тоже
Vodka-based Martinis now become an everybody’s fad. A lot of recipes, variety of vodkas – flavoured or not, juices, liqueurs, bitters… Crazy times, crazy drinks.
I have to admit that recently I’ve gave up and started to invent my own Martinis too.
Here is one of that recipes. I’ve called it «Baltic Martini» because of Riga black balsam and Finlandia Vodka used there. The third ingredient is homemade black currant infusion traditionally made in Central and Northern Russia.
Auchentoshan Classic Single Malt Whisky is another attempt to release a single malt whisky for beginners at a reasonable price. Such whiskies are very attractive because of their extremely low prices but some doubts about their quality are present though.
I had have the experience testing similar Bowmore Distillery product, and the result of that test encourages me to taste another young single malt scotch.
Auchentoshan Classic is produced at Auchentoshan Distillery, one of only three distilleries located in the Lowland region.
It’s known that Lowland whiskies are smooth and delicate. Auchentoshan Distillery traditionally uses triple distillation and unpeated malt so accordingly press release spirits produced there have especially mild flavour.
There are a lot of alcohol combinations which now became classic. These combinations are so good that you’re always reverting to it and think that you do need any others.
Whiskey (and whisky too) with sweet vermouth create such combination, a wonderful duet, an exceptional base for further experiments. Well-known Manhattan (with bourbon or rye) or Rob Roy and Bobby Burns Cocktail (with scotch), it all are just three great cocktails among dozens of other good ones in which whiskey mixes with sweet vermouth.
The Forty-Five recipe has been found at Drambuie American promo-website. Another place where the cocktail was mentioned is The Intoxicologist blog. The article about cocktails based on Drambuie liqueur is awesome as well as most of other posts there.
Almost ten years are gone since I’ve fell in love with liquors.
To be honest, nor whisky nor cognac or other noble spirits were the reason for my love. It was beer that caught me and turned me to alcohol enthusiast.
Yes, it wasn’t just cheap lager but German weizenbier (wheat beer) and rauchbier (smoked beer), Czech velvet beer and other unusual things. And the most interesting beer for me were Belgian ales.
This is short Belgian beer round-up, just three kinds among others I sipped recently: two ales and one kriek.
For some time bourbons became my favourite strong alcohol I’m used to utilize in cocktails.
I think the perfect companion for bourbon is fresh orange juice possibly with lime juice or syrups to bring sweetness and sourness to the balance. I’ve knew it from my own experience but later I’ve got that this combination is well-known so I’ve ended my attempts to find a perfect recipe and started to search for the known mixologists’ cocktails.
Soon I’ve found three wonderful cocktails – Bourbon Cooler and Eastern Whiskey Sour in «Thinking Bartender» book by George Sinclair and St. Nicky Sour at Cocktail Chronicles website.
St. Nicky Sour, as Paul Clark said in his post, is the creature of Jeff «Beachbum» Berry, a specialist in tiki drinks culture. And George Sinclair calls Trader Vic (Victor Bergeron) an author of Eastern Whiskey Sour.
Two my bourbons comparison was another object I pursued. It was Basil Hayden’s, a wonderful whiskey of Jim Beam premuim bourbons line, and Old Virginia Straight Bourbon, little known but definitely not bad whiskey.
I didn’t compare these bourbons neat but explored how they work in cocktails like that I mentioned above.
Очередная коктейльная интернет-вечеринка состоится 17-20 марта.