ROOT Liqueur Review and the ROOT Swizzle

I have actually had ROOT for some time but am just getting around to doing a proper review of it. When I first heard of this spirit being introduced, I could not wait to get my hands on some.

ROOT is one of the most interesting liqueurs to have come along in quite some time. It is based on an old herbal remedy called Root Tea. The Native Americans taught this age old recipes to the settlers, where it was passed down from generation to generation.

When Prohibition swept through the country, a pharmacist from Philadelphia removed the alcohol and renamed it “root beer”.

This is unlike any other “root beer” liqueur on the market. Its true flavor is not produced with artificial flavorings nor is it drowned out by sugar. Rather, ROOT, is flavored with birch bark, black tea, spearmint, wintergreen citrus (lemons and oranges), allspice, anise, cloves, cinnamon, nutmeg, and cardamom, which help to give

ROOT is delicious and spicy flavor.

On the nose, it has the classic smell that you come to expect from a root beer with just a hint of alcohol. That slight alcohol vapor lets you know this is a powerful 80 proof liqueur.

The flavor is wonderful complex. There are notes of vanilla bean, mint, nutmeg, cinnamon, and birch. As one flavor asserts itself on your palate another quickly emerges. All the flavors vie for attention on your palate, yet the spirit never seems to be out of balance, with the cane sugar keeping the bitterness in check and smoothing the drink out.

This is a great liqueur to sip neat or experiment in cocktails. My one complaint is that it can be quite challenging to work with and can easily take over a drink. Think of it like an amaro or other bittersweet herbal liqueur and the possibilities become endless.
Suggested retail is around $35 for a 750ml bottle.
Now for some drinks:

My inspiration for this drink was the Black Orpheus.

ROOT Swizzle
1.5 ozs Gold Rum (Brugal Anejo)
1 oz ROOT
1 oz lime juice
.5 oz Vanilla Bean Syrup & .5 oz simple syrup
1 dash Fees Old Fashioned Bitters
half spent lime shell 4 or 5 mint leaves
Shake all ingredients with ice then double strain into a high ball glass and add the spent lime shell. Add crushed ice and swizzle until the glass becomes frosted on the outside.
Notes: The ROOT is the major player with its complexity evident throughout the drink but it does not dominate or overwhelm the other flavors. The rum is a smooth undercurrent helping to provide a base for the ROOT. The syrup and mint create extra layers of flavors to dance across the tongue.

The next drink is the Pennsylvania Dutch Manhattan created by Jason Wilson, who writes an excellent column at the Washington Post.
Pennsylvania Dutch Manhattan
1.5 oz rye whiskey
.5 oz ROOT
.5oz Bianco or Bianc vermouth
Stir with ice and strain into a chilled cocktail glass.

For the last drink of the night, I offer up my variation of the Pennsylvania Dutch Manhattan.
To Live or to Exist?
2 oz rye whiskey (Redemption Rye)
.5 oz ROOT
tsp Luxardo Maraschino
1 dash of Regan’s Orange No.6 Bitters
1 dash Bitter Truth Lemon Bitters
Combine all ingredients and stir with ice. Strain into a chilled cocktail glass.

The Commodore Cocktail: A Pink Cocktail With Hidden Fangs

I discovered this recipe while skimming through the 75th Anniversary Edition of Mr. Boston’s Official Bartender’s Guide. The recipe calls for 1792 Ridgemont Reserve Bourbon Whiskey, which I did not have on hand. The notes for the drink state that this particular bourbon has a higher than average content of rye. I decided to go with a rye whiskey (Redemption Rye), although Bulleit Bourbon would have been another excellent choice.

Commodore Cocktail
2 oz 1792 Ridgemont Reserve Bourbon Whiskey (Redemption Rye or Bulleit Bourbon)
.75 oz white crème de cacao
.5oz lemon juice
1 dash (tsp) of grenadine (hibiscus grenadine)
shake with ice and strain into a chilled cocktail glass.
Some recipes call for equal parts of the first 3 ingredients and do not specify a high rye content bourbon. This will create an overall sweeter drink compared to the recipe I have listed. You should experiment to see which suits your palate best.

