a drink with forrest

Truly the Envy of Angel's . . .

2012-01-29T09:40:00.000-08:00

Angel'sEnvy is the blossoming vision of a Whiskey Icon--Lincoln Henderson.Lincoln, after his long and illustrious tenure at the top of theWhiskey world, wanted to do something different, something new,something special enough for him to put his signature on the bottle.

CueAngel's Envy:

Angel’sEnvy begins as Bourbon, aged between 4 - 6 years, hand selected andblended by Lincoln then placed into a port cask to secondarily agefor 3 - 6 months utilizing a technique from the Old World that isamplified by Kentucky's fluctuating climate. The times vary. This isagain where the touch of the master is shown. It isn't ready, untilit is ready and Lincoln has the final say. The aromas of this whiskeybegin at caramel, fruits stewed with maple, chocolate drizzledberries and candied nuts then carry on into a maze of lucullan oakniceties. The scents are where you begin to see the vision for thiswhiskey--BALANCE. Every nuanced characteristic checks againstanother, which in turn is checked by another nuance that ultimatelyresults in a equilibrium that is deeply impressive. The flavor startsby demonstrating the aromas and build to include cinnamon, clove,nutmeg along with fresh plums, quince and syrupy berries includingthe dried/candied fruits found in the scents. The finish showslingering, daedal flavorsof maple, supple spice, chewy treacle, vanilla and creamy caramel.This delectable whiskey is opulently unfiltered and perfect torelish; try it neat, with a splash of water or with an ice cube.

Sothat's the great whiskey, now about the man. . . Words fail.

Lincoln hard at work . .;)

Ihad the privileged of meeting and sharing a meal with this noblestatesman and his intellect, charm, affability were only overpowered by his kind friendliness and incomprehensible humility. Hischaracter shows in his whiskey, have one and toast with me a trulygreat champion of whiskey.
At this lunch were a couple of Lincoln's partners in crime: Samira Seiller, "Sam"--is a gem, her knowledge of whiskey is startling. My pal Dave spent our whole lunch together grilling her for secret information (which she is a fount of) while I hung out with Lincoln. And then there is Lincoln's local partner, and all around good guy, my buddy Dan Hagendorn who spent lunch trying to soak up both conversations.

This is an amazing deal . . i had to share it.. act fast ONLY 1 week...

2012-01-23T08:33:00.000-08:00

Fun for everyone!

I got notification of this sale in my e-mail today and this event is a DO NOT MISS RUM EVENT!!

I was going to blog about it as it approaches (i still am planning too...), but when i saw this... I had to share it.

Beginning 1.23.12

This week only: Get your VIP Passes for Miami Rum Renaissance Festival for half price.

http://www.rumrenaissance.com/VIPTix.html

Use the link above to get your VIP Passes at a special discount this week: 2 passes for the price of 1.

I am planning on going so I hope to see you there April 16-22.

You can buy me a drink for all the money i saved you :)

SOPA Sucks...PIPA is pathetic...

2012-01-18T12:09:00.000-08:00

I would love to demonstrate my solidarity with this cause by blacking out my site in protest, but alas I do not have the technical prowess to do this.. Lame i know...
So the man sticks and a is trying to keep you.

Check this out for a vividly interesting point:
theoatmeal.com

Panamonte 25 Year Old Rum.

2012-01-06T19:13:00.000-08:00

Panamonte is an artifact created by world-renowned, Cuban born(and trained), Master Distiller Francisco “Don Pancho” Fernandez.Don Pancho personally selected and inspected each one of the AmericanOak Barrels used for the aging. The rum is made 100% from molassesfermented with a special yeast created and blended by Don Panchohimself. This 100% REAL 25 YEAR OLD RUM. It was monitored by DonPancho every 3-6 months until it reached perfection. So since thevery beginning Panamonte conception, Don Pancho envisioned it to be avery special product . . . A testament his life's work . . . Amanifestation of his years of experience and skill utilizing thefinest, specially selected Panamanian rum: One taste and you willknow that his goal was wondrously achieved.

Aromas: The aromas are elegant, delicate sweet tea, honey,creamy - baked plantains, cinnamon, moist dates, sultanas, pecan,fig, overripe plum and mahogany. There is something so stately, regaland somehow inviting about the aromas.

Taste: The taste display the tea again but this time in thebackground along side, mild hints of lovely maple glazed, clove andnutmeg or caramels with sea salt, lightly roasted nuts leather andclean tobacco. Right at the back plate there is supple, bold statement of peach that leads you into the finish.

Finish: The exquisite, gracious mouth-feel fades to finish cleanexposing showing more of the peach with supple demonstrationsof each flavors ethereally restating themselves with a adorableaddition of cocoa nib.

Panamonte has an elegance that lingers to reveals a sapidity thatis luscious and leaves you with a kind invitation for more, this is abeautiful achievement and gorgeous rum.

This another excellent offering from PILSA and thanks to Don Pancho and my good friend Carlos E. Esquivel G [Executive Director at PILSA]... Here is a picture of both of them it was taken last year when they were visiting for Miami Rum Renaissance (which is coming up again on April 16th --April 22..and a great way to meat cool people like this, learn about Rum and have Rum emphasized fun!)

Happy New Year!

2012-01-02T14:01:00.000-08:00

Well here is a New Year and another anniversary for 'a drink with forrest'.

It has now officially been 3 full years and over 170 blogs!

Thanks for joining me and keep posted because i will be posting a few reviews very soon!

You all are the best and i wish you the best New Year!

2012 Bring it!

Greylock Gin

2011-12-28T08:23:00.000-08:00

Handcrafted in small batches at Berkshire Mountain Distillers, GreylockGin is a classy, classic American Dry Gin of prodigious character.Focused aromas of spice, sweet evergreen, creamy angelica, candiedlemon zest, flowers and pulpy juniper are balanced and poisedtantalizing you to taste. The palate proceeds with the impliedscents, bringing the juniper to the front, and adding to itsdimension flavors of cinnamon, dandelion, celery root and nuances oflight orange zest. The finish is clean, round, vibrant, herbaceousand tingling with bright spice. Enjoy this in a sexy cocktail or arefreshing long drink.

i love this in:

Une Idee

1 1/2 Oz Greylock Gin

3/4 Oz Carpano Antiqua Sweet Vermouth

3/4 Oz Stock 84 VSOP Brandy

1/4 Oz Stock Apricot Liqueur

i am sorry...

2011-12-28T08:08:00.000-08:00

i know i should post more, but . . .
The truth is if i buy the booze it isn't going to get written up.
i mean really it is like when i was a musician and the venue would tell you: "You have buy these 100 tickets if you want to play this show, but you can sell the tickets and make XXX dollars.... That is just bull.
The last sample i got, no strings attached, for review was Panama Red (yum . . )(over six months ago...).
i was actually thinking about shutting down the blog because . . .well really no samples - no write ups. Looking over the many posts on this blog most are snippets from the other outlets that i get paid to write for; that isn't fair. i have friends that are bloggers and who post as infrequently as i do that have storage areas for their booze and a filing system for their invitations to cool exotic places -all expenses paid.
Really i am glad for them, but i wonder what i am doing wrong?
Please feel free to comment-- i'd love to see your opinion.
Either way i got a sample in the mail (thank you) and notice of another on the way. Alas, i have no time to adequately look at them till the New Year . . .soo, Expect a couple reviews in January.
Also i have noticed that more people are looking at this blog. Thank you and if you have any ideas for me, i'd appreciate the time it takes you to share them with me. So i don't know, for now, i guess i'll keep up with the infrequent posts.
Happy Holidays.

Panama Red....

2011-07-23T07:18:00.000-07:00

Panama Red is a new higher proof rum that is from Panama. It was blended by Francisco "Don Pancho" Fernandez, lately known for Ron de Jeremy and Zafra rum, but possessing a long and illustrious career in rum making.

Panama Red is loaded with rich, simple and great flavors that lead to a spicy, warming finish.

The aromas begin with caramelized honey, over ripe tree fruits stewed with vanilla, nutmeg, smoky oak with slight alcohol to demonstrate a robust and intriguing invitation. The flavors begin at creamy caramel that dissipates to reveal sapid spice, earth and intricate oak tones.

The finish is smooth, warming restatement of that hangs around for a while.

Panama Red is bottled at 54% and still easy to enjoy straight or on the rocks, but it really shines in an adult beverage.

Here is the nice review by the National Rum Examiner, Robert Burr:

and here is the whole story of Panama Red with links to review on the Rum Howler:

Bacardi 1909

2011-07-23T06:21:00.000-07:00

i was happy to present BACARDI 1909, Ron Superior, Heritage Limited Edition.
Apparently i was one of the first in the world... Here is a clip from the e-mail we sent from Hi-Time announcing the Bacardi 1909 so long ago:

Distilled at the Destileria La Galarza, in Mexico (the oldest continually operating Bacardi distillery), this Rum is a gorgeous work of beauty released to celebrate the journey and impact of BACARDI on cocktail culture all over the world. Packaged in a classy wooden case to reflect its exquisite quality and also insure it for posterity, the bottle is a replica of one of the oldest, authenticated bottles in the BACARDI archives—copied down the minutest detail (even the space at the top of the bottle, which was left there to allow the rum to expand in the bottle without damaging the seal while traveling in warmer climates.). This limited edition has been bottled at the original strength of 44.5% showing a full, crisp, clean flavor that reveals how simply BACARDI could have made such a lasting powerful impact on the world and become the international sensation that it now is.

In the last 100 years, the BACARDI Daiquiri has traveled from its birthplace in Cuba to the finest bars around the world where it's enjoyed to this day. This BACARDI Superior Rum Limited Edition commemorates this journey and the impact of the BACARDI on cocktail culture throughout the world. This limited edition bottle is inspired by an original design created in Cuba, 100 years ago, in 1909 and used in subsequent years

This is a must have for any rum collector, or cocktail aficionado and a treat when tasted in a classic cocktail, like this one for instance:
Daiquiri
2 Oz Bacardi
1 Oz Fresh Lime Juice
2 tsp Fine Sugar

Shake with cracked ice until very cold, strain into a chilled cocktail glass-and enjoy.

Eva’s Caribbean Kitchen Rum & Cheese Dinner (Part 2)

2011-07-23T06:13:00.000-07:00

Way back in February i promised to "dazzle you with some of Tobin's amazing photos, a link to the video and reveal which cheeses were my favorites."

o here is a link to Tobin's amazing photos,and
a link to the video, but i am having a really hard time with which cheese was my favorite... Maybe that is why i said 'cheeses' because they were all my favorite!

Great Rum, great cheese, great company. . . all at the AMAZING Eva's Caribbean Kitchen. . . what can i say, that i didn't already say?

Oh i know... here is a link to Part 1!

Glenlivet 1997 - Coopers Choice

2011-06-03T11:24:00.000-07:00

Glenlivet 1997 - Coopers Choice is another sample / possible gem that i got from Master of Malt from their 'Drinks by the Dram' program. i am always interested in trying an independent bottling to see how they stand up / differ from the distillery offerings.

This is a single cask bottling is from Coopers Choice (an independent i had previously been unfamiliar with). It was distilled in 1997 at the Glenlivet distillery. i tried to find out for sure (my bottle didn't have the info), but i think that it was aged for 12 years in a hogshead--at least that is the best info i can find.

Glenlivet is a classic Speyside distillery that has been around forever, wikipedia has a nice history of it here. . .

Tasting Notes:

Nose:
Leading scent of stewed pears, straw, honey, flaky pastry, heather, toasty cereal, peaches, oak resin, baking spices and apples slices are a full and tempting demonstration of 'the best-of' aromas from Glenlivet.

Palate:

The flavors follow the nose with the front palate emphasizing the fruit building to add peach to the orchard and the back palate emphasizing the spice (cassia, nutmeg, coriander and pepper) with a decided flourish of toasty oak

Finish:

The finish is malty with golden raisins, spice and a vigorous warmth.

This single barrel bottling is a generous, classic demonstration of Glenlivet Single Malt. If you are already a fan this wont disappoint, if you are not a fan it may sway you.

i am going out on a limb to say that this was not Chilled-Filtered and was not caramel colored (my interweb, she has hidden the answer from me) which really makes a difference to the palate weight, structure, density and range of available flavors. This would be a fun side by side with the 12 Year Old distillery bottling to compare. If you do the test let me know your thoughts.

i'll say it again i am completely impressed by this idea that Masters of Malt have come up with in their 'Drinks by the Dram' program is awesome and they have an amazing selection of things to try check it out. Here is what my Glenlivet 1997 looked like:

Nikka Taketsura 17 Year Old

2011-05-27T10:52:00.000-07:00

i have only had a few opportunities to try this highly regarded Whisky from Japan and always in a 'less than perfect' setting. That being said i have always been highly impressed with each tasting of Nikka (and frankly, every Japanese Whisky i have tried.). So when Master of Malt sent this from their 'Drinks by the Dram' program i have been psyched to try it.

A little back story: The Nikka distillery was opened in 1934 under the scrutinizing eye of the whisky-pilgrim Masataka Taketsuru. This 17 year old jewel is named for Nikka's founder, Taketsuru, who is commonly regarded as the father of Japanese Whisky, as a tribute. This is a vatting of single malts, at least 17 Years old, aged in sherry casks.

Nikka Taketsuru 17
Tasting Notes:

Nose:

Aromas of chocolate lead to dried fruit (currant, yellow plum, cherries, persimmon and fig), peach skin, old leather, tobacco, dry toffee and delicate smoke with woody caramel in the background.

Palate:

The flavors are saporous, bounteous and giving. Beginning with a gallery of dried fruit that ranges from strawberries and green cherries to guava and pineapple. It then moves to the dry roasted nuts the intricately modulate into cocoa, cinnamon, fennel, treacle and toasty oak.

Very round and very balanced for such a vast display of flavor--impressive.

Finish:

Lingering with subtle and mild restatements of the aromas and flavors focusing on oak, praline with hints of straw, flowers, cocoa and vanilla. The after taste reminds me of sumptuous chocolate taffy with delicate baking spices.

This is deliciously complex whisky.

Apart from this gorgeous Whisky i was completely impressed by this idea that Master of Malt have come up with in their 'Drinks by the Dram' program is awesome and they have an amazing selection of things to try check it out.

Don't send me plastic

2011-05-23T09:05:00.000-07:00

This was edited from a previous post.
i wanted to separate it because i felt bad associating someones casual mistake with some others hard work. i am not mad, upset or anything, but certain practices make the process of reviewing much more difficult, so i thought i should address one of these 'kind-of' things.

There was a product i had already mentioned i was going to write it up before i saw the sample (my bad..) and it was sent in plastic, so what could i do?

i gave it my best and i learned a few thing: 1. Don't commit without all the information / tools whatever. . 2. Let everyone know what you need:

If you put alcohol in a plastic container it will taste of plastic. If it is not full the effect is extremely exaggerated.

If you don't want to send me a whole bottle... fine don't.

If you can't send me a whole bottle --100 ml in a full glass container is OK by me. i just need enough to taste, but it must be fresh, untainted by container and full so whatever effects that oxidation may have, haven't been had.

My pal Camper English compiled a nice list of Do's and Dont's. i would just add No plastic and full glass.

Ron de Jeremy Rum

2011-05-22T16:41:00.000-07:00

Well someone sent me a sample of this rum and i was honestly interested in trying it. Mainly because i am a fan of Cuban born (and trained), Master Distiller Francisco “Don Pancho” Fernandez and his history blending fantastic rums.

Here is a cool video of Don Pancho, the legend, talking about making this rum for Ron Jeremy. (Scroll to the bottom)

Ron de Jeremy Rum is a 7 year old rum blended from Panamanian rum. The package is classy and fun representing the sense of humor that went into developing this product without getting cheesy, or going raunchy. It seems as if they were willing to make a joke to get you to try it and that once you tried the product they wanted it to stand on its own and it does.

My buddy Rumdood did a real nice review here.

Here are my thoughts. . .

Nose: Allspice, honey, ginseng, caramel, cola berry, oily nuts, bran and cinnamon.

Palate: Begins with a clean follow through of the flavors implied by the nosing but fall into oak tannins and notes of over-extracted tea towards the back palate.

