Tag Archives: Red Stag by Jim Beam

Red Rye

Posted on September 6, 2012 | Leave a comment

Jim Beam Rye: Wheaty like a cracker. Grassy, grainy. Not harsh on the nose. 80 proof. This particular rye is sort of non-descript compared to others I have sampled and reviewed. A little spice to it. Taste: Definite burn. Spice like cinnamon bark. Rough around the edges. A little flat. Not a lot of strong character coming through, but fits well as an ordinary rye. Cherry tones. Peach pit possibly buried in the flavor. Slight hint of nut – maybe pecan. Not too pricey, so it makes a great mixer to play with for rye based cocktails.

Red Rye – created by Cheri Loughlin

1-1/4 ounce Jim Beam Rye

3/4 ounce Red Stag by Jim Beam

Lemon Twist Garnish

Build in rocks glass over fresh ice. Garnish with fresh lemon twist pinched over drink to ensure essential oils spray into the mixture. Drop lemon twist in glass. Stir.

Slight hint of lemon allows a bit of chocolate in the Red Stag to show through. Sweetness reigns supreme, but not as defined as if Red Stag stood alone. Jim Beam Rye is the real winner here. Wonderful spice warms to the Red Stag rounding out this simply put together drink.

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Posted in Whiskey Cocktails

Tagged Fresh Lemon, Jim Beam Rye, Red Rye, Red Stag by Jim Beam, Rye, Whiskey

Stag Manhattan

Posted on September 24, 2011 | Leave a comment

While nothing will ever replace the classic Manhattan, Beam Global Wine & Spirit’s release of Red Stag by Jim Beam opened the door for innovation and a twist on the traditional.An adaptation of the Manhattan that includes both Jim Beam Original and Red Stag by Jim Beam might win over a few more bourbon newbies.

Stag Manhattan – created by Cheri Loughlin

1-3/4 measure Jim Beam Original Bourbon

1/4 measure Red Stag by Jim Beam

3 to 4 dashes Peychaud’s Bitters

Maraschino Cherry Garnish

Combine liquid ingredients in a cocktail shaker over ice. Shake thoroughly. Strain into a small cocktail glass. Garnish with cherry.

The black cherry flavor of the Red Stag still takes a more prominent place in the cocktail than sweet vermouth would, but this is a variation rather than the classic drink. This will never take the place of an original Manhattan, but it may indeed bring non-traditional bourbon drinkers to the table for a taste of something a little different than their usual taste of base spirits.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Whiskey Cocktails

Tagged Bourbon, Bourbon Heritage Month, Classic Bitters, Jim Beam Bourbon, Red Stag by Jim Beam

Wild for Watermelon

Posted on June 21, 2011 | Leave a comment

Fresh lemon juice gives the Red Melon the semblance of watermelon rind without the bitterness of the real thing. Adding Jim Beam Bourbon to the Red Stag cuts through a portion of the sweetness. Using fresh watermelon as flavoring means no extra added sugar in the form of liqueurs or simple syrup. This cocktail comes across very fresh. For richer Red Stag flavor leave out the Jim Beam Bourbon without increasing any other ratios in the cocktail.

Red Melon – created by Cheri Loughlin

4 – 1-1/2 inch Watermelon Chunks

1 measure Red Stag by Jim Beam

1/2 measure Jim Beam Bourbon

1/2 measure Fresh Lemon Juice

Watermelon Chunks for Garnish

Place watermelon chunks in a mixing glass. Muddle. Add Red Stag, Jim Beam Bourbon and lemon Juice with ice. Shake. Strain into a large rocks glass over fresh ice. Garnish with a skewer or fresh watermelon chunks.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Whiskey Cocktails

Tagged Bourbon, Fresh Lemon, Jim Beam Bourbon, Red Stag by Jim Beam, Watermelon

Rousing Red Ginger

Posted on June 6, 2011 | 1 Comment

Rousing Red Ginger – created by Cheri Loughlin

1-1/2 part Red Stag by Jim Beam

1/2 to 3/4 inch Garden Gourmet Ginger Spice Blend

2 parts Looza Peach Nectar

2 parts Republic of Tea Ginger Peach – prepared

Crystallized Ginger Garnish

Prepare Republic of Tea Ginger Peach according to package directions. Set aside to cool. Combine liquid Red Stag, ginger, peach nectar and tea needed for drink in a cocktail shaker with ice. Shake thoroughly. Strain into a decorative glass or wine goblet over fresh ice. Garnish with skewered crystallized ginger.

