Tag Archives: Classic Bitters

Mark Twain Classic Cocktail

Posted on May 1, 2013 | Leave a comment

The Mark Twain scotch cocktail apparently dates back well into the 1800’s making it a classic cocktail for sure. It is described by Mark Twain in a letter to his wife dated January, 1874. Twain had been traveling in London. While staying there he enjoyed a “cock-tail” before breakfast, dinner and just before bed containing Scotch, fresh lemon, crushed sugar and Angostura bitters.

This cocktail was recommended by Steve S. from comments on the Intoxicologist Facebook page. Thank you Steve!

Mark Twain

2 ounces Scotch

1-1/2 ounce Fresh Lemon Sour*

2 dashes Angostura Bitters

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. *Fresh Lemon Sour: 2 parts Fresh Lemon Juice, 1 part Simple Syrup

I sampled the Mark Twain as suggested by Steve. I wasn’t thoroughly in love with it, but found great potential in it. The lemon overwhelmed the scotch entirely too much for my taste. It sort of flat lined into all acid lemon in my opinion. So I “tweaked” Mark Twain, so to speak. Don’t tell his wife!

“Tweaked” Mark Twain – adapted by Cheri Loughlin, The Intoxicologist

2 ounces Single Malt Scotch

1/2 ounce Fresh Lemon Juice

Slightly less than 1/2 ounce Simple Syrup

3 dashes Angostura Bitters

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

I think a flamed orange peel might go terrific with this cocktail, but I got a little carried away sipping it and comparing it to the first version to stop and flame a peel. I suppose that means more research is in order! This variation of the Mark Twain classic cocktail renders a bit of nut flavor, mocha notes and subtle orange. In a word; delicious!

Cocktailia.com uses less Scotch, and a combination of 3/4 ounce Lemon Juice with 1 ounce Simple Syrup in place of Fresh Lemon Sour. Photo of the cocktail leads me to believe they used a single malt scotch. Their comments also said the lemon slightly overwhelmed the scotch, so 2 ounces might be better. Their readers sampled the recipe with Scotch and Bourbon and made the suggestion to cut back on simple syrup if using bourbon.

A really contemporary version to this classic cocktail is on the Art in the Age website. It’s basically a ginger snap flavor variation using a smokier scotch in less proportion. I haven’t sampled it, so I couldn’t comment on the way it tastes. But worth checking out if it appeals to you.

By the way, if you’re interested in how Samuel Clemens began to use the pen name, Mark Twain, you can read one theory which has to do with John Piper’s Saloon on B Street and a pair of whiskeys.

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Posted in Cocktails

Tagged Angostura Bitters, Bourbon, Classic Bitters, Classic Cocktails, Fresh Lemon, Lemon Sour, Mark Twain, Scotch, Simple Syrup, Single Malt Scotch, Sugar, Whisky

Classic Cocktails at The Peninsula Chicago

Posted on April 9, 2013 | Comments Off

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 Classic Cocktails, Corporate Mixology, Whiskey Cocktails

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

Jacob’s Ghost White Whiskey Spring Drink Recipes

Posted on March 29, 2013 | Comments Off

You’ll notice Jacob’s Ghost White Whiskey doesn’t say “moonshine” on the label. It’s White Whiskey, not moonshine. It isn’t backwoods, bootleg liquor of the illicit sort. It isn’t unaged whiskey, otherwise known as white dog. This is one-of-a-kind, aged whiskey, made from the same mash bill Jacob Beam started with so long ago in 1795.

It’s white whiskey that could be consumed straight or on the rocks, but why do that when there are plenty of drink recipes with whiskey available to tweak with this spirit variation?

Jacob’s Ghost is aged for at least one year in charred, white oak barrels yielding a light-bodied 80-proof whiskey. It is clean and crisp on the nose with hints of light vanilla and sweet corn undertones. The aging process renders a smooth, sweet flavor with hints of smoke, rounded out by soft barrel notes on the finish. – Brand fact sheet information

Some like Jacob’s Ghost just the way it is, but it’s also fun to shake things up a bit with a few whiskey cocktail drink recipes. The whole speakeasy movement and throwback to Prohibition Era cocktails has brought new thought to reinventing the way classic cocktails are fashioned. The following are a few brand recommended drink recipes for spring sipping.

