Category Archives: beverages

The Zombie Frappacino

Zombie Frappacino

Starbucks Zombie Frappacino

Review by Leaf McGowan/Thomas Baurley, Technogypsie Productions ~ ~

As usual, Starbucks is always on top of getting in chime with current fads, whims, and trends. Of course, “Zombies” are a year-round trend, they are just more popular in October. So to get with the spirit, Starbucks has created the “Zombie Frappacino” – a tasty an colorful blended iced drink with delicious apple and caramel flavors. Not caffeinated either, so it won’t turn you into a running zombie. A nice treat in the month of October. Limited run and selection offering. Rating: 4 stars out of 5

Ingredients: Ice, Milk, Crème Frappuccino Syrup [Water, Sugar, Salt, Natural And Artificial Flavor, Xanthan Gum, Potassium Sorbate, Citric Acid], Zombie Mocha Drizzle [Mocha Sauce (Water, Sugar, Cocoa Processed With Alkali, Vanillin), Pink Powder (Dextrose, Fruit And Vegetable Color [Apple, Cherry, Radish, Sweet Potato])], Green Caramel Apple Powder [Dextrose, Fruit And Vegetable Color (Spirulina, Turmeric), Natural Flavors, Citric Acid].

If you would like to contact the author about this review, need a re-review, would like to advertise on this page, or have information to add, please contact us at

Zombie Frappacino ( – Starbucks Kiosk, Shopping at King Sooper’s, Uintah Street, Colorado Springs, Colorado. New Life in Colorado: Chronicle 26 – Chronicles of Sir Thomas Leaf and Prince Cian. Adventures in Colorado. Photos taken October 25, 2017. To read the adventures, visit To read reviews, visit: All photos and articles (c) 2017 – by Leaf McGowan and Thomas Baurley. All rights reserved.

Continue reading The Zombie Frappacino

Print Friendly, PDF & Email

Spirits and Entities, spirituality of Alcohol

Spirits and Entities of Alcohol
by Thomas Baurley, Leaf McGowan, Technogypsie Productions

It always amazes me how the world really doesn’t understand the “root” of all things, nor pay attention to the “history” of various items or substances that they use occasionally or daily in life. I strongly believe it is very important to know the “root” and “makeup” of anything one puts in their bodies. Regardless of whether one is religious, spiritual, or scientific – the role of religion and spirituality in all aspects of life has some intriguing elements that should not be ignored. The proverb “You are what you eat”; has a lot of elements of truth in that saying because what you put in your body affects it chemically, physically, mentally, emotionally, and yes, spiritually. I won’t debate between science and religion in this article and for those readers that are atheist and don’t believe in spirituality – while reading this – simply ignore the spiritual overtones of this article and focus on the chemical aspect of what is being put in your body and understanding the elements you allow into your temple. For those readers that are avid drinkers – think about the drink you are putting in your body and go for higher quality substances as one really should consider changing to “organic” and “triple distilled” spirits instead, and for the spiritual user – know the entity or “spirit” you are inviting into your being.

This is not a negative article on drugs, substances, or alcohol, but rather a spiritual understanding of why we use them, the benefits and the dangers associated with them. Alcohol use needs to be practiced responsibly, for abusing it can lead to serious consequences. There really is more to “being under the influence” than you can rationally understand. Historically and spiritually, in all world cultures and religions, in folklore and mythology, every substance, every herb, every mineral, and every plant has a “spirit” or “entity” or “deity” assigned or associated with it. Drugs – Alcohol, barbiturates, hallucinogens, chemicals, or what-not are made of compositions of plants, herbs, minerals, and living matter. Drugs are medicines as well as poisons, with positive and negative effects on a living host that ingest them. Side effects from these drugs create various moods, effects on the body, mind, spirit, and persona. Many of these effects are utilized for spiritual visions, trances, omens, oracles, prophecies, messages, or communication with the beyond in the realms of religion. When abused, they often consume the body and the soul and will create a degradation of a being. Regardless of the substance : alcohol, marijuana, psilocybin, LSD, mDMA, barbiturates, etc. – Each substance has its own entity or spirit that culture attributes certain persona and effects to. It is pretty important to understand what entities you are dealing with, and how to gain advantage from a temporary relationship with them, and how to avoid them taking advantage of you.

For this article, I’m focusing on “spirits” or “alcohol”, as it is the most common grouping of entities that the mass population deals with. Why is “Alcohol” given the name “spirits” in the annals of history? The words “alembic” and “alcohol” are metaphors for “aqua vitae” (Life Water) and “Spirit”, often refer to a distilled liquid that came from magical explorations in Middle Eastern alchemy. “Alcohol” comes from the Arabic “al-kuhl” or “al-ku??l”, which means “Body Eating Spirit”, and gives the root origin to the English term for “ghoul”. In Middle Eastern Folklore, a “ghoul” is a “evil demon thought to eat human bodies”, either as stolen corpses or as children.

Since the root of the name “alcohol” is related to the concept of “body eating spirit”, this is also one of the early roots to traditional taboos on imbibing alcohol in the beginnings of Islam and similar prohibition faiths. In Islam, consumption of any alcohol is punishable with 80 lashes. To many “Pagan” or “Heathen” faiths, the imbibing of spirits and the temporary relationship with these entities gives definition to the “aqua vita” beliefs or “life water” or “connection / communication with spirits” that can be quite beneficial. In fact, faiths that had its roots in Paganism, such as Christianity and Islam, have carried over beneficial beliefs about the consumption or imbibation of alcohol.

