“One of the earliest cocktails I ever created, at least that was any good, was the Black Feather. I created this to be my “house cocktail” at the home bar I was building, which I had already christened as the “Black Feather” (and you can see me working behind this bar on episodes of “The Cocktail Spirit” on SmallScreenNetwork.com. Since the house itself was in very much a French theme, I wanted to focus on using French ingredients. Frankly, I think this turned out really well.”

You can watch Robert make his cocktail at the Black Feather bar here.

Personally, I think this is a great drink to savor after a long day.  Elegant, crisp and slightly mysterious, it captivates your palate in a bold way.

Black Feather
1oz brandy
1oz dry vermouth
0.5oz triple sec
1 dash Angostura bitters
Garnish: lemon twist.

Stir and strain into chilled cocktail glass.
Add lemon twist.

This cocktail is somebody’s twisted idea of a Martini from an alternate universe.  Surprisingly, it works quite well.  Perhaps too well, as I was staring at an empty glass in a matter of a few minutes.

I like the idea or combining rum and vermouth.  Why not?  The black olive garnish is just plain fun and makes for an interesting visual effect.  I think that a few dashes of orange bitters, or barring that, a lemon twist would make this complete.

Black Devil
2oz light rum
0.5oz dry vermouth
Garnish: black olive

Stir with ice and strain into chilled cocktail glass. Add olive.

These would go over huge at a bridal shower or some such event.  The graphic novel pictured in the background on the other hand, is pretty graphic.  Written by one of my favorite writer/illustrators, as soon as I saw the name of this cocktail, I knew I had to include a picture of the cover.  You can check out his website at: Tennapel.com

Black Cherry Chocolate
1.25oz black cherry-flavored vodka
0.75oz white chocolate liqueur
0.75oz black cherry juice

Shake with ice and strain into chilled cocktail glass.

I asked Nicholas Jarrett, the creator of this drink to explain how he came up with this mindfuck of a cocktail.

“Inspired by the muddled Bronx featured on the Franklin Mortgage and Investment Co.’s second menu, it was created while I was working Clover Club, the Franklin, and Dram in early ’10. Love the combination of sherry and gin: love the combination of mezcal and gin. The mezcal was originally del Maguey Chichicapa, the amontillado Lustau, and the old tom was a fifty-fifty blend of Ransom and Hayman’s. Name came about as it put me in mind of Halloween. (It’s) also featured in Beta cocktails (available here).”

This one will definitely open up your mind to the possibilities of blending ingredients like mezcal, sherry and Old Tom gin together.  It will cost you big bucks to purchase the spirits, amaro, and sherry if you don’t already have them at your bar; but if you’re looking for a totally new experience, it’s worth it!

Black Cat
1 grapefruit zest twist
1 tsp simple syrup
1oz old tom gin
1oz mezcal
0.75oz punt e mes
0.75oz amontillado sherry
Garnish: grapefruit twist

Muddle grapefruit zest and syrup in mixing glass. Add other ingredients and stir with ice.Strain into chilled cocktail glass. Add grapefruit twist.

editor’s note – The Blacksad graphic novel used in the background of the photo is highly recommended and available here.

Manhattan: The wood has lent a smokiness to the flavor that is quite intriguing.  This is almost ready for use.  I think a few more weeks will smooth out the few remaining rough edges.  Next time, I think I’ll try using a higher end vermouth and see what happens. (see my previous post about what brands I used).

Negroni: I am amazed at how smooth it has become.  Really almost buttery in mouthfeel.  The flavor is excellent and the balance of sweet, dry and herbal has become a cohesive whole.  I might pull this from the barrel in the next week and use it as is.

Overall, it is clear that barrel aging affects the overall character of each cocktail in a positive way.  I’m already thinking of future cocktails that will benefit from this process.

Cheers!

San Francisco-based Anchor Distilling Co. has added Luxardo Aperitivo ($19.99 a 750-ml.) to its U.S. import portfolio.

Park City, Utah’s High West Distillery has debuted its second RTD barrel-aged cocktail, the Barreled Boulevardier. The cocktail is made with Bourbon, Vya sweet vermouth and Gran Classico bitter, and is aged in whiskey barrels for four months. The Barreled Boulevardier is the 16th spirit to join High West’s portfolio. The first barrel-aged cocktail they released was a barrel-aged Manhattan in 2010. High West’s range of small-batch whiskies is currently available in 39 states throughout the U.S.

Heaven Hill’s Burnett’s vodka has added two new flavors to its lineup—Blackberry and Tropical Fruit. Both are line priced at $10.99 a 750-ml. The Burnett’s portfolio now includes 33 different flavors. The launch of Blackberry and Tropical Fruit comes on the heels of the recent release of Cherry Cola and Strawberry Banana to the portfolio, as well as a package redesign for the brand. The new packaging, which will roll out across all variants and sizes this spring, features an enlarged and repositioned brand name, crest, flavor image and descriptor.

Tequila Tapatio has unveiled a new Blanco Tequila bottled at 110 proof, the highest proof allowed by law for the Mexican spirit. Created by Tapatio distiller Carlos Camarena, Tapatio’s 110-Proof Blanco is characterized by an array of flavors, including florals, cinnamon and chamomile. Tapatio’s 110-Proof Blanco will be available California, Washington, Oregon, Texas, New York, New Jersey, Connecticut, Florida and Missouri, priced at $48 a 1-liter.

blah

Missouri’s McCormick Distilling has reformulated its Tarantula Tequila brand to create two 100-proof expressions. Rolling out this month, the core Tarantuala range now includes Tarantula Plata 100 and Tarantula Reposado 100, both of which are 100-proof and made with 100% blue agave. Priced at $17.99 a 750-ml., the Tequilas are meant to be consumed neat, as a shot, on the rocks or in cocktails. Concurrently, Tarantula has unveiled new labeling, using the colors of the Mexican flag to reflect the brand’s heritage and authenticity. In addition to the 100-proof Plata and Reposado, Tarantula Tequila’s portfolio also includes Tarantula Azul (a blend of Tequila and citrus liqueur) and Tarantula Strawberry (Tequila and strawberry liqueur).

Sazerac Co. has unveiled a new barrel-aged Tequila range under its Corazon Tequila brand. The limited edition series, known as Expresiones del Corazon, features five 100%-agave offerings, each aged in barrels from a different Buffalo Trace whiskey. These offerings include the Buffalo Trace Reposado (aged 10.5 months, 80 proof), George T. Stagg Añejo (aged 22 months, 80 proof), Sazerac Rye Añejo (aged 24 months, 90 proof), Old Rip Van Winkle Añejo (aged 23 months, 80 proof) and a Blanco (80 proof). Just 6,000 bottles of each Expresiones del Corazon Tequila will be available nationwide, priced between $59.99 and $89.99. The Corazon Tequila brand also features core Blanco, Reposado and Añejo variants.

All information courtesy of Shanken News Daily

Tales of The Cocktail is the nation’s largest annual cocktail festival that brings together the best of the best in the industry for a week-long conference, celebration, and gathering.

