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Posts Tagged ‘Cocktails’

Cocktail Hour: The Anvil

Posted by Arctic Wolf on November 8, 2017

Here is a cocktail inspired by Jim ‘The Anvil” Neidhart who was one half of one the greatest Tag Teams in the history of Professional Wrestling, The Hart Foundation, which consisted of Jim ‘The Anvil” Neidhart who was the muscle and Brett “The Hitman” Hart, who provided the finesse. The Anvil honed his talent while wrestling for the Stampede Wrestling Promotion based in Calgary Alberta Canada.

He now lives in Calgary cheering for his daughter Natalya,who has become a World Champion in her own right performing for the SmackDown brand for World Wrestling Entertainment.

This is a cocktail which represents truly represents Alberta.

The Anvil

2 1/2 oz Alberta Premium 100% Rye Whisky
1/2 tsp Raspberry-Beet(down) Jelly
2 dashes Fees Whiskey Barrel Aged Bitters
Ice
Coil of Kiwi Peel (Sub Lemon Peel)

Add the first three ingredients to a rocks glass over the ice cubes
Stir until the Raspberry-Beet Jelly is fully dissolved
Add Ice
Garnish with a Kiwi or Lemon Peel peel

Please Enjoy Responsibly!

Note: This recipe was with the help of Dr. Frank Warsh, author of The Flame Broiled Doctor, ().

I should point out that Alberta Premium 100 % Rye Whisky  is the #46 Whisky in my Countdown of the Top 100 Canadian Whiskies of 2017. (#Top100CanadianWhisky)

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Note:

To follow the countdown list on a daily basis, you should follow me on twitter (Rum Howler on Twitter) using the hashtag #Top100CanadianWhisky. Alternatively you can view the  list as it grows by viewing my Reveal Page:

The Rum Howler – Top 100 Canadian Whiskies of 2017

The Reveal Page will be updated at least weekly through September, October and November and then daily in December.

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Summer Cocktail #4: The Margarita (Part 1)

Posted by Arctic Wolf on July 24, 2017

The Margarita based upon the 1953 Esquire Magazine formulation.

The Margarita Cocktail is perhaps the most popular cocktail in the entire world. Unfortunately for cocktail historians, the origin of this famous mixed drink is clouded as researchers and drinks companies have offered conflicting stories as to where and when the original Margarita was served. I’ll try to unravel some of the mystery in this two-part posting. This posting (Part 1) posits that perhaps a libation called the Tequila Daisy was the genesis of the Margarita.

This argument is bolstered as one of the earliest mention of a Margarita style bar drink is the Tequila Daisy from articles in the Syracuse Herald in 1936 (Source: Imbibe). The Spanish word for the daisy flower is Margarita, and it is easy to see how the Tequila Daisy Cocktail could have quickly became known in Mexico (or Spanish-speaking communities in the Southern USA) as the Margarita. Although the Syracuse Herald failed to provide a recipe for the Tequila Daisy, we can make a good guess as to the its construction by noting that the popular cocktail upon which the Tequila Daisy was based was the Brandy Daisy.

The original recipe for the Brandy Daisy (1876, Jerry Thomas, The Bartenders Guide (Second Edition)) is:

3 or 4 dashes gum syrup, 2 or 3 dashes of Curaçao liqueur, juice of half a small lemon, small wine-glass of brandy, and 2 dashes of Jamaica rum
Fill glass one-third full of shaved ice, Shake and strain and fill up with Seltzer water

If we swap out the Brandy and Rum in Jerry Thomas’s Daisy recipe for tequila, his recipe now bears a strong resemblance to the earliest known published Margarita Recipe (found in Esquire Magazine’s December 1953 issue):

1 ounce tequila, Dash of Triple Sec, Juice of 1/2 lime or lemon
Pour over crushed ice and stir, Serve in a Salt Rimmed Glass

Although this line of reasoning provides a clear path for how the Tequila Daisy became the Margarita, it does not address the question of the actual person (bartender) who gave the Margarita Cocktail its current form. I’ll tackle that  issue later this week in Part 2 of this Summer Cocktail Posting.

