March is here, and we hope with it comes melting and warming.

One thing that arrives surely each March is St. Patrick’s Day and its many celebrations. No one has to remind anyone that Guinness Stout and Irish Whiskey go perfect at these occasions. Irish Creams like Bailey’s, Duggan’s or Carolans also work well. But this year, do not forget the oldest and most notorious of all Irish beverages, poitin.

Poitin is Ireland’s answer to moonshine. In fact, it is older than American moonshine with centuries of history. Pronounced po – sheen, and sometimes spelled potcheen, this traditionally clear alcohol was being distilled in Ireland fourteen centuries ago, before even whiskey. It originated with Irish monks, but soon spread to rural regions where folks would make their own poitin in small homemade pot stills. As time went on, poitin became so prevalent , especially in extra strong versions, that King Charles outlawed it in 1661.

This only enhanced the drink’s legend, with many saying that a few sips of water the morning after a night of poitin swigging would instantly rekindled the previous evening’s buzz. It took more than three centuries for the distilling of poitin to become legal again. When it did, in 1989, it was allowable only for export. It was still illegal to consume in Ireland until 1997.

Today poitin is available on both sides of the Atlantic. Resembling vodka most closely, its ingredients include sugar beets and malted barley.  Poitin can be enjoyed over rocks or taken as a shot. It also goes quite well with soda, lemonade, cola or ginger ale. A twist of lemon or lime will enhance any of these cocktails.

Poitin is also not immune from today’s craft spirits movement. Five friends from Dublin are reviving and perfecting poitin in the Glendalopugh Distillery. Currently they produce a straight poitin aged in oak and a mountain strength version that is 120 proof. Both of these products are available at Vinnin Liquors for $27.99 and $31.99 respectively.

Poitin, The Other Irish Spirit

For centuries, poitin was an illegal Irish moonshine. It was distilled in homemade pot stills from whatever could be found, including fermented barley, potatoes and in some cases, crab apples. Homemade poitin was certainly a strong drink, boasting anywhere from 50% to 90% alcohol by volume. Then in 1997, the drink was legalized for consumption in Ireland and commercial distilleries took a keen interest.

Today, some commercial poitin distillers have created recipes from grain and used column stills. Producing an un-aged white whisky of sorts, the best distillers are able to extract complex flavor profiles by using different distilling methods and varying recipes. By breaking away from traditional homemade methods and aging the spirit in various used and new barrels, they can deeply affect the flavors of the poitin.

Poitin has become a favorite of mixologists due to its versatility. You can recreate an Old Fashioned recipe by simply replacing the whisky or bourbon with poitin. The spirit pairs well with citrus-based juices such as pineapple to concoct a more refreshing cocktail. The combinations are endless.

Given all our Irish roots in Massachusetts, it should come as no surprise that poitin is growing in popularity and is available on our liquor store shelves.

We offer the following poitins at Vinnin Liquors:

Bunratty Potcheen – $22.99

The Bunratty Distillery claims to have created the first poitin made legally in Ireland for export. This poitin is distilled from grains and is 45% ABV. It has a sweet fruit aroma and flavor with a dry finish.

Glendalough Poitin – $27.99

Glendalough is a small craft distillery in Ireland that produced this poitin from malted barley and beet sugar. This spirit is aged shortly in virgin Irish oak casks, which is quite unusual for poitin. Due to the aging, this poitin has complex flavors of cracked pepper, dried fruits, vanilla and toasted oak.

Glendalough Sherry Cask Finish Poitin – $31.99

Taking their original poitin after aging in the virgin oak casks, Glendalough ages this spirit again in used sherry casks. The additional aging adds orange zest and blueberry aromas as well as flavors of dried apricots and a touch of salt. The finish is long and warming.

Glendalough Mountain Strength Poitin – $31.99

Boasting an ABV of 60% compared to Glendalough’s other poitins, which are 40% ABV, this poitin is strong, zesty, and refreshing. The spirit possesses the same flavors and aromas of the others but the finish is spicier, more warming and much longer.

This is just a small sampling of our spirits selection at Vinnin Liquors.  Come on by and check out the entire array of spirits, from vodka and gin to tequila and bourbon, available in store now!