Finish: Strong tannins, toasty oak, cinnamon, nutmeg and 'warmth'.
Overall: i like it. Not a mind blowing, super intricate rum, but (for less than $30) it is certainly an enjoyable drink. This rum shines brightest on ice, in an Old Fashioned, an El Presidente or a multitude of tasty rum cocktails.

Here is a picture me in Miami at Rum Renaissance (where i was one of the fortunate Judges for the RUM XP,) spending time with the who's who of rum and generally having an amazing time. The picture shows me hanging out with Don Pancho on my right, i am in the middle and Carlos E. Esquivel G [Executive Director at PILSA (the people who make RdJ) and one hell of nice guy] is on the left...

**i edited this post because i didn't want to taint the product review with unrelated negativity.

Well here is a post . . .

2011-05-22T15:19:00.000-07:00

Hello, would you care for a beverage?

It seems somehow i am getting more followers and more traffic on this site since i haven't been posting regularly.

Is this a clue?

Are you guys telling me i shouldn't post as much as i was (2 or 3 times a week) or are you telling me to get back up to that number again?

Either way thanks for dropping by and let me know if there is anything i can do to answer any questions you may have or if you have any ideas for me.

OG XO Brandy

2011-04-03T07:57:00.000-07:00

Original Gangster XO is a 10-year-old French Brandy from the Languedoc region of France. Bottled in a 'flashy/ornate' decanter emblazoned with the moniker 'Original Gangster' in hot stamped gold. Apparently 'Ice T' is a partner in the company, and though it did little to motivate me to try this brandy, i am certain it will be a strong motivator to other lucky people; which is good, because aside from the name and garish package, this is delectable brandy that sells at a very reasonable price (less than $30).
The aromas lead with fruit: peaches, sultana, yellow pear and apricot against creamy vanilla, caramel and toasted nuts; not incredibly complex but invitingly friendly. The flavors are delivered in a viscous, sweet mouth-feel that shows ripe plum, mulberry and vanilla again. The finish is supple, soft and clean with a nice restatement of the aromas and flavors. This is good brandy. It would do quite well by itself, in a snifter or as a component in a cocktail.
i'll just call it 'OG' XO, i like the ring of it over its full name, but really how could you go wrong...great price, great brandy...Win, win...

Miami Rum Renaissance

2011-04-01T13:50:00.000-07:00

The Miami Rum Renaissance begins this year with the Zombie Jamboree at the Mai Kai in Ft Lauderdale on the inconspicuous date of Monday, April 25 at the 'respectable' time slot of 5PM to 7pm. Inauspicious as it may seem, do not be fooled, i assure you there will be 'festivities! There will be merriment. There will be RUM!
What better a way to start a "Rum Renaissance Festival' than with an homage to the Zombie Cocktail, led by the preeminent expert in said field, world renowned aficionado of said styling and generally recognized all around good guy Jeff "Beachbum" Berry at the Polynesian 'Tiki' Playground known as the Mai Kai in Ft Lauderdale. . . heck why not follow the Jamboree with the Mai Kai's celebrated Fire Dance Dinner show.

You must RSVP to attend the Zombie Jamboree and the Fire Dance Dinner show. Call the Mai Kai to RSVP.

Oh and by the way RUM RENAISSANCE WILL BE AMAZING!!!

Here is a list of events....to whet you appetite. . .

Come one come all and i'll see you there!

Zaya 12 Year Old

2011-02-11T19:25:00.000-08:00

Zaya is distilled, blended and aged for at least 12 years in Trinidad. The first aromas are brown sugar, caramel and vanilla. The nose, when examined, also reveals banana chips, cocoa dust and dates. The copious, billowy mouth feel is luxurious and creamy. The sapidities demonstrate the scents and evolve back note flavors of persimmon, marasca cherry, apple skin while the vanilla, caramel and cocoa qualities persist and dominate. The finish dawdles demonstrating a balanced review of the aromas and tastes in a pleasant and gratifying manner. Try this rum neat, on ice or in a Spirit forward beverage.

Rhum J.M. Vieux Agricole 1997

2011-02-11T19:21:00.000-08:00

The sugar cane is cultivated in a micro climate that is unique and deeply influences the quality of this spirit. Also, painstaking attention is paid to every detail of the production of Rhum JM,. From the growing, harvesting, pressing of the cane, to the distillation, aging and even bottling of the spirit –everything is done at the distillery/estate to maintain control over each step. Rhum J.M. Vieux was distilled directly from this estate grown, hand-cut, fresh pressed sugar cane juice in 1997 then aged for 10 years in ex-Bourbon barrels. The aromas begin with panforte, toffee and vanilla building to baked bananas and raisins dusted with ground coco nibs. The scents are all very enticing. The flavors follow suit and do not disappoint; they evolve to include roasted nuts, cassia, thyme, fennel, ginger, dried mango, passion fruit and nutmeg. It finishes with a dawdling, contemplative fade delicately restating the aromas and tastes. This is gorgeous Rhum! Try it neat with friends.

Yet again i stole this image from my pals at the Rum Examiners... Sometimes i just cant be bothered to get out my camera... Sorry Rob's...

Here is what they say here . . .

Plantation Grand Reserve Barbado 5 Year

2011-02-11T19:16:00.000-08:00

Bottled by Cognac Ferrand, Plantation Grand Reserve Barbados Rum is a precious gem available at a price that will tempt any true rum lover. The aromas reveal sauteed plantains, vanilla, molasses, oak nuance, caramelized honey and clean, fresh ground spices. On the palate, more tropical fruits are revealed— stewed papaya, coconut, grilled pineapple, toasted oily nuts, plump raisins and brown sugar. The mouth feel is rich, full and giving. The finish lingers and is clean—showing hints of caramel and delicate dried fruit. This is unbelievably good rum at an exceptional value. Try it in a snifter, with ice or in a cocktail—anything goes.

THis picture was also stolen from the Rum Examiners, see what they said here . . .

Dos Maderas 5+5 PX

2011-02-11T19:11:00.000-08:00

This wonderful elixir begins as rums aged for 5 years in, and from, Barbados and Guyana. The rums then move to Jerez, Spain for a ‘secondary’ aging in Sherry barrels; first for 3 years in "Dos Cortados" Palo Cortado sherry then followed by 2 more years in "Don Guido" Pedro Ximénez sherry (PX). The final results are beguiling. Intricate aromas filled with molasses, baking spice, caramel, roasted nuts, tea, sherry and Jamaican Bread Pudding. The flavors show ebullient caramelized honey, raisins and mission figs evolving to a fervor that display recherché nuances of cocoa, tea and vanilla. The finish lingers sumptuously rewarding you with an aftertaste of Custard Bread Pudding and an invitation for more. Try this neat and allow time to enjoy it.

i stole this picture from my buddies at the RUm Examiner see what they said here...

Eva’s Caribbean Kitchen Rum & Cheese Dinner (Part 1)

2011-02-11T18:31:00.000-08:00

Well being the man about town that i am let me tell you about an event i went to a few weeks ago.

Eva’s Caribbean Kitchen Rum and Cheese Dinner
Eva's has a series of Rum themed events called "RUM Me into Submission"where we look at aspects of Rum (Rhum) under a magifying glass to see the fun loving versatility of Rum/Rhum.
Previos Rum Me into Submissions have feature Rhum Agricoles, Rum and CHocolate, El Dorado Rum from Guyana, Rhum and Cigars... You get the idea, all this paired with Eva's amazing cuisine in an amazing atmosphere, with great people (all having fun) and of course GREAT RUMS!
This "RUM Me into Submission"showed off the simple versatility of Rum and Cheese. So Eva brought in the Nationally known expert on the subject--Barrie Lynn - The Cheese Impresario and Matt "Rumdood" Robold and i talked about the Rums..

Barrie Lynn-The Cheese Impressario

i am sure you guy's know 'Rumdood' and i pretty well by now, but to best introduce Barrie Lynn – The Cheese Impresario i am going to send you to her site and to her show 'Cheese Rules' on Small Screen Network. Here is her notes about the fantastic Artisanal Wisconsin cheese she discovered, brought, shared and discuss with us.

Eva’s Caribbean Kitchen
Rum and Cheese Dinner

World Restaurant Premier
Meister Cheese Company – Muscoda, Wisconsin
Käse Meister Piña Colada Jack – CowI was visiting Wisconsin to conduct my Artisanal Cheese & Sake Pairing Adventure Class at the Wisconsin Original Cheese Festival and toured the Meister Cheesemaking facility. Third generation cheesemaker, Vicki Meister, is a flavor expert and very passionate about bringing their award-winning cheese together with a range of flavors. I noticed she focused on savory flavors and asked her about this. It was then Vicki told me about her Piña Colada cheese. One bite later and I was going wild over this unique and delicious cheese. Vicki uses four different preparations of coconut and pineapple then adds it to their famous Käse Meister Jack. No one I know makes this flavor of cheese.

I asked Vicki why she chose this combination of tastes. She answered, “in Wisconsin it gets cold and dark in the winter and I started dreaming of tropical Islands and drinking beautiful piña colada.”
Eva’s Caribbean Kitchen is the first restaurant in the world to serve this amazing rum-loving cheese. Enjoy the premier!

RUM Pairing: Rhum JM Vieux 1997

Holland’s Family Farm – Thorp, Wisconsin
Cheesemaker - Marieke Penterman
Raw Milk Foenegreek Gouda - CowThis handmade farmstead Gouda is made from Marieke’s traditional Dutch recipe with their family farm’s fresh raw cow’s milk. This cheese is then aged on Dutch pine planks four to six months to develop a creamy, nutty flavor. Aging makes Holland's Family Farm Goudas very different from most American Gouda-style cheeses, which are usually sold very young. Marieke’s Foenegreek Gouda won best in class at the 2007 US Championship Cheese Contest.

RUM Pairing: Clement Premiere Canne-Rhum Agricole Blanc

Sartori Foods – Plymouth, Wisconsin
Cheesemaker - Mike Matucheski
Sartori Reserve Raspberry BellaVitano– CowWisconsin in its terroir and Italian in its heart, BellaVitano’s elegant flavor profiles are unique in the world of cheese. This premium cheese features a unique Parmesan flavor and a creamy Cheddar texture. This cheese is unique in the world as it is soaked in New Glarus Raspberry Tart Ale to bring out the fruity notes of the cheese. Sartori Reserve's Raspberry BellaVitano took first place in its class at The American Cheese Society Competition.

RUM Pairing: Dos Maderas PX 5+5

Widmer’s Cheese Cellars – Theresa, Wisconsin
Wisconsin Master Cheesemaker - Joe WidmerThird generation cheesemaker, Joe Widmer, is a fine artist whose medium is cheese. Joe is one of only 45 Wisconsin Master Cheesemakers who have passed the state’s rigorous standards…much like a Master Sommelier or Master Chef program.

Aged Brick Spread – CowOOOHHH, you will crave this spread once you’ve had just a teeny bite. I tasted it when I went to visit Joe at his small creamery in rural Wisconsin and had the joy of being turned on to Joe’s Aged Brick Spread. Enjoy! Made from a blend of Joe’s Aged Brick and his Cheddar, this delectable spread will keep you coming back for more. Slather it on artisan bread and you will be in heaven.

RUM Pairing: Plantation Grand Reserve Barbados 5 Year

Hook’s Cheese Company - Mineral Point, Wisconsin
Cheesemakers – Tony and Julie HookTony and Julie Hook are true artisans. They make such small production cheeses…they have no employees…just these two passionate people. The couple were college sweethearts and have made cheesemaking their life for more than 35 years.
They spent months refurbishing an abandoned facility built in the 1850s that was once a livery stable and a blacksmith's shop before being converted to a cheese plant in 1929. Built into the side of a hill, the building came with ideal cave-like conditions for aging cheese, and the Hooks have made doing so an art form as you will taste this evening. Their awards are numerous and Julie Hook was, and still is, the only woman to win the World Cheese Championship. Slow Food honored the Hook’s by making them delegates to the Terra Madre event in Italy.

Hook’s 10-Year Cheddar - CowChefs are wild about this majesty of a Cheddar. This super-aged cheese has a deep, rich, outrageously sharp cheddar taste with tiny sparks of flavor crystals and a long elegant finish. It's a testament to the skill and experience of Tony and Julie Hook that a cheese aged this long still retains a smooth, sensual creaminess rare in a cheese half its age. This cheese won first place in its class at the 2006 American Cheese Society Competition.

RUM Pairing: Zaya 12 Year Old

Nice right?? That is good stuff! So to tally everything completely there was an introductory cocktail, 5 rums paired with with five cheeses a feast that included a Spinach and Artichoke entrée, a Monte Cristo, Filet Mignon, Lobster and Creme Brulee for dessert! Oh yeah!
That is Part 1. For part 2 i will dazzle you with some of Tobin's amazing photos, a link to the video and reveal which cheeses were my favorites.

Well i am late, but . . .

2011-02-11T10:11:00.000-08:00

HAPPY NEW YEAR!!

and HAPPY ANNIVERSARY TO ME!!!!

That is right 'a drink with forrest' is now over 2 years old!

Over these last 2 years i have 'averaged' a blog a week and this year i am going to try and do even better!
So thanks for coming by and i hope that you enjoy 'a drink with forrest'....

Kilchoman Islay Single Malt Summer 2010 Release

2010-12-25T07:55:00.000-08:00

KILCHOMAN ISLAY SINGLE MALT

This is the second offering from the first distillery built on Islay in 124 years. It started in 2005, and what a glorious beginning. The distillery is situated on a barley field and uses all of its own barley, that is malted there and then distilled. This is the Summer 2010 release and it is limited. Kilchoman is planning on releasing a steady stream of whiskies so that we can taste the glorious, ongoing evolution of this amazing, new whisky. On the nose it shows delicate smoke, cigar box, lychee candy, greengage plum and a subtle back note of coriander. The palate entry is oily and smooth showing barley malt, light saltiness and peat that build with a savoriness expanding to a finish that is lingering, briny, fresh, awake and pleasant. This is a stunning young whisky that shows incredible labryrinthine refinement. Try it neat or give it to (Share it with?) the 'Smoky' Whisky fan in your life.

Chieftains Port Ellen 25 Year

2010-12-25T07:48:00.000-08:00

How about an incredible Islay? This Single Malt is very Limited and quite exceptional. Here is my examination...

PORT ELLEN 25 Year CHIEFTAINS
This Chieftains offering of Port Ellen was distilled in 1982 –just before the distillery closed— and then aged for 25 long years. The Whisky from this distillery is a rare treasure of illustrious reputation and this selection lives up to that celebrated status exceptionally. Nosing reveals wood fire, dried pears, sea weed, toasted coconut, chocolate, fennel, salty butter and smoked apricots. The flavors flow in an oily palate which show again the aromas and escalate to include fried salt-pork and smoky heather. The finish is vigorous and lingering with tantalizing flavors of smoke and grilled fruit that oscillate back and forth. For the lover of the big bold taste of Islay malt, this whisky is exquisite, superlative, elegant and sublime; try this neat with plenty of time to savor it.

Old Pulteney 21

2010-12-25T07:43:00.000-08:00

Ready for another Scotch....Well here is a tasty review:

OLD PULTENEY 21 YEAR

Old Pulteney opened it doors in 1823 before there were even roads into the town and all their supplys came in and out by boat. This 21 year old Whisky is aged in Bourbon and Sherry casks (both made from American Oak) to dimensionalise this splendid single malt. This is a tremendous example of un-chillfiltered and exquisitely matured Highland style single malt. Leading with aromas of straw, apricot, fresh cut wood, honey, alfalfa, pear and peach, the structure and balance beautifully reveal the influence from the barrels. The mouth feel is full and creamy, starting sweet where the nose left off and building with intricate flavors like vanilla, grains of paradise, dried lemon peal and soft coriander which culminate to an astounding effect. The finish is quiet, quick, fresh and natural, leaving you ready for another dram. Try this neat in an appropriate glass and enjoy.

Deerstalker 18

2010-12-25T07:39:00.000-08:00

Another Highland Dram... Why not!

