Mixology Monday

Mixology Monday XCIV is upon us and this month’s theme is “That’s Not a Martini!”  Our host, Nihil Utopia, has hit upon something we really enjoy: messing with gin and fortified wines.  We have two offerings for this round, (We had to pare it down from 6 or 8!!).  First is the G-n-Tini, which, combining gin, dry vermouth and quinine syrup, might also qualify as “That’s Not a Gin and Tonic!”.  For our second we offer The Wellington: barrel aged gin, sweet vermouth and amaro.

I think that Fords Gin cries out for grapefruit.  It so happens that grapefruit is one of the primary flavors in Jeffrey Morgenthaler’s tonic recipe.  His quinine syrup, that you can add to club soda to make tonic water, is simple and takes less than an hour to make.  I thought that including the quinine syrup directly with the drink would make an interesting bitter sweet addition.  I believe I was correct!  Here’s the recipe:

G-n-Tini

• 1 1/2 oz. Fords Gin
• 1/2 oz. Dolin Sweet Vermouth
• 1/2 oz. Quinine Syrup – see here
• Grapefruit peel for garnish

1. Stir the first three ingredients in a mixing glass with ice to chill
2. Strain into a chilled coup
3. Express the grapefruit peel over the drink and float the peel

The Wellington

Treaty Oak Distilling is aging their gin in whiskey barrels to create their Waterloo Antique Gin.  This is truly a unique gin.  It has the sweet caramel nose that you would expect from the barrel aging but with the addition of the herbaceous input of gin.  The flavors are citrus, spice and herbs with a finish of charred oak that is long and smooth.   We combined this with Italian vermouth and Amaro.

• 1 1/2 oz. Waterloo Antique Gin
• 1/2 oz. Carpano Antica Vermouth
• 1/4 oz. Averna Amaro
• Lemon peel for garnish

1. Stir the first three ingredients in a mixing glass with ice to chill
2. Strain into a chilled coup
3. Express the lemon peel over the drink and float the peel

Cheers!

We had a magnificent time at the Cured – Belle Meade Bourbon Paired Dinner this past week in San Antonio.   A meal at Cured Charcuterie is always a treat and this 5 course pairing was no exception. Visiting with Andy Nelson of Green Briar Distillery and hearing about the resurrection of his family’s legacy was fascinating. (You can find the complete story on their web site here). The cocktails, featuring their Belle Meade Bourbon, Sherry Cask Finished Bourbon and Tennessee White Whiskey, were excellent and complimented the, as usual, superb food.

Well, this set me to creating some libations with Green Briar Distillery‘s most excellent Bourbon.  At Cured, they served a sour and a bourbon/amaro cocktail.  The “Chas Sour” contained their Sherry Cask Finished Bourbon, cardamom syrup and lemon juice.  The bourbon/amaro, the “Old No. 5”, used Belle Meade Bourbon, Averna and bitters.  I guessed at and came up with my version of the “Old No. 5.  However, I decided to also make a bourbon sour and a Manhattan both using Belle Meade Bourbon.

First, lets talk about Belle Meade Bourbon.  I tasted this neat, both at the Paired Dinner and home.  Let me start by saying that the Nelson brothers have a winner out of the gate!  Belle Meade bourbon is worth drinking neat, on the rocks or in cocktails.  Full disclosure note: I am partial to high rye bourbons which includes Belle Meade.  That being said, here are my tasting notes:

• Nose: Maple syrup and caramel with grapefruit
• Taste: Rye spice with caramel, smoke and tobacco with vanilla
• Finish: Smooth.  Several reviewers report that it has a short finish but I disagree.  It is a smooth, long finish with distinct cherry and spice.  If you “chew” it, you up the spice.

Old No. 5

So, on with the drinks.  Here is my version of the Old No. 5:

• 1 1/2 oz. Belle Meade Bourbon
• 3/4 oz. Averna
• 1 dash Fee Brothers Barrel Aged Bitters
• Orange peel for garnish

1. Add all ingredients to a mixing glass with ice and stir until chilled
2. Strain into a chilled coup
3. Express the orange peel over the drink and float

Belle Meade Manhattan

Belle Meade Manhattan

This bourbon has legs, so I went straight to a 2:1 bourbon:vermouth ratio.  You can go with more vermouth, but I like the flavors of the Belle Meade and prefer that the vermouth complements and not over powers.  I used Angostura for the bitters and Grand Marnier for the sweetener.

