A quick chalkboard drawing dedicated to The Moscow Mule:
Tag Archives: LIQUOR.COM
Today is Loretta Lynn’s birthday — April 14.
If we stocked Sloe Gin at the bar where I work, I would’ve had a Sloe Gin Fizz in her honor.
What’s the relationship between Sloe Gin Fizz and Portland, Oregon? I have no idea, other than the fact that the drink is named in the song “Portland, Oregon” by Loretta Lynn — on the album she recorded with Jack White.
About This Drink
I can’t rightly call the Sloe Gin Fizz a proper Highball because of the citrus, but it’s served in a Highball glass — or Collins glass. Though, now that I think about it, the drink is basically just a simple twist on the traditional Tom Collins.
Liquor.com calls it “an old-timey recipe” and a “delicious fruity classic.” Here’s their recipe:
- 1.5 oz Plymouth Sloe Gin
- 1 oz fresh lemon juice
- .75 oz simple syrup
- Club soda
Shake all ingredients except the soda over ice and strain into a Highball or Collins glass filled with fresh ice. Top with the club soda and garnish with a lemon wedge and a cherry.
You can find the Liquor.com recipe online here.
Sloe gin is made from infusing liquor with sloe berries, which are a relative of plums. Because of the sugar added to extract the flavor from the berries, sloe gin is less an actual gin and more a gin liqueur. Additionally, I read online that some of the mass-marketed brands use neutral grain spirit as a base rather than proper gin — which is why Liquor.com specifies using Plymouth.
Thirsty for more?
— Read a more detailed write-up about sloe gin.
Van Lear Rose:
I had figured I would end this post by creating a Van Lear Rose cocktail, but it seems like there’s already a recipe out there, using Lillet Rose, Plymouth gin, rose water and more.
I remember really liking this song when it came out. I even own this album. Did this collaboration pre-date Jack White’s band The Raconteurs? I can’t remember. I’m getting old. This has to have been like a decade ago.
Watch the video for “Portland, Oregon” by clicking here.
I guess it’s time to dig a bunch of those albums out and load ’em onto my iPod. But first a quick little lyrical snippet:
Well sloe gin fizz works might fast
When you drink it by the pitcher and not by the glass
Hey bartender before you close
Pour us one more drink and a pitcher to go
But before it was buried and put to rest though, a number of sites online took a minute out from writing retrospectives to look ahead at what we might see in the coming year.
What will be the big trends of 2015? I’ve got a half-dozen links posted below. And there is some overlap of ideas between them, especially when it comes to simply pointing out the extension of trends which already hit the ground running in 2014.
Still, there are quite a few interesting ideas proposed in these lists:
And then there’s this
• International Food & Restaurant Consultants — Baum & Whiteman Report
I separated the above link from the others because it is largely a report about food. That said, there is also a lot in the report about bars and booze. It’s a 19-page document, not a web list like all the other lists. And there’s a lot of interesting ideas and predictions proposed.
Can’t handle 19 pages? Here’s an article about the report:
•Gothamist — Food Trends In 2015
Everyone wants to be ahead of the curve.
Me? I can’t wait to be completely blindsided by something awesome this coming year, whether it’s just a new flavor, product, brand or technique — or whether it’s something that turns the whole industry on its ear.
Last night I made two cocktails with DeMunck’s Hard Cider.
The first was a recipe I found online here through Liquor.com’s DrinkWire.
The article was a list of cider cocktails to make this fall, curated by Chilled Magazine. This first drink is their recipe and also their picture:
•1/2 oz. Dry Gin (I used Boodles)
•1/2 oz. Elderflower Liqueur
•Splash Lime Juice
•3 oz. Dry Cider (I used DeMunck’s)
Shake gin, elderflower liqueur and lime juice over ice and strain into a chilled martini glass. Top with cider. Garnish with a lime wedge.
The drink was good. Sort of like a French 75 in a way, swapping lemon for lime and using hard cider in place of champagne (plus the addition of elderflower liqueur). With that drink in mind, I came up with this next drink using whiskey, dark rum, bitters and ginger liqueur:
•3/4 oz whiskey
•3/4 oz dark rum
•1/2 oz ginger liqueur
• Dash Angostura Bitters
•Splash lime juice
•3 oz. Dry Hard Cider (I used DeMunck’s)
Shake whiskey (I used Knob Creek bourbon), dark rum (I used Meyers), ginger liqueur (Domaine de Canton) and lime juice over ice and strain into a chilled martini glass. Top with cider and add a dash of Angostura bitters. Garnish with a lime wedge.
Every Thursday I check out the local farmers market for fresh fruit and other ingredients.
For the syrup I followed this recipe from the site Geeks With Drinks.
That recipe linked above is for a blueberry simple syrup, which I used as the base for my syrup — modifying it to include raspberries and blackberries.
•2 cups mixed berries (blueberries, raspberries & blackberries)
•2 cups sugar
•2 tablespoons vodka (optional, but it will last longer with it)
•Bring sugar and water to a boil in a saucepan over medium heat.
•Once it begins to boil reduce heat and add the berries. I let simmer for about 20 to 30 minutes. When I made a ginger simple syrup, I let that simmer for about 45 minutes. The recipe on Geeks With drinks only called for about 15 minutes for the blueberries, but I was more than pleased with my results.
•Finally, pour the water and berries through a strainer or colander lined with cheesecloth. And if you’d like, add a tablespoon or two of vodka to the liquid (it’ll extend the life of the syrup, allowing you to save it for a while). Read more about that here.
I used two cups of everything because that’s how many berries I had leftover after making shrubs. You can easily make this recipe with only one cup of berries, water and sugar, just similarly keeping the ingredients all in equal parts. Also, I used a nice cane sugar in place of regular sugar.
It’s the perfect time of the year to be making simple syrups and if you want some more ideas, Liquor.com just posted an article with some tasty syrup recipes.
•1 oz vodka
•1 oz whipped vodka
•1 oz mixed berry simple syrup
•Splash heavy mixing cream
•Whipped cream for garnish
This drink is fairly straightforward. I took the two vodkas and the simple syrup and shook them over ice with the heavy cream. I made sure to shake it extremely well, as I wanted to water down the mixture as well as make it as frothy as possible. Then I strained the drink over new ice in a rocks glass and topped it with whipped cream.
Another maple syrup cocktail, but this time one with beer! I found the recipe over on Liquor.com and spent most of the weekend serving ’em up to bar patrons.
About This Cocktail
A bourbon and beer drink with maple syrup for sweetener and some citrus for flavor.
Add all of the ingredients, except the beer, to a shaker filled with ice. Shake and strain into a tall glass (highball, collins) and pack it full with fresh ice. Top with beer and garnish with an orange wedge.
At my bar, we only have Southern Tier on tap. The recipe called for Old Speckled Hen, which is an English ale. The Phin & Matt’s worked alright. It’s an American-style Pale ale. For my money though, the Harvest, which is a bitter, worked really well in this drink.
I bought a bottle of Bols Gnever on Saturday.
I took a sip before leaving for work. It was my first time ever tasting the liquor.
Here’s the rundown from Liquor.com:
ABOUT BOLS GENEVER
Founder: Jacobus Bols
Year Founded: 1575
Distillery Location: Zoetermeer, Holland
Master Distiller / Blender: Piet van Leijenhorst
BOLS GENEVER ESSENTIAL FACTS
Bols has been making genever in Holland since 1664.
While English gin is now very popular in America, back in the 19th century the malty Dutch version (genever) was a best seller. Many of the cocktails that are currently made with gin were originally made with genever.
Bols Genever was reintroduced to America in 2008.