GSN Alert: The Top Four Finalists 12th Annual Spirited Awards®

AMERICAN CATEGORIES

American Bartender of the Year presented by Bacardi USA

Kevin Diedrich, Pacific Cocktail Haven – San Francisco, CA

Marcovaldo Dionysos, ABV – San Francisco, CA

Yael Vengroff, Spare Room – Los Angeles, CA

Jillian Vose, Dead Rabbit – New York, NY

Best American Brand Ambassador presented by Tales of the Cocktail Foundation

Tim Cooper, 86 Co.

Lynn House, Heaven Hill

Anne Louise Marquis, Campari America

Robin Nance, Beam Suntory

Best American Bar Team presented by William Grant & Sons

Columbia Room – Washington D.C.

Drink – Boston, MA

Herbs & Rye – Las Vegas, NV

Sweet Liberty – Miami, FL

Best American Cocktail Bar presented by Pernod Ricard

Anvil – Houston, TX

Bar Goto – New York City, NY

Lost Lake – Chicago, IL

PDT – New York City, NY

Best American High Volume Cocktail Bar presented by William Grant & Sons

Drink – Boston, MA

Polite Provisions – San Diego, CA

Harvard & Stone – Los Angeles, CA

The NoMad Bar – New York City, NY

Best American Hotel Bar presented by Bacardi USA

Compère Lapin at The Old No. 77 Hotel & Chandlery – New Orleans, LA

Midnight Rambler at The Joule – Dallas, TX

The Broken Shaker at The Freehand – Miami, FL

The Spare Room at The Roosevelt Hotel – Los Angeles, CA

Best American Restaurant Bar presented by Woodford Reserve

Clyde Common – Portland, OR

Gramercy Tavern – New York City, NY

Nopa – San Francisco, CA

Silver Dollar – Louisville, KY

Best New American Cocktail Bar presented by Maison Ferrand USA

Attaboy Nashville – Nashville, TN

Broken Shaker LA – Los Angeles, CA

Navy Strength – Seattle, WA

The Aviary NYC – New York City, NY

INTERNATIONAL CATEGORIES

International Bartender of the Year presented by Bacardi USA

Roman Foltan, ATLAS – Singapore

Tess Posthumus, Flying Dutchmen Cocktails – Amsterdam

Remy Savage, Artesian – London

Joe Schofield, Tippling Club – Singapore

Best International Brand Ambassador presented by G.H. Mumm

Ian Burrell, Global Rum Ambassador

Dickie Cullimore, Bacardi

Joe McCanta, Grey Goose

Nicola Riske, Macallan & Edrington Malts

Best International Bar Team presented by The House of Angostura

Licoreria Limantour – Mexico City

The American Bar, The Savoy – London

The Clumsies – Athens

The Connaught Bar – London

Best International Cocktail Bar presented by Pernod Ricard

ATLAS – Singapore

Happiness Forgets – London

Le Syndicat – Paris

Licoreria Limantour – Mexico City

Best International High Volume Cocktail Bar presented by Rutte Gin

The Baxter Inn – Sydney

Callooh Callay – London

La Factoria – San Juan

The Clumsies – Athens

Best International Hotel Bar presented by Japan Shochu and Sake Maker Association

Fifty Mils at Four Seasons Hotel – Mexico City

Manhattan Bar at Regent – Singapore

Punch Room at London Edition – London

The American Bar at The Savoy – London

Best International Restaurant Bar presented by Mandarine Napoléon

Danico – Paris

Hawksmoor Spitalfields – London

Sager & Wilde – London

Sexy Fish – London

Best New International Cocktail Bar presented by Maison Ferrand USA

Coupette – London

Scout – London

The Mint Gun Club – London

Two Schmucks – Barcelona

WRITING CATEGORIES

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

1806 Magazine

Neat Pour

The Daily Beast Half Full Section

Whisky Advocate

Best Cocktail and Spirits Writer presented by Fairmont Hotels & Resorts

M. Carrie Allan, The Washington Post and more

Matt Pietrek, Cocktail Wonk

Noah Rothbaum, The Daily Beast

Robert Simonson, The New York Times

Best New Cocktail or Bartending Book presented by Gra’it Grappa

Gin Tonica by David T. Smith

One-Bottle Cocktail by Maggie Hoffman

Meehan’s Bartender Manual by Jim Meehan

3 Ingredient Cocktails by Robert Simonson

Best New Book on Drinks Culture, History or Spirits presented by Tales of the Cocktail Foundation

Beachbum Berry’s Sippin Safari by Jeff Berry

By the Smoke and the Smell by Thad Vogler

Mezcal by Emma Janzen

The Way of Whisky: A Journey Around Japanese Whisky by Dave Broom, Photography by Kohei Take

Best Broadcast, Podcast or Online Video Series presented by Tales of the Cocktail Foundation

Bartender At Large

Life Behind Bars

The Speakeasy

WhiskyCast

GLOBAL CATEGORIES

Best Bar Mentor presented by Barsmarts

Bridget Albert, Southern Wine and Spirits

Ryan Chetiyawardana, Mr Lyan

Alex Kratena, Pour

Andy Seymour, Liquid Productions, INC

Best New Spirit or Cocktail Ingredient presented by Maverick Drinks

Creme de Banane, Tempus Fugit Spirits

Del Maguey Single Village Mezcal Jabali

MARTINI Riserva Speciale Bitter

Old Duff Single Malt Genever

World’s Best Cocktail Menu presented by Peroni

BlackTail – New York City, NY

Dandelyan – London

Dante – New York City, NY

The American Bar, The Savoy – Every Moment Tells a Story – London

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

ATLAS – Singapore

Sweet Liberty – Miami, FL

The Office – Chicago, IL

Whitechapel – San Francisco, CA

World’s Best Bar presented by Italicus

World’s Best Bar is awarded to one of the winners in the bar categories: Best American and International Cocktail Bar, Best American and International Restaurant Bar, Best American and International Hotel Bar and Best American and International High Volume Bar. The winner will be announced at the 2018 Spirited Awards.

LIFETIME ACHIEVEMENT AWARD PRESENTED BY WILLIAM GRANT & SONS

The recipient of the 2018 Lifetime Achievement Award will be announced soon.

 

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GSN Review: BOM BOM Fully Baked Hemp Milk Liqueur

It was inevitable.  We have hemp infused vodka, why not a hemp milk liqueur? BOM BOM Brands, recently introduced Fully Baked, a blend of chocolate chip cookie and brownie flavors with Caribbean rum and Hemp Milk.

Hemp Milk has increasingly become an alternative for vegans and non-vegans alike, as it’s produced from the seeds of the hemp plant. However, hemp milk does not contain the chemical THC, found in marijuana. The very first alcohol product made with Hemp Milk, Fully Baked boasts a 14.2% ABV, a figure just a bit higher than that of RumChata and Bailey’s Almande.

BOM BOM Brands was founded by husband/wife team Kevin Mowers and Eva Maria Janerus. While dating, Mowers wooed Janerus by deconstructing her favorite sweet treat, essentially “melting down” a Mounds bar and incorporating the flavors into a custom cocktail. She enjoyed it so much that she began asking him to make it for her and friends on a regular basis, eventually calling it “BOM BOM” which is slang for “My Sweetie” in Spain.

BOM BOM Fully Baked Hemp Milk Liqueur (14.2% abv)
Visual: Light beige.
Nose: It actually goes back and forth between brownie and chocolate chip cookie, with the latter being slightly more prominent.
Taste: Sweet, but not sugary. Viscous, cream liqueur mouthfeel. The flavor is subdued, but definitely leaning towards chocolate baked good.
Finish: Medium long with a pleasant cocoa finish.
Overall: A nice change of pace from the usual cream liqueurs which tend to be overly sweetened. A bonus is that this is truly dairy-free and gluten-free.
GSN Rating: B+

For more information go to: BOM BOM Brands

GSN Review: J.H. Cutter Whisky

In the mid- to late-1800s when A.P. Hotaling’s liquor warehouse was the talk of San Francisco, the most celebrated whiskey in his stock was known as J.H. Cutter, an American whiskey that commanded the premium price of the day – an estimated $5 per bottle. In 2018, San Francisco’s Hotaling & Co., the importer and distiller formerly known as Anchor Distilling Company, introduces a reincarnation of that original whiskey – J.H. Cutter Whisky (using the spirit’s spelling of the day).

