Tuesday, March 31, 2009

Domaine de Canton


Domaine de Canton is a deliciously aromatic elixir, a hand-crafted infusion of superior eau de vie ( VSOP Cognac), baby Vietnamese ginger, Provençal honey, Tunisian Ginseng and Tahitian vanilla . . . really good stuff. The care in preparation and the quality of ingredients all show through in Domaine de Canton, this is clearly displayed in the wonderfully inviting aromas which culminate on the palate. The flavors are bracing, vivid and recherché with an invigorating mouth-feel, sapid texture, and taste. Domaine de Canton is a joy to sip, have straight on ice or mix into a glorious cocktail . . .

The Ginger Politic
1.5oz Sazerac Rye
1 oz Domaine de Canton
½ oz Fresh Lemon Juice
2 dashes Angostura's Bitters
Shake all of the ingredients with ice vigorously, strain into a chilled Cocktail Glass. Cherry for garnish (include a bit of the juice for color and sweetness!)

Seriously i had the picture edited on my desktop for days... i was just about to throw it into the recycling when i decided to check if i had posted it...lame.

Sunday, March 22, 2009

Sergeant Classick Gold Rum

Sergeant Classick Gold Rum is a fine rum also produced by Essential Spirits in Northern California and, again, procured for me by "the smuggler". The aromas carry some of the same complicated and inviting floral tones/ tropical fruit melange and strong citrus/ pith scents as the silver but are further articulated to include soft oak tones, canned peaches stewed with honey and fresh baking spice. . . very friendly. The palate is more vibrant showing soused citrus zest, over-ripe stone fruits, more baking spice, clean wood and fresh honey wheat bread. The full and clean flavors move briskly while being completely enjoyable to linger forging and developing into delicate, recherché finish that leaves some residual spice as a 'lip-smacking' invitation to have another. An amazingly good gold rum with fair fresh and clean flavors that are wonderful to sip and sturdy enough for a rum focused cocktail; such as . . .
a ruby set in gold

5 Parts (2.5 Oz) Sgt Classick Gold
2 Parts (1 Oz) Domaine du Canton
1 Part Tuaca
1 Part Fresh Lemon Juice

Shake and strain into chilled cocktail glass.
Garnich with a brandied cherry..

The 1st picture doesn't show the 'ruby' set in gold that well here is one that does!

Sergeant Classick Silver Rum

This is a wonderful, artisan, hand-crafted rum from Essential Spirits in Northern California. The sample i am enjoying was procured, in sample form, from my friend "the smuggler". The aromas present complicated- yet inviting floral tones, with a tropical fruit melange as a backdrop and strong citrus/ pith scents. . . Not at all unpleasant, and to me quite promising. The flavors lead with zest heavy lemon curd evolving to include some dense shortbread with a touch of vanilla (let's dip the shortbread into the vanilla!!) with an active mouth-feel that resolves into a saporous finish revealing clean-crisp-citrus and delicate zesty spice. . . A very lovely silver rum that i enjoyed sipping, but will really shine in a cocktail! So i made a cocktail. . .

Classick Rosy

2 Oz Sergeant Classick Silver
1 Oz Pama
3/4 Oz Fresh Lemon Juice
1/2 Oz Honey Syrup (Honey 2/ Water 1)

Stir up real good before you add ice; add ice,
shake and strain into Chilled Cocktail Glass.
Garnish with large lemon zest.

i think i better go make another one of these. . .yum!!

Thursday, March 12, 2009

EL Dorado 3 Year Cask Aged White Rum


Wow. Another spectacular sample from my friend, Codename: Smuggler...This looks like plain old ordinary rum-- proof, that you can not judge on appearances!! This is no average white rum, the aromatics and flavors are unbelievable. . .Smells of milk chocolate, fresh grated coconut, vanilla almond milk, and meringue with delicate citrus zest. The flavor reveal these nuances and more of the citrus with oily peanuts, honey, baked custard and lovely cane sugar. The finish is excellent-- recapitulating so much goodness while adding some minerals, fresh grass and sweet-soft-water. Amazing depth, and a lingering finish.
As completely wonderful as this magnificent rum is... i can't wait to make a cocktail with it!

