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This is a cocktail that doesn’t know what it’s trying to be.  There is way too much going on here. Apricot, lemon, peach, cinnamon.  The closest thing I can compare it to a some ooey-gooey dessert that you only need one bite of.  And that’s pretty much what happened to me.  I love cocktails, but after one sip, I knew this one was not for me.

First of all, it has way too much sweetener.  You can easily cut the simple syrup in half.  Next, the rim simply must go.  The cinnamon doesn’t add anything to the drink.  So, having done those two things, you’re left with a passable sort-of-tiki kind of drink.  I do like the garnish.  In fact, that was the highlight for me.  I took a long thin spiral and stuck one end in the bottom of the cinnamon stick and used a fancy cocktail pick to hold on the other end.

One thing to consider is the size of the glass.  As listed this drink will make over 5oz of drink.  I would suggest cutting it down by a third, so you end up with at least a manageable sized cocktail, albeit one that still isn’t spectacular.

So, with some tweaking you may end up with something close to palatable.  Just proceed with caution.

Chantilly Cocktail
For glass: Lemon wedge, cinnamon sugar
1.5oz dark rum
0.75oz apricot brandy
10z lemon juice
1oz simple syrup
2 dashes peach bitters
Garnish: cinnamon stick wrapped with orange zest spiral

Rim chilled cocktail glass with lemon and cinnamon sugar. Shake remaining ingredients with ice and strain into glass. Add cinnamon-orange garnish.

 

Montelobos is an artisanal mezcal made in Santiago Matatlán, Oaxaca produced with 100% organically certified agave espadín. The mezcal is crafted by world-renowned agave expert Iván Saldaña. It is made according to his vision and passion for agave and artisanal mezcal with respect for traditional production methods, sustainability, and the quality of life in the communities and families who have produced mezcal for generations. Montelobos Mezcal is produced by Casa Montelobos, a Mexican company based in Oaxaca and Mexico City.

For additional insight into mezcal, visit The Anatomy of Mezcal.

Montelobos Mezcal (86.4 proof)
Visual: Clear.
Nose: Sweet smoke, roasted agave and toasted bread. Soft and warm like a Mexican sunset.
Taste: Smooth and smokey with a hint of nuttiness. After a few sips, cocoa and corn husk add an offbeat dimension.
Finish: Long, with a gentle smokiness and laid back hint of caramelization.
Overall: A contemplative mezcal which can be paired well with pork, corn or chili poblano dishes. Works well as a nightcap too.  Very nice indeed.
GSN Rating: A-

For more information go to: Montelobos

Few vodkas can claim that they are 100% organic. Only one can boast a 97-point rating at the Ultimate Spirits Challenge, the highest in the history of the competition. I would like to introduce you to the best vodka you’ve probably never heard of, Purus Italian Vodka.

Born in the Piedmont region of north-western Italy in the Alps, Purus is composed of 100% organic Italian grain and water from the Italian Alps. Distilled by the Sacchetto family, who has been distilling alcohol in Italy since 1950, this third-generation family owned and operated company distills their vodka five times and filters it through more than 1.7 million square meters of active charcoal.

The end result is a clean and distinctive spirit, representative of the terroir.

Purus Organic Vodka (80 proof)
Visual: Crystal clear.
Nose: Fresh and crisp with a lot of high notes. Slight vanilla and cherry blossom, baker’s chocolate and a touch of salinity.
Taste: Remarkably smooth and soft. A light patina of powdered sugar and slightly crushed peppercorn.  Simplicity in the glass, all the classic elements expected in a world-class vodka are here.
Finish: Medium-long with a clean finish.
Overall: I can only think of a handful of vodkas that have impressed me this much.  Highly recommended!
GSN Rating: A+

For more information go to: Purus Vodka

WWD_Master_Logo

World Whisky Day invites everyone to try a dram and celebrate the water of life. Events are taking place all over the globe. If you can’t find an event happening near you why not host your own World Whisky day event? All you need is a bottle of whisky to share with your friends. World Whisky day celebrates all types of whisky/whiskey and encourages everyone to enjoy whisky responsibly.

World Whisky Day is all about making whisky fun and enjoyable. It’s not about being exclusive or prescriptive. You can drink it however you enjoy it (ice, water, mixer – whatever works for you). We want to be all inclusive and that means any kind of whisky/whiskey from anywhere in the world.

For more info go to: World Whisky Day

indexA few years ago, the Lillet company declared a “National Aperitif Day” in honor of their latest product, Lillet Rose.  It’s not a bad time of year to do so.  Spring feels like a natural time for lighter and less inebriating beverages.

The word aperitif is French and literally means “to open.” The idea is that a short drink will prepare the imbiber for a lovely meal.  The original version was created in Turin, Italy by Antonio Carpano in 1786.  The next iteration came 60 years later when Joseph Dubonnet added quinine to a herbally infused wine and created, you guessed it, Dubonnet.

Lillet dates back to 1872, when it was known as Kina Lillet.  Notable fictional characters James Bond and Hannibal Lecter both enjoyed Kina.  Today, the original formula has been reformulated into Lillet Blanc.  As I mentioned there is also Lillet Rose and a third version Lillet Rouge which debuted in 1990.

Some classic cocktails calling for Lillet are the Vesper, the Corpse Reviver #2 (a personal favorite) and the 20th Century (a cocktail well deserving of a revival) in the 21st century.

On this week’s episode we learn about an original cocktail based on the classic Cosmopolitan.  Ladies and gentlemen, The Inkwell…

cocktailsThe word ‘cocktail’ is thrown around with as much abandon as a flamboyantly flaring mixologist with a Boston shaker – but what does it mean; and, indeed, what are its origins? According to the The London Telegraph, the first instance of its use was in a satirical newspaper article about a party; although whether ‘cocktail’ referred to an alcoholic drink is contested. Vermont publication The Farmer’s Cabinet stakes another claim for the debut use of ‘cocktail’, suggesting in its pages on 28th April 1803 that ‘to drink a cocktail is excellent for the head.’
The Online Etymology Dictionary attributes the origin of ‘cocktail’ to a mispronunciation of the French word for egg cup, ‘coquetier’ (pronounced in English as ‘cocktay’); backed, perhaps, but the fact that Antoine Amédée Peychaud (he of the eponymous bitters brand) served brandy mixed with bitters in eggcups at his late eighteenth-century New Orleans apothecary.
A second theory holds that the name is derived from the term ‘cock tailings’; referring to the debatably delicious practice of tavern owners combining the dregs (‘tailings’) of barrels together into a single elixir to be sold at knock-down prices, drawn from the spigot of a barrel – its ‘cock’.

On 13th May 1806, newspaper Balance and Columbian Repository defined a cocktail as, ‘a stimulating liquor composed of spirits of any kind – sugar, water, and bitters.’ This date is now recognised as World Cocktail Day, an occasion on which drinkers commemorate the first recognised publication of the word’s definition.

All information courtesy of Good Things Magazine

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