Feeds:
Posts
Comments

IMG_3543-800

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.

imagesPernod’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. Packaged in an opaque black bottle, Alpha will launch in the U.S., U.K., France, the Netherlands, Italy, Germany, China, India and other global markets at a retail price of $120 a bottle, of which 3,500 were produced. Pernod will back the mystery Glenlivet expression with an integrated campaign including social media elements that will see consumers interactively explore its taste profile. A series of “online sensory challenges” will gradually shepherd consumers along the path to unlocking Alpha’s secrets, the company said. In June, Glenlivet master distiller Alan Winchester will reveal the product’s makeup in a global broadcast on the brand’s webpage and Facebook page.

imagesColorado’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.

imagesCountry 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.

imagesIn 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.

imagesMontalvo 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

IMG_3526-800Basically a bitters enhanced D&S, this is a creation crafted by Ted Henwood.  Here’s what he had to say about it: “My inspiration was the Gaz (Gary Regan), who is all of those and yet quite impish, images of Portuguese seamanship, and my own rage during the demise of my marriage — not to mention a great rum.”

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.

purspirits-allbottles_screenPür Likör based in San Francisco seeks to make liqueurs and spirits based on Old World recipes and craftsmanship.  They currently have six different products available, including two fruit vodkas and a barley distillate. I was sent the three liqueurs for review.

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 

OLYMPUS DIGITAL CAMERAShochu is a spirit which is only now starting to gain recognition in the U.S. for its flavor profile and use in cocktails.  As an Asian spirit, you might be tempted to think of this as just a higher proof version of sake, but really they are not similar beyond the fact that the grain is milled to get to the higher quality heart and they both use koji as a fermentor.

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

cariel-bottleIn 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”.  Cariel is crafted from Swedish winter wheat, along with barley and glacial water to create something that has an flavorful expression of Sweden.

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

IMG_3508-800When I first read the recipe for this cocktail, I was immediately intrigued.  Not too many cocktails call for a whole egg, nor do they call for allspice liqueur (pimento dram).  Using rhum agricole in something other than a Ti Punch is also pretty dang cool.  I asked Daniel Eun, the creator of this cocktail how he came up with this unique blend of ingredients.

“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.

rumclement_win2008

%d bloggers like this: