishes with a very apple-forward sweetness.
Crown Apple isn’t for everyone. If you like your spirits sweet, you can certainly get down on it. I think it plays well as a cocktail ingredient, where the sweet apple flavor can play nicely with other drink elements.
Here are the cocktails that were served at the tasting event:
- 1.5oz Crown Royal Regal Apple
- 4oz Cranberry Juice
- Garnish with apple wedge
Crown Royal Press
- 1.5 oz. Crown Royal Deluxe
- 3 dash (s) Bitters
- Top with Lemon-Lime Soda
- 1 Lemon Wedge
- Garnish with a lemon wedge
The Northern Buck
- 1.5 oz Crown Royal Northern Harvest Rye
- .5 oz Lime juice
- Top with ginger beer
- Garnish with a lemon wedge
The combination of Cranberry juice and Crown Royal Regal Apple was a winning choice. The sweetness of the apple whisky was offset a bit by the tartness of the cranberry juice. Two distinct tastes that taste pretty good together.
The Crown Royal Press makes for a nice warm weather cocktail, good for summer days and sticky nights where a little bitters and a lot of lemon-lime lighten up the classic Crown Royal Deluxe.
The Northern Buck showcases the whisky of the year, Crown Royal Northern Harvest Rye. I found the lime juice to be a bit of a distraction, but I certainly enjoyed the rye + ginger beer combo.
Master of Whisky Stephen Wilson was on hand to guide those in attendance through a tasting of each whisky variant before we moved on to cocktails and one-sided basketball. We trust Steve on all things whisky related, but his detailed overview of the perfect process for experiencing retronasal olfaction and really understanding the flavor of each variant was a real treat.
- Smell the glass first and take a small swig
- Tilt your head left to right to let the spirit coat both of your cheeks
- Let the spirit coat your tongue and press your tongue against the roof of your mouth
- Swallow your swig
- Open your mouth and inhale across your tongue
- Close your mouth and exhale through your nose
- Enjoy that retronasal olfaction!
After the tasting it was game time. And for the 2015-16 LA Lakers that meant one thing – sadness. The Clippers jumped out to an 18-2 lead and we’re never really threatened by the young Laker squad. It was hard to watch Kobe Bryant struggle through 22 minutes of a 2-12 shooting performance from the field on his way to a six point, zero assist, three rebound night. Kobe tried to create when there was nothing to be created and lobbed up tough shot after tough shot. Metta World Peace looked surprisingly effective putting up 17 points, five rebounds, two steals, a block and an assist off the bench. He was also 2-3 from three point land.
The Clippers looked like a team ready to make a deep playoff run. Chris Paul scored 25 points and Jeff Green contributed 21 points off the bench as the Clippers easily dispatched the Lakers 103 to 81.
The love for Kobe was strong, but it’s hard to see the guy go out this way. Chants of MVP showered Bryant when he made it to the free throw line. The crowd called out his name when he wasn’t on the court. Kobe sat out the entire 4th quarter with his shoulders and knees all wrapped up. Watching the end of the Kobe era coincide with the Lakers’ franchise-worse 61st loss was a bittersweet sight.
Smoking meat is a cooking technique that predates the modern era. It plays to our best primitive instincts. Early men (and women) were carnivores in need of cooked meat that would keep longer. And if this could be done with the added bonus of extra wood flavor, all the better. This need persists in the 21st Century. So when Char-Broil offered to set us up with a digital electric smoker to review, we were stoked. It’s not often we get to review cutting edge meat technology. Test out a smoker that communicates with your smartphone over a wi-fi network? The answer was easy.
Retailing at $399 (for the larger model), the Char-Broil Digital Electric Smoker with SmartChef™ Technology is both simple and complex. It’s simple in that it’s designed for cooks who prefer the set-it-and-forget-it approach to meat smoking. This helps make the device a nice entry point for novice smokers of meat (like myself). The Digital Electric Smoker is also complex as it it requires the use of Char-Broil app that basically runs everything, from pre-heating and meat settings to monitoring temperature and alerting you when your meat is cooked. If this makes it sound like it’s a cooking device from the future, that’s because it kinda is.
