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Winter Cobbler

If you’re at all familiar with mixology, this blog, or generally just don’t live under a fucking rock, then you’ve probably been exposed to the wonder that is Amari.  “Amaro,” the Italian word for “bitter” is used to describe a entire cross section of liqueurs that are often based on centuries old recipes from a specific geographic location within Italy.

Among some of the more notable amari is Fernet, the infamous bitter from Milan. The most popular version of this is made by the Fratelli Branca Distillery, and has been made the same way since 1945. However, there is also a Luxardo version of Fernet, and even a domestically produced Fernet made by Leopold Bros. in Colorado. If you’ve never tasted Fernet and are unable to find it, you can replicate the sensation by filling your mouth with mint and band-aids, and having a good friend promptly punch you in the teeth.

Another of the great amari is Averna di Sicillia, which has an incredible complex flavor consisting of oranges, caramel and mint. It’s spectacular to mix with, or to sip on it’s own over ice. Both of these are a must have for your liquor cabinet.

Winter Cobbler
1 oz. Fernet Branca
1 oz. Averna di Sicilia
.75 oz. Blackberry Syrup
.75 oz. Lime Juice
Mint

In a shaker, combine amari, juice & syrup, along with a sprig of mint and some ice.  Shake well, and strain over a goblet or wine glass filled with crushed ice.  Garnish with blackberries, mint and canela.  Serve with short cut straws.

Smack That Mint Up.

Whenever using mint, it’s important to get the best looking, freshest mint possible.  Old mint can develop a bitter, grassy flavor that can ruin a cocktail.  Also, when garnishing with mint, it’s important to express the mint oil before inserting the sprig into the drink.  This is easily done by gently slapping the sprig a few times on the palm of the hand.  This will break open the oil cells (that’s a technical term) and get those minty aromas flowing.

 

Posted on March 13, 2012 at 1:04 pm | 4 Comments

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The Lost Art (of Keeping a Secret)

Our initial menu was a mix of about half original drinks I created, and half classics / contemporary classics.  As I tend to be interested in really far out flavor profiles, I was concerned that having a menu of completely our own cocktails would be too aggressive for the typical consumer, as the mixology thing was still a pretty new concept to Detroiters. So I wanted to have an offering of some easy, palatable drinks that would at least give our new customers an entry point, if not set the mixology world ablaze. Anyways, that was my thinking.

After about a month it became clear that the more complex, challenging drinks were consistently our most demanded. Our customers want the new and exciting; the stuff that is pushing the boundaries of what can be done with a drink. This one, the Lost Art (of Keeping a Secret), was probably the most adventurous on our initial menu remains one of our best sellers. People have described it as tasting like “spicy chocolate cake” and “curry in a drink.” It’s complex, yet all the different flavors work in harmony to produce a well balanced cocktail.

The Lost Art (of Keeping a Secret)

In a Boston tin, combine an ounce of 100% agave tequila blanco, an ounce of winter falernum, a half an ounce of Cynar, a half an ounce of lime juice and a mint sprig. Shake vigorously over ice, and strain over a large ice cube in a rocks glass. Garnish with a mint sprig and serve with short cut straws.

Nice Ice: The Big Cube

Building a drink with the right ice is a matter of having the correct ingredients. The Lost Art, for example, is shaken over a mix of large cubes and smaller half cubes, which emulsifies, chills and dilutes. The drink is then strained over a large cube, which has been chipped by hand and re-frozen.

We use the large cube when the drink has already been diluted, since the large cube melts very slowly and doesn’t dilute / chill much on it’s own.  The large cube can also be used for something like a premium whiskey if the customer wants a bit of a chill, but doesn’t want a whole glass of melting cubes in his spirit.

Posted on February 23, 2012 at 2:26 pm | Be the first to comment

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Joe Vaughn Photography

Friends, I’m excited to announce starting today, all of our blog photography going forward will be done by the legendary Joe Vaughn.  If you’re not familiar with his work, check out this link to his website:

Joe Vaughn Photography

Joe also shot the Garden Party feature in Hour Magazine.  Look for about one new post a week which will include a drink recipe, as well as some amount of technique.

And, follow Joe on Twitter, while you’re at it:

@_joevaughn

The first new post will be up shortly!

Posted on February 23, 2012 at 11:55 am | Be the first to comment

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MetroMix

Hey bros, do us a solid and vote for us as Best New Bar in Detroit on MetroMix…

Posted on January 15, 2012 at 11:14 pm | Be the first to comment

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Woodford Reserve Rye

I just got an allocation of the Woodford Reserve New Cask & Aged Cask Ryes in today. I’m a huge fan of rye, so while the price point on these is pretty steep, I figured I’d buy a set (it comes in pairs of 375ml bottles, in a fancy little box) just to try it. FWIW, I could only get one set – apparently this stuff is in major demand.

Both bottles contain the same spirit: triple distilled, 100% rye. However, one was aged in a new charred American oak cask, while the other was aged in a previously used cask. The first difference you’ll notice is the color; the New Cask rye is a deep caramel, while the Aged Cask rye is a much lighter straw color.

Woodford describes these as “grain forward” (Aged Cask) and “barrel forward” (New Cask), which is pretty accurate. I personally prefer the New Cask Rye, but here are my tasting notes on them… both very interesting.

Woodford Reserve Aged Cask Rye
Aroma: Delicate, slightly grassy, lightly citrus and very subtle vanilla.
Taste: Green & black pepper, tastes young (duh), very light vanilla, clean finish.

Woodford Reserve New Cask Rye
Aroma: Wow. Shit tons of oak, cinnamon, caramel, vanilla on the nose.
Taste: Soft pepper and tons of nuttiness on the palate. Much fuller bodied than the Aged, with a slightly sweet finish.

Overall, these are both excellent, and a very fun experiment in aging, if you consider rye fun, which I do.  Personally, I prefer a “rye” that doesn’t have a 100% rye mash bill – Rittenhouse, Wild Turkey – where the pepper and snap from the rye is cut with sweetness of a corn, and which I generally find have a greater depth of flavor. Having said that, I’ll fuck up some Bulleit rye, which has a 95% rye mash bill.

Either way, I’m not going to use these in a drink, as they are way too expensive, but we’ll have them on hand at the bar if you want to try them.

Posted on January 12, 2012 at 2:01 pm | 3 Comments

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