Living Proof: Onyx Moonshine's Journey to Revive the American Spirit (Book Giveaway!)

BOOK GIVEAWAY: 
Living Proof: Onyx Moonshine's Journey to Revive the American Spirit

Update 10/28/15: Congratulations to Sheila - you can expect your book delivered directly from Amazon soon!

Connecticut native and New England moonshiner Adam von Gootkin failed out of college after one semester. His entrepreneurial nature drove him to start a business venture with his best friend, Peter Kowalczyk, and in 2011, the two founded Onyx Spirits, successfully introducing the world to the first ultra-premium American moonshine made in East Hartford, Connecticut.

Adam at the Living Proof Book Launch 

October 16, 2015

Now you can read Adam's incredible story in the recently-released book, Living Proof: Onyx Moonshine's Journey to Revive the American Spirit. In it, Adam wittily tells the story of Onyx through his own life's narrative, offering useful business lessons to every would-be entrepreneur along the way. Adam possesses a limitless vision along with an undying belief that everything he imagines is possible. This book is not only an inspiration but also an honest guide to the trial-and-error process of business-building. 

A Couple in the Kitchen has been moved by Adam's spirit (pun intended?) and business acumen since we met him and Pete in early 2012 (read about that meeting here). We've made recipes with Onyx, promoted Onyx to our friends, and have been good friends and supporters of the Onyx Spirits family. We even attended the book launch last week at the Mark Twain House in Hartford (great times!).

For all those reasons, we'd like to offer you a chance to win a copy of Adam's book. Follow this link for a chance to win Living Proof via Amazon Giveaways:

https://giveaway.amazon.com/p/09b8fb24ba67a3c3

One lucky winner will be chosen randomly from all entrants to receive a copy of the book shipped directly from Amazon. No purchase necessary. Giveaway ends the earlier of October 28, 2015 11:59 PM PDT or when prize is claimed. See http://amzn.to/GArules for official rules. 

In the meantime, try one of A Couple in the Kitchen's recipes using Onyx Moonshine:

The Spicy Curb A-Peel Cocktail

Moonshine Sticky Wings
Salemme Pepper-Infused Onyx Moonshine Balls

Onyx Moonshine Apple Cake

Connecticut Moonshine Pecan Pie

For more on Onyx from A Couple in the Kitchen see also:

Onyx Pairing Dinner at The Hidden Still, Ellington, CT
Onyx Moonshine Cranberry Margaritas
CT Cheese Festival
Berry Picking
To the Moon, Onyx!
Onyx Spirits Company Wins Gold at the International Craft Spirit Awards
Local Food and Drink Takeover of Krust Pizza Bar, Middletown

To the Moon, Onyx!

UPDATE: THE LAUNCH HAS BEEN POSTPONED BUT WE WILL KEEP YOU UPDATED SO COME BACK SOON!

EAST HARTFORD, Conn., April 22, 2015 /PRNewswire/ -- Onyx Spirits Company, a New England craft distillery, will launch a full sized bottle of their signature spirit, Onyx Moonshine, into space from Connecticut on Saturday May 2, 2015. The announcement is being made today to commemorate Earth Day and Onyx Spirits Company's commitment to sustainable business practices.

A team of scientists spent two years constructing "Onyx 1", a custom-built, weather balloon-powered space apparatus that will carry a 750 mL bottle of Onyx Moonshine and accompanying rocks glass, mounted on a silver platter 22 miles up into space. The platform has been fitted with GoPro cameras, GPS, radar deflector, deployable parachute and a protective foam casing that will safeguard the bottle upon landing in the Long Island Sound. All safety measures have been considered and the FAA will be notified prior to the launch.

"Onyx Moonshine is all about attempting things that haven't been done before, which is the true essence of the American spirit," said Onyx Spirits Company co-founder Adam von Gootkin. "It's amazing to think that 150 years ago our ancestors were arrested for illegally selling moonshine and here we are, legally sending a bottle into space. This is just one small adventure of many more to come," he added.

The first launch date is set for Saturday May 2, 2015, weather dependent. If the launch doesn't occur on May 2, the subsequent target dates are Sunday May 3, Saturday May 9 or Sunday May 10. Launch confirmation, time, and location will be communicated the day before the launch. Please visit our dedicated launch page for complete details. 

Follow Onyx Moonshine on Facebook, Twitter, Instagram and YouTube and use the hashtags #spacelaunch #onyxmoonshine and #onyxadventures for launch updates.