To be fair, initial setup can be a bit of a challenge, but luckily for you, dear reader, your humble reviewer has already gone through the steps to troubleshoot some of the setup issues you may encounter when using the Digital Electric Smoker for the first time.
For starters, if you have a home wireless setup that has both a 5G and 2.4 network, you need to make sure that the smoker and your cell phone are both using the 2.4 network. The smoker won’t connect to 5G. Because it’s an outdoor device that is likely to be positioned far way from your home router, the smoker is designed to connect to the more distance-friendly 2.4 network. The manual also recommends that you point the smoker in the direction that your signal is coming from, which does seem to make a difference.
Okay with that out of the way, the first thing you need to do is download the Char-Broil app. The app is a bit buggy, but it gets the job done. After you download and install, the app prompts you to create a DADO account and it’s through this account that your phone communicates with the smoker. Pairing is pretty simple once you get everything all set up.
Before you use the smoker, you need to run an initial seasoning setting that removes any residual materials that remain from the manufacturing process. It’s just a one time thing, but don’t forget to do it. Once you’re ready to smoke, that’s when the real fun begins.
The first rule of meat smoking is that you need to preheat your wood chips. With the Digital Electric Smoker, you don’t have to soak your chips ahead of time. You can even skip using the water pan. But you do need to give your chips time to preheat so they’re ready to rock when you put the meat into the device. Deeper wood chip flavors like hickory, mesquite or oak are best paired with darker, heavier meats. Lighter meats are best paired with lighter wood flavors like apple, cherry or maple. But you know, you can also mix and match. Have fun with it, you budding meat smoking artist, you.
Once you get your choice of chips all preheated, the app will send an alert letting you know that it’s time to toss in your meat. Now this next step is very important. The meat probe is the key to everything. Place it in a silly part of whatever you’re cooking, and you could get a false reading that can result in a bad cook. Put that thing in a unobstructed center area of the meat that’s nice and plumb without being to fatty, and you’re good to go.
Poor probe placement can lead to meat being undercooked. This happened to me and some chickens I was smoking. It was late, the patio was dark and I used the light of a cell phone to direct my meat probe placement. This was a very rookie move on my part, and as a result, I received an alert on my phone that my chickens were done long before they were actually finished. This is because my meat probe was lodged in a silly spot. Be firm and decisive with the placement of the meat probe. Get that thing in there properly so you don’t run into any issues.
Pork shoulder is another great meat to smoke. Probably a way better option than trying to smoke whole chickens. Get some bone-in pork shoulder, wipe it down with maple syrup, apply a rub, let it sit overnight and then pair that thing with some cherry or apple or cherry apple chips, pair with some light flavored wood chips, get that meat probe in there properly and bam, you get a pretty tasty chunk of meat that’s ready to be pulled and mixed with some light, vinegar-based BBQ sauce (like Salt Lick Original). Grab some of those ready made oven biscuits and boom, you’re now the mayor of flavor town.
The Char-Broil Digital Electric Smoker features three cooking modes:
Guided Cook mode walks you through a program after you enter the type of meat your smoking, the weight of the meat cut and how it’s prepared. The app provides you with instructions and estimated cook times. You just add in all the details and push the button to get things rolling.
Manual Cook mode let’s you set up the parameters of the cook yourself. You can enter a target cook time, temperature for the for meat probe or temperature of the chamber itself. You can monitor these things from your phone as the cook runs.
Preset Cook mode let’s you operate the device without the use of the app. This lower tech approach let’s you skip the whole wi-fi connection situation, but it does have its limitations. The three options available as presets are Pulled Pork, Beef Brisket and Smoked Fish. When you use any of the presets, the preheat cycle runs automatically, but you got to monitor the light ring to see when your meat is ready to be added or when the cook is complete.
