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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!

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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.

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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.

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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.

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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.

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Cheers Whiskey lovers!

 

 

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St. Patrick’s Day Cocktails With Hornitos Black Barrel Tequila

St. Patrick’s Day is getting a makeover this year! “Tequila goes Irish” with Hornitos Black Barrel. Sure there will be plenty of whiskey. Irish car bombs, artificially colored green beer. Who really wants that? Don’t you want something good? With Hornitos Black Barrel, you get the best of both worlds. A great anejo tequila with whiskey notes. Pick up a bottle and you’ll be winning on St. Paddy’s Day. Your friends will be impressed, too. Hornitos Black Barrel is a 100% agave spirit that is triple aged for maximum smoothness. First aged for 12 months in a speciality toasted oak then aged for 4 months in deep charred barrels and a third time in toasted oak barrels for 2 months to round out the whiskey notes. You won’t be missing any whiskey this St. Paddy’s day. You’ll have the luck of the Irish with these cocktails by Hornitos!

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Sláinte de la Noche
· 1 ½ parts Hornitos® Black Barrel® Tequila
· 1 ½ parts coffee liqueur
· ¼ part vanilla syrup *
· 1 part heavy cream

*To make vanilla syrup, mix together 1 part sugar, 1 part water and 1 part vanilla extract. Bring to a boil and cool before serving (approximately 1-2 minutes)

Preparation: Combine all ingredients in a glass and serve.
The Mexichaun
· 2 parts Hornitos® Plata Tequila

· ⅔parts green chartreuse

· 1 part fresh lime juice

Preparation: Combine all ingredients in a mixing glass. Strain over ice.
Hornitos® Green Mexican
· 1 Part Hornitos® Plata Tequila

· 1 Part Midori®

· 4 parts sweet and sour mix

Preparation: Fill a Collins glass with ice. Add Hornitos® Plata Tequila and Midori®, fill rest of glass with sour mix, and garnish with an orange slice.

I believe it’s time to rethink Irish Coffee. We’ve seen them a million times. But, we haven’t seen them with tequila. Until now…

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Black Barrel Irish Coffee:

2 1/2oz. Hornitos Black Barrel Tequila

4oz. Cold Brew Coffee

1oz. Simple Syrup

1 Dash Chocolate Bitters

1 Dash Vanilla Bitters

~ 1 1/2oz Heavy Whipping cream.

* Add all ingredients minus cream into a mixing glass. Stir until chilled and strain into a rocks glass or traditional Irish Coffee cup. In a chilled shaker, add cream. Shake vigorously until cream is softly whipped. Layer on top of cocktail and garnish with 1 coffee bean.

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Naturally, with any good whiskey, you want to make a good old fashioned. It’s only right with Hotnitos Black Barrel.

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Black Barrel Old Fashioned:

2oz. Hornitos Black Barrel Tequila

1/4oz. Maraschino Liqueur [Such as Luxardo]

1 Barspoon Agave

2 Dashes Citrus Bitters [Such as Hella Bitter]

*Add all ingredients to mixing glass and top with ice. Stir until chilled and strain into rocks glass over ice. Garnish with lime oil and zest.

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It’s time to go green with Hornitos Plata! When we think “green”, the thoughts are usually “healthy”, “crisp” and “fresh”. All the things we want in a good cocktail.

We’re taking the familiar ingredients of the Corpse Reviver #2 cocktail and giving it a little twist.

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Corpse Reviver #2:

1oz. Hornitos Plata

1oz. Cointreau

1oz. Lillet Blanc

1oz. Lime Juice

Absinthe

*Add all ingredients to cocktail shaker minus absinthe. Fill with ice and shake until chilled. Rinse chilled coupe glass with absinthe and double strain cocktail into said glass. Garnish with shamrock or lime twist.

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The next cocktail is super green and inspired by my daily juice which includes celery, green apple, kale, collards, cucumber and ginger.  You don’t have to go through the trouble of juicing all of the vegetables and fruit listed above, although I highly recommend it! If not all of them, spring for cucumber and kale. Makes for a fresh take on a light cocktail. I incorporated this juice mix into a highball with Hotnitos Plata.

**Juice MIx:

1 Apple [half for juice mix, half for cocktail]

2-3 Sticks of Celery

1 Cucumber

1 bunch of Kale

A few pieces of fresh Ginger (enough to get some juice!)

