Two At The Most

Today I had the pleasure to learn about Armagnac from some of the world’s foremost experts, and more importantly, taste several excellent examples.

Dale DeGroff was the moderator, and kept the session fun and on track. Alain Royer started off with a brief overview of how Armagnac is made. Cognac is known for being highly influenced by the chalky soils of its region. Bas-Armagnac has clay-sand soils that lead to light, fruity brandies. Armagnac-Ténarèze has clay and limestone soils which leads to more … Continue Reading

While the production of brandy in the Armagnac region of France precedes that of Cognac, it is barely known outside of its home country. On July 23rd, moderator Dale DeGroff and panelists will help bridge that gap at Tales of the Cocktail in the seminar Armagnac, France’s First Brandy.

Alain Royer, a native of Cognac, is the founder and former owner of A. de Fussigny, and now brings the Armagnacs of Château du Busca to the United States. He will explain the long history of the original brandy.

Philippe Gironi is a roving distiller, and this … Continue Reading

I’ve written about the caipirinha before, but I’m happy to write about it again, because it’s a great drink.

Caipirinha

Caipirinha

2 ounces cachaça
1 1/2 barspoon sugar or 3/4 ounce simple syrup
1/2 lime, quartered

Build in glass: add lime and sugar to an old fashioned glass. Muddle well. Fill glass with ice. Top with cachaça. Give quick stir to incorporate.

Using a shaker: in shaker, muddle lime and sugar. Fill old fashioned glass with ice, add ice to shaker. Add cachaça, shake well, pour back into … Continue Reading

I’ve so convinced myself that I do not like the Bloody Mary that I was shocked when I took a sip of the first one I ever made, and…really liked it.

Bloody Mary

Bloody Mary

1.5 ounces vodka or gin
2 dashes Worcestershire sauce
4 dashes Crystal hot sauce
2 dashes celery bitters
1/8 tsp horseradish
pinch salt and pepper
0.25  ounce lemon juice
4 ounces tomato juice

combine all ingredients in mixing glass, roll back and forth with a second mixing glass or metal half of Boston shaker until well … Continue Reading

The Blood and Sand is a classic example of a recipe you shouldn’t judge without tasting.

Blood and Sand

Blood and Sand

1 ounces blended Scotch whisky
1 ounces orange juice
0.75 ounces cherry brandy (Cherry Heering or Cherry Marnier)
0.75 ounces sweet vermouth

Shake all ingredients well and strain into cocktail glass. Garnish with orange twist or brandied cherry.

This recipe doesn’t look like it could possibly work. And yet it does, and when well balanced, it works very, very well. The scotch is strong enough … Continue Reading

The second drink on the list of 25 cocktails every bartender should know is the first on the list I have never made before. I’m not sure if I’ve even had one before.

Bellini

Bellini

1.5 ounces white peach puree
4 ounces prosecco
1 dash grenadine

Add peach puree to champagne flute and top with prosecco. Give gentle stir to incorporate.

Given that I live well outside of the peach tree’s comfort zone, and peaches tend to ripen from May to August, I wasn’t surprised I couldn’t … Continue Reading

The theme for this year’s official cocktail contest for Tales of the Cocktail was “Punch It Up.” Entrants were invited to submit a cocktail based on the Planter’s Punch recipe. Today the winner was announced, and I was excited to learn it was Evan Martin’s Death in the South Pacific.

Death in the South Pacific

Death in the South Pacific

0.75 oz. Appleton Estate Extra 12 Year Old rum
0.75 … Continue Reading

I have successfully finished all the reading and online quizzes for BarSmarts Advanced. This means I can attend BarSmarts Live, when I’ll have to make drinks for people who know how they should taste. In preparation, I’m going to work through each of the 25 drinks every bartender should know. Some I have talked about previously, including the first in the list, the Aviation. 

The Aviation was created by Hugo Ensslin and appeared in his 1916 book, Recipes for Mixed Drinks. 

Aviation Cocktail … Continue Reading

The fine folks at Buffalo Trace have asked me to tell you about the Buffalo Trace Saloon. If you sign up for a free membership by March 31, you’ll be entered for the Derby Big Shot weekend. If you win, you and a friend will be flown down for the Kentucky Derby, squired around in a limo, and get a great tour of the distillery to boot.

In the meantime, take a look around the Saloon. There are some flash games to play, message boards, recipes using Buffalo Trace, and something called Bourbunnies.

And what’s … Continue Reading

This month’s Mixology Monday is hosted by Sonja Kassebaum over at Thinking of Drinking. In addition to running a fine boutique distillery, North Shore, with her husband, Sonja is one of the nicest people you’ll ever meet.

This month she’s chosen the topic that’s near and dear to my heart:
The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful … Continue Reading