Category Archives: Reviews

Liquor & spirit reviews, cocktail & drink recipe reviews, bar reviews

Naked & Famous Cocktail

Posted on June 17, 2013 | Leave a comment

Mezcal, Chartreuse and Aperol weave together a little Naked & Famous cocktail magic in this beautifully hued classically styled cocktail. – photo by Cheri Loughlin, The Intoxicologist

If you saw the Naked & Famous cocktail on a local cocktail menu it would most definitely catch your eye. The name alone conjures up celebrity images we might rather scrub from our memory. However, the Naked & Famous cocktail ingredients beg a second glance.

Mezcal, Chartreuse and Aperol weave together a little Naked & Famous cocktail magic in this beautifully hued classically styled cocktail. Joaquin Simó of Death & Company, NYC, deconstructed the Last Word cocktail and gave it a breath of new life in the Naked & Famous cocktail recipe.

Naked & Famous Cocktail Recipe

Joaquin Simó of Death & Company, NYC, deconstructed the Last Word cocktail and gave it a breath of new life in the Naked & Famous cocktail recipe. – photo by Cheri Loughlin, The Intoxicologist

Naked & Famous

3/4 ounce Mezcal

3/4 ounce Yellow Chartreuse

3/4 ounce Aperol

3/4 ounce Fresh Lime Juice

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass or coupe.

Naked & Famous Cocktail Tasting Notes

In my opinion the Naked & Famous cocktail only resembles the Last Word cocktail by use of Chartreuse, lime juice and using ingredients in equal measure. It tastes lovely. Just don’t expect the Last Word. – photo by Cheri Loughlin, The Intoxicologist

In my opinion the Naked & Famous cocktail only resembles the Last Word cocktail by use of Chartreuse, lime juice and using ingredients in equal measure. This is where similarities get twisted. But then again, Naked & Famous is a reinvention rather than restoration. The ingredients mingle to produce a nice smoky grapefruit flavor. Aperol brings that hint of bitter grapefruit peel. Chartreuse adds just enough sweetness. The cocktail is completely balanced and refreshing. Just don’t expect it to be the Last Word.

A Word About Zignum Reposado Mezcal

Joaquin Simó favors a substantially smoky mezcal in the Naked & Famous cocktail due to the small measure of mezcal used. As clarification and not to misrepresent Joaquin’s mezcal use in the Naked & Famous cocktail, Joaquin recommends a different mezcal than the one I had on hand that I am mentioning below.

Zignum Reposado Mezcal & Green Chartreuse – photo by Cheri Loughlin, The Intoxicologist

I used Zignum Reposado Mezcal. I also used Zignum Reposado Mezcal {and Chartreuse} in The French Intervention cocktail while reviewing The Drunken Botanist book.

Zignum Reposado Mezcal is smoky sweet with hints of earth, like fresh mown grass with the sweet smell of fresh spring rain. – photo by Cheri Loughlin, The Intoxicologist

Zignum Reposado Mezcal aroma is smoky sweet, not sugary sweet. Earthy sweet. Like sweetness associated with sweet aroma of fresh mown grass. Possibly even the aroma of fresh spring rain and the smell of fresh tamped soil after the rain. The aroma is fresh sweetness of Mother Earth. Though Mother Earth hasn’t played very nice this spring. Hint of vanilla in the nose. Something similar to honey and orange.

Zignum Reposado Mezcal Taste: Earthy. Immediately lush, honey. The taste goes directly to the spicy, earthy flavor one expects from Mezcal. – photo and tasting notes by Cheri Loughlin, The Intoxicologist

Zignum Reposado Mezcal Taste: Earthy. Immediately lush, honey. The taste goes directly to the spicy, earthy flavor one expects from Mezcal. Orange blossom sweetness. I picture bees gathering nectar from blossoms. Rather nice and then BANG! The spicy flavor kick hits. My lips even felt the spice and went a little numb. That’s sheer WOW factor.

The color is a little darker than gold.

There is honey in the flavor, but not sweet like honey. I like it. I could sip this SLOWLY neat {and have since the first tasting}. Better yet, pour Zignum Reposado Mezcal over a large ice ball and watch it work its magic in the glass.

Review sample courtesy representatives of Zignum Mezcal. Follow @ZignumMezcal & @ZignumUSA on Twitter and facebook.com/Zignum

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Posted in Cocktails, Spirits

Tagged Aperol, Chartreuse, Death & Company NYC, Fresh Lime, Joaquin Simó, Mezcal, The Last Word, Zignum Mezcal

A Londoner’s Guide to London Cocktail Bars

Posted on May 17, 2013 | Leave a comment

Guest Post by Mark Gill aka The Cocktail Geek writing for Social and Cocktail. – We are in a fortunate position in London of being utterly spoilt for choice when it comes to quality drinking. From the opulence of five star hotels, to the dark and dingy dive bar basements, we have it all. Whether you prefer something tropically Tiki or seriously sophisticated, it’s all here and everything in between. There isn’t therefore any time to mess around with dodgy venues; what follows is just a sample of the very best.

