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Archive for the ‘Cocktails & Recipes’ Category

Cocktail Hour: Arctic Wolf’s Christmas Eggnog

Posted by Arctic Wolf on December 20, 2016

Back by popular demand, I am re-posting my recipe for my special Christmas Eggnog. My recipe mixes Dark Rum and Canadian Whisky with Eggs, Whipped Cream, Whole Milk and Christmas Spices. This year my chosen spirits are the very flavourful tiki rum Lemonhart Original Demerara, and the classic Canadian whisky, Canadian Club Premium. This recipe of mine does require a baker’s touch get everything just right; but the results are so good that if you serve this eggnog on Christmas Eve, you will have all of your family begging for seconds.

lemonorig-e1388785628641Arctic Wolf’s Christmas Eggnog
(Four serving recipe)

Ingredients

3 Eggs (room temperature with the yolk and whites separated)
3/8 cup White Sugar (for the yolks)
3 tablespoons White Sugar (for the whites)
1/4 teaspoon Vanilla
a touch Ground Cloves (1/16 tsp)
a pinch of Grated Nutmeg (1/8 tsp)
a dash of Ground Cinnamon (3/16 tsp)
1 1/2 cups Whipping Cream (chilled)
1 cup Whole Milk
1/2 cup Dark Rum (Lemonhart Original Dark Rum)
2/3 cup Canadian Whisky (Canadian Club Premium)

______________________________________________________________________________________________________________________________________________________________________________________________________________________________

canadian-club-premium-sam_2653Start with the Egg Yolks

Separate your egg yolks and your egg whites in two separate bowls
Whisk the first amount of sugar and the vanilla into the egg yolks
Add a touch of  ground cloves, a pinch of nutmeg, and a dash of cinnamon into the yolk bowl
Add the cream, the milk and the rum and the whisky
Make sure everything is mixed thoroughly

Next the Egg Whites

This is where a baker’s touch is necessary
Beat the egg whites until they form soft peaks (3-4 minutes)
Add the second amount of sugar slowly during this beating process.

Then we Combine

Gently and with large circular motions blend the egg white mixture into the yolk mixture, trying to keep things as ‘poofy’ as possible
Gently spoon the mixture into your serving cups
Sprinkle a little left over spice on the top of each glass, and enjoy with your favourite Christmas chocolates!

________________________________________________________________________________________________________________________________________________________________

eggnog

Merry Christmas Everyone!

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Cocktail Hour: Sense of Sensibility

Posted by Arctic Wolf on October 29, 2016

I believe that tasting and reviewing Vodka must be approached quite differently than tasting and reviewing whisky or rum. Whereas whisky and rum are generally served at room temperature and perhaps with a little water or ice; Vodka is generally chilled, and one would rarely add water or ice when drinking the spirit neat.

sensibility-sam_2849Vodka is also a drink which should not be consumed in a vacuum. A traditional Vodka tasting would normally include food and good company. The style of food is in the vein of fresh bread or buns, potato dishes, sausage or ham, and pickled foods. The style of company of course is completely up to the individuals involved.

When I host a vodka tasting, I always add one additional element to the occasion. I make sure that I conclude the event with a nice cocktail. A tart fruity gimlet is a fantastic way to wrap up a Vodka tasting. And how each spirit performs in their respective cocktails always has a significant impact upon my review.

Here is a gimlet style cocktail which mixes a pure rye grain spirit, Extra Zytnia Vodka with fresh lemon and orange juice and a dash of Maraschino liqueur.

(A late night Black Adder marathon inspired the name of this tasty libation.)

Sense of Sensibility

2 oz  Vodka
3/4 oz fresh Lemon Juice
1/2 oz fresh Orange Juice
dash of Maraschino
1/4  oz Sugar Syrup (1:1 Ratio)
ice
Orange Peel Zest

Add the five ingredients with ice into a metal shaker
Shake vigorously until the outside of the shaker begins to frost
Strain into a suitable cocktail glass
Garnish with a strip of Orange Zest

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!

