Wednesday, November 27, 2013

Whiskey Wednesday: The Noble Cobbler

Well I was in Santa Ana at Playground talking to the fellas, along with Joe, the barman and remembered this drink that he whipped the spot for before and I thought I would move it here to showcase it a bit more because it was so fricking good that . . . well make it and see (or pop in and have him make you one), hear it is:

The Noble Cobbler

1 1/2 Oz Cyrus Noble Bourbon

3/4 Oz Lime Juice
1/2 Oz Turbinado Syrup
1 Heaping Bar spoon of Raspberry preserve (not to Sweet)Fresh cracked pepper
Dash of St. George Absinthe

Shake vigorously, strain into chilled Delmonico (Sometimes referred to as a fizz, Ricky or a short Collins)


Pack with crushed ice till it mounds on top a
nd add a mint Sprig.

Thanks Joe, if you in the area pop in 
at Playground and say hello.

Click here to check out other "Whiskey Wednesdays".

You can follow Cyrus Noble Bourbon on facebook here . . . or on Twitter here . . 

Tuesday, November 26, 2013

Tequila Tuesday: Purasangre and the 'Bitter Pony'

This "Tequila Tuesday's" I will make a twist on the classic Tequila Old Fashioned. Technically this would be called a "fancy cocktail". A drink becomes a fancy when there is liqueur added to it as a sweetener. This drink gets a little tricky because the 'liqueur' I am going to add is classified also as a bitter, here is the recipe and I will leave historians to speak of history:


Bitter Pony

2 Oz Purasangre Reposado
3/4 Oz Amargo VALLET
1/2 
Oz simple syrup (optional-adjust

This drink can be built in the glass and stirred, but I build mine in a separate vessel and then strain it over fresh ice.

Garnish with citrus twist expressed over the top of the drink.

Lovely cocktail with fun elegance, real nice to sip on along with before a salad course, or really any time.

Monday, November 25, 2013

Mezcal Monday: Don Amado Toddy

Well it is Mezcal Monday, there is a chill in the air and I am feeling a bit 'under the weather' this week. So what could be better than a Toddy made with Don Amado Reposado
This drink is all about comfort. It does have a a lovely layered complexity, but mostly it is quiet and reassuring.
The ingredients are simple (they should be for a toddy): Don Amado Reposado (click to read my tasting notes), Ron Miel (honey rum from the Canary Islands) and garnished with citrus zest.


Don Amado Toddy

2 Oz Don Amado Reposado 
1 Oz Ron Miel
Hot water (or tea)
Heat cup first, build ingredients into warmed cup, adding hot water last.Garnish with what you have have handy: citrus, cinnamon, grated nutmeg--whatever tickles your fancy. 

With Don Amado and Ron Miel, I just want their flavors to shine so I only added citrus zest. Also after the picture I dropped the zests in.

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, November 20, 2013

Whiskey Wednesday: Cyrus Noble Old Fashioned

Well since for Tequila Tuesday this week I went with a Tequila Old Fashioned, it seemed fitting to do the same for "Whiskey Wednesdays" this week I took one of the cocktails off of the Cyrus Noble Bourbon website. The drink I chose follows fairly standard ratios for a spirit forward, classic cocktail that seems sweeter than it is because of the ingredients. This drink works great before, during or after a meal, with blue cheese, grilled meats and general hearty fare.
Here it is, enjoy!:


Cyrus Noble Old Fashioned Cocktail
2 oz Cyrus Noble Bourbon
1/2 - 3/4 teaspoon Oz Simple Syrup (Adjust)
2 dashes bitters

As I said, this drink can be built in the glass and stirred, but I build mine in a separate vessel and then strain it over fresh ice.
And to repeat again: Garnish if you like, but think 'subtle'!

This particular Cyrus Noble Old Fashioned was made for me by the lovely and talented Michelle Bearden at 320 Main where they may use a different recipe (but I am sure it is close) and they garnish their O.F's with a lemon and orange peel zest. IT WAS DELICIOUS!

