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Posts Tagged ‘Recipes’

LGBTQIA+Cocktail #3: The Prideful Mule (from the United States)

Posted by Arctic Wolf on June 9, 2019

For Pride month, Smirnoff has created six global cocktails inspired by the international LGBTQIA+ community. These are easy to make and delicious enough to whip up for any Pride celebration (and are sure to be a hit).

In support of inclusivity, The Rum Howler will be sharing these cocktails (and maybe one of his own creation) throughout the month of June.

Here is my third share, The Prideful Mule!

The Prideful Mule (from the United States)

1.5 oz. Smirnoff No. 21 Vodka
4 oz. Ginger Beer
A Squeeze of Fresh Lime
Ice
1 Lime Wedge Garnish

Pour the Vodka and a Squeeze of Lime into a Metal Shaker with Ice
Shake until the sides of the metal shaker frosts
Strain into a chilled ice-filled Copper Mug
Complete to taste with Ginger Beer
Garnish with a Lime Wedge.

Enjoy Responsibly!

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Note:  Smirnoff “Love Wins” bottles were launched in June 2017 and feature an iridescent rainbow aesthetic and photographs of real couples and real love. For every bottle made, Smirnoff has pledged to donate $1 to HRC totaling nearly $1.5 million by 2021. These bottles are available for retail purchase nationally.  The NEW Smirnoff “Welcome” bottles are launching for Pride 2019 and are meant to support the brand’s “Welcome Home” campaign, welcoming the global LGBTQIA+ community to New York for Pride. There are six versions of this bottle, and on each one the iconic Smirnoff label is replaced with “Welcome” spelled out in a different language – English, Spanish, French, Italian, Russian and Mandarin – to honor the LGBTQIA+ community globally. While these bottles are not available for retail purchase, they are being created in limited quantities to spread messages of inclusivity and diversity and will be available at Smirnoff’s Pride events.

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June Cocktail: Pale Lemon Sky

Posted by Arctic Wolf on June 2, 2019

Beginning with a Tequila based cocktails at the start of June. Here is a recipe which mixes El Jimador Reposado with Vodka and sour citrus. This is an elegant serving with the agave held in check ensuring it will be enjoyed by a wide variety of palates.

The Pale Lemon Sky

1 oz El Jimador Reposado Tequila
1 oz Vodka
3/8 oz Fresh Lemon Juice
3/8 oz Fresh Lime Juice
3/8 oz Bols Triple Sec
3/8 oz Sugar Syrup (1:1 ratio)
Ice
Lemon Peel

Add the ingredients to your metal shaker with ice
Shake until the outside of the shaker begins to frost
Double strain into a cocktail glass
Garnish with a strip of lemon 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!

Chimo!

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May Cocktail: What Rough Beast

Posted by Arctic Wolf on May 26, 2019

Here is a cocktail I designed almost 8 years ago which combines Cask Strength Peated Scotch Whisky with London Dry Gin. Recently I refined the serving by removing one unnecessary ingredient (Vermouth) and simplifying the garnish; thus turning the serving into a Gin and Whisky Old Fashioned of sorts.  Sometimes less is more which was certainly the case here.

What Rough Beast

3/4 oz  Bowmore Tempest
3/8 oz  Bulldog London Dry Gin
1/4  oz Orange Curacao
2-3 dashes Angostura Orange Bitters
Ice-cubes
Orange Peel Coil

Add Bowmore Tempest and Bulldog London Dry Gin to a Rocks Glass with Ice.
Add a touch of Curacao and a few dashes of Angostura Orange Bitters
Garnish with an Orange Peel Coil

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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In case you are wondering about the name of the serving, it is from The Second Coming, written by W. B. Yeats in 1919. A poem written in the aftermath of the First World War; but which seems to have an uncanny ring to our current political and economic climate. (Gosh I hope I’m wrong.)

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Cocktail Bazaar: Allspice Dram and the Appleton Maroon Swizzle

Posted by Arctic Wolf on February 1, 2019

I get sent a lot of recipes from media and spirits companies who either want me to publish them here on my website, or just to peak my interest in a particular product. Recently a few recipes which have come my way require a specific liqueur (Allspice Dram) which is (as near as I can tell) almost impossible to find in my locale. One recipe in particular which was sent to me several months ago (the Appleton Maroon Swizzle) looked so good that I went on a mission to find Allspice Dram just so I could make one.

It turns out Allspice Dram is a liqueur made with lots of Allspice and a little Cinnamon. It seems to be a spirit which would be right up my alley as it is highly recommended as a complement to aged and dark rums in tiki style cocktails.

Although my research had indicated to me what Allspice Dram was, I still couldn’t find it in any stores. So I thought to myself, maybe I can make some at home. Luckily for me, there are many recipes online (if you look for them), and after reading them over I sort of melded the information together and came up with my formulation. I am not sure how close this is to the real thing; but I do know that when I finished my version of Allspice Dram, it seemed to work very well in my cocktail, the Appleton Maroon Swizzle.

