A Muddled Thought

The Bar Smarts Tool Kit

Only 3 weeks left to register for Bar Smarts Wired, the online Bartending Course put out by Pernod Ricard USA and the Team Behind the Beverage Alcohol Resource Program(BAR). Registration runs until March 31st. Once this date passes registration is closed until the end of Summer.

We previously wrote about the Bar Smarts Wired Program here, as well its sister program, the invitation-only Bar Smarts Advanced Course here.

Anyone interested in bartending, mixology, cocktail recipes and the history behind how spirits are made should take a look at this program. Whether you’re a home spirits enthusiast or a bartender looking to learn more about your craft, after taking Bar Smarts Wired, you’ll have a new found understanding of the hows and whys of the spirits world.

BarSmarts Wired is open twice a year in two-month intervals. Unlike BarSmarts ADVANCED, which is the “invitation only” sister program, BarSmarts WIRED offers any bartender with interest in the craft an opportunity to participate and become certified through a password-protected web-based platform.

Interested candidates are directed to register at www.barsmarts.com where, once registered, they can download content, complete assignments, take exams and gain certification within the time frame specified.

The online program covers topics including Spirits Knowledge & Tasting, Industry History, Cocktail Knowledge & Technique, Bartending for Career Advancement, and Service & Profit. The cost to participants is $45 and includes a BarSmarts messenger bag and complete set of professional bar tools, which are mailed upon registration. Individuals 21 and older interested in taking the online course can learn more by visiting the BarSmarts website.

Recently I was invited to judge a cocktail competition that the infamous Rooftop Lounge, The Hudson Terrace is holding to search for some new tasty libations to add to its Spring and Summer Cocktail Menu.

This contest ran from the beginning of February until March 5th, accepted entries from both home cocktail enthuasits as well as professional bartenders and mixologists. If anyone happens to be free and looking to try some new cocktails this Thursday,please come by.

Tickets can be purchased via this link.

Each ticket runs $30 and includes:
Samples of every contestant’s Signature Cocktail and an open Martini Bar provided by Hudson Terrace.

A few months ago the good folks at Compass Box asked me to come up with some new recipes for possible inclusion in future recipe books that they put out.

With a few samples of the following Compass Box Products I went to work.

Peat Monster- A blend of Islay Whisky with heavy notes of Smoke combined with a lighter peated, yet still smokey Highland Whisky. This creates a spirit that has notes reminscient of smoked bacon, honey with the occasional appearance of oak, cocoa and vanilla.

Oak Cross-Aged first in American Oak Casks for its first maturation, which when complete is moved to “Oak Cross” casks (a combination of American oak and new French Oak) for its final maturation. This results in a spirit that’s filled with notes of vanilla, honey, caramel and soft orange.

Asyla- A blend of non-peated malt whiskies including Linkwood, Glen Elgin, and Teaninich. These three single malts are laid down on a bed of sweet scotch grain whiskey resulting in a blended whisky that’s feeled with characters of apple, pears, light hints of smoke, nutmeg, and something that hits the palate and reminds the taster of bacon.

Spice Tree- Starting off with whiskies aged in first-fill and refill American Oak, the spirit is then placed in casks created using a combination of American oak and new French Oak (sourced from the 195-old Vosgres forests) for its final maturation.

Now for the recipes:

Pimms Crossing

Asyla 2 oz
Pimms No.1 – 1 oz
Allspice ½ oz
Aperol ¾ oz
Lemon Juice ½ oz
1 Dash Regan Orange Bitters
Garnish with Burnt Orange Zest

So Three Diplomats walk into a Bar

1 ½ oz Peat Monster Scotch
3/4 Carpano Antica
¾ oz bar spoons Bénédictine
2 Dashes Mole bitters
Shake with ice.
Strain into cocktail glass.
Garnish Orange Zest

So Three Diplomats walk into a Bar. A combination of Peat Monster, Carpano Antica, Bénédictine, and Mole Bitters.

Dave’s First Attempt
2 oz Spice Tree
½ oz Allspice Dram
1oz Benedictine
3 Dashes Smelbys Apple Cinnamon Bitters*
Burnt Orange Zest
Stir with ice
Serve in Coupe

Dave's First Attempt- A combination of Compass Box Spice Tree, Allspice Dram, Bénédictine, and Smelby's Apple Cinnamon Bitters.

The Apple doesn’t fall far from the Oak Tree
2 oz Oak Cross
½ Calvados
½ Yellow Chartreuse
2 Dash Peychaud
1 oz Apple Cinnamon Syrup*

The Apple Doesn't Fall from the Oak Tree. A combination of Compass Box Oak Cross, Calvados, Yellow Chartreuse, Apple Cinnamon Syrup and Peychaud Bitters.

