Debate has ensued whether Granholm, a well respected attorney, would be appointed without judicial experience.  Both representatives from the Broookings Institute and Harvard law have argued that judicial experience is not a precursor to Supreme Court appointment.

Interestingly, Granholm was named in the three-tier law suit that eventually made its way to the Supreme Court.  Granholm v. Heald, resulted in a US Supreme Court decision limiting the ability of states to regulate alcohol within their respective borders, authority graned under the 21st Amendment.  Granholm, as Governor of Michigan, was on the losing side of the decision which requires states to balance interests of interstate commerce under the US Consitution’s Commerce Clause with states’ regulatory authority under 21st Amendment. 

Granholm v. Heald was decided on a narrow court majority.  As the second generation Granholm law suits make their way to the US Supreme Court, one wonders of the appointment of Governor Jennnifer Granholm would spell a victory for preservation of the states’ 21st Amendment rights.

In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

History of Moscow Mule:
The story of the Moscow Mule begins in 1939 when a nearly brokeRussian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros.  Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin. 

John Martin long claimed that he invented the Moscow Mule along with his friend, Jack Morgan, owner of the olde-English style pub named the Cock’n'Bull, located on Hollywood’s Sunset Strip.  The Cock’n'Bull had a house brand of ginger beer bottled in stoneware crocks.  Martin and Moran claimed that a fit of “inventive genius” led them to combine their respective products.  More likely, is the story told by Morgan’s head bartender, Wes Price, who maintained that the drink was fashioned sometime in 1941 in an effort to offload otherwise unsellable goods.

They ordered specially engraved copper mugs and Martin set off to market it in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.

In particular, the drink caught on with the Hollywood crowd until 1950 when not unlike a few Hollywood screenwriters, Smirnoff and its flagship drink, the Moscow Mule, took heat for the Russian association.  Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.” 

Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party.  In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty.  Three are enough, however, to make you wanna fight pro-Communists.” 

Sadly, popularity of the beverage faded in the 1960s with the era of the groovy new disco scene and the intitaitive by the Smirnoff marketing department to re-name the drink the “Smirnoff Mule.”  However, the Moscow Mule has recently enjoyed a resurgence, mostly at upscale establishments that have taken the trouble to acquire the copper mugs for proper presentation.

Playing with Fire: The Everclear Paradox

Everclear:
Price: $8 dollars per 375ml, $14+ per 750ml
Origin: St.Louis, Missouri
*Flammability: Very High!!!
*Poisoning Risk: Very High!!!
Taste: -Tastes like a lab chemical
-Utterly undrinkable unless heavily diluted
+Satisfactory in properly mixed drinks
Value: Superb
Hangover Risk: Very Low (when used MODERATELY)
Risk of Death: Higher than you might imagine

Everclear, a grain alcohol spirit made by Luxco Distilling Company out of St. Louis, MO, is considered the world’s strongest alcoholic drink, at a concentration of 95% alcohol by volume (ABV)  (190 proof) and 75.5% ABV (151 proof).  For comparison purposes, consider that rum and vodka is typically manufactured at 40% – 60% ABV (80 – 120 proof). 

How do we know that Everclear is the world’s strongest drink?  Everclear is a neutral grain spirit, a class of alcohol characterized by its clear, colorless qualities with a very high concentration of ethyl alcohol (ethanol) Since 95.6% ethanol and 4.4% water form an azeotrope (meaning that simple distillation cannot remove any of the remaining water), 191-proof spirits are the maximum proof that is available from the distilled beverage industry. Chemistry will not allow for a high proof spirit!

Taken straight, Everclear tastes like jet fuel and can do serious bodily harm.  As a result of the extremely high alcohol content, Everclear is rarely consumed in the pure state.  Everclear is typically added to soft drinks, energy drinks, fruit juice and iced tea, and is sometimes used in place of vodka, rum or other 80-proof spirits in jello shots.  Everclear is also used in cooking because the alcohol extracts flavors exceptionally well and is used for making custom liqueurs such as rose or limoncello.  The liqueurs are created by infusing the Everclear with fruit and diluting with simple syrup to 30% ABV or 60 proof.

Due to the public health concern associated with such a high proof product, many states have either outlawed Everclear completely, or only allow the lower, 151 Proof product.  The 190 proof product is illegal to sell in California, Florida, Hawaii, Maine, Massachusetts, Michigan, Minnesota, Nevada, New York, Ohio, Pennsylvania, Virginia and Washington.  A handfull of the aforementioned states allow sale of the 151 proof version. 

