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.

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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.

Blackheart Spiced Rum might have left a legendary trail of broken hearts from shore to shore in the past as the cunning seductress of the high seas left rum lovers in her wake without means to partake of her delicious bottled spirit.  However Heaven Hill Distilleries opened the sultry seductress’ cache box for all to enjoy a spirited nip of her tasty goodness.  The mistress of the high seas no longer leaves broken hearts where she travels, but rather satiated appetites and flavorful sips.

Blackheart Spiced Rum brings a mouthful of vanilla to the taste experience with the teeniest hint of orange in the far reaches of the background taste.  Perhaps there is a miniscule hint of lemon peel as well.  Almond flavor comes across as primary with the vanilla. 

This particular rum adds a hint of depth to ordinary rum cocktails, bringing diversity to the palate.  Works well in tropical drinks and those with a flair toward warmer tones.  Lacking in spice depth on its own, but spicy characters can be pulled out of this spirit when balanced against warmer toned ingredients.

Heaven Hill Distillery Releases Blackheart Spice Rum

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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.

The common thread that runs through the Rum Jumbie Splash line of spirits seems to be sugar, sugar and even more sugar.  The website weaves a tale of secret ‘Jumbies’ or spirits trapped within the alcoves of the Caribbean Island guarding the long sought after Rum recipe of the ancients.  If one were to consume Rum, one of the ‘Jumbies’ or Rum spirits would possess the person.  The person would in turn dance to the beat of the congas all night long.  Since Rum Jumbie Liqueur is a product of the undiscovered recipe of the ancients, drinking this liqueur will in turn awaken the same ‘Rum Jumbie’ spirits from long ago.  My theory is the spirit that consumes one when drinking one of the Rum Jumbie Splash flavored rums is the drinker just might be overwhelmed by the sugar rush.

Though many spirits portray a picture of ‘sips well neat, on the rocks or in mixed drinks’, the Rum Jumbie line of flavored rums appear to have one purpose and one only; tropical mixer.  The significant sweet aspect to the spirit might make this challenging to sip for extended periods of time neat, but adds a plus factor to the equation for mixing economical tropical drinks with less need for additional sugared mixers.  Combining two or three of the Rum Jumbie flavored Rums with an additional splash of club soda or fruit juice renders multiple fruit flavored layered drinks without the need for multiple fruit juices. 

Rum Jumbie Pineapple Splash

Aroma: Fresh Pineapple without burn

Taste: Extremely Sweet.  Burn from the overly sweetness that overtakes the mere alcohol burn that is usually present in spirits.  More pineapple aroma than occurs in the flavor, but pineapple flavor definitely exists.  Artificial in taste.

Rum Jumbie Mango Splash

Aroma: Reminds a little of powdery sweetness of WONKA SweeTARTS.  A little sting in the nose with the sweet, but non-alcoholic burn. 

Taste: Definite artificial flavor comes across in the taste.  Powdered candy taste exactly as signified in aroma.

Rum Jumbie Coconut Splash

Aroma: Faint coconut. No sweet. Doesn’t present as ‘suntan oil’ in the aroma as some coconut spirits do in the aroma.

Taste: Light coconut. Overpowered again by the sweetness factor.  Slight metallic in the very end taste, but vaguely there. Might be missed entirely if not focused on it.

Rum Jumbie Vanilla Splash

Aroma: It took a couple of whiffs to capture the full effect of vanilla, but then it was definitely there.  The vanilla comes forth with faint sugar and a little burn.

Taste: Again sugar is primary. Vanilla is round and lush, but again too buried beneath the sugar to maintain any sort of depth to the spirit.

Each Rum Jumbie flavored Rum is bottled at 24% alcohol by volume with a price point of approximately $16.00.  This lends itself to lower alcohol content cocktails if one sticks to Rum Jumbie flavored Rum as the primary base spirit.

Rum Jumbie flavored Rum samples for review courtesy Talbert Communications, Ltd.  All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist. 

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

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Italian Cosmo – adapted by Cheri Loughlin

1 ounce Amaretto

1 ounce Vodka

1/2 ounce Tuaca

1 ounce Cranberry Juice

1/2 ounce Lime Juice

Lime Twist Garnish

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

Modern Classic Cocktails

Hennessy Martini – Seelbach Cocktail – Stiletto – Burnt Orange Kir – American Cocktail

Legends Cocktail

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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.

