Looking for a last minute Father’s Day gift? Consider this.
Rock & Roll Hall of Famer and #1 New York Times bestselling author Sammy Hagar recently released his first cocktail book – and it’s everything needed for a home bar. Sammy knows that some of life’s greatest memories are made over cocktails, and “Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker” chronicles Sammy’s storied life with drinks inspired by that journey – from the laidback beaches of Cabo and Hawaii to the dazzle of Hollywood and Las Vegas. Priced at $29.99 for hardcover and $19.99 on Kindle, this book covers everything from tools of the trade and glassware to bases and purees. And it has a forward written by Guy Fieri. For recipes from the book, see below.
Hagar, who is not only a legendary rocker but also a spirits entrepreneur also has introduced Sammy’s Beach Bar Cocktail Co.with a line of ready-to-drink (RTD) top-shelf sparkling rum cocktails in a can.
Hagar’s award-winning Puerto Rico-made Beach Bar Rum steeps island flavor into the cocktails, which come in four playful twists on classic flavors: Tangerine Dream, Pineapple Splash, Island Pop and Cherry Kola Chill. Made with all-natural ingredients and sweetened with agave, each flavor is under 130 calories and five grams of sugar per can.
Tangerine Dream – A refreshing blend of tangerine and vanilla cream; the classic Creamsicle.
“There’s nothing better than a Creamsicle.”
Pineapple Splash – The slight sweetness of pineapple, followed by the kick of jalapeño.
“I like it sweet, with some Jalapeño heat!”
Island Pop – The fruity flavors of cherry, pineapple, and citrus, pack a Hawaiian punch.
“That classic Hawaiian style punch!”
Cherry Kola Chill – That classic soda fountain flavor of cherry cola with a hint of spice.
“My take on that classic Cherry Cola vibe.”
A celebration of beach life, Sammy’s Beach Bar Cocktail Co. supports charities behind beach and ocean clean-up initiatives.
Sammy Hagar LIVE: Check Sammy’s tour dates here – if your dad’s a mega fan you can give him tickets to any one of shows, all held in outdoor amphitheaters through the end of summer, and you can even ship him a four-pack of top-shelf sparking rum cocktails to take with him in a cooler.
Buy online at http://sbbcco.com/ and at major retailers, grocers, big box stores, restaurants and bars in California, Nevada and Texas now; Florida in June; and additional states coming soon.
Santo Sunrise (featuring Santo Mezquila)
1½ ounces Santo Mezquila
4 ounces fresh orange juice
Splash of grenadine
Splash of Blue Curacao
Garnish: Half wheel orange slice
In a tall glass filled with ice, add the mezquila, orange juice, grenadine, and Blue Curaçao. Stir well and garnish with a fresh halved orange wheel.
Guava Martini (featuring Santo Blanco Tequila)
1½ ounces Santo Blanco Tequila
1 ounce fresh pineapple juice
1 ounce guava juice
Garnish: Fresh lime wheel, dusted in Tajín
In a cocktail shaker, fill with ice and add the tequila, pineapple juice, and guava juice. Shake well and strain into a chilled martini or coupe glass. Garnish with a fresh lime wheel dusted in Tajín.
Kir Royale (featuring Sammy’s Red Head Rum)
1 ounce Sammy’s Red Head Rum, divided
4 ounces chilled champagne
Garnish: Fresh lemon twist
Add half the rum to a chilled champagne flute. Slowly add the chilled champagne until ½-inch from the top. Top with the remaining rum. Garnish with a fresh lemon twist.
Da Kari (featuring Sammy’s Beach Bar Platinum Rum)
1 large piece fresh pineapple, rind removed
2 ounces Sammy’s Beach Bar Platinum Rum
½ fresh lime, squeezed
1 ounce Simple Syrup
Rim: Lime and cane sugar
Garnish: Fresh lime wedge
Run a fresh lime wedge around the rim of a chilled martini glass. Then roll the moistened rim in cane sugar and set the glass aside. In a cocktail shaker, add the pineapple. Using a muddler, gently (yet firmly) muddle the pineapple. Then add the rum, lime juice, and simple syrup. Fill the shaker with ice and shake well. Strain into the prepared martini glass. Garnish with a fresh lime wedge.
