Two Drink Minimum; The After 5 Cocktail Blog

The day is warm and the sun is bright and the sea breeze is light and cool. A Millions hot grains of sand avalance between your toes as you recline and reposition in your beach chair. The suns hot rays beat down on your face. Cool beads of condensation pour off your tall iced glass of Rum…The day is good…

Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels. The majority of rum production occurs in and around the Caribbean and along the Demerara River, Guyana in South America, though there are rum producers in places such as Australia, Fiji, India, Reunion Island, Mauritius, and elsewhere around the world.

Rum is produced in a variety of styles. Light rums are commonly used in cocktails, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.

Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the British Royal Navy and piracy. Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia’s Rum Rebellion and the American Revolution

Etymology

The origin of the word rum is unclear. A common claim is that the name was derived from rumbullion meaning “a great tumult or uproar”. Another claim is that the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, a drinking glass. Other options include contractions of the words saccharum, Latin for sugar, or arôme, French for aroma. Regardless of the original source, the name was already in common use by May 1657 when the General Court of Massachusetts made illegal the sale of strong liquor “whether known by the name of rumme, strong water, wine, brandy, etc., etc.” In current usage, the name used for a rum is often based on the rum’s place of origin. For rums from Spanish-speaking locales the word ron is used. A ron añejo indicates a rum that has been significantly aged and is often used for premium products. Rhum is the term used for rums from French-speaking locales, while rhum vieux is an aged French rum that meets several other requirements.

Some of the many other names for rum are Nelson’s Blood, Kill-Devil, Demon Water, Pirate’s Drink, Navy Neaters, and Barbados water. A version of rum from Newfoundland is referred to by the name Screech, while some low-grade West Indies rums are called tafia.

Origins

The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China, and spread from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years. Marco Polo also recorded a 14th-century account of a “very good wine of sugar” that was offered to him in what is modern-day Iran.The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, can be fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. Regardless of its initial source, early Caribbean rums were not known for high quality. A 1651 document from Barbados stated, “The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor”.

Colonial America

After rum’s development in the Caribbean, the drink’s popularity spread to Colonial America. To support the demand for the drink, the first rum distillery in the colonies was set up in 1664 on present-day Staten Island. Boston, Massachusetts had a distillery three years later. The manufacture of rum became early Colonial New England’s largest and most prosperous industry. Although New England became a distilling center (due to the superior technical, metalworking and cooperage (barrel making) skills and abundant lumber), the rum produced there was lighter, more like whiskey, and lacked the character and aroma of the West Indies product. Though cheaper, anyone who could afford it much preferred the Carribean product. Rhode Island rum even joined gold as an accepted currency in Europe for a period of time. Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of 3 Imperial gallons (13.5 liters) of rum each year. To support this demand for the molasses to produce rum, along with the increasing demand for sugar in Europe during the 17th and 18th centuries, a labour source to work the sugar plantations in the Caribbean was needed. A triangular trade was established between Africa, the Caribbean, and the colonies to help support this need. The exchange of slaves, molasses, and rum was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the American Revolution.The popularity of rum continued after the American Revolution with George Washington insisting on a barrel of Barbados rum at his 1789 inauguration. Eventually the restrictions on rum from the British islands of the Caribbean combined with the development of American whiskey led to a decline in the drink’s popularity.

Naval rum

Rum’s association with piracy began with English privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson’s Treasure Island. The association of rum with the British Royal Navy began in 1655 when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon directed that the rum ration be watered down before being issued, a mixture which became known as grog. While it is widely believed that the term grog was coined at this time in honor of the grogram cloak Admiral Vernon wore in rough weather, the term has been demonstrated to predate his famous orders with probable origins in the West Indies, perhaps of African etymology (see Grog). The Royal Navy continued to give its sailors a daily rum ration, known as a “tot,” until the practice was abolished after July 31, 1970. A story involving naval rum is that following his victory at the Battle of Trafalgar, Horatio Nelson’s body was preserved in a cask of rum to allow transport back to England. Upon arrival, however, the cask was opened and found to be empty of rum. The pickled body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, in the process drinking Nelson’s blood. Thus, this tale serves as a basis for the term Nelson’s Blood being used to describe rum. It also serves as the basis for the term “Tapping the Admiral” being used to describe drinking the daily rum ration. The details of the story are disputed, with some historians claiming the term originated instead from a toast to Admiral Nelson.

Colonial Australia

See Also: Rum Rebellion

Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink’s ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum’s popularity among the settlers, the colony gained a reputation for drunkenness even though their alcohol consumption was less than levels commonly consumed in England at the time.When William Bligh became governor of the colony in 1806, he attempted to remedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange. In response to this action, and several others, the New South Wales Corps marched, with fixed bayonets, to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810.

Caribbean light rum

Until the second half of the 19th century all rums were heavy or dark rums that were considered appropriate for the working poor, unlike the refined double-distilled spirits of Europe. In order to expand the market for rum, the Spanish Royal Development Board offered a prize to anyone who could improve the rum making process. This resulted in many refinements in the process which greatly improved the quality of rum. One of the most important figures in this development process was Don Facundo Bacardi Masso, who moved from Spain to Santiago de Cuba in 1843. Don Facundo’s experiments with distillation techniques, charcoal filtering, cultivating of specialized yeast strains, and aging with American oak casks helped to produce a smoother and mellower drink typical of modern light rums. It was with this new rum that Don Facundo founded Bacardí y Compañía in 1862.

Categorization

Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit proof, minimum aging, and even naming standards.

Examples of the differences in proof is Colombia, requiring their rum possess a minimum alcohol content of 50 ABV, while Chile and Venezuela require only a minimum of 40 ABV. Mexico requires rum be aged a minimum of 8 months; the Dominican Republic, Panama and Venezuela require two years. Naming standards also vary, Argentina defining rums as white, gold, light, and extra light. Barbados uses the terms white, overproof, and matured, while the United States defines rum, rum liqueur, and flavored rum.[22] In Australia Rum is divided into Dark Rum (Under Proof known as UP, Over Proof known as OP, and triple distilled) and White Rum.

Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums that are produced.

Regional Variations

Within the Caribbean, each island or production area has a unique style. For the most part, these styles can be grouped by the language that is traditionally spoken. Due to the overwhelming influence of Puerto Rican rum, most rum consumed in the United States is produced in the Spanish-speaking style.

* Spanish-speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba, Panama, the Dominican Republic, Puerto Rico, Colombia and Venezuela are typical of this style.

* English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Barbados, Bermuda, Belize, the Demerara region of Guyana, Jamaica and also Panama are typical of this style. Some English-Speaking islands, such as Trinidad and Grenada, whose inhabitants boast more complex palates for both the dark and light enjoy puncheon rum, which is 75% and higher-proof, very expensive rum made from sugar cane juice.

* French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Guadeloupe, Haïti, Marie-Galante and Martinique are typical of this style. Hence, their influence is seen in rums from English-speaking islands with French influences in their histories such as Trinidad and Grenada produce rums made from sugar cane juice rather than molasses, known as puncheon rum. The flavor of light agricultural rums is significantly different than that of other rums; Panama also produces this type of rum.

Cachaça is a spirit similar to rum that is produced in Brazil. Seco, from Panama, is also a spirit similar to rum, but also similar to vodka, since it is triple distilled. The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes rice in its production. Mexico produces a number of brands of light and dark rum, as well as other less expensive flavored and unflavored sugar cane based liquors, such as aguardiente de caña and charanda. In some cases cane liquor is flavored with mezcal to produce a pseudo-tequila-like drink.

A spirit known as Aguardiente, distilled from molasses infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America.
Within Europe, a similar spirit made from sugar beet is known as tuzemák (from tuzemský rum, domestic rum) in the Czech Republic and Kobba Libre on the Åland Islands.
In Germany, a cheap substitute of dark rum is called Rum-Verschnitt (literally: cut rum). This distilled beverage is made of genuine dark rum (often from Jamaica), rectified spirit, and water. Very often, caramel coloring is used, too. The relative amount of genuine rum it contains can be quite low since the legal minimum is at only 5 percent, but the taste of Rumverschnitt is still very similar to genuine dark rum. In Austria, a similar rum called Inländerrum or domestic rum is available.

