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Archive for the ‘Cocktails & Recipes’ Category

May Cocktail: ‘Tail from the Death Star

Posted by Arctic Wolf on May 17, 2019

The Last Straw Distillery is Ontario’s smallest production micro-distillery located at 40 Pippin Rd. in Vaughan, Ontario (a wee bit north of Toronto) just off Highway 400 and around the corner from Vaughan Mills Shopping Centre. A couple of months ago I was sent two of their most recent bottlings, an almost whisky – Last Straw Darker Side and their new Double Barreled Blackstrap Rum.

Reviews are coming soon, but I though I would peak your interest in my new Dark Side themed cocktail, the ‘Tail from the Death Star, just in time for the Victoria Day Long Weekend.

‘Tail from the Death Star.

1 1/2 oz Last Straw Darker Side Spirit
3/4 oz Last Straw Double Barrelled Blackstrap Rum
1 oz Fresh Grapefruit Juice
1/2 oz Fresh Lemon Juice
1/2 oz Bols Triple Sec
Ice
Orange Peel Coil

Add the Five Ingredients into a Cocktail Shaker with ice
Shake until well chilled
Strain into a chilled cocktail glass
Garnish with a coil of Orange peel

Enjoy!

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Mother’s Day Cocktail: Savoir Faire

Posted by Arctic Wolf on May 12, 2019

Here is a wonderful treat for you to share with your Mom this Mother’s Day. This complex, yet elegant cocktail is meant to represent that special combination of love, guidance, strength and courage which our Moms continue to unselfishly share with us.

If you are wondering about the name, Savoir Faire. It is a French phrase which means being adaptable and adroit, basically knowing what to do in any situation. Surely that describes your Mom as well as mine.

Savoir Faire

1 oz Gautier VSOP Fine Cognac
1/2 oz St-Rémy XO Authentic French Brandy
1/2 oz Orange Juice
1/4 oz Lemon Juice
1/4 oz Lime Juice
3/8 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!

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“There’s a reason some people think they can achieve anything. They listened to their mother.” (Anon)

 

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Cinco de Mayo Cocktail: A Fancy Paloma

Posted by Arctic Wolf on May 5, 2019

For Cinco de Mayo here is a fancy take on the Paloma Cocktail. In this cocktail, fresh Grapefruit and Lime juice are mixed with Boston Bittahs and Triple Sec. Adding ice and soda results a tall refreshing mixed drink. I brought the serving up a further notch by mixing with Herradura’s premium Herradura Ultra Tequila Anejo.

Fancy Paloma

2 oz Herradura Ultra Tequila Anejo
2 oz Grapefruit Juice
1/2 oz Fresh Lime Juice
3/8 oz Bols Triple Sec
dash Bittermens Boston Bittahs
Ice
Sparkling Soda

Add plenty of ice to a tall glass
Add the first five ingredients and stir
Complete with soda
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!

Chimo!

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A Valentine Suggestion: Cosmo for Two

Posted by Arctic Wolf on February 11, 2019

Valentines is only a few days away and my cocktail suggestion this year is the Contemporary Classic, the Cosmopolitan, which according to the IBA (International Bartenders Association) is a cocktail made with Vodka Citron (lemon flavoured vodka), Cointreau (orange liqueur), Cranberry Juice, and freshly squeezed Lime Juice.

The serving is by no means consistent, and if you order a Cosmo (as the bar drink is frequently referred to) you will most likely receive a variation on the recipe usually using an unflavoured vodka, a sweetener, Cranberry juice and lime juice. An orange peel garnish is also quite popular, (the IBA formulation states a lime slice garnish).

Like most home bartenders, I do not have a ready supply of Vodka Citron, nor a suitable substitute in my home bar. However, I wanted to build my Valentine’s Cosmopolitan with a light influence of lemon flavour as in the official IBA formulation. I did this by using a recently acquired bottle of Smirnoff No. 21 Vodka and tweaking the recipe with a touch of lemon juice while decreasing the lime juice by the same amount. I decided that for Valentine’s Day a raspberry garnish would be an interesting twist.

