Practically everyone who mixes drinks on any level has their own margarita recipe.  Without disparaging anyone’s favorite, here is our most requested version.  It is a simple but classic margarita on the rocks.  We make this as a sour, shaken and served straight up without a salted rim.

This is the only drink we make using Equal.  A lot of people love the idea of low calorie drinks.  Since the object here is to  offset the tartness of the lime, the simple sweet flavor of the Equal will work as well as sugar. Mouth feel is not an issue with this cocktail.  If you do use sugar it needs to be the superfine variety.  Regular granulated sugar will not dissolve well.

Beware: the sweetness hides the alcohol content.

• 2 oz. Premium plata tequila – such as Milagro
• 2 oz. Fresh lime juice
• 1/4 oz. Curacao – we use Cointreau or you can use blue curacao for some extra color
• 3-4 tsp. Superfine sugar or 1-2 packets of Equal
• Pinch of salt

1. Chill a margarita glass with a few ice cubes and water
2. To a shaker add all of the ingredients.
3. Shake with ice until shaker is frosted, 10-15 sec
4. Strain into  chilled glass

Cheers!

This 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.

• 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!

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!

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. 

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

Cider Punch

This 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

A 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!

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!

This has just the right balance of sweet, tart and sour.  It will be prettier with white grapefruit juice, but we usually can only get ruby reds.  Just be sure to use fresh juice.

• 1 1/2 oz. Melagro Plata Tequila
• 1/2 oz. St. Germain Elderflower Liqueur
• 2 oz. Fresh grapefruit juice
• 2 drops grapefruit bitters

1. Combine all ingredients in a shaker with ice and shake 10-15 sec.
2. Strain into chilled champagne flute.

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.   I use Maestro Dobel Diamond Tequila or you can use Hornitos.  I find both of these tequilas one-dimensional with a spicy pepper note which actually plays well here.  You can easily use any good white tequila.

• 1 ½ oz. Maestro Dobel Diamond Tequila
• 1 ½ oz. fresh lime juice
• 1 1/2 oz. Agavero Orange Liqueur
• 1 1/2 tsp. Agave Nectar
• Pinch of salt

Directions

1. Chill margarita glass with a few ice cubes and water
2. To a shaker add all of the ingredients.
3. Shake with ice until shaker is frosted 10-15 sec
4. Strain into chilled glass

Cheers!

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.

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.

• 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