A Muddled Thought

Pimms, the classic gin based liquor has it’s origins dating back to the 1800’s in a London bar. Invented by James Pimm as a digestif , it features a citrus and spicy herb taste. Today, Pimms is most commonly associated with the cocktail known as Pimms Cup.
We at A Muddled Thought decided in addition to trying out the Pimms Cup to also have some fun and see what other recipes we could invent using Pimms.

The Classic Pimms Cup Recipe-

2 oz Pimms No.1
Fill Highball Glass with Ice
½ oz Fresh Lemon Juice
Top with 7up, Sprite or Ginger Ale
Note: There are many variations of this recipe. Some use fresh lemonade instead of soda, and add other ingredients including cucumber.

Thinking the Pimms might balance with a Blanco Tequila and the sweetness of some Velvet Falernum, we came up with Rosa Pimms.

The Rosa Pimms. A Combination of Pimms No.1, Blanco Tequila, and Velvet Falernum.

Rosa Pimms

2 Oz- Pimms No .1
1 oz Partida Blanco Tequila
½ oz Velvet Falernum
Fresh Lime Juice(Half a Lime)
2 Dashes Whiskey Barrel Bitters

And to follow the Rosa up, here’s a drink that might help quench your summer thirsts. A new take on punch using Pimms and adding bourbon, Licor 43, and some mint leaves.

A Pimms Splash. A combination of Pimms No.1, Bourbon, Licor 43, Orange Juice and Grapefruit Bitters.

The Pimms Splash-

Pimms Splash
1 oz Pimms No. 1
2 Oz Makers Mark Bourbon
Bar Spoon of Licor 43
¼ Oz Orange Juice
2 Dashes Grapefruit Bitters
3 Mint Leaves in bottom of glass(Do not muddle, rather clap them)
Shake with Ice
Fill Old Fashioned Glass with Crushed Ice

Domain De Canton begins with the finest baby Vietnamese ginger that is peeled and cut by hand, then combined with a blend of herbs including Tahitian vanilla beans, and grand champagne cognacs. As it picks up all the flavors of these ingredients, Domain De Canton becomes a near perfect spirit. Domaine De Canton’s unique chemistry allow it to be enjoyed simply over ice while allowing it the freedom to make a great ingredient to inspire new recipes.

A few recipes taking advantage of the ginger taste of Domaine De Canton.

The Mellow Q-

1 oz Canton Ginger Liquor
2 oz Partida Blanco tequila
1 oz Agave nectar
3 Dashes Grapefruit bitters
Splash of pineapple juice
Serve in a High Ball Glass that’s been filled with crushed ice
Top with Q-Tonic

The Mellow Q. A combination of Blanco Tequila, Canton Ginger, Agave Nectar, Grapefruit Bitters, topped with Q-Tonic.

Strawberry Ginger Martini

1 oz Gin
2 oz Domaine de Canton Liqueur
Muddle 3 medium strawberries
Squeeze one fresh lime wedge

Serve in chilled martini glass

Strawberry Ginger Martini. A Combination of Gin, Canton Ginger Liquor and Strawberries.

French Ginger Snap

2 oz Domaine De Canton
½ Oz Citrus Vodka
½ Oz Triple Sec
½ Oz Fresh Lemon Juice
Shake and Serve on the Rock in a double old fashioned glass.

A recipe created by Simon Ford of Plymouth Gin incorporating Plymouth Gin, Zipang Sake and Canton.

Cocktail 203

6-8 Blueberries Muddled
2 parts Plymouth Gin
1 Part Fresh Squeezed Lemon Juice
1 Part Canton Ginger Liqueur
1/2 Part Simple Syrup
1 Part Zipang Sparkling Sake

Shake all ingredients except Zipang and strain over fresh ice into a collins glass…top with Zipang Sparkling Sake and garnish with a 2 fresh blueberries and a lemon slice.

The Components of the Cocktail 203

And to round things out, a perfect passion cocktail that Dale Degroff created to take advantage of Canton’s unique flavor profile.

