Tag Archives: whiskey

For Burns Night: DIY Bottled Bobby Burns cocktails

Photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Pre-batched, bottled cocktails are officially a thing.  Bars across the nation are mixing up batches of cocktails ahead of time.  (I’ve even received a couple of press releases for bars that are offering nothing but – are bartenders obsolete?) You can even buy pre-batched cocktails by the bottle at liquor stores.

Or you can go the DIY route, for a party or to keep in the fridge at home after a long day. Here’s my recipe for making Bobby Burns cocktails by the bottle. Whip up a batch for Burns Night this weekend.

 

Bottled Bobby Burns cocktails

From Cocktails for a Crowd, by Kara Newman

Serves 8

Looking for an excuse to chase away the late-January blahs? Celebrate Burns Night on January 25. This drink—perfect for Scotch lovers—is named for the famed Scottish poet Robert Burns, who wrote “Auld Lang Syne.”

12 ounces (1 1/2 cups)  Scotch
12 ounces (1 1/2 cups)  sweet vermouth (such as Carpano Antica)
5 ounces (1/2 cup plus 2 Tablespoons)  water
2 ounces (1/4 cup) Benedictine
8 lemon twists, for garnish

In a pitcher that holds at least 5 cups, combine the Scotch, vermouth, water, and Bénédictine and stir well. Using a funnel, decant into a 1-liter liquor bottle or two 750-ml liquor bottles. Cap tightly and refrigerate for at least 2 hours, until chilled.

To serve, set out a bowl or wine bucket filled with ice. Shake the bottle to ensure the cocktail is well mixed, then set it in the ice so it stays chilled. Pour into coupe or martini glasses and garnish each glass with a lemon peel.

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10 cocktail and spirits trends for 2014

crystal_ball

It’s that time again…time to gaze into the old crystal ball and predict what we’ll all be drinking in the year ahead.  (I tried this last year as well – how did I do with my 2013 predictions?) So….here’s what might happen in 2014:

1. Fun will make a comeback at the bar. I suspect the goofy fun factor of places like Golden Cadillac (retro 70s) and Butterfly (retro 50s) will start making its way into the mainstream – like the way tiki used to be fun. It’s not a coincidence that cereal is now a hot (if silly) drink ingredient. After years of super-serious mixology, we’re ready for some fun and decadence again.

2. The Nordic food trend will spill over into cocktails. I’m waiting to see smoked hay and sea buckthorn in my glass.

3. The bartender will become obsolete. Okay, I’m exaggerating for effect. But in terms of format, definitely seeing more pre-batched kegged drinks (lookin’ at you, Derek Brown)  and bottled & canned & other “batched” cocktails – even high-end Ready-to-Drink cocktails that are actually worth drinking. And I’m not the only one who sees this trend on the horizon.

4. We’ll fortify our drinks with sherry and other fortified wines (but mostly sherry). Sherry cocktails in particular are ramping quickly. But port, Madeira and others are not far behind.

5. Low abv and even no abv drinks will go mainstream. I totally admit to lobbying for this trend. But I’m hearing more about lower proof drinks, and seeing better and more interesting low-alcohol and no-alcohol drinks on menus. I foresee this going mainstream this year.

6. We’ll find hard cider cocktails in our glasses. Buzz is building. I think I was too early with this one last year.

7. Flavored whiskey will continue to expand at a rapid-fire clip before burning out altogether. And – what the hell – I’m already calling flavored tequila as a trend for 2015.

8. We’ll develop a heated affection for Asia whiskeys:  some of the best products I’ve tasted this year have been whiskeys from Japan and – much to my surprise – Taiwan. Yeah, I’m as surprised as you are.

9. Consumers finally will wake up to coffee cocktails. Some of the craziest, most euphoric, no-holds-barred experiments I’m seeing now all seem to involve coffee-cocktail hybrids in some way. (I’m still thinking about the experimental cold brew coffee made with White Pike Whiskey seen at the Dizzy Fizz Holiday Spirits Bazaar a few weeks back – and that’s just the tip of the highly caffeinated iceberg.) I suspect we’re not quite there yet, since the coffee flavor still seems to dominate the drinks in a clumsy way- but man oh man, we’re getting closer to something wonderful.