• 1 1/2 oz. Belle Meade Bourbon
• 3/4 oz. Carpano Antica Vermouth
• 1 dash Grand Marnier
• 1 dash Angostura Bitters
• Orange peel and maraschino cherry for garnish

1. Add everything but the garnish to a mixing glass with ice and stir to chill
2. Strain into a chilled coup
3. Express the orange peel and float then drop the cherry into the drink.

Belle Meade Sour

I like my whiskey sours 1:1 bourbon and lemon sour.  For the lemon sour, I prefer 2:1 lemon to simple syrup.  I also like the mouth feel of egg white.

• 1 1/2 oz. Belle Meade Bourbon
• 1 oz. Fresh lemon juice
• 1/2 oz. Simple syrup
• 1 large egg white (can use 3 Tbl. pasteurized egg whites but it will not be the same)

1. Add all ingredients, in order to a shaker and shake for 30 sec without ice to emulsify the egg white.
2. Add 3 regular sized ice cubes plus on large cube (1 1/2 – 2 inches)* to the shaker and shake to chill 10 – 15 sec.
3. Double strain into a chilled coup and serve

* using a large ice cube creates a silky finish that complements the egg white.  You can omit this and use regular ice but you should get a large ice cube tray!

So there are three drinks using Belle Meade Bourbon.  I will soon be posting cocktails using Green Briar Distillery‘s Tennessee White Whiskey.

Cheers!

This came out of my recent exploration of the venerable Manhattan.  A few weeks ago, we attended a dinner where the chef paired each course with a specific libation.  He included an excellent  Manhattan with a small batch bourbon and an Italian Vermouth.  Inspired by this, I have determinedly pursued the perfectly balanced Manhattan.

“Well,” one may ask, “what makes any drink ‘perfect’?” 

The answer is, of course, the one for whom the drink is made.  Recipes for the Manhattan from the turn of the 20th Century, call for vermouth in a much higher ratio than those from the last 20 years.  In fact, the vermouth in the Manhattan suffered the same fate as vermouth in the Martini – it practically vanished.

The Manhattan is a simple, yet complex drink.  Some time back, I noted Gary Regan’s discussion of the Manhattan in his book The Joy of Mixology.  He points out that the ratio of whiskey to vermouth varies with the chosen ingredients.  Anywhere from 2:1 – 2:1/2 whiskey to vermouth.  The stronger the flavors of the whiskey, the more vermouth it can handle.  The goal is to construct a cocktail that balances the sweet spice of the base whiskey with the complexity of the vermouth.

With that goal in mind, creating your “perfectly balanced” Manhattan will require premium ingredients and some trial and error.  In other words, purchase your favorite bourbon or rye along with a good sweet vermouth and start mixing and tasting!  I suggest that you start with a whiskey that you enjoy straight.  I also suggest that you spring for a couple of different sweet vermouth’s, maybe a French and an Italian.

Our Butler Al serves a wonderful Manhattan!

Start building your drink with a high whiskey:vermouth ratio – say 2:1/2 or even 2:1/4.  Chill with ice in a mixing glass and taste from a shot glass.  You can then add a little more vermouth as you taste.  When your ratio is getting close, start thinking about what bitters you would try and any sweetener the drink might need.  To try bitters, taste the bitters on your finger followed by a sip from your shot glass.  You can do the same with the sweetener.

When you think you are close, stir up a fresh drink and strain into a cocktail glass.  What does your nose tell you?  What is the first thing you taste with the first sip?  What garnish will enhance these?  The classic is a brandied cherry and possibly a citrus peel.  Here I used Grand Marnier as the sweetener and brandied cherries for the garnish.  I did not think that either orange or lemon oils added much.

For the vermouth I chose Carpano Antica, a sweet Italian.  I found this quote concerning Carpano Antica from the Wine Enthusiast dated 2011:  “This dark, mysterious vermouth is rich, complex and layered, boasting aromas of mint and other herbs, plums and figs, reminiscent of Madeira. The rich flavors are hard to pin down: cocoa, red wine, almonds, bitter marmalade, hints of spice and toffee all play across the palate, finishing with a bracing bitter edge. This delectable sweet vermouth would shine in a Manhattan.”  I think that sums up the Carpano Antica!

So, here are my recipes:

Irish Manhattan

While rye and bourbon are the classics in the Manhattan, I don’t see any reason not to try an Irish Whiskey.  Specifically the Tullamore Dew 10 year old Single Malt.  As I’ve noted before, the Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood.  Just the depth of flavors that blend with vermouth.