Cheri Loughlin specializes in cocktail creation and photography. Customized cocktail creation is offered for liquor brands, businesses, bars & restaurants and individuals. Cocktail recipes and photos are commissioned for creation with specific spirits, themes, type of cocktail and ultimate placement in mind for brands, bars & restaurants and individuals. For more information about cocktail creation and photography please contact Cheri Loughlin at str8upcocktails@gmail.com.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com – Copyright 2011 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

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Posted in Cocktails, Corporate Mixology

Tagged National Iced Tea Month, Red Stag by Jim Beam

Gridiron Greats Football & Tailgating Cocktails & Drink Recipes

Posted on January 22, 2011 | 1 Comment

Customize your game day football watching experience with cocktail recipes that follow football action play by play.

First Down Shot – created by Cheri Loughlin

1/2 ounce Voyant Chai

1/2 ounce Godiva White Chocolate

Layer in shot glass in order given. – Give the first round your best shot.

Fuzzy Field Goal – created by Cheri Loughlin

1 ounce Jagermeister

1/2 ounce Peach Schnapps

3/4 ounce Bacardi Peach Red

2 ounces Orange Juice

Orange Slices Garnish

Build over ice in highball glass. Garnish with orange slices.

Gridiron Lemonade – created by Cheri Loughlin

1-1/2 ounce Jagermeister

1/4 ounce Hot Damn Cinnamon Schnapps

1/2 ounce Buttershots

3 ounces Lemonade

Lemon Wheel Garnish

Build over ice in highball glass. Stir. Garnish with lemon wheel.

Hail Mary – adapted by Cheri Loughlin

1-1/2 ounce Jim Beam Black

2 dashes Worcestershire Sauce

5 dashes Tabasco Sauce

2 dashes Angostura

1/4 ounce Lime Juice

3 ounces Clamato Juice

Jalapeno Stuffed Olives Garnish

Build over ice in highball glass in order given. Stir. Garnish with jalapeno stuffed olives or garnish of choice. – Ride on heritage and team spirit.

Necessary Roughness – created by Cheri Loughlin

1-1/2 ounce Tequila

1/2 ounce Peach Schnapps

1/2 ounce Crème de Cassis

1/2 ounce Lime Juice

Lime Wedge Garnish

Place liquids in cocktail shaker with ice. Shake to blend. Strain into margarita glass rimmed with salt. Garnish with lime wedge. – Classic ventures beyond ordinary.

Red Zone Shot – created by Cheri Loughlin

1/2 ounce Hot Damn Cinnamon Schnapps

1/2 ounce Goldschlager

Layer in shot glass in order given. – A moment in the hot spot.

Spearing the Stag – created by Cheri Loughlin

1 ounce Coconut Rum

1 ounce Jagermeister

1-1/2 ounce Pineapple Juice

Pineapple Spear Garnish

Build over ice in rocks glass. Garnish with skewered pineapple. – Easiest penalty you’ll ever sip.

Strong Safety – created by Cheri Loughlin

Barspoon Hershey’s Chocolate Syrup

Barspoon Hazelnut Syrup

Hot Coffee

Whipped Cream

Cacao Bits

Place chocolate syrup and hazelnut syrup in heat proof mug. Fill with hot coffee. Top with Whipped cream. Sprinkle with Cacao bits. – Tailgates begin early and go long; caffeine to keep your wits.

T-formation – created by Cheri Loughlin

1-1/2 ounce Jeremiah Weed Sweet Tea

1/2 ounce Southern Comfort

1/4 ounce Peach Schnapps

2 ounces Apricot Nectar

2 ounces Lemonade

Squeeze of Half a Lemon

Lemon Wheel Garnish

Build over ice in highball glass. Stir. Garnish with lemon wheel. – Southern style with wicked twist.

