The Spirit of Imbibing

Mixology Monday: Tiki!

2012-02-19T23:29:00.000-08:00

Finally! After a two month hiatus, Mixology Monday is back! This month's MxMo is hosted by Doug, at The Tiki Blog. And to no surprise this month's MxMo theme is of course, Tiki.

An preview from Doug's blog reveille that his love for tiki is far beyond that of just rum-filled cocktails.

"Since Tiki is more than just the drinks, feel free to post on whatever Tiki subject floats your outrigger canoe. I suspect most of you will want to offer up delectable drinks, but feel free to wax eloquent on aloha shirts, exotica music, decor, garnishes, food or whatever else moves you to enter the Tiki spirit!"

While I appreciate the offer Doug, I'll stick to what I do best, mixing drinks.

Terror On The High Seas
- 1 oz Cognac
- 1 oz Jamaican Rum
- 0.5 oz Late Bottled Vintage Port
- 0.25 oz Pimento Dram
- 0.75 oz Lemon Juice
- 0.25 oz Agave Nectar
- 3 Dashes House Made Chocolate Bitters

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double Strain over crushed ice into mason jar
- Garnish with mint, lemon wheel, and 3 grapes on a skewer

This cocktail actually came from the incentive to use up a bottle of Late Bottled Vintage Port that I can opened; surprisingly, this is one of my favorite cocktails I've ever create. You can honestly taste every aspect of the cocktail!

Thanks to everyone who participated in this month's MxMo, most of all to Doug of The Tiki Blog.

Whisky Review: Springbank 15 Year Old

2012-02-17T21:04:00.001-08:00

The world of single malt scotch can be somewhat over whelming. With hundreds of single malts varying in style, age, and most importantly, price, it’s not easy to lay down your hard earned cash on just any whisky. In the province of British Columbia, where tax rates on liquor run in excess of 111% one must be particularly careful when deciding to purchase a pricy single malt. Luckily, there is one distillery in Scotland making that decision a little easier.

An Overview of Springbank

On the southwestern tip of Scotland, nestled on the edge of Campbeltown, is the Springbank Distillery. Founded in 1828, Springbank Distillery produces three very distinctively different styles of single malt: Hazelburn, a triple distilled, unpeated, single malt; Longrow, a heavily peated single malt; and the signature of the distillery, Springbank. Springbank, the lightly peated single malt, best reflects the style of the once thriving Campbeltown whisky scene: Briny, sweet, with a hint of smoke.

Of the three distilleries left on the south-west peninsula of Scotland, the Springbank Distillery is know for being the only distillery in the whole of Scotland to execute every asset of production on premises. Malting, kilning, mashing, fermenting, distilling, aging, and bottling, all done within the walls of this family owned distillery. In addition to carrying out all methods of production on site, a characteristic unique to Springbank that is not commonly practiced in the world of single malt whisky is their approach to leaving their whisky unchill-filtered and abstaining from adding any E150 caramel coloring.

With such attention to detail put into every bottle of whisky one must ask them self, “is it all worth it?” Does taking the time to do everything by hand result in a final product superior to other Scottish whiskies?

Criteria of Single Malt Whisky

When assessing a single malt whisky, there are four aspects one must look to assess: aroma, taste, finish, and lastly, over all balance and complexity. To ensure that all four of these aspects of the whisky are displayed to their full potential, the whisky is tasted in an ISO tasting glass. In addition, no ice or water will be added to the whisky. This will ensure the whisky is left unadulterated.

Assessing Springbank

At the zenith of Springbank’s core line-up of whiskies is the Springbank 15 year old. Aged for 15 years exclusively in ex-sherry casks, peated to approximately 15 parts per million, and costing of $150 a bottle, this is certainly not your “every day” whisky.

Aroma

From the first scent of the Springbank 15 year old, it is evident that this whisky is heavily sherry-influenced. Dark chocolate, liquorice, orange zest, maple sugar, salted almonds, and a touch of peat smoke can all be detected in this incredibly complex and pronounced nose.

Taste

On the palate are notes of rich milk chocolate, tobacco, raisins, leather, and again, a hint of smoke. The sherry influences more than just the flavor characteristic of this whisky; the mouth feel is rich and chewy.

Finish

The finish is rich in flavor, and long in length. Notes of chocolate, raisins, and leather can all be detected in this whisky’s finish. Although spectacular in nearly every asset, this whisky is not without it’s flaws. The finish is slightly too gentle and, most tragically of all, there is the slightest hint of sulfur taint in the finish. While the note of sulfur is of the outmost minimal severity, it is still a flaw that cannot be entirely over looked.

Balance and Complexity

The Springbank 15 year old’s balance and complexity is possibly the star component of this whisky. After spending 15 years in ex-sherry barrels, this peated malt is teeming with complexity. In Addition, all aspects of this whisky stand on equal ground with one another. Neither the sherry, nor the peat over takes this exceptionally balanced single malt.

Conclusion

The whiskies being produced at the Springbank Distillery are direct reflections upon the care being taken in every facet of production. The Springbank 15 year old is no exception. With a phenomenally complex aroma, and taste, a great finish, complexity and balance, this is a whisky that –regardless of price- should remain a permanent staple in the cabinet of any malt anorak.

Classic Cockctail of The Month: Vancouver Cocktail

2012-02-12T11:46:00.000-08:00

Tales of The Cocktail Vancouver has officially started, and while I maybe stuck in Victoria studying for midterms, that doesn't mean I can't enjoy a taste of Vancouver. While many people think of the Caesar as the quintessential Canadian cocktail, there is another, lesser known, Canadian cocktail that may be a bit more akin to the style of imbibing currently overtaking the city of Vancouver.

First conceived at The Sylvia Hotel, Vancouver's first cocktail bar, in the mid 1950s, the Vancouver cocktail certainly does justice to Vancouver's cocktail scene. A bold mixture of gin, sweet vermouth, Benedictine, and orange bitters, the Vancouver is a cocktail that receives only a fraction of attention compared to other libations named after large cities.

Vancouver
- 1.5 oz Gin
- 0.75 oz Sweet Vermouth

- 0.25 oz Benedictine

- 2 Dashes Orange Bitters

- Add all ingredients to mixing glass
- Add ice and stir
- Strain into chilled cocktail glass
- Garnish with an orange zest

This month's variation on the classic is a bit of a dramatic twist. The only things left intact from the original recipe is the gin, and the proportions.

Westshore

- 1.5 oz Gin

- 0.75 oz Late Bottled Vintage Port

- 0.25 oz Fernet Branca

- 2 Dashes Chocolate Bitters

- Add all ingredients to mixing glass

- Add ice and stir

- Strain into chilled cocktail glass

- Garnish with an orange zest

Victoria Whisky Festival 2012: Recap

2012-02-04T12:19:00.000-08:00

Last weekend was the 7th annual Victoria Whisky Festival. Companies from Scotland, Ireland, Indian, American, and even British Columbia all gathered to show case their best whiskies.

Thursday January 19th

The Thursday evening kicked off the festival with a tasting hosted by the world renown Jim Murray. Having never been to a tasting with Jim before, I honestly had no idea what to except. Walking into the room, the fragrances of over 1000 glasses of whisky wafted through the air like a delicate perfume. Upon taking my seat I was both excited and terrified; 13 glasses of whisky sat in front of us.

Walking us through every whisky one-by-one, Jim had a story to go along with every one of the great whiskies he had chosen.

Thirteen Stunning Whiskies

With out reveling too much -wouldn't want to possibly ruin the surprise of a future Jim Murray tastings-, the whiskies ranged in price from $23.75 - $350, and included whisky from five different countries.

Ok, I'll let you know my three favorites of the tasting, but no more information!

Amrut Intermediate Sherry
George T. Stagg
Old Pulteney 21 Year Old

Friday January 20th

The following night was host to five grand tastings: Amrut, Balvenie, Canadian Club, Isle of Arran, and Laphroaig. Being that I am a peat-oholic, I chose to attend the Laphroaig grand tasting hosted by master ambassador, Simon Brooking.

If you remember the first post in my "Pre-Whisky Fest Fun" series, you'll remember my predictions for the Laphroaig line up: Quarter Cask, 10 Year Old, Triple Wood, Cairdeas, and 18 Year Old. Well I got 4/5. The bottle I was very pleasantly surprised to see was the Laphroaig 25 year old cask strength edition!

While the Quarter Cask and the 10 year old displayed typical Laphroaig characteristics of bbq, seaweed, and of course, loads of peat, the Triple Wood, Cairdeas, and 25 year old displayed some wonderfully unique complexities that I've yet to taste from any other Laphroaig.

The Laphroaig Triple Wood is essentially the Quarter Cask finished in sherry butts. On the nose of the Triple Wood, a sweet barley aroma along with raisins, dark chocolate, vanilla, and the slightest hint of smoke can be detected. The taste is equally complex and delicate as the nose. light peat, figs, raisins, and a touch of saltiness. The finish is long and gentle with a hint of smoke. Not very "Laphroaig" by tradition, but an exceptional dram none the less.

Laphroaig's annual Fèis Ìle bottling, Cairdeas (Gaelic for "friendship"), is a Laphroaig that is slightly more akin to the regular expressions from Laphroaig, but with some slight flavor twists. A vatting of whiskies of various ages, this year's bottling of Cairdeas is dubbed the "Ileach Edition" or "native of Islay" in Gaelic. The nose is full of typical Laphroaig notes of peat, smoked bacon. bbq, smoked salmon; and a touch of vanilla and icing sugar sweetness. The palate is full on Laphroaig: leather, shoe polish, band-aids, heavy peat smoke and a touch of banana. The finish is medium in length with moderately intense peaty note. This year's bottling of Cairdea does seem to be considerably younger than previous bottling, as well as being bottled at a lower ABV than previous year. Although still an exceptional whisky, not quiet as exceptional as its predecessors.

To conclude the tasting, the Laphroaig 25 Year Old Cask Strength. What a whisky! Laphroaig is know for being a take no prisoners, balls to the wall, peat monster. This whisky is anything but that. After 25 years in the barrel the peat has subdued and notes of blackberry, figs, dark chocolate, maple sugar, pineapple and lavender take front stage on the nose. The palate is equaliy complex with noes of tabbacco, leather, orange zest, basil, and a slightly peaty/salty characteristic. The finish is long and gentle with notes of sweet vanilla and the slightest hint of smoke.

In addition to some exceptional whisky, Simon also brought some some items of interest including peat from Islay, and malted barley from the Laphroaig distillery.

Fresh and dried peat from the peat bogs of Islay

Saturday January 21st

Saturday kicked off with three master classes: Gordon & MacPhail, Glenfarclas, and Balvenie. My first master class -Gordon & MacPhail- was really the wild card of the weekend. I had no idea what to expect. I sat down to see six whiskies to welcome me: Benromach 10 Year Old, Glen Grant 1996, Mortlach 21 Year Old, Linkwood 25 Year Old, Benromach 30 Year Old, and a "suprise sample"

Absoultly ever whisky at the Gordon & MacPhail master class was a lovely whisky, in particular the Mortlach 21 Year Old and the Benromach 30 Year Old.

The Mortlach 21 Year Old had a wonderful nose of pears, bannana, apple, and butterscotch. On the palate were notes of pears, white pepper, vanilla, and a hint of smoke. The finish was the real star aspect of this whisky. Notes of rich dried fruit and light peat smoke, accompanied by an ever developing finish resulted in a very memorable dram.

Winner of the best single malt (Multi cask) ages 28 - 34 in the 2012 Whisky Bible, the Benromach 30 Year Old is a knock out malt! The nose is very complex with notes of vanilla, chocolate, raisins, cinnamon, orange zest, candy floss, and pears. The tastes is equally enticing. Chocolate, pecans, apples, cinnamon, and a slight hint of peat. The Benromach 30 finishes long and rich, with notes of carmel, nutmeg, a touch of peat, and more chocolate.

You're probably wondering what the "special sample" was. So were all of us in the master class. After nosing and tasting for a few minutes a few of us came to the conclusion that it was a Glenlivet, approximately 25 years old. A very good guess, but only 45 years too young. It was the Glenlivet Generations 70 Year Old! Distilled in 1940 and bottled in 2010, this whisky defies all logic. After 70 years of aging in a first fill sherry butt you would expect it to tasted over sherried and over oaked. That was certainly not the case. While I was in a state of amazement, I was able to take brief tasting notes. The nose was very complex with notes of nutmeg, eggnog, leather, carmel, figs, raisins, orange zest and tobacco. The palate in so rich with dried fruit, carmel (not the nasty E150 kind), and a touch of peat. The finish is long and rich with a big note of milk chocolate. This was with out a doubt the best single malt I have ever taste. Unfortunately at $22 000 a bottle it is a bit out of my price range.

My next master class was hosted by one of my favorite speyside distilleries, Glenfarclas. Hosted by George Grant, George walked us through a tasting of the 8, 15, 17, 21, 25, Cask Strength 105, and Family Cask 1997. My favorites from this master class were the 8 Year Old, the 15 Year Old, and the Cask Strength 105. The 8 Year Old was very fruity. Candied green apple, apricot, as well as some citric notes. The finish was medium in length with lots of apple notes. I couldn't think of a more ideal summer whisky. The 15 Year Old was rich and sweet with notes of chocolate, toffee, banana, mocha, and a hint of salt. The finish was rich with notes reminiscent of chocolate covered almonds. The Cask Strength 105 was a cracker of a whisky, and one of my favorites of the weekend. On the nose was a great complexity of vanilla, plum, walnuts and again, a hint of salt. The taste was fruit with notes of pear and apple along with rich sherry characteristics. The finish, oh the finish! Loooooong and rich!

The final master class of the evening was hosted by Sam Simmons, master ambassador of The Balvenie. This master class had the most unique, approach of the weekend. Rather than just a tasting of the basic line up, Sam deconstructed the three elements that make up The Balvenie 12 Year Old Signature. A vatting of 1st fill and 2nd fill bourbon, and 1st fill sherry. In addition to a cask sample from each element of the 12 Year Old Signature, we all tasted the Signature itself, new makes spirit at still proof, and The Balvenie 30 Year Old. With already two master classes worth of whisky in me all ready, I decided to bottle up all my samples from The Balvenie class im my 25ml sample bottles that I brought to the festival. So look forward to a blog post on the deconstruction of The Balvenie 12 Year Old Signature, and proper tasting notes from The Balvenie 30 Year Old.

The best news I heard from the seminar was that, starting later in 2012, The Balvenie will be taking the no coloring, not chill filtration, 43% ABV, approach to making their whisky!

After three amazing master classes It was time for the grand tasting. Not much to explain with this event, I walked around and tasted lots of whiskies. So here are some photos from the evening.

Some exceptional Japanese Whiskies from Nikka

JD's new make spirit before and after charcole

Victoria Spirit's "Craigdarroch" work in progress single Malt Whisky

A "Under the Table Treasure"

Another "Under the Table Treasure"

After tasting well over 100 whiskies on what could be the best weekend of 2012, I have come to the conclusion on my 10 Ten Whiskies of The Weekend.

10. Glenfarclas 40 Year Old
9. Glenrothes 1975
8. Glenfarclas 105 Cask Strength
7. Springbank 18 Year Old
6. Laphroaig 25 Year Old Cask Strength
5. Benromach 30 Year Old
4. Old Pulteney 21 Year Old
3. Tullibardine 1962 49 Year Old
2. George T. Stagg Bourbon
1. Gordan & McPhail 70 Year Old Glenlivet

Pre-Whisky Fest Fun: Day 4

2012-01-17T22:36:00.000-08:00

Whisky Cocktails. I could not think of two words that would make most whisky "aficionados" (AKA: Snobs) cringe more. Even adding a cube of ice to a nice whisky is enough to raise the blood pressure of said "aficionados". So it would come as no surprise if this following blog post gave a few people heart attacks, because this blog post is all about whisky cocktails!

Now before I begin, I do have one rules when making a cocktail with any spirit, not just whisky. I'll never mix a spirit that I have to pay more than $80 dollars for. To give you a good example of the ridiculous taxation on alcohol here in British Columbia, here are some very common bottles (750ml) and their prices:

Ballantine's Finest - $25.99
Glenfiddich 12 Year Old - $48.99
Highland Park 12 Year Old - $66.95
Laphroaig 10 Year Old - $84.99
Lagavulin 16 Year Old - $124.99
Macallan 18 - $249.99

Flower of Scotland

- 1 oz Glenfiddich 12 Year Old
- 1 oz Giffard's Ginger of the Indies
- 1 oz Noilly Prat Dry Vermouth
- 2 Dashes of Angostrua Bitters

- Add all ingredients to mixing glass
- Add ice and stir
- Strain into chilled cocktail glass
- Garnish with a flamed lemon zest

The idea behind this cocktail was to deconstruct the flavours present in Glenfiddich 12 year old (ginger, christmas spices, citrus), and highlight those particular flavours.

Blood and Sand
- 1 oz Blened Scotch
- 0.75 oz Cherry Herring
- 0.75 oz Sweet Vermouth
- 1 oz Orange Juice

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double Strain into chilled cocktail glass
- Garnish with flamed orange zest

Blood and Sand

A favorite cocktail of mine, the Blood and Sand is a classic cocktail named after the equally classic 1922 movie of the same name.

For this particular cocktail I like to use a blend with a pronounced smokiness, like Black Grouse. I find that lightly smoky blends tend to get lost amounts all the other ingredients.

One note about cherry herring, if you're like me and live in B.C. you probably know we can't get cherry herring here. The best alternative is the cherry liqueur from Okanagan Spirits.

1806 Whisky & Cola
- 2 oz Bourbon
- 0.33 oz Kola Tonic
- 2 Dashes Chocolate Bitters
- 2 Dashes Fernet Branca

- At the bottom of a mixing glass muddle one large orange zest
- Add all remaining ingredients to mixing glass
- Add ice and stir
- Strain into chilled rocks glass with one large ice cube
- Garnish with flamed orange zest

1806 Whisky & Cola

An obvious twist on the Old-Fashioned, the 1806 Whisky & Cola is named after the year in which the word "Cocktail" was first defined in print. If you are wondering what the hell kola tonic is, it is basically concerted cola syrup. A quick google search of "Cola Syrup" will reveal various sites that carry the product. If you are a B.C. resident, I suggest outofafricatrading.com. They are B.C. based so your product will arrive in no time.

The Scofflaw
- 1.5 oz Rye Whisky
- 1 oz Dry Vermouth
- 0.75 oz Lemon Juice
- 0.75 oz Real Pomegranate Grenadine

- Add all ingredient to cocktail shaker
- Add ice and Shake
- Double Strain into chilled cocktail glass
- Garnish with a long thin lemon twist

Another classic prohibition era cocktail from Harry's New York Bar in Paris, The Scofflaw is a reference to the 20s term of the same name. A "Scofflaw" was a term coined by the media to describe someone who enjoyed visiting his/her local speak-easy.

Pre-Whisky Fest Fun: Day 3

2012-01-16T21:02:00.000-08:00

In the single malt world, alot of emphasis is put on the proof. It is very common to hear a whisky expert say something along the lines of, "This whisky could be greatly improved by being bottled at 43% ABV.", when reviewing a whisky bottled at 40% ABV.

So why not prove if there is any truth to this theory. I have two near identical bottling. Both produced by Laphroaig and bottled at 10 Years of age. The only differences being one is bottled at 40% ABV and the other at 43%AB.

I will review both whiskies based on four attributes: aroma, taste, finish, and complexity in order to determined if a mere 3% alcohol makes any noticeable differences. Each category will be rated out of 25 for a total score out of 100.

Laphroaig 10 Year Old 40%

Aroma: No too complex on the nose. Typical Laphroaig notes of peat and seaweed, as well as nuances of red bell pepper, ginger, straw and a touch of sweetness. The lack complexity and ability to develop in the glass hurts the potential for a higher score.

21/25

Taste: Beyond the peat and earthly characteristics are notes of basil, citrus peel, anise, burning rubber, BBQ, dark coffee, and a touch of sweet barley. The taste is definitely the best feature of this whisky. A good amount of complexity and balance of flavors gives it a very respectable score.

24/25

Finish: Unfortunately the finish is were this Laphroaig falls short. Considering this is an Islay bomb, the finish is far too short and lacks any depth of complexity. It's a rush of peat smoke with subtle salty background notes, and then it's gone.

20/25

Complexity: Over all, the complexity of this Laphroaig 10 was fairly reasonable, although the absence of complexity in the nose, and finish really hold this back from being a superb whisky.

21.5/25

Total: 86.5/100

Laphroaig 10 Year Old 43%

Aroma: The peat is much more integrated and balanced on this one. Lots of subtle notes of green bell pepper, seaweed, new band aids (yes, new band aids), black pepper and sea salt, as well as a aroma reminiscent of fine Mezcal. More Complexity on the nose then the predeceasing 40% Laphroaig, as well as a better balance allow for a higher score for this Islay malt.

22.5/25

Taste: More typical Laphroaig: huge peat smoke, basil, black pepper, smoked fish, anise, dark chocolate, and a blast of fresh espresso; what a refreshing surprise. Lots of complexity and unique characteristics result in a exceptional score in taste.

24/25

Finish: The finish is long and lingering with lots of peat smoke, sea salt, and herbaceous notes. A predominant anise and burnt rubber lasts well into your next sip. Very complex and an ever changing finish; possibly the best characteristic of this whisky.

24/25

Complexity: Great complexity through out all characteristics of this malt. A bit heavy on the peat, but what else would you expect from Laphroaig!

24/25

Total: 94.5/100

Conclusion: So did 3% ABV make a difference? Hell yes. The Laphroaig at 43% ABV had a much broader range of flavours and complexities over the somewhat boring 40% Laphroaig. The 40% was by no means a bad whisky, but when standing beside the likes of the 43%, it was only a shadow of a spectacular dram. Luckily, the Laphroaig 10 Year Old at 43% is now a permanent stable in the line up of Islay Malts available in B.C. ; as well as a stable in my liquor collection.

Mmmmmm, Laphroaig

Pre-Whisky Fest Fun: Day 2

2012-01-16T00:18:00.000-08:00

Scotch Whisky is such a huge area of the spirit world. With dozens of laws and countless distilleries, it's not easy for the beginner to absorb all this information at once. In hopes of helping those with little knowledge in the field of Scotch Whisky, I have compiled a beginners guide to scotch.

The Basics of Scotch Whisky

Scotch Whisky is similar to every other whisky distilled all over the world in the sense that is a grain based and oak aged spirit. What makes Scotch whisky unique is the dozens laws protecting it, and the various styles of distillation and blending that exist under the larger title of Scotch whisky.

The Basic Laws of Scotch Whisky

In order to protect the reputation and tradition of Scotch whisky, a lengthily list of legal regulations has been put in place. Of the dozens of laws, there are several key ones you should know:

Made solely from water, cereal grains, and yeast
Distilled and aged exclusively in Scotland
Aged for no less then 3 years in oak barrels
The age statement on a bottle displays the youngest whisky in the bottle
Is a minimum of 40% alcohol by volume

The Subcategories of Scotch Whisky

Scotch Whisky has five subcategories: Single Malt and Blended Malt; Single Grain and Blended Grain; and lastly, Blended Scotch.

The three main subcategories of Scotch whiskies are Single Malt, blended malt, and Blended Scotch. Single Malt differs from all other subcategories of Scotch whisky in a few ways:

Uses 100% malted barley in the Mash Bill[1]
Pot Distilled
Is a Product of only one distillery

Blended Scotch does not follow such strict guidelines as single malt Scotch. Blended Scotch may be made from grains other than malted barley; unmalted barley, corn, rye, and wheat are other optional grains for those making blended scotch. Additionally the restriction of pot stills does not apply to the blenders. Column stills may be used to distill any grain (with the exception of malted barley). Lastly, Blended Scotch always contains whisky from various distilleries across Scotland.

Blended Malts fall somewhere in the middle of Single Malts, and Blended Whisky. A Blended Malt still follows stick guidlines similar to that of Single Malt Scotch, but a Blended Malt may be made using single malt whisky from more than one distillery in Scotland. The most widely available example of a blended malt is Johnnie Walker Green.

[1] Mashbill: A recipe that describes the proportions of grain used to make a particular whisky. For example, Bourbon Whiskey is typical 70% corn, with the remaining 30% being made from barley, and rye or wheat.

Tasting and Appreciating Scotch

Scotch is like any fine wine or Cognac, and should be treaded like so. Scotch should be savored and sipped, not shot back like bad bar tequila. Here are my basic dos and don'ts for getting the most out of your fine scotch.

