The Salty Susan

This refreshing summer drink is like that really pretty girl in school that always tried to seem so sweet, but could get a little sour and salty behind your back....

2 oz strawberry infused vodka
.25 oz St. Germain Elderflower liqueur
2 oz fresh squeezed lemonade (on the tart side)
fresh strawberries

Muddle a couple of fresh strawberries in a shaker and then add ice. Add the vodka, St. Germain, and lemonade. Shake vigorously and then strain over ice. Top with sparkling water, a jalapeno slice and a healthy pinch of coarse salt. Garnish with a lemon curl and enjoy!

Tube Top on a Mechanical Bull

This summer cocktail is sweet but has a lot going on and more than a hint of risk. Best served on a patio.

Into the Shaker:

Ice

1 3/4 oz pineapple/strawberry/jalapeno infused reposado tequila*

1 1/4 oz Hubert's Mango Lemonade

1 1/4 oz Hubert's Regular or Diet Lemonade

1/4 oz ginger mint syrup**

Shake and strain over ice. Top with a splash of mild ginger ale (Schweppes or Canada Dry work great).

* Infused Tequila: Place one cup of fresh strawberries and one cup of fresh pineapple chunks into a quart sized jar. Cover with reposado tequila, I used Alteno Reposado. Let sit at room temperature for 3 days and then add one sliced fresh jalapeno. Let sit for 24 hours and then strain.

** Ginger-Mint Syrup: Steep one ginger and one mint tea bag (I prefer Tazo) in one cup of freshly boiled water for ten minutes. Remove tea bags and add one cup of sugar, stirring until dissolved. Cool and pour into a jar or other glass container. Refrigerate for up to one month.

Cinderella's Wild Ride

Thanksgiving, in addition to being a time to count your blessings and revel in graditude, brings a host of sensory abundance. From the delights of gourmandish overload to the political rants of your least favorite cousin Marvin, the day can careen from delight to disaster and back again. The cocktail below, administered with caution, may help you to regain your equilibrium.

Happy Turkey Day and Cheers!

~The Bar Fly

Cinderella's Wild Ride
1.5 oz Zaya Rum
.5 oz Cointreau
1/2 oz cinnamon spice syrup*
1 oz fresh squeezed lemon juice
1 tbsp pumpkin butter (heaping)
1/4 oz half and half
1 large egg white

Place all ingredients in a shaker with ice and shake hard for one minute. This dirnk should be foamy, so if you have a Hawthorne strainer, pop the spring off and throw it in the shaker for some extra agitation. Strain into a coupe glass and top with grated nutmeg.

* For the cinnamon spice syrup, dissolve 1 cup sugar in 1 cup of strong, hot cinnamon tea. I use 2 bags of Tazo's Spice Cinnamon Spice in 1 cup of freshly boiled water. Steep for at least 10 minutes.

Are You Going to Smoke That? Gladly!

Although Phoenix literally sits in the Sonoran desert, it is anything but a desert for great cocktails and has quite a few great places to quench ones thirst with a well crafted tipple.  One such shining oasis is The Gladly, a creative, globally inspired little bistro tucked away on Camelback road in the heart of Phoenix.

has quite a few great places to quench ones thirst with a well crafted tipple.  One such shining oasis is

I’ve had the pleasure of eating and grabbing a cocktail at The Gladly twice and left both times feeling it was time really well spent.  Not only was the food creative and well executed, but the cocktails were very memorable.  Attention to detail, combined with a knowledgeable wait staff, created a unique cocktail experience.

Two Highlights off the Menu Featuring Tobacco

The Gladly Manhattan:

A Manhattan is a classic and fairly easy to construct, so the artistry that is required to make a Manhattan truly great is often nuanced.  While I’m happy to be married to one of the best Manhattan makers on the planet, this leaves me with very high-level of expectations for one of my favorite classic cocktails.  In this regard, the Gladly Manhattan did not disappoint.   As with any Manhattan, the devil is in the details and the use of Russell’s Reserve Bourbon, Guinness maple syrup, toasted orange peel and tobacco bitters added nuances of flavors that combined to deliver an exceptional Manhattan experience.  Even the cherry offered more flavor than your run-of-the-mill soaked cherry floating in a bourbon-based classic. 

The Conflagration Nation:

In contrast to the simplicity of a great Manhattan, the Conflagration Nation is a truly unique Gladly creation (which has won several awards) that balances many great flavors to deliver a very intensely pleasing result.  This drink combines Angel’s Envy rye whiskey, Bulleit 10 year Bourbon, Amaro Nardini, Sandeman Reserve Ruby Port, Calvados, mint simple syrup and tobacco smoke.  As good as the Manhattan was, this may have been even better – and much more original!

It was obvious from both drinks that there is some stellar talent behind the bar at The Gladly.  It was also interesting to see tobacco used in two different ways to good effect in creating both a classic and a signature drink.

In all cases, if you want a cocktail with a flavor that is taller than the Seguaro cacti that proudly adorn Phoenix’s magnificent landscape, I recommend that you try The Gladly.  Come hungry . . . .the food is also worth a visit!

