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Posts Tagged ‘Cocktail’

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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Cocktail Hour: The Jerrycan

Posted by Arctic Wolf on June 30, 2016

Jerrycan SAM_2690Spiced rums are not necessarily just mixing spirits for soda filled deck drinks (hey, I love refreshing tall bar drinks; but sometimes I prefer shorter more refined cocktails). One of the best examples of a short spiced rum cocktail is the Cable Car which was created in 1996 at the Starlight Room in San Fransisco by Tony Abou-Ganim. Tony’s recipe is based upon the Classic Sidecar; however the Cable Car uses Captain Morgan Original Spiced Rum as the base of the cocktail instead of brandy.

When I recently revisited Sailor Jerry Spiced Rum, I decided that this popular spirit deserved to be featured in a refined serving as well. Taking my inspiration from my popular gin based cocktail, the March Lion, (which was in turn inspired by the classic cocktail the Red Lion), I set about to make a such cocktail using Sailor Jerry as the base of the libation.

The result of my machinations was the very tasty, Jerrycan.

The Jerrycan

1 1/2 oz Sailor Jerry Spiced Rum
1/2 oz Bols Triple Sec
1/2 oz fresh Orange Juice
1/2 oz fresh Lime Juice
dash Sugar Syrup (to taste)
Ice
Orange Peel

Add the first five ingredients into a cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass (double strain to remove all pulp)
Garnish with a thin coil of orange peel and a small lump of ice

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: Sailor Jerry enters my summer spiced rum taste off tomorrow as the 12th best spiced rum currently on my bar shelf.

Chimo!

Posted in Rum, Rum Reviews, Spiced Rum | Tagged: , , , | Leave a Comment »

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!

Posted in Cocktails & Recipes | Tagged: , , , , , | Leave a Comment »

Cocktail Hour: Casa Rica

Posted by Arctic Wolf on June 16, 2016

Casa Rica SAM_2581When I receive spirit samples for review, I often ask the producer (or distributer) for a cocktail suggestion or two to give me an idea of how the people who make and market the spirit intend for us to enjoy it.

Today’s cocktail is one such bar drink. It is a sour drink that it uses both orange juice and lime and includes a dash of bitters to give the libation added depth and complexity. The recipe was sent to me by the Alberta distributor of Casamigos Tequila, Charton Hobbs and after giving it a try, I can safely give the bar drink my Rum Howler Seal of Approval.

Casa Rica

2 oz Casamigos Anejo Tequila
1/2 oz Grand Marnier
1/8 oz fresh Lime Juice
1/8 oz fresh Orange Juice
dash Angostura Bitters
Ice
Orange Twist

Add all the ingredient into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Garnish with an Orange Twist
Enjoy Responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my favourite servings.

Note: My review for the Casamigos Anejo Tequila will publish tomorrow.

Posted in Cocktails & Recipes | Tagged: , , , , | Leave a Comment »

Cocktail Hour: Añejo Tequila Sour

Posted by Arctic Wolf on June 13, 2016

‘Sour’ drinks are amongst the oldest family of mixed drinks and have been served by bartenders in America since the early 1800s. The basic recipe for a sour is to combine a base spirit with lemon or lime juice and to add a sweetener to balance the flavour. Although this style of cocktail originated quite a bit earlier, Jerry Thomas is often referenced in his 1862 book, How to Mix Drinks for providing the first published recipe for this form of bar drink.

Añejo Tequila Sour SAM_2594Typically a sour recipe will take the form of a 4-2-1 construction which represents 4 parts of base spirit, two parts of sour (lemon or lime juice), and one part of sweetener (sugar syrup or orange liqueur). This formulation works very well, allowing the base spirit to dominate the serving while maintaining the balance between the sweet and the sour elements. Sometime though, particularly when I am mixing with an outstanding spirit, I prefer to alter those ratios bringing an even stronger focus to the base spirit. Such is the case with Cabresto Don Silver Anejo Tequila.

Añejo Tequila Sour

3 oz Cabresto Añejo Tequila
1/8 oz Pierre Ferrand Dry Curacao
3/4 oz Fresh Squeezed Lemon Juice
1/4 oz Simple Syrup (1:1)
2 dashes Orange Bitters
ice
Orange Peel

Add the first five ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain into a chilled rocks glass with ice
Garnish with orange peel.

Enjoy Responsibly!

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

Note: My review of Cabresto Don Silver Anejo Tequila will publish tomorrow. Chimo!

Posted in Cocktails & Recipes | Tagged: , , , | Leave a Comment »

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.

Posted in Cocktails & Recipes | Tagged: , , , , | Leave a Comment »

Cocktail Hour: The Scarlet Ruse

Posted by Arctic Wolf on June 1, 2016

Scarlet Ruse SAM_2561This cocktail, The Scarlet Ruse, is part of my ongoing series of Tequila cocktails named after the Travis McGee novels of American author John D. MacDonald. This is the fourteenth novel in the series and like most of the Travis McGee stories its title is well suited to be also the name of great cocktail. In keeping with the theme of a ruse or trick, this cocktail is actually an altered version of the classic bar drink, the Tequila Sunrise. However the ruse or twist is that the mixed drink is made not with orange juice but with the juice of both the navel orange and the blood orange.

For those unfamiliar with the Tequila Sunrise, it is a simple bar drink made in an ice filled glass with just Orange Juice, Silver Tequila and Grenadine. I experimented with the juice from blood oranges in the recipe, and then I went a step further and used lightly aged Reposado Tequila instead of Silver Tequila. My new recipe, the Scarlet Ruse, tastes a little different from a typical Tequila Sunrise; it is not quite so sweet and carries that lightly earthy flavour which is typical of blood oranges.

However, it is delicious in its own right.

The Scarlet Ruse

1 3/4 oz 1800 Reserva Reposado Tequila
1 oz Fresh Squeezed Orange Juice
3/4 oz Fresh Squeezed Juice of Blood Orange
3/4 oz Grenadine
Ice

Build over ice in an Old-Fashioned Glass
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 1800 Reserva Reposado Tequila will publish tomorrow.

Chimo!

 

 

Posted in Cocktails & Recipes | Tagged: , , , , , , | Leave a Comment »

 
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