"Now on to the Whisky Talk:
This seems to be a year of mass creativity in the spirits world and we hope you are out there sampling some of the fascinating new bottlings on the shelves of bars and shops.
Glenmorangie has introduced Finealta. Click for a sampling of this intriguing new expression.
From the larger more familiar brands, like Glenmorangie…to the tiny family owned distilleries we go on a summer road trip! Up into New England and the home of Cabin Fever Whisky, a completely unique maple syrup based spirit developed over several years (and multiple recipe trial and error sessions) by the brilliant Robbilard Family. Run a web search and you will find a highly personal and educational site all about Cabin Fever and its history, present and future. This is a definite bottle to be added to your Americana collection!
Word is out that High West, the intrepid Utah distillery, is in the process of aging further batches of some of its most amazing bottlings: Rendevous Rye and Double Rye. If you haven’t tried these wild west whiskeys, you are missing out big-time! And don’t overlook Bourye…as delicious a spirit as you will ever imbibe and only available in limited quantities. Treat yourself to a summer vacation in Park City, Utah and walk through the doors of the distillery/restaurant right off the main street below the big mountain. Or….wait until January and head out for the Sundance Festival where High West whiskies take center stage.
While we’re on the western theme it’s a good time to educate yourself about the unusual spirits coming to life at Balcones in Texas! An amazing whiskey of BLUE CORN distillation, a single malt with a mystery all it’s own and more. Chip Tate seems to always be brewing up something new and different and as big as Texas in flavor.
Isn’t it remarkable what America has been doing with whiskey in the past 10 years? A whole new revolution…and a peaceful happy one! It’s about time someone struck out for world peace and human contentment in this manner!!
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WOW 2011 Recipes Featuring Beam Global Spirits Rhachel’s Bounty 1.5 ounces Canadian Club 12 year old .75 ounces Aperol .75 Simple Syrup 1 Lemon .5 ounce Blood Orange Juice Shake all ingredients with ice, strain into a old fashioned glass over fresh ice. Created by Rhachel Shaw of Rye and www.ryeontheroad.com John & Cola 2 oz Knob Creek Single Barrel .5 oz Cola & coriander syrup 3 dashes Jerry Thomas Barrel Aged Bitters Lemon peel expressed over drink and dropped in Preparation: Stir contents for 30 seconds over ice and strain into rocks glass. Zest and rim glass with lemon peel and drop in. Created by Jon Gasparini of Rye and www.ryeontheroad.com 55 Punch .75 oz Maker's 46 .75 oz Cruzan #9 Spiced Rum .5 oz lemon juice .5 oz ginger simple syrup 3-4 dashes Angostura Bitters 1.5 oz prosecco or dry sparkling wine Preparation: Add Maker's 46, Cruzan 9, lemon juice, ginger simple syrup & bitters to mixing glass. Shake vigorously and fine strain into cocktail glass. Top with prosecco or dry sparkling wine. Created by Jon Gasparini of Rye and www.ryeontheroad.com Lady Thatcher 1 oz Laphroaig Quarter Cask .75 oz Thatcher's Organic Apple-Spice Ginger Liqueur .5 oz Benedictine 3 dashes Peychaud's Bitters Preparation: Stir contents over ice for 30 seconds. Strain into chilled cocktail glass. Garnish with or without dehydrated apple chip. Created by Jon Gasparini of Rye and www.ryeontheroad.com The Royal Warrant 1 oz Laphroaig 10 Year Old Scotch .75 oz Earl Grey syrup .5 oz fresh lemon .5 organic egg whites 2 dashes kumquat bitters Bergmot garnish Preparation: Dry shake contents to emulsify egg whites. Add ice and shake vigorously for 15 seconds. Fine strain into cocktail glass or over ice in Collins glass. Microplane fresh bergamot zest over top Created by Jon Gasparini of Rye and www.ryeontheroad.com" |
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