ABOUT ONYX MOONSHINE

Onyx Spirits Company redefined American spirits with the release of Onyx Moonshine, the country's first ultra-premium moonshine, and Secret Stash, New England's first aged whiskey. Onyx Moonshine was the Official Spirit of the 2012 GRAMMY Awards. The company was voted by Yankee Magazine as the "Best New England Micro-Distillery", won two gold medals at the 2014 International Craft Awards Competition and won a triple gold medal at the 2014 Micro Liquor Awards. www.onyxmoonshine.com // www.drinkbetter.com/onyx

Photo - http://photos.prnewswire.com/prnh/20150422/200284

SOURCE Onyx Spirits Company

Spicy Curb A-peel

Amy writes:

I am so blessed to have made, during my adulthood, several close friendships with some amazing women. One of my groups of friends is connected through teaching at the same high school. We call ourselves "WTL," or "Work to Live," as a reminder that there is life beyond the school day. Because really, we do need reminding of that fact sometimes.

In the last year, one of our WTLs, Erica, made The Great Escape. She left teaching for a new career in real estate, and within months, she and a new realtor friend, Reba, had their own show on West Hartford's community cable station, WHCTV. The show, called Real Estate Resource, is part The Kitchen, part Watch What Happens Live, but with a focus on real estate. That is to say, it's a talk show with flair.

Never one to hoard her own successes, Erica gave the rest of us WTLs a way to be a part of the show. I am the show's mixologist. I create cocktails based on the theme of each episode and demonstrate how to make them during my segment. Joanne is the flower expert who shows viewers how to decorate their homes with wreaths and floral arrangements. Laura does our hair and makeup and there are plans for her to show off her other artistic skills in future episodes. So far, we've only taped one.

At this point, you're probably wondering why I'm writing about all of this on a food blog. Well, here it is. The theme of our first episode is "Spicing Up Your Curb Appeal in Winter." And so I came up with a drink I call the "Spicy Curb A-peel." With hints of honey, apple, ginger and cinnamon, it's the perfect cocktail for entertaining guests and making them feel warm and cozy in your home during the winter months. As an added bonus, it is made from local and/or artisanal products, including Onyx Moonshine from East Hartford, CT and Yellow Ginger Simple Syrup from Sumptuous Syrups of Vermont.

And while I'll give you the recipe (below), I sure hope you'll check out Real Estate Resource, which is airing on WHCTV every Thursday in January at 8:00. If you don't live in West Hartford, you can stream it when it airs online at this website, or you can watch it ON DEMAND HERE.

Stay warm, and cheers!

Spicy Curb A-peel

makes two drinks

Ingredients:

2 ounces Onyx Honey Apple Infusion Moonshine

1/2 ounce Sumptuous Syrups Yellow Ginger (or other ginger-infused simple syrup)

4 ounces hard apple cider (I used Angry Orchard's Apple Ginger for added ginger flavor)

1/4 cup granulated sugar

1/4 teaspoon cinnamon

curled apple peel, cinnamon stick, or apple slice for garnish

Fill a cocktail shaker with ice. Add moonshine, syrup and hard cider. Stir (don't shake because the hard cider is carbonated). Pour a little of the leftover cider into a small bowl or dish, and the sugar and cinnamon (stirred to combine) into another. Dip the rim of a martini glass first in the cider, then in the cinnamon sugar to coat the rim and allow the cinnamon sugar to stick. Repeat with second glass. Strain cocktail into glasses and garnish as desired.

Onyx Pairing Dinner at The Hidden Still, Ellington

A few weeks ago, we were invited to a pairing dinner featuring Onyx Moonshine cocktails and several courses created by Sean Martin, the executive chef at The Hidden Still Restaurant and Moonshine Bar in Ellington, CT. And was that ever an amazing meal. First off, we fell in love with The Hidden Still on our first visit, and have been craving their Grilled Mac & Cheese and their Chicken & Waffles ever since (not that we haven't gone back for them, and for many other things, which we certainly have). And secondly, any reader of this blog knows of our affinity for the award-winning Onyx Moonshine. If not, you can read about it here, here, here, here or here. 

And you can read about it again, here, today, below, as this pairing dinner was freakin' awesome, and when they have another one (which they MUST), you must get a ticket and go. Seriously. And we'll be sitting at a table near you. Bring your appetite!!!