*I omitted the collard greens here, for obvious reasons. We can have collard greens and tequila another day 🙂

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St. Paddy’s Highball:

2 1/2oz. Hornitos Plata

2 1/2oz. Fresh Pressed Green Apple Juice

1oz. Juice Mix**

3/4oz. Agave Nectar

Club Soda

*Add all ingredients to shaker minus club soda. Fill with ice and shake until chilled. Strain into highball glass and top with soda. Garnish with clovers or lime wheel. Cheers!

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Cheers from Hornitos Tequila and Coyne PR!

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Spirit Review & Cocktails: TINCUP Whiskey

TINCUP whiskey comes from distiller Jess Graber. You may be familiar with Stranahan’s Whiskey.  TINCUP is made with pure Rocky Mountain water from Colorado and a blend of midwestern corn, rye and malt. Most American bourbons have more corn (at least 51%) than rye in their blends, giving a sweeter taste. TINCUP is aged in new charred American white oak barrels, like many other bourbons, and bottled in Colorado. The whiskey is bottled at 84 proof. TINCUP is packing a punch, in a really good way.

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When you first open the bottle, you get sweet malty aromas. On the nose, you get a hit of spice from the rye upfront. Sharp pepper notes, some bright citrus and flavors of ginger and cinnamon. Because of the high rye content (which is great), you get spice first and foremost on the palate followed by some burned or charred caramel notes. Like brûléed sugar. The high rye content makes this whiskey unlike any other American bourbon. TINCUP whiskey has really crisp, clean and bright flavors. Some of which can be attributed to pure Rocky Mountain water.

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Made with pure Rocky Mountain water.

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The whiskey comes with a little “Tin Cup” atop the cork. Heading up to the mountains? You’re all set for your campfire whiskey tasting.

This whiskey definitely pairs well with ginger. Want to keep it simple? TINCUP and ginger ale. You wont go wrong here. And, that’s the direction we’re heading in for our cocktails. Something easy and accessible. A bourbon buck. For this buck we’re using a ginger syrup, ginger ale (or ginger beer) and some club soda (inspired by the presbyterian cocktail). If you don’t want to make ginger syrup, the traditional buck is fine. TINCUP whiskey, lemon and ginger beer.

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TINCUP Buck:

2oz. TINCUP Whiskey

1oz. Lemon Juice

1oz. Ginger Syrup

Ginger Ale [Or Ginger Beer]

Club Soda

*For ginger syrup, take about 6 or 7 coin sized slices of fresh ginger and cook them with 1 cup of sugar and 1 cup of water, first bringing to a boil and then simmering for about 15 minutes.

**Add TINCUP whiskey, lemon and ginger syrup to your shaker and fill with ice. Shake until chilled and strain into highball glass. Top with equal parts ginger ale and club soda. Garnish with lemon twist or wheel.

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TINCUP Smash:

2oz. TINCUP Whiskey

1oz. Honey Syrup [1 Part Honey: 1 Part Hot Water]

1oz. Lemon Juice

3 Small Pieces of Pineapple

5 Mint Leaves

Peychaud’s Bitters

*In a double rocks glass or shaker, muddle pineapple, mint and honey syrup. Add whiskey (and ice if shaking) and stir. Fill glass with crushed ice (or shake and strain into rocks filled with crushed ice) and stir to mix. Top with more crushed ice and Peychaud’s or Angostura bitters. Garnish with small bouquet of mint. Cheers!

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Beurre Noisette Old Fashioned

I’m calling this Old Fashined the Beurre Noisette (burr-nwah-ZET)  Old Fashioned because it’s French and I want to be fancy. And, because it sounds better than the “Brown Butter Washed Old Fashioned”. In my opinion. They whiskey for this cocktail was prepped on December 1st and left to infuse with 2 vanilla beans for most of the month (after being fat washed). This was my cocktail of choice over the holidays. Not sure how I managed to bring some home but I’m glad I did. The only odd part about having this cocktail [for me] was that I was in Floriday for the holiday. This is more of a cold weather cocktail with all of the butter notes, brown sugar and vanilla. Now that most of the country is freezing and facing a polar vortex (again), what better time to have whiskey? There is no better time!!

