Thursday, November 13, 2008

Margarita Butter

Nothing like a little "hooch" added to your best sauces and sauce toppings. This form of butter is wonderful on seafood and baked potatoes! Use only your lower shelf Tequilas, though. ENJOY!

1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup white wine
1/2 cup heavy cream
2 sticks of unsalted butter (cut in to cubes)
1 shot Tequila
Juice of 1 lime
salt and pepper to taste

Heat a small sauce pan over medium heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by 1/2. Add cream, lower heat and reduce by 1/2. Stir in butter, a bit at a time,over low heat, until all is used and the sauce thickens. Stir in Tequila and lime juice. Season with salt and pepper.




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Saturday, October 25, 2008

Mary Pickford Cocktail

Mary Pickford was probably the 1st American female movie star. Famous for being "America's sweetheart", Mary was actually born in Canada. Though you will never get the opportunity to see Mary Pickford live on stage, you still can enjoy the drink recipe that shares her namesake.

* Ice
* 11/2 ounces light rum
* 1 ounce pineapple juice
* 1 teaspoon maraschino liqueur
* 1 teaspoon grenadine
* garnish with maraschino cherry

Fill a cocktail shaker 2/3 with ice
Add the rum, grenadine, and maraschino liqueur
shake for at least 30 seconds
strain in to a martini glass and garnish with cherry

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Thursday, October 2, 2008

How To Have A Home Bar Halloween Party

When that time of year rolls around when the days get gradually cooler and the trees change color, It is time to plan a Halloween party around your home bar. Home bars are great "centerpieces" in which to focus on the theme of your party. They are a natural place for guests to get acquainted and food and beverages to be served.This article will focus on some ideas for party themes, favors, decorations and entertainment.

When all is said and done, a Halloween party would not be complete without costumes. Your decision on costumes has everything to do with the selection of the theme of your party, and the guests you intend to invite. Some party themes will probably require that you and your guests rent or purchase professionally designed costumes. If you feel renting or purchasing costumes will be necessary, consult with your guests first. On the other hand, some party themes will be easily suited to homemade costumes. Let your imagination be your guide.

A theme that is easily adapted to your home bar would be a "wild west" theme. All your guests should be given a particular "character" to play. The females should probably uniformly be "saloon girls", as they were the only women allowed in saloons. If you have a friend with a bushy mustache, he could be the bartender. Just slick back his hair and give him an apron or vest. A fun form of entertainment would be to have a "gunfight" between a designated marshall and a wanted "bad" guy. Water pistols only, of course!

Tables could be set up for poker and black jack games, with an appropriately dressed dealer. Whole peanuts in the shell and pretzels are perfect snacks "of the day."Make sure that you have mugs for the beer and old fashioned shot glasses for decoration.

If your home bar has a "retro" theme, a "Star Wars" theme could be great fun. Most of us remember the famous futuristic bar scene from Star Wars. You could attempt to duplicate some of the characters who appeared in the scene, as well as the traditional members of the cast. For a "Star Wars" theme, you are probably going to need professional costumes and props.Fun drink selections would consist of the imaginative use of food colorings."The music might be hits from the 50's or 60's, which is certainly ironic in a futuristic gathering. Another fun activity would be to play charades in costume. That is always good for a few laughs!

A couple of final party theme ideas would be a "gypsy"theme. You could have Tarot card and palm reading as entertainment. Or even a 60's and 70's theme, complete with bell bottoms and "Beatle" wigs. The point of the party is to have fun and "cut loose."Please remember to plan ahead, Halloween is right around the corner. Happy Halloween!


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Friday, September 12, 2008

Have You Tried Gin Cocktails With The New Gin?



Gin is definitely on the "comeback" trail when it comes to the palates of U.S. consumers. From 2005-2006, high end gin purchases increased a whopping 18%! Gin sales totaled nearly 870 million dollars in the U.S. Of course, Vodka sales totaled nearly 5 billion dollars, but still a hefty increase. Experts have noted a dramatic increase in the use of gin in martinis over vodka as compared to the 1990's.

