Monday, September 30, 2013

Mezcal Monday: Mirador

So first off  'Mezcal Monday' will no longer be numbered. This is the 13th week and it is beginning to seem redundant. 
This is a cocktail I made up a few years ago and I wanted to update it because it is such an approachable, refreshing drink. Mirador translates to balcony (no I don't speak Spanish, but Google does!), and I thought that that name perfectly catches the 'feeling of this drink. If you seen this before, you will notice that I have changed out the mezcal. I was thinking that I wanted a milder, more balanced mezcal when I created this drink and Mina Real (reviewed here...) wasn't available at the time, but it is now... Also I changed the orange liqueur from the delicious Solerno, to the delicious Mandarine Napoleon; the reason is Mandarine Napoleon is a touch richer, a little sweeter. I like both of them, so you pick (You could easily use any fine orange liqueur in their place.). Next, I added bitters to the 'new and improved' Mirador. Any orange, lemon or grapefruit bitter would work and most others would too, but I used Regans Orange--I love those bitters and what a deal. The last point  is on the measurements. The reason for 1-1½ oz, 3-5 oz variation is the size of your glass. My large coupe holds 8+ oz's, so I use the 1½ oz, 1½ oz, 5 measurements, if your coupe hold 5 oz's use the other. Now on to the cocktail!:


Mirador

1-1½ oz Mina Real Silver

1-1½ oz Mandarine Napoleon Liqueur
3-5 oz Cristalino Cava (Spanish Sparkling Wine)

Stir spirits until well chilled strain into large chilled coupe
fill with Cava and garnish with 2 Brandied Cherries

Oh yeah and don't forget . . . Click the link to see more Mezcal Monday!
You can check out and follow Mina Real on Facebook here, and on twitter here ....

Wednesday, September 25, 2013

Whiskey Wednesday #12: Bourbon & Honey Toddy

Whiskey Wednesday #12, here we are again! Well it wasn't cold today, but it is cooler than it has been for a long time and I just wanted to have a Hot Toddy, so here it is:

Bourbon & Honey Toddy

1 1/2 Oz Cyrus Noble Bourbon 3/4 Oz Ron Miel
1 tea bag (Black or Brown and I like my tea strong so I used 2)

4 Oz Boiling water. 
Place the Cyrus Noble Bourbon and the Ron Miel in a coffee mug add the boiling water (usually you should use off boiling water to make tea, but since this is 1/3 Room temp and 2/3 boiling it is perfect.).


You can add a lemon wedge if you like-I don't. Adjust the sweetness by adding / subtracting the portions of Ron Miel. If you don't like tea . .this is excelent with just hot water and whatever spice you want to add-nutmeg, cinnamon-it is up to you.

Click here to check out other "Whiskey Wednesdays".
You can follow Cyrus Noble Bourbon on facebook here -- or on Twitter here . . ..

Thanks again to Haas Brothers; check them out on facebook here . . .

Tuesday, September 24, 2013

Tequila Tuesday #12: Mexico Rose Cocktail

Today is Tequila Tuesday and today we will make a tasty beverage called a Mexico Rose Cocktail with Purasangre Reposado (I wrote it up in TT #10, click to read.).

There is not a lot said or known about the Mexico Rose Cocktail except the recipe. It is almost exactly the same as an El Diablo--except the El Diablo has Ginger Beer in it. I like the Mexico Rose, it is tangy and fresh, real easy to drink and pretty to look at. Some recipes call for Grenadine instead of (or along with????) the Creme de Cassis. Thought they are both good, the 1 made with Cassis is much more interesting.

The recipe is super simple (you'll have it memorized before even finish reading it.).
 
Mexico Rose Cocktail

1 1/2 Oz Purasangre Reposado
1/2 Oz Creme de Cassis
1/2 Oz Lime Juice


Shake and strain into a chilled glass.
It doesn't call for a garnish and I don't think it needs one.

Sometime the best gift is a single solitary rose . . .


Want to check out the other "Tequila Tuesday's" . .click here!

Follow Purasangre on Facebook here . . or on twitter here . . .