Here are this year’s nominations:

Best Cocktail Writing – Author

• Dan Priseman
• Derek Brown
• Gary Regan
• Geoff Kleinman
• Ian Cameron
• Jenny Adams
• Naren Young
• Paul Clarke
• Philip Duff
• Robert Simonson

American Bartender of the Year

• Charles Joly-The Aviary-Chicago, Illinois
• Eric Alperin-The Varnish-Los Angeles, California
• Erick Castro-Polite Provisions-San Diego, California
• Ivy Mix-Clover Club-Brooklyn, New York
• Jack McGarry- The Dead Rabbit-New York, New York
• John Lermayer-Regent Cocktail Club-Miami, Florida
• Leo Robitschek-The NoMad Hotel-New York, New York
• Naren Young-Saxon + Parole, The Daily-New York, New York
• Sean Kenyon-Williams & Graham-Denver, Colorado
• Steve Schneider-Employees Only-New York, New York

Best American Brand Ambassador

• Amanda Boccato- Lillet
• Diego Loret de Mola-Barsol Pisco
• Elayne Duff-Diageo Portfolio
• Gardner Dunn-Yamazaki
• Gaston Martinez-Milagro Tequila
• Jackie Patterson-Solerno Blood Orange Liqueur
• Jamie Gordon-Absolut Vodka
• Neyah White-Yamazaki
• Nick van Tiel-Beefeater Gin and Plymouth Gin
• Todd Richman- Sidney Frank Portfolio

Best American Cocktail Bar

• Anvil-Houston, Texas
• Booker and Dax-New York, New York
• canon: whiskey and bitters emporium- Seattle, Washington
• Clover Club-Brooklyn, New York
• Cure-New Orleans, Louisiana
• Prizefighter-Emeryville, California
• The Barrelhouse Flat-Chicago, Illinois
• The Broken Shaker-Miami, Florida
• The Hawthorne-Boston, Massachusetts
• William & Graham-Denver, Colorado

Best Bar Mentor

• Bridget Albert-Chicago, Illinois
• Charlotte Voisey- New York, New York
• Dushan Zaric-Los Angeles, California
• Francesco Lafranconi-Las Vegas, Nevada
• Jackson Cannon-Boston, Massachusetts
• Jason Crawley-Sydney, Australia
• Julie Reiner-Brooklyn, New York
• Julio Bermejo-San Francisco, California
• Sven Almenning-Sydney, Australia
• Wayne Collins-London, United Kingdom

Best Cocktail Writing – Publication

• Australian Bartender Magazine
• Bar Magazine Digital
• BarChick
• Barlife UK
• DiffordsGuide.com
• Find. Eat. Drink.
• Imbibe Magazine
• Sauce Magazine
• ShakeStir.com
• The Cocktail Lovers Magazine

Best High Volume Cocktail Bar

• Clover Club-Brooklyn, New York
• Flatiron Lounge-New York, New York
• Harvard and Stone-Los Angeles, California
• Macao Trading Co.-New York, New York
• Polite Provisions-San Diego, California
• Sable Kitchen and Bar-Chicago, Illinois
• Saxon + Parole Restaurant-New York, New York
• The Dead Rabbit-New York, New York
• The NoMad Hotel-New York, New York
• Vesper Bar-Las Vegas, Nevada

Best International Brand Ambassador

• Claire Smith-Belvedere Vodka
• Colin Asare-Appiah-Bacardi Portfolio
• David Cordoba-Bacardi Portfolio
• Dean Monkey Callan-Monkey Shoulder Whisky
• Giuseppe Gallo-Martini
• Ian Burrell-Rum Ambassador
• Jacob Briars-Bacardi Portfolio
• Max Warner-Chivas Regal
• Raj Nagra-Bombay Gins
• Stephen Myers-Illegal Mezcal

Best New Book (Cocktail/Bartending)

• 1806 Cocktails:  World History as Seen Through the Bottom of a Glass by Nick Reed
• Craft Cocktails by Brian Van Flandern
• Diffordsguide Gin book by DiffordsGuide.com
• Drinks by Tony Conigliaro
• Edible Cocktails:  Garden to Glass by Natalie Bovis
• Gin:  A Global History by Lesley Jacobs Solmonson
• Sanctuaria, The Dive Bar of Cocktails by Matt Seiter
• The Tequila Ambassador by Tomas Estes
• To Have and Have Another:  A Hemingway Cocktail Companion by Philip Greene
• Vodka Distilled by Tony Abou-Ganim

Best New Product

• Bartender’s Choice iPhone App
• Cana Brava Rum
• Dale DeGroff’s Pimento Aromatic Bitters
• Dorothy Parker Gin
• Filthy Black Cherry
• Fords Gin
• H by Hine VSOP
• Imbue Petal and Thorn
• Pierre Ferrand Dry Curacao
• Tequila Cabeza

Best Restaurant Bar

• Gwynnett St-Brooklyn, New York, USA
• Imperial by Chef Vitaly Paley-Portland, Oregon, USA
• Island Creek Oyster Bar-Boston, Massachusetts, USA
• Jasper’s Corner Tap & Kitchen- San Francisco, California, USA
• No. 9 Park-Boston, Massachusetts, USA
• Oak at fourteenth-Boulder, Colorado, USA
• Oven & Shaker-Portland, Oregon, USA
• Saxon + Parole Restaurant-New York, New York, USA
• The NoMad Hotel-New York, New York, USA
• The Roosevelt-Sydney, Australia

International Bartender of the Year

• Andrea Montague-Callooh Callay-London, United Kingdom
• Carina Soto Velasquez-Candelaria-Paris, France
• Hidetsugu Ueno-Bar High Five- Tokyo, Japan
• Jack McGarry-The Dead Rabbit-New York, New York, USA
• Jamie Bourdreau-cannon:  whiskey and bitter-Seattle, Washington, USA
• Marian Beke-The Nightjar-London, United Kingdom
• Misty Kalkofen-Brick & Mortar-Boston, Massachusetts, USA
• Naren Young- Saxon + Parole, The Daily-New York, New York, USA
• Simone Caporale-Artesian Bar at the Langham-London, United Kingdom
• Zdenek Kastanek-28 Hong Kong Street- Singapore

World’s Best Cocktail Bar

• 28 Hong Kong Street-Singapore
• Black Pearl-Melbourne, Australia
• Callooh Callay-London, United Kingdom
• Candelaria-Paris, France
• Clover Club-New York, New York, USA
• Death and Co.-New York, New York, USA
• Drink-Boston, Massachusetts, USA
• Milk and Honey-New York, New York, USA
• The Dead Rabbit-New York, New York, USA
• The Varnish-Los Angeles, California, USA

World’s Best Cocktail Menu

• 28 Hong Kong Street-Singapore
• 69 Colebrooke Row-London, United Kingdom
• American Bar at the Savoy-London, United Kingdom
• Black Pearl-Melbourne, Australia
• cannon:  whiskey and bitters emporium-Seattle, Washington, USA
• Clover Club-Brooklyn, New York, USA
• Pouring Ribbons-New York, New York, USA
• The Dead Rabbit-New York, New York, USA
• The Hawthorne-Boston, Massachusetts, USA
• The Nightjar-London, United Kingdom

World’s Best Drink Selection

• cannon:  whiskey and bitters emporium-Seattle, Washington, USA
• Cure-New Orleans, Louisiana, USA
• DaddyO-New York, New York, USA
• Eau de Vie-Melbourne, Australia, USA
• Mayahuel-New York, New York, USA
• Saxon + Parole Restaurant-New York, New York, USA
• Seven Grand-Los Angeles, California, USA
• The Dead Rabbit-New York, New York, USA
• The Hawthorne-Boston, Massachusetts, USA
• Whistling Shop-London, United Kingdom

World’s Best Hotel Bar

• Beaufort Bar at the Savoy-London, United Kingdom
• Black Angels Bar-Prague, Czech Republic
• Clyde Common-Portland, Oregon, USA
• Eastern Standard Kitchen and Drinks-Boston, Massachusetts, USA
• Regent Cocktail Club-Miami, Florida, USA
• Sable Kitchen and Bar-Chicago, Illinois, USA
• The NoMad Hotel-New York, New York, USA
• The Zetter Townhouse-London, United Kingdom
• Vesper Bar-Las Vegas, Nevada, USA
• Widder Bar-Zurich, Switzerland

World’s Best New Cocktail Bar

• Bar Le Coq-Paris, France
• Broken Shaker-Miami, Florida, USA
• Bulletin Place-Sydney, Australia
• Experimental Cocktail Club-New York, New York, USA
• Polite Provisions-San Diego, California, USA
• Pouring Ribbons-New York, New York, USA
• The Dead Rabbit-New York, New York, USA
• The NoMad Hotel-New York, New York, USA
• Trick Dog-San Francisco, California, USA

The Tales of The Cocktail Spirited Awards will be given out on July 20th in New Orleans.

