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Best Bourbon Cocktails For National Bourbon Day

It’s cocktails tonight, dear reader, because June 14th is National Bourbon Day. We’ve got the recipes for the Big Four classic Bourbon cocktails for your drinking pleasure.

If you want to know why Bourbon is capitalized, it’s because it’s a proper name—a county in Kentucky that was named for a very proper family, the Bourbons, once one of the most important ruling dynasties in Europe. (Bourbon vanilla is named for them, too.)

So pick your cocktail, get out the cocktail shaker and the Bourton, and start mixing!

> The history of Bourbon.

> The different types of whiskey

In alphabetical order:

The Manhattan is named after the Manhattan Club in New York City, where it was invented sometime in the mid-1870s (photo # 1).

“Popular history” suggests that the drink was invented by Iain Marshall for a banquet hosted by Jennie Jerome, Lady Randolph Churchill, the mother of Winston Churchill. The occasion was in honor of presidential candidate Samuel J. Tilden, the 25th governor of New York and Democratic candidate for president in the disputed 1876 U.S. presidential election* against Republican candidate Rutherford B. Hayes.

The success of the banquet made the drink fashionable, subsequently prompting people to request the drink by referring to the name of the club where it originated, i.e., “the Manhattan cocktail.”

However, the story may well be apocryphal. Some sources place Lady Randolph in France at the time [source].

Still, a great drink deserves at least a good story.

Ingredients Per Drink

  • 2 ounces Bourbon
  • 1 ounce Sweet vermouth
  • 2-4 dashes of Angostura or other \bitters
  • Ice
  • Garnish: Luxardo maraschino cherries (photo #5) and/or orange peel

    1. MIX the bourbon, vermouth, and bitters with ice in a mixing glass and stir to combine.

    2. STRAIN and pour into a chilled coupe or Martini glass.

    You don’t need a silver julep cup to enjoy a Mint Julep. A rocks glass will do (photo #2).

    Similarly, while it’s the official drink of the Kentucky Derby, it’s the semi-official summer drink in our house. Here’s the history of the Mint Julep.

    Ingredients Per Drink

  • 2.5 ounces Bourbon
  • ½ ounce simple syrup
  • 8-10 mint leaves, stems removed
  • Crushed ice
  • Garnish: 2-3 mint sprigs
  • For serving: a straw

    1. COMBINE the Bourbon, mint leaves, ice, and simple syrup in a cocktail shaker and shake.

    2. FILL the glass halfway with crushed ice. Then strain the cocktail over the ice and top with more ice. (See, it’s great for summer!)

    3. GARNISH with mint sprigs and serve with a straw.

    The first published recipe dates back to 1806, making the Old Fashioned one of the oldest known cocktails (photo #3).

    TIP: Take the orange peel garnish and rub it around the rim of the glass, releasing the aroma and flavor in the peel.

    Ingredients Per Drink

  • 2¼ ounces Bourbon
  • ¼ ounce simple syrup
  • 3-4 dashes Angostura bitters
  • Ice
  • Garnish: orange peel, twisted

    1. RUB a piece of peel around the rim of the glass (optional).

    2. COMBINE all of the ingredients in a mixing glass with ice and stir.

    3. STRAIN into a rocks glass over ice and garnish with a twist of orange peel.

    The Whiskey Sour is another oldie, published in Jerry Thomas’ seminal 1862 book, The Bartender’s Guide (photo #4).

    Although the egg white is optional for a Whiskey Sour, it adds body and creaminess (photo #5). If you’re concerned about consuming raw egg white, buy pasteurized eggs like Safe Eggs.

    If you do use the egg white, you’ll create a foamy head, but can still add the two garnishes. The cherry is always a nice touch, especially if it’s an “adult” maraschino cherry like Luxardo (photo #6) or Tillen Farms.

    Here’s the history of the Whiskey Sour.