Monday, September 23, 2013

Mezcal Monday #12: Smoke N' Honey

Well #12 is a treat for Mezcal Monday it will be a simulcast with Mixology Monday for the second time! This month 'Mixology Monday' is hosted by "Stir and Strain" and the idea is 'SMOKE'.



Mixology Monday
So I was thinking mezcal--of course-- and it is now Fall so how about a nice smoky Fall cocktail? I think of leaves turning brown, fireplaces lighting up, the last bonfire / barbecue of Summer, baking spices--those kinds of things.
If you happen to follow this blog (thank you!) you may recognize a couple of these ingredients from last weeks 'Mezcal Monday'. The emphasis and ratios are completely different and so is the flavor effect. So here is what I came up with...




Smoke N' Honey

1 1/2 Oz Don Amado Rustico
1 Oz Ron Miel (Honey Rum)
3/4 Oz Lemon juice
1/4 Oz Amargo Vallet


Shake with ice and strain into a chilled cocktail glass.

This drink is full of smoke and Fall flavors, but it does not overwhelm. The layers build and reveal lovely tasty nuances all around the sturdy backbone of 'SMOKE'. Try one and let me know what you think.

I want to thank Elana at  "Stir and Strain" for this great idea and for hosting MXMO.
The other post are in the comments, here....
 
You can check out the other Mezcal Mondays here . . 

You can also check out and follow Don Amado on Facebook here, and on twitter here. Special thanks to their importer Haas Brothers.

Check out Ron Miel here or on facebook here...

And Amargo Vallet here or on facebook here...

Wednesday, September 18, 2013

Whiskey Wednesday #11: Do it.

For this weeks "Whiskey Wednesday" I am sharing a recipe that is so delicious that it verges on dangerous. The concept is simple, but the reality is brilliant.
  Here is the recipe:


  Do it


1 Oz Cyrus Noble Bourbon
1 Oz Ron Miel
2 Oz Soda water

Take a double Old Fashioned glass, pack it with ice, build (put in these ingredients), add 2 dashes of bitters (dealers choice). For a garnish squeeze juice of a lemon wedge in and throw in lemon.

Click here to check out other "Whiskey Wednesdays".
You can follow Cyrus Noble Bourbon on facebook here -- or on Twitter here . . .
 

Thanks again to Haas Brothers; check them out on facebook here . . .

Tuesday, September 17, 2013

Tequila Tuesday #11

Here it is Tequila Tuesday #11!
If you missed any Tequila Tuesday just click the link.

So today, I am drinking Tequila ArteNOM Seleccion 1580. It is amazing . . .

I am working on cocktails (that is what I do . . .) but, to you--my friends-- I am raising a glass.


What do you say? Sometimes the day gets away from you. Lesser people would pass blame. I am instead, following through . . it is Tequila Tuesday!
So I am having tequila. Great, wonderful, awesome tequila . . . .but I am drinking it (and loving / enjoying /celebrating . . .). .
Follow Tequila ArteNOM Seleccion on facebook here . . . and on twitter here . . ..

Monday, September 16, 2013

Mezcal Monday #11: Amado Miel

Well it is Mezcal Monday #11 and this week we are making another drink with Don Amado Rustico.
This drink is about contemplation. It is deep, slightly sweet and layered. The flavor constructs are this:  Don Amado Rustico (click to read my tasting notes) and Ron Miel--a luscious honey rum from the Canary Islands. Actually, I am going to call the drink: Amado Miel. That is more versatile, fluid and catchy. But you all know the secret inspirations for this drink.





Amado Miel
1 1/2 Oz Ron Miel
1 Oz Don Amado Rustico
1/2 Oz Orange juice  


Throughly chill and strain into a chilled glass.
Garnish with whatever you have to represent nice memories.. . .
Click the link to see more Mezcal Monday! You can also check out and follow Don Amado on Facebook here, and on twitter here ...  Special thanks to their importer Haas Brothers.

