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Every few years the first weekend in May brings a conjunction of two events—the Kentucky Derby and Cinco de Mayo. On some occasions the two events coincide on the same day. There are spans of time when that doesn’t happen for over a decade, but every six years or so, May 5th lands on a Saturday. Each celebration is known for its respective cocktail. Derby Day’s official drink is the Mint Julep, and what could be better for celebrating Mexican heritage than a Margarita? Even if thoroughbreds aren’t your thing, it’s hard to deny the luxury of sipping a Julep on a hot day in May, but you can say the same thing about the Margarita. So what’s the solution? Make them both, right? In past years we have posted references and recipes commemorating one event or
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This Drink of the Week week is actually three drinks in one. The Eastern Sour is the first of a small family of sour cocktails invented by none other than Trader Vic, one of the founding fathers of the mid-century Tiki movement. Although it isn’t as complex or as difficult as many Tiki drinks, for some people that’s not necessarily a bad thing. The more ingredients—or often, the more obscure the ingredients—the less likely most folks will be able to execute the recipe. At least that was my theory as I looked for a tropical style drink to post this week. I thought we needed a change from all of the Manhattan variations I have been posting.
My source of reference is a groovy little iPhone/iPad app called Beachbum Berry’s Tiki+. This app was developed with the full endorsement of Jeff “Beachbum” Berry and it’s filled with recipes
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The Kentucky Bourbon Festival is just around the corner, and ever since the US Congress officially declared it as such in 2007, folks in Kentucky consider the month of September “Bourbon Heritage Month”. The bill passed four years ago by unanimous consent, although I suspect it was supposed to be for that year alone. Still, the idea was meant to celebrate the 1964 Act of Congress that declared bourbon “America’s Native Spirit”. You could certainly argue that Applejack was distilled in America before anyone decided to make whiskey, but bourbon is by definition an American product. But there is more to the legal definition than that:
Only whiskey produced in the United States can be called bourbon. Bourbon must be made from a grain mixture that is at least 51% corn. Bourbon must be aged in new, charred oak barrels. Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume). Bourbon
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Tomorrow is the day I normally post the Drink of the Week. It’s also Cinco de Mayo, which is a great excuse to post a tequila cocktail. However, this Saturday is the Kentucky Derby, and I don’t want anyone to think I forgot about that. Of course, the traditional cocktail served at Churchill Downs is the Mint Julep, and it’s one of my favorites. However, since I already covered it, I thought I would post a quick reminder with a few convenient links related to Kentucky Bourbon and of course, the Julep.
It has been a slow start for spring here in the Twin Cities, so I only just planted my mint a few days ago. I picked out a couple large “Kentucky Colonel’s Mint” plantings at the farmers market last weekend, and I am hoping now that they are in the ground, we will have a summer with plenty
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Twenty years after Booker Noe, sixth generation distiller and grandson of Jim Beam, introduced Knob Creek bourbon, we will soon see their first ever single barrel bottling. Those of you who live in the Twin Cities will have a chance to taste this new whiskey at a release party being held during happy hour this Thursday at Prohibition in downtown Minneapolis. Like the Maker’s 46 party last year, this event is open to everyone of drinking age and is a great way to sample something new as it enters the market.
Normally, the flavors associated with a particular bourbon are achieved by carefully combining whiskey from many different barrels. This process allows master distillers to create the same flavor profile year after year, maintaining a consistent and recognizable product. The single barrel concept is exactly the opposite: individual barrels of aged whiskey are tasted for specific flavor characteristics.
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Real Classic Cocktails in the Lobby Bar
It’s a tricky thing, choosing cocktails on a cruise ship. Do you go with the signature Drink of the Day or pick one from the menu—a list that is bloated with overly-sweet tropical smoothies and misguided classics. It would be easy for a cocktail enthusiast to get discouraged, but it’s a mistake to abandon all hope. After all, I spotted a bottle of Angostura Bitters on the back bar and even some Campari sitting neatly down below. Surely, a little patience, flexibility and some extra gratuity could rescue the situation.
Ingredients and Staff Perhaps the biggest challenge facing the mixologist at sea is the lack of fresh citrus juices. I found this ironic given the Caribbean climate, but for reasons unknown, Rose’s Lime Cordial reigns supreme, as does a variety of mixes and mystery milk. On the other hand, most of the
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As some of you may have heard, the Town Talk Diner is now closed for business. It’s no secret that I considered Town Talk one of the best places to find good cocktails. So, when I heard the news, I decided to reach out to Nick Kosevich who was the front of the house manager there for several years. He has won numerous awards including the first annual Iron Bartender Competition in 2009 and was voted Best Bartender by City Pages in 2008. It’s fair to say Nick has been one of the most influential figures in transforming the local craft cocktail scene. Given his history with the restaurant, I wanted to find out his perspective on recent events.
Leaving a five-year gig at Palomino to work with Tim Niver and Aaron Johnson, both of whom he considers some of the best restauranteurs in the area, Nick helped open the
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Just last week I received word from Bill Samuels, Jr., President of Maker’s Mark Distillery that my barrel has been moved to it’s new resting place in the warehouse for some nice, Kentucky aging. It’s true, that as an Ambassador, I get my name on a barrel with the privilege of buying bourbon from it when the time is right. Actually, there are all kinds of perks that come with joining this program. Sure, I have to “endure” an occasional email from Mr. Samuels regarding “obligations” that come up, such as the recent Maker’s 46 release party at Prohibition in the Foshay Tower. Yeah, the demands of bourbon ambassadorship are tough.
This week, Bill sent me a surprise, as you can see in the images. He must be reading Summit Sips and enjoying my adventures with ice spheres, because inside the box was a two-part spherical
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This week I had originally intended to write about the Aviation cocktail, a drink so good that I was able to find an excuse to feature it earlier in the year. It was on this date, December 17th, 1903, that the Wright brothers sustained the world’s first controlled, powered, heavier-than-air flight in a craft they built. They are generally credited with the invention of the airplane.
With the Aviation already spoken for, I decided to describe another one of my favorites: the Paper Airplane cocktail. The 1903 Wright Flyer was definitely lightweight, but it wasn’t made of paper. Orville and Wilbur built their frame out of spruce and covered it with muslin. But anyone who has folded a sheet of paper and tried to make it fly can appreciate their achievement. I am hoping you can also appreciate the flavors of this cocktail.
I’m not sure why this drink
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A few weeks ago, someone mentioned the Boulevardier cocktail in a comment. It’s a drink that I first read about in Ted Haigh’s Vintage Spirits and Forgotten Cocktails, and one I knew I would eventually feature as a Drink of the Week. There are so many drinks that can be described in terms of another one, and the Boulevardier is no exception.
Take a Negroni and substitute bourbon for the gin and you basically have a Boulevardier. But to put it like that, despite it being a wonderful and delicious libation, is to deny our cocktail its due. Long before most Americans would have even heard of Campari, this recipe appeared in 1927—some twenty years before the Negroni saw print. I might venture to argue that the Boulevardier is also the better drink. Now, I know some of you will take offense to that statement, but for
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Antique/Vintage Store Spotlight:
 Coupe, Reverse-Tapered Stem |
 Decorated Coupe, Grapes Pattern, Fluted Bowl |
 Coupe, Deep Bowl |
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