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Archive for the ‘Cocktails & Recipes’ Category

Cocktail Hour: The Yongehurst Daiquiri

Posted by Arctic Wolf on August 14, 2016

Yongehurst Still IMG_4727

Yongehurst Distillery Combination Pot/Column Still

The Yongehurst Distillery is a brand new Micro-Distillery located at 346 Westmoreland Ave near Dupont and Dovercourt in Toronto, Ontario. The facility is owned by long-time friends, Rocco Panacci and John-Paul Sacco who are making what just might be Toronto’s first micro-distilled rum upon their brand new small pot/column combination still.

A little over a month ago I was contacted by fellow rum lover Blair Phillips, who like me reviews the odd spirit or two. He had just received a rum sample from the Yongehurst Distillery and was curious about the taste profile he encountered which to him was quite unlike other white rums he had sampled in the past (see his review here).

When Blair described what he was tasting, a vegetal white rum with grit and character, I immediately began to think of citrus based cocktails which might be pushed to a new level by this sort of rum, and when the folks at Yongehurst reached out to me for an independent review I had my chance to put theory to the test.

Yongehurst DaiquiriSAM_2708The Yongehurst Daiquiri was the result. (Yumm!)

Yongehurst Daiquiri

2 oz Yongehurst Harbour Rum
3/4 oz Fresh Orange Juice
3/4 oz Fresh Lime Juice
1/2 oz sugar syrup (1:1 ratio)
Ice
Orange Peel

Add the first four ingredients with ice into a metal shaker
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a strip 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 full review of Yongehurst Distillery’s Harbour Rum will be published tomorrow.

Chimo!

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Cocktail Hour: The Fog Horn

Posted by Arctic Wolf on August 11, 2016

Ray Bradbury is one of my favourite writers. His most famous work is the Martian Chronicles which was published in 1950 as a series of loosely connected short stories chronicling the exploration and colonization of Mars. Primarily a short story writer, Ray Bradbury published several more of these loosely connected short story collections. R is for Rocket, S is for Space, The Illustrated Man and Dandelion Wine, are some of my more favoured selections.

Fog Horn SAM_2707Bradbury’s stories ran the gamut from hard science fiction to horror fantasy, often with the two disparate genres colliding in wonderful ways. The inspiration for one of these stories came when he saw the ruins of a broken roller coaster on a California beach which suggested to him a dinosaur skeleton. In conceiving how the monster came to be washed up on shore, Ray Bradbury was inspired to write, The Fog Horn, a haunting tale of a lone sea monster who mistakes the sound emanating from a remote lighthouse as a call from one of his own kind.

Famous Newfoundland Screech Rum is blended in Newfoundland and Labrador, a Canadian province very familiar with the isolated setting of Ray Bradbury’s short story. Thus The Fog Horn serves as the inspiration for my latest cocktail recommendation which mixes Famous Newfoundland Screech Spiced 100 (Proof) Rum with fresh Orange and Lime juices and a touch of Campari.

The Fog Horn

2 oz Screech Spiced 100 (Proof) Rum
3/4 oz fresh Lime Juice
3/4 oz fresh Orange juice
1/8 oz Campari
1/2 oz Sugar Syrup (1:1 ratio)
Ice
Orange Peel

Add the first five ingredients into a cocktail shaker with ice
Shake until the out side of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a thin strip 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: Tomorrow I return to my 2016 Spiced Rum Countdown with the third best spiced rum on my bar shelf, Screech Spiced 100 (Proof) Rum, Chimo!

 

 

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Cocktail Hour: Gin and Tonic Vesper

Posted by Arctic Wolf on August 8, 2016

Orthydox

Gin and Tonic

The weather has been warm recently, and I found myself wanting to make a nice cold Gin and Tonic. On this particular day I was feeling adventurous and wanted to try an experiment that I had been mulling for some time. I wanted a Gin and Tonic; but I wanted to challenge myself by mixing the serving with a gin which I had previously deemed as being unsuitable for that particular libation. That gin was Tanqueray Rangpur.

