Plymouth Old Fashioned

Plymouth Old Fashioned

I really like bitters forward old fashioneds.  To me, bitters bring flavor and spice that you aren’t going to find elsewhere.  One way to get a lot of bitters into a cocktail without making it, well, too bitter, is to make a syrup with bitters as all or part of the liquid.  For this drink I have chosen Applejack, brown sugar and black walnut bitters to use in the syrup.  It is then combined with calvados, bourbon and rum.

This is a big drink in size, strength and flavor.  The taste of apple blends with the vanilla and spice from the rum and the combined smoky notes of the rum and bourbon.  The black walnut bitters really stand out.  I initially used Fees Brothers Aztec Chocolate Bitters, but I think that Angostura Bitters with the Fees Brothers Black Walnut Bitters and Orange Bitters is better.

You can easily lighten up this drink by substituting Cruzan Dark Aged Rum for the Zaya and/or Russell’s 10 year old Bourbon for the Basil Hayden’s.

Here is the recipe:

  • 1 oz. Calvados
  • 1 oz. Aged rum such as Zaya 12 Year Old
  • 1 oz. Aged bourbon such as Basil Hayden’s
  • 1 oz. Black Walnut Syrup (See below)
  • 1 bar spoon honey syrup (1 part honey dissolved in 1 part water)
  • 2 dashes Fees Brothers Black Walnut Bitters
  • 2 dashes Fees Brothers Orange Bitters
  • 2 dashes Fees Brothers Aztec Bitters or Angostura Bitters
  • Thick orange peel for garnish
  1. Stir all ingredients, except the garnish, in a mixing glass with ice.
  2. Strain into a chilled old fashioned glass with fresh ice – preferably a single large cube or sphere
  3. Express the orange oils over the drink and float the peel.

Black Walnut Syrup

  • 1/2 cup brown sugar
  • 2 oz. Applejack
  • 1 oz. Fees Brothers Black Walnut Bitters
  1. In a small sauce pan over medium heat, dissolve the sugar in the liquid, stirring frequently.  Or you can put all of the ingredients in a blender and run on high for a few minutes.
  2. Allow to cool
  3. It will keep longer if you filter it through a metal coffee filter to remove any undissolved sugar crystals.
  4. Will keep in the refrigerator for a few weeks

Cheers!





Hometown Hooch MxMo XCVII

Mixology Monday

Mixology Monday

It’s time again for the world’s best online cocktail party.  The theme for this month’s Mixology Monday is “Hometown Hooch,”  as set forth by Stuart Putney at Putney Farms.

You can read more at the announcement post here, but the idea is to use locally distilled spirits in a cocktail.  I have chosen Rebecca Creek Distillery for three reasons:

  1. We use their Enchanted Rock Vodka as one of our go to’s
  2. We have a great Old Fashioned using their Texas Whiskey
  3. It’s the only Texas Hill Country distillery that I’ve heard mentioned in a Country song!

 I’m Not Dead Yet (Just Married)

Rebecca CreekThis is a drink we featured at our Daughter’s wedding last year.  It was served at the Groom’s Whiskey and Tequila Bar, along with several other bourbon and tequila libations and hand rolled cigars.

Rebecca Creek Fine Texas Spirit Whiskey is very smooth with a little bite at the finish.  The flavors are primarily barrel notes of vanilla and herbs.  It is composed of young barrel aged Texas whiskey and 8 year old Kentucky Bourbon and comes off similar to a Canadian Blend.  In this cocktail, these flavors back up the Black Mission Fig Bitters and the smokey agave.  Made as a built drink, the initial taste is strong, but as it is sipped and swirled in your hand, the ice melts and the drink cools providing a enjoyably long, slow finish.

Here is the recipe:Rebecca Creek 3

  • 1 1/2 oz. Rebecca Creek Fine Texas Spirit Whiskey
  • 2 droppers full Brooklyn Hemispherical Black Mission Fig Bitters
  • 1/4 oz. Agave syrup
  • Orange peel for garnish
  1. Combine the first 3 ingredients in an unchilled, single Old Fashioned glass and stir
  2. Gently add a large ice cube
  3. Express the oil from the orange peel over the drink and float the peel.

Cheers!




Old Fashioned Tent Revival

I love a bitters forward Old Fashioned.  So, the March Mixology Monday theme of “Call me Old Fashioned” is right up my alley.  Thanks to Sass & Gin for hosting and choosing a most magnificent theme!

Mixology Monday

Mixology Monday

This drink requires Bad Dog Barcraft’s Fire and Damnation Bitters available here.  “Fire and Damnation” made me think of the old tent revivals and thus, the name.  (Besides, I’m certain that this is good for the soul!)Old Fashioned Tent Revival 2 You want several dashes of the bitters to enable the flavors to come through.  Then balance the bitterness with the agave.  I use agave nectar rather than making a syrup.  Different brands of agave vary in sweetness, so you may need to adjust the amount you use.  Be careful not to make it sweet.

