Skip to main content

Thoughts About Himalayan Salt Shots #Sponsored

This is a sponsored post written by me on behalf of Root7.* All opinions are my own.

I've long been intrigued by these shot glasses. In fact, I gave some - plus a bottle of tequila - to friends for Christmas. But I didn't get myself a set. So, when I was approached by a representative of Root7 to share some thoughts on these carved salt shot glasses, I agreed. Quickly.

Root7's tagline is 'Drink Differently.' In addition to these Himalayan Salt Shots, they have a Whiskey Wedge, the Vinturi Wine Aerators, the Corksicle, and more! They aim to improve your drinking experience with items that have serious functionality. For instance, the Corksicle chills your wine from the inside; the Whiskey Wedge, supposedly, melts more slowly due to its shape. Those both had me scratching my head, asking, "How does that work exactly?!?" 

But the Himalaya Salt Shots seemed like a no-brainer. Tequila + Salt. Yes! So, when we had friends over for conchinita pibil, black beans, rice, and homemade tortillas, I added tequila to the line-up and had all the grown-ups give me their thoughts on the glasses.

We feasted. We poured. We tasted, tested, and debated. 


Thoughts...
These glasses are gorgeous. Okay, I thought they were gorgeous. They are pretty, pink, and hefty. Someone else made a quip about us drinking out of a salt-lick. "Are we cows?" he asked. 

"Do they actually hold a full shot?" asked another. I have no idea. And I didn't take the time to measure it. It did seem a bit smaller than a regular pour though.


Here's the rub: I don't drink cheap tequila. That means that I also don't shoot my tequila. I drink it. Slowly. And I savor the drink. So, these glasses are not ideal for that. The longer the tequila sat in the glass, as we chatted and sipped, the saltier it became. If we were just doing tequila shots, the salt would not have affected the drink.


I think these are high on the cool factor and a nice bar novelty. But, for how we drink tequila, these were not ideal. Still, they are rinsed, dried, stored in their special box. I'll pull them out as a conversation starter, but they won't be my standard tequila vessel.

You may find Root7...
on the web

*Disclosure: I received complimentary product for the purpose of review. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa