A Muddled Thought

Pernod-Ricard recently released Kahlua Cream, a combination of natural cream joined together with the original Kahlua product. We were were curious to see how Kahlua Cream would work in some new cocktail recipes.

A Short Commute
1 ¾ Kahlua Coffee Cream
Barspoon Sailor Jerry’s Spiced Rum
¾ oz Lagulivin 16 Scotch
2 dash Peychaud
Serve in Coupe
Spray Coupe with Absinthe
Garnish with Orange Zest

A Short Commute. A combination of Kahlua Coffee Cream, Sailor Jerry's Spiced Rum, Lagulivin 16 and Absinthe.

Isaac’s Wake Up Call
1oz Kahlua Coffee Cream
2oz Don Q Cristal Rum
½ oz Averna
2 Dashes Regans Bitters
3 Muddled Strawberries
1oz Espresso

Isaac's Wakeup Call. A combination of Kahlua Coffee Cream, Don Q Cristal Rum, Averna, Regans Bitters, Strawberries and Espresso.

Afternoon Pick Me Up
1 ¾ Zacapa 23
1 oz Kahlua Coffee Cream
Barspoon Averna
2 Dash Mole Bitters

Several weeks ago I attended a Beam Global Portfolio party in which I bumped into several individuals that were working with the new Benji Menedez Partagas Master Series Majestuoso Cigar line. During the discussion the topic came up of pairing this new cigar with a spirit.
As someone who enjoys a cigar from time to time, they offered to send me one to give a try and provide some thoughts on a spirit pairing.
The Partagas Majestuoso is a limited series that’s only being available in quantities of a five thousand box run with twenty cigars per box.
After nosing the cigar a bit, I detected some aromas of chocolate and espresso. Which made my first thought to try a rum that had some similar flavors to it.

I happened to have a bottle of Chairman’s Reserve St. Lucian Rum handy that seemed like it might be a good fit. With Chairman’s Reserve being a combination of double distilled and continuous stilled rums its flavors of vanilla, caramel and cocoa among others made it a nice pairing with the flavors of the Majestuoso. A few other options to explore would be a tequila that has similar tones such as Riazul, Partida Reposado, or Milagro Anejo or a whiskies such as Laphroaig, or a Dalmore King Alexander that would play well with the flavors present in the cigar.

If your interested in trying a Benji Menedez Partagas Master Series Majestuoso Cigar, there holding several events to announce the launch of the cigar.

To register for one of these events you can go to BenjiMenendezSocial.com.
You’ll be asked to enter one of the city specific passwords below. Each password is limited to twenty-five attendees.
City Time Password
Los Angeles, CA Dec. 1, 2009, from 6-8 p.m. BC6FE5A
Las Vegas, NV Dec. 3, 2009, from 6-8 p.m. 002F932
Chicago, IL Dec. 8, 2009, from 6-8:30 p.m. FA0B2B1
New York, NY Dec. 15, 2009, from 6-8 p.m. 93F0C04

The Meehan Bar Bag

Jim Meehan head bartender of PDT and the man voted America’s best bartender at the 2009 Tales of the Cocktail Spirit Awards partnered with Moore and Giles, a luxury manufacturer to create the Ultimate in Bar Equipment…

The Meehan Bar Bag.

In the past several years as the bartending trade has begun to morph into mixology and started to mimic the level of precision and artistry of chefs, by utilizing fresh ingredients, infusions and advanced culinary techniques the tools of the bartending trade have grown past your basic muddler, jiggers, barspoon and strainers to include multiple shakers, full knife kits, juicers, spray bottles, butane torches, and other assorted goodies. The need to transport all of these tools along with other assorted equipment has grown past the point that any duffle bag or a standard backpack will do the trick.

Hence the Meehan Bag was born.

The story as Jim tells it started in 2006 at the BAR Course
(Beverage and Alcohol Resource).

At the time Jim, had been using a Koobikit chef’s bag to store and transport his gear.