Notes:
While its pink color may lure you into thinking its a sweet drink with no bite, beware for the rye gives it its fangs. There is sweet chocolately goodness throughout the drink with the rye making its presence felt near the end.

Elks Own Cocktail

I came across this cocktail on Cocktaildb.com

Elk’s Own (special) Cocktail
1.5oz rye whiskey (Redemption Rye)
.75oz Port (Noval Black)
.5oz lemon juice
.25oz simple syrup
1 egg white
Combine all ingredients and dry shake for approximately 10secs. Then add ice and shake for another 10. Strain into a chilled cocktail glass. Garnish with a pineapple slice (I didn’t have any at home)

Notes:                                                                                                                                                  The rich purplish red color is extremely alluring with a soft cloud of egg white resting on top. The egg smooths out the drink and helps all the flavors to meld together. The port added a rich fruitiness to the cocktail with the rye and lemon juice keeping it from being overly sweet.

The Bourbon Renewal

The Bourbon Renewal was originally created by Jeffrey Morgenthaler
I however first discovered this drink on the Sloshed blog.

Bourbon Renewal
2oz bourbon (Makers Mark)
1oz fresh lemon juice
.5oz creme de cassis
.5oz simple syrup
1 dash Angostura bitters
Shake all ingredients in an ice filled cocktail shaker and pour over cracked ice. Garnish with a lemon wheel or lemon wedge whichever works for you

Notes:
This drink was sweet, fruity, tart with a faint hint of spice. The bourbon is evident throughout and complemented by the spiciness of the Angostura. Next time I will up the bitters to 2 or 3 dashes to add a heavier spice note.

In the process of making this drink I noticed that I still had some hibiscus simple syrup in the fridge. I made a second drink and replaced the simple syrup with the hibiscus. I found that this creates a softer drink with the floral notes of the hibiscus pairing well with the cassis and toning down some of the bourbon flavors. I garnished it with a lemon wheel and an edible hibiscus flower. Hibiscus flowers taste like a combination of sweet raspberry and tart cranberry.

The Leatherneck and The Green Men

Leatherneck is slang for a U.S. marine Corp soldier. The term was derived from the high collar that both British and American marines wore in the late 1700′s.
The Leatherneck cocktail is an eclectic mix of ingredients. Not to often do you see whiskey paired with blue curaçao.
The Leatherneck
2oz blended whiskey
.75oz blue curaçao
.5oz fresh lime juice
shake in an iced cocktail shaker, and strain into a chilled cocktail glass
Notes:
The first thing you notice about this drink is the striking color. The blended whiskey is a perfect choice here as it melds well with the flavors of the curaçao and lime. It plays a supporting role without being overwhelmed and lost in the mix.

On Dr. Bamboo’s website there is am similar cocktail called the The Green Man. It has essentially the same ingredients with the major change being the subbing out of the blended whiskey for an Irish Whiskey. Personally this cocktail does not taste quite as balanced as the The Leatherneck. The Irish Whiskey is completely dominated by the lemon and the curaçao. Given this lack of balance I decided to slightly tweak the recipe and came up with:

The Green Man #2
2oz Irish Whiskey
.75oz blue curaçao
.5oz lemon juice
half an egg white
combine all the ingredients and dry shake in a cocktail shaker for approx 10secs. Add ice and shake for approximately another 10secs then strain into a chilled cocktail glass.
Notes:
The Irish Whiskey makes it’s presence known without dominating the drink. The flavors meld well together and the egg white added a smooth mouthfeel to the drink

The New York Sour & The Brooklyn Sour

The New York Sour was making the rounds in the late 19th century. According to David Wondrich the drink was known as the Continental Sour and the Southern Whiskey Sour, before the name of the New York Sour stuck and …