Shhhhhh... The Monks Are Brewing - The Burp Castle

It's no secret that the Barfly and I are avid lovers of Belgian beer, so when we heard about a place that specialized in liquid Belgian bliss we had to check it out and see what it was all about.

Nestled in NYC’s East Village, the Burp Castle is a hidden gem that fits in very well with the eclectic hipster vibe of the neighborhood around it.  Having passed it twice on foot, we finally found the stairway that led down inside and were immediately surprised by the ambience.

With a name like “Burp Castle” one isn’t sure what to expect –  I was half expecting to see communal tables of bearded jovial beer hounds swigging ale while releasing thunderous burps in honor of the beer gods.  What we found was the exact opposite.  We were met instantly by a soft, reverent atmosphere complete with Gregorian chants and very low voices.  Sticking religiously to the Belgian monk theme, the walls of the place were rich in murals of fat, hooded monks brewing and doing all sorts of other activities.  The place was very quiet, cozy and relaxing and demanded that we pay homage to one of the world’s greatest treasures – Belgian beer.

After a random happenstance involving a well-named bartender, I returned to the table with two chalices for myself and the Barfly.  Perhaps afraid that once she goes black, she’ll never go back, the barfly went with the Blanche de Bruxelles while I went with the Tripel Karmeliet.  We could have gone with a lot of different options as the Burp Castle offered a nice array of Belgian brews, but it turns out that our selection was perfect for the occasion.

As in every middle school, library, bus and office meeting room, the volume of the place started to rise shortly after I sat down and began enjoying my beverage with the lovely Barfly.

And then it happened . . . .the thing that will always make me remember the Burp Castle.

Sensing that the volume had risen to an unacceptable level, the Bartender put his finger up to his lips and loudly shushed the entire room ~

....SSSSSSSHHHHHHHH....... 

He moved in a slow, methodical arch from right to left and allowing his calming shush to wash over the now silent crowd of drinkers.  The room instantly belonged to the monks again and the chants took over as soon as the drinkers fell silent, their voices dropping to whispers, punctuated by the occasional quiet giggle.

As one may surmise by now, the bar didn’t remain quiet for too long . . . .with rich Belgian ales providing social courage to those around us, the conversation began to rise again until ~

....SHHHHHHHHHHHHHH.......

If one is looking for a different experience, a great Belgian beer, and an ironically named hipster (although ironic is so hipster that it is no longer ironic) bar, than I highly recommend the Burp Castle in NYC’s East Village.  You’ll thank me for the recommendation . . . . .but do it quietly!

Scotland Forever – Two Peaty Malts From anCnoc

This week an historic vote is taking place that will decide whether or not Scotland will become an independent country or remain in the United Kingdom.  Although a lot of the economic talk surrounding the independence
vote has centered on Scotland’s vast energy resources, perhaps the greatest export that Scotland has to offer is its world famous whisky – also known as Scotch.

Scottish whisky is a true connoisseur’s drink.  A novice can easily down an Irish, Canadian or American whiskey (and note – they are spelled differently), but a true Scotch is a flavor explosion with a smoky complexity that only the hardiest highlander or whisky aficionado could enjoy.  That smokiness that makes Scottish Whisky so flavorfully aggressive is the result of another resource that Scotland has in spades – peat.

Speaking of peat and spades, it seems appropriate to now introduce two well crafted Scottish whiskies that are named after traditional peat clearing spades – anCnoc’s Rutter and anCnoc’s Flaughter.

As my fairly standard American childhood never exposed me to peat shoveling instruments, I looked up the Rutter and Flaughter on anCnoc’s website and learned the following: the Rutter is a spade that is traditionally used to size and separate peat blocks in order to produce a turf that is slow burning and therefore emits more fragrant smokiness when lit.  The Flaughter spade, on the other hand, is used to remove the top layer of peat which is richer, more rooty and provides a heavier smokier flavor.

Long story short . . . . these two whiskies are very well named.  The Rutter was definitely the more fragrant of the two while the Flaughter was definitely a tribute to extreme smokiness (reminiscent of the whiskies found in the Islay region of Scotland).  Both were very pleasing on both the nose and the palette in a way that only somebody who loves a good Scotch could understand.  The Rutter gave off almost citrusy or green apple notes and sustained the flavor into the finish while the Flaughter flaunted its peaty pedigree from start to finish.

SO: A dinnae ken whilk wey ye kin vote, bit regardless o' th' outcome, ye shuid celebrate scootlund wi' a bawherr bit o' braw whiskey.

Sae grab a tumbler, pat oan yer kilt 'n' fire up th' bagpipes 'n' celebrate! 

Translation*: "No matter which way you vote, but regardless of the outcome, you should celebrate a great Scotch. So grab a glass, put on you kilt, fire up the bagpipes and celebrate!"

Alba gu brath!

- Cheers from the Booze Whisperer

* Translation courtesy of http://www.scotranslate.com/, visit the site for more fun Scottish translations!

One Star Is Bright . . . Deep In the Heart of Texas

When a drink is considered the best of its kind in the entire city – that’s quite an accomplishment.  When it’s considered the best of its kind in the entire state – that accomplishment is even sweeter.  When the category is margarita and the state is Texas – I knew I had to try it.