Southern Storm – created by Tony Devencenzi, San Francisco

1-1/2 ounce Jacob’s Ghost White Whiskey

1-1-2 ounce Pineapple Juice

1-1/2 ounce Ginger Beer

4 to 5 dashes Angostura Bitters

Pineapple Wedge Garnish

Combine whiskey and juice in cocktail shaker with ice. Shake to blend and chill. Strain into highball glass over fresh ice. Top with ginger beer. Add dashes of bitters. Garnish with pineapple wedge.

You thought you knew the easy 2 ingredient beer cocktails; Shandy and Shandy Gaff. Now get to know them a little better by adding some ghostly spirit to the cocktail.

Jacob’s Shandy – created by Lynn House, Chicago

1 ounce Jacob’s Ghost White Whiskey

2 ounces Lemonade

1 ounce Light Beer – chilled

Lemon Wheel Garnish

Combine whiskey and lemonade in cocktail shaker with ice. Shake to blend. Strain into chilled rocks glass – no ice. Top with chilled beer. Garnish with lemon wheel.

The Moscow Mule is a classic vodka drink recipe with simple two ingredients. Jacob’s Ghost sweetens the deal by making this a white whiskey drink recipe with dazzling ginger liqueur topped with the traditional ginger beer.

Clermont Mule – created by Larry Rice, Kentucky

1 ounce Jacob’s Ghost White Whiskey

1/2 ounce Lime Juice

1/2 ounce Simple Syrup

1/4 ounce DeKuyper Ginger Liqueur

Ginger Beer

Build liquids in rocks glass over fresh ice in order given, saving ginger beer until last. Stir gently. Top with ginger beer.

Jacob’s Ghost White Whiskey began selling nationwide February 2013 for suggested retail price of $21.99 for 750ml bottle.

Tasting notes & cocktail recipes sponsored by representatives of Beam Global – Jim Beam on Facebook – JimBeamOfficial on Twitter

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Cocktails, Sponsored Posts, Whiskey Cocktails

Tagged Angostura Bitters, Beer, Classic Bitters, Clermont Mule, DeKuyper Ginger Liqueur, Fresh Lime, Ginger Beer, Ginger Liqueur, Jacob's Ghost White Whiskey, Jacob's Shandy, Jim Beam, Larry Rice, Lemonade, Lynn House, Moonshine, Pineapple Juice, Simple Syrup, Southern Storm, Sponsored Post, Spring Cocktails, Spring Equinox, Tony Devencenzi, Whiskey, White Whiskey

Sundowner

Posted on March 5, 2013 | Comments Off

Sundowner sounds like the ideal cocktail to sip beach side while watching the sun say its goodbyes for the evening. Of course, sipping with someone special would make the Sundowner even more perfect!

Sundowner

1-1/2 ounce Coconut Liqueur Rum

5 ounces Pineapple Juice

2 dashes Angostura Bitters

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

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Posted in Cocktails

Tagged Bitters, Classic Bitters, Coconut Liqueur Rum, Pineapple Juice, Sundowner

Bloody Mary Sunday

Posted on February 3, 2013 | Leave a comment

Sundays usually bring to mind family time, relaxation, and tradition. For me, no matter where I am, Sunday mornings remind me of my oldest brother. He’s a bachelor living in this great two bedroom house that he fixed up with the best wooden floors and this fabulous front porch meant for drinking coffee and working on crossword puzzles, which is exactly what he does on Sunday mornings until the coffee pot runs dry. When the coffee pot is empty he announces that it is Bloody Mary time. It isn’t just any Bloody Mary. No. It is my brother’s Bloody Mary. It is an event. It is a meal to be savored and enjoyed.