First Course: Crab cake with arugula salad and house made cranberry Onyx infused aioli. Paired with Onyx on the rocks (the best way to have it!).

Verdict: A luscious lump crab cake with Onyx and rehydrated dried cranberries in it, nicely paired with lightly salted arugula. The drink pairing for the purists in the crowd was just perfect.

Second Course: Sweet Tea and Onyx Apple Honey infused smoked tofu, fried in a tempura batter, with thai chili sauce, chow mein noodles, and cucumber, in a butter lettuce wrap. Paired with Onyx Pineapple Lime Punch - Onyx infused with blueberry and raspberry, mixed with pineapple juice, lime juice and maraschino cherry juice.

Verdict: Amy was nervous about this one (not really a tofu fan) but we both absolutely loved it. The mix of smokiness with the sweet tea and honey with the spicy chili sauce with the cool cucumber and crunchy noodles, all balanced with the sweet and refreshing punch? Plus the tofu was pillowy soft inside and perfectly fried. Oh yeah. 

Third Course: Hot Cabbage salad with apples and pears, drizzled with an Onyx Apple & Honey vinaigrette. Paired with Spiced Apple Pie (The Still's house apple pie moonshine drink with a touch of cayenne).

Verdict: A nice wilted cabbage salad with hints of tarragon and a bit of sweetness with the fruits and vinaigrette once again balance so very well with a sweet-n-spicy drink. 

Fourth Course: Onyx bourbon braised Pork Belly, served on a bed of arborio rice with rainbow chard, smoked red peppers, and okra. Paired with Blueberry Sweet Tea with Blueberry Onyx (soon to hit The Still's summer cocktail menu!)

Verdict: The hit of the night, this "poor man's filet mignon" was infused with cherry-wood smoked Onyx before being expertly braised and served with all the right Southern-style sides. Having a sweet tea cocktail with it? Genius.

Fifth Course: Strawberry Quick Soup - chilled Cape Cod Cranberry Onyx, blended with Vermont Ice Apple Cream, with Farmers Cow Vanilla Ice Cream, garnished with fresh strawberries and mint. A dessert and drink in one, so no pairing needed. 

Verdict: Not sure how they did it, but this stuff tasted just like "Strawberry Quik." Sheldon Cooper would love it and so did we.

THANK YOU, MAX, SEAN, ADAM and PETE!!!

Press Release: Onyx Spirits Company Wins Gold at International Craft Spirit Awards

Connecticut Moonshine Wins Double Gold Medals

Onyx Spirits Company Wins Gold at International Craft Spirit Awards

May 19, 2014 (East Hartford, CT) – Connecticut’s first legally produced moonshine and first barrel aged whiskey have both won gold medals at the prestigious International Craft Awards Competition, an organization that reviews thousands of spirits, wine, and beer from across the globe. 

The competition took place from May 5-8, 2014 in Los Angeles, California. Spirit brands were judged on a 100-point scale evaluating dozens of characteristics, including taste, aroma, mouth-feel, smoothness, etc. The judging panel was comprised of some of the liquor industry’s most renowned connoisseurs and experts.

Onyx Moonshine, the company’s flagship product, and Secret Stash, Connecticut’s first barrel aged whiskey, both won gold medals. “We started this company to show the world how delicious New England Moonshine can be. Then we barrel aged it, producing Connecticut’s first whiskey. We know our spirits are on par with the world’s most celebrated brands, and now, the international spirits community agrees,” said Adam von Gootkin, company co-founder. “Customers are putting down the vodka for Onyx Moonshine and we can’t age our Secret Stash fast enough,” he added.

Onyx Moonshine is available in package stores and restaurants throughout New England. A Cape Cod Cranberry Harvest Infusion was released in May and the second release of Secret Stash whiskey will be this summer.     