As previous posts (insert link to 512 Pecan Porter here) have clearly shown, I’m a big fan of Austin, Texas.  In addition, to near perfect weather, batty locals, great food and phenomenal music, it also is home to the Star of Texas Mexican Martini – the drink that was named the top margarita in all of Texas by voters (via Texas Monthly Magazine) in 2013.

This gem of a Texas tipple can be found at Trudy’s – averitable Austin eating institution that’s been keeping its clients happy with great drinks and fine Mexican food since 1977. 

Rated the best margarita in the state in 2013 (and is up for the same title in 2014), I have to admit that the name of this one initially threw me off – would it be a martini or a margarita?  It turns out that it’s a margarita in martini’s clothing.  Served in a salted martini glass with an olive, it is pure margarita at heart. Trudy’s uses Dulce Vida Blanco organic tequila, Cointreau, fresh squeezed lime and orange juice and freshly made sweet-and-sour mix comprised of freshly squeezed juices and organic agave nectar.

One of the best parts about this drink is how it is served.  You know how a milkshake is instantly better when you get both a milkshake in a glass and the awesome little metal container with a second serving?  Oh yeah . . .now translate that wonderful concept to Texas’s top margarita and you’ve got a real winner.  The reality is that I was able to get two and a half glasses of this beauty out of one order.

I can’t confirm that Trudy’s Star of Texas Mexican Martini really is the best margarita in Texas as I haven’t had the good fortune to try its competitors.  I can say it was the perfect compliment to a nice Texas evening and a wonderful plate of enchiladas.  Although the margarita is hardly a cutting edge cocktail, sometimes it’s the classics that make for a great summer evening.

I hope that your summer is full of margaritas and other great tequila escapades.  If you can’t make it to Texas, I’ve included the link to Texas Monthly’s margarita contest which includes all of its recipes:

http://www.texasmonthly.com/margaritastateofmind

Cheers from the Booze Whisperer!

Foraging for Flowery Cocktails with Caorunn Gin

As summer (finally) seems to be setting in after winter's reign of terror this year, I find my thoughts turning to all things light, crisp and earthy. This bar fly lives for summer, the hotter the better. There's nothing like sitting on a patio with something refreshing, whether it's a flowery hopped beer or a seasonal cocktail.

Enter Caorunn gin, gold medalist at the 2012 San Francisco World Spirits competition. When I first opened Caorunn, I was surprised by the subtlty of the aroma. Rather being hit in the face with juniper, you get just a hint of a floral, citrus scent that is intriguing but not overpowering. Caorunn is a London dry gin, which I found a bit surprising since its marketing centers around its botanicals. In addition to the six traditional botanicals (juniper, angelica, orange, lemon, coriander and cassia), Caorunn features a blend of five Celtic botanicals that are native to the Highlands. These include rowan berry, bog myrtle, heather, coul blush apple and dandelion leaf.

Caorunn is milder than most gins, which may make it a nice entry point for a vodka enthusiast who is looking to branch out. The juniper and traditional flavors are there, but more as a backdrop for the more interesting Celtic botanicals, which lend just a touch of herbal sweetness. On their website, Carunn recommends serving the gin over ice with a fresh cut red apple, which really brings out the fruity crisp notes in Caorunn. Next we sampled it with two varieties of tonic, Whole Foods' 365 and Q tonic*. Caorunn's more subtle flavor almost felt like we were splitting the difference between a gin & tonic vs vodka & tonic here.

As part of their "forage to glass" mission, Caorunn's website also features a host of interesting cocktail recipes, including many that use wild herbs and botanicals. Caorunn is a great gin for cocktails and provides an interesting canvas for different herbal combinations without being lost in the mix. Inspired by the Lincoln Park Lost and Found, we used a combination of local and dried botanicals to create the cocktail below, which turned out rather well.

Bar Fly's Botanical Bliss

2 oz Caorunn gin
.75 oz Glenlivet 12 Year Old
.75 oz Flower Faerie syrup
1 oz lemon juice
Dash of Urban Moonshine Original Bitters

Combine all ingredients with ice in shaker and strain over ice. Garnish with lemon and fresh herbs. Another optional step would be to muddle some herbs in the shaker before adding the other ingredients. Rosemary, mint or catnip would work well.

Flower Faerie Syrup
2 tbs dried lavendar flowers
2 tbs dried jasmine blossoms
2 tbs dried elderflowers
1 tbs dried orange peel
1 tbs dried lemon peel

Pour 2 cups of just boiled water over dried ingredients. Steep for 6-7 minutes and strain. Dissolve 1.5 cups of sugar into mixture and cool.


* I love Q's tag line: "The world's best spirits deserve a superior tonic water." but in my opinion Q tonic water didn't necessarily deliver. Although it features handpicked quinine and agave, the taste was a fairly uninspired and it seemed undercarbonated, perhaps as a result of the large glass bottle.

Phraya - Elements of a Rum from Thailand

A decade ago, I might've found the idea of a rum from Thailand, or anywhere else in Asia for that matter, a bit eyebrow raising. With the proliferation of spirits expanding across the globe in recent years, however, it seems only natural that a tropical climate with near perfect sugar cane growing conditions would be turning its eye toward rum. Phraya is a great example of rum from a non-traditional corner of the globe that hits all the high notes.

