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.
Walk into any big box liquor store and you’re likely to see shelves and shelves of colorfully packaged vodkas with flavors ranging from “cookie dough” to “Swedish fish.” Though marvels of flavor chemistry, these spirits often taste cloying or artificial, and aren’t good for much more than a novelty shot. Homemade infusions, however, are a completely different story, and have the added benefit of letting you control the outcome.
Everclear is an even better option than vodka, if you can get it. I have the zest of Meyer lemons for limoncello, just as soon as I can get some.
If you’re looking to speed up the process, you need are the ingredients you’d use anyway and a whipping siphon. You’ll also need some nitrous oxide (N2O) chargers for the siphon to get the job done. The siphon is designed for whipped creams and toppings, but it works great for infusions as well. The video shows you how it’s done:
A couple of months back, someone had a surplus of lemons so they asked what could be done. One of the more interesting suggestions was limoncello, a lemon liqueur made by infusing neutral alcohol (like vodka or Everclear) using lemon zest. The cost is largely time – the process takes about three months.
As with any recipe, there’s ideal ingredients: Meyer lemons. Meyers can be grown year round in warm climates, but ones from California don’t tend to show up on shelves until December. So I had time to learn about zest (including how to store it) and practice getting zest without reaching into the pith on cheaper, more readily available citrus.
I allotted two of the smallest lemons for being first to be zested, and that zest to be for the lemon bars in case I needed to perfect my zesting technique. I had my doubts about freezing zest in a ziplock bag, but it didn’t take long for the zest to thaw. I could smell the zest through the unopened bag. So I’m now confident about the limoncello. 😀
Meyers appeared at the local grocery about two weeks ago. The limoncello recipe called for 17 lemons to combine with 1.5 L of alcohol… I zested the lemons, and figured… hoped… that a recipe that called for 0.75 of a cup of lemon juice would put a dent in the number of lemons I had. As of writing this, I have 19.5 lemons left. In my defense, I’d rather have too many than too few. 😉
I haven’t juiced Meyers before, but my impression of the zested ones was they don’t stand up to juicing well. What has left of the rind was giving out before some of the endocarp could release juice. The pith is thinner than lemons I typically use when cooking cod in the oven.
[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
The closest related to food was stain removal from plastic containers. The rest are polishing or cleaning related. Which makes sense – like vinegar, citrus is mildly acidic, organic and non-toxic. There’ve been studies that suggest vinegar is better than chlorine for cleaning.
There is a “low” dose of vitamin K in lemons. But lemons are not the sort of thing many are going to over-consume 😉 I don’t have details, but I suspect the vitamin K is in the zest, as with most citrus fruit.