Entertaining for a Holiday Party

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?

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

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

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.

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

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

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.