Phraya's website cites the meaning of the name as "of higher rank." The marketing revolves around the four elements: water from the Ta Chin River, fire in the charred oak barrels the rum is aged in, etc. The bottle itself is nice to look at with a deco-esque gold pattern up the sides. Gimmicks aside, I credit the makers of Phraya for not rushing this product to the market. Phraya is aged from seven to twelve years, allowing it to mature and deepen its flavor. It picked up a double gold medal at the 2013 San Francisco World Spirits Competition (and a silver in 2014).

From an aromatic perspective, Phraya promises much, hitting heavy on the burnt sugar notes and hinting of deeper, more obscure spices than most rums. Its flavor profile is smooth and lighter than most Carribean rums. Phraya's more delicate texture is almost similar to a rum from Martinique. It has spicy notes which are smooth, but subtle. With less of the vanilla overtones that characterise many modern rums, Phraya has delicate tones of nutmeg and flavors that are almost reminiscent of tropical fruits. Phraya sips well on its own, and mixes best with things that will not overwhelm its delicate flavor.

We tried a few cocktails with Phraya. BW found that it worked fairly well in a rum old fashioned, but we felt we wanted something to let the spirit shine a bit more. We tried the Siam Dew from the Phraya website (think sweet lassi here) with just a couple of tweaks (see below).

So if you see Phraya on the shelves of your local liquor store, be sure to pick up a bottle. Definitely worth trying, and you may find Phraya becomes a staple in your home bar.

Cheers! from the Bar Fly


Siam Dew (with Bar Fly's twist)
2oz Phraya
4oz Greek yoghurt
1 1/2 oz black pepper and ginger simple syrup*
2oz Water
A good pinch of ground cumin seed (not powder)

Add all to a cocktail shaker. Fill with ice and shake hard. Strain over ice in a 10oz tumbler. Garnish with a sprinkle of ground cumin seed.

*Black pepper and ginger syrup:  Steep 1 tbs fresh ground black pepper in 2 cups freshly boiled water for 3 minutes. Strain and dissolve 2 cups granulated cane sugar into mixture. Cool slightly before adding 3 oz fresh ginger juice. Refrigerate for up to 2 weeks.

Bernheim Bliss – Adventures In Wheat Whiskey

Whiskey is an ageless spirit that has always found ways to re-invent itself through the use of different grains.  The best Scottish and Irish whiskies are generally built on barley while the top American bourbons are derived from distilled corn or rye.  Having a great fondness for all of these styles, I was instantly enamored with the thought of trying a new one when I received a bottle of Bernheim Original, a wheat based whiskey from Kentucky.

The thought of taking a great beverage that is traditionally focused on malted barley and adding some wheat into the mix is clearly not a new one when one considers how well wheat based beers compliment their barley counterparts.  As with beer, the wheat version does not disappoint and offers a lighter, smoother, yet flavorful alternative to barley (or in the case of most bourbon – corn).

On its own, Bernheim is incredibly smooth.  It has a light, slightly spicy and sweet flavor. Like many fine Irish whiskies or lighter American or Canadian whiskies, Bernheim goes down neatly without an intense burn or strong and intensely memorable peat-y aftertaste (yeah Scotland – I’m referring to you . . . )  Smooth, however, should not be confused with weak or flavorless . . . this whiskey has plenty of flavor that continues to reinforce the notion it’s a great contender. 

As with rye whiskies, I found that Bernheim has potential to play a niche role in whiskey based cocktails due to its unconventional smoothness and wheat based character.  Looking for something to truly showcase the flavor, I went to the source tried some of the cocktails that Bernheim recommends on its unconventionally arranged website.

I tried the Bernheim Blossom and the Bernheim Fashion and liked both very much.  Both were very light and smooth and showcased how the use of a wheat based whiskey can provide a new twist on classic bourbon cocktails.  As somebody who rarely mixes orange juice with whiskey, I found Bernheim to be a particularly pleasant compliment to citrusy mixes which helps explain the large number of citrus influenced cocktails on their website.*

I hope that you get a chance to try this unique Kentucky whiskey and some of the great cocktails that showcases its lovely and unique character.  Cheers!

* Although I abhor the custom of garnishing a finely crafted Hefeweizen with an orange slice, I understand the wheat/citrus impulse and it plays out beautifully here.

The Russian House of Austin

Please pardon the cliche, but stepping through the entrance to the Russian House is a bit like entering a time warp and I mean this as a compliment. They've managed to take a slice of (relatively) recent history and give it a kitschy, nostalgic feel. Having grown up during the end of the Cold War, the giant red map of the USSR painted on the ceiling above the bar immediately brought to mind flashes of my childhood; images like Gorbachev and Reagan, the villains in every 80s action movie and Katarina Witt winning a Olympic gold medal over US favorite Debbie Thomas. The walls are covered with Soviet propaganda and there are samovars and matriochkas scattered everywhere, making it look a bit , as one of my comrades put it, "like a Russian Applebee's."

