This release is a blend of barrels aged seven years.  Because it’s bonded (100 proof), I tasted it with a small chip of ice which I let melt a bit.  The water helps to open up the whiskey and blow off the heat a bit, which reveals an almost menthol like nose, giving way to a bit of citrus and floral notes.  The heat is still present on the tongue, but that gives way to sweet corn / cinnamon / citrus flavors.  It finishes with a bitter woodiness that tends to linger.

Overall, this is a fantastic bourbon, and is at home with the previous Taylor releases.  If you can find it on the stores, definitely worth picking up a bottle.  We got six bottles, and are selling pours for $12.

We’ve managed to get our hands on a few bottles of Bacardi Heritage – a reproduction of the original Bacardi white rum released in 1909. Unlike today’s Bacardi white, this rum is incredibly balanced. The initial heat (98 proof) gives way to a sweetness and depth of flavor not found in most white rums. There is a clear start, middle and finish to this rum that makes it fantastic on the rocks, or in a cocktail.

Unfortunately it looks like this was a one time release for Bacardi. Poop.

Here’s a link to it:

http://www.klwines.com/staff/content/Spirits2012.pdf

It covers all sorts of interesting Scotch related topics like blends, single malts, pure malts, independent bottlers, etc.  Definitely worth the read, but be warned, you’re going to be bummed you didn’t ask for an 18 year old cask strength single barrel bottle of 1994 Laphroaig, bottled by Cheiftan’s for Christmas.  I certainly am.

Also, you should be reading there blog, “Uncorked” – it’s real great:

http://blog.klwines.com/

Clarified Cognac Milk Punch aka Mary Rockett’s Milk Punch

This is from Wondrich’s “Punch” book, which is a must read.  However, I was never really interested in making it until I tried it at Bellocq in New Orleands, which is a must visit.  We went down there for Tales, and we ran into Sandy and crew from the Oakland, another must visit.  Kirk, HNIC at Bellocq, graciously let us sample a few versions of his clarified milk punch and I was really blown away.  Essentially this is Cognac, sugar, lemon juice and water, and scalding hot milk is added to it.  The whole mess curdles, and then is clarified thru a series of steps involving coffee filters and swearing.  It sucks to make, but it’s fantastic, and I made this about a month ago so it’s aging very nicely.

Barrel Aged White Hook

James Downs aka Lil’ Jim Jim aka Chim-chiminy (if you’re not into the whole brevity thing) came up with a White Hook a while back.  It’s Journeyman’s White Rye, Noilly Prat dry vermouth and Luxardo Maraschino (ratio 3:2:1).  Welp, in a typical boss move on my part, I made five gallons of the stuff an put it in a Journeyman Silver Cross barrel that I had in the office.  Here’s a tip: make sure the barrel doesn’t dry out completely otherwise your very expensive booze will leak out all over your office floor, and then you’ll be like “fuuuuck,” and then you’ll have to make more and you’ll be all salty for wasting all that money and just, in general, being sorta a douche.  Either way, it’s been aging for about a month and is looking pretty nice.

Yakuza Cooler
2 oz. Yamazaki 12
.75 oz. Yuzu Juice
.5 oz. Jasmine Syrup
Hana-Awaka sparkling sake

This is a drink I really like, but frankly it’s just too expensive to make and keep on the regular menu.  If we priced it the way we price our other drinks, it would be about $19… But since it’s New Years and the bar is gonna be filled with a bunch of cool MFs, I fig’d I’d p the t.

Hot House Shrub
2 oz. Lemon Peel-infused Tanqueray Rangpur
1 oz. Celery Cumin Shrub
House made tonic water
Micro Basil

I’m re-thinking my stance on shrubs in general.  If made correctly, they should completely replace both the sour and the sweet in a drink.  That’s what this one does… it brings sweetness as there is some honey in it, and the vinegar adds the acidity normally provided by citrus.  I think if a shrub can’t do that, it’s just not made correctly.  Dunno, maybe I’m just a dick.  I don’t have the micro basil in hand yet, so I’m not actually sure how it’s going to add to the drink, but I think it’ll look cool as fuck at the least. Overall it’s an extremely complex but refreshing cooler.

I’m also working a Sazerac with Sazerac 6, Nux Alipna Walnut Liqueur, Root Beer bitters and Absinthe.  I think it’s pretty close.  Sazerac 6 is so hard to get I wouldn’t normally put it on the menu, but for that night it should be fine.  Oh, also, we’ve got at least one cocktail on draft for that night.  I’m trying to carbonate it, but I’m having a fucker of a time… but at the least it’s going to be something like a Manhattan on draft.

Okay, peace.  Hope you have a good whatever it is you celebrate.  If you’re not coming to NYE here you’re going to be doing something that sucks by comparison, but you may want to swing by early in the New Year in case we have any of this stuff left over.

El Diablo
1 oz. Blanco Mezcal
1 oz. Reposado Tequila
.5 oz. Ginger Syrup
.75 oz. Lemon
Dash Creme de Cassis
Peychaud’s Bitters
Soda

Pour a dash of Creme de Cassis in the bottom of a collins glass, and insert your ice.  Shake the booze, ginger syrup and lemon over ice and strain over the cube.  Top with soda water and dash Peychaud’s on top.  Serve with a straw.

The Southwest Solution
1 oz. Amontillado
1 oz. Blanco Mezcal
.5 oz. Grapefruit
.25 oz. Lime
.25 oz. Agave Nectar
Smoked Sea Salt

Shake over ice, and strain over a large cube in a rocks glass that has a smoked sea salt garnish. 

I love Vida or Sombra here as the mezcal.  The idea is to use a “single village” or “small batch” mezcal, not that shit at the liquor store with the worm in it.  But Scorpion brand isn’t bad either, and that’s got a scorpion in the bottle, so maybe I’ve not fucking idea what I’m talking about.  Also, don’t use “cooking” grade sherry here… spend a couple extra bucks and go with something respectable.  You’ll thank me for it.

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.

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

Harry Craddock famously said in his 1926 Savoy Hotel Bar book, "Never use the same ice twice."

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.

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!