reviews

Review | SodaStream Fizz

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Our SodaStream Fizz fits right into our home bar setup.

Our SodaStream Fizz fits right into our home bar setup.

I’m not much of a soda drinker (even before going Low-FODMAP removed all high fructose corn syrup from my diet), but Todd’s daily Coke Zero habit would rival any coffee drinker’s. It’s his caffeine of choice and while I would prefer he not drink so much of it, he’s a grown man and it’s his one vice.

At around $6 per case, that’s about a quarter per can and, at his usual rate of 4 cans a day, $1 per day. At least it’s cheaper than a Starbucks addiction, right?

Still, I’d hear about the SodaStream year before last but I wasn’t sure if he’d really use it. Just before Christmas, though, I decided it was worth the gamble and settled on the SodaStream Fizz in black for part of his present this year. Of course I got him a bottle of their Cola Zero syrup, too, just to see how he liked it.

Putting aside the initial investment of the machine, bottles, and a second CO2 tank as a back-up, here’s the way his daily consumption breaks down:

At $4.96 per bottle, each bottle makes 12 liters ($0.41/Liter), and Todd makes 2 a day, so $0.83 a day. The CO2 containers cost 29.99 new, but if you take them to a store that exchanges the used canister, you only pay the difference, about $16.02 at our local Wal-Mart.  Each canister (of the size we buy–they come in different capacities) makes 60L, so $0.27 per fizz and we’re still up to only $1.36 per day. Of course, how many liters you really get out of a canister depends on how fizzy you want your soda. The Fizz has a level indicator that not only tells you when it’s time to change the CO2, but how fizzy you’ve just made your drink: light, medium, and heavy.

Our Fizz with my fresh bottle of Tonic Water

Our Fizz with my fresh bottle of Tonic Water

I think Todd likes his extra-fizzy, so we’re not really saving anything after all.

Where we do save is storage, clutter, and recycling. We have 3 of the 1L bottles that are good for about 3 years, and Todd takes 2 of them to work each day. The third gets used when I want to make something or if he wants some rootbeer or other flavors on the spare evening we’re not drinking water. They take up no more room in the fridge than our water bottles we refill and chill on a regular basis, but we only put out about half the recycling any more. That’s kind of nice in the grand scheme of things.

Other things we like about SodaStream is that there’s no cord to plug it into the wall so it can go anywhere, and there really are plenty of flavor options available–and none of them contain the dreaded high-fructose corn syrup, which means I can have a soda whenever I feel the urge. That’s a nice change of pace.

What I don’t like about the SodaStream is that the syrups do use a bunch of other sugar substitutes that I’m not sure are all that better, nutritionally speaking, than HFCS, but at least they don’t trigger an IBS episode. I’m a smart girl, though, and I figured I might be able to make my own syrups with regular ingredients and sugar–after all, that’s what they used to do at the old fashioned soda fountains, right? And I’ve got a copy of Fix the Pumps with plenty of recipes inside.

Turns out, though, I didn’t quite have to go that far: SodaStream must have been hearing a lot of the above because I’ve noticed they’ve come out with a “sparkling natural” line in limited flavors that does use regular ol’ sugar and other recognizable ingredients. Now I can have ginger ale again with very little hassle! The downside (and this is SUCH a good example of why the food industry uses sugar substitutes and how it is NOT cheaper to eat healthier) is that the bottles of Sparkling Natural hold 25.4 fl oz (compared to the 16.9 fl oz of the other syrups), cost twice as much, but only make half as many liters of soda. This is, quite literally, the price we pay for real food, even in soda form.

The syrup display at our local Wal-Mart.

The syrup display at our local Wal-Mart.

But the ginger ale is tasty, and I plan to pick up some of their Orange Pineapple Sparkling Natural syrup since the sample flavor pack that came with the Fizz included the most awesome Orange soda we’ve tasted. I’ve also tried out there Tonic mix and while I’m not crazy about the sugar-substitute aftertaste, I plan to pick up some .5L bottles for those times when I need a bit of fizz for a cocktail but don’t want to waste (or drink) an entire liter before it goes flat.

Even if Todd opts to go back to canned soda (of course, the way prices keep going up, that may not prove a savings for much longer), the convenience factor and just the fun of the variety make me not regret this purchase at all. And, hey, if you just like your water fizzy instead of still, this is a great way to get it and they even have a pretty glass carafe for just this sort of thing.