Callooh Callay photo by Social and Cocktail

If there is one area of London that epitomises contemporary drinking culture in London it’s over in Shoreditch where the cool kids hang out. And for good reason, it`s home to some of the very best bars in the capital. A relative old-timer but still regular member of many ‘best of’ lists is the award-winning Callooh Callay. This whimsical Alice-in-wonderland-cum-retro-glamour styled bar boasts three different areas serving their innovative utilitarian menu famous for its regular reinvention. From tube maps, to cassette tapes to pantone colour charts, this is a place that doesn’t take itself too seriously, but does take the serving of excellent cocktails very seriously indeed. Just around the corner is the teeny tiny Casita, probably London’s best dive bar. Come here for shots and simple unpretentious classics; leave thinking the next morning is gonna hurt! Shoreditch is also home to the rapidly up and coming Happiness Forgets, where every basement ‘speakeasy’ styled bar cliché is both embraced and thrown out the window at the same time. Few places in the capital can match this bars ability to cram incredible amounts of flavour into every drink they serve, whilst maintaining an effortlessly cool attitude that makes it impossible not to declare it your new favourite place.

69 COLEBROOKE ROW, LONDON N1 8AA, 07540 528 593, WWW.69COLEBROOKEROW.COM – photo courtesy Social and Cocktail

Heading North from Shoreditch into neighbouring Islington is another bar that must be on everyone’s bucket list. 69 Colebrooke Row has a reputation for serving ‘molecular’ cocktails, but is in fact the source of some of the most classy and reliably well executed drinks you’ll find. The focus here isn’t on clever techniques, but in using science to enhance the sensor experience. This isn’t a place only for cocktail geeks, come here too to fall in love with the world of cocktails. Heading South from your Shoreditch base will cause you to come across an entirely different bar from the same team. The bar at the Zetter Townhouse (I can thoroughly recommend staying here too) is based around the international travels of your fictional Aunt Whilhelmina. This is British eccentricity at its very best, complete with a boxing kangaroo and umbrella-adorned stuffed cat. The drinks each tell a story and, like their siblings over in Islington, pack a flavoursome punch that will have you settled in the games room for many an hour.

Marks Bar photo by Social and Cocktail

The centre of town is the place to head for unadulterated luxury courtesy of the various internationally-recognised hotels. The Connaught, the Savoy and the Dorchester all come highly recommended, and without even a hint of stuffiness. Pricey they may be, but you can’t say you have experienced the best of London without a visit to one of these. The centre of town is also home to a smattering of ‘regular’ cocktail bars; particularly those with a restaurant attached. Mark’s Bar at Hix makes a big thing of using various infusions to create a menu that is impressive in its detail and never short of an unusual flavour or two. Even more interesting is the bar at Pollen Street Social, where the blend of ideas from the culinary and drinks world cross-pollinates to create some very interesting results. Those looking for simple pleasures and informal dining to boot will do worse than pop into Polpo for drinks served almost as a casual afterthought to cause surprise by their pleasing execution. It would of course be rude not to pop into the institution that is Rules whilst you’re in the area. By far the best reason to go to Covent Garden, head up the stairs to be whisked back in time to when service was King and your drink was just perfect.

There is of course one thing that a visit to London just shouldn’t be without; a most incredible Martini. For this, you will need to head to the bar at Dukes hotel. Order a Martini here and you’ll be served tableside from the Martini trolley. Into a frozen glass will be dashed just a few splashes of dry vermouth, before being filled to the brim with your choice of straight-from-the-freezer gin. The choice of garnish is yours, but there really isn’t anything that can beat the crack of an Amalfi lemon zest over your steaming cold cocktail. If there is a better way to spend an hour in London, I’ve not found it.

Social and Cocktail is the fastest growing cocktail website in the UK, focusing on cocktail recipes, bars and reviews. The site currently has over 1000 cocktail recipes, categorised by base spirit, type of cocktail and flavour, making it much easier to find a cocktail to suit your taste. The site profiles 180 of the best Cocktail Bars in the UK and is constantly checking in to review these establishments. On top of this, the site has a daily cocktail blog, regular interviews with the movers and shakers of the cocktail world and a monthly newsletter. Have a chat on Twitter @SoCocktail

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Posted in Venues

Tagged 69 Colebrooke Row, Callooh Callay, Guest Post, London Cocktail Bars, Mark Gill, Social and Cocktail, The Cocktail Geek

Review & Giveaway: The Drunken Botanist by Amy Stewart

Posted on May 2, 2013 | 7 Comments

The French Intervention Cocktail from The Drunken Botanist, The Plants That Create The World’s Great Drinks - book by Amy Stewart - photo by Cheri Loughlin

The French Intervention Cocktail using Mezcal, Lillet Blanc & Chartreuse from The Drunken Botanist, The Plants That Create The World’s Great Drinks – book by Amy Stewart – photo by Cheri Loughlin

The Drunken Botanist could be referred to as the ultimate Do-It-Yourself [DIY] cocktail book. Amy Stewart digs into the heart of the dirt of where cocktails originate. In this case DIY goes beyond reading a recipe and mixing it yourself. DIY is becoming knowledgeable about the origin of cocktail ingredients. It’s ditching the pre-bottled mixers and opting for mixers made with fresh local ingredients.

At first glance The Drunken Botanist might just look like a geeky botany of booze. It isn’t really. It’s a reference guide to plants, herbs and spices with boozy history lessons and trivia weaved into conversational dialog. There are 51 cocktail recipes and 13 syrups, infusions and garnishes listed in the contents section. If you’ve ever picked up a bar menu or cocktail book in your adult life you’ll recognize a minimum of eighteen basic classic recipes from Manhattans to Mai Tais. Ms. Stewart teaches you a few fascinating facts about your drink that begin long before measurement and glassware. So you might think you know the drink, but in all likelihood you only know the recipe.

One of my favorite quotes from the book;

“Gin is really nothing more than a flavored vodka whose predominant flavor is juniper, so gin drinkers who say they won’t drink vodka misunderstand the nature of their addiction.”

