To get technical: The higher the alcohol content, the less calories you’ll end up taking in since you’ll get drunk much much faster. So beer is the worst option, and Everclear or pure alcohol is the best. Vodka is just as good as Everclear because it’s basically grain alcohol diluted with water.
Alcohol has 7 calories per gram. So 100 mL of something with more alcohol content in it will have more calories. If you’re drinking beer over liquor, you’ll end up consuming more calories. If we’re strictly talking pure liquor (no mixers, etc), then it’s not going to make a difference what you drink really. Clear alcohols like Vodka, Gin, and Everclear will have less calories than, say, Rum, but even then you’re talking the difference of maybe 30-40 calories a shot? However 40% ABV rum has pretty much the same amount of calories per shot as 40% ABV vodka or gin (maybe +/- 3 calories per shot). The % ABV is the main determiner of how many calories will be in a shot of hard alcohol – see here. This isn’t true if you are drinking something like Malibu or some sort of liqueur which has a lot of added sugars and stuff, but for things like Captain Morgan or Maker’s Mark, it will be.
You’re reading it in his voice, aren’t you?
Keep in mind to make sure you have enough to eat beforehand within your caloric limits or something to snack on during. You can try to cut calories all you want with your choice of drink, but what’s stopping piss-drunk you from grabbing fast food at 3 AM – undoing all that calorie-cutting effort?
We’ve entered pie season—and with that also comes the season of people telling you their secret pie crust ingredient. For most people, that secret ingredient means one thing: vodka. I know because I used to be one of them. Until I found something much, much better.
One of the store I shop at sells vanilla vodka, so I use that in the crusts. It adds that extra bit. But it seems to me that the best crusts have a long flake to them that you get from hand-mixing. The vodka crust is flaky but crumbly, like cheesecake crust. Still, I’m glad the vodka crust is so reliable.
Any bar worth its rimming salt should be stocked with at least a couple of bottles of bitters. Sure, you can make a cocktail without them, but you can also roast a chicken without salt or pepper. Like these everyday seasonings, cocktail bitters add flavor and depth to almost any beverage, and making your own allows you to put a unique stamp on every cocktail you serve.
I urge you to think of bitters as a sort of “cocktail spice rack”, and to think of every cocktail as a choose-your-own-adventure type of situation. Homemade bitters are so easy to make (you just throw stuff in jars) that there’s no reason not to have a bottle to suit each and every one of your whims. Plus, they make great, super thoughtful gifts. (It’s September, everyone, which means it is just about time to start stressing about the holidays.)
No matter how good you think they would be, never try to eat the fruit soaked for bitters. 😉
If you find yourself at a bar unable to afford decent bourbon (or the well sludge is on happy hour) ask for a splash of aromatic bitters with your drink. Turns a really crappy bourbon into a mediocre-to-poor bourbon, and they’ll never upcharge you for it.
Alcohol has been part of human existence for millennia. Alcoholic beverages are an integral part of human culture. Like the wines consumed in Jewish and Christian rituals, these drinks have ceremonial and religious uses. Until the nineteenth century, beer, brandy, rum or grog was the drink of choice for sailors in lieu of stagnant water during long voyages. Alcohol is a social lubricant, an anesthetic and an antiseptic. It is one of the most widely used drugs in the world and has been manufactured since the advent of agriculture nearly 9000 years ago. How is it that this drug — an intoxicating poison — has become such a part of human existence?
[The] following is a general list of non-alcoholic substitutes that can be used when cooking with alcohol is simply not an option. Choose the option that best matches the flavor of the dish you are making