You’re So Kind + Recent Acquisitions Apr 2015

Purchases-Spring-'15

Y’all, I got some new stuff and replenished some old stuff so let’s talk about it!

Plymouth Gin – I will always and forever hold Plymouth in the highest regard. It is the best English Dry Gin and the most versatile. I use it in every Gin cocktail possible but it really stands out in Sours, Martinis and all the classics. Specifically, check it out in The Oldest Living Confederate Widow.

Pimm’s No 1 – Something inside of my head snapped and said, “IT’S SPRING AND IT’S PIMM’S SEASON!” Check out my Ceylon Pimm’s Cup on BarNotes.

Amaro CioCiaro – I have read much about this Amaro and how it’s the best option for us modern folks to get something like the original Amer Picon. I finally had some as a digestivo at Walter’s a few weeks ago and wow, it’s wonderfully orange! I’m going to use it in Tiki, I totally am.

Rothman & Winter Apricot Liqueur – I’ve been eye’ing this one for awhile as well. There are a lot of Classic Cocktails with Apricot liqueur and I plan to make them all. Oh and totally gonna use it in Tiki. (shocking, I know)

Hendrick's-Quinetum-2

I am proud to post the above photo and humbled that I am privileged to have this. I feel like I need to pinch myself everytime I look at this bottle. In fact, let’s look at it again, shall we.

Hendrick's-Quinetum-1

I secretly got this from a secret bartender at a secret bar that I totally cannot talk about but if you’re reading this, thank you so much. The secret person who did this is SO KIND! I’m about to cry with excitement and emotion!

Hendrick’s Quinetum – This ultra rare, not sold in stores, limited edition Hendrick’s Quinine Cordial was developed by master distiller Lesley Gracie specifically to be used with Gin. Essentially, it’s tonic syrup and a most delicious one at that.  In Lesley’s words “What most bartenders will immediately pick up on is the orange nose, giving way to subtle lavender notes.  The taste has a deep green, bitter flavor from the wormwood, holy thistle and, of course, quinine.  Bartenders should find this combination amiable for crafting into cocktails with Hendrick’s characteristic floral notes and spicy bitterness, which comes from the caraway seed and cubeb berries.” Yes please. I will be using it, as intended, with Gin.

Hendrick's-Quinetum-3

Well, that’s all for now! Recipes coming SOOOOOOON. 

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You’re So Kind: 18.21 Bitters Part 1

18.21-Bitters-Promo

So, as I mentioned the other day, the lovely people at 18.21 Bitters sent me a whole bunch of Shrub/Syrup/Bitters. LET ME TELL Y’ALL, I am LOVING 18.21 Bitters! These are so fun, so complex and lend themselves to creativity. Inspirational, I AM INSPIRED! With flavours like Lavender + Sea Salt Syrup and Charred Lime, Jalapeño + Peppercorn Syrup, WHO WOULDN’T BE INSPIRED?

Well, to put all of these products on display in one post would be too much, so I’m gonna split it up. This first post will have recipes for the Shrubs and Syrups and the second post will have recipes for the Bitters.

What I’ve got:

  1. Lavender + Sea Salt Syrup – Salt up front, Lavender second which makes for some excellent layered flavour!
  2. Charred Lime, Jalapeño + Peppercorn Syrup – Savory spice bonanza, hits you all at once! I died with happiness!
  3. Pumpkin Spice Shrub – I don’t care that Halloween and ThanxG are over, this shit is DELICIOUS!
  4. Blackberry Peppercorn Shrub – Honestly, good enough to drink alone with Club Soda. Fabulousness awaits!

And now, the cocktails.

A-Weekend-in-Dover-2

Lavender + Sea Salt Syrup: I tasted it and my mind said, OLD TOM GIN! So I said yes, added some lemon and a bit of Cocchi Americano. You’re welcome.

A Weekend In Dover

  • 2 1/2 oz Hayman’s Old Tom Gin
  • 3/4 oz Cocchi Americano
  • 1/2 oz 18.21 Bitters Lavender + Sea Salt Syrup
  • 1/2 oz Lemon Juice
  • Lemon Peel

Combine ingredients in tin and shakity shake shake. Double strain into coupe, express Lemon peel and garnish.

Zapatista-Landscape-2

Charred Lime, Jalapeño + Peppercorn Syrup: Honestly, I’d recommend first making a standard Margarita with this and THEN get creative. Like, when you get a new Rum, you make a Daiquiri and then you start experimenting. Ya know? It was a damn good Margarita btw.

Zapatista Landscape

  • 1 1/4 oz Corralejo Añejo Tequila
  • 3/4 oz Jalapeño infused Espolón Blanco Tequila
  • 1/2 oz Punt e Mes
  • 1/2 oz Cocchi Americano
  • 1/2 oz 18.21 Bitters Charred Lime Jalapeño Peppercorn Syrup
  • Pinch of Salt

Combine ingredients and stir over ice. Strain into double rocks glass. Add pinch of Salt as garnish.