Sold in four-packs
12 oz/355 ml
A QR code on every can reveals a special video message from Hagar, himself.
Melissa Tavss of Tipsy Scoop has taken it one step farther. Instead of just ice cream, she’s adding artisanal spirits and creating boozy sweet treats. Her ice creams such as Dark Chocolate Whiskey Salted Caramel Ice Cream–rich dark chocolate ice cream is infused with whiskey and salted caramel and Tequila Mexican “Hot” Chocolate Ice Cream–classic chocolate ice cream with kick of tequila and cinnamon have been available at many retail stores for several years now. And last summer, she formed a partnership with Williams Sonoma enabling Tipsy Scoop to be shipped to customers nationwide through the Williams Sonoma website. Tavss has also released her first cookbook, “Tipsy Scoop: Latest and Greatest Recipes.”
You can use the cookbook to make your own Tipsy Scoops. Also available are a variety of Tipsy Scoop kits such as their Spring Fever Cocktail Kit featuring 1 pint Strawberry White Sangria Sorbet. 1 pint Vanilla Bean Bourbon ice cream, 1 bottle cherry hard cider, 1 can spiked strawberry lemonade, 1 mini cherry preserves, 1 bag cherry gummies, 1 bag fruit gummies, 1 fresh lemon, and recipe cards, paper straws, and hashtag flags for posting your creations on social media sites.
The following recipes are courtesy of Melissa Tavss and are from “Tipsy Scoop: Latest and Greatest Recipes.”
Note: Though some of these recipes call for specific brands of alcohol, you can substitute your own.
Ice Cream Mix
This recipe freezes well.
1 ½ cups whole milk
1 ½ cups heavy cream
1 tablespoon vanilla
1/3 cup sugar
8 egg yolks
Makes 1.5-2 quarts of ice cream mix
In a medium-size heavy duty saucepan, add milk, heavy cream, and vanilla. Over medium-high heat, scaled the mixture, removing from heat once bubbles begin to form.
I a large bowl, add sugar and egg yoks and whisky until the turn a lighter yellow, about 30 seconds to 1 minute.
Slowly pour half the scaled milk and cream mixture into the gg yolks, whisking constantly as you pour. Add the egg and mix mixture back into the saucepan.
Saucepan. Warm over low-to-medium heat, stirring constantly with a heat-resistant spatula or spoon. The custard is thick enough once it can easily coat a spatula or spoon which takes a few minutes. (Note: Overcooking will scramble the eggs so proceed with caution.)
Transfer custard to a heat proof container, cover, and let cool for 1 hour before adding in alcohol and additional ingredients.
6 cups Ice Cream Mix (see recipe above)
1 cup Four Roses Bourbon
¼ cup maple syrup
½ cup bacon, cooked and chopped (about 8 to 10 strips of bacon)
In a large mixing bowl, combine ice cream mix, bourbon, and maple syrup and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
While mix chills, cook bacon until it is crispy and set aside on a paper towel to drain and cool for around 30 minutes. Chop into quarter-inch pieces using a sharp knife. Refrigerate in airtight container until ready to add to ice cream.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it has a gelato-like consistency.
Transfer the ice cream to a large mixing bowl and stir n bacon crumbles. Transfer the ice cream into a freezer-safe containers and freeze for a least eight hours before serving.
Hot Buttered Rum
“What could be better than that last bite in your bowl of Cinnamon Toast Crunch?” writes Tavss in her description of what she describes as a cinnamon-y sweet cereal milk bite turned into a spiked ice cream. “Not only will it give you that taste of nostalgia, but will bring you that festive, comforting, holiday party in your mouth feeling all year long.”
6 cups Ice Cream Mix
1/4 cup Cinnamon
1 tablespoon Melted Butter
1 cup Sailor Jerry Spiced Rum
In a large mixing bowl combine all the ingredients and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, until it has a gelato-like consistency.
Transfer the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.
Makes about 2 quarts.
Caramelize sliced bananas and make a bananas foster split. Add extra toppings like hot fudge, caramel sauce, toffee, walnuts and anything else that sounds good.