As Middle Eastern alchemists ingested alcohol they reported that their senses deadened and this is why they saw the elixirs produced as possessing “body taking” qualities. This is where the Europeans are believed to have derived the use of “spirits” for “alcohol”. What is ingested affects a living body spiritually, mentally, emotionally, and physically. Some believe it will affect the soul as well and that it is all about relationships. Some faiths and cultures have credible valid positive reasons to abstain from drugs and alcohol, while others have equal reasons to promote them. Many cultures see drugs and alcohol as negative, but if one looks into the history of these elementals, there exists many positive elements in their usage, especially when balanced with spirituality and religion. Many cultures and faiths traditionally ingest something in order to commune with the Divine, God/desses, and/or spirits. Whether the wine and bread of Catholic Mass, or the trance induction of peyote with South American Shamans, the use of these substances have a honored tradition throughout history. Shamanic use of trance-inducing drugs are not considered destructive, but rather gifts of the Gods that allow the body and spirit to commune with higher planes of existence. Peyote, ayahuasca, salvia divinorum, absinthe, psilocybin, and other substances are assigned to induce spirit communication, clairvoyance, and the ability to heal. Most forms of Christianity consume alcohol as part of everyday life and nearly always use “wine” (fermented grape juice) in their central rite with the Eucharist or “Lord’s Supper”. The beliefs surrounding this practice state that Christian Tradition and/or the Bible teaches that “alcohol” is a “gift from God that makes life more joyous, but that overindulgence leading to drunkenness is a sin”. The key of Christianity is “moderation”. 19th century Protestants attempted to move from this earlier position of thought and pursuing “abstention” or “prohibition” of alcohol believing its use to be a “sin” even to the extreme of a sip (i.e. Mormonism). The Bible repeatedly refers to alcohol in use and poetic expression, and while mainly ambivalent to it, still states them to be both a “blessing from God that brings merriment” and a “potential danger that can be unwisely and sinfully abused”. “Wine” is often portrayed in daily life as a symbol of abundance and physical blessing, and negatively as a “mocker” with beer being a “brawler”, and drinking a cup of strong wine to the dregs and getting drunk can be presented as a symbol of God’s judgement and wrath. As puritans often spoke in their sermons that “Drink is in itself a good creature of God, and to be received with thankfulness, but the abuse of drink is from Satan; the wine is from God, but the drunkard is from the Devil”. Bible warns that alcohol can hinder moral discretion, and that alcohol can be corrupting of the body and a substance that will impair judgement and distract one from God’s will of life.

While the Ancient Egyptians promoted beer and wine, they did warn of taverns and excessive drinking. However the Greek Dionysus cult promoted intoxication as a means to get closer to their Deity. Macedonians viewed intemperance as a sign for masculinity and were well known for their drunkenness. Alexander the Great was a proponent to the Cult of Dionysus and known for his inebriation. Ancient and Modern Roman celebrations on March 15th of Anna Parenna celebrates the Goddess of the Returning Year by crossing the Tiber River and “go abroad” into Etruria and picnic in flimsy huts made of branches, drink as much alcohol as they could, as it was thought that one would live for as many years as cups of alcohol one could drink on this date. Once finished they would return to their homes in Rome. Most Pagan religions encourage alcohol use and some pursue intoxication promoted as a means of fostering fertility. To Pagan faiths it is believed to increase sexual desire and to make it easier to approach another person for sex. Norse paganism considered alcohol to be the sap of Yggdrasil and drunkenness as an important fertility rite in this religion. Alcohol was also used for medicinal purposes in biblical times as an oral anesthetic, topical cleanser, soother, and digestive aid. Problems associated with industrialization and rapid urbanization were also attributed and blamed on alcohol including urban crime, poverty, high infant mortalities, though its likely that gross overcrowding and unemployment was the actual root cause. The modern world then started blaming personal, social, religious, and moral problems on alcohol. This led to modern movements of prohibitionism. A typical Buddhist view on Alcohol use is as a shortcut for the pursuit of happiness as it produces a short term euphoria or happiness and this is the reason millions of people drink it repeatedly every day. Buddha teaches alcohol as well as all drugs, lead to mis judgement, blocks rational thinking, and therefore preached against amongst its disciples even though in some Buddhist disciplines it is used as offerings to Deity and spirits. Islam, Jainism, the Bahai’ Faith, The Church of Jesus Christ of Latter-day Saints, the Seventh-day Adventist Church, the Church of Christ, Scientist, the United Pentecostal Church International, Theravada, most Mahayana schools of Buddhism, some Protestant denominations of Christianity, and some sects of Hinduism – forbid, discourage, or restrict the drinking of alcoholic beverages for various reasons.

Science tells us alcohol releases dopamine into the brain, stimulating the pleasure sensation. There are a lot of “expectations” with alcohol, and many of these will still operate in the absence of actual consumption of alcohol, when the individual believes they are consuming alcohol. Research in North America shows that men tend to become more sexually aroused when they think they have been drinking alcohol, even when they have not been drinking it. Women report feeling more sexually aroused when they falsely believe the beverages they have been drinking contained alcohol. Men have show to become more aggressive in laboratory studies when they are drinking only tonic water but believe it contains alcohol, they also become less aggressive when they believe they are drinking only tonic water, but are actually drinking tonic water that contains alcohol.

In Magical Views, the use of alcohol, especially in ritual and rite, is a very powerful vehicle for altering states of consciousness, communicating with spirits, Deities, Ancestors, and entities. It aids in relaxation for ritual. It frees the mind of responsibility and control, and is a great aid to those very logical individuals that have to be “in control”. However it can be detrimental to those who have a lot of natural psychic or medium-ship abilities that have been raised in families or cultures that demonized or invalidated these gifts. As alcohol and drugs impair the left brain first (logical) and enhances right brain activity (where spirit communication and psychic abilities reside), thereby increasing psychic or mystical experiences while under the influence. The affects are dependent on the individual and their type, as it can be dangerous with some people – those susceptible to possession and toying by spirits, excessive drinking is similar to “throwing open the saloon door and calling out to a crowd of alcoholics – ‘Bar is open, drinks are on (in) me’”, which will attract lower astral entities to enter the body and soul to experience the alcohol vicariously through the person. It is easier for spirits to influence one when they are intoxicated, some of which are very “low life” or “demonic” entities. (Many are good and powerful, including Deities like Dionysus, Maeve, etc. but usually associate with the particular elixir being imbibed) Mixing of “Spirits” can be dangerous and very toxic on the body and spirit, as the doorway to the soul can be an orgy of spirits that the person cannot handle, often leading to alcohol poisoning, sickness, illness, and/or death.

Historical: Ancient China had wine jars in Jiahu dating to 7,000 B.C.E. and considered a spiritual food rather than a material food with high importance in religious life. Neolithic wine making was found to date from 5400-5000 B.C.E. as archaeologists uncovered a yellowish residue at Hajji Firuz Tepe in a jar that analysis determined came from wine making. Early brewing dates in Egypt showing alcohol was presided over by the God Osiris. Chalcolithic Era Indus Valley civilizations in India date from 3000-2000 B.C.E. with Hindu Ayurvedic texts describing beneficent uses. Babylonians in 2700 B.C.E. worshiped a wine Goddess and other wine deities. Xenophon (431-351 BCE) and Plato (429-347 BCE) praised moderate use of wine as beneficial to health and happiness, but were critical of drunkenness. Hippocrates (460-370 BCE) praised it for its medicinal properties (wine). Some Native American peoples developed an alcoholic beverage called Pulque or Octli as early as 200 C.E. that was used for visions, religion, and prophecy. The first distillations of spirits came from the Medieval Period, with the School of Salerno in 12th century, and fractional distillation developed by Tadeo Alderotti in 13th century. Distillation of whiskey first performed in Scotland and Ireland for centuries, and the first written confirmation of whiskey comes from Ireland in 1405, Scotland in 1494.