I use Russell’s Reserve 10 Year Old for this cocktail.  It is a little lighter on the oak but retains the spice and body you expect from a good bourbon.  Notice that this is essentially a built drink, a la Dave Arnold in Liquid Intelligence.  I found that this technique works very well for most Old Fashioned’s.  It’s a bit like Scotch on the rocks: the cocktail starts out strong and then cools and dilutes as you sip and gently swirl the ice.

Old Fashioned Tent Revival

  • 2 ozs. Russell’s Reserve 10 Year Old
  • 3-4 dashes Bad Dog Barcraft’s Fire and Damnation Bitters – about 1 barspoon
  • 1/4 oz  Agave Nectar or more to taste
  • Lemon zest for garnish
  1. Add everything, except the garnish, to an un-chilled, single old fashioned glass and stir to combine.
  2. Carefully drop in a large ice cube.
  3. Express the lemon and float it in the drink.

Cheers!




National Create a Vacuum Day!

shaker-girlFebruary 4 is National Create a Vacuum Day.  So, in cocktalian fashion, you need to create a vacuum today!  Ever wonder why your cocktail shaker is so hard to open after you’ve shaken your drink?  As you shake your drink with ice, the liquid and air in the shaker cool and contract – causing a vacuum to form.  This is what holds the shaker together and makes it hard to open.

Thus, you can make your very own vacuum.  Now try out a daiquiri, margarita, sour or something new, and SHAKE IT UP, BABY!!!  Here are a few suggestions:

The Z

The Z

The Z

This is one of our favorite daiquiris.  Simple, fresh ingredients and you can feel the warmth of the sun and the sounds of the surf!  Hemingway, here we come.

Get the recipe here

Ten Four

Ten Four

Ten Four

Combine fresh cinlantro and jalapeno with the magic of Chartreuse and Cinco Vodka.  Need a little Grover Washington to go with that?

Get the recipe here

 

The Mayahuel

mayahuel_codex_rios

The Mayahuel

Mayahuel was the Aztec Goddess of the maguey of which the agave is a type.  She was the mother of the “400 rabbit” gods of drunkenness.  This margarita plays on the agave with tequila, agave orange liqueur, and agave nectar.

Get the recipe here

Whiskey Sour

Belle Meade Sour

Belle Meade Sour

Smooth, vanilla, caramel, smoke and all of the other wonders of bourbon combined with sweet/tart lemon.  Now we’re talking!

Get the recipe here

 

 

 

So, honor the day and create a few vacuums!

Cheers!




Apple Old Fashioned

Apple Old FashionedThis cocktail combines spicy Rye with a hint of apple from the bitters.  Add to that a touch of smooth honey syrup and you have a drink that is light on the tongue but still bitters forward.  You may want to adjust the ratio of bitters to syrup depending on your taste.

Notice that this is essentially a built cocktail.  I stir it in a mixing glass without ice to combine the ingredients prior to pouring it over a large ice cube in an un-chilled single old fashioned.  Similar to scotch on the rocks.  Initially the flavors will be strong with very little dilution.  As you sip the cocktail and gently swirl it, the drink will chill and dilute.

Apple Old Fashioned 1

  • 2 oz. Rye whiskey such as Templeton or Sazarac
  • 1 generous dash of Bar Keep Apple Bitters
  • 1 barspoon of honey syrup (1 part honey, 1 part water)
  • Lemon peel for garnish
  1. Combine the rye, bitters and honey syrup in a mixing glass without ice.  Stir to combine.
  2. Pour over a large ice cube in an un-chilled single old fashioned.
  3. Express the oil from the lemon peel and drop it into the drink.

Cheers!




Mixology Monday XCII – Apples

It is Mixology Monday for December and it’s all about apples.  This most excellent theme is the brain child of Frederic at Cocktail Virgin Slut, this month’s host.  mxmo_apple2

Once again, we have two drinks to offer: Cider Punch and the Plymouth Old Fashioned.

Cider Punch

MxMo CranappleThis drink combines apples in the form of calvados and hard cider with the flavors of ginger and cranberries.  The aroma is apples and lemon.  The taste begins with apple and a touch of sweet ginger and cranberry, finishing with musty cider.

 

 

  • 1 oz. Calvados
  • 1/2 oz. Ginger Liqueur
  • 1/2 oz. Cranberry Syrup (see below)
  • 1 oz. Chilled hard cider
  • Lemon twist
  1. Stir the first four ingredients in a mixing glass with ice until well chilled.
  2. Strain into a chilled cocktail glass.
  3. Express the lemon oils over the drink and discard the lemon.

Cranberry Syrup

This is from Chris Tunstall at abarabove.  The syrup is extremely easy.  You will need:

  • 1 – 14 oz can jellied cranberry sauce
  • 2/3 cup sugar
  • 2/3 cup water
  1. In a quart sized microwavable container, melt the cranberry sauce on high in 30 second intervals, stirring in between.
  2. Meanwhile, using a small sauce pan on the stove, dissolve the sugar in the water.
  3. When the the sugar is dissolved, add the melted cranberry sauce and stir to combine.
  4. Allow to cool.  This will keep refrigerated in a sealed glass bottle for at least a week.