    Ingredients Per Drink

  • 2 ounces Bourbon
  • 1 ounce lemon juice, freshly squeezed
  • ½ ounce simple syrup
  • Optional: 1 egg white
  • Ice
  • Garnish: a maraschino cherry and orange slice

    1. COMBINE the ingredients in a cocktail shaker with ice and shake vigorously.

    2. STRAIN into a chilled glass, garnish and serve.

    * Tilden was the second presidential candidate to lose the election despite winning the popular vote. To date, five presidents won the election despite losing the popular vote: John Quincey Adams (1824), Rutherford B. Hayes (1876), Benjamin Harrison (1888), George W. Bush (2000), and Donald Trump (2016). Here’s more about it.


    Manhattan Cocktail Recipe For National Bourbon Day
    [1] The Manhattan, one of the oldest cocktails, dates to the 1880s (photo © The Mercury | Atlanta [now closed]).

    Mint Julep Cocktail Recipe For National Bourbon Day
    [2] The Mint Julep cocktail first appeared in print in 1803. You don’t need julep cups to serve a Mint Julep (photo © Distilled NY).

    Old Fashioned For National Bourbon Day
    [3] The Old Fashioned recipe first appeared in 1806, making it the oldest of these oldies (photo © Angus Club Steakhouse [now closed].

    Whiskey Sour Cocktail For National Bourbon Day
    [4] A recipe for a Whiskey Sour was published in Jerry Thomas’ seminal 1862 book, The Bartender’s Guide (photo © Lognetic | Fotolia).

    Whiskey Sour Recipe For National Bourbon Day
    [5] Whiskey sour with an egg white added (photo © The Mercury Bar | Atlanta [now closed]).

    Luxardo Original Maraschino Cherries For Bourbon Cocktails
    [6] Luxardo Original Maraschino Cherries are nothing like the bright red cherries in HFCS. They are a touch of class, the dark, perfect capper to a stiff drink. Their red is so deep, it’s almost black; their syrup thicker than molasses on a chilly day. The taste is nutty like Amaretto and fruit-forward, without the sticky and acrid taste that waxy imitation maraschinos have(photo © Thames River Greenery).

    Bib & Tucker Bourbon Cocktails For National Bourbon Day
    [7] Bib & Tucker small batch Bourbon whiskey. There are three expressions: 6-, 10-, and 12-year-old (photo © Bib & Tucker).






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    Margherita Pizza Recipe For National Margherita Pizza Day

    Margherita Pizza Recipe
    [1] A Margherita pizza. The ingredients: just tomato sauce, mozzarella, and fresh basil (photos #1 and #3 © DeLallo).

    Queen Margherita -- The Margherita Pizza Was Named For Her
    [2] Margherita of Savoy, who became Queen of Italy upon the succession of her husband, Umberto, Prince of Piedmont, on January 9, 1878 (engraving by Alberto Maso Gilli | Wikipedia).

    DeLallo Pizza Dough Kit
    [3] Buy a pizza dough kit like this one from DeLallo, a mound of fresh pizza dough, or a ready-to-bake pizza crust.

    Fresh Basil Leaves In A Bowl
    [4] It’s the fresh basil that makes the difference (photo CCO Public Domain).


    June 11th is National Margherita Pizza Day. As the story goes, Queen Margherita of Italy (1851-1926, queen from 1878) was visiting Naples.

    She asked a prominent pizzaiolo (peet-sa-YO-lo, a pizza maker), Don Raffaele to make her a special pizza.

    Today we may not think his creation was so special: It was just tomatoes, mozzarella cheese, and fresh basil. The colors, red, white, and green, happen to be the colors of the Italian flag.

    That’s how what we’d call a plain pie with some fresh basil was named in the queen’s honor: the “Margherita Pizza.”

    > The history of pizza.

    > All of the pizza holidays are below.


  • 1 (17.6-ounce) DeLallo Pizza Dough Kit or purchased dough or crust
  • 1 1/4 cups lukewarm water
  • Extra virgin olive oil
  • 1 can (28 ounces) San Marzano tomatoes, drained and diced (or buy them diced)
  • 1 pound fresh mozzarella, sliced into 1/4-inch rounds
  • Handful of fresh basil leaves, stems removed
  • Sea salt
  • Freshly ground black pepper

    If you have purchased pizza dough or a ready-to-bake crust, skip to Step 3.

    1. COMBINE THE flour mix and yeast packet of the pizza dough kit in a large mixing bowl with the water. Stir with a fork until the dough begins to form.