Alcoholic beverages are drinks that contain “ethanol” (a.k.a. “alcohol”). They are divided into three classes: beers, wines, and spirits. “Spirits” often related to distilled beverages low in sugars and containing a minimum of 35% alcohol by volume. These are often referred to as Gin, Vodka, and Rum. Alcohol is legally consumed in most countries, though regulated by over 100 countries in terms of production, sale, and consumption. In most countries and religions, alcohol plays a major role in social events, rituals, and traditional celebrations. Alcohol is a psychoactive drug with a depressant effect that reduces attention and slows reaction speeds. It can be addictive and those addicted are considered to be under the sickness called “alcoholism”. Science shows that alcohol is beneficial in moderate amounts, especially a glass of wine drunk daily as it aids in digestion. If food is eaten before alcohol consumption, it reduces alcohol absorption, and the rate at which alcohol is eliminated from the blood is increased. The mechanism for the faster alcohol elimination appears to be related to types of food especially those with alcohol-metabolizing enzymes and liver blood flow. Consumption of alcoholic drinks during Medieval times was a method used to avoid water-borne diseases such as cholera as alcohol kills bacteria.

is the world’s oldest and most widely consumed alcoholic beverage, and the third most popular drink after water and tea. It is produced by brewing and fermenting starches derived from cereal grains – most commonly by means of malted barley, though sometimes with wheat, maize, or rice. There are two main types of beer: Lager and Ale. Ale is classified into varieties such as pale ale, stout, and brown ale. Most beer is flavored with hops adding bitterness and as a natural preservative. Beer is usually 4-6% alcohol by volume, but can be less than 1% or more than 20%. It is a stipend of the drinking culture of most nations, and has social traditions such as beer festivals, pub culture, pub crawls, and pub games. The Christian Bible refers to beer as a brawler. Medieval monks were allotted about five liters of beer per day – allowed to drink beer but not wine during fasts. Many Saints and Deities were associated with Beer, such as: St. Adrian, the patron saint of Beer; St. Amand, patron saint of brewers, barkeepers, and wine merchants; and The Ancient Egyptians believed Osiris gave their people “Beer” as he invented it and it was a necessity of life, brewed in the home on an daily basis. In Ancient Egypt, Cellars and wine presses often had a God who was associated with each of the 17 types of beer they created. These were used for pleasure, nutrition, medicine, ritual, remuneration, and funerary purposes. Babylonians often offered beer and wine to their Deities as offerings.

Wine: Alcoholic beverages distilled after fermentation of non-cereal sources like grapes, fruits, or honey. It involves a longer complete fermentation process and a long aging process (months or years) that create an alcohol content of 9-16% by volume. Sparkling wines are made by adding a small amount of sugar before bottling, creating a secondary fermentation in the bottle. The Bible refers to wine as a symbol of abundance and physical blessing, bringer and concomitant of joy, especially with nourishment and feasting; as well negatively as a mocker. It is commonly drunk with meals, as the Old Testament prescribed it for use in sacrificial rituals and festal celebrations. Jesus’ first miracle was making copious amounts of wine at the wedding feast of Cana where he instituted the ritual of the Eucharist at the Last Supper during a Passover celebration that “wine” is a “new covenant in his blood”. Under the rule of Rome, the average adult male who was a citizen drank an estimated liter (1/4 of a gallon) of wine a day. Thomas Aquinas, a Dominican monk and the “Doctor Angelicus” of the Catholic Church said that moderation in wine is sufficient for salvation but that for certain persons perfection requires abstinence and this was dependent upon their circumstance. Wine has been associated or assigned to various Saints, Deities, and Spirits such as St. Amand, patron saint of brewers, barkeepers, and wine merchants; St. Martin, the so-called patron saint of wine; St. Vincent, and patron saint of vintners. In Ancient Egypt, Cellars and wine presses often had a God who was associated with each of the 24 varieties of wine they created. These were used for pleasure, nutrition, medicine, ritual, remuneration, and funerary purposes. Babylonians in 2700 B.C.E. worshiped a wine Goddess and other wine deities. Babylonians often offered beer and wine to their Deities as offerings. In Greece the art of wine making reached the Hellenic peninsula by 2,000 B.C.E. – the first of which was Mead, and by 1700 BCE wine making was commonplace and incorporated into religious rituals. Balche’, a Mayan Honey wine, was associated with the Mayan deity Acan.

Spirits: Unsweetened, Distilled alcoholic beverages that have an alcohol content of at least 20% ABCV are called spirits. These are produced by the distillation of a fermented base product, which concentrates the alcohol, and eliminates some of the congeners. These can be added to wine to create fortified wines such as ports and sherries.
These are often Vodka, Rum, Gin, Whiskey, Whisky, Tequila, and other spirits.

Some commonly believed changes in personality with ‘types’ of alcohol:

  • Beer: Boldness, Braveness, Becoming Boisterous, Loud, Obnoxious, Lush behavior, Know-it-all attitudes, and Dumb-ness.
  • Wine: Romantic connotations, sexuality, relaxation, restfulness, tranquility, lush-ness.
  • Vodka: Bravery, Boldness, Invincibility, Strength, Attitude, Security.
  • Tequila: Boldness, wildness, sexuality, aggression, and lush behavior.
  • Absinthe: Creativity, Inspiration, Desire to do Art, Write, or Music; imaginative thought. Rumored to be psychedelic and produce hallucinations. Inspires oracles, omens, and prophetic thought.
  • Rum: Wildness, craziness, boldness, and lust.
  • Gin: Intellectual thought, healing, lethargy, and dumb-ness.
  • Whiskey: Aggression, testiness, boldness, violence, invincibility.
  • Irish Whiskey: Revitalization, Rebirth, Renewal, Invincibility, and Intellectual discussions.

Print Friendly, PDF & Email

Chai Creme Frappacino (Starbucks)


The Chai Creme Frappuccino – Blended Beverage
* Starbucks Worldwide *

My biggest addiction in the world is the Chai Creme Frappuccino. It’s not a Starbucks Secret Menu Item and its infamous in the United States as well as other parts of the world. Though, every now and then you’ll get a novice Starbucks employee who’ll state that “we don’t make those” or that “they can’t do that”. WRONG ANSWER. The Chai Creme Frappuccino is a core part of Starbucks culture for those of us the “don’t do coffee”. It’s in your manual and its made by intelligent baristas in every Starbucks I’ve visited around the World. Well I’ve yet to make my way around the world – but it holds true where I have been – Everyone of the 50 states that has a Starbucks, Canada, England, Ireland, Wales, Scotland, Germany, Austria, Belgium, Holland, and Australia. Though now that American Starbucks have just come out with the ever-so delicious CHOCOLATE CHAI – it was a Starbucks in South Carolina that suggested we try the Chocolate Chai Creme Frappucino and we’d find a few Starbucks across America who didn’t think they could make them (duh! same way as a regular one, but using the chocolate chai concentrate instead of the chai concentrate – problem is the Chai Creme Frappucino is so common in the states they already have a pump-mix for making them – or so I have been informed).

