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Swill & Suds

Swill & Suds

Spirits Review: Kimo Sabe Mezcal

June 25, 2017
Spirits Review: Kimo Sabe Mezcal | SwineAndSwill.com
By Patrick Gary, Contributor

A couple of things to start off with if you aren’t familiar with the basics of mezcal: Mezcal is a distilled spirit made from the pina of any one of the 30 varieties of the agave cactus. Tequila is a specific type of mezcal made in a specific region of Mexico from only the blue agave. Therefore, tequila and mezcal are related, but mezcal is not generally designed to be either shot or mixed into cocktails, is consumed generally without salt or lime; is generally meant to be sipped neat; and when it is well made, it is very smooth. That said, Americans like cocktails, and there are mezcals that cater to that taste. There, if you didn’t know exactly what we were talking about, now you know enough.

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Swill & Suds

Spirits Review: Rum Diplomatico Reserva Exclusiva

June 19, 2017
Spirits Review: Rum Diplomatico Reserva Exclusiva | SwineAndSwill.com
By Patrick Gary, Contributor

I must admit that when I was asked to review Rum Diplomatico Reserva Exclusiva that I was not familiar with the history of rum production in South America. I had always thought of rum as being a Caribbean spirit, with some lovely offerings from Guatemala or the Philippines being worthy outliers. However, as I started researching the distillery, I learned that while Venezuelan rum is new to me, it is not new to the market.

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Swill & Suds

Give This Coconutty Rum Blend a Shot

May 27, 2017
New Liqueur Goes Nuts with Coconut | SwineAndSwill.com
By Patrick Gary, Contributor

Summer is approaching, and with it comes a craving for a different, more tropical flavor with your food and beverages. Captain Morgan recently released a new creamy coconut-rum blend to enhance your party atmosphere. It is called LocoNut, and it is easily spotted in its coconut-shaped and decorated bottle.

For those who are interested in this as an alternative to Malibu or some other coconut rum, first note that this is something different. It functions fine as a replacement for Malibu, but it really stands up like Amarula or Bailey’s Irish Cream as a very nice drink on its own merits, especially if chilled. More than just the coconut milk, there are hints of cinnamon, cloves and allspice. It has a thicker texture and a fuller mouthfeel. Malibu is a rum that tastes of coconut. LocoNut is closer to a fermented coconut milk that has been sweetened and lightly spiced.

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Swill & Suds

Kona Brewing Brings Island-Fruity IPA to Dallas

May 25, 2017
Island-Fruity IPA Hits Dallas | SwineAndSwill.com
By Patrick Gary, Contributor

After more than a year of waiting, Kona Brewing Co. has finally rolled its tribute to Kauai out to the U.S. mainland. Hanalei Island IPA is a smooth, sessionable IPA with mild fruity notes that come from the POG (passionfruit, orange and guava) mash. For those who have not traveled to Hawaii, POG is omnipresent on the islands but practically unheard of once you leave.

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Swill & Suds

Fire up Cinco de Mayo with hot new Ancho Reyes Verde

May 1, 2017
Fire up Cinco de Mayo with hot new Ancho Reyes Verde | SwineAndSwill.com
By Valerie Jarvie, Contributor

May 5 is Cinco de Mayo, the anniversary of the 1861 Battle of Puebla, in which the 3-to-1 outnumbered Mexican army defeated Napoleon’s troops attempting to capture Puebla de Los Angeles, an east-central Mexico town. The victory provided a much-needed morale boost to our southern neighbors. It’s now a day when Mexican culture and heritage is celebrated in the U.S. with festivals and parties. As such, it calls for regional libations. Margaritas? In this age of craft cocktails, a plain-Jane version seems, well frankly, boring.

Here’s a spirit to add some tasty style to your Cinco de Mayo celebration: Ancho Reyes Verde, a chile liqueur made with poblano chiles picked while green, and fire-roasted. The spirit became available in Texas just this spring.

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Swill & Suds

It’s Big Texas Beer Fest Time Again!