10. Vodka will develop character.  Usually, vodka bores me. Most have been distilled and filtered to a very limp death. But lately, I’ve been seeing growth among new and interesting vodkas — no longer “odorless and flavorless.” Some have been single varietal vodkas, others (like Karlsson’s, for example), have introduced new vintages each year, reminding me of whiskey or wine. I predict that we’re about to see variety in vodka explode in coming months.

Okay, folks. Have a happy happy and a very merry. See you back here next year.

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Your ultimate Thanksgiving cocktail: Spiked & Spiced Apple Cider

photo credit: Teri Lyn Fisher

photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Here’s why I’m calling this recipe “ultimate”:

1. It works with any brown liquor you have on hand: aged rum, whiskey, brandy, in whatever proportions you like.  If you have two bottles of bourbon and brandy, with just a cupful left in each? Use ‘em up.  It’s like Thanksgiving leftovers for your cup.

2. You can make and serve this drink without leaving the kitchen. Face it – all your guests are gathered there anyway, right?

3. It perfumes your home with the scent of autumn- spicy, apple-y and amazing.

4. Since this drink pairs perfectly with apple cider doughnuts, you now have an excuse to buy some. You saw them at the greenmarket and wanted them anyway.

Okay, that’s enough rationalizing. Let’s drink!

“Spiked & Spiced” Apple Cider

From Cocktails for a Crowd
Serves 8
Total volume: 52 ounces, or 6 1/2 cups

At home, ladle this warming drink straight from the stove (everyone’s probably gathered in the kitchen anyway, right?) or into a teapot to serve. Alternatively, consider pouring the cider into a heatproof thermos to keep toes warm at a tailgating party.

2 cinnamon sticks
8 whole allspice berries
32 ounces (4 cups) apple cider
16 ounces (2 cups) brandy (whiskey or aged rum may be substituted)
8 Tablespoons (1/2 cup) honey

8 cinnamon sticks, for garnish

Tie together the spices inside a square of cheesecloth and secure with twine, creating a spice sachet.

In a saucepan, stir together apple cider, brandy and honey. Drop in the spice sachet. Cover and bring to a boil, reduce heat and simmer for five minutes. Remove from heat and stir again. Discard spice sachet.

Ladle into glass mugs or tea cups and garnish each glass with a cinnamon stick.

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Halloween how-to: ice spheres with gummy worms, for creepy cocktails

20131013-175434.jpgIf you’re looking for a different way to serve a favorite dram (or a batched cocktail like a bottled Bobby Burns on the rocks) for Halloween, here’s an option: ice spheres with gummy worms. Here’s how to do it:

You’ll need:

1. An ice sphere mold – or multiple molds, for serving multiple guests. Buy them at Muji or specialty bar supply stores like KegWorks. Plan on making 2 ice spheres per guest, if you can.

2. Distilled water. (makes slightly clearer ice vs tap water)

3. Gummy worms. Alternatives: gummy spiders, eyeballs or other candy or trinkets. Just make sure whatever you’re freezing inside is non-toxic.

Open the mold and press the gummy worms into the mold. Loosely layer a couple of more worms on top of that, leaving enough room for water to expand when it freezes.

Pour water into the mold, close and allow to freeze sold – overnight is best.

When you’re ready to serve, release the spheres from the mold. If necessary, run the sphere briefly under running water to smooth off any rough edges – this will also bring some of the “worms” to the surface, a desirably creepy effect. Place in a glass and pour your favorite cocktail or whiskey.

Of course, you can experiment with other options too: a single worm curled within each pocket of a standard ice cube tray, for example. Or a new friend at Salt & Sundry suggested this idea: fill a rubber glove (the kind that comes without powder inside) with juice and gummy worms. Freeze and peel off the glove. Couldn’t you just imagine that one floating in the center of a punch bowl at your next Halloween party?

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Super-aged whiskey and a practical joke

pssst.....wanna drink?

Dave Pickerell, whiskey prankster

When it comes to hyper-aged spirits, is it possible to have too much of a good thing?

That’s the issue I explored for Slate:  Past Their Prime:  when is a superaged spirit too old to drink?

One of the people I turned to for perspective was Dave Pickerell, master distiller for Hillrock Estate Distillery, and former distilling guru at Whistlepig Rye and Maker’s Mark. He’s an industry legend who knows a tremendous amount about the science and business behind aging whiskey, so he was a natural (and quite insightful) choice.