The Chai Creme Frappuccino is a Starbucks’ branded drink with spicy Tazo chai blended with soy or milk and ice. Alternatively it is topped with sweetened whipped cream. Chai is the name for spiced tea in India which is quite simply black tea infused with cardamom, cinnamon, black pepper, and other spices over a stove. This is a cold smoothie-milkshake version of it blended with creme and milk (or soy). Starbucks owns the brand name and invention of the “frappucino” which is a known mix of a “frappe” and a “cappuccino” originally a espresso coffee with frothed milk. The term “frappe” may have come from the Greek term “frapp’” for a Greek Iced coffee or the Boston term “frap” meaning “thick milkshake frappe”. The original Frappucino was created by George Howell’s Eastern Massachusetts Coffee Shop chain called “The Coffee Connection”. The Coffee Connection was bought out in 1994 by Starbucks. With the sale came the rights on the “Frappuccino” beverage. After that point an explosion of all sorts of thousands of different concoctions as “frappuccinos” became available through Starbucks. [Rating:5] * 5 stars out of 5 *


To read more about the Starbucks Corporation for history, links, and resources visit here:

Chai Creme Frappacino: Swords Starbucks - Swords: 4 January 2014. Clongriffin to Swords. Chronicles 3: Walking with the Ancestors - Winter 2013/2014: Chronicles of Sir Thomas Leaf and Cian - the Prince of Endurance.  Photography (c) 2014, 2015: Thomas Baurley,  Leaf McGowan, Technogypsie Productions.  To follow the stories and tales visit and  Dublin: Malahide: Clongriffin:
Chai Creme Frappacino: Swords Starbucks – Swords: 4 January 2014. Clongriffin to Swords. Chronicles 3: Walking with the Ancestors – Winter 2013/2014: Chronicles of Sir Thomas Leaf and Cian – the Prince of Endurance. Photography (c) 2014, 2015: Thomas Baurley, Leaf McGowan, Technogypsie Productions. To follow the stories and tales visit and Dublin: Malahide: Clongriffin:

Print Friendly, PDF & Email


Article and research by Thomas Baurley, Technogypsie Research, August 7, 2017 (Originally written in 2012 original lost from hackers)

Starbucks … my biggest addiction and life saving business that I stand by strong and dedicated. I apologize for the loss of the original article as it was destroyed from a hacking attack. So let’s begin with my telling of the small coffee roaster shop turned international empire. Starbucks has grown from the small love-able shop and blossomed into a world-wide phenomena with lots of love or despise depending on who you talk to. Today it operates over 24,000 locations worldwide (2017).

As a world traveller, Starbucks has been my saving grace – free high speed WiFi enabling me to stay in touch with family/friends, get business done, find lodging, get my bearings, and internationally have a place to rest and recover with a slice of home … and not have to pay a table fee, pay for the rest rooms, or get pressure to move on. Starbucks has become my second office place and when travelling, my main office. Not being a coffee drinker, it is the source of my biggest addiction – The Chai Creme Frappacino. Truth be told, I LOVE the fact that Starbucks is everywhere, she has been my hero. Growth changes many companies, but regardless of the current controversy, she has always taken the right course in my mind’s eye.

Many consider Starbucks a threat to the small mom-and-pop, setting course for the soothsayers who don’t realize Starbucks was originally one. Understandably Starbucks makes it harder for the small mom and pops to survive, but that’s not their fault nor their business model. They are riding their wave of success. They are seen worldwide as the main icon of “second wave coffee” by having their own quality, brand, taste, and experience. All of which (minus the coffee product) I can vouge is amazing and unique. The third wave coffee market competes with Starbucks and surpasses it with their own unique clientele, those seeking hand-made coffee, lighter roasts, and a more independent move. That’s great and fabulous leading to the success of the third wave coffee businesses. But Starbucks has a unique place and need regardless of how large it has become. It will be more efficient, safe, and contributing for the world.

Starbucks has expanded from being simply a coffee bean roaster to a world-wide coffee shop, restaurant, and WiFi hotspot. It is a place for all to find rest and relaxation. They serve a wide variety of products from tea & coffee to smoothies and alcohol. All locations serve hot and cold drinks ranging from whole-bean coffee, microground instant coffee (VIA), espesso, caffe latte, loose or liquid teas ranging from peppermint to chai, Evolution fresh juices, Frappuccino (smoothie-like) drinks, hot chocolate, beer, and wine. They offer La Boulange pastries, snacks, chips, crackers, pre-packaged food, hot/cold sandwiches, appetizers, and ice cream. They also offer various products – pre-packaged coffee, tumblers, coffee cups, music, and other novelties.

The very first Starbucks was founded on March 31, 1971 in Seattle, Washington by three students from the University of San Francisco – English teacher Jerry Baldwin, history teacher Zev Siegl, and writer Gordon Bowker. They were first inspired to sell high-quality coffee and roasting equipment. The ideas and methodologies were taught to them by Alfred Peet, a coffee-roasting entrepreneur. They named the company of the chief mate in the book “Moby Dick” – “Starbuck”. Its first location was at 2000 Western Avenue, Seattle, Washington from 1971-1976. It’s second location was at 1912 Pike Place, Seattle, Washington which stands today. They originally only sold roasted whole coffee beans at the first location and got their green coffee beans from Peet’s. Eventually they went to growers directly for their beans. In 1984 they purchased Peet’s. By 1986 they had 6 stores in Seattle and began selling espresso coffee made for customers. By 1987 the original owners sold the chain to Howard Schultz who rebranded his Il Giornale coffee outlets as “Starbucks”, expanding quickly through the U.S. By 1989 he had 46 stores in the Northwest and Midwest. Starbucks spreaded quickly in the 1990’s, and had its first international location opened in Tokyo by 1996. June 1992 Starbucks made its initial public offering on the stock market with 140 outlets and a annual revenue of over 73 million. By 2003 Starbucks purchased Seattle’s Best Coffee and Torrefazione Italia. By 2006 it purchased Diedrich Coffee and Coffee People. They purchased Teavana for 620 million in 2012. By 2014 they expanded in having 30 of their stores to serve beer and wine.

By 2014 Starbucks created its own line of hand-crafted sodas they call “Fizzio”. By 2015 They offered coconut milk as an alternative to soy or dairy.



Continue reading Starbucks

Print Friendly, PDF & Email

Transit Bar, Canberra, Australia

Transit Bar
* 7 AKUNA ST *
Canberra, Australia Capital Territory, Australia * P 02 6162 0899 * * ?

