Pre-1960 Bourbon tasting notes

Tasting Notes: Pre-1960 Bourbon

  WARREN BOBROW grew up on a biodynamic farm in Morristown, New Jersey. He is a reluctant cocktail/wine writer and a former trained chef/saucier.

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Photo Credit: travelingmcmahans; creative commons

My grandfather, a Yankee like myself, truly enjoyed Bottled in Bond, 100 Proof Bourbon Whiskey.  I didn’t know about his passion for Bourbon because he never drank it around me and he never ordered it in a restaurant. Usually he ordered an extra dry Dewers Rob Roy.  For many years I only thought he drank Scotch whisky. What I didn’t know at the time was that his true passion was Bourbon.

My grandfather owned his own company and one of the things that people would give him at Christmas time were some very special bottles of Bourbon.  These bottles remained hidden from me for many years.  After he died I learned from my grandmother that there were several nice looking (from a design perspective anyway) bottles of pre-1960 Bourbon in a hidden compartment of the bar.

She went on to tell me that she was going to pour out the contents (the historic Bourbon) and turn them into flower vases, because the bottles were so pretty.  I got over to her home as quickly as I could.  She showed me the hidden compartment in the bar.   Inside there were several bottles of Bourbon from the 1940’s to the late 1950s. These bottles of Bourbon had rested, in the dark, away from my youthful fingers since he placed them there and forgot about them.

These remaining bottles are a liquid history of the last of my grandfather’s Bourbon collection.

Photo: Warren Bobrow

Truth be told, as a “damned” Yankee, I know the true value of these ancient spirits.  Not as an investment in dollars, but as a flavor-driven window into my family’s past.  The bottles that I hold in my hand are a history of flavor.  This is a specific type of history that could never be duplicated today, primarily because the people who crafted the contents of these historic Bourbon bottles are now long gone.  The ingredients used today are similar, but the Whisky is different because each sip holds liquid ghosts belonging to the past.

Tasting notes:

Old Forester “Bottled in Bond” Kentucky Straight Bourbon Whisky.  100 proof. This bottle has been filled and stamped under the provisions of sections 5008 and 5243 of the Internal Revenue code.

Set into wood 1954. Bottled 1959.

A gentle, almost cedar nose gives way to candied orange peel, sweet jasmine flowers and caramelized pecan. The brooding heat burns the tongue.  With a texture almost as thick as maple syrup, the freshness and liveliness of this Bourbon hasn’t changed a bit since entering the bottle over fifty years ago.  Charred notes of Anson Mills stone ground grits stuck to the bottom of an ancient cast iron pan is the next thing tasted as I rolled a few precious drops around my mouth.  The soft, mineral finish goes on and on, revealing itself with another slow burn as if the bottom of the glass was aflame.  This Bourbon, when served with a bit of Kentucky Colonel mint from the garden, awakens ghosts from one’s grand-pappy’s generation.

Ancient Age.  Date uncertain due to the loss of the tax stamp, estimated somewhere between 1945-1950.  Space Age in design, this Mid-Century modern bottle is filled to just over a pint in liquid.  Marked straight Bourbon Whiskey.  The bottle reads: carefully distilled according to the finest old traditions. 86 proof.  Marked Full Six Years old. Distilled and bottled by Ancient Age Distillery Co., Frankfort Kentucky.

Warm aromas of sweetly delineated, hand-hewn oak- remind me immediately that Bourbon Whisky is not Scotch Whiskey or Tennessee sippin’ Whisky.  One reason for certain is the lack of smoke, peat and saline in the nose.  Normally, I find these flavors to be overpowering.  I suppose I just don’t understand Scotch.  The nose of this Bourbon Whisky resembles a liquid caramel candy.  A burst of fire from the nearly 90 proof alcohol makes itself known then a finish of fleur du sel and freshly cut herbs like thyme and tarragon.  This Bourbon, although “only” 86 proof, acts on the palate like one almost double the potency. In fact it resembles in many ways the potency and grip of some un-cut corn whiskies I’ve tasted recently.  Each slurp reveals sharply aromatic Asian spices with a razor sharp finish that exposes itself on the back of the tongue; with a nearly 2 minute long finish!  This Bourbon tastes nothing like the roughness of the neither 1952 Old Forester, nor does is resemble the overly oaked  “modern-style” of the 1955 Old Grand Dad. With a crumbled leaf of Kentucky Colonel spearmint this Bourbon really opens up, revealing its wood-driven flavors as a contender for a (very rare and expensive) mint julep.  This Bourbon has all the stuffing for a drink made with its primary ingredient over a half-century old!

