Saturday, November 11, 2017

Shake Things Up For National Happy Hour Day


As National Happy Hour Day fast approaches on November 12th, celebrate by switching things up with a brand-new cocktail of choice. From the festive to the classic, it’s never the wrong time for a cocktail -- after all it’s always 5 o’clock somewhere. Check out these exclusive cocktails recipes from Hudson Whiskey, Fine & Rare, Montelobos, Reyka Vodka, Ancho Reyes, Drambuie, Monkey Shoulder, Sailor Jerry and Q Drinks, perfect for the autumn/winter sipping season.  … just for Pop Culture Shock readers! Oh if you’re looking for more fun filled content, check us out on YouTube!


Hudson Maple Old Fashioned
2 parts Hudson Maple Cask Rye
1/2 teaspoon good-quality maple syrup
2-3 dashes (to taste) aromatic bitters
Apple slice & cinnamon stick for garnish

Method: Into an Old Fashioned/rocks glass, add maple syrup and bitters, then ice and Maple Cask Rye. Stir until well-chilled and garnish with a couple thin slices of freshly-sliced apple and a cinnamon stick.


Hot Whisky Toddy
1½ Parts Monkey shoulder
2 Bar spoon Sugar/Honey
2½ parts Boiling Water
1 clove

Method:
Add sugar of honey to heat proof glass
Add boiling water and allow to infuse
Now add Monkey Shoulder and stir until sugar/honey is dissolved and cloves infused
Garnish: clove studded lemon wedge


Apples & Honey
1 ¼ parts Drambuie
2 parts Kosher Pressed Apple Cider
¾ part Lime Juice
1 sm pinch Kosher Salt
1 dash Angostura Bitters
1 part Kosher Sparkling White Wine (For dryer Cocktail 2 parts Sparkling wine)
Garnish with thinly sliced apples and mint
Double Rocks glass

Method: Combine liquid ingredients and salt minus wine into a cocktail shaker with ice. Shake and strain over ice. Top with Sparkling wine and garnish with thin apple slices and mint.


Garden Mule
4 slices cucumber
16 blueberries
6 mint leaves, plus a sprig for garnish
2 ounces Reyka Vodka
1 ounce lime juice
6 oz Q ginger beer
1 piece candied ginger

Method: Put the cucumber, 8 blueberries and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, gin and limejuice. Cover shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside. Fill a highball glass with ice. Strain the liquid from the shaker into the glass. Top with ginger beer and 4 blueberries. Thread 4 more blueberries and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.


Icelandic Lady
1 part Reyka Vodka
½ part Aperol
½ part honey syrup
¼ part fresh lemon juice
Top with champagne or prosecco

Method:
Combine all ingredients into a cocktail shaker.
Serve in a flute, top with champagne or prosecco.
Garnish with a lemon peel.


Fine & Rare Smoked Whiskey Old Fashioned
2 oz. Knob Creek Rye
4 dashes of Angostura bitters
1 Demerara sugar cube

Method:
Gently muddle the sugar cube with the ingredients and stir.
Strain into a wine glass with a giant ice cube or sphere.
Garnish with an orange twist.
Cover the wine glass with a piece of wood, a book, whatever you have lying around and use a wood smoker gun to fill the wine glass with smoke. Take the hose from the smoker out and let the drink sit covered for about 30 seconds.
Uncover the drink and enjoy.


El Rey de Reyes
1 part Ancho Reyes Verde
1 part Ancho Reyes Original
1 part fresh lime juice
1/3 part rich simple syrup (2:1 sugar:water)
Small pinch salt
1 dash Angostura bitters

Method:
Add all ingredients to a cocktail shaker, add ice, shake hard and strain into a cocktail coupe.


Juan to Juan
1 part Montelobos Mezcal
1 part Ancho Reyes Chile Liqueur
¾ part fresh lemon juice
½ part simple syrup
2 dashes Angostura bitters

Method:
Shake and serve in a coupe glass.
Garnish with a lemon wheel.


Apple-Ginger and Jerry
1 ½ parts Sailor Jerry Spiced Rum
2 ½ parts apple juice
½ part fresh limejuice
Ginger Ale

Method:
Serve on the rocks.
Garnish with apple slice and cinnamon stick.