Everclear as a consumer product is popular, not for the enjoyable flavor or high quality, but for potency.  As a result, Everclear should be used in only industrial applications, allowing manufacturers to create liqueurs and other by-products.  The threat of over-conusumption of the product outweights any free-market benefit for availability in pure form to consumers.

Final Boozenews verdict: Allow for direct Everclear sale to rectifyers and other manufacturers for use in infusion and other industrial purposes.  Keep Purple Passion in stores and throw out the Everclear!

Basically, alcohol reduces the amount of fat the body burns for energy.  Coupled with the high caloric value of alcohol, the resul is that body is forced to store an excessive amount of unburned fat calroies, often in the form of a “beer belly.”

A commonly held misconception is that light beer is like diet coke-calorie and fat free.  Although light beer does have fewer calories than the regular variety, the average light beer still contains upward of 100 calories per 12 oz can.  Regular beer ranges from approximately 140 – 200 calories per 12 oz can.

Despite the small quantity of liquid, a single shot of liquor(1.5 oz) can contain anywhere from 115 – 200 calories.  In comparison, a 4 oz glass of wine contains anywhere from 62 – 160 calories.  Mixed drinks are where the calories really add up, ranging from approximately 280 calories for a gin and tonic to over 800 calories for some of the frozen, creamy drinks (ie pina colada).

Alcopops or flavored malt beverages mark an alcoholic form of the traditional soft drink.  Alcopops come pre-mixed in 12 oz glass bottles, and, unless an artificial sweetner is used, average slight over 200 calories per 12 oz bottle.

So, the question remains, how do I enjoy my favorite beverages and maintain my waistline?  The University of Rochester offers the following tips:

• Try alternating alcoholic drinks with low calorie non-alcoholic drinks or water.
• Ask for low calorie/diet mixers where possible.
• Make your wine into a spritzer (a longer drink), or your lager into a shandy – both have fewer calories.
• Substitute your “alcopop” for a shot of spirit and a low calorie mixer – about a quarter of the calories!
• Integrate alcohol into your daily calorie quota so you can enjoy a glass or two.  If you know you will be drinking during the weekend, try to save some calories each day in advance, so you can eat normally before you go out.
• Don’t be tempted to skip meals to allow for drinks, as alcohol won’t satify your hunger.  In fact, alcohol lowers blood sugar levels, sending signals to your brain that you are hungry.  With alcohol in your system, willpower can go out of the window and the snack attack kicks in.  Eating a proper meal before you go out will line your stomach and slow the rate at which alcohol absorbs into your bloodstream, keeping you in control of how much you eat and drink.

 “Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man’s appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded.”
Abraham Lincoln (1809-65), U.S. President. Speech, 18 Dec. 1840, to Illinois House of Representatives

In the political cartoon above, the evils of liquor are depicted as a devil fish, a being that can only be vanquished by removing its head.  The strong fist of the Prohibition Party, according to the artist, is just the entity to do so.

Cheers!

Gin & Sin: a potent mix of gin, Chambord and fresh lemon and lime juices

Corpse Reviver #2: a balanced blend of lemon, gin, Lillet, Cointreau and a generous splash of absinthe

The McLoughlin: Into a Champagne glass place a jigger of creme de cognac, a dash of bitters and a piece of twisted lemon peel. Fill the glass with frapped Champagne, and smile.

The Black Velvet: Is a mixture of two parts French Champagne to one of Guinness stout.

The Brown Velvet:  Is a Champagne mixed with Rainier Ale, the famed “green death” from Seattle

The following are concted from the new Hennessy Black, which has a blend of Jasmine, daffodils and orange flowers mixed with citrus, honey and grapes:

Hennessy Black ice (with lemon juice and sugar); Hennessy Black Bull (coffee Liqueur and cola with ice)

Hennessy Black Spice (ginger, syrup and lemon juice)

Hennessy Black Royale (champagne, lemon juice and syrup)

Peychaud’s Precursor Sazerac:  Peychaud’s Bitters were originally a remedy for various ills, but Peychaud eventually began to use them in toddies made with cognac, sugar, and a splash of water. (It was this drink that evolved into the modern-day Sazerac)

A coalition of public interest groups is trying to change that, and recently called on Congress and the Obama Administration to issue a regulation requiring standardized labeling information on beer, wine and distilled spirits products.

In order to provide information needed for consumers to make informed purchasing and consumption decisions, advocates continue to press for a standardized “Alcohol Facts” panel listing the alcohol content, of alcohol per serving, definition of a standard drink, number of calories and facts about other ingredients.  The step would end the stalemate in modernizing beverage alcohol labels that traces back to 1972, when consumer organizations first asked the federal government to require meaningful alcohol labeling.