March 19, 2017
Big Texas Beer Fest 2017 Is On! | SwineAndSwill.com

Late March/early April are heading our way quick, which means … so is this year’s Big Texas Beer Fest! Yeehaw and bottoms up!

The annual beer-sipping extravaganza is coming back to Fair Park and bringing its usual super-extensive slate of craft beers from Dallas, Texas, the US and the world over. Beginning last year, BTBF became a two-day affair, and it seems that format was popular enough to be repeated this month. The Friday and Saturday sessions are the same, except for the live-band lineup. So whichever day you go, you’ll be sure to enjoy brews aplenty.

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Swill & Suds

Cheer Texas Independence in Dallas with Gin!

March 1, 2017
Toast Texas Independence with Gin! | SwineAndSwill.com

Jettison, the hot West Dallas cocktail bar brought to us from the brains behind Houndstooth Coffee, is toasting Thursday’s Texas Independence Day holiday in high style. Calling it “Gindependence” Day, the bar at Sylvan Thirty is offering $2 off their regular gin-based craft creations like the High Tea Gimlet and coffee-tinged Double Up, and the venue is also unveiling three gin specialties just for the special day. The Republic of Texas (pictured) features sweet vermouth and maraschino liquor; the Bees Kumquat Knees highlights — what else? — kumquat and honey; and the TX GT adds fresh grapefruit and peach to the fizzy classic.

Each of the specials is $9 and up for grabs tomorrow at Jettison from 4 to 11 p.m. Celebrate your gindependence!

Jettison, 1878 Sylvan Ave., Suite E150, Dallas. 214-238-2643

Swill & Suds

Dallas Bars Whip Up Cheery Holiday Cocktails

December 22, 2016
Dallas Bars Whip Up Holiday Cocktails | TheDallasDiva.com

The holidays are a prime time to bust out all the best festive seasonal cocktails, and this year, we’ve got a roundup with local flair! Voila, some cocktail recipes from some of our favorite Dallas bars, just waiting to spice up your holidays, whether you’re partying with friends or family, or whipping something just for you at your home bar. So break out the nice glassware and get ready for a celebration in a glass. And happy holidays!

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Swill & Suds, Uncategorized

Big News at Swine & Swill HQ!

October 24, 2016
Big News from The Swine Team | SwineAndSwill.com

If you’ve noticed things have been a bit silent here on the blog, it’s because Swine & Swill has been working through a huge development that should turn out to be as much of an adventure for you, our readers, as it has for us!

Last month, I accepted a job as an English teacher in Korea, just north of Seoul. So I’m living in Korea!! Woohoo, right?! Anyway, the craziness leading up to the move (between language learning and teaching cert-getting, I’ve been working on this since January) made even semi-regular blogging really, really tough, for both me and Jerry (he’s staying in the States). Now that the dust is settling on our move out of our shared place in Dallas, we hope to get back into a better blogging rhythm. PLUS — we still hope to continue to get more help from our contributors Patrick Gary and Patrick St. Jean covering goings-on in Dallas along with Jerry.

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Swill & Suds, Swine Dining

Malai Kitchen’s Brewmaster Talks Suds and Strategy

August 25, 2016

Since its inception, I’ve loved and admired the in-house beer program at Malai Kitchen, particularly how well the restaurant’s Thai-Vietnamese fusion food goes with its Asian-based brews. This year, the Dallas-born restaurant marked two new milestones that have expanded its beer pedigree: a new branch in Southlake serving up amazing suds and the spring arrival of a new brewmaster, Matt Reynolds. Both have brought a ton of terrific anticipation and excitement to the brainchild of co-owners Yasmin and Braden Wages, and the latter addition brings a varied and super-interesting mix of skills to the table.

Reynolds, a University of North Texas grad, has a background and degree in engineering and while working in that field professionally, he honed his talents in beer making as part of the local home-brewing scene. So much so that when the Malai brewer gig opened up, he jumped at the chance to turn his hobby into his new profession.

I had the chance to pick Reynolds’ brain about his brewmastery — here’s what he had to say about his approach and plans at Malai.

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