Fortress of Louisbourg launches new rum

Awesome!

The League

Glasses will be raised today at the Fortress of Louisbourg in Cape Breton to toast the launch of Fortress Rum.

Parks Canada and Authentic Seacoast Distilling Company Ltd. in Guysborough have teamed up to create the new rum.

It’s distilled in the Caribbean and was brought to the Fortress in September to age in oak barrels, 18th century style.

More: Fortress of Louisbourg launches new rum – Nova Scotia – CBC News.

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Russia: St Petersburg event offers ‘art for booze’

LOL! 🙂

Artists in Russia are holding an event where visitors will be able to pay for their art using bottles of alcohol.

The Art for Booze event in St Petersburg will take place on 13 February, the day before Valentine’s Day, and is for “those who are in love with art”, according to the group’s VKontakte social networking page. Anyone attending can leave their cash at home and take along a bottle of wine, or something stronger. “Do you understand alcohol better than art?” the page reads. “Do you spend more money on drinking than our pieces cost? Drop this and exchange precious drinks for priceless paintings.” The event is strictly for over 18s, the legal age for buying alcohol in Russia.

Organisers say they’re reviving a practice that was common during the 1920s and 1930s. “All well-known painters from Picasso to Ilya Kabakov did this,” they tell Ukrainian website Novoye Vremya. “Marc Chagall and Salvador Dali, among others, designed the label for Mouton-Rothschild bottles in exchange for a crate of wine.”

Recipe for Advocaat (Dutch Eggnog)

advocaat
Custard with booze, gotta love it!
Fun fact: advocaat was originally made with avocados; see ‘origin’ section of the translated Dutch wiki, here. (BTW, funny how ‘advocaat’ ends up translated as ‘lawyer’, eh? Guess that happens when your language makes the word for ‘avocado’ too close to that for ‘advocate’. 🙂 )

Literate Comments

In a bowl beat 6 eggs until they are frothy.

Beat in 1 cup sugar, a little at a time, and beat the mixture until it is light and ribbons when the beater is lifted.

Transfer the mixture to the top of a double boiler set over barely simmering water.

Add 1 1/2 cups brandy and 1 teaspoon vanilla in a stream, whisking, and continue to whisk until it is very thick and frothy.

Remove the pan from the heat and whisk the mixture until it is lukewarm.

Divide the advocaat among 6 sherbet glasses and let it cool.

Garnish with sweetened whipped cream and grated nutmeg.

Source: December, 1974 issue of “Gourmet”

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