This blend of American whiskies brings together 73% sourced bourbon from Kentucky Bourbon Distillers aged 4.5 years, 17% Old Potrero 18th Century Style Rye Whiskey aged a minimum of 3.25 years, and 10% Old Potrero Port Finish Rye Whiskey aged 4 years.

“A.P. Hotaling was the original man of whiskey in the western United States, and with this release of J.H. Cutter, we seek to pay homage to his impact on San Francisco’s whiskey heritage, and celebrate a once great brand,” says Hotaling & Co.’s President & CEO Dennis Carr.

J. H. Cutter Whisky (96 proof)
Visual: Golden-orange.
Nose: Rich, fulsome nose of rye counterbalanced with a softer, but present corn distillate melded by delightful oak aging. Sweet, dessert-like and mouth-watering.
Taste: Retro-styled whisky that hits all the marks. Some spice, some char, some vanilla, some wood.  Exceptionally balanced.
Finish: Medium long. Things tail off with a hint of maple.
Overall: A great whisky that is a welcome return to a traditional style.
GSN Rating: A

For more information go to: Hotaling & Co.

GSN Alert: June 19th – National Martini Day

Mad-Men-Restaurants

The Martini is well deserving of its own day, as it is the most widely recognized cocktail in the world.  At its most basic, it is a combination of gin and dry vermouth.  On the auspicious occasion, GSN is proud to share a few of our favorite Martini recipes from the last 150 years.

Astoria
1 1/2 oz gin
3/4 oz dry vermouth
1 dash orange bitters
Stir in mixing glass with ice & strain
Add olive

Caprice
1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz Benedictine
1 dash orange bitters
Stir in mixing glass with ice & strain

Dry Martini
2 oz gin
1/4 oz dry vermouth
Stir in mixing glass with ice & strain
Add olive or lemon twist

Gibson
2 oz gin
1/2 oz dry vermouth
Stir in mixing glass with ice & strain
Add onion

Hoffman House
1 3/4 oz gin
3/4 oz dry vermouth
2 dashes orange bitters
Stir in mixing glass with ice & strain
Add olive

Martini
2 oz gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
Stir in mixing glass with ice & strain
Add olive (or lemon twist)

Savoy
1 3/4 oz gin
1/2 oz dry vermouth
1/4 oz Red Dubonnet
Stir in mixing glass with ice & strain
Add orange peel

GSN Alert: Top 10 Nominees for the 12th Annual Spirited Awards

American Categories

American Bartender of the Year presented by Bacardi USA

Tyson Buehler, Death & Co – Denver, CO

Kevin Diedrich, Pacific Cocktail Haven – San Francisco, CA

Marcovaldo Dionysos, ABV – San Francisco, CA

Abigail Gullo, Compère Lapin at The Old No. 77 Hotel & Chandlery – New Orleans, LA

Franky Marshall, Le Boudoir – New York, NY

Micah Melton, The Aviary – Chicago, IL

Ezra Star, Drink – Boston, MA

Kellie Thorn, Empire State South – Atlanta, GA

Yael Vengroff, Spare Room – Los Angeles, CA

Jillian Vose, Dead Rabbit – New York, NY

Christine Wiseman, Broken Shaker – Los Angeles, CA

Best American Brand Ambassador

Kiowa Bryan, Spiribam

Tim Cooper, 86 Co.

Gardner Dunn, Suntory Whiskies

Erin Hayes, House Spirits

Vance Henderson, Monkey Shoulder

Lynn House, Heaven Hill

Anne Louise Marquis, Campari America

Jessamine McLellan, Irish Whiskey, Pernod Ricard

Robin Nance, Beam Suntory

Trevor Schneider, Reyka

Best American Bar Team presented by William Grant & Sons

Clover Club – Brooklyn, NY

Columbia Room – Washington D.C.