Grades
Example of dark, spiced, and light rums.

The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:

* Light Rums, also referred to as light, silver, and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color.

* Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey).

* Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color.

* Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking.

* Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut, and limke which is a lime rum found in Sweden. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol, and are also often drunk neat or on the rocks.

* Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.

* Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their “mixing” counterparts, and are generally consumed without the addition of other ingredients.

Production methodology

Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.

Fermentation
Sugarcane is harvested to make sugarcane juice and molasses.

Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient.

Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica.”The yeast employed will determine the final taste and aroma profile,” says Jamaican master blender Joy Spence. Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.

Distillation

As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum.

Aging and blending

Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angel’s share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.

In cuisine
Rum

Besides rum punch, cocktails such as the Cuba Libre and Daiquiri have well-known stories of their invention in the Caribbean. Tiki culture in the US helped expand rum’s horizons with inventions such as the Mai Tai and Zombie. Other well-known cocktails containing rum include the Piña Colada, a drink made popular by Rupert Holmes’ song “Escape (The Piña Colada Song)”, and the Mojito. Cold-weather drinks made with rum include the Rum toddy and Hot Buttered Rum. In addition to these well-known cocktails, a number of local specialties utilize rum. Examples of these local drinks include Bermuda’s Dark and Stormy (Gosling’s Black Seal rum with ginger beer), and the Painkiller from the British Virgin Islands.

Rum may also be used as a base in the manufacture of liqueurs. Spiced Rum is made by infusing rum with a combination of spices. Another combination is jagertee, a mixture of rum and black tea.

Rum may also be used in a number of cooked dishes. It may be used as a flavoring agent in items such as rum balls or rum cakes. Rum is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of Bananas Foster and some hard sauces.

Ti Punch is short for “petit punch”, little punch. This is a very traditional drink in the French-speaking region of the Caribbean.

Brands

* 10 Cane
* Angostura
* Appleton Estate
* Bacardi
* Bambu Rum
* Barcelo
* Bayu
* Barbancourt
* Beenleigh
* Bermudez
* Black Seal
* Bounty Rum
* Braddah Kimo’s Maui Rum
* Brinley Gold Rum
* Brugal
* Bundaberg
* Cockspur
* Cacique
* Caney
* Captain Morgan
* Carupano
* Cavalier
* Coronation Khukuri XXX Rum
* Cortez, Ron Cortez, Panam

* Coruba
* Cruzan
* Don Lorenzo
* Don Q
* El Dorado
* English Harbour Rum
* Estelar
* Flor de Caña
* Ghostship
* Goodwill
* Gosling’s
* Green Island
* Havana Club
* Honey Rum
* Jolly Roger
* Lemon Hart
* Lambs Rum
* Macuro
* Malibu Rum
* Matusalem
* McDowell’s No.1 Celebration Rum
* Mitjans
* Mount Gay
* Montilla
* Myers
* Newfoundland Screech
* New Grove Oak Aged Rum
* New Grove Plantation Rum
* Ocumare
* Old Monk
* Old Sam’s
* One Barrell
* Panama Jack Spiced Rum
* Pampero
* Pusser’s
* Pyrat
* RedRum
* Ronrico
* Ron Cortez
* Ron Diaz
* Ron Viejo de Caldas
* Ron Zacapa Centenario
* Royal Reserve
* Santa Teresa
* Santiago De Cuba
* Sailor Jerry
* Silver Kiss Rum
* Stroh
* Tanduay
* Varela Rum,151 proof, Panam?
* VooDoo Spiced Rum
* Wray and Nephews
* Zaya

It’s been years since anyone doubted that microbrews were more gourmet and complicated than the Buds, Millers, and Coors of the world. But as varied and tasty as micros are, there was a time some got, well, a little too interesting for their own good, sending many guys back to the cooler for something simpler, cleaner — a thirst-quencher, not a liquid meal.

No longer. As this third annual survey revealed, American craft brewing has come of age. Adventuresome brewers are now producing beers that are at once mind-bendingly flavorful and perfectly refreshing on a hot afternoon.

But don’t take our word for it. We put this list together by gathering recommendations from the experts and carefully tasting case after case, on deadline. You, however, have all the Saturdays in the world. Think of this list as a scorecard, with points to debate and notes for inspiration. Which is to say, you’ve got some drinking to do.

1 Firestone Walker Pale Ale
Paso Robles, CA
firestonebeer.com
You may recognize the name here, either from the Napa Valley winery or the tire company whose wealth spawned said winery. Well, the winery then spawned a little four-beer brewery, and that brewery has created the liveliest, purest expression of American pale ale going. Brewed with gentle British bittering hops and finished with American cascade hops (the same stuff that makes Sierra Nevada smell like pinecones), Firestone Walker combines the subtlety of a British ale with the fragrant bite that Americans weaned on microbrews have come to expect. The Burton Union oak barrel system, a Rube Goldbergian row of linked barrels that churn the fermenting brew through wood while it’s coming of age, is more evidence that these guys are serious about tradition. If you’ve ever enjoyed a bottle of pale ale, we suggest you seek this one out.

2 Dogfish Head 60 Minute IPA
Milton, DE
dogfish.com
If Dogfish Head brewer Sam Calagione worked in a real lab somewhere, he’d probably be trying to engineer living organisms from scratch. Be glad he stuck to beer. His 18-percent alcohol, seemingly quaalude-based World Wide Stout is the beer that made him famous, but we’re most impressed by his flagship brew, the 60 Minute IPA. IPA stands for India pale ale, a British style that is traditionally brewed with extra hops and a higher alcohol content, both of which helped preserve the ale on the long journey to the king’s beer-guzzling troops in India. These days the bitter, boozy style is one of the most popular in the craft beer world, and 60 Minute IPA is the best we’ve found. It’s almost as if Calagione has found a way to strip the essential oils from hops, aromatherapy-style, and drop just a touch in each bottle to gain flavor while staying well below the threshold of unpleasant bitterness. The 60 Minute IPA accounts for nearly half of Dogfish’s sales, a remarkable feat for an IPA, and one that speaks to its surprising drinkability.

3 Stoudt’s Pils
Adamstown, PA
stoudtsbeer.com
For the past two years we’ve declared Victory Prima Pils, from Downington, Pennsylvania’s Victory Brewing Co., to be the Platonic ideal of an American pilsner: a straw-colored beer that’s hoppier than its Bavarian and Czech forebears yet refreshing enough to sip immediately after a five-mile run. This year we’ve set aside Prima Pils to make way for something new: yet another pilsner from Pennsylvania, a state that should probably change its motto to “Land of the Righteous Pilsners.” Stoudt’s is the oldest craft brewery in the state, and its experience shows in this light, buttery brew, which is subtle and full-flavored enough to compete with the finest European pilsners.

4 Russian River Temptation Ale

Santa Rosa, CA
russianriverbrewing.com
Aging beer in oak barrels might sound like the handiwork of poseurs, but it’s a long-standing tradition in Europe, where certain storied British and Belgian brewers (Samuel Smith’s and Marston’s in England, Rodenbach and Cantillon in Belgium) still ferment with wood. In the right hands the result is a richness and winelike character that simply can’t be had without the influence of wood. That’s exactly what Russian River has accomplished with its Temptation, a

Belgian-style blond ale aged in chardonnay barrels for a year and infused with a touch of brettanomyces bacteria (see number 21 for more on that). The aging and the addition of brettanomyces move Temptation beyond standard blond ale territory (sweet, estery, highly alcoholic) into the realm of something worth cellaring and saving for special occasions.

5 Avery Mephistopheles’ Stout
Boulder, CO
averybrewing.com
Diabolically strong at 15.1 percent, Boulder brewer Adam Avery’s latest creation demands respect. Drink it for a glimpse of the awesome power a beer can unleash, but be careful: You may never be able to drink another stout. And not just because it’s seductively potent. This cinder-black brew is rich and roasty, with flavors of coffee and rum-soaked black cherries, and a velvety smoothness lures you back for sip after sip. It’s an ideal after-dinner drink, perfect with dark chocolate. But again: Consider yourself warned.

