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Archive for the ‘Cocktails & Recipes’ Category

Super Bowl Cocktail #2: Keep Pounding Punch

Posted by Arctic Wolf on February 6, 2016

It’s the day before the big game, and so far I have shared a nice cocktail; The Golden Gate, and two nice chicken recipes, Dab on ‘Em Wings & Bucking BBQ Bites. Today I am sharing my final Super Bowl recipe a nice Cocktail Punch created by San Francisco Bartender, Kevin Deidrich.  His recipe serves 25 people so it is a perfect punch to serve at a crowded Super Bowl Party.

You need a bottle of George Dickel Rye, about 6 fresh lemons to squeezes out the Lemon Juice, a small jar of Ginger Syrup, a large bottle of Sparkling Water, a cup of Sugar syrup, some fresh (or frozen) Raspberries, and a small bunch of Mint. Ginger syrup is a hassle to make, so even though I provide a link to a recipe, I suggest you pick up a jar or bottle at the grocery store (it is usually in the same aisle as the lemon and lime Cordials and syrups).

Kevin’s recipe scales up or down quite easily so make as much or as little as you need for the party.

Photo Credit: Kevin Diedrich

Photo Credit: Kevin Diedrich

KEEP POUNDING PUNCH (Serves 25)
*recipe created by Kevin Deidrich

750 ml. Bottle of George Dickel Rye
10 oz. Lemon Juice
5 oz. Ginger Syrup (see recipe here)
15 oz. Sparkling Water
7 tbsp. Sugar Syrup
Muddled Raspberries
Muddled Mint leaves
Citrus Slices

Add the ingredients into a large punch bowl
Add muddled fruit and fruit slices
Chill in the refrigerator until the guests arrive
Serve with ice.

Enjoy Responsibly!

If  you are interested in more of my cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

I hope everyone enjoys the game.

Chimo!

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Note: My reviews for George Dickel Rye, and George Dickel No. 12 will publish in a few weeks.

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Super Bowl Recipe #2: BUCKING BBQ BITES

Posted by Arctic Wolf on February 5, 2016

Yesterday, I published a recipe for a platter of delicious of chicken wings (Dab On ‘Em Wings). This recipe was probably one which appealed more to Panther fans than Bronco fans so today I thought I would bring forward a chicken platter for those who would cheer for the boys from the Mile High Stadium, the Bucking BBQ Bites. This is not my recipe, it was created by George Johnson from The Comfort of Cooking.

George’s Recipe combines chicken and bacon with a spicy sweet BBQ Sauce. The sauce is quite easy to make, just make sure you have some Captain Morgan’s Spiced Rum on hand as it plays a starring role. Here is how to make these delicious tidbits:
Captain Morgan Original Spiced Rum

Spicy Sweet BBQ Sauce

1 1/2 cups Brown Sugar
1/2 cup Chile Sauce
1/2 cup Captain Morgan® Original Spiced Rum
1/4 cup Low-sodium Soy Sauce
1/4 cup Ketchup
1/4 cup Worcestershire Sauce
2 garlic cloves (crushed)
1 teaspoon Ground Dry Mustard
Ground black pepper, to taste

Combine all ingredients in a medium saucepan over low heat
Bring to a boil
Reduce heat and simmer 30 minutes
Stir occasionally
Use immediately, or store in refrigerator until ready to use.

I recommend that you may the sauce the day before the game and refrigerate it. If you don’t use it all up, don’t worry. The sauce tastes great with any recipe which calls for a tangy BBQ sauce.

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Now that we have the sauce made. it is time to get on to those delectable chicken and bacon bites. (And there is no reason not to enjoy a Captain & Cola while everything is cooking.)