The Latest Trends in Drink – 2014

 

We get excited pretty easily at Vinnin Liquors and this year
it’s quite easy to see why.  Craft
beer continues to expand, new wineries are popping up all over the country, and
liquor is finally having its heyday.
Speaking of liquor, many people are calling this era the ‘Second Golden
Age of Cocktails’ and it makes sense: new cocktail bars are sprouting up in
cities from Boston to Austin, old hat brands are being pushed aside on the
liquor store shelves by small batch distilleries, and innovative cocktail
recipes are flourishing on restaurant menus.  The year 2014 is building up to be a great one and there are
numerous new drink trends appearing all around us.

Amazing Artisanal
Spirits

Locavores are noticeably ecstatic about this trend where
artisans are opening new small-batch distilleries and bringing back the
character and style of local hand-crafted spirits.  One of our personal favorites is Bully Boy Distillers, Boston’s
first craft distillery (since Prohibition) who just stopped by Vinnin Liquors
last week to offer a tasting to our customers!  Their rum, whiskey and vodka are the epitome of amazing
artisanal spirits and we look forward to more local guys just like them!

Simplicity is Key

There was a time when creating a cocktail meant having an
entire shopping list of ingredients.
Fortunately, that’s no longer the case and many bartenders are paring
down their lists this year to focus on only a few high-quality ingredients,
allowing the true flavor of each component to shine through.  If you’re looking for some deliciously
simple cocktails that are easy to make, check out our Spring
Cocktail Recipes.

Tequila Tequila!

For the average night owl, tequila is still a drink that
comes in one form:  a shot
glass.  Yet tequila is such a
versatile drink and is no different than any other liquor when it comes to enjoying
a late-night sipper or crafting superior cocktails.  As for sippers, try the Diabolique
Mxto Infusion for $37.99 or El Mayor
Blanco for $24.99, both available at Vinnin Liquors.  As for cocktails, the Perfect Margarita
is a familiar option, but there are plenty of other incredible recipes,
including the Agave
Kiss and the Envy, that latter of which is electric blue thanks to a happy
splash of blue curacao.

Sweeter Wines

Driven by the rise in millennial wine drinkers, sweeter wine
grew in popularity in 2013 and will continue to do so in 2014.  From Italian Moscato to Niagara ice
wines, the sweet tasting wines are enjoying unprecedented growth and pleasing
palates, both novice and refined.
As we head into spring and summer, the warmer weather will surely make
us all grab for a glass of sweet delight!
If you’re looking for some recommendations, try Franco Amoroso Moscato for $10.99 and Inniskillin Vidal Ice Wine for $39.99, both available at Vinnin
Liquors!

Do you know of any other popular new trends in drink?  We’d love to hear about them in your comments below!

Cheers the Chinese New Year with XO Cognacs

The holidays continue at Vinnin Liquors as we gear up to celebrate the Chinese New Year on January 31st, which marks the beginning of the year of the horse. People born in the year of the horse are adventurers known for their sex-appeal. Sounds to us like they’d throw a great party. Join us in raising a glass to them. And by glass, we mean snifter—filled with one of our favorite XO cognacs:

Martell Cordon Bleu, Remy Martin XO , & Hennessy XO

Hennessy Paradis, Remy Martin Extra, & Remy Martin Louis XIII

At Vinnin Liquors we’re all about spirits. And so is the Chinese New year. Traditionally, during the 15-day celebration of the new year, people in China focused on welcoming the spirits of their ancestors back home for a bit, praising the friendly spirits of deities, and scaring away the evil ones.

It just so happens that scaring away the evil spirits can be a lot of fun. For one, they don’t like the color red. What better reason to make your Chinese New Year’s Party a red carpet affair? The spirits also don’t like fire. And what they hate are fireworks, so stock up. If you launch the first firework of the New Year, good luck is coming your way.

Of all the traditions that take place for Chinese New Year, feasting on the eve of the holiday has long been considered the most important. Prepare long noodles to symbolize long life and cook up some full-moon-shaped dumplings to symbolize perfection, as well as the family unit.

Now that we’ve gotten the menu straightened out, let’s talk libations. Cognac is the Chinese drink of celebration and the perfect choice to ring in a new year as it symbolizes health, love and prosperity.

Cognac is a form of brandy that comes from the six grape-growing regions of Cognac, France. Grapes are fermented and distilled in copper pot stills to produce an alcohol called eau-de-vie, translated as “water of life.” This alcohol is then aged in oak barrels. Cognacs that are aged for a minimum of 6 years, though on average more like 20, are considered XO, “Extra Old” cognacs. They’re best served neat in a snifter, with a dash of water if you like.