Filed under: Tales of the Cocktail ]]> http://goodspiritsnews.wordpress.com/2013/05/18/gsn-alert-11th-annual-tales-of-the-cocktail-spirited-award-nominations/feed/ 0 frodelicious tocspirit http://goodspiritsnews.wordpress.com/2013/05/13/gsn-video-alert-jim-meehan-talks-the-pdt-cocktail-book/ http://goodspiritsnews.wordpress.com/2013/05/13/gsn-video-alert-jim-meehan-talks-the-pdt-cocktail-book/#comments Mon, 13 May 2013 22:32:51 +0000 frodelicious http://goodspiritsnews.wordpress.com/?p=5148 ]]>
Filed under: Bar Tools ]]> http://goodspiritsnews.wordpress.com/2013/05/13/gsn-video-alert-jim-meehan-talks-the-pdt-cocktail-book/feed/ 0 frodelicious http://goodspiritsnews.wordpress.com/2013/05/13/imbibing-mr-boston-bitterly-dark-cocktail/ http://goodspiritsnews.wordpress.com/2013/05/13/imbibing-mr-boston-bitterly-dark-cocktail/#comments Mon, 13 May 2013 21:12:24 +0000 frodelicious http://goodspiritsnews.wordpress.com/?p=5113 ]]>

I can’t think of too many rum drinks that lean toward the bitter end of the spectrum.  After tasting this, I wonder why.  It seems a natural blend to have an aged rum and an amaro work hand-in-hand.  The use of blood orange not only lends it a dark and unsettling hue, but also keeps it from being too sweet and orange heavy.  Really, this is a very contemplative drink that makes you take notice from the first sip.

Bartender extraordinaire Bryan Dayton has this to say about it’s dark and brooding origins: “The cocktail was originally created to be an Averna cocktail . When asked to create a politically inspired cocktail I thought of the Nixon administration . The glory and the demise of Nixon is a Bitterly Dark transformation on where politics were and where they are today. It’s also a time period in American history that people look back at yet don’t really see that the whole nation was still in upheaval from the wars and the diversity that was expanding at a rapid rate took its toll on the left and the right side of politics. It’s a meditative drink with roots to ponder the wonders of humanity.”

One wonders what Tricky Dick might have said on the Watergate Tapes if he’d been drinking these during his recording sessions.

Bitterly Dark
1.5oz dark rum
1oz amaro (Ramazzotti or Averna)
1oz blood orange juice
0.25oz creme de cassis
Garnish: blood orange wheel

Shake and strain into chilled cocktail glass.  Garnish with orange wheel.

Note: I used Ramazzotti in my version.

Pernod’s Chivas Brothers unit says it’s breaking new ground with the launch of Glenlivet Alpha, a so-called “blind whisky,” that will be released without cask information, tasting notes and other descriptive info.

Colorado’s Woody Creek Distillers has unveiled a new 10,000-square-foot distillery and six new ultra-premium craft spirits. Made with produce sourced from local growers, the spirits portfolio includes Woody Creek’s flagship Potato Vodka and Reserve Stobrawa Potato Vodka, which are currently available, and a Baby Bourbon, Gin, Apple Brandy and Pear Eau de Vie slated to launch this year. The distillery plans to distribute a total of 10,000 cases of spirits for 2013. Additionally, the craft company is working on Olathe Corn Whiskey, which will be aged in American white oak barrels and released in 2015.

Country singer Kenny Chesney will officially launch his new Blue Chair Bay Rum brand this month. The range, which includes Blue Chair Bay Rum White, Coconut and Coconut Spiced expressions, is set to launch into 32 U.S. markets, available in 750-ml. and 1.75-liter bottles. Chesney will support the rollout with a series of launch parties in 18 key cities, which will be open to all LDA ticketholders of Chesney’s No Shoes Nation concert tour. Additionally, Blue Chair Bay will host free happy hours open to the public prior to each launch party. A premium blended rum, Blue Chair Bay is imported from Barbados and bottled by Chesney’s Fishbowl Spirits in Rochester, New York.

In a presentation to investors and analysts yesterday, Diageo global innovation director Syl Saller talked about the company’s emphasis on innovation, as well as one new product the company has high hopes for in the U.S. market—Naked Turtle rum. Saller said that innovation has accounted for more than 50% of Diageo’s net sales value growth over the past five years, and is now responsible for roughly 11% of the company’s total turnover. Claiming that “innovation is most critical to a developed market like North America,” Saller then alluded to Diageo’s new rum entry. “White rum is obviously a significant opportunity for us, and we are exploring this with the Naked Turtle brand in the U.S. We’ve been in test in three cities since September (2012), and while it’s early days for this brand, we’ve exceeded our initial targets.” Naked Turtle is “priced at a slight premium to Bacardi,” said Saller, adding that the brand’s “fun in the sun” profile is balanced with a marketing program that promotes the preservation of rare species of turtles around the globe. “You’ll continue to see really fun, really innovative entrepreneurial activities from Naked Turtle,” she said.

Montalvo Tequila has expanded its distribution footprint in the U.S. into two new states. It is now available in Florida through Antares, Inc. and New Jersey through MHW, Ltd., with more markets on the way. Montalvo initially launched in April 2012 in New York and California. The brand is a 100%-agave Tequila available in three expressions—Plata ($37.99), Reposado ($43.99) and Añejo ($49.99).

All information courtesy of Shanken News Daily

When making this at home, I used Gosling’s dark rum and Regan’s orange bitters.  They add just enough of an edge to make this a more brooding drink.  Good one, Ted.  Hope you’re feeling better now.

The Bitter, Dark & Stormy
2.5oz dark rum
5 dashes orange bitters
ginger beer
Garnish: lime wedge

Pour rum and bitters into ice-filled highball glass.  Top with ginger beer and stir.  Squeeze lime into glass and add wedge.

Pür Likör based in San Francisco seeks to make liqueurs and spirits based on Old World recipes and craftsmanship.

Some interesting facts to consider:

It takes 35 pounds of Williams pears to make just 0.75 liters of distillate.

Elderflowers are only is season for a few days a year.

Blood oranges are high in antioxidants.

Williams (Pear) (50 proof)
Visual: Very pale gold.
Nose: Fresh pear juice.
Taste: Sweet and intense pear flavor up front, with a sweet sugar base appearing about halfway through.
Finish: Medium long with lingering pear notes and a just a touch of spice.
Overall: Very tasty and juicy.  Well done.
GSN Rating: A

Blossom (Elderflower) (44 proof)
Visual: Clear dark yellow.
Nose: Fruity and luscious lychee.
Taste: The mouthfeel is thick and somewhat glycerine-like.  The elderflower flavor is fairly subdued and overpowered by the sweetness.
Finish: The elderflower shyly comes back again after the intense sugar hit fades.
Overall: The elderflower is less present than I hoped.
GSN Rating: B

Spice (Blood Orange) (50 proof)
Visual: Clear reddish-orange.
Nose: Orange with a load of cinnamon spice and a touch of clove.
Taste: A brief tang of orange quickly gives way to a lot of cinnamon, which becomes the predominant character.
Finish: Sweet and spicy, but not a lot of blood orange coming through.
Overall: I would have liked less spice and more orange.  It seems unbalanced.
GSN Rating: B-

For more information go to: Pür Likör 

Shochu is a spirit which is only now starting to gain recognition in the U.S. for its flavor profile and use in cocktails.

Sake is brewed (like beer) and shochu is distilled in a pot still.  Sake is always made from rice.  Shochu is made from barley, sweet potatoes or in some cases rice.  Iichiko is made from barley, which is highly superior to the sweet potato variety which can be fairly harsh. I was sent a bottle of their Silhouette brand for review.

Interestingly, shochu has far outsold sake in Japan for the last decade.  It’s about time that it is recognized here as well.

Iichiko (50 proof)
Visual: Clear.
Nose: Lightly herbal, grassy and with some grapefruit citrus high notes.
Taste: Ultra smooth with a barley-like kick.  There are notes of ginger, white pepper, and a certain graininess.
Finish: A warming heat with a lingering sensation of spice.  Very clean and refreshing.
Overall: A very well done Shochu that belies an elegance.  Perfect for pairing with Thai food, sashimi and your favorite bento box lunch.
GSN Rating: A-

For more information go to: Iichiko

In a world filled with vodkas that are distilled anywhere from 5-50 times, it is rare to find one that as Philip Duff says, “Dares to have taste”

They also make a vanilla vodka utilizing two kinds of vanilla, one from India and the other from Madagascar.  The blend makes for an altogether different kind of vodka experience.