Dante – New York City, NY

Drink – Boston, MA

Herbs & Rye – Las Vegas, NV

Leyenda – Brooklyn, NY

Pacific Cocktail Haven – San Francisco, CA

Sportsman’s Club – Chicago, IL

Sweet Liberty – Miami, FL

Williams & Graham – Denver, CO

Best American Cocktail Bar presented by Pernod Ricard

ABV – San Francisco, CA

Amor Y Amargo – New York City, NY

Anvil – Houston, TX

Bar Goto – New York City, NY

BarMini by Jose Andres – Washington, D.C.

Lost Lake – Chicago, IL

Pacific Cocktail Haven – San Francisco, CA

PDT – New York City, NY

Pouring Ribbons – New York City, NY

Trick Dog – San Francisco, CA

Best American High Volume Cocktail Bar presented by William Grant & Sons

Bitter & Twisted Cocktail Parlour – Phoenix, AZ

Drink – Boston, MA

Harvard and Stone – Los Angeles, CA

Occidental – Denver, CO

Pagan Idol – San Francisco, CA

Polite Provisions – San Diego, CA

Roosevelt Room – Austin, TX

Sportsman’s Club – Chicago, IL

The Anderson – Miami, FL

The NoMad Bar – New York City, NY

Best American Hotel Bar presented by Bacardi USA

Brother’s and Sister’s at The Line Hotel – Washington D.C.

