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Archive for April, 2016

3 Refreshing Whiskey Cocktails for Spring

Spring has arrived, and while whiskey is perfect for every season, there’s nothing like pairing a refreshing drink with a beautiful spring day.

Here are 3 whiskey cocktails to usher in the warm weather.

 

19617153_sWhiskey Sour

1.5 to 2 oz whiskey
.75 oz of lemon juice
.75 oz simple syrup
1.5 oz whiskey
1 egg white (optional)

Garnish with a cherry and a slice of orange/lemon

 

 

 

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Whiskey Lemonade

1 shot of good whiskey
1/2 to 1 teaspoon honey simple syrup
1/4 cup lemonade
1/4 cup soda
1/2 cup water

Garnish with lemon and your favorite herb (rosemary, mint, basil, lavender)

 

 

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Sazerac

1 1/2 oz of Rye whiskey
Absinthe (About 1 bar spoon)
1 sugar cube
2 dashes Peychaud’s Bitters
1 dash Angostura bitters (optional)
Lemon peel

 

 

Put sugar cube in mixing glass adding just enough water to moisten. Crush the cube with a bar spoon. Add rye, bitters, and ice and stir well. Add absinthe to chilled Old Fashioned glass, turn the glass to coat sides with absinthe and pour out any excess. Strain rye mixture into the glass coated with absinthe. Twist lemon peel over the drink, drop peel in, and drink.

In conjunction with our blog “The Art of Whiskey” post, here is a piece of knowledge that can help you enjoy your glass of whiskey to it’s fullest.  The grains supplied for each type of whiskey impact the drinking experience just as much as the whiskey-making process does.

Give it a sniff – So even before you take your first sip…smell the beverage.  Nosing the whiskey will inform your palette of what to expect.  Take it the smell and pick up on what kind of scent the glass is giving off…beyond the obvious alcohol fumes.

Take a small sip – After you have indulged your sense of smell, it is time to sip. Before you swallow, allow of the whiskey to roll around in your mouth a bit.  Try to determine the different flavors that are in the liquid.  See if you can taste some of the vanilla, toffee or caramel flavors that come from being aged in the wooden barrels.

Both of these things, smelling and tasting are a part of getting the full experience that each glass of whiskey has to offer.

So you want to drink some whiskey?

You may enjoy a glass in the comfort of your own home, but do you really know how to drink it properly in public?  Just like anything else in this world, there is a certain culture that comes with drinking whiskey.  There is an art that accompanies the glass.  If you want to be taken seriously as a whisky drinker, there are some basic things you need to know about your beverage and the social expectations that go with it.

Don’t worry, you won’t have to know information about the rye grain used or the grain supplier in order to enjoy a glass of whiskey with your co-workers or friends.

 

 

  1. Glass & Serving
    First things first, whiskey is enjoyed in small doses.  Due to the high alcohol content, you don’t need much to feel the buzz.  Whiskey is served in a glass…always. This is because other cup materials can affect the flavor of the beverage and compromise the quality.  Whiskey is served in a glass called an Old Fashion or a lowball glass. This is a short tumbler that holds no more than ten ounces.
  1. Drinking Options
    When ordering your drink, you will want to specify how you would like your glass of whiskey.  Do you prefer it on the rocks, neat or with a bit of water?  Each of these options are within the whiskey culture parameters. When it comes to especially high-proof whiskey, it is not unlikely that even experts will have their drink diluted a bit to turn down the punch.   The way the rye grain is fermented plays a major role in how strong the beverage tastes.
  2. Savor the Flavor
    One of the major pieces of whiskey culture is the way you drink it.  It’s all about sipping the beverage.  Since it’s a strong drink, it would be tough to drink it quickly.  The main idea is to savor the flavor.  With each sip, embrace the flavor.

Whiskey connoisseurs can detect a whole host of variables of the whiskey just by the smell.  Though, if you are going out for happy hour after work, you don’t need to be a whiskey expert.  You just need to know the social protocol that comes with ordering a glass of whiskey at the bar.

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan

Mitch-Morgan

The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

Ingredients
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth

 

Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda

Blackberry-Soda

Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye

Enjoy

Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Buns:
Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks

drink

The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice
Savor

 

 

Classic Manhattan

drink

3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan

drink

2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.

 

Cara’s Feature

cara

750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**