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Those of you who follow this blog know that I have a deep affection for the 'Cafe Royal' cocktail book, by W.J. Tarling, so for the next few weeks I am going to showcase its classic tequila drinks. Also I will cull some wonderful tidbits...
Those of you who follow this blog know that I have a deep affection for the 'Cafe Royal' cocktail book, by W.J. Tarling, so for the next few weeks I am going to showcase its classic tequila drinks. Also I will cull some wonderful tidbits to share, like this quote from the preface:"To those of my readers who wish to know how to make cocktails,I offer the following advice:Follow the recipe carefully.Make sure that you use the exact amount of each ingredient.Put several pieces of ice in the shaker.Shake until the outside of the shaker becomes moist with cold.Pour out the cocktails quickly and see that they are consumed while still quite cold."This 'Tequila Tuesday' the cocktail we are making is perfect for people who love big, dry, complex drinks. The original recipe looked like this:Tia Juano~1/8 Campari.~3/8 French Vermouth.~1/2 Tequila.~Shake.If I convert the percentages to ounces and stir it, the recipe looks like this:Tia Juano2 Oz Purasangre Tequila (Blanco or reposado).1 1/2 Oz French Vermouth (Dolin or Noilly Prat--Lillet even works here).1/2 Oz Campari.Stir with ice till very cold, strain into a chilled cocktail glass.A few things to point out: (1.) This drink is kind of big, it could be 2 drinks. The ratios are 4 Parts, 3 Parts, 1 Part, so it could be 1 1/3 Oz, 1 Oz, 1/3 Oz . . . but you see where this goes. I personally have no problem with a 4 Oz drink. (2.) The person who named this drink obviously did not speak Spanish because the genders don't agree (the name basically means "Aunt John"). It could also be a joke, a typo or making fun of the soft pink color coupled with the strength, complexity of the drink. Why ever it is called that, it is a tasty drink.Want to check out the other "Tequila Tuesday's" . .click here!Follow Purasangre on Facebook here . . or on twitter here . . .
about 5 hours ago
So I was checking out the Mezcal Don Amado facebook page and I saw this drink: The 'Heart of Oaxaca'. By now you all know how much I love simple, balanced drinks and this one is something I think all of us --who make drinks with mezcal--...
So I was checking out the Mezcal Don Amado facebook page and I saw this drink: The 'Heart of Oaxaca'. By now you all know how much I love simple, balanced drinks and this one is something I think all of us --who make drinks with mezcal-- have tried and liked, but never went all the way and named it, or owned it. So I want to begin by giving props to Dennis Schafer, I don't know who you are, but I like your style.If you look close at this drink it is basically a Manhattan made with mezcal--which is an awesome idea. To let you in on a little secret, Carpano Antica is a little to rich for me in a Manhattan, unless it is 4 to 1 and we are using bonded whiskey. In this the Antica sings, binding to the big flavors and elongating them--the bitters are brilliant too, also I went with Don Amado Rustico for big elegant flavors and the proof to stand up to everything (I wrote a review here . . ). So for this 'Mezcal Monday' enjoy the 'Heart of Oaxaca':Heart of OaxacaAdapted from a recipe by Dennis Schafer 2oz Don Amado Rustico 1oz Carpano Antica 5 dashes Bitter Truth mole bitters Add all ingredients to mixing glass. Add ice and stir.Strain into a chilled cocktail glass. You can check out the other Mezcal Mondays here . . You can also check out and follow Don Amado on Facebook here, and on twitter here. Better Cocktails at Home did a video on this drink that is well made. Check it out here.... They used a different mezcal but I think the Don Amado Rustico is perfect in this.
1 day ago
A treasure, a treat, a blessing--something new . . . 'Sipping Sunday!' for when I have something special to share and it is not Monday - Thursday!So, in 'Thirsty Thursday #5' (click to read) I tasted an amazing Spanish Brandy, the 2013 N...
A treasure, a treat, a blessing--something new . . . 'Sipping Sunday!' for when I have something special to share and it is not Monday - Thursday!So, in 'Thirsty Thursday #5' (click to read) I tasted an amazing Spanish Brandy, the 2013 Navazos-Palazzi Single Cask release: Jerez Brandy Solera Gran Reserva Fino Cask (click for details...). If you read that you know I have a soft spot for that style of spirits and it was with excitement and anticipation that I prepared to try RON Navazos Palazzi.RON Navazos Palazzi is aged for 5+ years where it was is distilled, in ex-bourbon barrels before being transported to Spain and transferred into fresh Oloroso Sherry barrels to rest for another 10+ years. That is where it sat, resting, aging, maturing and evolving. When it was discovered by Navazos Palazzi (who were out hunting for more brandy) they tasted it and they knew they had something special and need to release it.As in all of their offerings, this rum is completely --un-manipulated, no additives, unfiltered-- eau natural. It is bottled that way to ideally demonstrate the most honest expression of what has been achieved in this very long process, to display all that time, craft and wood has offered to this rum.The aroma is filled with baked pecans, cedar, caramelized honey, mahogany, roasted almonds, baking chocolate, dates, dried mission fig, prunes, baking spice. baked quince, dried Persimmon and reveals a multitude of varied nuance at each sniff.The palate is surprisingly dry, especially considering the rich and lyrical flavor. The full mouth-feel shows evolved spice that is structured, layered and interwoven with dried fruits, leather and tea in an immaculate demonstration.The finish is clean and brisk with a lingering aftertaste of dried fruits, deeply extracted tea, nuts, cooking chocolate and baking spice.This is AMAZING rum. It is nowhere near as sweet as you would expect but it has even more intricate depth and beautiful complexity than you could hope for. Enjoy it neat, in a proper glass--preferably with a friend.This, like all of the Navazos Palazzi are limited; there will other lots, but once this offering is gone. . . it is gone (click to join their email list).