Third & Long – adapted by Cheri Loughlin

1 part Tequila

1/2 part Light Rum

1/2 part Vodka

1/2 part Triple Sec

3/4 part Lemon Juice

1-1/2 part Cola

Lemon Wedge Garnish

Build in a tall glass over ice. Top with cola. Garnish with lemon wedge if desired. – Three spirits, long on taste.

Quick Count Rattler – created by Cheri Loughlin

1 ounce Yukon Jack

1/2 ounce Apricot Brandy

3/4 ounce Southern Comfort

1 ounce Apricot Nectar

1/4 ounce Lemon Juice

Build in rocks glass over fresh ice. Stir. Garnish with lemon wheel. – Sip too fast & this might bite!

Bull by the Horns – created by Cheri Loughlin

1 ounce Red Stag by Jim Beam

1 ounce Jagermeister

2 ounces Red Bull

Maraschino Cherries Garnish

Build over ice in rocks glass. Garnish with maraschino cherries. – Two stags & bull battle for perfect play.

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Posted in Football & Tailgating, Shot-tails, Shots & Shooters

Tagged Apricot Brandy, Apricot Nectar, Bitters, Bourbon, Butterscotch Schnapps, Chocolate Syrup, Cinnamon Schnapps, Clamato, Coconut Rum, Coffee, Cola, Creme de Cassis, Energy Drink, Fresh Lemon, Fresh Lime, Godiva, Goldschlager, Hazelnut Syrup, Jagermeister, Jeremiah Weed Sweet Tea, Lemonade, Non-Alcoholic Drinks, Orange Juice, Peach Rum, Peach Schnapps, Pineapple Juice, Red Stag by Jim Beam, Shot-tails, Southern Comfort, Tabasco, Tequila, Tomato Juice, Triple Sec, Vodka, Voyant Chai, Whipped Cream, White Chocolate Liqueur, Yukon Jack

Make Mine a Manhattan Holiday

Posted on December 10, 2010 | 3 Comments

If you can’t make it to Manhattan for the holidays, bring Manhattan to a glass near you. Who would have thought there could be more than a handful of variations on the classic Manhattan recipe? This tried and true favorite has been tweaked, pinched, played with and adapted in so many ways it becomes difficult to decipher where the classic begins and ends. With so many degrees in flavor preference and style, the base recipe sees adjustment with flavored liqueurs, juices and additional spirits.

The variations of Manhattan recipes below bring a wide variety of contrasting styles to the forefront while keeping to the thread of at least one thing in common; bourbon. The first few closely match the classic Manhattan with call brands. After that the Manhattan gets a little more interesting.

The Woodford Manhattan

2 ounces Woodford Reserve Bourbon

1 ounce Sweet Vermouth

1 dash Angostura Bitters

1 dash Peychaud’s Bitters

Splash of Cherry Juice

Bourbon Infused Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with bourbon infused cherry.

Wild Turkey Manhattan

2 ounces Wild Turkey Bourbon

1 ounce Sweet Vermouth

1 dash Angostura Bitters

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

Knob Creek Manhattan

2-1/2 ounces Knob Creek Bourbon

3/4 ounce Sweet Vermouth

Dash Angostura Bitters

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

The Maker’s Mark Manhattan

1-1/2 ounces Maker’s Mark Bourbon

1/2 ounce Carpano Antica Formula

1 teaspoon Maraschino Cherry Juice

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

Buffalo in Manhattan

1-1/2 ounce Buffalo Trace Bourbon

1/4 ounce Sweet Vermouth or Dry Vermouth

Dash of Bitters

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

The Woodford Mediterranean Manhattan

2 ounces Woodford Reserve Bourbon

1 ounce Tuaca Liqueur

1/4 ounce Fresh Lemon Juice

1/2 ounce Simple Syrup

Lemon Twist

Place liquids in cocktail shaker with ice. Shake until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

Italian Manhattan

1-1/2 ounce Maker’s Mark Bourbon

1/2 ounce Amaretto

1/4 ounce Maraschino Cherry Juice

Cherry & Orange Slice Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass or serve over fresh ice in rocks glass. Garnish with skewered cherry and orange slice.

