• Pumpkin Pie Martini

    This Thanksgiving, when it comes to dessert, give the oven a break and finish up dinner with a delightfully decadent take on a classic cocktail. Shawn McDaniel, twice-voted Best Bartender in the Pine Belt, mixes RumChata with a boozy kick of Plantation Rum. The sweet pumpkin-and-spice base of this creamy cocktail will have you convinced you’ve just devoured a slice of pie.

  • Best Wines for the Holidays

    It’s official: The holidays are here! As pumpkin spice “everything” lines the grocery store shelves, your neighbors cover their yard in flashing reindeer and the in-laws come to visit, we need wine more than ever. To prevent holiday cheer from becoming holiday madness when it comes to food and wine, I have some versatile pairing recommendations you can follow to make your celebrations more delicious. Here are some traditional American holiday dinner staples and the wines you can pair with them without breaking the bank. Cheers and enjoy the holidays!

  • Star-Worthy Beer

    Stella Artois was originally brewed back in the 1700s as part of the new wave of European brewers’ experimentation with this crazy new type of beer from Pilsen Germany. This “pilsner’ beer was radically different from the ales that everyone knew and loved. This new yeast fermented at much lower temperatures than traditional ale yeasts and produced a crisp, clear, and light-on-tongue beer. A beer you could see through! Shocking!  Damn near scandalous.  To say it took the beer world by storm would be an understatement.

  • Pop the top: Wines for Tailgating

    In the spirit of Southern Miss football and tailgating season, I decided to spotlight some interesting alternatives to bottled wine for taking to your next tailgate party, camping trip or pool party.  We all know October in the South can be super hot and humid and having a cold, canned wine can be pretty refreshing.  During the last couple of years, canned wines have really come on strong in the market, as well as canned cocktails.

  • Craft Cocktail: The Rock

    What has a sweet Eagle base with equal parts black and gold and a splash of bitter? Not the Nasty Bunch – it’s Jack Wolfe’s latest Southern Miss-themed concoction. Eagle Rare Bourbon (every bottle of which is aged no less than a decade) meets its match with the housemade Black Bean vanilla and Golden Twist (we hear the twist is citrus) honey syrups. Finished with a few dashes of bitters and basil for aromatics (and an ice cube as big as its namesake), this cocktail is the perfect addition to your game-day roster.  

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  • A Hop-Bomb For Fall

    ​VOODOO RANGER IPA
    NEW BELGIUM BREWING CO | FORT COLLINS, CO
    7% ABV | 50 IBU'S
    RECOMMENDED GLASSWARE: STEMMED GLASS

  • Tiny Bubbles

    “Come quick! I am tasting stars!” - Dom Perignon
     

    Ah, the lovely bubbles, so satisfying as they dance across your tongue. But is this Champagne? Cava? Prosecco? It's sparkling wine first and foremost. What you call it depends on the region where it is grown. 

  • Craft Cocktail: Blue Hawaii

    Not to be confused with a Blue Hawaiian, which features cream of coconut, the tiki-inspired Blue Hawaii was invented in 1957 at the Hilton Hawaiian Village by head bartender Harry Yee. Originally created to showcase the blue color of Curaçao, our take on this classic ditches the bottled sour mix in lieu of fresh lemon juice and simple syrup. We also kick the party up a notch with the addition of vodka to the Plantation rum base. Not a luau for one, the recipe below serves 3-4 - garnishes NOT optional.   
     

  • Release the Beast: Lazy Magnolia's Timberbeast Rye IPA

    Lazy Magnolia Brewing
    Kiln, MS
    Rye Imperial Pale Ale
    9% ABV | 94 IBUs | Recommended glassare: snifter

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  • An Evening at the Brass Hat

    I’ve always been intrigued by places that are easily reachable, but manage to feel far away. The Brass Hat, located in the new Hotel Indigo in Midtown Hattiesburg, embodies that very feeling.  As Jamie said, “The restaurant is very modern and like nothing I’ve seen in Hattiesburg before.”   When we arrived, we were whisked to a cozy corner table next to the bar and right in the middle of the action. The bar was definitely jumping. We saw a large table of couples sharing appetizers, work associates having after-work cocktails, and a group of young women giggling and swapping stories.

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