The Bloody Mary had never been among my favorite drinks or even top twenty or hundred for that matter, until I tried one that my brother made. I liked tomato juice. I liked V8 juice. I like vodka. I like spicy. So I couldn’t figure out how combining all of those things never worked out in a drink. It didn’t make sense to me. This was a drink I tried over and over again, because I really wanted to like it. It seemed pretty basic with a shot of vodka, some pepper, Tabasco, celery salt and Bloody Mary mix. Basic was all wrong. Sometimes basic is just getting by. Just getting by is rarely ever fun. The recipe I am sharing today is a blend of a vodka infusion I learned, my brother’s recipe, and some tweaks I added along the way.

Garnishing is the key and there is so much more than the mere celery stick. I like to use a skewer of queen sized jalapeño stuffed olives in addition to the celery stick to stir with. A pickle spear does quite nicely as well. A few cocktail shrimps speared and dunked go rather nicely with this drink. Go wild! As I said, the Bloody Mary is not just a drink. It is an event, a meal even. If you can find a spicy coarse salt for the rim garnish that would give this drink extra punch as well.

Bloody Mary Vodka Infusion

For the vodka infusion you will need a jar with lid large enough to hold the contents of the following:

1 Bottle Tito’s Vodka

1 Fresh Red Bell Pepper – seeded & sliced

1 Fresh Jalapeno Pepper – seeded & sliced

5 Peeled Garlic Cloves

5 Whole Black Peppercorns

Funnel & Cheesecloth

Combine all of the above ingredients in a jar. Seal and place in the refrigerator for at least 48 hours. Ingredients may be left longer if desired, but this is not necessary. I recommend keeping the original liquor bottle for returning the infused vodka to later. After 48 hours, remove the infusion from the refrigerator. Double up cheesecloth over the funnel and place funnel inside the Tito’s vodka bottle. Strain infusion into the original bottle, throwing out the peppers, garlic and such. Place infused vodka in the refrigerator or freezer for storage. Do not keep infused vodka at room temperature as it may mold.

Bloody Mary Recipe – created by Cheri Loughlin

2 measures Infused Vodka

1/2 Fresh Lime – Squeezed

6-8 dashes Worcestershire Sauce

4-6 dashes Tabasco Sauce

2-3 dashes Classic Bitters

3 dashes Celery Salt

2 dashes White Pepper

2 dashes Garlic Powder

2 dashes Onion Powder

Clamato Juice

Coarse Salt Garnish

Slice lime around rim of highball glass. Dip into salt. Fill with ice. Season ice with peppers, salts, seasoning and sauces. Add infused vodka. Top with Clamato juice. Squeeze in 1/2 fresh lime and drop into glass. Garnish with celery, olives, bell pepper slices, etc…

Tito’s is a handmade vodka crafted in an old fashioned pot still by Texas’ first and oldest distillery. It is distilled six times, making for an incredibly clean finish. If you would like more information about Tito’s vodka go to www.titos-vodka.com.

Reprinted from previous Intoxicologist site.

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Posted in Classic Cocktails

Tagged Bloody Mary, Clamato, Clamato Juice, Classic Bitters, Classic Cocktail, Fresh Lime, Garlic, Infusion, Jalepeno, Pepper, Peppercorns, Red Bell Pepper, Tabasco, Tito's Vodka, Tomato Juice, Vodka, Worcestershire Sauce

10 Two Ingredient Cocktails to Mix at Home

Posted on February 1, 2013 | Comments Off

I’m often surprised to find so many people who will mix rum & coke, orange juice and vodka or bourbon and soda, but say they would never just make a cocktail at home. Some feel cocktails are more for a night on the town. Others are a bit intimidated by the thought of pulling out a cocktail shaker (if they have one), icing a glass and mixing the cocktail. In reality, mixing a cocktail is merely a step or two away from cocktails served straight up.

A few steps to remember when making a cocktail; instead of placing ice in your highball or rocks glass, place ice in a cocktail glass with a bit of water to chill the glass or keep a few cocktail glasses in the freezer until time to use them. The other item needed is cocktail shaker with strainer or almost every kitchen has a container with lid and small strainer. Those will both work for the impromptu home bartender.

More Two Ingredient Cocktails to sip your way through can be found in the highlighted link.

The Orange Blossom is an excellent alternative to the popular, but ordinary Screwdriver or vodka and orange juice. Gin brings more flavor to the drink with its botanical mix. Orange juice lessens a bit of the brashness some might expect from gin, making this a great starter cocktail for those just beginning to dabble with gin cocktails.

Satan's Whiskers 004

Orange Blossom

1-1/4 ounce Gin

1-1/4 ounce Orange Juice

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

Perhaps the Cornell Cocktail would be an intermediate gin cocktail to sample since it moves away from fresh fruit ingredients and uses liqueur to complement the gin. Some cherry liqueurs can come across a bit perfumed, others taste a bit more chocolate covered cherry-ish. Sample a few and find your favorite.

Cornell Cocktail

2 ounces Gin

1/2 ounce Cherry Liqueur

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass.

Pink Gin captures the attention of the true gin enthusiast. Gin is forefront and center with lots of spice added to the glass with the classic bitters inclusion.

Pink Gin

2-1/2 ounces Gin

6 dashes Angostura Bitters

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass.

For those already immersed in the world of gin and lovers of peated smokey scotch there is the Smokey Martini. Instead of filling the cocktail glass with ice and adding water to chill, fill your cocktail glass with ice and add the scotch. Allow to sit for a few moments. Then swirl to coat the inside of the glass.

Smokey Martini

2-1/2 ounces Gin

1/2 ounce Laiphroaig Whisky

Place ice and whisky in chilled cocktail glass. Swirl & toss. Place gin in mixing glass with ice. Stir to chill. Strain into prepared cocktail glass.

If the deep peated flavor of Laiphroaig is just too much for your palate, try the Dusty Martini with a lighter scotch expression. Just remember the olive is garnish. This isn’t Dirty Martini style with splash of olive juice added.

Dusty Martini

2-1/4 ounce Gin

1/4 ounce Scotch

Olive Garnish

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass. Garnish with pierced olive.

For those with a bit of a sweet tooth, the Stinger is a classic cocktail with a bit of wintry feel with its minty liqueur inclusion. Feel free to use clear or green crème de menthe. The difference is merely color.

Stinger

2-1/2 ounce Brandy

1/4 ounce White Crème de Menthe

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into an Old Fashioned glass over fresh crushed ice or strain into chilled cocktail glass according to preference.

If sweeter (sweet vermouth sort of sweet) is more your thing, this cocktail just might send your taste buds soaring. Even though this is a chilled cocktail, it’s nice and warming as it is savored.

Bob Danby

3 ounces Dubonnet Rouge

1-1/2 ounce Brandy

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass.

This cocktail is appropriately named in my opinion. Fresh squeezed orange juice balances the lightly spiced cocktail with refreshing zest. This is also one of those cocktails that would be equally refreshing served on the rocks. Just don’t let the ice melt too much or it becomes a bit of a watery mess by the time you reach the bottom of the glass.

Appetizer

3 ounces Dubonnet Rouge

1 Orange – freshly squeezed

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass.

Flavored brandies are a terrific way to step your cocktail experience up a notch. One of my favorites is apricot flavored brandy. It is wonderful as flavorful inclusion in a classic Daiquiri.

A.J.

1-1/2 ounce Apple Brandy

1 ounce Grapefruit Juice

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

This last cocktail is an interesting mix of brandy and dry vermouth. I suggest allowing just a bit of maraschino cherry juice to stay on the cherry when it’s time to garnish. This will bring a hint of sweetness to the cocktail.

Carroll Gardens Cocktail

2 ounces Brandy

1/2 ounce Dry Vermouth

Maraschino Cherry Garnish

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass.

I think the most important thing to remember when mixing cocktails at home is keep it simple to start and experiment a lot! A recipe is not etched in stone. Tweak it to how you like it. Then it’s perfect for you!

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Posted in Cocktails

Tagged 2 Ingredient Drinks, A.J. Cocktail, Appetizer Cocktail, Apple Brandy, Bob Dandy Cocktail, Brandy, Carroll Gardens Cocktail, Cherry Liqueur, Classic Bitters, Cornell Cocktail, Creme de Menthe, Dry Vermouth, Dubonnet, Dusty Martini, Gin, Grapefruit Juice, Laiphroaig, Orange Blossom Cocktail, Orange Juice, Pink Gin Cocktail, Scotch, Smokey Martini, Stinger Cocktail, Sweet Vermouth, Two Ingredient Cocktails, Whisky

Review: Licor 43

Posted on January 30, 2013 | Comments Off

Licor 43’s secret formula stretches back to 209 BC. The secret formula which uses only natural ingredients has remained intact through the ages. The name is derived from the 43 basic ingredients used in the secret formula. Licor 43 is the world’s leading Spanish vanilla citrus liqueur. It is “The Heart & Soul of Spain.”

Proof 62 / 31% alcohol

Suggested Retail Price: $24 to $30 / 750ml Bottle

Availability: 43 states nationwide and counting

Tasting Notes

Color: Beautiful gold.

Aroma: Light citrus, vanilla, extremely light touch of warm spice, but not spicy. Almost thought there might be possible hints of saffron, but if there is any saffron it is very faint.

Tasted Neat: Butterscotch, rich buttery toffee, lush, decadent, sweetened like honey without the sharp sugary edge. Lingering sweetness of juicy light flavored citrus. Faintest hint of floral.

Mouth Feel: Medium without venturing to the thick syrupy side.

Comparable Spirit: Closest I would say is Tuaca. Though Tuaca is a bit thinner, contains a bit of burn and tastes a bit more sugary. Tuaca doesn’t have a lot of burn, but Licor 43 doesn’t contain any burn in my opinion. The butterscotch / Toffee flavor in Tuaca is less rounded and lush than that of Licor 43.

Possible Uses, Pairings and / or Cocktails:

Terrific sipper on the rocks. Licor 43 claims it will mix with everything including juice, soda, coffee, milk and other spirits. While I can’t say “everything,” I’m not ruling anything out at the moment. It’s extremely mixable and terrific on its own. A few cocktails to sample:

Recipes courtesy Licor 43

Carajillo 43

1-1/2 ounce Licor 43

3 ounces Espresso

Pour ingredients in rocks glass over ice. Stir and serve.

43 Sangria

1-1/2 ounce Licor 43

1 ounce Red Wine

1 ounce Fresh Lemon Juice

1 ounce Fresh Orange Juice

1 dash Classic Bitters

Orange & Apple Slices and Grapes Garnish

Combine liquids in cocktail shaker with ice. Shake to blend. Strain into double old fashioned glass over fresh ice. Garnish with fruit.

43 Pineapple

1-1/4 ounce Licor 43

1/2 ounce Vodka

6 ounces Pineapple Juice

Orange Wheel Garnish

Build in highball glass over fresh ice. Garnish with orange wheel.

Another recipe to consider that is ideal for Super Bowl weekend, or any football / sports weekend for that matter is the Licor 43 Mini Beer. It’s almost as if the Mini Beer is Licor 43’s answer to the Baby Guinness shot.

Review sample courtesy representatives of Frank PR USA, representatives of Licor 43

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Posted in Reviews

Tagged 43 Pineapple, 43 Sangria, Baby Guinness, Carajillo 43, Classic Bitters, Espresso, Fresh Lemon, Licor 43, Mini Beer, Orange Juice, Pineapple Juice, Sangria, Vodka, Wine

Spiced Celebration Sparkler

Posted on December 2, 2012 | Leave a comment

It’s a celebratory margarita that sparkles. Bitters give just a tinge of added depth and color to this terrific orange spiced cocktail. Orange twist is recommended to bring out more orange depth. Lime twist recommended for more margarita feel.

Spiced Celebration Sparkler – created by Cheri Loughlin

1 measure Camarena Reposado Tequila

1/2 measure Spiced Orange Syrup

1/2 measure Lime Juice

2 dashes Classic Bitters

2 measures Brut Champagne

Lime or Orange Twist Garnish

Combine tequila, syrup, lime juice and bitters in cocktail shaker with ice. Shake to blend and chill. Strain into chilled champagne flute. Garnish with lime or orange twist according to preference.