      

ABOUT ONYX MOONSHINE

Onyx Sprits Company produces America’s first ultra-premium moonshine, Secret Stash, Connecticut’s first barrel aged whiskey, Onyx 111, a higher proof version of Onyx Moonshine, and a Harvest Infusion line utilizing local and seasonal produce. Onyx Moonshine was named the ‘Best Locally Distilled Spirit’ by the Hartford and Fairfield County Advocates in 2014. Onyx Moonshine was the Official Spirit of the 2012 GRAMMY Awards. The company was voted by Yankee Magazine as the “Best New England Micro-Distillery” and won two gold medals at the International Craft Awards Competition. www.onyxmoonshine.com

Local Food and Drink Takeover of Krust Pizza Bar, Middletown

What a great night! We just got home from a fantastic dinner at Krust Woodfired Pizza and Bourbon Bar in Middletown, CT. But it wasn't just a regular night at the wildly popular pizza joint. Rather, it was a celebration of Connecticut 2014. A virtual who's who of the creators and makers of the hottest products coming out of CT right now: Jason and Brian of Mystic Cheese Company, artisans of the "guest of honor," Melville Cheese; Adam and Pete (and company) of Onyx Moonshine, the local spirit of the evening; JD of Ripe Bar Juice, the best mixer around; Carrie (the creative cupcake lady) from NoRA Cupcake Company; and Winter, the main Market Master of Coventry Regional Farmers Market, there, like us, to enjoy it all. 

Yes, these local movers and shakers took over Krust, and Krust welcomed them with open arms and did them justice, creating pie after luscious pie topped not with plain ole' mozzarella, but Mystic's Melville - a smooth, satiny, blubbery, melty, gorgeous cheese that lately, we can't get enough of. We mingled while we awaited our table, enjoying a few Onyx cocktails and the company of our local food heroes. 

When we finally sat, we were starving. First, the Melville antipasti - a wedge of the soft-ripened cheese with roasted red peppers, olives and croutons topped with just the right amount of olive oil. Next, the meat pizza - chunky San Marzano tomatoes, Melville instead of mozz, pancetta, pepperoni, and salami, touched with a sprinkle of oregano, crushed red pepper and sea salt, and drizzled with olive oil. The blend of tender bits of herbacious pork with the stretchy globs of cheese atop the flaky crisp crackly charred crust? Let's just say, it's a good time to be from the Constitution State.

We split a "Cheese Board" cupcake for dessert, and there's no better way to describe this savory confection. The cake had a light almond flavor with a fig preserve filling, and the "frosting" was Melville cheese topped with a mixture of toasted pecans, peanuts, and almonds. Everything you would want in a cheese board but in the form of a cupcake. Masterful.

What a great celebration of the current CT food scene. We can only hope for similar "takeovers" to come. When they do, we will be there!

Best of 2013: Best Local Foodie Event, CT Cheese Festival

The Connecticut Cheese Festival was our pick for Best Local Food Event of 2013. Food Republic recently named New Haven native Jason Sobocinski's Caseus Fromagerie & Bistro third in its list of The Ten Best Cheese Shops in America. We were not at all surprised, for we had the fantastic opportunity to spend a few hours with Sobocinski and some of his cheese-loving friends at the Connecticut Cheese Festival this fall, and we can tell you that this man is all about cheese.

The Cheese-Rolling Contest

With its apt motto, "Curd is the word," the three-hour festival proved that Connecticut is becoming a leader in the artisan cheesemaking revolution. Featuring demonstrations, tastings, classes, and pairings (all with cheese experts), local vendors like Mystic Cheese Company and Fairfield Cheese Company, not one but two grilled cheese trucks, and even a cheese-rolling contest, this event was the cheese lover's place to be. It took place on October 13th and coincided with one of the final Coventry Farmers' Markets of the summer season which take place at the Nathan Hale Homestead. Market "Master" Winter Caplanson invited press, including local bloggers (that's us!), to check it out. When we arrived, Sobocinski greeted us and gave us a run-down of the day as we watched market volunteers assemble the Connecticut Cheese Plates which market-goers could pre-order.

CT Cheese Plate

The plate was beautifully composed and included a variety of cow, sheep and goat cheeses from local cheesemakers with a wide range of textures and flavors, along with locally-made accompaniments. We were instructed to taste clockwise, from lightest/youngest cheeses to the oldest/strongest: There was Oak Leaf Dairy Fresh Chevre (goat's milk) with Farm to Hearth Woodfired Oven-Baked Crisp, Mystic Cheese Company Melville (mixed milk) with Winding Drive Citrus Marmalade, Arethusa Camembert (cow's milk) with 18th Century Purity Farm Heirloom Apple, Beaver Brook Farmstead (sheep's milk) with Falls Creek Farm-Made Quince Paste, and Cato Corner Aged Bloomsday (cow's milk) with Stonewall Apiary Raw Honey. It was a delicious walk through the farms of Connecticut on a single plate.