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.

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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.

Alternating Kurrant Martini – Purple Martini, Denver

3 ounces Absolut Kurrant Vodka

Splash Chambord

Splash Dry Vermouth

Lemon Twist Garnish

Combine liquid ingredients in mixing glass with ice.  Stir to chill completely.  Strain into chilled martini glass.  Garnish with fresh lemon twist.

Notation: Since this cocktail contains straight spirits and the idea is full enjoyment of a thoroughly chilled cocktail my recommendation when making this at home is as follows: half the recipe to 1-1/2 ounces Absolut Kurrant, 1/4 ounce Chambord and 1/4 ounce Noilly Prat Dry Vermouth.  This keeps the martini smaller but chilled throughout the entire sipping time for a more fulfilling experience.  Think measure, stir, strain, enjoy, repeat rather than gulping.  This keeps a cocktail at its ultimate pleasure point while sipping.

The Alternating Kurrant Martini recipe can be found in The Martini Companion by Gary Regan and Mardee Haidin Regan.  More Absolut Vodka drinks of interest include the South Slope Sour and Spiked Core with Absolut Brooklyn, the lower calorie Ruby Weekdays long drink, Berrily a Mojito with Absolut Berri Acai and three more recipes found in the press release.  Don’t forget the Absolut Boston flavor with black tea and elderflower infusion: Monumentally Raspberry Boston, Boston Apricot Sidecar and Boston Girlfriend with three more brand recipes included in the official press release.

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.

The Aviation and Aviation Cocktail No. 1 recipes are widely known favorites in classic cocktail books.  Brands, bartenders and mixologists continue adapting the Aviation recipe to suit particular tastes, specific gins and varying liqueurs.  You could say the Aviation recipe veers off course now and again taking differing flight patterns for renewed twist on an old classic favorite.

Aviation No. 1 – Simon Difford, The Cabinet Room, London

Adapted from Hugo R. Esslin’s 1916 book Recipes for Mixed Drinks

1-3/4 ounces Tanqueray London Dry Gin

1/2 ounce Luxardo Maraschino Liqueur

1/4 ounce Benoit Serres Crème de Violette

1/2 ounce Freshly Squeezed Lemon Juice

1/2 ounce Chilled Mineral Water

Lemon Zest Twist Garnish (Sugar Rim Optional)

Place all liquid ingredients in Boston shaker with ice.  Shake to blend and chill. Fine strain into chilled cocktail glass.  Garnish with lemon zest twist.

More variations on the classic Aviation cocktail and fanciful flight related drink recipes may be found in Aviation Day Recipes to Celebrate the Day.  If you love gin and classically inspired drink recipes then Gin Temptation Recipes for Any Occasion and reader’s picks of Top 10 Classic Cocktails might also interest you.

Simon Difford’s adaptation of the Aviation No. 1 and The Mary Pickford adaptation by Bryan Dayton were both sampled at Diageo’s VIP Cocktails through the Decades Cocktail Hour at Tales of the Cocktail 2010 in New Orleans.  Valentino’s Demise using Clynelish 14 Year Old was also sampled at the same event.

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

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Legends Cocktail – The Essential Cocktail, Dale DeGroff

1 small piece Ginger Root

1/2 ounce Cointreau

1/2 ounce St-Germain

1-1/2 ounce Vodka

1/2 ounce White Cranberry Juice

3/4 ounce Fresh Squeezed Lime Juice

Spiral Lemon Peel Garnish

Orange Slice, Sugar & Ground Ginger for Dusting Glass

Combine 4 parts sugar to 1 part ground ginger in mixing tray.  Rim cocktail glass with orange slice.  Dip outer rim of glass in sugar mix to frost.  Set aside and then chill the glass. 

Place ginger root and liqueurs in bottom of mixing glass.  Muddle.  Add vodka and juices with ice.  Shake well to blend and chill.  Strain into chilled ginger sugar rimmed glass.  Garnish with spiral lemon peel. 