2 days ago
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6 days ago
So to begin with, 'Tequila Tuesday' will follow the example of 'Mezcal Monday' and will no longer be numbered--for the same reason--this is the 13th week and it seems redundant.Those of you who have followed this blog for a while will ...
So to begin with, 'Tequila Tuesday' will follow the example of 'Mezcal Monday' and will no longer be numbered--for the same reason--this is the 13th week and it seems redundant.Those of you who have followed this blog for a while will know that I have a deep affection for the 'Cafe Royal' cocktail book, by W.J. Tarling for many reasons, one of which is it showcases tequila drinks, in a glorious light, when it was published in 1937, in London. Also I like its precise concision relegating most of the details to the preface and the introduction where terms and technique are posted along with tidbits like this quote from Horace:"Be joyous, Dellius, I pray, The bird of morn, with feathers gay, Gives us his rearwards plume; For mingled draughts drive care away And scatter every gloom."I find that kind of depth to resonate on an elemental level. This is how the gentleman finished his preface: "In conclusion, I express my deep thanks to the many cocktail bartenders who have allowed me to use their own recipes which appear in this book. It is only with their co-operation that a unique book of this kind is possible." W. J. TARLING, American Bar, Cafe RoyalSharing the credit with his fellow bartenders and the place he worked. It is a great book, you can find it in pdf if you can't find a hard copy.Anyways, on to 'Tequila Tuesday': The cocktail we are making is super famous, but most people erroneously call it a 'Margarita'. I have discussed the history of the Margarita several times on this blog and suffice it to say the earliest mention of the Margarita was 1941. This version of this book was published in 1937; t cocktail was so well known in London that it was included in the Cafe Royal Cocktail book. On top of all of that, this "version' of the Margarita' has been credited to Julio Bermejo at Tommy's in San Fransico, but in reality it is what W. J. Tarling named 'Mexico' in his cocktail book 'Cafe Royal' in 1937.The recipe is: Mexico2 Oz Purasangre Blanco (or Reposado )1 Oz Lime (or lemon) JuiceTeaspoon of syrup (agave, honey, simple . . you pick)Shake and strain into a chilled glass. Want to check out the other "Tequila Tuesday's" . .click here!Follow Purasangre on Facebook here . . or on twitter here . . .
8 days ago
So first off 'Mezcal Monday' will no longer be numbered. This is the 13th week and it is beginning to seem redundant. This is a cocktail I made up a few years ago and I wanted to update it because it is such an approachable, re...
So first off 'Mezcal Monday' will no longer be numbered. This is the 13th week and it is beginning to seem redundant. This is a cocktail I made up a few years ago and I wanted to update it because it is such an approachable, refreshing drink. Mirador translates to balcony (no I don't speak Spanish, but Google does!), and I thought that that name perfectly catches the 'feeling of this drink. If you seen this before, you will notice that I have changed out the mezcal. I was thinking that I wanted a milder, more balanced mezcal when I created this drink and Mina Real (reviewed here...) wasn't available at the time, but it is now... Also I changed the orange liqueur from the delicious Solerno, to the delicious Mandarine Napoleon; the reason is Mandarine Napoleon is a touch richer, a little sweeter. I like both of them, so you pick (You could easily use any fine orange liqueur in their place.). Next, I added bitters to the 'new and improved' Mirador. Any orange, lemon or grapefruit bitter would work and most others would too, but I used Regans Orange--I love those bitters and what a deal. The last point is on the measurements. The reason for 1-1½ oz, 3-5 oz variation is the size of your glass. My large coupe holds 8+ oz's, so I use the 1½ oz, 1½ oz, 5 measurements, if your coupe hold 5 oz's use the other. Now on to the cocktail!:Mirador1-1½ oz Mina Real Silver1-1½ oz Mandarine Napoleon Liqueur3-5 oz Cristalino Cava (Spanish Sparkling Wine)Stir spirits until well chilled strain into large chilled coupefill with Cava and garnish with 2 Brandied CherriesOh yeah and don't forget . . .Click the link to see more Mezcal Monday!You can check out and follow Mina Real on Facebook here, and on twitter here ....
8 days ago
Whiskey Wednesday #12, here we are again! Well it wasn't cold today, but it is cooler than it has been for a long time and I just wanted to have a Hot Toddy, so here it is:Bourbon & Honey Toddy 1 1/2 Oz Cyrus Noble Bourbon3/4 O...
