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Posts Tagged ‘Cocktail’

Cocktail Hour: Fancy Pineapple & Lime Daiquiri

Posted by Arctic Wolf on September 23, 2016

Pineapple Rum was quite a popular delicacy in the 19th century. In fact, in Charles Dickens first serialized novel, The Posthumous Papers of the Pickwick Club (published in 19 monthly magazine instalments, from March 1836 to October 1837), Pineapple Rum is the preferred tipple of the fictitious Reverend Stiggins, a man who staunchly preached of temperance while secretly enjoying his pineapple rum, usually mixed with hot tea.

In a research collaboration between Dave Wondrich (cocktail guru and author of Imbibe) and Alexander Gabriel (Alexandre Gabriel, President and Owner, of Cognac Ferrand), the spirit has been revived as Stiggins’ Fancy Plantation Pineapple Rum.

To make this new flavoured rum, Alexandre Gabriel began with flavourful Victorian Pineapples. These pineapples are peeled by hand, and the left over rinds are infused with Plantation 3 Stars Silver Rum (see review here) for one week. The resulting infused spirit is then distilled upon Cognac Ferrand’s copper alembic pot stills.

Fancy Autumn Pineapple SAM_2737The leftover pineapple fruit is infused with Plantation Original Dark Rum (see review here) for a full three months. Then the re-distilled Plantation 3 Star Rum (which had been infused with the pineapple rinds) is then combined with the pineapple fruit infused Plantation Original Dark Rum. The two spirits are allowed to marry, and then they are re-casked in oak barrels for three months.

I was sent a sample bottle a few months ago, and now that my Spiced Rum series of reviews is complete, I have had time to play with the new Plantation Pineapple Rum. Here is a nice fancy cocktail which pairs the infused pineapple flavour of Stiggins’ Fancy Plantation Pineapple Rum with fresh lime.

Fancy Pineapple & Lime Daiquiri

1 3/4 oz Stiggins’ Fancy Plantation Pineapple Rum
1/2 oz Pierre Ferrand Dry Orange Curacao
3/4 oz fresh Lime Juice
1/4 oz Sugar Syrup (1:1 ratio)
dash or two Angostura Bitters
Ice
Orange Coil

Add the first five ingredients into a metal cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Add an orange peel coil with a lump of ice for garnish

Enjoy!

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

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PS: My complete review of Stiggins’ Fancy Plantation Pineapple Rum will publish tomorrow, Chimo!

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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!

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

Chimo!

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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!

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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

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Enjoy my vespered cocktail and my reviews, Chimo!

Posted in Cocktails & Recipes | Tagged: , , , , , , , | 1 Comment »

Cocktail Hour: The Trolley Car

Posted by Arctic Wolf on July 21, 2016

Trolley CarSAM_2676Here is a new mixed drink for spiced rum which I created after being inspired by Tony Abou-Ganim’s popular modern cocktail, the Cable Car.

When Tony created the Cable Car, he started with the classic Sidecar which mixes Brandy with Lemon Juice and turned it on its head using Captain Morgan Original Spiced Rum instead of Brandy in his recipe.

In my serving, I up the ante replacing the Captain Morgan Original Spiced rum with the Captain Morgan 100 Proof Spiced Rum. Then I step off in a new flavour direction replacing the Lemon Juice with Orange and Lime Juice as well as adding a dash of Fees Cocktail Bitters.

Because the inspiration for my cocktail was the Cable Car, I chose to call my mixed drink, the Trolley Car.

Trolley Car

1 1/2 oz Captain Morgan 100 Proof Spiced Rum
1/2 oz Bols Triple Sec
1 oz fresh squeezed Orange Juice
1/2 oz fresh squeezed Lime Juice
dash Fees Cocktail Bitters
3/8 oz Sugar Syrup (1:1 ratio)
Ice
Orange Peel

Add the first five ingredients into a cocktail shaker with ice
Shake until the sides 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: My trip through my Spiced Rum Shelf continues tomorrow with a review of Captain Morgan’s 100 Proof Spiced Rum.

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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