The Intoxicologist

Top row from left to right: Fred Noe, Jim Beam family distiller; Simon Brooking, Laphroaig brand ambassador; Matt Purpura, Beam Global brand educator; Philip Raimondo, Beam Global Master Mixologist; Mimi Jonas, Canadian Club - Bottom row from left to right: Katie Lundstrom, Jim Beam; Bernie Lubbers, whiskey professor; Armando Zapata, Beam Global’s national tequila ambassador

A recent discussion with a few Beam Global representatives led to interesting conversation about bourbon, cocktail creation, the thought behind the creative process, consumer education, what’s in store for the brand, scotch, how to drink it, tequila, Lady’s Night In parties…and the list goes on and on.  We’ll get to all that here at The Intoxicologist, but for now it’s all about the bourbon…

Bourbon Heritage Month celebrates bourbon as America’s ‘Native Spirit’.  The US Senate declared September 2007, National Bourbon Heritage Month.  The bill supports the 1964 Act of Congress declaring bourbon ‘America’s Native Spirit’ which passed due to the legacy of tradition and family heritage the bourbon industry has weaved into American history.  Today, September 1, kicks off an entire month of bourbon celebration through festivals, toasts and spirited cocktails.

With people entertaining at home more now than ever it has been increasingly important for spirit brands to listen to the needs and wants of consumers.  The shift to at home entertaining as popular choice for consumers has kept spirit brands interested, engaged and on their toes.  It has infused renewed energy into product development and educational opportunities for consumers interested in learning more about the brands they regularly use.  The attention to detail brands have placed into their product marketing has come with a little backlash in some areas and great accolades in others. 

• Spirit brands threw more than a few consumers for a loop by venturing beyond traditional thought with the introduction of spirit infusions such as Red Stag by Jim Beam Bourbon.  Outcry was tremendous in some circles as traditionalists cried foul for spoiling the purity of good ole American Bourbon. 
• Cocktail recipes churned out by bars and cocktail competitions in recent years contain multiple hard to find ingredients with several tedious steps that make even adept bartenders cry foul at whipping up the recipe on the fly.  Infusions take time and investment of entire bottles of liquor for a drink that may or may not be to one’s liking in the final outcome. 

Time moves forward while continuing to take a glance back over the shoulder now and again.  Taking note of the way brands and bars have stood at attention and rolled with the punches of what consumers demand from the marketplace is interesting indeed. 

Red Stag by Jim Beam may have gone off the beaten track of classic style bourbon, but reaches to the roots of bourbon heritage by infusing fruit flavor into the bottle in the same way other spirit lovers infuse fruits and botanicals into their beloved bottles.  American bourbon lovers were placing bourbon and fruit in mason jars long before Red Stag by Jim Beam ever hit the front page of any review column.  Jim Beam just took the guess work of infusion out of the equation.  This in turn places two flavor ingredients in one bottle leaving one less component to the recipe. 

Regarding the thought process behind simpler recipe creation, Armando Zapata, Beam Global’s National Tequila Ambassador, said, “Never be too hip for the room.”   That equates to flavorful drinks don’t always require forty-seven ingredients layered to perfection.  It could be as simple as Red Stag and Lemonade or Red Stag and Ginger Ale. 

Not all consumers visit Speakeasy style cocktail bars or entertain with swanky style martinis at the ring of five o’clock happy hour.  Many visit a local pub, casual bar they’ve become familiar with for a weekly wind down drink or relax in the comfort of their own home with a few friends while watching the ball game.  Simple is good.  But the ‘Wow!’ factor is in only needing one or two more ingredients for a cocktail that will really rock the soul Kid Rock style.

Bernie Lubbers, Whiskey Professor, captured the essence of melding long held tradition while embracing the flavor of a new generation of bourbon lovers.  His answer to those who question the thought process behind the creation of Red Stag by Jim Beam; “They didn’t make it [Red Stag by Jim Beam] for me and they didn’t make it for you.”  Red Stag by Jim Beam ideally has been created for those who want a little diversion from tradition while continuing with the love of bourbon.  This flavorful infusion has also brought a new generation of bourbon lovers to the bar rail in much the same way contemporary gins have drawn in a new crowd of gin lovers.

What Jim Beam definitely makes is something for everyone. As Fred Noe, Jim Beam Family Distiller, aptly pointed out, “If you can’t find a Beam bourbon you like, you just don’t like bourbon.”