Just inside the door, next to a giant stuffed bear, are a selection of Coats and hats that visitors can try on; everything from floor length fur cloaks (pictured below on our anonymous model) to a Peter the Great-esque embroidered coat. Although USSR nostalgia abounds at the Russian House, it's willingness to poke a little fun at those bygone days, combined with its stellar food and drink offerings make it a must visit on your next trip to Austin.

OK, on to the drinks! The Russian House's beer selection is well focused and includes a full range of offerings by Baltika, along with Staropramen and German classics such as Spaten on tap. They also offer some harder to find wines from Georgia and the Ukraine. The cocktail menu features a nice handful of original recipes, but the true star is the bar's collection of over 70 house-infused vodkas.

Chef Gribkov's special infused vodkas are different than the lighter, fruity infused vodkas that are found in many American bars. These range from having one or two key ingredients like berries or herbs to a special blend of 35 secret herbs and spices. Perfect for sipping, they possess a complexity of flavor that comes, in part, from a longer aging process that can take up to six months.




Several of our group spent a while trying to guess some of the 35 spices in the special blend. Dill was a general consensus, other guesses included savory, rosemary, thyme and chili peppers. We also tried the fig, elderflower/orange and pear/cinnamon. We also sampled the happy hour selection of appetizers, which includes Eastern European favorites such as blini, vareniki, pelmini, a fish plate and a pickled vegetable platter. Yum!

So, if you're blessed enough to reside in Austin, or just heading down for SXSW, make a point to check out The Russian House!

Motor City Brewing Works - Michigan Craft Beer Part I

The city of Detroit (close to where the Booze Whisperer and I originally hail from) filed for bankruptcy in federal court this week. Detroit has been the subject of much attention in the past several years. From Time Magazine's year long study of the city, its history and current state to documentaries galore ("Detropia", "Detroit in Overdrive", "Beyond the Motor City") to books from residents and visitors alike ("Detroit City is the Place to Be," "Detroit: a Biography.")

In honor of a city whose struggles continue, but whose spirit is far from dead, I wanted to start this series with a Detroit brewery that starting brewing before brewing was cool (at least in Michigan). Motor City Brewing Works began brewing near Wayne State University in 1994. I first encountered MCBW brews around 1996 at the Traffic Jam and Snug, a great little pub just across the parking lot from MCBW that was the first brewpub in the state of Michigan.

Motor City's brews span several 'series'.  The Flagships include the Bohemian Lager, Ghettoblaster, Nut Brown Ale, Motor City Pale Ale, Honey Porter and India Pale Ale. Other series include Seasonals, the Heritage Series (available exclusively at Greenfield Village and the Henry Ford Museum) and the Muscle Series. MCBW also makes hard cider, wine and even its own line of sodas. The brewery now boasts its own tap room - very industrial in feel with a host of quirky and interesting pizzas.

I haven't had the opportunity to try the full beer lineup, but the Motor City Pale Ale and the Honey Porter are both delicious.  The Bohemian Lager is also uniquely tasty, MCBW claims that the clean taste comes from "pure Detroit water." Have to admit, that may be the first time I've seen those three words put together quite that way ;-)

I tried the Ghettoblaster for the first time at Slow's Barbeque this summer and fell in love. It's malty and smooth with low hoppiness, but not heavy so it's great for summer drinking. I suspect this one would serve as a good intro beer for someone just getting into craft beer. Definitely worth checking out.

For now, MCB is only available in Michigan so I'll have to content myself with picking up some on my frequent trips to Detroit. Definitely worth a stop if you're in the 313!

Cheers! from the Bar Fly

Happy Independence Day!

Yesterday, I found myself standing in the rum section of one of my favorite liquor stores (South Lyndale Liquors) in the throes of an intense internal debate.  Tasked with coming up with a punch for a 4th of July barbeque, I was torn between several ingredients that might raise an eyebrow or two in combination. In my head, various sets of rules governing the composition of "punch" were also swirling around. At one point, I caught a rather concerned glance from a guy shopping a few feet from me and realized that I was quietly muttering to myself as I picked up various bottles and put them back.

Then it hit me: Rules be damned! This holiday is about celebrating independence! I concocted the "punch" below and it was a hit.

Fiercely Independent Fourth of July Punch

Serves about 4

6oz fresh raspberries

1 cup fresh squeezed lemon juice

1/3 cup cane sugar

2 and 1/2 cups Goslings Gold rum

1 and 1/4 cup fresh squeezed lime juice

3/4 cup limoncello

1/2 cup BG Reynolds Falernum

Ginger beer- use something gingery, I used Reed's, but would've used Blenheim's if I could get it here

Put raspberries, lemon juice and sugar into a blender and blend until very smooth. Strain to remove seeds and larger solids. Move to a large container with a lid - I use a half gallon mason jar. Add the rum, lime juice, limoncello and falernum.  Shake to blend all ingredients well.

To serve: Add ginger beer to the above to tase, you can start with 1/3 ginger beer to 2/3 mixture and adjust from there. 

Cheers and Happy Fourth of July Weekend! from the Bar Fly

Kilbeggan - from the Heart of Ireland

Irish whiskey often does not get the same admiration or respect from drink enthusiasts that its Scottish or American cousins get.  A quick glance into any spirits magazine not published in March will clearly show more deference to high end single malts or fantastic bourbons from Kentucky.    This is a shame, because Irish whiskey has an enormously proud tradition and some exceptional whiskies that deserve a lot of praise and recognition.