Tanqueray Ranpur is a relatively new spirit in the Taqueray family. When I reviewed it last year, I stated that I thought the spirit possessed more than just a passing resemblance to the new “American Style” of gin. This was because within the spirit, the juniper is held in check and other botanicals (in this case strong citrus flavours) are allowed greater expression. Frankly this ‘American Style’ is not a direction I prefer; I like my gin to have a firm juniper presence reveling in the flavour of the berry which gives the spirit its name, especially if I am making a Gin and Tonic. In the case of the Rangpur Gin, I felt that a strong flavour of lime zest would spoil my G & T cocktail. (Lime zest is derived from the lime peel not the lime juice.)

I grabbed my bottle of Rangpur Gin from the shelf, and then (feeling a little like James Bond) I grabbed a vodka bottle as well, in this case Iceberg Vodka. My aim was to use the vodka in the serving to dampen the firm flavour of lime zest while at the same time keeping the alcohol strength of the mixed drink the same as it was before. In essence I was ‘vespering‘ my Gin and Tonic (see post on the Vesper Cocktail here).

G & T Vespet SAM_2735

Gin and Tonic Vesper

After a few tries, I developed a recipe I was quite happy with.Although the resulting Gin and Tonic Vesper was not nearly as juniper forward as would be the case in my usual gin and tonic cocktail, the final serving was nevertheless, refreshing, and the lime zest push from the Rangpur Gin was held in check.

Gin and Tonic Vesper

1 1/3  oz Tanqueray Rangpur Gin
2/3  oz Iceberg Vodka
1/4  oz Fresh Lime Juice
1/8  oz Sugar Syrup
Ice
Q Tonic
Cucumber chunk

Add the first four ingredients into a rocks glass
Stir and add ice
Fill with Q-Tonic
Garnish with cucumber

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!

If you are interested, you may read my reviews for Tanqueray Ranpur Gin and Iceberg Vodka by clicking the links below:

__________________________________________________

Review: Tanqueray Rangpur Gin

Review: Iceberg Vodka

__________________________________________________

Enjoy my vespered cocktail and my reviews, Chimo!

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Cocktail Hour: The Merry Widow

Posted by Arctic Wolf on August 5, 2016

Merry Widow SAM_2711After tasting and re-examining Lemon Hart Navy Spiced Rum as part of my 2016 Spiced Rum Countdown, I started flipping through the pages of one of my  cocktail books, 1001 Cocktails (Alex Barker compiler) for a suitable cocktail to showcase the spiced rum. A recipe called the Black Widow caught my eye as it featured the unusual flavour combination of Dark Rum with Southern Comfort shaken with Sweet and Sour mix. I decided to swap out the dark rum for Lemon Hart Navy Spiced Rum.

The result is my newest cocktail, the Merry Widow.

Merry Widow

1 oz Lemon Hart Navy Spiced Rum
1/2 Oz Southern Comfort
1/2 oz Lime Juice
1/4 oz Sugar Syrup (1:1 ratio)
Ice
Twist of Lime

Place the four main 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 twist of lime peel

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: Tomorrow I return to my 2016 Spiced Rum Countdown with a re-examination of Lemon Hart Spiced Navy Rum.

Chimo!

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Cocktail Hour: Treacle

Posted by Arctic Wolf on July 23, 2016

Treacle SAM_2599I found this recipe upon the Bacardi Company website in their cocktails section. It is apparently a variation of the classic Old Fashioned Cocktail created by Dick Bradsell. Dick manages several bars in London (England) including: The Colony Room, Zanzibar and The Pharmacy. I have modified Dick’s recipe using sugar syrup instead of caster sugar, but otherwise his mixed drink is unchanged.

Treacle

2 oz Bacardi Gran Reserva 8 Años Rum
1 tsp Sugar Syrup
1 oz Fresh Apple Juice
2 dashes of Orange Bitters
ice cubes
Orange Peel Garnish (optional)

Place the sugar and the bitters into a rocks glass
Add 2 ice cubes and one half of Bacardi 8 Años rum
Give it a stir
Add some more ice cubes and a second part of rum.
Pour in the apple juice
Garnish with a strip of orange peel (optional)
Stir gently and serve.

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: Tomorrow I revisit the Bacardi Gran Reserva 8 Años Rum and provide a new review based upon a more current bottling.

Chimo!

