For almost 25 years, consumers and bartenders have trusted the Zing Zang Bloody Mary Mix, crafted from a proprietary blend of 7 real vegetable juices and bold seasonings. The Zing Zang Bloody Mary Canned Cocktail combines the same Zing Zang Bloody Mary Mix with high quality, gluten-free American vodka (six-times distilled), to create a robust and spicy bartender-quality cocktail.
To write a good review, it is best that I am testing out the product while I am writing. Luckily for me, I am writing about Zing Vodka. The people over at Zing were nice enough to send us a bottle to try out. Now, I am having a party in my mouth. Not only does Zing provide a party from your mouth, the glowing, light up bottle its the perfect party drink, signaling to everyone just where the party is.
Inside each bottle of Zing, is an LED light, turning the bottle into an instant light show. The light has two settings: flashing and a solid light. Once lit up, the bottle lets off an amazing glow. Whether in the bar, or on the kitchen counter, these bottles look awesome.
After cracking the seal, and pouring a shot into my oversized shotglass, I was amazed at how smooth Zing vodka is. The four times distilled, 70 proof vodka goes down incredibly smooth. I was able to take sips and swigs without it burning my throat. The red velvet taste lingered and gave the vodka and delicious taste. While I was unable to test a regular bottle of Zing, I imagine it to be just as smooth, but without the red velvet flavor, making it perfect to mix into your drinks.
So the next time you are in the VIP section of your favorite bar, ask for a bottle of Zing. Your flashing bottle of booze will show everyone you came to party and have a good time. But unfortunately, Zing vodka is a bit hard to find right now. In New York, I could only find a few places that carry it. So, the next time you go to your favorite bar, be sure to ask for Zing. If partying at home is more of your thing, you can always order some online.
Sweet vodkas are typically bottled at 70 proof, a little lower than clear vodkas. That means this is going to be a low-proof cocktail. On average, it should mix up to 8 percent ABV (16 proof), falling right between beer and wine.
Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. Andrew graduated from The University of North Florida where he received a Bachelor's Degree in Journalism. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. He enjoys music, world travel, sending postcards, and brand new notebooks.
Anna Mindess is a writer living in Berkeley, California, who focuses on food, culture, and travel. Her work has appeared in The Los Angeles Times, The Washington Post, AFAR, Oakland Magazine, Edible East Bay Magazine, among others. In 2018, she was awarded First Place by the Association of Food Journalists for her essay on 1951 Coffee, a refugee-run coffee shop. Anna also works as an American Sign Language interpreter and seeks out Deaf-owned restaurants wherever she travels.
Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. The first time he stepped behind a bar, it felt like home. Ever since, he has absorbed all of the liquor knowledge he can find, from culture to history to recipes, and done his best to share what he knows with the world. Or, at least the readers of Dayton Most Metro, where he is the writer about all things cocktail. He also likes the word 'Brilliant'.
Carrie Honaker is a freelance writer who is not sure where she will land next, but it will involve messy eating, a spicy Tempranillo and finding the local dive bar. Her work has been featured in Wine Enthusiast, Bon Appetit, and others. You can find her on Twitter and Instagram @writeonhonaker.
Cecilia Hae-Jin Lee is a food and travel writer, photographer, producer and a chef. A James Beard Award nominee, she was a restaurant critic and food writer for the LA Times for nearly two decades. She has authored several books, including cookbooks on Mexican and Korean cuisines. When she's not climbing a mountain somewhere, she paints, cooks and gardens in Los Angeles. Follow her on Instagram @littlececilia1 and Twitter @littlececilia .
cognac-expert.com is the leading online platform for all things related to Cognac. Founded a decade ago by brother-sister team, Max and Sophie, their love of this iconic French drink was literally written into their genes, thanks to the family estate in the Cognac region with over three generations of family history.Today the website has a global readership numbering into the hundreds of thousands, and is a place where Cognac lovers can discover more about their passion, communicate with others of a similar interest, and purchase Cognac from the heart of the region to be delivered anywhere around the world.Follow Cognac-Expert on social media:Instagram @cognacexpertFacebook @cognac-expert _expert
As a half-Greek Scotsman, who previously lived and worked in Japanese whisky industry for years, George Koutsakis is a spirits writer specializing in Japanese whisky, world whisky, and spirits. Aside from Alcohol Professor, he currently writes for Liquor.com, Saveur Magazine, Wine Enthusiast, Distiller.com, and acts as head of content for Dekanta.