Do: Take your time to appreciate your scotch

Do Not: Drown your scotch with soda

Do: Try your Scotch neat (no ice, water, etc.)

Do Not: Be Afraid to add a touch of water to open up the whisky. But only a teaspoon at a time, or risk drowning your Scotch

Do: Use a proper glass: Tasting glass, GlenCairn, brandy sifter, or even a red wine glass are best suited for appreciating the aromas of your fine Scotch

Do Not: Be a whisky Snob. Be open minded to all varieties of Scotch: Single Malt, Blended, Single Grain, etc.

Do: Be reasonable. There is no way to appreciate Scotch (or any spirit of that matter) if your sole purpose when drinking is to get drunk. Like Robert "Drink Boy" Hess says, "Drinking just to get drunk, is like having sex just to get pregnant."

Pre-Whisky Fest Fun: Day 1

2012-01-14T14:37:00.000-08:00

The Victoria Whisky Festival is only a five days away! In anticipation of the best alcohol festival I have ever attended, I wanted to do daily posts leading up the event. Included in this five day series of post will be whisky reviews, cocktails, and other helpful information related to the world of whisky. For this first post I just wanted to give a preview of the weekend ahead for me.

Thursday - Jim Murry Tasting

Jim Murray, the most renown whisky connoisseur and reviewer, will guide the lucky 90 guests through the winners of the 2012 Whisky Bible. If you don't have the 2012 Whisky Bible (which you should), the three top winners of the 2012 whisky awards were as followed:

3rd: Paker's Heritage Collection Wheated Mash Bill Bourbon Aged 10 Years
2nd: George T. Stagg
1st: Old Pulteney 21 Year Old

I have never been to a master class hosted by Jim Murray, so to say I am excited would be a vast understatement. Asides from the three top winners, a few of the whiskies I would love to see at the master class are the Hibiki 21 year old (Japanese Single Malt), and the Glendronach Single Cask 1992.

Friday - Laphroaig Grand Tasting

If I were to choose my top three distilleries, Laphroaig would undoubtably be a contender for first place. That is why the Laphroaig Grand Tasting on the Friday night is my most anticipated event of the weekend. What I expect to be tasting from Laphroaig is the Quarter Cask, 10 Year Old, Triple Wood, Cairdeas, and lastly the 18 Year Old. I'll cross my fingers that they'll have a 25 year old Cask Strength as well.

Saturday - Master Classes / VIP Tasting

Saturday is the zenith of the Victoria Whisky Fest. A day full of master classes, followed by the grand tasting is results in a eventful day.

Master Classes

Gordon & MacPhail
11:15 - 12:15

I have no experience with any bottlings from Gordon & MacPhail, but with their reputation for some of the best single malts in the world, I could not pass up this master class. Along with Gordon & MacPhail's independent bottlings from various distilleries, they also own the Benromach distillery. Winner of the best Single Malt ages 28-34 in the 2012 Whisky Bible with their 30 year old (95.5/100), Benromach is a distillery that has been gaining alot of popularity as of recently with an increasing amount of critical acclaim. As much as I'd love to see one of the 70 year Old bottlings from Gordon & MacPhail, I'll be a bit less demanding and hope for the Benromach 30 Year Old

Glenfarclas
1:00 - 2:00

Waking up at 4:00 to get a good place in line for tickets definitely paid off. Glenfarclas is another of my favorite distilleries, mainly due to their great quality to price ration. After all, a 40 year single malt for only $412 is an absolute bargain! Family run for generations, Glenfarclas is know for producing some of the best single malts in Speyside. From what I've heard from others who have attended Glenfarclas master classes in the past, this one could potentially be the highlight of the weekend.

The Balvenie
4:20 - 5:20

Only a stones throw away from the Glenfiddich distillery, The Balvenie is single malt that I have little experience with. But with a recent increase in selection from The Balvenie here in BC (including the 15 Y.O. Single Cask, 17 Y.O. Peated Cask, 21 Y.O. Port Finish, and 30 Y.O.) I saw this master class as a "try before you buy" opportunity.

V.I.P. Grand Tasting
6:00 - 7:00

After three master class and a lot of whisky a handful of attendees -including my self- will have the opportunity to sample even more whisky. One of the advantage to paying the extra cash for the V.I.P. tasting is having the chance to actually conversant with others, because once the general public rolls in, it's too crowded and far to load to be able to do so. Also, the occasional table will have a special dram underneath the table, if you're lucky.

In addition to the Victoria Whisky Festival, Clive's Classic Lounge will be hosting "Clive's Whisky Week". Included are seminars from Glenrothes, Highland Park, Macallan, and Marker's Mark. As well as seminars, nightly whisky themes based on specific distilleries (Kitlling Ridge (Forty Creek), Buffalo Trace, and Ardbeg & Glenmorangie) will lay host to flights and cocktails based around some exceptional whiskies.

This Year's Victoria Whisky Festival is sure to be a great one. I'll be on my best best behavior in ordered to report back with plenty of pictures, reviews, tasting notes and possibly, interviews.

Classic Cocktail of The Month: Boulevardier

2012-01-07T02:20:00.000-08:00

If you were to go into any reputable cocktail lounge, no problems would occur if you were to order a Negroni. Every bartender knows how to make one -or at least should know- and most bartenders would even recite to you the story of the origin of the Negroni. So the story goes in short, in 1919, Count Camilo Luigi Manfredo Maria Negroni travels to Italy where he demands the bartender of Cafe Casoni, Fosco Scarselli, to prepare his Americano with gin in lieu of club soda: thus the Negroni is born. A close relative of the Negroni, the Boulevardier, sees only a fraction of the limelight in comparison to the Negroni. While a recipe of the Negroni does not see print until more then a decade after its inception, the Boulevardier appears in the 1927 Barflies and Cocktails, by Harry McElhone.

Now, if you were to order a Boulevardier in most bars, chances are you would only get a confused look in exchange. The Boulevardier is a cocktail that has only recently seen a revival. Once again, due to Ted "Dr. Cocktail" Haigh's Vintage Spirits and Forgotten Cocktails, another prohibition cocktail now lives again.

Boulevardier
- 1.5 oz Bourbon
- 1 oz Campari
- 1 oz Sweet Vermouth

- Add all ingredients to mixing glass
- Add ice and stir
- Strain into chilled cocktail glass
- Garnish with a orange zest

Unfortunately, due to BC liquor laws, cocktails must not exceed 3 ounces of liquor (regardless of the ABV), So we have to opt for the equal parts approach; a great cocktail non the less.

Sticking to the DNA of the Boulevardier (whisk(e)y, bitter aperitif, and fortified wine), I've utilized an Islay Single Malt, Tawny Port, and every bartender's favorite, Fernet Branca in this month's variation. Just a warning anyone who is wanting to try this drink, this is one of those drinks that you really have to like Fernet Branca to enjoy.

Gaelic Medicine
- 1 oz Laphroaig Quarter Cask
- 1 oz Fernet Branca
- 1 oz Late Bottled Vintage Port

- Add all ingredients to mixing glass

- Add ice and stir

- Strain into chilled cocktail glass

- Garnish with a orange zest

New Year Eve Cocktails

2011-12-28T23:22:00.000-08:00

New Years even screams for one specific beverage, Champagne. While a flute of authentic Champagne may have no real substitute, the price tag associated with the good stuff is restricting to those on a budget. The easiest way to satisfy both your budget, and your guest's desire for real Champagne is Champagne cocktails of course. A bottle of good sparkling wine (no need to buy real Champagne when you'll just be mixing it) will add a great taste and effervescence to any cocktail. Below are six cocktails: three classics, and three modern Champagne cocktails. But before you start popping bottles, remember a few basic tips when dealing with Champagne:

Always serve Champagne Chilled
Always serve Champagne in a room temperature flute
Always twist the bottom of the bottle, not the cork when opening

Classic Cocktails

Champagne Cocktail

- Champagne
- 1 Sugar Cube
- Angostura Bitters

- Add sugar cup to the bottle of a Champagne flute
- Dash Angostura bitters over sugar until cube is completely soaked
- Top with Champagne
- Garnish with lemon twist

On the odd occasion, you may find a Recipe of the Champagne Cocktail calling for an ounce of Cognac. While this may not be the traditional why to make the cocktail, it is by not means any less -or more- delicious than the original.

Champagne Cocktail

French 75
- 1.5 oz Gin
- 0.75 oz Lemon Juice
- 0.5 oz Simple Syrup
- Champagne

- Add all ingredients (except Champagne) to cocktail shaker
- Add ice and shake
- Double strain into Champagne flute
- Top with Champagne
- Garnish with long lemon twist

Named after the french 75mm field gun, the French is said to be another one of the many creations from Harry's New York Bar in Paris, with its first recipe in print being published in the classic Savoy Cocktail Book.

While most recipes you come across for the French 75 do call for Gin, occasionally, some recipes insist on Cognac, making for an even more french libation. Equally satisfying with Cognac, the French 75 is a delicious cocktail no matter the base spirit in play.

French 75

Seelbach
- 1 oz Booker's Bourbon
- 0.5 oz Cointreau
- 7 Dashes Peychaud's Bitters
- 7 Dashes Angostura Bitters
- Champagne

- Add all ingredients (except Champagne) to Champagne flute
- Top with Champagne and gently stir to mix ingredients
- Garnish with orange (or lemon) zest

Seelbach

The Seelbach cocktail was incepted at the Seelbach hotel in Louisville Kentucky around 1917. Unfortunately, due to the volstead act in 1920, the recipe was lost for over 75 years until it was rediscovered in 1995. Thankfully, Gerry Regan was able to pry the recipe from a reluctant hotel manager, thus preventing this stunning cocktail from ever being lost in time again.

Modern Libations

Fall's Delight
- 1.5 oz Apple Cinnamon Infused Vodka *
- 0.5 oz Simple Syrup
- 0.25 oz Acid Phosphate
- 2 Dashes Fee Brothers Black Walnut Bitters
- Champagne

- Add all ingredients (except Champagne) to mixing glass
- Add ice and stir for 30 seconds
- Strain into Champagne flute
- Top with Champagne and gently stir to mix ingredients

Fall's delight

Garden & Grape
- 1.5 oz Gin
- 0.5 oz Lime Juice
- 0.5 oz Simple Syrup
- 1 Inch Cucumber
- 1 Dash Celery Bitters
- Champagne

- Muddle Cucumber at the bottle of cocktail shaker
- Add all ingredients (except Champagne) to cocktail shaker
- Add ice and shake hard
- Double strain into Champagne flute
- Top with Champagne and gently stir to mix ingredients
- Garnish with cucumber wheel

Garden & Grape

Oasis in Jalisco
- 1 oz Blanco Tequila
- 0.5 oz Strawberry Liqueur
- 0.25 oz Lemon Juice
- 2 Dashes Grapefruit Bitters
- Champagne

- Add all ingredients (except Champagne) to cocktail shaker

- Add ice and shake hard

- Double strain into Champagne flute

- Top with Champagne and gently stir to mix ingredients
- Garnish lemon twist

Oasis in Jalisco

Apple Cinnamon Infused Vodka *
- 750 ml Bottle of Vodka
- 2 Cored Red Apples
- 8 -10 Cinnamon Sticks

- Place all ingredients in an air tight jar
- Allow ingredients to infuse for 1 week, shaking the jar once per day
- After one week, strain vodka through a fine mesh strainer and a coffee filter
- Bottle, and enjoy

Entertaining for a Holiday Party

2011-12-22T12:28:00.000-08:00

The holidays are a shit show to be frank. With various family, and social gatherings -along with all the headaches that come along with these functions- the last thing you need to worry about is what type of bitters your guests prefer in their Old-Fashioned. If you are going to be hosting a holiday party this December, here are a few tips to ensure that you and your guests both end the night feeling content.

Keep it Simple

There is no need to try to compensate for every cocktail under the sun. Having a small selection of bottles of booze, along with fresh fruit, simple syrup, and maybe a bottle of bitters, will result in a vast array of possible combinations.

Also, don't feel that you need to buy full 750ml bottles either, you should be able to find the liquor you're looking for in a smaller 375ml bottle. This will result in most choices for your guests, and less expenses for yourself. For only $75 of booze, you will easily be able to obtain a selection of alcohol that is sure to please any kind of imbiber.

Alberta Premium - 375ml - $11.87
Appleton Estate V/X - 375ml - $13.50
Beefeater - 375ml - $12.99
Cointreau - 375ml - $18.49
Martini & Rossi Dry Vermouth - 500ml - $7.99
Martini & Rossi Sweet Vermouth - 500ml - $7.99

Total: $72.83

* Prices are relative only to BC government liquor stores

With just a bottle of Angostura bitters, and some fresh citric, I can easily think of well over a dozen cocktails that could be made from the above six ingredients.

Prepare ahead of time

Trying to make every single cocktail made ready to order is just unreasonable. It will only mean you will have to spend more time shaking and stirring, than conversing. Anyways, after the first three cocktails, your guests would not be able to notice the different in a cocktail made two minutes ago, or two days ago.

The easiest way to dole out a large quantity of hooch is by preparing a punch. Just like a good homemade soup, punch only improves with time in the fridge. Allowing the flavors to mingle ahead of time in the fridge will result in a better tasting punch, as well as giving you more time to focus on other facets of your party.

If you are batching a cocktail for your party, make sure the cocktail you create is accessible to all your guests. By this I mean, don't do a batched Manhattan or Martini, simply because a cocktail of that strength is just too much for some people to enjoy. Something along the lines of a Margarita, or 20th Century, is a cocktail light enough that everyone can enjoy. Also, remember to account for dilution when batching a cocktail. Add water to taste, chill in fridge, and serve when your guests arrive.

The Trader's Tipple (Serves 12-15 People)

- 18 oz Dark Rum

- 12 oz VS Cognac

- 9 oz Lemon Juice

- 9 oz Grapefruit Juice

- 6 oz Chilled Silk Road Herbal Chai Tea (Brew hot and let cool)

- 6 oz Sugar (By Volume)

- 2 teaspoon Vanilla Extract

- Peel of 1 Grapefruit

- Peel of 2 Lemon

- Add the peel of one grapefruit and one lemon to sugar

- Muddle citrus peel into sugar until all peel as been fully macerated

- Let sugar and critic peel sit for 1 hour

- Add chilled tea, vanilla extract and fruit juice sugar/citric mixture

- Stir until all sugar has dissolved

- Add Rum and Cognac

- Chill Punch for a minimum of 2 hours in fridge

- Strain Punch through a fine mesh strainer to remove all citric peel

- Decorate punch with thin slices of lemon, grapefruit, star anise and what ever else takes your fancy

If you'll be entertaining for more then 15 guests, just multiply the quantity of ingredients as necessary.

Hiring Help

If you really want a great experience for your guests, and your self, hire a bartender to do all the work! Contact a local bartender and see if they know of any spirit enthusiasts who are yet to break into a full time bartending job. This give you more time to focus on your guests, as well as giving the opportunity to an eager young bartender to do what he/she loves.

Lastly, remember to enjoy your holiday libations responsibly, after all, you wouldn't want to miss my new years eve blog post on champagne cocktails!

Has the Highball plateaued?

2011-12-16T23:49:00.000-08:00

With a schedule being mainly taken up by school and work, it has become increasingly more difficult to find the time to sit down and enjoy a cocktail. when I do have the time to make my self a drink, I tend to make a simple stirred drink, or enjoy a local craft beer. This streak of laziness has got me thinking about the highball; a two ingredient drink consisting of one spirit and one mix, the highball is as simple as the cocktail gets.

My first ever legal drink was a screwdriver, simply orange juice and vodka. For a while, the highball was the extent of my mixology knowledge. The next four months following my 19th birthday saw the exploration of various highball combinations: Gin and tonic, Rum and coke, Jager and ginger ale (classy, I know), greyhound, cape cod, and every other possible two ingredient drink.

It hasn't been until recently where I've been enjoying these simple two ingredients cocktails again, and for the most part it has been due to one cocktail in particular: Fernet Branca and Cola. Fernet and cola has seen an exponential rise in popularity here in Victoria thanks entirely to Clive's Classic Lounge.

Canada's number one licensee of Fernet Branca, Clive's Classic Lounge, puts the serious push on Fernet. Going as far as dedicating a whole month to Fernet, as well as putting Fernet and cola on tap, Clive's Classic Lounge has indefinitely brought this highball to a new level.

Fernet & Cola
- 2oz Fernet Branca
- 4 oz Clive's House Made Cola *

- Fill collins glass 3/4 full with ice
- Add Fernet and Cola to collins glass
- Gently stir to mix ingredients

Clive's House Made Cola*

COLA RECIPE
4	Zest	Oranges
4	Zest	Limes
2	Zest	Lemon
1	Teaspoon	Powered Cinnamon
1	Teaspoon	Powered Nutmeg
4	Points	Star Anise
1	Teaspoon	Lavender Flowers
2	Teaspoons	Powered Kola Nut
1	Teaspoon	Ground Ginger
½		Vanilla Bean (seeds removed)
1	L	Water
½	Teaspoon	Citric Acid
Put on induction burner on MED-LO heat for 25-30 mins. Take off heat and strain, return to same heat & add 1 KG of Turbinado Sugar. Dissolve (about 15 mins) & bottle. To make carbonated cola – Mix 200mL of syrup with 800mL of water. Stir and pour into soda siphon, charge with 1 CO2 canister and shake.

One kilometer up the road at Veneto Tapa Lounge, an entire selection on the cocktail menu dedicated to "Juniper & Cinchona," or better know as, Gin and tonic. Just another great example of bringing the highball to a new level.

Veneto's "Juniper & Cinchona" selection

The highballs I have concocted consist of three ingredients: spirit, mix, and one addition ingredient exceeding no more then 1/4 of an ounce. The idea with these cocktails was to create something simple, creative, and delicious that could be made in a high volume establishment. To begin, here is a great holiday themed highball.

Wallowing in Sorrow
- 2 oz Zubrowka Bison Grass Vodka
- 4 oz Apple Cider
- 1 teaspoon honey cinnamon syrup **

- Fill collins glass 3/4 full with ice

- Add all ingredients to collins glass

- Gently stir to mix ingredients

- Garnish with apple fan and fresh grated cinnamon

Honey Cinnamon Syrup **
- 1 Cup Honey
- 3/4 Cup Water
- 10 Cinnamon Sticks

- Add all ingredients to sauce pan over medium heat
- Constantly stir to achieve an even consistency
- After approximately 10 minutes, remove pan from heat
- Allow Syrup to cool
- Remove cinnamon sticks from syrup
- Bottle and store at room temperature

Peruvian Skies
- 2 oz Pisco
- 4 oz Fentimans Rose Soda
- 0.25 oz Lime Juice

- Fill collins glass 3/4 full with ice
- Add all ingredients to collins glass
- Gently stir to mix ingredients
- Garnish with lime wheel

Rosemary's Letter
- 2 oz Green Chartreause
- 4 oz Fentimans Dandelion & Burdock Soda
- 0.25 oz Lime Juice

- Fill collins glass 3/4 full with ice

- Add all ingredients to collins glass

- Gently stir to mix ingredients

- Garnish with a large sprig of rosemary

The highball doesn't need be a simple delivery vehicle of alcohol. While 2 or 3 ingredients is limiting, there is enough craft sodas and creative garnishes to concoct some very interesting highballs. Remember to think outside the box, if your cocktail includes lime, don't feel like you have to garnish with with lime, use a garnish that has no other presents in the actual cocktail. You'll be surprised at the wonderful creations you'll discover.

Classic Cocktail of The Month: Milk Punch

2011-12-08T22:27:00.000-08:00

Following the trend of December's "Winter Warmers" blog post, this month's Classic Cocktail of The Month is the Milk Punch.

The Milk Punch is really four cocktails: Milk Punch, Hot Milk Punch, Manhattan Milk Punch, and Egg Milk Punch. First published in Jerry Thomas' 1862 Bartenders Guide, the Milk Punch is a great holiday cocktail in any one of its four forms.

Milk Punch
- 1 oz Cognac or Brandy
- 0.5 oz Dark Rum (Santa Cruz Rum is specified)
- 4 oz Whole Milk
- 1 Tea Spoon Sugar

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double Strain into chilled glass
- Garnish with fresh grated nutmeg

Manhattan Milk Punch
- 1 oz Cognac or Brandy

- 0.5 oz Dark Rum (Santa Cruz Rum is specified)

- 5 Dashes Aromatic Tincture (Or 3 Dashes Bitter Truth Aromatic Bitters)

- 4 oz Whole Milk

- 1 Tea Spoon Sugar

- Add all ingredients to cocktail shaker

- Add ice and shake

- Double Strain into chilled glass

- Garnish with fresh grated nutmeg

Hot Milk Punch
- 1 oz Cognac or Brandy

- 0.5 oz Dark Rum (Santa Cruz Rum is specified)

- 4 oz Hot Whole Milk

- 1 Tea Spoon Sugar

- Add Cognac, Rum, and sugar to warmed tea cup

- Add hot whole milk to tea cup

- Stir to dissolve sugar, and mix ingredients

- Garnish with Fresh Grated Nutmeg

Egg Milk Punch

- 1 oz Cognac or Brandy

- 0.5 oz Dark Rum (Santa Cruz Rum is specified)

- 4 oz Whole Milk

- 1 Tea Spoon Sugar

- 1 Whole Egg

- Add egg to cocktail shaker

- Add all remaining ingredients to cocktail shaker

- Add ice and shake

- Double Strain into chilled glass

- Garnish with fresh grated nutmeg

As you can see, none of the variations are vastly different; the alteration of only one ingredients results in an entirely different name for the cocktail. My variation hasn't strayed too far from the original either. Although it does has enough diversity to separate it from the original four recipes.

Navy Milk Punch
- 1 oz 151 Over Proof Rum
- 0.5 Amaretto
- 4 oz Whole Milk
- 0.25 oz Honey Cinnamon Syrup

- Add all ingredients to cocktail shaker

- Add ice and shake

- Double Strain into chilled glass

- Garnish with fresh grated cinnamon

With four ounces of whole milk in each cocktail, these are by no means potent drinks. Therefore, feel free to adjust the amount of any ingredient to your liking; and remember, that applies for any cocktail recipe.

Thanks for visiting, I hope you find a recipe that takes from interest. Be sure to follow me on twitter @Spirit_Imbibing to get instant updates regarding blog posts and other interesting news and stories in the spirit and cocktail world.

Honey Cinnamon Syrup*

- 1 Cup Honey

- 3/4 Cup Water

- 10 Cinnamon Sticks

- Add all ingredients to sauce pan over medium heat

- Constantly stir to achieve an even consistency

- After approximately 10 minutes over medium heat remove pan from heat

- Allow Syrup to cool

- Remove cinnamon sticks from syrup

- Bottle and store at room temperature

Winter Warmers

2011-12-04T08:44:00.000-08:00

It's December, and we are finally feeling the cold weather of winter. While Mixologists like my self will still enjoy a well made Margarita or Caipirinha any time of the year, the rest of the population tends to take comfort in warmer libations. So in the spirit of winter, here are some recipes that should keep you warm until the spring.

Hot Toddy
- 2 oz Irish Whiskey
- 0.75 oz lemon juice
- 0.25 oz honey
- Boiling Water

- Add Whiskey, lemon, and honey to teacup
- Top with hot water
- Gently stir to incorporate all ingredients
- Garnish with cinnamon stick, nutmeg, and lemon wheel

The Hot Toddy has been a home remedy for anything that ails you for centuries. While it's origin and creator maybe unknown, one thing is for certain, it is a delicious way to warm the soul on a cold winter night. As timeless as the Hot Toddy is, here is a slightly modern take on this classic.

Mornings in Normandy

- 2oz Calvados

- 0.75 oz Lime Juice

- 0.25 Honey

- Hot Apple Cider

- Add Calvados, lime juice and honey to teacup

- Top with Hot Apple Cider

- Gently stir to incorporate all ingredients

- Garnish with cinnamon stick, and thinly slicked apple wheel

If you are looking for more of festive flavor, and not the physically warming effects of the toddy, give these drinks a try.