A great little hole-in-the-wall bar down below the Canberra YHA Hostel on Akuna street. Delving into a mix of indie, rock n’ roll, and general alternative nights and gigs, the Transit Bar provides a good heap of fun for the alternative crowd in Canberra. Restless from the Bush, this is a fun place to be when seeking some upbeat fun in the Australian Capital Territory. I had the pleasure of visiting the club/bar a couple of times during my visit, one for the Indie rock band “The Holidays” and another night for the Electro Gothy night called “Chrome”. Good drink prices and a great place to party with the international backpacking crowd. Rating: 3.5 stars out of 5. ~ Leaf McGowan, April 23-25, 2011.

For more photos, tales, and information: Continue reading Transit Bar, Canberra, Australia

Print Friendly, PDF & Email

The Phoenix, Canberra

The Phoenix
* 21 East Row * Canberra, Australia Capital Territory, Australia * 2601 * (02) 6247 1606 * *

Although this amazing Irish Pub is one of the few bars/pubs I visited while in Canberra, it is by far my favorite. Introduced to me by Sir Bluey, the place was like home to me when I wandered Canberra on my own, and while hanging with Bluey in downtown Canberra. The Phoenix has been serving Canberra for over 16 years and undoubtedly has the best pints in town, a great festive atmosphere, and a unique decorated environment. It has a very home-like hang-out feel and charm, with real character and art within its dark interior and welcoming couches, chairs, sofas, and tables to relax at. Unlike many Irish pubs, the Phoenix doesn’t buy into the plastic leprechauns and tacky green icons that so many do, it has its own style and decor with odd antiques, mysterious art, and historic wooden furniture. They have a wide selection of beers and ciders, from foreign to local brews, including Kilkenny, Guinness, Magners, and Murphys as well as a stocked bar. They also host quite a few bands and local entertainment. They have stand-up nights called “Bootleg Night” and on various sundays, have a arts and crafts market. What a wonderful pub! Rating: 5 stars out of 5. Visited 4/21/11, 4/22/11, 4/23/11.

Continue reading The Phoenix, Canberra

Print Friendly, PDF & Email

Wild Brumbly Distillery

Wild Brumbly Distillery
* Brad Spalding, Cnr Wollondibby Rd & Alpine Way, Jindabyne NSW Aus 2627 * phone: 02 64571447 * * *

As one travels in the Snowy Mountains just before approaching the skiiers paradise known as “Thredbo” is a distillery known as “Wild Brumbly”. This plant, or should you say “ranch”, mixes together the Australian Mountain life with European tradition. It is home to the story of a young man who grew up on the New South Wale’s fruit belt and the tale of a young Austrian woman who relocated to this distant place. From fruit shop, deli, cafe, and hotel – came the elixir of the finest schnapps to be developed for skiier’s to stay warm and was done so by the families of the Spaldings and Landegger’s coming together to create the Australian Schnapps known as “Wild Brumbly”. Mixed family recipes brought together the fame that it is now. They are open for tours and visits, holding various flavors of schnapps available for imbibing: such as Peach – 18.5% alc; mango – 18.5% alc; pink lady apple – 18.5% alc; Williams Pear – 40% alc; WillyB Pear honey blend – 40% alc; and Butterscotch – 18.5% alc.

Continue reading Wild Brumbly Distillery

Print Friendly, PDF & Email



As I was wandering around Dublin exhausted and looking for a quick energy fix I discovered a nifty little green can with a comical Leprechaun on it. It’s called “Shindig energy drink” and is apparently one of Ireland’s newest energy drinks promoting “That Top of the Morning Feeling in a Can”. They claim to boost energy by means of contained caffeine, taurine, vitamins, and herbal supplements in the can rather than calories. Shindig originated in London, England rather than Ireland but takes on an Irish image.
Rating: 2.5 stars out of 5.

Print Friendly, PDF & Email

Dublin City Pub Crawl

Dublin City Pub Crawl
* Meet at At The Porterhouse Central, 45-47 Nassau Street, at the end of Grafton Street near Trinity College
* 47 Nassau St * Dublin 2, Co. Dublin, Ireland * 086 864 3270 * * *

The first time I ever did a (paid)(business) pub crawl in Europe, it was in Amsterdam and I was very impressed. I’ve done numerous “party” pub crawls, usually with a theme – pirates, santas, zombies, or what-not with a community of friends but seldom do I do one to get to know a city as I’m usually the explore on my own type. Having had such a great experience with the Amsterdam one, I figured Dublin would be pretty fabulous. A couple of issues here however for me – I’m not a beer drinker (only wine and mixed drinks), I’m not much into pubs and bars (more nightclubs where dancing is available), and I definitely don’t really care for mainstream establishments. So any paid “Pub Crawl” has alot to compete with to charm me. However, for those that do love pubs, these are usually the beast that you want to ride when travelling to a new city and wanting to get to know what the nightlife is and make friends with fellow travellers. The other conditions for the night that affected my experience as well is – I attended on a week night (Thursday night) (and no matter where in the world you are venturing, weeknights are more dead than weekend nights) and I attempted to go on the Backpacker’s Pub Crawl prior to showing up at this one which left me and 3 others hanging with no one showing up to tell us it was cancelled. The 4 of us from the Backpacker Pub Tour no show wandered over to the Porterhouse to see if we could still get into the Dublin City Pub Crawl. A charming young woman was our guide and host. So even though there were only 4 of us (5 including the guide) we were going to make the best of it. She was an excellent host and guide. She knew her establishments and her drinks. So first off, lets rate the Guide as a top 5 out of 5 Guides. However the tour dynamics itself were poor. There was a free drink at the Porterhouse, and free cover at one of the clubs, but overall not much given out (unlike Amsterdam’s crawl – which is not fair to compare to so I won’t let it affect my rating). It was poorly attended and not many friends to be made (again, A Thursday). For €15 its a good deal and way to get to know nightlife Dublin. Discounts exist in ad racks at the hostels. They take you to four pubs and then a late bar/ dance club at the end of the journey. 15% off all food at the Porterhouse Central (be there by 8 to order), free appetizers in the 2nd pub, free Irish beer sampling, and discounted drinks at some establishments ( €4 pints; €5 cocktails; and a (to pay) option for pouring your own pint of Guinness off tap). Some of the establishments have live traditional Irish music, free VIP entry into Dandelion Night Club which was a fun little mainstream club. Tour Guide: Rated 5 stars out of 5. Tour: 3.5 stars out of 5.

