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Posts Tagged ‘Cocktail’

Review: Bloom London Dry Gin

Posted by Arctic Wolf on February 20, 2017

Sentimental Lady

Sentimental Lady

Bloom is a London Dry Gin created by Master Distiller, Joanne Moore. The spirit is intended to be a floral gin which, although it has a secret botanical recipe, relies on four botanicals in particular: juniper berries from Tuscany; chamomile from France; and honeysuckle and pomelo from China for the main essence of its flavour.

According to Joanne Moore:

Honeysuckle provides a special sweetness that’s a bit like candied fruit, and it’s this that delivers the gin’s unparalleled sweetness. I balanced this with calming chamomile to hold the flavour together and rounded it off with citrus notes from the pomelo.

(Bloom Gin is a product of G&J Distillers (Greenall))

Here is a link to my latest Gin Review:

Review: Bloom London Dry Gin

” … The breezes bring me a bouquet of pansies and wild flowers plucked from a garden meadow. These floral scents are not heavy and full of perfume, rather they are firm but light and refreshing in the air above the glass. The floral notes are accompanied by bright citrus notes (lemon and grapefruit) with everything wrapped around a light but firm juniper presence …”

Please enjoy my review which includes my cocktail suggestion, The Sentimental Lady.

Chimo!

 

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Review: Sid’s Handcrafted Vodka

Posted by Arctic Wolf on February 6, 2017

okerlund-sam_2960

‘Mean’ Gene Okerlund’s Cocktail

Sid’s Handcrafted Vodka is produced by Goodridge & Williams, an independent craft distilling company located in Vancouver, British Columbia (Canada). According to the company website, the Vodka is produced from a slow distillation using traditional copper pot-still. I should note that the label on the bottle clarifies this information stating that the distillation process includes distillation through 38 column plates. The spirit is bottled at 40 % alcohol by volume.

I  sampled three other new vodkas in a tasting flight with Sid’s Handcrafted Vodka (Foothills, Tryst, and Provincial Vodka). I served each of the spirits chilled where I sipped them each neat, swallowed shots, and then sampled each with a variety of foods. I finished the tasting with some cocktails made from each spirit.

Here is a link to my newest Vodka Review:

Review: Sid’s Handcrafted Vodka

“… I took a cautious sniff at the breezes above the glass and I noticed a touch of creme de fresh on the nose with vanilla pudding and cream of wheat porridge. The impression was subtle but it was quite pleasant. When I took a small sip, those aromatic impressions manifested upon the palate as light flavours of lemon and citrus zest melded with vanilla and some of that cream of wheat porridge …”

Please enjoy my review which includes a mixed drink suggestion, ‘Mean” Gene Okerlund’s Cocktail!

Chimo!

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Cocktail Hour: The Hummingbird

Posted by Arctic Wolf on October 12, 2016

It is quite common when mixing tiki drinks to mix two disparate rums with different flavour profiles in order to bring the best of both to the final cocktail. I like to do the same when making cocktails with brandy and cognac. Specifically, I like to mix a young vibrant spirit with a well aged brandy or XO Cognac in sour cocktails. A ribbon of strong overt oak spice (from the well aged spirit) seems to take these cocktails to a whole new level.

hummingbird-sam_2779That is the theme for the following cocktail. (My wife insisted that I call the serving, The Hummingbird, as it is named for the avian visitor which has been dropping by the hanging flowers by our back window this fall.)

Hummingbird

1 oz H by Hine Fine Champagne VSOP (click here for review)
1/2 oz Hine Antique XO Premier Cru
3/4 oz Orange Juice
3/8 oz Lemon Juice
3/8 oz Lime Juice
1/2 oz Sugar Syrup
dash Angostura Bitters
Ice
Twist of Orange Peel

Add the first seven 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 Twist 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 Review for Hine Antique XO Premier Cru Cognac will publish tomorrow, Chimo!

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Cocktail Hour: The Cane Mutiny

Posted by Arctic Wolf on October 9, 2016

The Captain Morgan Media Team sent me a recipe for their Jack-O’Blast Rum which mixed the pumpkin spiced spirit with Ginger Beer and Lime. It was basically a Moscow Mule made with their spiced rum instead of with Vodka, and paying homage to the cocktail which inspired the serving, they called their suggested libation a Mutiny Mule.

Mutiny Mule

1.5 oz. Captain Morgan Jack-O’Blast
3 oz. Ginger Beer
0.5 oz. Lime Juice

Combine all ingredients in a glass filled with ice, stir and garnish with a lime wedge.

the-cane-mutiny-sam_2842

The Cane Mutiny

I quite enjoyed the serving, but decided to make a few small changes which I felt more firmly highlighted the Pumpkin Spiced flavour of their new rum. The first change was to alter the proportions such that the Jack-O’Blast Rum was the dominant ingredient within the cocktail. Then I replaced the Ginger Beer with Ginger Ale which is not nearly so spicy and therefore allowed the Pumpkin Spiced Rum to be the star of the serving.

I decided to call my recipe, The Cane Mutiny.

The Cane Mutiny

2 oz Captain Morgan Jack-O’Blast Spiced Rum
3/8 oz fresh Lime Juice
dash Sugar Syrup (to taste)
1 1/2 oz Ginger-ale
Ice
Lime Slice for garnish

Add all of the ingredients into a Mixing glass
Stir Gently
Pour into a rocks glass filled with ice
Enjoy Responsibly!

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

_________________________________________________________________________________________________________

Note: My Review of the Captain Morgan Jack-O’Blast Spiced Rum will publish tomorrow, Chimo!

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Cocktail Hour: Bourbon and Ginger

Posted by Arctic Wolf on September 28, 2016

Although I like short cocktails (shaken or stirred), the truth is that when I am on my back deck with friends, I usually do not want to take the time to measure everything into my cocktail shaker or mixing glass let alone taking even more time to shake and double strain the final serving into a fancy glass. I just want a simple bar drink that I can sip on. I call these simple servings, deck drinks.

bourbon-and-ginger-sam_2760The best deck drinks have only three ingredients, a base spirit, a mixer (soda or juice) and ice. And in fact, it is not unusual for me to have a variety of juice and sodas with ice in my back yard cooler so everyone who has joined me can mix their own servings with whichever spirit they happen to have brought over that day.

Recently I had an opportunity to taste Buck 8 Year Old Bourbon on my friend’s back yard deck. I decided that the long winding grassy flavours within the spirit made it perfect base for a Bourbon and Ginger-ale deck drink.

Bourbon and Ginger

2 oz Buck 8 Year Old Bourbon
2 oz Ginger ale
Ice

In a rocks glass add ice
Pour Bourbon over ice
add splash of Ginger-ale
Stir

Enjoy Responsibly!

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

Note: My review for Buck 8 Year Old Kentucky Straight Bourbon publishes tomorrow.

Chimo!

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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!

_______________________________________________

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!

________________________________________________________

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!

____________________________________________________

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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