Any bars still banning vodka should hide the juniper infused vodka as quickly as possible!

The Drunken Botanist, The Plants That Create The World’s Great Drinks – book by Amy Stewart – photo by Cheri Loughlin

THE DRUNKEN BOTANIST GIVEAWAY:

Algonquin Books has graciously offered to giveaway 2 copies of The Drunken Botanist book by Amy Stewart to readers of The Intoxicologist. Read on for details.

The Drunken Botanist intrigues me as a botanical reference guide as it applies to liquor. Trust me, I’m not a gardener. I can barely keep herbs in a little planter pot alive. But the reference and origin material on each plant is captivating. There are charts with fruit, trees, flowers and herbs with notations on how to use them in infusions and as garnish. Many sidebar facts in the book make excellent Happy Hour trivia. I just have to remember the facts correctly!

The French Intervention Cocktail from The Drunken Botanist – book by Amy Stewart – photo by Cheri Loughlin

However, The Drunken Botanist is not a stand-alone cocktail recipe book. If you’re looking for hundreds of recipes, amazing cocktail photography, illustrative bar techniques, great liquor to recipe indexing, or recipes that only require easy to find ingredients, then this book isn’t it.

There are no significant cocktail photos or demonstrative techniques for constructing the drinks in this book. Color throughout the book is all black and various shades of green including the illustrations which consist mostly of plants. Excellent for vintage cocktail enthusiasts!
It is always helpful for an index to cross reference recipe ingredient to cocktail recipes. [i.e.: tequila, The French Intervention] The Drunken Botanist index does not cross reference recipes to ingredients. Recipes are found by recipe name only in the Recipes section of the Table of Contents and the Index.
As I mentioned before, I like the history and detailed information about the recipes. But, if a cocktail book contains 51 recipes and 18 of those recipes are basic classic recipes, I want more recipes. I also want recipes that are accessible. Some of the recipes in The Drunken Botanist call for liquors that are difficult to acquire in some markets. I had to Google three liquors I had never heard of before to see if they were available online. Not every state can order online. Quite honestly, some fresh fruits and herbs are difficult to find in some markets, too. Mine included.

That being said, I do like The Drunken Botanist and I am certainly thrilled to own a copy courtesy of Ms. Stewart and Algonquin Books. This book will serve as fabulous reference guide when researching cocktails. There is research involved in cocktails you know. It isn’t all shaking and sipping. But…there is some of that going on from time to time.

The French Intervention Cocktail from The Drunken Botanist – book by Amy Stewart – photo by Cheri Loughlin

The French Intervention

1-1/2 ounce Reposado Tequila or Mezcal

3/4 ounce Lillet Blanc

Dash Green Chartreuse

Grapefruit Peel Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with grapefruit peel.

I love the layering of flavors. Lillet offsets the heavy spice of the Mezcal. Undercurrent from the Chartreuse is rather nice. This is a beautiful sipping cocktail. Grapefruit aroma is pleasantly light and refreshing with each sip.

HOW ABOUT THAT FREE COPY?

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Please “share” this giveaway on Facebook. Sharing does not count as an entry but I would definitely appreciate it.

Contest open from May 2 – 15, 2013 midnight CST. Contest is only open to US residents over the age of 21. Please read the Giveaway Policy.

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More review coverage of The Drunken Botanist you might find interesting:

USA Today’s Deirdre Donahue reviews the book giving it a 4 star rating. Deirdre points out that the book is just like booze… “The Drunken Botanist is more a A-to-Z guide to be savored rather than guzzled.”
Michael Dietsch of Serious Eats weighs the pros and cons of The Drunken Botanist. He recommends the book as “delightfully informative and entertaining” in its detail concerning basic ingredients that go into the alcohols that end up in the cocktails we consume. But, Michael also lets the reader know, “If you’re looking for a book full of recipes for cocktails, syrups, infusions, bitters, liqueurs, mixers and other plant-based cocktail ingredients, you’re simply in the wrong place.”
Johnny Livesay of Austinist writes in review of The Drunken Botanist, “Stewart explores the botanical world behind the booze we know and love in the way only a garden nerd can.”

Suggested Retail Price: $19.95 – Buy on Amazon for $12.76 as of April 28, 2013

Review sample courtesy representatives of Amy Stewart and Algonquin Books

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Posted in Cocktails, Giveaways, Reviews

Tagged Algonquin Books, Amy Stewart, Chartreuse, Giveaways, Lillet Blanc, Mezcal, The Drunken Botanist, The French Intervention

ONEHOPE Wine Gives Back

Posted on April 24, 2013 | Leave a comment

Get wine with free shipping on a case or more.

ONEHOPE Wine Cork

ONEHOPE wine is produced by ONEHOPE in partnership with Rob Mondavi, Jr. ONEHOPE incorporates causes into products and services for maximum social impact. Their focus; “giving back is good business.” It is such good business; ONEHOPE has raised over $1 million for non-profit organizations. These non-profits include, but are not limited to breast cancer prevention and treatment, ending child hunger and Autism research and treatment. The bottle of ONEHOPE California Merlot I purchased mentions 50% of profits are donated to non-profits who support the fight against HIV/AIDS.

The ONEHOPE website allows you to purchase wine directly from the site. It shows the dollar amount that is donated to the chosen non-profit. ONEHOPE donates an additional dollar amount to a charity of your choice. I found ONEHOPE wine locally at Whole Foods.