    2. KNEAD by hand for 3 minutes, or until the dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap.

    Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)

    3. PREHEAT the oven to 450˚F. Divide the dough into 2 equal pieces. Form the pizza by hand on a lightly oiled baking pan or pizza stone.

    4. BRUSH each crust with olive oil. Then, divide the toppings and top with San Marzano tomatoes and mozzarella slices. Season with salt and pepper as desired.

    5. BAKE for 10-15 minutes, or until the crust is golden and toppings are browned. Serve topped with fresh basil leaves.

    Whether you get a takeout pizza, go to a restaurant, or make your own, mark your calendars for:

  • JANUARY: National Pizza Week, beginning the second Sunday in January
  • FEBRUARY: Great American Pizza Bake, beginning the second week in February, a week where you’re encouraged to not only consume pizza, but to try your hand in making it
  • FEBRUARY: National Pizza Day (a.k.a. National Pizza Pie Day), February 9th
  • APRIL: National Deep Dish Pizza Day, April 5th
  • MAY: National Pizza Party Day, third Friday
  • JUNE: Pizza Margherita Day, June 11th
  • SEPTEMBER: National Cheese Pizza Day, September 5th
  • SEPTEMBER: National Pepperoni Pizza Day, September 20th
  • OCTOBER: National Pizza Month
  • OCTOBER: International Beer and Pizza Day, October 9th
  • OCTOBER National Sausage Pizza Day, October 11th
  • NOVEMBER: National Pizza With Everything Except Anchovies Day, November 12th




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    Award-Winning Bourbon, Peg Leg Porker & The History Of Bourbon

    If you need a gift for a whiskey lover, here’s an artisan Bourbon of note: Peg Leg Porker Bourbon, a brand created and owned by a pitmaster Carey Bringle, oft nominated for titles of “The Best BBQ.”

    Peg Leg Porker Bourbon is the signature bourbon of an award-winning pitmaster, Nashville’s Carey Bringle. He is a lover of Bourbon and knows how well it pairs with barbecue.

    He bottles it under the name of his restaurant‡. A few words about the resto:

    Opened in 2013, the restaurant has been named one of the hottest barbecue places in the country by media outlets including BBC, Food Network, Garden and Gun Magazine, GQ, Southern Living Magazine, Texas Monthly, The Travel Channel, and many more.

    The barbecue is known for its juicy, smoked to perfection pork ribs drenched with a spicy dry seasoning after being smoked. Playful sides like Kool-Aid pickles and pork rind nachos add to the experience.

    As does the Bourbon!

    Peg Leg Porker 8 Year Old (photo #2) was first released in 2015 and quickly gained popularity across its home state of Tennessee. It was awarded the prestigious Gold Medal at the San Francisco World Spirits Competition in the first year of its release.

    Peg Leg Porker 12 Year Old (photo #3) was released in 2017 and quickly garnered an almost cult-like following. It was awarded the prestigious Double Gold Medal at the San Francisco World Spirits Competition and quickly sold out.

    Let’s take a look at this award-winning line of Bourbons, which are filtered through hickory charcoal.

    > The history of Bourbon is below.

    > THe different types of whiskey.

    > The different expressions of Peg Leg Porker Bourbon are below. But first…

    Bourbon is an American whiskey made with at least 51% maize (corn) and/or rye, distilled twice in a continuous still and barrel-aged.

    There are three main styles of Bourbon:

  • Kentucky Bourbon (e.g., Jim Beam).
  • Tennessee Whiskey (e.g. Jack Daniel’s)†, which is made in Tennessee, but can be legally called Bourbon.
  • Wheated Bourbon (e.g., Maker’s Mark), distilled from wheat and barley malt in addition to the mandated minimum of 51% corn.
    Closely related is:

  • Rye (e.g. Basil Hayden’s Dark Rye Whiskey), a related spirit that uses at least 51% rye instead of corn as an ingredient.
    Each has distinct flavors based on the grains and the time matured in oak.

    Following in the footprints of Scotch whisky‡‡ producers, there now are fine Bourbons that are aged for 10, 15, and 20 years.