Cariel Vodka (81.4 proof)
Visual: Clear.
Nose: Crisp high notes of wet slate, along with a touch of sweet dairy cream.
Taste: Bright and with a rich body layered with elements of salt, caster sugar, mineral water and the barest hint of peppercorn.
Finish: Dry and refined with a healthy dose of wheat terroir.
Overall: A substantial vodka that holds up well in mixed drinks, as well as being a fine sipper on its own.  I was impressed with the mouthfeel and character of the grain mix.
GSN Rating: A-

Cariel Vanilla Vodka (75 proof)
Visual: Slight hint of gold.
Nose: Dark scent of vanilla caramel.
Taste: Subtle and not sweet in the least.  More of a slightly bitter vanilla bean flavor.  A light touch for just a hint of vanilla.
Finish: Quick with a lanolin creaminess which makes this perfect for vanilla tinged martinis.
Overall: A quite natural flavor which hints at the complex subtleties of the vanilla profile.
GSN Rating: B+

For more information go to: Cariel

When I first read the recipe for this cocktail, I was immediately intrigued. 

“The inspiration for the name was the Miles Davis album. Mostly because I like Miles Davis and it’s a good album, and I thought a great name for a drink. The drink was made for the Rhum Clement New York Cocktail Challenge in 2008. I actually combined the agricole rhum with Pampero Aniversario which was a risky move–but it was inspired by the blending of rums in many classic tiki drinks like the Mai Tai. The blend gave the a different dimension than any one rum/rhum could: earthiness and hogo with wood and roundness. Then I added the allspice dram, lime juice for the citrus, demerera syrup for the sweet, an egg to make it a flip, and then freshly grated nutmeg on top for the aromatics.

The competition was pretty hectic because I couldn’t get my shift covered that night. I went to PDT early to start setting up the bar and grab everything I needed for the competition, and then made drinks for the first hour or so of the event while the judges were walking around. Once all the judges had tasted my drink, I cleaned up, packed everything, and took a cab back to PDT to open the bar. I actually found out that I had won through a bunch of text messages and was convinced it was a joke until the 5th one or so. (This is also why I’m not in any of group photos).  (See Daniel in action below – ed.)

In hindsight, it’s crazy to think how far this industry has come. Back in 2008, the St. Elizabeth All-Spice Dram was basically brand new, and I just wanted to somehow get that into a cocktail. We were still going crazy about having Creme di Violette and Old Tom Gin. Plymouth Sloe Gin was new. We barely knew about Japanese cocktail tools, etc…  It was definitely an exciting time though!”

And the Bitches’ Brew is an exciting cocktail!  Give it a try!

Bitches’ Brew    
1oz dark rum
1oz rhum agricole
1oz lime juice
0.5oz simple syrup
0.5oz allspice liqueur
1 egg
Garnish: freshly grated nutmeg

Shake without ice. Shake with ice and strain into highball glass.  Top with nutmeg.

Here are the winners in the drinking world.

2013 James Beard Foundation Book Award for Beverage Category
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Jancis Robinson, Julia Harding, and José Vouillamoz
(Ecco)

2013 James Beard Foundation Broadcast and New Media Award for Video Webcast, Fixed Location and/or Instructional
How to Cocktail
liquor.com
Producers: Kit Codik, Scott Kritz, and Noah Rothbaum

2013 James Beard Foundation Journalism Award for Wine, Spirits, and other Beverages
Michael Steinberger
vanityfair.com
“A Vintage Crime”

Outstanding Bar Program
The Aviary, Chicago

Outstanding Wine, Beer, or Spirits Professional
Merry Edwards, Merry Edwards Winery, Sebastopol, CA

Outstanding Wine Program
Frasca Food and Wine, Boulder

21st Century Spirits’ Blue Ice Vodka has received approval from the Alcohol and Tobacco Tax and Trade Bureau (TTB) to feature a “Gluten Free” designation on its package label.

blah

blah

Nashville, Tennessee-based supplier Lipman Brands has unveiled new additions to its spirits and beer portfolios, as well as the relaunch of the El Diamante del Cielo Tequila brand. Later this year, Lipman plans to introduce Old Hickory Great American Whiskey, a handcrafted grain whiskey produced in Bardstown, Kentucky.

blah

blah

Bacardi has extended its Classic Cocktails Light range with a new flavor, Light Strawberry Daiquiri. The launch will be supported with an ad campaign that will kick off in mid-May and run through September, appearing in print formats with a focus on epicurean and women’s lifestyle media, as well as digital spaces covering entertainment, lifestyle and party-planning. Bacardi will also run sampling events in 21 markets across the country. Bacardi Classic Cocktails Light launched to the U.S. market last May with Piña Colada and Mojito. At less than 95 calories per 4-ounce serving, they are available nationwide in 750-ml. and 1.75-liter formats, priced at $19.99 for the latter.

blah

Phillips Distilling has added two flavor extensions to its UV vodka line: Salty Watermelon and Peach. Available nationwide, the new expressions come in all bottle sizes, priced at $12.99 a 750-ml. Salty Watermelon and Peach bring UV’s vodka portfolio to 19 flavors, including Candy Bar, Chocolate Cake, Whipped, Blue and Vanilla, among others.

All information courtesy of Shanken News Daily

Well, this is the last of the Bishops.  Again, this is a tasty drink, light and refreshing and very summery.  If you like sangria, go for this one.  Make sure the red wine you get isn’t too tannic or dry.  You could also try this with a Reisling wine for a different effect.

Bishop
1oz orange juice
0.75oz lemon juice
0.5oz simple syrup
red wine
Garnish: fresh seasonal fruit

Shake first three ingredients with ice and strain into ice-filled highball glass.  Fill with wine, and stir well.  Garnish with fruit.

May 6-13 is World Cocktail Week.

Monday May 6 2013 (5:30 pm)

PUNCH n’ RUM GUMBO

Presented by Dale DeGroff & Simon Ford

In: New Orleans, LA

Friday May 10 2013 (9:00 – 11:30)

Passport to Paris, Pamplona and Beyond – Adventures in Hemingway’s Cocktails

Presented by Philip Greene

In: Washington, DC

There is also this event in DC:

The Black Mixology Club

FRIDAY MAY 10TH, 2013 — The Howard Theatre – Washington, DC
(VIP: 8pm-12am REGULAR: 9pm-12am)

Celebrate historic Black bartenders with drinks made by acclaimed local and national bartenders while listening to DC’s famous Go Go music performed by The Chuck Brown band at the legendary Howard Theatre. All-inclusive. Must be 21+.

And for our friends “down under”, be sure to check out:

World Cocktail Week in Sydney, Australia

One month ago today, I began my first experiment in aging cocktails with two one-liter oak casks sent to me by

The first is a Negroni using Aviation Gin, Campari, and Martini & Rossi Sweet Vermouth. The other is a Manhattan using Rittenhouse Rye, Cinzano Sweet Vermouth, and Angostura bitters.

The Manhattan shows definite signs of wood aging, especially in conjunction with the rye.  It’s quite spicy, but balanced by an almost fruity sweetness in the vermouth.  It’s coming along, but not quite there yet.  I’ll check back in a few weeks.

The Negroni is quite smooth and amazingly balanced considering there’s no dilution.  The Campari has been tempered by the oak, and the gin has a lovely creaminess.  I could drink this now, but I know that it will just continue to get better.

Overall, I am happy with the results and will continue to keep you updated with my progress.

Cheers!