In the meantime, here is a modern variation of the Margarita I developed using Casamigos Blanco Tequila and California grown Cara Cara Oranges:

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Cara Cara Oranges are a navel variety orange grown in California’s San Joaquin Valley. They have a bright orange peel with just a touch of a pinkish hue, and their interior flesh is distinctively pinkish similar to a pink grapefruit. The flavour of this orange is unique representing a sort of hybrid mixture of tangerine and traditional navel orange flavour with an unusual (but delightful) sweetness which is ideally suited for cocktails.

Carra Carra Margarita SAM_1544Cara Cara Margarita

2 oz Casamigos Blanco Tequila
1 1/2 oz Fresh Squeezed Cara Cara Orange Juice
3/4 oz Fresh Squeezed Lime Juice
1/2 oz Orange Curacao
1/4 oz Simple Syrup (1:1)
Ice
Cara Cara Orange Peel

Add the first five ingredients into a metal shaker with ice
Shake until the sides of the shaker frost
Strain into a chilled martini glass
Garnish with a small peel of Cara Cara Orange
Enjoy!

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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Casamigos Tequila has been in the news recently as the brand was recently acquired by Diageo Spirits in a deal which was rumored (italics because the key work is rumored) to be potentially (note again the italics) worth up to $1,000,000,000.00 (yep those are italics again). I thought the recent acquisition was a good excuse to revisit my reviews for the Casamigos brands and I shall begin with the Blanco.

Here is a link to my revised Review:

Review: Casamigos Blanco Tequila

I noticed both grapefruit and lime zest weaving in and out the air within the mild white pepper and highland spice, and I also noticed a subtle smokey tone wrapped up within the fruity agave aroma.

Chimo!

 

 

Posted in Blanco Tequila, Cocktails & Recipes, Tequila, Tequila Review | Tagged: , , , , , , | Comments Off on Summer Cocktail #4: The Margarita (Part 1)

Summer Cocktails No 2: The Gimlet

Posted by Arctic Wolf on July 10, 2017

The Gimlet is perhaps my favourite gin cocktail. This simple serving though, is not without its share of controversy as over time a growing group of ‘cocktail police’ began to insist that the libation must be made in a particular way in order to properly be called a Gimlet. Any other construction they maintained ws not the bar drink which we call the Gimlet.

At the center of this controversy is a lime cordial called Rose’s Lime, which according to those aforementioned ‘protectors of the cocktail’ must be used in the bar drink’s construction rather than sweetened lime juice. I did a bit of research, and discovered that the controversy over the Gimlet stretched back to at least 1953 when a description found in the Raymond Chandler novel, The Long Goodbye, stated:

“a real gimlet is half gin and half Rose’s lime juice and nothing else”

The fact that this statement made it into Chandler’s novel indicates that bartenders of the time were already arguing over the proper form of this simple cocktail, and it very well could be that the popularity of Raymond Chandler as a novelist and screenwriter fueled the belief among those Cocktail Police that this was the only construction that should be considered as proper.

However; If one goes back even further in time (all the way to 1928), we can find a different viewpoint put forward by D.B. Wesson in his book, I’ll never be Cured, where his description of the Gimlet is:

 “gin, a spot of lime, and soda.”

Apparently, in this earlier period, the recipe for the Gimlet was more generic and even included soda as the sweetener. This indicates to me that the narrative put forward by the aforementioned cocktail protectors should be reassessed.

The truth is that we have not found a definitive starting point for the recipe of the Gimlet. It is also true that almost all bar servings evolve over time as better ingredients are discovered, and newer versions of the mixed servings are put forward. Even the word ‘cocktail’ has evolved over time from its beginnings when the term referred to a very specific style of bar drink to the present when it now refers to a large variety of bar drinks.

I say, let’s avoid stagnation and allow evolution to continue!