Wednesday, September 11, 2013

Whiskey Wednesday #10:

For this weeks "Whiskey Wednesday" I will share a recipe that is to strong. I am sorry, but it is delicious. Normally when you make a cocktail you want to balance the potency, but I failed with this one . . ..because it is tasty as it is. Both of the ingredients are 90 proof. Like I said, it is to strong, but . . .. I wanted to call it "One & Done" because sometimes you need a bracer and you don't have time for 2--"How about a "One & Done"? Unfortunately with little research I found a drink that has that name (awful drink . . bleh). So I went back to my original, less catchy name: The 90/90 cocktail. It is so named because both of the spirits are 90 proof.... Get it? See I told it wasn't as catchy... Anyways, even if the name isn't catchy, the drink is super tasty, especially if you (like me) enjoy 'Brown, Bitter and Stirred' drinks. Here is the recipe:

  The 90/90
 

1 1/2 Oz Cyrus Noble Bourbon
3/4 Oz Amargo VALLET
Bar spoon of cherry syrup (from the cherry jar)

Stir until very cold and strain into a chilled cocktail glass
Garnish this with 2 cherries. I put these on a spear across the top of the glass and encourage the drinker to drop them in and finish them at the bottom of the drink.

The cherry syrup and the cherries bring out the cherry flavors in the Amargo VALLET and meld perfectly with Cyrus Noble. I hope you enjoy this drink as much as I do.

Click here to check out other "Whiskey Wednesdays".
You can follow Cyrus Noble Bourbon on facebook here -- or on Twitter here . . .
 

Thanks again to Haas Brothers; check them out on facebook here . . .

Tuesday, September 10, 2013

Tequila Tuesday #10: Purasangre Reposado

Today is Tequila Tuesday and today we will look at Purasangre Reposado (click for more info)


The aromas are intricately spiced, peppercorns, dried herbs, baked agave, oak, grilled pineapple and dried fruits. The scents seem to be lead by earth, minerals and spice.
The flavors enter with the fruit dominating--smoke mango, grilled tropical fruits and dried orange zest build to resolve at a merging of the fruit and the spice. It seems almost as if the nose and palate reverse their roles. The nose leads with spice and resolves to fruits. The palate leads with fruits and resolve onto spices. Either way it is very lovely.
The finish is a balanced demonstration of both that delicately fades.
This is fantastic tequila--big, bold, layered, complex and completely interesting.
I recommend this neat, with a sangrita or in a well thought out cocktail to strut its stuff.

Want to check out the other "Tequila Tuesday's" . .click here!

Follow Purasangre on Facebook here . . or on twitter here . . .

Monday, September 9, 2013

Mezcal Monday #10: 135D

 Last week I wrote about Mina Real Repsado (click here!) and promised to make a drink with it this week. To be totally honest with you I made up this drink last week and it was good. The name is the highway from Mexico City (where Amargo VALLET comes from) to Oaxaca (where Mina Real comes from); clever right?
I  love the way oranges taste with mezcal, but generally OJ makes for a lackluster cocktail ingredient that is where the healthy dose of Amargo VALLET comes in. This is a nice long drink that is refreshing but it still has a lot of flavor. I hope you enjoy as much as I did.
 
135D

1 1/2 Oz Mina Real Repsado
3/4 Oz Amargo Vallet
2 Oz Orange Juice

 
Shake and strain into collins glass with fresh ice
Garnish with a cherry (I just drop it in, so it is a treat for when I get to the bottom)
If you are looking for more Mezcal Monday, click the link

You can also check out and follow Mina Real on Facebook here, and on twitter here.
Special thanks to their importer Haas Brothers.

Wednesday, September 4, 2013

Whiskey Wednesday #9: The BourNet

For this weeks "Whiskey Wednesday" we are going for a long complex-yet approachable cocktail. I'll be honest with you, they name came first. I thought it was cheeky: The BourNet, cute right? Besides how awesome is it to mix 2 darling into one cocktail. Since I am being honest . . . this one didn't take much work; it just came together. If you look at this drink it is basically half cocktail half long drink. Bending boundaries, I love it. Here is the recipe:


The BourNet
 
1 1/2 Oz Cyrus Noble Bourbon 3/4 Oz Fernet VALLET
  Shake with and strain into a Collins glass filled with fresh ice. 
Top with ginger beer. 

