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!




East Indian Swizzle

A tiki twist to Harry Johnson’s classic East Indian Cocktail. Classic cocktails are all the rage along with everything wild and new. Classic cocktails are fairley simple. Spirit, sweetener, acid and bitters. Does it get simpler than that? There are many variations of the East Indian Swizzle. I prefer this one which I believe to be the most common. It’s easy and I didn’t have to make any flavored syrups. I made a slew of these for a group of ladies this past weekend. I told them it was called “The East Indian Swizzle”. I’m pretty sure they were unfamiliar with the cocktail but they loved it. The cocktail I made for them had a twist. I used Whiskey instead of Cognac and Peach Liquer instead of Triple Sec or Cointreau. Still using Pineapple and Angostura bitters, the drink came out great.


This is a “built” cocktail, meaning you make it right in the glass. I love a built cocktail for it’s simplicity. The one thing I don’t have (and it’s probably and important feature to the cocktail seeing as though it’s in the name) is a swizzle stick. Shame on me, right? Well…yea, shame on me. The swizzle stick is vital to some highball and tiki cocktails using crushed ice. It helps to incorporate all ingredients and move the crushed ice around to chill the cocktail. Just think of when you’re trying to start a camp fire with a stick or that little hand-held drum instrument with the beads on either side that you twist back and forth between your two hands. That’s how you use the swizzle stick, up and down in the glass.


Would have been helpful here at this point. I debated wether or not to tell you what I used to “swizzle”. A knife. I used a knife to swizzle my cocktail. Don’t judge, it worked! So, invest in a swizzle stick or don’t. Either way, your cocktail will be great!

East Indian Swizzle:

1 1/2oz. Pineapple Juice

1 1/2oz. Cognac

1/2oz. Triple Sec [Cointreau used here]

Angostura Bitters

* Fill highball glass with crushed ice. Add all ingredients to glass minus Angostura Bitters. Swizzle or “srir” ingredients in glass. Top with Angostura Bitters and garnighs with Cinnamon stick (optional)