Dynamite D's Drink Database

The List Post

2008-10-30T15:22:00.003-05:00

In honor of all the great fall beers available this time of year, I've decided to make some lists of the best ones I've tried (and a few other lists):

Top 3 Autumn Beers (2008)

3. Dogfish Head Punkin
A nice touch of pumpkin and spice, but it doesn't overwhelm an otherwise very nice brown ale.

2. Sierra Nevada Anniversary Ale
Perhaps not strictly an autumnal beer, but it's available this time of year. Fantastic IPA.

1. Avery "The Kaiser" Oktoberfest
Rich oktoberfest lager at 10% abv. Delicious and inebriating.

Top 4 Overrated Beers

4. Blue Moon
If you're going to drink a Belgian ale, it should be Belgian. (Or at least French Canadian, i.e. Unibroue)

3. Heineken
A pale lager is, after all, just a pale lager, even if it is from the Netherlands.

2. Fat Tire
Fat Tire. Fat Tire is SO hot right now. Fat Tire. Seriously, it's not that good, get over it.

1. Stella Artois
Just because it has a French name doesn't change the fact that it's boring.

Best Beer Bars in C-U

3. Radio Maria
20+ taps and a decent bottle selection, but they don't change the list as often as other places.

2. Crane Alley
Several taps which rotate a lot and a bottle list spanning several pages of a menu. Great burgers, to boot.

1. Blind Pig Co.
Over 20 taps which change many times per season, great wooden pub atmosphere, proper glassware, and fair prices. Occasionally cask-conditioned ales, too.

Best Cocktail Bars in C-U

3. Seven Saints
A very large selection of all types of spirits, which they tabulate nicely in a bar menu. My only gripe is the occasional inexperienced bartender.

2. Radio Maria
Again, great list of spirits, cool blue-lit bar top, and one of the best bartenders in town (Chris), although I can't say the same for some of their other bartenders.

1. Boltini
Awesome house music on the weekends, never any cover, great interior decor, and HUGE cocktails expertly made almost every night.

Broker's Gin

2008-09-09T21:07:00.004-05:00

Hiatus over. I MUST share this wonderful gin with you all.

Three points of interest about Broker's gin:

- Delicious
- Spicy yet smooth
- $16.99

No, that's not a mistype. This gin, from a 200-year-old small batch distillery in London, is only 17 bucks (for 750 mL). And for what you get, it's an unbelievable price. Many gins in this price range tend to be either watery or so overly saturated with juniper that they burn all the way down. This one has a nice blend of botanicals that is predominantly junipery, but still delicate and smooth. And it's no slouch on the ABV either, checking in at 94 proof, the standard for high-quality gin.

I encourage you to pick up a bottle and sample it yourself, or visit their website at http://www.brokersgin.com. It's fantastic in dry martinis or other simple cocktails. You will not be disappointed.

Quebec Cocktail

2008-07-23T23:42:00.005-05:00

My most dedicated (only?) reader pointed out that I had not posted in awhile, so here goes. This is something I tried today, actually, at Seven Saints. Today being a Wednesday, they had their usual whiskey Wednesdays going on, and this week was Canadian Whiskey. I'd never actually heard of this cocktail before, but it was on the Canadian whiskey menu and looked good so I decided to give it a try. My first impression was BITTERS - the orange bitters stand out in this drink. Although I've never tried maraschino before, I tasted a hint of cherry-almond flavor, and I'm guessing that's what it was. The whiskey is there too, of course. A pretty solid cocktail, certainly not for the sweet-toothed among us, but not bold enough to deter the average drinker, in my opinion.

2 measures Canadian Whiskey (Crown Royal was in mine)
1/2 measure dry vermouth
dash Orange Bitters
dash Maraschino Liqueur

Stir all ingredients with ice and serve on the rocks in a short tumbler.

Grapefruit Diet

2008-06-13T17:54:00.003-05:00

Contrary to my last attempt at making my own cocktail using Campari, this one actually tastes pretty good. This drink came about because I wanted an Americano and I was out of soda water, so I substituted the Cointreau and made it a short drink instead. The bitter orange flavor of the Cointreau blends well with the Campari, to make something that tastes like... you guessed it - grapefruit. Voila:

1.5 measures gin
0.5 measures Campari
0.5 measures Cointreau

Mix ingredients over ice in a lowball or rocks glass, stir a few times, and enjoy.