But apparently, he also has quite a mischievous streak. This is a story he told during our interview, which didn’t make it into the Slate article, but illustrates neatly what happens when whiskey gets too old:

“At Maker’s Mark, they let me play a lot,” Pickerell reminisced. “And we had what we called ‘the oldest barrel.’ We had no intent to sell it, it was a ‘what-if.’  It aged to 18 years and 2 days. [Note:  standard-issue Maker’s Mark is about 6 years old, though it doesn't carry an age statement.] The nose was unbelievable – OMG cough syrup, honey, it was so sweet….And so bitter on the palate!

“I used it to play a practical joke on Gaz Regan, who is a proponent of ‘older is better,’ with no exception.”  Pickerell  lured Regan in by “confiding” that he had a super-aged bourbon, but “shhh- I don’t have enough for everyone!” Later, they snuck away and he gave Regan a pour.

“I practically presented it on a pillow,” Pickerell recalled, to make it appear precious.  So unbelievably precious, that Pickerell pretended that he couldn’t even spare a pour for himself — he had no intention of drinking the bitter stuff.

Regan’s reaction? He spat it out.  “That’s bloody awful!”

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NYC friends: an All-American Whiskey and Cheese pairing event

Though I haven’t yet seen the new film about Abraham Lincoln, lately I’ve been thinking a lot about what Lincoln might drink.

That’s because I have the joyful task of procuring whiskeys for an upcoming event in honor of President’s Day:  A President’s Day Toast to American Whiskey and American Cheese! This event, to be held on Monday, February 11, is produced by the New York Women’s Culinary Alliance, an organization of which I’m proud to be a member, and will be hosted at The Flatiron Room,  a new “whiskey and spirits parlor.”

Heather Greene, an outspoken advocate of women and whiskey, will be talking about the hooch; cheese expert Diana Pittet will be explaining the cheeses.

A few seats are still available — but this is a limited-seating event, and truly, they won’t last long. So if you’re interested in attending, I suggest booking sooner rather than later. (And yes, boys are allowed!)

I don’t want to spoil the surprise by telling you exactly what will be poured — but I can tell you this:  we’re doing four whiskey pours, paired with four cheeses, all of American provenance. There might be a fifth “bonus” pour (shhhh). But here’s a little hint as to what’s going in the glasses:

A delectable single barrel bourbon that retails for $400 to $500 per bottle. (if that’s not worth the price of admission, I don’t know what is!)

One of the few American-made single malts around. And this is a special one:  smoky like an Islay Scotch, and just snagged a prestigious award for best artisan whiskey! I was pleasantly surprised that the distillers were willing to part with a bottle for our event – this will soon be a tough whiskey to get.

My new favorite bottled-in-bond rye whiskey for my new favorite cocktail, the Final Ward.

A locally-made bourbon finished in sherry casks. Think caramel mixed with dried peaches and plums. It’s delicious, trust me, and there’s a great story behind the bottle too.

That’s all I’m going to say about this event. Snag a ticket while you can.

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Happy Repeal Day! A look at the American Liquor Exchange

liquorexchange

Today, December 5, celebrates the anniversary of the repeal of Prohibition – one of the best and booziest “holidays” in the tippling calendar. In honor of Repeal Day, I’m sharing my favorite find from The Secret Financial Life of Food:  the all-but-forgotten American Liquor Exchange.

The 1933 image above shows a group of distillers and importers gathered in a Park Avenue office, in the act of setting prices for wines and spirits after the repeal of Prohibition. Technically, this group was not an exchange, but a firm dealing in warehouse receipts (financial instruments that pledged as collateral certain commodities – such as barrels of whiskey).  Take a look (click on the image to enlarge it):  the chalkboard behind the auctioneer lists the bid and ask prices for various whiskeys – rye, Scotch – as well as other spirits (gin, Cognac, “Cuban rhum”) and Champagne and other wines. Most of the deals called for delivery in 30, 60, or 90 days after repeal went into effect.

Shout out to Ryan of the informative Trading Pit Blog, who owns this photo and kindly granted permission to use it in the book. Here’s another look at the same scene, from a different angle.

If you enjoyed this post, you might want to buy The Secret Financial Life of Food.

