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Posts Tagged ‘Cocktail’

Black Destroyer

Posted by Arctic Wolf on December 26, 2020

Here is a cocktail I put together as an homage to Canadian-American writer A. E. Van Vogt, who was one of my favourite science fiction writers as I was growing up. His short story Black Destroyer (July 1939, Astounding Science Fiction)  is credited by Isaac Asimov as being the seminal story which ushered in the Golden Age of Science Fiction.

My Black Destroyer is a delicious drink which pairs Cask Strength Rye Whisky with Pot Still Jamaican Rum, and an Agave based orange liqueur. It packs a powerful wallop so I recommend limiting yourself to one serving per evening.

1 1/2 oz Alberta Premium Cask Strength Rye Whisky
1/2 oz Rum Nation Jamaica Pot Still 7 Year Old Rum
1/2 oz Patrón Citrónge (Agave based Orange Liqueur)
1/3 oz Grapefruit Juice
1/3 oz Lime Juice
a few dashes of Angostura Cocktail Bitters
1/3 oz Sugar Syrup (1:1 ratio)
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 Lime

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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Lion’s Tail​

Posted by Arctic Wolf on December 12, 2020

I thought it might be nice to share a few cocktail recipe’s that I have run across during the past year. This one was sent to me by the Suntory/Beam North American Media Team as a suggested serving for their Knob Creek Bourbon. It’s called the Lion’s Tail, and it was sent to me as a Fourth of July Celebratory Serving. Personally, I think it works much better (especially with the lovely flavour of Allspice Dram liqueur running through) as a festive Christmas cocktail.

Let me know what you think!

Lion’s Tail

2 ​oz Knob Creek Bourbon
1/2 oz Fresh Lime Juice
1/2 oz Allspice Dram Liqueur
1 ​dash Angostura Bitters
1 ​tsp Cane Syrup

Combine all ingredients in a cocktail shaker
Stir until chilled
Strain into a chilled rocks glass
Garnish with a lime twist.

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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By the way, if you are interested in my previously published review for Knob Creek Bourbon, here is a link to that review:

Review: Knob Creek Bourbon

“… The initial aroma is deep and rich with smells of freshly hewn oak timbers dripping with sap. I also sense loads of honeycomb, barbequed corn on the cob, baking spices (vanilla and cinnamon), brown sugar, and fresh maple toffee …”

Chimo!

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St. Paddy’s Cucumber-lime Spritzer

Posted by Arctic Wolf on March 17, 2020

Today is the day of St. Patrick, and in many places throughout the world, this is a day to revel in the Irish heritage which we either share by birth, or (on St. Patrick’s Day at least) we share by spirit. We wear green; we attend parades; and some of us even drink green beer in what has become more of a secular holiday which celebrates Irish culture, than a religious holiday which celebrates the Patron Saint after which the day was first named.

And celebrating Irish culture is not a bad thing; it was after all the Irish who first distilled “uisce beatha“, which translates into English as “the water of life“. I could go into a long and detailed etymology,  but suffice it to say that “uisce beatha” is probably very close to the original form of the word which would later become “whiskey”.

Of course whiskey and beer are not necessarily the only libations one can savour on the Day of St. Pat’s, any well made serving enjoyed in moderation and in the spirit of Saint Patrick’s Day will do.

So, in the spirit of St. Paddy’s, I thought I would share a recipe given to me by the folks at Smirnoff who also sent me a bottle of their new Smirnoff Cucumber-Lime Zero Sugar Infusions several months ago.

Let me introduce the St. Paddy’s Cucumber Lime Spritzer:

St. Paddy’s Cucumber-lime Spritzer

2 oz. Smirnoff Cucumber-Lime Zero Sugar Infusions
1 oz. Cucumber Puree
1 oz. Brewed Green Tea
1 oz. Bottled Sparkling Water
1 Lime Wheel
1 Cucumber Wheel

In a mixing glass combine the Smirnoff Cucumber-Lime Zero Sugar Infusion with the other ingredients
Add ice to an empty serving glass
Pour the mixed ingredients into the serving glass over ice
Garnish with fresh lime and cucumber

Please Enjoy Responsibly!