There are many bourbons to choose from in the Beam family line. There are the Small Batch Bourbons with Knob Creek, Basil Hayden’s, Booker’s and Bakers.  Click the link for description and tasting notes on each.  There are also the Jim Beam family of favorites to choose from; Jim Beam 4 year and Jim Beam 7 year, Jim Beam Choice 5 year and the one Fred Noe points out as the best value, Jim Beam Black aged 8 years.  Jim Beam Black works fabulously in a Bourbon Bloody Mary by the way.

Last year Beam Global Spirits & Wine kicked off Bourbon Heritage Month with special ‘on the rocks’ toast. Find Jim Beam Bourbon on Facebook.  Find Red Stag by Jim Beam on Facebook.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com

www.discus.org – Distilled Spirits Council of the United States

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist.

Sours are one of the most challenging cocktails to nail down in proper proportion. Too much sour in the cocktail recipe and facial features distort as lips pucker to the distinct mouth watering bite in the tart flavor experience.  Adding too much sweet to the mix makes the sour drink something new altogether.  Though August 25 is earmarked as National Whiskey Sour Day it is possible to substitute a favorite base spirit for whiskey in a basic sour recipe.

Basic Sour Recipe

2 ounces Base Spirit

3/4 ounce Sour (Fresh Lemon or Lime Juice)

1 ounce Sugar or Simple Syrup

Combine ingredients in cocktail shaker with ice.  Shake hard to chill completely and create frothy texture.  Strain into an Old Fashioned glass over fresh ice.  Garnish with lemon twist or orange slice with maraschino cherry.  When shaken properly, sour and sugar combination create fizzy top to the drink without the need for added egg white.

There are stories that circulate as to how the Whiskey Sour came into play within history.  According to some, the Whiskey Sour’s creation was in direct correlation to sailors fighting scurvy due to vitamin deficiency.  Preservation of the fruit due to long periods at sea made the creation of sour drinks part of natural progression.  Another tale weaves the story of an English steward who opened a bar in a Peruvian city.  His signature drink creation became known as the sour for its tart taste.  No matter the historical record of the Whiskey Sour or how sours in general came to be established in the saga of cocktails, there are always variations to the basic sour recipe for the sheer enjoyment of flavor delight.

Whiskey Sour – The Flowing Bowl, William Schmidt 1892

Place juice from half a lemon or lime in bottom of mixing glass.

Squirt of Seltzer

Sugar to Taste

Drink of Whiskey

Ice

Mix well. Strain and serve. 

Big Fellow Apricot Sour – Stephen Siebert, Philadelphia, PA

1-1/2 parts Michael Collins Single Malt

3/4 part Honey Syrup

3/4 part fresh Lemon Juice

1/2 part fresh Orange Juice

1 bar spoon Apricot Jam

1 small Egg White

3 dashes Angostura Bitters

Wide Orange Twist Garnish

Combine all ingredients (except bitters and garnish) in cocktail shaker with ice.  Shake vigorously to blend and chill.  Double strain into rocks glass over fresh ice.  Garnish with bitters and orange twist.

New York Sour

2 ounces Rye Whiskey or Bourbon

Juice of half a lemon

1/4 ounce Simple Syrup to Taste

1/2 ounce Red Wine

Egg white Optional

Lemon Slice & Fresh Cherry Garnish

Combine whiskey, lemon juice and simple syrup (egg white optional) in cocktail shaker with ice.  Shake vigorously.  Strain into rocks glass over fresh ice.  Float red wine over top.  Garnish with lemon slice and fresh cherry.

More sour cocktails to enjoy include the Pisco Sour, the Ginger Sour with SKYY Infusions Ginger Vodka, Absolut Berri Acai Sour, the Finlandia Grapefruit Vodka Nirvana Sour-Aperitif, Barenjager’s Sour Bee, the 1800 Tequila California Sour, the Buffalo Sour, Beefeater Gin’s 24 Sour, and the Canadian Club Sour.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com

www.discus.org – Distilled Spirits Council of the United States

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist.

Today in history two famous gunfighters were no more.  Sheriff Pat Garrett shot Billy the Kid in New Mexico at the Maxwell Ranch after a three month manhunt following Billy the Kid’s escape from prison in 1881.  A year later John Ringo was found dead in Turkey Creek Canyon, Arizona.  John Ringo was often romanticized as a Shakespeare quoting, gun toting chap who was as sharp with his tongue as he was quick with his gun.  Movies such as Tombstone starring Michael Biehn as Johnny Ringo, Kurt Russell as Wyatt Earp and the man who really stole the show, Val Kilmer as Doc Holliday, immortalize the legends of the Wild West including famous outlaws and shootouts.

