A brief history of Chairman’s Reserve Legacy rum and two new cocktail recipes featuring the St.Lucian spirit.
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This piqued my curiosity to understand this movement by distilleries to make hand sanitizer, the production pivot, and how the money is spent from the sales. I sat down (via Zoom and online chat) with Brad and did a quick interview.
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Copalli Distillery visit is the first trip where I learned first hand what sustainability means for the spirits industry. Prior to that, green, organic, and substantiality remained as buzz words and marketing terminology.
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Last month, I had the pleasure to work with American Cocktail Co to design the upcoming April box: The Spicy Ginger Mule. This is a bourbon-based mule with the notes of apricot, just in time for the spring weather to enjoy at home.
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Belle de Brillet Pear 🍐 Liqueur is an original blend of Brillet Cognac and the essence of Williams Pears. The perfectly matured pears are carefully selected, picked at peak ripeness, macerated, and then blended with Brillet cognac. I was pretty blown away by how luscious it is, ripe tart, and the perfect balance between pear flavor and cognac.
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This May, I was invited to visit Patrón through their agency M Booth in New York City. In this blog post, I will briefly touch on the history of Patron. But more importantly, I want to talk about my experience visiting Patron, its production as well as its contribution to the local community.
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A few weeks ago, I had the opportunity to visit Takara in Berkeley for a tasting and educational tour. This prompts me to write down what I have learned in this blog post. This primer, by no means, is a comprehensive expert guide about sake. On the contrary, it is a polished study note by me, sharing on my website, in the hope you may find it to be useful as you get into sake.
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The classic cobbler format is essentially a base spirit that is sweetened by some form of syrup and adorned with seasonal fruit. The most popular one might be sherry cobbler. If you are a whisky drinker, I have found bourbon works the best to retain cobbler's fruitness and brightness. You can also innovate with fresh berry juice instead of cream de mure.
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Here is my take on a beet infused Negroni, a moderate smoky mezcal with a bit herb and earthy notes. I want the mezcal here to shine, so I used Cappelletti Aperitivo instead of Campari to provide an undertone. I used Cocchi Americano instead of red vermouth. A touch of fennel liqueur, because beet and fennel go together!
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Suze makes every drink better! While I don’t mix up many vodka drinks, inspired by a drink named Bring June Flowers on Punch that uses vodka and jasmine, I whipped up this light and bitter sipper for the late summer. Also, cucumber is just pure magic. You only need a few slices to muddle; then everyone can tell you the drink has cucumber in it!
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I remembered how much fruity apple notes was packed in that Aberlour 12! I built a new highball by combining Aberlour and Calvados and its flavor is enhanced by Polite Amor bitters, a limited edition of bitters that is full of gingerbread and fall spices.
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I made another cocktail with El Silencio Espadin. This drink takes the aromatic Espadin Silencio for an international ride, with a vegetal undertone of dill, disguised in the tarty yuzu soda.
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I made a modified Juicebox Cobber based on the recipe from@punch_drink, the original recipe developed by Dan Greenbaum from Brooklyn. I named it Sonic because Kimberly told me she drives 30 minutes to Sonic to buy pebble ice!
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Excited to create a few cocktail recipes for El Silencio Mezcal. The first one is a take on one of my all-time favorites Ready Fire Aim from Employee Only NYC. Instead of using pineapple, I used blackberry with the addition of bay leaf, a play on the overall film noir theme of El Silencio.
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David Wondrich calls it “the tastiest Mint Julep recipe” he knows, here I am introducing you to an updated Prescription Julep on the #nationalcongancday, served in the new Norlan Vawe glass.
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The first one is inspired by a low ABV drink named Corretto from Death and Co. Denver. Instead of Nardini, I used Amaro Montenegro as the base. It tasted different from the one I had there, but it was delicious. I ended up having two after my daily nap.
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Alla Fiama is where Negroni meets Bellini, by pulling back the classic’s proportions to be low ABV this is a well-suited breakfast negroni.
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