Old Forester 1952. Bottled in Bond in 1957. Freshly baked charred- corn “hoe” cakes are smeared with melted, sweet strawberry butter. The first flavors take a bit to get used to.  Sweet is usually a flavor more akin to Canadian Whisky or Irish Whisky.  Freshly brewed sweet iced tea reveals itself- then flavors of caramel corn and cinnamon laced red-hot candy folded into a mug of boiling hot water, Asian spices and sugar cane lurk in the background.  The backbone of alcohol is a sudden wake up call to the throat.  It BURNS!  A glass of this Bourbon has amazing heat for spirit almost sixty years old!   The 1952 taste as lively a drink in the glass as a 2002 bottle of Knob Creek Bourbon!  It’s just amazing how little the alcoholic power has diminished over the past half century!

Old Grand Dad “Head of the Bourbon Family” 1955. Set into bottle 1959.  Part of a more modern and new style of Bourbon Whiskey, this is a roughly hewn, heavily oaked version of the classic drink.  It’s just amazing to me how much Bourbon has evolved during the late 1950’s.  The soft almost billowy quality of the Bourbon is ever-present, yet the finish is much sharper, but it lingers on the tongue for several minutes.  The 1959 bottling is more akin in many ways to Four Roses or Pappy Van Winkle with an almost lemon oil, citrus tinged mouth-feel.  The oils from the cask rise to the surface creating an illusion of a rainbow.  Each sip is laced with banana, vanilla bean, toasted corn bread, the char from well- seasoned cast iron pan and brook trout cooked in that pan with a handful of toasted hazelnuts thrown in at the finish.   An Amaretto-liqueur nose predominates.  The finish is like the first day of golden sunshine, streaming into the windows after a spring thunderstorm.  This is serious stuff and it deserves a drop or two of branch water to release its secrets.  The next flavors are like authentically seasoned Thai food served Thai spicy.  Flavor before heat is the mantra of this Bourbon.  A few sips signal the essential drink to take the edge off the afternoon or evening like none of your neighbors have ever imagined or enjoyed.

These bottles are a bit less than ½ full … As much as I want to share them with well- meaning friends, I know that once they’re gone, they can never be replaced.

I’ll be drinking small glasses from these bottles without any mixers from now on.  Well, maybe with a few drops of some sweet, local branch water flicked over the surface to connect these liquid history lessons with the flavor driven memories of the past.

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3 Responses to “Tasting Notes: Pre-1960 Bourbon”

  1. prufrock

    October 28, 2011 at 9:07 am #

    What a great find! I love having a window into the past, in any way that I can. And to have that connection to your granddad is a sweet thing indeed. I was able to get a cache of a grandparent’s booze about twenty five years ago, too. Cognac, B&B, some Scotch…. and I was excited to compare them to contemporaries. But they were pretty much the same; I didn’t know at the time that spirits stop aging once they are bottled, so I was all worked up for a big taste explosion! But, alas… that 8 year-old whisky that had been bottled in 1958 was still just an 8 year-old whisky. It did have a bit of funkiness, but not necessarily in a good way.

    Still, the thrill of opening something that had last been opened by someone long dead held a thrill for me, and I enjoyed sharing their liquor. During the Republican Convention in 2008, a very old bar in St Paul reopened for the week. The owners’ family had been keeping the place pretty much as it had been since the 40s forever, though it hadn’t been open since… maybe the 70s? 80s? Anyway, they brought ought some Old Forester and Ancient Age and others and were selling them at low prices. It was cool to see the old labels– nostalgia for a guy who started tending bar back in the 70s. But the whiskey was pretty bad. It wasn’t bonded, just normal proof, and they might had been spouted for God only knows how long. Still– it was really cool.

    I did read somewhere that Tequila and Mezcal actually do change in the bottle, though I guess it is just a mellowing rather than added complexity. Not my cuppa tea, though.

  2. HahlerGirl

    August 1, 2011 at 7:26 am #

    What a swell bourbon rememberance. You certainly saved an important liquor legacy and did your “Old Grandad” proud. Thank you to sharing!

  3. Cocktail Cloister

    July 24, 2011 at 9:08 am #

    Liquid ghosts indeed. What a pleasure, Warren. Thanks for sharing!