Many notable gunslingers of the Wild West were known as liquor enthusiasts to put it mildly.  The most prominent spirit choice of the day happened to be whiskey whether consumed by the glass or in rounds of shots.  We’ve come a long way since the days of the OK Corral shoot out.  So enjoy your whiskey neat, on the rocks, in a shot or imbibe in a refreshing cocktail after a long day duking it out at the office.

Marked Car – 2527, Cleveland

3 measures Bourbon

1/2 measure Triple Sec

1/2 measure Fresh Lemon Juice

1/2 measure Simple Syrup

Maraschino Cherry Garnish

Place all liquid ingredients in cocktail shaker with ice.  Shake to blend and chill.  Strain into chilled martini glass.  Garnish with maraschino cherry.  Notation: Food & Wine Cocktails 2005 notes that this recipe is a variation on the classic Sidecar.  The 2527 bar occupies a former motorcycle repair shop.

More variations of the Sidecar include the Boston Apricot Sidecar, Knob Creek Sidecar, Sidecar & Apricot Sidecar, Classic Sidecar and Exclusif Apricot Sidecar.

Whiskey cocktails to enjoy while watching Wild West movies include Michael Collins Irish Whiskey cocktails, Drambuie Mountain Man, Francis Walcott, Baileys Irish Martini, Colorado Cherry, Dappled Jack, Monte Carlo or The Capone, Death Wish or Fancy Free Cocktail, Soul Kiss Cocktail, Midnight Over Tennessee, Black Raspberry Margarita, Brighton Punch or Wentworth Teenie and Kentucky Cowhand.  Look for more Bourbon cocktails with the Bourbon Cocktail category. Find more information about this day in history at History.com.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com

www.discus.org – Distilled Spirits Council of the United States

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

In case you haven’t been to The Intoxicologist Facebook page, you’re missing out on a Scotch cocktail creation contest that ends Monday, November 16 at noon CST.  You may use any Scotch you like to create your cocktail, however I will be using Glenfiddich Single Malt Scotch Whisky and Grant’s Blended Scotch to recreate them for judging.  Please include a cocktail name and exact measurements for your drink recipe.  All ideas are welcome, but need to fall within 5 ingredients or less using easy to find ingredients.  Join me at The Intoxicologist on Facebook to submit your cocktail creation.  Winners will be announced sometime next week.

New cocktail contest – Hot Brew!  Hot coffee, hot chocolate and hot ciders make the top of the list for winter warm-ups.  But these three basics are of course not the only hot drinks to sip while taking the chill out of one’s bones.  Enter your best winter warm up drink recipe (cocktail or Mocktail) and I’ll award a Starbucks prize to the winner.  Contest ends Friday, November 20.  All entries must be submitted to The Intoxicologist Facebook page.

Speaking of winter warm ups…

Winner of the Jim Beam Bourbon cocktail creation contest in the week prior to Halloween, Dan Bliss, created the Beamin’ Punkin.  Dan says this is a family favorite and speaks to Jim Beam Bourbon lovers everywhere.  Sit back and enjoy!

Beamin’ Punkin

Dan Bliss, Omaha NE

1-1/2 ounce Jim Beam Bourbon

2 ounce Pumpkin Spice Schnapps

Cinnamon Stick

Clove & Nutmeg

Warm the ingredients in a heat proof mug.  Torani Pumpkin Spice Syrup may be substituted for schnapps. 

Another seasonal warmer to get you through a cool evening or early morning tailgate party…

Dulce Dominicana

1 ounce Brugal Anejo or Extra Viejo Rum

1/2 ounce Vanilla Liqueur

1/4 ounce Allspice Liqueur

1 cup Apple Cider

Pinch of whole cloves

Pinch of star anise

Three orange slices

Heat all ingredients, except for alcohol, over the stovetop until simmering.  Add to mug containing alcoholic ingredients, straining out spices and fruit.  Garnish with one of the stewed orange slices and a fresh star anise.

Living Grand & Teenie: Low Calorie Cocktail & Drink Recipes

Holiday in a Glass: Fall to Thanksgiving Cocktails

Hot Brew: Winter & Holiday Hot Coffee Recipes

Reviews – Classic Cocktails – Holiday Cocktails – Low Calorie Cocktails

Drink Recipes & Photos

Holiday Recipes @ National Cocktails Examiner – Low Calorie @ National Cocktails Examiner

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www.discus.org – Distilled Spirits Council of the United States

