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Posts Tagged ‘Cocktails’

Captain’s Spiced Hurricane & a Review of the Captain’s 100 Proof

Posted by Arctic Wolf on April 14, 2016

The Hurricane is a tiki-style cocktail popularized in the 1940s by New Orleans tavern owner Pat O’Brien. Apparently O’Brien had an overabundance of rum which local alcohol distributors had foisted upon him, and he needed to find a way to sell more of it to make room for other spirits including a few cases of higher priced Scotch and Whiskey. The libation he came up with mixed different styles of rum with passionfruit and citrus juice, and over time it became a local sensation. The drink is still popular in New Orleans where it is served in a Hurricane-style glass which is apparently how the cocktail got its name.

HurricaneRecently, Captain Morgan has been expanding their rum line-up beyond the spiced category, and into the flavoured and white rum categories. To promote the new spirits they send bloggers like me recipes and samples. I decided it was a good time to review more of the Captain’s line-up, and when they sent me their take on the Hurricane, I thought the recipe was interesting and worth sharing too.

Here is Captain Morgan’s take on the classic Hurricane.

Captain’s Spiced Hurricane

3/4 oz. Captain Morgan 100 Proof Spiced Rum
3/4 oz. Captain Morgan White Rum
2 oz. Passion Fruit Juice
1 oz. Orange Juice
1 oz Lime Juice
1/4 oz Sugar Syrup
1/4 oz Grenadine
Ice
Orange slice and cherry for garnish

Add the ingredients into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Pour into a crushed ice-filled hurricane glass
Garnish with orange and cherry.

Enjoy Responsibly!

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

And for those interested, my original review (published in 2011) for Captain Morgan’s 100 Proof Spiced Rum can be found here:

Captain Morgan 100 Proof Spiced Rum

” … This rum is smoother than its lower proof sibling even though it carries more of an alcoholic punch. The flavours which I associate with good rum like oak spices which meld into a nice rummy caramel are more apparent in the stronger version of the rum …”

Note: My review for the new Captain Morgan’s White Rum will publish tomorrow.

Chimo!

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Cocktail Hour: Gin and Tonic #2

Posted by Arctic Wolf on April 11, 2016

Gin and Tonic (G&T) has arrived to us all the way from India in the nineteenth century. This was when the British Army supporting the British East India Company was in control of large parts of the sub-continent. At that time quinine was used to treat stomach ailments and tropical diseases such as malaria which were a constant nuisance (and even real medical threat) to the British soldiers stationed there. Quinine is quite bitter, so the medical personnel began to add sugar, lime and finally gin to the medicine in order to make it taste better. (The addition of gin was not surprising as British soldiers in India were given a ration of gin each day to improve morale much like the members of the Royal British Navy who were given their daily tot of rum.) Amazingly, the strange concoction caught on and over a short time evolved into one of the most quintessential summertime libations, the Gin and Tonic.

A standard Gin and Tonic is a tall serving which mixes 1 part of gin with 3 parts of tonic water and is typically served with a lime garnish. It is extremely refreshing and very easy for the home bartender to mix.

Gin and Tonic #2 SAM_2468Many variations on the theme exist, and my favourite is a recipe I stumbled into when I held my Gin and Tonic Challenge in the summer of 2014. In the lead up to my competition, I experimented with various Gin and Tonic recipes and ratios in an effort to determine which construction suited my palate and allowed the gin to shine. The recipe I settled upon uses real lime juice and a cucumber garnish mixing the gin with much less tonic water than the standard serving. This shorter serving remains my favourite G&T construction.

I call it simply, Gin and Tonic #2.

Gin and Tonic #2

1 3/4 oz Dry Gin (Empire Gin is a great choice)
1/2 oz Fresh Lime Juice
3/8 oz Sugar Syrup
Ice
2 oz Q-Tonic
Cucumber Chunks

Add the first three ingredients into a rocks glass
Stir and add ice
Fill with Q-Tonic
Garnish with cucumber

Enjoy Responsibly!

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

I should point out that I normally use an extremely dry Tonic Water, Q-Tonic. I like this dry tonic much better than many of the sweeter alternatives, because I like to control the sweetness of the serving, and it is much easier to begin with a very good dry tonic and add sugar syrup to suit my taste, than it is to begin with a tonic water which may be overly sweet already. If you are happier with a different Tonic Water, you will probably have to use much less (if any) sugar syrup.

