Lactobacilious Lokos

Bols Yoghurt Liqueur
As near as I can figure Lactobacillus Lokos is yoghurt with vodka…
You know the old story you used to tell kids, they even sung about it, “A little bit of sugar helps the medicine go down!” Well, I guess this is the adult option.
Bols even have a bottled version…
Lactobacillus is lactic acid bacteria, we need it in our diet, if we need it, it must be healthy, we must drink more…
I like that rationale.
Lactobacillus is just one of the many live organisms that live in our gut, that we need to to turn food into a body-friendly product.
From Carlos’ Kitchen (in Portuguese) come two recipes:
1 :: Lactobacilious Lokos (lokos = crazy)
- A pot of yoghurt (flavour of your choice)
- At least a shot of vodka
- Ice
- Shake and drink
2 :: Lactobacilious Safado (safado = bastard)
- A pot of yoghurt (flavour of your choice)
- At least a shot of Catuaba
- Ice
- Shake and drink
What might not be so easy is finding Catuaba outside Brazil.
The name catuaba (pronounced [ka.two.’aba], a Guarani word that means “what gives strength to the Indian”) is used for the infusions of the bark of a number of trees native to Brazil. – Wikipedia
It’s an aphrodisiac, energiser and a stimulant for the central nervous system.
It contains the famous Brazilian guaranã.
Reblogged from: Life is but a Labyrinth
Rosemary cosmo
It may seem strange to add rosemary to a cocktail, but the hint of herbal, pine flavour makes the classic cocktail taste like Christmas. The following is inspired by a recipe from mixologist Eric Tecosky:
Source: SheKnows Head over there if you want the recipe.
Bullshot
Beef consomme and vodka recipe
Served hot from a flask or with ice, the meaty bullshot is long overdue a revival

Bullshot …”It’s Marlon Brando in The Wild One”. Photograph: Jill Mead for the Guardian
This classic mix of beef consomme and vodka has managed to acquire an undeservedly tweedy reputation in Britain. It is often drunk hot, poured from a Thermos on crisp winter walks – the steam rising and mingling with the cloudy breath of walkers holding out their cups for a dose.
But served over cracked ice after dark it is a more dangerous beast. Bullshot was probably invented in the 50s in the US, by someone with a twisted mind. Meat and alcohol. In a glass. With pepper. Oh yeah, and chilli.
It’s Marlon Brando in The Wild One. It’s Shane McGowan on an experimental day. In the early 70s, Malcolm McDowell drank it while publicising A Clockwork Orange. He “bundled in against the cold in a leather jacket,” recorded one journalist, “[on his face] the beginning of a smile that never quite finished, he sat down and ordered a bullshot – bouillon and vodka.”
I first had it in a dive bar on a snowy evening in New York in the late 80s – the first time I was ever alone there. As the vodka flush hit my cheeks, I was momentarily James Dean. And then I caught a glimpse in the back-bar mirror of a chubby English schoolboy with a fake ID holding his cigarette like a square.
Bullshot is best mixed with homemade broth, but don’t let this stop you – it still tastes great with consomme from a can. There are many variations. If you have it heated, I think it needs a little dry sherry in the mix to give it more body. Some people add orange juice, as well as lemon, to the mix.
I like it strong, cold and straight, with a lot of Worcestershire sauce, a good squeeze of lemon and a little more vodka than given in the recipe that follows.
Make your own bullshot
Serves 1
90ml beef consomme
45ml vodka
A dash of Worcestershire sauce
A squeeze of lemon
Tabasco
Black pepper
1 Mix all the ingredients together, adding Tabasco and black pepper to taste.
2 Shake with cracked ice and strain into a highball glass with extra ice. This drink is supposed to be more boozy than a Bloody Mary but if you would prefer a slightly weaker version, simply add an extra 50ml of the consomme.
Vodka from strange places
One doesn’t normally associate vodka with New Zealand; Russia, Finland, Poland, yes, but not ‘Down Under.’
New Zealand does make it’s own.
It’s available in the USA, having been recently launched there.
“After humble beginnings in their eponymous shed at Wanaka (still affectionately used for office functions), this new world vodka offering is holding its own on the world stage, recently winning the prestigious Silver Medal in the World Spirits Competition.” – Gourmet
“Broken Shed surprised me, and not because it uses spring water from both islands of New Zealand. No, what really struck me was that it’s distilled from whey, the liquid byproduct of cheesemaking. Whey is rich in protein and lactose, a sugar. The Mongolians have been making airag from mares’ milk forever, and variations on fermented milk exist throughout Asia and the middle east. Given the Kiwi origin of this spirit, I’m going to guess sheep’s milk was the source of the whey.” – Benitos Wine Review
“Broken Shed is a naturally smooth vodka that is crafted without including any additives or sugars.” – TopShelfLiquor