Hannah Walhout is a writer, editor, and eater in New York City. When she isn't busy writing, she enjoys cooking, eating shawarma, traveling, and wondering whether or not the obscure beverages she buys during her travels will be confiscated at the border. Follow her on Instagram at @lunchtime_somewhere.
Madeline Blasberg is a Certified Wine Consultant currently working for Etching Expressions ( ) as Official Wine Commentator & Reviewer. She has spent time living in Mendoza, Argentina where she was surrounded by wine, both personally and professionally.
Manny Gonzales is General Manager and Beverage Director at Foundry on Elm and Saloon in Davis Square, Somerville Massachusetts where he has created one of the most compressive whisk(e)y menus in the North East. When he is not hiking with his family or planning spirit classes at his restaurants he can be found by his fireplace sipping drams of Scotch or Mezcal finding inspiration for his blog Life by the Drop
Matthew Callahan is a graduate of Roosevelt University in Chicago, where he earned a B.F.A. in Theatre and had a wonderful eight-year career as a stage and film actor. Eventually, his passion for writing, technology, and web design got the better of him and he dove head-first into a career in geek services. In 2011 Matthew founded Digitalimit, a design and marketing agency specializing in helping entrepreneurs and small businesses find their voice online. From time to time, he also enjoys freelance writing -- especially on the topic of good drinks. Matthew lives in New York City with his wife, and their two wonderful MacBooks. Follow him on Twitter @_thinkertinker.
Robin Robinson is a consultant to the craft spirits industry, where he helps small brands identify their unique narratives to penetrate and activate the marketplace and implement sales and marketing strategies. Prior to that, Robin was instrumental in helping to build the Compass Box Whisky Co. in the United States as its U.S. Brand Ambassador and Brand Manager over 34 markets, where he was responsible for distributor management, sales, retail and consumer education. He is the creator of the long running \"Whiskey Smackdown\" educational series at Astor Center NYC. More information at his website www.robinrobinsonllc.com
Shoshi Parks is a Bay Area-based freelance writer specializing in food, travel and history. Her work has appeared at NPR, Smithsonian, Gastro Obscura, Civil Eats, Vinepair, Vice and a variety of other outlets. Find her online at www.shoshiparks.net.
Stacy Brooks is a Minneapolis-based freelance journalist specializing in food and travel. Her writing has been published in Cheese Connoisseur, Wine Enthusiast, and Hemispheres, and she blogs at Tangled Up In Food.
Looking to spice up your next party by quite a bit Then look no further than the 20 Ounce Zing Anything Vodka Zinger! This gorgeous vodka flavor infuser is the perfect tool to really amaze your guests at your next house party. Use all-natural ingredients to create fresh-tasting, healthy cocktails with no added sugars or artificial ingredients. \"Bartend\" your guests' beverages by infusing vodka with citrus fruits, strawberry, cucumber, hot pepper, raspberry, pineapple, rosemary or Zing-up your own unique drink. While vodka is the most Zing-friendly choice, any spirit can be Zinged, and the Vodka Zinger travel cap lets you conveniently take the party to-go. Infusing vodka is a great way to enjoy a drink without the excess sugars, or artificial juices and mixers that lead to hangovers. Zing Anything would like to remind you, when Zinging with vodka or any other liquor, please drink responsibly. Note: The Vodka Zinger is different than the Aqua Zinger in that it has a finer mesh screen so that less pulp enters the spirit, and the top wide opening allows for easy pouring into a bar glass.
Several hundred guests gathered at the launch, where they were blown away by the life-size ZING bottle entryway in front of the estate, the statue-like painted models, and the custom-made ZING bottle-shaped red velvet cake.
The highly anticipated vodka has a unique bottle design which boasts sophisticated LED technology that illuminates the bottle with just one touch. The brand will be making its official debut in Las Vegas in September, with additional markets to follow soon after.
The aroma of cake frosting and vanilla are striking right out of the gate. Whether this is red velvet or whit