My first brush with this was in a small, craft spirits shop near my house. My father has a penchant for ginger and rum so I thought gifting him a bottle would be thoughtful. The following weekend a text storm from my mother was requesting a case. Some for them. Some for the friends they had over for dinner. Apparently, after decoding iMessage, the four of them were really enjoying the Ready-to-Drink part of Gingeroo. My father later expressed to me, in a way only he can, that every adjective on the bottle was completely true to the product. He emphatically recited those adjectives using his self declared third rule of learning, repetition. Last week we got a little closer to the root of the Gingeroo when we were perusing the New Orleans Whole Foods. The Celebration Distillation, located on Frenchmen Street in New Orleans, is the oldest premium rum distillery in the United States and the nice peeps at Gingeroo welcome pop-ins. With descriptors like refreshing, spicy and delicious, if the folks that make this nectar are as true to the words on their bottle, it’s worth a stop and a sip.
More Drink Stuff
The wall of colorful boxes with the quirky logo and bad grammer copy drew us in moments after stepping foot on the Renegade Craft Fair floor. Christopher Coccagna, founder of T-WE TEA, holds the company title of “Director of Truth & Beauty” as well as “Expert in Fabulous” We didn’t want to take his word for it so we cupped. Then we cupped some more. After our third cupping (a tea tasting BTW) we saw past the intoxicating packaging and tasted the hand picked ingredients. We felt the hand mixed batches. We even saw the regions from which the brew was harvested. To add to all that, every tea is 100% organic, fair trade, and kosher sourced. That doesn’t make it easy to source but it does make it tasty.
There’s no doubt we live in a rosé world right now. If you have no idea what that means you’re either blinded by the latest micro, small batch, Queens brewery release OR you’ve been in more 12 step meetings than IG rabbit holes (Which we highly applaud). The reality is we’ve gone pink crazy thanks to some brilliant marketing by Yes Way Rosé, the White Girl boys, Pinknic, Summer Water and now Forty Ounce Wines. No doubt the ‘share-ability” appeal breaks the FOMO meter but does any of this tinted hooch actually taste good? Enter Patrick Cappiello, Food + Wine’s sommelier of the year and his idea to make young peeps more excited about wine by putting it into a 40oz bottle. Add in a St. Ides-Classic Muscadet mashup design by Carolyn Frisch and you have your next viral IG double like. Patrick, as we discovered, does back his bottle with flavor as one would expect from a dude who’s wine knowledge is his bread and butter. Although, this isn’t his first maverick wine move. He also hosts this crazy supperclub style dinner at Rebelle Restaurant that uses the wine focus of the night to create the menu. Sometimes it’s a region that leads the dinner, sometimes a grape and sometimes a specific vinyard. Either way, they are as renegade as their namesake and let’s just say, you’re not driving home. Back to the palatability of this Billy Dee Williams throwback with deep french roots, the wine maker Patrick and his partner, Chris Desor, worked with was actually responsible for the whole thing. Had the two not been on a wine trip visiting Julien Braud, a classic producer in Muscadet, and discovered he used 40oz style bottles to store his grape juice, there wouldn’t be a Forty Ounce Wines. (Full interview here.) Which is to say this fruity vino tastes as good as it #hashtags. Backed by some big restaurants and their somms, Patrick’s goal of making wine more accessibly was deemed a success when the first run sold out immediately. You can grab a bottle in person at these spots or, if in NYC, word is Marc Forgione, in the village, is pouring by the glass. If stocking up for a rosé draught is your game, smash the link below for online delivery.
Keeping with this weeks theme, next St. Patrick’s Day be prepared with your own craft brew. The Craft Beer Brewing Kit gives you step-by-step directions how to get the hoppiest, grapefruit infused, saison your tongue has ever tasted. Ok, that’s actually an impossible beer. You’ll have to pick one style for each batch. Choose from a dozen types from Hefeweizen to IPA to Irish Stout and in about 2 weeks time you’ll have your own craft brew ready to drink.
We love chai at FTHQ. When Dona Chai’s concentrate version popped up in our Brooklyn backyard we were, needless to say, first in line. They steep this stuff in small batches (unwritten law here in the BK) keeping an Hindu deities eye on quality. Our favorite thing is the recipes they provide for non-tea use. Talk about a multi-tasker.