Autumn Old-Fashioned

- 1 oz Cognac

- 1 oz Cruzan Single Barrel

- 2 Dashes Boker's Bitters

- 0.25 oz Spiced Pumpkin Beer Syrup *

- Orange Zest

- Add orange Zest to the bottle of mixing glass

- Muddle orange zest with back end of bar spoon to extract oils

- Add all remaining ingredients to mixing glass

- Add ice to mixing glass

- Stir for 30 seconds

- Strain into rocks glass with one large ice cube

- Garnish with one cinnamon stick

Root-Beer Flip

- 2 oz Sazerac 6 Year old

- 0.5 oz Honey Cinnamon Syrup **

- 2 Dashes Bitter Truth Aromatic Bitters

- 1 Whole Egg

- 1.5 oz Philips Sarsaparilla

- Add all ingredients (except beer) to cocktail shaker

- Dry Shake

- Add ice and shake

- Strain into chilled brandy snifter

- Top with Philips Sarsaparilla and nutmeg

If you don't live in B.C. and can't get Phillips Sarsaparilla, feel free to experiment with other sesanally appropriate beers available in your area; Innis & Gunn is a favorite of mine to use in cocktails.

Syrup Recipes

Spiced Pumpkin Beer Syrup *

- 1 Cup Sugar

- 1/2 Cup Pumpkin Beer

- 8 Cinnamon Sticks

- 1 Teaspoon Fresh Ground Allspice

- 1/2 Teaspoon Anise Seed

- Add all ingredients to sauce pan over medium heat

- Constantly stir to dissolve sugar

- After approximately 10 minutes over medium heat remove pan from heat

- Allow syrup to cool

- Using a fine mesh strainer, skim the surface to remove foam

- Strain through a fine mesh strainer

- Bottle and store in fridge

Honey Cinnamon Syrup **

- 1 Cup Honey

- 3/4 Cup Water

- 10 Cinnamon sticks

- Add all ingredients to sauce pan over medium heat

- Constantly stir to achieve an even consistency

- After approximately 10 minutes over medium heat remove pan from heat

- Allow syrup to cool

- Remove cinnamon sticks from syrup

- Bottle and store at room temperature

A Glimpse of a Bright Future for Canadian Whisky.

2011-11-28T20:16:00.000-08:00

Last Monday the 21st, I had to privilege to attend a seminar hosted at Clive's Classic Lounge, with Whisky pioneer, John Hall of Forty Creek.

Before tasting the wonderful Whiskies John had brought for us to taste, I had the chance to sit down and ask John a few questions about Forty Creek and the Canadian Whisky industry.

Q: What is your background in the beverage industry?

I actually started out as a wine maker. I’ve been a wine maker in Canada for 41 years, since 1970. A lot of changes in the wine business in those years. And I’m still making wine.

Q: What inspired you to start making whisky?

Every wine maker dreams of opening up their own winery. So in 1992 I opened up my own winery and distillery. The reason for doing that was really two fold. One was, in the late 80s, most of the Scotch whisky that was being made was blended Scotch Whisky. The Scotch Whisky industry realized they had to up their game, and they started introducing some really nice single malt Scotch Whiskies. The Bourbon guys in Kentucky were stepping up as well by starting to do small batch Bourbons. But nobody was doing anything with Canadian Whisky; it was the same old same old. Just relying on what they had done in the past. So I thought it was important to try and bring craftsmanship and heritage back to Canadian Whiskies. At that same time between 1985 and 1995, 15 whisky distilleries closed in Canada. The industry was rationalizing, and a lot of it was being purchased by offshore companies. So, I thought it was important to the Canadian Whisky category to bring some additional excitement to it, some craftsmanship.

Q: Did you ever think you’d being winning awards from malt advocate when you first started out?

No. It is a huge honor to be recognized by Whisky experts from all over the world as well as winning those awards: Pioneer of the year by Malt Advocate, distillery of the year from Whisky Magazine, ambassador of the year from Whisky Magazine, Canadian Whisky of the year. And all the various awards: double golds at San Francisco Whisky competition, and numerous gold medals internationally.

Q: What is Forty Creek doing now that separates it from all the other Canadian Distilleries; that really makes it unique?

Well I think it’s actually unique from all aspects of Whisky making; whether it’s Canadian Whisky, or Bourbon, or Scotch. It’s the approach that I use, and fortunately being a wine maker I approach it the same way, as you would make a wine. Typical Whisky is made from a mash bill, which is a recipe card; so many pounds of this grain, so many pounds of that grain, put it all together, cook it, convert the starch to sugar, cool it down, ferment it, distill it and age in white oak barrels. And I just thought from a wine maker’s perspective that this was the wrong approach. As a wine maker you try to bring out the best characteristics of each grape varietal, like the soft roundness of a Merlot, or that spicy tropical notes of a Gewurztraminer. Rye doesn’t taste like corn and corn doesn’t taste like barley. So I would do my grains separately and try to bring out the best characterizes of each grain. My grain selection was rye, barley and corn; which I sort of think of as the noble grains of whisky. Same way as a wine maker thinks of the noble grapes as being Cabernet Sauvignon, Merlot and Cabernet Franc. So that’s why I distill them separately, to bring out that spiciness and fruitiness in the rye, the nuttiness of the barley and the heartiness of the corn. I also use various toasting levels on my barrels just as I would when aging wine to assist in bringing out the special taste characteristics of each grain. Then eventually after aging I bring back these three noble Whiskies as a meritage so they aren’t just one-dimensional but universally appealing. Very similar to what a wine maker tries to achieve.

Q: What can you tell us about the newest expression from Forty Creek, John’s Private Cask?

I’m very excited to offer it and also a bit disappointed because there is not a lot of it out there. There was only 9000 bottles. What happened over the last 20 years is that, every now and then I’d taste a barrel that just blew me away. Every barrel ages differently, but every now and then I’d come across a barrel that is just perfect. Over the years, whenever I came a across an outstanding barrel like that I would chalk it “Hold for John”. But over the years I collected so many of them that I realized I couldn’t consume them all. So I decided to pull them together, and hand pick which ones would work together. It’s one thing to bring those whiskies together but they also have to work together in harmony. I managed with 23 barrels, 20 of them were American white oak, and 3 of them were Canadian white oak, a mixture of rye, barley and corn, and as I mentioned it made 9000 bottles. It’s just an excellent tasting whisky. I haven’t yet entered Private Cask into any tasting competitions because it’s just been recently release but I’ve already had excellent reactions from some whisky writers that they thought it was an outstanding whisky.

Q: Where do you see the reputation of Canadian Whisky going?

I do see it changing. I think the industry tends to promote Canadian Whisky in cocktails. Quite often because it is a very light mixable whisky that can enhance a cocktail; whether it’s a Manhattan, an Old-Fashion or a Whisky Sour. But hopefully the industry is looking at taking it further than that. Just like the Scotch and Bourbon makers started doing in the late 80s. I hope my Forty Creek Whisky is inspiring other distillers to do so and I hope my Forty Creek whisky is encouraging consumers to try the category and support Canadian made.

Q: So any of the Whisky in the Forty Creek range be both mixed and enjoyed neat?

Absolutely. I wouldn’t be so presumptuous to tell someone how to drink Forty Creek. But it’s just like a chef, if he or she is cooking with whisky or cooking with wine they need to use a good whisky or wine; otherwise the dish isn’t going to turn out. And I think it’s the same for the cocktail. Forty Creek Whisky has some wonderful flavors that can enhance the cocktail. But it’s also wonderful to just be able to sip and savor it on its own as well.

Q: What is your opinion on the regulation surrounding Canadian Whisky because there are so few in comparison to other industries like the Scotch and Bourbon? Do you think it helps or hinders Whisky making?

I don’t think it helps or hinders. The regulations on Canadian Whisky are that it needs to be made from Canadian grown grain, It needs to be aged in a small wooden vessel, and it needs to age for a minimum of three years. Those minimum regulations, and some of those regulations are similar to other whisky making countries as far as length of aging. I think it’s really up to the whisky maker and his objective of what he is trying to achieve with his whisky. Certainly, as far I’m concerned I go beyond that because what my real goal is to achieve a very good, well made, flavorful whisky. It’s easy to get the alcohol, that’s not the difficult part; the difficult part is that you need to capture those flavors, the spicy and fruity notes of the rye, the nuttiness of the barley and the heartiness of the corn. A lot of people think that the best whisky is the oldest whisky, but unfortunately that’s not the case. Age is important but that’s only one factor. You have to start with great stills and great barrels. Then add in some passion and patience.

Q: How do you determine what people will be drinking 10 years down the road?

It’s extremely difficult to forecast out ten years. In the early years it was very difficult because I didn’t know how high was high, so I just kept laying barrels down. It’s a little easier now. I forecast out ten years, and I revise my ten year forecast every six months. So it is a difficult thing to do. Fortunately in my case, people have supported Forty Creek by choosing Forty Creek as their whisky of choice and that has made it a lot easier for me.

Q: So what’s next for Forty Creek, what will be the next expression?

I’m going to probably decide in the next couple months what that expression will be. Obviously because of the length of time it takes, I’ve been working on various things for several years now. One particular taste expression that I introduced about three or four years ago was the Forty Creek Port Wood, which was finished in vintage Port barrels. Unfortunately I didn’t make enough of that to satisfy everyone’s needs. I have laid more down so I might do a repeat performance on that one. But I haven’t quiet decided yet, as I have a few other expressions on the go as well.

After our chat, we sat down with some other local bartenders to enjoy the current line up of whisky offered by Forty Creek.

In addition to the Forty Creek Barrel Select, Double Barrel Reserve, and John's Private Cask, we had the rare opportunity to taste all three grains in their nature element. 100% rye, corn, and malted barley whisky were all tasted individually to demonstrate the three pillars that construct Forty Creek Whisky. The last whisky to be tasted was John's Private Cask, and to sum this whisky up in one word; spice! Loads of christmas spice and lots of signature Canadian Whisky notes of carmel, maple and honey. I will definitely be enjoying this whisky around the holidays.

John's Private Cask No.1

Another Whisky of John's that has received various awards -including Canadian Whisky of the year by Whisky Advocate Magazine (Formally Malt Advocate)- is the Confederation Oak. Aged in trees planted during Canada's confederation, nearly 150 years ago, Forty Creek Confederation Oak is an example of a true premium Canadian whisky. Setting elegant packaging a price point aside, the Confederation Oak is a bench mark in innovation and quality.

While stocks of the Confederation Oak sold out long ago here in B.C. Lucky I still have a full bottle at home.

The Confederation Oak is a wonderful whisky. On the nose is a boutique of lovely sweet notes: honey, carmel, toffee, marzipan, dark chocolate, maple and butter. The taste does anything thing but disappoint as well. On the palate is a complex whisky with some notes reminiscent of the nose: honey, maple and carmel. Additionally notes of cinnamon, creme brulee, apples, lime zest and a hint of smoke. The finish is medium length with a mild spice and a hint of floral notes in the distance finish.

It is great to see someone as passionate and innovative such John Hall of Forty Creek. The category of Canadian Whisky is quite a bland array of the same whisky, different packaging. Forty Creek is one of the few Canadian Whisky companies truly doing justice to the Category.

I -along with all other whisky anoraks- can only hope that John is the first among many of a growing trend of distillers to take a pride in the product that they put on the selves.

Mixology Monday: Retro Redemption

2011-11-20T11:42:00.000-08:00

This month's Mixology Monday comes from Portland bartender Jacob Grier at Liquidity Preference. Self proclaimed freelance writer, barista, mixologist, and magician, Jacob has chosen the theme of retro redemption. In other words, taking a cocktail from the dark times of cocktail culture (50s-90s), and breathing new life into it.

This theme comes at the perfect time. I am currently participating in the Martin Miller's Gin, Trading Up competition. This is the first online competition I've competed in. Along with 51 others, my drink has been selected as one of the few exceptional recipes that were submitted.

The goal of the competition is to do a twist on an 80s cocktail. As many of you know, the 80s were a dark time for cocktails. Sex on The Beach, Slippery Nipple, Slow Comfortable Screw and countless other trashy drinks filled the cocktail landscape. Fortunately, I wasn't even alive during the 80s. After a little online research on beverages of the 80s, I discovered that one of the more popular drinks that people were imbibing was the wine cooler. Occasionally I would come across someone's home made recipe of a wine cooler; consisting of cheap wine, canned juice, lemon/lime soda and lots of sugar, this was an easy candidate for my cocktail revival.

As of right now I am currently in 6th place for the most Facebook "Likes". To get into the finals I need to be in the top 5 by November 30th. Please, visit the link below and click "Like" on the photo of my cocktail.

Click here to help me out!

I used my new favor tool, the iSi Twist `n Sparkle, to force carbonate my wine cooler.

Racer X
- 225 ml Water (water is to compensate for the dilution and water that is present in soda)
- 200 ml Lillet Blanc
- 125 ml Martin Miller's 80 Proof Gin
- 100 ml Fresh Lemon Juice (Pulp strained)
- 100 ml Raspberry & Thyme Syrup *
- 8 Dashes of Bittermens Grapefruit & Hop Bitters

- Thoroughly chill Martin Miller's, Lillet, water and raspberry & thyme syrup in fridge
- Add all ingredients to iSi Twist `n Sparkle and carbonate
- Allow iSi to settle for a minimum of one minute before opening
- OPTIONAL: Pour cocktail into glass bottles; cap with bottle capper and enjoy when needed
- Pour over Crushed ice
- Garnish with long, thick lemon twist, cucumber, mint and a straw

If you own a Perlini, then here are the proportions for making this cocktail one at a time:

Racer X
- 1 oz Water ( Less water is needed when using a Perlini since water is also added through shaking)
- 1.75 oz Lillet Blanc
- 1 oz Martin Miller's 80 Proof Gin
- 0.75 oz Fresh Lemon Juice
- 0.75 oz Raspberry Thyme Syrup
- 2 Dashes Bittermens Grapefruit & Hops Bitters

Raspberry & Thyme Syrup *
- 1.5 Cups Sugar
- 0.5 Cup Fresh Raspberries
- 1 Cup Water
- 3 Sprigs of Thyme

- Add all ingredients to sauce pan over low - medium heat
- Macerate raspberries to extract as much flavor as possible
- Once all sugar has dissolved, allow to simmer for 5 minutes
- Let cool, and strain twice through fine mesh strainer
- Bottle and store in fridge

Lastly, I would just like to thank Jacob Grier for hosting this month's MxMo. As well, I'd like to thank Jacob for being one of the people that inspired me to start a cocktail blog. I stumbled upon Jacob's blog little less then a year ago, and since then I have been a regular viewer. So check out Jacob's awesome blog HERE.

Following me on twitter @Spirit_Imbibing to keep updated about future blog posts.

Mixology and Home Bartending for Beginners: Methods of Mixing

2011-11-18T22:54:00.000-08:00

Well it about time that everyone who has been following this mini-series of blog posts finally learns how to actually make a drink. So far we have covered, tools of the trade, stocking your home bar and the various non-alcoholic ingredients. Now that you have your tools, booze, and mixes, we will learn the basic methods of mixing.

There are three basic methods to making drinks: building, stirring and shaking.

Building
Building is the most simple of techniques. The biggest factor to consider when making a built cocktail is the type of ice you use. The type of ice you use depends on three factors, alcoholic strength of the cocktails, level of desired dilution, and desired temperature. With out going into the full details (which can be found in an early post here), ice with a large surface area (eg. crushed ice) will give more dilution and thus chill a drink more sufficiently. The opposite applying for ice with a small surface area (eg. cube ice).

To make a built drink, simply add your base ingredients (spirits citric, syrups), then add your ice, top -if necessary- with addition carbonated ingredients (eg. soda, ginger beer). Last, stir gently and garnish. Here are two cocktails that utilize the technique of building.

Tom Collins
- 2 oz Gin
- 0.75 oz Lemon Juice
- 0.75 oz Simple Syrup
- Soda Water

- Add Gin, lemon and simple syrup to collins glass
- Fill glass with cracked ice*
- Top with soda water
- Gently stir and garnish with a lemon zest** and straw

* Cracked ice is simply cubed ice that has been cracked into smaller pieces. This can easily be done with your bar spoon by giving a cube of ice a swift smack. For more on ice visit my last post for beginners, Ingredients.

** using a potato peeler, peel length wise a long strip of lemon. Express oils over top of cocktail. Clean up edges with a pairing knife and drop zest in glass.

Mojito
- 2 oz White Rum
- 0.75 oz Lime Juice
- 0.75 oz Simple Syrup
- 8 - 10 Mint Leaves
- Soda Water

- Add mint leaves to bottle of collins glass
- Very Gently, muddle mint to extract the oils from the leaves
- Add white rum, lime and simple syrup
- Fill glass half full with crushed ice and churn mixture
- Fill glass full with crushed ice
- Top with a splash of soda water
- Garnish with a massive sprig of mint, lime wheel and straw

The Mojito is one of the most bastardized cocktail around. Here are some dos and don't of the Mojito.

DO: Use only fresh lime juice
DO: Use crushed ice
DO: Served this cocktail in a tall glass

DO NOT: Muddle the mint into a paste
DO NOT: Shake a Mojito.
DO NOT: Drown the cocktail with soda water

Stirring
It is a general rule that we stir drinks consisting only of clear ingredients (eg; spirits, bitters, syrups). So your Martinis Manhattens, Sazeracs etc. are all stirred drinks. There are several reasons as to why we stir a cocktails: presentation, texture, temperature and dilution.

It is a common saying that we eat with our eats. That saying also applies to how we imbibe. Take a look at the two pictures below. To the left is a stirred Manhattan, and to the right is a Manhattan that has been shaken. The stirred Manhattan will be perfectly clear, and the shaken Manhattan cocktail will have a slight haze. Try this experiment at home for your self, you'll notice a major difference in look and mouth feel.

Manhattan
- 2 oz American Rye Whisky
- 1 oz Sweet Vermouth

- 2 Dashes Angostura Bitters

- Add all ingredients to mixing glass
- Add ice and stir for 30 seconds
- Strain into a chilled cocktail glass
- Garnish with an orange zest

If you were to taste the two side by side, the stirred cocktail has a silky texture, while the shaken cocktail is a bit more heavy in the mouth. Shaking aerates the cocktail, resulting in a drastically difference mouth fell, which may be undesirable.

Pre-Prohibition Martini

- 2 oz Gin

- 1 oz Dry Vermouth

- 1 Dash of Orange Bitters

- Add all ingredients to mixing glass

- Add ice and stir for 30 seconds

- Strain into a chilled cocktail glass

- Garnish with an lemon zest

Remember, keep your vermouth refrigerated! If the level of the bottle reduces enough that you can transfer it into a smaller bottle, do so. The less air in the bottle, the longer the vermouth will last.

While presentation and texture may come down to preference, dilution is the primary factor in why we stir. Stirring is much less of a violent act than shaking, and thus dilutes the drink less. One thing to remember is dilution = chilling. A stirred drink will not be nearly as cold as the same drink that has been shaken. It would take 2 minutes of stirring to achieve the level of dilution and chill that 15 seconds of shaking will achieve.

More information on the science of dilution and chilling can be found at Dave Arnold's blog Cookingissues.com

Shaking
Shaking is using for drinks containing fruit juice, cream, eggs, or any other ingredients that need to be thoroughly mixed into a drink. You may stir drinks that contain fruit juice, (Never egg or cream!) but the drink will not achieve the same consistency, texture and temperature that may be desired from a shaken drink.

Here are two drinks that should always be shaken:

Whisky Sour
- 2 oz Whisky (Your Preference)
- 1 oz Lemon Juice
- 0.5 oz Simple Syrup
- 1 Dash Angostura Bitters
- Egg White

- First add egg white to cocktail shaker. (In case you break the yolk or drop the shell in the shaker, you don't ruin the entire drink)
- Add all remaining ingredients to cocktail shaker
- Dry shake *
- Add cubed ice to shaker
- Shake for 15 seconds
- Double strain into chilled rocks glass **

* Dry Shake: A dry shake is a technique used for cocktails containing egg. By adding the spring from a hawthorn strainer into the cocktail shaker (without adding ice), shake the cocktail for 10 seconds to whisk the egg white. Then remove the spring and add ice. Continue shaking as you would with any other cocktail.

**Double Strain: Use a tea strainer (aka, fine mesh strainer) to strain out any additional ice, bits of fruit, or any other undesirable debris. This results in a drink with a smoother texture. 99% of all drinks I shake are double strained. An sufficient alternative to double straining is pressing the gate of the hawthorn strainer closer to the edge of the shaker tin. I use this technique for straining a Ramos Gin Fizz, which is the one shaken cocktail I do not double strain.

Brandy Alexander
- 1.5 oz Cognac
- 0.5 oz Creme de Cacao
- 1 oz Half & Half

- Add all ingredients to cocktail shaker
- Add cubed ice to cocktail shaker
- Shake 15 seconds
- Double strain into chilled cocktail glass
- Garnish with fresh grated nutmeg

If you are just discovering your love for cocktails and you still have questions in regards to any material, please do ask. Additionally, if anyone has any suggestions for material that may be useful to cover in a future addition of Mixology and Home Bartending For Beginners, your input is greatly appreciated.

Thanks for reading.

5 Recommend Single Malts for Beginners

2011-11-07T22:44:00.000-08:00

The world of Single Malt Scotch can be a bit of an intimidating one. With hundreds of single malts flooding most markets of the world, it is not an easy task for a novice to decide which Scotch will be his/her first purchase. Not only can the sheer selection of single malts be intimidating, but the flavor profile of these whiskies can also be quite over powering. What I am about to suggest would have many whisky aficionados gripping their crystal glass in fear, scotch cocktails. The majority of scotches are not suited for everyone's palate. It is rare to serve a glass of scotch to someone that has little experience with the spirit and expect them to appreciate its qualities. Below I've listed 5 scotch cocktails. All of which are various different styles of cocktails and ascend from lightest in spirit intensity to heaviest (using my grading of Level 1-5 as explained in a previous post).

Mamie Taylor
- 2 oz Blended Scotch
- 0.25 oz Lime Juice
- Ginger Beer

- Add scotch and lime juice into a collins glass
- Fill collins glass with cracked ice
- Top with ginger beer
- Garnish with lime wheel, mint and straw

Mamie Taylor

Smoked Sour
- 2 oz Black Grouse
- 0.75 oz Lemon Juice
- 0.5 oz Simple Syrup
- 1 Egg White
- 1 Dash angostura bitters

- Add egg white to mixing tin
- Add all additional ingredients to mixing glass
- Dry shake
- Add ice and shake
- Double strain into chilled cocktail glass

Smoked Sour

Bird Is The Word

- 0.75 oz Black Grouse Scotch

- 0.75 oz Yellow Chartreuse

- 0.75 oz St. Germain

- 0.75 oz Lemon Juice

- Add all ingredients to shaker

- Add ice and shake

- Double Strain into chilled cocktail glass

- Garnish with lemon twist

Bird is The Word

Orkney Julep
- 2 oz Highland Park 12 Year Old
- 0.25 - 0.5oz Simple Syrup (To preferred taste)
- 10 - 14 mint leaves

- Add simple syrup and 1 oz of Highland Park to julep cup along with mint
- Gently muddle mint to extract oils
- Fill julep cup half full with crushed ice and churn mixture
- Add remaining ounce of Highland Park and top with crushed ice
- Garnish with a massive mint sprig

Orkney Julep

Rob Roy
- 1.5 oz Scotch
- 0.75 oz Sweet Vermouth
- 2 Dashes Angostura Bitters

- Add all ingredients to mixing glass
- Add ice and stir
- Strain into chilled cocktail glass
- Garnish with lemon or orange zest (Depending on your choice of whisky)

I prefer my Rob Roy with Laphroaig Quarter Cask, Camparo Antica, bitters and a zest of lemon. Try experimenting with different scotch vermouth, bitters and citrus.

Once your palate has become accustom to the taste of these cocktails, then sipping scotch neat will not be such an intimidating task. Below I have listed my 5 recommend single malt scotches for beginners. The list is arranged in from lightest to heaviest in intensity and complexity.

First, here is a few tips on tasting your whisky. First off, drink it how ever the hell you please. It's your money and your whisky. If you like it on ice in a tumbler, then go for it. However, many experts will tell you neat is the best way to appreciate your fine single malts, and that is true. Think of garlic. Out of the fridge, nearly no odor. Room temperature, fresh cut garlic has a distinctive scent. Now frying garlic, the smell is enough to engulf an entire room in its intoxicating aroma. Same goes for whisky. On ice, you will not get the complexity from the nose that you would from if you were to drink it neat. Warming the glass with the heat from your hand will help bring out those intoxicating aromas.