Note: My review for Empire Gin will publish tomorrow.

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Cocktail Hour: Cucumber Cooler

Posted by Arctic Wolf on April 8, 2016

Spring continues to struggle its way forward, and my anticipation for the warmer weather is completely whetted. And when the weather finally turns completely I plan to enjoy myself on my back deck on the weekends with my Rum Chums as we have grill burgers and dogs and combine those good times with a few cocktails and bar drinks. Those who are long time followers of my spirits reviews know that during the lazy days of spring and summer, I am most likely to be to enjoying servings of the long tall variety.

Cucumber Mint Cooler SAM_2485Here is one such tall serving which, if you happen to have a penchant for gin, is just perfect for those back deck barbecues, the Cucumber Cooler.

Cucumber Cooler

2 oz De Kuyper Genièvre
3/4 oz Fresh Lime Juice
3 slices Cucumber
4 Mint Leaves
3/8 oz Sugar Syrup (1:1)
Ice
Sparkling Water

Add the Mint, Cucumber, and Lime into a Mixing Glass
Add the Genièvre and muddle until the cucumber is thoroughly crushed
Double strain into a large glass filled with ice
Complete with Sparkling Water

Please enjoy Responsibly

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 De Kuyper Genièvre will publish tomorrow!

Chimo!

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Cocktail Hour: The Apple Blossom

Posted by Arctic Wolf on March 26, 2016

The Apple Blossom is another recipe found in W.J. Tarling’s, 1937 Cafe Royal Cocktail Book. (This cocktail is attributed to R.G. Buckby.) As originally published the serving calls for 2/3 Dry Gin, 1/3 Orange Juice and a dash of Calvados (Apple Brandy), to add a little character.

Apple Blossom SAM_2448My opinion is that the cocktail is perhaps a touch too dry for my liking, and the dash of Calvados which is supposed to provide a flavour accent is easily be lost especially with a flavourful gin. When I experimented with the libation, I found that the addition of sweetener in the form of a small amount of both Grand Marnier dash of sugar syrup improved the flavour considerable. I also added a touch more Apple Brandy such that its flavour could more forcefully play with my selected gin (Eau Claire Parlour Gin).

Apple Blossom

2 oz Eau Claire Parlour Gin
1 oz Orange Juice
3/8 oz Calvados (Apple Brandy)
1/4 oz Grand Marnier
1/4 oz Sugar Syrup (1:1 ratio)
Ice
Orange Twist

Add all the ingredients into a shaker with ice
Shake until the outside of the shaker begins to frost
Double strain into a cocktail glass
Twist on orange peel over the top to release some zest

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 Parlour Gin will publish the day after Easter Sunday.

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Cocktail Hour: The Abbey

Posted by Arctic Wolf on March 23, 2016

Here is a recipe which arrives to us from W.J. Tarling’s, Cafe Royal Cocktail Book (Coronation Edition) which was published in 1937. An interesting point about the Cafe Royal Cocktail Book is that Mr. Tarling used the left side margin to credit the ‘inventors’ of many of the cocktails. Presumably, the cocktails which are not credited in the book were well-known servings at the time and either did not need to be credited or the creators of these cocktails were unknown to Tarling.

The Abbey is one of these cocktails whose creator was not credited, and today there is very little information about where the cocktail originated. Modern versions of the cocktail often substitute Vermouth for Lillet (as I have done) or eliminate the aromatized wine altogether from the recipe.

The Abbey SAM_2436The elimination of aromatized wine from the recipe is probably because this serving only works well with fresh vermouth. Many persons (and unfortunately many bartenders) do not realize that aromatized wines will begin to oxidize immediately after being opened and exposed to the air. They can undergo a very undesirable change in the matter of only a few weeks. This oxidized flavour has a deleterious effect upon both the vermouth and the cocktail.

However, if fresh Vermouth is used, the Abbey Cocktail is quite wonderful.

