I made this gigantic cube in my freezer using a metal baking pan and distilled water. For an Old-fashioned, it's exactly the consistency and texture to keep the mixture chilled and properly diluted. Try it! You'll like it.
Monday, November 16, 2009
Ice, continued
I made this gigantic cube in my freezer using a metal baking pan and distilled water. For an Old-fashioned, it's exactly the consistency and texture to keep the mixture chilled and properly diluted. Try it! You'll like it.
Tuesday, November 10, 2009
Dizzy Sour
1½ oz dry gin
½ oz lime juice
⅓ oz Cointreau
1 bar-spoon Peychaud’s bitters
½ bar-spoon sugar syrup
Shake all ingredients with ice and fine-strain in to a cocktail glass. Garnish with a wedge of lime
Friday, November 6, 2009
Traveler's Companion
I left behind a spectacular bar and some even more spectacular friends when I moved across the county, but this issue of Ready Made Magazine has a simple sollution: make a trunk bar. Read more here:
http://readymade.com/projects/article/have_drinks_will_travel
Sunday, November 1, 2009
Now Featured in Zelda: The Magazine of the Vintage Nouveau
Created by Diane Naegel, Zelda features the work of many talented and enthusiastic contributors (myself included) who are noted each issue. The premiere issue includes my signature cocktail, The Fitz. Get your copy today!
http://www.zeldamag.com/purchase.html
Friday, October 30, 2009
Sleepy Hollow
Sleepy Hollow
2 oz. gin
1/2 oz. lemon juice
1/4 oz. apricot brandy
1/4 tsp. sugar or simple syrup
Mint sprig
Ice cubes
Muddle mint in shaker. Add remaining ingredients, shake with ice and strain
Thursday, October 29, 2009
Bourbon Season!
I know, it's not even Halloween and I should be posting more Absinthe recipes, which I'm sure to do, but it's cold here in Vegas and I'm way too excited about bourbon. Also, I found this great background to share:
First, bourbon can be produced anywhere in the United States. A lot of folks assume bourbon must be produced in Kentucky and more specifically Bourbon County. In fact, there are currently no distilleries in Bourbon County.
Second, bourbon must contain a minimum 51% corn in the mashbill, but it could be as much as 80%. The mashbill is your basic recipe of grains which are used to create the spirit. Distilleries use varying recipes for their mashbill and these are closely guarded secrets. The remaining ratio of the mashbill could be barley, wheat or rye.
A bourbon with a high wheat content in mashbill is generally referred to as a “wheated” bourbon and a prime example of this is Maker’s Mark bourbon. The bourbons with a higher wheat ratio is generally sweeter and more mellow than other styles of bourbon.
A bourbon with a high rye content in the mashbill is generally referred to as a “high rye” bourbon and a prime example is Bulleit bourbon. As you may guess, a high rye bourbon is a little spicier and bolder than other styles of bourbon.
Third, bourbon must be aged in brand new American white oak charred barrels. The barrels are not reused after the aging process. Most bourbon distilleries sell their used barrels to scotch, rum, and other spirit producers. One of my favorite sayings is that the best thing about scotch is the small amount of bourbon coming from the used barrels. Once the raw spirit is put in the new charred barrels, it must be aged for a minimum of two years. The charring of the barrels provides much of the flavor and color to bourbon.
So how should you enjoy this wonderful spirit? When trying a new bourbon, I always suggest having it straight or with ice. Simple, elegant and allows you to appreciate flavors of the bourbon. Of course, a cocktail is always welcome too!
Bourbon Old Fashioned:
2oz bourbon of your choice (I prefer Bulleit)
3 dashes aromatic bitters (Angostura is traditional, but feel free to experiment with others, like Mole)
1 bar spoon simple syrup
lemon peel for garnish
Place bourbon, bitters and syrup in an old fashioned glass and stir. Add ice and stir again. Garnish with lemon peel. Alternatively you could stir all ingredients with ice and strain.
Serve in an old-fashion glass, a low-ball if you're Don Draper.
First, bourbon can be produced anywhere in the United States. A lot of folks assume bourbon must be produced in Kentucky and more specifically Bourbon County. In fact, there are currently no distilleries in Bourbon County.
Second, bourbon must contain a minimum 51% corn in the mashbill, but it could be as much as 80%. The mashbill is your basic recipe of grains which are used to create the spirit. Distilleries use varying recipes for their mashbill and these are closely guarded secrets. The remaining ratio of the mashbill could be barley, wheat or rye.
A bourbon with a high wheat content in mashbill is generally referred to as a “wheated” bourbon and a prime example of this is Maker’s Mark bourbon. The bourbons with a higher wheat ratio is generally sweeter and more mellow than other styles of bourbon.
A bourbon with a high rye content in the mashbill is generally referred to as a “high rye” bourbon and a prime example is Bulleit bourbon. As you may guess, a high rye bourbon is a little spicier and bolder than other styles of bourbon.
Third, bourbon must be aged in brand new American white oak charred barrels. The barrels are not reused after the aging process. Most bourbon distilleries sell their used barrels to scotch, rum, and other spirit producers. One of my favorite sayings is that the best thing about scotch is the small amount of bourbon coming from the used barrels. Once the raw spirit is put in the new charred barrels, it must be aged for a minimum of two years. The charring of the barrels provides much of the flavor and color to bourbon.
So how should you enjoy this wonderful spirit? When trying a new bourbon, I always suggest having it straight or with ice. Simple, elegant and allows you to appreciate flavors of the bourbon. Of course, a cocktail is always welcome too!
Bourbon Old Fashioned:
2oz bourbon of your choice (I prefer Bulleit)
3 dashes aromatic bitters (Angostura is traditional, but feel free to experiment with others, like Mole)
1 bar spoon simple syrup
lemon peel for garnish
Place bourbon, bitters and syrup in an old fashioned glass and stir. Add ice and stir again. Garnish with lemon peel. Alternatively you could stir all ingredients with ice and strain.
Serve in an old-fashion glass, a low-ball if you're Don Draper.
Tuesday, October 27, 2009
More!
1 1/2 oz. gin
1 1/2 oz. fresh-squeezed orange juice
1 tsp. fresh cherry syrup
1 tsp. absinthe
Ice
Tools: shaker; strainer
Glass: cocktail, chilled
And Jim Meehan's Chrysanthemum Cocktail with a higher proof, less sugar and a little bitterness:
2 oz. dry vermouth
1/4 oz. Benedictine
3 dashes absinthe
Ice
Tools: mixing glass; bar spoon; strainer
Glass: coupe, chilled
Garnish: orange twist
add ingredients to a mixing glass and fill to top with crushed ice. Stir, don't shake, for 30 seconds, then strain and serve.
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