Photo Courtesy Georgia Johnson

Photo Courtesy Georgia Johnson

BUCKING BBQ BITES

2 Skinless Chicken Breasts, cut into 1-inch cubes
8 oz. Sliced Bacon, cut into thirds
1/2 cup Spicy Sweet BBQ Sauce (recipe above)
Toothpicks

Preheat oven or barbecue to 300 degrees
Line a large baking sheet with aluminum foil
Spray lightly with cooking spray
Wrap each chicken piece with a small strip of bacon
Secure with a toothpick and place on the baking sheet
Brush with BBQ sauce
Bake for 15 minutes
Remove pan from oven
Brush bites with more BBQ sauce
Return to oven
Bake for 15 more minutes
Serve warm

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Enjoy the Super Bowl Responsibly!

And if  you are interested in more of my recipes, please click this link (Cocktails and Recipes) for my mixed drink recipes!

Chimo!

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Super Bowl Recipe #1: DAB ON ‘EM WINGS

Posted by Arctic Wolf on February 4, 2016

Yesterday I Introduced a Super Bowl inspired cocktail for your enjoyment, the Golden Gate. I mentioned in the posting that part of my plans for the Super Bowl was enjoying some chicken wings as well. In that vein of thought, I have decided to share a nice recipe called Dab On ‘Em Wings which features a Dabbing sauce made with Crown Royal De Luxe Canadian Whisky®.

This recipe embraces the relationship between Carolina Panther star Quarterback, Cam Newton and the ‘Dab’. The Dab is a new hip hop dance move which has become part of Cam’s end zone celebration. Some of his opponents have claimed that the move which bears a striking resemblance to a bicep flex is more of a taunt than a celebration. (I say, if you don’t want Cam to Dab, don’t let him score or throw touchdowns.)

If you are a Panther fan, you will want to see Cam do a whole lotta dabbing on Sunday; if you are a Broncos fan, the only dabbing you will want to see is with chicken wings and the delicious sauce.

If you like sticky chicken wings, try this recipe. It is easy to prepare mixing Crown Royal De Luxe Canadian Whisky® with honey, garlic, soy sauce, chili sauce. and a packet of stir fry mix. I recommend you make the sauce and prep the wings the night before, and then refrigerate them overnight. On game day, just set up your barbeque so that you can start grilling half an hour before kick-off.

Dab on 'Em Wings

And of course, since the game starts at 4:00 MST. It is perfectly alright to mix yourself a Canadian Whisky Splash with the Crown Royal De Luxe Whisky to enjoy while you are cooking.

DAB ON ‘EM WINGS

Crown Royal Deluxe Bottle Shot1/3 cup Crown Royal Canadian Whisky®
1/3 cup Honey
1/4 cup Soy sauce
2 tablespoons Thai Chili Sauce
1 packet (0.75-ounce) Kikkoman stir-fry seasoning mix
2 teaspoons crushed garlic
4 pounds chicken wing drumettes
3 scallions (green onions), finely chopped (optional)
1/4 cup chopped peanuts (optional)

In a large bowl, combine whisky, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic
Add drumettes, tossing to coat
Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.

Let drumettes stand at room temperature for 30 minutes
Set up the barbeque for cooking over medium-high heat
Lightly oil the heated barbeque grill
Place dummettes on the hot oiled grill
Cook for 12 to 18 minutes (until cooked through) turning occasionally
Transfer chicken to a platter
Sprinkle with chopped scallions and peanuts (optional).

Please enjoy that Canadian Whisky Splash responsibly!

If  you are interested in more recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

And if you are interested, here is a link to my newly written review:

Review: Crown Royal De Luxe Whisky

 

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Cocktail Hour: The Ice Wyrm

Posted by Arctic Wolf on January 30, 2016

This recipe came about when I was choosing a suitable short cocktail for a particular Añejo tequila (shown below). I studied my previous cocktail creations and a cognac recipe of mine called the Medusa Coil caught my eye. That particular recipe is basically a sweetened Brandy Sour with added elements of Amaretto and bitters to give the serving extra dimensions of flavour. I thought to myself, I wonder if amaretto and tequila can share a harmonious coexistence?

