Barrel Update...

So I took a quick minute to taste the l'eau de dieu from my barrels.

The gin is coming along nicely, with sweetness and a nice vanilla confectionary note. I also smell honey. I'll probably give it a few more weeks before I unleash it on the masses!

The Chocolate Fresno Chili infused rum is getting more heat, even after 4 days in oak. I'm thinking of repeating the same recipe in a glass container to compare my results for future reference.

Spicy Inspiration

So, being inspired by the upcoming Hallmark holiday...chocolate and spices, specifically chili peppers. I decided to fill my second barrel with a gold rum, a small amount of creme de cocoa, to force a chocolate confectionary note, as well as some fresno chillies, to hopefully infuse some flavour into the rum. I had though about just infusing the flavours together in a glass jar, but felt like experimenting a little... Wish me luck!

Recipe of the Week

This week I picked one of the first cocktails I added to my book. You're going to ask what's a shrub? Well, it stems from an English term for a pre made mix of fruits/fruit juices, and usually a compounded liqueur. Often sugar is added into the mixture. It is intended to hold for a period of time, for ease of making drinks later on.

Juniper Citrus Shrub

4-6 dried juniper berries
1 orange slice
1 1/2 oz Korbel brandy
1 oz Tuaca
2 oz soda

One would typically prepare the mixture of brandy, Tuaca, orange, and juniper berries in a large quantity (batched) in advanced, with plenty of time for the mixture to rest. Thus making it a true Shrub. If not, Muddle juniper and orange together. Add brandy and let sit/steep for one minute. Add ice to Collins glass or highball, Tuaca, and top off with soda. Garnish with a lemon twist. Enjoy!

Works in progress.

I had the day off work today, so I decided to pull the liquor out and start to build beverages. I came up with some nice concepts, but still need some perfecting. There's always do's and dont's that bartenders have. Like mixing certain base spirits. Like tequila and bourbon for example. I have yet to enjoy a drink with those two spirits involved.

What I wanted to talk about is tasting. Beverage quality is such a big deal, especially consistency between beverages. I have gone to many high end bars, repeatedly and ordered the same drink only to have something slightly different each time. There are many contributing factors, such as; bartenders recipe. But the main one I want to focus on is tasting. When I see a fellow bartender taste my beverage, I get excited. It lets me know that they care what is being put over the counter. Some guests have found it offensive until I explained it to them. Mind you I'm not doing anything unsanitary, but rather taking a sample from the almost finished product ( usually in the cocktail shaker). It's like QA for bartenders. Liquor doesn't really spoil, but some fresh mixers, and some liqueurs tastes can change if left unused too long.

Bottom line, don't be afraid to taste. Just don't get too crazy.

Bartending Kit

I've had a leather bartenders utility roll for all my bar tools. Well, about a month ago, in the search for something better, I came across one on Etsy from a duo (Mike & Malia) from Seattle going by McSology. I was amazed! It's way better looking than the majority of the bar kits I've seen on the market.

I plan on getting one to replace my old one soon. But I picked up one of McSology's awesome super ultra durable Lewis bag to play with in the meantime. If you're not familiar with a Lewis Bag. It is used in conjunction with a wooden mallet to crush ice... Or if you want to be rough, I'm sure you could bash it against something. I suggest the first option. Bartenders use it primarily to make mojitos and juleps. Cheers!

Barreled Goodness

So, it's been a week since I emptied water out of one of the barrels and filled it with 1.75 litres of Beefeaters and .25 litres of Martin Millers Gin. We'll let it age for a few more weeks.

What should I put in the second barrel?

Recipe of the week

So starting this week i'm going to add a drink from my cocktail book, or perhaps from someone else's recipe book that has just blown me away. This recipe was made as a challenge to layer certain ingredients. Of course, i took the challenge. The drink is meant to be somewhat sweet, but with some of the savory notes. I suggest a garnish of a vanilla bean pod to stir it. My original garnish is some chocolate shavings. So the first cocktail of the week:

The Perfect Black and White Martini

Pernod
11/2 oz. dark creme de cacao
1/8 oz. butterscotch schnapps
1/2 oz. heavy cream
1 1/2 oz. Stoli Vanil

In chilled martini glass, rinse with Pernod and a splash of soda(what we in the industry call an in & out). Pour slightly chilled(preferably refrigerated) creme de cocoa and butterscotch schnapps into martini glass. In a shaker glass, place half & half and vodka with ice. Shake until extra frosty. Strain onto bar spoon to float on top of dark layer. The shaking should've created lots of foam in the shaker tin... Strain until the majority of the foam is covering the beverage. Garnish with chocolate shavings. Enjoy!