1 1/2 ounces Belvedere Cytrus Vodka
1 ounce strawberry Lychee syrup
1 ounce fresh lemon juice
1/2 ounce Domaine De Canton Ginger Liqueur
Lemon peel Garnish
Assemble all the ingredients except the lemon peel garnish in a cocktail shaker with ice and shake vigorously. Strain into a chilled cocktail glass and garnish by twisting the lemon peel over the top and dropping it into the drink

A Perfect Passion-Created by Dale DeGroff

Editors Note:Several of these recipes were published in other articles on A Muddled Thought and have been included to provide the most range of recipes using Domaine De Canton Ginger Liqueur.

Q Tonic in it's purest form..

I recently received a sample of Q-Tonic to try out. In recent weeks I’d heard some very interesting things about how Q-Tonic was the next revolution of tonic, with its natural ingredients including Agave, Peruvian Quinine, lemon juice and bitters. The ingredients remind me of the beginnings of a summer beverage.

The story of Q-Tonic can be traced back to a summer night in Brooklyn when Q-Tonic’s founder, Jordan Silbert discovered that the tonic water he and his friends were using was essentially just fructose corn syrup, something that just didn’t seem right to mix with a good gin.

Jordan believed that fresh ingredients and quality spirits should be paired with a tonic water that is capable of standing both alongside as well as on Its own paired with just a lime slice and some ice.

Flash forward a few years later and after having scoured the world from the Peruvian Andes to the Mexican countryside, Jordan emerged with the recipe for Q-Tonic.

As with all items reviewed at A Muddled Thought, I had to try Q-Tonic without any other ingredients. What I discovered is that Q-Tonic by itself has a mildly sweet yet bitter taste, but pairs well with a dash of fresh lemon juice and ice for a quick summer refresher.

After the stand-alone taste test, I decided to try a few recipes. Some classic and some newly created for this review.

First up a Gin and Q-Tonic-

2 oz of your favorite Gin(We used G’Vine Florision for it’s floral and refreshing flavor)
High Ball Glass filled with Ice
Fill with Q-Tonic
Garnish with Lime Wedge

Between the lightness of the Q-Tonic and the Floral Tone to the G’Vine, this would make for a very refreshing version of a Gin and Tonic for those soon to come summer nights.

Next up is a recipe created to take advantage of the agave that’s used in the Q-Tonic.

Entitled the Mellow Q as it’s refreshing and from the few people who tested this drink seemed to be relaxing as well.(Note this drink was tasted by 2 tasters independent of A Muddled Thought)

The Mellow Q-

1 oz Canton Ginger Liquor
2 oz Partida Blanco tequila
1 oz Agave nectar
3 Dashes Grapefruit bitters
Splash of pineapple juice
Serve in a High Ball Glass that’s been filled with crushed ice
Top with Q-Tonic

The Mellow Q. A combination of Blanco Tequila, Canton Ginger, Agave Nectar, Grapefruit Bitters, topped with Q-Tonic.

Inspired by how well the G’Vine and the Q-Tonic worked with each other, I decided to try something a bit different, adding Absinthe, Mint and Averna. This has been dubbed the “Prohibition T”.

The Prohibition T-

The Prohibition “T”
2oz G’Vine Floraision Gin
1 oz Lucid Absinthe
3 Dashes Averna
Four muddled mint leaves
Shake with Ice
Serve in 4.5 oz Coupe Glass

The Prohibition T. A Combination of G'Vine Florasion Gin, Absinthe, Averna, Mint Leaves topped with Q-Tonic.

One final cocktail, a modified Pimms Cup No.1 replacing the Soda with Q-Tonic.

“Mind your P’s and Q’s” (Pimms and Q-Tonic)

2 ½ Pimms
½ Oz Fresh Lime Juice
3 Dashes Grapefruit Bitters
Fill Highball Glass with Ice
Top with Q-Tonic

Mind your P's and Q's- Pimms No.1 , Fresh Lime Juice, Grapefruit Bitters, and Q-Tonic.

jordan Salcito of Gilt creating the Green and Silver Fizz.

Hidden away in Midtown bordering a few blocks from where the Theatre District starts, is the NY Palace Hotel. Within its walls exists Gilt a 52 seat New-American Restaurant. Playing along side this intimate dining setting is a bar that’s offering up some interesting cocktails to its visitors.

I was recently invited down to exam their Cocktail Program, run by Jordan Salcito.
Throughout Jordan’s career, she’s worked with many culinary greats including Daniel Boulud, and Sam Lipp (of Eleven Madison). Her initial background was in the culinary arts, until she discovered her passion for wine during her time with Daniel. She then went on to both work the harvest in France and then move on to co-manage a wine estate in Montalicino,Italy. It wasn’t until working in a head sommelier position under Sam Lipp that she began to discover her passion for cocktails.