    The main difference between Bourbon and Tennessee Whiskey is that the latter develops a sweetness as it is slowly filtered through large vats of sugar maple charcoal.

    In the specialty Bourbon area, there are small-batch Bourbons and single barrel Bourbons, which are more complex and sophisticated.

    A straight bourbon requires that the distillate has spent a minimum of two years stored in new charred oak barrels. Most spirits are aged in re-used barrels; new oak is very expensive. It also imparts stronger flavor elements of caramel, vanilla, and coconut.

    Peg Leg Porker brand is a non-distilling producer, which means that the whiskey is made by a distillery not owned by the brand. The brand then bottles and markets the whiskey.
    Peg Leg Porker Tennessee Straight Bourbon 4-6 Years

  • Mash Bill: Tennessee Bourbon; 84% Corn; 8% Rye, 8% Malted Barley
  • Distilling information: Distilled and aged in Tennessee then finished through hickory charcoal after it is de-barreled.
  • Proof: 90, A.B.V. 45%
  • SRP: $39.95
  • Awards: Bronze Denver Wine and Spirits (2015). Bronze Medal San Francisco World Spirits Competition (2015), Silver Medal SIP Awards (2021)
    Peg Leg Porker Tennessee Straight Bourbon 8 Year

  • Mash Bill: Tennessee Bourbon; 84% Corn; 8% Rye, 8% Malted Barley
  • Distilling information: Distilled and aged in Tennessee then finished through hickory charcoal after it is de-barreled.
  • Proof: 90, A.B.V. 45%
  • SRP: $59.95
  • Awards: Gold Medal San Francisco World Spirits Competition (2016) Platinum Medal SIP Awards (2018)
    Peg Leg Porker Tennessee Straight Bourbon 12 Year

  • Mash Bill: Tennessee Bourbon; 84% Corn; 8% Rye, 8% Malted Barley
  • Distilling information: Distilled and aged in Tennessee then finished through hickory charcoal after it is de-barreled.
  • Proof: 93, A.B.V. 46.95%
  • SRP: $99.95
  • Awards: Double Gold Medal San Francisco World Spirits Competition (2016) Platinum Medal SIP Awards (2018)
    Peg Leg Porker Tennessee Straight Bourbon 15 Year Label

  • Mash Bill: Tennessee Bourbon; 84% Corn; 8% Rye, 8% Malted Barley
  • Distilling information: Distilled and aged in Tennessee then finished through hickory charcoal after it is de-barreled.
  • Proof: 90, A.B.V. 45%
  • SRP: $400
  • Awards: Best in Class Platinum SIP Awards (2021), Double Gold Packaging Design SIP Awards (2021), Innovation Award SIP Awards (2021)

    You can find bottles at retailers in Southern states, and of course, at Peg Leg restaurant headquarters in The Gulch in Nashville, Tennessee.

    There are numerous online vendors, including:

  • Bottle Rocket
  • Buster’s Liquors
    For more information about the brand, head to

    The first American whiskey* was named Bourbon after a county in the border area between today’s Indiana and Kentucky.

    The county got its name to thank the French for their help in the Revolutionary War. The French royal at the time was the Bourbons (1579-1792), the whiskey was named for the county where it was produced, and the Bourbon casks were graced with the Bourbon logo. Bourbon whiskey soon became famous for its good quality [source].

    The whiskey was first distilled in Bourbon County, Kentucky in 1789 by a Scotsman, and was called “American Scottish Whiskey” until the U.S. government officially adopted the name Bourbon in 1963.

    While it has been made since the 18th century, the name “Bourbon” was not applied until the 1850s, and the origin of the name has been disputed by scholars (i.e., not named for Bourbon County*).
    It’s Finally Called Bourbon

    Over time, whiskey from the entire region was called Bourbon, but one of the quirks of history is that today there is no distillery left in the entire county! It is made elsewhere in Kentucky, and can in fact be made legally be made in any U.S. state, although it is strongly associated with the American South.

    Tennessee whiskey is sometimes regarded as a different type of spirit but generally meets the legal requirements to be called Bourbon.

    While the lion’s share of production takes place in Kentucky, many of the companies that own the leading bourbon brands are based out of state. We’ve listed some of the biggest at the end of this section.