2-word Reviews of Recent Beers

2008-06-11T18:56:00.004-05:00

I know I said I'd cut back on the beer reviews, but some of these beers definitely merit a mention. Therefore, I present to you a series of two-word reviews of some of the beers I've tried in the past month:

Flying Dog Snake dog IPA
Uncertainly Flavorful

Flying Dog Doggy Style Pale Ale
Unfortunately Thin

Flying Dog Gonzo Imperial Porter
Unexpectedly Astounding

Victory Hop Devil
Aromatically Spicy

Ayinger Celebrator Dopplebock
Bottled Sex

North Coast Old Rasputin Imperial Stout
Black, Sublime

Unibroue Trois Pistoles
Darkly Fruity

Miller High Life (My first time!)
Urine Water

Bitter Enemy

2008-06-09T21:20:00.004-05:00

I threw this together on a whim, trying to incorporate some of my favorite ingredients. It's very bitter, pretty strong, and really not very friendly, hence the name. But here it is, all the same:

1.5 measures gin
1/2 measure Campari
1/2 measure dry vermouth
Dash absinthe

Shake it with ice, strain, and beware. Garnish with a maraschino cherry, for irony.

Beer Overload

2008-06-04T21:45:00.003-05:00

Greetings reader(s),

I'm sure you've noticed (as I have) that I have been reviewing many beers in this blog with other things occasionally thrown in between. Since this blog is supposed to cover ALL categories of tipple, I feel I need to slow down on the beer reviews. Since I do often try all sorts of beers, I will post reviews of them when I stumble across a particularly unique or exquisite one, but trying to review several beers of the same general variety without getting repetitive is difficult, which is another reason I'm lightening up on the beer reviews. In return, I promise to bring you reviews of other spirits and cocktails as I sample them. Cheers,

-Dynamite D

Unibroue Maudite (Belgian Dark Strong Ale)

2008-05-25T15:03:00.003-05:00

I am not ashamed to admit that prior to trying this beer, I was under the impression that Unibroue's brewery was located in Belgium. Why should I be? Their Belgian-style ales (Fin du Monde, etc.) are so good that I would imagine it's a common mistake. In fact, the brewery is located in Quebec, which doesn't seem too out of place given the French-influenced culture native to Quebec.

I also admit I bought this bottle strictly based on the name, label, and familiarity with the brewery - the name literally means "Damned" and the bottle features a demon below what looks like a canoe rowing down to hell... how could I not try this? Regardless, it was a good choice. The beer is apparently "refermented on yeast in the bottle," which I'm guessing means they add extra yeasts during bottling to continue fermentation when you drink it. It is a strong, brown, and cloudy beer with a delicious spiced aroma, and wonderful citrus-spice flavors that are characteristic of this type of Belgian ale. I also noted that the finish left kind of a tart apple flavor, which was very enjoyable. I highly recommend this, and based on Unibroue's track record in my book, I'm looking forward to trying more of their beers.

Clipper City Brewing Co. Loose Cannon Hop^3 Ale

2008-05-15T18:21:00.004-05:00

I expected this beer to be similar to an IPA, given its obviously heavy hop content, and in many ways it is. It has a slightly cloudy, golden-amber color, small head, and fair amount of carbonation. The aroma is bold and hoppy with traces of what I would call mango. This beer initially feels like an IPA with its bitter hop flavors, but as it settles in the mouth has more of a spicy punch and is slightly less smooth than many IPA's. It's very flavorful and strong - exactly how I like it. I give this one a thumbs up.

Boulder Brewing Co. Sweaty Betty (Blonde Ale)

2008-05-12T09:33:00.005-05:00

This is a beer about which I could not make up my mind. I had this at the Iron Post in Urbana, which has a relatively small selection, but features rotating special/seasonal beers at very good prices ($3.75). I tried this one on a whim, and I kept changing my mind about it. At first taste it reminded me of a Belgian white beer, with light wheat, citrus, and spice flavors, but occasionally I'd take a drink and get hit with a kind of sour, salty bitterness that reminded me of, well, sweat. It grew on me after awhile, and the good flavors outweighed the bad. I didn't hate it, but I don't think I'd order this again.

Samuel Smith's Imperial Stout

2008-05-07T18:59:00.007-05:00

After my failure at Three Floyds' Dark Lord Day, I wanted to try at least one imperial stout, if not Dark Lord. I bought this one at Piccadilly with a few other beers. This is an incredibly dark black beer - only a little bit of light leaks around the edges. It has a nice light brown head, too, making it look like it might taste like coffee or chocolate - which, in fact, it does.

