Sunday, August 31, 2014

F. SCOTT




Just like as his intoxicating description of high-society's excess left readers breathless, F. Scott Fitzgerald demanded the same of his boozing, favouring gin because he believed it could not be detected on the breath. 
Gin, among other drinks, provided the lubricant for much of the social antics displayed by he and his prankish wife Zelda (also pictured) during their years together. 
Fatefully, it was also alcohol that led to the couple’s implosion.
Not that they weren’t toxic without booze, with Scott once writing a letter to Zelda saying, “We ruined each other”.

DRINK OF CHOICE – GIN RICKEY

Through the roaring Twenties and massively depressing Thirties there were any number of Rickeys available (scotch, rum, applejack), but gin was the one that endured. Particularly for Fitzgerald, who would’ve taken it with 80ml gin, 2tbsp lime juice, club soda and fat lime garnish in a tall glass.



Saturday, August 30, 2014

DRINKING HABITS OF FAMOUS AUTHORS



To paraphrase Oscar Wilde, drink is the curse of the writing classes.
Few occupations are as synonymous with hard-boozing and 9-5 inebriation as that of the author. And not without reason.
Name a famous author and, chances are, they found themselves emptying a bourbon bottle faster than an ink bottle at one time or another. Some chalking it off to the trappings of fame, others the dreaded curse of writer's block, and then those who simply loved the sauce.
007 is more reckless than you might imagine. 
Yes, he checks into hotels using his own name, making him arguably the least secretive secret agent of all time, and yes, he's slept with enough women to warrant his own sexual health clinic, but possibly putting him at more peril than a Walther PPK to the back of the head, a 2013 university study of Ian Fleming’s works found that the spy drank on average between 65 and 92 units a week, working out to around four times the recommended limit. 
This over-consumption was on par with that of his pen-father Fleming - a man also plagued by demons of war, loss and geopolitical secrets, who on occasion polished off a bottle of gin a day. 
Well, until Fleming’s doctor suggested bourbon was narrowly better for his health. 
You only live twice, after all.

DRINK OF CHOICE - GIN MARTINI

Shaken, not – oh you know the rest...


PAPA HEMINGWAY





In 1944, Hemingway worked as a war correspondent for Collier’s magazine. He had covered other wars as a journalist before, but at 44 years old, he was no spring chicken. He was present at D-Day, but he was made to stay onboard because the military considered him too “precious” to lose. They quickly learned that Hemingway was not someone who could be looked after or told what to do.
While traveling with the 22nd Regiment, Hemingway somehow obtained military permission to run an intelligence operation in the town of Rambouillet. Soon, he became the leader of a ragtag militia made up of one secret agent and several French soldiers and civilians who followed his orders without question while calling him “Papa,” “Captain,” or even Le Grande Capitan. The “irregulars,” as they became known, were described as a band of cutthroats who idolized Hemingway to such a degree that they would even copy his mannerisms and style. Hemingway’s irregulars swelled to hundreds as more and more civilians and French troops joined. Meanwhile, they carried out surveillance ahead of the main column of support. Hemingway even wore a colonel’s uniform and led them into battle several times.
Although Hemingway had been cleared to run his operations, a war correspondent fighting in an actual war is a violation of the Geneva Convention, as he had used weapons, shot people, and impersonated a military official. Hemingway faced court martial but simply lied his way out and went straight back to the war, where he took part in a huge battle at the German border in November 1944 where 33,000 American troops were killed. Of course, Hemingway survived, and two years after the war ended, he received a bronze star.




