The Grasshopper cocktail is a sweet green-colored after dinner drink. The original concoction called for green crème de menthe, crème de cacao, and cream or half and half. This green monster practically screams out for a remake. Read the rest here.
The Cosmo is arguably one of the most influential cocktails of the past twenty-five years. Its popularity skyrocketed in the 90′s and was on the menu of every bar from NY to Timbuktu. It already saw one upgrade later in its life and now its time for a new one. Read the rest on Seriouseats.com.
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
Sweet tea is a Southern institution. In the South it is more plentiful then water, however this was not always the case. In the late 1800′s and early 1900′s sweet tea was a luxury. Sweet tea was a way to demonstrate ones status and decadence. There were several reasons for this. During this time period, tea, ice, and sugar were expensive. Out of all these the biggest luxury item was ice which had to cut and shipped from frozen lakes often over great distances and then stored into the warm months.
The oldest known recipe for sweet ice tea was published in 1879 in a cookbook called the Housekeeping in Old Virginia by Marion Cabell Tyree. This original recipe bears a strong resemblance to the modern version including the long steeping time and massive amounts of sugar. The only glaring difference is the use of green tea. Prior to WWII green tea was plentiful in the US and most sweet tea during this time period was made from green tea. However because of WWII green tea was no longer imported from Japan and instead the US turned to India which was under British-control and produced black tea. After the War, America never looked back and now black tea, specifically Lipton is the hallmark of sweet tea.
While people from the North may balk at the sweetness of the tea it is a refreshing summertime staple. But sometimes you need a little extra kick in your tea. The following drink was created by Simon Gibson of the Brooklyn Star. I discovered this recipe in an article written on Complex.com
Sweet Tea Sour
2 oz. Four Roses Bourbon
1 oz. sweet tea syrup
1 oz. lemon juice
1/2 oz. egg white
Tea Syrup: Steep two large Lipton iced tea bags in three pints of boiling water for 30 minutes. Remove tea and add 1 quart of sugar while the water is still hot. Stir to dissolve and allow to cool.
For a Southern secret, try adding a touch of baking soda while the tea is boiling to help smooth some of the bitterness. The egg white adds a real nice texture to the drink. There is a a nice balance between the sweet and sour components but in homage to sweet tea on my second go round I dropped the lemon juice by a 1/4 to up the sweetness of the overall drink. I did not have have any Four Roses so I used Old Weller Antique.
The Surfer on Acid is most often consumed in a shot and conjures up hilarious images of a surfer trying to stand up on his surfer board while tripping on drugs. The original concoction is an equal-parts mix of coconut … Continue reading
Today we chat with Justin Pike of the Tasting Kitchen. The Tasting Kitchen opened in 2009. What first drew you to become a bartender and ultimately create your own cocktails? I went to art school, graduated, then studied abroad in … Continue reading
The Nolet family has been distilling for over three centuries. The company was founded in 1691 by Jan Lucasse Nolet and has been in business ever since. Currently it is the oldest distillery in Holland and is most known in … Continue reading
The Lynchburg Lemonade was the subject of a fierce legal battle between creator Tony Mason and the Jack Daniels distillery. Was it a drink worth fighting for? Not in its original form, I’d say. The classic Lynchburg Lemonade is equal … 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.
Often when people hear the words milk punch, their minds immediately jump to that quintessential creamy drink made famous in New Orleans. I want to introduce to you a wholly different animal: the clear English Milk Punch. Yes, it involves … Continue reading