Whiskey Wednesday #12, here we are again! Well it wasn't cold today, but it is cooler than it has been for a long time and I just wanted to have a Hot Toddy, so here it is:Bourbon & Honey Toddy 1 1/2 Oz Cyrus Noble Bourbon3/4 Oz Ron Miel1 tea bag (Black or Brown and I like my tea strong so I used 2) 4 Oz Boiling water. Place the Cyrus Noble Bourbon and the Ron Miel in a coffee mug add the boiling water (usually you should use off boiling water to make tea, but since this is 1/3 Room temp and 2/3 boiling it is perfect.). You can add a lemon wedge if you like-I don't. Adjust the sweetness by adding / subtracting the portions of Ron Miel. If you don't like tea . .this is excelent with just hot water and whatever spice you want to add-nutmeg, cinnamon-it is up to you.Click here to check out other "Whiskey Wednesdays".You can follow Cyrus Noble Bourbon on facebook here -- or on Twitter here . . .. Thanks again to Haas Brothers; check them out on facebook here . . ..
13 days ago
Today is Tequila Tuesday and today we will make a tasty beverage called a Mexico Rose Cocktail with Purasangre Reposado (I wrote it up in TT #10, click to read.).There is not a lot said or known about the Mexico Rose Cocktail except the ...
Today is Tequila Tuesday and today we will make a tasty beverage called a Mexico Rose Cocktail with Purasangre Reposado (I wrote it up in TT #10, click to read.).There is not a lot said or known about the Mexico Rose Cocktail except the recipe. It is almost exactly the same as an El Diablo--except the El Diablo has Ginger Beer in it. I like the Mexico Rose, it is tangy and fresh, real easy to drink and pretty to look at. Some recipes call for Grenadine instead of (or along with????) the Creme de Cassis. Thought they are both good, the 1 made with Cassis is much more interesting.The recipe is super simple (you'll have it memorized before even finish reading it.). Mexico Rose Cocktail1 1/2 Oz Purasangre Reposado 1/2 Oz Creme de Cassis1/2 Oz Lime JuiceShake and strain into a chilled glass.It doesn't call for a garnish and I don't think it needs one.Sometime the best gift is a single solitary rose . . .Want to check out the other "Tequila Tuesday's" . .click here!Follow Purasangre on Facebook here . . or on twitter here . . .
14 days ago
Well #12 is a treat for Mezcal Monday it will be a simulcast with Mixology Monday for the second time! This month 'Mixology Monday' is hosted by "Stir and Strain" and the idea is 'SMOKE'.Mixology MondaySo I was thinking mezcal--of course...
Well #12 is a treat for Mezcal Monday it will be a simulcast with Mixology Monday for the second time! This month 'Mixology Monday' is hosted by "Stir and Strain" and the idea is 'SMOKE'.Mixology MondaySo I was thinking mezcal--of course-- and it is now Fall so how about a nice smoky Fall cocktail? I think of leaves turning brown, fireplaces lighting up, the last bonfire / barbecue of Summer, baking spices--those kinds of things.If you happen to follow this blog (thank you!) you may recognize a couple of these ingredients from last weeks 'Mezcal Monday'. The emphasis and ratios are completely different and so is the flavor effect. So here is what I came up with... Smoke N' Honey1 1/2 Oz Don Amado Rustico1 Oz Ron Miel (Honey Rum)3/4 Oz Lemon juice1/4 Oz Amargo ValletShake with ice and strain into a chilled cocktail glass.This drink is full of smoke and Fall flavors, but it does not overwhelm. The layers build and reveal lovely tasty nuances all around the sturdy backbone of 'SMOKE'. Try one and let me know what you think. I want to thank Elana at "Stir and Strain" for this great idea and for hosting MXMO. You can check out the other Mezcal Mondays here . . You can also check out and follow Don Amado on Facebook here, and on twitter here. Special thanks to their importer Haas Brothers.Check out Ron Miel here or on facebook here...And Amargo Vallet here or on facebook here...
15 days ago
For this weeks "Whiskey Wednesday" I am sharing a recipe that is so delicious that it verges on dangerous. The concept is simple, but the reality is brilliant. Here is the recipe: Do it 1 Oz Cyrus Noble Bourbon1 Oz Ron Miel2 Oz Soda w...
For this weeks "Whiskey Wednesday" I am sharing a recipe that is so delicious that it verges on dangerous. The concept is simple, but the reality is brilliant. Here is the recipe: Do it 1 Oz Cyrus Noble Bourbon1 Oz Ron Miel2 Oz Soda waterTake a double Old Fashioned glass, pack it with ice, build (put in these ingredients), add 2 dashes of bitters (dealers choice). For a garnish squeeze juice of a lemon wedge in and throw in lemon.Click here to check out other "Whiskey Wednesdays".You can follow Cyrus Noble Bourbon on facebook here -- or on Twitter here . . .. Thanks again to Haas Brothers; check them out on facebook here . . ..
20 days ago