The aroma is like bananas mixed with coffee, and the flavor is rich, creamy, and dark with chocolate, coffee, and light fruit. The finish is short, but satisfying. A good beer, sweet enough (for a beer) to drink for dessert.

One thing I really like about good stouts is that they have nice chocolate notes that aren't artificial. I once tried Young's Double Chocolate Stout, brewed with chocolate IN the beer, and I cannot recommend it. I don't think the flavors between the roasted malts and chocolate mixed well, and it was a bit too sweet for my tastes.

Chateau Musar (red wine from Lebanon)

2008-05-06T18:07:00.003-05:00

Mike Nelson, managing partner at Carmon's restaurant, recommended this wine to me a few weeks ago, so I decided to try it at Carmon's on this beautiful afternoon.

I feel I should retell the story Mike told me about the origins of the wine's unique flavors:

This is a wine from Lebanon grown by a family of wine makers in the Bekaa valley, who purportedly at one point depended heavily on their crop from year to year to make a living. When civil war broke out in Lebanon a few decades ago, the wine maker fled and was given a choice: hide for his life, or save the crop to feed his family. He chose the latter; however, apparently the vines had gone without proper care for some time before he returned, and so were a bit "off", producing a very earthy and borderline spoiled wine. Regardless, this style found favor in the wine communities of the world and the current style of red wine produced by Chateau Musar is styled after this fruitful accident.

That being said, the wine is unlike any other red wine I have had. Mike describes the bouquet as "barnyard-like", which I don't disagree with. I smelled something like musty hay way in the back. The color of the wine was interesting as well - not a deep burgundy-red like most, but a slightly lighter red with almost a tinge of brown. It tastes a bit lighter than the red wines I am used to, but in a good way, with very earthy and rich flavors, and a finish that initially reminded me of tart apple skins. My friend Danny was with me and had the same wine, which we discovered must vary from bottle to bottle, or perhaps based on how long it has been open, because his glass was noticeably different - more tart on the finish. This is a very fascinating wine, and I'd recommend at least trying it for the experience. I enjoyed it a lot.

Belhaven Scottish Ale

2008-05-05T17:05:00.004-05:00

I picked up this bottle at Piccadilly near the library in Champaign. They have a GREAT single-bottle policy that allows customers to purchase singles out of any package in the beer section. Unlike Friar Tuck and other liquor stores in the area, this means that all of the beers they carry can be purchased individually, not just selected ones.

Scottish ale is a variety I had not tried before, so I decided to pick up this one. The label says it is genuinely handcrafted in Scotland at the oldest surviving independent brewery in the country. The beer is a clear, light brown with moderate carbonation and a thick head. It's fairly tasty, with malt and nut flavors dominating and slight hop notes. I do think it's just a little bit weak though, perhaps owing to its incredibly short finish - the taste vanishes almost immediately. This is a good, but not great, beer that is very drinkable and satisfying, but could be a little more robust.

Cocktail Preachers + Boltini + Negroni = A Great Night for Cocktails in C-U

2008-05-04T01:18:00.006-05:00

Tonight was a terrific night for cocktail exploration in Champaign-Urbana. Boltini, the fantastic martini bar in downtown Champaign, featured a *free* show by swingin' surf-rock band The Cocktail Preachers. The place was packed full of cocktail culture enthusiasts and retro hipsters, including local lounge/exotica/retro swing DJ and bachelor pad king Java, of Java's Bachelor Pad, who was handing out samples of his new quarterly magazine.

Boltini is notoriously awesome for never having a cover charge, and shaking arguably the best cocktails in town. I tried a negroni, a gin-based cocktail I've wanted to sample for awhile, and it was indeed tasty. It's made with gin, sweet vermouth, and bitters (the "poured" style bitters, such as Campari, versus the "dashed" style, such as Angostura), the last ingredient lending most of the flavor to the cocktail. The gin and vermouth are still there, though, and add a smoothness to the bitterness of the Campari.

NEGRONI

1 Measure Gin
1 Measure Sweet Vermouth
1 Measure Campari

Shaken with ice, and strained into a martini glass. The one I had was garnished with orange, which provided a nice color complement to the red hue of the drink.

