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Posts Tagged ‘Cocktails’

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!

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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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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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