Gee. You think a wine named Flirt is marketed to women? Lack of subtlety aside, it’s the newest red blend to create a buzz in the wine world.

Flirt is a joint venture between W.J. Deutsch & Sons and Sonoma County-based Vintage Wine Estates and is a 2010 blend of Syrah, Zinfandel and Tempranillo.

At about $11 a bottle, look for it in April. Guess Valentine’s Day would have been too much of a cliché.

Little Head Butt. Lucas Bols USA has partnered with Stillwater Artisanal Ales on a new craft beer meant to be served alongside Bols genever in a Dutch shot-and-beer tradition known as a “Kopstootje.” Stillwater Artisanal Kopstootje (literally translated as “little head butt”) is a 6.5%-abv Saison-style ale brewed with barley, wheat, rye, corn and spices in a recipe meant to complement Bols genever. ($38).

Diamond Jubilee. John Walker & Sons Scotch whisky introduces The Diamond Jubilee to commemorate the Queen of England’s accession 60 years ago. The Diamond Jubilee is a blend of rare malt and grain Scotch whiskies distilled in and maturing since 1952, created by Johnnie Walker master blender Jim Beveridge. Sixty decanters of the blend will be released at a price of, gulp, $160,000 each. Profits are being donated to the Queen Elizabeth Scholarship Trust with a guaranteed amount of at least $1.6 million.

Coconut Skyy. Coming this spring is Skyy Coconut infused vodka. Coconut joins a flavor portfolio that includes Dragon Fruit, Blood Orange, Pineapple, Ginger, Cherry, Grape, Citrus, Raspberry and Passion Fruit. “I never thought we’d have 10 flavors,” Campari America chairman and CEO Gerry Ruvo recently told Shanken News Daily. “But it gives us the opportunity to play to different tastes across the country.”

We’re not the type of people who need a reason to drink. If we’re breathing, that’s reason enough. But for those who need more, here you go:

1. “Beerbon” Challenge- While you’re alternating between your favorite ale and favorite whiskey this weekend, take a second to imagine your dream beerbon combo and you could win $50 toward your next bar tab.

2. Whitney Houston- The music world has been in mourning this week over the loss of one of the greats. We’re raising a toast to the one and only Whitney Houston.

3. Presidents Day- As we all know 3 days are better than 2. We’re all for being patriotic, but let’s celebrate the real victory of a long and well earned weekend.

4. Jeremy Lin- The Harvard grad has taken the NBA by storm and we’re pretty impressed. Cheers to the Knicks and “Linning”

5. U.S. Orbit- This weekend marks the 50^th anniversary of the 1^st U.S. orbit. In honor of John Glenn’s lap around earth we’ll be doing laps around the bar.

Things you should know about Whipsy wine-infused whipped cream before you go buy an armload:

Where do you buy it? Anyplace that sells wine. Call around first, as some wine sellers don’t carry it (or know about it), while others can’t keep it on the shelf. Or buy it online at drinkwhipsy.myshopify.com (a pack of all three flavors costs $27). But they don’t ship to all states. If you live in AK, AL, AR, HI, KY, LA, MA, MS, MT, NV, NY, PA, UT, you’re SOL.

Can I put it on my kids’ cocoa? Not legally. It contains 13.5% alcohol. So that would be a 27-proof hot chocolate.

What flavors does it come in? Original, hazelnut and chocolate, though they have much cuter names than this.

AB has released new smaller-size packaging for its Select 55 low-calorie beer. Select 55 “Little Lights” are available in eight-ounce cans with only 35 calories each (available in 12-packs) and seven-ounce glass bottles with 32 calories each (available in 6-packs).

For something more indulgent, you can still buy Select 55 in the original 12-ounce cans and bottles — just 55 calories each.

Thankfully they offer the 8 oz. cans in 12-packs, because let’s be serious that’s how many you’ll need to feel like you’re actually drinking beer. If 35 calories is your cup of tea then great, but we’ll be sticking with the originals.

We decided to celebrate this past Australia day (Jan. 26^th) by brushing up on our Australian wine. As promised, here ‘s what we had to say about Jacob’s Creek Moscato, Reserve Shiraz and Wyndham Estates Bin 333 Pinot Noir.

Wyndham Estate Bin 333 Pinot Noir

We started with a glass of Pinot Noir, a blend of fruits from some of Australia’s best wine regions. You can get your hands on one of these bottles for around $8.