Having heard that Jordan had been only working with cocktails for about a year and half, I was skeptical on what my visit to Gilt would yield. My skepticism was all for naught, the cocktails I experienced were brilliantly executed.

For someone whose background is based primarily wine and the culinary arts Jordan is a genius in the making when it comes to cocktails. The menu she’s put together is comprised of a mix of classics such as the gin and countreau based White Lady, the rum and ginger beer based Dark and Stormy, and some modern creations such as the citron vodka and sake based Lady in Red, the Mezcal and Crème De Violette based Mariposa and the Tropical Mint Julep that’s made using a homemade pineapple simple syrup.

Gilt’s cocktail program seems to get everything right, down to the classic sampling technique of checking each cocktail with a straw that the barkeeps perform before serving each drink. While this is now common in cocktail lounges, you don’t yet come across this being performed at most restaurants.

A sampling of a few of Gilt’s Cocktails.

Tropical Mint Julep-
2 oz-Woodford Reserve Bourbon
1 oz-Pineapple Syrup
Mint
Vanilla Beans
1:1 Fresh Pineapple Juice Simple Syrup with 3 Vanilla Beans

A Tropical Mint Julep. A Combination of Bourbon, Mint, and Pineapple Infused Simple Syrup.

The Lady in Red-
2 oz Strawberry Puree
½ Oz Grey Goose Citron Vodka
1 ½ Oz Junmai Ginjo Sake
Splash of Lemon Juice
Shake vigorously with ice. Top with Champagne.

The Lady in Red made with Citron Vodka, Junmai Ginjo Sake, Strawberries and Champagne.

Jordan mentioned this is Gilt’s biggest seller. It managed to achieve the right balance of sweet and stay refreshing while still being simple in it’s execution.

The Mariposa-

The Mariposa. A Combination of Mezcal, Agave Necat and Violet Syrup.

1 oz of Mezcal (The mescal is balanced with a 1:1 ratio with Tequila)
½ Oz Agave Nectar
¼ Oz Violet Syrup
Serve in with chopped ice in Old Fashioned. Top with Violet Candies.

This drink had the perfect balance of refreshing and spice, and would make a great summer drink, It was reminiscent of a spicy lemonade.

I also had the opportunity to two items that are creations Jordan hasn’t placed on the menu yet.

Taking inspiration from Charlie Sheen’s character on “Two and a Half Men”, Jordan created the “Fickle Bachelor”. A drink comprised of jalapeño infused Woodford Reserve Bourbon, mint leaves and served in an ice-filled highball glass. This drink covers incorporates all aspects of Charlie’s personality, with the drink standing in for the exotic side, and being paired with two sides of simple syrup. One of pineapple infused simple syrup to cover the sweet side, and one side of jalapeño infused simple to cover the spicy side of Charlie. Jordan mentioned that she wanted to give the customer the option play with the flavor of the drink to suit their mood.

2 Oz Jalapeno Infused Woodford Reserve Bourbon
3/4 Oz Pineapple Simple Syrup
2 Broken Mint Leaves

Serve in Highball Glass filled with Ice

Present with sides of

1 oz Pineapple Infused Simple Syrup (The Sweet)
1 oz Jalepeno Infused Simple Syrup(The Spicy)

Note: To infuse bourbon with jalapeño, place one jalapeño pepper in the bottle of Woodford Reserve for a period of no less than one hour.

The Fickle Bachelor with it's side of spicy and sweet.

The second item, which Jordan calls a cocktail geek’s dream is the Green and Silver Fizz. This invention was inspired by The Savoy Cocktail Book, by Harry Craddock. Jordan created the Green and Silver Fizz, an absinthe and gin based cocktail that’s based on Harry’s Rattlesnake cocktail. Jordan’s version replaces the Whiskey that Harry’s recipe had with Gin, and adds edible silverleaf and a stripe of Angostura Bitters.

The Green and Silver Fizz. A Combination of Gin, Absinthe, Simple Syrup, Lemon Juice and Cava.

