Beardy Mary

Greetings, everyone. Today, we have an item that you probably knew was coming – A salsa from Gingerbeard’s Preserves, flavoured with bristolian vodka and made to resemble a bloody mary.

As its label should give away.

MaryJar

After all, why else would we see a red-skinned, tomato-headed, salsa dancer arm in arm with a limbed alcohol bottle?

The artwork for this week’s product is both rather fun and pretty self-explanatory. Which is good, because its title font is a little too stylised to read with just a quick glance.

The lines through some (but not all) of the Os, Ts and Ds definitely increase the time that it takes to recognise the symbols and the way the midsection of its M crosses makes it appear almost nordic. As letters go, they aren’t exactly the most obviously english.

But that’s not to say that I don’t like this font. It’s stylish. It’s artistic. And that runic look is actually pretty cool. I just don’t know if it belongs on today’s jar.

Even if it doesn’t, though, it’s just one aspect of the packaging and everything else about the label is great. From the two dancers in the artwork to gingerbeard’s own logo and even the simple, to the point, black and white one of their collaborators – Bristol Vodka.

So, with that out of the way, let’s see what awaits us on the inside.

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Feeling Bitter

Another tuesday, time for another spicy review. And this one, like the recent πŸ”₯ GodslayerΒ πŸ”₯, is something that I can’t show you until after the Continue Reading button. It’s just as sweary.

But, unlike that one, it’s not a crazily hot extract sauce. It’s an usual cocktail ingredient or two that I got as a birthday gift and would rather like to talk about.

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Chilli a la Vodka

Arrr, me hearties!

Today we’re going to be looking a sauce from the Cornish Chilli Company and it’s one that I’ve been really looking forward to showcasing.

snapper

It’s one of their three, fish-themed, slightly boozie concoctions but, unlike the other two, it’s not made using a strong flavoured drink.

The Red Snapper uses vodka – Probably the least flavourful of all alcohols. It tastes of volatility and occasionally some very mild creamy notes but, unless you’re really scraping the bottom of the barrel in quality, it’s not going to flavour a cocktail.

So why put it in a sauce?

Well, I did some research and the answer I found was a tad more scientific than I expected.

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Fire and Ice

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for πŸ”₯ the vodka that I’m using as a heat source πŸ”₯ and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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Cherry Pepper Vodka

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for πŸ”₯ the main recipeΒ πŸ”₯ but also this one for an ingredient. For my chilli vodka.

So, if you’re over eighteen (or whatever your country’s legal drinking age is) and want to infuse some alcohol, read on.

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