6 Anderson Valley Boont Amber Ale
Boonville, CA
avbc.com
Too often the designation “amber” gets slapped onto any cloyingly sweet, ruddy-colored, half-assed ale that college sophomores love but beer geeks despise. Boont Amber shows what potential the style has: room for floral hops,melony aromas reminiscent of those found in the finest Belgian ales, and a round, full, sweet-malt body that doesn’t show a trace of the rotten-fruit sourness that can taint lesser amber ales.

7 Great Lakes Holy Moses White Ale

Cleveland, OH
greatlakesbrewing.com
This variation on the Belgian wit, or white, beer, a light, frothy wheat-based style spiced with coriander and lemon peel, has a nice American twist. It’s dry-hopped, which lends a floral character that combines nicely with the coriander and chamomile — and believe it or not, you can taste the chamomile. The result is delicious, with the creamy citrus notes that are the mark of a good wit. This might all sound unforgivably girly to you, but try one on a warm spring day and you’ll beg for another.

8 Full Sail Session Lager
Hood River, OR
fullsailbrewing.com
This new, wildly popular release seems an obvious homage to the sadly discontinued Olympia grenade bottles (”It’s the Water”). As with Oly, you can drink it all night long (”Session Lager” means “suitable for drinking for hours on end”). Unlike Oly, Session has real taste, which makes it all the more likely to lure you into that long night out.

9 Rogue Brutal Bitter
Newport, OR
rogue.com
Rogue is one of the pioneers of the West Coast extreme beer scene, in which brewers take standard beer styles and add more: more hops, more malt, more alcohol. A lot of these beers have all the charm of fresh lead paint (Rogue’s absurdly overhopped Imperial IPA is a prime example). But despite the intimidating name, Brutal Bitter is not one of those beers. It’s a British “bitter,” a lightly hoppy ale that’s apparently shocking to the English palate but crisp and clean to American tongues. Of course, this bold, copper-colored bitter is amped up — it’s a Rogue, after all — but just to the point of ideal drinkability.

10 Bell’s Expedition Stout

Comstock, MI
bellsbeer.coRussian Imperial Stouts — ebony elixirs first brewed in England for export to Russian czars — tend to deliver an overwhelming malt assault. But despite being made with twice as much grain as Bell’s standard stout, Bell’s Expedition is surprisingly smooth. Not surprisingly, it’s potent, too, at 11.5 percent, though cocoa and dried fruit flavors balance the booze. This is one for savoring, preferably to toast the end of a long voyage.

11 Southampton Double White
Southampton, NY
publick.com
In the new American “double” tradition — essentially shorthand for an extreme-beer variation on a well-known style, in this case the Belgian wit — Southampton brewmaster Phil Markowski has created Double White. It’s like a distilled Hoegaarden, with nearly twice the alcohol, 10 times the flavor, and a melted-gelato creaminess. On a hot day there are few beers more refreshing than a classic wit; this bolder variation is perfect for the cooler days of fall.

12 Smuttynose Big A IPA
Portsmouth, NH
smuttynose.com
If anyone tells you that the quintessential American beer is Budweiser, here’s your reply: Every country in the world has its own bland lager. But no one else has the belligerent, uncouth, perfectly American double IPA. That description may be harsh, but this hyperhopped style most often is. This New Hampshire brewery’s interpretation, though, is actually drinkable, with a strong malt background to balance all those bitter hops. Smuttynose’s Shoals Pale Ale damn near made this list, but in the end we felt like its Big A IPA was one of the very few extreme beers we tried that really fulfilled the implicit promise these beers make: to deliver more of what you like without screwing it up.

13 Penn Weizen
Pittsburgh, PA
pennbrew.com
The Bavarian wheat beer Weihenstephaner Weisse is arguably the brew by which all weizen, or wheat beers, are judged. And held to that standard, Penn Brewery’s weiss delivers, with the hazy, bright gold color, banana-bread aromas (which come from esters produced by the yeast), lemon- and orange-rind flavors, and general chuggability that make traditional German wheat beers perennial warm-weather favorites.

14 Great Lakes Burning River Pale Ale

Cleveland, OH
greatlakesbrewery.com
“Burning River” is a great name; unfortunately it’s also a reference to the worst days of the Cuyahoga River, a waterway once so befouled by coal plants on its banks that it periodically caught fire. Don’t worry: This beer tastes nothing like an oil slick, flaming or no, though it is fuller, bolder, and more bitter than Firestone’s pale, reaching toward IPA territory.

15 Ommegang Hennepin
Cooperstown, NY
ommegang.com
Like many of the Belgian saison beers that inspired it, Hennepin comes in a wine-size bottle corked like champagne. Why? It’s not just to impress the guests, which this beer would do even if it were poured into a hiking boot. This spicy summer sipper undergoes a second fermentation in the bottle, and the pressures created reach levels an ordinary metal cap can’t withstand. And unlike a good bottle of bubbly, Hennepin won’t set you back 70 bucks. Try $7.

16 Samuel Adams Black Lager
Boston, MA
samueladams.com
Next time your chardonnay-sipping in-law whines that “dark beers are just too heavy,” explain that dark beers aren’t necessarily heavier; sometimes they’re just darker. The Black Lager from microbrewing trailblazer Jim Koch’s Boston Beer Co. will finish your point. Inspired by the obsidian-colored schwarzbier (”black beer”) from southeastern Germany, it’s smooth and dark, but not too filling — a nice alternative to meal-in-a-glass stouts and porters.

17 Sprecher Hefe Weiss
Milwaukee, WI
sprecherbrewery.com
Milwaukee was once called the Beer Capital of the World, thanks to its prowess in cranking out Pabst, Schlitz, and other monosyllabic canned beers that are now ironic hipster fashion accessories. Sprecher guards a more authentic strain of the city’s brewing tradition with its perfectly crafted German-style beers, particularly its Hefe Weiss, which, with its substantial head, hazy body, big whiffs of esters, and muted citrus flavor, could have easily come from the Old Country.

18 Alaskan Amber
Juneau, AK
alaskanbeer.com
This sturdy, malty beer is made in the style of German alt, or old, beers, which are fermented slowly and at lower temperatures than usual, resulting in an extraordinarily creamy smoothness. Like the best altbiers, Alaskan’s is fresh-tasting and easy-drinking, but there’s nothing really old about it — except the water, which comes from glacial runoff of the 3,000-year-old Juneau Ice Field.

19 Deschutes Broken Top Bock
Bend, OR
deschutesbrewery.com
It’s a common misconception that this German style is called “bock” because it’s as “strong as a goat,” “bock” being German for goat. The style is actually named after the town where it was born, Einbeck, but no matter. This expression of the style, named after a presumably goat-ridden volcanic remnant that soars nearly 10,000 feet over Deschutes’s hometown of Bend, boasts rich, roasted malt flavors and tangy Eastern European hops. And at 7 percent alcohol, it has a kick even the local wildlife could appreciate.

20 Lost Abbey Avant Garde

San Marcos, CA
lostabbey.com
Pizza Port brewing built a dedicated cult following with Belgian-style ales just as good as the stuff from across the pond. Now that they’re trying to reach beyond the beer-blog obsessives, they’ve ditched the dorky “Pizza Port” name to become Lost Abbey. Fortunately the beer is as good as ever. Their Avant Garde is our favorite; it’s a bire de garde, meaning it’s “guarded” for a long period of aging, during which it grows into a pleasantly warming ale marked by earthy, spicy flavors. Pair this bottle with strong cheese and crackers.

21 Jolly Pumpkin Bam Bière
Dexter, MI
jollypumpkin.com
This one is an acquired taste. Like the Belgian classic Orval, Bam Bire contains a stout helping of brettanomyces, a bacterium considered a defect in most wines that’s key to many Belgian standout beers. “Brett,” as it’s sometimes called, is often described as leathery or earthy (a flavor sometimes referred to as “horse blanket”); in this hazy golden ale those funky flavors are balanced by a pleasant citrus tang.

22 Victory St. Victorious Doppelbock
Downington, PA
victorybeer.com
Pennsylvania’s Victory Brewing Co. has blown us away in the past with its crisp, flowery Prima Pils, so we had high expectations for this traditional German-style Doppelbock before we even got a whiff of its toasty, spicy aroma. We weren’t disappointed: caramely, chocolaty, slightly smoky, mahogany in color and bursting with roasted malt, this is a beer tailor-made for winter’s cold nights.