DEERSTALKER

Deerstalker has a long and storied history dating back to 1880, but it has been away from the US for a long time-- we are glad to have it back! This 18-year-old expression of Deerstalker is an intriguing and inviting Single Malt—a welcomed addition to any bar, and an excellent gift for any Scotch lover. The nose is filled with vegetal tones, eucalyptus, flowers, straw, candied nuts and clean spice. The palate is full-bodied and calefacient with balanced tropical fruit, layers of toasty oak, roasted filberts, walnut, spice, crème caramel and fennel. The finish appears gracefully and lingers showing deep wood notes, intricate spice and a clean resolve. Have this is neat, in an appropriate glass-- perhaps with a friend.

Dalmore Gran Reserva

2010-12-25T07:34:00.000-08:00

Tasty Highlad Single Malt, don't mind if i do....

DALMORE GRAN RESERVA

The Dalmore is back. The marvelous Whisky that won so many over has returned with a reformulated 12 Year old (60% Sherry Oak, 40% American), a name change/ replacement for the immensely popular Cigar Reserve--Gran Reserva and an exciting group of new bottling to boot. The one I will focus on is the Gran Reserva. There have been hundreds of questions about the Cigar Reserve and with a new name and a 'richer' palate weight, it is back! Roasted pecans, delicate tea tones, soft tree fruits, cocoa and heather fill the nose from inside of a copious malt-honey structure. The elegant palate is oily with flavors of holiday spice cake, toffee, citrus zest, roasted nuts, prunes, treacle, marmalade and coffee that are recherché. The finish is soft and creamy showing brazil nuts and citrus in a bath of oily malt nuances. Try this neat, with patience-- and maybe with a Cigar if you dare.

Bols Genever

2010-12-25T07:25:00.000-08:00

Bols in the US is mostly known for their line of liqueurs. Which is unfortunate, because what they are historically recognized for is Genever... Here is a review i wrote for Hi-Time Wine Cellars:

BOLS GENEVER

The Bols Genever recipe was born out of Lucas Bols' experience as the largest producer of Genever in the world since the 16th Century. The aromas are floral, full and round-- filled with malty blossoms, plums and citrus pith laced with delicate, inviting sweetness while supple spices play in the background. The taste is soft and provocative while maintaining a malt driven juniper purity on the palate. The mouth-feel is simultaneously oily and vibrant-- so interesting. The finish clings with almond oil, juniper and friendly saporous spice. This wonderful nectar came back to the US and opening doors to a new cocktail experience, while also helping us recapture the classics of the past as they were meant to be made. Bols is sweet, pungent and aromatic with a rich, sleek gustatorial appeal--it sips, shoots and mixes with the best-- try it anyway you can imagine.

A Good Start

1 1/2 oz Bols Genever (45 ml)

1 oz Grapefruit Juice (30ml)

2 dashes Simple

Shake with ice and strain into a chilled Cocktail Glass

2 dashes Bitter Truth Chocolate Bitters

Add a long Grapefruit Twist

Kraken

2010-11-19T18:36:00.000-08:00

Well let it never be said that i am a booze snob.
Kraken is the perfect case in point... An inexpensive, caramel colored, spiced rum that is yummy. That is right; i said yummy.

They provided the photo:

Flavors of rich vanilla, caramel, coffee, chocolate and molasses with spices like allspice, clove, ginger and nutmeg. Big, well structured and sapid with a creamy mouth feel and long finish.

Looking for some long drinks with great names, such as: Kraken Coke . . . Kraken Up (Kraken & Lemon Lime Soda. This drink was my idea but the master piece of a name was created by Bob Lee) and a Perfect Storm (Kraken & Ginger Beer). Or how about a fun new spiced rum for some hot drinks to handle the cooler weather: Hot Apple Cider and Rum (Kraken Cider). . . Hot Buttered Rum (A Sweet, Hot, Greasy Kraken) . . . Rum & Coffee (Kraken Coffee) . . Rum & TEa (Kraken T)

This whole little blurb is 'blurbish' but really the stuff is simple, versatile and tasty. What could be wrong with that?

So enjoy the cool looking package, savor the tasty 'Spiced' Rum and see for yourself.

Jamaican Cockfight

2010-11-05T15:19:00.000-07:00

Well my buddy Nick created a drink for forrest. . . and i am absolutely tickled to share it with all of you. Before i do, here is the thought process in Nick's own words:

"First, I wanted to use a bold, rich, mouthful of flavor rum...something I thought you would fancy, so I chose Jamaican Smith and Cross. I also wanted to utilize your name...naturally I thought forest or wood related. I have been to Jamaica and was intrigued by a geographic area called, Cockpit Country, which was a semi-pristine forest area. In particular, I liked the history of its British-instilled name and the proud people which came to inhabit the area, called Maroons (non-native African runaway slaves). Its geography is very rugged, shaped like a egg carton and resembled a cockpit, where cockfights usually occurred. It is a hot, difficult to traverse land and according to current guidebooks, quite dangerous as it goes..The area is also known as , "me no sen, you no come." (hence, Ginger was added for its effects). Second, I wanted to mix spirits, two rums in this case... I absolutely love Cockspur 12's flavor and spiced up finish quite a bit and thought its name fit with the area I had in mind..so I used it. Third, I wanted a unique flavor mixer that was used in Jamaican cooking...that actually originated from India and was introduced around the same time as sugar cane ~1500s ...so Tamarind was added

Jamaican Cockfight...dedicated to Forrest Cokely.

1 1/3 oz Smith & Cross Rum

2/3 oz Cockspur 12 Bajan Rum

1/2 oz (15ml) freshly squeezed lime juice

1/2 oz (15ml) simple syrup

1/2 tsp tamarind concentrate (heaping teaspoonful) I used Aeroplane brand

1/8 tsp ginger powder

2 dashes Angostura bitters

Shaken vigorously to chilled and tamarind goes into solution, serve in a martini glass dust surface with Jamaican Allspice & nutmeg

Flowers provided courtesy of Flowers On 15th, Seattle, WA (www.flowerson15th.com)" Here is what it looks like when Nick makes it:

Now before I go to far i manipulated the recipe for my own purposes, here is the recipe i used:

Jamaican Cockfight

1 1/2 oz Smith & Cross Rum

3/4 oz Cockspur 12 Bajan Rum

1/2 oz fresh lime juice

1/2 oz simple syrup

1/2 oz Allspice Dram

1 tsp tamarind

2 Shakes ginger powder

2 dashes Angostura bitters

Fresh Grated Nutmeg

Shake vigorously, for a very long time double strain into a chilled cocktail glass.

Mine looks like this:

This is a delicious drink and i thank Nick for the dedication!

Coruba

2010-09-27T06:42:00.000-07:00

I love Coruba, it is my favorite dark rum. There I said it. But even something you love can do something incredibly stupid. . . like changing from a classy, inviting, charming and picturesque label to a cheesy, insipid, glossy and hokey label. That is what Coruba did. Now I know the rum inside is what matters most and it is still amazing dark rum, but the old bottle was so much cooler-- like a portable tropical paradise waiting to be poured into a delicious punch or floated on a tasty boat drink. Here is a picture of me holding the old bottle, taken by a wonderful customer whose name eludes me from the floor at Hi-Time....

My review:
Coruba is a 100% Jamaican Rum made by J Wray and Nephew in the older 'planters rum' style. It is a blend of over thirty rums (from both pot and column stills) that are aged in small oak barrels for at least two years and then high quality molasses is added to it. In the glass it is the color of polished mahogany. The nose is redolent-- filled with baked tropical fruits that were basted with clean molasses and dusted with spice—yummy. The flavor are rich, oily, dark and highly enjoyable. The finish shows the perfect amount of dry wood and burnt sugar and lingers patiently restating the flavors. This rum is delectable--prefect for a grog or a punch!

MxMo Brown, bitter and Stirred...

2010-09-01T21:53:00.000-07:00

i can do that.
Actually it is more difficult (when making a drink for myself...) to not 'do that'.
After i heard about the theme i got all excited and then went slavishly to the many duties on my plate. So here at the last moment is my humble submission. Please comment freely.

As usual i tries to pull out ingredients that my friends may not have tried... this time is no exception. The drink features a few such ingredients you may not have tried--both are fantastic: 1. Echte Kroatzbeere is a German Wild Blackberry Liqueur that is yummy, rixh and bursting with 'wild' blackberry goodness. 2. Killepitsch is a German Krauter Liqueur (think Jaeger... but awesome! More tea tones and way less anise.). 3. Bitter Truth Grapefruit Bitters -delectable, fresh, layered and expansive bitters. The 4th ingredient you should have a bunch of-- Coruba, oh yeah! Here is a picture of them all kicking it on my table:

Here is the recipe:

Big Bitter Berries (3B)

30 ml Coruba (1 Oz)

30 ml Echte Kroatzbeere (1 Oz)

30 ml Killepitsch (1 Oz)

2 Bar spoons Grapefruit Bitters

Stir with ice until well chilled

Strain into Chilled cocktail glass.

This MxMo was fearlessly initiated by Lindsy at Brown, Bitter and Stirred and the wrap up will be posted on her blog... Go check it out!

Strega

2010-08-07T12:15:00.000-07:00

Just like this advertising poster, Strega is a class act and a great addition to any bar. Strega (the witch) is an Italian herbal liqueur that has been in production since 1860. It is made from a recipe including 'around' 70 ingredients. The nose is fresh and woodsy. Mint, fennel, evergreen, vanilla and citrus scents are easily perceived while others linger in the background. The flavors follow these scents but are sweetly spicy and exhilarating on the palate, showing more of the minty/coniferous/fennel goodness. Strega is considered a digestive to be consumed after meals to aid digestion and works exceptionally as an aperitif or as a vivacious addition to an exciting cocktail-- like the Brandy Witch I wrote about here . . ..

2010-07-23T13:59:00.000-07:00

Mirador

1-1½ oz Del Maguey Vida
Sub Del Maguey Crema if you like a sweeter drink
1-1½ oz Solerno Blood Orange 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 Luxardo Brandied Cherries.

This uses a couple newer products... the first one is: Del Maguey Vida de San Luis del Rio with smoky aromas of pear, blossoms, lychee, honey, vanilla and roasted agave that are sumptuous and clean. The flavors follow suit and grow to include ginger, mandarin, cinnamon, laurel and plantain buttressed by delicate smoke. The finish fades with citrus, minerals and sandalwood; this mezcal is nonpareil.

The option for sweeter is Del Maguey Crema de Mezcal, a splendiferous, magnificent, inexplicably beautiful elixir crafted in the mountains of Oaxaca. It is a mixture of unfermented, roasted agave syrup and Mezcal San Luis del Rio. The aromas confound with roasted agave, vanilla, sweet almond, apple, pineapple and pear delicately set against smoky scents of coffee, caramel, cocoa and cedar achieving an immaculate balance that is provocative and lucullan. The palate articulates an intricate demonstration of these aromas in a harmony that is incomparable –you must taste it to believe it. The finish dawdles eliciting a visceral sense of earthy magic or romance in a sumptuous fade that ends clean.

The third ingredient is Solerno Blood Orange Liqueur; this has got to be the tastiest orange liqueur I have tried in a very long time. Solerno begins by distilling blood orange (Sanguinello); then they distill the zest of the blood orange to capture the aromatic oils. The final distillation is of Sicilian lemons which balance the flavors to enhance the depth and structure of this glorious liqueur. The astonishing nose is filled with exquisite citrus. The flavors are textured and layered iterations of gorgeous blood orange.

Then final clencher is Spanish Sparkling wine (Cava) i used Cristalino. It is an amazing value with exceptionally generous bubbles and wonderfully fresh fruit

A Yummy new Mezcal drink. . .

2010-07-23T13:43:00.000-07:00

Burro del Fuego

1 1/2 oz Don Amado Reposado
3/4 oz Nardini Amaro
3/4 oz Triple Sec (i used Hiram Walker)
3/4 oz Lemon juice (fresh squeezed)
1 Small Jalapeno

Clean and chop Jalapeno toss it into your shaker muddle it with Mezcal, add other ingredients, shake until well chilled, double strain into chilled cocktail glass. Express lemon oils over drink and garnish with a lemon zest and then Enjoy!

I am a Winner!!!

2010-07-08T08:59:00.000-07:00

So for the Manhattan Cocktail Classic Gaz Regan Sponsored a Cocktail Contest...

The contest was limited in that we were supposed to use Dubonet, Bernheim Wheat Whiskey, Rittenhouse Rye, Lunazul Tequila or Pama Liqueur as the base of the cocktail and it had to be simple.
Anyways i won the Bernheim division of the contest and now i am going to let you in on how. . .
Being the wise acre i am, i took 4 out of the 5 ingredients and mixed them together and surprisingly it tasted good (i would have used all 5 but i didn't have one of the ingredients...).

What i do when crafting a 'constrained' cocktail (one with specified ingredients) is mix them equal parts and experience on my palate what 'needs' to be adjusted (to sweet - less of that, to strong - less of that, to herbal/spicy/etc. - whichever . . . less of, or complete removal... and then i think in the opposite direction. . . need more of this, or more of that--etc.).

So here is the winning recipe....

Friskey Eve

20-25ml Bernheim Wheat Whiskey [3/4 oz]
20-25ml Rittenhouse Bonded Rye [3/4 oz]
20-25ml Dubonet Rouge [3/4 oz]
20-25ml Pama [3/4 oz]

Stir and Strain into a chilled Glass
Garnish with an orange twist

Here is the Mandala that Gaz Made me... AWESOME!!!

Old Man Drinks

2010-07-07T08:49:00.000-07:00

Recently, I received a copy of “Old Man Drinks”, by Robert Schnakenberg, for my perusal. I have been playfully stomping through it ever since. This book is a fantastic joy to read. It is filled with great cocktail history snippets, excellent drinks, wonderful photos, inimitable charm, timeless wit and occasional flurries of romantic musing or profound philosophical fun. Now before i go to far, this is a 'lifestyle' book. It is 'entertaining-- and meant to be that way. There are cocktails and everything else I mentioned, but they are merely 'parts' of a lovely montage. As soon as i have re-read it in a 'more orderly' fashion I am placing on the counter in my bathroom for every visitor to enjoy. This is a ineffably enchanting book, a fantastic gift, a nice placement on a coffee table (or bathroom reading), a smart book to place on your bar, but mostly it is just feisty good time with book covers. Find yourself a copy and enjoy it.
(I stole the picture from their website...to lazy to get my camera out...)

The Agave Extravaganza. . .

2010-06-23T09:18:00.000-07:00

http://www.ministryofrum.com/events/sf2010.phpIf you were there, you know this, the Agave Extravaganza was an amazing hit..
Over 150 agave spirits to try (Tequila, Mezcal and Sotol) , excellent food and wonderful people having a great time raising money and awareness for the Breast Cancer Angels!!
Hi-Time Wine Cellars doing good deeds, exposing splendid product/producers and having as much safe merriment as we can. It is impossible to describe how good it was (here are some pictures...), so suffice it to say, see you at the next tasting!
The next Hi-Time 'spirits' tasting is in late August and it will be glorious rum. Trust me this will be another incredible event for another great cause. Also the Chili cook off is in August
By the way, Hi-Time has wine tastings every week, beer tastings once a month and Sake tastings every 2 months which are really awesome also. (i am not just saying that because i work there-- go to one and see for yourself-- here is the Schedule.).
If you are looking for a rum tasting before i will be at San Francisco Bay Ministry of Rum Festival 2010, -- which is always a great time.
If you are looking for a tequila tasting before our next one... i will be at the Spirits of Mexico 2010 also.

Brandy Witch

2010-06-14T08:08:00.000-07:00

A new dink..

Brandy Witch

60ml Brandy
20ml Strega
20ml Triple Sec
2 Dashes Absinthe
2 Dashes Boker's Bitters

Stir until Well Chilled
Strain into a chilled cocktail glass
Garnish with Luxardo Cherry

i made this drink as part of an ongoing experiment i am conducting. i am taste testing multiple orange liqueurs comparatively. Ultimately i will review them here on my blog and tell you what i find out. For a snippet-- i have been very surprised,
For this drink i used Baco Spanish Brandy-- lightly spicy, strong wood tones, and a creamy mouth-feel; the absinthe was Kubler (i tried it with 2 others but they were overkill); the Triple Sec i preferred (tried 3) was Hiram Walker (see what i mean? Surprise!).. The Boker's really tied all the flavors together-- Enjoy.