Although this was a sour recipe, I wanted my chosen tequila (Dulce Vida Añejo Rocky Mountain) to shine through the bar drink so I decided to adjust the proportions of my agave based Medusa Coil by increasing the amount of Añejo Tequila and pairing back the Amaretto and the bitters both of which I felt might overpower the nuances of flavour in the Special Edition Dulce Vida. Things were not quite right until I also reined in the lemon and sugar as well.

The Dulce Vida Rocky Mountain Añejo Tequila was now the star of my cocktail. Do try this one, it tastes quite delicious.

Ice WyrmThe Ice Wyrm

2 oz Dulce Vida Rocky Mountain Añejo
1/8 oz Luxardo Amaretto
1/4 oz Fresh Lemon Juice
1 dash Fees Cocktail Bitters
1/8 oz Simple Syrup (1:1 ratio)
Lemon peel
ice

Add the first five ingredients into a cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a coil of lemon peel
Add a small lump of ice to the center of the lemon coil

Please Enjoy Responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

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Originally, I was going to call my recipe, the Mexican Rattlesnake as my final recipe shared some characteristics with another bar drink called the Rattlesnake Cocktail. And, it did seem to me that the coil of lemon with the lump of ice in the middle (used as the garnish) sort of looked like a coiled up rattlesnake. However once I photographed my creation, I realized that no rattlesnake would ever survive our cold Edmonton winters. Then I remembered a fanciful creature that is said to haunt the ski slopes of our Canadian Rockies swallowing up those skiers who dare wander into the forbidden areas out of bounds, the Ice Wyrm. It seemed a more fitting name for the cocktail pictured upon my snowy back deck.

And please note, my review of the wonderful Dulce Vida Organic Rocky Mountain Añejo Tequila will publish tomorrow.

 

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Cocktail Hour: The Dog Star Daiquiri

Posted by Arctic Wolf on January 26, 2016

In mid to late January, if you look upwards to the southern sky at about 11:30 in the evening, you will see the mighty constellation Orion dominating starry landscape. Taurus the Bull is above the Mighty Hunter to his right, and Gemini is also above him, but the twins are to his left. The major stars of the Nimrod are Betelgeuse and Bellatrix which serve as his shoulders; Rigel and Saiph which serve as his knees;  and Mintaka, Alnilam, and Alnitak, the three belt stars, shining brightly like sparkling yellow-white gemstones. These belt stars are, at this particular time aligned almost vertically in the sky.

If you follow the belt line down towards the horizon and just a little to the to the left, you will find the most magnificent twinkling star in the winter sky, the blue-white giant star, Sirius, also known as the Dog Star.

Dog StarIt is that brilliant Dog Star (located directly below the belt stars of Orion) which is the inspiration for my delicious winter daiquiri creation:

The Dog Star Daiquiri

2 1/2  oz Bacardi Gold Rum
1/2 oz fresh squeezed Lemon Juice
1/2 oz fresh squeezed Lime Juice
1/2 oz fresh squeezed Grapefruit Juice
1/2 oz sugar syrup (more or less to taste)
dash Maraschino liqueur
3 drops Fees Cocktail Bitters
Ice
Lime slice

Add the Bacardi rum, and the rest of the ingredients into a metal cocktail shaker with ice
Shake until the sides of the shaker frost
Strain into a cocktail glass
Add a Lime Slice for garnish

And of course enjoy responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My new review for Bacardi Gold Rum publishes tomorrow.

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Cocktail Hour: Blood and Sand

Posted by Arctic Wolf on January 22, 2016

Mixing a cocktail with a Single Malt Whisky always brings out a few cat calls from persons who believe such a thing is sacrilege. However, having discussed the topic with more than a few of the master blenders and whiskey makers from Canada, Scotland (and elsewhere), I have found almost unanimous support for my point of view which is that a spirit of any quality may be the focus of a cocktail. In fact, ‘the better the spirit, the better the cocktail’ is a sentiment I hear often. With that in mind I have chosen to follow my chosen path and bring together a classic Scotch whisky cocktail, Blood and Sand, with the highly regarded Single Malt, the Highland Park 12 Year Old.