Heart of Gold (working title)

2008-05-01T18:03:00.003-05:00

I was reading about Lillet Blanc, the delicious French vermouth aperitif, on the official website and I came across something that said it was served on the rocks with fresh ginger in Japan. This got my creative juices flowing, so to speak, and I decided to try to mix a cocktail with my home-infused ginger vodka and lillet blanc. This is the result, which may be prone to tweaking in the future:

2 measures Lillet Blanc
1 measure ginger-infused vodka
Splash lemon juice

Shake with ice, strain into cocktail glass. Garnish with lemon twist.

(The working title, "heart of gold", comes from the bright golden color of all the ingredients. And, of course, Douglas Adams's "Hitchhiker's Guide to the Galaxy.")

Hedges CMS Red 2006

2008-05-01T17:58:00.004-05:00

This wine was very inexpensive (~$10) and highly praised at Piccadilly near the library in Champaign. It is from the Columbia Valley in Washington state, which is a region from which I don't think I've ever tried wine. It's another blend of reds - 52% Cabernet Sauvignon, 44% Merlot, 4% Syrah (hence, C.M.S.). As a fan of red wine blends, I must say this is one of the best I have tasted. It's very bright and flavorful, with berries that cut right through, and yet it's still incredibly smooth with a wonderful lingering finish. Even though I'm not much of a wine connoisseur, I have to recommend this very highly, especially given its price.

Bar Review: Seven Saints

2008-04-28T20:30:00.004-05:00

I haven't been there in awhile, but I feel like writing a review of Seven Saints in Champaign, because it's one of my favorite bars in town. Seven Saints is located on the corner of University Ave. and Market street in downtown Champaign. Although it's part of the Nieto brothers conglomeration of bars, it's definitely their most well-stocked joint. The bar features a wide selection of Gin, Vodka, Bourbon, Scotch and Beer at very competitive prices (to be expected). I've talked to a few waiters there who seem to have a pretty good grasp on the liquor offerings, and make great recommendations. In particular, it's the first place I tried Hendrick's gin (at the suggestion of the bartender) which is infused with rose and cucumber and oh-so-smooth. You won't be disappointed in their beer list either, which features lots of great microbrews and rotating seasonal drafts.

Every Wednesday, they have "whiskey Wednesdays" where a different category of whiskey (bourbon, rye, scotch, etc.) is featured at half price. This is a GREAT deal, and their selection makes it well worth checking out. Unfortunately, I haven't been able to find anywhere on the web that says what will be featured each week, so the only way to find out is to call or visit them in person.

Seven Saints also has great medieval-meets-modern decor with low, "keep it cool" lighting. The sliders and appetizers are delicious, too. If you're looking to spend a quasi-classy night on the town, or at least go somewhere with great booze that won't break the bank, Seven Saints is a sure bet.

Bennett

2008-04-28T20:16:00.003-05:00

I got this recipe from a book of cocktails I received as a Christmas gift. The author says that this cocktail sometimes includes sugar to sweeten it, but I tried the "original" recipe, at his recommendation. It is short, sour, sharp, and spicy - a very serious cocktail.

1.5 measures gin
1/2 measure lime juice
2 dashes Angostura bitters

Shake with ice, strain into cocktail glass. No garnish.

Three Floyds Alpha King (American Pale Ale) + Dark Lord Day (or not)

2008-04-27T17:12:00.003-05:00

This year I attempted to attend Three Floyds Brewery's annual Dark Lord day, the only day of the year to buy their Dark Lord Russian Imperial Stout, widely considered to be one of the best beers in the world. I guess I didn't do enough research beforehand. Apparently this is the kind of event that one must "camp out" at in order to have a chance of getting some of the beer without waiting in an enormous line (think Best Buy on a game console release day x 5). Needless to say, I didn't get a chance to get any. However, I did pick up some of their Alpha King American Pale ale.

This beer is a golden brown color with a small head and moderate amount of carbonation. It is heavy on the hop flavors, which shine through deliciously with notes of citrus fruit (I thought grapefruit) and florals, balanced by a malty finish. It's slightly sweet and goes down very smooth. Like all of Three Floyds' beers, this one is a definite winner. If you can find a bar or liquor store near you that carries Three Floyds, snatch it up because it won't last long.