According to advocates, insufficient information exists within the marketplace for consumers to know what constitutes a “standard drink” — 12 ounces of regular beer, 5 ounces of wine and 1.5 ounces of 80-proof (40%) distilled spirits — and to understand that standard serving sizes of beer, wine and spirits are equal in alcohol strength and their effect on the body. As a result, research finds nearly 20 percent of current drinkers regularly consume more than the up to two standard drinks a day for men and one drink for women.

To view a copy of the alcohol policy platform, go to www.nclnet.org/news.

About the Center for Science in the Public Interest

Since 1971, the Center for Science in the Public Interest has been a strong advocate for nutrition and health, food safety, alcohol policy, and sound science. Founded by executive director Michael Jacobson, Ph.D. and two other scientists, CSPI has long sought to educate the public, advocate government policies that are consistent with scientific evidence on health and environmental issues, and counter industry’s powerful influence on public opinion and public policies.

About the Consumer Federation of America

Consumer Federation of America is a non-profit association of some 300 organizations, with a combined membership of over 50 million Americans. Since its founding in 1968, CFA has worked to advance the interest of American consumers through research, education and advocacy. CFA’s Food Policy Institute was created in 1999 and engages in research, education and advocacy on food and agricultural policy, agricultural biotechnology, food safety and nutrition.

About the National Consumers League

Founded in 1899, the National Consumers League is America’s pioneer consumer organization. Its mission is to protect and promote social and economic justice for consumers and workers in the United States and abroad. NCL is a private, nonprofit membership organization. For more information, visit www.nclnet.org.

About Shape Up America!

Shape Up America! was founded in 1994 by former U.S. Surgeon General C. Everett Koop to raise awareness of the health effects of obesity and to provide responsible information on weight management to the public and to health care professionals. The organization maintains an award winning website — www.shapeup.org — accessed by more than 100,000 visitors each month and an “opt-in” e-newsletter with more than 24,000 subscribers.

Website: http://www.nclnet.org/
Website: http://www.shapeup.org/

Technically, common perception is accurate, however,  there are some bottles of champagne out on the market labeled as champagne, that did not come from the Champagne region of France. So what gives?

The Treaty of Madrid required other countries in the world such as Italy, Spain and Africa to call their sparkling wines something other than “champagne.”  Which explains why in Italy, sparkling wine is called Spumante, in Spain its known as Cava and in South Africa its called Cap Classique.

The reason why companies in the United States can get away using the term “champagne” is because during the time when the treaty was put into effect, the United States was in the middle of Prohibition. America didn’t sign the treaty and therefore doesn’t have to abide by the treaty’s rules.

However, not all American sparkling wine producers ignore the treaty.  Domaine Chandon (their winery is located in Yountville, CA) refers to their champagnes as sparkling wines is out of respect for the French. Their parent company (Louis Vuitton) is French.

Did you know the foam you see in the glass when you pour it from the bottle is called the “moose”? It’s the same as the “head” in a beer. The more moose you have, the better the quality of champagne you have.

Three things to look for in a quality glass of bubbly: the moose, the bubbles and the taste. You should never judge a bottle or glass of champagne on the price alone. Just because a bottle of champagne is $100 doesn’t mean it’s going to be amazing. If you don’t like the taste, it isn’t going to matter what you spend. When it comes to champagne, it really comes down to your own personal taste.

The order of sweetness from least sweet to most sweet is: Extra Brut, Brut, Extra Sec, Sec, Demi and Doux. When you hear the term “dry” in reference to champagne, it means that the champagne is not sweet.

When it comes to champagne in general, once you chill it then you should kill it. Once the yeast is pulled from the bottle and the contents are corked, it’s ready for consumption. The aging process for champagne ends when the yeast is extracted from the bottle. So the longer you wait to drink a bottle, the lower in quality it becomes.

You can easily make your own non-alcoholic grenadine syrup at home with the following recipe:

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 2-1/4 pounds pomegranates
• 1 pint water
• Sugar, see instructions
• Red food coloring, optional

Preparation:

Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.

Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle.

Use grenadine syrup in children’s drinks like Shirley Temple or Roy Rogers, in alcoholic cocktails, desserts, marinades, and other general recipes.  There are over 500 alcoholic drinks that contain grenadine, but the most well known is probably the Tequila Sunrise which is made from orange juice, a shot of tequila and grenadine. When mixed properly, the grenadine sinks to the bottom of the tall glass providing the fiery red portion of the sunrise.