On that note, today’s post will focus on Kilbeggan – a fantastic Irish whisky that offers a very approachable and delicious flavor for a very appealing price.  Kilbeggan is quintessentially Irish.  To begin with, Kilbeggan has a traditionally Irish name which means “church of Becan”.  The distillery is not only the oldest distillery in Ireland, but can lay claim to being the oldest distillery in the world.  Adding to its Irish charm is the creaking timber waterwheel that adorns the distillery and truly adds to the magic of its setting.

Irish names and waterwheels aside, a great whiskey needs to have a great flavor to be relevant and Kilbeggan does not disappoint.  As a seasoned whiskey lover, my first adventure with this spirit had to be a neat pour which enabled me to enjoy the whiskey on its own.  It stood up beautifully.  Like many Irish whiskies, it was instantly approachable but offered a lot of smooth malt sensation with a very nice finish.  In short, it was a great whiskey to drink neat and a prime example of how great an Irish whiskey can be.

Cheers! from the Booze Whisperer 

Below is a recipe recipe is from  Darren McGettigan, mixologist at Bar Beoga of the Menlo Park Hotel in Galway, Ireland.  It's a light, fresh cocktail, not too sweet. Perfect for early summer evenings.  I tried the original recipe first, and it was good.  I made the tweaks below for variation and to make it little less appley.  Try whichever suits you or both!

Cheers! from the Bar Fly
--------------------------------------------------------------------

Kilbeggan Waterwheel

1 1/4 Parts Kilbeggan® Irish Whiskey
2 1/2 Parts Pressed Apple Juice
1 1/4 Parts Pressed Pineapple Juice
6 Fresh Blueberries
1 Dash of Fee Bros Cherry Bitters
1 Bar Spoon of White Sugar

In a Boston shaker, add blueberries and sugar, muddle hard. Fill the shaker with ice, and add all other ingredients. Shake well, and double strain into a tall glass filled with ice. Garnish with blueberries on a cocktail pick

Bar Fly's Version
1 1/4 Parts Kilbeggan® Irish Whiskey
2 1/2 Parts Pressed Apple Juice   Fresh Watermelon Juice*
1 1/4 Parts Pressed Pineapple Juice
6 Fresh Blueberries  Strawberries
1 Dash of Cherry Bitters Bittercube Orange Bitters
1 Bar Spoon of White Sugar

*To make the watermelon juice, fill a blender about halfway with watermelon chunks and blend.  Strain through a fine mesh strainer.

Brewing as a Fund Raiser

For all of those homebrewers out there who also happen to be enjoy fundraising events, we recently stumbled upon an awesome fundraising idea for a school or other organization!

Recently, we got idea to host a brewing class as a fundraiser for a K - 8 school from another school's event. We put up a sign up sheet a week or so before the event ($20 per person).  The night of the class, we went through the process of brewing a pale ale with four participants.  Since we couldn't bring alcohol into the school while we were brewing, I decided to bring along some beer inspired snacks to munch on:

Jalapeno Cheese Cornbread

White Beer Cookies

We talked about kits, equipment, what it means to go "all grain" and everyone got to see how simple the process can be.  After we finished, we fermented the beer and home and then bottled it and delivered to our participants.  Lots of fun, we definitely plan on doing this one again!

Brewing With Belgians

Belgium is a beer drinker’s paradise – it offers a plethora of styles with unique flavors that demonstrate the artistry behind crafting one of mankind’s oldest and most beloved tipples.  It's the land of lambics, geuze, witbiers, sour ales, Trappist ales and other beer eccentricities which are cherished around the drinking world.  The artistry and variety Belgium offers makes some of its styles among the best to emulate as a homebrewer.  In a previous post we explored how easy and fun it is to become a homebrewer; now we’ll look at two styles that we recently brewed and enjoyed greatly!

There are various levels of homebrewing acumen ranging from the novice extract brewer to the fervent all-grain guy with all the cool gadgetry.  The following two recipes are both on the easier side of the spectrum and come from kits that are available at Northern Brewer:

La Petite Orange: Kit found here

This kit produced the most popular homebrew that the Booze Whisperer has ever shared with friends.  This Belgian dubbel is the perfect marriage of a smooth caramel malty body, orange and coriander flavoring and one of the best yeast strains available on the market (Wyeast 1214 – think ‘Chimay’).  Although unorthodox, I left the orange zest inside the fermenter throughout the entire fermentation period and it helped lend some additional orange aromas and flavors that hit the palate at just the right time.  This beer was brewed in the winter and became the star of many holiday parties and events.  It goes exceptionally well with cheeses and compliments hearty and rich dishes nicely.  If you like to brew extracts, this is a fun one that exemplifies the quirky and fun attitude of Belgian ale.

Patersbier: Kit found here

Heading into summer, it was important to brew a lighter bodied beer that can be enjoyed on a hot day on its own or alongside summer food offerings.  This kit ended up being the perfect solution for a great Belgian summer beer.  I brewed the kit according to the recipe but added some orange zest and coriander at the end for a little extra flavor.  Having tasted the first brew this weekend, I was very satisfied.  The end product was crisp, golden and had a wonderful citrusy character brought on by its unique yeast strain (think ‘Westmalle’) and the light orange and coriander notes that were added.  I am positive that this one will also be a big hit, but with a wider audience due to its lightness and approachability.