Lagunitas Hairy Eyeball (American Strong Ale)

2008-04-25T20:09:00.003-05:00

I tried this at dinner tonight at Crane Alley in Urbana, which has an extensive beer list. The waitress described it as "very dark and hoppy." I was sold. The first drink hit me like a pillowcase full of wet sand. It was utterly delicious. The waitress nailed it - dark and hoppy. The color was a very dark brown, similar to a dark porter, and the flavor was deliciously hopped. I tasted spiced fruits and a slight copper finish. They actually have it on tap there, so you get a full pint. Fantastic.

Breckenridge Avalanche Amber Style Ale

2008-04-25T17:21:00.002-05:00

One word: disappointing. I figured the "original fine handcrafted amber ale" would have a bit more flavor than this. It certainly had the characteristics of an amber ale - malty, slightly bitter, very slight caramel flavor - but it tasted quite weak and watered down. Not very good.

Diablo Sucio (Dirty Devil)

2008-04-24T19:33:00.005-05:00

This is another original (as far as I know) recipe of mine that I've been messing around with since I made the chili pepper vodka. It's simply a dirty martini with a measure of the hot pepper vodka added. The batch I made was very spicy, so this can be a very hot cocktail.

2.5 Measures Gin
0.5 measures dry vermouth
1 measure chili pepper infused vodka (to taste)
Splash olive juice (to taste)

Shake with ice, strain into glass. Garnish with olive and chili pepper on a cocktail toothpick.

Lagunitas Lumpy Gravy (American Brown Ale)

2008-04-23T20:51:00.005-05:00

Seems like I've been reviewing a lot of beers lately. I guess I've been on kind of a beer kick, but I'm sure I'll get back around to cocktail recipes and such soon enough.

Being a huge Frank Zappa fan, I had to buy a bottle of this beer. According to the label, it was "released in celebration of the 40th anniversary of the release of [Lumpy Gravy]." The bottle is HUGE (1 pint + 6oz) and features the cover art from Zappa's "Lumpy Gravy" album. It pours dark reddish-brown with a thick, creamy head that is followed by an incredibly rich and creamy texture in the mouth. The flavor is very nice, with a good balance of malt and hop flavors and a slightly chocolatey finish. Very good beer, and a fitting tribute to Zappa and the Mothers of Invention.

Guangzhou Mule

2008-04-21T22:39:00.007-05:00

This is a slight variation on the Moscow Mule which uses ginger-infused vodka rather than plain vodka to give it even more of a strong ginger flavor. I also prefer to use spicier or bolder ginger ales such as Vernor's or Boylan's, rather than dry ones that don't have much noticeable ginger flavor.

1-2 Measures Ginger-Infused Vodka (preference)
Ginger Ale
Slice of Lime

Pour the vodka in a tall glass and squeeze the lime into it, then drop the lime right in. Add ice, give it a quick swirl, and top up with ginger ale.

NOTE: I chose to call this the Guangzhou Mule for the obvious reason that it has a lot of ginger flavor in it, and ginger is an integral spice in a lot of Chinese cuisine. I chose the city of Guangzhou because it seemed a suitable replacement for Moscow phonetically.

Infusing Vodka

2008-04-21T22:34:00.003-05:00

Last week I decided to try my hand at infusing some of the large amount of vodka I was looking to be rid of. I prefer earthier/spicier flavors to sweet and fruity flavors, so I decided to try chili pepper and ginger (separately, of course). From what I had read, the best way to do this was to simply put the desired flavoring ingredient directly into a sealed jar with the vodka and let it sit in a cool dark place for a few days, which is exactly what I did. When it was ready, I poured the contents of each jar through a coffee filter to remove all the sediment and chunks of chili pepper or ginger. They each turned out quite nicely. The chili pepper one is extremely spicy, and so far I've only tried it in a hot bloody mary, but I want to try making a spicy martini sometime soon. The ginger vodka is very good, and I've created a drink based on the Moscow Mule that I think suits it very nicely. The recipe is posted following this post.

Zen Martini (KoFusion)

2008-04-20T19:03:00.003-05:00

I'm a big fan of green tea, and green tea flavors in foods. Therefore, I had to try this martini at KoFusion in Champaign. It's made with vodka, green tea liqueur, and genmaicha green tea (the one with the toasted rice). Of course the color was the dull green of green tea, and the flavor was entirely green tea. It was quite good, very smooth, and very easy to drink. My only complaint is that the alcohol taste was very far in the back and hard to notice. Otherwise, definitely a creative spin on the vodka martini.

