Monday, September 28, 2009

Mixology Monday-- Dizzy Dairy


The hosts for this round of MxMo are the good folks over at eGullet (led by group manager Chris Amirault), and the topic Chris has chosen is Dizzy Dairy. In his words:

` Any drink using a dairy product is fair game: milk, cream, eggs, butter, cheese, `yogurt, curds, you name it. Given the importance of dairy products in drinks dating `back centuries, there are lots of opportunities for digging through vintage receipts `for a taste of the past, and as always innovation is highly encouraged.

So i had no idea about MXMO this month, i checked early on and there was nada so.... Luckily i read rumdood's blog and he posted his offering....
So anyways, this drink was made up a couple of weeks ago. i had some mini's of Catdaddy, Carolina Moonshine and i was wondering what to do with them-- then my lover asked me for a 'creamy chocolate sort of drink' and i whipped this up... It was a hit. So here is the recipe (makes 2-- of course):
The CCC
(Creamy Chocolate Catdaddy)

3 1/2 Oz Catdaddy Carolina Moonshine
2 Oz TMD Chocolate Liqueur (or Sub)
3-4 Tbsp of Chocolate Yogurt
depending on how creamy you want your drink-- i used 3)
Stir, dry shake, add ice and shake till chilled
Strain into Chilled Glass,
Garnish with 2 Brandied Cherries
(as symbols of your love)
Add 3-4 Dashes Fee's Aztec Chocolate Bitters

This a tasty little treat-- not nearly as sweet as you'd expect.. The 'nutmeg' (??) from the Catdaddy, and the 'sourness' of the yogurt balance all of the creamy sweet chocolate and make this a delicious, surprisingly balanced drink.
Have a dessert and a cocktail-- at the same time.

Tuesday, September 22, 2009

Bruichladdich . . .Need i say more?

So everyone knows i work at Hi Time Wine Cellars. . . Place is awesome, but most of you know that too.. Today, for our illumination the Bruichladdich brought some Whisky by to try . . .
Impressive isn't it... These pictures are by Tobin Sharp, but let me crop it and try to show you a close up...Jeez, that doesn't even really help. i'll split it in two:Well suffice it to say, sitting around that table, with friends, compatriots-- fellow lovers of whisky, all of us were duly impressed and partially stunned by the OVER-All Quality of Bruichladdich Whisky-- the WHOLE line.. Good stuff, try it if you get a chance (make a chance if you have to!).

Oh yeah as a side note while putting this post together i had PC6, PC7, Octomore, Bruichladdich 15 Year 2 Ed--courtesy of my pal David.., to help get me in 'the mood'...

Saturday, September 19, 2009

Gran Duque De Alba

Gran Duque De Alba is what i am drinking tonight and here is a write up that i wrote for Hi Time Wine Cellars newsletter:
>>>
Gran Duque De Alba is a graceful and magnificent example of Brandy de Jerez. This fabulously balanced 10 year old brandy, is aged in American oak casks that previously held Oloroso Sherry in a closely monitored Solera style. The aromas of honeyed wood, subtle spices, plum and prune will render you contemplative while invoking you to imbibe. The mouth-feel is a relaxed suave texture with complimentary flavors that hint at Brazil nuts, almond milk and ripe fruit that linger to give a foreground for elusive nuances of basil, and soft rosemary drenched in honey. All of these niceties merge homogeneously and patiently disperse into a smooth finish indicative of a truly great brandy.
<<<
-- Here is a picture 'as evidence' . . ..
GDDA is amazing-- i love it! i am finishing (have finished) my bottle tonight. When you 'review' stuff it seems 'lame' to gush--- but i LOVE THIS BRANDY! [send me more?].
So how about a drink? and do have an awesome weekend!

Friday, September 18, 2009

Fun Stuff...

A friend was in town the other day and left me a few mini's of some wonderful little fun things... One in an aromatized wine caled Cocchi Americano in a similar vein to Lillet, but 'spicier'. Eric Flannestad wrote about it and did a great job... sooOooo . . .

Another thing was the Rothman & Winter Orchard Cherry.... Tasty....Works great in drinks . . .
So i tasted them and immediately my head went to drinks-- so here is one:


Cherry Americano. . .

2 Oz Gin
1/2 Oz R&W Orchard Cherry
1/2 Oz Cocchi Americano
Stir to chill, strain into chilled Glass
Garnish with Cherries...