The Char-Broil Digital Electric Smoker gives you a balance of simple, slow cooking goodness with the added element of high tech control from the palm of your hand. Rookie meat smokers (like myself) will enjoy the fact that you can walk away from this thing while it works its flavor smoking magic. Experienced meat smokers will enjoy tinkering with different recipes and settings to achieve the perfect cook. Although it’s not free of flaws (initial setup hurdles, limited preset options), this device leverages SmartChef technology to re-introduce you to the most primal, fundamental meat cooking technique known to man.
After a botched set of chickens and a really tasty pork experience, I’m going to graduate myself to brisket, the king of of all smoked meats. I might even get weird with it and get some fruits and vegetables in the thing. Experimentation is encouraged, so have fun with this thing. If you prefer to follow some battle-tested recipes, check out the options available at the Char-Broil community site.
With so many things battling for position in your pockets, the days of carry around a George Costanza wallet are long gone. It’s just not practical to pack brick in your back pocket with every receipt, card and form of identification that you’ve ever owned. Plus, it’s uncomfortable as hell to sit down with one butt cheek padded extra high with an overstuffed wallet. You find yourself pulling out your wallet whenever you want to take a seat and that can lead to forgetful wallet misplacement. No one wants that.
Enter the Tribe Wallet. A super-slim alternative to that back pocket brick you’re lugging around. The Tribe Wallet features two plates made with aerospace-grade materials fastened together with a tight band. It’s available in carbon fiber, texalium or titanium. You place all your cards in between the two plates and use a push and pinch motion to access the specific card you need. The outer band let’s you quickly fold and slide bills for safe keeping. This thing features RFID-blocking to shield your card chips and it can even open bottles and prop up your cell phone for hands-free video viewing.
This wallet has front pocket utility written all over it. It takes up minimal space and still let’s you keep all your essentials handy. The one gripe is that it’s almost too space saving. If you have 20 cards that you want to carry around with you, things are gonna get pretty tight. But do you really need to have your Vegas player cards and SCUBA certification card handy on a daily basis? I didn’t think so. The Tribe wallet forces you to streamline your wallet and be judicial about what you carry around with you. And that’s a good thing.
To learn more about “the sexiest minimalist wallet” out there, check out the Tribe Wallet Kickstarter page.
A couple weeks back, we attended the Diageo Whisk(e)y Showcase at the Jimmy Kimmel Backlot. It’s always great to catch up with old friends. And I don’t just mean Dickel, Bulleit and Crown. There was solid representation from the OG Crown Royal Indy crew. Nobinger was wearing a nice jacket. Hanging with Whiskey Master Stephen Wilson is always a good time (lookin’ good, Steve!). Adam Perry Lang served up some of his finest signature barbecue dishes. I have extra-fond memories of this man’s brisket game from that 2013 #PocketBrisket moment where I seriously considered smuggling BBQ meat in my pockets so I could enjoy more brisket at the conclusion of a Dickel Whisky tasting event that was also held at the Jimmy Kimmel Backlot.
Anyway, aside from all the friends and good eats, we had a purpose – a real genuine purpose – and that was to sample and talk about some of the finest whisky/whiskeys on the market. So let’s get into it.
Crown Royal Northern Harvest Rye
What if I told you that the 2016 World Whisky of the Year can be had for 27 bucks at BevMo? Crazy right? Well according to the 13th edition of Jim Murray’s The Whisky Bible, that’s what’s up. Murray selected Crown Royal Northern Harvest Rye as his top whisky of the year with a score of 97.5 out of 100. This rye isn’t a full rye. It’s made from 90% rye whisky and new blended whisky from the distillery in Gimli, Manitoba. You can sample this stuff neat, on the rocks, with a soft drink mixer or include it in a classic cocktail. It really doesn’t matter. This is a mellow, versatile, user-friendly rye that will make even the most snooty whisky lover pause and take notice. If you need to show up to someone’s place this holiday season with a spirit gift in hand, why not choose the under-$30 bottle that comes with a nice side-story of being the world’s best whisky for 2016?