23 Allagash Interlude

Portland, ME
allagash.com
This fine Maine-based brewery started as a one-man operation 11 years ago and has been crafting exceptional Belgian-style beers ever since. Its latest experiment is a series of oak-aged ales; our favorite is Interlude, which starts life something like a Belgian triple, a strong blond ale with spicy yeast flavors and a bracing alcoholic bluster. Then it’s aged in syrah and merlot barrels (which impart a plumlike sourness) and, like Ommegang’s Hennepin, topped with a cork and refermented in the bottle. The result is a winey, tannic ale fit for the fanciest dinner party.

24 Alesmith Speedway Stout

San Diego, CA

alesmith.com

Like Bell’s Expedition Stout, Speedway is a Russian Imperial Stout, an intense, onyx-black brew suitable for aging (or better yet, drinking now with a good cigar). Alesmith’s version takes the style a step further with the addition of actual coffee beans, which give this beer an enticing espresso-like aroma. At 12 percent alcohol, though, it’s not the jitters you’ll be feeling after a snifter.

25 New Glarus Yokel
New Glarus, WI
newglarusbrewing.com
Two years ago our samples from this artisanal Wisconsin brewery arrived in a box that looked like it had been to Nigeria and back, every side covered in hundreds of 37-cent postage stamps. Damn, we thought: This place is real. That lack of polish is a virtue in this chewy, unfiltered lager, which reminds us of the deliciously rustic Mahr’s Ungespundet HeftraŸb (unfiltered lager) that last year snatched our souls and inspired us to call Bamberg, Germany’s Mahrs BrŠu the world’s best brewery.

By: Christian deBenedetti and Seth Fletcher
(October 2006)

Everyone remembers Cheers. The place every body knew your name…an iconic bar scene made of Dark mahogany table tops, the lone pool table with the one light above it covered in the standard hunter green lamp shade. And of course, the bar signs…. I say bar signs are under rated I mean they are the whole reason you even know it’s a bar in the first place and not just some random long counter. So below I pay homage to the bar sign.

This personalized home bar sign defiantly has personality. It states- Come early , Stay late at the bottom and Bring All You Can Drink and Drink All You Bring on either side of the toasting beer glasses. Not many of our bar signs state these rule more eloquently. On top of that we personalize the home bar sign with your name up to 15 characters. Our personalized wood bar signs are based upon late 19th century designs when use of text oriented pub and trade signs were at their height. While the signs are brand new, they conform in shape and lettering style to that of old time signs. To complete the look, all of the personalized signs are given a hand rubbed stain to “age” the sign appropriately. Our Personalized sign have silk-screened artwork on durable wood, with a hole in back for wall-hanging.

Ever since Sam Malone opened his place in Boston, you’ve dreamed of owning your own martini bar. Where everybody knows your name. And they’re always glad you… well, served free drinks and cleaned up after everyone. Still, the dream’s alive, and it’s very attainable with our personalized neighborhood pub sign. Simply give us your name - and bang, you’re open for business. Meticulous detail goes into each of our personalized pub signs.

Good Times- Good Friends- Cold Beer- this tavern sign says it all. Meticulous detail goes into each of our personalized bar signs. Silk-screened artwork on durable wood, with a hole in back for wall-hanging. Sign measures 16″ x 11″. Simply give us your name - and bang, you’re open for business.

Personalized Irish Pub Sign Ever since Sam Malone opened his place in Boston, you’ve dreamed of owning your own bar. Where everybody knows your name. And they’re always glad you… well, served free drinks and cleaned up after everyone. Still, the dream’s alive, and it’s very attainable with our custom-made Old Irish Pub Sign. Simply give us your name - and bang, you’re Irish Pub is open for business.

You’ve always wanted to have your own lounge and now’s your chance. Where the glasses are clean, and the martinis are dirty! Oh, and getting naked is always an option. Your own bar sign personalized with your name on it letting everyone know what the rules are. Simply give us your name -we personalize it - and bang, you’re open for busines

In Celebration of the upcoming holiday!!

Tasting Irish Whiskey
with Colum Egan Master Distiller of Bushmills Irish Whiskey

“To taste whiskey you will need your senses of sight, smell and taste. Plus a little guidance and an open mind. Taste is a personal experience so there is no right or wrong.” - Colum Egan

Step 1: Prepare for the Tasting
The tasting room should be free of extraneous smells and should have good lighting. The right size and shape of the glass is vital and makes a huge difference in the ability to nose effectively. Do not use traditional whiskey tumblers. Instead use a snifter, which allows you to swirl the spirit and gather the aromas around the rim.

Step 2: Note Appearance
Pour about an ounce of whiskey. Hold the glass to the light, or against a white napkin, and take note of its color, depth and clarity. The whiskey’s appearance should be a guide to how it has been matured and how long it has been aged.

Step 3: Add Water
Almost all whiskeys benefit from the addition of water, which will open up the spirit in most cases. It’s always best to add water a little at a time. Older whiskeys (more than 20 years) or whiskeys aged in sherry can be damaged by the addition of too much water; the aromas break up and the flavor becomes flat. The water used to dilute the strength of your dram should be still and not too high in minerals. At professional tastings, distilled water is normally used.

Step 4: Nose the Whiskey
The aroma of a whiskey is called the “nose.” To determine the nose, tilt the glass, swirl the whiskey and inhale slowly. Do not sniff too intensely or too often because the alcohol can inhibit your sense of smell. The aromas are often complex and multi-layered. With a little practice, you will learn to break smells down and identify what they are.

Step 5: Taste the Whiskey
Take a sip large enough to fill your mouth, then roll it over your tongue. It is important when tasting, to hold the liquid in the mouth and to make sure it coats the tongue thoroughly to help determine mouth-feel. First register the texture and smoothness of the whiskey. Then try to identify the primary tastes — the immediate flavors your tongue collects. The finish, or aftertaste, refers to the sensation experienced after swallowing, as well as the flavors that linger in your mouth.

Tiramisu
Ingredients: (Serves 2)
- 1/4 cup espresso
- 4 oz Baileys Original Irish Cream
- 1/3 cup mascarpone
- 2 scoops vanilla, chocolate or coffee ice cream
- 2 to 4 ice cubes
- 2 soft ladyfinger cookies sliced lengthwise or shortbread wafers
- Chocolate-hazelnut spread
- Chocolate syrup

Blend together espresso, Irish Cream, ice cream, mascarpone, ice cream and ice until smooth. Drizzle chocolate syrup along inside edges of over-sized martini glasses. Pour mixture from blender into glasses. Spread a layer of chocolate-layzelnut spread in between the ladyfingers or sandwich between two shortbread cookies. Pass the cookies to dip in the cocktails. (Variation: Rim glass with chocolate syrup by dipping glass in a plate with chocolate syrup)

Dublin Dream
Ingredients:
- 1 1/2 oz Irish Mist Liqueur
- 1 1/2 oz Carolan’s Irish Cream
- 1 1/2 oz SKYY Vodka
- 1 oz Chambord Liqueur
- 1 oz fresh cream
Garnish: mint sprig

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled rocks glass or martini glass. Garnish with a mint sprig.

Irish Snakebite
Ingredients:
- equal part dark Irish beer
- equal part hard cider
- shot of blackcurrant syrup

Fill pint glass with equal amounts of dark Irish beer and hard cider, leaving about 1/3 inch space at top. Add a shot of blackcurrant syrup and stir gently to mix.

Blackcurrant syrup: In saucer, bring one cup sugar and two cups blackcurrant juice to boil. Allow to simmer for 20 minutes or until mixture appears thicker. Cool in ice bath and pour into final storage container, adding 1 oz vodka as preservative. (Cocktail created by: Gwen Kaiser Sutherland, Master Mixologist, Cocktail Times)

And Dont Forget to Check Out All the Cool Stuff We Have at WWW.AFTER5CATALOG.COM

The birds are chirping, the sun is shining and when you step outside the smell of fresh cut grass envelops you like blankets…Ahhh yes this can only mean one thing…Spring is here…and with spring…comes none other then BASEBALL!!!!

