PaQui Silver Tequila Review

Pacqui is produced in small batches in the town of Tequila in Mexico. In the Aztec tongue paQui means “to be happy” and indeed drinking this small batch tequila is a pleasant experience.

On the nose the sweet and sugary agave aromas waft up to your nose. This is quickly followed by fruity aromas with fresh green grass and subtle minty notes dancing in harmony. There is nary a trace of burn.

On the palate it is smooth and velvety with rich agave notes. The grassy and slight herbal notes make their presence known on the mid palate followed by a light peppery note with a hint of palate cleansing citrus.

PaQui retails for about $35 for 750/ml.

While PaQui can easily be sipped neat it makes a wonderful addition to cocktails.
The first cocktail is one created by me.

Bright Lights at Night
2 oz Blanco Tequila (PaQui)
1 oz Lillet Blanc
Rinse of St. Germain
2 Dashes of Grapefruit Bitters
Rinse the cocktail glass with St. Germain. Add the tequila, Lillet, and bitters to a mixing glass. Add ice, stir for approx 25 seconds, and strain into the prepared cocktail glass. Garnish with a grapefruit twist.

For a slight variation on the Margarita try this drink from the Jones Complete Bar Guide.
1.5 oz of Blanco Tequila
3/4 oz Lime Juice
1/2 Egg White
1/2 Maraschino Liqueur
Combine all ingredients and dry shake to emulsify the egg white. Add ice and shake for another 10 seconds then strain into a chilled cocktail glass.
Note: Maraschino Liqueur is not the juice from a Maraschino cherry jar.

Or for your dessert fix try the Frostbite cocktail a mix of tequila, cream, and creme de cacao.

Interview with Troy Sidle of Pouring Ribbons and Alchemy Consulting

In today’s interview we sit down with Troy Sidle of Pouring Ribbons which recently opened in NYC. In just a short time it has become one of my favorite bars in due to its welcoming atmosphere coupled with exceptional drinks. …

7 Daiquiri’s in 7 Days: Royal Daiquiri

The Royal Daiquiri is a tasty twist on the original daiquiri. The proportions and preparation of my drink are different from the ones originally offered by Don the Beachcomber.

Crème Yvette is a violet, citrus, and vanilla liqueur that was first produced in the 1890′s. It went out of production but was revived by the Cooper Spirits Company, the makers of St.Germain. It is a combination of 4 berry fruits (blackberry, raspberry, cassis, strawberries) that is blended with dried violet petals. At the end of the maceration process honey and orange peel is added. It has rich sweet berry notes balanced out by a delicate violet flavor. Lingering in the background are touches of orange and hints of silky vanilla.

The Royal Daiquiri
2.5 oz Gold Rum (Ron Abuelo 7 Year)
1 oz Lime Juice
.75 oz Crème Yvette
1 dash of Orange Bitters
Shake all ingredients with ice and strain into a chilled cocktail glass filled with crushed ice.
Notes:
Despite the hefty amount of Crème Yvette the drink is not sickly sweet. The floral notes from the Crème Yvette add a nice delicate touch and the vanilla complements the flavors of the rum. There is a delicious berry aroma and flavor that makes you yern for the long warm days of summers.

7 Daiquiri’s in 7 Days continues with the: Look Normal and a bonus drink, the Freshman Daiquiri
If you missed yesterdays Daiquiri Post: La Florida Cocktail

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Flor de Caña 4 Year Review & The Daisy de Santiago, Boukman Daiquiri

Flor de Caña is a brand of rum distributed by Compañia Licorera de Nicaragua. It was founded in 1890 by Francisco Alfredo Pellas and is today headed by a fifth generation member of the Pellas family. From it’s humble roots it has grown into one of the most widely recognized rums along with holding one of the largest rum reserves in the world.

In this post we will be taking a look at the Extra Dry 4 Year Old Rum.
On the nose there are is an initial intense alcohol aroma which assaults the nose and it is impossible to get any discernible aromas off the spirit. After it opens up there are aromas of caramel, tropical fruit (pineapple and banana), and a hint of freshly cut grass on a summer afternoon.

Upon tasting there are initial flavors of caramel and more tropical fruits. This is followed up by some earth tones, a touch of coconut and the just discernible presence of vanilla. This last subtle touch of vanilla is due to the 4 years that the rum spent in aging in oak barrels. There are hints of sweetness in the beginning but the rum has a dry finish. Not to be forgotten either, this rum is still rough around the edges and has a some alcohol burn. This is acceptable as this rum was not designed to be sipped on it’s own but rather as a wonderful additions to cocktails. Give it a try in your next Mojito or Daiquiri and it will be a rewarding experience. Flor de Caña Extra Dry 4 Year retails for around $15/750ml. Sample provided by representatives of Flor de Caña.

The first drink this evening comes to us from Charles H. Baker
Daisy De Santiago
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
1 oz Lime Juice
.25 oz Simple Syrup
.75 Yellow Chartreuse
1 oz Club Soda
Shake first three ingredients with ice and pour into a chilled wine glass filled with cracked ice. Add club soda and then float chartreuse on the top. Serve with a straw and garnish with mint sprigs.
Notes:
If you like daiquiris then you will enjoy this as it has the same flavor profile. It’s tart and refreshing with added herbal complexity and effervescence.

The next drink up is an original creation. I have been wanting to Bonal in a cocktail for some time. Bonal is a cross between an amaro and sweet vermouth. It has the bitterness of gentian and the sweetness of stone fruits.
Heads or Tails
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
.75 oz Bonal
.25 oz Amaretto (Disaronno)
Stir all ingredients together and strain into a chilled cocktail glass. Flame an orange coin over the drink and drape over the side of the glass
Notes:
When you bring the drink up to your nose you are immediately enveloped in rich orange aromas. The amaretto adds a touch of nutty sweetness to the background.

The last drink is a a creation from Alex Day of the Franklin Mortgage and Investment Company in Philly.
Boukman Daiquiri
1.5 oz White Rum (Flor de Caña Extra Dry 4 Year)
.5 oz Cognac (Remy Martin VSOP)
.75 oz Lime Juice
.75 Cinnamon Syrup
Shake and strain all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wedge.
Notes:
This is quite possibly one of my favorite rifts on the classic daiquiri. The addition of the cognac and the cinnamon adds richness and texture. This is one not to be missed and can be enjoyed year round.

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Celebrate the Unofficial End of Summer with a Cobra’s Fang

With today being the unofficial end of summer it’s time to whip up something refreshing and strong, the Cobra’s Fang.

The Cobras Fang is an original Don the Beachcomber’s invention.  The exact recipe for the drink remains unclear. My personal favorite is a version created Brian Miller of Lani Kai.

Cobra’s Fang
1.5 oz 151 Demerara Rum (Lemon Hart)
.5 oz Lime Juice
.5 oz Orange Juice
.5 oz Passionfruit Syrup
.25 oz Cinnamon Syrup
.25 Falernum
1 dash of Angostura
1/8 tsp of Absinthe
Shake and strain over crushed ice and garnish with a cinnamon stick. 

Notes:
The citrus helps to keep the drink light and fresh with the passionfruit adding the exotic sweetness with a hint of sweet spiciness from the cinnamon. The rum makes its presence known throughout the drink with
the Angostura and Absinthe helping to tie all the flavors together. I also enjoy adding about .75 oz of Dark Jamaican Rum when I want an even boozier drink.  This is the type of drink that helps to keep fall/winter at bay.

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Pink Pigeon Rum Review and the Smoked Pigeon

Pink Pigeon is named after an endangered bird native to Mauritius. At one time there were only 10 left in the world. The rum is distilled in the oldest distillery still in operation today in Mauritius.The vanilla is then handpicked …

The Journey to Eden Begins with Gin and Rhubarb

Sometimes you want something that is simple to prepare, light, and refreshing for those hot summer days. Many people turn to Gin and Tonic as that classic summer sipper or a crisp white wine. For that reason I have taken Gin and Proscecco in order to create the:

The Journey to Eden
8 ozs London Dry Gin (Gordon’s)
3.5 ozs Rhubarb Syrup
2 ozs lemon juice
8 dashes Peach Bitters (Fee Brother’s)
2 dashes Grapefruit Bitters (Fee Brother’s)
12 ozs Prosecco (La Marca)

Notes:
It is crisp, light and without being cloyingly sweet. The bitters dance in unison with the sparkling wine as it has notes of fresh summer peaches and ripe grapefruit. The rhubarb and gin unite, creating a uniquely satisfying flavor. It is like summer in a glass with both floral and fruity notes tickling your nose and soothing. A note on the Prosecco, it is a steal at around $12/750ml. It is light and crisp. The flavor is ripe and fresh, full of citrus, peaches, apples, and grapefruit with hints of spring flowers on the nose.

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Tequila Revolucion (Silver y Reposado) Review and the Oaxaca Old Fashioned

Tequila Revolucion was established in 1994 by Juan Carlos Arav as a range of super-premium 100% Agave tequilas. The bottles are emblazoned with 2 pistols as a tribute to the Mexican revolution that began in 1910.

There are a full range of expressions available but I only received samples of the Silver and the Reposado. Up first for review is the Silver.

Tequila Revolucion Silver
On the nose there are strong aromas of agave and light floral notes, backed up by subtle hint of citrus. Upon tasting, agave is present throughout with hints of vanilla, a light floral touch, and a hint of pepper in the background. The silver retails for approximately $40/750ml.

Tequila Revolucion Reposado
The Reposado is aged for 10 months. On the nose there are still strong floral notes of agave. The agave is complemented by aromas of almonds, honey, vanilla, and oak. On the palate there is an oaky agave taste with a touch of herb and peppery spice. The Reposado retails for approximately $50/750ml.

And now some cocktails for your drinking pleasure:
The first drink is a wonderful take on the old fashioned offered at Mayheul in NYC. This is my reversed engineered version.
Oaxaca Old Fashioned #2
1.75 ozs Reposado Tequila (Tequila Revolucion Reposado)
.25 oz Mezcal (Del Maguey)
1 tsp Agave Nectar
3 Dashes of Peach Bitters
1 Dash of Orange Bitters
Shake all ingredients with the ice and strain into an ice filled low ball glass.
Notes:
It is smooth, a touch fruity because of the bitters, and a hint of sweetness from the agave to make the cocktail extremely easy sipping. The Mezcal lingers in the background adding it’s trademarked smokiness.

My inspiration for this next drink was the Kama Sutra created by Ronalldo Colli which appeared in an article on Sfgate.com.
Unbridled Fury
1.75 ozs Reposado Tequila
.25 oz Mezcal (Del Maguey)
.5 oz Green Chartreuse
Dash of creme de cacao
2 dashes of chocolate bitters
flamed orange peel for garnish
stir all ingredients with ice and garnish with flamed orange peel
Notes:
Green Chartreuse and chocolate are a proven combination. For that reason I decided to take the original recipe and add touches of chocolate and replaced the flamed lemon peel with a flamed orange peel which I feel works better with the chartreuse and chocolate combo. The flamed orange peel is essential in opening and lightening this drink up.

The next drink is a take on the margarita created by me, in which the simple syrup is replaced with 2 liqueurs and a touch of egg white is added to create a silky smooth mouth feel. I named it the Slight Detour because it deviates from the classic margarita.
A Slight Detour
1.5 ozs Silver Tequila
.75 oz lime juice
.5 oz Domaine De Canton
1 bar-spoon of St. Germaine
.5 oz egg white
Notes:
It’s a smooth, florally and spicy cocktail. The egg white smooths over and harmonizes all the flavors.