Lost Coast Brewery 8-Ball Stout

2008-04-18T16:00:00.005-05:00

This is one of the last beers from a mix-a-six I made at Friar Tuck's Beverage in Savoy (incredible selection there). It was originally a six pack to try to educate my roommate about various types of beers, but he didn't like the stout or the IPA I gave him, so he let me have the other stout and IPA in the pack. I'm drinking it as I write.

This is a very dark stout (almost black) with a unique sort of flavor. It poured with almost no head (but that might be my fault). It also seems slightly heavy on the carbonation and a bit biting in addition to the usual stout creaminess, which in my limited experience is not what I'd typically expect from a stout. The flavor is also unusual of most stouts I've tried. The chocolatey/roasted flavor from the dark malts is pretty far in the back, and the primary taste is an bitter and slightly acidic alcohol bite. Other reviewers say they taste notes of licorice and mint, but I'm not getting that. It's more of a very dark bitter chocolate, typical roasted malts, and a bit of hop flavor to me. Other reviewers also have given this beer a pretty high rating, but I don't really think it's that outstanding. Then again, the lack of head and extra acidity I tasted might indicate that the bottle is past its prime. I wouldn't be all that surprised if Friar Tuck simply put the last of any given batch of beers in the mix-a-six section, so it's possible that it had been sitting there a long time.

Blanton's (Bourbon)

2008-04-16T23:19:00.003-05:00

Also tried this one at Seven Saints. They have "Whiskey Wednesdays" every week where different types of whiskeys are featured at half price. This week it was Bourbon and Rye. The tasting notes said this was a house favorite, so I gave it a try. I like my bourbon with just one or two ice cubes, so that's how I ordered it. The aroma was quite delicious, like vanilla-flavored caramel. The initial taste was surprising, like wet earth, or the way it smells in the woods after a rainstorm. I imagine this is due to the fact that Blanton's is aged in single new-oak barrels and bottled straightaway. At one point the finish brought up images in my mind of standing on a wooden bridge over a stream in the woods, or perhaps a pier out over a lake. Strange, but the flavor was really quite interesting. Also, after leaving the bar, the lingering finish had strong notes of clove, which was a nice, late surprise.

Anchor Steam Beer

2008-04-16T23:13:00.003-05:00

Tried this at Seven Saints in Champaign. I've had the Anchor Porter before, and really liked it, so I thought I'd give this one a try. A great decision. It was reddish brown, with a good amount of carbonation and a small, creamy head. This beer is all malt, and the flavor is bold and not at all watery. Supposedly it is one of the few remaining "California Common" varieties, which historically was fermented without refrigeration. You can read about it here if you like.

O'Fallon Goat's Breath (Bock)

2008-04-16T19:35:00.002-05:00

I tried this beer at Sun Singer in Champaign. It was kind of a reddish brown color, with not a lot of carbonation, and had kind of a creamy texture. Tasted like chocolate and toffee, with a good amount of roasted malt presence. A bit sweeter than I expected, but not bad.

Glenmorangie Scotch Tasting

2008-04-14T15:16:00.007-05:00

Last week I had the chance to attend a local tasting of 5 of Glenmorangie's Highland single malt scotch whiskeys at the Sun Singer, a fine wine and spirit shop in south Champaign. I don't remember every detail about each of the varieties they had to offer, but here's a general overview:

The Original - 10 Year

The entry-level offering from Glenmorangie was a decent scotch, and the most inexpensive in the lineup. It was reasonably smooth and had some subtle fruit flavors, but coming back to it after trying the following four was like comparing water to wine.

The Lasanta - 12 Year

This was probably my favorite of the 5. It was quite smooth, with a bold malt flavor and a finish that hinted of chocolate and toffee. Apparently this is due to its aging in casks that were once used for sherry.* Very interesting.

The Quinta Ruban - 12 Year

This one had a fascinating aroma. The representative indicated the presence of freshly baked pastries, similar to the smell of a kitchen at Christmas time, which in my opinion was pretty accurate. It was lightly buttery with flavors of spices, and quite a treat.

Nectar d'Or - 12 Year

I couldn't make up my mind if I liked this one or not. It had a very creamy finish to it, kind of like a dessert. The flavors were hard to pick out, but over all it was very-dessert like, and although it was by no means sweet, it kind of tricked me into thinking it was. Unique, to say the least.

The 18 Year Old

What can I say? This was my first 18 year old single malt. It was solid and complex, very tasty, and definitely lived up to expectations. I can't even remember individual flavors, but overall it was incredible, and probably the only chance for a very long time that I will get to try a scotch that expensive.