The Dripping Spanish Moss Cocktail

 

Warren Bobrow’s Cocktail Hour – Dripping Spanish Moss Cocktail

Tuaca- Dark Rum from Atlantico- Angostura Bitters, Grade B Maple Syrup and charred citrus fruits make up this week’s cocktail experience.

The inspiration for this drink came during dinner a few weeks ago at the highly regarded modern American restaurant named Serenade; located in Chatham, NJ.

They prepare a cocktail that’s similar in scope, using sweet vermouth and chopped apples named the Chatham cocktail.

I love it.

In keeping with my twisted cocktail logic, I deepened the version served at Serenade by adding Carpano Antica Formula Sweet Vermouth, Tuaca- the savory Mexican Vanilla / Citrus Liqueur, Atlantico Dark Rum, a muddle of chopped, grilled citrus fruits (tangerine, orange, grapefruit) with Grade B (Dark Amber) Maple Syrup and finally a few dashes of Angostura Bitters with a splash of Perrier.

I call this drink the Dripping Spanish Moss Cocktail in reverence to the coming week’s activities.

I’ll be traveling to Charleston, South Carolina to judge the Iron Cocktail Competition at the renowned Charleston Wine and Food Festival.

With regards to the Iron Mixologist competition I will be judging, William Grant & Sons is sponsoring this competition and the back bar will feature their entire portfolio (or most of it).  Their master mixologist Charlotte Voisey will be the master of ceremonies.  The competition is 3 rounds.  The 4 mixologists involved are Charleston locals and were the finalists in the Official Festival Mixologist Competition in January for the Festival featuring Milagro Tequila + Hendrick’s Gin.  They are:

Jon Calo of The Cocktail Club

Mick Matricciano of The Belmont (Mick won the competition in January + his cocktail will be featured at the opening night party)

Brent Sweatman

Evan Powell of Fish Restaurant

 

The first round will have all 4 competing against one another to create a specific themed drink (decided by Charlotte).  You and the other judges – Junior Merino, The Liquid Chef and Nicholas Polacchi, The Balvenie – will then narrow the finalists down to 3 who will then go to the next round to create a specific themed cocktail (decided by Charlotte).  The second round will continue like the first and the 3rd will be the final two.

 

The competition is from 4:00 – 5:00 PM on Friday, March 2, 2012 in the culinary village in Marion Square in the Palmetto Cheese Culinary Hub Tent.

If you are anywhere near Charleston, South Carolina on Friday, stop by and introduce yourself.

The Dripping Spanish Moss Cocktail– is named for the surfeit of Spanish Moss that hangs gracefully from the “live oak” trees.

Ingredients:

Atlantico Dark Rum

Tuaca Italian Liqueur

Carpano Antica Formula Vermouth

Angostura Bitters

Charred Citrus Fruits – combinations are up to you. Sear in a sizzling hot pan until crunchy, then muddled with the Angostura Bitters and Maple Syrup

Grade B (Dark Amber) Maple Syrup

Perrier

Preparation:

In a sauté pan that is heated to smoking hot, sizzle the citrus fruits until nicely charred and crunchy

Add a couple of chunks of the seared fruits to a cocktail mixing glass

Muddle with a few splashes of Angostura Bitters to release their aroma and juice

Add 2 Tablespoons of Dark Amber Maple Syrup and muddle a bit more

Add 2 shots of the Atlantico Rum

Add ½ Shot of the Tuaca

Add a couple cubes of ice to the cocktail shaker

Shake and strain into a pre-chilled Martini glass

Garnish with a chunk of grilled citrus fruit and finish with a splash of Perrier for spark

 

Cardinal Gin and.. trouble= a Friday Cocktail for Modenus

 

Warren Bobrow’s Cocktail Hour: The Cardinal Gin Mind Liberator

Gin has percolated deeply into my dreams as of late. I’ve been dreaming about a perfect Gin and Tonic that I enjoyed down in Charleston, SC during the recent Wine/Food Festival. There wasn’t very much of it, Gin can be very dangerous in hot weather.

There is something about being in the humidity and saline tinged air that drives a thirst for aromatic, crisp, thirst quenching and pleasing cocktails. In the ninety- degree weather, a refreshing Gin and Tonic became more than just a sum of the parts. This Gin and Tonic was exactly what I thirsted for. The cocktail had tonic water, nothing fancy, Schweppes served in little bottles (nice touch) and the size of the cocktail, was one of those little tasting glasses, just enough to whet my whistle. I was sated quickly, enough to find out more about this very delicious Gin.