Our tasting notes: This was the least favorite of the bunch with little flavor and no finish. There was a lack of fruitiness and was too dry for our liking. Some of the DIA crew said they definitely weren’t fans while others said they could see themselves enjoying a glass with dinner. We’re evenly split on this one.

Jacob’s Creek Reserve Barossa Shiraz

Next we attempted the Shiraz. This reserve blend came to us from the Barossa region of Australia and boasted notes of “rich fruitcake, and rice plumbs with black pepper and characters of ground cinnamon and sweet vanilla.” It was recommended with braised lamb or hard cheeses and goes for under $13 a bottle.

Our tasting notes: Although we were out of braised lamb we went ahead and tried it anyway. This bottle was a little more flavorful than the Pinot, but still had a very simple taste. We were hoping to get a hint of the cinnamon, pepper and vanilla but sadly our taste buds couldn’t find them.  Unlike the Pinot there is a finish to this one, but not what we were expecting. Get ready to taste the alcohol, full blast.

Jacob’s Creek Moscato

We ended with the light and sparkling bottle of Moscato. This screwcap can be found for $7 a bottle at most liquor stores and if you look hard enough you may even find it for $5.99. Described as “Light and refreshing with a balance of zesty acidity and soft fruit sweetness”.

Our tasting notes: This bubbly wine was very similar to champagne, but with a much sweeter aftertaste. This was definitely the easiest to drink, but after one glass the sugar gets to be too much. Some DIA tasters described it as “girly”, saying it was too carbonated and fruity. When it came down to it the Moscato was great for a quick sip, but if you’re celebrating stick with the champagne.

A few months back we got the chance to chat with our friend Cooper Gillespie from The Thirsty Crow Bar in L.A. As a whiskey lover, Cooper shared her thoughts on the spirit and the best ways to drink it, but one comment really sparked our interest. When we asked Cooper her predictions for the year she simply said “more white dogs” and as we get into the swing of 2012 we couldn’t agree more.

Here are Cooper’s top picks for the world of white whiskey:

House Spirits White Dog

Cooper’s notes: Nice body, complex, good neat or on the rocks

Death’s Door White Whiskey

Cooper’s notes: Light and easy to drink-good entry for people unfamiliar with white dogs

Buffalo Trace White Dog Mash

Cooper’s notes: Sweet, spicy, strong corn notes

High West Silver OMG Pure Rye Whiskey

Cooper’s notes: Lots of flavor, nice heat, I’d sip it straight

How to drink them: You can do fun twists on traditional whiskey cocktails with white whiskey, such as a white Old Fashioned or Manhattan, or even a white strawberry mint julep.

How do you enjoy your white dog whiskey?

“Award winning Kentucky Bourbon Barrel Ale is a unique sipping beer with the distinctive nose of a well-crafted bourbon,” reads the sales copy. “It is aged for up to 6 weeks in freshly decanted bourbon barrels from some of Kentucky’s finest distilleries.” Mmmmmm.

Kentucky Bourbon Barrel Ale is one example of beer and bourbon crossing each other’s border, a la peanut butter and chocolate. It’s not a bad idea. In fact, for bourbon lovers like ourselves, we think it’s grand.

And for beer lovers, somewhat like ourselves, there are new heads to observe and hoppiness to fawn over.

Beer aged in bourbon barrels might make bigger beer lovers out of us, which got us thinking…

Challenge:

We’re challenging you to create your own “Beerbon”. Whether you’re leaning towards Sam Adams whiskey or a Jack Daniel’s brew, we want to hear it. We’ll be judging the most innovative, mouth-watering combo so choose your hops and mash wisely.

Details:

• Submit the “Beerbon” of your dreams in the comment section by 5:00pm Tuesday Feb. 21^st

• Must be 21 or older & a resident of the U.S. to enter

The winner will be announced on the 23^rd and receive a $50 gift card to the bar of their choice.

Cheers.

Look at all the new entrants in the super-premium ($25+) artisanal category, like Hoxton, Botanist and, of course, Hendricks. For that, we might thank Mad Men or the Brits, who adore gin. “We’ll have what they’re having.”