Non Dairy Ice Cream And Sorbet
“You’ll notice in the chapters following that not only do we have milk-based ice creams, but also have a few options for non-dairy boozy ice creams and boozy sorbets,” writes Tavss in the introduction to her chapter on non-dairy ice creams and sorbets. “Our non-dairy ice creams are made with a coconut milk base and our sorbets are made with different fruits, so they have a water/fruit base.
Puree recipes vary fruit by fruit, but our sorbets all start with fruit purées- raspberry, mango, watermelon, peach etc. Since there is so much variation fruit by fruit, you’ll see instructions for each fruit purée included within the recipes in the following chapters.”
Simple Syrup Recipe
What all sorbet recipes do have in common is the need for simple syrup. Here is a very simple, simple syrup recipe:
How to make simple syrup:
1 cup white sugar
1 cup water
In a medium saucepan, combine water and sugar.
Bring to a boil, stirring, until sugar has dissolved. Allow it to cool.
Watermelon Mint Margarita Sorbet
“Watermelon. Mint. Margarita. Is there a more mouthwatering combination of words in the whole English language?” writes Tavss, describing this sorbet to be like sitting on the back porch with a juicy slice of watermelon dripping down your forearm or cutting out of work early for a happy hour margarita on that first really hot day of summer.”
2 cups simple syrup
3 cups fresh watermelon chunks
4 cups watermelon purée
1 cup tequila
1/3 cup mint syrup
(we recommend Monin)
1/4 cup lemon juice
Remove seeds from watermelon and purée in blender or food processor until smooth. Set aside.
In a large mixing bowl, combine watermelon with simple syrup and stir.
Combine watermelon purée with tequila, mint syrup, and lemon juice.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Transfer the sorbet into freezer-safe container and freeze for at least 8 hours before serving.
Makes about 2 quarts
Recreate our Watermelon Mint Margarita Sundae by using an ice cream disher to scoop the sorbet into a pink cone bowl and garnish with fresh mint, Watermelon Jelly Belly seeds and sour watermelon Gummies.
Grown Up Sundae Station
“Now that you know how to make some of our most popular boozy ice cream treats, it’s time to
showcase your talents with an ice cream party,” says Tavss about this section of her book which helps you organize a grown up sundae station that’s the perfect dessert for special occasions like 21st birthdays and engagement parties.
“For the holidays go all out with pretty seasonal toppings or add Prosecco to your bar so guests can make their own floats,” she says. “Boozy ice cream makes every occasion a little more fun—cheers.”
Assorted Boozy Ice Creams and Sorbets
What you’ll need:
Insulated Beverage Tub
Oversized Martini Glass
Oversized Margarita Glass
3 Rocks Glasses or Mason Jars
Small Serving Spoons
Sour Fruit Slices
Place beverage tub in the middle of a 4-ft table and fill with ice.
Fill oversized martini glass with sprinkles, oversized margarita glass with cherries, and three rocks glasses with other toppings.
Insert servings spoons in toppings and arrange on the table around the tub.
Fill a quart-sized container with water and two ice cream scoops and place to the left of the beverage tub.
On one end of the table put out small bowls, spoons and napkins.
As guests arrive remove ice cream pints from the freezer and place in the tub of ice. Invite guests to make their own boozy ice cream sundaes! Our toppings are just suggestions, so swap for your favorites or add even more garnishes to your sundae bar.
Maple syrup, one of the original cash crops, is the rich and delicious gifts the sugar maples give us every spring–at least for those willing to tap and collect the thin sap that is then boiled down to a thick amber consistency. For Eric and Laura Sorkin of the Vermont-based Camp Runamok, who make barrel-aged and smoked maple syrups, it’s more than just a pancake topping in the morning. One of Runamok Maple’s core missions has always been to educate consumers about the versatility of maple as an ingredient and they recently upped the ante with a variety of fascinating products such as their special-editions syrups including Cocoa Bean Infused made with only two ingredients–organic maple syrup and cocoa bean nibs
The Sorkins also produce jazzy Maple Sparkles (yes, just like the name implies it’s sparkly), and Strawberry-Rose Maple Syrups that can be used as a topping on pancakes and waffles and also in such recipes as Crepes with Sliced Bananas and Peanut Butter Pie.