ONEHOPE Wine California Merlot 006

I found this wine easily drinkable. Delicious blackberry and raspberry flavors. Lush. Just enough acidity. Sweetness, but not too sweet. Hints of apple. Possibly a little bit of grapefruit. Touch of peach. ONEHOPE California Merlot retails for $18.99. Oh, and the bottle of ONEHOPE California Merlot I happened to pick up had one of the best wine quotes ever printed on the cork!

ONEHOPE Wine Cork Ernest Hemingway Quote 013

ONEHOPE Wine is also affiliated with Hope at Home. HOPE at HOME centers around private wine tastings and fundraisers in the privacy of one’s home. These fun events are currently available in the San Diego, Los Angeles and San Francisco areas. Learn how to host an event or become a wine specialist on the HOPE at HOME website.

Apparently ONEHOPE offers coffee as well. Check it out.

Post sponsored by Wine Chateau. All commentary and opinions are my own.

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Sponsored Posts, Wine

Tagged Ernest Hemingway, Merlot, ONEHOPE Wine, Sponsored Post, Wine, Wine Chateau, Wine Cork

Pebble Beach Food & Wine 2013 Grand Tasting

Posted on April 15, 2013 | Leave a comment

It was recently my pleasure to have been invited to attend the Pebble Beach Food & Wine 2013 (PBFW) event in Pebble Beach, California. Driscoll’s berry growers invited me to join a group of talented food and cocktail writers for a weekend of education that included Driscoll’s University “field to fork” learning event and the Pebble Beach Food & Wine 2013 Grand Tasting event with additional classes. Driscoll’s was also a sponsor of the PBFW event.

Driscoll’s Lounge

The Driscoll’s Lounge featured berry-licious foods with amazingly fresh berries as the centerpiece. There was even a fresh berry cocktail with non-alcoholic mocktail provided for those interested in a liquid treat that wasn’t of the wine variety.

Stay tuned for future post detailing just how serious Driscoll’s is about providing you and me with the finest berries nature has to offer. Two Peas and Their Pod has already written a post covering the Driscoll’s University tour and Pebble Beach Food & Wine 2013 tasting event through her eyes. Tess Masters of The Blender Girl created a wonderful fresh Strawberry Smoothie that everyone in our group raved about while on the Driscoll’s Tour. You might want to try it too. By the way, Tess is amazing! She and others will be writing about Driscoll’s and the Pebble Beach Food & Wine event soon, too.

Chocolates by Jacques Torres

I’m not sure how Chef Jacques Torres had so much energy this far into the Pebble Beach Food & Wine event, but this is an amazingly generous and gregarious gentleman. Chef Torres entertained with his incredible smile and of course, plentiful chocolates.

Though there was much to choose from and “Mr. Chocolate” encouraged me to sample a little of everything, I chose the 60% dark chocolate sheets with crunchy potato chips layered in the chocolate. They were thin, crisp and melt in your mouth good. I took a quick look at Mr. Chocolate online and found some really cute Champagne Truffles (with real champagne) in the shape of champagne corks of course! I think they are a must have!! Be sure to keep up with Jacques Torres on Twitter (@JacquesTorres) and Facebook.

The Gold Rush Cocktail

The Gold Rush Cocktail is a 3 ingredient drink consisting of bourbon, honey and lemon juice. The booth’s menu board said as much, but all I saw on the back table was Bushmill’s Irish Whiskey. So, I asked which bourbon was used in The Gold Rush cocktail. The bartender said it actually contained Bushmills Irish Whiskey and some sort of liqueur to mimic the flavor of bourbon.

I’m wondering why the menu board said bourbon rather than Irish Whiskey? Aren’t we trying to educate consumers rather than keep people confused?

Gold Rush Cocktail

2 ounces Bourbon

1 ounce Honey Syrup*

3/4 ounce Lemon Juice

Combine liquids in cocktail shaker with ice. Shake to blend. Strain into rocks glass over fresh ice. *Honey Syrup: 1 part Honey to 1/2 part Water – Mix honey with heated water. Stir. Allow to cool.

Church & State Bistro rolled out their new summer 2012 cocktail menu last year which included a variation on the Gold Rush Cocktail called Elope containing Bushmills Irish Whiskey, cantaloupe, lemon and honey syrup. It is also served on the rocks. Find it and several other tasty sounding cocktails in the link provided. Another variation can be made with ginger liqueur served martini style found on the Two Tarts blog.

Champagne Delamotte Brut

Champagne Delamotte Brut NV: 50% Chardonnay, 30% Pinot Noir, 20% Pinot Meunier.

“Champagne Delamotte expresses to perfection the characteristics of this noble variety. Light, gossamer-textured, impertinent, more complex with aging, discreet, yet present, heady but not heavy. Champagne at any time, for any occasion.” – Salon Delamotte

Domaine Carneros Taittinger

Can I just say I love champagne?! Bubbly in general. I think it’s just spectacular.

I sampled the Domaine Carneros Taittinger Brut 2008. It was quite busy in front of this particular sampling area, so I was fortunate just to get a taste and a photograph. Unfortunately I don’t have sampling notes. What I can say is that it was so delicious I really did want to go back for seconds or thirds even, but hardly thought that was the point in sampling a wide variety of spirits. I stuck to one sample only.

Brut-style champagnes are traditionally comprised of chardonnay and pinot noir. Brut refers to the level of sugar content in the wine. Domaine Carneros has received high acclaim through the years for its Brut Cuvée. It has been recognized for its consistent quality and affordable price. It has been described as having a mousse-like creamy texture, with hints of citrus, apple and pear with some sweet berry fruit.

In a word; luscious!