    During World War I (1914 to 1918) many distilleries were forced to switch their production from whiskey to gunpowder, and a double punch came with Prohibition (1920 to 1933).

    Famous distilleries like Beams had to convert their factory to building buses, while other distilleries, such as Early Times, managed to maintain an “emergency operation,” producing for medical purposes [source].

    But after the Second World War, spirits distilling in the U.S. grew at an astounding pace.

    Today, connoisseurs are moving away from mass-produced products like Jim Beam or Jack Daniel’s‡ to limited production small batch and single barrel Bourbons.

  • A single cask or single barrel bottling means that only a single cask is filled with the Bourbon. Depending on the size of the cask, this results in about 100 to 300 individually numbered bottles, creating a limited release. They are typically snatched up quickly.
  • A small batch bottling also involves a limited number of released bottles, from selected casks that are blended together.

    Peg Leg Porker Bourbon Gift
    [1] Peg Leg Porker 4 To 6 Years (photos #1 through #6 © Peg Leg Porker).

    Peg Leg Porker Bourbon 8 Year
    [2] Peg Leg 8 Years.

    Peg Leg Bourbon On The Rocks
    [3] Peg Leg 12 Years on the rocks.

    Peg Leg Porker Bourbon Aged 15 Years
    [4] 15 Year Old Peg Leg is topped with a lovely pewter pig.

    Peg Leg Porker Bourbon Four Expressions
    [5] All four expressions.

    Peg Leg Porker Bourbon  Neat In A Rocks Glass
    [6] Peg Leg Bourbon neat.

    Classic Mint Julep Recipe
    [7] One of the most popular Bourbon cocktails is the Mint Julep. Here’s the recipe (photo © Woodford Reserve).

    Old Fashioned Bourbon Cocktail
    [8] The Old Fashioned is another Bourbon classic. Here’s the recipe.

    Kentucky Mule Bourbon Cocktail
    [8] The Kentucky Mule is a Moscow Mule with Bourbon instead of vodka.

    Bourbon Blackberry Lemonade Cocktail
    [9] How about a Bourbon Blackberry Lemonade (photo © Smokey Bones).

    In 2019, Kentucky distillers produced 1.7 million barrels, taking the total number of casks currently aging in the state to 7.5 million.

    Even using conservative calculations, that’s enough to fill more than 1 billion bottles—or mix at least 13 billion Old Fashioneds [source].

    The Top 10 Best Bourbons, according to WikiliQ, follow. You can see all of their Top 100 Bourbons here.

    • 1. Bulleit Bourbon
    • 2. Jack Daniel’s Old No. 7 Tennessee Whiskey
    • 3. Maker’s Mark Bourbon Whisky
    • 4. Jim Beam Bourbon Whiskey
    • 5. Basil Haydn’s Kentucky Straight Bourbon Whiskey
    • 6. Woodford Reserve Kentucky Straight Bourbon
    • 7. Knob Creek Kentucky Straight Bourbon Whiskey
    • 8. Buffalo Trace Bourbon
    • 9. Evan Williams Bourbon
    • 10. Wild Turkey 101
    • 11. Bardstown Bourbon Company in Bardstown. They’re 11th, not 6th, but they are the largest new bourbon distillery in the world.
    • 1.2 MGP in Lawrenceburg, Indiana.
    • 13. A tie between the two Diageo distilleries, George Dickel in Tullahoma, Tennessee and Bulleit in Shelbyville, Kentucky.
    • 14. Wilderness Trail in Danville.
    • 15. Lux Row in Bardstown.
    • 16. Michter’s in Shively.
    • 17. Angel’s Envy in Louisville.
    • 18. A six-way tie among Old Forester (Louisville), Castle & Key (Frankfort), Willett (Bardstown), New Riff (Newport), Rabbit Hole (Louisville), and Fulton County (Hickman) [source].

    Ready for a drink? The most popular Bourbon cocktails are the Boulevardier (a Negroni with bourbon instead of gin), Bourbon Sour, Brown Derby, Kentucky Mule (a Moscow Mule with Bourbon instead of Vodka), Mint Julep, Old Fashioned, and Whiskey Highball.