• 1 1/2 oz. Tullamore Dew 10 year old Single Malt Irish Whiskey
• 3/4 oz. Sweet Italian Vermouth
• 1 dash Grand Marnier (1/8 tsp)
• 1 – 2 dashes Angostura Orange Bitters
• brandied cherries for garnish

1.  Chill a cocktail glass with ice and water.
2. Stir to combine all ingredients, sans cherries, in a mixing glass with ice.
3. Strain into chilled cocktail glass and garnish with the cherries

Bourbon Manhattan

For the bourbon Manhattan, I used Russell’s Reserve 10 Year Old.  This is a bit of a lighter bourbon, but still has the sweet and spicy notes you expect from a quality aged bourbon.  Note that in addition to using a higher ratio of vermouth, the recipe includes more Grand Marnier.

• 2 oz. Russell’s Reserve 10 Year Old Bourbon
• 1 1/2 oz. Italian Vermouth (sweet)
• 1 tsp Grand Marnier
• 1 – 2 dashes Angostura Orange Bitters
• brandied cherries for garnish

1.  Chill a cocktail glass with ice and water.
2. Stir to combine all ingredients, sans cherries, in a mixing glass with ice.
3. Strain into chilled cocktail glass and garnish with the cherries

Rye Manhattan

Sazerac is my rye whiskey of choice.  Made at the Buffalo Trace Distillery, it is spicy and sweet with flavors of orange peels, pepper and allspice.  It blends very well with the Italian Vermouth.  Note that this is the same recipe as the Irish Manhattan, just substituting the Irish Whiskey for the rye.

• 1 1/2 oz. Sazerac Rye Whiskey
• 3/4 oz. Italian Vermouth (sweet)
• 1 dash Grand Marnier (1/8 tsp)
• 1 – 2 dashes Angostura Orange Bitters
• brandied cherries for garnish

1.  Chill a cocktail glass with ice and water.
2. Stir to combine all ingredients, sans cherries, in a mixing glass with ice.
3. Strain into chilled cocktail glass and garnish with the cherries

When your guest asks for a Manhattan, he or she is probably expecting a drink that is long on the bourbon or rye and very short on the vermouth.  It will be up to you to introduce them to your version of the perfectly balanced Manhattan!

Cheers!

Mixology Monday

Golden Kiss

This month’s Mixology Monday theme is “Perfect Symmetry.”  Hosted by Southern Ash, the idea is to find a balance between two related liquors or liqueurs.  His examples included sweet and dry vermouth, bourbon and rye, gin and vodka, and tequila with mezcal.  I would like to offer two drinks this month.  The first, a bit of a cheat on vermouth and vermouth, is the Golden Kiss.  A blend of Lillet Blanc and Kina L’ Avion D’ Or with dry curaçao.   Of course Kina Lillet, of 007 fame, is no longer available, so combining Lillet with a quinquina makes some sense, (to me anyway.)  I have been playing with Suze and Kina L’ Avion D’ Or so the segue to the Golden Kiss was simple.  The Lillet and Kina L’ Avion D’ Or share the fruity taste of orange, marmalade and apricot.  While the Lillet has a floral note, the Kina L’ Avion D’ Or has the bitterness of cinchona.  Together with the dry curaçao, they play together nicely.  I originally used Suze instead of the dry curaçao, and if you like bitterness, I would suggest you try it, but it will be bitter.  Here is the recipe:

• 2 ozs. Chilled Lillet Blanc
• 2 ozs. Chilled Kina L’ Avion D’ Or
• 1 oz. Dry curacao such as Pierre Ferrand
• 3 or 4 frozen strawberries

1. Combine all ingredients in a chilled champagne flute
2. Serve with the strawberries as ice cubes

My primary offering is the Autumn Spirit. This drink combines Irish whiskey with American single malt whiskey and bittersweet burnt honey. I finished it with Fees Brothers Whiskey Barrel- Aged Aromatic Bitters and served it neat in a brandy snifter.

For the whiskeys, I used Tullamore Dew 10 year old Single Malt Irish Whiskey and St Georges Single Malt Whiskey. The Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood. The St Georges has a forward almond flavor with a floral nose and the taste of cocoa. Having been aged in similar casks (bourbon, sherry and port) the wood flavors blend nicely.