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Pictorial: Four Whiskeys, Old and Rare

A couple of weeks back, I attended an auction preview event at Bonhams. I knew that auction houses like Christie’s and Sotheby’s often sell off old and rare wines, but this was the first time I’d seen spirits up for auction. While the main event was a bottle of 50-plus-year-old Bowmore Scotch (estimated to fetch between $160,000 and $190,000 – a real bargain, don’t you think?) a number of other old and rare whiskeys on display caught my eye, particularly the following four.

Maryland Rye Whiskey (priced at $200-$300). It’s not just the half-gallon milk jug or the wooden carry-handle. It’s that Maryland was once known as a rye-producing state, famed for its sweet, light style of rye (vs. the intense, spicy rye we know today), and it’s not something you see much of anymore. This was a bottle I’d be curious to try, if I ever had the opportunity.image

American Medicinal Spirits Co. – Special Old Reserve (priced at $500-$700). Seven one-pint bottles of “Prohibition bourbon” (distilled in 1916, bottled in 1933) were on offer, all labeled “For Medicinal Purposes Only.” Mmm-hmmm. If you say so.

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John Hancock Whisky (no price listed). Oddly, this bottle wasn’t listed in the auction catalogue, so I have no benchmark on pricing. The best part is the label note:  “Pure and without drugs or poison.” Yikes! Although it’s hard to tell from the label alone, based on that telling little line, I’m guessing that this bottle is either Prohibition era, or even earlier, since the Pure Food and Drug Act of 1906 was intended to combat such adulteration.

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Hanyu Distillery (priced at $400-600 for two bottles). This limited release bottling of 18-year-old Single Nippon Malt Whisky was a limited release bottling, and the distillery is now closed. Released in 2006, this is by no means an old whiskey, but apparently it sold out with lightning speed and the “shameless but classic” label is iconic in Japanese whisky circles.
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Rock on, Rock and Rye!

My essay on Rock and Rye is in the November 2012 issue of Saveur magazine. You can read it here, or see a recipe for DIY Rock and Rye.

But there was so much more that didn’t make it into the article. For example, the numerous tipsy little ditties that pay homage to the sweet-and-spiced whiskey-based libation. My favorite is  Tex Ritter’s 1948 country music song, with these lyrics:

When there’s worry on your mind, here’s what you should try

Go to bed and rest your head and take some Rock and Rye.

It’s a light-hearted song accented by the clink of ice in glasses, and quickly deteriorates into slurring and hiccups. A word of warning:  it’s awfully catchy. Listen more than once, and you’ll be singing this for days.

Here’s a playlist to enjoy while sipping your Rock & Rye.

Rock & Rye, Tex Ritter  (yeah, that’s the late John Ritter’s dad)

Rock & Rye, Earl Hines & His Orchestra

Rock & Rye, Charlie Spand

Rock and Rye Polka, Polka Dots Polka Band

Rock & Rye Rag, Al Dexter (track #9)

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A story three years in the making

The “Cooperage in Spirits” story that became the cover story for the August 2012 issue of Sommelier Journal magazine was nearly three years in the making.

Three years! Some whiskey spends less time in barrels than that.

For me, it all started at the 2010 Tales of the Cocktail, when Mark Brown of Buffalo Trace gave a small group of journalists an early peek at what was about to become the Single Oak Project:  an experiment that painstakingly isolated variables including mash bill, aging time and environment, distillation techniques and barrel types in pursuit of creating “The Holy Grail” of Bourbon.

A total of 1400 experimental barrels were created — many with only seemingly minute differences. The experimental bottlings were slated for release starting in 2011, and many since have been widely lauded.

“We’re considering American, Canadian, Mongolian, and Japanese oak,” in addition to the standard French oak, Brown told us, explaining that some added sweet notes (Canadian), while others added spice (Mongolian).  “We’re looking at different oak grains, and different barrel sizes.”

To drive the point home, we did a comparative tasting of whiskeys aged in fine- and wider-grained barrels. The former showed a more-developed caramel character, while the latter had a hotter feel because more liquid had evaporated through the grain, leaving a more concentrated, higher-proof spirit in the barrel.

It was an eye-opener.

This article afforded me the luxury of diving deep into this admittedly geeky topic — learning why cooperage expert Brad Boswell says “60 to 70 percent of a spirit’s aroma, flavor, and color comes from the barrels.”

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