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Tuthilltown Spirits answers a few obvious questions about their whiskey that many consumers question right off the bat such as ‘Does bourbon have to come from Kentucky?’  The answer is no.  While there are specific legal requirements such as bourbon must be at least 51% corn with no additives such as coloring or sugar among other things, bourbon may come from other areas within the United States.  Tuthilltown Spirits plainly states on the bottle ‘Hudson Baby Bourbon’ rather than Kentucky born and raised.  The baby reference is in regard to the shortened aging process.  This isn’t ‘Straight Bourbon’ aged for a minimum requirement of two years that bourbon drinkers are accustomed to consuming.  Tuthilltown Spirits opts for a range of 2 and 3 gallon size barrels for aging allowing the Baby Bourbon to ‘mature’ at an increased rate (3 to 6 months).  Their theory is this shortened time allows the bourbon to extract the essence of the oak more quickly than the usual long term aging process of commonly known bourbons aged in larger barrels. 

My thought: You know how great lasagna or Mexican casserole tastes fresh out of the oven?  Pretty darn delicious, right?  How about the next day when the flavors have had a chance to sit with themselves and marinate a bit to get used to each other for just a little more time.  Lasagna and Mexican casserole sometimes taste even better as leftovers.  I am not suggesting leaving bourbon out overnight, but what I am suggesting is possibly there is something to the theory of long term aging rather than short term aging.  The Tuthilltown Spirits process varies from conventional methods as does the flavor.  This is definitely a try it yourself type spirit with nothing offhand to compare it to rather than fresh off the cob ear of corn flavor deep in the root of the spirit.  It’s different, not the usual whiskey or bourbon one would ordinarily come across in a bar or liquor store.  But isn’t that what the artisanal movement is all about; experimentation?  Tuthilltown Spirits has not exactly cornered the market on experimentation in the realm of bourbon and whiskey, but they are doing something exceedingly distinctive. 

Hudson New York Corn Whiskey Tasting Notes:

Raw corn with a scant hint of butter.  Milk weed.  Total sense of freshly shucked corn in the aroma and flavor.  Bitterness in the finish. 

Hudson Manhattan Rye Whiskey Tasting Notes:

Chicory flavor.  Plenty of wood notes in the scent.  Smoother around the edges with more body than the Hudson NY Corn Whiskey.  Hot spice – sort of like infused spice like Red Hot candies burn the tongue, but not cinnamon like.  Grassy/grainy sense to this.  No sweetness to this whiskey at all.

Hudson Four Grain Bourbon Whiskey Tasting Notes:

Quite a bit of barrel overtone.  Water opens up the wheat and it becomes a bit sweeter with noticeable hints of mocha.  Bitterness to this likened to that of almond skins. 

Hudson Baby Bourbon Whiskey Tasting Notes:

More like a bourbon with rounder edges than the others.  Corn is still recognizable underneath, but almost hidden. There is dryness on the nose that is predominant in each of the Hudson whiskies.  An extreme amount of wood tone.  Hot spice on the tongue. 

Overall the distinguishing characteristics in the Hudson whiskies seem to be basic wood, raw corn and grain.  The shortened aging process does not pull fruit and nut to a great degree from the wood barrel as is often recognized in other whiskies and bourbons.  But, I’ve seen this particular spirit in action at tastings with crowds flocking to it as a spirit that colors outside the lines, not the run of the mill whiskey.  That is terrific.  It gives something new to chew on, gurgle around the gums and create a new spirit breed and cocktail format.  However, it is an acquired taste.  That taste could be raw, cutting edge, discerning or fashionable.  It just depends on how your palate and eye towards artisanal wants to perceive it.  Tuthilltown Spirits is just different than the usual.  Perhaps that is their niche.  Departure from the typical is what sets Tuthilltown Spirts apart from the rest. 

Scarecrow – created by The Intoxicologist

1 ounce Hudson New York Corn Whiskey

1/2 ounce NAVAN Vanilla Liqueur

1/2 ounce Banana Nectar

1/4 ounce Tuaca

1 teaspoon Simple Syrup

Combine liquids in a cocktail shaker with ice.  Shake to blend.  Strain into an old fashioned glass over fresh ice. 

Tastes a little like unroasted buttered sweet corn.  Extreme corn flavor.  Definitely have to love the flavor of corn to care for this particular cocktail since it plays up the tone of the corn whiskey. 

Bourbon Cocktail Recipes – Top 10 Classic Cocktails – Drink Recipes & Photos

Spirits Reviews – Holiday Drink Recipes

When Death Comes Knocking: Death’s Door Gin Review - Death’s Door Spirits Drink Recipes

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www.discus.org – Distilled Spirits Council of the United States

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Tuthilltown Spirits is part of the Classic & Vintage Portfolio of Handcrafted, Artisanal Gem Spirits