Now they’ve upped the ante with their their new collection of cocktail mixers includes four syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Ginger Mule – and three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple. All are made with 100% pure Vermont maple syrup. The cocktail syrups can easily take the place of simple syrup, and will leave cocktail enthusiasts wondering why they hadn’t previously opted for the rich, complex flavors of maple syrup instead. The maple-based cocktail bitters are jam-packed with earthy, botanical flavors and will quickly elevate cocktails with just a few drops. Customers can purchase 250 mL bottles of the cocktail syrups for $16.95 each and 100 mL bottles of the bitters for $11.95 on runamokmaple.com.
The line of cocktail mixers will feature four different syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Maple Ginger Mule – along with three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple.
“At Runamok Maple, we have been creating cocktails using our infused and smoked maple syrups since we started production,” said Laura Sorkin, co-founder of Runamok Maple. “Through our experimentation over the years, we have come to realize that our maple-based creations are, to this day, some of our favorite cocktails. With the launch of our new cocktail syrups and bitters, we want our customers to experience those same flavors that we have been sharing with our family and friends.”
Most cocktails feature a touch of sugar, which most commonly comes in the form of simple syrup, but the process can be tedious, particularly for the home bartender, and the taste of the granulated sugar dissolved in water is sweet but plain. Runamok Maple’s new cocktail syrups feature the rich, robust, and nuanced flavors of organic Vermont maple syrup, along with additional flavor notes from high-quality ingredients such as ginger and orange. The cocktail syrups, which are priced at $16.95 per 250 mL bottle, also have the added bonus of already being in syrup form, eliminating the extra step of dissolving sugar.
Made with 100% pure Vermont maple syrup, the Maple Old Fashioned cocktail syrup is an infusion blend of real herbs and spices, without any refined sugar. The syrup features a slight bite from Runamok Maple’s very own bitters, along with the subtle essence of orange and cherry, making it the perfect all-encompassing mixer to add to your favorite bourbon or whiskey. Similarly, the Smoked Old Fashioned cocktail syrup is packed with all of the classic Old Fashioned flavors – only this time Runamok Maple uses its Smoked with Pecan Wood maple syrup to add a unique flavor dimension. Maple syrup and whiskey are the perfect pairing, with each offering complex flavor profiles that bring out the best in the other. The added element of smoke creates the perfect drink to enjoy near a fire on a crisp fall evening.
In addition to the Old Fashioned, Runamok Maple drew inspiration from two more classic cocktails, the Gin & Tonic and the Moscow Mule, for its other cocktail syrups. The Maple Tonic combines Runamok Maple’s signature organic maple syrup with the addition of quinine extract, lemon, and lime, giving the mixer a bright, refreshing taste that will have cocktail drinkers quickly forgetting about traditional tonic water. Mixing the Maple Tonic cocktail syrup with gin and seltzer water makes for an easy and delicious summer cocktail. Like the others, the Maple Ginger Mule cocktail syrup features 100% pure Vermont maple syrup as its base. Runamok Maple then infuses fresh ginger and lime into the cocktail syrup to give it a crisp, zesty flavor profile and a cleaner overall taste than mixers that use artificial flavors.
On the back side of each cocktail syrup bottle and on their website, customers will find a suggested cocktail recipe to use with each syrup, including the Amber Old Fashioned (using Maple Old Fashioned), Tapper’s Tonic (using Maple Tonic), Leather & Velvet (using Smoked Old Fashioned) and Green Mountain Mule (using Maple Ginger Mule).
Launched alongside the cocktail syrups is Runamok Maple’s collection of cocktail bitters. Made in the traditional way with all-natural herbs and root extracts infused in alcohol, Runamok Maple delivers its version in a maple base. Though they’re maple-based, the bitters pack a punch, like traditional bitters, and just a few drops can take a cocktail to the next level. Each 100 mL bottle of bitters is priced at $11.95.