So why this increase in popularity for a beverage that has been around for centuries? Probably because there are so many new gins in the marketplace.Although gin's primary flavoring agent is juniper, every distiller adds an individualized recipe of herbs and flavorings. Coriander, angelica root, cardamom, cassia bark, orris root, carraway, anise, fruit peels and others vary greatly in flavor and intensity. The trend now is moving away from Strictly juniper to others that showcase a wider variety of the flavor spectrum. Tanqueray No 10 was one of the first gins to bring citrus to the forefront, and it really was a smashing success! rangpur, a Tanqueray creation, has integrated limes from India to brighten it's flavor harmonies. It would seem that the citrus influence has had a particular appeal to the younger generations of gin drinkers

.Gin has truly become an international pheonomena, with popular entries from New Zealand, France, and Estonia. The flavoring agents hail from around the globe as well. Vanilla from Madagascar, nutmeg from Indonesia, cassia from Southeast asia etc. etc.Even dry London gins, long time the standard for the beverage, has received challenges from Dutch Gins, the authentic genevers. They are aged in wood and have a bold taste due to their malt base.

The newer genevers have adopted a cleaner, more modern style.Gin is a wonderfully versatile addition to any home bar's assortment of distilled spirits. Whether you prefer the classic elegance of a gin martini, or the wonderfully refreshing taste of a gin and tonic, it is no surprize that gin has attracted a whole new following of ardent admirers.

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Wednesday, September 10, 2008

Cocktail Party Planning Tips

Sooner or later, one of the great challenges that home bar owners face, is planning cocktail parties.As the number of guests increase, so do the challenges involved with planning the party. Consequently, this article will focus on planning a large cocktail party featuring between 40-50 invited guests. The "rule of thumb" is to plan on having each guest consuming approximately 4 beverages. I say "beverages" because they could be bottles of beer or non-alcoholic beverages in addition to wine and mixed drinks.

We'll start with our suggestions about types and quantities of liquor. Generally youll want more Vodka than Gin. We suggest 2 1.75 liters of Vodka and one of Gin. One liter of Scotch should do the trick and 2 bottles of Rum, preferably one dark and one light. Tequila has dramatically increased in popularity, so you'll want at least 2 liters. More, if you plan on featuring Margaritas. A bottle of Canadian Whiskey and Bourbon should do nicely. For the Martini drinkers, you'll need 2 bottles of Vermouth,(one sweet and one dry). It always handy to have a small bottle of Brandy or Cognac,( one pint)

You'll need to have plenty of Wine and beer. In many circles wine is far more popular than mixed drinks. Five bottles of red wine should be adequate. Merlots and Cabernets are popular choices. As far as white wine, 4 bottles should be enough. Most of the white wines should be Chardonnays and Pinot Grigios. You'll want 4 cases of assorted beers, (light beers, Pilsners, Lagers and Ales).

The non alcohol drinkers will want 6 liters of Coca-Cola and 3 liters of 7-Up. The Gin and Vodka drinkers will need 4 liters of tonic water and a csae of sparkling water. Don't forget a case of spring water as well. For fruit mixers, 6 small cans of grapefruit juice and the same amount of cranberry juice will be needed. Fresh orange juice is always a big hit, so keep 2 liters on hand. Finally, have enough coffee for 6 pots, and a quart of cream.

Needless to say, you'll need plenty of supplies in addition to the beverages. Make totally sure that you have an average of 1 lb of ice per guest. A dozen lemons and a dozen limes, along with bottles of cocktail olives and Mararchino cherries. Last, but not least, have cocktail onions,(one jar), plenty of stir sticks and straws. Oops! you'll need cocktail napkins aplenty!

Did we forget anything? I'm sure we did. It's obvious that you'll need plenty of appropriate glassware and shot glasses. And, for heaven's sake, don't leave out the wine opener! Hopefully these suggestions will make your cocktail party a big success. You'll be glad that you have a home bar with plenty of storage and ample serving area. Most of all, have fun, and remember that it's better to have too much of something than too little!


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Tuesday, September 9, 2008

How To Mix The Perfect Cocktail

While making a cocktail isn't "rocket science," one must follow some basic principles to be successful. The keys to successful "mixology"are precision, quality, and attention to detail. First and foremost, it is essential to use premium ingredients, especially the liquors.And every ingredient is important when trying to make the perfect mixed drink. Ice, for example is an important ingredient. Use freshly frozen ice, as it won't have "freezer burn" that can spoil the flavor of a mixed drink.

If you are going to mix a drink that requires a blender, start with crushed ice. For drinks that call for ice cubes, make sure they are small and firm. Ice cubes must melt slowly or they will spoil the flavor of the drink by diluting it too quickly. Most of your fruity, tropical drinks taste much better with crushed ice.