Over 100 years ago, in 1903, Major League Baseball held the first modern World Series with the Boston Americans defeating the Pittsburgh Pirates. Since then the sport has managed to-become one of the most predominant activities in the United States and brings in talent from all over the world. Its the one and ONLY sport herald as “America’s Past Time”…. With the passing of Monday, March 10Th, we are now less then 2 weeks away from the opening day of the 2008 MLB season!

The 2008 Major League Baseball season is scheduled to begin on March 25, 2008 in Tokyo, Japan with the 2007 World Series champion Boston Red Sox playing the Oakland Athletics at the Tokyo Dome in the first game of a two-game series, and end on September 28 of that same year. The Civil Rights Game in Memphis, Tennessee will take place March 29 when the New York Mets play the Chicago White Sox. The All-Star Game is scheduled to be played on July 15 at Yankee Stadium in The Bronx, New York. The road to the World Series will begin on October 1 with the League Division Series, followed by the League Championship Series starting October 11, and the Fall Classic beginning October 22. If the 2008 World Series goes the full seven game limit, the season (barring postponements due to inclement weather) would end October 30.

Being from Detroit, its probably obvious to concur that my team of choice would have to be the Detroit Tigers, who with the paramount addition of both Dontrelle Willis and Miguel Cabrerra, are looking pretty hot this year. Dontrelle Willis won 22 games in 2005, posting a 2.63 ERA in the process. Only Chris Carpenter’s magical season in St. Louis kept the Marlins’ left-hander from a Cy Young Award trophy. The next two campaigns, however, were a true collapse. Willis’ ERA spiked by more than a whole run each year, and last season he added a 1.60 WHIP to his deteriorating stat line. Now that Willis is in Detroit, what can his owners and all Detroit fans expect? I’d say with Jim Leyland running the show, we can always expect the bast. And as for Mr. Miguel Cabrera, well if you dont know about him you really arnt paying attention to baseball at all…

With baseball come tradition. It plays a factor in almost EVERY aspect of the game. From the rules of how the game is played down to rituals batters preform before they step up to the plate. One of baseballs finner traditions (and the tastiest) is the Dodger Dog… The Dodger Dog is a hot dog named after the Major League Baseball franchise that sells them (the Los Angeles Dodgers). This foot-long ballpark frankfurter wrapped in a steamed bun is consumed by the millions over the course of the baseball season. Sold at Dodger Stadium located in Los Angeles, CA, it is the top selling hot dog in baseball and widely regarded as “the perfect food.”

There are two queues for Dodger Dog vendors: steamed or grilled. The vendors of the grilled dogs locate near the back wall of the stadium so that the smoke doesn’t overwhelm the baseball fans. Some purists believe the grilled dogs are superior to the steamed variety.

Every year there always that one team to beat, usually its the World Series Champions from the year before, and this year is no exception. The Boston Red Sox will attempt to become the first repeat World Series Champions since the 1999/2000 New York Yankees and also be the first repeat Champions of the 21st century. They will also try to become World Series Champions three times in five years and with faces like Big Papi and Manny Ramirez staking claim in beantown, the Sox are looking nastier then ever.

BUT…the beauty of baseball is “you never know”…just like the 2004 world series champion Red Sox can tell you after having come back from a three game deficit in the American League Champion to defeat their arch rival New York Yankee’s…

But when its all said and done, its really all about YOU…the fan…the ones who fill the stand and crowd the TV blabbering about so many stats it would turn any non baseball fans face green. So I have listed some stuff below that any respectful baseball fan might find amusing…for now we will have to sit and wait till the season starts…and dont worry this will not be the last baseball blog you see…until then, keep your eye on the ball..and have a blast

Beer pong (also called Beirut, Ruit, Lob pong and other names) is a drinking game in which players throw a ping pong ball across a table with the intent of landing the ball in one of several cups of beer on the other end. The game typically consists of two two-player teams, one on each side of a table, and a number of cups set up on each side. There are no official rules, so rules may vary widely, though usually there are six, ten or 15 plastic cups arranged in a triangle on each side. The number of players on a team can vary as well, from one to three or more.
When a ball lands in a cup, the defending team must consume that cup’s beer. The game is won by eliminating all the other team’s cups before one’s own cups are eliminated. The losing team must then consume all the beer remaining in the winning team’s cups. The order of play varies – both players on one team shoot followed by both players on the other team, or players on opposite teams can alternate back and forth.

Today, beer pong is played at a multitude of North American colleges and universities and elsewhere. The game is also played by high school students, despite the fact that furnishing alcohol to persons under the age of 21 is illegal in the United States.
Although the preceding guidelines are common, the rules may be subject to a wide variety of modifications and additions that often vary based on the area of the country, the state, or even the house in which a particular game is played.

Origin
The game is a spin-off of a similar game, also called pong, which uses ping pong paddles and was said to have been created at Dartmouth College.
The most common modern version of the game is played without paddles and has a murkier beginning. The Daily Princetonian, the student newspaper of Princeton University, attributed the naming of the paddle-less game where balls are thrown into cups to the early 1980s at Bucknell University or Lehigh University.[7] Many students at Lafayette College, rivals of Lehigh, insist modern, paddle-less Beirut was invented at their school, but The Lafayette, the college’s student newspaper, says there is no proof to back up the assertion.

Nomenclature
The meaning of the terms Beer pong and Beirut may vary depending on where the game is played. Beer pong is the more common name of the game, with a CollegeHumor survey showing that 77% of respondents called it “Beer pong,” versus 23% for “Beirut”. However, Beirut is unambiguously accepted to be the version of the game in which players throw the balls, while in some locations beer pong can mean either the same game as Beirut, or the version with paddles.
The naming of “Beirut” is disputed. The Daily Princetonian suggests that the name was coined at Bucknell or Lehigh around the time of the Lebanese Civil War, Beirut being the capital of Lebanon and scene of much fighting.

Setup

Players and teams
Beer pong is usually played with two teams of two persons each. Each team begins the game standing at either end of the table behind their rack of cups.

According to the World Series of Beer Pong, the regulation table size is 8 × 2 feet (2.44 × 0.61 meters), and it stands 27.5 inches (69.8 centimeters) above the ground.
The most common place to play beer pong is on a ping pong table, however the game can be played on any flat surface with enough space to hold the two formations of cups, such as a board or a door taken from its hinges. A folding banquet table is also a common playing surface.

Beer pong enthusiasts may create a personalized table for use by friends and visitors. In general, this will be a plywood board cut to proper size, painted with sports, school or fraternity symbols, and then given a liquid-proof coating.

Cups

The most common and preferred cups used are Solo or Dixie 16 ounce cups. These cups have ridge-lines which can be used precisely to measure the amount of beer to be poured.

On each side of the table, teams assemble equilateral triangles, with the convergence point focusing on the other team. Games typically use either six or ten cups, but any higher number may be used. The cups forming the base of the triangle are aligned with the edge of the table, unless the tabletop has a bevel which would make such an arrangement unstable. In this case, the thumb is used as an impromptu measuring device, with the cups set back from the edge of the table the distance from the tip of the thumb to its first knuckle.

Also on each side are one or two cups filled with water used to rinse balls which have fallen on the floor, often called a “rinse”, “courtesy cup”, “douche cup” or “water cup”.

In one variation, for sanitary reasons each cup may be filled with water instead of alcohol, with participants drinking from their own beer when a ball is sunk. This prevents players from sharing cups and from germs or dirt getting into the beer they drink.

Balls

38 mm or 40 mm table tennis balls are used. At some universities, a quarter is instead used for game play. If a quarter is being used then it’s no longer beer pong, but rather the game called “quarters”.

Alcohol

Usually an inexpensive pale lager or light beer of 3.2-5% abv (for example, Bud Light, Keystone Light, Coors Light) is used since large quantities may be consumed during the course of several games. Typically, approximately 4 ounces of beer is poured into each cup in the formation, which is equivalent to the first or second ridgeline up from the bottom in a 16 ounce cup. This works out to be two 12 ounce cans of beer per team in a regular six cup game. However, more or less liquid can be used. Sometimes, teams may decide to fill one cup of their choice to the brim, which is called the “Money Cup”, “Death Cup”, or “The Punisher”. Also, strong ale may be used by one team and not the other as a means of handicapping. The game is not limited to beer. Hard alcohol mixes, shots, or wine can be substituted by choice or when beer is not available.

