Monday February 14, 2011
Happy Valentine's Day! I thought it would be appropriate to share a new drink today that is all about creating a feeling of comfort, whether you plan to snuggle up with your significant other or relax by yourself with a cozy drink this evening. The Snow Honey is my choice today and it brings soothing warm milk to a whole new level.
The Snow Honey features Courvoisier VSOP Cognac, a well aged, nicely rich brandy that is not too expensive to avoid mixing into drinks - it also happens to be my regular choice for a Japanese Cocktail. When it comes to the milk of this drink you want to warm it gently and just to the point where it is evenly warmed. If your milk gets anywhere near a boil or beyond I suggest starting over because it will begin to curdle if it hasn't already and one bad hot milk experience is enough to turn anyone off of it for life, so take it slow and easy on the heat. I also prefer milk - usually skim - to the recipe's alternative suggestion of half and half because my personal taste finds the latter too thick in this instance, especially when warmed.
The clincher to The Snow Honey's uniqueness is the use of clover honey. While regular honey will be suffice, the mild addition of a touch of clover is wonderful with the Cognac. I've also found that I prefer sweet clover honey, but a white one also does a fine job, so either will suffice depending which may be available to you.
Snow Honey cocktail recipe...
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Monday January 17, 2011
In the latest issue of my newsletter (subscribe here) I encouraged you to share some stories and recipes with us. I have many topics available right now and throughout this week I'm going to be highlighting some of my favorite submissions.
If you have a story, tip, trick, recipe or recommendation to share on any of these topics, let's hear it...
Today I wanted to focus on the last topic because there are three great tips there already that may be very helpful.
One comes from Blair Frodelius, who won the Cinnamon Cocktail Contest with the Admiral Perry not so long ago. He reuses bitters bottles for adding dashes of other common mixers like grenadine and absinthe. Smart thinking... those dasher bottles are great for controlling the perfect small splash. Once cleaned and properly labeled these bottles may just save you a lot of time and help bring your drinks into balance.
From tom_caton we have two pieces of advice... A good bar back is essential to streamlining a busy bartender's job. Then there is a little complaint (or more of a warning) to watch out for those protruding, knee-level speed rails...
"...somebody has the bright idea to have them jutting out of the bar where you will (and I mean you WILL) be colliding with it on occasion. The end result being more spent time hopping on one good leg, cursing at the piece of steel shaped dent in your leg, in front of a bunch of bewildered and frightened customers, than is necessary"
Lessons of the day... Reuse bottles, appreciate a good bar back, and maybe knee pads are a good investment.
Share your bar tip, trick, or tool that you could not live without...
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Wednesday January 12, 2011
This week I wanted to take a look at a newer cocktail created by Jabriel Donohue. It is one of those great finds that we come across at establishments that end up surprising us. It was Lance Mayhew who found this great drink in Portland, Oregon called the Problem Solver.
You'll find the Problem Solver to be an interesting drink with a lot happening because each of its ingredients are bold in their own way. That unique taste of Fernet Branca is used a glass rinser and has the same subtle, yet unmistakable, affect that the absinthe in a Monkey Gland does. By rinsing the glass with these strong liqueurs you get the taste and a balance with the other ingredients. And balance is key with this cocktail, as rye whiskey, cherry heering, and Benedictine make up its body.
Four bold flavors, one great drink: the Problem Solver is a gem of modern mixology.
Problem Solver cocktail recipe...
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January's Cocktail Contest: Hot Cocktails
Wednesday January 5, 2011
January is one of the coldest month's (for many of us) of the year and I thought it would be appropriate to make the cocktail contest for this month all about hot drinks. These are the mixes that will warm you up from the inside out, whether there's alcohol or not.
If you have a great hot cocktail to share, please submit it here. You have until the end of the month and the only requirements are that it is served hot and is original - though it can be a creative version of favorites like the Irish Coffee, Toddy, or Tom and Jerry.
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