Notation: The Legends Cocktail just wouldn’t be the same without the easy to mix frosted rim.  The sweetly spiced gingered rim tips off this cocktail perfectly sip after sip.  Read about the creative thought process behind the Legends Cocktail in Dale DeGroff’s book, The Essential Cocktail.  You’ll find this recipe on page 240 in the Innovations chapter along with a few other simply irresistibly delightful concoctions.

Modern Classic Cocktails

Hennessy Martini – Seelbach Cocktail – Stiletto – Burnt Orange Kir – American Cocktail

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.

Absolut Brooklyn’s idea of fabulous street style entertaining made the scene with big time smiles, groovy dancing and a splash of friendly drinks to play to the crowd.  Three Absolut Brooklyn vodka based cocktails made their way into the hands of tasters as hip hop music filled the air, dancers took to the floor and a street style hot dog vendor served traditional fare to the crowd. 

Only one of the three Absolut Brooklyn cocktails captured my attention for noteworthy mention; South Slope Sour created by Brad Farran of The Clover Club.  Feelings seemed to be mixed in the room as to like or dislike of the cocktails all around, but this had more to do with the flavor of Absolut Brooklyn rather than the creation of the drinks.  Absolut Brooklyn is truly an acquired taste with its distinct apple and ginger notes.  Do try it if you get the chance, but don’t pass judgment with only one taste.  Absolut Brooklyn may be a summer release spirit, but this particular flavored vodka might hit its high note much better when mixed for fall to winter concoctions with the warmer tones of ginger and apple.  

South Slope Sour – created by Brad Farran, The Clover Club

2 parts Absolut Brooklyn

3/4 part Green Chartreuse

3/4 part Lemon Juice

3/4 part Simple Syrup

Dash Angostura Bitters

Combine ingredients in cocktail shaker with ice.  Shake to blend and chill.  Strain into chilled cocktail glass.  No garnish needed.

More tastings and mentions from Tales of the Cocktail include the ultimate House Party by Hendrick’s Gin, a few modern spins on classic cocktails from Chairman’s Reserve Rum and Martini & Rossi’s newest offering; Martini Rosato.  View photos from the Beefeater Welcome Reception and taste a few of the cocktail offerings. Enjoy the Clynelish 14 Year Old Valentino’s Demise cocktail and The Mary Pickford cocktail using Oronoco Rum from Diageo’s VIP Cocktail’s through the Decades Cocktail Hour.

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.

Classic cocktails make their way to bar menus due to their vast appeal in flavor and in some cases notoriety in name.  The American Drink Book by S.S. Field lists The Mary Pickford cocktail in the section, The 100 Greatest American Drinks.  The book attributes the simplicity of The Mary Pickford recipe as the reason for this particular cocktail’s survival since its creation in the 1920’s.  Fewer easy to find ingredients are certainly key to The Mary Pickford being able to be recreated in nearly any bar and in people’s homes with regularity.  The book goes on to read, “the affinity of pineapple juice to rum is one of the beautiful love stories in the world of libations.  The juice should be fresh, of course.”

The Mary Pickford

Adapted creation by Bryan Dayton, Frasca Food & Wine, Boulder, CO

1-1/2 Oronoco Rum

1 ounce Fresh Pineapple Juice

1 teaspoon Luxardo Maraschino Liqueur

1 teaspoon Employees Only Grenadine

Maraschino Cherry Garnish

Place all ingredients in mixing glass with ice.  Shake to blend and chill.  Strain into chilled cocktail glass.  Garnish with maraschino cherry.  Find more Oronoco Rum recipes in Oronoco Rum: Impressive from bottle to spirit.

The American Drink Book lists The Mary Pickford recipe as 2 ounces light Puerto Rican Rum, 3/4 ounces Pineapple Juice and 3 dashes Grenadine. 

The Mary Pickford adaption by Bryan Dayton was sampled at Diageo’s VIP Cocktails through the Decades Cocktail Hour at Tales of the Cocktail 2010 in New Orleans.  Valentino’s Demise using Clynelish 14 Year Old was also sampled at the same event. More tastings and mentions from Tales of the Cocktail include the ultimate House Party by Hendrick’s Gin, a few modern spins on classic cocktails from Chairman’s Reserve Rum and Martini & Rossi’s newest offering; Martini Rosato.  View photos from the Beefeater Welcome Reception and taste a few of the cocktail offerings. 

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.