The Abbey

2 oz Pinnacle Gin
1 oz Lillet (Sub Fresh Vermouth)
1 oz Orange Juice
1 dash Angostura Bitters
ice
orange peel garnish

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
Garnish with a lemon zest twist

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

Note: My review of Pinnacle Gin will publish tomorrow as the Gin Binge continues.

Chimo!

Posted in Cocktails & Recipes | Tagged: , , , | 2 Comments »

Cocktail Hour: Irish Blessing

Posted by Arctic Wolf on March 17, 2016

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.

Irish Blessing SAM_2480And 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”.

In the spirit of St. Patrick’s Day I thought I would share an Irish Whiskey Cocktail of mine. It mixes Knappogue Castle 12 Year Single Malt Irish Whiskey with Lemon Juice, Curacao, and Mint. It is a smashing libation, best enjoyed with good friends and family (and yes, the pun was intentional).

Irish Blessing

2 oz  Knappogue Castle 12 Year Single Malt Irish Whiskey
1/2 oz Fresh Squeezed Lemon Juice
1/3 oz Pierre Ferrand Dry Orange Curacao
1/4 oz Sugar Syrup
3 Mint Leaves
Ice
Mint Sprig for  Garnish

Muddle the first five ingredients in a mixing glass
Strain into a rocks glass
Add ice-cubes

Garnish with a mint sprig in the glass

Enjoy this cocktail with the following Irish Blessing:

“May you live as long as you want,
And never want as long as you live!”

Happy St Patrick’s Day!

________________________________________________________________________

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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Cocktail Hour: The Whiskey Fizz

Posted by Arctic Wolf on February 29, 2016

Fizz Cocktails appeared in the late 19th century. They evolved from the more simple ‘Cocktail Sour‘ recipes of the time, and are basically a Sour lengthened with soda. The first known reference to a specific fizz recipe appeared in the 1887 edition of Jerry Thomass Bartender’s Guide. This style of cocktail grew in popularity throughout the early part of the 20th century and reached its apex in the 1950’s when the bar drink hopped the ocean and became widely popular in Europe as well. 

Whiskey Fizz SAM_2371More recently, the fizz has begun to wane in popularity as the modern trend towards short cocktails has taken hold. However, if you happen to like tall ‘Rye and Ginger’ servings, do try adding a dollop lemon juice and a touch of sugar syrup. The tall, refreshing bar drink will take you back to the fifties.

Here is a Whiskey Fizz featuring the brash young flavour of Sonoma County Distilling’s, 2nd Chance Wheat Whiskey.

Whiskey Fizz

1 1/2 oz 2nd Chance Wheat Whiskey 
1/2 oz fresh lemon Juice
1/2 tsp sugar syrup
ice

3 oz Ginger Ale
Add the first three ingredients into a mixing glass and stir
Add Ice into a medium-sized rocks glass (8 oz)
Pour the mixed ingredients over ice
Complete with ginger-ale
Stir and 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!

Note: My review of the 2nd Chance Wheat Whiskey will publish tomorrow!

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Cocktail Hour: The Sentimental Lady

Posted by Arctic Wolf on February 23, 2016

When I began to explore mixed drinks in a more serious way, my wife purchased a large cocktail book, 1001 Cocktails (Alex Barker compiler) for me to draw inspiration from. I poured over the recipes seeing which ones I might like, and more importantly, which of those that I could also make at home with my small collection of ingredients. To my dismay, most of the recipes called for strange liqueurs, and ingredients which I knew very little of, and many of these ingredients seemed to be used only a few times in the entire book. I certainly was not going to run out and purchase them for the sake of one or two cocktails which I might not even enjoy.

This experience influenced me greatly, and if you pour through my recipes (here) you will find that a common theme to almost all of them is that the home bartender does not need to purchase fancy ingredients which they will have no further use for after enjoying their bar drink.

Having said that, Alex Barker’s compilation of recipes was not without merit for the home bartender. Here and there, (in almost every drink category) were a few recipes I could actually make with my meager bar selection. When I was studying the gin recipes Alex provided I noticed he had several recipes for ‘Lady’ cocktails:  The Lady, The Green Lady, The Fair Lady … you get the idea. His recipe for The White Lady caught my eye. It was a simple recipe mixing Gin with Lemon Juice and Triple Sec. I mixed one, decided it was too tart, so I added enough sugar syrup to suit my taste, and named my tweaked creation Lady of the Empire. It was my first ‘Lady’ Cocktail.