The Green and Silver Fizz
1 ½ oz Tanqueray 10 Gin
¾ oz Lemon Juice
½ oz Simple Syrup
1 Egg White
Combine all ingredients and dry shake(no ice).
Add Ice and then shake a second time.
Pour into a Champagne Glass that’s been rinsed with Kubler Absinthe .
Top with Cava or Champagne
Place a small piece of edible Silver Leaf(If Available)
Drizzle a stripe of Angostura Bitters

A closer look at the Silver Leaf and Stripe of Angostura Bitters.

Harry Craddock’s Original Rattlesnake Recipe-
1 ½ Blended Whiskey
1 Teaspoon Lemon Juice
½ Teaspoon Powdered Sugar
1 Egg White
Shake all ingredients with ice, strain into a cocktail glass, and serve.

The Bar at Gilt NY.

By itself, neat this Añejo is full of flavor, and exhibits tastes of pineapple, light cocoa, agave, caramel and spice.

While most añejo are aged for only 12 months, Milagro ages theirs in oak barrels for 18 months. These additional six months allow it to mature into a smoother and more refined taste than most of its competitors.

So what happens if you take these amazing flavors and incorporate them with a few other ingredients for some cocktails?

The Agave Pipe

I created a modified version of the Smoker’s Delight, which normally utilizes Laphroiag 10 year old scotch, Mozart Chocolate Liquor and aromatic bitters.

I decided to play off the flavor nuances of the Cocoa and Caramel Undertones of the Anejo with the Smokey Flavor of the Laphroiag.

1 ¼ Oz Laphroiag Ten year
2 Oz Milagro Añejo Tequila
Chocolate Extract(3 Dashes) or Chocolate Bitters
2 Dashes Aromatic Bitters
3 Dashes Grapefruit Bitters

(Note-I’d l would recommend a 2:1 Ratio of Añejo to Laphroaig for future experiments)

The Agave Pipe. A combination of Milagro Anejo Tequila, Laphroig 10 Year Old Scotch, Chocolate Extract, Aromatic Bitters and Grapefruit Bitters.

The next drink that was created was a version of Dale DeGroff’s Whiskey Smash, however replacing the Bourbon with Milagro Añejo Tequila and replacing the simple syrup with Agave Syrup.

The Milagro Smash

2- 2 ½ Oz Milagro Añejo Tequila
1 oz Agave Nectar
Cut half of a Lemon
Mint Leaves
Muddle the Lemon, Mint and Agave Syrup in Shaker
Add the Milagro Tequila, and shake vigorously
Pour into old fashioned glass filled with crushed ice
Garnish with mint

The Milagro Smash. Comprised of Milagro Añejo Tequila, Agave Nectar, Mint and Lemon.

Tequila Manhattan
1 ½ Milagro Añejo
¾ Lillet Rouge
½ Oz Cointreau
Stir well and strain up into a chilled cocktail glass, garnish with an orange twist

The Tequila Manhattan. Comprised of Milagro Añejo Tequila, Lillet Rouge, 1/2 Oz Cointreau

While working with the Milagro Añejo, the weather was quite warm which inspired this next drink. Something resembling a grown-up version of a Tiki Drink, with a bit more refined flavor, thanks to the Milagro Anejo.

Foggy Hawaiian
2 oz Milagro Añejo Tequila
½ oz Pineapple
½ Licor 43
1 oz Agave Nectar
3 Dashes of Grapefruit Bitters
2 Dashes of Aromatic Bitters

The Foggy Hawaiian. A Combination of Milagro Añejo, Pineapple Juice, Licor 43, Agave Nectar and Bitters.

So the story behind Martin Miller’s Gin goes something like ..

In the late nineties, while sitting in a pub in Notting Hill imbibing in what could barely be considered gin with two friends, Martin Miller declared that he would begin making his own gin.
It’s now 2009, and here we are enjoying Martin Millers gin. A formula that includes like most good gins, Juniper though this time followed up by a supporting cast of coriander, angelica, lime peel, licorice root, cassia bark and florentine iris. This unique mix of botanicals instills Martin Millers Gin with just the right amount of balance. The bouquet of the spirit reflects all these botanicals, however what you don’t realize until you taste Martin Millers Gin is that there are several addition flavors that don’t appear until it hits your tongue. Not only do you taste the juniper, and light undertone of licorice, but you also get a bit of a peppercorn flavor along with a warming and soothing finish.