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I received no free product in exchange for this review, I’m just a happy customer/gift-giver. The links in this post, though, they’re all Amazon affiliate links. If you should choose to purchase anything by clicking on one of those links or anything else having followed the link and clicked around a bit, I’ll earn a small referral fee (I think it’s around 4%) that will go towards my monthly hosting fees.

Review & Recipes | Van Gogh Rich Dark Chocolate Vodka

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Rich Dark Chocolate Vodka and 2 of its progency

Rich Dark Chocolate Vodka and 2 of its progency

One good review deserves another, doncha think?

At least it does when the product—in this case Van Gogh Rich Dark Chocolate Vodka—is as tasty as it looks and sounds.

First the basics: Van Gogh Rich Dark Chocolate Vodka definitely lives up to it’s name. It’s not a super-sweet milk chocolate flavor, you’re definitely getting serious cacao, here, and while the edges of such intense chocolate are there, it’s not as harsh as dark chocolate can be. I also found this flavor to be smoother than the PB&J vodka I sampled two weeks ago—just a rounder mouth feel overall.

That said, this is a liquor, not a liqueur, so it’s not as unctuous or rich as you would get from, say, a Godiva chocolate liqueur.

They sent along some suggested recipes to try and, after the PB&J Frappe last time, I was all about the Banana Parfait this time.

Van Gogh Chocolate Banana Parfait
Created by The Cocktail Guru, Jonathan Pogash

2 oz Van Gogh Rich Dark Chocolate Vodka
2 scoops Vanilla Bean Ice Cream
1 cup Milk
1 Banana

Combine all ingredients in a blender and blend until smooth. Pour into a parfait glass and garish with whipped cream, cocoa powder, and sliced bananas.

As you can see, I went with one of my red wine goblets instead of a parfait glass—there’s just something so awesome about a wine goblet filled with smoothie that I can hardly put it into words. I also opted for some vodka-spiked chocolate whipped cream I had on the bar. It was a nice contrast though it weighed the top of the “parfait” down so much it started to overflow even the bounty of my glass.

Outtake: the overflowing parfait cocktail--delicious and messy!

Outtake: the overflowing parfait cocktail–delicious and messy!

Comparing the two, I still side with the PB&J Frappe, but this was still an excellent dessert smoothie. I’d say it could easily serve two; I did share a bit with Todd but I admit, I downed most of this one on my own.

Too much? All things in moderation, folks, even moderation!

Milky Way Martini

2 oz Van Gogh Rich Dark Chocolate Vodka
1 oz Butterscotch Schnapps
½ oz Van Gogh Vanilla Vodka

Combine all ingredients into a shaker with ice. Shake vigorously and pour into a chilled martini glass.

This is a lot like the candy bar shots we would make with chocolate liqueur back in the day, but as a martini it’s a bit… lacking? Generally speaking you stir cocktails comprised of all alcoholic ingredients, so I did stir this one per the usual custom (I’m such a recipe rebel, right?). Once I tasted it, though, it needed something, something like milk, so I’d suggest you add 1-1 ½ oz cold milk to the ingredients and then, yes, shake it to your hearts delight and you’ll likely be much happier with the end result.

Y’all know I’m a sucker for good packaging and the Van Gogh bottles are gorgeous works of functional art, so extra points for that. All in all I enjoyed the Rich Dark Chocolate Vodka and look forward to playing with it in future recipes.

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I was provided a bottle of Van Gogh Rich Dark Chocolate Vodka for the purpose of review. All opinions expressed are my own.

AlcoHOLidays | Review | VanGogh PB&J Vodka

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When we think back on foods that define childhood and have the capacity to bring on a rush of nostalgia, there’s just nothing like a peanut butter and jelly sandwich. And in the I-never-expected-to-see-that-flavor-of-vodka file, peanut butter and jelly also comes to mind.

And, yet, here we are, February 12th, National PB&J Day (at least according to some sources, others say it’s actually April 2nd, but as there is no actual Congressional mandate, it’s anybody’s guess who’s right or wrong), and I’ve had the pleasure of trying out Van Gogh PB&J Vodka. And, early misgivings aside, it really was a pleasure.

PB&J, the sandwich, wasn’t really a “thing” until the soldiers came back from WWII–it existed, but it wasn’t yet a staple of the American diet. And while these sandwiches appeal to the kid in all of us, I’ve often thought that one of the perks of achieving adulthood was the option to revisit those parts of our childhood we most enjoyed.