Tennessee Waltz

2010-06-12T11:40:00.000-07:00

So let's start with George Dickel #8:

George Dickel is a legend in Tennessee Whisky and rightfully so. The nose is very sweet with strong hints of caramel, corn, wood, sweet charcoal- kind of reminds me of barbecuing corn with butter on it with the juice dripping down to splatter on the charcoal-- yeah that's the smell. The taste is mild, woody, minor spice, some sweetness with a little smokiness-- simple flavors, light bodied taste—very easy drinking. Flavors are similar to the nose but more acute or focused. The finale is clean and dry with little rye showing up and a wood tones galore that fall away fairly quick, making for a medium length finish.

Now let's look at Prichard’s Sweet Lucy:

Prichard’s Sweet Lucy is a bourbon-based liqueur blended with the flavors of Apricot and Orange-- Sweet Lucy is a tasty little jewel. The scents are focused on the fruit, but there is lovely bourbon in the background. The flavor starts with apricot jam, building to reveal sweet spices and bourbon tones that resolve on orange marmalade. The finish is long, sugared and zesty.

Tennessee Waltz

Build on cracked ice in a double rocks glass;

2 Parts Dickel
1 part Sweet Lucy
garnish with the zest of an orange with oils expressed

Listen to Eva sing it..

A Fundraiser with tequila?? Oh yeah!!

2010-06-04T13:14:00.000-07:00

What could be better???
A fundraiser for Breast Cancer Angels, featuring: 'well' over 100 Agave Spirits (think tequila, mezcal, sotol.. you get it..)- with qualified representatives to answer questions..., along with Wonderful food by RASTA Taco..., and a discount ordering guide for the spirits (and snacks) that were tried...

There will be Raffles, goodies, swag and swagger come on out and join the fun.

What is an amazing way to spend a Saturday Evening--all that and only $50!

So, Saturday, June 19th, from 5PM til 9PM at Halecrest Clubhouse, 3107 Killybrooke Lane, Costa Mesa California, 92626...
Make a plan to join us and MAKE A RESERVATION (we want there to be enough food...). This of course is sponsored by the most wonderful Liquor Store / Wine Shop in the World ... Hi-Time Wine Cellars so you know it will be AWESOME!!!
For info or to RSVP call Trayce or forrest (me) at Hi-Time 800.331.3005, 949.650.8463

To see more info on facebook go here...

Or to RSVP online go here . . ..

24 Peach Tree Lane

2010-05-20T08:00:00.000-07:00

So, if you were wondering, i really like Gin. Lately my heavy handed experimentation has been with Beefeater 24-- having procured a sample (which actually is my 4th bottle, but it funny how much easier it is to experiment when rent isn't in the way)-- and i must say that this is a friendly, flexible, highly versatile gin for these kind of adventures. The tea really adds a palate depth and lingering effect on the mouth-feel. Anyways on to another 'Address Named' new cocktail . . .this one featuring Beefeater 24 and in the supporting modifier role---- RinQuinQuin!

24 Peachtree Lane
[i know hilarious -right!]

60ml Beefeater 24 [2oz]
22.5ml RinQuinQuin [3/4oz]
adjust to preference...

Stir strain into Chilled Glass
Garnish with expressed oils of
and toss in a large lemon zest

Now i must apologize. The picture i included clearly shows a garnish of 3 Olives-- and originally i was going to keep it. It was tasty. A little confused but tasty. When i went it to re-taste with a fresh one i opted out and used the new and improved garnish listed on the recipe above. The new and improved was so good i drank 5 more. Then i forgot to take a picture with the new and improved garnish and now i am out of RinQuinQuin till payday. So i figured i could just explain and say sorry-- we are all friends here right?

Back to the details...

i said this before (you may recall), but don't underestimate the power and beauty of a simple drink.
This is gorgeous and giving a delectable, clean cocktail that would work before/after or during dinner or just lounging on the patio.

There is more about Beefeater 24 here . . .
i made an Une Idee with it here . . .
and lest we forget the other address themed drink, i used Beefeater 24 in 24 Aperol Ave- here . .

Here is a blurb, i wrote, about RinQuinQuin:
RinQuinQuin is an aromatized wine (a Quinquina) infused with sweet peaches and their delicate peach leaves. Along with the pleasant bitterness of quinine and the proprietary blend of herbs and spices, you have the sumptuous richness of peaches-- yum! The palate is delectably smooth and bursting with fruity peach, with hints of citrus, apricot and vanilla in a dry intricate tonic— this is an excellent aperitif. The interplay between rich, sweet peaches and dry intricate quinquina is a joy to imbibe. Try it chilled or over ice, with soda, on fruit or sorbet, or in an amazing cocktail--like this one.

A Night with Infinium. . .

2010-05-18T15:09:00.000-07:00

I had a great time the other night with a bunch of local bartenders, bloggers and spirits enthusiasts. It was a presentation by Julie and Stacy of Infinum Spirits showing off their excellent brands. In case you don't know they are the ones who bring us our beloved Carpano Antica, Punt y mes, Casa Noble Tequila, Zaya Rum, Fernet Branca, Corralejo Tequila, Bafferts Gin and Crystal Head Vodka - to name a few. . ..Here i am with Julie in front of the Brands... Hello, would you care for a beverage?.

After a brief rundown on the products there was an open forum for questions and then the good stuff-- the tasting. To lead us into the tasting, my buddy Jason (from 320 Main in Seal beach-- if you haven't gone there yet-- you must be crazy.) made an awesome cocktail to get us in the mood called 'The Devil's Own' featuring 2 Infinium products-- Zaya and Fernet-- that was absolutely fantastic.Here is The 'Devil's Own' showing it's radiant horns because somebody was drinking it before the photo op...

Then we went through everything tasting each one. The cap of the event was a drink competition where tasty libations we the order of the evening... Oh yeah good fun. If you see a chance to go to one of these do not pass it up.

The drink i came up with was luscious (sorry no picture)...

Fernet Cafe

20-25ml Fernet [3/4 oz]
20-25ml Half & Half [3/4 oz]
20-25ml Cold Coffee Concentrate [3/4 oz]
(Chilled Espresso will work fine)
20-25ml Trader Tiki Vanilla Syrup [3/4 oz]

Shake and Strain into a chilled Glass

All the photos were courtesy of Matt "Rumdood" Robold and/ Niki Lovejoy. Thanks!

24 Aperol Ave

2010-05-17T10:27:00.000-07:00

i am sure there is a better name for this but i'll think about it later.
Basically this is Beefeater 24 with Aperol as a modifier-- simple right?
Delicious more likely. i made 4 of these in a row when i tried it the first time and the second evening i went for 3 more just to make sure.

24 Aperol Ave

60ml Beefeater 24 [2oz]
22.5ml Aperol [3/4oz]
adjust to preference...

Stir strain into Chilled Glass
Garnish with 2 Luxardo Cherries

Don't underestimate the power and beauty of a simple drink.
This is a lovely tipple to be taken on any occasion.

i wrote more about Beefeater 24 here . . .
and used it to great effect in an Une Idee here . . .

Here is a blurb about Aperol:
Aperol is an Italian aperitif originally created in 1919, but it took a while to get to the US-- it was well worth the wait. Some of the ingredients that shine through are bitter orange, gentian, rhubarb, and cinchona (quinine); the flavor and color is articulated by a subtle blend of the 'known' ingredients and a secret array of herbs and roots, using a recipe that has been unaltered since its creation. Delectable aromas of citrus, roots and herbs invite you to drink. The palate focus is oxidized grapefruit with a touch of creamy vanilla. The finish is fresh and supple with a lively citrus pith aftertaste-- gorgeous!

i have also used this to good effect with Rhum... here ....

Yes, Yvette, there is a Martin Miller . . .

2010-05-17T09:40:00.000-07:00

So i was talking to my Mark Berge, who is a rep for Martin Miller Gin, and we were discussing me utilizing that lovely gin in a few drinks lately. Out of nowhere he said; "hey, i got a great name for a drink.... Yes, Virginia, there is a Martin Miller". i didn't get the reference (Yes, Virginia, there is a Santa Claus--a good piece on it here...) but i still thought the name had merit. So, i mentioned that i had been making a bunch of drinks with a newly re-introduced liqueur called Creme de Yvette and i thought that name would work as well...
So here is the drink (which coincidentally is loosely an Yvette Cocktail and an Orchid Cocktail hybridized..):

Yes, Yvette, there is a Martin Miller . . .

50ml Martin Miller gin [1 1/2 oz]
25ml Creme Yvette [3/4 oz]
15ml fresh lemon juice [1/2 oz]
i Egg white

Dry shake in a cocktail shaker to emulsify, add ice shake & strain into a chilled cocktail glass

This is a tasty drink and would work well as an aperitif, as an after dinner drink or as an excellent morning bracer...

Andes Gold Cocktail

2010-05-16T08:53:00.000-07:00

I happened onto this drink while fidgeting in my bar. It is very tasty with a sumptuous mouth-feel provided by the the Strega/Nigori sake combination. Pisco, Strega and all kinds of Sake are vastly overlooked in in cocktails so i thought i would throw this out and see what you nice people thought...

Andes Gold

50ml Don Cesar Pisco Italia [1 1/2 Oz]
25ml Strega Liqueur [3/4 Oz]
25ml Nigori Sake [3/4 Oz]
15ml Fresh Lemon Juice [1/2 Oz]
*Dash of Bitter Truth Lemon Bitters (optional)

Shake (i stirred but i'll tell you the rules and admit when i break them) with ice and strain into a Cocktail Glass, Garnish with a Lychee nut.

Let me know what you think...

A Couple of Drinks....

2010-05-15T12:30:00.000-07:00

Well Thursday Drink Night was hosted by my pal Rumdood (Matt Robold) and the themes were summer drinks. Here are the 2 i submitted, for your drinking pleasure...
#1 Naranja Doble

50ml Don Q [1 1/2 Oz]
25ml Fresh OJ [3/4 Oz]
2+ Dashes Regans Orange Bitters
Shake w/ Cracked ice/ strain, garnish with Orange Slice.
This works great with any rum (and cachaca),
but rums from places that speak Spanish make the name work...

This drink is light and refreshing, works great for patio time or as an aperitif.

#2 The River Goddess

50ml Oronoco [1 1/2 Oz]
25ml Damiana Liqueur [3/4 Oz]
15ml Fresh Lime Juice [1/2 Oz]
60ml Soda [2 Oz]

Fill collins glass with crushed ice
add everything and swizzle

The name is a play on the Damiana bottle being modeled after an Incan Goddess, and Oronoco is a river that cruises through South America.
This drink will be perfect for some summer fun, BBQ, patio, picnic--dealers
choice.

2010 Miami Rum Renaissance - Redux

2010-05-14T07:42:00.000-07:00

So what do you get when you mix 1500 (or so) rum enthusiasts, samples of great rum from all over the world, a plethora of free flowing rum drinks, booths filled with experts to answer questions, international Tiki competitions, expert seminars all put together in a glorious setting... Why you get one hell of a good time: The 2010 Miami Rum Renaissance was all of that and millions of other fun things.
Really it was seemingly a chaotic miasma of 'adult' fun, while simultaneously being an euphonious well oiled machine of informative/instructive experience; so much fun--so much goodness.

This is what it promised to be. . . and frankly this is what is classically known in the sales industry as "Under commit, and Over perform" because as far as those objectives go--SLAM DUNK!

My buddy Chip at Rum Howler runs it down, in his inimitable style, thusly . . .

Want more detail? My pals at the Rum Connection recap here:Part 1, and Part 2

It was so much that they broke it up into 2 parts... You know what: it just barely scratches the surface. [Hey at least they were brave enough to try, i just posted a link to them trying because i couldn't even imagine giving it a go.]

Here is what the Miami New Times had to say. . .

If you would like to know who won the Rum Competition here is a great recap. . .

Also the good news is the Burr family (the force behind The Gifted Rum Guide and Rum Renaissance) are already planning next years-- the tentative dates are:April 26 to May 1st, 2011, so start blocking out your calendars-- and i will see you there!!

Rum Renaissance!!

2010-04-27T14:08:00.000-07:00

Want to know one of the many things that have been keeping up at night?...
That is right Rum Renaissance is coming. . . i am as giddy as a . . .you get the idea...
Grand Rum Tasting, Celebrity Seminars, Tasting Competition, Tiki Face-Off,
VIP Parties Nightly, Island Culture, Tropical Libations, Beach & Pool Party-- Sounds like an ABSOLUTE BLAST to me.
So mark the date, start doing liver stretches, get your buts down to Miami May 5th -9th and join me for what promises to be a wonderful fun time of rum and rummys!

Beachbum Berry Remixed

2010-04-27T07:33:00.000-07:00

i just finished Beachbum Berry Remixed and i can say -unequivocally- this is an amazing book. Great pictures, fun prose, excellent layout and honest evaluations of previous works coupled with helpfully insightful upgrades/updates in the recipes-- plus newly found recipes and custom crafted recipes from the who's who fill this wonderful tome, and you would be remiss if you didn't grab one for your reading enjoyment. Whether you are Tiki aficionado, a cocktail buff, a mixologist, enthusiast or just a plain old interesting person you'll dig this book.

Before i go and leave you with this glowing review let me mention a few things:
This book was a gift from a good friend and i want thank him-- Wally you rock.

Also for people who live in Southern California Jeff 'Beachbum Berry' is having his Los Angeles book release party this Wednesday, April 28th, at Caña Rum Bar, at 7PM. This a great chance to glad hand the mastermind of Tiki archeology, the individual responsible for the 'rising' quality in (maybe 'returning quality to...') Tiki drinks and the catalyst to the resurgence of Tiki's popularity. Besides that-- he is one hell of guy (by all accounts), an excellent drink-smith in his own right and at Caña they are going to be featuring some of the drinks from Remixed so you can see for yourself that night.

In short it looks like this:
A chance to meet 'Beachbum' Berry, Tiki mixmaster/Historian and all around great guy, at Caña for the L.A. book release party of Remixed and rock out to some of the 'Bum's' own cocktails-- This WEDNESDAY, APRIL 28, 2010 at Cana Rum Bar, 7PM.

Here is 'Beachbum Berry's Blog which has some great comments and ideas about Remixed..

Also check out Rumdood's awesome series on 'Beachbum Berry', here . . .

The Monk’s Uncle

2010-04-02T08:38:00.000-07:00

So in contact with my buddy Chip (Arctic Wolf) he mentioned a cocktail he had made up basically amounting to well aged rum and Frangelico. i thought this hilarious because i had been making the same drink for quite a while and just 'assumed' that it was already in somebody's cocktail book and i just didn't know the name. The reason i assumed this will be plain when you taste this drink -it is delicious and so simple i am surprised that it isn't everywhere. So i scoured my cocktail books (over 40) scoured the interweb and i found nothing--Wow. So here is the original recipe that Chip (Arctic Wolf) has named The Monk's Uncle:
The Monk’s Uncle
Version 1

2 Oz Appleton 21
3/4 Oz Frangelico

mix with a small amount of ice and serve

Simple, luscious, delectable and so damn easy...
Well Chip (Arctic Wolf) told me he was using Appleton 21 in the drink and i thought: "Well Appleton 21 is an amazing Rum it deserve a little more work than that..." So i came up with these sexy touches:

The Monk’s Uncle Version 2

2 Oz Appleton 21
3/4 Oz Frangelico
1/4 -1/2 Oz Lemon Juice
1 Egg White

Dry shake to emulsify add ice and shake till chilled, strain into chilled cocktail glass, flame foam with 50/50 Fee Brothers Old Fashioned Bitters and Goslings 151.

Now that drink looks awesome, i love the burnt meringue on the top and the smell of the flamed bitters with the rich, pungent aromas of Appleton 21 are amazing, but . . .it is not really any better than the super simple one that Chip and i just 'happened' upon.

So try The Monk's Uncle (either one)and trust me when i tell you it works great with almost any 'aged' rum. i like mine with a lemon twist-- for the record-- unless you are making version 2 then a little juice inside.

Here is Chip's review of Appleton 21 and the cocktail...