Being partial to bitters forward old fashioneds, I thought that burnt honey syrup would be fun to try with whiskey. The burnt honey, which I burned to a dark coffee color, brought out some of the wood while the honey brought along the floral and grassy notes. The cinnamon, spice and wood flavors of the Fees Brothers Whiskey Barrel-Aged Aromatic Bitters enhanced the earthiness, cocoa and fruit of the whiskeys.

• 1 oz. Tullamore Dew 10 year old Single Malt Irish Whiskey
• 1 oz. St Georges Single Malt Whiskey
• ½ oz. burnt honey syrup (see below)
• 10-12 drops Fees Brothers Whiskey Barrel-Aged Aromatic Bitters

1. Combine all ingredients in a brandy snifter
2. Serve neat
   

   Autumn Spirit

I obviously like this drink. I want to thank Joel at Southern Ash for hosting this month’s Mixology Monday XC and for inspiring me to try these combinations.

Burnt Honey Syrup

Burnt Honey Syrup

Equipment:

• Large pot – 8 qts
• Long sleeve jacket/apron/chef’s jacket
• Pair of heavy heat proof gloves

Ingredients

• 1 Cup Grade A Honey
• 1 Cup Water

1. In a large pot with steep sides, heat the honey over high heat stirring frequently. Note: the honey will foam and multiply several times in volume, so use at least an 8 qt pot.
2. When the honey begins to boil, about 3 minutes, begin stirring constantly. The foam will be so thick that you will only see the color of the honey in the spoon.
3. Continue to boil, lowering the temperature if needed to keep control of the foam, until the honey is dark brown to black – about 12 minutes.
4. Slowly add the water. WARNING: the water will spit molten honey onto exposed skin or your eye. Keep adding water, stirring constantly until incorporated.
5. Remove from heat and allow to cool completely.
6. Store in the refrigerator.

Using vermouth or another fortified wine, along with a base liquor and flavoring liqueur, is a simple way to make a good cocktail.  Jamie Boudreau calls this the “Golden Ratio.”  It is:

• 1 1/2 oz. Base Liquor (gin, vodka, rye, tequila, etc.)
• 3/4 oz. Fortified Wine (sweet or dry vermouth, Lillet, Punt e mes, Cocchi Americano, etc.)
• 1/4 oz. Liqueur (you can go wild here!)

This is the starting point.  A way to taste a new liqueur, develop a “custom” drink or recreate a cocktail you enjoyed.  For instance, I had a cocktail that contained Hendricks, sweet vermouth and Chartreuse.  Starting with the “Golden Ratio,” playing with green vs yellow Chartreuse, and tinkering with the ratio, I settled on this:

• 1 1/2 oz. Hendricks Gin
• 3/4 oz. Dolan Sweet Vermouth
• 1/2 oz. Green Chartreuse
• Lemon zest

Another “for instance”: I was trying Cocchi Americano in various drinks.  To me, Cocchi Americano does not have the spice of a premium sweet vermouth.  What it does have is an herbal/bitter note.  I chose St. George’s Botanivore Gin as the base – herbal but not as much as Hendricks. For the liqueur, I used St. Germain Elderflower Liqueur vs Luxardo Maraschino Liqueur.  Here are the finals:

• 1 1/2 oz. St. George’s Botanivore Gin
• 3/4 oz. Cocchi Americano
• 1/4 oz. St. Germain Elderflower Liqueur
• 4-5 drops Rhubarb Bitters
• Lemon zest

and

• 1 1/2 oz. St. George’s Botanivore Gin
• 3/4 oz. Cocchi Americano
• 1/2 oz. Luxardo Maraschino Liqueur
• 4-5 drops Rhubarb Bitters
• Lemon zest

Both of these drinks are good.  Your guests will be impressed.  They may not order a second, but they will enjoy their first.

Now. lets push this a little further.  Substitute Aperol for the Cocchi Americano.  Aperol is not a fortified wine but it has a low ABV (11%) and is herbal/bitter.

• 1 1/2 oz. St. George’s Botanivore Gin
• 3/4 oz. Aperol
• 1/4 oz. St. Germain Elderflower Liqueur
• 4-5 drops Rhubarb Bitters
• Lemon zest
• Sprig of fresh thyme for garnish

All of the above are stirred with ice in a mixing glass, strained into a chilled cocktail glass and garnished.

Now for one more stretch.  The first cocktail listed above with Hendricks, sweet vermouth and chartreuse.  Add cucumber and shake with ice and you have the Lido Martini.

Remember to use all premium liquors and liqueurs, and fresh premium vermouth.

