29th August, 2010 | Tags: , | 14 Comments
 

Mixology Monday is in action again, and that’s great!

Thanks to Lindsey Johnson, next MixMo event is hosted at her Brown Bitter and Stirred blog. And the theme for the event is the same – Brown, Bitter and Stirred!

MxMo XLX: Brown, Bitter and Stirred

I like bitter cocktails very much so that’s nice to make something like Rob Roy or Manhattan. But later I changed my mind and decided to be more orthodoxal. No bourbon, no rum and no scotch. Only dry London gin – bitter and strong. And as regards requested brown colour, Italian amari can tint my gin.

Recently one recipe caught my eye. Very simple and promising , it was Rendevous at Dr. Bamboo blog.  I wasted no time and made it immediately. That was nice, and I’ve decided to return to the cocktail when I’ll be in creative mood.

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23rd August, 2010 | Tags: , | 3 Comments
 

I continue with my Belgian beer reviews. This is the second effort. The first one you can see here.

Blanche de Bruxelles

This time I chose brands which are well-known in Moscow.

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19th August, 2010 | Tags: , , | 2 Comments
 

That was inspired by Cheri Loughlin’s article about Drambuie. Some cocktails mentioned there imprinted themselves in my mind. One of them, The Forty-Five, was earlier on my blog, adapted and tried with various whiskies.

Created by Jamie Stephenson, Drambuie global ambassador, Renaissance is another cocktail with Drambuie I like very much. And for me, it was another target to adaptation and changing.

The Transfiguration Day

My experiments with Renaissance were very productive so eventually  the recipe has been heavily changed, and I decided to rename it to The Transfiguration Day because…

Because the taste of the new drink reminded me of  our patrimonial tradition to celebrate together old Russian Orthodox  feast called Yablochny Spas, or The Transfiguration Day.

Maybe it was too conceitedly but my remembrances were too lively. I could’n resist that temptation.

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9th August, 2010 | Tags: | No Comments
 

Last winter I had bought a bottle of new rum. It was Haitian Rhum Barbancourt  Trois Etoiles, absolutely new rum for me: gold in color, dry and delicate in taste, relatively cheap and, the main feature, it’s similar to rhum agricole, French-style rums.

Like rhum agricole, this Barbancourt  rum is distilled from sugar cane juice, not from molasses. That results in smoother aftertaste, and aging for four years in new oak barrels adds delicate dryness and richer aroma.

Barbancourt Grapefruit Cooler

Inspired by that features, I was searching for a cocktail in which my Barbancourt Three Star could flourish. The first place for my searches was Barbancourt website where I’ve found a simple recipe called Barbancourt Grapefruit Cooler.

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