Preakness Manhattan

1-1/2 ounce Bourbon

1/4 ounce Brandy

1/2 ounce Benedictine

1/2 ounce Sweet Vermouth

3 dashes Angostura Bitters

Lemon Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

Myong’s Manhattan – created by Myong Park

2 ounces Evan Williams Bourbon

1/2 ounce Lillet Rouge

1/2 ounce Sweet Vermouth

1/2 ounce Aperol

Orange Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with orange twist.

Sainted Manhattan

3 ounces Eagle Rare Bourbon

3/4 ounce St-Germain

3/4 ounce Noilly Prat Dry Vermouth

Dash Angostura Bitters

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass.

Esquire Manhattan

2 ounces Woodford Reserve bourbon

1 ounce Cinzano Red Vermouth

2 dashes Angostura Bitters

1 dash Pernod 68 Absinthe

Lemon Peel Garnish

Place liquids in cocktail shaker with ice. Stir until completely chilled. Strain into chilled martini glass. Garnish with thin cut lemon peel over the top.

Rat Pack Manhattan

2 ounces Elmer T Lee Bourbon

1/2 ounce Sweet Vermouth

1/2 ounce Dry Vermouth

Splash Grand Marnier

Maraschino Cherry & Orange Zest Garnish

Place ice in martini glass. Add Grand Marnier. Swirl liqueur in glass to rinse and throw out. Place bourbon and vermouths in mixing glass with ice. Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into prepared martini glass. Garnish with maraschino cherry and fresh orange zest.

Rat Pack Manhattan

1-1/2 ounce Makers Mark Bourbon

1/2 ounce Sweet Vermouth

2 dashes of Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

New Orleans Manhattan

1-1/2 ounce Bourbon

1/2 ounce Sweet Vermouth

1/2 ounce Frangelico

Cherry Garnish

Place ice in martini glass. Add Frangelico. Swirl liqueur in glass to rinse and throw out. Place bourbon and vermouth in mixing glass with ice. Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into prepared martini glass. Garnish with cherry.

Chambord Manhattan

2 ounces Bourbon

1 ounce Chambord

Dash of Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Dubonnet Manhattan

3/4 ounce Dubonnet Rouge

1-3/4 ounce Evan Williams Bourbon

1/4 ounce Dry Vermouth

3 dashes Angostura Bitters

Lemon Twist & Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist and cherry.

Beam Black Cherry Manhattan

2 ounces Jim Beam Bourbon

1 ounce Sweet Vermouth

1 ounce Dry Vermouth

Splash Grenadine

Cherry & Stuffed Olive Garnish

Fusion Manhattan

2 ounces X-Rated Fusion Liqueur

1 ounce Maker’s Mark Bourbon

2 dashes Bitters

Squeezed Cherry Garnish

Place liquids in cocktail shaker with ice. Shake until completely chilled. Strain into chilled martini glass. Squeeze cherry and drop into cocktail.

Knob Creek Cherry-infused Manhattan

Cherry-infused Knob Creek Bourbon

1/2 – 3/4 bottle Knob Creek Bourbon

1/2 quart jar Maraschino Cherries

Drain 3/4 of the maraschino cherry juice from the jar of cherries. Pour enough Knob Creek Bourbon into the jar to refill the jar. Put the lid on the jar and allow to set for two days.

Cherry-infused Knob Creek Bourbon Manhattan

1-1/4 ounce Cherry-infused Knob Creek Bourbon

1/4 ounce Sweet Vermouth

2 dashes Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Biscayne Manhattan

1-1/2 ounce Bourbon

1/2 ounce Sweet Vermouth

2 ounces Orange Juice

Several Dashes Yellow Chartreuse

Orange Slice Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with orange slice.