The glass you drink out of can also have a major impact on how you preserve smell. A classic tumbler (or "rocks" glass,) with its wide opening, allows for little concentration of the odor of a whisky. A narrow mouth wine glass or Glen Cairn is best for appreciating the nose of a whisky.

You maybe wondering, why all the fuss about how a whisky's smell? Well with 70% of what we taste coming from what we actually smell, the perfume of a whisky can either make or break your over all experience with that particular malt.

Without any further delays, here are my 5 recommend single malts for beginners.

1. Glenfiddich 12 Year Old / Glenlivet 12 Year Old
Most people's first single malt experience is with either of the following malts: Glenlivet or Glenfiddich 12 year old. Usually, introduced to them because of its excitability. Both in availability and flavor profile. Both whiskies fallow similar flavor profiles of green apple, pears oak, cinnamon, as well as a young "grassy" characteristic. I would consider both on level ground in terms of quality as well. Neither of the whiskies are outstanding, but rather a middle of the road malt. Now you maybe asking, "Why is it on the list then?" Well, to appreciate the spectacular spirits of Scotland, you much first experience the mediocre. By this I mean, you can not serve any new comer to the scotch world a glass of Laphroaig 30 year old and expect them to appreciate its complexity and flavor.

Glenlivet 12 Year Old

2. Glenmorangie 10 Year Old
The Genmorangie 10 Year Old is a staple in any scotch lover's liquor cabinet. If you don't own a bottle, I hope it's because you just finished your last one.

The nose is full of orange and lemon oils. A definite presence of honeycomb and autumn fruits can be detected in this sweet and fruit forward single malt.

The taste of the Glenmorangie 10 Year Old is a mirror image of the nose. In addition to the citrus oils and fruit, Christmas spices such as cinnamon, vanilla and allspice can be detected.

A distinct apple sauce taste lingers in this whisky's medium length finish. Notes of rye bread, almond, and again that citrus oils last well to the very end of this superb dram.

Glenmorangie 10 Year Old

3. AnCnoc 12 Year Old
If there is one whisky that emanates fall, it is the AnCnoc 12 year old

On the nose is a harmony on green apple, pears, allspice, oak, ginger, lemon. Rounding off these autumn notes is a subtle floral scent, reminiscent of lavender and chamomile.

The taste is again filled with fall flavors. Apple, vanilla, caramel, cinnamon, allspice. As well, black pepper and a hint of tropical fruit (pineapple?) complete this wonderfully balanced whisky.

The finish is medium length with a mild intensity. The tastes, just like mother's apple crisp. Apples. cinnamon, oats, pumpkin and in the distant finish, tobacco.

AnCnoc 12 Year Old

4. Highland Park 12 Year Old
Highland Park will be your first introduction to a peated whisky.

Peated to only 2ppm( 2 parts per million is very low when compared to Laphroiag at 35ppm) Highland park is know as the malt containing a little bit of very thing.

On the nose are layers of honey, citrus, ginger, autumn fruits (apple and apricots), banana peel, toffee, espresso and of course, a touch of peat smoke.

While the taste resembles some characteristics of the nose, leather, anises, basil, oak, raisin, cinnamon and nutmeg is also present.

The finish is medium length with a sweet, honey/citrus and smokey notes.

A staple for all whisky advocates!

Highland Park 12 Year Old

5. Glen Garioch 12 Year Old
Glen Garioch is not a single malt that gets a lot of attention outside the circle of malt fanatics. With such a wonderful richness and complexity, this is a malt that will never leave my liquor collection.

On the nose is a bouquet of floral notes followed by a variety of baked fruits (apple, pear, apricot). A wonderful sweet aroma, reminiscent of brown sugar, honey and dark chocolate rounds off this amazing nose.

The taste is what really blows me away with this whisky. Your initial sip is very similar to notes found in the nose, baked fruits, sugar and slightly floral. Upon swallowing a blast of herbal notes, somewhere in between basil and rosemary, coats your taste buds.

My only complaint with this malt is the finish. Far too brief for such a great dram. The herbal note endures with a sweet note of toffee in the distant finish.

Glen Garioch

'The month of November is full of Scotch related posts. So if you enjoyed this one, please return for various talks including malts from Islay, Campletown, and everywhere in between.

Classic Cocktail of The Month: The Lion's Tail

2011-11-03T22:12:00.000-07:00

One of the biggest challenges with recreating old cocktail recipes is tracking down hard to find -and some times extinct- cocktail ingredients. It was not until recently that mixologists couldn't even create an Aviation, due to the absence of creme de violette. Most of the classic tiki drinks call for things such as falnerum, pimento dram (or more commonly referred to as "allspice dram") and many other ingredients that have become misplaced in time. Thanks to the work of outstanding companies like Bitter Truth, we are finally seeing a resurrection of these once deceased ingredients. Much credit must also be given to Ted "Dr. Cocktail" Haigh, author of Vintage Spirits and Forgotten Cocktails. Without the publication of Mr. Haigh's book, there would be nearly no demand for such obscure ingredients such as pimento dram.

With the winter months fast approaching, the mojitos and margaritas are slowly exiting center stage. In their place, egg nog and hot toddys begin to fill the glasses of winter imbibers. When we think winter drinks, we think of those typical holiday flavors, nutmeg, cinnamon, allspice, often dusted over the top of an egg nog or brandy alexander. Nearly all of these winter drinks follow one of two paths, either hot or creamy; there seems to be no middle ground for those not whiling to fully except the cold reality of winter.

Taking a page from Ted Haigh's Vintage Spirits and Forgotten Cocktails, I present, The Lions Tail. The first publication of The Lion's Tail comes from Café Royal Cocktail book in 1937.

The Lion's Tail
- 2 oz Bourbon
- 0.75 oz Pimento Dram (Or less, to taste)
- 0.5 oz Lime Juice
- 1/2 Tablespoon Simple Syrup
- 2 Dashes Angostura Bitters

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double strain into chilled cocktail glass
- No garnish necessary

As you can see on a side note beside pimento dram, it mentions adding less, and I highly recommend doing so. The pimento dram can easily over power this drink. Trying using 1/2 ounce to begin with and adding from there. It is also a personal preference of mine to increase the amount of lime juice to 3/4 ounce.

Even with these forgotten liqueurs finally coming back on the shelves, their distribution is fairly limited. In BC we are still without a commercial allspice dram. So what do you do? Make your own of course!

The recipe is very simple, the hardest part is being patient.

Home Made Pimento Dram
Makes 1.5 L of liqueur

- 2 1/4 Cups 151 Proof Rum
- 1/2 Cup Dried Allspice Berries
- 3 Cups Water
- 3 Cups Brown Sugar

- Crush allspice berries to allow for maximum surface area
- Place allspice berries and rum in a sealed mason jar for a minimum of 10 days
- Strain rum, first through a fine mesh strainer, then through a coffee fitler
- Make 1:1 simple syrup with water and brown sugar
- Mix allspice infused rum and simple syrup together
- Bottle and allow to aged for a minimum of 1 month in bottle

Now get to it! Make that pimento dram so it will be ready in time for the holidays. And once finished, try out this month's variation on The Lion's Tail.

The Dragon's Den
- 2 oz Blended Scotch
- 0.5 oz Pimento Dram
- 0.75 oz Lemon Juice
- 1/2 Tablespoon Honey Syrup (1:1 Honey to Water)
- 2 Dashes Highland Bitters *

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double strain into chilled cocktail glass
- No garnish necessary

I don't like to brag, but I find The Dragon's tail to be a great improvement on The Lion's Tail. The lemon plays very well with the scotch, more so then bourbon and lime. Also, the bourbon in the Lion's Tail does struggle to keep its head above water, while the scotch cuts through and plays well with the other ingredients. The Dragon's Tail may just be is an obvious Scottish twist on a classic, but it is one of the better original libations I have concocted. If you don't want to spend the time making highland bitters, just use angostura, the subtle changes will be negligible.

Highland Bitters *
- 25 Grams Gentian Root
- 14 Grams Coriander Seed
- 7 Grams Orange Peel
- 7 Grams Clove
- 3.5 Grams Camomile Flower
- 3.5 Grams Cinnamon Bark
- 375ml Highland Cask Strength Single Malt

- Add ingredients to sealed mason
- Allow to infuse for one month
- Strain bitters: first through a fine mesh strainer, then through a coffee filter
- Bottle into bitters bottle

If you took the time to make The Dragon's Den -and enjoyed it- be sure to return for future blog posts during November. I'll be doing several posts revolving around scotch, as it is getting to that time of the year in which we need a real winter warmer.

Climbing The Cocktail Ladder

2011-10-24T21:00:00.000-07:00

If any bartender tells you they started off drinking Manhattans and Dry Martinis, chances are they're lying. At the top of the cocktail food chain, both of these drinks present a dry and potent taste. The first time I made a Manhattan was shorty after turning 19 (legal drinking age in Canada). I stirred up 2 ounces crown royal, 1 ounce sweet vermouth, 2 dahes of angustora and garnished with a cherry. The potency of this tipple was far to over powering for my plate. To compensate for such a strong drink, I topped it up with ginger ale and dubbed it a "Bronx" (I still find this hilarious and ironic to this day). I have no shame in admitting that my first cocktail I enjoy included vodka, apple liqueur, melon liqueur, lemon and pineapple juice. A far cry from the approach of today's cocktails of fresh and home made ingredients.

It is easy to forget that not everyone you encounter enjoys the same drinks as you. While you may adore your newest creation of fernet, chartreuse and zirbenz, to put it frankly, it is an acquired taste. I have arranged a five tier system of cocktails. In every tier are several different styles of drinks. All of which carry one thing in common, their intensity of alcohol. Also taken into account is the powerful flavors of certain liqueurs and amaros. Campari my be relativity low in alcohol, but it does take an experienced palate to appreciate its bitter flavor. Each tier will highlight two cocktails with full recipes as well as the steps to make each cocktails. In addition, a list of five cocktails is included for you to explore as you please. I plan on expanding these lists in future blog posts.

Level 1

Level 1 is -for the most part- the least complicated of all tiers. Consisting mostly of highball style drinks, level 1 consists of light drink that everyone can enjoy.

Dark & Stormy
- 2 oz Dark Rum
- 0.25 oz Lime Juice
- Ginger Beer

- Add rum and lime juice to collins glass
- Fill with cracked ice and top with ginger beer
- Gently stir to mix ingredients
- Garnish with a lime wheel and straw

The Dark & stormy is a example of a great highball. All three ingredients work in perfect harmony. Try switching the rum for a mild blended scotch, this makes for a cocktail called a "Mamie Taylor".

Ramos Gin Fizz
- 2 oz Gin
- 0.5 oz Lime Juice
- 0.5 oz Lemon Juice
- 0.5 oz Half & Half Cream
- 0.5 oz Simple Syrup
- 1 teaspoon sugar
- 6 Drops Orange Flower Water
- 1 Egg White

- Add egg white and cream to mixing tin
- Add all remaining ingredients to separate mixing glass
- Pour together indigents
- Froth with a cappuccino frothier for approximately 1 minute
- Add cubed ice and shake!
- Keep shaking
- Keep shaking
- Strain into a collins glass or stem-less wine glass
- Top with Soda water

Ramos Gin Fizz

The Ramos Gin Fizz is a bartender's worst nightmare. Original accounts of this drink call for 15 minutes of shaking! The use of a cappuccino frothier helps speed this process along. Two minutes of shaking will suffice. This is the most complicated recipe and method to making a classic cocktail you will ever come across. It only gets easier from here.

I have bumped the gin content in this drink up to 2 ounces (original calls for 1.5 ounces). That is just my personal preference so feel free to adjust as you see fit.

Additional Level 1 Cocktails
- Gin & Tonic
- Fernet & Cola
- El Diabolo
- Tom Collins
- Pimm's Cup

Level 2

The frozen fruit concoctions of most drinking establishments would fall into the level 2 category. Here are a few level 2 drinks with a bit more sophistication than what you will find at your local Earl's.

Gin Basil Smash
- 2 oz Gin
- 0.75 oz Lime Juice
- 0.75 oz Simple Syrup
- 8 - 10 Basil Leaves

- Add all ingredients to cocktail shaker
- Add ice and shake hard to break up basil
- Double Strain into ice-filled rocks glass
- Garnish with fresh sprig of basil

The Gin Basil Smash has gained massive popularity since its inception in 2008 at the Le Lion Bar in Hamburg. A creation of bartender Jorg Meyer, the Gin Basil Smash is a wonderfully refreshing drink.

Gin Basil Smash

Whisky Sour
- 2 oz Whisky (Personal preference)
- 0.75 - 1 oz Lemon Juice (To taste)
- 0.5 oz Simple syrup
- 1 Dash Angostura Bitters
- 1 Egg White

- Add egg white to mixing tin
- Add all remaining ingredients
- Dry shake
- Add ice and shake
- Double strain into chilled rocks glass

The Whisky Sour falls under the category of a "Sour" style drink, 4 parts spirit, 2 parts sour, 1 part sweet. Most cocktails that I consider to be a level 2 drink tend to follow this DNA. Another more well know example of a sour is the Daiquiri. Try experimenting with different flavor combinations with these measurements to discover some great cocktails of your own.

The whisky sour is one of those cocktails that may need a bit of adjustment in one department or another. Some do really like their whisky sours on the sour side, others a bit sweet. My self, I like it somewhere in the middle. The type of whisky you choose can also makes a big difference, and you may have to adjust your citrus and sugar accordingly.

Additional Level 2 Cocktails
- Pisco Sour
- Daiquiri
- Cosmopolitan
- Clover Club
- Mojito

Level 3

Most drinks you will encounter are to be what I consider a level 3 intensity. The Margarita, Sidecar, Pegu Club etc. Level 3 sees the addition of some of the more unusual liqueurs and spirits. Below is a selection of some lesser know cocktails that can be easily made and enjoyed.

20th Century

- 1.5 oz Gin

- 0.75 oz Lillet Blanc

- 0.5 oz Creme De Cacao

- 0.75 oz Lemon Juice

- Add all ingredients to cocktail shaker

- Add ice and shake

- Double Strain into chilled cocktail glass

- Garnish with lemon twist

20th Century

Treacle

- 2 oz Dark Rum
- 0.25 oz Simple Syrup
- 2 Dashes Angostura Bitters
- 0.5 oz Apple Juice

- Add rum, bitters and simple syrup to ice-filled rocks glass
- Gently stir for 20 seconds
- Top with ice and float Apple juice atop of cocktail

Additional Level 3 Cocktails

- Aviation

- Corpse Reviver #2

- Last Word
- Trader Vic's Mai tai
- Knicker Bocker

Level 4

Martinez

- 2oz Sweet Vermouth

- 1 oz Old Tom Gin

- 1 Barspoon Maraschino Liqueur

- 1 Dash Angostura Bitters

- Add all ingredients into mixing glass

- Add ice and stir

- Strain into chilled cocktail glass

- Garnish with lemon or orange zest

Martinez

The Martinez sits on the fence of level 3 and 4. While an abundant amount of vermouth makes for a cocktail relatively low in booze, it is the taste of the vermouth its self that may take some getting use to. Those who do not like wine will find this cocktail a bit of a challenge to enjoy.

Negroni

- 1 oz Gin

- 1 oz Sweet Vermouth

- 1 oz Campari

- Add all ingredients to mixing glass

- Add ice and stir

- Strain into either a chilled cocktail glass or ice filled rocks glass (Personal preference)

- Flame orange zest to garnish

The negroni has to be once of the most well know cocktails. All cocktail geeks and bartenders adore this cocktail, but we also all enjoy this cocktail differently. Some enjoy it on the rocks while others enjoy it up. Some prefer a lemon while others prefer an orange zest. And not everyone enjoys their negroni in equal parts gin, vermouth and campari. Feel free to adjust the ingredient's proportions to your liking.

Additional Level 4 Cocktails
- Mint Julep
- Brandy Crusta
- Boulevardier
- East Indian Cocktail
- Honeymoon Cocktail

Level 5

Level 5 is the zenith of cocktails. Consisting entirely of stirred, potent cocktails, these drinks are not for the faint of heart. While Mr. Bond may have glorified the Martini as a drink that can be drunk by the liter, these are definitely sipping cocktails.

Toronto

- 2 oz Rye Whisky

- 0.5 oz Fernet Branca

- 0.25 oz Rich Simple Syrup

- 2 Dashes Angostura Bitters

- Add all ingredients to mixing glass

- Add ice and stir

- Strain into chilled cocktail glass

- Garnish with orange zest

Toronto

Vancouver

- 1.5 oz Gin
- 0.75 oz Sweet Vermouth
- 0.25 oz Benedictine
- 2 Dashes Orange Bitters

- Add all ingredients to mixing glass
- Add ice and stir
- Strain into chilled cocktail glass
- Garnish with orange zest

Addition Level 5 Drinks
- Sazerac
- Manhattan
- Old-Fashioned
- Hanky-Panky
- Vesper

This list merely serves as a guide line to those looking to explore additional cocktails that suit their taste. No cocktails within a level will be the exact same potency, but will feel free to adjust the ingredients to suit what you enjoy. Let that be a rule for all drinks as well. Don't let anyone tell you how you should enjoy a cocktail. Whether you like your Martinis 2:1 or 8:1, don't let anyone else's cocktail snobbery let you enjoy your drink the way you like it.

Mixology Monday: Morning Drinks

2011-10-24T18:37:00.000-07:00

We all know the saying, "breakfast is the most important meal of the day," and I'm not going to argue. I love breakfast. I could eat a heaping plat of french toast, bacon, eggs and harsh browns for the every meal of the day for the rest of my life. The only problem with this -setting health problems aside- is the time consuming preparation. There has to be a more simple way to create an equally tasty meal with out all the work.
This month's Mixology Monday hosted by Kevin at Cocktail Enthusiast has done exactly that, liquid breakfast. The idea of breakfast cocktails is really nothing new. Considering that cocktails were once meant to be consumed in the morning, we are simply bringing the morning tipple to the 21st century with some modern techniques. I've attempted to utilize all my favorite breakfast dishes that were mentioned about, that is, without going as far as making a potato liqueur...gross.

6:00 AM Sour
- 2 oz Bacon Washed Bourbon *
- 1 oz Orange Juice
- 0.5 oz AAA Maple Syrup
- 2 Dashes Acid Phosphate
- 1 Dash Angostura Bitters
- 1 Egg White
- Black Pepper Garnish

- Add egg white to mixing tin
- Add remaining ingredients to mixing glass
- Dry shake
- Add ice and shake
- Double strain into chilled rocks glass
- Garnish with fresh ground black pepper

Bacon Washed Bourbon *
- Cook 8 bacon strips in oven in a glass pan until bacon is extra crispy
- Eat bacon.
- Pour liquid bacon fat into a mason jar (make sure fat is cool but still liquid)
- Pour 500 ml of Bourbon into mason jar
- Give mason jar a good shake and place jar in freezer
- Remove mason jar from freezer after 4 hours
- With a spoon, break the solidified layer of fat that has formed at the top
- Strain bourbon through a cheese cloth (or coffee filter will do)
- Bottle bourbon and enjoy bacony goodness

If only it was socially expectable to start every morning with a breakfast like this. Thanks to Kevin at Cocktail Enthusiast for hosting this month's MxMo. Remember, help spread the word of MxMo via any outlet possible. Facebook, twitter, carrier pigeon, just try to get as many people involved as we can! Follow me on twitter at @Spirit_Imbibing

Art of The Cocktail 2011: Recap

2011-10-16T21:12:00.000-07:00

This past weekend was host to Victoria's 3rd annual Art of The Cocktail. Canada's first festival recognizing cocktail culture for more then just a vehicle for alcohol. This three day festival holds various seminars with some of the industry's brightest minds from the bar and spirit world.

Day one was a packed with events. To begin, "A long and mysterious Histroy of Bitters" hosted by Manuel Dias Barreira on behalf of Bitter Truth. Diving deep into the history of bitters, Manuel took us through the once medicinal nature of bitters, all the way to its current use in modern cocktails. Along side, we talked about the various liqueurs equally rich in history, including: Benedictine and Chartreuse. An array of recently reborn liqueurs courtesy of bitter truth were sampled including, creme de violete, pimento dram, sloe gin, pink gin, apricot liqueur and Elixir, a sweet vermouth that rivals Antica Formula is quality. Those lucky enough to attend had the opportunity to purchase the Bitter Truth travel pack.

Next was the home bartender's competition. The theme of herbs resulted in five wonderful creations by five passionate cocktail enthusiasts. For the competition I decided to focus on one main herb. Thyme was the focal point of my cocktail. Detailed in a recipe below, "Caught Some Where in Thyme" incorporates several advance techniques resulting in a classic style cocktail with a few modern twists. This was my first competition, while I was expecting a larger crowd, similar to last year's professional bartender's competition, it was some what of a relief to only have to compete in front of 20 or so people. To judge the performance and cocktails of the participants were; Simon Ogden, head bartender of Veneto Tapa Louge, Darcy O'neil, molecular pathologist, author of fix the pumps and website, Art of Drink, lastly, Peter Hunt, master distiller of Victoria Spirits rounded off the judging panel. Here is a look at my performance for the event.

Caught Somewhere In Thyme
- 1.5 oz Sazerac 6 Year Old
- 0.75 oz Thyme & Lemon Infused Dry Vermouth
- 0.25 oz Strega
- 0.25 oz Thyme Syrup *
- 2 Dashes Peychaud's Bitters
- Thyme Lemon Foam **
- Absinthe

- Toast thyme on wooden plank (or cutting board) with absinthe
- Cover smoked time with cocktail glass
- Add all liquid ingredients to mixing glass
- Add ice and stir
- Strain into smoked cocktail glass
- Add a 1/2 inch layer of thyme lemon foam
- Garnish with fresh sprig of thyme

Janice Mansfield, owner of House Made won over the judge's palates with her cocktail, Healthy, Wealthy and Wise. An in-depth round up of Janice's cocktail can be found at her blog, Housemade.ca

Thyme Syrup *
- Place 2 cup of water and 2 cups of thyme (whole) in a pot over medium heat
- Boil thyme water until water has turned a green hue
- Strain out time
- Place 1 cup (make sure you have some thyme water left over, you need it for the foam) and 1 cup sugar in a pot over low heat until all sugar has dissolved
- Let cool, bottle and refrigerate

Thyme Foam **
- 6 oz Thyme Syrup
- 3 oz Lemon Juice
- 2 oz Thyme Water
- 4 Eggs Whites
- 1 Packet of Whip It, Whip cream stabilizer

- Dissolve whip it in lemon juice and syrup
- Add all ingredients to isi whip cream maker
- Double charge and chill for a minimum of 2 hours

The evening ended with the grand tasting. Hundreds poured into Crystal Gardens in downtown Victoria to taste the best food and drink the west coast has to offer. A few memorable sips came from the CPBA booth, Cariel Vodka and Solomon Siegel's Riato, a mixture of gin, lychee liqueuer, lemon juice, lapsang souchong syrup and chocolate bitters.

Day two begin with my absolute favorite presenter and personality, Philip Duff. Boarding on a mixture of a standup routine and informative seminar, Philip's "Going Against the Grain" allowed us to taste strain corn, wheat, rye, malted barley distilled along with spirits incorporating them. Some of the highlights of the seminar included the opportunity to taste old pure malt Geneva and a recreation of Irish whisky from the 1800s.

Pur Malt Geneva

To cap off the day, a panel discussion of in-house vs. Store bought products was debated between Danielle Tatarin of Keefer Bar, Trevor Kallies of the Donnelly Group, Cameron Bogue of Earl's New York and Craig James of Fetimains Cola. All participates brought up valid point on both sides of the argument, including: health and safety of customers, consistency and final cost (calculating time and product cost to make things such as house made ginger beer and syrups.) While it may be difficult to win over a room full of bartenders, Craig of Fetimians brought up some very valid points. In the end everyone agreed that a balance of house made and pre-bought is necessary. After all, Fetimians does make superb products, of which the ginger beer and tonic water are two I always keep on hand.

Art of The Cocktail G&T
- 2 oz G'Vine Floraison
- 0.25 oz Lime Juice
- 1 Dashes Bitter Truth Celery Bitters
- 4 oz Fetimians Tonic water

- Add all ingredients to a highball glass filled with cracked ice
- Gently stir to combined ingredients
- Garnish with lime twist

The last seminar of the weekend was hosted by Ron Cooper of Del Maguey Single Village Mezcal. "The spirituality of Mezcal" included a tasting of Del Maguey Vida and five single village mezcals. Ron detailed the production of each mezcal along with various stories, including how he fell in love with mezcal and a brief history of distillation in Mexico. To learn more about some of these single Mezcals, here is a link to a tasting I participated in at Clive's this past July. Mezcal Tasting

Ron Cooper of Del Maguey

The event Art of The Cocktail indefinitely ended with a bang, flames and all. This event was the Professional Bartender's Competition. Nine bartenders from across the northwest took to the stage at the Veneto Tapa Lounge to display their most innovative creations utilizing the theme of "Farmer's Market Fresh." After nine creative concoctions were presented to the four judges the three medalists were announced. In 3rd place, Ryan Malcolm of Glo with a twist of the Old Fashioned that included vodka and a blueberry eau de vie of questionable legality. 2nd went to Nate Caudle of Clive's Classic Lounge with his carbonated bottled cocktail, Old Thyme Prairie Berry Fizz . In 1st place, Josh Boudreau of Veneto Tapa Lounge took home the gold this his cocktail "The Headless Horseman".

Veneto's Josh Bourdreau

Old Thyme Prairie Berry Fizz (Nate Caudle)
- 1 oz Dobonnet Rouge
- 1 oz Thyme Infused Tanqueray
- 1 oz Lemon Juice
- 1 oz Sweetened Saskatoon Berry Juice
- 1 oz Water

- Build in perlini system over ice
- Carbonate perlini system with C02 Charger until full
- Shake
- Let settle for minimum 10 seconds
- Unscrew cap of perlini to release gasses
- Pour into Vessel of Choice

*Recipe courtesy of Clivesclassiclounge.com

The weekend undoubtedly stood up to my expectations. Exceptional seminars, a fabulous grand tasting and great drinking company made for a unforgettable weekend (not many can say the same considering some of the nasty hang-overs that ensued). Thanks most of all to those at Art of The Cocktail who helped assemble an outstanding event.

Classic Cocktail of The Month: Hanky Panky

2011-10-12T20:17:00.000-07:00

In the 1920s, the London cocktail sense was at its Zenith of the 20th century. Four thousand miles across the Atlantic, yankee bartenders were fleeing by the boat-loads to this new euphoria of cocktail culture. The epicenter of this cocktail craze was the Savoy Hotel. Since it's inception in 1893, The American Bar at the Savoy had always had a reputation of serving the utmost of prestigious drinks. Before the famous Harry Cradock tendered bar, it was Ada Coleman who was the face of The American Bar. The drink that Ada has left with us is the now cult favorite, Hanky-Panky. Created for Sir Charles Hawtrey, a regular customer of Ada's who had been on a daunting work schedule and need a cocktail to wake him up. After hours of experimentation with various concoctions, Ada finally had created the cocktail she would eventually be remembered for. Upon Charles' next visit to The American Bar Ada presented him with a Hanky-Panky After one sip of this new elixir, Sir Charles Hawtrey proclaimed in excitement, "By Jove! That is the real Hanky-Panky."

In the early 1900s the term Hanky-Panky had an entirely different meaning then today's slang for sexual mischief. Associated with the act of a magician waving a handkerchief in order to distract viewers while the illusionist preformed his dazzling magical display.

Hanky-Panky

- 1.5 oz G'Vine Nouaison

- 1.5 oz Camparo Antica Formula

- 2 Dashes Fernet Branca
- Orange Zest

- Add gin, vermouth and fernet to mixing glass
- Add ice and stir
- Garnish with orange zest

The Hanky-Panky is one of those really simple three ingredient cocktails, almost like, the bigger tougher brother of the Martini. Like the martini, with few ingredients, it is easily done improperly by tipping the scale only slightly in one direction or another. Sticking to the simple three ingredient DNA, my variation isn't a far cry from the original.

Barrel Aged Hanky-Panky
- 3 oz G'Vine Barrel Aged Hanky-Panky
- Orange Zest

- Add cocktail to mixing glass
- Add ice and stir
- Garnish with orange zest

Okay, okay. So maybe I cheated a bit with this month's variation, none the less, it's still a variation. With the barrel aged fad in full swing, nearly any major city in North America is sure to have at least one establishment flaunting barrel aged cocktails. For example, here in Victoria B.C. , with a population of approximately 330 000, Clive's Classic Lounge boasts a rotating selection of three different barrel aged cocktails. Currently a rye barrel Blackthorn, rum barrel Toronto and California zinfandel Sazerac hold spots in Clive's cocktail menu.

Aged for 8 weeks in new French oak the G'Vine Nouasion aged Hanky-Panky has a definite rosemary and oak note. The vermouth has slightly oxidized, letting the gin have center stage. The barrel doesn't necessarily make for a better cocktail, it makes for a different cocktail. While it's hard to decide which tipple is superior, there is a clear difference between the two, both of which having unique qualities.

Blind Tasting: Canadian Whisky

2011-10-07T21:49:00.000-07:00

Canadian whisky's role in the spirit world is generally portrayed as cheap liquor that is to be mix with soda to quickly achieve the physically effects of alcohol. With little to no recognition from whisky connoisseurs, Canadian whisky falls victim to it's own reputation. Little innovation in the industry has locked Canadian whisky into a stand still of producing the same "brown vodka" for the larger consumer base of drinkers. Canadian whisky's questionable quality makes people reluctant to spending more then they're usual $23.75 on a bottle. With most single malts and high end bourbons fetching $50 plus a bottle, it is no surprise that the Canadian whisky industry wishes to get a piece of that very large, expensive pie. Being that the "premium" spirit market is the fastest growing sector of the spirit industry we are seeing a rapid increase in Canadian whisky tipping the scales as high as $175 a bottle, but can any of these whiskies really compare to the quality of fine single malt scotch and bourbon?

I've selected 7 Canadian whiskies to compare in a blind taste test, all of which were tasted neat in a Glencairn glass. The Whiskies were marked in four categories: aroma, taste, finish and balance of flavors. All categories took into account complexity, presents of alcoholic burn and an over all impression of that specific attribute. Each whisky was tasted blind twice, in a random order. The scores from each categories were averaged and a total was assembled. Remember these scores are only my opinion. The whiskies chosen were as followed:

Alberta Premium 5 Year Old

Price: $24

Aroma: Various berries (Strawberry, raspberry, blackberry,) brown sugar, vanilla, apples, cinnamon, carmel, sherry.
20/25

Taste: Creme brulee, bitter chocolate, pecan, maple, oak, vanilla
21/25

Finish: Short, Sweet, slightly weak.
20/25

Balance: The youth in this whisky is still present but an other wise well balanced dram with sweetness, spice and a good complexity.
21/25

Total: 82/100

Alberta Premium 30 Year Old

Price: $50

Aroma: Banana, Cinnamon, nutmeg, strawberry, vanilla, brown sugar, coco, maple
22.5/25

Taste: Cinnamon, strawberry, raspberry, leather, carmel, sherry
24/25

Finish:Medium length, sweet with a slight spice.
24/25

Balance: Wonderfully balance with a multitude of flavors layered over top of one another.
24/25

Total: 94.5/100

Crown Royal

Price: $26

Aroma: Orange peel, lemon, cinnamon, nutmeg, apple, maple

19/25

Taste: Orange peel, banana, vanilla, tobacco, maple, oak

20/25

Finish: Mild, sweet, short.

19/25

Balance: Reasonably balance, slightly sweet, with a bit too much of a alcohol presents.

21/25

Total: 79/100

Crown Royal Special Reserve

Price: $55

Aroma: Creme brulee, honey, orange zest, lemon zest brown sugar, vanilla, banana

23/25

Taste: Orange Zest, Black pepper, pumpkin pie, lots of floral notes, juniper

23.5/25

Finish: Long, mild finish. Dry to begin but leaves a sweet maple taste at the very end.

24/25

Balance: Very balance, many different flavors present. Bit on the dry side but nearly perfectly balanced.

24.5/25

Total: 96/100

Forty Creek Barrel Select

Price: $25

Aroma: Raisin, coffee, bell pepper, nutmeg, brown sugar, maple, dark chocolate. complex and subtle
21/25

Taste: Cinnamon, anise, raisin, maple, banana, herbal, coffee, tobacco, butterscotch
21/25

Finish: Medium length finish, slightly sweet and dry at the very end.
21.5/25

Balance: Sweet but a bit rough around the edges, none the less a great whisky.
20/25

Total: 83.5/100

Forty Creek Confederation Oak

Price: $70

Aroma: Carmel, honey, butter, toffee, marzipan, dark chocolate, maple
21.5/25

Taste: Campfire ashes, honey, cinnamon, creme brulee, carmel, apples, oak, maple, bitter lime
22/25

Finish: Short, mild, slightly dry and floral to conclude.
23/25

Balance: Wonderfully balanced whisky with lots of sweet notes. A nice hint of smoke and fruit rounds off this great whisky.
23/25

Total: 89.5/100

Wiser's 18 Year Old

Price: $50

Aroma: Juniper, bell pepper, nutmeg, maple, brown sugar
23.5/25

Taste: Butterscotch, carmel, raisin, maple, orange zest, floral, burn toast
23.5/25

Finish: Very strong, long finish. Begins sweet and tappers into a floral, dry ending.
22.5

Balance: No one element stands out in this whisky. Every compliments one another and is a perfect example of a balanced whisky.
25/25

Total: 94.5/100

After 2 weeks of tasting some great -and some adequate- Canadian whiskies, I really came around to appreciating the true qualities that these spirits possess. While I will still prefer a Scotch over a Canadian whisky the majority of the time, there are certain occasion that I do find my self craving a good Canadian whisky.

Sadly, even with the handful of spectacle Canadian whiskies currently on the market, I can't help but think, why is there such a lack of regulations governing what is and what isn't Canadian whisky? Here are some fun facts, Canadian whisky may include "Carmel and Flavoring," as well as up to 9% of fortified wine. There is also no cap to distillation limits, meaning, a distiller may distill the majority of the whisky used in the final product to 180 proof and above! Essentially what you are getting is aged vodka with a dash of genuine pot still whisky. The lack of regulation governing Canadian Whisky is truly detrimental to the over all industry. If Canadian whisky is to ever see a turn around of reputation, laws must be set into place in order to dictate for a higher quality product. Regulation similar to the Scotch and Bourbon industry need to be used as a model to direct Canadian Whisky in the proper direction. Age statements, no addition coloring or flavoring, caps on distillation proof and sticker barrel regulation would be just a start.

Beyond the Cosmo

2011-09-28T21:18:00.000-07:00

The use of vodka in the higher tiers of the bartending world is widely frowned upon. Seen as an easy way out of crafting a cocktail. By definition vodka is odorless and tasteless. Nothing more than boozy water. Vodka adds nothing to a cocktail, but, it also doesn't take anything anyway for a cocktail. Making a cocktail with an abundant amount of Campari, Fernet, orange bitters or any other powerfully potent ingredient can be slightly challenging. Not wanting to skimp on the hard stuff your first reaction maybe to grab a bottle of gin or bourbon to balance things out. One draw back to this is running the risk over complicating a drink. Often do I see a drink on a cocktail menu with seven or more ingredients, only to have four of those ingredients contributing to the taste. Vodka helps to avoid tangling too many flavors into one drink by acting as a support for other flavors to showcase their qualities

Here are three recipes that utilize vodka as a base to convey other flavors at the forefront of the drink.

High Fashioned
- 0.75 oz Vodka
- 0.75 oz Angostura Bitters
- 0.5 oz Fernet Branca
- 0.25 oz Honey

- Add all ingredients to mixing glass
- Add ice and stir
- Strain into chilled rocks glass filled with ice
- Garnish with flamed orange zest

Fernet Branca and Angostura have enough complexity on their own that the addition of bourbon, cognac or any other spirit would just over cluster the flavor profile. Vodka works in this drink to slightly stretch out the flavors of these two potent bitters without cutting back on the alcohol content.

Fatal Tragedy

- 1.5 oz Vodka

- 1 oz Rose Sparkling Wine

- 0.5 oz Regan's Orange Bitters

- 0.5 oz Lychee Liqueur

- 0.25 oz Honey Cinnamon Syrup*

- 0.25 oz Lemon Juice

- 1/2 inch Cucumber

- Muddle cucumber at the bottom of mixing glass

- Add all ingredients excluding wine to cocktail shakers

- Add ice and shake

- Double Strain into chilled cocktail glass

- Add rose sparkling wine

- No garnish necessary

With six already present flavors, vodka's role in the Fatal Tragedy is to support the flavors and not outshine them. A whopping half ounce of orange bitters is slightly dulled by the addition of vodka. The remaining liquor and mixes make for a wonderfully refreshing cocktail.

Milan Sour
- 1.5 oz Campari
- 1 oz Vodka
- 0.75 oz Lemon Juice
- 0.5 oz Thyme Syrup**
- 10 Basil Leaves
- 2 Dashes Orange Bitters
- 1 Egg White

- Add egg white to cocktail shaker
- Add all remaining ingridents to cocktail shaker
- Dry Shake
- Add ice and shake extra hard to pulverize basil leaves
- Double Strain into Chilled cocktail glass
- Garnish with one basil leaf

Milan Sour

Aside from cocktails, vodka does have other useful attributes. Vodka's neutral nature makes for a blank canvas in which to create any spirit of your choosing: Strawberry, lavender, jalapeno, cinnamon or any flavor you can imagine. A full bog post of alcoholic infusions is planned for mid october.

High proof vodka is also perfect for creating your own bitters. I suggest taking a look at Jamie Bourdreau's immersive guide to creating your own bitters.

Lastly I'd just like to say that this blog post is by no means law. Try a Milan Sour with gin or a High Fashioned with bourbon, then, with vodka. From there determine what works for you. This blog post is merely to give people ideas of what to do with vodka. Vodka should not be a bartenders nemesis, but nor should an entire cocktail menu be based around it. Use vodka as a tool. A tool to introduce people to gin, and a tool to showcase flavors not found in any distilled spirit.

Next month's blind tasting will include eight vodkas to once again, distinguish the differences between quality and marketing. As well as a look into how vodka is traditionally drank.

Syrup Recipes

Honey Cinnamon Syrup *
- 1 Cup Honey
- 1 Cup Water
- 6-8 Cinnamon Sticks (Or to desired taste)

- Simmer mixtures over medium heat for 10 minutes while constantly stirring
- Stir until even consistently until has been achieved
- Remove from heat and let cool
- Bottle in fridge for up to one month

Thyme Syrup **
- 1 Cup Water
- Hand full of thyme (rough estimate)
- Sugar (Amount will be determined after the first 3 steps)

- Add one cup of water and thyme to pot
- Boil on medium heat for 15 minutes until water is a light green
- Strain off water and discard thyme
- Add equal parts thyme water and sugar to a pot
- Simmer over low heat until all the sugar has dissolved
- Remove from heat and let cool
- Bottle in fridge for up to one month

Mixology Monday: Local Colors

2011-09-25T21:16:00.000-07:00

The first Mixology Monday of fall is hosted by Lindsay of Alcohol Alchemy. Lindsay has chosen the theme of local flavor. An opportunity for everyone to showcase the great locals spirits being made in our own backyards.

Pull out your favorite “local” craft spirit (for those of you not in the US, what hidden gem from your neck of the woods do you want to give some cocktail press?), tell us a little bit about it and why you love it, and let it shine in whichever way (or ways!) you see fit!

Here in Victoria we are pretty spoiled for local selection: gin, tea, coffee and the combined total of nearly a dozen brewpubs and breweries makes for no shortage of libations. Monthly festivals celebrating food and drink of all variety help to solidify the presents of the great local product available in Victoria. My cocktail for this Mixology Monday will utilize products from three of my favorite local companies.

Located in Canada's oldest china town is Silk Road. Known in Victoria for their massive selection of organic tea. From classics like lapsang sochoug to creative blends like my personal favorite ruby pagoda, a blend of: roobios, hibiscus flower, rosehip, rose petal, citrus peel and pink peppercorn. A favorite flavoring ingredient of mine in syrups is tea. By brewing a pot of tea and using it in place of water for simple syrup will yield wonderful results.

Host to the annual Great Canadian Beer Festival, it is no wonder that Victoria has such a vibrant beer culture. Craft beer has been a part of Victoria's community since 1984 when Vancouver Island Brewery began brewing beer with 100% local products. 27 years later, Victoria is now home to three other beloved breweries; Lighthouse, Driftwood and Philips. Phillips is to the beer world as Willy Wonka is to the candy world. Quirky and unique seasonal releases ensure that a flux of Philips beer is ever flowing through the local liquor stores. Including Philips' summer release of its raspberry wheat ale. A luscious wheat beer with a fresh raspberry taste and color, a perfect match for our next local product.

Last on the list of Victoria's very own artisan companies is Victoria Spirits. Home to Canada's first premium gin -Victoria Gin- Victoria Spirits crafts a multitude of spirits including: gin, barrel aged gin, orange bitters, whisky (currently a work in progress) and a variety of eau de vie. Victoria Gin is a small batch product with a lovely floral nose and a strong citric backbone. Although juniper is noticeably present, it is not over powering. While a consistent product is attempted to be maintained with Victoria Gin, every batch has some small characteristic twists. To read more about the wonderful work being put into motion at Victoria Spirits read this blog post I did a few months back highlighting this local craft distillery. Victoria Spirits Tour

The Last Rose
- 2 oz Victoria Gin
- 1 oz Phillips Raspberry Wheat Ale
- 0.75 oz Lemon Juice
- 0.5 oz Ruby Pagoda Tea Syrup
- 2 Dashes Victoria Orange Bitters

- Add all ingredients excluding beer to cocktail shaker
- Add ice and shake
- Double Strain into chilled cocktail glass
- Top with Phillips Raspberry Wheat Ale
- Garnish with rose pedal

Thanks to Lindsay of Alcohol Alchemy for hosting this month's Mixology Monday, as well as all participants that make every MxMo an enjoyable time.

Mixology and Home Bartending for Beginners: Ingredients

2011-09-18T22:46:00.000-07:00

In this blog post I want to talk about some of the key elements that go into the drinks we all love. When we think of our favorite cocktail, it is the alcohol contained in that specific drink that we tend to focus on. Often forgotten are those other indispensable ingredients such as juices, syrups, bitters and ice. A cocktail without any of the latter would not be a beverage I would not want to indulge in. So for this post in my mini-series for beginner mixologists and home bartenders I will be highlighting the following topics; fruit juice, syrups, dairy products, bitters and ice.

Fruit Juice
That old saying "fresh is best" could not be more relevant than with fruit juice. Leave the bottled OJ for breakfast. You will need to purchase a hand juicer for your citrus juice. For juice that requires a more of a labor intensive procedure to extract the juice, organic bottled juice will Suffice. If you're set on sourcing all your juice fresh, peel, chop, puree, and strain the juice through a fine mesh strainer. Be sure to use fresh juice as soon as possible. Fresh juice starts to show its age well with in an hour, so be sure to use up all your juice with in a time period of at least two hours.

Syrups/Sugar
One of the four primary ingredients of the classic cocktail (Spirit, Sugar, Water, Bitters) syrups can be found in classics like the Toronto and Mint Julep.

You'll often come across a cocktail recipe calling for "simply syrup" which is simply, water and sugar. Don't waste your money on store bought simple syrup, it can be produced at home for a fraction of the price. Place equal parts sugar and water in a pot over medium heat until all the sugar has thoroughly dissolved. Let mixture cool then bottle and keep refrigerated. Home made simple syrup should last upwards of one month. If a recipe calls for "rich simply syrup" just increase the amount of sugar to 2 parts sugar, 1 part water.

Syrups have evolved past the simple to more complex with flavors ranging from straightforward fruit to complicated concoctions of herbs and various spices. Adding fresh fruit, herbs, spices, tea and nearly any desired flavor can take a great drink up a notch. Included below is recipes for three syrups that are my personal favorites.

Dairy/Eggs
Dairy Products can become a topic of discomfort for some people unfamiliar with the lack of health concerns associated with raw eggs and dairy products. There is not much of a concern associated with dairy such as cream and milk, but when raw eggs begin taking up room in the cocktail shaker, that is when the problems begin. The facts are simple, the percentage of coming in contact with a egg containing salmonella is a 0.0003% chance. Remembering that salmonella is - generally- only present on the outside of the shell, so a gentle bath in warm water and mild soap will dramatically reduces these chances even more. You have a far better chance of dying in a car accident (1 in 18 000) then dying from salmonella. I will not stop driving because of a small chance of death and I certainly won't stop enjoying a pisco sour either.

When using an egg white in cocktails always add the egg white to your cocktail shaker first. This will ensure that you don't ruin the entire drink incase the yolk breaks. Before adding your ice and shaking like you would for any other shaken cocktail, add the spring from your hawthorn strainer and shake the ingredients without ice for approximately 20-30 seconds. The spring will act like a whisk and help froth up the egg white. Then remove the spring, add your ice and shake. Alternatively us a cappuccino frothier to mix the drink before shaking. Whisk drink for 30 seconds before adding ice. This procedure involves less mess, as egg whites tend to build pressure in a cocktail shaker without ice. Over time the seal may begin to break slightly, which can result in a sticky mess.

Bitters
When it comes to cocktail ingredients, nothing is more misunderstood then bitters. While bitters are exactly what their name describes; bitter, its presents in moderation will not make a drink bitter. Bitters are used in small dashes and drops to add an extra layer of depth to a libation. An easy culinary comparison to bitters is spices. A spoon full of paprika is just as appealing as a glass of angostura bitters. Three dashes of grapefruit bitters to a Margarita or a dash of orange bitters in a dry martini makes a world of difference in the final product.

Here is a drink that utilizes all the above ingredients.

Pisco Sour

- 2 oz Pisco

- 1 oz Fresh Squeezed Lime Juice

- 0.5 oz Simple Syrup

- 1 Egg White

- 2-3 Dashes Angostura Bitters

- Add egg white to mixing tin

- Add pisco, simple syrup and lime juice to mixing glass

- Shake with no ice for 30 seconds

- Add ice and shake for 15 seconds

- Double Strain into chilled cocktail glass

- Add 2-3 gentle dashes of angostura bitters atop of cocktail's foam

Pisco Sour

Ice
For over 200 years ice has been an expected ingredient in nearly all cocktails. Ice is to a bartender as fire is to a chief. Without ice a mixologist's options are limited to few drinks beyond the hot toddy, blue blazer and other scalding concoctions. Before assuming any old ice will do when assembling a cocktail there are several key factors to consider. Water quality, ice size and where the ice has been stored.

The higher the purity of water the less undesired flavors will be imparted into the cocktail. When comparing a cocktail made with ice using tap water to a cocktail made with filter water ice cubes there is a noticeable difference is quality. Filtered water is an absolutely fine source for your ice. While distilled water may be purer it is more expensive and impractical for large scale use.

Where you store your ice can negatively influence flavor into your ice. Storing your ice adjacent to your frozen salmon and broccoli will not resolute in ice fit for stirring an Old-Fashioned. If possible store your ice in a freezer containing only ice, glassware and any desired alcohol. If this is not an option package your ice in zip-lock bags furthest away from any particularly pungent smelling foods. Use the oldest ice first. The longer the ice sits in your freezer the more likely unwanted orders will impart it's self into the ice.

The last factor to consider when choosing the proper ice for you cocktail is the size of your ice. I group ice sizes into four categories; crushed, cracked, cubed and custom.

Crushed is a key ingredient in classics such as the Mint Julep and Mai Tai. Crushed ice is idea for tiki and other tropical tipples. The easiest and most cost effective way of making crushed ice is by using a lewis bag. A lewis bag is a canvas bag in which you place your ice in. Next comes the fun part, with a hammer or mallet take out your frustrations on the ice filled lewis bag.

Cracked ice is simply cubed ice that has been cracked with the back of a bar spoon. This creates a larger surface area which speeds up chilling and dilution. Cracked ice is idea for stirring a classic cocktail or use in highballs like the Tom Collins or Mamie Taylor.

Cubed ice is just regular ice extracted from your ice cub tray. Cubed ice is best used for shaking a cocktail as well as serving short cocktails on the rocks.

Custom ice includes over sized cubes, ice spheres and any other configuration of ice out of the norm. Custom ice is idea for stiffer drinks like the Old-Fashioned and Vieux Carre. The large surface area of a ice sphere will dilute a drink slower while still keeping it at a desirable temperature. You can purchase a mold for ice spheres at Barproducts.com.