Recently I had the opportunity to volunteer my bartending services at a fundraiser that was held at Bar Celona in Brooklyn NY, by Ray Raymond of Leblon and Dave Catania of Team Spirit Imports.

With the recent crisis in Haiti, a variety of brands and organizations donated both their products and their time to mix up some new Libations including Contemporary Cocktails, LUPEC and the USBG. All proceeds of the evening went towards the Red Cross Relief Fund for Haiti.

Using a few brands that were kind enough to donate some of their products, such as Highland Park and Chartreuse, I created the following new recipe,the Scottish Bandit and served up a few during the course of the night as my donation.

The Scottish Bandit

1 3/4 oz highland park 12
Bar spoon Green Chartreuse
3/4 oz fig juice
1/2 oz cinnamon syrup
2 Dashes Whiskey barrel bitters

The Scottish Bandit. A combination of HIghland Park 12, Green Chartreuse, Fig Juice, Cinnamon Syrup and Whiskey Barrel Bitters.

So the story goes, two sisters walk into a bar… err correction two sisters decide to share their love of Pisco with the world and form Macchu Pisco.

According to Elizabeth(Lizzie) da Trindade-Asher it all started with her sister Melanie’s first taste of Pisco around the age of twelve. With that first sip of a Pisco Sour, Melanie was hooked. Peru apparently lacked a drinking age, and it was common place for children to partake in the joys of Pisco. It also didn’t hurt that the secret ingredient in Lizzie and Melanie’s favorite aunt’s apple pie was also Pisco.

After this first experience with Pisco, Melanie continued to think about the spirit, and began to wonder why it hadn’t received the exposure that other imported spirits such as Cognac and Tequila had received. Flash forward to the year 2004, Melanie received a degree from Harvard Business school, the inception of Macchu Pisco soon followed. After dipping into her savings, and with some assistance from Lizzie and their parents, a brand was born.

Staying true to that first sip of that inspired a brand, Macchu Pisco is a true artisanal with Melanie personally overseeing the entire process from harvesting to the bottling. The unaged Quebranta based Puro De Quebranta, results in a limited 3,000 cases a year.

Each bottle of aged La Diablada is made up of a blend of Moscatel, Italia, and Quebranta grapes that have been aged for a period of two years. La Diablada was created by Melanie’s desire to have a product representative of all the different Pisco varieties one would find if they were traveling around Peru. This unique blending of three grape varietals along with adding some age creates a Pisco, unlike anything else I’ve yet to come across.

I found La Diablada to be a very clean forward spirit that hits the palate with flavors reminiscent of what one might come across spending a summers day in a winery. Light touches of grass, followed by nuances of sweetness, pepper rhubarb, and the minute presence of oranges.

Final Score: 9.5/10

The Pink Ranger

1 ¾ oz Macchu Pisco La Diablada
¼ oz Lime Juice
3 bar spoons Green Chartreuse
2 dashes Rhubarb Bitters
¾ oz Cinnamon Syrup
Eggwhite

The Pink Ranger. A combination of Macchu Pisco La Diablada, Lime Juice, Green Chartreuse, Rhubarb bitters and Eggwhite.

The Peruvian Rose

2oz RoseAngel Tequila
1oz Macchu Pisco La Diablada
½ oz Simple Syrup
½ oz Lemon Juice
Egg White
Top with Champagne or Prosecco
Drizzle Cherry Bitters on top

Putting the finishing touches on the Peruvian Rose. A Combination of Macchu Pisco La Diablada , RoseAngel Tequila, Eggwhite and Cherry Bitters

Highland Park recently announced the latest edition to its award-winning family of whiskies, an extremely limited bottling harkening back to the year 1968. Making it just slightly older than the 40 Year Old release that hit shelves in 2008 which we took at earlier this year here.

So why release something that’s only a two years older than its oldest offering? Well as Martin Daraz the US Brand Ambassador for HIghland Park said, “because we can”.

During a presentation that I recently attended to celebrate the release of Highland 1968, Martin mentioned that the spirit was released for the fans of Highland Park, whether that’s a group of whisky loving friends splitting the purchase of one bottle or the avid collector that plans to save it for a special occasion.

Martin also went on to say that while they have a wealth of barrels aging in the Highland Distillery
and thus can keep up the availability of the 40 year old release as part of their portfolio, the 1968 release is limited to a mere 1,550 bottles available globally and will retail for $3,999. Once the 1968 is gone, it’s gone.