When actually mixing the cocktail, there are several key tips to keep in mind. Make sure to mix the ingredients thoroughly. Depending on the ingredients in your drink, it may be more effective to shake or stir the drink. A "Black Russian,"for example, must be stirred completely because of the heavy cream and thick Kahlua. A gin and tonic doesn't require as thorough of a mixing because it is much lighter.Make sure that after blending or shaking a drink, you remove the contents immediately into the appropriate glass. Leaving the mixture in the blender or shaker too long will dilute the drink and rob it of it's flavor.

Should your drink call for a carbonated mixer, such as Champagne or club soda, it is essential to add them last. Whatever you do, don't shake a drink with carbonation. A light stirring to mix the ingredients is your best bet.Your garnishes made from fruit should be fresh fruit whenever possible. Likewise the juices you use in your cocktails. It's very important that you follow each drink recipe exactly, and make your measurements accurate. "Guesswork" has spoiled many a mixed drink!!

Please don't add extra alcohol to a mixed drink,(no matter how tempted you might be), as it often spoils the flavorFinally, keep proper glassware behind your home bar. While glassware won't affect the taste of your mixed drinks, your guests will always perceive your drinks as being acceptable when served in appropriate glassware.

Hopefully these tips will help you create a mixed drink that will draw rave reviews from your guests. Remember, don't "cut corners",take your time, purchase premium ingredients, and you'll be well on your way to mixing the perfect cocktail!

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Monday, September 8, 2008

How To Mix A Heavenly Martini

Without a doubt, a true barometer of a bartender's skills and a person's taste is making a great Martini! Martinis have really gained immense popularity over the last decade. Everyone remembers that James Bond loved his martinis, of course they had to be "shaken, not stirred."Making a classic dry martini is almost like creating a very simple, yet very pure piece of art.

So, here it is, a step by step recipe for creating the perfect dry martini.

You're going to need 11/2oz of dry gin. Don't skimp on the quality, go for Beefeaters or Tanqueray. Also, 1/2 oz of extra dry vermouth, a toothpick, pimento stuffed olives, ice from purified water, a cocktail shaker, and a martini glass.Go ahead and fill the martini glass with ice and water, this will chill the glass to perfection while you mix the drink. Pour the gin over ice in your cocktail shaker. Allow it to set for a moment while you measure your vermouth.Go ahead and add the vermouth to your shaker along with a VERY tiny splash of olive juice. Cap off your shaker and shake very vigorously. The key is to shake it so long that your hands get super cold.Finally, empty all the water from your martini glass, and wipe away all moisture droplets.Add two olives skewered on a toothpick, and pour the mixed drink into a glass.

Sip it delicately and enjoy!By the way,Shaking does have an advantage over stirring. Shaking actually "bruises" the gin and causes it to infuse with the vermouth. Stirring, while effective, allows the spirits to separate more easily in the glass.Use Jalapeno stuffed olives instead of pimento and call it a "Martinez" instead. It adds spice to the drink on so many different levels.

By the way, be sure to use an authentic martini glass. A traditional glass with a stem will cause your martini to warm too quickly.So, there you have it, the perfect martini. Once you've enjoyed a martini that doesn't short-cut the details, it's hard to drink one that is hastily prepared. No excuses now that you've tasted the difference!

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Sunday, September 7, 2008

How To Stock A Home Bar

Without a doubt, people are back to enjoying cocktails! After several years of taking a "backseat" to beer and wine,it is apparent that the trend is moving towrd mixed alcoholic drinks. Because of this trend, it is now more important than ever for home bar owners to keep a well stocked bar. This article will focus on the essentials of stocking your home bar.

We'll start with some common sense selections. You'll want 750 ml bottles of rum,bourbon,gin,vodka, a Canadian blended whiskey, scotch, and tequila. Unless you frequently entertain serious martini drinkers, the gin and vodka don't have to be "top-shelf" brands. Ditto for the bourbon and rum. However, you might want to consider a 100% agave tequila and a single malt scotch, as these types are obviously better tasting. For your Canadian blended whiskey, add one that is 12 years old for guests that like their whiskey on the rocks.

With regard to other alcohols, you'll want both a sweet and dry vermouth. Brandy and cognac are important, too. However, watch yourself when purchasing cognac and brandy. You can spend a fortune and you don't have to. Go for the lower end brands, unless expensive brands are your personal preference.

Definitely keep 750 ml bottles of a red wine and a white wine. Good general choices would be a Cabernet for the red, and a Chardonnay for the white.Beware when selecting liqueurs, as they are pricey. Try to select the liqueurs that accompany popular drinks. For example, Triple Sec for Margaritas, Kahlua for Black Russians, Creme De Cacao for Brandy Alexanders, Blue Curacao for almost any blue drink etc. etc.Non alcoholic beverages are also a must. These would include drinks such as Coke and 7-up in 12 oz cans.