Blue Grass Blues Manhattan

1-1/2 ounce Bourbon

1/2 ounce Dry Vermouth

3 dashes Blue Curacao

3 dashes Angostura Bitters

Lemon or Orange Twist

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon or orange twist according to preference

Wild Turkey Rare Manhattan

2 ounces Wild Turkey Rare Breed

3/4 ounce Sweet Vermouth

1/2 ounce Sherry

3 dashes Angostura Bitters

Lemon Twist

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

The Woodford French Manhattan

2 ounces Woodford Reserve Bourbon

1 ounce Chambord

Dash of Bitters

Cherry or Lemon Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry or lemon twist according to preference

Satin Manhattan

1-1/2 ounce Bourbon

1/2 ounce Grand Marnier

1/2 ounce Sweet Vermouth

Lemon Twist

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

Blood Orange Manhattan

1-1/2 ounce Bulleit Bourbon

1/4 ounce Sweet Vermouth

1-1/2 ounce Blood Orange Mixer

Dash Blood Orange Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Red Manhattan

2 ounces Red Stag by Jim Beam Infused Bourbon

1/2 ounce Dry Vermouth

1/2 ounce Sweet Vermouth

Black Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Boulevard Manhattan

1-1/2 ounce Bourbon

1/4 ounce Grand Marnier

1/4 ounce Dry Vermouth

3 dashes Orange Bitters

Cherry & Orange Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry and orange twist.

Westchester Manhattan

2 ounces Bourbon

1/4 ounce Dry Vermouth

1/4 ounce Rose’s Lime Juice

3 dashes Angostura Bitters

Cherry or Lemon Twist Garnish

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Posted in Christmas Cocktails, Classic Cocktails, Whiskey Cocktails

Tagged Absinthe, Amaretto, Aperol, Benedictine, Blue Curacao, Bourbon, Brandy, Carpano Antica Formula, Chartreuse, Cherry Juice, Classic Bitters, Dry Vermouth, Dubonnet, Frangelico, Fresh Lemon, Grenadine, Hazelnut Liqueur, Lillet Rouge, Lime Cordial, Orange Juice, Premium Orange Liqueur, Raspberry Liqueur, Red Stag by Jim Beam, Sherry, Shery, Simple Syrup, St-Germain, Sweet Vermouth, Tuaca, Whiskey, X-Rated Fusion

Mixing Halloween Whiskey Mischief into Halloween

Posted on October 7, 2010 | Leave a comment

When Halloween falls on a weekend, paranormal partying often begins as soon as the work week ends and continues throughout the weekend. Whether you’re a diehard straight liquor enthusiast or sugared up cocktail fan, this particular holiday brings out the party spirit in almost everyone. For bourbon and whiskey lovers who want a little mischief mixed into their grisly celebration, plan ahead with a few spell inducing potions that scream ‘Halloween.” Drops of ‘blood’, oozing foam and a little black magic will horrify the most gruesome phantoms during the Day of the Dead.

Bloody Venom – created by Cheri Loughlin

1-1/2 parts Jim Beam Bourbon

1/4 Fresh Lime Squeezed

Top with Mountain Dew

Drizzle 1/4 ounce Homemade Grenadine over the top

Place Jim Beam Bourbon in highball glass over ice. Squeeze 1/4 fresh lime over top and discard lime. Top off with Mountain Dew. Drizzle 1/4 ounce grenadine over the top. Enjoy with fanged pleasure!

It’s been a long week, long month, long year. Thirsting for more? Devil’s Night is ideal for an Infusion of spirited nature. Though this enchanted drink sips at the soul with lighter touch on the tongue, don’t let it fool you. Its spirit still trickles through your veins, casting refreshing pleasure to dull the senses.

Infusion – created by Cheri Loughlin

1-1/2 parts Jim Beam Bourbon

Lipton Raspberry Pure Leaf Iced Tea

Lemon & Maraschino Cherry Garnish

Build over ice in a highball glass. Garnish with lemon wedge and maraschino cherries. Sip responsibly. This one goes down so easily it’s like getting an infusion of Jim Beam Bourbon without even knowing it.

Dawn of the Red – created by Cheri Loughlin

1 part Red Stag by Jim Beam

3 parts Tropicana Orange Juice

1 part Ocean Spray Cranberry Juice

Maraschino Cherry Garnish

Build over ice in a highball glass. Garnish with maraschino cherry.