Here is the Gimlet in it’s most basic form mixed with one of my favorite Dry Gins, No 3 London Dry Gin and fresh Lime Juice:

The Gimlet

2 oz No 3 London Dry Gin
3/4 oz Fresh Lime Juice
1/2 oz Sugar Syrup (1:1 Ratio)
Ice
Lime Slice for garnish

Add the three main ingredients into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Double strain into a Cocktail Glass
Float a Lime Slice on top
Enjoy

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

You may read my review of No 3 London Dry Gin Gin here: (Review: No 3 London Dry Gin)

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Cocktail Hour: The Emerald

Posted by Arctic Wolf on June 4, 2017

For the next few weeks I will be mixing and tasting Whiskey from the Emerald Isle. The spirit from Ireland has been making a strong comeback as evidenced by a surge in sales worldwide including a 20% increase in sales in the United States last year (see: The Spirits Business).

In an effort to reflect this increased popularity, I am attempting to increase both in the number of reviews I publish, and in the selection of cocktail suggestions that I provide for Irish Whiskey.

With that in mind, here is a mixed drink that combines Irish Whiskey with Sweet Vermouth and Bitters. The libation is called the Emerald, and it is a close relative of the popular North American cocktail, the Manhattan. It is important, when mixing an Emerald, to consider the pairing of Sweet Vermouth and Irish Whisky as each spirit has a multitude of brands, and the flavour profiles of each can differ significantly. As I happen to be mixing with a flavourful copper pot distilled Irish Whiskey, I chose the bold Cinzano Rosso which also has a complex flavour profile, one which I felt would pair well with my chosen Irish Whiskey, Hell-Cat Maggie.

The Emerald

1 1/2 oz Hell-Cat Maggie Irish Whiskey
3/4 oz Cinzano Rosso Sweet Vermouth
3-4 drops Angostura Orange Bitters
Ice
Orange Peel & Brandied Cherries

Add the three ingredients with ice cubes into a metal shaker
Shake until chilled
Double strain into a Martini Glass
Garnish with a strip of Orange Peel and a few Brandied Cherries

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: My new review for Hell-Cat Maggie Irish Whiskey will publish this coming Saturday.

Chimo!

 

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Cocktail Hour: Crimson Cane

Posted by Arctic Wolf on May 31, 2017

Here is a new recipe based upon the popular Scottish Whisky Cocktail, Blood and Sand. It came about as I was experimenting with an unusual new cherry-flavoured spirit, Wisniak na Rumie which uses Jamaican Rum as well as natural cherry juice as flavouring ingredients for the spirit. When I encountered the liqueur for the first time, I thought to myself that the spirit could serve quite well as a substitute for Cherry Heering which is of course the common cherry flavoured spirit used when mixing the aforementioned Blood and Sand.

Things came together for this cocktail when I received a sample of Mount Gay’s Black Barrel Rum. The thought occurred to me that the complexity of Mount Gay Rum parallelled the complexity of Scotch Whisky. Would it be possible I wondered, to swap out not only Cherry Heering for Wisnak na Rumie, but also to swap out Scotch Whisky for Mount Gay Black Barrel Rum.

After a bit of trial and error, I settled upon my recipe. Although a changes and substitutions had taken place, my final creation bears an unmistakable resemblance to the original cocktail. It is though a rum cocktail not a whisky cocktail, and therfore deserves its own name. I have chosen, Crimson Cane.

Crimson Cane

3/4 oz Mount Gay Black Barrel Rum
5/8 oz Sweet Vermouth
5/8 oz Wisniak na Rumie (Cherry Rum)
3/4 oz Fresh Squeezed Orange Juice
ice
Orange Zest
Brandied Cherry

Add the first four ingredients into a metal shaker with ice
Shake until the outside of the shaker frosts
Strain into a cocktail glass
Garnish with flamed orange zest and a brandied cherry

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

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Note: A little later this week I will be publishing my review for Mount Gay 1703 Black Barrel Rum. My review for Wisnak na Rumie can be found here (Review: Wisnaik na Rumie).

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