*Spiced Orange Syrup – created by Cheri Loughlin

Zest of 1 Orange

10 to 12 Whole Cloves

1 heaping tablespoon Whole Allspice

3/4 cup water

1-1/2 cup Cane Sugar

Place all ingredients in saucepan over medium heat. Heat until sugar is completely dissolved (approximately 5 minutes). Strain. Discard zest and spices. Refrigerate syrup.

Cocktail Recipe commissioned by Camarena Tequila Representatives

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Posted in Corporate Mixology, Holidays

Tagged Camarena Tequila, Champagne, Classic Bitters, Corporate Mixology, Fresh Lime, Holiday, Orange Syrup, Spiced Celebration Sparkler, Spiced Orange Syrup, Tequila

Review: Hiram Walker Caramel Apple Liqueur

Posted on November 10, 2012 | Leave a comment

30 Proof / 15% alcohol

Suggested Retail Price: $10 to $14 range depending on location

Tasting Notes

Color: Light gold with pumpkin orange highlights

Aroma: Smells like a caramel apple; go figure. Apple notes – white flesh of Honey Crisp apple with faint tartness of Granny Smith apple. Caramel is light rather than overly honeyed. Reminds of silky smooth caramel found in center of gooey caramel covered chocolate candies.

Tasted Neat: Extremely sweet. Almost like straight flavored melted sugar. Lots of apple notes. No burn. Just sweetness of apple. No tart or zing. More honey overlaying the caramel inclusion.

Mouth Feel: Thin

Comparable Spirit: My first thought was Mother’s Apple Pie liqueur, but this isn’t exactly like that. Something close.

Possible Uses, Pairings and / or Cocktails: Definitely for mixing. Might be nice with whiskey and hot tea for a warmed winter drink. Caramel Apple cocktail martini style for sure. Pairs nicely with cranberry juice.

The Big Apple

2 ounces Bourbon or Whiskey

3/4 ounce Caramel Apple Liqueur

1/2 ounce Sweet Vermouth

3 dashes Classic Bitters

Maraschino Cherry Garnish

Combine liquids in mixing glass. Stir to chill. Strain into chilled cocktail glass or strain into rocks glass over fresh ice. Garnish with maraschino cherry.

Review sample courtesy representatives of Hiram Walker

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Posted in Fall & Thanksgiving, Reviews

Tagged Apple Liqueur, Bourbon, Classic Bitters, Hiram Walker, Hiram Walker Caramel Apple Liqueur, Manhattan, Sweet Vermouth, The Big Apple, Whiskey

Review: Ron Miel Honey Rum Arehucas

Posted on November 8, 2012 | Leave a comment

Rum with Honey Liqueur. Made in the Canary Islands.

40 Proof / 20% alcohol

Suggested Retail Price: Within the $15 range.

Availability: Not sure of wide availability, but have found it at a few online liquor stores.

Tasting Notes

Color: Dark auburn. Rich red tones.

Aroma: Black tea. Honey. Dark Molasses

Tasted Neat: Extremely sweet. Both rum and honey flavors come through. Also detecting hints of black tea. So much sweetness though. It is difficult to pick out distinct flavors other than syrupy sweetness.

Mouth Feel: Medium

Possible Uses, Pairings and / or Cocktails: This might be useful for sweetening tea. Something with a bitter edge would probably pair nicely with this since it is so overly sweetened.

Old Spaniard

1-1/2 ounce Golden Rum

1 ounce Ron Miel Honey Rum

1/2 ounce Lime Juice

5 to 8 Fresh Mint Leaves

Dash Classic Bitters

Mint Sprig Garnish

Combine liquids and mint in cocktail shaker with ice. Shake to blend & chill. Strain into chilled cocktail glass. Garnish with additional mint sprig.

Ron Miel Sling

1 ounce Ron Miel Honey Rum

1 ounce Gin

1/2 ounce Sweet Vermouth

1/2 ounce Lemon Juice

Dash Classic Bitters

Ginger Ale

Mint Sprig & Cherry Garnish

Combine liquids in cocktail shaker with ice. Shake to blend. Strain into highball or sling glass over fresh ice. Top with ginger ale. Garnish with mint sprig and cherry.

Review sample courtesy representatives of Copa Spirits Company