Honey Cinnamon Syrup

- 1 Part Organic Pure Honey

- 1 Part Water

- 5 - 7 cinnamon sticks

- Add all ingredients in a pot over medium heat for 5-10 mixture stirring constantly to stop mixture from boiling over. Once an even consistently is achieved let cool, bottle and refrigerate.

Raspberry Syrup

- 1 Cup Fresh Raspberries

- 1 Cup Sugar

- 1/2 Cup of Water

- Add sugar and water in a pot over low heat. Stir until sugar has completely dissolved into water. Then add raspberries to mixture. Press raspberries until no whole raspberries are left. Let mixture simmer on low heat for 5 minutes. Let cool and strain through a fine mesh strainer. Bottle and refrigerate.

* Fresh fruit syrups don't last as long because of the addition of fruit. Make sure you use it up with in 2 weeks at the latest, but the sooner the better. If you don't plan on using your fruit syrups that quickly add a ounce of over proof vodka (50%) for every 2 cups of syrup. This will give your fruit syrups a bit longer of a shelf life. I'll admit, I don't always use fresh fruit. Frozen is more of a practical solution for making fruit syrups year round. No one will no the difference either.

Lapsang Souchong Syrup

- 1 Cup of hot brewed Lapsang Souchong Tea

- 1 Cup of Sugar

- Add tea and sugar to a pot over medium heat. Stir until sugar has completely dissolved. Let cool, bottle and refrigerate.

* If you leave the tea leaves in while making the syrup, make sure you strain before bottling. I get all my tea from Silk Road here in Victoria.

I hope this blog post was helpful to any just discovering their love for cocktails. Stay tuned for my next blog post for beginner mixologists which will take you through all the small nuances of making drinks. As well as recipes that will utilize the above syrups. Thanks again for visiting, following me on Twitter @spirit_imbibing for blog update notifications and links to other great cocktail/bartending resources.

Classic Cocktail of The Month: The Last Word

2011-09-08T10:40:00.000-07:00

This month's cocktail is a rediscovered classic. Although it is as old as the Sidecar and Margarita, you won't find it on a drink list of any establishment with a cocktail program short of suburb. It was first published in 1951 by Ted Saucier. Ted credits The Last Word as a creation of Fred Fogerty of the Detroit Athletic Club. Established in 1887 the Detroit Athletic Club is a posh hangout for the wealthy upper class. While cocktails may not be the focus of the DAC, this prohibition-era cocktail has ensured a place on the bartending map for Detroit. The Last Word was later unearthed in 2004 by Murray Stetson, formerly of Zig Zag Cafe in Seattle. While looking through old cocktail books in search of some under appreciated classics for the menu of Zig Zag, Murray stumbled upon The Last Word. Since 2004 The Last Word has become the quintessential cocktail of the Evergreen state.

While one's initial thoughts conjured by the idea of gin, chartreuse, maraschino and lime may be off putting, The Last Word is really a symphony of harmony. The equilibrium approach to four very potent ingredients in The Last Word demonstrates the ideal example of balance in a cocktail.

The Last Word
- 0.75 oz Gin
- 0.75 oz Green Chartreuse
- 0.75 oz Maraschino Liqueur
- 0.75 oz Lime Juice

- Add all ingredients to shaker
- Add ice and shake

- Double Strain into chilled cocktail glass

- No Garnish Necessary

In my variation of The Last word I demonstrate how keeping the same general formula - spirit, herbal liqueur, sweet liqueur and citric- can result in an equally pleasing cocktail.

Bird Is The Word
- 0.75 oz Black Grouse Scotch
- 0.75 oz Yellow Chartreuse
- 0.75 oz St. Germain
- 0.75 oz Lemon Juice

- Add all ingredients to shaker
- Add ice and shake
- Double Strain into chilled cocktail glass
- Garnish with lemon twist

Blind Tasting: American Rye

2011-08-28T20:22:00.000-07:00

American Rye plays a major role in the early history of american cocktails and distillation. When Scottish and Irish settlers of the 1600's began their new lives in Colonies of Pennsylvania, Maryland and the Carolinas they faced a major dilemma. A lack of whisky. With the vast abundance of rye it only made sense to apply their skills of whisky making to this new crop. Rye continued to be the whisky of choice for Americans until the enactment of the volstead act in 1919 which nearly abolished all traces of this tipple. With in the last 5 years people have been beginning to realize that rye whisky is more then just a misnomer for canadian whisky. A renaissance of rye is currently in full force.

Earlier this summer in July I attended an evening of imbibing on mezcal at Clive's Classic Lounge here in Victoria B.C. With the recent success of that night a new monthly event has been spawned. Clive's Tasting Panel is a ticket only event limited to 12-15 people. The tasting panel has the opertunity to taste some of the best spirits available in their category. For the first month of the tasting panel American Rye was the featured spirit. The whiskies to sample were as followed

Sazerac 6 Year Old
Distilled at: Buffalo Trace
ABV: 45%
Price: $50
Rye Content: N/A

Sazerac 18 Year Old
Distilled at: Buffalo Trace
ABV: 45%
Price: $180
Rye Content: N/A

Rittenhouse 100 Proof
Distilled at: Heaven Hills
ABV: 50%
Price: $45
Rye Content: 51%

RI 1 Rye
Distilled at: Jim Beam
ABV: 46%
Price: $50
Rye Content: N/A

Old Overholt 4 Year Old Rye
Distilled at: A. Overholt & Co.
ABV: 40%
Price: N/A Not Available in B.C.
Rye Content: N/A

High West 16 Year Old
Distilled at: Former Seagrams Distillery, Lawrenceburg, IND
ABV: 46%
Price: N/A Not Available in B.C.
Rye Content: 80%

Hight West 21 Year Old
Distilled at: Former Seagrams Distillery, Lawrenceburg, IND
ABV: 46%
Price: N/A Not Available in B.C.
Rye Content: 53%

The whiskies were placed in no particular order and were rated on; appearance, aroma, taste and finish. I have a few believes when rating a spirit. To begin I don't rate on appearance. We live in a fake world. Fake hair, fake tans, fake tits and fake colored whisky. While I am not aware of any laws regulating coloring for American Rye Whisky, but I do know is that I have tasted enough whisky colored with E150 to realize that not all spirits show their true colors. So with that being said everyone gets a 5 out of 5 for appearance!

Another note. I like to take time to get to know my whisky. I could have spend an hour per whisky, discovering all the small nuances and qualities that each whisky has to offer. I can never give a final verdict on a whisky until I've gotten to know it. Like a beautiful women you need to take her out on more then one date to decide if she's marriage material. With that being said, I am open to giving any of these whiskies a second chance.

Tasted from bottom left to bottom right in clockwise order.

With only 2.5 - 3 hours of tasting I concluded with the following scores along with a few tasting notes.

Old Overholt 4 Year Old Rye

Appearance: 5

Aroma: 3.5

Taste: 3

Finish: 2

Total: 13.5

While Old Overholt still has a obvious youth it is by no means a bad whisky. Cinnamon, clove, oak and campfire ashes make for a fairly pleasant nose. The tastes follows the same path as the nose but unfortunately a weak finish results in a whisky better suited for mixing.

Rittenhouse 100 Proof

Appearance: 5

Aroma: 3

Taste: 4

Finish: 3

Total: 15

The aroma of pears, coffee and antique shops (yes...antique shops) is initially over powered by the sharp smell of alcohol. A small edition of water help open this whisky up to a salty, herbal dram with notes of licorice, oak and molasses. Decent finish but fades within a short period of time.

High West 16 Year Old

Appearance: 5

Aroma: 4

Taste: 5

Finish: 4

Total: 18

I'd like to thank who ever decided to put these barrels of whisky away 16 years ago. A massive blast of rye results in a wonderfully balance whisky containing carmel, raisins coconut, black pepper cinnamon along with countless other notes. Strong spicy finish that lasts long after the glass is empty.

Sazerac 18 Year Old

Appearance: 5

Aroma: 4

Taste: 4

Finish: 5

Total: 18

There is a reason why Jim Murray has rated the Sazerac 18 year old in the 90 every year since this rye's inception. A slightly sweet rye with notes of vanilla, raisins, carmel, mint, anise and juniper. While it scored the same as the High West 16 year old I would have to claim the Sazerac 18 year old as my favorite whisky of the evening.

RI 1 Rye

Appearance: 5

Aroma: 5

Taste: 3.5

Finish: 5

Total: 17.5

They need to make candles that smell like this whisky! Without a doubt the best nose of all the whiskies. Lots of berries (strawberry, black, blue), cupcakes, vanilla in the nose. Unfortunately the taste is what keeps Ri 1's from being an amazing whisky. Light and fruity on the palate with a slight spice. The finish more then makes up for the taste. Long subtle fruits, christmas spice and a prominent banana after taste makes this a very memorable whisky.

Sazerac 6 Year Old

Appearance: 5

Aroma: 4

Taste: 3

Finish: 3

Total: 15

Sazerac 6 year old is what you imagine a rye should taste like. Cinnamon, allspice, black peppers and other all a spicy whisky. A subtle sweetness of chocolate and vanilla notes round this whisky off with a solid equilibrium. While still a little rough around the edges, Sazerac 6 year old is a great whisky which makes an even better Manhattan.

Hight West 21 Year Old

Appearance: 5

Aroma: 2.5

Taste: 3

Finish: 3

Total: 13.5

I found my self disappointed with this whisky. High West 21 year old lacks the back bone of most rye whiskies. Flavors are more subtle, with more time I may be able to better appreciate this whisky but when stood next to Sazerac 18 year old and it's younger brother the 16 year old High West it falls short of noteworthy. On the nose, tabacco, vanilla, oak. Slight honey sweetness and spices on the palate. Very week finish, diminishing rapidly.

The evening was alot of fun. Not a serious tasting of pretentious whisky "Aficionados" displaying a pissing contest of the palate. Just a regular group of people with a passion for spirits and a desire to broaden their knowledge. Lastly I'd Like to thank Shawn Soole of Clive's Classic lounge for hosting, I look forward to future tastings... Especially the Tequila and Scotch tastings.

The Trader's Tipple

2011-08-24T20:28:00.000-07:00

Before we were imbibing Sazeracs and Mint Juleps, a bowl of punch was the refreshment of choice. Spanning countries and social classes, the flowing bowl was a vastly different beverage then the one we know today. What has morphed into a vile mixture of soda, canned fruit juice and vodka, punch is slowly regaining it's historical roots mainly due to David Wondrich's book simply titled "Punch".

I took advantage of what may be the last stretch of warm weather this past weekend in Victoria B.C. by making a punch to take to a family outing. Punches are the most efficient way of pleasing the most people with minimal amount of effort.

The Trader's Tipple (Serves 4-5 People)
- 6 oz Rum
- 4 oz VS Cognac
- 3 oz Lemon Juice
- 3 oz Grapefruit Juice
- 2 oz Chilled Silk Road Herbal Chai Tea (Brew hot and let cool)
- 2 oz Sugar (By Volume)
- 1 teaspoon Vanilla Extract
- Peel of 1/2 a Grapefruit
- Peel of 1 Lemon

- Add the peel of one grapefruit and one lemon to sugar
- Muddle citrus peel into sugar until all peel as been fully macerated
- Let sugar and critic peel sit for 1 hour
- Add chilled tea, vanilla extract and fruit juice to Oleo-Saccharum
- Stir until all sugar has dissolved
- Add Rum and Cognac
- Chill Punch for a minimum of 2 hours in fridge
- Strain Punch through a fine mesh strainer to remove all citric peel
- Decorate punch with thin slices of lemon peel, grapefruit peel, star anise and what ever else takes your fancy

One thing you must consider when making a punch for a large group of people is what kind of imbibing do these people normally participate in. If you are making a punch for wine and beer drinkers it's best to leave the punch a little less boozy then you would normally like. After all you can always add more booze. I prefer an extra ounce of Cognac and Rum. The above recipe's preparations are a bit on the small size for a punch but feel free to adjust to make enough for your gathering.

Mixology Monday: Come To Your Sense

2011-08-15T19:09:00.000-07:00

Another Mixology Monday, another reason to drink on a monday. The one monday of the month that no one can hate is hosted by 12 Bottle Bar. The concept of this month is a rather obscure and challenging one...

We all know that cocktails are supposed to taste good, and for this event, we’re going to take that as a given. What we’re looking for, instead, are drinks that truly excite one or more of the other senses: touch, smell, sight, or even hearing.[...] For inspiration, we suggest the grand garnishes of Kaiser Penguin, the flaming fantasia of the Pegu Blog’s Halikai Hot Tub, the sonic symphony of Aviary’s Old Fashioned in the Rocks, the vivacious visuals of Scott Beattie, ingenious ice, semi-solid shots, jiggling jellies, or even – if you’re willing to go there – Pop Rock rims. The goal, we hope, is for everyone to embrace the fun, the challenge, and the potential absurdity of the event. It’s time to think outside the glass.

I took that as a way to show off some of my most creative -yet unpractical- ideas. My inspiration for this MxMo post comes from Canadian born barkeep, Jamie Bourdreau. When I first started my mixology odyssey little over a year ago Jamie Bourdreau's segment on Small Screen Network called Raising the Bar was tipping point that go me skimming the surface of molecular mixology. While I've yet to dabble with liquid nitrogen, spherification and other advanced techniques, Foams, dusts and toasting ingredients are some of the methods I've recently been endeavoring in.

For this month's cocktail I've taken a modern classic, Paul Harington's Jasime and gave it an ever more modern take.

Jasmine
- 1.5 oz Gin
- 0.25 oz Campari
- 0.25 oz Cointreau
- Lemon Honey Foam *
- Dehydrated Campari & Cointreau**

- Rim cocktail glass with dehydrated Campari & Cointreau
- Place cocktail glass in freezer to chill
- To a mixing glass add Gin, Campari and Cointreau
- Add ice and stir
- Strain into prepare cocktail glass
- Top with lemon honey foam

* Lemon Honey foam consists of
- 4 Egg Whites
- 3 oz Lemon Juice (Strain through fine mesh strainer after juicing)
- 5 oz Honey Cinnamon Syrup (2 parts honey 1 part water 5-8 cinnamon sticks)
- 0.25 oz Acid Phosphate
- 2 oz water

- Add all ingredients to isi whipper.
- Double Charge, shaking between charges
- Chill in fridge over night

Note: The foam will last for about 10-15 minutes. It will slowly dissipate into the drink. From a flavor stand point this is not a bad thing, but it sure looks ugly if you haven't finished the drink after 20 minutes.

** To dehydrate a liqueur all you need to do is pour your desired liqueur on a plate and let it sit for 5-14 days (depending on current climate). Some liqueurs will not work because they are sweetened with artificial sweetener. An easy way to determined that will and what will not work is by looking at the neck of the bottle. If there is a build up sugar like substance on the neck it's good to go! Campari, cointreau, chartreuse and strega will all work.

The theme of this drink is textures. The sweet grit of the liqueurs, the sour airiness of the foam and the silky strength of the cocktail all complement each other in the same way as everyone favorite salt, tequila and lime combo.

I hope to have stimulated 4 of 5 senses with this cocktail. The initial display seduces the eye, the smell of the foam lures the nose, the fell of the sugar stimulates to the touch of the limps while the taste is tempting to the tongue.

...and if you drink enough of them your favorite album will sound waaaay better. 5 out of 5 right?

Maybe not. None the less I had tons of fun participating in this months mixology monday. I took alot of guilty pleasure in experimenting with the salt, tequila, lime process with this cocktail. Swapping the salt for dehydrated sugar, tequila for the cocktail (Including foam) and lime for lemon. Thanks to 12 Bottle Bar for hosting as well as choosing a very interesting topic. I can't wait to read all the other participants posts.

Blind Tasting: Gin

2011-08-09T22:20:00.000-07:00

Hard work lies ahead...

The realm of luxury spirits has reached far beyond that of cognac. Long has the term "Premium" been throw around as carelessly as the label "Martin". With expensive frosted bottles of vodka filled gems and gold flake lettering cascading over shelf space, it is no surprise that this virus as spread into nearly every spirit market today. Cachaca, Tequila and Gin can now all be found baring the title "Premium". But what is premium, and what is just marketing smoke and mirrors? Even after putting your money down and popping the cork on that fresh bottle of bourbon how do you see past preconceived thoughts of that old saying "you get what you pay for"?

With a home bar rivaling the selection of many establishments here in Victoria I asked my self, why do I have 12 bottles of gin? Isn't that a bit excessive? With the limited selection of spirits in British Columbia when ever a new spirit (mainly whisky and gin) becomes available I do some quick research, ask some local bartender's opinions and make my purchase. With gin being one of the only spirits that is truly meant for mixing I never sit down and enjoy a glass of gin neat. To determined what is really worth the money and what is just gin in vodka's clothing I have prepare a blind taste test.

Separated into three categories, Standard (Under $31), premium ($31- $49) and super premium ($50 and over) I have divided the 12 gins into three heats. Each heat consisting of four various grades of gins. I will select one gin from each heat as my favorite. Then, the final three gins will be compared to find an over all favorite. This process will be repeated twice more with the overall winner from the previous tasting being removed for the proceeding tastings. This will help me decide which gins are worth continuing to purchase. But as stated above, I never drink gin unadulterated so it would not do justice to simple judge a gin strictly on it's characteristics neat. The exact same process will be repeated with the 12 gins being employed in a classic dry martini. Four parts gin, one part dry vermouth, one dash of orange bitters and garnished with a lemon zest.

This blind tasting will not be to determine the "best" gin, only my favorite. This is only one person's opinion. If you do not agree with my opinion please leave your comment below and I will be sure to review it. The gins I have chosen are as followed

Standard Gins

Beefeater
ABV: 40%
Price: $24
Known Botanicals: Juniper, Coriander Seed, Lemon Peel, Seville Orange Peel, Liquorice, Almond, Angelica Root, Angelica Seed, Orris Root
Country of Origin: England
Established: 1820

Tanqueray
ABV: 40%
Price: $14
Known Botanicals: Juniper, Coriander Seed, Angelica Root
Country of Origin: England
Established: 1830

Bombay Sapphire
ABV: 40%
Price: $14
Known Botanicals: Juniper, Lemon Peel, Coriander Seed, Angelica Root, Orris Root, Grains of Paradise, Cubeb Berries, Cassis Bark, Almonds, Liquorice
Country of Origin: England
Established: 1987

Plymouth

ABV: 41.2%

Price: $30

Known Botanicals: Juniper, Coriander Seed, Angelica Root, Orris Root, Cardamom, Orange Peel, Lemon Peel

Country of Origin: England

Established: 1793

Premium

Beefeater 24

ABV: 45%

Price: $40 ( Recent Price Drop to $30)

Known Botanicals: Juniper, Japanese Sencha Tea, Chinese Green Tea, Seville Orange Peel, Lemon Peel, Grapefruit Peel, Coriander, Liquorice, Angelica Root, Bitter Almond, Angelica Seed, Orris Root

Country of Origin: England

Established: 1820

Tanqueray No.10

ABV: 47.3%

Price: $43

Known Botanicals: Juniper, Coriander Seed, Whole Grapefruit, Whole Lime, Whole Orange, Chamomile

Country of Origin: England

Established: 1830

Spirit Bear

ABV: 40%

Price: $45

Known Botanicals: Juniper, Coriander Seed, Ginger Root, Lemon Peel, Orange Peel, Hop Flowers, Lavender, Okanagan Apples, Cinnamon, Angelica Root
Country of Origin: Canada

Established: 2011

Hendricks

ABV: 44%

Price $43

Known Botanicals: Juniper, Coriander Seed, Caraway, Angelica Root, Orris Root, Orange Peel, Lemon Peel, Cucumber, Rose Pedal, Chamomile, Elderflower, Meadowsweet

Country of Origin: Scotland

Established: 1999

Super-Premium

Victoria Gin

ABV: 45%

Price: $50

Known Botanicals: Juniper, Rose Pedal, Coriander Seed, Orange Peel, Lemon Peel, Angelica Root, Star Anise, Orris Root, Cinnamon Bark

Country of Origin: Canada

Established: 2008

Martin Millers

ABV: 40%

Price: $50 (Recent Price Drop to $45)

Known Botanicals: Juniper, Cassia Bark, Liquorice Root, Coriander Seed, Angelica Root, Orange Peel, Lemon Peel, Nutmeg, cucumber

Country of Origin: England/Iceland

Established: 1999
Addition Notes: Distilled in England then shipped to Iceland to be water down to bottling strength

The Botanist

ABV: 46%

Price: $55

Known Botanicals: Juniper, Coriander Seed, Orris Root, Cassia Bark, Angelica Root, Cinnamon Bark, Lemon Peel, Orange Peel, Liquorice, White Birch, Chamomile, Creeping Thistle, Lady's Bedstraw, Elderberry, Gorse, Common Heater, Hawthorn Flowers, Lemon Balm, Meadowsweet, Foxtail Mint, Peppermint, Water Mint, Common Wormwood, Grande Wormwood, Red Clover, White Clover, Sweet Cicely, Bog Myrtle, Tansy, Common Thyme, Wood Sage

Country of Origin: Scotland (Islay)

Established: 2011
Additional Notes: Distilled at the Bruichladdich Distillery

G' Vine Floraison

ABV: 40%

Price: $75

Known Botanicals: Juniper, Coriander Seed, Nutmeg, Cubeb Berries, Ginger Root, Liquorice, Green Cardamome, Cassia Bark, Green Grape Flowers

Country of Origin: France (Cognac)

Established: 2006
Addition Notes: Base alcohol distilled from ugni blanc Grapes

* Note all prices are in canadian dollars per 700/750ml bottle and reflect the price paid at time of purchase. Also this is British Columbia, our liquor prices are ridiculously high and therefore do not reflect the prices of your local liquor stores.

Before going into the tasting I had no perceived ideal gin. It was simply a matter of do I like it or not. I've been waiting to due a blind tasting for sometime now. Once I decided nearly two months ago that it would be gin I outright stopped drinking gin until the tasting. This way I would have no recollection of the flavor profile of any gin. The only one characteristic that every gin must have is a noticeably present juniper note. For me, it does not matter now prominate this juniper note is. Once again, it only matters If I like it and would I continue purchasing the gin.

After seven days and 28.5 ounces of gin later (half ounce pours) I came to the conclusion of my favorite gins, both neat and in the Dry Martini.

Best Gin: Neat

3rd Place
Tanqueray No. 10
From the first time I ever had Tanqueray No. 10 in a dry martini with grapefruit bitters and a grapefruit zest I from then on proclaimed Tanq 10 as my favorite gin. It's strong citric integrity and smooth finish places Tanqueray comfortably in 3rd place in the "Neat" category.

2nd Place
G'Vine Floraison
I was first introduced to G'vine through Art of The Cocktail here in Victoria last October. I had be aware of G'vine for approximately six months prior to the festival. Multiple magazine articles and internet buzz made this gin a high priority. Even after trying to bribe the brand rep I still could not get my hands on a bottle. The dry martini made courtesy of Philip Duff on the closing day of the festival would have to tie me over until I finally found a bottle for sale on New Years Eve. It was more then worth the wait. Being distilled from ugni blanc grapes is more then any kind of marketing gimmick for G'vine. There is a clear grape and white wine taste to this gin. With Citrus, juniper and liquorice in the forefront of this gin, it hold the fort of 2nd place.

1st Place
Martin Miller's
Wow. That is all there is to say about this gin. upon the first inhale of this gin a clear cucumber, dragon fruit, juniper and citrus peel nose unravels. Martin Miller's Gin is a true avant grade gin. It is unlike any of this competitors. While the juniper is subtle, it is still clearly a gin. Tasted neat there is almost a slight cola taste buried amongst the cucumber (remember, this is no actual cucumber in the gin.), citrus, juniper and christmas spice. The easiest way to describe to someone what Martin Miller's tastes like is by saying "it tastes like what Hendrick's should taste like". Martin Miller's is among three gins selection -including spirit bear, plymouth and Botanist- that I have never had prior to this tasting. My only complaint about Martin Miller's is that the damn bottle leaks when turned upside down with the cap on! Fortunately an easy fix compared to some problems encountered with other gins in this tasting.

Next, the Martini tasting. One can only take so much room temperature gin.

Four Teeny-Weeny Martinis

Best Gin: Dry Martini

3rd Place
G'Vine Floraison

2nd Place
Tanqueray No. 10

1st Place
Martin Miller's

As you can see there was nearly no change in the placement, which for me was somewhat disappointing. For I was hoping that three gins that crashed and burned in the neat tasting would fair better in the martini tasting. The following gin I would not purchase again, The Botanist, Plymouth and Beefeater 24. All of which suffered from an imbalance of flavors and a scorching alcoholic burn.