So what gives? Why is gin the celebrity that it is? Have you tasted it lately? Check out Esquire’s short list of “musts”:

Nolet’s Silver Dry Gin: Hailing from Holland, Nolet’s is surprisingly light and smooth for a 95-proof spirit. A nose full of roses and stone fruit would allow it to mix beautifully with muddled rosemary or lavender in an herb-based bramble.

Corsair Barrel Aged Gin: From a craft spirits distillery in Bowling Green, this concoction started with a base gin that was rested in charred barrels previously used for spiced rum. The result is a creamy spirit that smells just like egg nog.

Damrak Amsterdam Original Gin: Damrak’s recipe dates back to the 1700s, but it’s entirely different from the vast majority of juniper-forward gins. Rather, Damrak is slightly sweet, with a predominant flavor of candied orange.

The mag goes on to plan our day around gin:

The Day Drink: Gin Rickey

1/2 ounce fresh lime juice

Splash of simple syrup
1 1/2 ounces London dry gin
Soda water

In a highball or rocks glass full of ice, squeeze half a lime and toss in the rind. Add the gin and simple syrup and top up with soda. Garnish with another lime slice if you prefer extra zing.

The Wind-Down Drink: Tom Collins

1 ounce lemon juice

1/2 ounce simple syrup
2 ounces London dry gin
Soda water
Cherry and lemon or orange slice

Shake lemon juice, simple syrup, and gin over ice, and strain into a Collins glass over ice. Top with soda water and garnish with a cherry and a lemon or orange slice.

The Evening Drink: Martini

1 1/2 ounces gin
1 1/2 ounces French dry vermouth
2 dashes orange bitters
Lemon peel

Stir gin, vermouth, and orange bitters in a mixing glass over ice. Strain into a cocktail glass and garnish with a lemon twist.

The Drink for Her: Eastside

2 ounces gin
1 ounce lime juice
3/4 ounce simple syrup
2 mint sprigs
3 cucumber slices

Muddle 1 mint sprig and 2 cucumber slices in a mixing glass. Add the gin, lime, and simple syrup and shake over ice. Strain into a cocktail glass and garnish with a mint sprig pinned through a cucumber slice.

We’re also very interested in trying gins from around the world. Today’s pick:

The Duke Munich Dry Gin, named for the Duke of Bavaria, “who was instrumental in the founding of Munich in 1158. Fittingly, The Duke Munich Dry Gin is distilled in the city itself. It is also bottled at 45% ABV and contains 13 botanicals: Juniper, Coriander, Angelica Root, Lemon Peel, Lavender, Ginger Root, Orange Blossom, Hops, Malt, Cinnamon, Bark, Cubeb Berries, Caraway + One Secret Ingredient.”(via)

For those interested in gin’s healing properties, you must explore drunkenraisins.com. Just 8-9 a day takes the edge off arthritis.

For the non-drinkers in the crowd (and, yes, DIA has readers who don’t touch the stuff), Gin is a very nice baby name. Works as well for a boy as it does for a girl. Just saying.

We’re not the type of people who need a reason to drink. If we’re breathing, that’s reason enough. But for those who need more, here you go:

1. Valentine’s Day Weekend- Since we’re not the type to celebrate late, we’re raising our glasses a little early. Cheers to Valentine’s Day weekend and cocktails for two.

2. The Grammys- Rock stars, celebs & a whole lot of booze. Yes, we’re tuning into the 2012 Grammys on Sunday and we can’t wait for the chaos to begin.

3. NY Giants- Can’t say we felt too strongly about either team, but on Sunday New York brought their ‘A’ game. Well-played boys, cheers to you.

4. Parenting 101- Social Media meets parenting in this video of a dad reprimanding his daughter via YouTube. It starts with an inappropriate Facebook post and ends with 8 bullet holes in her laptop. Sounds like this girl is going to be grounded until she’s 21, so we’re toasting to her eventual release.

5.  McDonald’s Shamrock Shake- McDonald’s is bringing us St. Patty’s Day in a cup. We commend them for getting a jump-start on one of our favorite drinking holidays, but if we’re going to ever get past its neon green glow you better believe ours will be spiked. 

So what’s the deal with white whiskey? It’s on everyone’s lips, breath, and bar tab.

In a world full of fancy new products that are infused, aged, mellowed or sourced from prehistoric weeds found on the floor of the most remote forest in the world, white whiskey is none of that, and then some.