Mixers such as tonic water and club soda in individual serving containers should be added. Don't forget the fruit juices! Large 64 oz containers of orange, cranberry and grapefruit should do the trick. Finally, bottled waters and Bloody Mary Mix should round things off.Your bar wouldn't be well stocked without garnishes and other additives. Purchase maraschino cherries, cocktail olives, and onions, all in 10 oz jars. Go ahead and get some Angostura Bitters(4 oz jar), Rose's Lime Juice(12 oz), coarse salt, and superfine sugar.

Wow! I think you're done for the present. You can add miscellaneous items as needed. This basic list should put you in a great light the next time you entertain, Oh yeah, I almost forgot, ALWAYS drink sensibly.

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Saturday, September 6, 2008

How To Order Wine At Restaurants

You're out to dinner with your friends at a nice restaurant, and all of a sudden it's time to order the wine. Because your friends know that you have some knowledge about wine, you feel the anxious gaze of several pairs of eyes upon you. Have no fear! Using some basic knowledge, and a healthy dose of common sense, you'll come out looking like a pro

The key to you being successful "under pressure" is preparedness. First of all, engage in a conversation with your friends about what kinds of wines they generally prefer. Keep your choices simple. For example, do they prefer red or white wine? Sweet or dry wines?etc.What you'll probably find out is that your friends will have mixed answers and preferences. That's o.k., you can order two bottles of wine that most closely correspond to the aggregate of your friend's preferences.
Next, ask what entrees your friends are having. While you don't have to stick to the traditional "rule of thumb" of having white wine with poultry and fish, and red wine with beef and pork, you'll probably end up ordering one bottle of white wine and one bottle of red wine to be on the safe side.

Your wine steward is always a great asset when ordering wine at restaurants. Because you prepared yourself with your friend's entree choices and general wine preferences, you can now relay that info to your wine steward. Be sure to also let your steward know what price range you're interested in paying. When discussing your wine selections with the steward, try to translate your friend's preferences into terms that describe wines. Terms such as "semi-sweet", or "fruity", for example better enable the steward to make suggestions that are appropriate for your group. Other terms to use are "dry" or "citrus." You don't have to know every term in the book, however a few key terms are helpful.

So now you've ordered, but you're not out of the "woods" yet. When the wine arrives, you'll be expected to sample it and make sure it's ok. When the steward presents the wine to be sampled, hold your glass at a comfortable level and swish the wine up the sides of the glass. This helps to release the aromas. Make sure that the wine isn't "corked." While rare, "corked" wine happens and needs to be replaced.

Take a small amount of wine and move it over your entire tongue so that all your taste buds come in contact with it. The trick to tasting wine is to help the aromas of the wine to enter your nasal passageway at the rear of the throat.

If the wine is satisfactory, nod to the steward approvingly. Your friends will then be served. At this point, you're sure to be a "hero" with your friends! Nothing enhances a good meal like an appropriate wine. And remember, when in doubt ask the steward for advice, they are professionals.


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Friday, September 5, 2008

5 Fun Tips For Cooking With Wine

Many of us have fond memories of the late Julia Child enthusiastically adding wine to many of her most popular dishes. Europeans, particularly the French and Italians, have been creating culinary masterpieces with wine for centuries. Americans, in recent times, have started adding wine to popular recipes. Achieving success cooking with wine is relatively easy, provided one follows some basic guidelines.

The "rule of thumb" when selecting a cooking wine is to select a wine you would not mind drinking. Definitely avoid selecting a wine you prefer to drink. The truth of the matter is that all fine wines lose their wonderful characteristics during the cooking process, anyway. It is a good policy to avoid "cooking wines" from the grocery store, as they are often laced with additional sodium. In fact, it is perfectly acceptable to use whatever wine you have on hand. The type of wine used for cooking does not have to match the wine being served with the meal.

The great fun of cooking with wine is the experimenting! Their are very few hard and fast rules. Generally, white wines are better for cooking with poultry, fish and pork. Red wines are generally better with beef. Your taste buds are always the best judge. White wines can add some needed acidity to rich, creamy sauces. Unless it is specifically noted in the recipe, use dry wines for cooking rather than sweet wines.

