Monthly Archives: March 2011

I’ve been very excited about Bulleit’s new Rye, which apparently has a 95% rye mash, which is owned by Diageo (the largest manufacturer of spirits in the world). Here’s a pretty interesting read on Chuck Cowdery’s blog into the skulduggery of the bourbon and rye industry… check it.

http://metrotimes.com/food/food-stuff-1.1122147

You’ll notice I’ve been upgraded to “local celebrity mixologist Dave Kwiatkowski.” Not too shabby.

Started a new batch of citrus bitters on March 9th, 2011.  Grapefruit, Lemon & Orange.  But instead of just throwing a bunch of crap in a bottle and letting it sit around for a bit, I’ve decided to get all science-like on your sweet asses… Here’s the comosh, as it currently sits:

Orange Bitters

750 ml Everclear

50 grams dried orange peel

6 grams gentian

Lemon Bitters

750 ml Everclear

50 grams dried lemon peel

6 grams gentian

Grapefruit Bitters

750 ml Everclear

50 grams dried grapefruit peel

6 grams gentian

My logic behind the dried peel was to try and reduce the water weight across the different peels, to standardize the amounts used.  But in the end, since they all have their own level of bitterness, I decided it wouldn’t really matter too much, but now at least I can use it as a benchmark for future batches.

This is considerably more peel than I’ve used in previous batches, but I think the dollar or so of extra fruit is worth it in the long run.  It’s also very likely I will add more flavoring ingredients to these as I go, but I’m going to give these at least two weeks and see how they are shaping up.

I’m planning on getting all of my herbs from Brother Nature, a CSA located a few blocks from the bar.  They have lots of different types of mint, so I’m hoping I’ll be able to make some weird herbal daily specials this summer.

To that end, I p’d the t on some very decent looking basil at Honey Bee the other day…  I’m doing a basil gin infusion (Bloody Mary, maybe?), but I also whipped up this one here.  It’s straight forward, but in the Summer these are going to be all the rage ’round these parts.

Basil Gin Gimlet

2 oz. Gin

.5 oz. Simple Syrup

.5 oz. Lemon Juice

Basil Sprig

Muddle basil, simple & lemon.  Add gin, shake, double strain.  Garnish with a basil leaf of two.

Shit’s fragrant all over the place.  Very nice, and very quaffable.  I’m thinking a black peppercorn syrup is in order to punch this up a notch, as the kids say.