August 30, 2011 1:49 pm

Drink of the Day: The Elvis Presley

Very few liquors impress me. I was amused by chipotle flavored vodka, rum soaked with cranberries and tequila that tasted faintly of dried, smoked wood but I was truly tickled pink by Bakon Vodka. Not your dad's sipping drink, this gem of a liquor smells, tastes, but does not look like the pork product itself. While a Bloody Mary would compliment this clear booze to a B, I vastly prefer the almost sweet, but death-defyingly delicious, Elvis Presley. No matter what the occasion, the King of Rock & Roll does not disappoint with a smoky flavor, hint of sweet and the desire to keep consuming until the cows come home.

The Elvis Presley

1 oz Bakon Vodka
1/2 oz Hazelnut Liqueur
1/2 oz Banana Liqueur
Splash of Cream

Shake with ice and serve like a martini or strained into a shot glass.

Just like the man himself, smothered in bacon and bananas, this succulent sipper will have you wishing for a pair of blue suede shoes to rock out in (all while enjoying your cocktail!)

Trick: Substitute the Hazelnut Liqueur for a little dark chocolate syrup for a super sweet kick!

Photo credit: bakonvodka.com

— Written by Kaitlin A. Lipe

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Tags : bakon, vodka, bacon, meat, delicious, cocktail, elvis presley, banana, chocolate, hazelnut, flavored, cream, garnish, cocktail

June 9, 2010 8:15 am

Dish of the Day: The One with the K: Kasekrainer Austrian Sausage

It didn't take long for me to spot sausage vendors on every street corner in Vienna during my travels abroad. So when I finally decided it was time to try this meaty wonder, I prayed the one selling the sausage spoke a tiny bit of English. And that he did. We discussed my options, as I wanted my first Bavarian sausage to be just right (who knew sausages came in such varieties?). He then pointed out that if I like cheese, I should go with the K__. Or at least that's the only part I understood from this enigma of a language. Luckily, he still picked a winner.

The Käsekrainer is a variation of Slovenian sausage that has now become popular in Austrian and German sausage stands. It can be boiled, baked or grilled and is served with either a big piece of dark bread, or on a hot dog. By hot dog, the Germans mean bun (go figure!). The bun is a bit shorter than a French baguette and is poked through the center to make a hole. The hole is then filled with sweet or spicy mustard and ketchup.

Tip: This sausage is served best with curry on top. If you're me, you'll enjoy the flavor crazed trio of curry, ketchup and mustard atop your juicy sausage.

About two months later, I found myself in Munich, Germany. This was even more of a sausage heaven. We made a stop immediately after arriving, and there was little thought involved. First stop, sausage stand. Excited and starved, we approached the first vendor. My friend got a curry wurst, but I was sticking to my new sausage love. I still didn't know how to pronounce the darn thing, but I sure could eat it. “Can I help you?” the vendor asked in broken English. I responded, “I'll have the one that starts with the K.”

Photo credit: Joanna Weinstein

— Written by Joanna Weinstein

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Tags : german sausage, austrian sausage, behind the burner, Joanna Weinstein, cheese, meat