Young's Double Chocolate Stout

Stout beers and chocolates have a major thing in common, they're both luxurious. Not physically necessary though. *The other part of my mind coughs it's throat* (On some days needed for your mental health though).  I must agree with this. Today had a huge snowstorm in my area and after a long day of cleaning inside and out I'm not going to regret the pint in front of me one bit. But I'm here tonight to let you know if you'd regret making such a purchase.

Young's Double Chocolate Stout follows the standard appearance of stouts; black opaque body with a heavy creamy head that retains. This stout doesn't just follow the lines with your other senses though. It doesn't smell of barley much but it shows much chocolate. This exists on the tongue as well of course in a smooth velvety way that's quite velvety. This isn't too bitter as well with the barley that isn't heavily roasted like many other stouts and the chocolate is created with malts. I think semi-sweet baking chocolate is the type of chocolate used here. The body isn't as creamy as the traditional Guinness Extra Stout or Murphy's I've had before either and there's a little bit of carbonation here too. You're left with a smooth and not-to-dry finish when swallowed.

Young's Double Chocolate Stout isn't your traditional stout, but this isn't a bad thing. It's rather unique even when you compare it to other chocolate stouts with this untypical approach and it leads me to rate it with a B (good). If the title of this beer attracts you at all with the tastes listed, you will not regret it. Now I'm going to enjoy the rest of my pint with a fine book, feel free to pick one up a join me.

Lambrusco Dell'Emilia Bianco Le Grotte

Most instantly think of champagne when european sparkling wine comes up. Tonight I have an Italian one, Lambrusco Dell'Emilia's Bianco. This one caught my eye because it has such a pretty label. I'm sure some will look down on me for such, being something of a drink connoisseur. Lets see if you should get this bottle for reasons beside the pretty label.

This isn't as fizzy as most champagnes, it's just sparkling. There's not much of a nose to it but if it wasn't in a flute with a few bubbles around the glass, I could've mistaken this for white grape juice. Once in my mouth it kept this theme because juicy and fruity are certainly good adjectives for this. It wasn't cranberry but strawberry, kiwi, apricot and, a crisp like green apple. A bit to sweet for me but it's not an el cheapo bottle of something that claims to be a wine but is just spiked juice.

I feel it's important to mention again that this is sweet, and due to my personal preferences Lambrusco Dell'Emilia Bianco Le Grotte is a C (decent) in my book. If you know you like the sweeter spectrum of wines don't be afraid to choose this though. It has enough going on for someone to enjoy the drink instead of the effect.

Unappreciated Cocktails

With all the reviews I do it's impossible to drink it all, so my closet has become a cafe, teahouse, wine cellar and a bar! With all the resources to make cocktails here it's rather fun to make a drink of my own and with these experiences and explorations I'd like to share with you what I've found with the bar in my closet. So tonight's about the cocktails you probably haven't and probably should try!

The Princeton - Just put all ingredients into a cocktail shaker with ice and strain into a martini glass. Surprisingly easy to drink so be careful.
-1½ oz gin
-½ oz dry vermouth
-½ oz lime juice
-½ oz simple syrup (sugar water)

Perfect Manhattan - Normally when you order this at a bar they only use sweet vermouth but this version makes a huge difference. Serve just like the princeton, shake and strain.
-2½ oz

-½ oz dry vermouth
-½ oz sweet vermouth
-2 dashes angostura bitters

Paddy Wagon - Just shake a strain in a martini glass again. Irish whiskey is rarely thought of as a cocktail ingredient, but it's a good one.
-2½ oz Irish whiskey
-¾ oz sweet vermouth
-2 dashes angostura bitters

Madras - Here's the first you don't use a shaker or stemware. Put the grenadine, cranberry juice and vodka into the bottom of a highball glass, then try to layer with the orange juice on top. It'll look like a sunset.
-2 oz vodka
-3 oz orange juice
-2 oz cranberry juice
-¾ oz grenadine

Godchild - This one isn't a favorite of mine but I've yet to make this for a girl who doesn't like it. Shake all ingredients with ice and strain into a champagne flute.
-1 oz vodka
-1 oz amaretto
-1 oz cream (not any sort of milk)
-a touch of grenadine to make it pink and compliment the sweetness of amaretto.

Please remember, "enjoy the drink, not the effect."