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, November 19, 2013

Tequila Tuesday: Tequila Old Fashioned

This "Tequila Tuesday's" I am making a classic that is simply amazing . . . the Tequila Old Fashioned. This drink is one everybody knows, so I will lay off of the history and get to the recipe:


Tequila Old Fashioned

2 Oz Tequila ArteNOM Seleccion 1414
1/2 - 3/4 teaspoon Oz Simple Syrup (Adjust)
2 Dashes Bitters

This drink can be built in the glass and stirred, but I build mine in a separate vessel and then strain it over fresh ice.

Garnish if you like, but think 'subtle'!

When I make this drink it is show off quality spirits, so less is more.

When it is made with ArteNOM Seleccion 1414 (or ArteNOM Seleccion 1146) it is brilliantly replete with awesome Fall flavors.
Want to check out the other "Tequila Tuesday's" . .click here!

Follow Tequila ArteNOM Seleccion on facebook here... and on twitter here..
..

Monday, November 18, 2013

Mezcal Monday: La Otra Palabra

Well last week  I wrote about a variation of a 'Last Word' that uses mezcal that was created by Ted Kilpatrick, from No. 9 Park in Boston. My post was noticed by my friend Dave Stolte and he mentioned a variation on a 'Last Word' that uses mezcal that was created at a bar I have actually been to-- The Varnish.

This lovely beverage was created by Eric Alperin, from the Varnish and is a completely different drink than the 'La Palabra' though the name is fairly close (La Otra Palabra). The ratios are completely different the direction is different and I thought this would be a great study to see how subtle variations can make a totally different drink. So here is the fittingly named 'La Otra Palabra' (the other word).

Picture by Dave Stolte!

LA OTRA PALABRA
Adapted from a recipe by Eric Alperin from The Varnish LA

2 oz Mina Real mezcal ~Silver (or Reposado)
1 oz lime juice
1/4 oz Yellow Chartreuse
1 barspoon Luxardo maraschino liqueur

1/4 oz agave nectar (+or-)

Put ingredients into cocktail shaker add ice. Shake well. Strain into double Old Fashioned glass with fresh ice.

I was going to take a picture, but Dave Stolte's drawing was so awesome that I just used it!

Well that is the recipe, I made mine without agave nectar for a few reason, first of which is I like my drinks less sweet. This is a lovely layered cocktail, complex, intriguing but still not limited to 'expert level' drinkers.

Again I used my new "COBALT" shaker. I explained last week that it has 'teeth' that crack ice as you shake. As I said, it works just like they say, the drink does get really cold. For an 'up' cocktail I would still double strain for clarity in presentation and to minimize unwanted/uncontrolled dilution, but straining onto ice in a rocks glass is perfect. If want to check them out click COBALT, and if you end up wanting to buy one use the code 'COBALT20' to get $20 dollars off.

You can see other Mezcal Mondays here . .

You can also check out and follow Mina Real on facebook here, and on twitter here.


Also Dave Stolte has written a great book called: Home Bar Basic's (and not so basic's). Check it out the blog there is a link to buy the book! It is a fun brisk read, full of great info and more awesome illustrations.... It is a fantastic stocking stuffer or gift.

Wednesday, November 13, 2013

Whiskey Wednesday: A Study . . .

It is Whiskey Wednesday.  I started off reading a post that-wasn't 'complete'. First off let me tell you that I love Bourbon and Banter! The website, the content . . . it is all good .
This post misses and missteps on a 'couple of things', but . . .  .http://www.bourbonbanter.com/bourbon-education/science-barrel-aging/#lightbox/2/
I am a web pirate, so here is the image . . . but do check them out! They are awesome.