Charmaine’s at The Proper Hotel – San Francisco, CA

Compère Lapin at The Old No. 77 Hotel & Chandlery – New Orleans, LA

Covina at Park South – New York City, NY

Libertine Social at The Mandalay – Las Vegas, NV

Midnight Rambler at The Joule – Dallas, TX

Sable Kitchen & Bar at The Palomar – Chicago, IL

The Broken Shaker at The Freehand – Miami, FL

The Living Room at The Dewberry Hotel – Charleston, SC

The Roof at Park South – New York City, NY

The Spare Room at The Roosevelt Hotel – Los Angeles, CA

Best American Restaurant Bar presented by Woodford Reserve

Bad Hunter – Chicago, IL

Bar Agricole – San Francisco, CA

Cherry Circle Room – Chicago, IL

Clyde Common – Portland, OR

Gramercy Tavern – New York City, NY

Kimball House – Decatur, GA

LihoLiho Yacht Club – San Francisco, CA

No. 9 Park – Boston, MA

Nopa – San Francisco, CA

Silver Dollar – Louisville, KY

Best New American Cocktail Bar presented by Maison Ferrand USA

Attaboy Nashville – Nashville, TN

Broken Shaker LA – Los Angeles, CA

Death or Glory – Delray Beach, FL

Diamond Reef – Brooklyn, NY

Navy Strength – Seattle, WA

Nickel City – Austin, TX

NoMad LA Giannini Bar – Los Angeles, CA

Prairie School – Chicago, IL

The Aviary NYC – New York City, NY

The Pool Lounge – New York, NY

International Bartender of the Year presented by Bacardi USA

Sullivan Doh, La Commune – Paris

Marcis Dzelzainis, Sager and Wilde – London

Roman Foltan, ATLAS – Singapore

Chris Hysted-Adams, Black Pearl – Melbourne

Chris Moore, Coupette – London

Tess Posthumus, Flying Dutchmen Cocktails – Amsterdam

Remy Savage, Artesian – London

Joe Schofield, Tippling Club – Singapore

Kaitlyn Stewart, Royal Dinette – Vancouver

Luke Whearty, Operation Dagger – Singapore

Best International Brand Ambassador presented by G.H. Mumm

Georgie Bell, Malts – Bacardi

Ian Burrell, Global Rum Ambassador

Dickie Cullimore, Bacardi

Gareth Evans, Absolut Elyx

Daniyel Jones, Angostura

Roberta Mariani, Martini

Joe McCanta, Grey Goose

Raj Nagra, Bombay Sapphire

George Nemec, Becherovka

Nicola Riske, Macallan & Edrington Malts

Meimi Sanchez, Havana Club International

Best International Bar Team presented by The House of Angostura

Baxters Inn – Sydney

Black Pearl – Melbourne

Licoreria Limantour – Mexico City

Lost & Found Drinkery – Cyprus

Manhattan Bar – Singapore

Swift – London

The American Bar, The Savoy – London

The Clumsies – Athens

The Connaught Bar – London

Tippling Club – Singapore

Best International Cocktail Bar presented by Pernod Ricard

ATLAS – Singapore

Bulletin Place – Sydney

Happiness Forgets – London

Le Syndicat – Paris

Licoreria Limantour – Mexico City

Lost and Found Drinkery – Cyprus

Native – Singapore

Operation Dagger – Singapore

Speak Low – Shanghai

The Gibson – London

Three Sheets – London

Best International High Volume Cocktail Bar

Baba Au Rum – Athens

Baxters Inn – Sydney

Callooh Callay – London

Central Station – Beirut

Dirty Dick – Paris

Eau-de-Vie – Melbourne

HIMKOK – Oslo, Norway

La Factoria – San Juan

Oriole Bar – London

Panda and Sons – Edinburgh

Super Lyan – London

The Barber Shop – Sydney

The Clumsies – Athens

Best International Hotel Bar presented by Japan Shochu and Sake Maker Association

Bamboo Bar at the Mandarin Oriental- Bangkok

Charles H at the Four Seasons- Seoul

Dukes Bar at Dukes – London

Fifty Mils at Four Seasons Hotel- Mexico City

Lobster Bar at Island Shangri-La- Hong Kong

Manhattan Bar at Regent – Singapore

Punch Room at London Edition – London

Scarfes Bar at Rosewood – London

The American Bar at The Savoy – London

The Lobby Bar at The London EDITION

Best International Restaurant Bar

Blind Pig – London

Cub – London

Danico – Paris

Hawksmoor Spitalfields – London

Maybe Frank – Sydney

Sager & Wilde – London

Sexy Fish – London

Sober Company – Shanghai

The Clove Club – London

Tjoget/Linje Tio – Stockholm

Zuma Dubai – Dubai

Best New International Cocktail Bar presented by Maison Ferrand USA

Botanist – Vancouver, Canada

Coupette – London

Flying Dutchmen Cocktails – Amsterdam

Les Grands Verres – Paris

MOOTEE – Johannesburg

Scout – London

The Mint Gun Club – London

The Old Man – Hong Kong

The Strangers Club – Panamá

Two Schmucks – Barcelona

Waeska Bar at the Mandrake – London

Best Cocktail & Spirits Publication

1806 Magazine

Difford’s Guide

Fine Drinking Magazine

Liquor.com

Neat Pour

Rumporter Magazine

The Daily Beast Half Full Section

The Spirits Business

VinePair

Whisky Advocate

Best Cocktail and Spirits Writer presented by Fairmont Hotels & Resorts

Carrie Allan, The Washington Post and more

Simon Difford, Difford’s Guide

Aaron Goldfarb, PUNCH

Pableaux Johnson, New York Times, Imbibe, and more

Matt Pietrek, Cocktail Wonk

Clay Risen, New York Times

Noah Rothbaum, The Daily Beast

Robert Simonson, The New York Times

Hamish Smith, Class Magazine, Drinks International

Max Watman, The Daily Beast

Best New Cocktail or Bartending Book presented by Gra’it Grappa

Cocktail Chameleon by Mark Addison

FEVER-TREE The Art of Mixing Simple Long Drinks & Cocktails From The World’s Leading Bars by Charles Rolls and Tim Warrillow

Gin Tonica by David T. Smith

L’Heure du Cocktail / The Cocktail Hour by Marcel Requien & Lucien Farnoux-Reynaud

One-Bottle Cocktail by Maggie Hoffman

Meehan’s Bartender Manual by Jim Meehan

The Imbible by Micah LeMon

3 Ingredient Cocktails by Robert Simonson

The Cocktail Competition Handbook by Andy Ives

The Cocktail Guy’ by Rich Woods

Best New Book on Drinks Culture, History or Spirits

Barrel Strength Bourbon: The Explosive Growth of America’s Whiskey by Carla Harris Carlton

Beachbum Berry’s Sippin Safari by Jeff Berry

By the Smoke and the Smell by Thad Vogler

Distillery Cats by Brad Thomas Parsons

Masters of Craft: Old Jobs in the New Urban Economy by Richard E. Ocejo

Mezcal by Emma Janzen

Rum Curious: The Indispensable Tasting Guide to the World’s Spirit by Fred Minnick

STRAIGHT UP The insiders’ guide to the world’s most interesting bars and drinking experiences by Joel Harrison & Neil Ridley

The Curious Bartender’s Rum Revolution by Joel Harrison

The Way of Whisky: A Journey Around Japanese Whisky by Dave Broom, Photography by Kohei Take

Best Broadcast, Podcast or Online Video Series

Bar None Podcast

BarChick Media Ltd.

