Tag Archives: review

Product Review: POPTAILS

We live in Dallas … and let’s face it, it’s hot.  With the rule and not the exception being 100+° days, we’re all in need of some relief, and this handy dandy handbook delivers just that in the form of alcoholic popsicle recipes.

POPTAILS by Erin Nichols is a guide to 60 boozy treats-on-a-stick that will help make this warm effing hot summer a bit more bearable.  Erin created recipes for everything from a margarita or root beer float to the “Triple Berry Threat” and “The Highbrow Pear”.

After trying some of the recipes myself, the “Moscow Mule” (surprised?) and “Mom’s Apple Pie” are definite recommendations.  So you don’t make some of the mistakes I did, I’ve come up with some tips:

  • Follow directions!  Don’t try to be a hero —- Erin has slaved over these recipes to hone the perfect proportions
  • Let them freeze completely.  Cutting corners and trying to consume these delicious nuggets of icy alcohol is not recommended because the alcoholic elements may take longer to freeze than the rest, making it a sloppy mess if you get too anxious.
  • Distribute napkins with your poptails
  • Use popsicle forms that allow you to use real popsicle sticks instead of plastic ones (the wood grabs the pop better making it easier to remove)
  • Make sure you prepare the alcohol as directed
  • Be patient when removing the poptails from the forms

My lovely (not) pictures are to illustrate how lovely they turned out. (I didn’t even make any of the pretty ones with fruit inside.)  Popsicle forms are easy to find (Wal-Mart has some or you can go with a disposable tube option like Zipzicles), but you can also rig some of your own.  Note: they were not only pretty (IRL), but also stinkin’ delicious.

The book is available on Amazon, so get to ordering and get some in the freezer STAT!

Product Review: Pisco Portón

WAAAAAY back in February, Pisco Porton sent me a bottle to try out.  I have been an uber bum and am just now writing my thoughts on it (Susie loses three points).  Don’t take my lack of enthusiasm for writing this review as an indication of how it is — I just have been busy for the last 5 months (no kidding).

So, onto my thoughts.  I was really confused when I received it in the mail as I’d never heard of it.  So, I did some light reading and found that PP is a Peruvian white liquor made from grapes.  It has a fruity smell to it and the bottle was incredibly heavy (I just thought I’d add that).  Apparently, it’s kind of like Champagne in that only pisco made from certain grapes and in a certain way can be legally called “pisco”.

We tried four of their suggested recipes, and we enjoyed a couple enough to keep them in our cocktail repertoire.  I’ve listed the recipes for these cocktails below.

Let me know if you try this slightly unconventional liquor. I really enjoyed my foray into Peruvian spirits!

PORTONERO

  • 2 oz. Pisco Portón®
  • 1 tsp. fresh lime juice
  • 1 tsp. simple syrup
  • 1 slice of fresh ginger
  • 1 dash of Angostura™ bitters
  • Top off with ginger ale
  • Fresh lime wedge

Pour Pisco Portón®, lime juice, simple syrup, ginger and bitters into a tall glass with ice. Top off with ginger ale. Stir ingredients and garnish with a lime wedge.

Pisco Sour

  • 1 ½ oz. Pisco Portón®
  • ½ oz. fresh lime juice
  • ½ oz. simple syrup
  • ¼ oz. egg white
  • 1 dash Angostura™ bitters

Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.

24

Beefeater recently began distributing its newest bottle of heaven in the United States – Dallas being only the 10th U.S. city in which it debuted.  Previously, only the lucky travelers that ventured to Canada could snag bottles and bring them back to wave them under the jealous noses of those who didn’t make it up to the Great White North to get their own bottle.  Sadly, I missed the launch party, but since I’m such a lucky little lady and people at Beefeater have heard of my little site, a bottle of the ambrosia arrived on my doorstep.

I couldn’t wait to unscrew the cap … but I did.  But I only waited for my friendsand the proper mixers to come together so I wouldn’t be tempted to empty the bottle all by my lonesome.  Soon enough, friends arrived and drinks were mixed.  We made at least one of each of their signature 24 cocktails and I can’t think of a single one of which I wouldn’t want a few more.

The gin itself is quite tasty.  They say it’s made with botanicals and teas, and by some of the brightest minds (read: biggest lushes) in the industry … but what I know it that is doesn’t make me shudder when I take a swig of a strongly-mixed G&T.  It delivers hints of grapefruit with each sip and it’s de-lightful.  Not a single complaint could be heard in Chez O the night we so diligently explored the intricacies of 24.

Since a bottle of 24 is only $28.99 for a 750 mL, it’s not a budget-breaker and will occupy the top shelf of my bar from now on.  So grab a bottle for yourself and try out a recipe or two below for yourself.  Guarantee … you’ll enjoy it as much as we did.

St. Henderson’s 24 | Signature Cocktail Created by Scott Melton of Bar Celine, Dallas, TX
1 Part Beefeater 24™
½ Part Aperol
½ Part St. Germain
½ Part Lemon Juice
Shaken, topped with soda and served over ice with a lemon peel to garnish

Shifting Sands | Adapted from a recipe by Sasha Petraske of Milk & Honey, New York
1 & ½ Parts Beefeater 24™
1 & ½ Parts fresh grapefruit juice
¼ Part fresh lemon juice
2 Bar Spoons of Maraschino Liqueur
Club soda
1 grapefruit wedge, as garnish

24 Martini | Created by Dan Warner
5 Parts Beefeater 24™
1 Part Lillet Blanc
2 Dashes of Regan’s Orange Bitters
Stirred and served up with a grapefruit twist.

Triple Citrus 24&T
2 Parts Beefeater 24™
1 Part Fever-Tree Tonic