Live, I will go deeper on this subject, but my typing skills . . ..
So there are 3 [primary] constituents to 'wood' aging . . . 
1.Wood impact (everyone knows this--the flavor of the wood is added!).
2. Evaporate Concentration . . . (most people get this- something evaporates and what is left concentrates.)
3. Reactive Oxidation! This is tougher . . . Time changes everything.. Think of it this way: Cut Apple / Banana--color change; but the flavor changes too! The acid breaks down. The flavors lean toward soft & creamy even though they are loaded with grain and tannic oak.

OK. . . We covered that.

Before I go to to deep--I need to know that you want to know this and of course I am drinking Cyrus Noble Bourbon!

Tell me! I will tell/answer whatever.

So click here to check out other "Whiskey Wednesdays".

And you can follow Cyrus Noble Bourbon on facebook here, or on Twitter here.

Tuesday, November 12, 2013

Tequila Tuesday: The Con Con

This "Tequila Tuesday's" I am talking about a drink that I created-the 'Con Con'. It is simplicity perfected . . .. Originally,  I made this as a change up of a Can Can (Vodka Chilled topped with Champagne), but instead of Vodka, I use tequila and instead of Champagne, I use Cava (a Spanish sparkling wine) and I called it a 'Con Con' (Spanish for with-with). This is a delicious drink, balanced, bold and sexy; I NEVER add sugar, but you may like some, so the measurement will look like this:

The Con Con
 

1 1/2 Oz Tequila ArteNOM Seleccion 1580
1/2-3/4 Oz Simple Syrup (OPTIONAL)
Chill and strain into a Champagne Flute

Top up with Chilled Cava
A perfect garnish (that I was lacking) is an orange zest.
If you have no zest orange bitters are a nice fix!
Want to check out the other "Tequila Tuesday's" . .click here!

Follow Tequila ArteNOM Seleccion on facebook here . . . and on twitter here . . ..

Monday, November 11, 2013

Mezcal Monday: La Palabra

This is an apertif style cocktail that is loosely based on the 'Last Word' (a classic that emerged from prohibition that was reintroduced into cocktail consciousness by Murray Stenson).
This variation exchanges the gin with mezcal and the maraschino liqueur with an orange liqueur. Generally, when I change 2 key ingredients it is a whole new thing, but this drink does remind me of the joy of drinking a 'Last Word', it does have Chartreuse in it and everyone on the Internets that mention it make the same connection so maybe Ted Kilpatrick, from No. 9 Park in Boston, (who created the drink) said that it was his intention; it is a delicious drink, with a similar structure and it has a great name that translates into "The Word", so I guess that is all the references we need.
Several minor variations between my version and Ted's: 1. I use equal parts as measurement (like the 'Last Word'); 2. I use Don Amado Rustico for my mezcal (I prefer it to the one he listed); 3. I used Clement Creole Shrub for the Orange Liqueur. Ted used Combier, which is fantastic, but I like the dimension of the Creole Shrub, the hints of clove, cinnamon and vanilla add another layer of depth. So here is how it looks:


LA PALABRA
Adapted from a recipe from Ted Kilpatrick of No. 9 Park

1 Oz Don Amado Rustico
1 Oz Green Chartreuse
1 Oz Clement Creole Shrub
1 Oz lime juice

Put ingredients into
 cocktail shaker add ice. Shake well. Strain into cocktail glass.

This drink is complex, deep, lingering and yet not challenging. Definitely something to savor with time in anticipation of a meal, or even afterwords when unwinding. One warning . . . do have some food, time in between, take a cab {or all of the above} this is a strong drink.

Another thing: I was trying out a new shaker called a "COBALT" that basically has teeth to crack the ice as you shake. It works like they say, and the drink does get really cold, but I had to double strain the cocktail to achieve clarity. I am going to be doing more tests and will keep you posted. If want to check them out click COBALT, and if you end up wanting to buy one use the code 'COBALT20' to get $20 dollars off.

You can see other Mezcal Mondays here . . 

Check out and follow Don Amado on Facebook here, and on twitter here. 