Buffalo Trace Bourbon

2010-03-28T12:12:00.000-07:00

The nose on this Buffalo Trace Single Barrel (#170) shows salvos of vanilla, cut timber, rugelach and apples baked with honey, cinnamon and granola; it is very deep, interlaced and tantalizing. The flavors are broad, rich, evocative and spicy-- replete with a myriad of subtleties – caramel glazed brown bread sweetened with molassess and baked with raisins, plumcots, peaches, apple and a complex array of baking spice thrown in . . . delectable. The finish is where the wood nuances are revealed; Corn and rye show themselves (in the intricate fade) to be responsible for these large and
fantastic flavors of grain, spice, vanilla and caramelized fruit. This Barrel was picked by, and for Hi-Time Wine Cellars, but this Bourbon consistently delivers whether it be a single barrel offering or the normal offering, it has not disappointed me ever! Have this whiskey neat, with ice, or in a cocktail--like:
Cheerio Cocktail

1 1/2 oz bourbon
3/4 oz orange curacao
1/4 oz maraschino liqueur

Stir in mixing glass with ice & strain
Serve in a cocktail glass (garnish with a brandied cherry)

Hey i just noticed a cool contest at Buffalo Trace Saloon (oh yeah contests!):

Buffalo Trace Derby Big Shot Weekend - Chance to win an all expense paid trip to the Kentucky Derby and the Buffalo Trace Saloon! Registration for this actually ends April 1st 2010!

Redbreast 12 Year Old Pure Pot Still

2010-03-17T09:00:00.000-07:00

Redbreast is a truly wonderful example of uniquely Irish Whiskey. 'Pure Pot Still' is a method that is utilized only in Ireland; what it is, is Malted Barley blended with un-malted Barley to achieve the mash (the grain base for fermentation). The flavors of 'Pure Pot Still' are more vegetal and herbaceous than 'Single Malt' (100% Malted Barely) because of the un-converted starches in the un-malted Barley.
Redbreast is a perfectly articulated demonstration of this style of Whiskey.
The nose has huge baking spices, brown bread, caramel and soft tree fruit. Some of the flavors that come through are pancake grain, maple, leather, vanilla, butterscotch and dried fruit. The finish just lasts for what seems like a glorious forever showing anise and fudges to fade into soft fruit and call you for another sip.

Want more Irish Whiskey? They are here . . .

Paddy's Irish Whiskey

2010-03-16T08:48:00.000-07:00

Another new Irish Whiskey?? Well no, this one has been around a while (although un-available in the US for around a decade). The good news-- it is here now. The bad news-- it is only here for a couple months.

Originally known as Cork Distillery Company Old Irish Whiskey, Paddy was first produced in 1789 (name changed to Paddy in 1912). In 1881 the company hired a young local named Paddy Flaherty as a salesman. If you crossed paths with him, he made sure you tried some of his whiskey. Soon every customer was calling and requesting "Paddy Flaherty's whiskey". This went on until 1912 when the distillery officially renamed it. This whiskey has been away from the US for a long time, and we are glad to have it back. Aromas of soft vanilla caramel with hints of light grains and persimmon resolve on the palate entry that is smooth, brisk and clean-- this whiskey is delicate finesse. The finish is smooth, crisp and short with a tiny touch of spice at the end. Try this any way you can think of—it will work.

You want more Irish Whiskey, well then it is here . . ..

John L. Sullivan-- Irish Whiskey

2010-03-15T07:56:00.000-07:00

Here we a brand new Whiskey named after John L Sullivan who is recognized as the last heavyweight champion of bare-knuckle boxing and the first heavyweight champion of gloved boxing a title he held from Feb 7, 1881 through 1892. To get to the Whiskey, the scents are tart and fresh with corn scents some honey and citrus zest. The flavors are bold and vibrant revealing sapid spices at play with citrus and malt subtleties. The mouth-feel is oily and lingers with tenacious gusto. The finish is long and shows a generous restatement of the flavors. Like it's name sake, this whiskey packs a punch and it comes out a winner over and over again. Try this one on ice, in a high-ball or a tasty adult beverage.

i hate to cave into packaging but this a really cool bottle and the whiskey is nice too.

Find more Irish Whiskey here . . ..

Connemara Cask Strength

2010-03-13T09:12:00.000-08:00

The Connemara Cask Strength arrogates the heart and soul of peated Irish Single Malt with astonishing polish. Nosing exposes peat smoke, cedar, fennel, dried flowers, light anise, and pipe tobacco. The mouth feel is full and rich, leading off on a huge burst of peat smoke and quickly evolving with soft oak, orange zest, nutmeg, cinnamon, caramelized honey, cedar, cocoa, dried fruits and a hint of basil. The finish is pleasantly oily with salt, peat and soft fruits lingering and clinging. This is complex, unique, superior whiskey. Enjoy it neat or with a splash of water whenever you find a chance to sit back and contemplate all this whiskey offers (revelations in each taste and an after taste that dawdles endlessly).

i have reviewed Connemara 12 here. . . and other Irish Whiskey here . . ..

Connemara 12

2010-03-13T08:13:00.000-08:00

Connemara is a totally unusual Irish Whiskey. Where most Irish is un-peated, triple distilled blends-- Connemara is fully peated, double distilled, Single Malt Whiskey. Leave it to those innovative Irish Pioneers at the Cooley Distillery (Malt Advocates Distillery of the Year!) they are always up to something crazy and it is always delicious! When nosed the whiskey shows smoke, cider, flowers, light anise tones, and sweet pipe tobacco. The mouth-feel is full and rich with soft oak (warmed honey, cedar and vanilla), fruit leather and just the slightest hint of basil. The finish is very pleasant with mists of salt, peat and cherries that lingers and is complex. This, like all of the Cooley Whiskeys, is an amazing whiskey-- especially for the peat lover in the house.

The review of the Cask Strength is here . . . and more Irish Whiskey reviews here . . .

Jameson 12 Year Old

2010-03-11T08:21:00.000-08:00

Triple distilled grain (corn) and Pure Pot Still spirit (a mix of Malted and Un-Malted Barley) is aged in Oloroso Sherry and Bourbon casks for 12 years then carefully blended to become this exceptional offering from Jameson--Special Reserve. The nose shows the sherry right out of the gate--clean, nutty, honeyed, leathery raisins--followed by crisp grains and bold-rich Pure Pot Still. The flavors begin there then fill out to include greengage plums, apricots, filberts and subtle warming spice. The finish is long and complex with assertive sherry tones that build into white pepper with cocoa, dryish oak and toasty vanilla. This is a full bodied, oily example of great Irish Whiskey. Enjoy this neat, or 'Irish style' with 1 ice cube.

Here are some more Irish Whiskey reviews. . .

Tyrconnell 10 Year Port Wood Finish

2010-03-10T08:26:00.000-08:00

This glorious example of Irish Single Malt is finished in a Port cask after being double distilled and aged for 10 years in American Oak. Tyrconnell Port finish leads with aromas of wild strawberry, currants, tea, elegant tropical fruit and herbs. It is incredibly opulent with exultant malt tones and limpid oak spice to create an irresistible call to relish. Replete and contiguous flavors are copious, seductive and elaborate, beginning with supple ripe fruit ( apricot, Black Currant, straw dried sultanas, mango, fig and strawberry ), moving to candied ginger, baking chocolate, dry-roasted nut, delicate spice and malty malt. The finish lightly modulates through each of the manifold nuances patiently, with finesse and grace leaving only a saporous invocation for another taste. This whiskey is recherché- each sip is a new bliss. Savor this neat or with water and plenty of time to enjoy all of its glory.

i reviewed the original Tyrconell here . . . also the exquisite Madeira finish here . . . and other terrific Irish Whiskey here . . ..

Busmills 21 Year Single Malt

2010-03-10T07:38:00.000-08:00

This is an excellent example of finespun, well crafted Irish Single Male. This delicious whiskey began as 100% malted Barley, it is fermented into a low-wine and then distilled 3 times before beginning an elaborate aging process. First it is aged separately in bourbon and Oloroso sherry casks for at least 19 Years; then these well heeled spirits are married together into a Madeira cask to 'finish' the spirit for an additional 2 years. The resulting whiskey provide a lifted, fruit perfume filled nose, soft and pulpy, apricot yogurt, toffee, chocolate and berries with oats, sugar and cream. Palate starts sweet and juicy, some nuttiness, treacle, cocoa, toffee again and subtle grains. The flavor begin with apricot and end up with redcurrant or cherry with all of this articulated marzipan, nuts and brittle in the middle. It maintains a precarious, and glorious balance to finishes with a very light smokiness and mixed oak tones mingled with fruit.

Also i have reviewed Black Bush here . . . and other Irish Whiskey here . . ..

Kilbeggan 15 Year Old

2010-03-06T11:52:00.000-08:00

To continue on our treatments of Irish Whiskey i happily present:
A tremendous 15 year-old, small batch, limited edition whiskey bottled to celebrate the 250th anniversary of Kilbeggan distillery. To make it even more special, a lovely decanter holds the gift of this gorgeous whiskey. The nose is creamy like an apple custard with wonderful spices backing it up and lucullan honey sweetness lifting it out of the glass. The flavors range from sweet stewed fruits and vanilla tones that flatter the rich malt nuances to vivid mineral and spice that bring vibrant warmth. On the finish, hints of toffee and treacle emerge amidst the lingering toasty oak ribaldry-- this is an excellent whiskey that is a joy to drink neat, or even with a little ice.

i also reviewed the delicious, value priced, standard offering of Kilbeggan here . . . and more wonderful Irish Whiskey here . . ..

Tyrconnell

2010-03-06T11:39:00.000-08:00

This Irish Single Malt is friendly and courteous. On first sniff there is easy oranges, and casual inviting oak tones. The flavors unfolding on the palate are neat, and clear; they hint at tasty honeyed soft fruit-- pears, peaches, golden apples -- in their essence, without cloying sweetness. Then The Tyrconnell finishes with more elegant oak twisted up with the malt to make a lingering finale with a creamy vanilla popping in to show off. The bottle say it perfectly: "Fresh malty bouquet, smooth sweet taste, delicate dry finish".

i also reviewed the exquisite Madeira finish here . . . and more wonderful Irish Whiskey here . . ..

Greenore 8

2010-03-06T11:09:00.000-08:00

Since St Patric's day is coming up i thought it would be nice to show off some Irish Whiskey. So to start off a string of reviews here it is:Greenore Single Grain is yet another unparalleled product from Cooley Distillery (winners of Malt Advocate's Distillery of the Year). Distilled from maize/corn and aged in American oak, it is the ONLY Single Grain Whiskey available from Ireland. This month we are going to enjoy the 8 Year old. The aromas are nuanced—sumptuous—inviting--elegant: Soft vanilla, green apple, corn, white tea, lemon and toasty grains. These clean, fresh smells fall lightly onto your palate in a finespun, oily mouth-feel with flavors of vanilla, marchpane or crème caramel mingled with fruitier tones like an apple or lemon bouchee; preposterously enjoyable to drink. The finish lingers, showing finally some warm baking spices to clean up the palate and insist on another drink.

i also reviewed the 15 year old here . . ..

If you are looking for some more Irish write ups, they are here. . ..

There are plenty more to come!!!

Rhum JM and a drinky . . .

2010-03-06T08:41:00.000-08:00

Last night my lover and i were watching Bogart & Bacall movies and it got me in the mood for some classic 'styled' cocktails with Rhum Agricole. So i reached for my Rhum JM Eleve Sous Bois-Gold Rhum, frankly this is wonderful Rhum.

On the nose there are tight tropical and ripe exotic fruits (papaya, dried mango, quince, persimmon, dried pineapple)> The flavors are grassy slightly sweet and deeply enjoyable. i love this stuff and it hurts (a little) to put it in a drink, but you have to follow Le Muse...
The drink is a lovely juxtaposition of fruit tones with a bitter back note that is really quite refreshing. i present to you:

Hotel Marquis

60ml Rhum JM (2oz)
25ml Aperol (3/4oz+a dash)
10ml Lemon Juice (1/3oz)
Shake with ice until chilled
strain into chilled cocktail glass,
express oils of, and
garnish with lemon zest

Parker's Heritage Collections Golden Anniversary

2010-02-26T16:10:00.000-08:00

Parker's Heritage Collections latest offering, called Parker's Golden Anniversary, was crafted to celebrate Parker Beam's 50 years at Heaven Hill. This 100 proof whiskey is an assemblage of whiskeys distilled in each decade—60's, 70's, 80's, 90's, 00's— he was at Heaven Hill. Not only is this a 'novel' concept, it is an amazing whiskey (Malt Advocate named it American Whiskey of the year!) that unfortunately is very limited--there are only 4,500 bottles— that's all. This whiskey is incredible. Harmonious aromas of stewed stone fruit, raisin and citrus immaculately interwoven with black tea, tobacco, toasty almond confect. These daedal scents are provocative, inviting and carried bountifully to the palate, evolving to include cocoa, cinnamon, vanilla, caramelized honey, over-ripe berry's and supple nuances of leather-- stunning. The finish parades all of these sumptuous subtleties slowly as if reluctant to leave, lingering, holding on, continuing to give to finally depart with only baking spice to remain. Better act fast because it wont last.

~~*i took the picture from their website...sorry.

Charlie Palmers: The Results!

2010-02-26T15:58:00.000-08:00

Well right off the bat we had an amazing time!
Hundreds of people came out to make a difference while having a drink. A bunch of wonderful businesses donated products for the raffle. The Wonderful bartenders in the competition put forth some yummy drinks. The judges wrestled with the weighty task of picking a winner, and the winner was: Stacey from Charlie Palmers (home court advantage)made a drink A-O-TE-A-ROA (translates into The Endless White Cloud) that included Milagro Tequila, Kiwi, Clementine Orange Cayenne Foam-- in a word delicious! On top of all of that merriment we managed to raise $4,200 for Haiti!
Yeah, that was great time. Thanks to everyone who participated, helped out, donated, bought drinks, showed up, thought good thoughts for us, sent your friend whatever-- you guys rock!

The Lysacek

2010-02-19T10:06:00.000-08:00

The Lysacek

20-25 ml or 3/4 oz Martin Miller Westbourne Strength
20-25 ml or 3/4 oz Mae De Ouro Cachaca
20-25 ml or 3/4 oz Zwack liqueur
20-25 ml or 3/4 oz Dubonnet Rouge

Shake with ice until chilled and strain into a chilled cocktail glass.
Express every drop of oil from a Large Lemon zest
(leave it in or pull it out i prefer mine in but it looks better out)
Garnish with a brandied cherry.

Like Lysacek it is intense, elegant, well structured and a surprising winner!

i included metrics for my readers around the world ;),
and because i am thinking maybe it is about time..

By the way i dare you to try it...

i updated the measurements as per the suggestion from my good pal Chip.

Charlie Palmers: The Invitation...

2010-02-19T07:46:00.000-08:00

After my wonderfully glowing introduction i am sure all of you went immediately over to CP's, nestled up to the bar and drank in complete pleasure at the service of Gabrielle and Stacey, enjoying drink after drink and then some of the Sliders that ABC Channel 7 called "The Best Sliders in Los Angeles", or some of that 'Brown Sugar Cake That the Editor of the OC Register picked as 'The Ultimate Dessert in OC. . .', maybe you just basked in the overall mall bound goodness that made Riviera Magazine award them the coveted 'Restaurant of the Year', but knowing my readers-- my leaders-- my friends, you went for Gabrielle and Stacey and stayed for a bite.
So the reason for an official invitation... . Well it is a good reason.
Mixing for Haiti...
Simply put, it is a Hand Selected group some of the best bartenders around competing in a cocktail competition, where we as cossumers can purchase the competition level, world class cocktails for a meager $7. and all of the cash goes straight to the Red Cross relief effort in Haiti THAT SAME NIGHT. Now that is what i am talking about High Calber, excellently crafted cocktails FOR ONLY $7 bucks-- and all the money goes to charity... it is a marvelously simple way to build community, demonstrate concern and experience the great feeling of kindness, comradery and cocktail mixed all together...
Wait there is more... There will also be a raffle for donated products-- there is a bunch of stuff and your chance of winning something is real, real high [here the list so far: Fraggoli Strawberry Liqueur/ Holland "Bong" Vodka/ Collectible Bong Vodka Lava Lamp/ 209 Gin/ Appleton 12 Gift set/ Appleton V/X/ Cafe Boheme Gift Set/ Veev Gift Basket/ Tequila Azunia Gift Basket/ Hi Time Gift Basket/ Snowboard/ St George Absinthe 1st Edition Collectible / SOL Cucina $75 Dollar Gift Card/ PAMA Gift set / Evan Williams Single Barrel Gift Set / La Certeza Gift Set / Hypnotic Gift Set / BooTAY Gift Basket / Corrido Extra Añejo Tequila Gift Set / Clement Cuvee Homere / Rhum JM 1997 / La Fortaleza Tequila / El Ultimo Agave Tequila / Karlsson's Gold Vodka Basket / Absolute Golf Bag / Yamazaki 12 Japanese Whiskey/$50 dollar gift card to 320 Main, Sign Bottle of Partida Tequila-- and they just keep coming in.