We’ve done fat washing here on the blog before. Even with brown butter. It’s still the same process. The only difference is that we’re draining through a coffee filter. The genius coffee is a new staple in the FoodieTails HQ. It really gets all of the sediments that cheesecloth can miss. Because I knew I would be imbibing over the holiday break, I prepared this bourbon on Dec.1 and let it infuse with 2 vanilla beans for about 25 days. If you didn’t get enough butter and sugar over the holidays (can one have too much butter?) Look no further. This old fashioned will carry you through all of the blizzards.

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Beurre Noisette (Brown Butter) Fat Wash:

1 1/2 Sticks Butter

1 Bottle Bourbon (750ml)

2 Vanilla Beans

Start by browning your butter. You want to get it to a semi-dark amber (or Hazelnut) color. Skim some of the white solids off the top. Let the butter cool and transfer it to your infusion container. Add 1 bottle of bourbon, shake once and let sit at room temperature for about 45 minutes. After that time has passed, place the mixture in the freezer for up to 4 hours or until the fat rises to the top and is solid. At this point, remove the bourbon from the freezer. Remove the fat layer (or “poke” a draining hole in the butter). Strain the bourbon through a coffee filter lined fine mesh strainer. It helps if you have a bowl with a spout. Re-bottle the bourbon an place two split vanilla beans in the bottle. Let the bourbon infuse with the vanilla beans for at least 2-3 weeks swirling every other day.

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Beurre Noisette Old Fashioned:

2oz. Fat Washed Bourbon

3/4oz. Brown Sugar Syrup [1 part Brown Sugar 1 Part Water]

2 Dashes Bitters [I recommend Chocolate, Black Walnut or Orange Bitters]

*Add all ingredients to your mixing glass and top with ice. Stir until chilled and strain over fresh ice. Garnish with orange twist. Cheers!

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Holiday Mule

10 days until the big day! Christmas that is. I hope you all are getting all of your FedEx and UPS deliveries on time and that your precious packages are being handled with care and not sprawled out across the highway. The one package I was SO elated to get was my copper julep cup from Alchemade.com!!! They pretty much have all of your copper needs. Moscow Mule mugs, Julep cups, Punch Bowls, Jiggers (I want those!), Hammered Copper..anything you could ever want…in copper! Copper bar accessories look so good at your holiday parties. Can’t you just imagine having a copper punch bowl and ladle with fresh cranberries and rosemary sprigs floating in your spiked holiday punch? I know I can. Plus, you really can’t have the classic moscow mule with out some kind of copper cup. It’s only right.

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Speaking of moscow mules, the classic mix of vodka, lime and ginger beer, this holiday mule has bourbon. Wonderful, wonderful bourbon accompanied by flavors of cranberry and ginger. Tis’ the season for cranberries after all and bourbon is always in season. We’re using a cranberry syrup we’ve made before because it’s pretty much the best and easiest cranberry syrup ever. This is a simple cocktail, just as a mule should be. Just a tiny bit of effort for the syrup…but not really.

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Holiday Mule:

2oz. Bourbon [Such as Bulleit]

1oz. Cranberry Syrup

1oz. Fresh Lemon Juice

1/2oz. Domaine de Canton [Optional]

Ginger Beer

*Fill shaker with all ingredients minus Ginger Beer. Dry shake (without ice) and strain into [Copper] Julep cup or glass filled with crushed ice. Top with Ginger Beer and more crushed ice. Garnish with rosemary sprig and cranberries. Cheers!

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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.

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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.

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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!

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Stillhouse Moonshine: Pre-Thanksgiving Cocktails

T-Day is almost here! Turkey day that is. You’ve sliced, diced, chopped, de-frosted, baked and braced the daunting crowds at the grocery store. It’s time to sit back, relax and enjoy the calm before the stor. With a cocktail, of course. These pre-Thanksgiving cocktails are brought to you by Stillhouse Moonshine. They’re simple, easy and delicious. More than likely, you can make these two cocktails with ingredients from your grocery store T-Day haul. With flavors like Brown Butter, Rosemary and Squash(…yes, Squash), how can you go worng? So, before you thrown in the proverbial [kitchen] towel, make some of the syrups listed here in these two easy cocktails and enjoy yourself before you in-laws come to town.

