The Volstead Act Company is a brand new company formed in July 2013. They are a family owned and ran business. Currently they produce a limited range of 2 different varieties of bitters and 2 different syrups. In this review … Continue reading
I know your probably reading that title and wondering how good this actually is. Depending on who you are it probably doesn’t even sound appetizing. But give it a shot, the resulting mix is delicious. Orange Moon 2 oz Roasted … Continue reading
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.
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.
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
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
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.
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
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.
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.
Disclosure: These were review samples that I received.
The Martinez has been around since the late 1880′s and has gone through an array of variations. All of them contain the same 2 essential ingredients: Gin and Sweet Vermouth, albeit in different ratios. The origin of this cocktail still remains a mystery, with no one person being able to claim the drink as his or her original creation. Despite its origin being clouded, it’s clear that in some respects it gave birth to the iconic martini. It is a wonderful drink that deserves to be enjoyed.
2 oz Sweet Vermouth (Cinzano)
1 oz Old Tom Gin (Ransom)
1 tsp Maraschino or Curaçao (Luxardo)
1 dash of Aromatic Bitters
Stir all ingredients with ice
Stir all ingredients with ice and strain into a chilled cocktail glass.
I like the vermouth heavy version of yesteryear. The modern drinks tend to put the gin forward instead of allowing it to play a supporting roll to the vermouth. In some modern versions the proportions are 2:1 in favor of the gin.
The drink is sweet and aromatic, with the botanicals of the gin coming through without overpowering the vermouth. The maraschino lends a light touch of added complexity to the drink that is just discernible in the background. If using curaçao it adds a subtle fruit note. This would be a great cocktail to introduce someone to gin.
For another version check out:
Modern Martinez (Jamie Boudreau)
1.5 oz Sweet Vermouth
1.5 oz Old Tom Gin
2 barspoons of maraschino
2 dashes Fee’s Orange Bitters
Stir all ingredients with ice and strain into a chilled cocktail glass
I came across the Solera Cocktail on the Imbibe website. It was created by Dominic Venegas.
This cocktail makes an excellent use of sherry.
2 oz Santa Teresa 1796 Rum (Ron Zacapa)
1 oz Lustau Palo Cortado Peninsula
.75 oz Taylor’s Velvet Falernum
2 dashes of Regans’ orange bitters
Stir with ice and strain into a chilled cocktail glass. Express the oils of an orange twist over the drink and drop in.
The original drink calls for Santa Teresa 1796 rum. Unfortunately, I did not have any in my liquor cabinet, so I substituted it with Ron Zacapa 23. If you don’t have these particular rums, try and substitute another aged rum. If you don’t have the sherry, substitute with another sherry. The final taste profile of the drink will be different but you should get a glimpse at this drinks greatness.
There is orange on the nose due to the expressed oils floating on the surface of the drink. The richness of the rum and sherry are balanced out by the spiciness of the falernum and the bite of the bitters. The drink is a symphony of flavors that delights the palate and soothes the soul. A wonderful after dinner sipper.
I saw this drink on Jamie Boudreau’s website. While he used 3 oz of cachaça in his drink i decided to reduce it to 2.5 oz. I felt that 3 oz was a little too much for my taste. I also added 2 drops of Fee’s Grapefruit bitters to bring out some of the grapefruit flavor hidden in the marmaladeMarmalade Sour (My Version) 2.5 oz Cachaça
.75 oz Lemon Juice
2 dashes Fee’s Orange Bitters 2 dashes Fee’s Grapefruit Bitters
1 egg white 2 barspoons of low-sugar Orange/Citrus/Grapefruit Marmalade Combine all ingredients in a cocktail shaker and shake well, without ice, until the egg white is fluffed and frothy about 10-15secs. Then add ice and shake for an additional 10 secs. Strain into a chilled cocktail glass.
Notes: The egg white creates a nice light texture for the drink. The flavors of the Cachaça really come through and are nicely rounded out by the sweetness of marmalade. The bitters and the lemon juice create a nice bite to the cocktail. Overall I think its a great cocktail.
Let me know what you think about them.