The flavor profiles of the above beers are unique because of the exceptional Belgian yeast strains that play such an important role in the flavor and development of a beer.  Whether you homebrew or not, I highly recommend that you sit back and enjoy a Belgian beer every chance you get this summer! 

Cheers!  Prosit!  Salut!

Drunken Groundhog Punch - OR - Dude, Where's My Shadow?

Groundhog's Day.  Imbolc.  The traditional Celtic calendar point for the beginning of spring.  Having now survived three winters in the frozen Upper Midwest, I'm beginning to take these seasonal changes a little personally.  So while Punxsutawney Phil might seem a quaint winter tradition to some, here in the land of cabin fever, I'm feeling very invested in the outcome of his annual jaunt out into the daylight. 

So if you're like me and you've had enough of winter, take heart, I've developed a concotion to help take our minds off the subzero temperatures outside.  Can be mixed for a crowd or just a couple, it's perfect for sipping in front of the fire.  Warning: despite the light taste and aromatic notes reminiscent of exotic spices from tropical regions, it packs a bit of a 'punch' so tread lightly with this one.  Better yet, feed it to your groundhog and maybe he'll be too hungover to see that shadow...

Drunken Groundhog Punch

2 parts Zaya rum
1.5 parts coconut infused rum
3 parts black tea
1 part simple syrup
.5 part fresh lemon sour
1 part fresh lime juice
1-2 dashes Jerry Thomas bitters

Blend all ingredients except bitters in a large jar.  For best results, refrigerate overnight.  Serve over ice with dash of bitters on top.

Here's hoping for an early spring!  Cheers from the Bar Fly!

Infusing Spirits 101

While making up infusions as a holiday gift for some dear friends, I realized that while infusing spirits is something I do fairly often, I rarely post about it.  Infusing is relatively easy and can really open up your cocktail playbook.  Forget about the inferior “infused” spirits that can be found in stores; they’re often flavored with artificial flavorings (Smirnoff Cake and Caramel – gag me!).  Instead, focus on fresh ingredients like fruits, vegetables, herbs and spices.  Below are the three recipes I used this holiday season, followed by other combinations I've tried.

Base Spirits

Every infusion starts with a base spirit.  Vodka is the most neutral of the major spirits, think of it as a blank canvas.  Whiskey, rum and gin bring their own flavors that need to be considered when deciding what to add to them.  Infusing is a great opportunity to get creative.  If you’re unsure about the flavors you’re combining, try it with just a small amount before going with a full batch.

Basic Method

I find mason type jars to be the best for infusing.  Place the ingredients you’re infusing with in the jar first and then cover completely with your base spirit, leaving very little air space in the jar. Shake gently and store in a cool, dark place.  Gently turn or shake 1-2 times per day  Strain through fine mesh strainer after desired infusion time.

Infusion Time

Infusion time depends on the flavor strength of the ingredients.  I usually do berries, citrus and most herbs for 5-7 days.  Peppers, garlic or intense herbs need less time and will get exponentially stronger after the first 3-5 days.  Very mild or hard to extract flavors such as pineapple or lemongrass require longer infusion time, up to two weeks.

Ingredient Prep

- Small berries and herbs (with stems) should be left whole. 

- Strawberries, citrus and other fruits and veg should be sliced thinly. 

- Whole spices (rather than ground) should be used for infusing to prevent particles in the final product.

- Garlic should be peeled and left whole

- Peppers should be washed and left whole 

Recipes (shown in quart sized jars)

Chai Vodka: 45thParallel Vodka with nutmeg, cinnamon sticks, fresh ginger, cloves, allspice, star anise, cardamom and black pepper (remember to use whole spices).  Infused 8 days.

Modified Rum 44: A shorter version of the Rum 44 recipe.  Cruzan Aged Light Rum with orange slices and coffee beans.  Infused 10 days.

Rosemary Cucumber Gin: Beefeater Gin with thinly sliced cucumbers and 2 large sprigs of rosemary.  Infused 7 days.

 Other Infusing Ideas:

- Grapefruit  Rosemary Gin                  -  Orange Jameson Whiskey                        

- Strawberry Basil Vodka                    -  Fig Gin 

- Thai Pepper Vodka                           -  Watermelon Honeydew Rum

 - Mixed Berry Vodka (strawberry, blueberry, raspberry)                                                           

Happy infusing and Cheers! From the Bar Fly

Five More Wines Under $15 (Dec 2012)

As always, I can’t guarantee the exact retail price on the wines featured below as alcohol taxation and prices vary greatly by state. I can guarantee that the below wines are readily available in most areas and offer a good value proposition – they may not be the elite of the wine world, but they come at a great price and won’t disappoint.