That-Pumpkin-Business-3

Pumpkin Spice Shrub: Yes, it’s Pumpkin Pie in a glass but it’s also a Shrub so that nice bit of vinegar really makes for awesome sipping. Here’s a drink which combines all of our favourite Autumn/Winter flavours into one drink!

That Pumpkin Business

  • 1 3/4 oz Rye
  • 3/4 oz Laird’s Apple Brandy
  • 1/2 oz Cynar
  • 1/4 oz St Elizabeth Allspice Dram
  • 1 oz 18.21 Bitters Pumpkin Spice Shrub
  • Maraschino Cherry
  • Freshly grated Nutmeg

Combine ingredients in tin and shake over ice. Strain into double rocks glass over ice. Garnish with Cherry and freshly grated Nutmeg.

Decatur-Cola-3

Blackberry + Peppercorn Shrub: Y’all the vinegar in this shrub is Balsamic Vinegar and ooooooh my, it is soooo yummy! This drink sort of follows my “try to make things that aren’t Jack n Coke but sort of remind the drinker that there is more to life than Jack n Coke” formula.

Decatur Cola

  • 1 1/2 oz Bourbon
  • 3/4 oz Averna Amaro
  • 1 oz 18.21 Bitters Blackberry Shrub
  • 2 dashes Angostura Bitters
  • Maraschino Cherries
  • Club soda

Combine ingredients in tin over ice and shake shake shake. Strain into Collins glass over ice. Top with Club Soda and garnish with Cherries.

Cheers to you all! I will be posting many more recipes with 18.21 Bitters Shrubs and Syrups so be on the lookout! This has been You’re So Kind, the part of the show where someone sends me some bottles and I talk about how great they are!

You’re So Kind + Recent Acquisitions

Just a quick post to update y’all on all of the new booze I’ve gotten recently. No recipes this time, but I wanted to get everyone excited about all the things I’ll be posting on during the Holidaze and Winter Times! Cheers to you all!

Berentzen-Icemint-&-Pear-Liqueur

Berentzen Icemint Schnapps: Look at it? Isn’t it beautiful? It’s also 100 proof and the mint flavor is so clean that I have to say…I like it even more than Wondermint! I’ve been sipping Icemint Schnapps neat, on the rocks and am working on a few cocktails!

Berentzen Pear Liquer: In the same way that the Bushel & Barrel is fruit forward, crisp and clean, the Pear Liqueur kills it! Very fresh and bright pear flavors! I’ve been using it a lot with Gin.

Mbooth-Shipment-Nov-14

Today in the mail, I got these four beautiful bottles of delicious possibilities courtesy of MBooth Marketing. Aren’t they kind? I think they’re pretty kind. YOU’RE SO KIND MBOOTH! Y’all I’m gonna make a LOT of Holiday Cocktails with these!

Campari: You know it, you know I love it. Negroni for life! But Campari isn’t just Negroni, it’s the best citrus bitter Liqueur! I’m gonna use it in punches!

Brugal Especial Extra Dry: This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus. I’m gonna use it in ALL the hot cocktails I possibly can!

NOLET’S Dry Gin Silver: I’VE BEEN WAITING FOR THIS AND IT WAS EVERYTHING I IMAGINED! Seriously though, such a fabulous gin. Raspberry, Turkish Rose and Peach notes are happening and NOLET’S is super smooth. I’m gonna use this every day? In every cocktail? Maybe! Definitely going to make some Martinis and a Martinez with it.

Patrón Cafe Incendio: I’ve been wanting a Chocolate liqueur and with my endless quest for spicy foods and drinks, Incendio fulfills my every need! Chocolate first, Chili spice next and the spice sits nicely on the tongue. I’m definitely planning to use it in Coffee Cocktails, with Añejo Tequila and with Rum.

Purchases-Late-Nov-'14

And then, here’s the recent acquisitions that I bought from the store!

Corralejo Añejo: I LUV Corralejo. Their Reposado is my favourite one to sip and so now that it’s Añejo season, I simply had to get this bottle. I’ll be using it in Old Fashioneds, with the Patrón Cafe Incendio, and sipping it neat.

St. Elizabeth Allspice Dram: Holiday spice in a bottle! So much Allspice! Like the NOLET’S gin, I’m probably going to use this every day in every cocktail I possibly can: Rum, Gin, Bourbon, Añejo, Apple Brandy. All of it. Allspice Dram forever!

Santa Maria al Monte: This is my favourite Amaro and I just couldn’t wait any longer to have it! I feel like Santa Maria is somewhere between Averna and Fernet but drier and less intimidating. Easy to sip neat. If you can have a taste, do it. If you can buy a bottle, do THAT instead. I’ll be sipping this all winter long!

Thanks for reading! The cocktails will be coming soon!