It came as a great surprise to see these three on the bottle of my list. The Botanist comes from one of -if not the most- creative single malt producer in the world. A proud owner of three bottlings of Bruichladdich it was very dismaying to have such a product come from the same distillery as their award winning whiskies.

Plymouth is no doubt a legend of gins. With so many bartenders swearing by plymouth as the only gin for a dry martini, what am I missing?

When people would ask me for suggestions of great high end gins to purchase Beefeater 24 would have been one of three to be first named. I was in a slight state of disbelief to hear that the gin that I had been recommending to so many was the same gin in the taste test that I could not finish to due a burn that rivaled that of nail polish.

Although a lemon zest and orange bitters may not be the best accessories for every gin I do believe it was a fair way to standardize the martini for the purpose of this blind tasting. I will try to persevere and continue to experiment with different cocktails for those gins that were initial disappointments. For if I had given up hope on spirits due to a bad first impression I would not be such a fan of islay whisky today (a story for another blog post).

Before I wrap things up I'd like to give recognition to two more gins in the tasting.

Best Bargain

Beefeater

It's hard to believe that two gins from the same company can produce two totally different spirits. It is even harder to believe that the cheaper of two is a more enjoyable gin. As you can tell by the level of liquid in the bottle Beefeater has been a favorite of mind for a while. There is a outstanding balance of juniper and liquorice with a slight citrus note in the background. Placing 4th in both neat and martini tasting Beefeater is undoubtably the best gin for the money.

Honorable Mention

Spirit Bear
The newest of the twelve gins is Spirit Bear. Why this gin is worth a second look is it's unique blend of botanicals, which results in a nose and taste as memorable as the three medalist. The most curious botanicals in Spirit Bear include, apples, hop flowers and ginger root. There will always be a place for Spirit Bear in my liquor cabinet (and the fact that a portion of profits go to wildlife is another positive). Thanks to Urban Distillers for answering my email regarding their botanical recipe.

Thanks to all gin distillers that produced some of the awesome gin highlighted in this tasting. Remember, all expenses for this tasting came from my cheque book. I received no funding from any third parties that could otherwise effect the outcome of my thoughts. Also thanks to my reader (the few of you that exist) Remember to follow me on twitter at Spirit_imbibing and retweet when a new blog post goes up. Finally thanks to my lovely girlfriend for helping me set up the tasting, I'm sure I would have cheated If I didn't have a helping hand to pour the gins.

Classic Cocktail of The Month: Twelve Mile Limit

2011-08-04T22:13:00.000-07:00

Prohibition was both detrimental and beneficial to the cocktail culture. Bartenders across the USA left for Europe, Canada and Cuba. The majority of those who remained went to work in soda fountains. Few foolishly worked illegally in speak-easys serving liquor so foul you wouldn't be cruel enough to serve it to your in-laws. It was however the cause of many memorable cocktails, the Bee's Knees, Southside, Colony Cocktail etc. All of which share a simple formula. spirit, sugar and citrus. Due to the quality of much of the alcohol being produced at the time, this equation of imbibing was formulated to mask the terrible quality of the hooch. But, those wishing to sip on a spiritous cocktail didn't have to travel far or risk blindness from bathtub gin. Once 12 mines off the shore of the United States the Volstead act was void. To toast this legal loop hole two cocktails may be found published in print. In the 1930's Savoy Cocktail book by Harry Craddock is the "Twelve Miles Out". A simple mixture of equal parts White Rum, Swedish Punch and Calvados. Secondly you may find a recipe by the name of "Twelve Mile Limit" in a publication of a 1934 newspaper article. In said article Tommy Millard is credited with creating the Twelve Mile Limit. While extraordinarily similar in name, the cocktails share only one ingredient and are otherwise completely different tipples. Whether Mr. Millard was aware of the previous publication of the Twelve Miles Out is unaware. But It would not seem unlikely that more then one human being celebrated the act of legal libations during prohibition by creating a cocktail.

Twelve Mile Limit
- 1 oz White Rum
- 0.5 oz Rye Whisky (Preferably use a spicy American Rye Like Rittenhouse or Sazerac)
- 0.5 oz Cognac
- 0.5 oz Grenadine
- 0.5 oz Lemon Juice

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double strain into chilled cocktail glass
- Optional garnishes include a lemon twist, lemon wheel or brandied cherry

Essentially the Twelve Mile Limit is a sour, Spirit(s), citrus and sugar. For my variation on this cocktail I didn't dive off into the deep end with an obscure variation. I stuck fairly close to shore while still straying far enough away from the Original Cocktail to have a personality all of it's own.

Shore Line
- 0.75 oz White Rum
- 0.75 oz Calvados
- 0.5 oz Bourbon
- 0.5 oz Agave Nectar
- 0.5 oz Lime Juice

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double Strain into chilled cocktail glass
- Garnish with lemon twist*

* Yes Lemon. Garnishing a cocktail with a ingredient that is not present in the liquid is a technique know as "Flavor Tripping". Because 70% of what you tastes is perceived by what you smell you are tricked into thinking there is lemon in this cocktail.

Shore Line

Just a reminder. The prepose of me doing a variation on these cocktails is to demonstrate that having a deep repertoire of classics may greatly help improve your ability to create and improvise your own libations. The Shore Line has to be one of my favorite cocktails to surface since the inception of this segment, Classic Cocktail of The Month. If possible give both a try while the summer weather is still around.

International Mezcal Festival Round-Up

2011-07-25T21:34:00.000-07:00

One week ago today Clive's Classic Lounge In Victoria B.C. held a small Mezcal tasting night to commemorate the International Mezcal Festival. Held Yearly in The State of Oaxaca (pronouced wa-hah-ka), Mexico, the International Mezcal Festival brings in over 50 000 people and 4 Million Pesos to the states Capital.

Although some similarities exist between mezcal and tequila, mezcal differs drastically in tastes and production. While true tequila may only be made from the weber blue agave(also commonly referred to as Maguey in the Mezcal world), mezcal may be made from several different agave varieties. Once the maguey has been harvested and the heart or "pina" is left, it is cut into smaller proportions and pit roasted over a pill of scorching hot stones before being buried with agave leaves and soil. The cooking of the maguey takes between 3 to 5 days to successfully convert the once present carbohydrates into fermentable sugars. Like tradition methods of making tequila the maguey is then placed in the mill ring to be mashed by a giant stone wheel pulled only by a horse. The mashed maguey is then left to ferment naturally by air born microorganisms in rustic wooden fermentation vats. Because of the absence of added yeast, fermentation time may take up to 7 days to achieve completion. The distillation process is also far from state of the art. Asides from the modern cooper pot still, clay is a widely used material in the distillation process. After being twice distilled the mezcal is then married without the addition of any water with previous distillations to achieve a desired flavor profile unique to the particular brand or village producing this elixir of gods.

At Clive's Classic lounges an array of Del Maguey Mezcal was featured in flights, cocktails and paired with sublime Mexican cuisine.

Mezcal Monday's Menu. *Property of "Clive's Classic Lounge"*

Opting for an aerial tour I began my journey of the single village mezcals with Minero, Santa Domingo and Chichicapa. In the village of Santa Catarina Minas, Minero is distilled in a clay pot still constructed with bamboo tubing. Floral, earthy, fruity with a long mild smoky finish define this mezcal. Santa Domingo comes from a small village located south of Oaxaca in the region of Mixe (pronounced Mee-Hay). Santa Domingo is a very fruit and floral forward mezcal with a reminiscent taste of dragon fruit. All transportation of raw materials to make this mezcal are done by either horse or donkey, making it a very limited product. Last in my first round of flights was Chichicapa. Located 4 hours outside of Oaxaca the mezcal of Chicicapa is a true balancing act of sweet and smoke. While three half ounce pours may not seem like much, the intense flavor and the enduring finish of these fine artisan spirits ensured that they may be savored for long after your jarrito is empty.

Traditional clay Jarritos used for drinking mezcal.

To conclude my round trip of Oaxaca I finished with Mezcal from the Village of San Luis Del Rio as well as two of Del Maguey's rarest offerings, Tobala and Perchuga. The mezcal of San Luis Del Rio is intensely smoking with a definitive citrus oil note. Second was the extremely rare Tobala. What makes this mezcal so rare is the particular species of maguey used in the production. Harvested from small Tobala agave grown in elevated canyons of 8 200 feet, Tobala is extremely difficult and expensive to produce. Everything tasted previously in the evening was contained in this bottle of mezcal. Floral, sweet, fruity, earthy and slightly smokey all of which stand on equal ground to one another. Although a though act to follow, from the village of Santa Catarina Minas comes the last stop in this journey, Pechuga. Not only the most unique mezcal of the night but of any spirit I have ever encountered. Both the ritual of production and the final flavor characteristics are unlike any spirit I am aware of. The process of Pechuga starts where Minero left off. Minero is prepared for a triple distillation. To 75 litres of mezcal 25 pounds of wild plums, apples, red plantains, pineapple, almond and a few pounds of uncooked white rice is added to the clay still. Finally a skinned and deboned chicken breast is suspended in the still for a 24 hour distillation. The resulting product demonstrates a nose of smoked tomatoes, orange and jerked meat all of which can also be found in the taste along side various herbal notes, pepper and an earthy smoke.

The marvelous selection of Del Maguey mezcal at Clive's Classic Lounge

While the Pechuga was the most memorable mezcal of the night due to it's peculiar nature. It was the Tobala that for me stood above all other mezcals in terms of balance and quality. I would consider the quality of the mezcal offered by Del Maguey to rival any single malt scotch or Cognac I have ever tasted. If I am fortunate enough to come across one I will not hesitate to buy a bottle, especially if it happens to be the Tobala, San Luis Del Rio or Chichichapa of which where my favorites of the night.

A big thanks to Del Maguey Mezcal and all the hard working individuals that put there sweat and blood into this product. As well, thanks to the hardest working bartender in the industry, Shawn Soole of Clive's Classic lounge for taking the time to organize the event and for providing the opportunity to taste such amazing mezcal.

Classic Cocktail of The Month: Painkiller

2011-07-22T22:22:00.000-07:00

It is officially tiki season for cocktail geeks everywhere. A topic of mixology which I am now becoming more immersed in, despite this string of terrible weather here in Victoria. Because of a recent legal battle over a trademark between Pusser's Rum and PKNY, (formally know as Painkiller) one drink that has been getting a considerable amount of attention of as of late is the Painkiller (If you want to read more about the Legal battle check out TikiGeeki.).

The creation of the Painkiller isn't an in-depth historical journey when compared to cocktails such as the Old Fashioned or Martini but there is some debate over who created it. According to Pusser's the drink was created by Daphane Henderson of the Soggy Dollar Bar on Jost Van Dyke Island in the British Virgin Islands. So the story goes, Daphane's painkiller was a local favorite but she would never disclose the information regarding the exact recipe of the drink. So Charles Tobias, Pusser's founder and owner attempted to recreate what he thought was the Painkiller. The whole story can be read here, although it sounds more like a script then an actual historical recollection. Beachbum Berry claims it was George and Marie Myrick of the Soggy Dollar Bar in 1971 who created the Painkiller. Regardless of how this drink came to be, it has become a neo-classic among tiki culture and deserves to be remembered.

A fairly close comparison to the Pina Colada, the Painkiller is a simple concoction of Rum, pineapple juice, orange juice, cream of coconut and nutmeg. One thing that does seem to vary in each recipe is the amount of rum. You'll find anywhere from 1 oz to 4oz. I've found that the ratio of 2:2:1:1 works best. Also this ratio makes it easiest to adjust the proportions to accommodate for just the amount of pain you are in. Also, don't feel constricted by strictly using only one brand of rum. Be your own master blender and experiment with two or more different rums when making this tiki-tipple. Sticking to Beachbum Berry's Remixed, I'll be using Mt. Gay and Cruzan, specifically Mt. Gay Extra Old and Cruzan 12 Year Old Single Barrel. It wouldn't do justice to mix these premium rums with pineapple juice and coconut cream from a can. So I have taken the time to prepare home made coconut cream and fresh pineapple juice. Below you'll find instructions on how to execute these ingredients.

Painkiller
- 1 oz Mt. Gay Extra Old
- 1 oz Cruzan 12 Year Old Single Barrel
- 2 oz Fresh Pineapple Juice *
- 0.5 oz Fresh Orange Juice
- 0.5 oz Home-Made Coconut Cream **
- Nutmeg

- Add all ingredients except nutmeg to a cocktail shaker
- Add ice and shake for a quick 5 seconds ***
- Strain into a Tiki Mug or Collins glass filled with crushed ice
- Garnish with nutmeg, Pineapple, orangle, coconut or anything thing you want. This is a tiki drink after all!

Painkiller

* Fresh Pineapple juice isn't too difficult. Skin and core a pineapple. Cube the pieces into 1 inch chunks. Put into food processor or blender and blend until a smoothie like consistency has been achieved. Strain through a cheese cloth and bottle in the fridge. Shake before every use as separation will occur.

** Coconut cream is a bit of a pain in the ass(Pre-made stuff from the store is an adequate substitute). First Puncture two holes in the coconut's week spots (small circles at the bottom of the coconut). Drain the coconut of all water, make sure you keep this water. Put coconut into oven at 350 degrees fahrenheit for about 30 minutes or until the coconut cracks. Remove coconut from oven with oven mitts. Wrap coconut in towel and break open with hammer. Peel away all meat from coconut shell (one coconut will make for about 1 liter of coconut cream so use as much as you need). Puree or finely chop coconut and place in pot with 2 cups of table cream (Half and Half) per coconut. On medium heat bring mixture to a simmer for about 20 minutes, being carful not to over boil. After 20 minutes remove from heat and let cool. Once cooled strain mixture through a fine strainer removing as much liquid as possible. Add 1 cup of coconut water (this is optional but I fell it makes a big difference in the flavor) and equal parts of sugar to liquid. Over low heat let all sugar dissolve. Cool and bottle in fridge. Shake before every use as separation will occur.

I just made these ingredients just this past weekend so I am not sure how long they will last in your fridge but best to use them up as quick as possible. Although the coconut cream does freeze very well with no negative side effects after thawing.

*** The reason for such a short shake is because you will be serving this drink on crushed ice so you don't want it to get over diluted over time. You also don't want to just dry shake (or dry blend like some recipes call for) because the lack of initial dilution/chilling will result in your first few sips being room temperature. The cocktail will take time to chill on the crushed ice. This is because chilling with ice comes from dilution. YOU CAN NOT CHILL A COCKTAIL WITH ICE WITHOUT DILUTION, I DON'T CARE HOW BIG AND FANCY YOUR ICE IS. Before you get pissed off about that last sentence, please read this article by Dave Arnold of The French Culinary Institute titled Cocktail Science (read part 1 & 2).

For my variation on the Painkiller I wanted to keep a lot of the basic elements the same but give it a fairly unrecognizable twist. The rum, pineapple, citrus, coconut and spice will all be present but along with a couple other elements that you wouldn't expect to find in a traditional tiki drink.

Broad Bay
- 1.5 oz Cruzan Single Barrel
- 0.5 oz Laphraoigh Quarter Cask
- 2 oz Fresh Pineapple Juice
- 0.5 oz Coconut Cream
- 0.5 oz Grapefruit Juice
- 1/2 teaspoon vanilla extract
- Cinnamon

- Add all ingredients except cinnamon to a cocktail shaker

- Add ice and shake for a quick 5 seconds

- Strain into a Tiki Mug or Collins glass filled with crushed ice

- Garnish with grated cinnamon, cinnamon stick and grapefruit peel

I hope you enjoyed this months edition of Classic Cocktail of The Month. If you haven't had a Painkiller before defiantly give it a try. It's also a great drink to introduce to non-cocktail drinkers to because of it's heavy amount of juice. And Remember makes it with what ever rum you have around the house or feel would best suit this cocktail. Don't let some Rum Company tell you that it must be made with their rum and their rum alone.

Mixology Monday: Beer Cocktails

2011-07-10T20:57:00.000-07:00

It seems like I just uploaded my last MxMo post and now it's that time again. This month's Mixology Monday post is hosted by Fred at Cocktail ~~Virgin~~ Sut and Fred has chosen beer cocktails as the theme.

"Beer has played a historical role in mixed drinks for centuries. [...] Bartenders are drawn to beer for a variety of reasons including the glorious malt and roast notes from the grain, the bitter and sometimes floral elements from the hops, the interesting sour or fruity notes from the yeast, and the crispness and bubbles from the carbonation. Beer is not just for pint glasses, so let us honor beer of all styles as a drink ingredient."

I tend to go threw phases with my mixology and right now beer cocktails is one of those current phases. So it wouldn't due justice to just post one of my all ready concocted recipes, not at all. I think two new cocktails will due. But as I've mentioned before in a previous blog post, beer isn't my drink of choice. When I do decide to drink beer it's usually for "research purposes". But in my last few months of "research" I have found some beers that I really do adore. They all have one thing in common, they're all abnormal in someway. Not you're typical ale or lager. Whether It be flavored or aged for 77 days in oak casks, I tend to like beers with some very unique characteristics.

Weizen Ungeheuer (German for "Wheat Monster")
- 2 oz Maker's Mark
- 1 oz Fresh Squeezed Orange Juice
- 0.75 oz Lapsang Souchong Syrup *
- 3 Dashes Lemon Bitters
- 1 Egg White
- Granville Island Hefeweizen

- Add egg white to shaker tin
- Add all other ingredients excluding beer to mixing glass
- Dry shake
- Add ice and shake
- Strain in to 20 oz pint glass
- Top with Hefeweizen

Blood of The Jimador
- 2 oz Reposado Tequila
- 1 oz Fresh Squeezed Lime Juice
- 0.75 oz Ginger Syrup **
- 2 Dashes Regan's Orange Bitters
- Fruli Strawberry Beer

- Add all ingredients excluding beer to shaker
- Add ice and shake
- Double strain into chilled champagne flute
- Top with Fruli
- Garnish with a fresh strawberry

* To make Lapsang Souchong syrup brew 1 cup of lapsang souchong tea extra strong. Add tea to a sauce pan with 1 cup of sugar. Heat until all sugar has dissolved. Let cool and bottle in fridge.

** To make Ginger syrup peel and puree 2 inches of ginger root. Add to 1 cup of water over medium heat in sauce pan. Let simmer for 5 minutes and add 1 cup of sugar. Heat until all sugar has dissolved. Let cool and strain through fine mesh strainer. Bottle and keep in fridge.

Another very fun MxMo this month has now pasted. Thanks to Fred at Cocktail ~~Virgin~~ Slut for an awesome theme! Loving beer cocktails right now and I look forward to next months theme.

Visiting Victoria Spirits

2011-07-08T22:10:00.000-07:00

On this beautiful past Canada day I decided to take a tour of Victoria Spirits. Located 15 minutes outside of Victoria off Old West Saanich road, Victoria Spirits is an artisan family owned and operated distillery. With their flagship spirit Victoria Gin, the company has managed to get distribution in seven canadian provinces. Although this may seem like a small feat for many distilleries, Victoria Spirits produces only approximately 12 000L of Alcohol a year and all within a space as small as the size of most peoples garage. The first thing that you notice when you enter the distillery is the intoxicating smell of the wood burning underneath the hand-fired copper still. After turning the first corner past a batch of bitters, bottle labels and barrels you'll notice the beautifully hand crafted copper pot still. When the process of making gin is ready to take place the still is filled with 217L of 35% ABV alcohol. The botanicals are then steeped for 18 hours in the base alcohol before a 6 hour distillation takes place. Of the 217L of alcohol that are initially placed in the still only 61L are condensed back into a spirit of 83% ABV. Of which only 50L is keep for bottling. The other 11L is either redistilled or used as a fuel-alternative for delivery trucks. The gin is then placed in one of two stainless steal blending tank holding either 2000L or 3000L of gin. The gin will sit in hibernation for 30 days before it is finally ready for bottling. Before being bottled the gin is water down to 45% ABV using water from a natural spring on the property. Victoria Gin is a wonderfully citric forward gin with a tradition juniper accent as well as, angelica, rose petal, star anise, coriander, orris, cinnamon and one further "secret ingredient".

Hand Made Still From Germany

Not all gin produced at Victoria Spirits is so traditional. Victoria spirits also produces a aged gin. Aged in new charred american oak barrels, Oaken Gin is a whisky lovers gin. With beautiful sweet carmel and vanilla notes usually found in a fine whisky, Oaken Gin pushes the boundaries of conventional gin adding an entirely new dimension to an already exceptional product. Victoria Spirits production of alcohol doesn't just stop at gin. Other products in their lineup include a variety of wine based eau de vies exclusive to the tasting room. A hemp seed vodka (Vodka lovers bewared this one has flavor!), orange bitters and currently in the works a single malt whisky. With Philips Brewery providing the wash, Victoria Spirits is now aging their single malt whisky dubbed "Craigdarroch Whisky" which will be available sometime in 2013.

Victoria Gin, aging away to become Oaken Gin

My tour of the distillery ended in the tasting room where I had the opportunity to taste all products currently available from Victoria Spirits. Starting first with their Left Coast Hemp Vodka. A welcome change of pace to the vodka word, Left Coast is a full flavored vodka with an incredible smooth finish. Next was Victoria Spirits' currently available eau de vies. The merlot eau de vie is beautifully rich with a strong dark chocolate note. While the sauvignon blanc reminded me alot of a korenwijn jenever. Next were the gins and finally the orange bitters all of which I regularly keep in stock at home.

The ten botanicals of Victoria Gin

I left this distillery with a bottle of their Merlot eau de vie. Only available for purchase in the tasting room, just one more reason to visit more often!

Old Saanich Cocktail
- 1.5 oz Merlot Eau De Vie
- 0.5 oz Lillet Blanc
- 1 Bar Spoon Fernet Branca
- 1 Bar Spoon Rich Simple Syrup
- 1 Dashes of Victoria Orange Bitters
- 1 Dash Angostura Orange Bitters
- 1 Dash of House Made Chocolate Bitters

- Add all ingredients to a mixing glass
- Add ice and stir
- Strain into chilled coupe glass
- Garnish with orange zest
- Enjoy with some quality dark chocolate

Old Saanich Cocktail

Just to note on a couple things about the above cocktail. If you don't have the exact brand of orange bitters listed above just try using any two different brands. The idea is to give a more complex orange taste. The house made bitters are pretty key. Don't use Fee Brothers chocolate bitters (I do love fee brothers don't get me wrong!) for this one, they're a bit to sweet for the desired taste of this cocktail. Try bitter truth or Bittermen's chocolate bitters if you absolutely can not get House Made.

Whether you live in the Victoria area or are visiting here, make sure you get out and visit the folks at Victoria Spirits for a tour and tasting. As well, check out their website at http://www.victoriaspirits.com/ for directions, tour times and product details.

The beautiful grapevine field of Victoria Spirits

Foolproof Cocktails

2011-07-03T18:19:00.000-07:00

I don't often go out to drink for two simple reasons, one I have a massive home bar and two, it costs too much. On the rare occasion I am out and about, I find it hard to get a quality drink without going to one of Victoria's high end cocktail lounges. Although I love going to these lounges to sit at the bar and talk cocktails with someone who shares my same passion, not all my friends have the same idea of fun. Most of the time It will be a pub or if I find my self in an unlucky enough situation, a night club. Most Pubs here have great beer selections due to Victoria's superb array of craft breweries but I just now find my self becoming accustom to the taste of beer. This of course makes my choice of drinks very limiting, especially considering how spoiled I am at home. Can't order a Martini or Manhattan because none of these establishments know how to care for their vermouth. Last time I ordered an Old Fashioned at a high volume bar it was shaken with mint as well as god knows what. At this point my choices are few and usually end up in me ordering a Gin and Tonic. Which typically ends in disappointment due to overly sweet tonic water.

Fortunately, there seems to be this list of cocktails that all bartenders know but wish they could forget. Such as sex on the beach, godfather, grass hopper, harvey wallbanger etc. This should be taken advantage of. Add one additional ingredient or swapping vodka for gin could turn one of these subpar cocktails to splendid. A favorite example of mine is the Rusty Nail. A simple combination of blended scotch, Drambuie and usually garnished with a fluorescent maraschino cherry. In this state it's a pretty boring drink but with a simple modification it can really be an enjoyable tipple. Also try this stupid simple variation on a Harvey Wallbanger.