Cardinal Gin is a new brand to the market. I like to try to discover passion in my spirits writing. It’s important for me to help the craft distiller with the brainpower and passion about what it takes to launch a distillery. I can visualize their dream and though the application of the myriad of Social Media, get their name out there in ways they never thought possible.

Flavor is the major determinate. You don’t go into the spirits business to make something that tastes like someone else’s product. It’s all about individuality and American ingenuity!

Cardinal Gin for example is all about flavor. The Company is named SAS- Southern Artisanal Spirits. I like that, the name of their company is catchy and memorable. They are located in the foothills of the Blue Ridge Mountains on King’s Mountain in North Carolina.

Their ingredients are all organic- a major plus in my mind. I’ve always made an extra effort to seek out producers who use organic methods.

Sure they’ve won some awards- big ones. But a Gin shouldn’t just taste good to the judges; it should also taste good to me. And in that tent, down in Charleston, in the ninety- degree heat, a Gin and Tonic made with Cardinal Gin was as satisfying as the first time I ever tasted Gin as a boy. My sip said FLAVOR!

I suggest trying to find some. You can buy it down South and I think they will be in the Northeast before long. The packaging is really fantastic with the bright red cardinal bird etched into the glass, visible from the front- but you don’t drink the bottle. The flavor is reminiscent of cream, freshly cut flowers and toasted citrus.

I’ve tasted many Gins, but none like this one.

Gin is becoming my go/to for real flavor- I suggest trying some soon on the rocks with a chunk of blood orange or… try this cocktail (below)

 

A Quite Twisted Cardinal Gin Mind Liberator Cocktail (serves two)

Ingredients:

Botanical Gin (Cardinal, Bulldog, Hendrick’s, Martin Miller)

Solerno Blood Orange Liqueur

Lucid Absinthe

Charred Lemonade- griddle lemons then juice into lemonade sweeten to taste with Royal Rose Syrups (your choice)

Perrier Sparkling Natural Mineral Water

Angostura Bitters

Preparation:

Griddle Lemon rounds until charred, juice them and strain you’ll need about 8 oz total so get to work!

Add Simple Syrup like the one from Royal Rose (use your choice of flavors)

2 Shots of Botanical Gin

1 Shot Solerno Blood Orange Liqueur

1 Shot Lucid Absinthe

Fill cocktail shaker 1/3 with ice

Add liqueurs and three shakes of Angostura Bitters

Shake and double strain into low champagne glasses (coupe’)

Finish with a splash of the Perrier Sparkling Water and a home cured cherry!

Martin Miller’s Gin. (you could say that I’m a BIG FAN)

 

Warren Bobrow’s Cocktail Hour – The Gin Twist

3
Feb

 

Martin Miller - hotelier and maker of Martin Miller's London Dry GinMartin Miller – Bon viveur and maker of Martin Miller’s London Dry Gin via www.luxist.com

 

I’m sitting in front of the fireplace right now. Also in front of me are over 15 bottles of Artisanal Gin. My new favorite is the London Dry Gin from Martin Miller’s Gin. This is truly exotic stuff. The London Dry is in a low, squat bottle. Upon opening the handsome bottle I detect immediately the scent of cucumbers. Not just any cucumber but an especially aromatic variety. This Gin doesn’t need to be mixed- it’s got all the stuff right inside. I’m absolutely blown away by the softness of the nose- coupled with that unmistakable aroma of the cucumber. I got to thinking- when was the first time that I smelled this quality of Gin? Hendrick’s does a cucumber scented Gin that I like, very much. This Gin from Martin Miller is a very sophisticated and dare I say sensual slurp of liquid pleasure. The cucumber is right there in the foreground. You cannot miss it. I’m almost shocked by the depth of the vegetable aroma and flavor. White flowers follow up immediately- those little tobacco flowers. Then the attack of herbs and spices come quickly into view. The initial distillation happens in England. The blending occurs in Iceland with pristine glacial water as the adjunct. I’m just blown away by the finish- it goes on and on and… on .

I thought I introduce a new cocktail to Modenus this week. Gin and Citrus come to mind. Charred grapefruit juice, Maraschino Cherry liquor and a chiffonade of Thai Basil. What? Fresh herbs in a drink? Why not?