Thursday, August 28, 2014

HOW ALCOHOL KILLS




8 Ways Alcohol Can Kill


Alcohol can kill you directly or indirectly. Here is just a sampling of how:
1. Traffic fatalities – An estimated ten thousand deaths in 2010 were attributable to alcohol consumption (more than 30 percent of all vehicular deaths).
2. Poisoning – Over one thousand people die each year from acute alcohol poisoning.
3. Injuries – Accidental injuries kill over eighteen hundred college students annually.
4. Long term effects of alcohol – Higher likelihood of stroke, cirrhosis, certain cancers, and immune-system problems can be caused by excessive drinking. So, can alcohol abuse kill you? Yes.
5. Overdose – Alcohol, when combined with other drugs (pain medications, sleeping pills, tranquilizers, etc.) can kill by interfering with the autonomic nervous system’s ability to regulate respiration.
6. Cases of severe dependence and withdrawal – When can withdrawal from alcohol kill you? When you develop severe dependence after long term, chronic, or high dose drinking.
7. Accidents involving fire – Over half of deaths involving fire involve alcohol consumption.
8. Homicide – More than half of all homicides have a common element: excessive drinking.


Wednesday, August 27, 2014

MORE USES FOR VODKA





Turns out, you can do more than just drink vodka. Here are five surprising uses from Reader's Digest.
Check out the full list of 12 Surprising Uses for Vodka on their website.
1. Clean windows and fixtures - Use a cloth soaked in vodka to help clean around the house.
2. Remove sticker goo - Grab the cloth again and scrub the leftover sticker off your item.
3. Get shiny hair - Add an ounce to your shampoo to help fight oil buildup in your hair.
4. Cure poison ivy - Pour directly on the skin to help relieve the itch.
5. Soothe toothaches - Swish a little vodka around your mouth; it's a natural antiseptic.
Here are other surprises uses: deodorize your feet, kill weeds, refresh laundry, make flowers last and relieve jellyfish stings. 



Tuesday, August 26, 2014

COGNAC-SPIKED VODKA








Will the hybrids never end?



WORLD'S WEIRDEST DRINKING CUSTOMS







BOURBON FOR BREAKFAST




Buffalo Soldier
  • 2 oz Buffalo Trace Bourbon
  • Whole Egg
  • ½ oz Maple Syrup
  • 2 strips crumbled Bacon
  • 2 dashes Peychauds Bitters
Dry shake bourbon and a whole egg. Add the rest of ingredients and ice. Double strain into a coupe glass (so you can catch the bacon bits). Garnish with a strip of bacon and powdered sugar.




BOTTLE BEAUTY









GIN & TONIC





The Gin and Tonic – what better a drink during the dog days of summer?  Put some ice in a glass, pour one part gin, add another part tonic water, finish with a slice of lime, and you have a refreshing drink to counter the heat.  

But it is also steeped in the history of medicine, global commodity frontiers, and the expansion of the British Empire.




Monday, August 25, 2014

BLAME YOUR HANGOVER ON BAD GENES






According to new research from University of Missouri-Columbia, genetic factors accounted for 45 percent of the difference in hangover frequency in women and 40 percent in men. 
People who are less susceptible to having a hangover might have a greater risk for alcohol addiction, the study noted.
To reach this conclusion, the team looked for links between the participants’ genetic makeup and the number of hangovers the individuals reported experiencing in the past year. 
Nearly 4,000 middle-aged people from the Australian Twin Registry participated in a telephonic survey, reporting their experiences with hangovers and alcohol consumption.
The findings suggest that people who frequently consume alcohol should observe the way their bodies react to it.
‘There is a strong correlation between identical twins in reports of hangover frequency as well as hangover resistance, meaning that the genetic similarities of some twins played a part in their hangover susceptibility,’ researchers noted.




Sunday, August 24, 2014

GARMAN'S, SANTA PAULA






DRINK IN MODERATION





  • Eat before drinking – a proper meal not just snack food
  • Avoid salty foods – you will drink more if you eat salty foods
  • Drink plenty of water to avoid dehydration
  • Start with a non-alcoholic drink and make every other drink a non-alcoholic drink
  • Drink slowly, pace yourself, space your drinks and put your glass or can down between sips
  • Drink light beers or shandies, half measures of spirits and mix wine with soda and ice
  • Count your drinks, use a standard glass and don't let people top up your glass
  • Decide your limit and refuse drinks when you have reached your limit – it's your choice
  • Make sure someone who is not drinking is looking after the kids
  • Stay busy doing other things like dancing, singing, yarning and playing pool
  • Drink in a safe place and have a plan to get home safely
  • Do not drive and do not get in the car with someone who has been drinking.




