I still remember the first time I came across Giffard Banane du Bresil. I had it in the Bananarac which is a great rift on the classic Sazerac offered at Nitecap. After sampling a bit of it on its own … 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.
This cocktail was created by Jamie Boudreau, of Canon in Seattle, who’s work I really admire. For more great cocktails check out his show, Raising the Bar on the Small Screen Network. The following recipe is an adaptation of the … 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.
This drink comes to us from the blog boozeinprettycups which is run by 2 Australian bartenders, Bill and Dee. This recipe was a collaboration between the two of them for a competition. It was originally named the Seven Year Stone … Continue reading
I love eggnog! In fact who doesn’t love it. The word eggnog has murky origins. Some say that it comes from the word “noggin” which was a wooden cup used to serve alcohol. Others believe that its a contraction of … Continue reading