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Archive for the ‘Cocktails & Recipes’ Category

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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Dennis’ Cocktail: Whoa Dennis!

Posted by Arctic Wolf on September 7, 2016

I mentioned two days ago that my good friends Ally and Dennis just got married, and that I was honoured to have been asked to design/recommend the signature cocktails for the reception and banquet. Earlier this week I shared Ally’s Cocktail, the Bluebird of Happiness, and today I am going to share with you Dennis’s Cocktail, Whoa Dennis!

Dennis is a huge fan of both Rye Whisky and Dark Caribbean Rum. He is also very fond of both Lemon and Grapefruit Juice, and earlier this year I happened upon a recipe put together by Lally Brennan and Ti Adelaide Martin ( In the Land of Cocktails) (with the assistance of Ted Haigh (Dr. Cocktail)) which seemed ideal for my purpose. Their recipe Whoa Nellie! seemed ideal as it combined all of the ingredients Dennis loved with a small hit of sweetener and a few dashes of Fees Cocktail Bitters.

Whoa Nellie SAM_2398

Whoa Dennis!

I needed to make only one very small change. All of the suggested constructions for the Brennan and Martin Cocktail I found online called for American Rye Whiskey, whereas I knew that Dennis (and  I too) preferred Canadian Rye Whisky. So I invited Ally and Dennis over, and I made him the cocktail with a particular rye whisky that Dennis is extremely fond of, Alberta Premium 100 % Rye Whisky.

Whether this one change (which perhaps isn’t really a change at all) warranted a renaming of the cocktail is open to debate. But when Ally insisted, I agreed that the cocktail could be renamed for one day.

Whoa Dennis!

1 1/2 oz Rye Whiskey (Alberta Premium 100% Rye)
1/2 oz Dark Rum (Coruba Dark Jamaican Rum)
1/2 oz Orange Liqueur (Cointreau)
1/3 oz Grapefruit Juice
1/3 oz Lemon Juice
a few dashes of Bitters (Fees Cocktail Bitters)
1/3 oz Sugar Syrup
Ice
Grapefruit Twist

Add the ingredients into a metal shaker with plenty of ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Garnish with a twist of Grapefruit

Please Enjoy Responsibly!

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

________________________________________________________

Please note: I took this oppertunity to revisit Alberta Premium Rye Whisky and my new review will publish tomorrow.

Chimo!

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Ally’s Cocktail: The Bluebird of Happiness

Posted by Arctic Wolf on September 5, 2016

This past weekend, My good friends Ally and Dennis took the plunge into the unknown and got married. I was extremely happy for them, and was also quite honoured when they asked me to design signature cocktails for the reception and banquet. One cocktail for the bride, and one for the groom.

Bluebird of Happiness

Bluebird of Happiness

Ally is partial to vodka, and so for her cocktail I dove into W.J. Tarling’s, 1937 Cafe Royal Cocktail Book, and selected a serving of Tarling’s called Blue Bird. The recipe mixes Vodka, Cointreau, and Lemon Juice in a 2:1:1 ratio and then adds 3 dashes of Maraschino and 3 dashes of Blue Extract for colour.

For the wedding celebration, the recipe required only one tweak to make it easier to construct. I replaced the Cointreau and Blue Extract (food colouring) for Bols Blue (Triple Sec). Bols Blue has a very nice orange flavour which is quite similar to Cointreau however, it carries a lower alcohol content making it quite suitable for a large gathering where not everyone wants a full strength cocktail.

This is Allie’s Cocktail: I call it, the Bluebird of Happiness.

Bluebird of Happiness

1 1/2 oz  Vodka
3/4 oz  Bols Blue (Triple Sec)
3/4 oz  Lemon Juice
3 dashes (about 1/8 oz)  Luxardo Maraschino
ice
Lemon Garnish

Add the first four Ingredients into a cocktail Shaker with ice
Shake until the sides frost
Strain into a chilled cocktail glass
Garnish with thin slice of lemon
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!

______________________________________________________________

Note: I will be publishing Dennis’ cocktail in a few days.

You may follow these links for my published reviews of Bols Blue and Luxardo Maraschino.

Chimo!

 

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Cocktail Hour: The Asylum

Posted by Arctic Wolf on September 1, 2016

Today’s cocktail is a variation of the Ward 8 Cocktail which I introduced to my website three weeks ago (see here). The Ward 8 is basically a Whiskey Sour made with lemon and orange juice and sweetened with grenadine. My new cocktail, The Asylum, is quite similar. However rather than using grenadine to sweeten the cocktail (and a maraschino Cherry as the garnish), I instead added a small amount of Brandied Cherry Syrup and one of my home-made Brandied Cherries as the garnish (see recipe here).

If you examine my recipe for Brandied Cherries you will see that I not only soak the cherries in a mixture of sugar, water and brandy, I also add cinnamon, cloves, nutmeg and allspice. These pungent spices within the Brandied Cherry Syrup add a wonderful layer of flavour to both the brandied cherry and to my final cocktail.

Asylum SAM_2727I chose to call my new libation The Asylum, which is not only a reference to a place which might contain a section called Ward 8 (the original cocktail of inspiration), it also pays homage to another of my favourite writers (and a Canadian to boot), A.E. Van Vogt. His short story Asylum (Astounding Science Fiction, May 1942) was written during the Golden Aged of Science Fiction (which A.E. Van Vogt is often credited with ushering into existence with his short story Black Destroyer).

While the work of Van Vogt is unfortunately slowly being forgotten, it should be understood that his early stories had a huge impact on science fiction and pop culture. His novel The Voyage of the Space Beagle was almost certainly the inspiration for Gene Roddenberry’s Star Trek. His early story Discord in Scarlet, likewise inspired the novel and the movie, Alien. And the villains in the story for which my cocktail is named, Asylum bear such an uncanny likeness to villainous Wraith from the well-known television series Stargate Atlantis that it is undeniable that the hand of Van Vogt was leaving its impression once again.

The Asylum

2 oz Canadian Whisky (Forty Creek Confederation Oak)
1/2 oz Fresh Lemon Juice
1/2 oz Fresh Orange Juice
1 tsp Brandied Cherry Juice
1 tsp Sugar Syrup (1:1 ratio)
Ice
Brandied Cherry (see recipe here)

Add the first five ingredients into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a Brandied Cherry

Enjoy Responsibly!

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

 

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Cocktail Hour: The Swift-Turtle

Posted by Arctic Wolf on August 28, 2016

I enjoy watching the night sky on my back deck after sunset, and one of the highlights of the evening sky this August was the annual Perseid Meteor Shower. Watching for a meteor flash, and trying to make a wish before it winks out of existence is one of the best ways to enjoy a cool August evening, and the Perseid Meteor Shower gave me a great excuse to make a summer’s evening cocktail and do just that.

The Swift Turtle SAM_2717The August meteor shower is a result of the periodic comet named Swift-Tuttle (discovered independently by Lewis Swift and Horace Tuttle in 1862) which last made an appearance in our night sky in 1992. The left over debris from its comet-tail crosses the earth’s orbit, and it is the earth’s atmosphere crashing into this debris (bits of ice and space dust) which provides the fuel for streaks of meteoric light in the dark night sky.

A slip of the finger on my keyboard turning one ‘t’ into an ‘r’ provides the name of today’s cocktail which celebrates the Swift-Tuttle Comet, but is not quite named after it.

The Swift-Turtle

2 oz Plantation Barbados (Grande Reserve) Rum
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
3/8 oz sugar syrup (1:1 ratio)
dash Fees cocktail Bitters
ice
orange peel

Add the first four ingredients into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Garnish with a strip of orange peel

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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