The amount of wine you add to your dish depends on personal taste and the volume of food being prepared. You want to be sure that the wine has the opportunity to "cook off"during the simmering process. Too much wine will make that process take too long. Once you have determined the right amount of wine to add to a particular dish, definitely make a note on the recipe of the amount. Voila! the trial and error is done. Knowing how to cook with wine will greatly enhance the flavors of many of your favorite dishes.

Ultimately, experimenting is the key to your success. Oh, and what fun that is!

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Thursday, September 4, 2008

5 Tips For Choosing A Chardonnay

Selecting a chardonnay is a fundamental challenge for any white wine drinker. We all know chardonnay, the undisputed champion of white wines. However, many of us would like to know a little bit more about the qualities and characteristics of chardonnay that would help us select this wonderful creation. This article will focus on 5 elements of chardonnay that will help in the selection and enjoyment process.

The most fundamental characteristic of chardonnay is that it should be served COLD! Chardonnay served at room temperature, while palatable, is far too bold. The intense flavors at room temperature tend to overwhelm us and any food we might be consuming. As it decreases in temperature, the flavors are toned down, and the flavors are more easily differentiated. So, the colder the chardonnay, the better.

It is important to determine the flavors you prefer in your chardonnay. Younger wines tend to be less complex than older varieties. It seems to take time for all the complexities of the flavors to unfold. Flavors such as pineapple, melon, lemon and pear can all be detected in varying amounts in chardonnay. When we speak of a "balanced" wine, we are referring to the ratio of oak and wood flavors to fruit flavors. To determine which flavors you prefer, try a blind taste test. Simply select 3 different chardonnays and apply a blindfold. Make sure that each bottle is the same temperature. Taste each wine, making sure to cleanse your palate after each taste. Voila! you can now select your preference!

Good chardonnays can now be grown in many countries. Australia, Chile, South Africa, Argentina, France, and the U.S. lead the way. French chardonnay tends to be subtle and silky, while Australian chardonnays tend to be big and bold. They are highly acidic as well. Possibly the best value can be found in California chardonnays which are nicely balanced and reasonably priced. Generally speaking, your best wines are found in sub-regions of countries, as opposed to major regions. The Loire valley in France is a good example of a sub-region

Chardonnays can be successfully served with a variety of foods. The more balanced Chardonnays goes beautifully with shellfish or pasta. Fruitier varieties are fabulous with chicken and fish. No hard and fast rules apply, trial and error are your keys to success! Hopefully these tips will help the next time you choose a chardonnay. The most important factor is to let your taste buds be your guide!!


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Wednesday, September 3, 2008

Good, Cheap Wines

The other day I was riding in my car and I received a call on my cell phone. It was my friend Lee, and I could tell by the urgency in his voice that he needed help. "I'm at the grocery store and I've got to find a good cheap wine, any suggestions?" It turns out that Lee had a date that night, and didn't want to "bomb" on his wine selection.

I get asked questions like this frequently, so I decided I'd write this article and try to address people's concerns over selecting good cheap wines. First of all, for our purposes let's define "cheap." Now I could go on and on about individual definitions of the word "cheap" as it pertains to wine, but I don't want to bore you. So, for the sake of these discussions, let's define "cheap" wines as wines priced in the 5.00-12.00 per bottle range.

"Good" is a subjective term. So when we describe a wine as "good" what we're really saying is that the wine is acceptable to the majority of people who drink that type of wine. I wouldn't know a good Merlot from grape juice because I don't drink Merlot. So, tip#1 is to try several wines in the 5.00-12.00 range in the category of wine that you enjoy. Determine which of these wines tastes best to you. O.K, O.K, my friend Lee didn't have the inclination to start tasting wines in the grocery store, so what could he do?

My first suggestion is to stick to well known brands, preferably some of the larger vintners in California. Brands such as Robert Mondavi, Berengers, and even Sutter Home are dependable. These large wineries have both exclusive, select vintages, which tend to be pricey, and large mass produced vintages. Berenger's Stone Cellars variety and Mondavi's Woodbridge variety are mass produced, but reasonably priced and good. Fetzer is another good, reasonably priced California winery. Gallo, the grandfather of all mass produced wines, has recently introduced it's "Gallo Of Sonoma" varieties of wines. These are quite good and easily fit our price range. Wine Spectator magazine has an excellent feature titled,"Great Wines For Under 20.00." Check it out!
Ah yes, don't let me forget box wines. Box wines have improved tremendously in the last few years. This improvement is probably due to wine's increased popularity. At any rate, one can pick up a "box" which is usually the equivalent to 4 bottles of wine, for under 20.00!! Check with Boxwines.org for reviews of various box wines.

