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May Cocktail: What Rough Beast

Posted by Arctic Wolf on May 26, 2019

Here is a cocktail I designed almost 8 years ago which combines Cask Strength Peated Scotch Whisky with London Dry Gin. Recently I refined the serving by removing one unnecessary ingredient (Vermouth) and simplifying the garnish; thus turning the serving into a Gin and Whisky Old Fashioned of sorts.  Sometimes less is more which was certainly the case here.

What Rough Beast

3/4 oz  Bowmore Tempest
3/8 oz  Bulldog London Dry Gin
1/4  oz Orange Curacao
2-3 dashes Angostura Orange Bitters
Ice-cubes
Orange Peel Coil

Add Bowmore Tempest and Bulldog London Dry Gin to a Rocks Glass with Ice.
Add a touch of Curacao and a few dashes of Angostura Orange Bitters
Garnish with an Orange Peel Coil

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!

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In case you are wondering about the name of the serving, it is from The Second Coming, written by W. B. Yeats in 1919. A poem written in the aftermath of the First World War; but which seems to have an uncanny ring to our current political and economic climate. (Gosh I hope I’m wrong.)

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Review: Dixon’s Flaming Caesar Vodka

Posted by Arctic Wolf on May 23, 2019

Flaming Casar Vodka

Dixon’s Distilled Spirits is located in Guelph Ontario. This small distillery produces two brands of Vodka (Silvercreek and Flaming Caesar), two styles of Wicked Gin (a Licorice Botanical Blend and a Citrus Botanical Blend), as well as a ready to drink mix called Gin Fusion.

According to Dixon’s website

We heard the call for a better Caesar, and we answered! Made with Silvercreek Vodka infused with handpicked ingredients, it’s packed with flavour and heat. Just mix with your favourite brand of clam and tomato cocktail for a perfect Caesar.

Dixon’s Silver Creek Vodka is spiced with garlic, horseradish, dill, celery seed, scotch bonnets and red chili peppers. It is filtered clear and bottled at 40 % alcohol by volume.

Here is a link to my full review:

Review: Dixon’s Flaming Casar Vodka

“… When I took my first taste, it was with a friend of mine who is particularly keen on Caesar Cocktails. We were both quite exited as the Flaming Caesar Spirit, (although not flaming) seemed to hold great promise. We both loved the pungent earthiness of the spice blend in particular the balance between the horseradish, the garlic and the chili pepper …”

I hope you enjoy my review!

Chimo!

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Review: Bacardi Gold Rum

Posted by Arctic Wolf on May 21, 2019

In 1862, Facundo Bacardi and his brother José bought the Santiago de Cuba Distillery and began to distill what would become the most popular commercial rum in the world. Using a method of charcoal filtering, and oak barrel aging  along with a still of copper and cast iron, Facundo Bacardi created a smoother more refined version of the locally made rum. His smoother version of the spirit became local favourite, and over time, an international sensation. Of course, Bacardi Rum is not made in Cuba anymore, the Ron Bacardi Company left Cuba in the wake of Fidel Castro’s plans to nationalize all private property and privately held bank accounts on the Island. The Bacardi family moved important trademarks out of Cuba, and using a Bacardi owned plant built in Puerto Rico, were able to continue to build their company. Bacardi is now the largest family owned spirits company in the world.

The Bacardi Gold Rum is  produced using column still distillation and oak barrel aging (for one to two years). The final rum is further ‘shaped’ by filtering the aged rum through a secret blend of charcoal. This charcoal filtration will help to blunt some of the harsh flavour characteristics of a young rum.

Here is a link to my full review:

Review: Bacardi Gold Rum

“… Leading out is a soft butterscotch flavour melded with banana and orange peel with a smattering of oak, cardamom and ginger spices following. Almond and vanilla ride along with hints of brown sugar spice and cinnamon …”

Please enjoy my review which includes my cocktail suggestion, the Dog Star Daiquiri.

Chimo!

 

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Bitter(s) Review: Fee Brother’s Mint Bitters

Posted by Arctic Wolf on May 19, 2019

Fees Brothers has been a family business since 1864, and is currently now owned and operated by the fourth generation of the family to do so, Ellen and Joe Fee. The company currently produces about 100 different products including an impressive line-up of Cocktail Bitters.

I wasn’t really sure how to use the Mint Bitters so I checked the Fee Brothers website and learned:

Fee Brothers Mint Bitters may be used as the principal or subordinate flavor in a wide variety of foods and drinks.

As you can see, the website doesn’t really give a person much of an idea of how to to best use the Mint Bitters. This meant I had to experiment, and you can read the results of my efforts by clicking the following link:

Bitter(s) Review: Fee Brother’s Mint Bitters

“… The taste is akin to the flavour of a sharp peppermint candy although not quite as sweet. The peppermint flavour is intense, dry and perhaps just a touch spicy. The colour is a bright iridescent green …”

Please enjoy the review, and if anybody has a cocktail suggestion that actually works, please forward it on, I was stymied.

Chimo!

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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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