Caricature Wine

To be perfectly honest the label is what caught my eye and I’m glad it did. Caricature wine is indeed easy to sip just as it is described. It is an 84% Cabernet and 16% Zinfandel blend, estate grown by the LangeTwins Family. Certified sustainable. The wine is currently sold in Texas and California. It can also be purchased online for $15. Extremely reasonable! Ideal for everyday sipping and a perfect bottle to give as a hostess gift.

“The wine is full of rich aromas and flavors of plums, blackberries and dark cherries. It’s jammy and indulgent with a stroke of oak bestowing a poised spice.” Caricature Wine

Nose to Tail Tamale

Nose to Tail Tamale by Chef Ray Garcia, Fig Restaurant, Santa Monica. Delicious! Spicy good! This scrumptious small bite could have easily become an entire meal with more bites of course. It was so good!

Hypothesis Cabernet Sauvignon

Hypothesis Cabernet Sauvignon comes from the Roots Run Deep Winery. It is considered the FIRST wine of its kind due to a winemaking technique called flash détente or “instant relaxation.” This technique was created in Europe in the 1990s and introduced to the United States in 2009. It involves quickly heating and cooling the skins of the fruit before the fermentation process. This results in vibrant color, flavor and positive tannin extraction. This is a natural, organic process.

In my opinion the taste results are incredible. According to the presenter, Hypothesis Cabernet Sauvignon received 92 points from Wine Enthusiasts, December 2012. It is priced in the $35 range.

Pork Terrine Glazed Eel & Pickled Mustard Seed

The presentation was spectacular. Who can resist rows of small plates flawlessly presented with foods we don’t usually whip up in the kitchen every day? Glazed eel?! I was of course intrigued. It was beautiful and delicious. Chef Angie Berry created a lovely dish.

I’ll admit one other thing here and now. I love food. I love savoring flavors. The best way I could describe this particular small dish is it tasted like an extremely extravagant tuna sandwich one would eat with a fork. Neither my tuna salad recipes or tuna sandwiches ever turn out so delectable, but the texture, pickling and tangy kick reminded me just a little of that familiar flavor. My apologies for a less than sophisticated description to this enchanting small dish.

Special thank you to Driscoll’s for inviting me along on this amazing journey. Follow Driscoll’s on Facebook and Twitter @driscollsberry.

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Posted in Driscoll's Berry, Pebble Beach Food & Wine, Short Drinks, Sponsored Posts, Wine

Tagged Angie Berry, Bourbon, Bushmills Irish Whiskey, Caricature Wine, Champagne, Champagne Delamotte, Domaine Carneros Taittinger, Driscoll's, Fresh Lemon, Gold Rush Cocktail, Honey, Honey Syrup, Hypothesis Wine, Jacques Torres, Mr. Chocolate, PBFW, Pebble Beach, Pebble Beach Food & Wine, Ray Garcia, Roots Run Deep Winery, Salon Delamotte, Sponsored Post, Tess Masters, The Blender Girl, Two Peas and Their Pod, Wine

Classic Cocktails at The Peninsula Chicago

Posted on April 9, 2013 | Leave a comment

One of the drawbacks of working with cocktails and spirits on a daily basis is deciding what to order from cocktail menus when I go out for drinks. I know; sounds like a horrid problem. But it really is difficult. Often the same handful of classic cocktails appear on the menu with a variety of either way too sweet or way too outlandish signature drink recipes on the opposite side.

Two weekends ago I was fortunate enough to visit one of my favorite Chicago hotel bars; The Bar at The Peninsula Chicago. The Bar is a chosen favorite due to the superior quality of service, its intimate, yet dynamic atmosphere and the attention to detail that goes into the cocktails offered on the menu as well as the manner in which they are served. The Bar’s staff is superb for their cocktail knowledge, skill and the manner in which they regard every guest with special attention.

Though I’ve enjoyed the Vieux Carré cocktail before, I usually enjoy this classic cocktail served up in a martini glass. The Bar serves the Vieux Carré on the rocks as it was originally intended. This 1930’s classic cocktail was the creation of Walter Bergeron and named after an old French term in relation to New Orleans’ French Quarter (le Vieux Carré) meaning, “the Old Square.”

Vieux Carré Cocktail

3/4 ounce Rye Whiskey

3/4 ounce Cognac

3/4 ounce Sweet Vermouth

1 Barspoon / 1 teaspoon Benedictine

2 dashes Angostura Bitters

2 dashes Peychaud’s Bitters

Lemon Twist

Combine liquids in cocktail shaker with ice. Stir or shake to chill. Strain into rocks glass over fresh ice. Garnish with lemon twist.

How appropriate the Vieux Carré cocktail continues to make an appearance on hotel bar cocktail menus as it was originally created at what now is the Hotel Monteleone in New Orleans. Its hotel bar, Carousel Bar, sometimes substitutes dry vermouth for sweet vermouth. Try the Vieux Carré drink recipe both ways to see how you prefer it.

Though the Martinez cocktail comes up often in social media chatter, I rarely see this particular drink recipe on cocktail menus. It’s also a cocktail recipe I’ve never personally stirred up and poured for myself. When I saw it on The Bar cocktail menu it was an immediate must-try.

The Martinez

2 ounces Carpano Antica Formula (Sweet Vermouth)

1 ounce Ransom Gin

1 Tablespoon Luxardo Maraschino Cherry Liqueur

Dash Angostura Bitters

Lemon Peel Garnish

Combine liquids in cocktail shaker with ice. Stir to chill. Strain into chilled martini glass. Garnish with fresh lemon twist.