Beam has expanded its fast-growing Skinnygirl brand with a number of new flavor extensions.

blah

blah

Pernod Ricard is extending Beefeater gin with a new ultra-premium barrel-rested gin, Burrough’s Reserve. The new entry, created by Beefeater master distiller Desmond Payne from the original recipe used by brand founder James Burrough in the 1860s, is rested in Jean de Lillet oak barrels, and is suggested to be served neat. Produced in small batches of 900 liters each, Burrough’s Reserve is 43% abv and will hit the U.S. in October, after first rolling out in the U.K. and Spain in June.

Pernod Ricard’s Absolut vodka has added a new flavor, Absolut Cilantro, to its lineup. Featuring a blend of all natural cilantro and lime flavors, Absolut Cilantro is targeted toward the cocktail occasion within both the on- and off-premise. The new offering will roll out in May, available in 750-ml. ($21) and 1-liter bottles.

blah

blah

blah

Lucas Bols has launched a new innovation, Bols Yogurt Liqueur, to its line of liqueurs in the U.S. market. The product will roll out in Florida by June 1 and in California by July 1, with a national rollout slated for August. Bols Yogurt Liqueur (15% abv) will have a suggested retail price of $17.99 a 750-ml. With a sweet and sour taste profile, Bols is positioning the beverage for consumption on its own or mixed with fresh fruits, fruit juices, soft drinks and other spirits. According to the company, it differs from other cream-based liqueurs in that it doesn’t curd when mixed with sodas or fresh juices.

William Grant & Sons USA has released a limited edition vintage cuvee, Reserve Jean de Lillet 2009, to Maison Lillet’s range. Priced at $39.99 a 750-ml., only 1,000 bottles of the reserve will be available in the U.S. beginning April 30 through Astorwines.com, as well as select retailers in New York and San Francisco. Jean de Lillet is a blend of 2009 vintage wine from Sauternes with orange liqueur, and has been aged for 12 months in French oak barrels. It can be consumed immediately but also ages well (recommended aging time is 10-15 years), according to William Grant.

All information courtesy of Shanken News Daily

There are a plethora of food flavored vodkas available on the market, but very few edible influenced liqueurs.  Pernod-Ricard has just come out with a new line of breakfast based flavors that seek to emulate those morning comfort foods.  Some succeed, while others fall short.  Read on to find out more.

Blueberry Pancake (70 proof)
Visual: Clear.
Nose: Sugar coated blueberry muffin.
Taste: Sugary, sweet artificial blueberry flavor.  There is a hint of bitterness, but I don’t detect any “pancake” flavor.
Finish: Lingering blueberry flavor notes, similar to what you’d find in a blue popsicle.
Overall: Candy-like and ultra sweet.
GSN Rating: C

Glazed Donut (70 proof)
Visual: Clear.
Nose: Ultra sweet vanilla sugar.
Taste: Cotton candy.
Finish: Medium long and with a lasting note of slightly burnt sugar.
Overall: My least favorite of the bunch.  This is like drinking sugar-water mixed with vodka.
GSN Rating: D+

Maple Bacon (70 proof)
Visual: Clear.
Nose: Smokey bacon with a hint of maple.
Taste: Natural bacon-like flavor with a touch of maple sugar.
Finish:  The sweetness lasts longer than the bacon taste, but it’s all quite pleasant and fun.
Overall: Most interesting.  This will lend just the right touch of smokey bacon flavor to whiskey, rum and vodka cocktails.
GSN Rating: B

For more information go to: Mama Walker’s Facebook Page

Absolut has always been on the cutting edge of flavored vodkas.  Their latest entries into the vodka realm are unique in a few ways.  The first to be released is Herbaceous Lemon, with Bitter Cherry and Smokey Tea to follow later this year.  These will only be available on premise and in select markets.  I was lucky enough to try the first release recently at a Pernod-Ricard event in New York.

Formulated by imaginative London bar consultant Nick Strangeway, all three vodkas are designed for working craft bartenders who want to up their game behind the stick.  Using natural herbal ingredients like lemon myrtle, lemon thyme and lemongrass, the Herbaceous Lemon mimics the flavor profile of lemon citrus, yet adds an entirely different character to the end result.

Absolut Craft Herbaceous Lemon (82 proof)
Visual: Crystalline yellow.
Nose: Lemongrass, fresh-cut dandelion greens, with darker and almost bitter notes supporting the whole structure.
Taste: Lightly lemony with a crisp and spicy heart.  Herbal tea-like with a delicate and elegant profile.  Think lemon-ginger candy with a gentle green tea touch.
Finish: Medium long with a fading sense of lemon citrus peel, along with mild heat.
Overall: Quite different from any citrus vodka I’ve ever had.  This would make for a wonderful vodka cocktail when used in moderation with a high quality dry vermouth.  I find that the body is evasive.  At times it seems substantial and at others fleeting.  The overall impression is one of fresh and tangy lemony herbs.
GSN Rating: A-

For more information go to: Absolut Craft

This is an adequate drink, but one I will never long for.  I prefer the Blood & Sand if I’m going to have a scotch and orange juice cocktail.  But, if you’re looking for a  fairly simple drink, this is good for beginning tipplers.

Scotch Bishop
1oz blended scotch whiskey
0.5oz orange juice
0.5oz dry vermouth
1/2 tsp triple sec
0.25oz simple syrup
Ggarnish: lemon twist

Shake with ice and strain into chilled cocktail glass.  Add lemon twist.

I like this drink quite a bit.  The Tom Collins-like tartness works well with the rich fruitiness of the Burgundy wine.  The fruit garnish is old-school and makes for an extra tasty addition while you’re sipping your drink.  Perfect for a summer afternoon, it is a bit like sangria.

Burgundy Bishop
1oz light rum
0.5oz lemon juice
2 tsp simple syrup
red wine
Garnish: fresh fruit

Shake rum, lemon juice, and syrup with ice.  Strain into ice-filled highball glass.  Fill with red wine and stir.  Garnish with fruit.

Pernod Ricard USA has begun rolling out Absolut Elyx, its new handcrafted upscale vodka extension, in key urban markets across the United States.

Brown-Forman’s Tequila Herradura has unveiled the first offering in its new small-batch series, Coleccion de la Casa. Launching this month, Coleccion de la Casa’s debut expression is Reserva 2012, Port Cask Finish, described as a Reposado Tequila matured in American oak casks for 11 months and then Port casks for an additional two months. It’s available in a limited quantity of 2,000 cases, priced at $89.99 a bottle. In other Brown-Forman news, Southern Comfort liqueur is releasing a poker-inspired gift pack for its 100-Proof expression. The World Series of Poker gift pack includes a 750-ml. bottle of Southern Comfort 100-Proof, as well as a deck of playing cards and 10 poker chips. The limited edition offering is currently available in 13 U.S. markets.

Diageo has announced it has made Johnnie Walker Double Black a permanent offering in the brand’s U.S. lineup. It is now available nationwide as an official part of the range, “on the tails of the overwhelmingly positive response in America,” according to the company. Double Black was initially launched to the U.S. market in fall 2011—after being sold exclusively in duty free—as part of an effort to move the blended Scotch whisky upscale (Double Black retails for $40 a 750-ml., compared to $34 for the regular Black extension).

All information courtesy of Shanken News Daily

At first glance, I wondered about using milk and lemon juice in a cocktail, but I needn’t have worried.  If vigorously shaken, you end up with a nice froth and no curdling.  As a precaution though, I added the milk at the end.

This is a pleasant cocktail, very much like a lemon Creamsicle.  However, I was reminded of this video which featured TV chef Sandra Lee making a cocktail of vodka, lemon juice and heavy cream (she forgot the simple syrup).

Bikini
1oz vodka
0.5oz light rum
0.5oz lemon juice
0.5oz milk
0.5oz simple syrup
Garnish: lemon twist

Shake with ice and strain into chilled cocktail glass.  Add lemon twist.

I’m sure this drink is not named after some rare species of owl, but I’m not going to go there.  The tequila is buried so deep in the fruit and amaretto, as to be indistinguishable.  You could just as easily use any white spirit.  That being said, this is pretty darn tasty, and for those of you who like amaretto sours, a change of pace.

If you built this up with a variety of rums, you’d have a fine tiki-styled drink.