Game play

There are very few universal beer pong rules, and specific rules should be agreed upon before play begins. Typically, players abide by a uniform set of “house rules”, which are often consistent within one university or region of the country (e.g., “Ivy League rules” or “West Coast rules”), or may vary on a house-by-house basis. Number of cups, bouncing, amount of alcohol, the distance shots must be taken from, etc, all may vary. The following rules should all be considered general and may or may not apply to specific games.

Initial possession

The team who won the previous game is often given possession of both balls first, enabling that team to set a scoring precedent.

In tournaments, where no upper hand is established prior to a matchup, many other techniques are often employed in determining the initial possession. Among these are shooting normally to see who can make a cup first, alternating possession, making shots from a long distance, playing rock, paper, scissors or doing a face off, which is done when a player from each team holds eye contact (known as “eye to eye”) with each other and will simultaneously shoot the ball with their opponent. The player who shoots the ball into the cup closest to the front of the formation wins possession for his team. If both players either miss or make it on the same shot, the face off repeats with the other players. As a variation on initial possession, rather than giving the initial team two balls to start, the disadvantaged team will sometimes receive a single ball to shoot with and begin the game.

Shot techniques

There are four major ways to shoot in beer pong:

* Arc – The most common throwing technique is to grasp the ping pong ball with the tips of the thumb and forefinger of the player’s dominant hand, and hold the arm at an angle with the ball upwards, then throw by using gentle elbow motion, holding the upper arm parallel with the table. The arc motion allows one to put enough force on the ball to get it to the other side of the table, while conserving velocity and slowing it down so that it is not as likely to bounce off the rim of the cup but gently roll into the cup.
* Fastball – Some players throw “fastball” style, also known as “throwing darts”, “laser beam,” or other names, which uses more of a hard chopping motion to send the ball in a more direct line to the intended target cup. This can be done with the hand in the usual “pistol grip” orientation or in an overhand “slam-dunk” orientation. The fastball is especially favored by taller players, as it is easier to throw from a higher position. Due to the straighter path the ball will follow, the player may feel more confident in hitting using the fastball. Fastballs are also much more likely to knock down a cup, which may have positive or negative consequences depending on house rules. As noted above, the higher horizontal velocity of the ball will also cause less-precise shots to bounce off the rim rather than gently bounce into a cup. In some house rules, the fastball shot is not allowed.
* Bounce – A bounce is performed by bouncing the ball toward the cups. Since the other team has the opportunity to swat away a bounced ball, a bounce is usually worth two cups. The “muck” bounce is a low trajectory shot achieved by bouncing the ball in a sideways motion as opposed to overhand. This shot is particularly effective because in addition to being difficult to block, it leaves the opportunity for the other team to knock cups over. The “popfly” bounce is a hard bounce near the shooting team that flies high and looks like a normal shot, which can confuse people who are not paying attention into thinking it is a normal shot and failing to swat it away. In some house rules, the bounce shot is not allowed.
* Underhand – This technique is best when there are still many cups left on the table, because it is hard to control the left to right movement, but is very good for achieving the desired distance. Use of this technique is often against house rules.

Reracking

Reracking, rearranging or consolidation are terms for the one or two rearrangements of cups into different formations, which is an optional rule. It is normally used in order to keep the game progressing at a steady pace, thus giving other hopeful players an opportunity to play. The various rerack formations have different names depending on house rules. Players may either be required to ask for a rerack at the beginning of a turn; alternatively reracking is done automatically, depending on house rules. Reracks are not allowed during the middle of ones turn and must be announced before the first player shoots the ball. Common reracks are performed when six, four, three, two, or one cup remains to be made. In some places, reracking with five cups is considered a faux pas, despite how disjointed the current pattern may be.

Another variation played in some circles involves leaving all empty cups in their positions on the table. If a player of the opposing team accidentally sinks a ball into an empty cup on one’s side, they have to drink the corresponding cup on their own side. If that cup is empty, another in the same row is used. If none are available, then move back a row, and continue until a cup is found. If there is only a single cup remaining on their side, then the team drinks that cup, and the game is over. At any time, players from either team can request to know which cups are empty/full on the other side of the table.

Roll back

If both players on a team make their shots for a turn, the balls are sent back to that team, called “roll back”, “bring back”, “balls back” and other names. The team is given the opportunity to shoot for another turn. This is analogous to pool, where a successful shot will provide the team with an additional shot, and allows for the possibility of one team eliminating all cups and shutting out an opponent before they are given a chance to play.

If both players make their shots into the same cup on a given turn, one of several things can happen depending on the local rules. Generally, both cups are consumed and the balls are “rolled back.” Other variations include drinking multiple cups or the game ending.

Defense

There are three ways that a team can defend their cups:

* Psychological – A major element of defense is “trash talking” to psyche out the other team. The defending players will hurl insults or use distracting visual cues to disorient the other team. These include waving of the arms, grotesque expressions, or even suggestive gyrations by one or both team members. Such behaviors are especially common when a team is defending their last remaining cup.
* Blowing/fingering – If the ball is spinning inside of a cup, players may either blow into the cup or put a finger in the cup in an attempt to make the ball fly out before it touches the liquid. Once the ball stops spinning, it is considered “dead”, and no further defensive actions will count. Frequently, only females are allowed to blow, while men are allowed to finger in a sexual reference (namely to fellatio and fingering). Note that some rules disallow such actions and count them as goaltending.
* Ball blocking – Players may be allowed to “swat” (bat away with the hand) at balls that the other team has bounced. Generally the ball may be swatted after the first bounce, although some house rules do not allow the swat until the ball has bounced twice. If a ball is swatted back into the cups of the team who bounced it, a severe penalty is called for. However, if a player knocks over his own teams’ cups in an attempt to block or swat, then each cup that was knocked over must be consumed and removed from the game. It is illegal for a defending player to touch a shot ball before it has touched the table or a cup. If the defender breaks this rule, he or she must drink one of his or her own cups as a penalty.

Shutout Rule

A shutout rule is a house rule usually stated before a game or during the game in the midst of a shutout. If the shutout does occur the losing team must do whatever the two teams decided on before the game or during the game. The rule is not a set rule and can change from location to location or from game to game. Some common shutout rules are that the losing team must streak or do a beer bong.

Winning the game

If the opposing team makes the last cup, the other team must make all remaining cups, or the opposing team wins. However, if the team makes both shots in the final cup, the game is over, with no chance for a rebuttal. A second, less common rebuttal method is “shoot ’til you miss”, where the losing team tries to hit all of the opposing team’s cups, until they miss a shot. If a tie occurs, either it cancels out and both teams keep playing or an overtime ensues.

Other rules may result in a win, such as both balls going in the same cup, or a ball getting stuck between cups without going in.

Rebuttal Rule

A team who is on the verge of defeat has a last ditch effort to keep the game going. This is called “Rebuttal.” If both players are successful in their final chance, the game continues and 3 new cups are set up for both sides, extending the game (3-cup overtime). Or both players of the losing team just take turns shooting until they miss. Both players must make their shots for the game to continue.

Drinking speed

In some house rules, players must immediately drink any cup that has been hit. Failure to do so incurs a penalty, such as drinking more beer or losing the game. In most cases this is called “drink before you sink”. In other words, you must finish drinking the cup that has been made before you take your next shot. In other house rules, cups that are hit and unconsumed are “Death Cups” and if a ball is shot into one, the game is over immediately with no redemption.

Legal restrictions

Some municipalities and states have attempted to ban beer pong, either from bars or in general. In Oxford, Ohio, where Miami University is located, the city council tried to ban the game from being played outdoors, and in Arlington, Virginia, bar owners were told to stop allowing the game to be played in their establishments. In some cases, parents have been arrested for allowing the game to be played by underage participants. Also, some schools in North Carolina have tried to ban the game, citing laws that all drinking games are illegal in the state. In the fall of 2007, Georgetown University officially banned all beer pong paraphernalia, such as custom-built tables and the possession of many ping-pong balls. Some writers have mentioned beer pong as contributing to “out of control” college drinking.

Tournaments and leagues

National Beer pong tournaments are held in the United States. Since the drinking age in the United States is currently 21 in all states, entry into most tournaments is restricted to players who meet this age requirement. Some, however, have held tournaments with other liquids legal to minors, such as milk or water.

A more common and decentralized organization of Beer pong games is small leagues. Ordinarily, a group of college students or other pong enthusiasts will create teams (partnerships) and play weekly against each other, such as at the University of California, Santa Barbara, with the “Isla Vista Beer Pong League”, and New York University.

San Diego seems to have taken the league play into the next dimension with the San Diego Beer Pong League. It is a big deal out there. They have been in many of the local papers.

The game also appears in the Nintendo Wii game Game Party.

Bud Pong

Bud Pong was the branded version of beer pong that brewer Anheuser-Busch said involved the drinking of water, not Budweiser or any other beer. In the summer of 2005, the company began marketing “Bud Pong” kits to its distributors. Francine I. Katz, vice president for communications and consumer affairs, was reported in The New York Times as saying that Bud Pong was not intended for underage drinkers because promotions were held in bars, not on campuses. And it did not promote binge drinking, she said, because official rules call for water to be used, not beer.

The New York Times quoted a bartender at a club near Clemson University as saying she had worked at several Bud Pong events and had “never seen anyone playing with water. It’s always beer. It’s just like any other beer pong.”

Some expressed incredulity at Anheuser-Busch’s public statements. Henry Wechsler, director of the College Alcohol Study at the Harvard School of Public Health, said: “Why would alcohol companies promote games that involve drinking water? It’s preposterous,” while advertising news site Adjab opined that “someone playing Bud Pong with water is about as likely as a teenage kid using the rolling paper he bought at the convenience store to smoke tobacco.”

On October 19, 2005, the company professed surprise that some players were using beer instead of water, and withdrew the game in response to criticism. Katz stated that “Despite our explicit guidelines, there may have been instances where this promotion was not carried out in the manner it was intended.” However, on many campuses this water rule has been adopted to promote cleanliness. Players then keep a beer in a can or cup and must finish it by the end of the game.

This drink is designated as an
IBA Official Cocktail
Mai Tai
Type: Cocktail
Primary alcohol by volume:

* Rum

Served: “Straight up”; without ice
Standard garnish: pineapple spear, lime peel and mint leaves
Standard drinkware: double rocks glass
IBA specified ingredients†:

* 3cl (6 parts) white rum
* 3cl (6 parts) dark rum
* 1.5cl (3 parts) orange curaçao
* 1.5cl (3 parts) Orgeat syrup
* 1cl (2 parts) fresh lime juice

Preparation: Shake all ingredients except the dark rum together in a mixer with ice. Strain into glass and float the dark rum onto the top. Garnish and serve.

The Mai Tai is a well-known alcoholic cocktail purportedly invented at the Trader Vic’s “Polynesian-style” restaurant in Oakland, California in 1944. Trader Vic’s amicable rival, Don the Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. The Beachcomber’s recipe is far more complicated than that of the Trader’s and tastes quite different.

“Maita’i” is the Tahitian word for “good.” The spelling of the drink, however, is two words.[1][2][3]

The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of them tasted it and cried out: “Maita’i roa!” (Literally “good very!”, figuratively “Out of this world!”) — hence the name.

Mai Tai
Ingredients:
- 2 oz 17yr old J. Wray Nephew Jamaican Rum
- 1/2 oz Curacao
- 1/2 oz Orgeat Syrup
- 1/4 oz Rock Candy Syrup
- Juice of 1 fresh lime

Pour the ingredients over shaved ice in a double old-fashioned glass, shook it well, add one spent lime shell and garnish it with a sprig of fresh mint.

Check out some of this cool Mai Tai related stuff!!

ABSINTHE

WHAT IS ABSINTHE?
Absinthe is strong alcoholic liqueur made with an herbal extract including wormwood (Artemisia absinthium). It is an emerald green drink (due to the presence of chlorophyll) which is very bitter (due to the presence of absinthin, which has a bitterness threshold of 1:70,000) and is therefore traditionally diluted with cold water which is poured over a perforated spoonful of sugar into a glass containing a shot of absinthe. The drink then turns into an opaque white as the essential oils precipitate out of the alcoholic solution, forming a colloidal suspension. Absinthe was once popular among artists and writers and was used by Van Gogh, Baudelaire, and Verlaine, to name a few. It appears to have been believed to stimulate creativity and to act as a curative and aphrodesiac.
The 1850’s saw the beginnings of concern about the results of chronic absinthe use. Chronic use was believed to produce a syndrome, called absinthism, which was characterized by addiction, epileptic attacks, delerium, and hallucinations. Concern over the health effects of absinthe was amplified by the prevailing belief in Lamarckian theories of heredity. In other words, it was believed that any traits acquired by absinthists would be passed on to their children (Murphy and Schneider 1992).
In addition to its effects in heavy drinkers, there were several social reasons why absinthe was ultimately banned. Absinthe’s popularity seems to have been part of a general increase in alcohol consumption, particularly in the form of distilled liqueurs. This was accompanied by the beginnings of the awareness of alcoholism as a problem in France. Since wine was considered a healthy drink and absinthe was the most popular liqueur of its time, absinthe was blamed for many alcohol-related problems and became the main target of early prohibition efforts in France. Absinthe’s association with the bohemian lifestyle may have worked to compound fears about its effects, much as has happened with marijuana in the United States. In retrospect, absinthe seems to have become the focus of fears about the changes that came with industrialization. Absinthe was subsequently banned in many countries in the early 1900’s.
In addition to the many social and political factors which contributed to anti-absinthe sentiment, extensive research documented absinthe’s potential for toxicity. From a modern perspective, this research appears poorly designed and limited. Nonetheless, it is clear that absinthe had toxic effects when consumed with sufficient quantities and regularity. It is highly plausible that thujone and related terpenes played an important role in this toxicity, but there are also other possible sources of toxicity. When used in sufficient quantities, ethanol has profound toxic effects. If it is likely that absinthe was toxic to heavy users, it is less clear that the liqueur was uniquely psychoactive. Until more conclusive research is carried out, theories of absinthe’s special psychoactivity remain interesting speculation and anecdotes.

HOW WAS/IS ABSINTHE MADE?
There were two general ways in which absinthe was made. The first method, which was more traditional, is described in some detail below. This was the method used by more established and larger absinthe producers. The second method involved flavouring industrially produced (and often impure) ethanol with essential oils extracted from the plants listed below. This second method probably came into practice later and seems to have been used mainly by smaller manufacturers.
Simon and Schulter’s Guide to Herbs and Spices tells us that Henri-Louis Pernod used aniseed, fennel, hyssop, and lemonbalm along with lesser amounts of angelica, star anise, dittany, juniper, nutmeg, and veronica. These ingredients were mascerated together with wormwood plants. After leaving the mixture to sit, water was added and the mixture was distilled. Dried herbs, including more wormwood, were added to the distillate, which was then diluted with alcohol to give a concentration of about 75% alcohol by volume (Simonetti 1990). Different absinthe manufacturers used slightly different ingredients, sometimes using nutmeg and calamus, both of which have been purported to have psychoactive effects.
A more detailed recipe for the first method can be found in Arnold’s Scientific American article:
An 1855 recipe from Pontarlier, France, gives the following instructions for making absinthe: Macerate 2.5 kilograms of dried wormwood, 5 kilograms of anise and 5 kilograms of fennel in 95 liters of 85 percent ethanol by volume. Let the mixture steep for at least 12 hours in the pot of a double boiler. Add 45 liters of water and apply heat; collect 95 liters of distillate. To 40 liters of the distillate, add 1 kilogram of Roman wormwood, 1 kilogram of hyssop and 500 grams of lemon balm, all of which have been dried and finely divided. Extract at a moderate temperature, then siphon off the liquor, filter, and reunite it with the remaining 55 liters of distillate. Dilute with water to produce approximately 100 liters of absinthe with a final alcohol concentration of 74 percent by volume (Arnold 1989).
In addition to these ingredients, manufacturers sometimes added other ingredients to produce the drink’s emerald green color. Normally, this color was due to the presence of chlorophyll from the plants. However, in the event that the product was not properly colored, absinthe makers were known to add things like copper sulfate, cupric acetate indigo, turmeric, and aniline green. Antimony trichloride was also used to help the drink become cloudy when added to water (Arnold 1989, 1988). Undoubtedly, some of the toxic effects attributed to absinthe were due to these adulterants.

