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Posts Tagged ‘Cocktails’

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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Cocktail Hour: The Cosmopolitan

Posted by Arctic Wolf on February 11, 2016

The cocktail presented today is the modern Cosmopolitan, which according to the IBA (International Bartenders Association) is a cocktail made with Vodka Citron (lemon flavoured vodka), Cointreau (orange liqueur), Cranberry Juice, and freshly squeezed Lime Juice. The serving is by no means consistent, and if you order a Cosmo (as the bar drink is frequently referred to) you will most likely receive a variation on the recipe usually using a regular vodka instead of the lemon flavoured variety.

Cosmopolitan (Big Rig)Like most home bartenders, I do not have a ready supply of Vodka Citron, nor a suitable lemon vodka substitute in my home bar. However, I wanted to construct a Cosmopolitan which would be similar to the IBA formulation. I did this using my newly acquired Big Rig Premium Vodka, and tweaking the recipe by adding a touch of lemon juice and decreasing the lime juice by the same amount. I tried different garnishes, and decided that orange peel seemed to suit the overall flavour profile of the serving (the IBA formulation states a lime slice garnish).

Here is a delicious Cosmo, which you can make at home:

Big Rig Craft Distillery Cosmopolitan

2 oz Big Rig Premium Vodka
1 oz Cointreau
1 oz Cranberry juice
3/4 oz Lime juice
1/4 oz Lemon juice
1/2 oz Simple Syrup
Orange Peel

Add the first six Ingredients into a cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain the cocktail into a chilled glass
Garnish with Orange Peel

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 Big Rig Craft Distillery Premium Vodka will publish tomorrow!

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Cocktail Hour: The Winter Cocktail

Posted by Arctic Wolf on January 6, 2016

Well aged rums (and whiskies) can and should be sipped neat or on the rocks with ice. Having said that, there is no reason not to enjoy such spirits in wonderful cocktails as well. Aged spirits add a wonderful depth of character to our cocktail experience which cannot be denied. For best results, always use fresh ingredients and when mixing different spirits do your best to select spirits of similar quality.

Here is a yummy Winter Cocktail I constructed with the Flor de Caña Centenario 18 Rum in mind.

Winter CocktailWinter Cocktail

1 3/4 oz Flor de Caña Centenario 18 Rum
1/8 oz Pierre Ferrand Dry Orange Curacao
1/8 oz Lime Juice
1/16 oz of sugar syrup (1:1 ratio)
3 drops of Bitters (Fees Cocktail Bitters)
ice
coil of orange peel

Fill a metal shaker 1/3 full of ice
Add all of the ingredients into the cocktail shaker
Shake and strain into a small rocks glass
Add a lump of ice and a coil of orange peel

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 the new non age stated (NAS) Flor de Caña Centenario 18 Rum will publish in just a few short days.)

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Cocktail Hour: The Ruby Manhattan

Posted by Arctic Wolf on January 2, 2016

Everybody who regularly follows my reviews knows that I love to make cocktails. I am by no means a proficient at this craft, but I keep trying nonetheless. Recently, when I was tasting John Hall’s new Forty Creek Three Grain Harmony, I seemed to find light flavours of red licorice and hints of fermented red wine in the flavour profile of the whisky which made me think that a Manhattan Cocktail might be a suitable cocktail choice for this spirit.

One of the ingredients for the Manhattan, Sweet Vermouth, is tricky for the home bartender as it tend to become rather nasty soon after the bottle has been opened. For this reason I like to switch out the Vermouth and instead use Ruby Port which has a longer shelf life, and which I also can enjoy on its own. With the substitution the Classic Manhattan becomes an equally wonderful bar drink called the Ruby Manhattan. It is simple to make and with John Hall’s new Forty Creek Three Grain Harmony, it is downright tasty!

Winter ManhattanRuby Manhattan

2 oz Forty Creek Three Grain Harmony
3/4 oz Offley Ruby Port Wine
Dash of Angostura Bitters (optional)
3 Large Ice cubes
Brandied Cherry (See recipe here)
Twist of Orange Peel

Add the whisky, the Port Wine, and the optional bitters with 3 large ice cubes in a Martini Shaker.
Shake vigorously to chill the mixture.
Add a brandied cherry to your chilled glass.
Strain the mixed ingredients over the cherry but do not add the ice.
Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink. (This will release the oil from the orange zest into the drink) Discard the peel.

