Oogave is a relatively new line of organic sodas. Besides the classics like Cola, Root Beer, and ginger ale, they bring some new and interesting flavors that could revolutionize the soda game. The question remains: is it all hype wrapped … Continue reading
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.
Caorunn is distilled at the Balmenach Distillery which dates back to 1824. It was one of the first distilleries in Scotland to be licensed to product Scotch. Simon Buley oversees every step of the distillation process. Caorunn’s recipe includes six … Continue reading
Los Americanos is a newly opened Latin restaurant/diner. They serve breakfast (coming soon), lunch, dinner, and late night (till 3:30am) so at anytime you can be sure to get some Latin fare. One of the interesting/great things is that Los … Continue reading
Matusalem was founded in 1872 in Santiago, Cuba and eventually became one of the most awarded and successful Cuban rum producers. Castro’s revolution forever change the landscape of Cuba and Matusalem was forced to leave. The company settled in another … Continue reading
Living in NY gives me access to a wide range of bar styles. Some are dives, others cater to the beer crowd, while others are riding the wave of the speakeasy. One bar is currently bluring the line between craft cocktail joint and neighborhood dive. Subject quietly opened its doors in November ’12 with little fanfare. The bar program is headed by Chris Harrington (Momofuku, Saxon & Parole). At the heart of the program is the house made sodas and the variety of cocktails that make use of them.
So with that to go off of, 3 of us decided to check it out.
The facade of the bar is all glass, allowing you a wonderful view of the inside of the bar from the street and from the inside a perfect view for street watching. As soon as you walk in on the left there is a chalk board which heralds the beer and shot combo of the evening along with any specials. The rest of the bar is adorned in brick with earth tone accented by earth tones. On the well lit back bar the vintage Coca Cola soda fountain can also be seen.
Despite there being only one bartender on the night that we were there service was still good and we got our drinks in a reasonable amount of time. He was also knowledgeable and friendly.
First off there is a rotating list of beer and shot combos. I believe the shot was a combination of whiskey, root beery syrup, and cinnamon tincture. The shot was good and flavorful and served as a nice complement to the beer. For the cocktails we had the Matilda’s Brother which although no longer being on the menu, our bartender was more than willing to prepare for us. It is a mix of rye, green chartreuse, lime, and the orange cream syrup that is used to make their orange cream soda. We also had the Chai old fashioned, the Elderflower Sour, and the Rum and Root Beer. All of the cocktails were balanced and provided interesting flavor combinations.
Between the 3 of use we had the pulled pork sandwich, the panini, and the popcorn. The pork and the cole slaw was the consensus as the best sandwich between the two but neither was any slouch. The popcorn was freshly popped and seasoned with rosemary and other herbs, but alas it escapes me now. All of the food we had was good and just enough to fill the stomach.
It is an eclectic mix of craft cocktails, beer and shots that some how manages to work together in harmony. No matter your poison you cannot go wrong. The welcoming divvy atmosphere encourages you to enjoy both your tipple and your company and maybe even make some new friends while your there.
When thinking of gin many people’s minds immediately leap to London Dry. And while this will continue to be the case for some time, Edinburgh gin is continuing the long and storied history of Scottish gin. In fact in the … Continue reading
El Buho is made in the heart of Oaxaca from espadin agave plants. After harvesting they are roasted for a full week with local mesquite. Once roasted the pina pieces are crushed on a stone mill to extract the sugar … Continue reading
Pig Nose was launched in 1974. It was created by Richard Peterson of Scotland. It is a blended whisky made by blending Invergordon grain whiskies with Speyside, Islay, and Lowland malts. It is aged for a minimum of 5 years … Continue reading
Vodka is a neutral grain spirit that can be distilled from any starch or sugar rich product. There are the usual suspects like grain and potatoes which probably make up the largest share of the market. Then there are rarities like Comb Vodka which is distilled from honey. Pau Vodka is another addition to the unusual side by being distilled from pineapple.
The packaging is beautiful and engaging with a hefty bottle that will look great on the back bar with purple and gold accents. It is distilled in glass stills, which the distillers claim impart no additional flavors to the vodka before being cut with Hawaiian spring water and bottled. In fact the distiller made the glass stills himself.
On the nose it has a slight sweet note with a barely a trace of ethanol. In fact it is quite unremarkable and doesn’t smell like much of anything.
Pau Vodka is smooth but lacks substantial character and has a slight burn that betrays it’s presence on the way down.
Overall while a solid product, I was slightly disappointed in the final result. I was hoping for some of the pineapple essence to seep through if only subtly as a minor background note. I actually like vodka where the character of the distillate is present like with Comb Vodka.
I offer this simple take on a Moscow Mule adding some fresh pineapple to the mix which complements the zing of the ginger.
2 oz Vodka (Pau Vodka)
1/2 oz Lime Juice
5 oz Ginger Beer
4 1/2 inch cubes of fresh pineapple
Combine the vodka, lime juice, spent lime shell, and pineapple chunks in a cocktail shaker. Fill with ice, shake, and strain into a glass filled with ice. Top with ginger beer, give a light stir, and garnish with a lime wheel.
Review sample provided by representatives of Pau Vodka.