Tuesday, December 20, 2011
Classic cocktails are classics for a reason. They stand the taste & test of time. For example, the Boulevardier has been around for a very very long time. Many cocktail aficionados & professionals have been re-examining, reworking & exploring traditional drinks. One of my favorites of old is the Boulevardier which is takeoff of the Negroni. What we have here is the sweetness & spice of bourbon, the bitter earthiness of Campari (or you can sub Aperol) & the rich bittersweet nuances of sweet vermouth. I absolutely adore this drink.
Tuesday, December 6, 2011
In my opinion most drinks need bitters. Think about it. Quite often there have been times where I've tasted a drink & thought "hmmm. There is something missing here." I guarantee what's missing is bitters. A perfect drink is a balanced one & bitters brings balance but also layers of complexity. I've been getting into making my own bitters lately & it's become a bit addictive. So far I've made Allan Benton Bacon bitters, Kaffir Lime Leaf Bitters & Ginger bitters. All I did was infuse wormwood into alcohol for the bittering agent part of the equation. I then infused the flavoring agent into a separate batch of alcohol. After letting them infuse for a week or so I blended them together until I achieved the right amount of bitterness. If thats a bit too much work just keep your eyes peeled for Fee Brothers bitters. They make very delicious & very unique bitters.
Monday, December 5, 2011
Anyone who knows me or reads my other blog Midtown Stomp knows that I love cocktails. Not only the drinking of them but more importantly the crafting of them. I love the creative side of it & especially the artisan edge it takes to truly craft a spectacular drink. This new blog will be an exploration of that. Recently I crafted specialty drinks for Tsunami's Holiday Artist Market. My mindset when creating the drinks was this: Holiday spice. One of the most unique & flavorful spirits on the market today is St Elizabeth's Allspice Dram. I know. Allspice is perfect for the holidays. The first thing I thought of when I tasted it was Christmas. The second thing I thought of was Bourbon. Specifically a Manhattan.
Xmas in Manhattan
2.5 oz Bourbon (either Buffalo Trace or Maker's Mark)
.5 oz St Elizabeth's Allspice Dram
1 oz Sweet Vermouth (either Dolin or Martini & Rossi)
2 dashes homemade Allan Benton Bacon Bitters
2 Dashes Regan's Orange Bitters
Garnish with either a bourbon poached cherry or a clove studded orange peelTo prepare this drink add the ingredients (aside from the garnish) to an ice filled shaker. Shake until chilled. Pour into either a martini coupe or a rocks glass. Flame the orange peel over the glass & drop in. If you garnish with the cherry skewer it first & drop it in the glass.