Chimo!

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July Cocktail: Leo Engle’s Rum Crusta

Posted by Arctic Wolf on July 22, 2019

The Rum Crusta recipe I am sharing is based upon a variation of Joseph Santini’s classic cocktail, the Brandy Crusta (circa 1840). Santini was a celebrated bartender and caterer in New Orleans. Santini’s early Crusta recipe was almost certainly the inspiration for Leo Engels in 1878 when he published his recipe for the Rum Crusta (see Leo Engels, American and other Drinks, 1878). In this effort, I have tried to stay as close to the original 1878 formulation as possible.

Here is Leo Engle’s Rum Crusta mixed with the modern Flor de Cana 4 Aged Rum.

The Rum Crusta

2 oz Flor de Cana 4 Aged Rum
1/4 oz Orange Curacao
1/4 oz Fresh Squeezed Lemon Juice
1/4 oz Sugar Syrup
2 dashes Angostura Bitters
1 dash Maraschino Liqueur
Ice
Sugar (Optional)
Citrus Peel

Add the first seven ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain the contents of the shaker into a chilled cocktail glass
(In the older original recipe the cocktail glass was rimmed with sugar)
Garnish with a spiral citrus peel and if you follow the old recipe a lump of ice
Please Enjoy Responsibly!

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

Here is a link to my previously published review of the Flor de Cana 4 Aged Rum:

Review: Flor de Caña 4 (Añejo 0ro)

“… The Flor de Caña 4 is a light bodied column distilled rum which has a dry quality when it is sipped. There is a little bite of alcohol and some grassiness at the front of the delivery, followed by a light butterscotch sweetness, vanilla and almond. Fine wood spices and orange peel keep the mouth lightly heated …”

Please enjoy the review which concludes with two more serving suggestions, the Cuba Libre’ and the Railcar.

Chimo!

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LGBTQIA+Cocktail #5: Proud Paloma from Mexico

Posted by Arctic Wolf on June 23, 2019

For Pride month, Smirnoff has created six global cocktails inspired by the international LGBTQIA+ community. These are easy to make and delicious enough to whip up for any Pride celebration (and are sure to be a hit). As you may know, in support of inclusivity, The Rum Howler has been sharing these cocktails (and maybe one of his own creation) throughout the month of June.

With each share I have been including information regarding Smirnoff’s new “Welcome Home” campaign as the company rolls out the welcome mat for the millions of LGBTQIA+ community members and allies expected to travel to New York for Pride celebrations.

Here is my fifth share:

The Proud Paloma from Mexico

1.5 oz. Smirnoff No. 21 Vodka or Smirnoff “Love Wins” Vodka
1 oz. Jalapeño Simple Syrup
2 oz. Lime Juice
2 oz. Grapefruit Juice
2 oz. Club Soda
Kosher Salt (for rim)
1 Grapefruit Wedge Garnish
1 Jalapeño slice Garnishes

Run a lime wedge along the rim of a XYZ glass then flip the glass upside down and dip into salt to create a rim
To a cocktail shaker filled with ice, add Smirnoff, simple syrup and all juices
Shake vigorously
Pour into the salt-rimmed stemless wine glass and add club soda
Garnish with a grapefruit wedge and jalapeño slice
Enjoy Responsibly

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Note: Smirnoff continues its longstanding tradition of participating in the NYC Pride March on Sunday, June 30. In partnership with star of Dancing Queen and RuPaul’s Drag Race, Alyssa Edwards, the brand is creating a fabulous New York City themed float in the spirit of the Smirnoff ‘Welcome Home” campaign, with Alyssa as the star, dressed as “Lady Liberty.” The bold and inspiring Smirnoff float will be supported by 300 marchers, both members of the community and allies.

 

 

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