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Hello Goaters!

THIS WEEK: beer coming in (below) AND THE THEME OF THE WEEK IS SUGAR. 

HERE IS AN ENTIRELY UNNECESSARY GIF OF A CHILD GETTING MAD WITH THE SUGAR...

Plus our regular cocktail tales of cocktails...  this week: THE OLD FASHIONED.

please read on...


🍻🍻🍻🍻🍻🍻🍻 NEW BEER 🍻🍻🍻🍻🍻🍻🍻////EVIL TWIN////

IMPERIAL BISCOTTI CHILLI HAZELNUT BREAK!

IMPERIAL WEDDING CAKE BREAK!

DECADENT DELIGHT #2!

so much sweet sweet goodness

<<<<NORTHERN MONK >>>>

patrons project 19.02 PIGS PIGS PIGS PIGS PIGS PIGS PIGS // PSYCHOPOMP // MULTIVITAMIN TROPICAL JUICE IPA


[[[ LERVIG ]]]]]

COCONUTS ---bounty bar explosion!

☁☁☁☁☁☁☁☁☁☁☁☁☁☁☁☁☁☁☁☁  CLOUDWATER

A Fire by the Bines - DIPA

>>>>>>>>WYLAM 

Summon up the Blood - Imp stout w/ vanilla and coconut Scenarios for Disruption - Pale The Economic Growth of the Geek - DDH IPA

meagre PUMPKIN OFFERING from FIRESTONE WALKER 🍊🍊🍊🍊🍊🍊 WE'RE TRYING TO GET MORE PUMPKINS IN, KAY? and yes we know that's an orange not a pumpkin. 

And many many more to come... full run-down on Thursday via usual social channels - instagram facebook twitter #newbeerthursday

ssssssss is for SUGAR *****

And everything that's not wine as well!

Little Pomona Brut Cremant NV. Natural fermentation, no additions, no pasteurization, just pure fructose goodness making this classic Hereford cider. Voluminous bubbles lift the rich aromas of wood, citrus, biscuity yumminess. Outstanding in its orchard!

Devil's Point Golden Aged Rum is a little known gem in the ever-expanding world of rum, which we wouldn't have without the wonders of raw sugar cane. Full of buttery toffee, vanilla and dark chocolate, this rum hits the perfect point of pleasing both the connoisseurs and the crowds! AND MADE IN SCOTLAND, sugar's spiritual home.

Pressure Drop Promenade Yuzu, Apricot, Vanilla and Milk Sugar Triple Fruited Gose. Hoochaa! Try saying that three times fast, but this beer really is a belter. Clean fruit, rich vanilla and the lactose (milk sugar) smoothes it all out for a luxuriant mouthfeel.

And, of course, it's not all about the booze here at Valhallas Goat. We've got chocolates too! With a huge range of little indulgences, as they come or professionally packaged in our gorgeous gift wrapping, there's something here for everyone. Especially since we have expanded our options and now have some verifiably vegan chocs! Yay! We just spoil you, don't we sugar?

\\\TALES of COCKTAILS///

An Old Fashioned

60ml  Four Roses Small Batch Bourbon One good quality brown sugar cube Enough Bitter Truth Aromatic Bitters to soak the sugar cube A ridiculously large twist of orange peel

Rising to its former glory again after the Mad Men series, this drink harks back to the time when cocktails weren't called cocktails. In fact, once they eventually were, this drink was already Old Fashioned! Wahey! But that is actually why it's called that.

The old way for any mixed drink, as it is today, is to have your booze of choice enhanced by a sweetening agent and a bittering agent. Which is exactly what we're gonna do.

We will build this drink quite slowly in order to find the perfect balance of dilution, cooling and brilliant booze. This method can seem laborious, even superfluous, but I can assure you that it makes absolutely banging drinks.

Get a paper napkin on top of your rocks glass, pop the sugar cube on top and douse it in bitters. This will soak the cube through but the napkin will catch any excess. Flip the cube into the glass with a flair.

Get your massive bit of orange rind, pore side down, on top of the bitters soaked sugar and crush it all down with the flat end of a barspoon. This combines the oils from the orange with the bitters and starts to dissolve the sugar.

Pop one good ice cube (one inch cubed with no holes or air gaps in it) into the glass and stir everything together with the barspoon flat. This begins the process of chilling and diluting that's integral to this method. It also helps to dissolve the ice.

Now, for the booze! Put about a quarter of your whiskey measure into the glass with two more ice cubes and stir it all together, cooling and diluting, cooling and diluting. Another quarter measure, another couple of cubes another stirring session. Repeat this until all the whiskey is in. It should take a bit more than a minute, much longer than shaking or stirring, but it gives you far more control over the process. 

Sweet! Pull up the orange from under the ice as garnish and away you go!

This method can be daunting if you've not tried it before (and takes far too long to explain [#obvs]), but honestly, give it a crack, you'll love it, and once you're in the habit you won't think twice. Enjoy!

Best Boozeletter ever!! Haha, boozeletter. 

GOODBYE! SEE YOU IN THE SHOP!

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