My review of the Extra Zytnia pure rye grain vodka will publish tomorrow, Chimo!

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Cocktail Hour: The Emissary

Posted by Arctic Wolf on October 22, 2016

emissary-sam_2845I make my cocktails at home, and as a result I must be content with whichever ingredients happen to be in my cupboards and/or refrigerator. The Emissary is a tasty cocktail which came about when I was experimenting with different combinations of lemon, lime and grapefruit juice. I chose to accent the serving with just a hint of orange zest.

Although this particular cocktail is more complex to construct than a common sour cocktail, the results are well worth the effort.

The Emissary

1 1/2 oz Norvegia Vodka
3/8 oz fresh squeezed Lemon Juice
3/8 oz fresh squeezed Lime Juice
1/4 oz fresh squeezed Grapefruit Juice
3/8 oz Sugar Syrup (1:1 ratio)
Ice
Orange Peel (pith removed)

Add the Vodka, the fruit juice, and sugar syrup into a metal cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Tie a long strip of fresh orange peel into a bow and drop it in for garnish
Enjoy!

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

Norvegia is a five-time distilled potato vodka from Norway. You may read my full review of this wonderful new potato spirit when it publishes tomorrow.

Chimo!

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Cocktail Hour: Cognac Servings

Posted by Arctic Wolf on October 17, 2016

If you delve into the history of Cognac, you will find that the spirit was drank in a very different manner in the 18th and 19th centuries. In fact, if you happen to enter an old bar in France you might still see blue glass bottles with handles which used to be filled with seltzer water to be used with Cognac. The grape spirit may have remained a mixing spirit had not phylloxera arrived and ravaged the European vineyards.

Because of phylloxera, Cognac all but disappeared in the 1870’s, and it remained a relatively rare spirit until the end of the 19th century. During this time, it was gradually replaced in bars and restaurants by whisk(e)y in both the United Kingdom and North America. When the vineyards recovered and Cognac became more readily available near the beginning of the 20thcentury, it had to find a new market niche to occupy. For this reason, the grape spirit came to be promoted as an after dinner sipping drink rather than as a spirit meant mixed drinks and cocktails.

Brandy Crusta (1878) SAM_1069_1

Brandy Crusta

However, if we go back to the roots of Cognac and how people originally preferred to enjoy the spirit, we find that as a cocktail spirit it has tremendous appeal. Cognac displays intense taste and aromas, great complexity, and a wonderful finish. The original bartenders knew this, and with cognac they created many classic bar drinks for their patrons. In fact, some of our favourite whisky cocktails, the Mint Julep, the Old Fashioned and the Sazerac were originally mixed with Brandy and Cognac.

The recipes I have selected below (click on the mixed drink servings to go to each recipe page) may seem heretical to today’s Cognac enthusiast; but they are all rooted in the true history of the grape spirit which was the original spirit of choice for bartenders who created mixed drinks and cocktails.

Please enjoy these cocktail servings and if you are interested in other libations, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Chimo!

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Cocktail Hour: The Hummingbird

Posted by Arctic Wolf on October 12, 2016

It is quite common when mixing tiki drinks to mix two disparate rums with different flavour profiles in order to bring the best of both to the final cocktail. I like to do the same when making cocktails with brandy and cognac. Specifically, I like to mix a young vibrant spirit with a well aged brandy or XO Cognac in sour cocktails. A ribbon of strong overt oak spice (from the well aged spirit) seems to take these cocktails to a whole new level.

hummingbird-sam_2779That is the theme for the following cocktail. (My wife insisted that I call the serving, The Hummingbird, as it is named for the avian visitor which has been dropping by the hanging flowers by our back window this fall.)

Hummingbird

1 oz H by Hine Fine Champagne VSOP (click here for review)
1/2 oz Hine Antique XO Premier Cru
3/4 oz Orange Juice
3/8 oz Lemon Juice
3/8 oz Lime Juice
1/2 oz Sugar Syrup
dash Angostura Bitters
Ice
Twist of Orange Peel

Add the first seven 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 Twist of Orange Peel

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!