No, it’s not moonshine. But it’s the closest (legal) thing to it. It’s made the same way — bottled practically right out of the still; straight from fermented corn or wheat mash — but its alcohol content is regulated. It is also very much taxed, and thus, about 100% more expensive than “the dog.”

Okay, spill it. Do you drink white whiskey? Why? Does it take you back to your colonial roots? Does it really taste THAT not-disgusting?

We know why “they” make it: as Kevin Kosar of AlcoholReviews.com says “white whiskey…works for distillers because it gives them a new product without the need to invest in new materials.”

What’s your excuse, White Whiskey Drinker? Enlighten us with a comment or two.

What do you get when you mix Patrón Silver tequila, coffee derived from the Mexican states of Veracruz and Chiapas and the Chiollo variety of chocolate produced in Mexico’s Tabasco region? Patrón XO Cafe Dark Cocoa.

At $24.99 a 750-ml bottle, it’s also available in 50-ml. and 375-ml. sizes.

We defy you to dislike this.

Know anyone who gets a stuffy nose after a glass of wine, or who gets a headache the next day?

Head to Whole Foods, who is expanding its line of wines with no sulfites added (NSA). They will be the first national retailer to carry USDA Certified Organic NSA wines from Italy and Spain.

Try Spartico Organic Tempranillo from Bodegas Iranzo winery in Spain and Organic Merlot, Cabernet Sauvignon and Rosso Convento from La Cantina Pizzolato in Italy—all priced under $13 a 750-ml.

Most Whole Foods locations carry between 10-20 selections of organic NSA wines, including Roulé Rouge from northern California and Frey Vineyards from Mendocino County.

Plenty to choose from — a stone’s throw from the cheese and crackers.

Samuel Adams is unveiling a new seasonal brew, Alpine Spring — available from January through April. Priced at around $7.99 per six-pack, Alpine Spring is 5.5%-abv and classified as an unfiltered wheat lager. It’s made with a German Noble hop variety called Tettnang-Tettnanger that imparts a citrusy flavor. Alpine Spring replaces Noble Pils as Sam Adams’ spring seasonal. (Noble Pils, FYI, is now available year-round as part of the brand’s Brewmasters Collection.)

Would you spend $24.99 for a universal remote control with a built-in bottle opener? How about $12? That’s the bargain basement price that came across our wire when a Groupon dropped into our e-mailbox.

While one remote is decidedly better than three (plus a separate bottle opener), we can’t quite commit to this one. But for $12…. We’re split. Does smart outweigh stupid here? It does open “brown, green and clear bottles,” states the ad copy (whatever the hell that means.)

Colorado’s New Belgium Brewing has unveiled the first two entries in its 2012 Lips of Faith series—Biere de Mars and Cocoa Molé.

Brewed with barley, oats and wheat malts, Biere de Mars (6.2% ABV) is characterized by earthy tones and flavors of ripe mango and lemon verbena. Cocoa Molé (9% ABV) is brewed with caramel-80, chocolate, dark chocolate malts and chocolate rye, and then combined with ancho, guajillo and chipotle chilies for a sweet and spicy flavor.

The limited edition beers will be available on draft and in 22-ounce bombers now through April in select states at prices varying by market.

But wait, there’s more.

Two more new products will be added to New Belgium’s lineup this year: a pale ale called Dig, set to launch this month, and a pale lager called Shift to follow. The latter will be available only in 16-ounce cans.

BTW: New Belgium’s flagship Fat Tire and Ranger IPA are also slated for upcoming releases in the can format.

This weekend, most of us only have one thing on our mind, and it is surely a reason to drink. On Super bowl Sunday, Americans consume more than 325.5 million gallons of beer, approximately 17 times the amount consumed normally. That’s not to mention the countless Super Bowl inspired cocktails that people think up, like the “Patron Pigskin”.

And the best part? You don’t have to love football to have a blast on Super Bowl Sunday. Even if you think the Giants are from Cleveland and Tom Brady is just Gisele’s lucky husband, it’s a time to imbibe and celebrate.  Of course, what’s not to love about a day of hors d’oeuvres and parties with close friends that take place almost entirely on the couch? Not everyone here at DIA is a football fanatic, so we designed a drinking game to be played by everyone, and enjoyed even by those who think “punt” is a dirty word.