Sentimental Lady SAM_2352Recently when I was playing with Poli Marconi 46 Gin, I fell into the idea of constructing a Margarita Style cocktail using gin rather than tequila as the cocktail’s base. I realized suddenly, that I had made another ‘Lady’ cocktail. All that remained was to give my latest construction a name. It just so happened that a particular song by Bob Welch was playing in the background …

The Sentimental Lady

2 oz Poli Marconi 46 Gin
1/2 oz Pierre Ferrand Dry Curacao
3/8 oz Lemon Juice
3/8 oz Lime Juice
3/8 oz Sugar Syrup
Ice
Lemon Slice

Place the five ingredients in a metal cocktail shaker with ice
Shake vigorously until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Add a Lime Slice for Garnish

Enjoy Responsibly!

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: Tomorrow I will be publishing my review for the excellent Poli Marconi 46 Gin.

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Cocktail Hour – The High Test Daiquiri

Posted by Arctic Wolf on February 17, 2016

Wray and Nephew recently introduced their Overproof White Rum into the Alberta marketplace. This is a 63 % alcohol by volume offering which has many of my friends shaking their heads wondering what the heck they are supposed to be doing with a white rum with this much raw power. As if to intimidate everyone even more, the rum features strong Jamaican Pot Still flavours within that thrust of alcohol push.

It just so happens that I love those strong pot still flavours, and my advise to those who are mixing with the Wray and Nephew is to embrace tropical tiki drinks and daiquiris which use fresh squeezed tropical fruit as the mixing base rather than soda.

I thought I would begin my exploration of the Overproof Wray and Nephew by adapting it to the quintessential white rum cocktail, the Daiquiri. This is a serving which requires only three ingredients, white rum, fresh lime juice, and sugar syrup.

High Test Daiquiri SAM_2376To modify the bar drink for a full flavoured overproof white rum, I suggest that we add in one more ingredient, Triple Sec. Not only does the orange liqueur’s flavour mix wonderfully with the pot still flavours of the Wray and Nephew Rum, adding 1/2 ounce of Triple Sec and decreasing the amount of overproof white rum by the same amount serves to dilute the alcohol content of the cocktail making it more approachable. We still have a very strong bar drink; but if you try it, I am sure you will agree that the High Test Daiquiri is delicious.

High Test Daiquiri

1 1/2 oz Overproof White Rum
3/4 oz Fresh Lime Juice
1/2 oz Triple Sec/Orange Curacao
3/8 oz Sugar Syrup (1:1 ratio)
ice

Add the ingredients into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Strain into suitable cocktail 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 the outstanding Wray and Nephew Overproof White Rum will publish tomorrow, along with a another great recipe, the Dragon Zombie.

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Cocktail Hour: The Presbyterian

Posted by Arctic Wolf on February 14, 2016

The Presbyterian Cocktail is a simple serving which mixes just three ingredients: whisky, ginger ale, and soda water. There is no specific IBA (International Bartenders Association) formulation, and this means that many variations of the bar drink exist sometimes with extra ingredients such as lemon or lime juice. The cocktail appears to have originated in North America; however, because the Presbyterian Church is so strongly tied to Scotland (the National Church of Scotland follows a Presbyterian ecclesiastical polity), it has become commonplace to serve the cocktail with Scottish Whisky.

Catto'sLike most highball cocktails, the Presbyterian works wonderfully as a back yard deck drink. It requires no frills, no martini shakers, and no expertise on the part of the back deck bartender. Because the serving is lengthened with both ginger-ale and with soda, it is a refreshing drink with a muted sweetness which many persons enjoy.

Here is my preferred formulation served with Catto’s Rare Old Scottish Blended Scotch Whisky.

The Presbyterian Cocktail

2 oz Catto’s Rare Old Scottish Blended Scotch Whisky
1 1/2 oz Ginger Ale
1 1/2 oz Soda Water
Ice

Add Ice to a rocks glass
Pour Scotch Whisky over the ice
Add Ginger Ale and Club Soda and stir

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 Catto’s Rare Old Scottish Blended Scotch Whisky will publish tomorrow.

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