Here is my Valentine recipe (built for two) of the Contemporary Classic Cocktail!

Valentine’s Cosmopolitan for Two

3 1/2 oz Smirnoff No. 21 Vodka
1 1/4 oz Cointreau
1 1/4 oz Cranberry juice
1 oz Lime juice
1/4 oz Lemon juice
1/4 oz Simple Syrup (1:1 ratio)
Fresh Raspberries

Add the first six Ingredients into a cocktail Shaker with ice
Shake until the outside of the shaker begins to frost
Strain the cocktail into two matching chilled glasses
Garnish with fresh raspberries.

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!

Have a Happy Valentine’s Day

Chimo!

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Cocktail Bazaar: Allspice Dram and the Appleton Maroon Swizzle

Posted by Arctic Wolf on February 1, 2019

I get sent a lot of recipes from media and spirits companies who either want me to publish them here on my website, or just to peak my interest in a particular product. Recently a few recipes which have come my way require a specific liqueur (Allspice Dram) which is (as near as I can tell) almost impossible to find in my locale. One recipe in particular which was sent to me several months ago (the Appleton Maroon Swizzle) looked so good that I went on a mission to find Allspice Dram just so I could make one.

It turns out Allspice Dram is a liqueur made with lots of Allspice and a little Cinnamon. It seems to be a spirit which would be right up my alley as it is highly recommended as a complement to aged and dark rums in tiki style cocktails.

Although my research had indicated to me what Allspice Dram was, I still couldn’t find it in any stores. So I thought to myself, maybe I can make some at home. Luckily for me, there are many recipes online (if you look for them), and after reading them over I sort of melded the information together and came up with my formulation. I am not sure how close this is to the real thing; but I do know that when I finished my version of Allspice Dram, it seemed to work very well in my cocktail, the Appleton Maroon Swizzle.

Here is how I made my Allspice Dram.

Allspice Dram

1 1/2 Cups Old Sam Demerara Rum
1/4 Cup Crushed Dry Allspice Berries
1 Large Cinnamon Stick
1 Vanilla Bean
1 1/3 Cup Water
2/3 Cup Demerara Brown Sugar

Crush Dry Allspice Berries into large pieces
Add Old Sam Demerara Rum and the crushed berries into a large canning jar
Seal the jar tightly and shake to mix thoroughly
Allow the mixture to sit for about 1 week
Break the Cinnamon Stick into 3 pieces and add it to the steeped mixture
Add one Vanilla Bean as well
Seal the jar after mixing thoroughly
Allow the mixture to sit for 1 more week
After the second week strain the mixture though a fine sieve to remove the large pieces of spice
Strain one more time through a fine filter (a coffee filter should work)
Bring the water to a boil and add the Demerara Sugar to make a weak Demerara Syrup
Add the Demerara Syrup to the strained allspice and cinnamon infusion
Allow the mixture to sit for one more week.

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Of course now that I had made my key cocktail ingredient, it was time to make the Appleton Maroon Swizzle.

Here is the recipe:

Appleton Maroon Swizzle

1 1/2 oz Appleton Estate Signature Blend VX Jamaican Rum
1/2 oz Demerara Sugar Syrup (1:1 ratio)
1/4 oz Allspice Dram
1 oz Fresh Lime Juice
Ice
Long Strip of Naval Orange Peel and
Mint Sprig for garnish

Rub orange peel along rim of a rocks glass and then squeeze some zest into the glass
Add the four ingredients with crushed ice into the glass and swizzle with a swizzle stick
Add more ice to the top
Garnish with a long orange peel down the side of the glass and a mint sprig

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!

That was a lot of work for the sake of one cocktail, then again I have a nice bottle of home-made Allspice Dram which I can use for many more.

Chimo!

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