Big Red Hooter
1oz blanco tequila
0.75oz amaretto
2oz pineapple juice
0.5oz grenadine
Garnish: maraschino cherry

Pour tequila and amaretto into ice-filled Collins glass.  Fill with pineapple juice and top with grenadine.  Add cherry.  Serve with straw.

It’s a good thing I’ve been building my liquor collection for over half a decade.  It saves me from constantly running out to find ingredients which I may only use a few times.  Such is the case here, which calls for raspberry vodka.  I happen to have a bottle of which I had previously used a grand total of one ounce at some point.

This cocktail seems to have originated quite recently through the Absolut vodka company (as far as I can tell).  It is decent enough and makes for a nice ‘wedding” style cocktail.  Interestingly, the blackberries sank to the bottom of the glass, while the raspberries floated, making for a unusual visual garnish.

The Big Crush
1oz raspberry vodka
0.5oz triple sec
0.5oz raspberry liqueur
0.5oz lime juice
Chilled champagne
Garnish: Fresh blackberries and raspberries

Shake first four ingredients with ice.  Strain into chilled cocktail glass and top with Champagne.  Garnish with berries.

I was unable to find any fresh pomegranate seeds at this time of year, so I had to forgo part of the garnish, but I think that it would have been a bit of overkill.

Bianca Cocktail
For glass: Lime wedge, superfine sugar
1.5oz citrus vodka
2oz pomegranate juice
0.25oz lime juice
1 splash simple syrup
1 splash lemon juice
Garnish: lemon twist, fresh pomegranate seeds

Rim chilled cocktail glass with lime and sugar.  Shake remaining ingredients with ice and strain into glass.  Add lemon twist and pomegranate seeds.

This might even be improved by adding an orange twist.  Maybe next time.

Betsy Ross
1.5oz brandy
1.5oz tawny port
1 dash triple sec

Stir with ice and strain into chilled cocktail glass.

Wemyss Malts has introduced two new Scotch whiskies—Heathery Smoke and Hive—to the U.S. market through Domaine Select Wine Estates’ Classic & Vintage Artisanal Spirits division.

The English Whisky Co. (EWC) is launching several products in the U.S. this month. Based in Norfolk, England at the St. George’s Distillery, EWC is launching four whiskies: Classic Single Malt and Peated Single Malt ($74.99 a 750-ml.), as well as Classic Cask Strength Single Malt and Peated Cask Strength Single Malt (both $114.99). Those offerings are currently distributed in Washington, D.C., Pennsylvania, Massachusetts, California and Illinois through exclusive importer Purple Valley Imports, whose U.S. arm is based in Pittsburgh.

International Beverage USA has introduced a new premium Thai rum, Phraya, to the U.S. market. It is available now in luxury and specialty retailers in California, Illinois, Washington and New York for a suggested retail price of $49.99 a 750-ml. International Beverage will expand the brand into Florida and Texas this June. Distilled in the province of Nakhom Pathom, Phraya is aged for seven to 12 years in “fired” oak barrels using a maturation technique that was designed for the tropical climate of Southeast Asia.

Beam Inc. has introduced two new flavor extensions to the Cruzan rum portfolio, Key Lime and Passion Fruit. Both are available now nationwide for a suggested retail price of $14.99 a 750-ml. Key Lime and Passion Fruit join a Cruzan line that includes aged light rum, aged dark rum, Black Strap, Single Barrel, 151-Proof and 9 Spiced rum, as well as 11 flavored variants.

All information courtesy of Shanken News Daily

Not all tequilas are created equal.

These tequilas are world’s apart from each other, and a great example of what single estate tequilas are capable of.  Two of the unaged blancos were sent to me for review.

Tequila Ocho Plata Single Estate: Los Corrales (80 proof)
Visual: Clear.
Nose: Sweet and delicate, with a lemony citrus bouquet almost bordering on floral.  Airing brings the slightest hint of vanilla custard.
Taste:  Medium heat with black pepper overtones.  Baked agave is pronounced with an almost milky character.  Quite dry, with a lot of minerality.
Finish: Fairly long with the lasting impression being one of a slightly minty chalk-like terroir.
Overall:  Very interesting, and unique.  I was left with the impression of the chalky soil character found in Champagne, France in terms of terroir.
GSN Rating: A-

Tequila Ocho Plata Single Estate: Las Pomez (80 proof)
Visual: Clear.
Nose: A heady and almost dark rum-like nose with apparent agave overtones.
Taste: Cinnamon and fresh-baked bread.  Sweet and almost fruity.  There is a lively freshness here that almost seems playful.
Finish:  Very nice with a long single sweet note of barley sugar.
Overall:  This is a great dessert tequila.  Surprisingly, despite the lack of any aging whatsoever, it has the smoothness indicative of a fair amount of oak aging.
GSN Rating: A-

For more information go to: Tequila Ocho

Not only this, but Casa Noble is certified as “green”.  Green tequila?  Well, not in color, but Casa Noble is USDA certified and is one of the few products in Mexico that has received the highest official government green certification by the Mexican Federal Attorney for Environmental Protection.  So, if the environment is important to you, feel free to drink up!

Casa Noble also craft a reposado, añejo, five-year añejo and a Joven in their portfolio, but the GSN desk only received the blanco for review.

Casa  Noble Blanco Tequila (80 proof)
Visual: Clear.
Nose: Very agave heavy with a slighty smokey and fresh crushed pina overtone.
Taste: Sweet with a kind of lime presence.  At first it seems quite sweet, but then a lot of peppery ginger hits towards the back of the palate, leaving a mild chili pepper impression.  The body is impressive as well with a rich substantial mouthfeel.
Finish: Quite long with tingling spice notes popping all over your mouth.  It also ends dry and with some oak tannin.
Overall: A tequila that works well on its own, especially in the traditional way of a lick of salt, a bite of lime and a shot of tequila.  But, it is also quite mixable with anything you throw at it.  This holds its own in a cocktail and supports the rest of the players.
GSN Rating: B+

For more information go to: Casa Noble

With bespoke cocktail bitters firmly ensconced in the mixological world again, what’s next?  Syrups seem an obvious choice.

The Jack Rudy Cocktail Co. based in Charleston, SC has two products for your consideration.  The first is a small batch tonic made with quinine syrup, lemongrass, orange peel and cane sugar.  Basically a quinine syrup that only needs club soda to become tonic water.

The second product is a grenadine made from pomegranates grown in the Napa Valley of California.  Again, made with cane sugar with the addition of orange flower water, this is perfect for classic cocktails like a Jack Rose or Monkey Gland.

Small Batch Tonic:  Clear and with a syrupy thickness.  The flavor is quite tart, edging on bitterness.  The cane sugar manages to temper the sourness of the quinine.  This has body and will add an entirely different character to your G&T.  GSN Rating: A

Small Batch Grenadine: Deep ruby-red color, with a good viscosity.  The flavor is bright, natural and tangy.  The tartness is well-balanced with the cane sugar, making this an excellent grenadine all around.  GSN Rating: A-

For more information go to: Jack Rudy Cocktail Co.

Diageo will extend its Captain Morgan rum brand with a limited edition Sherry Cask Finish next month.

Brown-Forman is launching a new program to sell personalized barrels of Old Forester Bourbon for $7,500 each, according to local news reports. The process involves master distiller Chris Morris choosing three barrels from over 200 (a day’s production volume) in Old Forester’s 4- to 6-year-old inventory, and then walking customers through a tasting of the three barrels from which they may choose. A barrel holds about 220 bottles, making the price per bottle about $34. Brown-Forman also does a similar barrel program for Jack Daniel’s.

Beam Inc.’s Pinnacle vodka has added Rainbow Sherbet to its fast-rising line of dessert-flavored entries. Pinnacle’s newest flavor combines the tastes of orange, lime and raspberry. Rainbow Sherbet is the first of several new Pinnacle flavor innovations planned for 2013, including Strawberry Shortcake, which is coming soon.

blah

blah

Heaven Hill Distilleries is introducing new products to two of the U.S. spirits market’s hottest segments—flavored whisk(e)y and vodka’s $12-$18 price tier. This spring, Heaven Hill is rolling out High Rise Vodka and Cinerator Hot Cinnamon flavored whiskey. High Rise is a domestically-produced vodka, distilled five times from winter white wheat. It will initially be launched in 11 markets around the U.S. Priced at around $15 a 750-ml., High Rise features a core offering as well as Cherry and Citrus extensions.