Saturday, August 23, 2014

AROUND THE WORLD IN 80 GINS




Distilling is an ancient art in Ireland. 
While it's impossible to pinpoint an exact date, the Irish have been distilling for at least 1,000 years - if not longer. 
Throughout Ireland's history, and up into the present, one of the most popular spirits was poitín (also sometimes spelled poteen, and pronounced "potcheen").
This fiery spirit, often quite sweet in character, was initially distilled from malted barley, though ingredients as varied as potatoes, treacle, whey, and other fermentable sources were also used.
Poitín has quite the reputation: likened to moonshine, it was said to have damaging effects when produced by unskilled hands. 




THE RIGHT USES FOR VODKA






  1. Flagship product for home: a bottle of cheap vodka is one of the best ways to take advantage of your money and that bottle you don't want to drink. Either for cooking, cleaning or decorating, you can use it to your advantage.
  2. Eliminates odors: If it's one of those days when you decide to clean your room and take out the training shoes from that corner for cleaning, you can spray down a cleaning solution of water and vodka and let it dry in a ventilated place, so it will be fresh and ready to use again.
  3. Disinfectant: To disinfect your hands, mix in a soap dispenser -with a little soap inside- water and a splash of vodka, it will surely be the best and most durable antibacterial soap you will try in your hands.
  4. For your hair: If you have a dry scalp or dandruff, you can rinse with vodka; that will do wonders for your hair. For this, fill a cup with vodka and herbs like rosemary or lavender, and after it sets start using it for several days after your regular shampoo.
  5. Coverage of cakes: If you make cupcakes or cakes with cracked or flaky dough and want to soften it, forget water and add cold vodka, this will make the dough more manageable to knead it, and its alcohol will evaporate in the oven without affecting the flavors.
  6. Dry cleaning: By placing vodka and water in equal parts in a spray bottle you can extend the use of your clothing; just spray your suits and dresses with the solution and eliminate odors like smoke and sweat for longer. Same goes for glass cleaning.
  7. Improve its taste: If you have given or purchased low budget vodka, it will not be good quality. You still have the option to improve its flavor with a jar and a carbon filter. Pour your vodka through the carbon filter several times and eliminate the unpleasant taste.
  8. Extend the life of flowers: To extend the life of the flowers, creating a more attractive environment at home for longer and save some money on replacing your flowers, an excellent strategy is to add a tablespoon of sugar and another of vodka for watering your flowers as usual, vodka kills germs and sugar feeds plants.
  9. Ice pack: If you want to simplify your domestic life, combine vodka and water in a bag and place it on the freezer, the result is a quite useful reusable ice bag.
  10. Infusions: If you're tired of just vodka, you can combine and macerate it in a jar with your favorite fruit: it will become a sophisticated vodka to make cocktails at meetings with friends at home.




Friday, August 22, 2014

WHICH COUNTRY DRINKS THE MOST ALCOHOL?







WHO DRINKS BOURBON?







RED BULL WITH ALCOHOL IS TROUBLING








THE BREAK-UP POTION





Described as the perfect companion to “Adele on repeat, a box of tissues and your favorite sweats,” this blend of bourbon, chocolate and cocao powder sounds like the perfect pick-me-up for a girlfriend who’s hit a rough spot romantically.  

Also sounds like fun for a Friday night.




HOW MOTHER'S RUIN BECAME THE SPIRIT OF LONDON



BoHenry's well gin is Gordon's


In the 1935 Hollywood horror, The Bride of Frankenstein, Boris Karloff’s monster meets a fey old necromancer called Dr Pretorius. “Do you like gin?” asks this extraordinary figure, nostrils flaring. “It is my only weakness.”
Among all the spirits, gin still signifies louche transgression and terminal seediness. And yet it has also had the smartest fans. 
The Queen Mother was punctilious about her pre-lunch gin and Dubonnet. Byron assiduously glugged gin and water. T S Eliot once told someone at a party that his inspiration came from “gin and drugs”.
This highly entertaining journey through the drink’s Jekyll and Hyde nature – sometimes jolly and Bohemian, sometimes the anaesthesia for desperate poverty – switches back and forth, from decade to decade.