    *One posit is Bourbon Street in New Orleans, a major port where shipments of Kentucky whiskey were embraced as a cheaper alternative to French Cognac. See a longer discussion in Wikipedia.

    †Tennessee whiskey is a product identical to Bourbon in almost every respect. The key difference is that Tennessee whiskey is filtered through sugar maple charcoal, which provides a unique flavor and aroma. Bourbon does not go through a charcoal mellowing. Jack Daniel’s is the leading example. Historical note: Jack Daniel’s is the oldest registered distillery in the States, registered in 1866.

    ‡Peg Leg Porker, the restaurant and the Bourbon, is actually a nickname for Bringle himself. At age 17 he triumphed over cancer, losing leg in the process. Hence, the peg leg, and porker for his BBQ passion.

    ‡‡Whiskey Vs. Whisky: The Scotch spell it Whisky, the Irish spell it Whiskey, and most American producers spell it Whiskey.




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    A Dark ‘n Stormy Recipe For International Dark ‘n Stormy Day

    June 9th is International Dark ‘n Stormy® Day, honoring one of the few cocktails (photo #1) whose name is actually trademarked*—in this case, by Goslings Rum’s Rum. And it’s such a simple recipe: just two ingredients, Black Seal Rum and Stormy Ginger Beer.

    It’s the national drink of Bermuda.

    The drink is so popular that Goslings has a ready-to-drink canned Dark ‘n Stormy (7% ABV; $9.99 SRP, photo #4), and even a Dark ‘n Stormy Happy Hour Gift Box.

    Stormy, by the way, is the name of the seal on the label of Goslings† Black Seal Rum, and the ginger beer was named for him. It’s the best-selling ginger beer brand in the U.S., and it’s our favorite brand, too. It has just the right amount of spiciness.

    Goslings Stormy Ginger Beer also is made zero-calorie diet version, which is so delicious that we no longer buy bland diet ginger ale. Diet Goslings Stormy Diet Ginger Beer is a zero-calorie miracle.

    > The history of the Dark ‘n Stormy is below.

    Ingredients Per Drink

  • 6 ounces Goslings Stormy Ginger Beer (or substitute brand, or Diet Stormy Ginger Beer)
  • 2 ounces Goslings Black Seal Rum
  • Optional: Lime wedge

    1. FILL a tall glass with ice. Pour the ginger beer into the glass and float the rum on top.

    2. STIR until it looks like a storm cloud. Garnish with the lime wedge.

    According to the company website, the Dark ‘n Stormy was invented in the 1920s, when more adventurous members of the British Navy stationed on Bermuda started adding Goslings Black Seal Rum to the ginger beer they brewed to combat seasickness (ginger beer is very low in alcohol).

    It turned out that Gosling’s Black Seal Rum, with its molasses flavor notes, was the perfect complement to the sizzling ginger beer.

    The Dark ‘n Stormy allegedly got its name from an old sailor who compared the drink’s murky hue to the color of a storm. It’s just a legend, but everything needs an origin story, even if you have to make one up.

    And the drink does look like a storm cloud in a glass.
    The Journey Begins

    Who created Gosling’s Black Seal dark rum?

    In the spring of 1806 James Gosling, the oldest son of William Gosling, a wine and spirits merchant, set out from Gravesend, Kent, England on the ship Mercury, with £10,000 sterling worth of merchandise, bound to set up shop in America.

    After 91 days on calm seas—unable to move because there was no wind—the ship’s charter (the period of time for which the ship was hired to transport goods from the vessel’s owner) ran out.

    The ship put in at the nearest port, St. George’s, Bermuda. James liked it enough to stay and open shop there, instead of re-chartering a boat and heading to America.

    Brother Ambrose Gosling arrived to join the business in 1824, and the shop was moved to Hamilton. The brothers entered the rum production business in 1857.

    The firm, first known as Gosling and Son, was later renamed Gosling Brothers.

    In 1860, after much experimentation in the blending process, the distinctive black rum that would later be named Black Seal was ready for sale [source].

    After much experimentation in the blending process, the distinctive black rum destined to be Black Seal was formulated and offered for sale [source].