Due to their superior quality, some might frown at drinking XO cognacs any way other than neat, but if you prefer a cocktail, we won’t tell. Here are some ideas for those of you who fancy a cocktail. Cheers!

Festive Holiday Drink Recipes

Apple Spiced Martini

“I love the idea of enjoying an apple when they’re at their best,” says chef  Marcus Samuelsson about this cocktail creation. “And the spices remind me of a warm apple pie during the autumn holidays.”

2 oz. vodka (Samuelsson uses SKYY)

1/2 oz. fresh lime juice

1/2 oz. apple-spiced simple syrup

2 dashes Angostura bitters

Tools: shaker, strainer

Glass: coupe

Garnish: apple fan

Combine all ingredients and shake with ice cubes. Strain into a chilled glass and garnish.

Apple-Spiced Simple Syrup

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg (freshly ground, if possible)

1 cup granulated sugar

1 slice of a red apple, 1/4-inch thick

1/2 cup water

 Combine all ingredients in a small saucepan, bring to a boil and stir to combine. Remove from heat and let cool to room temperature. Double strain into an airtight container and keep refrigerated for up to two weeks.

 

Caramel Apple Cider

Add caramel vodka to hot apple cider, sprinkle cinnamon on top.

 

English Christmas Punch

1 bottle (750 mL) dark rum

2 bottles (750 mL) dry red wine

3 cups tea

½ cup orange juice

½ cup lemon juice

2 cups sugar

Combine wine, tea, and juices in a saucepan. Heat well. Gradually stir in sugar and rum. Serve warm. Serves about 25.

 

Eggnog

4 egg yolks

1/2 cup sugar

2 cups milk

2 whole cloves

Pinch of cinnamon

1 cup cream

1 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)

*4 egg whites (optional)

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

 

Mulled Wine

4 cups apple cider

1 (750-ml) bottle red wine, such as Cabernet Sauvignon

1/4 cup honey

2 cinnamon sticks

1 orange, zested and juiced

4 whole cloves

3 star anise

4 oranges, peeled, for garnish

Directions

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

 

Pumpkin White/Black Russian

1 1/2 ounces vanilla-flavored vodka

1/2-ounce Pumpkin spice Kahlua

For a White Russian add cream, to fill

 

Holiday Spiced Manhattan

Infused Vermouth:

2 cups sweet vermouth

1 tsp allspice

2 cinnamon sticks

2 whole cloves

1 dash cayenne pepper

1 dash sea salt

Manhattan Cocktail:

2.5 oz Hennessy cognac

.75 oz infused vermouth

Dash of angostura bitters

Twist of orange

Sprinkle of fresh nutmeg

To Infuse the Vermouth: Heat vermouth to just before boiling. Add all dry ingredients. Turn off heat, cover with lid and let steep for several hours. Pour through sifter into empty container.

For each Manhattan Cocktail: Pour Hennessy, vermouth and bitters in shaker. Add ice and shake. Pour into martini glass. Add twist of orange and sprinkle or zest nutmeg over the top.

Spooky Halloween Cocktails

Try these “to-die-for” Halloween and pumpkin-inspired sips:

Zombie Gut Punch Cocktail

Recipe from CookingChannelTV.com

10 ounces vodka

5 ounces triple sec

2 ounces bitters

1 cup fresh-squeezed blood orange juice

2 cups black cherry soda

Grenadine, for rim

In a large punch bowl filled with ice, pour vodka, triple sec, bitters, blood orange juice and black cherry soda. Rim each glass with grenadine before filling with punch mixture, then serve

 

Pumpkin Martini

Recipe from Real Simple

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice

3 tablespoons vodka

2 tablespoons half and half

1 tablespoon canned pure pumpkin puree

1 tablespoon maple syrup

1/4 teaspoon pure vanilla extract

Combine the sugar and ⅛ teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.

In a martini shaker filled with ice, combine the vodka, half and half, pumpkin puree, maple syrup, vanilla extract, and the remaining ⅛ teaspoon of the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.

 

Dark and Stormy Death Punch

Recipe from Food & Wine

One 20-ounce can lychees in heavy syrup (at Whole Foods)

1/4 cup thinly sliced peeled fresh ginger

16 brandied cherries

1/4 cup superfine sugar

1/2 cup fresh lime juice

12 ounces dark rum

Three 12-ounce bottles ginger beer

Ice cubes

In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.

Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.

Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.

Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice-filled glasses.