Please remember to ALWAYS drink responsibly!




Saturday, November 4, 2017

Black Magic Charcoal Toothpaste Review


I’ve been hearing about the benefits of activated charcoal forever! We have it in our skincare and no one can argue that this stuff is magic for achieving great looking skin. I’ve also heard about the benefits of using activated charcoal as toothpaste, and the person who told me that little secret was my grandmother.

Pop Culture Shock readers have read about my grandmother and her never ending sage advice … that often find myself wishing I’d listen to sooner! This is definitely on of those cases. I’m all too aware that black toothpaste may turn some people off, but don’t knock ‘til you try it. Seriously. I have a low “gross-out” level, but the moment that I smelled the Black Magic Charcoal Toothpaste and its enticing minty scent, I knew that I was going to a least give it a try.

Not only does Black Magic help to whiten your teeth without bleach, but also it is natural made from organic ingredients. If you’re scratching your head wonder, “How can black charcoal make my teeth white?” you’re not alone it the thought process. In this case, Black Magic contains organic activated charcoal that works by trapping surface discoloration into millions of “tiny pores” contained within the ingredient. Okay, yeah way too scientific but you get the gist of it.  Checkout a more extensive review of Black Magic Charcoal Toothpaste on YouTube and where to get this magic in a tube below!



Black Magic Charcoal Toothpaste Features:
  • Naturally Whitens Teeth Sans Chemicals
  • Contains Organic Activated Bamboo Charcoal
  • Contains Coconut Oil
  • Can Be Used Daily
  • Detoxes The Mouth
  • Will Not Harm Crowns or Dentures
  • Made In The USA
  • 100% Money Back Guarantee

You can find Black Magic Charcoal Toothpaste ($11.97) on Amazon at http://www.amazon.com/gp/product/B01C1U615O


Saturday, October 28, 2017

The Origins of Halloween From Sacrifice to Celebration


While many of us look forward to the fun of costumes, parties and candy on Halloween, current day traditions are quite the departure from the true origins of Halloween. Halloween’s origins date back over 2,000 years and began in sorts with the Celtic festival of Samhain. (Don’t Forget To Checkout The Exclusive Cocktail Recipe!)

The Celtic New Year and was celebrated on November 1. This day was the unofficial mark of the end of summer and the beginning of fall harvests. The ancient Celts believed this specific time of year, as the daylight began to lessen and the air began to cool, that it was a sign of human death. This belief culminated into a focus on the night before the Celtic New Year, where Celts believed that on October 31 the veil between the living and the dead became blurred -- when the ghosts of the dead could return to walk among the living causing mayhem.

In order to ward of such terrible happenings, the festival of Samhain was celebrated with huge bonfires, where Celts would gather in costume and sacrifice animals to Celtic Gods. Throughout history, various ancient peoples have looked upon this time of year with similar beliefs. Around the fifth century, The Romans celebrated Feralia, a day in late October when the Romans commemorated the passing of the dead and today, we celebrate All Hallows Eve … Halloween.

To help readers celebrate Halloween 2017 -- after the children have finished their “trick and treat,” I have an exclusive recipe for Pop Culture Shock readers from Black Bottle Blended Scotch Whisky.




Death Takes a Holiday
  • 2 oz Black Bottle Scotch
  • 1/2 oz Lustau Oloroso Don Nuno Sherry
  • 1/2 oz Ancho Reyes Ancho Chile Liqueur
  • ½ oz Lemon Juice
  • ½ oz Chai Cinnamon Syrup
  • Tablespoon Pumpkin Puree

Directions: Combine ingredients in shaker. Shake with ice. Double strain into a coupe or cocktail glass.

For Chai Cinnamon Syrup: Combine equal parts sugar and water with 4-5 cinnamon sticks and 3 good quality chai tea bags. Bring to a boil. Once finished, add the tea bags and let them sit for about 20 minutes before removing.  Leave the cinnamon sticks in a bit longer but discard them before refrigerating. The syrup should last about two weeks.



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