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
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
So after a long hiatus Mixology Monday has returned. With a big thank you to Paul Clarke of Cocktail Chronicles for running it the past 6 years. Now the torch has been passed to Frederic Yarm of Cocktail
Virgin Slut. The theme for this event, which is hosted by Frederic is as follows:
For this month, I have chosen the theme of equal part cocktails — those simple drinks where only one jigger is needed despite how many ingredients are added. These recipes have gained a lot of popularity as classics like the Negroni and Last Word have resurfaced, and variations of these equal part wonders have become abundant.
For me this is the holy grail of cocktails. We strive to create cocktails that are in perfect balance. But equal parts cocktails elevate that balance to another level.
One of my favorite cocktails that fits this criteria was the Fior di Sicily which I have written about previously. However, I wanted to offer something new for this months MxMo. After scouring around for a drink I stumbled upon the Calvados Sidecar on the Liquor.com website.
1 oz Calvados (Lairds 7 year Apple Brandy)
1 oz Cointreau
1 oz Lemon Juice
Combine equal parts cinnamon and sugar in a small saucer. Rub the rim of a cocktail glass with a lemon wedge and dip the top of the rim in the sugar mixture so that it is coated evenly. Place the glass into the freezer to let the rim harden. Combine all the ingredients in an iced cocktail shaker, shake, and strain into the prepared glass. Garnish with an orange twist.
Looking at the picture I realized that I forgot the orange twist. Oh well things happen. As I didn’t have any Calvados in my house I subbed it with Apple Brandy. The cinnamon and sugar rim is essential and marries well with the Apple brandy, reminding you of cold apple pie.
Irish Whiskey is the forgotten base spirit and while not as cantankerous and moody as it’s brother Scotch, it does not find its way into many cocktails. So what better way to celebrate Irish Whiskey than in an Equal Parts Cocktail. While it maybe cliche I wanted to combine it with Guinness. I came up with a recipe that I think works and is quite simple. Yet as I was sipping on it I thought that it would be a wonderful candidate for a topping of cocktail foam. Does anyone have any ideas for what flavor the foam should be? If so reply in the comment section below.
Every Dog Has It’s Day
.75 oz Irish Whiskey
.75 oz Guinness Syrup (infused with orange peel and vanilla bean)
.75 oz Lemon Juice
Shake all ingredients with ice and strain into a chilled cocktail glass.
In the creation of the beer syrup I loosely followed the directions provided by http://spiritsandcocktails.wordpress.com/2007/10/02/molecular-mixology-v-kentucky-monk/. In a future post I will explain how I created my Guinness Syrup version.
To see all the wonderful drinks created for this MxMo please click here.
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:
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
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.