You could garnish this, but it doesn't need it. A lemon twist, a cherry or any number of things would work (candied ginger?), though as I said-it doesn't need it.

Also if you know you like 'sweeter' styled drinks add a dash of sugar. For me--the ginger beer sweetens it up more than enough.

Click here to check out other "Whiskey Wednesdays".
You can follow Cyrus Noble Bourbon on facebook here -- or on Twitter here . . ..

Thanks again to Haas Brothers; check them out on facebook here . . .

Tuesday, September 3, 2013

Tequila Tuesday #9: The Picador

Today is Tequila Tuesday and will be a treat / revelation, perhaps . . ..
Lets start with a quote from Cafe Royal Cocktail Book by W.J. Tarling:
"That the cocktail had taken firm root in America is proved by a paper called " Under the Gaslight " in 1879, which notes: " In the morning the merchant, the lawyer, or the Methodist deacon takes his cocktail. Suppose it is not properly compounded ? The whole day's proceedings go crooked because the man himself feels wrong from the effects of an unskilfully mixed drink." "

The reason for the quote (other than it being cool) is the connotation of America as the 'cocktail guiding light' (at that time) when you see this drink from the Cafe Royal Cocktail Book, that was published in 1937, you will see the irony that I am trying to convey.


The Picador

1 1/2 Oz Purasangre Blanco
3/4 Oz Cointreau
3/4 Oz Fresh Lemon Juice (or lime)

Shake with ice and strain into a chilled cocktail glass
I garnish with a thin slice of lemon floating.


Does that recipe remind you of anything? A Margarita perhaps?
The irony is this book was published in 1937. The earliest 'verified' Margarita recipe was 1941. Keep in mind W. J. Tarling was an English bartender in London, and this recipe was so well known in 1937 that he included it in his book of cocktails.
While it is true that "the cocktail had taken firm root in America is proved", the impact of Europe on the cocktail is undervalued.

Well something to think about and a drink to enjoy happy Tequila Tuesday.

Want to check out the other "Tequila Tuesday's" . .click here!

Follow Purasangre on Facebook here . . or on twitter here . . .

Monday, September 2, 2013

Mezcal Monday #9: Mina Real Reposado

Mina Real Repsado is from a traditional Oaxacan palenque with an 11 generation history of distillers creating mezcal with nothing but all natural ingredients and expert technique.
I wrote up Mina Real Silver in Mezcal Monday #1 (click for more info) the reposado start the exact same way and then in put into barrels that have previously held brady and rested (that's is what 'reposado' means) for a short period of time.In this period several things occur: 1. Oak impact; the flavors of the barrel--the wood--are introduced to the mezcal and marry. 2. Evaporative concentration; some of the liquid evaporates and the remaining liquid is concentrated. 3. Reactive oxidation; the oils, acids, proteins-etc, change under the influence of time merge and evolve into something new.

This definitely from the same cut as Mina Real SilverThe aroma shows roasted peppers (bell & poblano), dried fruits, fried bread, dried nuts, oxidized mango (especially the flesh that you gnaw off of the seed), carnauba wax, layered-earthy minerals and kilned ceramics.
In a creamy mouth feel the flavors begin at the aromas but build quickly to shaved Mexican chocolate and milk chocolate, smoke dried tropical fruit and --for lack of a better term- salt (specifically Himalayan Pink Salt). These all deliberate in a supple structure that is sweet, iterate and vivacious.
The finish shows flashes of the flavors/aromas with the creaminess cleanly dawdling.

This is wonderful mezcal to sip neat--especially if you have an unbeliever with you to share it. A tip: Let it sit a second before you sniff it. It come off a bit brusk if you sniff right after you pour--and that is not the case at all when you re-approach.

Click the link to see more Mezcal Monday!

Tune in next week for Mezcal Monday and I will show you a few cocktails with Mina Real Reposado.

You can also check out and follow Mina Real on Facebook here, and on twitter here. Special thanks to their importer Haas Brothers.