Blood and Sand (the cocktail) was apparently named for the Rudolph Valentino 1922 bullfighter movie of the same name. The connection is by no means certain, as the first printed recipe for the bar drink did not appear until 8 years later in the Savoy Cocktail Book (1930).  The Savoy Cocktail Book’s recipe calls for equal parts orange juice, scotch whisky, cherry brandy and Italian vermouth which makes the bar drink easy for both the home and the profession bartender to master.

Today, it is common to see recipes which replace the orange juice with the juice of the Blood Orange. Not only does this play nicely with the name of the cocktail, but the tart, almost raspberry-like flavour of the blood orange is complimentary to the bar drink making it slightly drier (and to me more appealing). When a high quality peated single malt whisky is used as well, the Blood and Sand becomes a wonderful wintertime cocktail.

For my suggested construction, I tweaked the ratios slightly to increase the light punch of smoke and to further limit the sweetness of the serving. This of course allows the Highland Park 12 Year Old Whisky to be the star of the libation.

Blood and SandBlood and Sand

3/4 oz Highland Park 12 Year Old
5/8 oz Sweet Vermouth (Martini Rosso)
5/8 oz Cherry Brandy (Bols)
3/4 oz Fresh Squeezed Blood Orange Juice
ice
Orange Zest or Peel (optional)

Add the first four ingredients into a metal shaker with ice
Shake until the outside of the shaker frosts
Strain into a cocktail glass
Garnish with orange peel (optional)

If  you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more mixed drink recipes!

Note: a new review based upon a recently acquired bottle of Highland Park 12 Year Old Single Malt Whisky will publish tomorrow.

Posted in Cocktails & Recipes | Tagged: , , , | 4 Comments »

Cocktail Hour: Tequila Añejo Old Fashioned

Posted by Arctic Wolf on January 18, 2016

The Old Fashioned Cocktail is usually associated with whisky, perhaps rum and even brandy; but only recently has it become fashionable as a cocktail suitable for the agave spirit, Tequila. This is perhaps because the spicy flavour characteristic of tequila (añejo or otherwise) does not lend itself easily to this simple cocktail. The peppery spice and the earthy fruity agave flavours are aggressive, and in an Old Fashioned, these aggressive flavours are given free rein. Many persons find the result just a little too demanding and intimidating for a drink we aspire to enjoy in our easy chair after a long day at work.

What I have found is that rather than adding simple syrup as the sweetener, a better course of action is to add a mixture of agave syrup and orange Curacao. In particular, the orange Curacao plays wonderfully with aged tequila tempering its wild side, without diminishing its rich depth and character.

Anejo Old FashionedWith a wonderful tequila like the Dulce Vida Organic Tequila Lone Star (Anejo), the results of this simple tweak can be quite stunning.

Tequila Añejo Old Fashioned

2 oz Dulce Vida Organic Tequila Lone Star III (Anejo)
1/4 oz Orange Curacao
1/8 oz Agave Syrup
ice
Orange Peel

Add a thin coil of Orange Peel to the bottom of a rocks glass
Add a few cubes of ice
Pour 2 oz Añejo Tequila over the ice
Stir Gently
Enjoy Responsibly

Note: If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My posting for Dulce Vida Organic Tequila Lone Star III (Anejo) will publish tomorrow.

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Cocktail Hour: My Rum Club Cocktail

Posted by Arctic Wolf on January 15, 2016

My Rum Club Cocktail has its roots in the Brandy Crusta which is a classic cocktail traced back to Joseph Santini (circa 1840). Santini was a celebrated bartender and caterer in New Orleans at that time. Almost forty years later, Leo Engels used Santini’s 1840 Brandy Crusta as the basis for his Rum Crusta recipe in his Bartender’s Guide, American and other Drinks, 1878). The recipes in Leo Engels guide give us an important glimpse at the bar drinks of his time and how they had already began to evolve into more complex forms.