"Poetry, Music and Cheese" with Robert Aguilera

Next we were invited to join in on the unique and inspiring "Poetry, Music and Cheese Class." Robert Aguilera, who met Sobocinski while the two were working at Formaggio Kitchen in Boston, led participants on an artistic journey to experience cheese as a living entity - pairing it not only with wine or beer, but also with music and poetry. To give much of it away would be a shame, because this is the kind of thing that must be experienced in person, but suffice it to say that it both touched us and gave us a whole new outlook on food pairing.

Grilled Cheese from the Caseus Cheese Truck

The class whet our appetites, so we headed to the Caseus Cheese Truck to wait in line and order the special CT Grilled Cheese. So enraptured by the piping hot, melted cheese, and perfectly grilled, crispy bread, we devoured the whole thing before stopping to take a photo (silly us!). Thankfully, we caught Sobocinski as he enjoyed one himself.

Mozzarella-Making Demo

We watched a few minutes of the mozzarella-making demo which showed how to make a pound of fresh mozzarella using New England Cheesemaking Supply Co.'s cheesemaking kit. Yes, we bought one! But no, we didn't get to see the outcome, since our last, and favorite stop was the Cheese and Spirits Pairing Class with none other than Jason Sobocinski, "The Big Cheese," himself.

Cheese and Spirits Pairing with Jason Sobocinski

After starting with "Every cheese has a story," Sobocinski proceeded to walk us through an hour-long tasting of cheeses paired not with wines but with spirits. We knew we were in the right place when we saw the bottle of our favorite Onyx Moonshine at the table. The best thing was that Sobocinski did not suggest to us what we were tasting, but patiently waited while we tasted and pondered and then discussed what flavors came through on our own palates. He was more of a guide than anything else, and we learned a lot. Amy's favorite pairing was the Bees' Knees - Onyx, local honey and lemon juice - paired with Mystic Cheese's buttery Melville, while Chris loved the Manhattan - Johnny Drum Special Reserve Bourbon, Carpano Antica Vermouth and Luxardo cherries - paired with Arethusa's grassy, nutty Europa. Even without the perfect pairings, those are our favorite new cheeses. We plan to visit his new venture, Ordinary in New Haven, very soon for more. 

Jason Sobocinski, cheese enthusiast

All in all we had a great day. We met many new friends, enjoyed plenty of Connecticut-grown products, discovered some now-favorites, and learned a heck of a lot about cheese. We can't wait for next year's Connecticut Cheese Festival, and we highly recommend you meet us there! 

All the cheese experts at the CT Cheese Festival

Christmas Countdown: Salemme Pepper-Infused Onyx Moonshine Balls

We are somewhat famous for our rum balls. People request that we bring them to parties every year, and this year we even had someone admit they had been dreaming about them. So of course, yes, we made them again this year - here's the recipe, and here's a photo.

But in the interest of changing things up a bit, we thought we might used a different liquor to make a second batch. At first we considered Grand Marnier, since orange and chocolate go well together. Then Amy thought she might try Creme Violette, but decided it could be too flowery for some. Bourbon? Boring. Then Chris had it! Why not try our own Salemme Pepper-Infused Onyx Moonshine? 

Onyx makes a "111" version that is higher proof than their regular product, and is perfect for infusing. We infused it with Salemme Pepper, a special dried red pepper that is Connecticut-grown and cultivated. Basically, we added a tablespoon of the pepper flakes into the bottle of moonshine and let it infuse for the past few months. Then we used our infusion to make chocolate balls that have all the kick of a spiced hot chocolate, with a little booze in there as a bonus. Made in CT with CT products, these Christmas balls are a uniquely local experience!

Salemme Pepper-Infused Onyx Moonshine Balls


Makes about 70

Ingredients:

1 cup semisweet chocolate chips

1/2 cup granulated sugar

3 tablespoons light corn syrup

3/4 cup hot pepper-infused Onyx moonshine

2 1/2 cup vanilla wafer crumbs

cinnamon for dusting (optional)

In a heavy saucepan, melt chocolate chips over low heat. Remove from heat and stir in sugar and corn syrup. Stir in moonshine, then add vanilla wafer crumbs and mix well. Cover and cool in refrigerator until mixture is hard enough to roll into balls. Line a baking sheet with wax paper, and using your hands, roll into 1/2-inch balls and place onto wax paper. Store in an airtight container between sheets of waxed paper for up to 3 days or in the refrigerator for up to 2 weeks. Dust with cinnamon when serving.