To make this cocktail you must be ready to take your palate to another place. In this case, the drink is Martini-like but not a Martini. Sure it has Vermouth, but Carpano Antica is the Sweet Vermouth (instead of dry) and there is the slightly charred grapefruit bringing up the rear.

I love working with great ingredients and you should too!

The Gin Twist

Makes two invigorating cocktails for whatever you desire at the end of the day.

Ingredients:

Martin Miller’s London Dry Gin

Carpano Antica

Cucumber chunks

Bitter End Thai Bitters

Lime hunks

Grapefruit chunks

Fresh mint

Seltzer water like Perrier Pink Grapefruit

Chiffonade of Thai Basil

Preparation:

To a cocktail shaker filled ¼ with ice add some charred grapefruit. (sear grapefruit segments in a sauté pan until nice and colored on all sides, then muddle with fresh mint and the cucumber, lime and grapefruit chunks until they release their essence about 3 minutes or so. Add to the shaker the Carpano Antica Vermouth (about a shot) Roll the Thai Basil into a cigar shape, and then slice on the bias to release the aromatic oils. Add to the shaker.

Add the Martin Miller’s Dry London Gin and the Maraschino Liqueur. ( 1 shot)

Shake and strain into a coupe’ glass and garnish with a flamed peel of orange peel. Top with a home cured cherry. Add a splash of seltzer water to finish.

Slurp away to a freezing cold and wet spring in old England.

The Single Barrel from Jack Daniel’s is world class in every way

On Whiskey: Macallan Single Malt v Tennessee Sippin’

Features, On Whiskey | November 15, 2011 by admin | 0 Comments

WARREN BOBROW is the On Whiskey columnist for OKRA. He grew up on a biodynamic farm in Morristown, New Jersey. He is a reluctant cocktail/wine writer and former trained chef/saucier.

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A quick, yet highly focused tasting of the Macallan Single Malt Scotch vs. 2 offerings of Tennessee “Sipping” Whiskey

My old friend Becky once told me that she’d “rue the day” that I called Tennessee “sipping” whiskey bourbon. She said that only a “damned Yankee” would be confused enough to call Jack Daniel’s bourbon.

Tennessee “sipping” whiskey is not bourbon. The char, smoke, and charcoal filtering make Jack Daniel’s unique in the dichotomy of whiskey. There is the rub.  The smoke, the char, and the power.

Macallan, on the other hand, is an extremely fine Scotch whisky. The most immediate difference between Tennessee whiskey and Scotch whisky is not that one is spelled with an e, and the other without- but the terroir, or taste of the place.  Scotch just tastes different.

I recently received a bottle of Macallan whisky and set to comparing this benchmark 12 year old single malt whiskey against the very American slurp of whiskey.  What I discovered is quite profound.  The Tennessee whiskey is every bit as sumptuous and delicious as the kindred cousins from across the pond.

Jack Daniel’s Single Barrel Select

Notes of fire-toasted pecans give way to a smoky, peat-laden mid-palate.  Flavors of sweet cream and sweet vanilla gelato enrobe your palate with sharper notes of scorched toffee and treacle pudding.  This is a very sophisticated slurp of liquid American History.  The finish goes on and on and right into the robust 94 proof finish.  The price is usually about forty-five dollars and is worth every sip.

Gentleman Jack Rare Tennessee Whiskey

Lighter in color than the Single Barrel Select, this whiskey is more akin to a blended Tennessee whiskey. The high price is from a double application of the “Lincoln Country Process.” In other words, filtering the spirit through charcoal- twice for a more mellow taste.  The barrels are charred and often make their way to Scotland at the end of the aging process.  Like what you taste? It rests in the cask for about four years.  Be prepared to fork over about twenty- five dollars for the pleasure.

Macallan Highland Single Malt Scotch Whiskey (12 year aged in Sherry Oak Casks from Jerez, Spain)

Pure lust is the first thing I taste when I drink Macallan Sherry Cask Scotch Whisky.  The nose is smoke, peat and wet wool shorn from sheep accustomed to living outdoors.  There is a fire burning in the fireplace in the cottage and it is a slow burning peat fire – smoldering and giving off little bursts of wet soil; charred wood; more wet wool; sweet toffee; and a lingering, charming, dried fruit finish.  The Sherry nose is immediately apparent through the attack of sweet/spicy and the sophisticated elegance is long lasting in your glass.  There is no doubt that this is Scotch whisky (spelled without an e) The taste of the place – oily, salty, and dripping with history – will stay on your palate for minutes, leading to hours to the eventual finish.  Twelve years in the barrel only means one thing- a classic single malt passion.   I wouldn’t say that I prefer the Scotch whisky to the Tennessee sipping whiskey.  What I will say is that they are very similar in nose, follow, and finish.  You can expect to pay about fifty dollars for the pleasure.

Which one is better?  I’ll leave that to you.

I will say that the Single Barrel from Jack Daniel’s is world class in every way.

Cheers!

Extractions of Seasonal Citrus Fruits in Cocktails

Happy New Year all!  I’ve been experimenting with citrus as of late- but instead of the usual juice it and forget it- the cast iron pan (over there) has made a new dimension to my drinks.

What?  A cast iron pan?  How do you mean?

I like the charred flavor of citrus fruits.  But how?

Clementines are seasonal.  As are blood oranges.  Grapefruits are gorgeous at this time of year.  Sure, they are great juiced, but why not heat up your cast iron pan to almost smoking, peel your citrus and throw it into the pan.  Char the citrus and set aside to cool.

Use your juicer.  What?  You don’t have a juicer?  Run down to Williams-Sonoma and buy one! 

Photo: Warren Bobrow (Leica M8-Summicron 50mm F2)

Tequila is one of my favorite mediums to work with.  As is the new wave of “Botanical” Gin.

My first cocktail- named aptly the “Essence of Simplicity” cocktail is just that.

Ingredients:

2-3 grapefruit peeled

sprig of mint

Bitter End Moroccan Bitters

4 shots of Casa Noble Tequila

Preparation:

Heat your cast iron pan to sizzling hot

Char the grapefruit segments until nicely browned on all sides

Juice the segments and strain

Add Casa Noble Tequila to a cocktail shaker filled 1/2 with ice

Add one medicine dropper of Bitter End Moroccan Bitters to the shaker

Add the juice of the charred grapefruit

Shake!!! Shake!!! Shake!!!

Strain into a short rocks glass with a sprig of mint as garnish…  Slurp and enjoy!

The next cocktail combines blood oranges juice, lime juice, and clementine juice in a punch-like concoction that includes Cava from Spain, Conjure Cognac and Ron de Jeremy Rum.  “The Long, Smooth Rum”

It’s aptly called the “Hedgehog’s Revenge”

Ingredients:

Blood Oranges

Limes

Clementines

Preparation:

Take about three each, peel away the bitter pith and char in your cast iron pan. Set aside to cool.

Juice the citrus fruits

To a cocktail shaker, add 1/2 with ice

Add 2 shots of Conjure Cognac

Add 4 shots of Ron de Jeremy Rum

Splash of Cava (Spanish Sparking Wine)

Add about 6 oz of the charred juices

Shake and strain into two Champagne flutes

Top with a splash of Cava

Sip carefully!

This Cocktail uses Botanical-style Gin.  What is Botanical Gin?  Quite simply, it’s Gin that tastes like something!  Most of the Gin on the market today has very little flavor.  If it said Vodka on the label- you’d be 1/2 way to a hangover by now!  My friend Laura Baddish sent me some samples of a lovely Botanical Gin named Bulldog.

This is Gin with GUTS!  It stands up to citrus faster than you can say “Gin with juice”  which is the basis of this little drink.  It’s more of a long drink than a mere shot.

You can also use- if you can find it… The new Gin named FEW from the mid-western part of the USA.  It’s remarkable stuff and it reminds me of White Whiskey in the nose… (More to follow on this one)

The More to Follow Cocktail is just that.  You want more- to follow!

Ingredients:

Blood Oranges- Charred in the cast iron pan

Home cured cocktail cherries

Fresh Mint

2 Shots of Bulldog or Few Gin

1 Shot of Carpano Antica Sweet Vermouth (or your choice)

1 Medicine Dropper of Bitter End Jamaican Jerk Bitters

Preparation:

Muddle the cherries and mint together in a cocktail shaker

Add some ice- how much?  Not much.

Add the Blood Orange juice

Add the Gin

Add the Carpano Antica

Add the Jamaican Jerk Bitters

Shake and strain into a tall Collins glass with a couple cubes of ice and one of your home-cured cherries.

 

 

 

 

cocktail cherries

sterilize some Ball jars

pit out some nice black cherries

fill jars and add a couple sprigs of lemon thyme

add a pinch of cardamom

top with brandy

seal and refrigerate for a week or so- no peeking!

enjoy in a cocktail or over ice cream!

Just the Weekly Round-up of articles on Williams-Sonoma..

Thanksgiving Cocktails and a Punch

By: Warren Bobrow
Reprinted from Williams-Sonoma Blender Blog

I love the idea of a blazing fire, accompanied by friends and family gathered together at the table to share a Thanksgiving meal.

 

 

Redline Cocktail

This important holiday evening is started nicely with cheery glass of Cava, or Spanish sparkling wine. I then add a fire-roasted fruit puree. I’ve taken organic strawberries, charred them in a dry, yet sizzling hot, cast iron pan, let them cool, then run them through the food processor. I adjust the sweetness to taste with agave syrup, I then add a dollop or two of this smoky-sweet puree into each glass. Use two pints of strawberries and two 750 ml bottles of Cava for 8 people.

 

The tangy-sweet-tart quality of the strawberries when added to a mineral-tasting Cava just says a welcoming celebration in your spirited glass. You don’t need very much of this drink to say greetings and please join us at our bountiful table.

 

Dyed in the Wool

Another easy and exotic drink is a spin-off on the classic Rob Roy cocktail. In this case blended, (not single malt) scotch whiskey is added to a short rocks glass. I then add some freshly squeezed lemon juice and  some cool, rustic apple cider. A small splash of sweet vermouth finishes the drink.

 

The earthy, richly scented cider melts into the deeper tastes of scotch and the sweetness of the cider. Scotch and apple cider is a very sophisticated and a slightly under-the-radar combination.

 

2 shots blended scotch

1 shot sweet vermouth

1/4 cup apple cider (preferably unpasteurized, unfiltered)

2 Tbs. freshly squeezed lemon juice

Angostura Bitters

Lemon twist for garnish

 

To a cocktail shaker add the blended scotch, sweet vermouth, apple cider and the freshly squeezed lemon juice with ice.

 

Shake and strain into a short rocks glass with a lemon twist and a shake or two of Angostura Bitters to finish. Serves 1.

 

Apple Betty Punch

For all of you wine lovers out there, may I recommend instead a perfectly lovely, crisp punch to go along with your dinner? Hard apple cider is marvelous when combined with sparkling, non-alcoholic cherry juice and some lemon and lime juices for spark. The flavors of hard cider with the citrus juices are marvelous with turkey and all of your fixings!

 

1 bottle of hard cider

1/2 bottle of non-alcoholic cherry cider

1/2 bottle of seltzer water

1/4 cup each of lemon and lime juices

2 cups ice

 

Mix all ingredients together, pour over ice and serve with round slices of lemon and lime. Makes 20 four-ounce portions.

 

If you don’t want an alcoholic beverage, please substitute non-alcoholic sparkling apple cider for the hard variety and use a bit of seltzer water for that celebratory fizz.

 

Spiced Scotty Toddy

Dessert also calls for a deeply warming hot toddy. I’m especially fond of the classic Hot Buttered Rum. The extra warmth a toddy offers is the perfect send-off to your friends.

 

This drink is an exotic approach to the classic boiling hot water-based toddy, with the addition of sweet butter. You can also use freshly whipped cardamom and ginger-sweetened cream on top of the mug instead of butter; it’s your choice. I like to use dark spiced rum or a home-spiced whiskey for this hot drink.

 

After Dinner

For an interesting after-dinner drink, I suggest something a rich glass of Pedro Ximenez Sherry or an older vintage of Madeira — it’s rich and thick, a dessert in a glass! Ask your local wine store what they carry. Use this rule of thumb: dry sherry for appetizers, sweet juicy sherry with dessert.

4 to 5 shots spiced rum or good blended whiskey that you have spiced a few weeks in advance (see note below)

1 quart or more hot chai tea or strong black tea

1 pat sweet butter per drink (if you use whipped cream, eliminate the butter)

 

Pour a shot rum or whiskey into 4 or 5 preheated mugs, then distribute the chai tea among the mugs. Top with butter pats or spiced, sweetened whipped cream.  Serves 4 to 5.

 

*How do I spice whiskey? Add apple pie spices with a split vanilla bean to a cheesecloth bag. Submerge into a bottle of whiskey for a couple of weeks before using. Use the spiced whiskey for all your whiskey-based cocktails.

 

Happy Thanksgiving!