So if you find these. . . Try them!!

Thursday, September 17, 2009

Mixoloseum

Well as usual, i spent Thursday Evening at TDN [Thursday Drink Night!!]. It is basically a consortium of Mixologists, from all over, that get together and 'riff' on a theme spirit... Tonights theme was -- Tequila! Here the 3 i squeezed in...


Garden Floor
3oz Blanco Tequila
3/4oz Forest Floor Bitter
2 1 Inch cubes of cantaloupe (muddled),
Dash agave nectar,
1/4oz Lemon Juice
Shake, strain, Chilled Cocktail Glass


Chocolate Orange
2oz Blanco Tequila
1oz La Pinta Pomegranate
1/2oz Fee's Aztec Chocolate
1/2oz OJ
Shake, strain, Chilled Cocktail Glass
Garnish=Orange Twist




Orange Ponies
2 Oz Blanco
1 3/4 Oz OJ
3/4 Oz Peychauds
Garnish w/ cherries
Shake, strain into hollowed orange


Well there are some fun ones...

Wednesday, September 16, 2009

Berentzen ApfelKorn

So here it is-- Berentzen ApfelKorn... Frankly, i think it is 'highly un-necessary' to write this stuff up.. Suffice it to say: IT IS DELICIOUS! It Tastes like 'perfectly ripened' Gala apples with a touch of Karo Syrup on top-- or in a word GORGEOUS! The thing that still surprises me after all of these years is how aromatic it is... So lovely is the apple smell you believe you can take a bite-- and the flavors follow suit. i love this stuff and i think you are doing your bar a dis-service if you don't have it there-- EVEN IT IS ONLY FOR SHOTS. . . . but the Mix-ability quotient on this is super good...i have had big luck with Gin, TEQUILA (come on you know that is a surprise...), whiskey and of course Vodka[this was an original ingredient in a drink that we have all heard of...]-- it is wonderfully mixable! Here is an example that i threw together on a whim:

Eleven (do you know why?)

2.5 Oz George Dickel #8
1 Oz Berentzen ApfelKorn
3-4 Fee's Barrel Aged Bitters

Stir and Strain... Garnish with an Apple Slice ( if you have one...)

Here is another one... ( i couldn't resist...)

2 Shot Gin
1 Shot Berentzen ApfelKorn
2-3 Dashes Fee's Lemon Bitters

Stir and Strain into chilled glass, garnish with Fresh Apple Slice, or Lemon Twist..

Monday, September 14, 2009

Diplomatico Blanco

Well, i just got a bottle of Diplomatico Blanco Rum and my my is it good. Diplamatico is one of the absolute sure bet's in the rum world and the Blanco does not disappoint. The blanco was handcrafted in Venezuela and before gracing my lovely bottle it went through 4 distillations, five filtration (the last one to take the color out of it) and an extensive aging (more than 6 years). i've been trying it straight (in my tasting glass) so here are some observations:

Aromas
Luscious delectable tropical fruit nuance is tangibly vibrant on the nose, leading with pineapple. coconut, lemon zest (really lemony lemon cake--yum), sultana, quince and vervain that is deeply evocative and highly enjoyable.

Taste
Suspended in a silky weighted spirit that is elegantly smooth are flavors as exquisite as the aromas were-- fresh cardamom, clean coriander, citrus blossoms and nonfat lemon yogurt. . so tasty.

Finish
An exceptional, debonair demonstration that passes cleanly with traces of fruit, minerals and soft spice calmly and warmly dissipating with daedal finesse.

As recherche as this rum is on its own, i thought i would try it in a drink. . .
So i made up this one:


Berry Nut Diplomat. . .

2 ½ Oz Diplomatico Blanco
i Tsp Blackberry Jam
½ Oz Ferrara Orzata (Orgeat)

Shake with Ice, strain into Chilled Cocktail Glass.
Dash of Peychauds--


Then i tried it in an Oldie but goody . .


Blue Boy Cocktail

2 Oz Diplomatico Blanco
1 Oz Sweet Vermouth (used a Bianco-less sweet)
1 dash Angostura bitters
1 dash orange bitters

Chill with Ice, strain into Chilled Cocktail Glass.


The verdict is..... tasty! Very versatile, wonderfully smooth and extremely good in a 'rum focused' cocktail (a Daiquiri anyone, or perhap a Berry Nuts Diplomat??)