Red #1: Los Vascos Cabernet Sauvignon (Chile)
Los Vascos provides an excellent portrait of a great Chilean Cabernet Sauvignon.   Like many great Chilean Cabernet Sauvignons, its price belies its quality.  Owned by the Rothschild family, producers of some of the best Bordeaux wines (Lafite) in the world, this remarkable cousin is a fantastic value.  Chilean wine is also unique because it represents the purest version of what French wines tasted like 150 years ago.  Chile’s unique climate protected it from the devastation of the phylloxera blight of the late nineteenth century which enabled Chile to continue using traditional French vines at a time when the French were forced to graft their vines with the aphid resistant American vines.



Red #2: Gerstacker Nürnberger Markt Glühwein (Germany)
This is the quintessential Christmas season wine.  In Germany, large outdoor Christmas markets are a major attraction during the holiday season with the greatest, most renowned one being in the walled city of Nürnberg.  While shopping for the holidays and enjoying the festivities of these culturally rich markets, it’s an absolute necessity to drink “Glühwein” – a warm, mulled wine served in artistic ceramic containers.  In addition to having numerous spices and flavors, its warmth is essential for a holiday excursion outside, making it the perfect holiday season beverage for carolers.  There are numerous varieties available in the U.S., but this one is probably the most common, has an attractive price point and hails from the great city of Nürnberg.  Served warm (not boiled!), this is a must for the holiday season.



Red #3: Egervin Egri Bikaver (Hungary)
Hungary makes some of the best wines in Europe.  Egervin’s Egri Bikaver (Bull’s Blood of Eger) is not one of Hungary’s best wines, but it is a great introduction to Hungarian wines and a phenomenal accompaniment to rich Central or Eastern European fare.  Made primarily from the Kekfrankos grape, this wine is a light red with a lot of attitude that typifies the wines of Eger – one of Hungary’s hidden gem destinations for wine lovers.  Inexpensive and delicious, this wine is great with schnitzels and goulashes.





White #1: Boutari Moschofilero (Greece)
What a shame that the civilization that invented a monetary system is the one that is currently hit the hardest by that system.  If you’d like to support the struggling Greek economy, there’s no better way than to buy a bottle of this wonderful wine.  The Moschofilero grape is a truly Greek grape with a distinct floral and fruity (think melons and roses) bouquet and a wonderfully rich flavor that leaves hints of orange blossom and grapefruit on your palate.  The Greeks brought wine to Western Civilization and continue to show their deference to Dionysus with excellent wines like this one.



White #2: Domaine La Haute Fevrie Muscadet (France) 
Muscadet is a misunderstood French wine that is frequently shunned by wine snobs.  It’s a shame because this lovely white wine is the perfect partner for mussels and/or oysters and other seafood.   Light and slightly sparkling, Muscadet is extremely approachable with delicate hints of apple and pear that make it go exceptionally well with numerous seafood dishes and light summer fare.  A quick tip on Muscadet – make  sure that the bottle says “Sur Lie” (on its yeast) before purchasing; this generally denotes a better product.  Try this with mussels – you will not be disappointed!



Enjoy! Cheers from the Booze Whisperer!

Mr. Sandeman, Bring Me A Dream . . .

In modern society, very few things endure the test of time, but like the classic Chordettes song from 1954, a splendid bottle of port can be both timeless and magical.  Among the many great ports that should be explored in this world is Sandeman’s Founders Reserve Porto.  Established in 1790 by George Sandeman, this port is selected from the lots of the finest vintages and aged for five years and is truly a product that the founder would be proud to have named after him. 

Like a lot of great ports, it has an intense ruby color, better legs than a Rockette and an enticing aroma that hints of the pleasures that await inside.  While the foreplay of this port is excellent, the taste is even better, showcasing a balance of rich vibrancy and aged finesse.  In short, it is an excellent port that typifies the greatness of the style and Portugal’s uniquely delicious Touriga Nacional grape. 

A glass of this beauty, on its own or in a cocktail like the one below, is a great way to kick off the holiday season.  So please turn on your magic beam . . . . .and Mr. Sandeman bring me a dream!

 

Sandeman’s Harvest Sour

We received this recipe from Sandeman and happily tried it out.  A light and fruity cocktail with a delicate balance, this one is the perfect complement to a holiday meal. 

¾ parts raspberry syrup*

¾  parts fresh lemon juice

1 ½ parts Sandeman Founders Reserve Porto

½ part apple brandy

Top with 2-3 parts dry apple cider

Pour all ingredients in a shaker, except cider. Shake quickly and strain into a Collins glass. Top with cider, garnish with raspberries and dust with nutmeg.

Bar Fly’s Twist:  We also tried the above using Black Cherry Syrup* in place of the raspberry syrup and a light ginger ale in place of the cider.  Delicious!

*Raspberry Syrup:  In a medium saucepan combine 4 cups sugar and 1 quart water. Bring to a boil, stirring until sugar has dissolved. In another saucepan, muddle a small container of raspberries (about 6 ounces), and combine the syrup and raspberries. Let rest for a day, then strain. Keeps for about a month.

**  Black Cherry Syrup: Combine 2 cups of 100% black cherry Juice with ¾ cup sugar.  Bring to a boil and reduce to 50% of original amount.  Cool completely before use.  Keeps in fridge for about a month.

Cheers and Happy Thanksgiving from Booze Whisperer and Bar Fly!