With notes of cardamom and ginger, the Floral Maple bitters combine botanical complexity and subtle aromas with a smooth maple base. The addition of rose, citrus, and clove makes these bitters perfect for any gin or vodka cocktail. Built on a warm base of maple, cinnamon, clove, and allspice, the Aromatic Maple bitters meld perfectly with the flavors of darker spirits, like bourbon and whiskey, and even feature subtle tasting notes of sarsaparilla and vanilla bean. Lastly, the Orange Maple bitters are perfect for brightening up any cocktail – whether fruity or neat. The citrus aromas, layered on top of a subtle maple base, make it a wonderful addition to cocktails made with vodka, gin, and even bourbon.
Runamok Maple’s full collection of products – including specialty maple syrups like Bourbon Barrel-Aged, Cardamom-Infused, Cinnamon + Vanilla-Infused, and Pecan Wood-Smoked – are available on runamokmaple.com. The products can also be found on the brand’s Amazon page, as well as at specialty food shops across the country.
For making cocktails, there’s a selection for mixing Manhattans as well as several types of bitters and with Mother’s and Father’s Day coming up, the gift packages should make any parent happy.
The following recipes are courtesy of Camp Runamok.
Roasted Pears with Royal Cinnamon Maple Caramel
2 pears, ripe but not too soft
2 tablespoons butter
2 teaspoons granulated sugar
1/3 cup Runamok Royal Cinnamon Infused Maple (can also use Sugarmaker’s Cut Pure, Cinnamon+Vanilla Infused or Whiskey Barrel-Aged)
1/3 cup heavy cream
Vanilla ice cream (optional)
Preheat oven to 375. Peel the pears and then cut them in half. Remove the cores with a melon baller or pairing knife. Slice the pears starting an inch down from the stem, keeping them still attached (if a slice comes off, just roast it next the the pear in the pan and add it at the end).
Find a pan that fits all four halves snugly but in one layer. Put the butter in the pan and heat on the stove until melted. Place the pear halves in and fan the slices gently. Baste with a the melted butter and then sprinkle the sugar on them evenly. Place the pan in the oven and roast for about ten minutes or until they have just begun to brown. Remove from the oven, take the pears out with a spatula and set aside. Pour the maple syrup into the pan and heat to a boil. Add the cream and stir, cooking about another five minutes until the sauce has thickened.
To serve, put two pear halves on a plate and drizzle with the warm maple caramel sauce. Add a dollop of vanilla ice cream if you like. Serves 2.
“If they are not crispy, chicken wings can be a big disappointment,” writes Laura Sorkin in this introduction to Wings with Maple Hot Sauce. “I never cared for them until I tried a recipe that involved baking them in high heat for almost an hour. Wow, what a difference. Most of the fat is rendered, leaving crispy skin and tender meat. Wings are now my son’s yearly request for his birthday dinner and we are always game for trying new sauces.
“Runamok Consiglieri, Curt Alpeter is all about wings and developed this sauce using the Cardamom Infused Maple for the sweet counterpart to the heat of Texas Pete’s. Curt is from Ohio which is near enough to Buffalo, New York that we are going to allow that he is a wing expert by proxy. He has related to me that the chopped scallions and cilantro are key. I did not include measurements because it should be a little-of-dis, little-of-dat kind of dish.”
Wings with Maple Hot Sauce
Salt and pepper
Texas Pete’s Hot Sauce or similar
Runamok Cardamom Infused Maple Syrup
Fresh cilantro, chopped
Preheat oven to 400. Place wings in a sturdy pan, making sure there is enough room for a single layer. Drizzle just a tad of vegetable oil and sprinkle on some salt and pepper. Place in the oven and bake for about 25 minutes. Remove the pan from the oven, flip the wings over and return to the oven. Bake until crispy and brown, about another 20 – 30 minutes.
In the meantime find a bowl large enough to hold all the wings. Pour equal amounts of hot sauce and maple syrup and butter. If you are cooking a few pounds of chicken, try 1/4 cup of each. Combine with a fork, mashing up the butter and blending it. Don’t worry if the butter leaves chunks, it will melt when you add the hot wings.
When the wings are fully brown and crisp, remove them from the pan with a slotted spoon and put in the bowl with the sauce. Add scallions and cilantro. Toss until coated and serve immediately with plenty of napkins.