The Plymouth Old Fashioned

Plymouth Old Fashioned 2A few years ago, I came across a post by Jamie Boudreau where he described his “Old Fashioned Simple Syrup.”  He uses a base liquor, sugar and bitters for the sweetener.  Playing with his idea, I have made a number of drinks with various base liquors, sugars and bitters.  For this drink I have chosen Applejack, brown sugar and black walnut bitters to use in the syrup.  It is then combined with calvados, bourbon and rum.

This is a big drink in size, strength and flavor.  The taste of apple blends with the vanilla and spice from the rum and the combined smoky notes of the rum and bourbon.  The black walnut bitters really stand out.  I initially used Fees Brothers Aztec Chocolate Bitters, but I think that Angostura Bitters with the Fees Brothers Black Walnut Bitters and Orange Bitters is better.

You can easily lighten up this drink by substituting Cruzan Dark Aged Rum for the Zaya and/or Russell’s 10 year old Bourbon for the Basil Hayden’s.

Here is the recipe:

  • 1 oz. Calvados
  • 1 oz. Aged rum such as Zaya 12 Year Old
  • 1 oz. Aged bourbon such as Basil Hayden’s
  • 1 oz. Black Walnut Syrup (See below)
  • 1 bar spoon honey syrup (1 part honey dissolved in 1 part water)
  • 2 dashes Fees Brothers Black Walnut Bitters
  • 2 dashes Fees Brothers Orange Bitters
  • 2 dashes Fees Brothers Aztec Bitters or Angostura Bitters
  • Thick orange peel for garnish
  1. Stir all ingredients, except the garnish, in a mixing glass with ice.
  2. Strain into a chilled old fashioned glass with fresh ice – preferably a single large cube or sphere
  3. Express the orange oils over the drink and float the peel.

Black Walnut Syrup

  • 1/2 cup brown sugar
  • 2 oz. Applejack
  • 1 oz. Fees Brothers Black Walnut Bitters
  1. In a small sauce pan over medium heat, dissolve the sugar in the liquid, stirring frequently.
  2. Allow to cool
  3. Will keep in the refrigerator for a few weeks

Thanks to Frederic at Cocktail Virgin Slut for hosting this month’s Mixology Monday.  Go check out their site and be sure to come back for the roundup of Mixology Monday XCII.

Cheers!




Old Fashioned Tent Revival

This drink requires Bad Dog Barcraft’s Fire and Damnation Bitters available here.  You want several dashes of the bitters to enable the flavors to come through.  Then balance the bitterness with the agave.  Be careful not to make it sweet.

rp_old-fashioned-tent-revival-2.jpg

  • 2 ozs. Good aged bourbon such as Russell’s Reserve 10 Year Old or Basil Hayden
  • 3-4 dashes Bad Dog Barcraft’s Fire and Damnation Bitters – about 1 barspoon
  • 1/4 oz  Agave Nectar or more to taste
  • Lemon or orange zest
  1. Chill a single old fashioned glass with ice and water.
  2. Add all ingredients to a mixing glass with ice and stir.
  3. Pour over a large fresh ice cube in chilled glass.
  4. Twist zest over glass and discard



Rye Old Fashioned

  • 2 oz Good rye such as Sazerac or Bulleit Small Batchrp_sazerac-rye-black2-1-290x290.jpg
  • 1/2 – 1 tsp Sugar
  • 3-4 dashes Peychaud’s Bitters
  • Lemon Zest for garnish
  1. Chill an old fashioned glass with ice and water
  2. Combine all ingredients in a mixing glass with ice and stir
  3. Strain into chilled glass over fresh ice.
  4. Express lemon zest over drink and discard (the zest!)



Tequila Old Fashioned

  • Tequila Old Fashioned 22 oz. reposado tequila
  • 1 tsp. agave syrup
  • 2 dashes Mole Bitters
  1. Chill an old fashioned glass with ice and water
  2. Combine all ingredients in a mixing glass and stir with ice
  3. Strain over fresh ice in chilled glass
  4. Garnish with a lime twist



Tequila Traditional al Cubo

  • 1 part Rémy Martin Cognac
  • 1 part Zaya Aged Rum
  • 1 part Añejo Tequila
  • 2 dashes Angostura Bitters
  • 2 dashes Bitter Truth Chocolate Bitters
  • 2 dashes Angostura Orange Bitters
  • 1 part Tequila Old Fashioned Simple Syrup 
  1. Chill an old fashioned glass with ice and water
  2. Combine all ingredients in a mixing glass and stir with ice
  3. Strain over fresh ice in chilled glass
  4. Garnish with a thick orange zest and a cherry