Tag Archives: summer

Adios Long Island. Hola Applebees!

Applebees has taken an old staple for heavy drinking and released a PG-21 version.

Traditionally, the Adios Motherfucker starts out life as a Long Island Iced Tea, but instead of adding Sweet & Sour Mix along with Coca-Cola, you throw in 1 shot of Blue Curaçao, instead. This means the drink is utterly lacks any non-alcoholic component, save the ice.

Applebees now offers a watered down version of this recklessly strong classic. It still boasts a blend of vodka, tequila, rum, gin, triple sec, and blue curaçao—but they lighten the pours so that Sweet & Sour plus Sierra Mist also fit in the glass.

I promise you that this drink will be an underweight sugar-bomb, but through the month of September they cost only $1. In a cute little homage to this drink’s roots—as well as to the passing of Summer—they simply call it, Adios.

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In Germany There’s a Word for ‘A Beer To Walk Around With’

Every year in my town there are 3 summer festivals during which we are allowed to walk around 2 city blocks with a beer in our hand for 5 hours. This reprieve from the restrictions of drinking only in little outposts along the streets stirs much glee in the hearts of my townspeople.

Such a thing each summer seems quite a special event, until you read that throughout Germany walking around drinking a beer in public is so normal they have a word for it. Wegbier is the term for a beer you drink while walking around…because you can do it all over the place anytime you want. #MyLawsAreStupid

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Originally, the Mint Julep Was Not A Whiskey Cocktail

Every year as the Kentucky Derby approaches blogs aplenty post classic & nouveaux recipes for the Mint Julep. It is a thoroughly refreshing summertime cocktail of bourbon, sugar, water, and mint leaves.

However, it originally was made with Cognac. Whiskey only became associated with the Mint Julep when the French Phylloxera Blight and the American Civil War deprivations made Cognac difficult to come by, in North America.

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Plum Wine Sangria

Plum Wine Sangria_sc_244x325Plum Wine Sangria:

  • 1.5 litres Gekkeikan Plum Wine
  • 6.0 ounces Raspberries (halved)
  • 2.5 ounces Lychee (peeled & sliced)
  • 1 naval Orange (cut into quarter slices)
  • 2 Star Anise pods
  • Dry Sake
  • Club Soda
  1. Combine Plum Wine and prepared fruit in a large serving pitcher
  2. Let sit 24 hours
  3. Cut level of sweetness with a dry Sake to taste
  4. Scoop fruit into serving glasses, fill with ice, pour 3/4 full with sangria, top with soda water.

Plum Wine Sangria_ing_sc_433x325