Thursday, August 21, 2014

WINEY WORDS





For most of us, knowing to simply say that we like a wine when we taste it is about as far as we go in using words to describe wine. 

But for a ton of wine professionals out there, there is a whole vocabulary of terms available of which they’re intimately familiar. And here is where the disconnect between average wine drinkers and wine professionals occurs. 

Wine drinkers ask said professional about a wine, and the words used to describe it are so foreign, it is as if they’re in a language the customer doesn’t speak. 

With that in mind, here is a list of 20 words the majority of wine drinkers have no experience with, and what they mean.



VODQUILA?





Like tequila and vodka? 

Vodquila is the brainchild of Chander Arora and his daughter Nina. 

When mixing cocktails at their home in Birmingham, Alabama, the duo were surprised at the pleasant pairing of vodka and tequila. 





NOW SERVING NOLET'S GIN








We also serve 209 (distilled in the USA)

Cutler's (distilled in Santa Barbara)

And Hendrick's, Plymouth, Bombay white label & Bombay Sapphire


BOURBON BOOM




The growth of Bourbonism throughout Kentucky is providing economic benefits.
1. A record 571,701 people visited the Kentucky Bourbon Trail tour of eight distilleries last year — a 12 percent increase from 2012. An additional 61,698 traveled to the Kentucky Bourbon Trail Craft Tour in its first full year of existence, for a total of 633,399 distillery guests statewide.
2. Louisville's Bourbon & Food Work Group Report said the bourbon industry in the city represents 4,200 jobs, $263 million in payroll, $32 million in tax revenue and $50 million in capital projects in 2012.
3. Bourbon and Tennessee whiskey exports were a record $1.06 billion last year, more than double their total a decade earlier.
4. The 5,294,988 bourbon barrels aging in Kentucky warehouses at the end of last year were the most since 1977. That's more than one barrel per person for the nearly 4.4 million estimated people of Kentucky.
5. Kentucky producers filled more than 1.2 million barrels of bourbon last year, the most since 1970. Production increased 20 percent from 2012 to 2013. Last year's production is more than double the 485,020 barrels in 1999.



IMPURITIES = HANGOVERS





Of course it’s really the amount of liquor you’re consuming that gives you a hangover, not the type, but some drinks may be more to blame for the worst kind of hangover than others.

Higher-quality vodkas get distilled more than lower-quality ones. Belvedere, for example, gets distilled four times, Grey Goose claims they only distill once but in five distinct stages, and Tito’s distills six times.

Each time the spirit goes through the distilling process, impurities get removed. 

But what’s an impurity, in this instance?

Everything inside the vodka that isn’t pure alcohol — bits of potato or grape or wheat (whatever the vodka is being made from), as well as dirt, insects, or the burlap sack the potatoes were transported in.

These impurities lend the vodka is flavor and character, but may also contribute to headaches the morning after



Always specify what brand of vodka, gin, whisky, rum or tequila you want.

Never order just the generic well.

Except at BoHenry's.  

We run a high-quality well.




Wednesday, August 20, 2014

YOU KNOW YOU'RE A DRUNK WHEN...





Your Plan B is a lot like your Plan A, except with more liquor.

The NSA is pretty sure you own that liquor store.

Day bartenders are certain you’re a day drinker and night bartenders are positive you’re a night drinker.

You thought you said, “Give me another shot of whiskey,” but the bartender heard, “Ithaca New York Taco Johns.”

The amount of time spent waiting in line for a drink is inversely proportional to length of time it will take you to chug it.

Bars call the bar you’re drinking in, wondering when you’re coming home.

Your last drink of today is your first drink of tomorrow.

Your hangover has a hangover.




ALCOHOL: DEADLIEST DRUG IN THE USA






It’s involved in more homicides than pretty much every other substance, combined. 

Alcohol’s relative importance has grown over the last fifteen years, as aging populations of cocaine users account for a declining proportion of violent crime.