Thursday, September 10, 2009

Square One Botanical Vodka. . .

So a good buddy got me a bottle of Square One Botanical Vodka (Thanks Joey!). So i have tried it straight (a few times), in drinks as a 'Regular' vodka substitute (with amazing results!) and just messing and making stuff up. . . You know what... it is good. There i said it-- i like it! Starting with their great base vodka they naturally infuse 8 different organic botanicals (rose, chamomile, lemon verbena, lavender, coriander, citrus peel, pear and rosemary) resulting in a spirit that is deeply floral, with lingering complexity in the background. It is a beguiling and effulgent mixture of organic fruit, flowers and herbs that is choreographed to demonstrate enamoring aromatics and extend tantalizing flavors. . . It accomplishes that. The downside. . . it is spendy... but so many good things are!
A drink i just made up (and was enough to finally get me to write this review) looks like:

Venus Inferred

2.5 Oz Square One Botanical Vodka
1 Oz Canton Ginger
Stirred and strained into a chilled glass
Express and flame an Orange zest over it
Garnish with a LARGE Spiral Zest of Orange
and 3-4 Dashes of Boker's Bitters...

Boker's Bitters

That is right all you cocktailians--i got some!! Hah! (Thanks again to the smuggler-- that guy is going to cocktail nirvana!)
So first off my good friend shows up at my primary place of employ and finds me in the 'back' tasting area (i had just tasted --- something who knows?? oh yeah more vodka-- Smirnoff Pear and Pineapple-- the Pear. . . well lets just say it misses its potential-- The pineapple is workable-- a little more 'canned' tasting than say Skyy <#1> or Van Gogh<#2>-- but decent if you are looking for that sort of thing..) but back to the case in point .... i got BOKER'S BITTERS!!!
So i wa drinking some water (for obvious reasons...) and my pal shows up with these bitters. . . i couldn't even wait -- after lustfully examining the excellent package (hey we all look-- i am just man enough to admit it!), i cracked the seal and dropped a teaspoon into my tasting glass----wow...The aromas were vibrant, and visceral with darker 'roasted' baking spices, and full bark tones... Now to taste. . the flavors come in glorious waves (which always surprises me how so little fluid can move so far on your palate). Very dark-- first bitter bursts that break forth in articulation revealing dry citrus so dry i am going to say it isn't citrus it is cardamon and then green bitter elements (like the aftertaste of lawn grass. . . but less sweet). All of these composite, complex-- yet tight- flavors rest laying on your palate in a seemingly infinite piquance. Lovely, so i grabbed a bottle of vodka (just plain old vodka-- Ruskova, only because it was handy and i wanted to try the Boker's--as an influence..) and goodness, gracious, land-sakes-alive this stuff is magic... a new drink Brown Vodka-- with a twist-- the catch phrase-- something tasty to do with Vodka... Anyways the aromas---fantastic, flavors-- complicated, lingering, evolved, mix-ability-- AMAZING!
Flash forward... i am at home, working on an article-- all i can think about is making a drink with these nummy bitters... First drink that comes to mind is a Japanese cocktail-- for a couple of reasons... The best reason i wanted to 'try' a Japanese Cocktail with Boker's is. . . well Japanese Cocktails are kind of boring-- not bad, but--nothing to write home about (even when i have used other very nice, high quality bitters--- it's just me i know..). So i make a Japanese Cocktail and it is BY FAR the best i have ever had (which to be fair is also because i used some really nice Orzata, by Ferrana instead of pedestrian Orgeat). So how about another you say.... Don't mind if i do.

Slow Travel. . .
2.5 Oz Cerbois XO Armingnac
1 Oz Tuaca
Stir until well chilled, Strain into glass.
Lemon zest twisted to express the oil (Rub rim of glass)
3-4 Drops Boker's

Rum-a-diddle
1.5 Amber Rum (i used Columbus)
2 Teaspoons Passion Fruit Liqueur (i used TMD)
2 Teaspoons Canton Ginger Liqueur
1 Teaspoons Orgeat ( i used Ferrara Orzata)
.75-1 Oz Goslings 151 (or just any Dark Rum)
4-5 Drops of Boker's

Build on Cracked Ice, Garnish with a twisted lemon slice..

So here are some ideas... i should get back to my 'home-work'...

Hey i just realized i should have posted a link to get the bitters--- duh: http://www.evo-lution.org