The Maker’s Mark folks are at it again with the perfect Valentine’s Day Gift. We got a box of Maker’s Mark Bourbon Chocolates at Christmas and have never had a better liquor soaked confection. The mix bourbon with a creme filling so the liquor taste is smooth and doesn’t squirt out like other liquor filled chocolates I’ve had.
To help celebrate Valentine’s Day, Maker’s Mark sent along a few love poems to include with a box.
Unrequited Love For Another?
Roses are red, Violets are blue
You sit two cubes down
but I’ve never spoken to you
I found out that you’re single
when I checked you Facebook
I’m confident the chocolates will get me a
second look
Our friends at Maker’s Mark sent us these Bourbon soaked recipes for the ultimate Super Bowl party. As the kick-off countdown commences, leave the boring chips and dip on the bench and add some serious flavor to the and, and with that we mean Bourbon Whisky!
It’s all here, Drinks, Appetizers and Main Dishes to get you through the pre-game, game and post-game fun.
Drinks
Mark N’ Club
2 oz Maker’s Mark
Club Soda
Fill highball glass with hard ice, pour 2 oz.
of Maker’s Mark over ice, fill with club soda and enjoy.
Maker’s on-the-Rocks
2 or 3 ice cubes
1 jigger Maker’s Mark
Lemon twist for garnish
Just before serving, pour Maker’s Mark over ice cubes in old-fashioned glass, add lemon twist. (With liquor, some people may request a dash of water.) Enjoy!
Maker’s Mark Manhattan
Fill a mixing glass or cocktail shaker 3/4 full with ice. Add Maker’s Mark, a good quality sweet vermouth, and maraschino cherry juice. Shake or stir for about 30 seconds. Strain into chilled Manhattan glass. Garnish with a Maraschino cherry (served up, no ice).
Eggs are one of the best drinking foods around. They were common fare at most bars a hundred years ago. They were served hardboiled with salt or picked in a vinegar brine.
What makes the egg so special? An egg is packed full of protein in the whites, while the yolk contains fats (the OK ones) and other good for you nutrients. Eggs even contain the amino acid, cysteine, that helps to battle the effects of the deadly hangover. No wonder Sunday Brunch is so popular!
Eggs are relatively easy to hard boil, still there are a few tricks to make them perfect every time. First, expect to loose a few to cracking. Adding a bit of vinegar to the water will help stop cracking. Second, add the eggs to the water while it is still cold. Dropping the eggs into boiling water is a good way to crack the eggs and burn yourself. Gently place the eggs at the bottom of the pan. Once boiling turn the heat down to a simmer. Cook medium eggs 9 minutes, large 10 minutes, extra large 11 minutes and jumbo 12 minutes. Be careful not to over cook them as the yolks will discolor. Finally, serve in with salt in an old fashioned egg tree, a Christmas tree looking apparatus made of wire that hold a dozen eggs a salt shaker and a bowl for shells. This, of course is optional.
As we close the bar on 2007, I felt it appropriate to take a look back. Sure everyone does these lists, but it is fun to look at the year that was. I I figure, hey! why not?
So with out further ado, here are some of my favorites from 2007.
With October just a week or so away, I thought a little cocktail party food refresher was in order. I always have an issue with this, but when trying to decide how much food to get for your cocktail party - always err on the side of too much! You can always put it in the fridge or send extras home with friends. I always seem to have takers.
Wine and Food - there is no better pair. But what wine to pair with which tasty treat? WebEx and Copia want to help you solve this conundrum with the 3rd in their popular webinars: Wine Tasting 103 - Wine & Food Pairing - Everything You Wanted To Know, But Were Afraid To Taste!
Once again join Copia’s Senior VP of Wine (cool title!) Peter Marks on Wednesday, September 26 at 4 pm Pacific / 7 pm Eastern and learn the basics of pairing wine and food. This free seminar promises to make you wine and food selections the talk of your next party.
Reserve your spot today!
This appetizer is a quick, easy and tasty way to ’spice’ up your cocktail party. These olives make a nice nibbler and a wonderful accompaniment to a Vodka or Gin Martini. Instead of adding olives to the drink, serve these along side.
To Make:
2 Cups Green or Black Pitted Olives (not canned ones, get the fancy imported olives. We like Kalamatas.)
Chili Powder to taste (1 - 3 tsp. depending on desired heat)
Drain olives of any liquid. Place in a mixing bowl and combine with the chili powder. Mix to evenly coat. Done!
Refrigerate for up to two weeks. Serve at room temperature, so take them out of the fridge a few hours before the party. Cut up some fresh crusty bread and fire up the Martinis.
more Cocktail Eats …
Our friends at Maker’s Mark sent us these Bourbon soaked recipes for the ultimate Super Bowl party. As the kick-off countdown commences, leave the boring chips and dip on the bench and add some serious flavor to the and, and with that we mean Bourbon Whisky! 
Eggs are one of the best drinking foods around. They were common fare at most bars a hundred years ago. They were served hardboiled with salt or picked in a vinegar brine. 
As we close the bar on 2007, I felt it appropriate to take a look back. Sure everyone does these lists, but it is fun to look at the year that was. I I figure, hey! why not? 
Wine and Food - there is no better pair. But what wine to pair with which tasty treat? WebEx and Copia want to help you solve this conundrum with the 3rd in their popular webinars: Wine Tasting 103 - Wine & Food Pairing - Everything You Wanted To Know, But Were Afraid To Taste! 
