Bungalow 8

On more things I’ve been meaning to post for a while. Here’s a brilliantly fun idea… how do you take a normally boring average looking bottled Magners Pear Cider and elevate (or catapult) its status instantly? Give the awesome Bungalow 8 in London an exclusive stunning bottle that is only available there, and only 500 bottles are produced. The new design was created for Magners by their brand entertainment agency, Cake. They were even kind enough to send one over so i could take a look at it in person - and its lovely! Its a sleek black bottle with 5 gloss silver sticker stripes wrapping the bottle and the Bungalow 8 ‘8’ etched in the silver pear. Honestly, it’s hard to look at the original bottle the same way after seeing and holding this. Actually, it’s hard to look at any cider or beer the same. Why don’t they all look this stunningly designed?

 

Here’s a great quote from Amy Sacco, founder of Bungalow 8: “Magners Pear Cider bottled exclusively for Bungalow 8 London is probably the coolest bottle to be seen with this season! As we are not allowed to let bottles leave the premises it has caused quite a stir……I have noticed the girls are all carrying larger handbags and trying to make off with the empties! I don’t blame them! The all black glass bottle with silver “disco ball-esque stripes” and t

Publish Post

he embossed 8 hidden inside the pear is so sexy that I have had cases sent to my flat in NYC and am working on an installation with a few of my local favorite artisans"

Amy.. I need a case of this as well!

source: Notcot

A Poncho in a Pear Tree....

RON OLIVER'S PONCHO IN A PEAR TREE

Ingredients:
Half of a pear, diced
1/2 oz. spiced honey*
1/2 oz. fresh lime juice
1 and 1/2 oz. anjeo tequila

Method:
Muddle pear, spiced honey and lime juice in a Boston glass. Add Tequila and shake vigorously with ice. Strain into a brandy snifter partially filled with crushed ice. Garnish with pear slice encrusted with cinnamon.

*Spiced Honey Instructions:
Combine 250 ml of honey with 1 teaspoon of cinnamon, ancho chile powder, cayenne. Add 200 mL hot water and stir until consistent. Let cool and serve.
source: City food

Got my drank and my 2 step....

Zapple Cocktail

The Washington Post, December 9, 2009

Spirits

• Course: Beverage

Summary:

This intense drink is a "whiskey sour on steroids" according to Kara Newman, author of "Spice & Ice." The fiery kick comes from apple brandy steeped with a hot habanero pepper. For a slightly less pronounced jolt, discard the pepper's seeds before adding it to the brandy.

Spirits columnist Jason Wilson has tweaked her recipe to include a splash of sparkling mineral water. Its effervescence helps make the heat from the pepper more palatable. He recommends using a flavorful bourbon such as Eagle Rare or Evan Williams Single Barrel.

MAKE AHEAD: The infused brandy needs 1 to 2 hours' curing time.

1 serving

Ingredients:

For the habanero-infused brandy

• 1 habanero pepper (seeded if desired; see headnote)
• 2 cups applejack or Calvados

For the drink

• Ice
• 1 ounce habanero-infused brandy
• 1 ounce bourbon
• 1/2 ounce amaretto
• 3/4 ounce freshly squeezed lemon juice
• Sparkling mineral water, preferably Apollinaris brand
• Twist of lemon peel, for garnish

Directions:

For the haberno-infused brandy: Steep the habanero in the applejack or Calvados for 1 to 2 hours (to taste), then remove the pepper and strain out any solids. Store in a glass bottle or jar.

For the drink: Fill a cocktail shaker halfway with ice. Add the habanero-infused brandy, bourbon, amaretto and lemon juice; shake vigorously, then strain into an ice-filled highball glass. Top with the mineral water. Garnish with the twist of lemon peel.

Recipe Source:

Adapted from Kara Newman's "Spice & Ice" (Chronicle Books, 2009)
Tested by Michael Taylor for The Washington Post.

http://projects.washingtonpost.com/recipes/2009/12/09/zapple-cocktail/
washingtonpost.com