Another twist on a Daiquiri...

2.5 Oz EL Dorado 3 Year Cask Aged Demerara White Rum
1.5 Lemon Juice]
.25 Oz Maraschino Liqueur
.25 Clement Sirop de Canne

Garnish w/ a brandied cherry

Knappogue Castle 1995 Irish Whiskey

The Knappogue Castle is always a wonderful Single Malt, and the 1995 vintage does not disappoint. Aromas of straw, persimmon and loquat with a fresh field floral backdrop achieve a lovely balance also showing honey, vanilla and toasted wood-- all in all very inviting. The palate is very active-with vivacious spice and floral tones briskly bouncing around to resolve at oily nuts, malt, chamomile and soft herbs. The finish is invigorating-- flowers and spice in caramelized honey against dry grains and cut wood with aromatic oiliness lingering. This whiskey is elegant, complex and graceful in a glass. There is no need for anything else.

Sunday, March 8, 2009

Sombra Mezcal - Agave de Oaxaca

i have just tasted (for the second time) a new Mezcal called Sombra, and i thought i would give you guys the scoop!

Sourced by the Master-mind behind Del Maguey single village mezcals, Sombra Mezcal (Agave de Oaxaca!), is made from Espadin Agave, harvested from the Sierras of Oaxaca, the hearts are slow roasted in a rock pit over a mesquite fire and then ground, fermented, and distilled to perfection resulting in Sombra! The nose leads with clean, wonderful mesquite smoke, with very delicate fruitiness in the background-- like you are roasting sweet Bell Peppers, and Maui Onions on a Mesquite fire--yum. . .. The flavors follow suit with other lingering subtleties popping up: stewed smoky fruits, hints of richness, luxuriously abundant minerals and a finish that is a barbecued joy to imbibe. The funniest thing is the aftertaste, or exhale is where the saporous-full-well-baked flavor of agave is the most present-- so tasty!

i quoted Ron, in the last paragraph, and he added this to his facebook... it is awesome, watch it.

Saturday, March 7, 2009

A note about--Dive Bars. . .

Really what can i say that hasn't been said...
Well-- if you (like me) love yourself some yummy, interesting, frilly, fancy cocktails-- don't go to a dive bar looking for these drinks-- that makes you an a-hole. Do that at a club where the bartenders dress in uniform and they enjoy flaming orange peels over hibiscus infused gin--preferably without a condescending sneer.
At a dive bar order a Greyhound, Cape Codder, screwdriver, a rum and coke, a gin and tonic, beer and a shot or whatever your "anyone can make this' go to drink. If your friendly neighborhood dive bar representative doesn't know a Greyhound is grapefruit juice and Gin or vodka inform them gently and tip them generously (hell you just got twice as much booze for half the cost of that fancy place... why not tip them?).

Tuesday, March 3, 2009

Sauvion & Fils Vouvray


In case any of you wondered if i drink wine,, here is a review of Sauvion& Fils Vouvray-- a wonderful little Chenin Blanc from the Loire Valley.
This is a perfect opportunity to experience a Vouvray (Chenin Blanc) and help dispel some of the unwarranted prejudice against this noble varietal.
This wine is refreshing, delicately fruity, simple, off-dry, light, charming and firm while exhibiting a floral, honeyed character filled with rich flavors, poised by palpable acidity and bracing minerals. This is a seductive pleasure to relish, and then immediately repeat!
The aromas are light, showing soft floral nuance, quince and minor sweetness. The flavor begins with nectarine, quince again and young-Mirabelle plum, then evolves secondarily to include Meyer lemon, or Persian lime blossoms with subtle spice. The finish is vigorous, fruity and maintaining a lovely ripe balance with just enough acidity to keep it fresh, vibrant and pleasant from start to finish.


Wines like this are exceptionally versatile pairing with anything from Asian and Indian food to Roasted Lamb and almost anything in between; it would work as well at the table as it would on the patio. . .