Other attendees to the class such as Aisha Sharpe and Willy Shine(Of Contemporary Cocktails) utilized converted over the shoulder knife bags for their gear. Jim continued to use a Koobikit bag, and over the next few years added a small knife roll, and a rolling suitcase. After seeing the assortment of other rigs that bartenders such as USBG NY Treasurer and Don Julio Brand Ambassador, Brian Van Flandern’s metal attache case and Jamie Bourdreau’s re-purposed doctor’s bag that he added a foam fitting to, Jim started thinking about a new take on bag.
He started thinking about something that had the right balance of durable, practical and something that reflected the classic style of his favorite Jack Spade calfskin messenger bag.

For someone that often runs around a lot to events, as well as New York City and always needs to have everything needed to craft a drink on him, I fell in love with this bag the first time I saw it in person. In designing this bag, Jim Meehan went further than anyone to date. Perhaps further than anyone should ever go with what you can bring along with you. With the ability to carry all your tools, four shakers, a 4 cup measuring pitcher, the optional knife wrap, side pockets for bitters and a room for a cutting board or laptop, this bag has everything covered. And yes I did say a laptop. The bag has a zipped back sleeve that can house up to a 15inch Macbook Pro. Though that might mean you’ll have to reconfigure the removal padded compartments to fit that cutting board, but if you need to bring all your gear and a laptop along in one bag you’ll do just fine with the Meehan Bar Bag.

The one negative I found with this bag is the price; this is definitely not your $100 Koobikit. Though the price does include the knife wrap.
On the other hand after personally handling one of these bags, its well crafted, carries everything and then some, and just as Jim Meehan does, has classic style.

I felt it best to close this article with a with a quote from Jim Meehan that sums up the bag best, and touches on everything I mentioned.

“This bag, like my passion for the craft, is overindulgent and a labor of love. I hope you like it.”
-Jim Meehan

The interior of the Meehan Bag.

(Editors Note:This bag can be purchased from Cocktail Kingdom or Moore and Giles directly.
While the bag is not currently available online for purchase at Cocktail Kingdom, they can be contacted via email or phone for inquiries.

Doc Brown’s Thursday Elixir

6oz Hot Coconut Vanilla Tea
1 ¾ Woodford Reserve
¾ Navan Vanilla Liquor
Barspoon Maple Syrup
Barspoon Yellow Chartreuese

Combine all ingredients except the tea, starting with the maple syrup first. Stir. Then add tea and stir several more times.

The name comes from a joke about how to get through that fourth Thursday every November that most people spend with their family, Thanksgiving.
By having a few of Doc Browns Thursday Elixir, your sure to get through the day.

For the past four years, Brown and Forman, the company responsible for Woodford Reserve Bourbon, has released a limited once a year offering known as the Masters Collection. With each offering they change the barrel aging slightly to create a new product. The first three were the Four Grain, Sonom-Cutrer Finish, and a Sweet Mash offering. The fourth, this year’s bottling, is known as the Seasoned Oak Finish.

While most distiller’s season and age their oak up to six months, Woodford aged the barrels used for its Master Collection in the outdoors for up to five years. This has enabled Woodford to create a product rich in flavors that take the palate on an adventure.

Before I even poured a sampling of the Seasoned Oak Bottling, I knew I was in for something different. My “Woodford Experience” began with removing the top of the bottle and being nearly knocked aside by the aromas that were released. Aromas of Christmas spices, caramel, vanilla and maple syrup wafted from the bottle.

As I began to taste this tumultuous spirit, I was presented with flavors of sweet caramel so deeply defined; it feels as if you are being “grabbed you by the throat”. All the while you are slowly introduced to the calmer and subtly flavors of dark cherries, something akin to a milky hazelnut coffee and brief notes of ginger, cinnamon, ending with a sweet honeycomb finish.

As I tasted through the Woodford Seasoned Oak offering, it had me thinking of the infamous scene from the movie, “American Psycho” in which Patrick Bateman is sitting at lunch with his competition comparing the impression that their business cards leave.

If the Masters Collection is Woodford Distiller Chris Morris’s business card, his impression far surpasses any competition.

Simply put, the Woodford Master’s Collection is magnificent.

Final Score: 9.5/10

Originating from St. Pierre, Martinque, at the very heart of the Chateau Depaz Estate, comes Depaz Blue Cane based Agricole.