But PB&J Vodka? Upon first opening the bottle I noticed a definite aroma of peanuts–good start. The jelly part comes in the form of raspberries, which I was a bit worried about as many raspberry liqueurs can be overpowering and sticky-sweet. Van Gogh’s PB&J Vodka, however, takes a lighter hand with the raspberry flavor, but it’s still the prominent flavor of the two. Rolling the liquor around in the mouth does bring out the peanut butter notes on the back of the tongue and the effect is all-around pleasant.

It’s still vodka, though, and a bit bracing at that! So, we mix it.

Van Gogh was kind enough to send along some recipes for me to share. Here are the two I tried.

Nuts & Berries cocktail

Nuts & Berries cocktail

Nuts & Berries

1 ½ oz of Van Gogh PB&J Vodka
¾ oz of Berry Liqueur
¾ oz of milk or cream

Shake well with ice and strain into a chilled martini glass and garnish with a raspberry.

This was like a light milk-punch and the milk really did bring out a bit more of the peanut butter flavor. Made with milk it’s a bit on the thin side, but if you went with the cream option it might be a bit more satisfying.

PB&J Frappe

PB&J Frappe

PB&J Frappe

Created by Cooking Channel’s Nadia G, Star of “Nadia G’s Bitchin’ Kitchen”

½ oz Van Gogh PB&J Vodka
1 cup of milk
½ cup of your favorite vanilla ice cream
½ banana
1 heaping tbsp. of smooth peanut butter
1 heaping tbsp. of raspberry jam/or fresh strawberries

Blend. Serve in a tall glass with a banana slice or raspberry garnish.

This frappe, on the other hand, I wanted just wallow in. It was so rich and creamy (I’ll thank the Breyer’s Lactose Free Vanilla ice cream for that) and the flavors worked so well together. I had a bag of frozen strawberries in the freezer so grabbed a couple of those for the fruit. Even though the PB&J vodka takes up a very small amount of the total recipe, the rest of the ingredients enhance the vodka’s flavors. On the other hand, this cocktail saves you from the most dangerous part of frozen bevvies: the masking of how much alcohol you’re really consuming!

I would not hesitate to serve these as dessert for an Inner Child party or any other time you’re craving something that combines the best that childhood and adulthood has to offer.

Whether you prefer your PB&J toasted or frappe, enjoy responsibly.

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I was provided a sample of Van Gogh PB&J Vodka for purposes of review. All opinions expressed are entirely my own.

Gifting Wine is Mighty Fine

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Once again the holidays are upon us and, once again, the invitations are flowing and you–being a polite guest–want to bring something nice for your host or hostess.

Unless you’re specifically asked to bring something to be a part of the event, understand that your host is under no obligation to use or consume your gift that night. In fact, a hostess gift is meant to be enjoyed after the guests have departed, as a thank-you for a pleasant time or a way to unwind.

Flowers can send a hostess into a tizzy, trying to find a vase and a place for them while she’s greeting guests, not to mention potential allergies. If you want to send flowers after the fact, that would be a nice gesture along with a nice thank-you note–seriously, the common courtesies are falling by the way-side, it’d be nice to revive them. Still, it’s nice to show up with something in your hand.

Consumables are the best, and wine is considered quite the gifting commodity. Even if your host doesn’t drink, they can always regift it or keep it around for others that do, so it’s a nice, safe choice unless you know they have moral objections to wine or spirits.

Here are some bottles to be on the look out for, at a variety of price points to fit any occasion and budget (my notes are the ones in italics):

Villa Pozzi Pinot Grigio is perfect for the female friends in your life. Whether it is a coworker or a cousin, let them know you’re thinking of them. This unique Sicilian wine produced by the 4th generation winemakers of the Pozzi family, is ideal for the modern woman with its refined aromatic, well balanced taste profile and simply-elegant packaging. SRP $9.99

White wine has no gender. If you know your friends prefer bright white wines, go for it. We found this Pinot Grigio to be an excellent example of the varietal, nice and fruity and it went pretty well with the chicken and wild rice I was serving last night. It’s also a fabulous wine to cook with, especially if they like risotto.

Girard Artistry is the ideal wine for the important men in your life. Perhaps for your father-in-law who enjoys the finer things in life, or your uncle who likes to unwind after work? It is produced by Girard Winery has been producing world-class wine since 1975 that truly and faithfully represent the unique terroir of the Napa Valley. Girard Artistry is stylistically diverse with elegance, balance, power, and finesse. SRP $39.99

A table wine is a blend of many different varietals that make it a great choice for a range of meals. This particular wine seemed on the medium-bodied side to us, which is what we like. Did we consider it a $40 bottle? Not really. But that doesn’t mean it’s a bad choice if you’re looking to impress someone who finds those sorts of things important.

