Tag Archives: Whiskey

Pocket Gold is lightly sweet with nutty finish. The longer the cocktail sits, the fuller, rounder, richer, deeper the flavor becomes. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Pocket Gold

The Pocket Gold fall cocktail uses bourbon with sweeter finish, walnut liqueur, Tuaca and dry vermouth. Served martini style. Pocket Gold could also be served over a large single cube of ice for a slow melting drink. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}
The Pocket Gold fall cocktail uses bourbon with sweeter finish, walnut liqueur, Tuaca and dry vermouth. Served martini style. Pocket Gold could also be served over a large single cube of ice for a slow melting drink. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

September officially welcomed autumn and the idea of windier, cooler days into our future. The gorgeous Harvest Moon brightening the night sky was a nice touch. It kind of makes us forget the cold winter days ahead. But there is nothing like Daylight Saving Time ending to remind us that Old Man Winter is ready to rule once again. Oh yes. The dog days of summer are officially gone.

The day I put the finishing touches on the Pocket Gold cocktail the sun shone brightly. Temperatures climbed well into the 70’s. This kind of weather is something to be grateful for so late in October. I also knew it would probably be the last warmer moment to enjoy a little deck time. The beautiful autumn sunshine made this cocktail sparkle and shine. Hence the name, Pocket Gold.

Pocket Gold Recipe Tasting Notes

The Pocket Gold fall cocktail uses bourbon with sweeter finish, walnut liqueur, Tuaca and dry vermouth. Served martini style. Pocket Gold could also be served over a large single cube of ice for a slow melting drink. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}
Pocket Gold could also be served over a large single cube of ice for a slow melting drink. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

The Pocket Gold fall cocktail was created with the passing of all hints of warmer weather in mind. If warmth in the air is gone we may as well have a bit of warmth in our glass!

This cocktail benefits with the inclusion of bourbon with a sweeter, rounded finish. I chose Maker’s Mark Bourbon. I could easily see using Woodford Reserve Bourbon as well. There are others. These two just happened to be in my cabinet at the time.

Pocket Gold is lightly sweet with nutty finish. The dry vermouth is hardly realized. It acts as nice balance to the cocktail. The longer the cocktail sits, the fuller, rounder, richer, deeper the flavor becomes. Pocket Gold is an excellent fall to winter cocktail. Serve this drink martini style for sophisticated holiday cocktail parties.

Pocket Gold Recipe

Pocket Gold is lightly sweet with nutty finish. The longer the cocktail sits, the fuller, rounder, richer, deeper the flavor becomes. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}
Pocket Gold Fall Cocktail {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist}

Pocket Gold – recipe by Mixologist Cheri Loughlin

1 ounce Maker’s Mark Bourbon

3/4 ounce Toschi Nocello Walnut Liqueur

3/4 ounce Tuaca Liqueur

1/2 ounce Noilly Prat Dry Vermouth

Place liquids in mixing glass with ice. Stir until completely chilled. Strain into chilled martini glass.

I used products from Maker’s Mark, Toschi, Tuaca and Noilly Prat. Toschi Nocello is a liqueur made from walnuts and hazelnuts. If you cannot find this locally it can be purchased online. You could also substitute a hazelnut liqueur in its place with slightly different flavor results.

Daylight Saving Time

This year Daylight Saving Time began Sunday, March 10, 2013, and it ends Sunday, November 3, 2013. As the saying goes, spring forward, fall back. At least we gain an extra hour. Use the extra hour wisely!

Does the extra hour mean an extra hour of Happy Hour? I say Why Not?! Since bars close at 2am in some areas and we move the clock back an hour at 2am in the U.S. that means 2am would become 1am. Does that mean we get an extra hour of bar crawl time Sunday, November 3? That would almost make it worthy of a holiday, don’t you think?!

The Pocket Gold fall cocktail uses bourbon with sweeter finish, walnut liqueur, Tuaca and dry vermouth. Served martini style. Pocket Gold could also be served over a large single cube of ice for a slow melting drink. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Cheri Loughlin Beverage Consultant & Photography Services

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Champs Elysees at The Bar at The Peninsula Chicago 016

Classic Cocktails at The Peninsula Chicago

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.

Champs Elysees at The Bar at The Peninsula Chicago 016

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 WhiskeyVieux Carre Classic Cocktail on the Rocks with Glace Ice Image 012 1

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 MartinezThe Martinez Cocktail from The Bar at The Peninsula Chicago

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 ElyséesChamps Elysees at The Bar at The Peninsula Chicago 016

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.

Champs Elysees at The Bar at The Peninsula Chicago 016

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

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2013 Cheri Loughlin-The Intoxicologist, All Rights Reserved.

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Jacob’s Ghost White Whiskey Spring Drink Recipes

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Jacob’s Ghost White Whiskey – photo by Cheri Loughlin, The Intoxicologist

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.

Jacob’s Ghost White Whiskey doesn’t say “moonshine” on the label. It’s White Whiskey, not moonshine. - photo by Cheri Loughlin, The Intoxicologist
Jacob’s Ghost White Whiskey doesn’t say “moonshine” on the label. It’s White Whiskey, not moonshine. – photo by Cheri Loughlin, The Intoxicologist

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 White Whiskey just the way it is, but it’s also fun to shake things up a bit with a few whiskey spring cocktail drink recipes. - photo by Cheri Loughlin, The Intoxicologist
Some like Jacob’s Ghost White Whiskey just the way it is, but it’s also fun to shake things up a bit with a few whiskey spring cocktail drink recipes. – photo by Cheri Loughlin, The Intoxicologist

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 WhiskeyJacob's Ghost Southern Storm Whiskey Drink Recipe

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 WhiskeyJacob's Ghost Shandy Whiskey Drink Recipe

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 WhiskeyJacob's Ghost Clermont Mule Whiskey Drink Recipe

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

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2013 Cheri Loughlin-The Intoxicologist, All Rights Reserved.