Garnish with orange peel if preferred.

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 Forty Creek Three Grain Harmony will be published tomorrow.

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Review: Captain Morgan Cannon Blast

Posted by Arctic Wolf on September 15, 2015

Cannon Blast Bottle Image

Captain Morgan Cannon Blast has just begun to appear on store shelves throughout North America. The new spirit from Captain Morgan (apparently produced from Captain Morgan Rum as well as natural flavours and spices) promises to deliver a pleasing citrus sweet front end while providing a finish with a warming (as in spicy), but not overwhelming, sensation. The new spiced rum is apparently (based upon the media information provided) designed to be ideal for the shot glass.

Coinciding with the release of this new citrus and spice flavoured rum, the Captain Morgan media team began to send samples and product information to media outlets (like The Rum Howler Blog) encouraging all of us to use the #(Hashtag)Boom when we tweet and write about their new spirit.

Cannon Blast Blasted Brew ImageHere is a link to my full review:

Review: Captain Morgan Cannon Blast

“… The aroma carries an obvious rum-like caramel aroma which is tainted by the sweet and sour scent of a lemon drop candy. The lemon drop candy scent grows stronger as you let the rum breathe, and as well I begin to notice a light spiciness, which reminds me of ginger and cardamom …”

Please enjoy this review which includes a recipe, Blasted Brew, which mixes the Cannon Blast with Lager Beer.

Chimo!  (#Boom)

Posted in Flavouerd Rums, Rum, Rum Reviews, Spiced Rum | Tagged: , , , , , , , | 3 Comments »

Autumn Margarita

Posted by Arctic Wolf on September 13, 2015

dulce vida autumn margarita SAM_1712A few days ago, I made the point that as the weather turns cooler, my preferences with respect to the style of cocktail which I enjoy begins to change. When the evenings turn chill, I often want a stronger more intense cocktail than the typical tall deck drink offers. Making such a bar drink with an aged spirit rather than a young clear spirit also offers a cocktail with more depth and character.

Here is my Autumn Margarita made with those cool evenings in mind.

Autumn Margarita

2 oz Añejo Tequila (Dulce Vida Organic)
3/4 oz Orange Curacao
1/2 oz fresh Lime Juice
1/2 oz fresh Lemon Juice
1/2 oz sugar syrup (1:1 ratio)
Ice
Lime Slice

Add the first five ingredients into a metal cocktail shaker with ice
Shake until the sides of the shaker frost
Strain into a cocktail glass
Add a Lime Slice for garnish

Enjoy!

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

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Classic Cocktail: Rum Old Fashioned

Posted by Arctic Wolf on September 10, 2015

Most persons consider the Old Fashioned Cocktail to be a bar drink primarily for whisky lovers. And the mixed drink does taste great when made with an aged whisky. However, when made with an aged rum of quality, the cocktail is just as tasty. I like to experiment a little when I make bar drinks and for the recipe shown below I have used two kinds of bitters for my cocktail (Angostura bitters and Fees Cocktail Bitters). The Angostura bitters add a very nice hit of cloves (amongst other flavours), and the Fees Cocktail bitters seem to be heavier on the cinnamon. For myself the combination works well. I have also experimented with different citrus rind, but I always seem to go back to orange peel for the best results.

Paired with some nice bittersweet chocolate, the Rum Old Fashioned is a spectacular evening indulgence.

Rum Old Fashioned SAM_1708Rum Old Fashioned

2 oz Flor de Caña 7 Gran Reserva
1 tsp simple syrup
2 or 3 drops Angostura Bitters
1 or 2 drops Fees Cocktail Bitters
3 large ice cubes
1 twist of orange peel

Add the first four ingredients to a rocks glass over the ice cubes
Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink. (This will release the oil from the orange zest into the drink)
Drop the peel into the cocktail if desired.

Please 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!

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