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Montego Bay

During a recent visit to the Red Star Tavern in Portland, Oregon, Brandon Lockman—the creative genius behind the bar—shared his recipe for a delicious cocktail on the menu right now called the Montego Bay. On the page, the recipe itself is basically a Daiquiri variant at its heart. But as we will explain, this one is complex enough for it to land somewhere in Tiki territory alongside frightful favorites like the Zombie—although it's not described that way on the menu. The fact that it uses Banks 5 Island Rum was enough to captivate our interest, and now that we can finally make a proper Paddington with it, we were eager for another great recipe to share.

We aren't entirely certain why Lockman calls this the Montego Bay—perhaps geography plays

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Lion's Tail and Allspice Liqueur

During the cooler months of winter it seems like everyone is interested in baking spices. Cinnamon, nutmeg, clove and allspice are seasonal favorites. Micro breweries start to churn out winterfest beer selections and cocktail bars start infusing spirits. Winter drinks are great—who doesn't love a warm toddy or a Hot Buttered Rum to help block that chill in the air? It's easy to get into the spirit of such flavors by selecting certain ingredients and recipes that use them. Liqueurs like Becherovka and Drambuie are good options because they bring a spiced element to cocktails, but today, we will take a look at Pimento Dram, also known as allspice liqueur.

One of the forgotten recipes that appears in Ted Haigh's Vintage Spirits and Forgotten Cocktails is a drink called the Lion's Tail. It's a wonderful classic that features this resurrected

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Drink of the Week: Wenzhou Punch

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

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Bacon Infused Bourbon

Every once in a while something that sounds crazy in a cocktail actually works, if you are open to the idea. One such concept is Bacon Infused Bourbon. It's seems ridiculous at first, but when you consider sweet caramel and maple syrup flavors sometimes characterize a good bourbon, you start to think about breakfast and how a side of bacon tastes so good next to your pancakes! Does it still sound silly? Well, maybe if we break it down a bit, it will make a little more sense. What we are talking about is neither sweet nor sour, not salty or bitter—it's the fifth fundamental flavor that the Japanese call umami.

Umami, or savoriness, is considered by eastern cultures as an important component of taste in their cuisine. It is the flavor produced by amino acids such as glutamate that we normally associate with beef, mushrooms or that "rich" character

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