During this presentation I had the opportunity to sample a small amount of the extremely limited Highland 1968. The experience of tasting the Highland 1968 could be described as truly remarkable. A spirit that starts off with a nose marrying flavors of baked apples and cinnamon so precisely defined they instantly reminded me of spending a summer’s evening as a child eating candied apples and wandering the local carnival.

Once I began to slowly, and I do mean slowly taste this spirit, my palate instantly recognized flavors of sweet hazelnut and cocoa. As I continued to taste through Highland 1968 I picked up hints of sea salt that combined with those previous notes of cocoa to form a taste reminiscent of fleur de sel chocolates. As it continued to work its way through my palate, flavors of caramel lead into a finish akin to a creme brulee with a sprinkle of smoke.

Martin Daraz closed out his presentation with the statement that Highland 1968 was an experimental release. Well Highland Park, the experiment was a utter success. I’ve got a bit of a smile just wondering when I’ll get to taste it again. Any spirit that can leave a memory of the experience of tasting it, is definitely worth tracking done.

Final Score: 9.5/10

You’re sitting in a bar discussing the beauties and wonders of whisky with your friend, and his reply is that they “all are too smokey”. After you educate him further that only certain whiskies are of that nature, your friend still doesn’t believe you and retorts “I’ll stick with gin, and rum”. “No, no, no you say” as you motion to the barkeep and point to a bottle of Auchentoshan 12 year old . “Just try this” you state as the barkeep pours you both a dram.

Begrudgingly your friend agrees to try Auchentoshan 12 year. As he brings the glass closer to his mouth, he’s hit with light aromas of caramel. Once he begins to take that first sip, he’s greeted with hints of honey so soft and warming that he actually lets his guard down and continues to drink. The spirit washes away all previous hate of whiskies. All of his concerns are drowned away by beautiful warming hints of honey that are followed up flavors of black licorice, soft cocoa, toffee, with layered flavors of allspice and dried figs.

As he ends that first taste, the Auchentoshan 12 says goodbye with a finish illuminated with spice, hints of sweet sherry, and vanilla cream.

Your friend’s final comment, “damn that’s some good stuff”.

With its soft, sweet and seductive notes, Auchentoshan 12 year old is a wonderful introductory whisky to someone looking to take that first step into the world of whiskies.

Final Score 9/10

Passion, in the spirits industry you often find the best spirits come from those who define this term.
My first meeting with Herbie Loebl, was initially via email, then a lengthy phone call and finally in person. The first thing I realized when I began speaking to him, is that he’s incredibly passionate about pisco.

At the time, pisco was one of those spirits I had heard about but never really knew much about. (Apologies to Herbie, this article has been on the back burner for a quite a while.)

As I spoke to Herbie on that initial phone call, I began to understand where his passion came from. Herbie’s family has been in the pisco business for quite a long time. One could say pisco runs through Herbie’s blood. During this initial conversation Herbie, mentioned how Gran Sierpe offers three different types of pisco, based on the grapes used. These include an iItalia bottling(very aromatic), an acholado bottling(Utilizing a blend of three varieties) and a quebranta bottling(a dark non aromatic grape, that is used without blending it with other varietals).

So after my conversation I learned a few things about Gran Sierpe.

The harvesting time for the grapes used runs from August-February. All grapes are harvested from private fields owned by Gran Sierpe. All the grapes used in Gran Sierpe go from vine to being de-stemmed, pressed and then stored in stainless steel tanks for the fermentation process to begin. Depending on the type of grape, this process can take anywhere from 12-20 days to occur.

Once fermentation is completed, the grape remains essentially become a wine. This product of fermentation is then filtered and moved to copper pot stills for the distillation process to begin. Once distillation has been completed, and only the hearts of the spirit remain it’s placed in stainless steel barrels for three to nine months before being bottled. The end result of this process is a flavorful grape based spirit that can run the gambit from sweet to dry depending on which bottling you’ve chosen to sample.

As mentioned above Gran Sierpe offers three types of pisco. I took a look at the Quebranta bottlng.

Keeping in mind that pisco originates from grapes as cognac does, I couldn’t help but be reminded of a playful cognac as I sipped Gran Sierpe. From that first taste I was greeted by the presence of mellowing grapes that were soon joined by hints of sweet dough, the presence of cherries and the occasional hints of cinnamon and allspice.

Final Score: 9/10

One of Herbie’s goals aside from spreading the word (and also selling ) Gran Sierpe, is a much larger undertaking, educating the masses on all the varieties and wonders of Pisco, as it’s quite often misunderstood and just a spirit that’s used in Pisco Sours and Pisco Punch, and like any other spirit, can be used in many other cocktail recipes, with only the imagination to limit us.