Utilizing pure blue sugar cane of the highest quality that goes immediately from harvest to distillation, each step from harvest to bottling is performed perfectly.

Once distillation is complete, the spirit is placed in small, lightly charred oak barrels until deemed flavorful enough to be placed in the bottle.
The end result is an incredibly impressive specimen of agricole. With a nose that’s brimming with scents of cinnamon, nutmeg, cocoa, orange spice and baking dough your left wondering what’s in store for you once you taste this seductive spirit.

Not to lead you on, the Depaz Blue Cane Agricole is anything but a tease. Those scents that toyed with you previously fully reveal themselves in each sip. Flavors of orange zest, cinnamon and bits of sweet cocoa show themselves vividly within each sip. Nuances of cinnamon, and nutmeg play with the senses and just as you think you’ve figured out all the flavors in this lovely spirit, something else will show itself. Whether it’s allspice, or the slight hint of caramel this spirit is constantly turning your concept of Agricole on its head.

Final Score: 9.5/10

Some recipes utilizing both the Depaz Blue Cane Agricole and Depaz Sugar Cane Syrup.

With Love from San Francisco
1 ¾ oz Depaz Blue Cane Agricole
½ oz Depaz Cane Syrup
¼ oz Fernet Branca
3 Dashes Regans Orange Bitters
Burnt Orange Zest
Serve in Coupe

With Love from San Francisco. A combination of Depaz Blue Cane Agricole, Depaz Cane Syrup, Fernet Branca and Orange Bitters.

Count vs. Monk
2 oz Depaz Blue Cane Agricole Rhum
¾ oz Depaz Sugar Cane Syrup
½ oz Yellow Chartreuse
Barspoon Carpano Antica Sweet Vermouth
2 Dashes Whiskey Barrel Bitters
Top with Club Soda
(A riff on the classic Negroni-The Count’s version topped with Club Soda)

Count vs. Monk A Combination of Depaz Blue Cane Agricole, Depaz Sugar Cane Syrup Yellow Chartreuse, Carpano Antica, topped with Club Soda.

Pernod Ricard recently released a new label for its namesake product, Pernod Absinthe. While we previously took a look at Pernod Absinthe here Pernod’s herbal flavors such as star anise, hyssop ,mint, fennel, and coriander lend themselves to working very easily in recipes. With that in mind, we decided to see what new recipes we could come up with.

Jacque Mexicano
½ oz Pernod
2 oz Gran Centenario RoseAngel Tequila
1 oz Simple Syrup
2 Dashes Grapefruit Bitters
Serve up in Coupe

The Jacque Mexicano. A combination of Pernod, Gran Centenario RoseAngel , Grapefruit Bitters and Simple Syrup.

Journey to the North
1 ¾ North Shore Distillery Aquavit
¼ oz Pernod
2 Dashes Regans Orange Bitters
1oz Simple Syrup
Garnish with Burnt Orange Zest
Serve up in Coupe

Journey to the North. A combination of Pernod, North Shore Distillery Aquavit, Regans Orange Bitters and Simple Syrup.

Anise Warm Toddy

¼ oz Pernod
1 ¼ oz Laird’s Bonded Applejack
1 oz Buffalo Trace Bourbon
¾ Apple Cinnamon Syrup
2 Dash Peychaud Bitters
Add to 6 oz of Heated Strong Chai Tea in a Snifter or Toddy Glass
Garnish with Burnt Orange Zest

A-nise Warm Toddy. A Combination of Pernod, Chai Tea, Laird’s Bonded Applejack,Buffalo Trace Bourbon,Apple Cinnamon Syrup, and Peychaud Bitters.

Mad Dog’s Warming Winter Punch
½ oz Pernod
¾ Batavia Arrack
1 Dash Bokers Bitters
2 oz Rhum JM
6 oz Blood Orange Tea
Barspoon Demerara Sugar
Server in Snifter or Toddy Glass
Place one Barspoon of Demerara Sugar in bottom of snifter
Combine all ingredients and Warmed Blood Orange Tea in Snifter and Stir

Something I’ll definitely be checking out in December.

