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Posts Tagged ‘Campari’

Review: Skyy Vodka

Posted by Arctic Wolf on May 9, 2017

Skyy Vodka was created by Maurice Kanbar who formed Skyy Spirits LLC. in 1992 to market the spirit. The Vodka is quadruple distilled from American grain, and is also apparently filtered three times though California limestone prior to bottling. In 1999, the Compari Group (headquartered in Milan, Italy) purchased the brand, and Skyy is now a product of the Campari America Division.

I sampled Skyy Vodka for the first time two years ago and decided to revisit the brand this year when I chose to compare four Vodkas in a small tasting competition(Smirnoff No. 21 Red, Reyka, Skyy and Last Mountain Distillery Hand Crafted Vodkas). I tasted the spirits in pairs, and when I determined which vodka from each pair was my preferred spirit, then I tasted the winners of each of the previous tasting sessions went head to head in a final taste-off.

Here is a link to my revised review of Skyy Vodka:

Review: Skyy Vodka

“… the spirit was very lightly sweet with a nice clean spiciness and a hint of menthol that seemed refreshing. There was also a hint of a very lightly bitter pithy (that white stuff on the back side of a citrus peel) flavour which carried into the aftertaste. Fortunately as the spirit warmed, that lightly bitter flavour did not increase …”

Please enjoy this revised review which indicates substantial improvement in the brand over the past two years. 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 1794 Cocktail

Posted by Arctic Wolf on June 7, 2016

The 1794 Cocktail (created by Dominic Venegas at “Range” in San Francisco) celebrates the US Whiskey Rebellion which occurred in 1794. The libation is an offshoot of the classic Negroni cocktail (which uses equal parts of Gin, Sweet Vermouth, and Campari), and a variation of the lesser known Boulvedier (which replaces the Gin in the Negroni with Bourbon).

1794 SAM_2544The recipe calls for three strong flavours to coexist: spicy Rye Whisky, Sweet Vermouth, and the somewhat unique herbal bitterness of Campari. Balancing these strong flavours takes a bit of practice as not all rye whiskies have the same spicy kick, and not every Vermouth has the same sweetness (or the same herbal flavour profile). But when you get it right, the bar drink is a wonderful melding of flavours which makes the libation an ideal aperitif to enjoy before your evening meal.

My chosen whisky for this offering was George Dickel Rye which has a firm but not over-the-top rye flavour. I found that when I mixed with a touch less (1/4 oz less) Campari and Sweet Vermouth (Cinzano Brand) than the original recipe called for, the George Dickel Rye was able to shine just a bit brighter in the cocktail, and balance (at least for my palate) was achieved.

Here is the recipe:

1794 Cocktail

2 oz George Dickel Rye Whisky
3/4 oz Sweet Vermouth (Cinzano)
3/4 oz Campari
Ice
Strip of Orange Peel

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 orange peel

Please Enjoy Responsibly!

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

Note: My review for George Dickel Rye will publish tomorrow.

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