Here are a few examples of pisco cocktails, that “stray from the norm”.

Peruvian Gran Prix
1 ¾ Gran Sierpe Pisco
¾ Don Julio Anejo
¾ Coconut Tea Syrup
Muddled Blueberries
Eggwhite

The Peruvian Gran Prix. A combination of Gran Sierpe Pisco, Don Julio Anejo, Coconut Tea Syrup, and Muddled Blueberries.

Some P & S
1 oz Gran Sierpe Pisco
1 oz Plymouth Gin
¾ oz Cinnamon Syrup
½ oz Maraska
½ oz Lime Juice
1 Bar Spoon Lillet Blanc

Some P&S. A combination of Gran Sierpe Pisco, Plymouth Gin, Cinnamon Syrup, Maraska and Lillet Blanc.

Spirits can often be compared to a great meal, or a great work of art. Just like both of these examples, spirits are more often than not a labor of love, that are created with a great deal of artistry and care.

I can’t think of few better examples of this, than Charbay Distilleries Whiskey Release-II, an American Whiskey that’s been distilled from a bottle-ready pilsner hailing from a Northern California micro-brewery.

While all whiskey (and whisky) is essentially distilled from a beer, this is the first time I’ve run into a product that’s used a bottle ready beer.

Miles and Marko Karakasevic , Charbay’s two master distillers, have thirteen generations of distilling knowledge in their blood, which culminates in this masterpiece of brown liquid.

During the course of distillation, Miles and Marko hand cut(or separate) the heart(the quality spirit) of the whiskey from the heads and tails(the undesirable elements) a skill that’s been passed down from one generation to the next.

With their first whiskey offering they started with only 24 barrels, and aged the whisky for a period of three years, at which point they bottled it at cask-strength(124.9) proof, yet the feedback they received was that it was comparable in smoothness to most 15 year old whiskies.

With the second release, dubbed Charbay Whiskey Release II, they started with only 22 barrels, but let it age for a total of six years in custom-made new American White Oak barrels that were charred to #3, and aged at a variety of temperatures to create additional flavor nuances. After about six years, five barrels were selected based on flavor profile and then transferred to stainless steel for another three years.

This artisanal approach results in a whiskey that leads in with a nose of sweet coconut and vanilla that’s followed up by minor hints of smoke.

Upon tasting, flavors of sweet milk chocolate, and nuances of orange greet the palate. As you delve deeper into the whiskey, occasional touches of mint, ginger and apples reveal themselves.

The spirit ends with a warm finish that’s filled with notes of pistachio, cocoa, and flavors of stout, reminding you how Miles and Marko created this magnificent spirit.

Charbay Whiskey Release II retails for $350 per 750ml bottle.

Final Score: 9.5/10

Auchentoshan Three Wood, an interesting name for a whisky. That alone should be enough to catch your attention. Or at least it caught mine. Normally most whiskies are aged in one barrel type, such as American oak, or sherry casks, or if you’re lucky a combination of two barrel types, with the first more often than not being initially aged in the previously mentioned American oak barrels before aging is finished in any number of barrel styles, such as those previously used to age sherry, cognac or Bordeaux.

With their Three Wood offering, Auchentoshan takes this process one step further by first aging its whisky in American oak barrels, and then completing the aging process in a combination of barrels previously used to age Pedro Ximenez, and Spanish Oloroso sherries.

This creates an incredible mellow yet flavorful spirit that welcomes the palate right away with sweet hints of cinnamon, that are followed up by notes of toffee and vanilla bean perfectly balanced. Throughout each sip, mild touches of smoke caress the palate ever so slightly without overpowering the rest of the flavors this spirit hides.

The experience that is Auchentoshan Three Wood ends with touches of allspice, and hints of citrus.

Final Score 9/10

Rasputin’s Wakeup Call
2 oz Auchentoshan Three Wood
Barspoon Aperol
¾ oz Blood Orange Juice
¾ oz St. Germains
1 Dash Fee Brothers West Indian Orange Bitters
Egg White

Rasputin’s Wakeup Call. A combination of Auchentoshan Three Wood, Aperol, St. Germain, and Orange Bitters.

Satan’s Brown Socks

1 ½ oz Auchentoshan Three Wood
¾ Drambuie
¾ Fig Juice
½ Chai Tea Demerera Syrup
¼ lemon juice
Bar Spoon Green Chartreuse
1 dash Whiskey Barrel bitters

Satan’s Brown Socks. A combination of Auchentoshan Three Wood, Drambuie, Fig Juice, Green Chartreuse and Chai Tea Demerera Syrup.