Friday, October 21, 2016

A Kinda Improved Whiskey Cocktail With An Experimental Sweetener

2 oz. Burnside Oregon Oaked Bourbon 2 bsp Lundberg Brown Rice Syrup 1 bsp Luxardo Maraschino Liqueur 2 dashes Berg and Hauck Jerry Thomas Bitters 2 dashes Scrappy's Orleans Bitters 1 dash Lucid Absinthe Stir everything on ice and strain into a chilled rocks glass.
Looking through Warren Bobrow's Apothecary Cocktail book looking for an aid to my stomach I noticed he had the Sazerac listed as a digestive aid. He stated that the herbs in Peychaud's and the Wormwood in the Absinthe were there to help.

I figured I'd try an Improved Whiskey Cocktail in its stead as they're quite similar and I'm not up to the ritual of the Sazerac. Also, as a sweetener, I wanted to try this woo-praised, fructose-free, rice syrup as a replacement for Simple Syrup and I wouldn't want to further blaspheme the most classic cocktail.
I freely admit that I don't quite follow the diet I set out for myself very well but one thing is certain; when I follow it I feel better. Since childhood I've been plagued with terrible acid reflux that has caused significant issues in my older age. Cutting certain foods out of my diet has helped this immensely, though I'll be damned if I understand why certain foods like bread and beer bother me but I can down stuffed peppers and Whiskey all day long.
One thing also I've been looking after is just how much sugar I ingest. There is a lot of talk online about "natural" and "healthy" sugars as opposed to High Fructose Corn Syrup but as my father who has a gazillion years experience and a doctorate in the field likes to state "It's fucking still all just sugar" (I did paraphrase that a little, though I did learn how to curse from him when helping him work on cars as a kid). . The saber rattling states that HFCS is harder to digest than other sugars or some such shit and people have blamed the corn sugar industry for just about every health problem out there. That being said, science does state that just about everyone would benefit from less sugar in their diets.
I've gotten myself to a point that the only overly sugary shit I consume is the shit-ton of peanut butter and lightly sweetened Cherrios along with the voluminous amounts of drinking which often has added sugar. The bulk of the rest of my sugar comes from fruit and an occasional veggie. It does still seem that when I do consume too much sweet stuff I end up much as if I'd been drinking beer and downing tons of bready burgers, burning my throat out at 3 in the morning vomiting stomach acid.

As many of the artificial sweeteners go, I'd rather just eat something without any sweetness at all then that disgusting crap. So, maybe a non-fructose sweetener would help and I got this over hyped, over marketed, overpriced goop. I think I've taken all of this space to say, meh, it's not terrible, even if it did cloud up the drink a lot, but it wouldn't be Sazerac worthy and I'd beat a motherfucker senseless who would try to pour it on my pancakes. But that's just me.

Monday, October 10, 2016

Week 37: La Capricieuse [52 Whispers From The Muse]

La Capricieuse

Overall Rating: 4.3
Appearance: 4.0
Louche: 4.0
Aroma: 4.5
Flavor/Mouthfeel: 4.5
Finish: 4.5
Overall: 4.5

Style: Blanche   
ABV: 72%
Country: Switzerland      
Distillery: Distillerie Artemisia

Appearance: Diamond clear and crystal clean.
Louche: Full rolling clouds, quick to start but kept a vibrant turbulence. Hints of blue ending in a heavy, mostly opaque white.
Aroma: A stunningly aromatic Alpine blend, with anise and Wormwood standing forward, the Wormwood a hint moreso until the water is added. A room filler as the bottle is opened.
Flavor/Mouthfeel: Not sweet and not overly bitter. There is a distinct Wormwood ahead of the Anise and other herbs as was in the aroma. Full bodied and pleasantly complex.
Finish: Wormwood and Anise linger strongly between sips allowing an extended savoring of flavors. The longer you drink, the more pronounced the bitterness comes.
Overall: Yet another beautiful offering from Distillerie Artemisia that showcases their skill and love for the craft. I would probably recommend La Clandestine over this for a newcomer to Absinthe but a "must try" for someone looking to broaden their palate.