    Up until the First World War the rum was sold from the barrel, and folks brought in bottles to be filled (note that many products were scooped from the barrel, from sugar and flour to coffee and crackers–hence the brand Cracker Barrel).

    Eventually, the black rum was sold in Champagne bottles, reclaimed empties from the British Officer’s Mess. The corks were sealed with black sealing wax. People began asking for the “Black Seal,” and it became the name of the rum.

    Many years later, a play on words and images gave birth to the little, barrel juggling black seal logo. The seal subsequently was named Stormy, and gave its name to Goslings Stormy Ginger Beer.

    Today, Goslings Black Seal Rum is made in 80 proof and 151 proof.

    The business is run by Malcolm Gosling, the 8th generation rum maker.

    And the ginger beer?

    It became another favorite drink of the British, and was also produced on the island. Among other places, there was a ginger beer factory that was operated as a subsidiary of the Royal Naval Officer’s Club [source]!

    Today Goslings is run by Malcolm Gosling, the 8th generation rum maker.


    Dark n Stormy Recipe Rum Cocktail
    [1] Dark ‘n Stormy is one of four cocktails with a U.S. Patent Office trademark on their name and recipe. The other three are in the *footnote below (photos #1, #4, and #5 © Goslings Rum).

    Dark 'n Stormy Recipe Cocktail
    [2] There are just two ingredients in a Dark ‘n Stormy cocktail: Goslings Black Seal Rum and ginger beer. Plus an optional lime wedge for garnish (photo © Reserve Bar).

    Dark n Stormy Cocktail With A Bottle Of Goslings Black Seal Rum
    [3] The seal, who is balancing a rum barrel on its nose, is called Stormy (photo © Love Drinks).

    Dark n Stormy Canned Cocktail
    [4] Available in cans, the Dark ‘n Story is the official rum cocktail of the Boston Red Socks.

    Poached Pears With Goslings Run Recipe
    [5] You can use Goslings Black Seal Rum in many other drinks, and in recipes like these poached pears. Here’s the recipe.


    *There are three cocktails protected by trademark. The other three are the Hand Grenade, the Painkiller, and the Sazerac.

    †What’s the deal with Gosling versus Goslings? While the family is named Gosling, when they called their brand Goslings, they decided to eliminate the apostrophe. As editors, we don’t approve—but no one consulted us. We also disagree with the trademarked spelling of Dark ‘n Stormy. Since ‘n is a contraction of “and,” it should be ‘n.’
    Dark & Stormy Recipe
    [6] How to mark a Dark ‘n Story (infographic © National Today).




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    Portillo’s Garden Dog: A Plant-Based Hot Dog, Dressed To Kill

    Portillo's Garden Dog Plant Based Hot Dog
    [1] Portillo’s new plant-based Garden Dog tastes just like a regular hot dog—delish! (photos #1, #2, and #3 © Portillo’s).

    Portillo's Garden Dog Plant Based Hot Dog
    [2] Time for lunch!

    Portillo's Garden Dog Plant Based Hot Dog
    [3] Close-up on the toppings: mustard, relish, chopped onions, tomatoes, celery salt, pickle spear, and sport peppers, on a steamed poppy seed bun.

    Plant Based Hot Dog
    [4] You can actually buy the dogs wherever Field Roast products are sold (photos #4, #5, and #6 © Field Roast)…

    Field Roast Plant Based Hot Dog
    [5] …and create your own garnishes. Take a look at some topping options.

    [6] Classic garnishes on Field Roast’s Stadium Dogs.


    It seems that every burger chain now has a plant-based burger, but what about the hog dogs? Hot dog lovers are finally getting a plant-based version of the iconic Chicago-style dog at Chicago-based fast-casual chain Portillo’s.

    According to the National Hot Dog and Sausage Council, Americans eat more than 7 billion hot dogs every year during ‘peak hot dog season,’ between Memorial Day and Labor Day.

    Portillo’s wants vegetarians, vegans, and others who don’t eat meat that its first-ever plant-based hot dog is ready to roll—or is that, ready in a roll?

    The chain has 70 outposts across nine states and is expanding, bringing their new meatless dog nationwide (see the locations).