Continue reading Dublin City Pub Crawl

Print Friendly, PDF & Email

Jameson Distillery – Dublin

Jameson Distillery
* 7 Bow Street * Dublin 7, Co. Dublin, Ireland * 01 807 2355 * *

Irish Whiskey is the bloodstream of the Irish. Of course the most traditional of which is Bushmills. However Bushmill’s up and coming, modern edge and adapting to the future tastes of the world is Jameson Irish Whiskey which was introduced in 1780. Jameson Irish Whiskey is a single distillery whiskey produced by a division of the famous Absinthe distillers “Pernod Ricard”. They focus on the “single distillery” principle as opposed to the “single malt” tradition, yet combines malted barley with unmalted or ‘green’ barley giving credence to their infamous ‘pure pot still’ distillation tradition. They take locally grown barley, sourced within a 50 mile radius of the Cork distillery, dry it in a closed kiln fired by clean-burning anthracite coal to preserve the flavor, and triple distilled for optimum smoothness for balance in hat no one flavor will over power the other thus creating a sweet tasting whiskey. The Company was started by John Jameson as the “Bow Street Distillery” in Dublin in 1780. James was a Scottsman who had married into a Scotch whiskey family – the Steins. James began one of the six main Dublin Whiskeys to be produced, even though Jameson today is distilled in Cork and some vatting takes place in Dublin, with distillery tours held in both cities. Jameson boasts of annual sales of over 31 million bottles and holds the record for being the third largest single distillery whiskey in the world and the best selling Irish Whiskey in the world. The Jameson Distillery tour was 5 times better than the Bushmills Distillery Tour, and much more worth your money. It also includes a whiskey tasting at the end and unlike Bushmills, Jameson with its modern edge explorations, highly encourage you to mix your whiskey with other elements to explore the diversity of taste, sensation, and change of consciousness …. Rating: 5 stars out of 5.

They produce:

  • Jameson Original
  • Jameson 12 Year Old Special Reserve (Formerly known as Jameson 1780)
  • Jameson 12 Year Old Distillery Reserve
  • Jameson Gold Reserve
  • Jameson 18 Year Old Limited Reserve
  • Jameson Rarest Vintage Reserve
  • Jameson Signature Reserve

Continue reading Jameson Distillery – Dublin

Print Friendly, PDF & Email

Irish Whiskey

The Waters of Life: Irish Whiskey

“Fuisce” or “Uisce beatha” means “Water of Life” in Irish Gaelic. It is also the term for “Irish Whiskey”. It refers to whiskey that is made in Ireland. It is believed to be one of the earliest distilled beverages in Europe, dating back to the mid-12th century. Barley based spirits first appear in Irish records in 1556. In the early days, it is believed, that almost every town in Ireland had a distillery and by the end of the 18th century, there were over 2,000 stills in operation. By late 19th century there were over 400 brands of Irish Whiskey being sold in the United States, but after Prohibition, many of the distilleries had to close down. Irish Whiskey traditionally comes in 4 types – Single Malt, Single Grain, Pure Pot Still, and Blended Whiskey. Irish whiskey is distilled three times whereas its close neighbour “Scotch” is distilled twice (with the exception of Auchentoshan). The Irish rarely use peat during the malting process, so Irish Whiskey comes out with a smoother finished taste as opposed to Scotch Whisky’s earthy overtones. There are notable exceptions to these rules in both countries, but that is the standard difference between Scotch and Irish Whisk(e)y. (Connemara creates a Peated Irish Malt Whiskey). Unique to the Irish is the designation of pure pot still whiskey even though all single malt Scotch is produced ‘pot still’ methodology, the single malts from Ireland is called ‘pure pot still’ to differentiate it from most other Irish Whiskeys referring to whiskey made from 100% barley, mixed malt and unmalted, and distilled in a pot still. Green unmalted barley gives traditional pure pot still whiskey a unique spicy flavor in Irish whiskey. Scotland has 90 distilleries, while Ireland only has four. Ireland’s four are: New Midleton Distillery (Jameson, Powers, Paddy, Midleton, Redbreast); Old Bushmills Distillery (all Old Bushmills, Black Bush, 1608, Bushmills 10-, 12- and 16- and 21-year-old single malts); Cooley Distillery (Connemara, some Knappogues, Tyrconnell); and Kilbeggan distillery. There are a few independently owned Irish Whiskey brands such as Tullamore Dew and the Irishman. Irish Whiskey is commonly used as a sacrement in the Water’s of Life ceremony in some traditions of modern Neo-Pagan Druidism such as in Ar nDraoicht Fein: ADF – A Druid Fellowship.

Print Friendly, PDF & Email

Fat Frog

Fat Frog

Irish mixed drink

is a Mixed Drink that combines together three of Europe’s most popular selling 5% “alcopops” or “malt beverages” and is commonly found in Britain and Ireland, even pre-bottled for convenience marts. This is a mix of 1/3 Smirnoff® Ice; 1/3 Bacardi Breezer® Orange; 1/3 WKD® Original Vodka Blue. Commonly, to make one, one would take 2 pint glasses, pour one half of Smirnoff Ice into one pint glass and the rest in another glass, then repeated with the Orange, followed by the Blue … once mixed together they turn green. Add ice and serve. Rating: 2 stars out of 5.

“Fat Frog” in a Bottle

Print Friendly, PDF & Email

Captain Morgan

Captain Morgan Spiced Rum

I’ve been a fan of Captain Morgan’s for a very long time. Good with coke, hurricanes, tropical drinks, or alone … it’s an all time favorite. The label uses the slogan “Calling all Captains!” Captain Morgan, named after the 17th century Caribbean privateer from Wales – Sir Henry Morgan, it is a spiced rum produced by the Diageo alcohol conglomerate of Britain. “Captain Morgan Rum Company” evolved from the Levy Brothers “Long Pond” distillery where their pharmacy purchased raw rum and mixed it with medicinal herbs and spices. Seagram CEO Bronfman stumbled upon the elixir and purchased the distillery from the Jamaican government in 1944. In the 1950’s the U.S. Government and Puerto Rico created a number of economic incentives to create jobs in Puero Rico and reducing rum taxes imported into the U.S. from Puerto Rico making the area a enticing location for making and exporting the rum. Seagram’s and Bacardi families built large plants near San Juan, they moved the Captain Morgan production to Destileria Serralles, granting the right to produce “Captain Morgan” brand until 2012. In 1984 Captain Morgans was introduced into the United States. By 2001, Seagrams sold “Captain Morgan” brand to Diageo. 2008 Diageo announced they would build and operate the main distillery on St. Croix, in the Virgin Islands beginning in 2010. Today, Captain Morgan is by volume the second largest brand of spirits in the United States, and the 7th largest in the world. It is still labelled a product of Puerto Rico. The Captain Morgan produced by J. Wray and Nephew Ltd. is labelled a “product of Jamaica” based on its origination. The rum is distilled from sugar cane, combined with various types of yeast for the fermentation process, distillation method, aging conditions, and blending techniques is what they use to get different characteristics in the rum brands. They mix together the sugars with molasses, water, mash, and yeast – and then distill in a continuous still to make the Original Spiced Rum. Once distilled, the clear spirits are aged in oak barrels for a year which introduces the golden color and character to the rum before flavors and spices are added. All spices utilized are indigenous to the Caribbean. Captain Morgan is available in the “Original Spiced Rum” (most popular – 70 proof), A Dark Rum (mix of Caribbean and Canadian Rum – 80 proof); Parrot Bay (White rum with varieties of coconut, mango, pineapple, passion fruit, key lime, orange, and strawberry – 42 proof); Lime Bite (silver lime spiked spiced rum – 70 proof); Private Stock (dark full body with island spices – 80 proof); Tattoo (extra dark with berry/citrus made to compete with Jagermeister – 70 proof); 100 Proof (newest – highest alcohol content); and Deluxe Dark (dark Caribbean rums aged in white oak barrels, only available in Canada – 80 proof). I’ve always only purchased the full bodied bottles, but whilst in a trip to Dublin, Ireland – found it in a can mixed with cola at a convenience store.