Here is how I made my Allspice Dram.

Allspice Dram

1 1/2 Cups Old Sam Demerara Rum
1/4 Cup Crushed Dry Allspice Berries
1 Large Cinnamon Stick
1 Vanilla Bean
1 1/3 Cup Water
2/3 Cup Demerara Brown Sugar

Crush Dry Allspice Berries into large pieces
Add Old Sam Demerara Rum and the crushed berries into a large canning jar
Seal the jar tightly and shake to mix thoroughly
Allow the mixture to sit for about 1 week
Break the Cinnamon Stick into 3 pieces and add it to the steeped mixture
Add one Vanilla Bean as well
Seal the jar after mixing thoroughly
Allow the mixture to sit for 1 more week
After the second week strain the mixture though a fine sieve to remove the large pieces of spice
Strain one more time through a fine filter (a coffee filter should work)
Bring the water to a boil and add the Demerara Sugar to make a weak Demerara Syrup
Add the Demerara Syrup to the strained allspice and cinnamon infusion
Allow the mixture to sit for one more week.

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Of course now that I had made my key cocktail ingredient, it was time to make the Appleton Maroon Swizzle.

Here is the recipe:

Appleton Maroon Swizzle

1 1/2 oz Appleton Estate Signature Blend VX Jamaican Rum
1/2 oz Demerara Sugar Syrup (1:1 ratio)
1/4 oz Allspice Dram
1 oz Fresh Lime Juice
Ice
Long Strip of Naval Orange Peel and
Mint Sprig for garnish

Rub orange peel along rim of a rocks glass and then squeeze some zest into the glass
Add the four ingredients with crushed ice into the glass and swizzle with a swizzle stick
Add more ice to the top
Garnish with a long orange peel down the side of the glass and a mint sprig

Enjoy Responsibly!

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

That was a lot of work for the sake of one cocktail, then again I have a nice bottle of home-made Allspice Dram which I can use for many more.

Chimo!

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Christmas Cocktail Bazaar: Holiday Bliss

Posted by Arctic Wolf on December 12, 2018

I am nearing the end of my Cocktail Bazaar which was inspired by Smirnoff Vodka as their US media team was kind enough to send me a plethora of recipes and samples to taste and experiment with. From those samples and recipes, I chose those which suited my skills as a home bartender to share with you, and I created a few of my own as well. My hope is that the recipes I have shared can be duplicated not only by professional bartenders, but also by my readers at home.

The holiday recipe I am sharing today features Smirnoff Peppermint Twist which was described to me as a deliciously cool flavoured vodka which features the taste of sweet candied peppermint. Peppermint Twist can apparently be served as a chilled shot or mixed into holiday-themed cocktails. I was sent quite a few recipes for Peppermint Twist and one of those which caught my eye was an indulgence called Holiday Bliss.

What I like about this serving is that it is not only relatively easy to create with the simple ingredients I have at home, it also features Don Julio Anejo Tequila as a complimentary ingredient. I have come to really enjoy tequila, and finding a new recipe to enjoy with the agave spirit was a delight.

Here is the recipe sent to me by the cocktail gurus at Smirnoff. It’s meant to be a holiday cocktail, but you can be forgiven if you want to indulge year round!

Holiday Bliss

1 oz. Smirnoff Peppermint Twist
1/2 oz. Don Julio Añejo Tequila
3 oz.  Chocolate Milk
Ice
Grated Cinnamon and Nutmeg

Add the first three ingredients into a Metal Shaker with Ice
Shake until the outside of the shaker begins to frost
Strain into a rocks glass and top with grated nutmeg cinnamon

Enjoy Responsibly!

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

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Don Julio is a 100% Blue Weber Agave Tequila made from agave grown in the highlands of Jalisco. The company was established by Don Julio González, who apparently began to examine the prospect of making his own Tequila in 1942. Don Julio Añejo is produced in small batches, aged in American white-oak barrels for eighteen months.

Here is a link to my previous review:

Review: Don Julio Anejo Tequila

“… The agave flavour is mellow accented by mild touches of white pepper, and the sweetness of a light caramel. I taste a very mild oak presence and an underlying honey-like sweetness which is very appealing …”

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Smirnoff Peppermint Twist is a limited seasonal offering from Smirnoff Co. bottled at 30% alcohol by volume. It features a ‘scratch and sniff’ bottle allowing you to enjoy the seasonal scent of peppermint and candy cane before you even open the bottle. You may read my full review of this flavoured vodka here:

Review: Smirnoff Peppermint Twist

” … The peppermint flavoured vodka is perhaps a touch on the sweet side, then again it is the flavours of peppermint and candy cane which are featured and the spirit would not be a true holiday spirit if it did not accurately reflect this sweetness …”

I hope you enjoy the review, Chimo!

 

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