My Rum Club Cocktail has its roots firmly in Santini’s and Engels’ early Crusta recipe; however I have tweaked the proportions and added a small splash of ginger-ale to lengthen it slightly. My bar drink is perhaps a little harder to construct than a typical rum and soda; but the effort is well worth the prize.

Abuelo rum club cocktailThe Rum Club Cocktail

2 oz Ron Abuelo Anejo 7 Anos
1/4 oz Orange Curacao
1/4 oz tsp Fresh Squeezed Lemon Juice
1 tsp Sugar Syrup
1 dash Fees Bitters
1 dash Maraschino Liqueur
Ice
Sugar
Lemon Peel
Splash Ginger-ale

Add the first six ingredients into a cocktail shaker with ice
Shake until the sides frost
Rim the edge of a chilled cocktail glass with a lemon slice and dip it in sugar
Strain the contents of the shaker into the chilled, sugar rimmed, cocktail glass
Garnish with lemon peel and a lump of ice
Complete with Ginger-ale

Please Enjoy Responsibly!

Note: If  you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review for Ron Abuelo Anejo 7 Anos will publish tomorrow.

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Cocktail Hour: The Honey Spiked Mammy

Posted by Arctic Wolf on January 12, 2016

When I recently received a bottle of John Hall’s Forty Creek Spike (Honey Spiced) Whisky, I wanted to showcase the ‘honey spiced’ flavour in a nice cocktail which could be embraced by a wide range of persons. For that purpose, I decided that a tall refreshing bar drink was the proper course of action. It turned out that I had already created such a bar drink about two years ago, the Spiced Mammy. A few tweaks to that recipe to adapt it for the honey flavour in this spiced whisky was all that was required.

My Spiced Mammy is very loosely based upon the well-known Mamie Taylor Cocktail which is a bar drink designed for blended scotch whisky. Tthe ginger-ale in the recipe certainly finds a good home next to our national whisky as well. Rather than using lime juice as we would in a Mamie Taylor, I am using lemon juice which pairs naturally with honey. The sharp lemon flavours are just the right foil for the heightened sweetness of the ‘honey spiced’ whisky created by John Hall. I also added touch of lime zest for colour (and as a compliment to the lemon flavour).

Please enjoy.

Spiced MammyThe Honey Spiked Mammy

2 oz  Forty Creek Spike
1 oz Fresh Lemon Juice
dash or two of Sugar Syrup
1/2 cup cracked ice
Ginger Ale
Thin Strips of Lime

Remove thin strips of lime peel from a fresh lime
Fill a tall highball glass half full of chipped ice
Add the lemon juice and the Forty Creek Spike Whisky
Top with ginger ale
Add a few threads of lime peel and stir gently.

Remember, my aim is not to help you drink more…it is to help you drink better!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

 

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Cocktail Hour: The Ruffled Pelican

Posted by Arctic Wolf on January 9, 2016

This cocktail was inspired by one of my favourite gin drinks, the Darby. The Darby is a wonderful cocktail which mixes grapefruit and lime with dry gin. It is easy to mix, and it is sure to please even the most discriminating of palates.

Grapefruit and lime mix as easily with agave as they do with juniper, and so for this variation of the Darby I simply replaced the gin with a very nice Reposado Tequila from Dulce Vida. The result is very similar to the well-known Paloma albeit with much less soda.

Ruffled PelicanI call this cocktail, the Ruffled Pelican.

Ruffled Pelican

1 1/2 oz Dulce Vida Reposado Tequila
1/2 oz Fresh Squeezed Grapefruit Juice
1/2 oz Fresh Squeezed Lime Juice
1/2 oz Sugar Syrup
Splash Soda

Pour the first three ingredients into a metal shaker with ice
Shake until the sides of the shaker are frosted
Strain into a suitable glass
Add a small splash of soda
Garnish with a slice of lime
Enjoy!

Remember to enjoy my cocktail suggestions responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more mixed drink recipes!

Note: My posting for the Dulce Vida Reposado Tequila review will publish tomorrow!

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