When Martin Miller set out on his mission to make a great gin, I doubt even he imagined the flavor nuances that his final project emerged with.

We, at A Muddled Thought decided to try out Martin Millers Gin with a few light cocktails, that we felt the floral undertones and lightness of the gin would balance out correctly.

A few of the recipes that we tested out:

The Delmonico
1 ½ Oz Martin Miller Gin
½ Oz Dry Vermouth
Dash Regan Orange Bitters
Ed. Note-This drink should be garnished with an olive. However at the time of this article, we ran out Olives.

A Gin Mojito with Absinthe-

This is based on Audrey Saunders French Pearl Recipe, with slightly different proportions. This drink is a bit heavier than Audrey’s and was more of an experiment in proportions.

2 oz Martin Miller Gin
1 oz Pernod
1 oz Simple Syrup

Muddle Mint Leaves and Simple Syrup
Add Gin, Pernod
Shake
Serve in high ball filled with ice

A Gin Mojito using Martin Millers Gin, Pernod and Simple Syrup

A Classic French 75

1 ½ Oz Martin Miller Gin
¾ Oz Lemon Juice
1 Teaspoon Sugar
Top with 4 Oz of Champagne

A French 75 comprised of Gin, Lemon Juice, Simple Syrup and topped with Champagne.

The Southside Cocktail

2 Oz Gin
1 oz Simple Syrup
¾ oz Fresh Squeezed Lime Juice
4-8 Mint Sprigs
Muddle Mint leaves with lime juice and simple syrup
Fill Highball glass with ice.
Top with Club Soda.

I recently had the chance to experience Flor de Caña Gran Reserve 7 year-old white rum.

Since summers approaching pretty quickly. It got me thinking about punch recipes and Rum, a warm weather favorite. I also had recently received a few recipes from the people at Flor De Cana that Phil Ward(of Death & Co, Mayahuel) was kind enough to create for them to highlight their Reserve 7 year old aged white rum.

While Flor De Cana makes several different rums, the sweetness, toasted nut and coconut undertones make it very appealing for summer drinks.

I decided to start off with one of Phil’s Punch Recipes.

Phil Wards Punch No.4 (aka Summer Lovin)

Ingredients:
2 oz. Flor de Caña 4-year old
1 oz. simple syrup

2 strawberries

1 oz. lime juice

2 oz. pineapple juice

2 oz. Champagne

Instructions:
Muddle 1 oz. of simple syrup with strawberries
Add 2 oz. Flor de Caña 4-year old, the lime juice and pineapple juice one at a time and stir as added
Add ice and stir the punch until it is chilled

Punch No.4-Featuring Flor De Cana White Rum, Strawberries, Lime Juice, Pineapple and topped with Champagne.

While I originally was going to concentrate primarily on summer drinks, the flavors of the Flor De Cana, had me thinking of using it to replace the Rye Whiskey that’s usually in a Sazerac.
Flor De Cana Rum Sazerac-

2 oz Flor De Cana White Rum
Absinthe Rinsed Glass(Lucid was used)
2 Dashes Peychaud Bitters
1 /2 Oz Simple Syrup
Shake with Ice
Serve in Old Fashioned Glass with one large ice cube.

The Rum Sazerac using Flor De Cana White Rum, Peychaud Bitters, and Lucid Absinthe.

Inspired by Phil’s Punch Recipes(listed below) I decided to try something that could be drank in winter but also bring back memories of summer.
Flor De Cana Winter Recipe (Winter Punch or Winter in Paradise)

2 oz Flor De Cana White Rum Aged 7 Years
1/2 Oz Orange Juice
1/2 Pineapple
1/2 Simple Syrup
1 oz Licor 43

Rinse Glass with Lucid Absinthe

Serve in Red Wine Glass

Top with Cinnamon

Flor De Cana Winter Punch-A Shot from Above

Winter Punch-Featuring Flor De Cana Rum, A Lucid Absinthe Rinse, Pineapple Juice, Licor 43, and Orange Juice.

And for your mixing pleasure, the rest of Phil’s Flor De Cana Punch Recipes…

Flor de Caña Flip Flop Punch

Ingredients:
2 oz. Chamomile infused Flor De Caña 4-year old
4 sugar cubes
3 oz. club soda
1 oz. lemon juice
1.5 oz. grapefruit juice

Method:
1. Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
3. Add ice once all of the ingredients have been added and stirred
4. Stir the punch until it is chilled

Strain punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with grapefruit slices

*Chamomile Infused Flor de Caña is made by adding 4 bar spoons of chamomile tea to one bottle of rum. Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.