Blade and Bow 22-Year-Old Kentucky Straight Bourbon Whiskey
Gerry Graham gave us the lowdown on the Blade and Bow 22, which took home Best Straight Bourbon and Double Gold honors at the 2015 San Francisco World Spirits Competition. Released by Stitzel-Weller, a distillery which has come into possession of some amazing historic whiskeys, this limited release caters to those who who want an extra kick of oak with their smooth whiskey finish. Some people like peety Scotches and some people like oaky whiskies. This finely packaged liquid includes whiskeys distilled at 17th and Breckinridge in Louisville (current address of the Bernheim Distillery) and the distillery historically located at 1001 Wilkinson Blvd. in Frankfort, Kentucky (which is the current address of the Buffalo Trace Distillery). If you need to find a gift for a whiskey archaeologist who can appreciate the limited/historic nature of curated warehouse barrel finds, Blalde and Bow 22 is the answer.
Remember when you couldn’t find Bulleit anywhere? Now it’s a go-to selection for sipping or cocktail construction. And for good reason. We’ve written about our fondness for Bulleit at length in this space. Here’s a post that should sum up our feelings nicely. Bottom line, you can’t replicate the value, the utility and the warm reception that you get when you bring frontier whiskey to any party. Whether you go Bourbon, Rye (95% rye and my personal favorite) or 10-year, people will be happy to receive you when you arrive to a holiday event with Bulleit in your hand.
What do you get the foodie fella who appreciates whisky as much as good eats? Well that’s simple. Grab a copy of Adam Perry Lang’s Serious Barbecue and throw in a bottle of George Dickel. And if you want to see how this whisky plays nice with BBQ sauce, check out this video from the man himself:
Crown Royal Hand Selected Barrel
I don’t know what it was about the festivities of the night, but for me the star of the Diageo Whisk(e)y Showcase was the Crown Royal Hand Selected Barrel. It’s much more affordable than the Blade and Bow 22. It doesn’t come with the same accolades as the Northern Harvest Rye. I don’t have the same shared personal history with this liquid as I do with Bulleit and Dickel selections. Maybe it was Whisky Master Steve’s company that kept me going back for more. I just recall that this whiskey was full-bodied, crisp without kicking your butt and it had a rich, vanilla nose and a firm-but-silky finish. For less than $60 a bottle, it’s worth picking up this straight-from-the-barrel sample of Crown’s signature Coffey Rye Whisky.
And if all these individual whiskey tasting notes weren’t enough to steer you in the right direction, here are some cocktails from the fine mixologists at Scopa that should really put you in the holiday spirit:
Dickel in December
- 1.3 oz. George Dickel No. 12
- 0.75 oz. lemon juice
- 1 whole passion fruit
- 1 egg white
- 0.5 oz. honey syrup
- Cinnamon on top
Shake/ strain into cocktail glass/ microplane fresh cinnamon on top
Dickel Eastern Sour
- 1.3 oz. George Dickel Rye
- 0.75 oz. Lemon
- 0.75 oz. Orgeat
- 0.25 oz. Orange Juice
Whip dry/ crushed ice/ garnish orange wedge, wedged in center drank through a straw
- 1.3 oz. Bulleit Bourbon
- 0.75 oz. Campari
- 0.75 oz. sweet vermouth
- Orange Peel
Built/ ice/ stir/ peel
Crown Royal Canadian Rye Buck
- 01.5 oz. Crown Royal Northern Harvest Rye
- 0.75 oz. ginger syrup
- 0.5 oz. lime
- Soda to fill
- Garnish with lime wheel
Whip with 1 cube, dump contents in collins glass, ice soda to fill, stir
As always, whether you’re consuming amazing BBQ, sipping on whiskey neat or enjoying some seasonal cocktails, please do it responsibly. Happy holidays!
Last week we joined our friends at Jägermeister for a night of creative cocktail delights at Honeycut in Downtown LA. The Jägermeister Stag’s Club event was hosted by Global Brand Ambassador Nils Boese and Brand Meister Willy Shine. Shots were had, dance moves were danced, German was spoken and various amusements were on display, including entertainment from a quality beat boxer named Austin and a Jäger-inspired art battle from artists ShaYne and Nathan.
When most people think of Jägermeister, they think of shots. And for good reason.