 

Corpse Reviver #2

1 oz. gin

1 oz. Cointreau

1 oz. Lillet Blanc

1 oz. fresh lemon juice

1 dash absinthe

Ice cubes

Tools: shaker, strainer

Glass: cocktail

Garnish: orange peel

Shake all ingredients in a shaker, strain into a chilled glass and garnish.

10 Things You Probably Didn’t Know About Bourbon

September is National Bourbon Heritage Month so celebrate with America’s native spirit!

1. By law, bourbon can be made anywhere in the United States, not just Kentucky!
   
2. Kentucky residents drink more bourbon than any other state at 181 cases per 1,000 adults.
   
3. Evan Williams was Kentucky’s first commercial distiller, rolling out his inaugural barrel in 1783.
   
4. In 1964, congress declared bourbon the official distilled spirit of the United States.
   
5. Kentucky produces 95% of the world’s bourbon supply.
   
6. It is said Reverend Elijah Craig was the first person to char the inside of whiskey barrels at his distillery in 1789, earning him the title “The Father of Bourbon.”
   
7. Before Prohibition there were over 2,000 distilleries in Kentucky; now there are about 10.
   
8. Bardstown, not Louisville, is considered Kentucky’s main distilling center and called “The Bourbon Capital of the World.”
   
9. Prior to 1840, bourbon was called “Old Bourbon Country Whiskey.”
   
10. In 2012, one million barrels of bourbon were produced in Kentucky, the highest number since 1973 when vodka sales surpassed bourbon.

The “Skinny” on Calories in Alcohol

Most of us have no idea the amount of calories we are drinking, especially in cocktails. Nutritional labels are not required on beer, wine and spirits unless the brand wants to add this information. Typically, brands calling themselves “light” or “skinny” will list reduced calories – but reduced from what?

Calorie Counter
A standard restaurant pour of wine is 5 ounces, and wine is about 25 calories an ounce making each glass 125 calories (though white wine is slightly lower than red). A bottle of beer is 12 ounces and the calories depend on the style of beer – lagers are around 150 calories while pale ales top 175 calories. Light beers are usually lower (Coors Light is 102 calories, Bud Light is 110 calories, and Amstel Light has 95 calories.)

Generally speaking, a 1 ounce serving of 80-proof distilled spirit is 60 calories. A shot glass holds about 1 ½ ounces, so on average, a shot of most spirits (vodka, whiskey, tequila) has 90 calories. But how often do you measure your drinks, or see your bartender use a jigger? How big is the glass? And what are you mixing the spirit with? All of these things contribute to the total amount of calories you consume in a cocktail.

Most important – the higher the alcohol proof, the higher the calories. So 120 proof bourbon or a 96 proof gin will have a few more calories. But don’t be fooled by lower proof cordials or liqueurs – this category adds sugar or other sweeteners after distillation, which is why most cordials are creamy, sweet and delicious!

Brands like Skinnygirl by Bethanny Frankel focus on creating a lower calorie cocktail by reducing the alcohol proof and clearly stating the serving size. They also use no-calorie sweeteners like Splenda or Truvia instead of sugar. These days, almost every brand of spirit has a skinny version which can be a great option if you are looking to watch what you consume. Just be sure to measure your serving size!

Here are a few more tips for creating calorie-conscious cocktails:

• Bigger isn’t better! Use a short rocks glass, not a 16-20 ounce pint glass, to make your cocktails. That way, you’ll need less to fill your glass.

• Skip juice and soda (unless it’s diet) and instead use club soda, seltzer or flavored sparkling water.

• Be generous with fresh-squeezed citrus. A fresh low-calorie margarita is easy if you squeeze lemons and limes instead of using calorie and sugar-laden sour mix. Citrus provides a lot of flavor to a cocktail and brightens up the drink – with barely any calories!

• Use lots of ice. It sounds simple, but fill your glass to the rim with ice before you pour in your spirit and mixer. Not only does a cold cocktail taste better, ice will take up space and prevent you from over-pouring calories.

• ALWAYS measure! Not only will this help you count calories, it will also help you manage how much alcohol you are consuming.

• Check online for exact calorie details of our favorite brand or mixer – don’t assume just because it says “light” or “skinny” that it means you can drink more. Remember, the alcohol proof is lower so you may end up drinking more.

Choosing a Scotch

The growing interest in Scotch whisky has much to do with wider brand availability; not since the end of Prohibition have we seen so many choices.