Aside from its role among perpetrators of violence, alcohol use is widespread among victims, too. 

If alcohol makes you more likely to be a perpetrator of violence, almost by definition it makes you more likely to be a victim in the same incident.

Downing some liquid courage may impair your judgment, which makes you a little less wary or a little more vulnerable in obvious ways.

It may narrow your options and thus create other risks, too. 

You’re less likely to leave that cutting remark unanswered.

If you’re unfit to drive, you’re more willing to accept that ride home from a helpful stranger.




Tuesday, August 19, 2014

Robin Williams on Alcoholics




A BRIEF HISTORY OF RUM






Caribbean sugar farmers of the 17th century had a serious industrial waste problem. 
As Wayne Curtis recounts in his enjoyable history And a Bottle of Rum, these planters produced sugar by crushing sugar cane, boiling the resulting juices, and then leaving the boiled syrup to cure in clay pots. 
A viscous liquid would seep out of the pots, and sugar would be left behind.
That liquid was molasses. 
Today we know molasses as a delicious enabler of gingerbread and shoofly pies, but as Curtis notes, in the 17th century, planters couldn’t give away the cloying liquid. 
Slaves and livestock ate some of the molasses, but for the most part, it was an annoying bit of industrial waste. Production of two pounds of sugar yielded a pound of molasses, so colonial planters were swimming in the sticky trash. 
With no export market or practical use for it at home, planters resorted to dumping unwanted molasses into the ocean.
Luckily for the planters, someone eventually figured out a use for this molasses. By mixing it with the liquid skimmed off of cane juice during its initial boiling and fermenting it, one created a serviceable starting point for distillation. 
And although the exact etymology is still murky, the liquor this process yielded became known as rum.



AMERICAN BOURBON OVERSHADOWS VODKA & SCOTCH





A new trend is hitting the bar scene across the U.S., including overseas, as more Americans have begun to trade their vodka, Scotch, and other alcoholic drinks for this native spirit: bourbon.
Production in Kentucky bourbon has surged, reaching its highest point since the 1970s, with distilleries filling 1.2 million barrels last year, and inventory topping five million barrels, according to the Kentucky Distillers’ Association
The liquor, which was once considered a Southern gentleman’s drink, has now become a “worldwide drink,” as distillers are putting new twists on recipes and flavors, attracting millenials.
The rise in America’s reacquired taste of bourbon may be due to the industry putting a new spin on old brands that were once on “autopilot,” and also due to the rise in a more “health conscious” culture. Rather than choosing vodka or Scotch, Americans may soon ask their bartender for a "whiskey neat," for the sake of their health. When drunk responsibly, 2 to 3 ounces of whiskey a day can help give your body a health boost in three ways, from aiding in weight loss to regulating diabetes.  

1. Weight Loss Aid


A glass of whiskey may help dieters achieve weight loss while drinking in moderation. A 1991 study published in The American Journal of Clinical Nutritionfound alcohol increased total energy and decreased carbohydrate intake in men and women. Whiskey is an ideal choice of liquor, since it contains simple sugars that can quickly be broken down to be converted into energy for the body.

2. Cancer Prevention


Whiskey contains high levels of ellagic acid — an antioxidant compound that helps neutralize free radicals — the harmful by-products of cellular metabolism that cause diseases such as cancer and heart disease. The high levels of ellagic acid in whiskey could serve as an effective measure in preventing cancer. A 1998study published in the European Journal of Clinical Nutrition found consumption of phenolic-containing alcoholic beverages, such as whiskey and wine, raised plasma total phenol content, and enhanced the antioxidant capacity of plasma. Moderate alcohol consumption and an increase in antioxidant intake can decrease the risk of coronary heart disease.

3. Regulate Diabetes

  

Whiskey has been shown to reduce the chances of diabetes by as much as 30 to 40 percent. A 2010 study published in Nutrition, Metabolism and Cardiovascular Diseases found alcohol consumption reduces the incidence of type 2 diabetes by improving the body’s ability to regulate insulin and glucose levels. However, binge drinking can actually increase the incidence.