The last drink was created by Robert Rowland that I came across in the book Left Coast Libations.
St. Magnus
8 mint leaves
2 slices of Meyer Lemon
1.5 ox Silver Tequila
.5 oz Ginger Juice
.5 oz Agave Nectar Syrup (1:1)
.25 oz Lemon Juice
.25 Aperol
Ginger Beer
Very gently muddle the mint and the Meyer Lemon slices in the bottom of a double rocks glass. Fill the glass with ice. Add all the remaining ingredients except for the ginger beer. Stir and top with ginger beer.
Notes:
Agave nectar syrup is a simple mix of a 1 part Agave nectar with 1 part water. A complex, refreshing, and spicy short drink. It is essential to get a high quality ginger beer, such as that offered by Fever Tree.

For more drinks I’ve written about using tequila see my posts on the Mexican Squirrel, the El Diablo, and the Frostbite.

Disclosure: These were review samples that I received.

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Tap 357 Maple Rye Whisky Review and the Bitter Awakening

For full disclosure I received this sample bottle from Van Gogh Imports.

Tap 357 is a Canadian Rye Whisky crafted from cask-aged 3, 5, and 7 year old rye whiskies blended with pure Canadian maple syrup. It is distilled four times before being aged in used bourbon barrels. It is then combined with “Canada 1 Light” maple syrup and left to rest until it is deemed that it is ready for release. Finally it is bottled at 81 proof.

Tap 357 pours a light golden straw color.

On the nose it evokes memories of Sunday morning breakfast with pancakes, smothered in butter and syrup. There are notes of maple and grain, with the maple being dominante.

The sweet maple flavor helps to mellow the spiciness of the rye, without overpowering it. There are notes of maple, brown sugar, and just a hint of grain.

Overall its a nice product, that is smooth and approachable. Some may find the sweetness of the maple overwhelming especially when drunk neat, but I do think that it works well in cocktails.

Tap 357 has a suggested retail price of $29.99 for a standard 750ml bottle.

You can’t have a bottle of booze without something to mix with it, so I offer you the:
Bitter Awakening
1.5 oz Apple Brandy (Lairds 7 Year)
.75 oz Tap 357
.25 oz Simple Syrup
2 dashes Fees Orange Bitters
2 dashes Fees Old Fashioned Bitters
Stir all ingredients with ice and strain over a large chunk of ice in an old fashioned glass

Notes:
The apple brandy and the sweet maple rye work well together creating a drink that evokes the aroma of baked apples. The bitters help to keep the drink from becoming overly sweet and unbalanced.

44 North Huckleberry Vodka Review and The Royal Bloodline

44° North Huckleberry Vodka is produced by the 44° North Distillery in Idaho. According to their website, it is the first vodka approved to wear the Idaho Potato Commission’s official seal. It is distilled from 100% Idaho potatoes, blended with sweet Rocky Mountain water, and infused with mountain huckleberries.

It is sweet and fruity on the nose with a rich berry smell. It doesn’t smell artificial, in fact it has a fresh and natural smell that entices you to take a sip. The natural smell carries through on the taste filling your mouth with a burst of berry flavor. It is silky smooth and well balanced, finishing with a warming sensation rather than a harsh burn.

It is on par if not better than some of the other flavored vodkas available from many of the major and more well known distillers.
I used the Royal Toast as my inspiration for the drink below.
Royal Bloodline
1.5 oz 44° North Huckleberry Vodka
1 oz Lillet Blanc
.5 oz Cherry Brandy (Cherry Brandy)
1 dash of Orange Bitters
stir all ingredients with ice and strain into a chilled cocktail glass
Notes:
The rich cherry brandy and light berry flavor of the vodka are balanced out by the complexity of the Lillet Blanc. The vodka also adds an alcoholic punch that helps to open up the other flavors and bring out the nuances of the Lillet.

The 2nd drink is called:
Black Magic
2 oz 44° North Huckleberry Vodka
.5 oz – .75 oz Coffee Liqueur (depends on the strength of your liqueur. the stronger the coffee flavor the less you need.)
1 tsp of lemon juice
shake and strain into an ice filled rocks glass. Garnish with a lemon twist.
Notes:
This one tastes just as you would imagine. It has a strong coffee flavor with a fruity background provided by the vodka. The lemon juice helps to brighten and lighten both of the stronger flavors and bridge the gap between them. Try this in place of your next black or white russian and let me know what you think.