Blended Scotch whisky especially is enjoying increased popularity due to a lower price point than single malts. The recent development of high quality blends using less filler spirit and more quality malt has also added to its appeal. The Wemyss range of blends (Peat Chimney, Spice King and Smooth Gentleman) are a great example – at $35.99 for a 750ml bottle, who can refuse?

 

Single malts derive their unique qualities and character from the farms that grow the barley – selected as carefully as a winemaker selects his fruit. From guarded and respected water sources, the size, shape and design of the still, the method of heating the still, the malting process and even the casks selected for aging – all of these factors have a dramatic effect on the finished product. Perhaps the least understood influence on the malt would be the local environment in which the malt is aged. Dunnage (aging shed) locations are carefully selected to enhance flavor.

From the Highlands with their softly nuanced character to the robust and peaty Islay styles, to the light silky lowlands to the muscular sweet Speyside Malts, the Brine of the Hebredes or the floral notes of the Orkneys, each region brings a unique quality, and every cask from every distillery delivers its own qualities.

 

Some of our favorites:

• 
  
  Lagavulin (16 year old Islay $16.99) derives its honeyed note from aging close to a tidal flat on the isle of Islay.


• 
  
  The Arran (10 year old Island Malt $43.99) is noted for its sweet citrusy notes and almost creamy texture.


• 
  
  Dalwhinnie (15 year old Highland $51.99) a gentle and smooth malt influenced by its elevation and cool Grampian Mountain air.


• 
  
  Glendronach (12 year old Speyside $48.99) carries a rich buttery feel, and a sweet vanilla note from the use of an external heat source during the distilling process and the use of Spanish Oloroso casks for aging.

For a great gift choose from our older selections:

• 
  
  18 year old Highland Park from Orkney ($95.99) A rich full bodied whisky with flavors reminiscent of sticky toffee pudding and a gentle smoky finish.


• 
  
  16 Year old Scapa ($75.00), a pale yet fill bodied Island malt pushing a distinct Heather and Honey note.


• 
  
  Glenfiddich 21 year old ($129.99), deep dark, buttery malt, rum cask aged.

 

Tequila 101 & Making Margaritas

What’s the number one selling cocktail in the United States? The margarita – a quintessential summer drink! Whether made fresh or frozen, the margarita is a simple and refreshing blend of tequila, lime juice and a sweetener (sugar, orange liqueur or agave nectar can all be used). Don’t be intimidated by mixing up a batch of margaritas at home – it’s easy. Here’s what you need:


Perfect Pitcher of Margaritas
1 750-milliliter bottle silver tequila (use 100 percent agave tequila)
1 to 2 cups Cointreau or Triple Sec orange liqueur 
1 cup freshly squeezed lime juice,
Plenty of ice
A pitcher
Salt and lime wedges for garnish

Directions:
In a pitcher, combine the tequila, Cointreau or Triple Sec and the lime juice and stir well. (Take a taste and add more orange liqueur to taste as needed). If salting the rim of your glasses, take a lime wedge and run along the rim to moisten. Dip the rim in a plate of salt to coat. In a shaker filled with ice, pour one serving of the mixture of the pitcher in and shake well. Carefully pour in to the glass, adding more ice as needed.


Deciphering the Tequila Aisle
Tequila must be produced in one of the five designated states in Mexico, made from the agave plant (which looks like an overgrown aloe) and follow specific guidelines to ensure quality. Think of it like champagne, which can only come from the Champagne region in France; anything else is sparkling wine.

The best tequila is 100 percent blue agave because it does not contain caramel coloring or additives like mixto tequilas (typically labeled as Gold) do, which only have to be 51 percent blue agave.

The easiest way to choose a tequila is to focus on the drinking occasion. Start with 100% blue agave as a first step (Corzo, Patron, Don Julio and Herradura among others).

What to Drink When…
…you are making margaritas. blanco or silver is tequila in its purest form, clear and un-aged, with the subtle sweetness of agave most prominent. Avoid bottled margarita mixes and make one yourself using fresh squeezed lime juice and agave nectar (found at Whole Foods) instead of sugar as the sweetener.

…you are doing shots. Reposado tequila is aged from 2 to 11 months in wood barrels, giving the spirit a natural golden hue. The flavor of the agave is mellowed by the wood, making for a smooth shot.

…you are sipping. Añejo tequila is aged for at least a year in barrels. Some are labeled “extra añejo” which is a minimum of three years aging. These tequilas are best served neat or on the rocks and enjoyed like a fine scotch or cognac because of their richly complex taste.