  • Captain Morgan’s Spiced Rum: 4.75 stars out of 5
  • Dark Rum – 5 stars out of 5
  • Parrot Bay – 4.50 stars out of 5.
  • Tattoo – 5 stars out of 5.
  • Captain Morgan and Cola in a Can : 2.5 stars out of 5.

Captain Morgan in a Can
Dublin, Ireland

Print Friendly, PDF & Email

Lucazade Energy Drink

Lucazade Energy Drink

Lucozade is an English Sports/Energy drink created by GlaxoSmithKline plc in Gloucestershire in 1927. It first started out as an experimental source of energy for those sick with the cold or influenza being distributed throughout the United Kingdom’s hospitals under the name of Glucozade. In 1929 the name was changed to Lucozade. When first porduced, it came in a glass bottle with a cellophane wrap until 1983 when it was branded as an energy drink as to move away from associations with illness and on to empowerment. The slogan “Lucozade aids recovery” changed to “Lucozade replaces lost energy”. It had a infamous ad campaign featuring world Olympic chamion Daley Thompso to a Iron Maiden song of Phantom of the Opera. One liter of Lucozade contains 700 kCal and is 0.01% ethanol, which prevented observant Muslims from being allowed to drink it until 2004 when Muslim Law Council decreed no one would be committing a religious crime if they drank it. A 500 ml bottle contains approximately 21 teaspoons of sugar (85g) causing health criticism by world media. Rating: 3 stars out of 5.

Print Friendly, PDF & Email

Lava Flow Cocktail

Lava Flow Cocktail

  • 1 oz. Light Rum
  • 1 oz. Malibu coconut rum
  • 2 oz. strawberries
  • 2 oz. pineapple juice
  • 2 oz. coconut cream
  • 1 banana

Aye, as ey was at le Port of Hilo, on the Big Island of Hawaii, that I perchance a drink of this elixir at Cronies. Delicious et superb, it was smooth, refreshing, and tasty. Basically a pina colada with a hint of grenadine. To mix this disaster:
You need yer rum, two types, of course; pineapple juice, coconut cream, strawberries, and bananas. Blend together the strawberries and rum to pour in the glass first, then blend the bananas, coconut cream, and pineapple juice to carefully pour atop the rum n’ strawberries. The strawberry concoction will creep up the sides of the glass like a lava flow, and there be yer drink! in da flavor of Hawaii. Rating: 4 stars out of 5.

Print Friendly, PDF & Email

Bayfront Kava Bar, Hilo, Big Island, Hawaii

Bayfront Kava Bar

Bayfront Coffee, Kava & Tea (Hilo),(808) 935-1155 * Hilo, Big Island, Hawaii

In downtown Hilo on the Big Island of Hawaii, me and my comrade stumbled into this wonderful little hole-in-the-wall tea and coffeehouse that specializes in “Kava”. We stopped in for a wonderful Kava sharing between high school friends. Wonderful barista and service. Kava has a unique taste and takes getting used to. But have to say, having had a few kavas introducted to my palate, they serve up some wonderful kava in the traditional wooden bowls. Kava is a ancient crop of the Pacific, in the islands of Hawaii, known also as ‘awa. Kava is sedating and used to relax without disrupting mental clarity. It helps alleviate stress, insomnia, and anxiety. The ground root/bark is combined with water to make a grog. A moderately potent kava drink causes effects within 20–30 minutes that last for about two and a half hours, but can be felt for up to eight hours. The effects of kava are most often compared to alcohol. The sensations, in order of appearance, are slight tongue and lip numbing (the lips and skin surrounding may appear unusually pale); mildly talkative and sociable behavior; clear thinking; calmness; relaxed muscles; and a sense of well-being. If you’re ever in Hilo, I highly recommend dropping by this cafe and having yourself a cup-o-kava. Rating 5 stars out of 5.

Print Friendly, PDF & Email

Coyote Coffee Den (Penrose, Colorado)

Coyote Den Cafe

Coyote Den Cafe * 675 State Highway 115, Penrose, CO – (719) 372-3012 *
A nice little coffee and pastry stop on Highway 50 in the small town of Penrose, Colorado. Old West flavor and style, this little den will suit your highway awakening needs and sensiate your palates with tasty goodies. One of my favorite pitstops in the area. Also has local art and crafts. Definite place to stop. Rating: 4 stars out of 5.

Coyote Den Cafe

Print Friendly, PDF & Email

Montague’s (Colorado Springs, Colorado)

* 1019 S Tejon St * Colorado Springs, CO 80903-4238 * (719) 520-0672 *
What a charming little America meets Europe coffee n’ tea house. This little joint is off-center from downtown Springs but a certain treasured find for those seeking a hole-in-the-wall place to hang and do brew, games, conversations, and light meals. Comfy couches and elegant decor, just like sitting in your plush living room. You can get the pot of tea of your choosing for your lengthy visit. Intriguing collections of old photos too to give you some old-fashion entertainment. Great cookies, cakes, teas, and coffees. Sandwiches are quite nice too. Was a perfect place for me and my date to catch afternoon tea and good conversation before viewing the new Star Trek! Thanks Wendy …. Rating: 5 stars out of 5. (visited 5/16/09) As always, Montague’s never lets me down – another wonderful visit, friendly service, an iced chai while doing wifi-n-chai on a comfortable couch. Montague’s rocks! Rating: 5 stars out of 5. (visited 6/24/2009) Reviewed at:,,

7/9/09: Another very pleasant visit while doing wifi n’ chai and enjoying a turkey sandwich while hoping to catch up on blogs and adventure journals from my trips. I love this place. Rated: 5 stars out of 5.

