A Beginner’s Guide to Burnett’s

A guide to burnetts

Burnett’s. We’ve all ingested this flavored poison at some point and experienced its wonderful taste. Some people may have told you about the best and worst flavors. But let’s be real: times have changed, and people’s opinions and tolerances taste buds have well shifted.

Or maybe, they’re not sure what flavor suits them, and are just looking for their soul stealer mate (in terms of flavor, of course). Either way, students (21+) need an update on the way to drink Burnett’s in order to prepare for the school year ahead of us. As a proud member of Georgetown’s most ~debaucherous~ club, I am pleased to present a concise guide to drinking Burnett’s various different flavors.

  1. Sweet Tea: Commonly overlooked due to the fact that its taste will make anyone gag more than any other flavor, Sweet Tea is actually a very good mixer. You probably shouldn’t try to take shots of this. It just won’t end well for anyone.

Mix it with lemonade, and you’ve got a great summer drink. It’s commonly called the “John Daly.” With Burnett’s, however, I’m not sure if it really deserves a title. It’s just Sweet Tea Burnett’s with lemonade.

2. Pink Lemonade: Now we’re in the big leagues. Pink lemonade has caused several students to have unforgettable nights, whether at Village A or at Brown House. Although many students prefer to drink it straight in small amounts, it actually mixes really well with regular pink lemonade. Your drink will be so pink that it looks scary, but apparently it’s worth it in the end since it goes down much easier. So the ends justify the means, right?

3. Fruit Punch: This may surpass Pink Lemonade in excellence, because it goes down just as easily and isn’t too strong on the signature Burnett’s aftertaste. The only problem with this flavor itself is that it stays with you, as in you wake up the next morning with a haunting taste of fruit punch lingering in your palate. Mixing this flavor with 7-Up should neutralize the overwhelming flavor and allow you to enjoy it.

4. Lime: Hoyas have mixed feelings over this flavor. Some say it’s the only Burnett’s they can handle, while most say it’s their least favorite drink of all time. Personally, I have to go with the second opinion. If anything, I’d say mix it with Coke so that it will almost taste like Coke with Lime…. and a little bit of bleach.

5. Peach, Citrus, & Mango: I group these three together because of their God-awful flavors. Peach indeed has a peachy flavor, but not in a good way. Drinking Peach Burnett’s is similar to trying to make a good meal at Leo’s: it will work on a rare occasion, but most of the time you’ll end up worse than where you started. As for the other two, I’m definitely not a huge fan. They’re both sour and just do not go down easily, even when mixed with a strong mixer like Coke.

6. Vanilla: Vanilla deserves more credit. Many students criticize its taste, but that’s because they try to only take shots of it. They don’t try mixing it, and that just won’t end well for most flavors of Burnett’s. I recommend mixing Vanilla with either Coke or orange juice. That way, it’ll be like drinking either Vanilla Coke or a refreshing breakfast beverage. Once you try this, you’ll never try to take shots of Vanilla again.

7. Pineapple and Coconut: These two are grouped together because they’re ~tropical~ and also are delicious. Since these flavors are not as gross as some of the ones mentioned above, you can mix them with mixers like Sprite, Sierra Mist or 7-Up because the flavor will not have to be blocked out. Coconut mixed with Sprite is particularly good. I discovered these flavors in the latter part of last semester, and it was almost depressing to realize what I had been missing for so long. It’s also unfortunate because I’ve rarely seen these flavors in stores.

There are also many more flavors of Burnett’s, such as Cherry Cola or Blue Raspberry, but only try them if you’re feeling ambitious. At the end of the day, everyone has their own preference, and 4E is always here to guide you to making the “right” choice when it comes to drinking Burnett’s, should you ever find yourself in that unfortunate situation.

Images: giphy.com, http://www.drinkinginamerica.com/burnetts-thirty-flavors-and-counting/

4Eats: Surf’s Up and Chow Down

4eats surfs up chow down

So, your post-school year plans have left you here in Washington for the summer. Maybe you’re here for a (hopefully paid) internship, a job at the RHO or summer classes at Georgetown.

Regardless, you’ll be here for three stress-free, relaxing and blissful months. You can finally go see a concert at Verizon Center without worrying about that calculus exam tomorrow, visit all the monuments at the Mall or spend the day at Six Flags America. All this going out means you’ll be eating out, and as a result, you’re probably happy that you won’t have to see the inside of Leo’s for a while.

Despite your love-hate relationship with O’Donovan’s on the Waterfront, you’ll soon realize that strolling over to Leo’s for some edible sustenance makes your wallet a lot heavier and a lot happier than eating out on the town. After a week of delicious culinary creations at some of the District’s finest restaurants, followed by several days of frozen meals and ramen, you’ll soon face a wallet reminding you to spend your last dollars wisely before the next paycheck (not to mention, you’ll probably have a stomach begging for real food instead of freeze dried noodles). That’s where we come in. Here at 4Eats, we’ll bring you out of your meal-deprived misery and offer some D.C. eatery ideas and recipes where you can get a real bang for your buck:

Surfside

With temperatures rising, what could cool you off more than a refreshing lunch at Surfside? Only a 20 minute walk up Wisconsin Avenue, Surfside offers a beach-inspired menu, making it a great place for a relaxed, summer hangout. Customers are transported to the oceanside as they dine on an open rooftop deck with a beach mural backdrop. Surfside’s menu includes a variety of tacos, quesadillas, burritos, salads and rice bowls, all with a tropical twist. Their salsas, moles, curries and guacamole add bold flavors to their dishes, leaving you wanting more. The best part? The portions are HUGE and nothing is more than $15.

Some mouth-watering entrees include:

Tahiti (taco)
Seared rare ahi tuna on flour tortillas with wasabi cream, sweet soy glaze and lime sesame salad

Harbour Island (taco)
Seasoned braised pork on corn tortillas with tomatillo sauce, cucumber radish slaw and queso fresco

Tobago (quesadilla)
Braised pork, grilled pineapple & jalapeno salsa, cilantro and jack and cheddar cheese

St. Bart’s (burrito)
Warm flour tortilla with blackened fish, romaine lettuce, fresh jalapeno, pico de gallo, avocado and fresh squeezed lime.

Nantucket (salad)
Surfside greens with grilled salmon, grilled corn, zucchini, goat cheese and cherry tomato with a tomato basil vinaigrette.

And if you’re feeling creative, Surfside allows you to make your own taco, quesadilla, burrito or salad with any of the ingredients they have. Explore Surfside’s complete menu for all their delicious and cheap dishes!

In Home Fish Taco Recipe

But here at 4Eats, we don’t endorse simply eating out every day. Summer at Georgetown means experimenting in the kitchen, especially if housing assigned you a Village B or townhouse on Prospect. Here’s a cheap and easy-to-follow recipe for fish tacos, a perfect home-cooked dinner to whisk you away to a surfside vacation:

Ingredients

  • 1 pound boneless and skinless tilapia fillets, cut into 2-inch pieces, rinsed and patted dry
  • Olive oil, salt and pepper
  • 3/4 cup sour cream
  • 3/4 cup + 2 tablespoons fresh salsa
  • 12 corn or flour tortillas, warmed
  • 1 1/2 cups shredded cabbage
  • Optional garnishes: cheese, cilantro, lime, avocado

Directions

1. Heat broiler, with rack in highest position. Place fish on rimmed baking sheet; drizzle with olive oil & season with salt and pepper. Broil until fish is lightly browned on top, 5-10 minutes, until flesh is opaque throughout.
2. Meanwhile in a small bowl, mix sour cream with 2 tablespoons fresh salsa.
3. Divide fish evenly among tortillas and top with shredded cabbage, sour cream and fresh salsa.

View the complete recipe here.

Surf’s up (and dinner’s served), Hoyas.