Mixology Monday

This is my entry into the MixologyMonday LXXXIX, hosted by abarabove.   September’s theme is “The Unknown.”  The challenge is to venture out and do something new.  So I have chosen Kahlua Midnight and pecan infused tequila.

This drink is a testament to the fact that my wife and I are not good together in a liquor store.  Thus, not so very long ago in a liquor store not so very far away, she walks up to me and I point out a bottle of Ancho Reyes and say, “If you weren’t here, I’d buy this.”  Her response as she wonders down the aisle is, “Oh! We have to get this Hibiscus Liqueur.”  Then we both spot the Kahlua Midnight.  We ended up buying all three.  This is why I usually stop by the liquor store on the way home from work.  It’s less expensive.

The Ancho Reyes and Hibiscus liqueur were tried immediately with good results.  I’ve been thinking about the Kahlua Midnight.  Coffee, at least in my mind, goes with chocolate and pecans.  This led back to my thoughts of trying to infuse something with nuts.  Thus the Tequila Moonlight.

Tequila Moonlight

In the creation of this, I compared silver, reposado and anjeo tequilas combined with Cocchi Rosa, Dolan Sweet Vermouth, Punt e Mes, and Lillet Rouge.  The reposado and Cocci Rosa won with the sweet vermouth a close second.  The Punt e Mes was too bitter and the Lillet too mild.

I tried using nitrogen cavitation to infuse the tequila with pecan, cocoa and bitter orange.  The cocoa and orange came through but the pecan flavor was missing.  It took 7 days in a mason jar to adequately infuse the pecan flavor.

So here’s the drink:

Tequila Moonlight

• 1 1/2 oz. Pecan Infused Milagro Reposado Tequila – see below
• 3/4 oz. Cocchi Rosa
• 1/2 oz. Kahlua Midnight
• Garnish: brandied cherry such as Luxardo and an orange zest

1. Chill a cocktail glass with ice and water
2. Stir all of the ingredients, except the garnish, with ice in a mixing glass.
3. Strain into chilled cocktail glass
4. Drop the cherry into the drink, express the oils from the orange zest over the drink and drop it in.

Pecan Infused Tequila

Pecan Infused Tequila

• 8 oz. Milagro Reposado Tequila
• 1/3 cup toasted pecans, roughly chopped
• 1/2 tbs Cocoa nibs
• 1/2 tbs Dried bitter orange peel (available on line)

Combine all ingredients in a mason jar and seal.  Store in a cool place, shaking daily, for 5-7 days.  Pass through a fine mesh strainer, followed by a gold coffee filter and finally a paper coffee filter.  Decant into a bottle.  Will keep indefinitely,  but the flavor will fade after a few months.

Basically brown liquor and fortified wine.  The classic is rye or bourbon with sweet vermouth.  However, you can use any sweet vermouth type product, such as pictured.

Take a look at these simple variations.

The Manhattan

Gary’s Redo Classic Manhattan

Tequila Manhattan

There are several popular cocktails that are simple to make and require only a few ingredients.  Check out these:

• The Old Fashioned

  The first cocktail.  It is a base liquor, usually rye or bourbon, plus bitters and a sweetener.  That’s it.  No red candy cherries and no muddling orange peels.  So check out these examples to get started

• The Martini

  Either gin or vodka.  Add a fortified wine, typically vermouth, and stir.  Sorry James.  This cocktail is easy to make and to customize.  Look here for examples

• The Manhattan

  A popular classic cocktail that has remained virtually the same for decades.  Check out the classic and some variations here.

• The Margarita

  The famous drink from Mexico.  Use good tequila and fresh lime.  Here are a few easy recipes.

• Sours

  This is a wide ranging group of drinks.  From a whiskey sour to Tiki drinks, they’re booze and juice.  Look here and start shaking.

This drink plays on the faint cucumber note in Hendrick’s and doubles down with the herbal Chartreuse.  Allowing the ice cubes to muddle the cucumber in the shaker, produces just the right flavor intensity.  Unless, of course, you want your cocktail to taste like a salad!

• 1 ½ oz. Hendricks’ Gin
• ¾ oz. Sweet Vermouth
• ¼ oz. Chartreuse
• 3 -4 thin slices of English Cucumber
• Lemon Zest for Garnish

1. Combine all ingredients except the lemon zest in a shaker with ice cubes (not crushed). Shake for 30-45 sec.
2. Double strain into chilled coup or martini glass and express the lemon zest. Float the zest.