The Martinez is fairly sweet with a unique flavor combination achieved with the inclusion of the Luxardo Maraschino Cherry Liqueur. This classic cocktail is a predecessor to the classic Martini. Once dry vermouth became plentiful, the Martinez took a back seat to the Martini and bar goers hardly looked back from their Gin Martinis. They just began adding a wider variety of garnish. If you take a closer look at the ingredients you’ll see the Manhattan in its early stages.

Ironically I just talked about the inclusion of the Champs Elysées classic cocktail on another restaurant’s bar menu last week. This is another cocktail I’ve sipped martini style, but The Bar serves on the rocks. I sampled this drink recipe martini style and on the rocks at The Bar in Chicago to test a theory; would it taste differently if it were made exactly the same, yet served differently? The answer; yes it did and I will most likely sip this one on the rocks from here on out. It was that much better in my opinion.

Champs Elysées

1-1/2 ounce Cognac

1/2 ounce Green Chartreuse

3/4 ounce Lemon Juice

1/2 ounce Simple Syrup

1 dash Angostura Bitters

Lemon Twist – Optional

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

The Champs Elysées recipe I posted last week is a little different than the one here. Last week I modified the classic to my taste preference. This week the recipe appears as it is most often referenced by authorities in classic mixology. This version produces a bit sweeter cocktail than my adjusted variation.

The Bar at The Peninsula Chicago also served another favorite; the Corpse Reviver. This cocktail is often thought of around Halloween time due to its name, but the Corpse Reviver is a refreshing cocktail ideal for leisurely summertime sipping. It’s lightly tart with an almost sparkling lilt to it with its faint absinthe inclusion. It’s a drink recipe that should make every classic cocktail enthusiasts “must-try” list.

There really is something for everyone at The Bar at The Peninsula Chicago. Scotch flights for the whisky enthusiast, signature cocktails for the adventurous cocktail lover, wine and champagne and of course an array of delicious menu items from the hotel’s wonderful restaurants. Be sure to stop in at The Peninsula Chicago whether it’s for an evening’s stay, dinner or for a drink before evening plans. You’ll be treated well.

Thank you to The Bar’s manager, James, and bartenders, Erik, Tim and Loran for magnificent service, entertaining conversation and delicious cocktails while dining and sipping at The Bar at The Peninsula Chicago.

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Cocktails, Short Drinks, Venues

Tagged Angostura Bitters, Bartender, Benedictine, Carpano Antica Formula, Champs Elysees Cocktail, Chartreuse, Classic Bitters, Classic Cocktails, Cognac, Corpse Reviver, Fresh Lemon, Gin, Luxardo Maraschino Liqueur, Manhattan, Martini, Mixology, Peychaud's Bitters, Ransom Gin, Rye, Simple Syrup, Sweet Vermouth, The Bar, The Bar at The Peninsula Chicago, The Martinez, The Peninsula Chicago, Vieux Carre, Whiskey

Review: Adult Chocolate Milk Liqueur

Posted on April 4, 2013 | Leave a comment

Adult Chocolate Milk 038 photo copyright Cheri Loughlin

The first few times I passed Adult Chocolate Milk Liqueur on liquor store shelves I kind of ranked it right along with the multi-flavored vodkas that seem to be flooding the market. I mean really, what has the spirits industry come to? Why not pour a glass of Adult Chocolate Milk and top it with Whipped Vodka?!? (You know someone’s done it!) But then again, the Brown Cow (essentially a vamped up chocolate milk) has been around for ages. Why not a ready to pour-and-serve Adult Chocolate Milk? Why not a few Adult Chocolate Milk recipes to go with that pile of cookies your stashing behind the bread basket?

Especial Brown Cow - photo and recipe adaption by Mixologist Cheri Loughlin, The Intoxicologist

Especial Brown Cow is essentially a vamped up chocolate milk & it’s been around for ages! – photo & recipe adaption by Mixologist Cheri Loughlin, The Intoxicologist

So really, what the spirits industry has come to is giving a broad spectrum of consumers what they want. The broad spectrum is looking for the same thing in a bottle of spirits as they are in their bar experience; fun. It isn’t always about the freshest farm to table ingredients, stirring rather than shaking, carved ice or ice balls or using the proper garnish. Sometimes it’s just about pouring a drink that makes us say, YUM! Just that.

Mudslide Shot 140 photo copyright Cheri Loughlin

Mudslide Shot – Adult Chocolate Milk would make a great variation on this particular shot. – photo by Cheri Loughlin, The Intoxicologist

Adult Chocolate Milk is a blend of shelf-stable milk and vodka. It’s best served chilled, just like you remember regular chocolate milk from childhood. Like most liqueurs, Adult Chocolate Milk also suggests on the rocks serve and says there are fabulous cocktails to mix and shake. Did someone say shake? I’m thinking an adult milkshake would suit this particular spirit just fine. Perhaps a variation on the Mudslide. Yes. Ice cream and a blender.

What People Are Saying About Adult Chocolate Milk

I asked Intoxicologist Facebook friends what they thought of Adult Chocolate Milk…

ACM is perfect chilled (room temp is not the way to go). Great straight. Has enough chocolate, so that it is not watered down and the alcohol is not so ramped up that it is fun to share with friends. ~ Kevin H.

ACM – Meh. It wasn’t bad, but I was hoping for something richer & more chocolate-y. ~ Angie R.

Adult Chocolate Milk Recipe

Chocolate Dipped Raspberry

3/4 ounce Adult Chocolate Milk

1 ounce Vanilla Rum

1 ounce Rum

1/4 ounce Black Raspberry Liqueur

Combine Adult Chocolate Milk and rums in cocktail shaker with ice. Shake to blend and chill. Strain into martini glass. Float black raspberry liqueur on top.