“We still love to serve shots,” Nils explained to the crowd with a thick German accent you’d expect from zee Global Brand Ambassador of Jägermeister.
Jägermeister and it’s blend of 56 different natural herbs and spices was designed as a digestive drink.
“Basically it’s the reason why we are so successful,” Nils said. “You drink a shot of Jägermeister and you get a clean palette. There’s nothing you don’t like. You get a huge amount of pleasure and taste and a nice warming sensation. It’s like a warm embrace. And then, it’s kind of gone. There’s nothing hanging in your mouth, clawing, like you want to get rid of.”
But just because shots of Jäger are so popular, it doesn’t mean the German digestif can’t be consumed in other ways.
“We can do better than just get shit-faced and forget about tomorrow,” Nils said. “It’s still a good concept nonetheless.”
That’s where the handy work of Nils, Willy Shine and the cocktail creators of Honeycut came in. They designed six custom Jägermeister concoctions for this event. Check out the selection:
Created by Honeycut, Los Angeles
- 1 part Jägermeister
- 1 part Brandy
- 1/2 part Crème de Cacao
- 1/4 part Dry Curacao
- Mint Sprig
Stir with ice and strain into a chilled coupe. Top with smooth whipped cream and one small mint sprig.
Created by Honeycut, Los Angeles
- 1 part. Jägermeister
- 1 part Sweet Vermouth
- 1 part Lime Juice
- 1/2 part Pineapple Gomme Syrup
- 2 dashes Angostura Bitters
- Orange Oil
- Pineapple Wedge
Shake all ingredients and strain into a double old fashioned glass with new ice, pre-rimmed with your choice of ginger, cinnamon or pulverized orange peel. Garnish with flamed orange oil and a pineapple wedge.
Created by Honeycut, Los Angeles
- 1 part Jägermeister
- 1/2 part Blended Jamaican Rum
- 1/2 part 5 Year Old Barbados Rum
- 1/2 part Orange Juice
- 1/2 part Lime Juice
- 1/2 part Passionfruit Syrup
- 1/2 part Orgeat
- Float 1/2 part 151 Proof Rum in an upturned lime. Top with Cinnamon for fire show!
- 1/2 a Lime
Whip all ingredients except for 151 Proof Rum and pour into a collins glass. Top with crushed ice and an upturned lime half. Fill with 151 Proof Rum and light on fire. Sprinkle cinnamon into the flame.
Created by Nils Boese, Jägermeister Global Brand Ambassador, Hildesheim, Germany
- 2 Barspoons Jägermeister
- 1 1/2 parts Gin
- 1 part Roses® Lime Juice
- 2 parts Fresh Lime Juice
Stir all the ingredients on ice in a mixing glass and strain in a cold coupette.
Created by Nils Boese, Jägermeister Global Brand Ambassador, Hildesheim, Germany
- 2 Barspoons Jägermeister
- 1 1/2 Parts Gin
- 1/2 Part Dry Vermouth
- 2 Lemon Zest
- 2 Barspoons Olive Brine
Stir all the ingredients with one zest on ice in a mixing glass, strain into a cold coupe. Garnish with an olive and remaining lemon zest.
Mexikaner Old Fashioned
Created by Willy Shine, Jägermeister Brand Meister
- 1 part Jägermeister
- 1 part Anejo Tequila
- 1/2 part Agave Nectar
- Absinthe Rinse
- Orange Peel
- Star Anise
Rinse old fashioned glass with Absinthe. Build remaining ingredients in the glass. Stir to temperature. Garnish with orange peel and star anise.
The Spice Slice was super mellow, but the Feisty Meister was definitely a winner. Who knew Jäger, rum, fruit juice and flames would play so nice together?
“I love that name,” Nils said. “I’m kind of jealous, really. I have to say that. I am working my ass off for this brand and I never came up with this Feisty Meister.”
So the next time you meet a bottle of Jägermeister, put down the Red Bull. Appreciate the shot for what it is, but know that with a little bit of creativity, this 80 year old digestif can be the foundation for some seriously tasty craft cocktails.