HOW WAS/IS ABSINTHE DRUNK?
Although absinthe was sometimes drunk straight or in a variety of mixed drinks, the classic method of drinking it involves pouring cold water over a slotted spoon which contains sugar into a glass containing a shot of absinthe. As the water hits the absinthe, the oils precipitate out, and the drink changes from a clear emerald colour to an opaque, milky white.
There were several types of specialized absinthe drinking paraphenalia. The most famous one is the slotted spoon (example pictured to the right). These spoons’ holes served to allow the absinthe to better carry the sugar into the glass. In addition, the spoons were often designed to fit over the glass, balancing on their own.
Heilig, quoted in Lanier (1995), nicely captures the absinthe culture at its peak:
[In Paris] the noon hour is a little fête, when people try to forget that they are working for their living. Master and man go off their different ways… All thoughts of business are put aside for a good hour and a half, or two hours even … from 11 to 1 or noon. They do not go immediately to eating. They sit outside upon the sidewalk, even in the winter time, look at passers-by and sip their drink. The drink is absinthe. They drink it very slowly; by slow degrees they feel their poor, tired backbones strengthen and their brains grow clearer, and they feel a touch of happiness. It is so pleasant to sit looking at the street and all the pretty ladies passing by. At great cafes, upon frequented boulevards the price is only 10 cents. In the quarters of the working men, you may have absinthe for three cents. The proper thing is to take but one glass. In quantity this is about a Madeira glass of the green drink. Poured into your goblet by the waiter, it does not seem much. You fill the goblet up with water, watch it turn a milky sage tint, with the glittering opal tints one learns to love so well; stir up the mixture with you spoon, take one small sip and let it rest. Now that is nice… In summer especially when the ice water is so agreeable, absinthe captivates the palate by its peculiar and really exquiste fragrance. This fragrance, which is that of paregoric, grows upon you (Helig 1894).
A variation of the traditional drinking ritual is apparently used in Prague where absinthe is currently available. In this variation, a heaping teaspoon of sugar is briefly wet in the glass of pure absinthe, then lit on fire and held over the glass. As the alcohol burns off, the sugar melts into the glass. When the fire gets low, the remaining sugar is stirred into the drink and the drink is quickly drunk. Obviously, this is a method for drinking quickly rather than savoring absinthe’s taste.

WHAT INGREDIENT(S) IN ABSINTHE ARE PSYCHOACTIVE?
ETHANOL
Ethanol (normal drinking alcohol) is definitely one main active component. Undiluted absinthe was anywhere from 60% to 85% ethanol. Although some, such as Alfred Jarry, were known to have drunk it straight, it was usually substantially diluted. Still, dilution could not change the fact that absinthe contained a lot of ethanol in comparison to its other ingredients.

THUJONE
Another candidate is the monoterpene, thujone, which is considered a psychoactive convulsant. The sources of thujone in absinthe are the herbs wormwood (Artemisia absinthium) and Roman wormwood (Artemisia pontica). There is good evidence that both thujone and wormwood have psychoactive properties. Some have suggested that this effect is due to thujone binding at the cannabinoid receptor, at which the active components in marijuana act (delCastillo et al 1974). This seems unlikely. Furthermore, it is not even clear that thujone is present in sufficient quantities to play a role in absinthe intoxication. However, it is possible that thujone accumulates in the body and plays a role in the psychoactivity and toxicity of chronic absinthe use.
Thujone is named after the plant from which it was first extracted, thuja (Thuja occidentalis). Since thujone was also extracted from other plants before its structure was identified, it is also known as absinthol, tanacetone, and salviol. According to IUPAC (International Union of Pure and Applied Chemists) nomenclature, it is officially called 3 thujamone or 3 sabinone (Albert-Puleo 1978). There are two stereoisomers of thujone: (-)-3-isothujone (or - or l-thujone) and (+)-3-thujone (or - or d-thujone). Thujone is the major component of wormwood oil and accounts for up to 90% of the oil’s weight (Simonsen 1949).

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A FINAL NOTE ON ACTIVE INGREDIENTS
In addition to those ingredients mentioned above, there may be other unidentified compounds which are important. We should not overlook the possibility that a group of compounds might together play a central role in absinthe intoxication. Groups of compounds in a plant may have some pharmacological effect which the individual compounds lack when studied separately. (Ginkgo biloba seems to be an example of this).

WHAT MODERN ALCOHOLIC BEVERAGES ARE RELATED TO ABSINTHE?
Herb Sainte and Pernod are names of modern wormwood-free absinthes. Typically, additional star anise is added to balance the flavor. Herb Sainte is manufactured in New Orleans. Pernod is named after Henri-Louis Pernod, who founded the most important absinthe distillery in France in the early 1800s.
Pastis is a similar liqueur to absinthe and was also originally made with wormwood. However, the dominant flavor in pastis is licorice (rather than the star anise of modern Pernod or Herb Sainte). Pastis brands include Ricard, Duval, Jeannot, Casanis, and Henri Bardouin (Steinriede, 1996).
Vermouth, chartreuse, and benedictine all contain small amounts of thujone. In fact, vermouth, which is made using the flower heads from wormwood, takes its name from the German wermuth (”wormwood”).
There are, of course, many other essential oil containing drinks, such as Ouzo and Jagermeister.
Wormwood is popular as a flavoring for brannvin (an alcoholic drink made from potatoes) in Sweden.

WHAT IS THE LEGAL STATUS OF ABSINTHE?
(What follows is an attempt to describe absinthe’s legal status. The wise reader will remember that I am not a lawyer. There may be relevant laws or legal rulings with which I am unfamiliar.)
Although it is banned in some Western countries, absinthe isn’t controlled as a drug but as a food. As with many other things considered poisonous, you aren’t allowed to commercially make food or drink containing more than trace amounts of thujone. However, simple possession of thujone-containing ethanol solutions will probably not get you into legal problems. Presumably you would be legally liable for any possible damages if you gave absinthe to others to drink. Artemisia species are completely legal and are attractive perennial ornamental plants.
In the United States of America, absinthe was originally banned by Food Inspection Decision 147 in 1912. Now, thujone is banned as a food additive according to Section 801A of the Federal Food, Drug, and Cosmetic Act of August, 1972. Wormwood was included on a list of unsafe herbs which the FDA released in 1975.
The European Community Codex Committee on Food Additives has restricted the levels of thujone to 0.5 ppm (mg/kg) in food and beverages, 10 ppm (mg/kg) in alcoholic beverages containing more than 25% alcohol, 5 ppm (mg/kg) in weaker alcoholic beverages, and 35 ppm in bitters. Absinthe was banned in Belgium in 1905, in Switzerland in 1907, in Italy in 1913, and in France in 1915.
Absinthe (made with wormwood) is still available in Spain (contrary to Pendell (1995)) and reportedly in Denmark, Andorra, and Portugal as well. It has also recently become popular in the Czech Republic under the brand name “Hill’s Absinth.”

VAN GOGH AND ABSINTHE
Although the Dutch postimpressionist Vincent Van Gogh is now highly acclaimed, he received little recognition in his lifetime. Instead, he lead a difficult life which included depression, bizarre psychiatric symptoms, and finally suicide. Van Gogh’s difficult life –with all its romantic and tragic elements — has been the focus of much medical speculation. His unusual painting style, psychiatric internment, and voluminous correspondence have proven fertile ground for the theories of modern physicians seeking to diagnosis his ailments. Some of these theories have suggested that some kind of drug-induced intoxication was responsible for his painting style and medical symptoms.
Arnold (1988) has argued that Van Gogh’s absinthe drinking played an important role in his illness. In various publications, he (and his colleagues) have suggested that Van Gogh suffered from acute intermittent porphyria (Bonkovsky et al., 1992; Loftus and Arnold, 1991). In this syndrome, a genetic defect in hepatic heme synthesis causes attacks. Symptoms during these attacks can include acute abdominal pain, anxiety, hysteria, delirium, phobias, psychosis, organic disorders, agitation, depression, and altered consciousness from tiredness to coma (Burgovne et al., 1995). Sometimes only one or a few of these symptoms are present during an attack. Attacks can be brought on by nutritional and environmental factors. Van Gogh’s fasting, overworkin