Wednesday, November 6, 2013

Whiskey Wednesday: Bour-Tea

For "Whiskey Wednesdays" this week I am going to show you one of my favorite drinks: the Bour-Tea (pronounced 'Berty') cocktail. Without one bit of direction I bet that you all have already figured out the recipe . . .Bourbon and tea. Using a bourbon like Cyrus Noble is perfect and any brown to black tea works great. Green tea was not great white works good it is just so subtle you need to use way more in the drink. I usually make a big pot of tea and just have it around, sun tea, slow brew, by the cup --are all fine. I don't add suger to mine but the recipe that follows will include a measurement. I find the bourbon is sweet enough. This drink works great before, during or after a meal, on the patio, when friends come by, by the pitcher in a punch bowl with sliced seasonal fruit... however. 

Here it is, enjoy!:
Bour-Tea

2 Oz Cyrus Noble Bourbon
3 Oz Brewed tea
Optional:
1/2-1 Oz Simple Syrup

Build in pint glass over ice, shake all ingredients and return to the pint glass.
Optional:
2 dashes aromatic bitters, lemon wedge, mint... whatever you feel like.

Click here to check out other "Whiskey Wednesdays".

You can follow Cyrus Noble Bourbon on facebook here, or on Twitter here.

Tuesday, November 5, 2013

Tequila Tuesday: Lapis Añejo

For this Tequila Tuesday we are going to enjoy a Lapis Añejo Tequila and frankly, it is hard to find any facts about the tequila that completely agree, so I will just taste it.

The aromas show a grand range of varied and evolving scents. The first aromatic impression is of creamy, roasted agave, roasted nuts, rose hips, dried orange zest, cinnamon, dark chocolate, caramelized honey and toasty vanilla. These complex aromas are more evident after the first sip, but are a very nice invitation to take the first taste.

The initial taste does not reveal all of the nuances implied in the nosing. It begins with clean, fruit, agave, yams and dark roasted pecans (one person called it smoky . . . I could see that)--which sounds like a lot, but they are very delicate.

Doesn't this look brown? The bottle is blue.
When the first sipping is re-informed by another nosing and then turned into a full taste, not only were the tempting aromas amplified, but it seems that the palate is now attenuated to the delicate layers flavor.
The mouth feel has an oily richness and to follow the first impressions those flavor are there, and more deliberate. Those flavors are also joined with the tastes that were implied by the aromas. The range of these flavor seem to be unified by a creamy/toasty vanilla, and a smoky chocolate. The overall effect is very nice.

The finish lingers, everything making a slow fade, the oak, the nuts, the fruit, vanilla, spice and cocoa all patiently slipping away.
Then the after taste is another surprise-creamy agave and a cooling almost 'mint' note.
Lapis Añejo is a definite treat, something to sip slowly and to savor. The big mistake you could make is not giving this tequila the time. Though an easy sipper and enjoyable, with patience there is a lot to enjoy.

Try this tequila neat at room temperature.


Lapis Añejo just won a Gold at the 2013 Craft Spirits Award . . .

This is the facebook page for the distillery that makes Lapis . . .
Want to check out the other "Tequila Tuesday's" . .click here!

Monday, November 4, 2013

Mezcal Monday: ¡Bien dicho!

This Mezcal Monday I am going for something long and refreshing, but with loads of flavor. I will start with Mina Real Reposado, then I'll add Amargo VALLET, some lemon juice and top up with soda water. Now I am going to have mine this way. I like drier style drinks, but for the recipe there will be simple syrup and the recipe will look like this:


¡Bien dicho!
3/4 Oz Amargo VALLET
3/4 Oz Lemon juice
1/2-3/4 Oz of simple syrup.

Shake with ice, strain onto fresh ice and top up with soda water.

Oh yeah here is a link to see more Mezcal Mondays!

You can also check out and follow Mina Real on Facebook here, and on Twitter here . . . and Amargo VALLET is here on facebook and here on Twitter.