So come on down, Monday Night--February 22nd, from 7PM til 10PM to CP's and help us raise some money for a noble cause WHILE simultaneously raising the level of positivity in the by having a genuine great time. [Don't forget immediately following the CP's Happy Hour starts 10PM-12PM 1/2 Priced drinks...fun, fun.

All of this is presented to you by the Bartenders Cabinet.

Park Cognac

2010-02-17T23:38:00.000-08:00

Photo from their website. . .

About a month ago i borrowed my buddies sample bottles of Park Cognac for the evening and i thought i would share my quick shock tasting notes...

Cognac Park X.O
Nose: raisins simmered w/ cinnamon, currant quince, toasty cedar
Taste: vigorous oak, rich cellulose, delicate spice-persimmon
Finish: warming toffee tones with spices, leather
Available here...

Cognac Park Vieille Fine Champagne,
60% Grande Champagne,
40% Petite Champagne
Nose: delicate light fruit, sultana, oil
Taste: chrysanthemum, canola, creamy toffee, spice dusted crème brulee,
Finish: lingering bright fruit, delicate warming spice, oaky vanilla
Available here...

Cognac Park Vieille Grande Champagne, 1er Cru
100% Grande Champagne
Nose: oak forward, delicate spice bound up with luxurious dark fruit, cigar box, leather
Taste: follow the nose and then evolves to include stewed dry fruit-- apricots, pear, sultana, currants with caramelized honey and clean spice
Finish: lingering rich, recherche, restating in a slow promenade all the intricate nuances
Available here...
These cognac are absolutely amazing. This is note the whole line up-- one of my favorites is missing-- Park Borderies..a preposterously beautiful cognac.

Not very elaborate i know, these are crib notes i use when preparing to write something up. i take several sessions-- preferably at differing times of the day-- and i first compile the notes, emphasizing the obvious stand out characteristic and then try to make into something a little less clunky to read.

We are having a Brandies of the World Tasting on Sunday February 21 at Villa Nova in Newport Beach, from 5PM- 8PM. There will be over 120 various kinds of Brandies (and Brandy based liqueur) to try, snacks, etc, etc. . . Luckily the entire Park line up will be there and available to try! Borderies, Borderies. . .

So if you are free join us (RSVP please).

Charlie Palmers-- the introduction

2010-02-08T07:04:00.000-08:00

Well it all started a few weeks ago.
My pal John and i decided to pop into Charlie Palmers for happy hour (accompanied by his terrific girlfriend). i'll be honest- i was a little frightened. Being a hardened cocktail enthusiast with enough experience on both sides of the bar has somehow made me leery of Bars in malls. Boy was i wrong. (This is the part of the story where i stop thank John for insisting that i go--thank you John.)
First off, what a gorgeous property, nice layout, very interesting design, crisp-clean lines and the moment you walk through the huge glass doors you are greeted by a friendly host or hostess-- classy. Now this is great -really great- but i am still feeling some trepidation.
So the 3 of us sidle up to the bar and we are immediately greeted by the wonderful Gabrielle. So John had been bragging about this drink that Gabrielle had invented featuring Genever, has a spiced simple syrup along with the spiced pear gelee garnish. So i asked for one of those (though he didn't know the name-- and i still don't). The drink was amazing. Delicate texture, rich complexity, lingering sapor and not to sweet just the way i like my drinks. All fear cast aside i was informed that it was happy hour AND THE DRINKS WERE 1/2 OFF so with a new sense of confidence we order without compunction. Every drink Gabrielle brought us (we were sharing so that was around 8 or 9 drinks) was not only good, but GREAT!
It doesn't end here folks because then here comes Stacy, another bartender at CP's. So i thought "why not" so i ordered one from her. After inquiring as to what 'kind' of drink i would like, she improvised me one and frankly it was perfect. If they have other bartenders at CP's i would have to assume they are of this caliber, so i could recommend going in there any time of day or night for a drink, but you should not miss that Happy Hour(*Every day from 4:00-7:00pm and again from 10:00pm to midnight- oh yeah). Great time, good drink with friends and i learned a valuable lesson--don't judge a bar by it's location or how pretty it is. It is the drinks that matter.
Thank you so much Gabrielle and Stacey.

On the way out we ran into the Bar Manager Eryck Chairez. We had met before at another venue that he had previously managed so i wanted to tell how awesome the experience was. We started chatting about friends from the other place, world event, etc., and suddenly an idea for fund-raising for Haiti came into existence.

Well the day is set, so mark your calender: February 22nd, from 7-10PM. There will be great drinks (6 dollars cash), a mixology competition, raffles and a representitive from the Red Cross to take all the money made that night.
We are still hammering out some detail and i think this deserves it's own post so stay tuned for more info!

**** Update: i found out the name of the drink that Gabrielle served me, it was a New Amsterdam and it is now on the Menu @CP's go try it and see for yourself how delicious it is!

Rum You Into Submission!!

2010-01-29T13:42:00.000-08:00

Eva and Benjamin Melin-Jones.

What a great time...
i had a fantastic opportunity the head over to a rum lover's paradise-- Eva's Caribbean Kitchen for her second installment of "RUM YOU INTO SUBMISSION", this time featuring the delectable Rhum of Habitation Clément!
So we had a sampling of all of their 'Core line up'

(Clément Première Canne, Créole Shrubb, VSOP, Homere and XO), delicious cocktails and Eva's glorious food! Oh what a night. To top it off the ever-pleasant, charming, friendly and fun Benjamin Melin-Jones (managing director of Clément and a family member) was there to share from his family's history and the care and dedication put into Clement Rhum.

The place was filled with great people like RumDood and the lovely Niki Lovejoy

and here is RumDood (Matt Robold) with Wyatt Peabody in a photo by Tobin that i call-Dood and Peabody meet at last!:

engaging chats, great food, great drinks, great Rhum! Want more proof: Veronica Castro and Dave Danni seen here in a picture i call: Veronica trying block Daves face with a cocktail. . . nice try.

There are tons of great photos taken by Tobin Sharp here . . . so take a look and see some of the fun that these and 40 or 50 other people-- all had. An astonishingly good time-- fueled by delectable Rhum/Rhum Cocktails, exquisite food and fun people!

Here are the Cocktails, and their recipes (as concieved by Benjamin Melin-Jones, batched by me and served by the caring and ever friendly staff at Eva's):

Me batching...
***Welcome Cocktail***

‘TI PUNCH (Spiced. . . )
1 ½ oz. Clément Première Canne
½ oz. Spiced Sirop de Canne
Lime disk
Add Sirop to a small old-fashioned glass, Gently squeeze or muddle the lime disk into sirop, Add a spoon of crushed ice or one large hunk of ice into glass and
Première Canne, Swizzle

my buddy Ryan Boltan helping me batch..

Sirop de Canne Prep: Simmer (1 lb) Demerera Sugar and water with 3-4 broken up cinnamon sticks, fresh grated nutmeg, 5-6 cloves and 4-5 drops of vanilla extract until it reduces down to almost ½ (Syrup consistency). Simmering time should be about 20 to 25 minutes

Eva and the monster on our second set of 60 drinks...

***First Course***
EL PRESIDENTE
1 ½ oz. Clément Premiere Canne
¾ oz. Clément Créole Shrubb
½ oz. Dolin Dry Vermouth
2 drops Fresh Grenadine
2 dashes Grapefruit Bitters
Shake and strain into a Chilled cocktail glass/ garnish with a lemon twist.

***Second Course***
CREOLE COBBLER
2 oz. Clément Créole Shrubb
Muddled Lime and Orange
2 dashes West Indian Orange Bitters
½ oz. Soda Water
Muddle an orange wheel cut, 3 lime wedges and bitters in a mixing glass.
Add Créole Shrubb and ice and shake and Strain into a Collins glass with crushed ice and top with a splash soda water. Garnish with orange and lime triangle and a cherry.

***Third Course***
F.W.I. REVOLVER
2 oz. Clément V.S.O.P. Rum
½ oz. Clément Créole Shrubb
Muddled Orange and Cherry
West Indian Orange Bitters
Orange Triangle and Cherry

Muddle an orange wheel, 2 Luxardo Maraschino Cherries, Créole Shrubb and bitters in a mixing glass. Add V.S.O.P. Rum and ice. Shake and strain into a chilled cocktail glass. Garnish with an orange triangle and cherry

***Fourth Course***
PLANTEUR
1 ½ oz. Clément V.S.O.P. Rum
1 oz. Clément Créole Shrubb
2 oz. fresh guava juice
½ oz. fresh lime juice
2 dashes Grapefruit bitters
Lime Wheel

Add all of the ingredients except for lime wheel into shaker, Shake and strain into a chilled cocktail glass. Float a lime wheel as the garnish

***Dessert Course***
ROBA DOLCE
1 oz. Clément Créole Shrubb
1 ½ oz. Averna
1 oz. chilled Espresso
Lemon peel

Add all of the ingredients except for the lemon peel into a shaker, shake and strain into a dessert/port wine glass and twist a lemon peel on the top.

Those were just the drinks.. we also tasted each of the Rhums individually to understand the recherché beauty that each Rhum inherently displays. The drinks were selected to coincide/ pair with each food course and Eva and Benjamin both outdid themselves. Let me show you the menu:

***First Course***
Calalloo Soup

***Second Course***
Conch Fritter
Bahamian Conch, sweet corn & roasted red peppers seasoned with garlic, lime, kosher salt and fresh cracked pepper. Served with pineapple, pimiento relish

***Third Course***
Créole Stewed Fish
Wild Australian Orange Roughy marinated in Caribbean fish seasonings and stewed in our Voodoo sauce

***Fourth Course***
West Indian Curried Chicken
Succulent pieces of fresh chicken sautéed with Madras curry, garlic, cumin, katchula and potatoes. Served with coconut rice and sautéed vegetables

***Fifth Course***
Guava Rum Glazed Pork
A juicy piece of pork loin rubbed down and marinated with Eva’s stuff. Topped with Creole Shrubb Guava Rum Sauce, garlic mashed potatoes and sautéed vegetables

***Dessert Course***
Warm Molten Chocolate Cake, w/ Ice Cream

Rum You Into Submission indeed. Fantastic night, i wish you all could have been there-- and it was amazing (as every visit to Eva's is).

MXMO-- Tea . .

2010-01-25T22:13:00.001-08:00

So MxMo is here again!!! Hosted by Cocktail Virgin/Slut and the theme is tea. . . i of course followed the exact letter of the rules:
• Find or concoct a drink recipe that uses tea or tisane (a herbal "tea" which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type.

• Make the drink and then post the recipe, a photo, and your thoughts

i used a tisane called Yerba Mate. . . an absolute favorite for all of the reasons laid out at wikipedia (and a few more... i do enjoy my mate!) The drink i made-- if you will allow me-- fantastic! It is called The Bolar Tereré which is a reference to a cold style of drink made in Brazil with mate (follow the links-- you'll get the gist).
To construct this drink put 1 Teaspoon of Yerba Mate in my shaker, with 2 1/2 Oz of Cachaca and set the glass to chill (a minute), zest a nice long ribbon off of a lemon and tie it into 2 knots (spraying lovely oils all over the chilled glass), squeeze out juice (1 1/4 Oz), add 2 dashes of agave nectar for sweetener and then add ice to my shaker and shake.... Double strain into chilled sour glass... The recipe looks like this:

El Bolar Tereré

1 teaspoon of Yerba Mate infused momentarily
2 1/2 Oz Fazenda Mae de Ouro Cachaca
1 1/4 Oz Lemon Juice
2 Dashes Agave Nectar
Shaken Vigorously and double strained into a chilled sour glass
Garnish with a long lemon zest tied into 2 knots...

This drink is wonderful. Essentially a cachaca sour with yerba mate-- but tasty, very, very tasty!

Hey the MXMO roundup is here . . .

Clément Première Canne

2010-01-23T08:31:00.000-08:00

Clément Première Canne is exquisite, Appellation d'Origine Contrôlée Martinique Rhum. There i said it. This is how they do it:

Within thirty minutes of the sugarcane being cut, the sugarcane is crushed capturing the freshest and purest flavors of the estate-grown, A.O.C. certified sugarcane. To initiates fermentation an organic house yeast is introduced to the free-run juice, zymolysis is then further carried on by the organic field yeasts that live on the sugarcane in an open-top fermentation tanks. The length of fermentation (or zymolysis) is anywhere from 24 hours to 72 hours, resulting in a Vin de Canne (sugar wine), that is between 5-7% alcohol. These first steps are of the utmost importance to the final product, this sugary wine is where the full-bodied flavors and aromas are developed, before the are concentrated and refined in the distillation. The distillation is carried out in a single-column copper still allowing the ABV to remain very low and consistent. After distillation, the fresh cane spirit is placed in stainless steel tanks and oxygenated for nine months to removes any unpleasant esters, which could detract from the creamy clean flavor of the Rhum. The last step in a carefully observed series of quality control measures is estate bottling, insuring that every step of the production is achieved under the watchful eye of Habitation Clément.

That is what is known as care. These steps also apply to their VSOP, and their other wonderful Rhums. . .. but let's get back to tasting Clément Première Canne...

The nose is luscious with candied tropical fruit, floral tones and inviting spice that is redolent and sultry. The flavors are dry, bountiful and hardy displaying clearly the tones implied in the nosing: spices (cardamon, nutmeg, coriander), tropical fruit (pineapple and mango) and flowers (orchids, star jasmine) while evolving to include cocoa nibs, plantain and banana leaf. The finish is sexy, full, delicately spiced and lingering-- Yum!

For cocktail i pull out a couple favorites that are more 'rum focused' so that CPC could show off in my drink... First up:

Blue Boy Cocktail

2 Oz Clément Première Canne
1 Oz Sweet Vermouth (Carpano Antica)
1 dash Angostura bitters
1 dash orange bitters ( used Regan's a lot of complementing spices)
Shake until chilled & strain into chilled Cocktail Glass

and number 2 was a:

Rhum Sour

2 1/4 Oz Clément Première Canne
1 1/2 oz fresh lemon juice
1/2 - 1 tsp sugar

Shake until chilled & strain into a chilled sour glass
Garnish with orange (or lemon) slice and a cherry

A dash of Peychauds is awesome in this. . .

Want to taste the entire Clement line, have some amazing drinks, with some incredible food? Eva's Caribbean Restaurant is having a rum dinner on Thursday January 28th that promises to be a do not miss event! Get your details here and here . . .

Corzo Tequila dinner at SOL Cocina

2010-01-21T08:39:00.000-08:00

Well last night i was fortunate enough to go to the Corzo Tequila dinner at Sol Cucina. Let me start off by saying what a nice restaurant! Classy, huge dining area, comfy siting arrangements, view of the bay--incredible food, friendly staff definitely check it out if you are in the Newport Beach area.
So let let me get into what we are about here at a drink with forrest. . .. i was there a bit early for the event so i sidled up to the bar and was impressed by all the measuring and fresh juices so i ordered one of my favorite drinks-- a Daiquiri. Only to hear "I'm sorry we don't have a blender, can i make you something else?". i started to explain that a blender is totally unnecessary because Daiquiri's . . . but they were busy and who wants to be that a-hole so i witnessed them making a Margarita and it looked yummy so i ordered one of them to start off with and doggone it it was yummy.
We then went down to get seeted into the secret room for the Corzo dinner and were greeted by more and even tastier Margaritas (these one were made with Corzo Silver) and several snifters of Corzo (the Blanco, Reposado and Añejo). It had been, unfortunately, quite some time since i had tasted Corzo (tho i have always liked it) so it was really good to go through the entire line again.
The highlight, for me, was the Corzo Brand ambassador Pablo Moix-- animated, articulate, well informed, enthusiastic and one heck of a drink mixer (i thought that it sounded funnier than mixologist. . .).
So summing it up: Great drinks, Great Tequila,Excellent food, friendly service, amazing environment-- i'd say that is what is classically known as a good night.

