Thursday, January 15, 2015
Cocktail: Travels and Essays
Four Roses Small Batch forms the base of a very fall flavored cocktail that is meant to propel you towards the crescendo-the Christmas weekend.
I’m very fond of holiday flavors and aromatics along with the taste of the place that says New England. The spices that come to mind when I think of this history are imprinted into my collective memory of childhood. This classic potpourri of scents is very easy to prepare because you can acquire the ingredients as easily as opening the DrinkupNY site and making a few well-timed clicks.
I love bourbon whiskey and fine bourbon whiskey can be purchased with many different producers on their labels. At this time of the year I’m naturally attracted to Four Roses Small Batch, because the combination of four different blends make this drink sing the clarion song of refreshment.
As illustrated above, I seek the flavors of the fall in my cocktail glass and Sorel from my friend Jackie Summers makes perfect sense when a “Manhattan” of sorts is whipped together. Sorel is a combination of Caribbean herbs, roots and spices along with very potent, New York State distilled alcohol. It’s passionately made to Jack’s specific recommendations and each sip brings a smile to your face. I think it mixes like a dream.
Instead of using Sweet Vermouth and Rye whiskey with Angostura Bitters in your “Manhattan” may I please suggest using the Four Roses Small Batch Bourbon Whiskey along with a nice measure of Sorel? As not to confuse the basics of my plan, may I also include a portion of the brilliant cranberry soda and cocktail syrup from my friend Allison Goldberg in the form of her Fruitations Syrup? Why yes, yes I shall.
The reasoning for flavors that speak of the fall is very simple. The mindset of the season is of freshly cut firewood and the snap of the fire in your cocktail glass. I’m pretty understanding when it comes to the effort that goes into making a craft cocktail and this one is no different. The ingredients just speak for themselves. When you use quality ingredients the best is always the ones that speak clearly of the place. The combination of cranberry, bourbon whiskey and Caribbean spices are their own representation of my past. And that brings a smile to my face. As we all know, when the person who is preparing your drinks is smiling, that energy translates through to the drink. I’m fascinated by this technique for excellence and hope that you experiment the same way.
Sorel when combined with whiskey makes for gleeful revelry. Add to this a few teaspoons of cranberry syrup and then finish it all off with a splash or two of Lapsang Souchong tea. Serve it over an ice spear in a tall glass with a large sprig of fresh mint. And add a lemon zest or an orange zest that has been dipped in bittersweet chocolate. The possibilities are endless for finishing bitters, but may I suggest the Creole Bitters from The Bitter Truth? They are spiced just right for a tropically influenced holiday slurp. With an ounce or so of seltzer water to finish, this drink is deceptively easy to put a few into you. But be careful there is kick in there, so unless you have a hollow leg, let’s just say that this drink is not at all weak!
Travels and Essays
Ingredients (for two persons who drink more than they read)
3 oz. Four Roses Small Batch Bourbon Whiskey
2 oz. Sorel
4 oz. Lapsang Souchong Tea
2 oz. Fruitations Cranberry Soda and Cocktail Syrup
4 oz. Seltzer Water
3-4 drops Bitter Truth Creole Bitters
Ice spear
Mint sprig
Preparation
To a large Boston Shaker (or in two equal batches) fill ¾ with regular bar ice
Add the Four Roses and the Sorel
Add the tea
Add the Fruitations Cranberry Syrup
Cap and shake hard for 15 seconds
Add your ice spear to a Collins Glass
Pour the mixture over the top
Finish with a splash or two of seltzer water
Add the bitters
Garnish with the mint sprig (slapped first)
Yum!
Cheers from DrinkUpNY!
About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail. His forthcoming book, Whiskey Cocktails will be released October 14. Bitters and Shrub Syrup Cocktails follow with publication in spring ’15. Warren is a master mixologist for several craft liquor companies.
Warren consults about mixology and spirits, travel, organic wine and food. He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkUpNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802. He was in the Saveur-100 in 2010.
Warren is a former, mostly self, trained cook from the pot sink on up. Johnson/Wales and the ACF apprenticeship were thrown in for good luck. Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* – to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he’s finally become.
Warren is available to do highly personalized, interactive mixology events, local, national and international.
PS: Warren’s second book, Whiskey Cocktails is on the market now!
Contact: jockeyhollow@gmail.com