40 Proof / 20% alcohol

Suggested Retail Price: $17.99 to $19.99

Availability: Launched in 2009. Product distribution has grown from four states to 40 states. Adult Chocolate Milk is available at local liquor stores and major retailers throughout the United States including select Costco, Kroger and Sam’s Clubs.

Adult Chocolate Milk is considered the “wherever, whenever, however” spirit due to its versatility and accessibility.

Review sample courtesy representatives of Adult Chocolate Milk – Adult Chocolate Milk on Facebook – @AdultBeverageCo on Twitter

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Posted in Cocktails, Spirits

Tagged Adult Chocolate Milk, Black Raspberry Liqueur, Brown Cow, Chocolate Dipped Strawberry, Chocolate Milk, Especial Brown Cow, Mudslide, Rum, Vanilla Rum

American Harvest Farm to Table Cocktail Recipes

Posted on April 1, 2013 | Leave a comment

I am a tried and true vodka lover. I sip it on the rocks; with or without a lime peel. In an extremely Dry Martini with lemon twist; extremely dry means just vodka shaken or stirred with ice only please. No complicated drink recipe there. In the case of American Harvest Organic Spirit, I would even choose equal parts vodka to gin on the rocks or martini style. What I’m saying is American Harvest is easily sippable. I think it’s a great value for the money and it will be a winner when mixed in an abundance of cocktail recipes.

Speaking of cocktails and drink recipes, American Harvest launched fully prepared. They have some great recipe suggestions for spring with more cocktail recommendations in the future. The two recipes below utilize garden fresh herbs, vegetables and berry fruits for the freshest farm to table cocktails. Read on and stay tuned.

Local Harvest

2 ounces American Harvest Organic Spirit

4 Fresh Basil Leaves

3 Lime Wedges

3 Thin Slices Cucumber

1/4 ounce Agave Nectar

Basil Leaf & Cucumber Slice Garnish

Muddle basil, lime and cucumber in mixing glass. Add American Harvest, agave nectar and ice. Shake to blend and chill. Strain into rocks glass over fresh ice. Garnish with basil leaf and cucumber slice.

Very Berry Harvest

2 ounces American Harvest Organic Spirit

4 Fresh Mint Leaves

4 Blackberries

4 Raspberries

1/4 ounce Agave Nectar

Ginger Beer

Crushed Ice

Blackberries, Raspberries & Mint Sprig Garnish

Muddle mint leaves and berries in mixing glass. Add American Harvest, agave nectar and crushed ice. Gently swizzle. Top with ginger beer. Garnish with berries on a cocktail pick and mint sprig.

What is American Harvest Organic Spirit?

Organic Vodka & Organic Flavor. Snake River USA

American Harvest is handcrafted in small batches from organic winter wheat grown on a family owned and sustainably managed American farm. It is distilled and bottled in Rigby, Idaho using water from aquifers deep beneath the Snake River plain. American Harvest is the creation of Sidney Frank Importing Company, Inc., a third generation family business that is 100% US owned and operated.

American Harvest has no artificial additives or preservatives and is produced with a continuous column distillation process and charcoal filtration to ensure the integrity and purity of the spirit. The American Harvest Distillery is USDA Certified Organic by Oregon Tilth. – American Harvest media materials

80 Proof / 40% alcohol

Suggested Retail Price: $23.99

American Harvest Tasting Notes

Color: Clear

Aroma: Faint hint of peppercorn. White pepper maybe. Roundness like vanilla, but not quite as lush.

Tasted Neat: Definite vanilla. Rich vanilla. Hints of sweetness like buttery butterscotch, but the spirit isn’t sugared. Bit of nut skin like macadamia nut oiliness. Pink peppercorn maybe. Barely any burn. Rolls over the tongue nicely. Perhaps a wee hint of coffee. Proves that vodka is no longer the “tasteless” spirit. Almost brings the vodka and rum categories a little closer together where taste and flavor are concerned.

Mouth Feel: Excellent viscosity. Lingering flavor.

Comparable Spirit: The premium vodka category is becoming more affordable and less comparable from one brand to another. Like I mentioned, once considered a completely blank slate spirit, vodka is lifting the veil and allowing consumers to discover there’s more to it than raucous burn.

Review sample courtesy representatives of Sidney Frank Importing Company, Inc. & American Harvest – American Harvest on Facebook – @AHOrganicSpirit on Twitter

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Long Drinks, Short Drinks, Spirits

Tagged Agave Nectar, American Harvest, Basil, Blackberries, Cucumber, Farm to Table Cocktails, Fresh Lime, Ginger Beer, Local Harvest, Mint Leaves, Organic, Organic Cocktails, Organic Spirit, Raspberries, Sidney Frank Importing Company Inc, Very Berry Harvest, Vodka

2 Blood Orange Vodka Spring Drink Recipes

Posted on March 31, 2013 | Leave a comment

SKYY Infusions Blood Orange Vodka Bottle with Tasting Glass 097

The classic Negroni cocktail recipe is always a personal favorite go-to drink for summer or winter sipping enjoyment. When it was time to review the SKYY Infusions Blood Orange Vodka, a variation of the Negroni instantly came to mind. Blood orange and grapefruit flavors both go rather nicely with the Negroni flavor profile. They seem to thin the drink recipe out a bit for warmer weather sipping. This makes the drink a great refresher. The cocktail recipe variation below just might be the ticket for soaking up a little sunshine.