Beam Inc. has unveiled Jim Beam Distiller’s Masterpiece, a limited edition extra-aged Kentucky Bourbon. Created to coincide with the start of Kentucky’s horse racing season, Distiller’s Masterpiece is finished in Pedro Ximénez Sherry casks and packaged in a wooden case. The 100-proof offering will be available solely at the Jim Beam American Stillhouse in Clermont, Kentucky, priced at $200 a bottle. Distiller’s Masterpiece debuts as Jim Beam’s most upscale offering to date, joining the brand’s Original, Honey, Red Stag, Black, Devil’s Cut and Jacob’s Ghost expressions.

Beam Inc. has launched its 2 Gingers Irish whiskey brand in the Chicago market. Previously available in other Illinois regions, the twice-distilled whiskey is also sold in Iowa, Minnesota, Nebraska, North Dakota, South Dakota and Wisconsin, priced at around $19.99 a 750-ml. Established by Minnesota-based entrepreneur Kieran Folliard in January 2012, 2 Gingers was acquired by Beam in December for an undisclosed sum. The brand, which is produced at Beam’s Kilbeggan Distilling Co. in Ireland, has quickly risen to become the fifth-largest Irish whiskey brand in the U.S., with sales of around 20,000 cases across 2,100 accounts last year.

Pernod Ricard has introduced its limited edition Absolut Mexico bottle in the U.S. market. The special edition, which contains unflavored Absolut vodka and retails at $19.99 a 750-ml., has been available in Mexico since last year. The Absolut Mexico package was designed by contemporary Mexican artist and tattoist Jeronimo Lopez Ramirez, also known as Dr. Lakra. According to Pernod, the design “combines three legendary icons from ancient Mayan culture—Hurakan (Hurricane), Kukulkan (Serpent) and Balam (Jaguar)—and brings them to life on the Absolut bottle through a modern artistic lens that represents Mexico today.”

All information courtesy of Shaken News Daily.

Bermuda Triangle
1oz peach schnapps
0.5oz spiced rum
3oz orange juice

Pour ingredients into ice-filled old-fashioned glass.

This drink definitely conjures up images of sunny Bermuda.  What makes it different from most tropical style cocktails is that it calls for gin instead of rum.  Sure, you could get away with using a light rum, but the gin cuts the sweetness and works especially well with the apricot flavor.

I feel that this recipe is a tad too sweet, so you may want to forgo the simple syrup and/or cut back on the apricot brandy.  Overall, tho’, this is one tasty beverage.

Bermuda Bouquet
1.5oz gin
0.75oz apricot-flavored brandy
0.75oz orange juice
0.75oz lemon juice
0.25oz simple syrup
1 tsp grenadine
1 tsp triple sec

Shake with ice and strain into ice-filled highball glass.

The barrel-aged cocktail is here to stay.  Originally conceived by Jeffrey Morgenthaler, the movement has taken off in the last few years to the point where most major cities worldwide have bars offering their own versions of aged Negronis, Manhattans, Martinis and Tridents.

Years ago, I myself tried aging plain old vodka with the hopes of making it into a beautifully balanced whiskey with disappointing results.  Recently, Deep South Barrels out of Pearland, Texas approached me with an intriguing offer.  They would send me two 1 liter barrels in exchange for a series on my efforts to barrel age a few cocktails.  Sounded like a plan to me!

The barrels arrived a few days ago and they look stately sitting on the review desk.  One is banded in traditional black steel, and the other is a brushed silver steel version.  I’m going to try making a Negroni (one of my fav cocktails) in one, and a Manhattan (my go-to drink when trying a new bar) in the other.  I’ll be updating you on the process as things go along.

In the meantime, here is some more info on Deep South Barrels

Over the years I’ve made him a whole variety.  Some with celery salt, horseradish, pickled beans, fresh lemon wedges, celery stalks, different kinds of tomato juice, etc…  Each time, he tells me that it wasn’t quite as good as the last one he had.  So, it has been an ongoing challenge for me to find one that will win him over.

So, while he was busy in another room, I pulled out a bottle of vodka, some canned tomato juice and the bottle of Stu’s.  I mixed the three together, rolled it between two mixing glasses with ice, then poured it over fresh ice in a pint glass and added a celery stalk.  Wouldn’t you know it, when he finished it, he asked for seconds and said “That was pretty good, can I get another?”  I think that says it all.

My tasting notes: This is pretty intense stuff, with a good amount of heat and a thick, dark brown BBQ flavor.  It’s quite tasty, and the viscosity gives your drink a chewier quality.  I actually think this will work wonderfully in Bloody Caesars, as the flavor reminds me a bit of doing oyster shots.

Stu’s also makes sour pickles for those of you who enjoy a Pickleback with your PBR.

For more information go to: Stu’s Kitchen

The bottle by the way is pretty snazzy.  Made out of recyclable aluminum, it can easily be reused as a water bottle that can be quickly chilled.  This also means it’s lighter when shipping and as such, is more ecologically friendly.  Nice touch.

Lovoka (60 proof)
Visual: Clear gold.
Nose: Fresh caramel.
Taste: Sweet and natural with a milk caramel body.  A touch of vanilla rounds out the profile.
Finish: Lingering notes of sweet cooked cream and sugar
Overall: One of the most natural caramel flavored spirits I’ve had.  Very well done and great on its own or mixed in to a “dessert-tini”.  I’m not a huge fan of candy-flavored liqueurs, but this one impresses.
GSN Rating: B+

For more information go to: Lovoka

Powers John’s Lane 12 Year Old Whiskey (92 proof)
Visual: Rich golden honey.
Nose: Light and with more caramel notes than oak or citrus.  Toasted coconut, fresh saddle leather, and oak stave.
Taste: Rich and lightly peppery with more hints of toasted nuts, oak, and a touch of honey at the very end.
Finish: Fairly long and intense with a perfect balance of sweet and spicy.
Overall: An exceptionally well made Irish whiskey, deserving of a dram on special occasions.  In spite of the higher proof, not much water is needed to open it up.
GSN Rating: A

For more information go to: Powers

Imagine the German love child of a Lemon Drop cocktail and you’ve pretty much got the Berliner.  What I particularly love about this drink is the very tasty rim.  I would never have thought that sugar and caraway would work so well together.  Honestly, the rim was as good as the drink itself.  Whoever came up with this cocktail deserves recognition.  Unfortunately, my research came up empty-handed.  Send me a note if you know who I should thank.

The next time you’re thinking of making a Harrington or Alaska cocktail, give this a try instead and see what you think.

Berliner
For glass: superfine sugar, coarsely ground caraway seed, lemon wedge
1.5oz gin
0.5oz dry vermouth
0.5oz kummel
0.5oz lemon juice
Garnish: lemon twist

Mix sugar and caraway seed.  Rim chilled glass with mixture.  Shake rest of ingredients with ice and pour into glass.  Add lemon twist.

Heaven Hill Distilleries has released the 2003 vintage of its Evan Williams Single Barrel Vintage Bourbon.

Washington, D.C.-based Georgetown Trading Co. has unveiled its latest release, Pow-wow botanical rye whiskey. It is available now in Maryland, Massachusetts, Rhode Island, Texas, Washington, New York, New Jersey, Connecticut, Florida and Washington, D.C., priced at $41 a 750-ml. The small-batch whiskey (90-proof) is inspired by an old colonial recipe and is infused over an extended period of time with saffron, orange peel and other botanicals. Producer and importer Georgetown Trading’s portfolio also includes James E. Pepper Kentucky whiskey as well as the John L. Sullivan Irish whiskey brand.