Sparkly Maple Bourbon Smash
2 ounces bourbon
1 ounce Runamok Maple syrup (Sparkle Syrup or Sugarmaker’s Cut)
National Moscow Mule Day (March 3rd) is rapidly approaching and what better way to celebrate than with Q Mixers, a fantastic brand that elevates your drinks with premium mixers!
No matter the season, this refreshing vodka-based drink is perfect year-round. A vintage cocktail dating back to Los Angeles in 1941, it achieves the perfect balance between spicy, sweet, and bold. Adding to its appeal is that its often served in a classic copper mug. How cool is that?
The Q Mixers website features cocktail recipes for the traditional Moscow mule and also shares how to add some variety to your mule with Light Ginger Beer or for a sweeter, more floral mule, with Hibiscus Ginger Beer.
How It Began
Drinking gin and tonics with his friends in the backyard of his Brooklyn home, Jordan Silbert was repulsed by the overly sweet, sticky, and unpleasant taste the tonic water left in his mouth. A little investigating and he discovered that the bottles of tonic water they were consuming contained not only 32 grams of high fructose syrup, artificial flavors, and artificial preservatives. A friend was drinking Sprite. A quick look at both bottles showed Jordan there was little difference in ingredients between Sprite and tonic water.
Not wanting to mix great gin with crummy tonic water, Jordan became obsessed with creating a wonderful tonic water—a task that took four years of work in his kitchen. But the result was the spectacular Q Tonic Water.
File this under if you make a great product people will find a way to your door, but immediately Jordan’s products were being written up in media stories and restaurants and bars were demanding the product which he and his dad delivered throughout New York.
Then, the next obsession hit him, with Jordan wanting to create mixes equally as good as his Q Tonic Waters. “For each Q drink I agonize like I did with Q Tonic Water,” says Jordan, who founded Q Mixers. “I source the absolute best ingredients I can find and then tinker and tinker with the recipe until I come up with something I love. Something spectacular.”
Taste it and you’ll know what he’s talking about.
Traditional Moscow Mule
5 oz Q Mixers Ginger Beer (can substitute Hibiscus Ginger Beer or Light Ginger Beer)
1.5 oz Premium Vodka
0.5 oz lime juice
Fill a highball glass or copper mug with ice. Pour in your favorite vodka and squeeze in the lime juice, leaving the lime shell in the glass. Then pour in the Q Mixers Ginger Beer (or other variation) and gently stir.
Tony’s Festive Mule
1½ oz Tito’s Vodka
1½ oz Fresh Lime Juice
1½ oz Spiced Cranberry-Orange Syrup
4 oz Q Mixers Ginger Beer
Cranberry-orange syrup: Combine 1 cup of sugar, 1 cup of cranberry juice, peel from 1 orange, cinnamon stick, and two cloves in a small saucepan and simmer for twenty minutes. Let the mixture cool and strain into an empty bottle.
In a shaker add vodka, lime juice, and syrup; shake with ice. Strain into an ice-filled highball glass. Top with chilled Q Ginger Beer. Garnish with a powdered sugar sprig of mint.
So much more than the rum and coke you’ve had in the past. In the Cuba Libre, the addition of lime pairs incredibly well with rum and brings out the nuanced flavors of kola for delicious drink that’s surprisingly complex yet easy to make.
1½ oz Premium Rum
5 oz Q Kola
2 Lime Wedges
Fill a highball glass with ice. Pour in the rum and squeeze in a lime. Then pour in the Q Kola. Gently stir and garnish with the other lime wedge.
If you have some cocktail bitters this is a great drink to experiment with. Add a few drops for some extra depth and bring out some savory flavors.
DARK & STORMY
A cousin of the Moscow Mule, the Dark and Stormy pairs spicy ginger beer with dark rum. When prepared in the traditional way, the rum floats to the top and the drink lives up to its infamous name.
1½ oz Goslings Dark Rum
5 oz Q Ginger Beer
½ oz Lime Juice
Fill a highball glass with ice. Pour in the Q Ginger Beer and squeeze in the lime. Top with the rum so it floats on the top, looking like a dark storm cloud that will force you to stay at the bar all afternoon.