Tobacco flavoured vodka…
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
- Shake and drink
2 :: Lactobacilious Safado (safado = bastard)
- A pot of yoghurt (flavour of your choice)
- At least a shot of Catuaba
- 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
It appears that some gays have got their knickers in a twist, and rightly so.
London gay community joins boycott of Russian vodka
Popular London gay bars and nightclubs have decided to boycott Russian vodka brands, joining a global campaign launched by North American gay activists in solidarity with the LGBT community in Russia.
The organisers accuse the Russian authorities of an increasingly aggressive stance towards sexual minorities.
They are angry about a controversial law signed by President Vladimir Putin banning the promotion of “non-traditional values” to children, the refusal to allow gay pride events and harassment of gay activists.
Many conservative Russians suspect gay rights campaigners of trying to undermine traditional family values.
The purpose of the vodka boycott is clear: to harm the image of a product that has become a national brand, symbolising Russia.
Some activists suggest going further by boycotting the 2014 Winter Olympics, due to be held in the Russian Black Sea resort of Sochi.
The SPI Group behind the most famous vodka brand in the West – Stolichnaya – has declared its firm support for the LGBT community.
Russian Standard – another popular vodka brand in the UK – declined to comment.
‘How can it get any worse?’
The vodka boycott campaign was launched by US writer and activist Dan Savage.
He wrote in his blog that gay bars in Seattle should “dump Stoli… to show our solidarity with Russian queers and their allies and to help to draw international attention to the persecution of gay men, lesbians, bisexuals, trans people, and straight allies in Putin’s increasingly fascistic Russia”.
Savage’s initiative generated a swift response in the US and Canada, and then on the other side of the Atlantic.
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.
Beef consomme and vodka recipe
Served hot from a flask or with ice, the meaty bullshot is long overdue a revival
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
90ml beef consomme
A dash of Worcestershire sauce
A squeeze of lemon
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.
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