Note: My Review for Hine Antique XO Premier Cru Cognac will publish tomorrow, Chimo!

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Cocktail Hour: The Cane Mutiny

Posted by Arctic Wolf on October 9, 2016

The Captain Morgan Media Team sent me a recipe for their Jack-O’Blast Rum which mixed the pumpkin spiced spirit with Ginger Beer and Lime. It was basically a Moscow Mule made with their spiced rum instead of with Vodka, and paying homage to the cocktail which inspired the serving, they called their suggested libation a Mutiny Mule.

Mutiny Mule

1.5 oz. Captain Morgan Jack-O’Blast
3 oz. Ginger Beer
0.5 oz. Lime Juice

Combine all ingredients in a glass filled with ice, stir and garnish with a lime wedge.

the-cane-mutiny-sam_2842

The Cane Mutiny

I quite enjoyed the serving, but decided to make a few small changes which I felt more firmly highlighted the Pumpkin Spiced flavour of their new rum. The first change was to alter the proportions such that the Jack-O’Blast Rum was the dominant ingredient within the cocktail. Then I replaced the Ginger Beer with Ginger Ale which is not nearly so spicy and therefore allowed the Pumpkin Spiced Rum to be the star of the serving.

I decided to call my recipe, The Cane Mutiny.

The Cane Mutiny

2 oz Captain Morgan Jack-O’Blast Spiced Rum
3/8 oz fresh Lime Juice
dash Sugar Syrup (to taste)
1 1/2 oz Ginger-ale
Ice
Lime Slice for garnish

Add all of the ingredients into a Mixing glass
Stir Gently
Pour into a rocks glass filled with ice
Enjoy Responsibly!

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

_________________________________________________________________________________________________________

Note: My Review of the Captain Morgan Jack-O’Blast Spiced Rum will publish tomorrow, Chimo!

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Cocktail Hour: Bourbon and Ginger

Posted by Arctic Wolf on September 28, 2016

Although I like short cocktails (shaken or stirred), the truth is that when I am on my back deck with friends, I usually do not want to take the time to measure everything into my cocktail shaker or mixing glass let alone taking even more time to shake and double strain the final serving into a fancy glass. I just want a simple bar drink that I can sip on. I call these simple servings, deck drinks.

bourbon-and-ginger-sam_2760The best deck drinks have only three ingredients, a base spirit, a mixer (soda or juice) and ice. And in fact, it is not unusual for me to have a variety of juice and sodas with ice in my back yard cooler so everyone who has joined me can mix their own servings with whichever spirit they happen to have brought over that day.

Recently I had an opportunity to taste Buck 8 Year Old Bourbon on my friend’s back yard deck. I decided that the long winding grassy flavours within the spirit made it perfect base for a Bourbon and Ginger-ale deck drink.

Bourbon and Ginger

2 oz Buck 8 Year Old Bourbon
2 oz Ginger ale
Ice

In a rocks glass add ice
Pour Bourbon over ice
add splash of Ginger-ale
Stir

Enjoy Responsibly!

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

Note: My review for Buck 8 Year Old Kentucky Straight Bourbon publishes tomorrow.

Chimo!

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Cocktail Hour: Fancy Pineapple & Lime Daiquiri

Posted by Arctic Wolf on September 23, 2016

Pineapple Rum was quite a popular delicacy in the 19th century. In fact, in Charles Dickens first serialized novel, The Posthumous Papers of the Pickwick Club (published in 19 monthly magazine instalments, from March 1836 to October 1837), Pineapple Rum is the preferred tipple of the fictitious Reverend Stiggins, a man who staunchly preached of temperance while secretly enjoying his pineapple rum, usually mixed with hot tea.

