Monday, April 29, 2013

Elijah Craig Barrel Proof Bourbon is a Steal!

This 12-year old expression (the age statement is relegated to the back label) is bottled at full cask strength and non-chill filtered. (What does that mean? I address chill filtration here). The kicker? It's listing at an MSRP of $40, which in the current whiskey landscape (where cask strength bourbons are rare, and often go for $60 to $90) is an absolute steal. But value is about more than price, so let's pop the cork and see what's in the bottle.

Read more about Elijah Craig Barrel Bourbon on Serious Eats Drinks.

Friday, April 12, 2013

What Would YOU Do For a Whiskey?

Drunk, Naked Fisherman Paddles Across Croc-Infested River on a Log to Win Bet for Whiskey: 'It Seemed Like a Good Idea at the Time.'

"Someone dared him to get on to one of the logs and row across the river."
In return, the makeshift Crocodile Dundee was promised two cases of Jack Daniel's. "He managed to stay on for quite a while before getting back into the boat," said Innes.

Read more on Gawker.

Sunday, April 7, 2013

Mad Men Cocktail Guide

amc released the Mad Men Cocktail Guide in honor of the return of Mad Men's sixth season.

Some I'm sure you've heard of, like Manhattans and Greyhounds, but others are more obscure, like Brandy Alexanders and Harpoons.

Familiar or not, they all look delicious!

Classic Manhattan

Brandy Alexander

The Blue Hawaiian

The Harpoon

French 75

Check out the rest of the Mad Med Cocktail Guide!

Bottoms up,

Friday, April 5, 2013

The Algonquin Cocktail

The Algonquin Cocktail

There are a couple of versions of the Algonquin Cocktail floating around.  We’re featuring the recipe that is the most generally accepted — and the one that the Algonquin Hotel serves today.  (I discuss a different version in the Notes.)  

This version uses rye whiskey — which always seems most appropriate to me in a winter drink.  But the cocktail also includes a healthy slug of pineapple juice, which lightens up the drink and makes it perfect for spring or summer as well.  This is a smooth cocktail with a tang and not too much sweetness — excellent to whet your appetite before dinner.

  • 1½ ounces rye whiskey (the better quality the rye, the better the drink; see Notes)
  • ¾ ounce dry (white) vermouth
  • ¾ ounce unsweetened pineapple juice (the stuff in those little cans is perfect)
  1. Combine all ingredients in a shaker half-filled with ice.  Shake (or stir) briskly until well chilled — about 20 to 30 seconds.
  2. Strain into a cocktail glass and serve.  I very much prefer this drink without a garnish.  But if you insist on one, I suggest an orange peel or maybe a lemon twist.

Read more about the Algonquin Cocktail on Kitchen Riffs.