I've never met a Distillerie Artemisia Absinthe I didn't like and this is no different. La Clandestine was the girl you take home to meet the family, she gets along with everyone, is sweet and always there for you (I can pick up a bottle down the street anytime). La Capricieuse is her complex and mysterious cousin. They seem quite similar on the surface and in family photos but underneath she has/is a whole different set of experiences that set her apart. Each time you see her, something new is revealed.

I was hoping to do a nice video with a see-saw dripper set to a version of La Capricieuse but the dripper didn't see-saw at all. I was quite disappointed. Maybe I'll try again in the future.

I am way behind on these reviews for the year. By my calendar I should be on week 40 or 41. The goal is still to do 52 reviews for the year. I have plenty of different bottles so that has never been a problem. I'll have to pick it up a bit but it may not be until I get some time off in November.

Saturday, October 8, 2016

Autumn Fog

1 1/2 oz. Ole Smoky Apple Pie 1 oz. Art in the Age SNAP Ginger Liqueur 1/2 oz. Lucid Absinthe Stir everything with ice for the Absinthe to louche to a nice cloudiness and strain into a wine Glass filled with crushed ice. Garnish with an Apple Slice. The evening ended this morning with a beautiful foggy October day. I instantly thought that I needed to make a drink called Autumn Fog (Fuck you, don’t judge me, I haven’t gone to sleep yet so it’s still Friday night to me). With no cocktail to be found online I went about making this based on the beautiful and simple London Fog. I was hoping for a foggy, dead leaf color which may just need a longer stir and dilute than I did. If not, I'll up the Absinthe to 2/4 oz. and drop the Ole Smokey to 1 1/4 oz. Most “Autumn” cocktails use Cider or Laird’s Apple Brandy of which I have neither. I used Ole Smoky Apple Pie instead which, despite it’s claim of being legal “Moonshine”, I really like. Many also call for a Ginger Liqueur for which i always turn to the beautifully made SNAP from Art in the Age instead of the Allen’s Ginger Brandy or any others. I actually have a bottle of Ginger wine that I forgot about… I’ll have to remember to use that in something. Most of the London Fog recipes I found called for it to be served with crushed ice in a Wine Glass after a good stir to dilute and louche the Absinthe but for the future I may just have it strained into a non-ice-filled Coup Glass. The weather is getting chillier and who wants an iced up drink with a cool Autumn breeze?

Monday, October 3, 2016

Sunset Cocktail: Black Rat

2 oz. Vilya Spirits Silvertip Gin
3/4 oz Averna Amaro
1/2 oz Luxardo Maraschino Liqueur
1.2 oz Cointreau
3 dashes Dutch’s ProhiBitters

Stir with ice and strain into a cocktail glass.

Just the other day The Cocktail Virgin/Slut posted a cocktail called The White Rat which was taken from Pioneers of Mixing at Elite Bars: 1903-1933. As a great fan of classic cocktails and rats I figured I had to give this a try. As it was though, I only had Blue Curaçao and no idea what Picon Bitters were, nor did I have any of the Amer Picon that was the substitution posted by The Cocktail Virgin/Slut.

white rat

2/3 Gin (2 oz Beefeater)
2 dash Dry Vermouth (3/4 oz Noilly Prat)
2 dash Maraschino (1/2 oz Luxardo)
2 dash White Curaçao (1/2 oz Senior)
1 dash Picon Bitters (1/4 oz Amer Picon)

So, I said “Fuck it” and made something new, deciding to use Cointreau instead of a Curaçao and for the bitters I used Dutch’s ProhiBitters as they go very well with Gin. Then, instead of the Vermouth, I carried it into an easy translation to yet another Blackened Filch Cocktail using Averna instead to make this The Black Rat. Nobody would get it if I called it the Nugg Cocktail.