In a research collaboration between Dave Wondrich (cocktail guru and author of Imbibe) and Alexander Gabriel (Alexandre Gabriel, President and Owner, of Cognac Ferrand), the spirit has been revived as Stiggins’ Fancy Plantation Pineapple Rum.

To make this new flavoured rum, Alexandre Gabriel began with flavourful Victorian Pineapples. These pineapples are peeled by hand, and the left over rinds are infused with Plantation 3 Stars Silver Rum (see review here) for one week. The resulting infused spirit is then distilled upon Cognac Ferrand’s copper alembic pot stills.

Fancy Autumn Pineapple SAM_2737The leftover pineapple fruit is infused with Plantation Original Dark Rum (see review here) for a full three months. Then the re-distilled Plantation 3 Star Rum (which had been infused with the pineapple rinds) is then combined with the pineapple fruit infused Plantation Original Dark Rum. The two spirits are allowed to marry, and then they are re-casked in oak barrels for three months.

I was sent a sample bottle a few months ago, and now that my Spiced Rum series of reviews is complete, I have had time to play with the new Plantation Pineapple Rum. Here is a nice fancy cocktail which pairs the infused pineapple flavour of Stiggins’ Fancy Plantation Pineapple Rum with fresh lime.

Fancy Pineapple & Lime Daiquiri

1 3/4 oz Stiggins’ Fancy Plantation Pineapple Rum
1/2 oz Pierre Ferrand Dry Orange Curacao
3/4 oz fresh Lime Juice
1/4 oz Sugar Syrup (1:1 ratio)
dash or two Angostura Bitters
Ice
Orange Coil

Add the first five ingredients into a metal cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Add an orange peel coil with a lump of ice for garnish

Enjoy!

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

_______________________________________________

PS: My complete review of Stiggins’ Fancy Plantation Pineapple Rum will publish tomorrow, Chimo!

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Talk Like a Pirate: Nine Tasty Spiced Rum Cocktails Matey!

Posted by Arctic Wolf on September 19, 2016

Aarh, today is International Talk Like a Pirate Day so I thought that would be a good excuse to bring forward some of my favourite Spiced Rum Cocktails from this past summer’s Rum Howler 2016 Spiced Rum Taste-off. Spiced Rum doesn’t have a very good reputation when it comes to cocktails. Most of my friends (when they consume spiced rum) stick to the tried and true recipe of Spiced Rum and Cola mixing the serving with lots of ice. And if you followed my 2016 Spiced Rum Taste-off you have noticed that I certainly have no trouble recommending that simple libation for many of the spiced rums I review. Rum, with its obvious caramel and molasses flavours mixes very well with cola, and if that rum has been spiced, the result is a nice tall deck drink that is not only refreshing, it has a bit of welcome attitude as well.

However, if you did follow my 2016 Spiced Rum Taste-off this past summer you would also have noticed that I have attempted to elevate the spiced spirit with a few new cocktail suggestions to demonstrate that spiced rum doesn’t have to be just a base spirit for tall deck drinks. It can be a spirit of sophistication as well.

I thought I would augment my efforts on behalf of spiced rum with a listing of Nine Tasty Spiced Rum Cocktails that do not require the use of cola or soda. These are short, sipping cocktails which (in my opinion) could easily grace the menus of any fine cocktail bar.

And so, in no particular order, here are 9 Tasty Spiced Rum Cocktails:
(click on the name of the cocktail to view its recipe)