Ruta 22 Malbec is the gift for the adventurous, travel-lover on your list. Have them explore South America, take them on a journey to Patagonia, which produces the finest Malbec in Argentina. Ruta 22, hand harvested wine, will delight them with its dark ruby red color and fruit forward and elegant taste. SRP $12.99

You might remember we shared this one last year, too. It’s tough to go wrong with a South American Malbec.

[ yellow tail ]  bubbles rosé is for that bubbly person who keeps you smiling! Maybe your girlfriend who brings a smile on your face, or your best friend who is the one you’re sharing laughs with and celebrating life with. SRP $9.99

Sparkling wine is the perfect choice the closer we get to New Year’s Eve–providing the Mayans were wrong, of course, and the world doesn’t end on the 21st. Sweet sparklers are growing in popularity (which is fabulous in my book) and a rosé is a nice stepping stone between the dry and sweet. Yellow Tail is a very affordable tipple, perfect for stocking up for the countdown or any cause for celebration.

I can’t imagine the host, coworker, or Secret Santa that wouldn’t love to receive any of those bottles.

Happy Holidays, my friends. Please remember to celebrate responsibly, use a designated driver or call a cab–jail or the hospital is no way to start the new year!

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I was provided samples of the above wines for purposes of review. All opinions expressed are my own.

Give it a Shot: Denizen Aged White Rum

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Denizen Aged White Rum

You may recall I mentioned an aged white rum (back in the Bluebird of Happiness celebration) a few months back. The time is way passed that I give you a better picture of this particular spirit and share a couple of season-appropriate cocktails courtesy of Denizen Aged White Rum.

While many base spirits (whisk(e)y, tequila, etc.) have pretty specific standards to meet x, y, or z classifications, rum standards vary from among countries of origin and local custom. Still, we do generally know that a white rum tends to be younger, and distinctly brighter in flavor, than a deeper aged rum. And while pretty much all distilled spirits are aged for a given length of time, white rum generally has a short aging period (sometimes as few as 8 months, like in Mexico) and uses uncharred barrels to prevent color from developing (and what color there might be is often filtered out).

Denizen combines the qualities of a 5-year aged rum from Trinidad that is then blended with 15 types of Jamaican rum (these latter rums benefit from the more varied flavors–cogeners–that come from pot-distillation) to get to their final state: a white rum with a broader, richer flavor of an aged one.

When I tasted the rum I was impressed with the breadth of flavor but still noticed that particular rum bite at the back corners of my mouth. In cocktails it adds a certain depth of flavor without muddying up the color of the drink (as sometimes that can be a bit of an aesthetic downer).

Denizen was kind enough to share these recipes which you might consider if you’ve got a party coming up.

Hot Apple Rum Cider

4 oz Denizen Rum
16 oz Apple Cider
1 oz Fresh Lemon Juice
3 Tbsp Cane Sugar
3 Cinnamon Sticks
5 Green Cardamom Pods
2 Star Anise Pods
1/2 tsp Grated Fresh Ginger
1/4 Vanilla Bean
1/4 tsp Angostura Bitters

Add all ingredients except Denizen to a saucepan or slow cooker and cook over low heat, stirring occasionally for about 15 minutes or until hot. Remove from heat and stir in Denizen. Strain into an insulated container or serve from pot. Garnish each much with a cinnamon stick.

Carnivale Hot Chocolate

8 oz Denizen Rum
12 oz Whole Milk
3 oz Water
6 Tbsp Unsweetened Cocoa Powder
3 Tbsp Cane Sugar
2 tsp Ground Cinnamon
2 tsp Ground Ginger
1/2 tsp Ground Cloves
1/4 tsp Angostura Bitters

In a small saucepan, stir together the cocoa powder, sugar, cinnamon, ginger, cloves, and water until they form a paste. Add the milk and place over medium heat, stirring constantly until it simmers. Remove from heat, stir in Denizen and bitters, and pour into an insulated vessel. Serve warm in a mug. Marshmallows optional.

I’m guessing these would serve 4-6, depending on serving size (they, unfortunately, didn’t give a yield either of them).

However you choose to celebrate the season, please celebrate responsibly.

Cheers!

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I was provided a sample of Denizen Aged White Rum for purposes of review. All opinions expressed are my own.Â