By the way, March 31 is Oranges and Lemons Day. A Vodka infused with orange or blood orange would be perfect for the day!

Blood Orange Negroni

1 ounce SKYY Infusions Blood Orange Vodka

1/2 ounce Campari

1/2 ounce Sweet Vermouth

2 ounces Club Soda

Orange Slice Garnish

Fill highball glass two thirds full with ice. Add liquids to glass in order given, topping with club soda last. Garnish with orange slice.

If you feel like sipping something a little different (Orange Sorbet, Prosecco, SKYY Blood Orange Vodka and Orange Juice), then check out the Blood Orange Sgroppino drink recipe photographed and described in great visual detail on the Italian La Bella Vita blog. This cocktail looks amazing and sounds delicious!

Orange Breeze

2 ounces SKYY Infusions Blood Orange Vodka

1/2 ounce Pineapple Juice

1/2 ounce Cranberry Juice

1/2 ounce Lemon Juice

Orange Twist or Orange Slice Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with orange twist or orange slice garnish. (More drink recipes like this one provided by Campari America on flickr in the SKYY Infusions Blood Orange tag.

What is SKYY Infusions Blood Orange Vodka?

Vodka infused with natural blood orange flavors. SKYY Infusions Blood Orange is made with real blood oranges and SKYY Vodka. It is carefully infused with all-natural ingredients with the goal of irresistibly crisp, fresh taste and lusciously sweet blood orange. – Information printed on bottle label

70 Proof / 35% alcohol

Suggested Retail Price:$15 to $19 range depending on area

Availability: Main market area is United States and Canada.

SKYY Infusions Blood Orange Vodka Tasting Notes

Color: Clear

Aroma: Reminds me of opening a fresh bag of candy sweet tarts. Powdery sweet with bit of sugary tartness. Makes my mouth water a little. No burn.

Tasted Neat: Sweetness, though it is minimal. Very little burn. Orange with hint of bitter, like the oily skin of orange. Not lush. Bit fruity like you might expect from cocktail fruit juice, but not as sweet. Definitely reminds me more of candy flavor rather than natural fruit flavor. Slightly artificial tasting as it doesn’t seem to roll over the tongue with layered lushness. Seems a bit one dimensional in its streamlined flavor.

Review sample courtesy representatives of Campari America

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Cocktails, Long Drinks, Spirits

Tagged Blood Orange Vodka, Campari, Campari America, Club Soda, Cranberry Juice, Fresh Lemon, Negroni, Orange Vodka, Oranges and Lemons Day, Pineapple Juice, SKYY Infusions Blood Orange Vodka, Sweet Vermouth

Review: Caliche Rum

Posted on March 26, 2013 | Leave a comment

Caliche Rum 065 photo copyright Cheri Loughlin

Caliche Rum is aged up to four years. The purpose of slow blending is to give the rum an extremely smooth, modern characteristic with unique, clean balance of vanilla and citrus flavor and hint of oak. The intention in taste experience is an immediate rum flavor with velvety texture, followed by hints of caramel and vanilla. Citrus lingers slightly providing a crisp note then cleanly disappears with light tannins and oak. – media materials provided by brand representatives

Distilled, aged and bottled by Destilleria Serrallés, Inc. Ponce, Puerto Rico.

80 Proof / 40% alcohol

Suggested Retail Price: $25 range

Availability: Initially available in New York, Los Angeles, Miami, Chicago and Dallas

Caliche Rum 086 photo copyright Cheri Loughlin

Tasting Notes

Color: Clear

Aroma: Some burn. Flat. Bit non-descript as far as rum goes.

Tasted Neat: Butterscotch. Quite a bit of burn. Burn does dissipate rather quickly, though. Barely any sweetness. Buttery is faint. Slight vanilla. Hardly any roundness as some rums seem to have. Little bit of toffee. Hint of coffee. Light citrus.

Mouth Feel: Thin

Caliche Wood Top 076 photo copyright Cheri Loughlin

I love the rope around the neck of the bottle and the wooden bottle stopper. Interesting design etched in the wood, too. Not a fan of the orange lettering or the actual bottle though. But hey, it’s what’s inside that counts, right?!

Possible Uses, Pairings and / or Cocktails: Rum cocktails always make an appearance on my back deck when warmer weather finally makes its way back around. Pick up a bottle, grab a shaker and enjoy the sunshine.

Caliche Rum has a nice selection of cocktails on their website. I thought you might enjoy the two below for starters.

Cali Grapefruit

2 ounces Caliche Rum

1/2 ounce Campari

1 ounce Grapefruit Juice

1/4 ounce Agave Nectar

Club Soda

Grapefruit Wedge Garnish

Combine Caliche Rum, Campari, juice and agave nectar in cocktail shaker with ice. Shake to blend. Pour into goblet or highball glass over fresh ice. Top with club soda. Garnish with grapefruit wedge.

Cali Gold

2 ounces Caliche Rum

1 ounce Lime Juice

1/2 ounce Pineapple Juice

1/4 ounce Agave Nectar

3 – 6 Cilantro Leaves

Cilantro Leaf Garnish

Lightly muddle cilantro leaves in mixing glass. Add liquid ingredients with ice. Shake to blend and chill. Strain into highball glass over fresh ice. Garnish with cilantro leaf.

Review sample courtesy representatives of Caliche Rum – @CalicheRum on Twitter – CalicheRum on Facebook

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Posted in Long Drinks, Spirits

Tagged Agave Nectar, Caliche Rum, Campari, Cilantro, Club Soda, Fresh Lime, Grapefruit Juice, Pineapple Juice, Rum

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