Trolley Car

The Trolley Car

  1.   Spiced Darwin  (A nice libation I made specifically for Captain Morgan’s White Spiced Rum. Charles Darwin helped us understand the concept of evolution; this serving serves to signal the new evolution of Spiced Rum Cocktails.
  2.   The Pedestrian (This tasty recipe pays homage to Ray Bradbury’s tale of a not too distant future where television and video entertainment has become so ubiquitous that a lone person who enjoys an evening stroll arouses the suspicions of the city robot police car.)
  3.  The Cable Car  (The Cable Car was created at the Starlight Room in San Fransisco by Tony Abou-Ganim. Based upon the modern Sidecar, Tony’s recipe is considered by many to be a modern classic.)
  4.  The Jerrycan (I designed this short cocktail specifically for Sailor Jerry Spiced Rum. The flavour profile of Sailor Jerry contains very strong impressions of Dr. Pepper soda which means similar spiced rums such as Blackheart Spiced Rum should also work very well in the new mixed drink.
  5.  The Fog Horn (Another Rum Howler creation inspired by a Ray Bradbury short story which this time features a lonely sea monster and the wail of a distant fog horn. Tony Abou’s Cable Car was most definitely a strong influence here as well.)
  6.  The Honey Badger (The media team for the spirits conglomerate Diageo sent me this great recipe which was designed for their Captain Morgan Black Spiced Rum. If you are a fan of that other Black Spiced Rum, you will be pleased to know it works well for The Kraken as well. )
  7. The Merry Widow (I stumbled across a recipe called the Black Widow in the cocktail book, 1001 Cocktails (Alex Barker compiler) which combines Dark Rum with Southern Comfort and Lemon Juice. Swapping out the Dark Rum for Lemon Hart Navy Spiced Rum, I created a delightful new indulgence, the Merry Widow.)
  8. The Trolley Car (The Trolley Car was created from a combination of High-proof Captain Morgan Spiced Rum, Triple Sec, Orange Juice, Lime Juice, and Bitters.  The result is simply delicious! (Yet another recipe of mine inspired by Tony Abou’s Cable Car.))
  9. Bitter Blood and Spice (This is one of my favourite creations. Based upon a Hennessey Cognac cocktail, Blood Orange Bitters, my serving mixes 100 Proof Spiced Rum with the juice from Navel and Blood Oranges and then accents the libation with Angostura Bitters.)

_________________________________________________________________________________________________________________________________________________________________________________________________________________

Try these spiced rum cocktails and let me know your favourite.

Chimo!

 

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Cocktail Hour: Easy

Posted by Arctic Wolf on September 16, 2016

The Big Rig Craft Distillery opened their doors on October 17, 2015 and they already have an impressive line-up of spirits for sale at their boutique store within the facility. These spirits include their Premium and their Saskatoon Vodka, Wildrose Gin; their selections of White Dog Distillate (not whisky for three years yet); and their intriguing Sugar Beet Brum. As well, they are experimenting with an array of new flavoured Vodkas some of which are bottled and ready for sale, and others which are in development.

easy-sam_2775Sugar Beet Brum is produced from raw (brown) sugar manufactured from Alberta Sugar Beets on the company’s main still (Mighty Morley). This is a versatile still consisting of a large wash still, two columns, and a condenser. Chemically, sugar manufactured from sugar beets has the same composition as sugar derived from sugar cane, and in fact if this product was manufactured from cane sugar it could legally be called rum. As Sugar Beets rather than Cane is the source of the raw material for distillation, the folks at Big Rig decided that Brum was a suitable name.

Here is a simple recipe based upon the Commodore (which is a whisky cocktail I happen to enjoy).  I am using Brum rather than whisky which of course means that the cocktail deserves its own name. I thought it would be fun to keep with the Commodore theme, and so I named this cocktail after a Commodores’ song called Easy.

Easy

2 oz Big Rig Sugar Beet Brum
1/4 oz Lime Juice
1/4 oz Lemon Juice
dash of Orange Bitters
Sugar Syrup to taste

Mix a metal cocktail shaker with ice
Shake it up until the shaker frosts over
Strain into a fancy glass of your choice
To keep things easy, no garnish required

(By the way, I realize that the whisky cocktail was not named for the music group, the Commodores, but their song, Easy, sure fits the mood of this cocktail, especially on a Sunday morning.)

Enjoy Responsibly!

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

Note: I will be reviewing Big Rig’s Sugar Beet Brum in the coming weeks, Stay tuned!

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