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Cocktail Hour: The Railcar

Posted by Arctic Wolf on July 14, 2016

I was given a bottle of Bacardi Anejo Rum to review, and after I had finished my sampling sessions I began to search for a suitable cocktail to recommend for the spirit. I began by doing a web search for ‘Bacardi Anejo Cocktails‘, and I came upon a recipe called the Third Rail on the Drinks Mixer website (here).

Three Degrees SAM_2685The libation is quite simple as it mixes Bacardi Anejo Rum with Orange Curacao and Lime Juice. I tried one, and my thoughts turned to a brandy cocktail I have been working with recently, the Sidecar. I realized the two recipes were very similar. Each is basically a sour cocktail which uses orange Curacao as its sweetener. The Sidecar uses lemon juice as the sour ingredient whereas the Third Rail uses Lime Juice.

So I starting with the Third Rail; however, I added a very light dollop of sugar syrup to give the serving a touch more sweetness. Then, to give my mixed drink an added touch of flavour and complexity, I also added a dash of Campari. When I mixed the serving, I knew I had found a winning combination of flavours.

Paying homage to the mixed drinks which inspired me, I called this new cocktail, the Railcar.

I hope you enjoy it.

The Railcar

2 oz Anejo Rum
3/4 oz Bols Triple Sec
1/2 oz Lime Juice
1/8 oz Sugar Syrup
1/8 oz Campari
Ice
Orange Peel (optional)

Add the first five ingredients into a cocktail shaker with ice
Shake until the outsides of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a coil of Orange Peel (optional)

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 of Bacardi Anejo Rum will publish tomorrow, Chimo!

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Cocktail Hour: The Barrel Racer

Posted by Arctic Wolf on July 10, 2016

I am constantly looking for new cocktails recipes that are easy for the home bartender to construct. And my favourites are those that are simple enough that the home bartender can make them without the need to buy any fancy ingredients. I do expect that the home mixologist would have some basic ingredients such as a bottle of bitters, and some form of orange liqueur in the liquor cabinet; but any other ingredients beyond those (required in the cocktail I am considering) should be items which are easily available and useful for more than just one cocktail. When I find a new recipe that matches my criteria, I tend to play with it to see if I can massage that recipe for other spirits or tweak it into something I like better.

Barrel Rider SAM_2620One such new recipe I have been playing with lately is a libation put together by Lally Brennan and Ti Adelaide Martin ( In the Land of Cocktails) and Ted Haigh (aka Dr. Cocktail). The  mixed drink they created Whoa Nellie, combines Jamaican rum and American rye whisky with lemon and grapefruit juice with bitters added for extra depth.

In my tweaked recipe, I swapped out the Jamaican rum and the American Whiskey replacing them with J.P. Wiser’s Double Still Rye Canadian Whisky. In keeping with the playful equestrian theme of the cocktail which inspired me, I have chosen to call this tweaked version the Barrel Racer.

Barrel Racer

2 oz Canadian Rye Whiskey (J.P. Wiser’s Double Still Rye)
1/2 oz Orange Liqueur (Bols Triple Sec)
1/3 oz Grapefruit Juice
1/3 oz Lemon Juice
2 dashes of Bitters (Fees Cocktail Bitters)
1/6 oz Sugar Syrup
Ice
Orange Peel 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: My review for the J.P. Wiser’s Double Still Rye will publish tomorrow!

Chimo!

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Cocktail Hour: Bourbon Smash

Posted by Arctic Wolf on July 6, 2016

Flatboat Smash SAM_2614Here is a recipe based upon the Whiskey Smash as found in Leo Engels 1878 book, American and Other Drinks. Leo adds a dash of Jamaican Rum to the mixed drink which I found rather odd, until I tried it. It turns out that a dab of strongly flavoured dark Jamaican rum adds a very complementary flavour component to the smashing cocktail. Whereas Leo preferred a sugar rimmed glass and an orange peel garnish, I find that a simple embellishment of mint leaf is sufficient to dress the serving.

Please enjoy my cocktail suggestion:

Bourbon Smash

2 oz Flatboat Kentucky Straight Bourbon
dash of Jamaican Rum (Coruba Dark Jamaican Rum)
10 ml Sugar Syrup
4 small mint leaves
1 lime slice
Ice
Mint Sprig

Muddle mint leaves, lime slice, dash of Jamaican rum and sugar syrup in the bottom of a mixing glass
Remove the mint leaves and transfer to a metal shaker
Add Bourbon and Ice
Shake until the outside of the shaker frosts
Double strain into a chilled cocktail glass

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 review of Flatboat Kentucky Straight Bourbon will publish tomorrow!