Beam Inc. is launching a new addition to its Hornitos Tequila brand, Hornitos Lime Shot. Lime Shot is a combination of Hornitos Plata 100% blue agave Tequila with the taste of lime and a hint of salt. It is available now nationwide, for a suggested retail price of $17.99-$19.99 for a 750-ml. bottle. It will also be available in 50-ml. and 1-liter sizes.

blah

blah

Pernod Ricard has extended its Lillet aperitif brand for the first time in 50 years with the launch of Lillet Rosé. Available exclusively within European travel retail, the new offering will debut at the Bordeaux-Merignac Airport in April before rolling out to additional travel retail outlets May 1. The launch will be supported via branded merchandising units and high visibility light-boxes, as well as a guided sampling program. Made from various Bordeaux grape varietals and handcrafted fruit liqueurs, Lillet Rosé joins Lillet Blanc and Lillet Rouge in the Lillet portfolio.

Beam Inc. has extended its Pucker flavored vodka line with a new entry, Watermelon Wow. The new Watermelon flavor is in national distribution, priced at $16.99 a 750-ml. The Pucker range features six other flavors—Sour Apple Sass, Grape Gone Wild, Cherry Tease, Citrus Squeeze, Lemonade Lust and Raspberry Rave.

blah

blah

Pernod Ricard’s Absolut brand has officially unveiled Absolut Craft, a new range of artisanal flavored vodkas designed exclusively for professional bartenders. Created in partnership with master bartender Nick Strangeway, the collection will ultimately feature three expressions, each using “at least 12 macerates, infusions and/or distillates” to create a sophisticated flavor profile.  Absolut Craft’s debut expression is Herbaceous Lemon, made with a blend of lemon verbena, lemon thyme and lemon myrtle. Herbaceous Lemon (41% abv) will be available in select markets this April. Two additional Absolut Craft flavors are slated to roll out later this year.

All information courtesy of Shanken News Daily

Visit TalesoftheCocktail.com and use the ‘Tickets’ drop down menu.  See what’s in store for 2013 using the ‘Events’ drop down menu.

 Spirited Dinner Reservations Begin TODAY March 29th!

 Visit the Spirited Dinner side for the complete list of dinners. Reservations are made directly through the restaurant.

“I was inspired to create the Bensonhurst as an alternative to the Brooklyn, particularly because of the distinct lack of original formula Amer Picon. (This is still one of the few items I’m looking for.  If anyone has a bottle they’d be willing to part with, please let me know! – ed.)

To give you some context, I was working at both Milk & Honey, and Pegu Club, it was Jan/Feb 2006, and we were being egged on for new stirred and strong/bitter & boozy aromatic style drinks from our Pegu front line regulars-Dave Wondrich, Sam Kinsey, Martin Doudoroff, Don Lee, and John Deragon. The cocktail made it on the Pegu Spring 2006 cocktail menu. 

It should also be noted that Milk & Honey London bartender, Vincenzo Errico, had already created the Redhook by this point as the first of the Brooklyn variations, which set the precedent of choosing another Brooklyn neighborhood to name the variations it spawned. With the full-metal bold & dry nature of the cocktail, the inclusion of Cynar, along with the Italian tough guy history of the neighborhood, Bensonhurst was the winner.

Around this same time, Pegu was the first account in New York to get Rittenhouse Bottled in Bond Rye Whiskey, and we were going apeshit over it…there never was another candidate to anchor the cocktail. For dry vermouth, Noilly Prat was the original selection and also pre-Dolin, which I switched to as soon as it was available and Noilly Prat altered their dry vermouth formula.  Luxardo has always been in there and Cynar contributed the most distinctly to the drink. No Bitters, No garnish…doesn’t need it.

A note on execution- The measurements of the modifiers is the real trick with this one-

2 oz (60ml) Rittenhouse Rye BIB
1 oz (30ml) Dolin Dry Vermouth
2 tsp (10ml) Luxardo Maraschino
1 tsp (5ml) Cynar
Stir/Strain/Up
Glass: Nick & Nora
Garnish: None

Substituting bar spoons for teaspoons doesn’t work, we used the Kitchen Art Adjustable Tablespoon at Pegu. The shortcut that I devised to execute the drink in a faster manner without sacrificing quality, was to pre-batch 2 parts Luxardo to 1 part Cynar, and then measure a 1/2 oz of that batch instead of getting into the teaspoons.”

Here is the recipe as printed in the Mr. Boston Guide.  Note that the methodology and ratios are different.  This version allows the rye to shine through with less of the musky cherry notes.

Bensonhurst
1 splash Cynar
2oz straight rye whiskey
1oz dry vermouth
0.25oz maraschino liqueur

Swirl Cynar in chilled cocktail glass to coat inside; discard excess.  Stir remaining ingredients with ice and strain into glass.

Maybe I should become a millionaire too.

Bennett
1.5oz gin
0.5oz lime juice
0.5oz simple syrup
2 dashes orange bitters

Shake with ice an strain into chilled cocktail glass.

A lovely dessert-like cocktail that has a beautiful pink hue.  I’m not much for cream drinks, but this one works well with the gin cutting down the thickness.  I used an organic bottled syrup, but once the berries come in season this summer, I’ll be making my own homemade raspberry syrup.

The Belmont’s origins are a mystery, but it is very unlikely that it has anything to do with the Belmont Stakes, even though it’s been held in New York since the days of Jerry Thomas.  I did find a recipe that calls for grenadine instead of raspberry syrup, but I can’t imagine that it would work half as well.

Belmont
2oz gin
0.75oz half-and-half
0.25oz raspberry syrup

Shake with ice and strain into chilled cocktail glass.

Collecting bartending paraphernalia can be an addicting hobby.

The initial idea for this came from Josh and Eric, two southerners now located in Brooklyn, NY who started a Kickstarter.com campaign last year.  They handily raised the funds to get their idea off the ground, and now are selling their product online.

The unit itself is sturdy, well designed and easy to use.  There is plenty of room in the jar to mix up 2-3 cocktails at a time, and clean up is a breeze.  My only hesitation is that the holes in the lid don’t allow for a quick pour.  You really have to move the shaker around to get all of the liquid out and into the cocktail glass.  If they do a slight re-design with fewer and larger holes, I think it will work much better.  Another possibility is to cut specialty shaped holes in the metal strainer.  (Moons or stars might be interesting).

As it is, it’s got a great look and feel, plus it makes a great conversation piece for the bar.

GSN Rating: B+

For more info go to Mason Shaker

Firefly Distillery, based in Wadmalaw Island, South Carolina, has launched a new range of flavored moonshines.

Pernod Ricard USA has unveiled Mama Walker’s, a new range of breakfast-inspired liqueurs. Featuring Maple Bacon, Blueberry Pancake and Glazed Donut flavors, the 35%-abv offerings are currently available in 50-ml., 750-ml. and 1-liter formats, priced at around $12.99 a 750-ml. According to Pernod, Mama Walker’s is intended to tap several consumer trends, including a rising interest in comfort food, sweet and savory and retro-inspired flavors. The brand’s launch will be backed by point-of-sale materials, sampling events and digital outreach. Mama Walker’s joins Hiram Walker and Kahlúa in the core Pernod Ricard USA liqueurs stable.

Beam Inc.’s Sauza Tequila has released Sauza Sparkling Margarita, a new line of premixed cocktails featuring three flavors—Original Lime, Wild Berry and Mango Peach. Each is 19.9 proof and has a suggested retail price of $12.99 a 750-ml. (they’re also available in 375-ml. bottles). The new Sauza offering is hitting store shelves this month.

Brown-Forman has released a special edition Early Times Mint Julep bottle to commemorate the 2013 Kentucky Derby, which will be held May 4. Available in limited quantities starting this month, the collectible bottle features imagery from a painting entitled “The Derby Dance,” created by equine artist Celeste Susany. The 1-liter pre-mixed cocktail offering is 30% abv and priced at $14.99 a 750-ml. A longtime sponsor of the Kentucky Derby, Early Times’ Mint Julep has served as the annual horse race’s official drink for the past 26 years.

All information courtesy of Shanken News Daily