Goodnight Moon Punch

Ingredients:
2 oz. Flor De Caña 7-year Grand Reserve
4 sugar cubes
3 oz. club soda
2 whole cloves
1 pinch of fresh grated nutmeg
1 oz. lemon juice
2 oz. Fuji apple juice
2 dashes of Peychaud bitters

Method:
1. Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. Muddle the cloves with the sugar cubes
3. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
4. Add ice once all of the ingredients have been added and stirred
5. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with apple slices and cinnamon sticks

Cardamom and Pop Punch

Ingredients:
2 oz. Flor De Caña 7-year Grand Reserve
4 sugar cubes
3 green cardamom pods (can be found at any spice shop)
3oz. club soda
1oz. lime juice
1 oz. grapefruit juice
1 dash of Regan’s Orange bitters

Method:
1. Dissolve the sugar cubes in 1 oz. of soda water (this generally involves muddling to help process)
2. Muddle the cardamom pods with the sugar cubes
3. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
4. Add ice once all of the ingredients have been added and stirred
5. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with lime wheels

Green Acres Punch

Ingredients:
2 oz. Flor de Caña 4-year old
1oz. Flor de Caña 18-year old
0.75 oz. rich demerara simple syrup
1 oz. lime juice
6 oz. HOT STRONG Green Tea
1 mint sprig

Method:
1. All of the ingredients should be combined and left in a container over night
2. Strain the next day
3. Refrigerate and drink at leisure

Pour the punch into a glass and garnish with a lime wheel and mint sprig

*Demerara syrup can be made in a pot over low heat on stove top. 2 parts demerara sugar to 1 part water. Heat and stir until dissolved.

Reverse Milk Punch

Ingredients:
4 oz. Flor de Caña 7-year Grand Reserve
8 sugar cubes
3 oz. club soda
2 oz. lemon juice
2 tsp peach brandy
2 tsp cinnamon bark syrup
2 oz. Cognac

Method:
1. Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. After the sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
3. Add ice once all of the ingredients have been added and stirred
4. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion and top with 2 oz. club soda

A glimpse of the barley and peat that gives Laphroaig it's flavor.

I’ve been a fan of scotch for as long as I can remember, and while I had a brief idea of the how, I had previously concerned myself more with the consumption and attempted appreciation of this brown nectar. Simon Brooking is one of the most entertaining speakers I’ve witnessed thus far. Maybe it’s his sense of humor, the fact that he happens to be Scottish so one assumes he knows his stuff, the fact that be burns barley to help demonstrate the process that makes Laphroaig taste the way it does, or it could just happen to be that Simon Brooking is also one of the world’s experts on what makes Scotch, well Scotch.

I caught up with Simon at a Laphroaig and Ardmore event in which they unveiled Laphroaig 25 year old and Ardmore 30 Year Old Vintages which were recently discovered in the distilleries.

Simon Brooking demonstrating the cooking process with Peat.

Both the Laphroaig 25, and Ardmore 30 are available in limited batches. The Ardmore which is aged in bourbon barrels for 30 years is going to be the one that’s truly hard to come across, as it’s limited to a batch of 1428, individually numbered bottles. The Laphroiag 25 is aged in a combination of bourbon and sherry casks and should be slightly easier to come across with it’s availability limited to a run of 2800 bottles. Simon mentioned that the last batch of 30 year old Laphroiag is no longer available, making the 25 the oldest ch ild of the Laphroaig family. With both of these single malts being only available in small batches, they are likely to be sought after by collectors as well as connoisseurs of the brown nectar.

Several bottles of vintage Laphroaig 25.

One of the 1424 bottles of Ardmore 30 produced.

Simon did mention later on in the evening that Laphroaig is planning on a few more vintage releases in the future, but wouldn’t divulge any further details.

So what gives Laphroaig, it’s famous smokey and peaty flavor?

In a room no larger than 20 x 20, peat fires that underneath the floor are used to dry the barley after the brewing process. A combination of the peat used in the fires and the smoke rising gives birth to Laphroaig’s famous flavor.

The peat makes the flavor!