Creepy capes, fanged teeth dripping with blood and sleek black hair; this is how vampires were written into plot lines and movie scenes in days gone by. Modern vampires have lost their touch with scripts of drama and teenage angst. Where oh where have the coffins, capes and crosses gone? The world misses a good lust worthy vampire.

Vampire Lust – created by Cheri Loughlin

2 Large Scoops Vanilla or Chocolate Chip Ice Cream

1 part Red Stag by Jim Beam

Cherry Dr. Pepper

Place ice cream scoops in tall glass. Pour Red Stag over the top of ice cream. Top off with Cherry Dr. Pepper. Dive in with the covetousness of a vampire in full blood thirst mode.

It’s difficult being good when you’re dressed in a fringed flapper dress, fishnet stockings and stiletto shoes. That’s the wickedly fabulous part of Halloween; dressing in costume, playing the part under pretense that it isn’t really you. Oddly enough, the attire speaks volumes as to who the person is inside. Be temptingly wicked and live the fantasy.

Wicked Rye – created by Cheri Loughlin

1 Teaspoon Absinthe

2 parts Jim Beam Rye

1 Lemon Slice – Squeezed

2 dashes Peychaud’s Bitters

Place crushed ice in an old fashioned glass. Drizzle absinthe around outer edges of ice. Set aside. Place Jim Beam Rye, fresh squeezed lemon juice and bitters in a mixing glass with ice. Stir. Make sure absinthe has coated bottom half of old fashioned glass and toss out. Strain rye mixture into emptied old fashioned glass. If the Wicked Rye is a little too tart for your taste, add a wee amount of simple syrup. You’ll find Wicked Rye is simply a slight variation of the classic cocktail; Sazerac.

Once upon a time Halloween was called Samhain in a few Gaelic languages. The game of apple bobbing originated in a time when apples were associated with love and fertility. It was believed that the first person from the group to bite into an apple would be the first person to marry. If a young girl placed the apple she bobbed under her pillow that evening, it is said she would dream of the man she would marry. It seems a bit simpler to walk into a bar, order a drink and start meeting people. Don’t you think?

Bobbing for Red Apples – created by Cheri Loughlin

1 part Red Stag by Jim Beam

1 part Dole Pineapple Juice

1/2 part DaVinci Caramel Syrup

1/2 part Sweet Vermouth

Combine all ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into a cocktail glass. Tastes exactly like a caramel apple without all the oozing, drippy caramel.

There are those cocktail recipes and drinks that slip down effortlessly one after the other. By the time “Closing Time” rings out through the bar speakers there are already embarrassing photos posted on Facebook and misspelled jargon spewing on Twitter. Someone is slurring, “I love you,” to all the wrong people and either forgetting to tip the bartender (never good) or handing over all their money to the bartender (they’ll leave you cab fare since you forgot to tip last time). These are the cocktails that just taste so darn good someone always wants another. But please, slow down and have a glass of water, tea or soda between drinks to keep your wits.

Lobotomizer – created by Cheri Loughlin

1-1/2 part Jim Beam Black

1/2 part Amaretto

1/4 part DeKuyper Peachtree Schnapps

1 part Apricot Nectar

1/2 part Pineapple Juice

Build over ice in a highball glass. Goes down nice and easy. Drink too many and you’ll feel like you just had a lobotomy.

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

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

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

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Posted in Halloween Cocktails

Tagged Absinthe, Halloween, Jim Beam Bourbon, Red Stag by Jim Beam, Rye

Celebrating Bourbon Heritage Month with New Perspective on Entertaining

Posted on September 1, 2010 | Leave a comment

Beam Global at Napolean House - 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 does make 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.

Find Jim Beam Bourbon on Facebook. Find Red Stag by Jim Beam on Facebook.

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

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

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

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Posted in Reviews

Tagged Armando Zapata, Beam Global, Bernie Lubbers, Bourbon Heritage Month, Fred Noe, Jim Beam Bourbon, Red Stag by Jim Beam

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