Bartender At Large

Cocktails For You

Difford’s Guide

Gin Foundry

Life Behind Bars

Liquor.com

Shift Drink podcast with Ed Rudisell and Arthur Black

The Speakeasy

WhiskyCast

Best Bar Mentor presented by Barsmarts

Tony Abou-Ganim, The Modern Mixologist

Bridget Albert, Southern Wine and Spirits

Ryan Chetiyawardana, Mr Lyan

Alex Kratena, Pour

Francesco Lafranconi, Bar consultant

Christopher Lowder, Proof & Company, China

Dre Masso, Mentor

Nectaly Mendoza, Herbs & Rye

Mike Ryan, Kimpton Hotels

Andy Seymour, Liquid Productions, INC

Best New Spirit or Cocktail Ingredient

Creme de Banane, Tempus Fugit Spirits

Del Maguey Single Village Mezcal Jabali

Rieger & Co. Monogram Whiskey 2018 Sherry Bota

Laird’s Straight Applejack 86

MARTINI Riserva Speciale Bitter

Old Duff Single Malt Genever

Paranubes Oaxacan Rum

Privateer Rum Pot Stilled Overproof Rum- Tres Aromatique

Tequila Siembra Valles Blanco Ancestral

The Bitter Truth Bogart’s Bitters

World’s Best Cocktail Menu presented by Peroni

American Bar, The Savoy – Every Moment Tells a Story – London

Bitter & Twisted Cocktail Parlour – Phoenix, AZ

BlackTail – New York City, NY

Canon – Seattle, WA

Charles H, Four Seasons Hotel – Seoul

Dandelyan – London

Dante – New York City, NY

MACE bar – New York City, NY

The Aviary – Chicago, IL

Tippling Club – Singapore

World’s Best Spirits Selection

Amor y Amargo – New York, NY

ATLAS – Singapore

Mabel – Paris, France

Old Crow – Zürich, Switzerland

Rumba – Seattle, WA

Sexy Fish – London

Sweet Liberty – Miami, FL

The Baxter Inn – Sydney, Australia

The Office – Chicago, Illinois

Trick Dog – San Francisco, CA

Whitechapel – San Francisco, CA

GSN Review: Tipperary Boutique Distillery Whiskey

Situated in the beautiful setting of the Golden Vale in Ireland, Tipperary Boutique Distillery was founded in March 2016 by Jennifer Nickerson, Stuart Nickerson and Liam Ahearn.  Their own barley, grown on Ballindoney farm in County Tipperary is distilled and then cut with water from the outside Clonmel from which the Tipperary Boutique Distillery operates. The land at Ballindoney has been farmed by the Ahearns for over 200 years. The Farm lies on a plain of land sheltered by the Galtee, Knockmealdowns and Comeragh mountains, with fresh water flowing down to be collected and used to cut their whiskies.

Work on the distillery is planned to begin soon. However, in the meantime, they have searched Ireland for mature whiskies which reflect the style of the spirit that they will shortly make in Tipperary. They have specifically selected these casks to bottle and release as inaugural expressions – Knockmealdowns, Watershed and Rising.

Only six first-fill bourbon casks are chosen for each batch of Watershed, selected by Malt Master Stuart.

‘Knockmealdowns’ honours the Knockmealdown mountain range, which straddles the border between County Tipperary and Waterford and overlooks the Ahearn Farm. A particularly picturesque spot, the Knockmealdowns mountains are home to the ‘Vee’, a V-shaped turn on the road up Sugarloaf Hill. A number of stories relate to a stunningly beautiful lake close to the Vee called Bay Lough. Local legend tells that the lake is bottomless and the waters are haunted by an unfortunate woman called ‘Petticoat Loose’ who was banished there to empty the lake with a thimble.