What causes the difference in flavor between a highland and a lowland scotch?
While the Ardmore distillery is located in the highlands of Scotland, the Laphroaig distillery is located in the south coast of Islay closer to water. This difference in the location, and different peats makes the flavors of a highland scotch different from that of a lowland scotch. As the lowlands are closer to the ocean, peat used at these distilleries has more water and adds a saltier taste to scotches originating from these regions, whereas scotch originating from the highland regions generally has a sweeter taste, reminiscent of heather and pine trees.

Okay, so what’s the difference between a Blend and a Single Malt?

Single malt is a scotch that’s aged a minimum of three years and aged in oak barrels, and is a smoother, cleaner and more refined taste. A blended scotch is one that is a combination of several different batches, usually originating from a variety of single malt distillers from around Scotland. Laphroaig for example sells about 35% of it’s its supply to blenders such as Dewars and Chivas, who then blend them together and add neutral grain alcohol (corn-based).

The proper way to taste and to “nose” scotch?

When “nosing” or taking in the scent of the alcohol, part your lips when otherwise you’ll take in more alcohol and less flavor.
And when tasting Simon suggests, placing the glass along the middle of your tongue so you get more of the flavor of the scotch.
He suggested trying to avoid placing sipping the scotch towards the front of your mouth, because while you get a lot of the flavor you also a lot of the heat of the alcohol, since the receptors for alcohol are in the front of your mouth.

Scotch 101 with Simon Brooking of Laphroaig and Ardmore is now complete. with a toast by Simon.

Simon toasting Ardmore 30yr.

The King of Cocktails, Dale Degroff in action.

Some things do truly get better with age.

I was recently invited to attend the NY celebration of the 203rd birthday of the American cocktail, Yes, that’s right folks, 203 years ago, the concept of the cocktail as we love and know it was born.

The American cocktail was first dubbed as such in 1806 in a Hudson New York based publication known as “The Balance and Columbian Repository”. This publication defined the cocktail as a stimulating liquid composed of spirits, sugar, water and bitters. Taking a look at a classic cocktail, such as a Sazerac seems to fit this description being made up of Absinthe, Simple Syrup, a dash of Peychaud bitters, and rye whiskey. Ah, where would we be without the cocktail?

To celebrate this occasion, a raucous and booze filled bash was put together by Ana Jovancicevic from HandCrafted PR and Aisha Sharpe of Contemporary Cocktails.

This celebration, hosted at the asian-influenced tri-level restaurant Pranna , located at 79 Madison Avenue brought out a some of the most talented and innovative mixologists in the country, to work their skills behind the bar.

A glimpse of a few of the masters at work.

Dale in the process of making a batch of cocktails

Dale Degroff was working on two different angles when behind the bar. He was dishing out Pernod Absinthe in the classic fashion as well as creating perfect passion cocktails.

Dale dishing out the Pernod Absinthe.

The Perfect Passion Cocktail –

First make Strawberry Lychee Syrup
This is done by mixing equal parts of Strawberry and Lychee purees (such as Perfect Puree of Napa), with an equal part of Agave nectar combine well and then chill.

The Cocktail Recipe is:

1 1/2 ounces Belvedere Cytrus Vodka
1 ounce strawberry Lychee syrup
1 ounce fresh lemon juice
1/2 ounce Domaine De Canton Ginger Liqueur
Lemon peel Garnish
Assemble all the ingredients except the lemon peel garnish in a cocktail shaker with ice and shake vigorously. Strain into a chilled cocktail glass and garnish by twisting the lemon peel over the top and dropping it into the drink

A Perfect Passion-Created by Dale DeGroff

Leo Degroff, Dale’s son served up Grand Marnier Smashes.

Leo working on a round of Grand Marnier Smashes.

Ingredients-
A large helping of Grand Marnier
Muddled Mint
Muddled Lemon
Note:As this drink is a new take on the classic Whiskey Smash, invited by Leo’s father, Dale DeGroff it normally calls for 1 ½ to 2oz of Whiskey normally Makers Mark. I asked Leo about the amount of Grand Marnier per drink, and he replied with “a lot”. In retrospect I’d say about 4oz would make for a nice drink.

The finished product. A Grand Marnier Smash.

Simon Ford, The Ambassador for Plymouth Gin served up the Cocktail 203.