Holiday Cocktails with Dave Arnold and Nils Noren

Wednesday, December 2, 2009, 6:30pm – 8:30pm
Price: $125
2 hours demonstration and tasting- ENROLL NOW

Put a high-tech spin on tradition this holiday season in this tasting and demonstration with two men known for their appreciation of a fine cocktail. The French Culinary Institute’s Nils Norén, VP of Culinary Arts, and Dave Arnold, head of the Culinary Technology department, take a push-the-boundaries approach to mixing drinks that can enliven even the most orthodox of holiday recipes. See innovative techniques, such as carbonation, rotary evaporation, and vacuum infusion, in action. And pick up handy low-tech bartender tricks to help you maximize cocktail taste and texture at home. On the agenda for the night: Nils’ take on traditional Swedish Glögg, a cutting-edge hot buttered rum, and cocktails flamed with the Red Hot Poker (a turbocharged electric rod Dave built for beverage ignition), along with festive snacks for the cocktail hour and a few other surprises.

Students must be at least 21 years of age to enroll in Holiday Cocktails.

Enroll Now

Noir. The dictionary states the definition of this word is of “suggestive of danger and violence”. Bottled in a golden and black version of the infamous Cointreau bottle. The bottle itself exudes a sense of mystery and intrigue of what exactly hides inside this bottle.

Once you began to pour yourself a taste of this mysterious liquid, you begin to understand what exactly your tasting. Noir, a recipe that’s been passed from Cointreau master distiller to master distiller is an elegant creation that blends the flavors of Cointreau orange liquor and Remy Martin Cognac.

So how does it taste?

Cointreau Noir starts with hints of vanilla and sweetness.
Once you move past these notes of vanilla your hit with heavy notes of orange zest that greet the palate with a slight tinge. As that sip finishes additional hints of sweetness and warmth jump out at you. Cointreau Noir is an impressive new additional to any bar’s liquor selection selection and works great in cocktail recipes.

Here are a few new recipes that showcase the flavors of Cointreau Noir.

That Smokin French Vixen
¾ Cointreau Noir
1 ¾ Partida Reposado
¾ Sombra Mezcal
1 oz Espresso Syrup
1 Dash Mole Bitters

That Smokin French Vixen. A Combination of Cointreau Noir, Partida Reposado, Sombra Mezcal and Espresso Syrup.

Oh Gin I knew thee well….
¾ Cointreau Noir
1 ¾ Beefeater 24 Gin
2 Dashes Fee Brothers Grapefruit Bitters
¾ Simple Syrup
Garnish with Lemon Zest

In a bit of a twist I’m starting this review backwards. Instead of leading with the usual background on how the spirit in question is made, I’m starting with the tasting notes. That’s just how impressive Glenrothes 1985 is.

Glenrothes 1985 starts with a nose that bombards you with aromas of sherry-like sweetness, coupled with just the right amount of smoke.

Once you put this magnificent spirit to your lips and it begins to hit your taste buds you realize that previous aroma was just a tease of what truly hides within your glass.

With a taste that starts out with characters of caramel, each second that the spirit sits in your mouth the more flavors reveal themselves. Once you get past those first notes of caramel your palate is hit with perfectly balanced notes of espresso, orange marmalade and dried figs and vanilla. As you finish that last sip your experience ends with a sweet sherry like finish that shares the spotlight with hints of orange zest, allspice and black pepper.

So what’s the secret to the imbibing experience that Glenrothes 1985 offers?
Is it the combination of using water that’s harvested from the Ardcanny and Brauchhill Natural Springs only a few miles from the Glenrothes distillery?
Is it the process by which Glenrothes ferments its spirits? Using 25,000 liter fermentation vessels, they allow fermentation to run up to fifty-five hours, a substantially longer than normal time in the whisky industry.

Or maybe it’s that Glenrothes houses their own cooperage facility so they have full control over each barrel used in the aging process.

Whatever it is that Glenrothes does to make their offerings such an intense and lively tasting experience, I hope they continue these traditions for the next hundred years.

Final Score: 9/10