‘The Rising’ takes its name from the 100 year anniversary of the Irish Rising in 1916; a significant uprising which would pave the way for Ireland’s eventual Independence some years later. GSN did not receive a sample of Rising for review.

Tipperary Watershed (94 proof)
Visual: Medium-light gold.
Nose: Malty, with a slight char to cut the sweet overtones. Some lemon citrus and black pepper.
Taste: Fresh, smooth and balanced with notes of caramel, butterscotch and lemon zest coming through after a few seconds. Fresh baked bread, cinnamon and clove close things out.
Finish: Medium long with a peppery ginger finish.
Overall: An Irish that will easily hold up under ice. Unusually piquant.
GSN Rating: A-

 

Tipperary Knockmealdowns 10-Year-Old (94 proof)
Visual: Medium gold.
Nose: Rich blend of malt and oak. Buttery, lively and very much in the style.
Taste: Much deeper in character than the Watershed, this one has been aged to perfection and achieved the kind of balance the gives it a lush and well-rounded character. Luscious, chewy and near perfect.
Finish: Long with softer tones of peach, lemon curd, and even young banana. Quite interesting.
Overall: This would be a great bottle to request from a genie if stuck on a desert island. On second thought, make it two bottles.
GSN Rating: A+

For more information go to: Tipperary Distillery

GSN Alert: June 14th – National Bourbon Day

imagesBourbon is the quintessential American spirit, and today is a today to celebrate it!  GSN is proud to share some classic bourbon cocktails from some of the great cocktail guides of the past 150 years.

Bourbon Crusta
2 ounces bourbon whiskey
1/2 ounce triple sec
1/2 ounce maraschino liqueur
1/2 ounce lemon juice
2 dashes orange bitters
Garnish: Orange peel.
Shake with ice. Strain into a cocktail glass.

Bourbon Milk Punch
1 1/2 ounces bourbon whiskey
4 ounces milk
2 teaspoons simple syrup
2 dashes vanilla extract
Garnish: grated nutmeg
Shake vigorously with ice, strain into a brandy snifter or wine glass.

Commodore
2 ounces bourbon whiskey
3/4 ounce white crème de cacao
1/2 ounce lemon juice
1 dash grenadine
Shake with ice. Strain into champagne flute.

Eastern Sour
2 ounces bourbon whiskey
1 1/2 ounces orange juice
1 ounce lime juice
1/4 ounce orgeat
1/4 ounce simple syrup
Garnish: Shell of the lime used for the fresh juice.
Shake with ice. Strain into an ice filled tumbler.

Lion’s Tail
2 ounces bourbon whiskey
1/2 ounce pimento dram
1/2 ounce lime juice
1 teaspoon simple syrup
1 dash Angostura Bitters
Shake with ice and strain into a chilled cocktail glass.

Mint Julep
2 ounces bourbon whiskey
4 whole sprigs mint
2 teaspoons sugar
Garnish: Mint sprigs dusted with powdered sugar.
Muddle in a cocktail shaker until the sugar is dissolved and the mint is blended in. Add ice, and then shake well. Strain into a glass filled with shaved ice.

Seelbach
1 ounce bourbon whiskey
1/2 ounce Cointreau
7 dashes Angostura Bitters
7 dashes Peychaud’s bitters
5 ounces champagne
Garnish: Lemon twist.
Build in a champagne flute.

Suffering Bastard
1 ounce lime juice
4 ounces ginger ale
1 dash Angostura Bitters
1 ounce bourbon whiskey
1 ounce gin
Garnish: mint sprig, orange wheel, and cherry.
Build in a rocks glass.

Ward 8
1 1/2 ounces bourbon whiskey
1/2 ounce lemon juice
1/2 ounce orange juice
1 teaspoon grenadine
Shake with ice. Strain into a cocktail glass.

Whiskey Sour
2 ounces bourbon whiskey
1 ounce simple syrup
3/4 ounce lemon juice
1 teaspoon egg white (optional)
Shake with ice. Strain into a sour glass, or an ice filled Old Fashioned glass.