 

Thanksgiving Turkey:

2 oz Stillhouse Original
2 oz Fresh Juiced Squash
3/4 oz Browned Butter
3/4 oz Sage simple syrup
Method:Shake & fine strain. Serve down.
Garnish:Whole cinnamon stick
Glass:Rocks Glass
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Stillhouse’s Winter Dream:
2 oz juniper-infused Stillhouse Original Moonshine
1 oz pasteurized organic egg white (optional)
2 oz Fresh squeezed orange
3/4 oz Fresh Lime Juice
3/4 oz. Rosemary Syrup
Method:Shake & strain
Garnish: Brush the Fresh Rosemary sprig across the side of the glass briskly to activate aromatics.
Glass:Coupe Glass
*If you want to serve cocktails on Thanksgiving day but don’t want to play bartender, the Winter Dream cocktail would work great as a batched cocktail (no egg whites). Easy to make ahead, bottle and chill on ice for your guests to serve themselves at your home bar. No cocktail fuss on T-Day!
Cheers and Happy Holidays from Stillhouse Moonshine!
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Peach & Ginger Smash

This is your back, or front porch sipper. Fresh peach, ginger syrup, whiskey, did I miss anything? This is what you want to be drinking on a Sunday afternoon. A simple smash cocktail that’s no fuss. You don’t even have to shake this one. All you need to do is make the ginger syrup, sit back, relax and enjoy.

This cocktail was intended to be a post for the Mixology Monday “smash” theme. But, I missed the deadline. So we’ll do some of them now because it’s cocktail time anytime! I think all of my watches are stuck on 5 o’clock.

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For Ginger Syrup:

1 Cup Water

1 Cup Sugar

~4 or 5 Quarter Sized Slices of Fresh Ginger (Skin On)

*Add all ingredients to a pot. Simmer for about 10 minutes to dissolve sugar. Let cool for 30 minutes. Strain and bottle. Will keep refrigerated for up to 1 month.

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Peach & Ginger Smash:

Peach [3-4 Small pieces as shown above]

1oz. Ginger Syrup

3/4oz. Fresh Lemon Juice

2oz. White Dog (White Whiskey)[Buffalo Trace used here, other whiskeys will work]

*Muddle peaches in glass with lemon and syrup. Fill halfway with crushed ice. Add whiskey and stir. Top with crushed ice and garnish with mint. Cheers!

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Cherry On Top

What to do with fresh cherries from the market? Pie? Syrup? I’m thinking, muddled in a cocktail, naturally. When I went to the farmer’s market, the cherries were just sitting there saying “buy me”, “use me”, “use me in a cocktail”. I obliged. The cocktail is a simple bourbon smash that any fresh fruit can be incorporated into. On an extremely hot day (like today) what you need is a smash cocktail with a lot of crushed ice.

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Cherry On Top:

2 Cherries

3 Dashes Cherry Bitters [Optional]

1oz. Mint Syrup [See Herbal Syrups Post]

3/4oz. Fresh Lemon Juice

2oz. Bourbon

*Muddle Cherries in shaker (stone included) with syrup. Add remaining ingredients. Shake with ice until chilled. Double strain over crushed ice. Garnish with cherries and/or mint. Cheers!

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Summer Maple Sour

Summer is all about freshness, berries, citrus, TEQUILA, gardening, enjoying the outdoors and so much more. One doesn’t usually think about flavors that tend to be Fall related. Maple, apples, “spiced”. But, I think these things are good all year round. And, you know that big holiday in December? It’s only 6 months away…be prepared. I’m a winter baby and I love all things fall, this sour is perfect for a little pre-holiday planning and for right now.

For Maple-Ginger Syrup:

1/4 Cup Real Maple Syrup

1 Small Piece of  Fresh Ginger (Quarter Sized)

Splash of Water

*It’s very important to use Real Maple Syrup here. The added corn syrup and flavorings in other maple syrups will make the syrup too sweet and viscus. For the water, add enough just to loosen the syrup. 2-3 tablespoons shall do. Bring all ingredients to a simmer and cook for about 5-10 minutes, careful not to burn the sugars in the maple syrup. Remove from heat, let cool and bottle.

Summer Maple Sour:

1 oz. Lemon Juice

1 1/2 oz. Fresh  Apple Juice

1 oz. Maple-ginger Syrup

2oz. Bourbon or Whiskey

2 Dashes Regan’s Orange Bitters [Optional]

Ginger Beer and Club Soda [Or Ginger Ale]

*Add all ingredients to shaker minus ginger beer (club soda or ginger ale). Shake until chilled. Strain over fresh ice in highball glass and top with equal parts ginger beer (or ginger ale) and club soda. Garnish with thick lemon wheel. Cheers!

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