Simon working on the Cocktail 203

Simon named this for the occasion as it was made on the fly. I think the name fits, as it embodies something old and something new. Using Plymouth Gin, which has been around since the 1700’s and a few things newer such as Canton Ginger liquor and the Zipang sparkling sake.

The Components of the Cocktail 203

Cocktail 203

6-8 Blueberries Muddled
2 parts Plymouth Gin
1 Part Fresh Squeezed Lemon Juice
1 Part Canton Ginger Liqeuer
1/2 Part Simple Syrup
1 Part Zipang Sparkling Sake

Shake all ingredients except Zipang and strain over fresh ice into a collins glass…top with Zipang Sparkling Sake and garnish with a 2 fresh blueberries and a lemon slice.

Julie Reiner of the Clover Club and FlatIron Lounge shaking up a batch of Clover Club Cocktails.

Clover Club Recipe

1 1/2 ounce gin
1/4 ounce grenadine
3/4 ounce lemon juice
1 whole egg white
Shake very well with ice. Strain into a wine glass.

The Classic Clover Club, prepared by Julie Reiner.

Gary Regan, of Ardent Spirits served up the Plymouth Hoe. At the moment, Gary is planning to post the recipe in a future issue of SFGate, in which he writes a weekly column. As such no recipe is currently posted. The best I could surmise besides the Plymouth Gin, is he also used Grand Marnier Navan. Once the recipe is available it will be posted in this article.

Gary working on the mysterious Plymouth Hoe.

Gary Regan's Plymouth Hoe

Audrey Saunders of The Pegu Club offered up a Gin Mojito incorporating Pernod Absinthe.

Audrey creating her cocktail masterpiece.

The recipe is currently unavailable, as I’m waiting to hear back from Audrey.

Audrey's completed Gin Mojito.

Other guest bartenders included, Allen Katz of Southern Wine and Spirits, Charlotte Voisey-Brand Ambassador for Hendricks Gin, Misty Kalkofen of Green Street in Boston, Jason Kosmas of Employees Only, Dave Wondrich, Aisha Sharpe, and Erin Williams of Pegu Club.

A final celebratory shot, to end the night with.

The full Partida Lineup, including the Partida Elegante ready to be tasted.

What’s the first thing you think of when you hear the word Tequila? Is it Margarita’s or is it shots? Have you ever thought of tequila as something that should be sipped, taken in and appreciated?

While Tequila is one of the most well known liquors, up until the past few years it seems to have gotten a bad rap. It’s usually associated with bad summer drinks, spring break, and shots. A few companies are working to change this perception, and recently I had the opportunity to meet with someone whose product advocates that tequila has come a long way and has come into it’s own, ready to compete with whiskey, and other beverages that are usually sipped either neat or on ice. This individual happened to be J. Gary Shansby, the CEO of Partida tequila.
Partida named after the family that owns the agave fields, in which it’s main ingredient Agave originates from, embodies all that tequila should be.
From the simple un-aged purity of the Blanco to the aged matured Anejo, Partida just gets it right. No ifs ands or spilled bottles.
Partida comes in several varieties, each adding it’s own uniqueness to the brand line up. Whether it’s the floral notes that’s picked up in the Blanco or the varying undertones of chocolate, banana, and cherry and spice that’s tasted in the reposado. Each sip of Partida is a new experience in taste.
While discussing Partida tequila with Gary he explained the proper way to experience your first two tastes of any quality tequila and how to get yourself used to the beverage.
On the proper way to taste tequila for the first time-
Like any other aged nectar , the first step is to smell the fragrance of the tequila The recommended way to do this is to leave your mouth open partially so as not to inhale the alcohol, but rather take in the flavor.
Next, place a small amount on your tongue and roll it along your sides and then swallow. Repeat this step a second time. The first time, this will cleanse your palate from anything that previously touched your tongue. Upon the second taste, you will start to pick up the undertones and flavors.
Partida’s Lineup-

The Blanco-Clear in Color, Not Aged. Flavors of floral and citrus

he Reposado- Amber and Golden in appearance. Aged Six Months. Flavors are of chocolate, almond, hazelnut, vanilla with a deep finish.

The Anejo-Golden in color with mild copper tones. Aged 18 Months. A very deep and defined flavor that consists of notes of honey, fruit, and spices, with a smooth finish.

The Partida Family