Chimo!

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Cocktail Hour: El Hereje (the Mexican Heretic)

Posted by Arctic Wolf on June 28, 2016

A few years ago I spent some time exploring Brandy and Cognac cocktails here on this website. I worked through a few of the classics, and I created a few of my own recipes. One of my favourite creations was a serving called the Heretic Cocktail. This was a serving I constructed with the aim of demonstrating that expensive spirits which many would consider to be reserved solely for sipping can and should be used in delicious cocktails as well. My Heretic Cocktail not only featured a fine Cognac (Pierre Ferrand Original 1840 Formula Cognac), it also featured an excellent 20 Year Old Brandy (Miguel Torres 20 Year Old Brandy).

El Herejo SAM_2602Today I am demonstrating that the heretical idea of mixing two Tequila spirits of different ages and characters within one cocktail can yield wonderful results as well. My recipe combines the slightly rougher Cabresto Reposado Tequila with the more full flavoured Cabresto Extra Anejo Tequila (advertised as a seven-year-old spirit).

Although some of my critics may insist that mixing a wonderful sipping tequila with its younger sibling in a sour style cocktail is a heresy; I counter with the observation that the results are delicious!

El Hereje
(the Mexican Heretic)

1 oz  Cabresto Reposado Tequila
1 oz Cabresto Don Silver Exta Anejo Tequila
1 oz fresh Orange Juice
1/2 oz fresh Lemon Juice
1/4 oz Sugar Syrup (1:1 ratio)
2 dashes Orange Bitters
Ice
Lemon Slice

Add the first six 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 lemon slice

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!

Please Note: My review for the wonderful Cabresto Don Silver Extra Anejo will publish tomorrow. Chimo!

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Cocktail Hour: Metro Mexico

Posted by Arctic Wolf on June 25, 2016

Metro Mex SAM_2605I am asked by my friends how it is that I can create so many cocktails for them to enjoy when they attend my private tastings. The answer is simple, I stand on the shoulders of the giants who came before me. (Yes, that is an homage to a Stephen Hawkins reference for those who are astute enough to recognize it). What I mean by standing on the shoulders of giants, is that many of my ‘original’ recipes are built upon the platform of other well-known bar drinks and cocktails. These ‘classic’ cocktails have stood the test of time, and by building upon them, I can arrive at new creations many of which I share here.

One of the modern classic cocktails I love to work with is the Cosmopolitan which mixes Vodka and Orange Liqueur with Cranberry and Lime juices. It is an excellent serving which never fails to please my friends when we have our Vodka Tastings. A few years ago, I came upon the idea of tweaking the Cosmopolitan using Tequila as its base rather than Vodka. I called this new recipe of mine, Metro Mexico, and I discovered it worked very well with both Blanco and Reposado Tequila.  A few weeks ago when I was introduced to the Ultra Premium Herencia Historico Tequila – 27 de Mayo 1997 Cristalino Extra Anejo Tequila (see note below), I knew that I had to mix at least one Metro Mexico with this commemorative spirit.

I am glad I did.

Metro Mexico

2 ounces Herencia Historico Tequila 27 de Mayo 1997 Cristalino
1 ounce Cointreau
1 ounce Cranberry Juice
1/2 ounce Lime Juice
Tsp of  Sugar Syrup (1:1 ratio)

Add the first six 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 lime slice

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: Herencia Historico Tequila 27 de Mayo 1997 was created by Tequilas del Senor to commemorate the recognition of the domination of origin, TEQUILA which was signed in Brussels Belgium, on May 27, 1997. Three expressions commemorate this historical event, the Extra Anejo 15 Anos, the Extra Anejo 5 Anos, and the Extra Anejo 5 Anos Cristalino. All of these expressions are 100 % Agave tequilas which have been aged in oak casks imported from Jerez de la Frontera, Spain. The Cristalino is aged for 5 years and is then triple filtered to produce an almost clear spirit which is bottled at 35 % alcohol by volume. My review for this commemorative spirit will publish tomorrow.

Chimo!

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