    The meatless dog, made by quality vegan meat pioneer Field Roast (long a NIBBLE favorite), is the best plant-based dog on the market, and was chosen by Portillo’s after tasting dozens of contenders.

    Called the Garden Dog, the plant-based hotdog is now available at Portillo’s restaurants nationwide.

    The “dog” in question is the Field Roast Signature Stadium Dog which we wrote about last year.

    It’s been custom-crafted for Portillo’s and topped with the same classic Chicago-style hot dog toppings as Portillo’s regular dog: mustard, relish, chopped onions, tomatoes, celery salt, pickle spear, and sport peppers, on a steamed poppy seed bun.

    Take a bite: You won’t even know that it isn’t a conventional hot dog, that’s how good it is. It is dee-licious!

    The dog, made for Portillo’s by Field Roast, a leader in premium grain-based meat alternatives, is a pea protein-based hot dog inspired by the flavors of premium, kosher-style beef hot dogs.

    Unlike other products that use liquid smoke, the dogs are double smoked using maple hardwood chips and a combination of steam and dry heat.

    The plant-based hot dog also offers the same amount of protein per serving as most traditional hot dogs, but contains less sodium and is made without nitrites or GMOs. Already available at retail stores nationwide, the Stadium Dog has been transformed into a Chicago-style Garden Dog at Portillo’s, with those great Chicago-dog toppings.

    Portillo’s established its reputation in Chicago as a hot dog stand in the 1960s, and today is known for its hot dogs, Italian beef sandwiches and chocolate cake at its more than 70 locations across nine states.

    In the beginning, there was the frankfurter, or Frankfort-style sausage, a slender pork sausage popularized in Frankfurt, Germany. But first, there were Viennese sausages.

    The hot dog traces its lineage to the 15th-century Viennese sausage, or Wienerwurst in German.

    In the 17th century, Johann Georghehner, a butcher from the German city of Coburg, in Bavaria, is credited with inventing the “dachshund” or “little dog” sausage and bringing it with him to Frankfort—hence, a Frankfort sausage, which became frankfurter in the U.S.; and the word wiener was also used.

    Both names still referred to a sausage eaten with a knife and fork like other German sausages—no bun.

    The hot dog, a slender sausage in a bun, was undeniably an American invention. The attribution is given to a German immigrant named Charles Feltman, who began selling grab-and-go sausages in rolls at a stand in Coney Island in 1871.

    The 1893 World Exposition in Chicago marked the debut of the hot dog vendor. According to National Hot Dog and Sausage Council, it was around this time that the hot dog made its first appearance at a ballpark, at a St. Louis Browns game.

    The first published mention of the term “hot dog” as a food (as opposed to a canine) first appeared in print in a September 1893 issue of The Knoxville Journal. Here’s more history of the hot dog.

    What about brats? Brat is short for bratwurst, a type of German sausage that’s wider than a hot dog. Here’s more about the difference between bratwurst and hot dogs.
    Frankfurter-Hot Dog Difference

    The main differences between a frankfurter and a hot dog are the ingredients and flavors.

    German sausages are pork- and veal-based. Lamb-producing countries make lamb sausage, countries with seashores make seafood sausages.

    While the U.S. offers every kind of hot dog, from beef to pork, to beef-pork blends, to poultry, the majority of hot dogs tend to be all beef or a mixture of meat trimmings from beef and/or pork.

    There are also “gourmet” hot dogs made from high-end pork like Berkshire and Kurobuta, and beef versions made from Kobe and Wagyu.

    The main differences between a hot dog and a sausage are the production process and seasonings. Here’s what’s in the typical beef hot dog.

    The most common spices used in hit digs include allspice, cinnamon, coriander, cumin, garlic, nutmeg, paprika, and pepper (black, red, and white) [source].

  • Los Angeles residents consume more hot dogs than any other city (about 30 million pounds), beating out New York and Dallas.
  • During peak hot dog season, from Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs. That’s 818 hot dogs consumed every second during that period!
  • Chicago’s O’Hare International Airport consumes SIX times more hot dogs, 725,000 more than Los Angeles International Airport and LaGuardia Airport combined.
  • On Independence Day, Americans will enjoy 150 million hot dogs, enough to stretch from D.C. to L.A. more than five times [source].





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