Hopefully, these few suggestions will be of help to you the next time you're entrusted with "choosing the wine."Apparently it helped Lee, he's been dating the same girl for 2 months now!

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Tuesday, September 2, 2008

Hangover Cures

Sooner or later every home bar owner has too much to drink. The end result of which can be a good old fashioned hangover. Actually, there is nothing "good" about hangovers! The symptoms include headaches, dizziness, and sometimes nausea. Yuck! Luckily there are some treatments that can effectively minimize the effects of a hangover.

The first step is to prevent the severity of the effects of drinking too much alcohol. It is a good idea to eat a good meal before beginning to drink. Preferably a meal with plenty of carbohydrates, as they slow down the rate at which alcohol enters your bloodstream. Try to avoid caffeine, as it tends to cause dehydration. Be careful about consuming sugar before, during, and after you drink. Alcohol itself tends to spike blood sugar, which is one of the causes of a hangover. Additional sugar simply aggravates the problem.

One of the main causes of hangovers is dehydration. During the process of dehydration, the body eliminates large quantities of water soluble vitamins and minerals. Losing large amounts of sodium, potassium, vitamin C and B-complex vitamins definitely can cause the miserable headaches associated with hangovers. Consequently, take vitamin C and a b-complex vitamin before you begin drinking. A good trick to employ is to drink plenty of water while drinking alcohol. This practice minimizes dehydration and also helps prevent drinking too many alcoholic beverages. Try to drink mostly light colored alcohol. White wine is a good choice over red wine. Also, try to avoid mixing different alcoholic beverages.

What you do to treat your hangover the next morning is critical. Be sure to drink lots of water, and a sports drink. You may not feel like it, but they will alleviate the symptoms of dehydration. If you don't feel like drinking a sports drink, eat an orange instead. Force yourself to eat carbohydrates such as pasta or crackers. Also, take more vitamin c and b-complex vitamins. After you've had food and drink, go back to bed and sleep for a couple of hours. When you awaken, have a snack high in protein. Whatever you do, don't drink more alcohol in the morning. This is an "old wive's" tale, and will only make the problem worse!

Most importantly, the next time you have a gathering around your home bar, be sure to slow down your drinking. Try to count your drinks. Know your limit and stick to it. That way , you'll remember how much fun you had with your friends!

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Monday, September 1, 2008

Hilarious Drinking Games

First and foremost, let me say that drinking games are really a blast! However, many people avoid playing them correctly, or make up their own rules. Avoid doing that!! When played correctly, the object should not be to get drunk. Often, drinking games can require skill and teamwork. This article will focus on a couple of popular drinking games, with an emphasis on playing them correctly.

The first drinking game we will feature is Beer Pong. Beer Pong is played at virtually every college bar/frat party in the U.S.You will start by placing 10 cups in the shape of a pyramid at one end of a table or flat surface. Have the top of the pyramid pointing toward the middle of the table. Fill each cup 1/2 full with beer. You will need a cup at each end filled with water. You will use these cups to clean the balls.

Form teams of two people each. Go ahead and flip a coin to determine which team plays first. Give each team two ping pong balls. Take turns attempting to either gently toss or bounce the ping pong balls into the opposing team's cups. When bouncing the balls, make sure they bounce on the opposing team's half of the table. The defensive team removes the balls that enter their cups, and drink the contents. The team tossing the balls is the offensive team, while the other team is the defensive team. As cups are removed, try to arrange the remaining cups into another pyramid. If both offensive players hit cups, they get to go again. The game ends when all of one team's cups are gone, they are the losers. They are required to drink all the contents of the remaining cups.

Drinking games that require skill are great fun! Caps is a good example of such a game. Caps is another popular drinking game with the college crowd. Form teams of 2 players each, sitting approximately 10 feet from each other, facing each other. Place a 1/2 filled cup of beer in front of each person. Take turns attempting to toss bottle caps into the opposing player's cup. When an opposing player hits your cup, you must drink the beer. If the opposing player hits your cup, you have the right to make a return throw. If you are successful, they must drink the beer.
However, they have the opportunity to return as well. One point is earned for each successful throw. Most games of Caps are played until a team reaches 21, but that is up to you.

Drinking games can really add to the life of the party! Please play them with common sense. Avoid finding yourself in a position where you have to drink and drive, or you are "forced" to get drunk. The purpose should be to have fun, and nothing else. Cheers!

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