Batavia Arrack

2010-01-20T08:22:00.000-08:00

Look at that label-- history!
Batavia Arrack is pot-distilled from molasses that is fermented with Red Javanese Rice on the Island of Java, Indonesia; the fermentation with rice which explains some of the surprising flavors found therein. The nose is intricate: floral tones, dark wood saw dust, herbaceous bay-laurel and dried basil. On the palate it is vibrant and round, filled with flavors moving so quick it is difficult to pick them; there is bread dough, and then basil and Kaffir, and finally roasted saffron and rangpur leaf. With a clean ending that is complex and layered, Batavia Arrack is a dry and exciting base for a drink, or as an superior modifier.

Here is a fun drink:
Orangutan

2 Oz Batavia Arrack
3\4 oz Antioqueño Aguardiente
3 Cardamom pods (crushed fresh, or a pinch of ground cardamom)
1/4 Lemon (squeeze it hard and drop the whole thing into the shaker)
1 Tablespoon of Passion Fruit Syrup

Shake vigorously, double strain into
Old Fashioned Glass with fresh ice

ISLE OF JURA SUPERSTITION

2010-01-16T13:28:00.000-08:00

The Isle of Jura is populated by less than 200 people (and a couple thousand red deer) who are known to be to be prone to superstition. To celebrate the living history and suspect beliefs of their neighbors, Superstition was created by blending an older, fine, creamy malt [21 years old] with a younger, robust peated malt [13 Year old] – the effect is mesmeric! The nose is direct and structured with the sultry finesse of heather honey, smoky toffee, dates, cocoa, golden raisin, fern, oily nuts, camp-fire and confect with a calm under-current of maritime influence. The flavors follow suit and add spice, pine and vegetal peat as the sweet creaminess of the mouth-feel leisurely gives to then resolve delicately on salt and oily walnut (or maybe flax seed). The finish is buttery, oiled, rich, lightly smoky and mixed with lovely herbs and spices. This is arresting, attractive equanimous single malt in a very lovely package. Enjoy this neat meditating on the enigmas of life.

Are you Superstitious? Then there is a contest for you, here. . .

By the way i stole the picture from their website...

The Toreador

2010-01-12T07:36:00.000-08:00

A friend and i were e-mailing about great tequila cocktails that no-one hears much about and one i really enjoy is -The Toreador.

My pal was puzzled and sent a query:

>It was just completely
>different from the
>Toreador that I know.
>I'm wondering which
>recipe is the original.

The 2 recipes that he mentioned were- The Kahlua Toreador and another drink that is just called 'The Toreador in some places.

So i checked and i went throught 41 cocktail books, there were only 2 recipes for the Toreador One in W. J. Tarling’s 1937 Cafe Royal Cocktail Book and one in Diffords Guide that credits Tarling:

So i surmised that: since Kalua wasn't even invented until 1936 the chances are slim that the 'Kahlua Toreador' was first (and it is kind of a different name too) a tasty drink but not 'usually' tequila, 'usually' it looks like this:
2 oz Brandy
1 oz Kahlua Coffee Liqueur
1/2 Egg White

The other drink that is 'sometimes' called the Toreador is also called (correctly i believe) The Toreador #2 on multiple occasions: 1, 2, 3, 4, 5,

By the way i think this a tasty recipe also, i do prefer The Toreador to me it is much more classy, showing off sumptuous varied nuance that reveal lovely intricate complexity of a well made tequila.

i think it is pretty clear which one came first....

Which brings us back to W.J. Tarling’s 1937 Cafe Royal Cocktail Book, another absolute gem of a book that i feel is quite often missed there is an excellent re-issue available, with a new forward, by Jared Brown- here. . .
and a pdf available here: (and by the way this wonderful institution has quite a few other great pdf's available here: )

This is easily one of my favorite cocktail books, heck i think i am going to start a traipse through this book and post the progress.

i will leave you with a quote from the introduction the book, and The Toreador as it appears within:
"For the staff had to be confidants, friends and diplomats at times
of need, experts in the straightening of curious complications and
disputes, hierophants of the genius of conviviality."

TOREADOR
1/2 Tequila.
1/4 Apricot Brandy.
1/4 Fresh Lime or Lemon Juice.
Shake.

Cocktail Collaboration . .

2010-01-08T09:34:00.000-08:00

So my buddy Arctic Wolf has been forcing me to make cocktails-- and i like it.
See him and i are on a forum (or for-rum as i like to call it) called Ministry of Rum, which i am certain you can surmise is a wonderful place to post about wonderful Rum with wonderful people! Arctic started a blog and began creating beverages to enjoy the spirits he reviewed and i would comment. After this went on a while he asked me about a certain drink (Afternoon delight) and i liked it so much he thought of a 'forrest approved' tag on his site-- which i of course thought was hilarious and a perfect reason to try a bunch of cocktails and correspond with a good buddy.
So collaboration . . . Arctic will send me an idea he has for a review/ cocktail i tell him if i like them, i tell him if i don't (while explaining why so we can adjust), sometimes i just tweak them if that’s all they need and sometime Arctic has a 'Spirit' and a direction but only that; thus we arrive to the cocktail example of our program.

Alpine Meadow 1

1 1/2 Oz Glenfiddich 15
3/4 Oz Gin
3/4 Oz Gran Gala (sub any great orange liqueur)

Stir with ice until chilled,
strain into chilled cocktail glass,
garnish w/ lime zest

So i sent that to Arctic and he did this:

Alpine Meadow 2

1 oz Glenfiddich 15
1/2 oz Tangeray #10 Gin
1/2 oz Triple Sec

Build on one ice cube in a glen cairn glass
Garnish with a small wedge of lime.

The original intention was to shows off the Alpine tones, spices and toffee candy aspects in Glenfiddich 15 and usurp some of the oakiness.
i think this drink does all that without being a detriment to the fine spirit Glenfiddich 15 is. (By the way, i think both versions are excellent, but i do love my cocktail glasses.)

The point of this post is to encourage experimentation, in collaborative friendship and have a drink for goodness sake.

“caffeine, dehydrate and hangover”

2010-01-04T08:38:00.000-08:00

Where to begin . . . i love coffee! i worked in the gourmet coffee industry for 10+ years. i am what is classically known as an aficionado-- i know impressive, right.. ;)
So i was having my morning coffee and reading the blogs i follow and i came across the latest at Art of Drink, titled- Does Caffeine Cause Dehydration? No!. Now if you didn't know this already Darcy is a very smart guy and he passionately posted some good info on caffeine, coffee and battling hangovers that i am not going to repeat, so you should go check it out.

A funny thing is i was reading A Mountain of Crushed Ice yesterday and my buddy Tiare was quoting Darcy on this subject and today i am . . . Hilarious.

So what i am going to do is address what they didn't (probably because it is so obvious, but hey-- it should be said..).
If you don't want to be dehydrated--- DRINK WATER!!
If you want to fight off a hangover before it arrives... DRINK WATER!!!

Don't hate on coffee, coffee is wonderfully delicious!
Nothing like a nice 4 Shot Espresso before the evening at your local drinking establishment. Feeling adventurous? have a "Cafe Corretto" (espresso 'corrected' with grappa, or any Italian brandy/ liqueur), a "Café Calva" strong brewed French Roast coffee served with Calvados. . . or a personal favorite- Coffee and rum-- make a strong cup of coffee (how you like it-- i like mine no cream, no sugar-- or as i often say "Strong and Bitter, like i like my woman..") and add rum-- what could be easier...

Happy New Year!!

2010-01-01T18:53:00.000-08:00

Well here it is the first post of the new year... HAPPY NEW YEAR!!!

Also this is the 1 year anniversary of my blog-- HAPPY BIRTHDAY!!!

So here is a drink i made up last night...
Kraken Flip

1 1/2 Oz of Kraken
1 oz of Rum Chata
1 Egg
** Dash of Angostura Bitters
** Optional- 1/2 - 3/4 oz of Goslings 151 (to give it a kick)
** Looking for a sweeter drink skip the Goslings and add a dash of Cane syrup

Dry Shake Everything to emulsify
Shake with ice and strain into chilled cocktail glass
Garnish with fresh grated nutmeg/chocolate . . .

i wish all of you the very best New Year, and i hope to see a lot more of you!

Hello you rock. . .

2009-12-31T21:31:00.000-08:00

i wanted to,
i tried--
i was hoping for 104 postings, something that would average out to 2 Posts a week, but . .
You sexy marvelous peoples-- thank you!
101 isn't bad-- and it isn't midnight--- HERE!!!
But HAPPY NEW YEARS!!

TRU2 ORGANIC GIN

2009-12-29T08:05:00.000-08:00

Aromatic Mediterranean lavender, raffia and juniper lead the olfactory charge. On the palate these tones evolve to include an herbal bounty with an incredibly active mouth-feel that is nicely full bodied; the juniper shares center stage with citrus as each botanical reveals itself in turn to enhance the overall balance. The finish lingers in a complicated, recherché and deeply enjoyable manner.

I love the concepts that are employed by this company:

Organic: TRU spirits are certified organic, field to bottle.

The flavors are real infusions (infused by the owners, employees and friends) of whole, organic ingredients-- not extracts.

Ecological: The packaging is light and sustainable — everything is recycled, recyclable or biodegradable.

Renewable: They plant a tree for every bottle sold to replenish forests...and paper stocks.

There are so many simple ways to improve how we handle our environment, how about a drink made with scrumptious gin???

Landed TRUth

1 Part TRU2 Organic Gin
1 Part Charbay Green Tea Aperitif

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a frozen Pineapple chunk.

TRU Vesper (a take on a Bond Classic!)

3 oz TRU2 Organic Gin
1 oz TRU Organic Vodka (a fun substitute is the TRU Lemon Vodka)
1/2 oz Lillet Blanc

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a lemon twist.

Bronx (A wonderful classic)

1 3/4 oz TRU2 Gin
1/2 oz Noilly Prat Dry Vermouth
1/2 oz Carpano Antica
1/2 oz Fresh Orange Juice

Shake with ice & strain into a chilled Cocktail Glass Garnish with ½ of an Orange wheel

Bronx Terrace (A classic that needs to be revived)

1 1/2 oz TRU2 Gin
1/2 oz Noilly Prat Dry Vermouth
3/4 oz Fresh Lime Juice
1/2 tsp Simple syrup (adjust for personal preference)

Shake with ice & strain into a chilled Cocktail Glass Garnish with a lime sliver
For even more info, and cocktails try their website:Tru Organic Spirits

This is yet another that i have rescued from muddled post land...f

Charbay Aperitifs

2009-12-29T07:54:00.000-08:00

CHARBAY Green Tea Aperitif leads with aromas of lychee nut, gun-powder green tea and citrus flowers that build to a tantalizing allure to drink. The palate entry is debonair and beguiling; silky and redolent, there are soft fruits (red pear, lychee, papaya) and green tea herbaceous earth tones carried with a vibrant tinge of Viognier or Verduzzo wine that amplify the lingering, luscious tastiness of this excellent aperitif.

The Charbay Green Tea Aperitif starts with High Quality Green Tea infused into an excellent dry white wine, until the tea nuances are perfectly extracted, then fresh papaya, and lemon juices are added to balance all of the flavors-sugars-acidity into harmony, and finally Charbay fortifies there aperitif with some of their gorgeous eau de vie bringing up to a healthy 21% alcohol. This wonderful by itself, in a Collins glass with ice with a mint sprig for a garnish; shaken and serve up in a cocktail glass with a lemon twist or lychee nut; in a pint glass half filled with lemonade... easy and versatile. Also this works exceptionally well in a cocktail, here are a couple:

2+1+1

2 oz Charbay Green Tea Aperitif
1 oz Charbay Vodka (a wonder in it's own right!)
1 oz Charbay Meyer Lemon Vodka

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a thin cucumber slice.

Porte-Cochère

2 Part Old Forester Bourbon
1 Part Charbay Green Tea Aperitif
Dash of Regan's Orange Bitters (optional)

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a Lychee Nut, or a Pear Slice

CHARBAY Pomegranate Aperitif is made by infusing organic Pomegranates into dry white wine until all the delicious fruit flavor is extracted and finally Charbay fortifies there aperitif with some of their gorgeous eau de vie to bring it up to a healthy 21% alcohol. The soft and fruity floral tone do not even begin to reveal the big berry flavors you are about to drink, but the do entice you, and invite you to drink; Then stunning, bright and full fruit flavors burst on you palate with a tart textural complexity that is saporous, and lip smacking good! With Raspberry, currant and black Cherry shades that Pomegranate encapsulates the flavors linger, fading with toothsome fruitiness and a clean tart finish. This one is as good simply by itself on the rocks; shaken and served in a cocktail glass with a twist; mixed with lemonade, or soda water-- super easy, but in Cocktails it rocks, here are a couple:

Portière

2 Part Old Forester Bourbon
1 Part Charbay Pomegranate Aperitif
Dash of Peychauds Bitters (optional)

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a Blackberry.

Cockaigne

1 Part Charbay Tahitian Vanilla Rum
1 Part Charbay Pomegranate Aperitif
Dash of Regan's Orange Bitters (optional)

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a lemon wedge with juice squeeze in, and a brandied cherry.

Pomegranate Bubbles

1 Part Charbay Pomegranate Aperitif
1 Part Sparkling Wine
Pour, cold, into a flute-- awesome!

Garnish with whatever berries you have.( a great trick is adding frozen berries-- it will keep the drink nice and cold..)

For more info, and cocktails check out the Charbay website.

This is another write up i rescued from a previous write up...

TEQUILA FORTALEZA BLANCO

2009-12-29T07:48:00.000-08:00

Aromas on the nose reveal baked agave and minerals that is both fleshy and earthy while bold and pungent. The taste is classic citrus pith, cardamom, white pepper and more minerals with a butter/oil back note. The mouth-feel is big, elegant and classy. It is rich and balanced-- the finish is clean, full and brisk with the slightest touch of sweet agave and bold spices.

This traditional, artisan, small batch tequila is from one of the oldest, royal families of tequila; it is made in one of the most erstwhile distillery's in tequila, utilizing the 'old' methods: slow roasting the agave, stone mill crush and a pot still!

Want to taste history... here is an opportunity knocking at your door.

For more info:

Tequila Fortaleza

or

Tequila Fortaleza

DON PILAR AÑEJO

2009-12-29T07:43:00.000-08:00

DON PILAR AÑEJO
Exquisite, delicate and luxurious aromas of perfect-clean-well baked agave fill the nose-- so gorgeous-- it is like the agave is still alive and a fresh rain just washed it. On the palate it is bright, fresh and clean, with grapefruit zest, light soft spice, straw and coriander that are wonderfully good. The finish is long and classy, showing agave, delicate spice and virgin American oak--an amazing new tequila!

Goodness what a lovely, lovely tequila. Each and every sip reveal a new and equally subtle/sublime characteristic. This is a classic waiting to be discovered, savored and enjoyed.

The website is absolutely excellent. It shows each step of the process of production, with pictures, and details-- see for yourself: Don Pilar

**This was pulled out of a previous post as an attempt to clean up some of my messes..-f

Another New Cocktail . .