Golden Star Tea White Jasmine

Perhaps it's a little late to review an alternative to champagne after new year's eve, but tonight I'm enjoying a sparking white tea in a champagne flute. I must say if I didn't read the label or have a sip, I would've assumed this was a champagne though. This makes it a fine choice for prom night, the drink for underage people at weddings, or next new years for those who want to remember the night. What ever the event, here's how Golden Star Tea Co.'s sparkling white jasmine tea compliments it.

The sparkling tea actually has elements of some sweeter champagnes in addition to looking like one. The fizz isn't as much as the wine but more of a crisp. There's sweet happening here as well but does nothing to overpower floral notes that are strongest when smelt. The rounded body of white tea exists here as well and I found it interesting with the carbonation. The actual taste of tea leaf is happening as well underneath the jasmine and cane sugar.

If I had to use one adjective to describe Golden Star's White Jasmine, it would be pleasant. I do find the sugar a touch too much for me but it will make others enjoy it more. A solid B (good) defines this drink on my scale. It's a good one to keep on hand for a pleasant situation.

Trader Joe's Bay Blend

Unlike their beers or wine, Trader Joe's puts their label on the front of their coffee products. It all comes in whole beans but if you'd like to take it home ground, you can use the grinder in the aisle to change that. The lower part of the tin says this is an "ultra dark roast" that is "rich & full flavor". Lets see if they're right.


This is dark, but no robust. It has a heavier body as well like many dark roasts. The adjectives I'd use here are plain and simple though. It has a slightly smoky taste due to the ultra dark roasting but it lacks any acidity. This could be a good thing for some but you may find that you miss it like me. It leaves you with little aftertaste in comparison to other coffees as well.

If you're drinking coffee for the caffeine this could be a good choice due to the lack of acidity because that aspect may be easier on your stomach. I feel for those who drink the drink to enjoy the drink it will be a C (decent). No levels of flavor, just the dark.

Samuel Smith's Nut Brown Ale

It's easy to let the dimmer and shorter days get to you, but it can also be an excuse to spend more time relaxing. The antique characteristic of Samuel Smith's label makes me think this would be appropriate to enjoy in front of the warm fireplace with a book. For the younger, I feel it would be just a appropriate in a classic British Isles pub. However, this being the first time I've had this I feel obliged to share my thoughts so those of you reading can determine if this would be a good choice for you

Even before tasting this I knew this would be a good choice because the sensations it gave. The visual ones showed a head that could compete with a classic Irish stout, and the color of it matched the body's. Nutty brown with a touch of red. Before the beer touched my lips I could smell the malts that somehow were walnuts! Past the lips it also showed wooded and roasted notes through the malts. The body was medium weight but on the back of the tongue you got a hint of sweet and a nice crisp. I didn't get these last notes as much because it was hard to swallow, I loved it in my mouth.

It only took me a a minute at the end of my pint to add the plus with the A. It's an A (excellent) and I recommend it to anyone who can enjoy a beer that's heavier than a generic lite beer.

Red Rose Original & a gift to my readers

Red Rose's Original tea isn't anything special, no offense to Red Rose. I'd give it a C (decent) being a simple pekoe tea with a touch, just a touch, of orange/citrus. Considering other teas of this price range they don't compare because it's not just flavored water. It has a heavier body than Lipton. But why I'm posting this product today is because it's the tea you have to use to make this phenomenal ice tea. Here's the recipe for a 2 quart pitcher, step by step.

What you'll need:

- 10 bags of Red Rose Original tea with the tags cut off

- 1+1/2 cups of sugar

- 1 jumbo lemon cut in half

- Lots of ice

1. Fill the 2 quart pitcher half way with ice and leave in the freezer.

2. Bring a pot of water to a rolling boil. About 1.5 quarts if you care to measure it.

3. Once boiling put the teabags of Red Rose Original in the pot and steep for 5 minutes.

4. While steeping add the sugar to the water and stir until dissipated. If you prefer sweeter, add another 1/2 cup.

5. Add the juice of the jumbo lemon to the pitcher and leave half of the lemon in the pitcher.

6. After the tea is steeped take the bags out, squeezing each one dry, and pour the water over the ice in the pitcher.

7. Top the pitcher off with ice if it's not full and put in the fridge until completely cold.

If done right, the pitcher should be opaque. Many mistake it to be sun tea but getting it cold as soon as possible by pouring over ice is the key to this. Someone has yet to not like it. It's a family recipe form my Nana, who rests in heaven. She was a wonderful woman and she wouldn't mind others having this. It's the wrong season for iced tea, but not for a gift. This recipe is my gift to my readers.

In memory of my Nana and Merry Christmas!