Rusty Nail (Modified)
- 1.75 oz Blended Scotch
- 0.25 oz Drambuie
- 2 Dashes Angostura Bitters
- Garnish With an Orange Wedge

A flask of a quality spirit can always come in hand.

Harvey Wallbanger (Modified)
- 1.5 oz White Rum
- 0.5 oz Galliano
- Top with Orange juice

You shouldn't have a problem getting your Rusty Nail or Wallbanger exactly like above. Almost all bar will have a bottle of Angostura even if they never stir up a Manhattan. You may be wondering, "why the orange wedge?" To make your own orange twist of course. Peel the skin and pith away from the rest of the orange. Express the oils of your makeshift twist over top your drink and drop it in, discarding the rest of the orange.

The one ingredient that I most dearly miss when I go out to imbibe is fresh squeezed juice. Unless it is coming out of a plastic constrainer or a bar gun you'd think you're pretty much out of luck. But one thing that every bar does have is lemon and lime wedges sitting in a garnish tray waiting to be jammed down the neck of a crappy beer. Although not perfect, it is your best substitute for fresh pressed juice. Simply ask your (hopefully) friendly bartender to muddle your fruit of choice at the bottom on a shaker tin. Followed by liquor, mixes and ice. Ask him kindly to give it a good hard shake and strain into a glass with fresh ice. Try one of the following:

Pegu Club
- 1.5 oz Gin
- 0.5 oz Cointreau (or Triple Sec)
- 0.75 oz Lime Juice (Roughly 1/2 - 3/4 whole lime)
- 2 Dashes Angostura Bitters

A Pub Pegu Club. Not perfect but still delicious,

Sidecar
- 1.5 oz French Brandy
- 0.5 oz Cointreau (or Triple Sec)
- 0.75 - 1 oz Lemon Juice (Roughly 1/2 - 3/4 of a lemon)

Don't bother asking for the either of the two cocktails above by name. Both are older then any bartender working behind the wood today and unless ordered at a establishment with a reputable cocktail program you'll probably just get a confused look from the bartender in return. You'll have to order it as so, "Could I get three parts brandy, one part triple sec and a handful of muddled lemon wedges, shaken and strained in a rocks glass please?".

Ordering any kind of special request drink (especially one that involves muddling) in a high volume bar that doesn't specialize in cocktails will not make you a bartender's best friend. So do the right thing and tip well! Especially the first time you order, it will ensure that bartender will be a lot more avid in making your next libation.

Now, obviously it would be an absolute nightmare to try to order anything more complicated then a Jager Bomb at a nightclub where you have to yell into the bartender's ear to get a drink. My solution, just order a quality spirit on ice. For you scotch enthusiasts such as myself it shouldn't cost you an arm and a leg because of the low demand for scotch at an establishment that is playing Lady Gaga at 100 decibels. I happened to order a double Glenlivet 12 year old on the rocks just this past weekend and was pleasantly surprised to pay only $11, not exceedingly cheap but not expensive either.

Wherever you happened to be enjoying your self, make sure you get exactly what you pay for. With sure high mark ups on alcohol, any reputable establishment -whether they specialize in beer, wine, food or cocktails- should be able to provide you with your tipple of choice without any difficulty. Now with that being said, do not be surprised when your Ramos Gin Fizz isn't as delicious as you excepted it to be when ordered at your local Applebee's.

Mixology Monday: Niche Spirits

2011-06-19T20:12:00.000-07:00

When you're in cocktail creation mode what is the first spirit you lay your hands on? Gin? Bourbon? Rum? How about Akvavit, Cachaca or Armagnac? Probably not. We all have our favorite spirits and flavor combinations that we enjoy when making a cocktail but for this Months Mixology Monday hosted by Filip at Adventures in Cocktails we will be encouraged to go outside our comfort zone and experiment with spirits that are often over looked for no reason other then our unfamiliarity with them.

"…Any cocktail where the base ingredient is not bourbon, gin, rum, rye, tequila, vodka etc would qualify. So whether you choose Mezcal or Armagnac get creative and showcase your favorite niche spirit."
- Mixology Monday

Seeing how it is summer (or at least it officially is in two days) clear spirits are my poison of choice at this moment. One of my absolute favorite cocktails to enjoy on a hot summer afternoon is a quality margarita. 1.5 oz Tequila, 0.5 oz cointreau, 1 oz lime juice, dash of simple syrup, shaken and served on the rocks. Using this classic as the point of departure, I wanted to create a cocktail equally refreshing while steering off path enough to distinguish it from any preexisting recipes.

Lapageria Rosea
- 1.5 oz Pisco
- 0.5 oz Giffard Grapefruit Liqueur
- 0.5 oz Orange Juice
- 0.5 oz Lemon Juice
- 0.25 oz Simple Syrup.

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double strain over ice into chilled rocks glass
- Express oils of orange peel over drink
- Discard orange peel

Lapageria Rosea

This is one of those cocktails that you can easily adjust an ingredients proportion to suit your tastes. I had to make this drink four times before I got it absolutely perfect for my liking. I original used Aperol but found that the taste of the Pisco to be very overwhelming. If you can't get any of Giffard's products in your area feel free to substitute any other grapefruit liqueur.

I would like to thank Mixology Monday and Filip at Adventures in Cocktails for this months theme of unusual base spirited cocktails. If you haven't been to Filip's site defiantly check it out! Thanks for reading and please comment! A tweet for my blog with result in a tweet for your blog. Follow me at spirit_imbibing on twitter and I will be sure to return the favor!

Classic Cocktail of The Month: Aviation

2011-06-09T22:25:00.000-07:00

With only a couple weeks until the first official day of summer, here in Victoria B.C. the sun has made an early appearance after nearly two months of hibernation. On such a beautiful day, one can only help but to think of a cocktail to enjoy. With a slightly grey sky, an Aviation seems like the perfect fit for today. The Aviation first emerges in the early 1910's in Hugo Ensslin's 1916 Publication of "Recipes for Mixed Drinks". Head Bartender at Times Square's Hotel Wallick, Hugo was responsible for publishing the last guide to bartending before prohibition was enacted in the USA. This possibly could account for the reason behind the lost of the much beloved creme de violette, which takes a leave of absence in nearly all cocktail books after then ratification of the volstead act in 1919. The original 1916 recipe for the Aviation calls for 2oz of Gin, 0.5 oz lemon juice, 2 tsp maraschino liqueur and 1 tsp of creme de violette. In most modern cocktail books and bars your find the recipe some where along the lines of the following.

Aviation
- 2 oz Gin
- 0.5 oz Lemon Juice
- 0.5 oz Maraschino Liqueur
- 0.25 oz Creme De Violette

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double Strain into chilled cocktail glass
- Garnish with a brandied cherry and/or a lemon zest

Aviation

I tend to drink my Aviations slightly different from both above recipes, nothing of a major changes by any means. For my tastes I find the following recipe more suited to me.

Aviation

- 2 oz Gin

- 0.75 oz Lemon Juice

- 0.5 oz Maraschino Liqueur

- 0.25 oz Creme De Violette

Only an addition .25 oz of lemon juice was added but I feel it really balances the cocktail perfectly. I find the maraschino is very over powering otherwise.

For this months variation I didn't want to make too dramatic of a twist of this classic. As you'll see, all the flavors of the original Aviation are there just with a slightly altered state of delivery and a couple extra ingredients.

Aces High

- 2 oz Gin

- 0.75 oz Fentimans Victorian Lemonade

- 0.5 oz Maraschino Liqueur

- 0.25 oz Creme De Violette

- 1/2 an Egg White

- 2 Dashes Orange Bitters

- Add all ingredients except lemonade to cocktail shaker

- Dry shake

- Add ice and shake

- Double Strain into chilled champagne flute

- Top with Fetimans Victorian Lemonade

- Garnish with a long lemon twist

Aces High

Although I could never hope to have any of my cocktails achieve the cult status that has become of the Aviation, I would love for you to give this or any of my original liberations a try and let me know your honest opinion. I'll also be trying to update my blog at least once a week with some new ideas and topics of conversations. Future blog posts include this coming Mixology Monday post on the 20th, couple more post for cocktail beginners and some blind tastings. Remember comments are always appreciated!

Mixology and Home Bartending for Beginners: Stocking Your Home Bar

2011-05-31T21:25:00.000-07:00

Knowing what to stock your bar with is easily the most intimidating task when it comes to the home mixologist. The easiest way to know what to stock and what to pass on is by buying spirits and liqueurs that you know are in some of your favorite drinks. For example if you really like dry gin martinis all you need is a good gin and a dry vermouth. But if you want a more expansive bar to accommodate more of a variety of drinks here is a basic list of spirits and liqueurs (and fortified wines for those that want to get technical) that will help you achieve this.

Spirits
- Bourbon
- Blended Scotch
- Cognac or French Brandy

- Dark Rum

- Gin

- Reposado Tequila

- White Rum

Liqueurs & Fortified Wines
- Dry Vermouth
- Cointreau or Triple Sec
- Luxardo Maraschino Liqueur
- Sweet Vermouth

Just to note on some of the liquors above, I chose a reposado tequila because a blanco (or silver which is unaged) is a bit to "fresh" or "green" tasting for certain cocktails. Where as the aging of the reposado tends to have a more round and sweet flavor. Don't mistake cherry brandy for a maraschino liqueur. The Tripe sec should be atleast 35% abv and not overly sweet. Also remember, vermouth is a wine and therefore should be treated like so. Keep it in the fridge and if you have a vacuum sealer use it on your vermouths to keep it as fresh as possible. Without a vacuum it should keep in the fridge for a couple month. Also, putting it in a smaller bottle to reduce to ratio of air to vermouth with ensure it keeps for longer. Lastly, stay away from bright fruity liquors, if you really want to add the flavor of watermelon, raspberry, apple etc. just wait till my next blog post on syrups and mixing where I will talk about making flavored syrups.

You'll find with these 11 bottles you can make nearly an endless list of drinks. But, for those like me who are a bit OSD when it comes to their cocktails here is a more extensive list of additional products to keep in the cupboard.

Spirits
- Absinthe
- American Rye Whiskey
- Blanco Tequila
- Cachaca
- Calvados
- Canadian Whisky (I recommend Forty Creek or Alberta Premium)
- Irish Whiskey
- Overproof Rum
- Pisco
- Single Malt Scotch
- Spiced Rum (I recommend Sailor Jerry's or Cruzan #9)
- Vodka

Liqueurs & Fortified Wines
- Aperol
- Amaretto
- Benedictine (Not B&B)
- Campari
- Chartreuse (Green and/or Yellow)
- Creme de Violette
- Creme de Cacao
- Fernet Branca
- Galliano
- Lillet Blanc (Fortified wine so care for it like you would a vermouth)
- Pimm's No. 1
- Port (Fortified Wine)
- Sherry (Fortified Wine)
- Strega

So there you have it. I'm sure I could make an even more extensive list but that would defeat the purpose of this blog post, which is to make buying liquor easy without being overwhelmed with decisions. If you feel that I missed an obvious liquor just comment and I'll be sure to make the correction. If you need more information on a specific spirit/liqueur or need help deciding between brands fell free to ask. You'll find within the category of gin, bourbon etc. every brand has their own flavor profile some better then others. The next blog post in this mini-series will talk about bitters, juice, syrups, ice and other mixes. Also look forward to June's Classic Cocktail of The Month.

Mixology and Home Bartending for Beginners : Tools of The Trade

2011-05-19T23:20:00.000-07:00

It's only been little over a year since I've really got in to the cocktail sense. There was a point in time when I though mixing vodka, Hpnotiq, pineapple juice and lemon juice in a cocktail shaker was a great drink (at least I was double straining it). Now all of my florescent colored liquors resided in the corner of my closet and rarely see a cocktail shaker. But I can't assume that everyone that reads my blog is at the point in their love for mixology where bitters, home made syrups and fresh herbs are common ingredients in their cocktails. So I'd like to begin a series of post for those that are just discovering a passion for cocktails. A guide that will cover basic tools for your home bar, glassware, stocking your home bar, techniques for properly mixing drinks and other basic tips and topics for the beginner mixologist.

For this first post I'd like to talk about the tools and glassware you'll need for making great drinks. I will break it into two sections, one for the bare minimum to have for your home bar and the other for those that are a bit more serious about their cocktails. In which case there are a few more gadgets that will make this possible.

Essentials Tools
- Boston Shaker
- Hawthorn Strainer
- Bar Spoon
- Jigger
- Hand Juicer

Boston Shaker

28oz/15oz Boston Shaker

The boston shaker is a 2 piece shaker consisting of a large metal tin (usually 28 oz in volume) and a smaller glass piece (usually 15 oz in volume). This is the most common shaker you'll see in most bars, where as in retail stores you will usually see the three piece shaker sets for sale. The boston shakers has quite a few advantages to the three piece shaker. For one, they are VERY cheap. A boston shaker will set you back about $3 plus shipping through most online stores, where as 3 piece shakers are usually about $15 and up in store. The boston shakers are also very easy to clean and easier to open then most three piece shakers, which can freeze together after shaking. I once decided you bring my 3 piece shaker on vacation with me to avoid breaking any of my glasses. Unfortunately it was nearly impossible to open most the time and when I didn't want it to open it blew apart spewing egg white, rum and juice across the kitchen. Another advantage is you can also opt for a small metal tin for a 2 piece metal shaker. But don't think that all 3 piece shakers are bad though, but you will pay more for a good 3 piece shaker then you would with a reliable boston shaker.

Hawthorn Strainer

Two different Hawthorn Strainers (left is by Oxo)

The hawthorn strainer is the most common and versatile strainer to have for your home bar. For the novice mixologist the hawthorn is the most essential strainer for the reason that it does the best job at straining out as much solids for a cocktail (Eg. ice chips, juice pulp etc.) with the use of only one strainer. When straining be sure to press the spring of the strainer against the side of the glass so the spring and holes are lined up, this will allow for a minimum among of unwanted solids in your drink. Another strainer you may be familiar with is the julep strainer. Which is used to strain stirred drinks. In my opinion the julep strainer is unnecessary since the hawthorn does a superior job at straining any cocktail.

Bar Spoon

Bar Spoon

A bar spoon is simply a long slender spoon with a twist in the handle to enable the smoothest stir possible. The back of the bar spoon can also second as a muddler for muddling fruit and herbs for drinks like the Mint Julep.

Standard Two Measurement Jiggers

Jigger

Multiple Measurement Jiggers

A jigger is a small receptacle for measuring liquids. You can either use multiple jiggers for various amounts or one jigger with multiply increments of measurements. Both having their advantages. Jiggers that require you to fill to the top to equal the desired pour have a tendency to be more accurate where as a jigger with multiply increments demand a very steady hand so that the liquid is level with measurement on the jigger (a tilted hand will make for a inaccurate pour). With practice this will become less of a problem. I do now prefer using jiggers with several measurements due to the fact that I don't have to use various tools for one drink, which means the drink is made faster and less mess to clean up in the end.

Hand Juicer

The hand juicer will make your life so much easier when preparing cocktails. Fresh juice is always best (more about juice in a later post, for now trust me on this) and having a hand juice will allow you to get the most out of your citrus fruit without much work.

Hand Citrus Juicer

Addition Tools

- Fine Strainer

- Potato Peeler

- Channel Knife

- Muddler

- Olive Oil Mister

Fine Strainer

If I were to add one more tool to my "Essential" list it would be the fine strainer. The fine strainer or tea strainer as you may know it as eliminates virtually all ice chips, fruit pulp, etc. from your cocktail to make for a smoother textured drink. Simply hold the fine strainer over top of your glass while pouring your cocktail through the mesh to catch all unwanted solids for entering your drink.

Potato Peeler

The potato peeler is used for creating a fat zest with minimal pith from your citrus fruit. A citrus zest can be creating with a knife but the potato peeler makes it easier and safer.

Channel Knife

The channel knife is used to create long ribbon type zests for cocktails, which is nearly impossible to create with out this tool.

Muddler

A muddler is the cocktail equivalent to a pestle (Mortar and Pestle). It is used to crush fruit that need a bit extra elbow grease that cannot be achieved with the back of your bar spoon. Some may be wondering why the muddler is not on my essentials list, simply because other items around the kitchen can be substituted. I for example used an ice cream scoop for making caipirinhas for months before purchasing a muddler and it worked fine. More on the muddler when we talk mojitos in a up coming post.

Olive Oil Mister

The olive oil mister may seem like a strange one for cocktails but some drinks that call for a "rinse" of say, absinthe (I'll talk about rinsing a cocktail glass in a later blog post) the olive oil mister make it faster with less waste of the spirit you are using to rinse your glass with.

From Left to Right: Fine Strainer, Potato Peeler, Channel Knife, Muddler, Olive Oil Mister

Glassware

When it comes to what glassware you should have at home, there is no need to have a vast variety of glasses. A cocktail / martini, old-fashioned / rocks, collins / highball and a champagne flute is all you need to serve just about any drink.

So there you have it, the tools and glasses to getting to started with making drinks, except for you don't have any booze yet...Well that will be solved in my next blog post. I've go over the essentials you'll need to stock your home bar with as well as liquor to stay away from. Thanks for reading and comments are always appreciated.

Mixology Monday: Flores de Mayo

2011-05-15T20:41:00.000-07:00

After missing the deadlines for the last two Mixology Monday's I finally get to participate In my first one! This months theme is floral cocktails. With spring in full swing everywhere in the northern hemisphere but here in Victoria British Columbia it's time to celebrate some of the wonderful floral ingredients that we are able to use in cocktails. This months MxMo is hosted by Dave at The Barman Cometh.

"The challenge is to feature a cocktail that highlights a floral flavor profile or includes a floral derived ingredient, whether home-made or off the shelf. With the ever expanding catalogue of spirits (and the kitchen labs of home enthusiasts), there’s a whole host of directions for you to choose from – elderflower liqueur, creme de violette, chamomile infused gin, hibiscus grenadine, rosewater, lavender syrup – or to create."
- Mixology Monday

I thought it would be too predictable to reach for a bottle of gin for this cocktail so I used what is promising to be my favorite spirit for this coming summer, Cachaca. More importantly Sagatiba Pura Cachaca. Sagatiba Pura is one of two cachacas (excluding private stores) available in British Columbia. Although I have only tried Sagatiba, to put it nicely I haven't heard great things about the other numerically named cachaca. Both Sagatiba Pura and it's aged counterpart Velha have wonderful vegetal or "green" characteristics in their taste and smell, which is perfect for the cocktail I wished to portray.

Greenhouse Fizz
- 1.5 oz Sagatiba Pura Cachaca
- 0.5 oz St. Germain Elderflower Liqueur
- 0.5 oz lime juice
- 0.25 oz Orange Tea Syrup*
- 1 inch of Fresh Cucumber
- Soda Water

- Add cucumber to bottom of mixing glass and muddle
- Add remaining ingredients to mixing glass
- Add ice and shake hard for 15 seconds
- Double strain in a collins glass filled with cubed ice
- Top with soda water
- Garnish with cucumber wheel

Greenhouse Collins

* To make orange tea syrup brew one cup of a strongly flavored orange tea( with at lease two tea bags). Add tea to a pot with equal parts sugar over low heat until all the sugar has dissolved. Let cool and bottle in your fridge.

Their you have it, my first of hopefully many MxMo posts. I did originally want to do something with rose or lavender but just do to time restrictions with work I never got a chance to go buy some. This tall refreshing spring collins is actually named after the location in which I photographed the drink. Enjoy.

Classic Cocktail of The Month: Mint Julep

2011-05-01T04:32:00.000-07:00

May's classic cocktail of the month has inspired books, poems, a film title and bartenders. The drink it's self pre-dates cocktails as we know them and thousands of them are made every year on the first saturday in May at The Kentucky Derby in Louisville. This month's highlighted cocktail is of course the Mint Julep. The history of this classic is as muddy and dark as most Mint Juleps you'll receive when ordered at a majority of bars. When searching for historical facts about this southern favorite, you find most articles will somewhere mention a concoction of water and rose petals refereed to as a "Gulab" which translates to "Rosewater" in arabic. This medicinal blue print for today's Julep dates back centuries before bourbon and mint even first met.

It isn't until 1787 when the Julep is first documents as an alcoholic beverage by an "Anonymous Traveller" stating: "The Virginian rises in the morning, about six o'clock. He drinks a julap, made of rum, water and sugar, but very strong." Still no mint but as you can see we have the spirit and the sugar. Sixteen years later a more accurate description of the Julep we imbibe on today was first defined in 1803 by John Davis in his book "Travels of Four Years and a Half in The United States of America" The book told of "A dram of spirituous liquor that has mint steeped in it, taken by virginians of a morning." The liquor in question would have been most likely rum and or brandy, which was at the time most popular by historical accounts.

Still, it would take nearly another fifty years for the mixture of bourbon, sugar and mint to be undeniably defined. In 1850 Kentucky politician, Henry Clay wrote in his personal diary a detailed description of both the preparation and ingredients that would be the Mint Julep that we are familiar with today.
"The mint leaves, fresh and tender, should be pressed against a coin-silver goblet with the back of a silver spoon. Only bruise the leaves gently and then remove them from the goblet. Half fill with cracked ice. Mellow bourbon, aged in oaken barrels, is poured from the jigger and allowed to slide slowly through the cracked ice. In another receptacle, granulated sugar is slowly mixed into chilled limestone water to make a slivery mixture as smooth as some rare Egyptian oil, then poured on top of the ice. While beads of moisture gather on the burnished exterior of the silver goblet, garnish the brim of the goblet with the choicest springs of mint."

As you can see above, Henry Clay's account of making the Mint Julep is near identical to that of the modern bartender. The only difference being most bartenders will leave the mint in the cup with the additional ingredients. As well, the Julep cup should be filled to the brim and above with crushed ice.

Mint Julep
- 3 oz Bourbon (I prefer Maker's Mark for my Julep)
- 0.5 - 0.75 oz Simple Syrup (to taste, it will depend on what bourbon you're using)
- 15 - 25 Mint Leaves

- Begin by placing mint in Julep cup and gently muddle
- Add simple syrup
- Add 1.5 oz bourbon
- Fill cup half full with crushed ice and churn mixer to bring some of mint leaves to the top
- Add remaining 1.5 oz of bourbon to Julep cup and repeat previous step
- Top with crushed ice, a massive mint sprig and a straw buried amongst the mint

Mint Julep

For my variation on the Mint Julep I wanted to pay tribute to another region of the world. Like the Mint Julep embodies the south my Julep will symbolize France.

French Julep
- 1.5 oz VSOP Cognac
- 0.75 oz Fine Calvados
- 0.75 oz Grand Marnier
- 0.25 oz Rich simple Syrup (2 parts sugar to 1 part water)
- Peel of One Orange
- 6 - 8 Mint Leaves

- Begin by placing mint and orange peels in Julep cup and gently muddle

- Add simple syrup

- Add Cognac

- Fill cup half full with crushed ice and churn mixer

- Add remaining 1.5 oz of liquor to Julep cup and repeat previous step

- Top with crushed ice, orange twist, a massive mint sprig and a straw

French Julep

And if two were not enough, here are a few of my favorite Julep variations. One, dating back to 1839 and the other a classic here in Victoria by friend and fellow cocktail lover Shawn Soole.

Georgia Mint Julep (Circa 1839)
- 2 oz Cognac
- 1 oz Peach Brandy
- 0.25 oz Simple Syrup *
- 8 - 12 Mint leaves

- Follow same directions for Georgia Mint Julep as you would for the Mint Julep

* According to Vintage Spirits and Forgotten Cocktails By Ted Haigh the recipe calls for a teaspoon of sugar and a dash of water, so using simple syrup just takes one unnecessary step out of the equation.

Austrian Julep (Shawn Soole, Clive's Classic Lounge Circa 2010)
- 2 oz Maker's Mark Bourbon
- 0.5 oz Zirbenz Stone Pine Liqueur
- 0.33 oz Raspberry Syrup **
- 6 - 8 Mint Leaves

-Follow Same directions as all Previous Juleps
- Additionally, garnish fresh washed mint sprig with powders sugar

** 1 Cup water to 1 Cup Sugar over medium heat until all sugar has dissolved. Let cool and add 1/2 cup of fresh raspberries. Muddle raspberries completely then strain syrup through a fine mesh strainer.

Have a Julep you like to enjoy? or maybe just a bourbon preference, post a comment and tell me what you'll be enjoying this coming Saturday on derby day.