2009-12-28T16:04:00.000-08:00

So my lover wanted to decorate the dining room table with a few 'pretty' bottles in case any cool people came by and the bottles that were chosen were: Beefeater 24, St Germain, Chambord, Bauchonts Liqueur Napoleon.
This leads to a new drink-- Looks like this:

FOTA

2 Oz Beefeater 24
1 Oz St Germain
3/4 - 1 Oz Chambord
(i peferred 3/4 Oz but both were good)

Stir with ice, strain into a chilled glass
Express the oils of a swath of orange zest
roll the zest and use as garnish

Add 2- 3 Drops Bittermans Aromatic Bitters

Une Idee Cocktail

2009-12-28T15:03:00.000-08:00

i have never heard of this drink before this afternoon... Apparently it is French for 'An Idea' (the kind usually represented by a light bulb popping over your head. . . )
i was checking at cocktaildb.com if i was accidentally taking credit for an old recipe (see . . .) and i saw this one and said "i should make that!". So i did... and it was good...Une Idee Cocktail

3/4 oz gin
[i used Beefeater 24]
3/4 oz sweet vermouth
[Noilly Prat]
3/4 oz Cognac
[Park VS-gorgeous ...]
1/4 oz apricot flavored brandy
[Stock- from Italy- who knew?]

Stir in mixing glass with ice & strain
Serve in a cocktail glass

Just between us . . . i garnished this with a slice of chilled banana--
and it was awesome!

Here is a blurb i wrote about Beefeater 24 -- good stuff!:
Beefeater 24 was created by master distiller Desmond Payne. This gin features Chinese and Japanese style green teas plus grapefruit zest and Beefeaters traditional botanicals: juniper, angelica, coriander, liquorice, almonds, orris root, seville oranges, and lemon peel. These botanicals are steeped for 24 hours ('24') and then carefully distilled. On the nose, the show begins with a crisp citrus focus (white grapefruit pulp in the lead), clean soft juniper and the faintest hint of green tea. The palate is where the botanicals sparkle with vivacious flavors— citrus, coriander and delicate licorice— excitingly held together by mild juniper. Again, there is only an intimation of the tea which is more adequately expressed in the vibrant and savory mouth-feel. The finish is soft and round with a spicy, lingering aftertaste.

An afternoon delight . . .

2009-12-28T13:57:00.000-08:00

So take an amazing Cognac- Park VS, and add a couple of wonderfully complex aperitif's- Cocchi Americano and Carpano Antica with a touch of Apricot Brandy to sweeten and boost the earthy richness and you have- A MIX OF GREATNESS:

A.M.O.G.

2 Oz Park VS Cognac
1 Oz Cocchi Americano
1 Oz Carpano Antiqua
1 Bar spoon Apricot Brandy

Stir and strain into a chilled Cocktail Glass
2 Dashes Reagans Bitters

Amazingly delicious, with a slight bitterness...
Try it and help me with the name....

A Scotch Drink #4

2009-12-28T10:38:00.000-08:00

The forth dink in our series of installments based on a discussion with Chip about Glenmorangie Quinta Ruban is not a cocktail because there is no water added so i call it a "snifter' drink, if you know of a 'more correct' term please let me know. . .So here is #4:

Luxury in a Glass

2 1/2 Oz Quinta Ruban
(or a Nice Scotch)
Splash Frangelico
Splash Bauchant Liqueur Napoleon
(sub with a great Orange Liqueur)
Splash Luxardo Maraschino

Warm a Snifter with hot water
Dump water and add all ingredients
and serve Garnish with grated chocolate
(or Nutmeg)

A Splash is around 1/8 Oz, but let your nose be your guide . . .

Named by Chip (from the Rum Howler Blog) and no need for a translator this time.

A Scotch Cocktail #3

2009-12-28T09:38:00.000-08:00

The third cocktail in this series from a discussion with Chip about Glenmorangie Quinta Ruban was a bit of a lark that turned out to be a really tasty drink... (which when i looked --in preparation of this post-- i found a Bill Orr Cocktail that is kind of close on cocktaildb.com but i think the Luxardo pushes it into another drink all together so . .
as far as installments, here is the third:

Quinta Morangie Cocktail

2 Oz Quinta Ruban
1/4 Oz Luxardo Maraschino
3/4 – 1 Oz Fresh Orange Juice

Stir w/ cracked ice until chilled, Strain into Cocktail Glass
Garnish with Multiple Strips of Orange zest and a dash of Boker’s Bitters

Also named by Chip (aka Arctic Wolf), i reached out to google translate once again and noticed that Quinta also means 'fifth' (as in the fifth interval in Western music-- which is also called 'the dominant' because it solidly resolves to and from whichever tone it is referring to), and Morangie Translates -Tanquility. So here we can infer a meaning of: "The dominant, or resolution to tarnquility" as a good translation of 'Quinta Morangie'. This drink is fresh, intricate, delicate and well suited as an aperitif cocktail.

A Scotch Cocktail #2

2009-12-28T09:06:00.000-08:00

The second cocktail from my discussion with Chip about Glenmorangie Quinta Ruban led me to a special spot in my heart: Cocktails with Sparkling Wine...
So, as an installment, here is the second:

Quinta Vino

1 1/2 Oz Quinta Ruban
1/4 Oz Luxardo Maraschino
1/4 Oz Bauchant Liqueur Napoleon
-sub Gran Gala, Grand Marnier, Royal Montaigne
1 1/2 – 2 Oz Sparkling Wine
*opt* Fee's Aromatic Bitters

Stir w/ cracked ice until chilled, Strain into Chilled Flute
Garnish w/ a twisted- thin cut- Orange Slice

This name is also straight from the mind of Chip, so i used google translate again and found out that Quinta also means villa, so there that is-- we got that going for us. This drink is wonderful, light, refreshing and still complex. Also, don't be afraid of using a less expensive Scotch (but feel free to go big!).

A Scotch Cocktail #1

2009-12-28T08:32:00.000-08:00

Discussing (via e-mail) Glenmorangie Quinta Ruban, with my good pal (and fellow booze blogger) Chip (his review here . . ), i was encouraged to mix up a cocktail with said nectar. It was so easy to mix i came up with 3 and a 'Snifter' drink... So, in installments, here is the first:

Quinta Cheri Amour

2 1/4 Oz Quinta Ruban
1/2 Oz Cherry Herring
1/4 Oz Gran Gala
Stir w/ cracked ice until chilled, Strain into Cocktail Glass
Express the oils of a flamed orange zest
Garnish with rolled zest and a cherry
*opt* add dash of Peychauds Bitters

The name, in all of its glory, is straight out of the mind of Chip, so i can't give any details on it (tho i find it wonderfully hilarious...). The drink is tasty. i tried it again with Lismore 100 proof and it still was very good, so don't be afraid of using a less expensive Scotch (but go ahead and splurge-- why not?). The "Quinta" in the name would then apply to the the draft, or a conscription of sorts (quinta, in Spanish), thus implying that the name is saying "come here my gorgeous lover" or something like that..

Thursday Drink Night . . .

2009-12-20T17:34:00.000-08:00

So TDN was a blast, the theme was Retro Free-For-All. Here are the drinks that i made up . . .

Goulet

1 1/2 Oz Bols Genever
1 Oz Stock Orange Fernet
(sub 1/2 Gran Gala, 1/2 Fernet)
1 Oz Charbay Dessert Wine (White Port)
1/2 oz Apricot Brandy
Stir Strain into Chilled Cocktail Glass
Garnish With a Brandied Cherry

The garnish in the photo is a Lychee, but a Brandied Cherry works better. The name was inspired from Will Ferrell impersonation of Robert Goulet that was on in the background when i made the drink...

The Possum Slide

2 1/2 Oz Camus Vs
1/2 Oz Blackbery Liqueur
1/2 Oz Sweet Vermouth

Stir Strain into Chilled Cocktail Glass
2 Drop's Boker's Bitters Garnish With 3 Brandied Cherries

The name for this drink came from a possum sliding along the telephone wires in my back yard.

The Classic

2.25oz Camus VS
1/4oz Orange Fernet
(1/2 Fernet-1/2 Orange Liqueur)
1/4oz Apricot Brandy
Stir Strain into Chilled Cocktail Glass
Garnish w/Lemon Zest

i just threw out this name-- who knows why?

So if you are on the web this Thursday night, looking for a drink, come on by Thursday Drink Night [TDN]. and say hello (or if you just want to see the drinks, go here. . . -).

Flor de Caña 18

2009-12-18T07:55:00.000-08:00

Flor de Caña is from one of the most decorated Rum distilleries (Ministry of Rum info Page is loaded with info..)in the world, and it has been that way for over a hundred years. With that legacy in mind, the 18 Year Centenario is the tip-top of their range and quite an accomplished spirit. The nose leads with wet mahogany, candied pear, dark caramel, dried fig, tanned leather, rope, tropical fruit and tea chest. The aromas evolve on the palate to include roasted nuts, black strap molasses, Ibarra chocolate (Mexican style), dried brown spices and charred oak that deliver an earthy-dry-full of flavor libation . . . it is complex and recherché. It finishes with characteristically dry elan and relish showing clean vegetal tones, dried fruit, oak spices, smoky warmth and vanilla. This is a serious rum to enjoy neat, with ice or in a rum focused beverage.

So my good pal Chip from the excellent blog, The Rum Howler and i have been e-mailing back and forth about Spirits in general and he mentioned he was going to post a review of Flor de Caña 18 { click the link to read it!} and wanted to include a cocktail. He had an idea and asked me what i thought?? So i tweaked his idea a bit and this is what we came up with:

El Padrino

2 Oz Flor de Cana 18
1 Oz Amaretto (i used Luxardo)
1/8 Oz Fresh Lemon Juice

Method:
Build on Ice in Small Rock Glass
Garnish With a Thin Slice of Lemon

Some notes on on the 'drink': Any of you who are "Cocktail Recipe" gifted will recognize that this is QUITE obviously a play on a Godfather and that play is pushed even further by the name (El Padrino is 'The Godfather' in Spanish-- i know what you are thinking-- Clever-- yeah!); all of that aside let's look at 'Duo' cocktails in general, using this drink as an example: A duo, basically is a drink with 2 main ingredients-- wow, i know there is a point coming... Everyone has a 'prefered' style of drink-- the 'duo' style drink is perfect for them because it is a simple series of tweaks to make the drink perfect for any person, the 2 main components for El Padrino are F dC 18, and Amaretto: The Rum is stronger, drier, more complex, while Amaretto is Sweeter, Milder, creamier,nutty-- etc. . Both flavors control the drink, if you prefer your drink Drier, more complex, etc. use more Rum, or conversely-- if you in the mood for something sweeter, milder, creamier add more Amaretto--easy. So the range of measurements could easily be 1 Part FdC 18 to 1 Part Amaretto, 2 Parts FdC 18 to 1 Part Amaretto or 3 Parts FdC 18 to 1 Part Amaretto (my personal favorite) leaving the citrus where it is at there just to brighten and balance the drink.

Now before i wrap this up, let me mention something else that is totally obvious: Amaretto matters! If you are using a nice Rum like FdC 18 in your drink, do it the service of adding ingredients of comparable quality, i used Luxardo Amaretto, a wonderful Almond based Amaretto (you'd be surprised most Amaretto's are not "Almond" based...) since i have rambled a bit here is a great review of Luxardo at Spirit's Review, by Chris Carlsson, i would rate it higher but his review is dead on!..

Maybe we could do an informal survey: What is your favorite ratio in the El Padrino? Comments are welcome!

Twas the Night before last . . .

2009-12-12T18:36:00.000-08:00

Twas the Punch Before X-Mas Contest.

Great time was had by all, and by all a good night.

i originally submitted a punch that was cut in the first round (i think it was because they didn't have any of the ingredients to make the punch and try it in its glory, you try it . . ) here is the recipe:

Punch L.A. TRU Flora

[3 Parts] 12 Oz Fresh Lemon Juice (Zest first and put into punch)
[2 Parts] 8 Oz Fruit Lab Crism (Hibiscus Liqueur)
[2 Parts] 8 Oz Fruit Lab Theia (Jasmine Liqueur)
[2 Parts] 8 Oz Fresh Orange Juice (Zest first and put into punch)
[6 Parts] 24 Oz TRU Gin (i like mine stronger so i'd say [8 Parts] 32 Oz)
[2 Parts] 8 Oz Double Strength Chamomile Tea (4 Bags/ at least 5 Minutes)
[12 Parts] 2 Bottles of Sparkling wine

Mix everything but the Bubbly and chill at least 2 Hours
allowing flavors to marry. . .

Pour into Punch Bowl with frozen berries/fruit (freeze whatever you have into plastic cups packed with fruit and topped with clean water),
At last possible moment add 2 Bottles of Chilled Sparkling Wine

Ladle into a punch cup with a mint sprig In the bottom
Dash Regan's Orange Bitter on top

Awesome.

But since i was cut, i was free to make Chris Bostick's Punch (he could not make it). The glorious bowl was named: Punch You In The Eye, and it was delicious.

The winner of the night was Chuck from looka (the ever gracious and benevolent Chuck has posted the winning recipe with exciting commentary-- read it here...), and
The peoples choice was Zach Patterson from STK...

A great time and everyone's punch was awesome!
The other Punches were created by:

Jason from 320 Main,
Blair (who is Trader Tiki . .) and
Chris Bostick from The Varnish..

And of course there was yummy Kraken Hot Buttered Rum provided by Malo and Kraken-- definitely a great evening and fun times...

Thanks to Rumdood, Malo Catina and Kraken for a fantastic, fun night!

** as i find or get the recipes approved, i will post them!

Another awesome recap from Thirsty In LA-- WITH PICTURES!! Check it out...

Oso del Feugo

2009-12-08T07:44:00.000-08:00

Here is a drink that i made up the other evening at TDN. The theme was Allspice Dram-- which i love there were an amazing assortment of drink presented (CREATED) and a jovial sense of convivial exchange.. So if you are on the web on Thursday night, and you are looking for some fun cocktails pop into Thursday Drink Night [TDN]. and say hello (or if you just want to see the drinks, go here. . . -).
So here is the drink i squeezed in:

Oso del fuego

1 3/4 Oz Laphroaig 1/4 Cask (sub: Peaty Scotch)
1 1/4 Oz Allspice Dram
1/2 Oz Fernet Branca
3/4 Oz Bouchant Orange (sub: orange liqueur)

Stir strain into chilled glass
Garnish with flamed orange Peal.

Usually i reserve my Quarter Cask for sipping, but inspiration struck so who am i to argue. Oso del Fuego, the bear of Fire-- that is how it translates-- i am not sure how that name popped into my head, but i like it. The drink is rich and spicey with delicate sweet orange note and smoke.. Pretty tasty. Enjoy!

This more of a heads up--

2009-12-06T09:03:00.000-08:00

Really, i just read (and re-read some earlier posts) a post on "Cocktail Science: Does Crushed Ice Dilute More?" on the 'Cooking Issues' blog and it was glorious. Something i have always believed, but never was willing to argue about-- these wonderful folks have scientifically proven. If you make drinks you should check them out..

Evan Williams Black Label

2009-12-02T08:24:00.000-08:00

Well if you are looking for it-- Evan Willams Black is an AMAZING value (i think i paid $15.99 for my 1.75). On the nose There is stewed fruit, clean smoke and hints of caramelized corn in a leather bowl. The flavor follows suit in an oily mouth-feel building to articulate mellow baking spices, caramel and vanilla with a slight vegetable bitterness at the back palate that adds a nice bit of complexity to fun and simple whisky. The finish is of a medium duration and enjoyable. This is a solid bourbon. If you factor in the incredible deal-- This stuff is awesome.

Root Organic Liqueur

2009-11-29T16:03:00.000-08:00

'Art in The Age' ROOT is based on old Root Tea medicinal infusions that date back to the 1700s where settlers learned of the value of these North American herbs from the Native Americans (talk about Thanksgiving! ). Because of the purifying and preservative power of alcohol, it was added to the herbs and then finally . . . a spoonful of sugar to make the medicine go down. 100% organic neutral grain spirit mixed with roots, herbs, spices, citrus and pure cane sugar-- this stuff is delicious!. The nose is sweet with birch, mint, oily spices and sugarcane honey. Flavors move on your palate bouncing it seems from the Wintergreen, and then with delicate . . . finesse birch, vanilla, citrus, clove and allspice in a bed of clean sweet taste reveal themselves. On the finish everything resolves and finally the smoked tea shines clearest here as does the nutmeg. A masterful achievement and a joy to drink--terrific neat and even better with ice, also amazing used in a great cocktail.