Spirit Review: Gaur Spice Whiskey and Cavalry Bourbon

Now that winter is finally here, I can enjoy some good whiskey. Don’t fret my friends, eggnog/milk punch season isn’t over. Gaur Spice Original Infusion whiskey took my milk punch up 5000%! Gaur Spiced Whiskey can compete with any good spiced Rum, a great alternative for whiskey lover who want more flavor and aren’t in to Rum. When I first opened the bottle of of Gaur Spice, I had an epiphany. “Milk Punch” were the first two words I heard when the strong aroma of nutmeg and other warm spices filled my nose. I said to myself “oh my”. My nose has never smelled a whiskey like this, maybe not even a spiced Rum!


Gaur Spice is definitely a unique blend. Blend No.1 has the exotic spice notes of Nutmeg, Cinnamon, Clove and Ginger. The nutmeg is heavy on the front of the nose and it’s beautiful. The flavors in this whiskey contain all of the holiday warming spices with a fiery ginger finish. The cocktail is a no brainer.


Gaur Milk Punch:

2oz. Gaur Spice Whiskey

2oz. Cream or Milk

1oz. Vanilla Syrup

2 Dashes Black Walnut Bitters

*Add all ingredients to a shaker and fill with ice. Shake vigorously and strain into a Brandy Snifter or Double Rocks glass over cracked ice (or no ice). Garnish with fresh nutmeg.


Up next is Cavalry Bourbon Whiskey.  Cavalry utilizes the TerraPURE process after distillation. This process takes the sometimes harsh bite that Bourbon can have through ultrasonic energy and oxygenation. Don’t get caught up on the science, Cavalry has a smooth texture and mouth feel.



Cavalry’s Mash Bill consists of 71% Corn, 21% Rye and 4% Barley Malt. Even though this Bourbon is fairly low in Rye, you still get some good spice notes. The high quality ingredients are sourced from Indiana. The Bourbon is shipped to South Carolina for proofing. The Bourbon is brought down to 90% with distilled water providing the potent but smooth taste.

Cavalry is a young whiskey but has the depth, flavor and complexity of a longer aged whiskey. Perfect for mixing in cocktails and sipping.

Cavalry Cider:

2oz. Cavalry Bourbon Whiskey

2oz. Unfiltered Honey Crisp Apple Cider

3/4oz. Smoked Maple Syrup (Or other Grade B Maple Syrup)

3/4oz. Lemon Juice

2 Dashes Aromatic Bitters (Such as Hella Bitters)

*Add all ingredients to a shaker and fill with ice. Shake until chilled and strain into a rocks glass over fresh ice. Fresh grated cinnamon optional.


Cheers Whiskey lovers!




Mixology Monday: Apples

Finally!! We’ve made it back to Mixology Monday!! It’s been a while and this month’s theme is perfect: Apples. Tis’ the season for all things apple. I think I’ve purchased more fresh apple cider this year than ever before. It’s been so good. Especially the Spiced Apple Cider from Trader Joe’s. No, it’s not fresh pressed but it’s really good. The addiction started earlier this season when I went to pick apple at a local orchard and of course they were serving fresh apple cider. I HAD to buy some! Apple works so well with so many different flavors. Rosemary, pork, savory and sweet, pie, wonderful pie.


This month’s MixMo is being hosted by Cocktail Virgin Slut. There’s a nice little history on apples there. There’s been a lot of apple and tequila cocktails floating aound the blogosphere (and Instagram) which I find really intreaguing. The crips vegetal qualities of a blanco tequila and the warming “aged” notes of a reposado or anejo pair with apples really well. However, for this cocktail, we’re using Whiskey. Because whiskey is good. If you have some Applejack (apple brandy), throw some of that into the mix too.  This cocktail is a simple classic with a little twist. A Buck with Apple Cider, basil and bourbon.





Apple Cider-Basil Buck:

2oz. Bourbon

1/2oz. Applejack [Optional]

3-4oz. Apple Cider

Ginger Beer

2-3 Basil Leaves.

*Add all ingredients to shaker minus Ginger Beer. Shake vigerously with ice to break up the basil leaves. Double strain into highball glass filled with ice and top with Ginger Beer. Garnish with basil leaves or apple slices. Cheers MxMo!






Apple Scotchtail

Fall is here. Apples, cinnamon, nutmeg, leaves, cider, bourbon and spiced everything…particularly, pumpkin. This is the first Scotchtail of the season. I took my little cousin apple picking on probably the hottest day of fall. Of course we had to buy a gallon of fresh pressed apple cider. Whilst tasting the cider at the farm, my 5 year old cousin decides she wants to add some local honey (that’s also available for tasting) to her apple cider. GENIUS!! It was so refreshing, I couldn’t wait ti get home and test a cocktail.



You’ll want to have a couple of good bottles of scotch in your home bar during the Autumn/Winter months (if you don’t already). A nice blended scotch such as Famous Grouse and a single malt for sipping. Scotch cocktails are far and few between. We’ve got the classics like the Rob Roy and the Blood and Sand cocktails. Don’t think you’re ruining  your scotch by shaking it up in a cocktail. But, don’t go out and buy a $90 bottle of scotch and put 9 different ingredients in a cocktail. That one should be designated for sipping.

There’s a couple of ways to go about making this cocktail. It features a honey-cardamom syrup. One option for this would be to use cardamom bitters and honey syrup or add the honey right to the shaker.

Honey-Cardamom Syrup:

1/4 Cup Local Honey

1/4 Cup Water

2 Cardamom Pods (Cracked)

*Bring contents to a simmer then cut the heat. Let mixture steep for at least 30 minutes. Remove pods and bottle.

Apple Scotchtail:

20z. Scotch [Blended. Such as Famous Grouse]

3oz. Fresh Apple Cider or Fresh Apple Juice

3/4oz. Honey-Cardamom Syrup [or 1/2oz. Local Honey and 2 Dashes Cardamom Bitters]

1/2oz. Lemon Juice

*Add all ingredients to shaker and fill with ice. Shake until chilled and strain into rocks glass over fresh ice. Garnish with apple wheel. Cheers!



And, the best apple picker 🙂