This was a very enjoyable event, and something I hope I can do again (for only $20 it was quite a steal, too). They offer tastings periodically at Sun Singer, so if you reside in the Champaign-Urbana area, check their website for details.

*Note: All scotch whisky is aged in previously-used barrels, as part of the official "rules" of making scotch. The type of spirit previously stored in the barrel can contribute significantly to the overall flavor of the whisky.

The Venetian

2008-04-13T19:08:00.003-05:00

This is one of my original creations (as far as I know). It's modeled after the Parisian, which is a similar cocktail using gin and dry vermouth. I chose to call it the Venetian because sweet vermouth is sometimes referred to as Italian vermouth. Vodka gives it less of a spicy flavor than gin would, as well.

2 measures Vodka
1 measure Creme de Cassis
1/2 measure sweet vermouth

Shake ingredients with ice, strain into chilled cocktail glass. Garnish with twist of lemon or orange, if desired.

Avignonesi 2002 Rosso di Toscana

2008-04-13T18:00:00.006-05:00

I don't know much about tasting wine. That being said, I do know what I like, and I know the difference between cheap wine and good wine. My favorite category of wine is the Italian reds, particularly from the Tuscany region, and this wine fits into that category. Simply called "Rosso", or "Red" in italian, it is a blended wine (40% Prugnolo Gentile, 30% Cabernet Sauvignon, 30% Merlot), and I consider it to be good (and quite wallet-friendly at $20 or less per bottle). As I said before, I'm not much of a wine taster, but here's the best description I can muster:

The aroma is kind of dark, and reminds me of darker berries (blackberry, blueberry, etc). It is a smooth wine, with a bit of tartness, and the flavor is a little brighter than something like a pure Cabernet. The berriness continues in the taste, which is kind of like a dried berry mix. There is a mild saltiness to it as well. The finish is relatively short, and not unpleasant.

For its price, this is a good Tuscan red wine, but I've enjoyed slightly cheaper Tuscan red wines more than this one.

Delirium Tremens (Belgian Ale)

2008-04-12T23:04:00.006-05:00

Fantastic. A strong ale with a delicious citrus fruit aroma. Well carbonated, foamy head, and creamy in the mouth, with the taste of yeast, spice, and a fruity finish. Delicious, lots of flavor. I don't know what else to say about it. It's very, very good.

UPDATE: In Champaign, they have this on tap at Blind Pig Co. (not sure on the price) and half-pint bottles at Sun Singer for $3.70 (GREAT price).

Laphroaig 10 Year Single Malt Scotch Whisky

2008-04-12T19:13:00.008-05:00

When it comes to Scotch, I am a fan of peatiness. I've heard that people either love the campfire aroma in peaty scotches, or hate it. I'm one of the former. In the aroma, beneath the obvious smokiness, I also get caramel and spice, with fruit way in the back. The taste is intense - kind of like earthy wood - and reasonably smooth, with a very small bite. The finish is dry, and the smoke flavor lingers for a while. Try it with a cigar - the cigar flavor strips some of the smokiness out of the scotch so you get more of the flavors underneath.

Not the best peaty scotch I've had, but not too shabby for its low price.

Goose Island IPA

2008-04-12T19:08:00.006-05:00

I'm a big fan of India Pale Ales. The more bitter and flavorful, the better. Goose Island is no disappointment. Widely available, the Goose Island line of beers out of Chicago has quite a few decent varieties. The IPA pours a slightly cloudy amber-gold with a nice head. Both the aroma and taste have a sublte fruitiness, and the beer is no slouch when it comes to flavor. Hoppy and bitter, but still enough malt to notice. Very satisfying.

Godfather

2008-04-12T19:02:00.004-05:00

Another one of my favorites, and one of the few drinks that are easy enough to explain to bartenders on campus. Blended scotch whiskey works best for this, because it's a shame to add this much sweetness to a good single malt.

Blended Scotch Whiskey (Johnny Walker, Dewar's, etc.)
Amaretto

Pour equal parts scotch and amaretto over ice in a lowball glass. Stir a few times.

Van Gogh

2008-04-12T18:50:00.006-05:00

I recently discovered this cocktail at Carmon's restaurant in downtown Champaign, the first establishment in the area to carry Lucid Absinthe, made with genuine wormwood. It's the best (and as far as I know, the only) place in town to try this superb cocktail. The creme de cassis adds a touch of blackcurrant sweetness to the robust flavors of the gin and absinthe, for a very satisfying (and powerful) drink.