Take a sip when the following happens:

-A girl asks for the remote to check the score on the Puppy Bowl

-One player smacks another guy’s butt in a huddle (the camera is out here, boys. We saw that)

-Someone gets choked up over this year’s Google commercial

-Someone passes out before halftime

-A Budweiser commercial airs with at least 1 animal. One sip per animal after that.

-Someone in the room imitates a player’s victory dance (this will likely happen more as the game goes on)

-Pyrotechnics go off at the half time show (every time)

-Someone says Madonna looks old and starts a fight with someone who says Madonna looks great for her age

-Someone asks which team is which after halftime

-Someone complains they ate too many pigs in a blanket

-Someone complains that there aren’t any pigs in a blanket left (double if it’s the same person as above)

-After the game, someone who passed out wakes up and asks who won the World Series

So stock up on booze this Super bowl Sunday and have a ball! You can even add your own twists. Everyone at the party, no matter how much they like football, will be rolling on the floor laughing (definitely rolling on the floor).

Cheers

Cheers to Blair F. of Syracuse, NY for creating the winning cocktail:

1626

Ingredients:

2.5 oz. Woodford Reserve Bourbon

0.75 oz. Hiram Walker Gingerbread Liqueur

1/2 tsp Cherry Heering

2 dashes Angostura Bitters

Preparation:

Pour ingredients into mixing glass, stir with cracked ice for 20 seconds, then strain into a chilled cocktail glass.  Garnish with a cherry.

Here’s what Chris had to say about the “1626”:

“The name has a bit of mystery-pulls the guest in to ask why the name, and creates a dialog between the bartender and guest.  The ingredients are fairly easy to find around specialty stores, for the home bartender, plus most craft bars will have them, and the final result is well balanced.  The Woodford Reserve was a great choice, as bourbon and rye whiskies are very much in demand in drinks nowadays.”

Big thanks to all who participated and to our judge, Chris Houk. There will be more DIA contests rolling out later this month so keep checking in.

Cheers

Our latest ‘Hey Bartender’ interview features Russell Donovan from Atlanta’s Mood Lounge. Read the full interview here.

When patrons visit Mood lounge, what’s the signature drink they are usually looking for?

I find that people are very open to suggestions from our team. They might have a spirit base in mind, but we have a large and ever growing cocktail list that offers plenty of options. Usually after talking to the guest we can create exactly what they are looking for.

The menu at Mood lounge seems to have lots of classics with a twist. What’s your favorite classic cocktail to experiment with?

Probably the Martinez with 50 Pound Gin, sweet vermouth, maraschino liqueur, angostura bitters and lemon twist. It’s the original. It is also very rewarding to create something interesting while maintaining simplicity and clean flavors.

What’s your least favorite drink to make and why?

I once had a guest order a Glenfiddich 30 and coke -I cried for days after that.

We’ve heard mixed reviews of Southern Comfort’s Fiery Pepper. Your thoughts on the Tabasco inspired spirit?

Mixed feelings. Sweet and heat is my favorite flavor combination. But as someone who has had a pepper garden and made my own hot sauces since age five, I have to say tabasco leaves a lot to be desired for my palette. Now a sriracha infusion…you’re welcome to whoever puts that on the market.

We’ve seen the whipped, fluffed, and candy vodkas. Any thoughts on dessert cocktails/spirits and the best way to drink them?

I prefer to add flavors and do infusions myself. Dessert cocktails are often forgotten and few people get really creative with them. That is a world waiting to be explored. As a coffee fiend, I see endless caffeinated possibilities or many options with twists on classic digestifs.

With choices like beer cocktails, savory ingredients, and barrel-aged cocktails, what has been your favorite trend to serve over the past year?

Barrel-aged cocktails are particularly great to me because there is so much faith and patience required. You produce something then put it away for months hoping that when you crack it open something wonderful has taken place. That’s not always the case, but when it works it greatly elevates the complexity of a drink. I’ve always barrel-aged my bitters and some of the spirits I make at home, so I was glad to see people really taking that art to the next level.

Any predictions for what’s to come in 2012?

With the surge in classic cocktails and prohibition era themed bars, the expansion of micro distilleries the last few years, and as hands on as we are getting in ingredient creation, I could see a growth in in-house distillation (even if the product has to leave and come back to keep the tax man happy). And if we do embrace that, I have a couple of old family recipes that I’d love to put to use.

Your most memorable night behind the bar was when____________.

A manager dropped a full bottle of Louis XIII onto a tile floor.