Print Friendly, PDF & Email

Lady of the Rhine, Sect 2: Chapter 17, Part B (4/11) – “Trolls et Legendes” Festival – Market, Woodland, Faeries

Chapter 17: Part B

Saturday, 11 April 2009
Mons, Belgium

“Closer to the key, I can feel it …” Sir Thomas Leaf pondered. “It is the day for the revelations to be revealed.” Difficulties making conversation or getting around without knowing French was pretty prevelant for the duo, and it frustrated Princess Brea. Sir Thomas Leaf made poor half-ass attempts at utilizing his 6 years of schooling in French to get around, but failed horribly. The dialects were quite different than the French he had learned in school. Some intriguing films drew Leaf into the theater – but not being Faerie or “fantasy” at all, but rather, macabre sick-n-twisted flicks in French. That was entertaining but not what he had expected. The vendors and crafts-beings were amazing and lured the already-broke Leaf into purchasing some art for his collection at home. Fantastical creatures, wizards, faeries, monsters, trolls, orcs, centaurs, and lizard people crept, crawled, hymned, hawed, and enchanted those around them as they weaved around the crowds. Crepes, festival food, and Belgium beer greeted many in the dining hall. A stunning Irish Faerie captivated the curiousity of Sir Thomas Leaf – alluring him to the British “Fae” magazine booth. (He’s always wanted to check out this magazine, but had not seen it in physical form, as well as the American “Faeries” magazine as well, which future investment shall be made into when the time is right. The Fae magazine he had always wanted to get and delve into, and a charming Faerie Moe to promote the already sold zine, he excitingly purchased the full set of 6 issues. As he became friends with the mesmerizing Irish charm, he returned later to the booth to meet a familiar kindred spirit – a captivating British Faerie named Zoe, who recognized him from being an online friend. Instant deep connections were created as Sir Thomas Leaf realized these kindred spirits were faerie family, and were soon to be the ones to reveal the sacred key of which this quest was set out to discover. From the mystical lands of Britain and Ireland, the mythos is near realization. A bounce around, Sir Thomas Leaf was also pleased that his beloved Faerie band “Woodland” from Oregon, that he had come to love from seeing them at “Faerieworlds” was doing an un-expected un-plugged jam session performance so that he was blessed with the ability to see them on this trip, making the day ever more so magical as he was prior disappointed he’d be missing them since the adventurers had to leave that night after Qnthal. Alas, Woodland was scheduled for a sunday performance. But he did not have to miss their charm. Magic in the song, inspiration from the tunes. The European quest coming to fruition. [to be continued …]

Photo by Zoe Nicholls

Continue reading Lady of the Rhine, Sect 2: Chapter 17, Part B (4/11) – “Trolls et Legendes” Festival – Market, Woodland, Faeries

Print Friendly, PDF & Email

The Ultimate Party Amsterdam Pub Crawl (Amsterdam/Netherlands)

Ultimate Party – Amsterdam Pub Crawl

Ultimate Party Pub Crawl – Amsterdam
Ultimate Party is every Sunday to Friday / 6 Nights a week * Starting : between 08:30 pm and 09:00 pm @ The News Cafe – 4 doors down from the Burger King Leidseplein ( Korte Leidse dwarsstraat 77) * Transportation: Tram 1,2,5,6,7,10 to the Leidseplein *

  • · 6 Dance Bars & Clubs
  • · 6 Free drinks ( beer,wine or soda)
  • · Vodka shots on the road
  • · Unlimited Free house shots between 08:30 and 09:00 pm
  • · Drink specials at each venue
  • · No cover charges for the Bars and Club
  • · Professional Guides

I have to admit, I’ve never done a pub crawl like this before. Very well thought out, organized, social, and a great way to introduce tourists to a city’s night life. I almost want to start up my own. I’ve been on many alternative themed pub crawls like the SantaCon’s, the Pirate hunts, and the Zombie crawls … but this was quite nice, a normal one for international tourists – partying in the big cities around the world. Apparently they have them for London, Madrid, Berlin, etc. I had a blast. The guides were fantastic and made sure we got drunk and kept safe. One of the best parties I’ve attended while travelling abroad. You pay your 15 Euro (we paid 14 as we had a coupon from Stacey from New Amsterdam Tours), they give you a bracelet, and unlimited vodka drinks/shots from 8:30-9:30. Friends were made and we headed to 6 different bars and clubs, at each cover was free, VIP entrance in, and you were greeted at the door with a vodka shot and a token for a free drink at the bar. For each and every bar: The News, The Pirates Cafe, Amsterdamned, The Royalty, Club Smokeys, Club JV, Jantjes Verjaardag, Cooldown Cafe, and Surprise Bar. Dancing, drinking, and drunken-ness ensued. Wild times. Thank you Ultimate Party! Rating 5 stars out of 5.

Print Friendly, PDF & Email

Club-Mate (Germany)

Club Mate
While in Ansbach had the privelege to try a friend’s favorite beverage called “Club Mate”. I don’t think its available in my part of the United States yet, but I look forward to its arrival. Club-Mate is a caffeinated carbonated Mate-extract beverage made by the Loscher Brewery near Münchsteinach, Germany and is apparently extremely popular in Germany-speaking Europe’s Hacker scene because of its high caffeine content. First well known in the Berlin club scene during the 90s as an alternative to the more expensive energy drinks like Red Bull. They made special drinks at the Clubs in Berlin called Vodka-Mate and Chunk (combination of Rum and Club-Mate). It was originally formulated by Geola beverages of Dietenhofen, Germany and marketed Club-Mate under the name Sekt-Bronte. High in Caffeine (20 mg per 100 ml) and low in sugar content compared to other beverages of the energy drink persuasion. It’s available in 0.33 and 0.5 liter bottles. As a special holiday brew called “Winter Edition” in December 2007, they made a limited-edition of the original formula mixed with cardamom, cinnamon, star anise, and citrus extract which was very popular. Due to is astringent flavor, low sugar content, high Catechin and Flavonoid contents it has an unusual acquired taste that the manufacturer won’t deny, in fact they made the drink motto: “Man gewöhnt sich daran” translates roughly as “One gets used to it!”. Club-Mate contains: Water, Inverted sugar syrup, Sugar, Mate Tea Extract, Citric Acid, Caffeine, Natural Flavors, Caramel Color, Carbonic Acid. Club-Mate is available throughout Germany and is growing in popularity and availability in Austria, Switzerland, Finland, Poland, and the Netherlands. Recently (2008) Club-Mate made a USA site called and was recently registered with announcements of its initial US availability at 2600 magazine’s The Last Hope conference in New York. [ more information: Wikipedia ].

Print Friendly, PDF & Email