3 measures Gin
1 measure Absinthe
1/2 measure Creme de Cassis

Shake these ingredients well with ice, and strain into cocktail glass. Personally, I think a layer of ice on top is not objectionable, but that's at your discretion. No garnish necessary.

A Brief Overview of UIUC Campus Bars

2008-04-12T18:42:00.004-05:00

As a student of the University of Illinois, I have many friends and peers who spend their leisure time drinking at our numerous campus bars. Personally, I usually stay away from these. The crowded, noisy rooms of our campus's most popular hangouts are simply not my element, and my favorite drinks are not the typical offerings behind their bars. However, in the past two weeks I have had multiple opportunities to visit these heralded gathering places of inebriated young people and sample their fare, via birthday celebrations and department bar crawls. Outlined below are my findings:

PART 1: BEER

Not much to mess up here. Our campus bars primarily offer domestic beers, which I typically avoid, but also carry a few of the more popular premiums and imports, namely from the Guinness family, and occasionally something better. However, I have yet to see an IPA, Imperial Stout, or premium bitter brew on campus. Although my favorite of the beers typically offered on campus, Smithwicks, is usually more pricey, it's difficult for a bartender to mess up.

In general, I'd say this is the safest bet for getting a decent drink at a campus bar.

PART 2: WINE

Good wine is nonexistent on campus. Don't even bother trying.

PART 3: WHISKEY

One of my two favorite spirits. Scotch, to be precise. On campus, it's a joke. Almost all the bars have at least Dewar's white label blended, which is only acceptable for mixed drinks. On that note, I've found that if I explicitly tell the bartender how to make a scotch cocktail, it turns out not half bad. Ordering a godfather (equal parts scotch, amaretto on the rocks) by name is a no-no, but explaining how to make it results in a passable cocktail, which they usually will undercharge me for out of inexperience. Next time I'll try for a rob roy, assuming I can find a bar that has sweet vermouth and a bartender who knows what it is.

As for single malts, I hope you like Glenlivet 12yr (and you should, it's really a very solid scotch). The most popular of single malts in the country is the only offering on campus, and the only bars so far I've seen it at are Murphy's and Legends. I haven't ordered it on campus yet, though, but again, a drink with one ingredient is difficult to mess up.

From what I've seen, most of the bars have at least one decent bourbon, and a few carry Crown Royal, if North American whiskey suits you better.

PART 4: GIN, VODKA, RUM, TEQUILA

I'm combining all these into one because they are such versatile spirits. Let's start with some good news and some bad news:

GOOD NEWS: Every bar I've been to on campus carries at least either Bombay Sapphire or Tanqueray.

BAD NEWS: Bartenders don't seem to know how to use them. I've tried two separate times to get a dry gin martini, at two separate bars. Both were failures. The breakdown:

FIREHAUS- Bartender did not know what a dry martini was. Had to ask people sitting at the other end of the bar, and the senior staff member. Made a decent attempt at it (actually splashed the vermouth in and out of the glass at someone's suggestion - a very good gesture), but he handed me something with no more than 1.5 oz of alcohol total, and just barely chilled. "A" for effort, "C-" for execution.

MURPHY'S - Started out strong, but ultimately failed. Measured out the bombay sapphire into the shaker, then to my horror added what I'm pretty sure was their wells gin and possibly sugar syrup, and an ungodly amount of vermouth. Tasted like a sweet nightmare. At least he gave me olives. F.

And if you like gin and tonic, definitely ask the bartender if they actually have tonic water. Joe's does not. They have sprite. Failure.

Now that that's out of the way, let's move on to vodka, rum, and tequila. These are arguably the most popular spirits among collegians, so they are plentiful. I'm not much for these, except in certain drinks, and I think I've learned my lesson about ordering atypical college drinks on campus. If you're into these spirits, they definitely have a selection to pick from.

FINAL THOUGHTS

I like going to campus bars with friends, for the socialization and camaraderie. I like going downtown for really good drinks. It's a shame the two can't find some happy medium. While I'm on campus, I know now to stick to beer and simple cocktails that I can explain in detail to the bartender without taking so long as to piss off the people in line behind me. But by far, the most important thing I've learned is to never, ever order a dry gin martini on campus.