cognac

The Queen’s Blush

/ Dani DeLuna / Leave a comment

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Y’all, it happened! The temperature dropped below 70°, I went hiking yesterday and now it really feels like autumn!

What better way to celebrate this seasonal change than with a stirred drink? “Wait gurl, you made a stirred drink? WHUT.” Yes, y’all I finally made a stirred drink and it’s even in a pretty coupe!

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Definitely still obsessed with this Raspberry Syrup cause it’s packing a helluva punch. If you haven’t made it yet, head here for the recipe.

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While mentally working on this cocktail, I thought, “Ok gurrrrl, you’ve got that fabulous new bottle of Julius Drover Alambic Brandy from Shinn Estate, that Hamilton 86 Demerara Rum, why not go for something 19th century style?” So I did.

Cast of Characters:

  1. Raspberry Syrup: Since the point of this cocktail was to get a 19th Century vibe going, I looked up a bunch of recipes that used either Grenadine or Raspberry syrup in Martin’s Index of Cocktails.
  2. I bought the fantastic bottle of Julius Drover Alambic Brandy while on holiday in Long Island Wine Country with my smooth girlfriend. Yes, there is a “wine country” out on eastern Long Island, and it’s pretty amazing out there. This brandy is so damn great, it’s basically American Cognac. Nice n dry, with faint hints of wood, a bit of fruitiness (pear, grape, apple), and a tiny bit floral. Really nice stuff.
  3. The Hamilton 86 is big, molasses-y, spicy, and has notes of leather, tobacco, and dark chocolate, along with some fruitiness. There are a lot of historical punch recipes with Cognac or Brandy and Rum together, so I wanted to put these two in a drink.
  4. The Yellow Chartreuse came about when I was thinking about how to tie everything together. I felt like the flowers and honey from Yellow Chartreuse would play nicely with the notes from the Brandy & Rum. Totally did.
  5. Absinthe: I am fully convinced that Raspberry & Absinthe are perfect partners. Together they create such a sublime marriage that I almost can’t separate them anymore.
  6. Regans’ Orange Bitters: I wanted some citrus top notes since I wasn’t going to use any juice.

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Stir ’til you just can’t stand it anymore! (Or really, about 50 rotations.)

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For this Absinthe application, I went with an atomizer. I’m not really into rinsing these days cause I think it’s kind of wasteful. Plus, you can smell the Absinthe more when it’s on top of the drink.

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The Queen’s Blush

  • 1 oz Julius Drover Alambic Brandy (sub dry Cognac)
  • 1 oz Hamilton 86 Demerara Rum
  • 1/4 oz Yellow Chartreuse
  • *3/8 oz Raspberry Syrup
  • 2 dashes Regan’s Orange Bitters
  • Garnish: St. George Absinthe Vert mist

Combine ingredients over ice and stirrrrrrrrr. Strain into chilled coupe, spritz some Absinthe on top and sip!

*I am so serious about this measurement. Really, it needs to be 3/8 of an ounce or something close to 10ml but if you don’t have those measurements, go for a scant 1/2 oz. If you use a full 1/2 oz, the drink becomes too sweet and the Raspberry totally takes over.

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Hope y’all have tons of fun and enjoy this shift into some autumnal cocktails! May all your Raspberry dreams come true! Cheers!

 

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Sukkah Hill Spirits: Besamim Cocktail

/ Dani DeLuna / 6 Comments

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Today, I am really, really pumped to talk to y’all about Sukkah Hill Spirits Besamim Liqueur. I know that might sound like a mouthfull, and most of you may not have heard of them, but OOOOOOH MY GOODNESS. All y’all need to get these Liqueurs right now!

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Firstly, I would like to say, “WOW.” I haven’t had a new Liqueur that was this good in a LOOOOOONG time. Sukkah Hill Spirits were started by the Witkins, a couple who live in Los Angeles. They were making batches of Liqueurs for friends and family, when a store put in a request for their amazing product. Now they have a 5000 sq ft facility and the rest is history.

Both Besamim and Etrog (more on this Liqueur very soon) are made from pure cane sugar Spirit in small batches. They are gluten free, vegan, and Kosher for passover. What else would you expect from a Spirits company based in LA?

Besamim Tasting Notes:

  • Nose: SPICE EXPLOSION. Cinnamon, Nutmeg, Clove. Christmas spices.
  • Taste: Warm, elegant, sweetly spiced but not cloying. Cinnamon, Nutmeg, Clove, Allspice. ALL THE SPICES you could ever want. It’s like your grandmother’s secret spice recipe. Hell yes.
  • Finish: Excellent medium-body for a Liqueur. Wide, long, and pleasant finish. The viscosity is just right and not too overpowering.
  • Overall: I have and will be using Besamim in as many Cocktails as possible. It’s perfect for the holiday season, in a stirred drink, or in spiced Tiki drinks.

 

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For this introductory post, I decided to feature just one Cocktail recipe (though believe me, I’ve got several) because this one lets Besamim shine like the beautifully spiced magic that it is.

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Here are your cast of characters: Besamim, Hine H Cognac, Lustau Amontiallado Sherry, and a Luxardo Maraschino Cherry.

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I wanted to make this cocktail in the style of a Manhattan because I think Besamim is worthy of such a drink.

Besamim Cocktail

  • 3/4 oz Sukkah Hill Besamim Liqueur
  • 1 3/4 oz Hine H Cognac
  • 1/2 oz Amontillado Sherry
  • Garnish: Luxardo Maraschino Cherry

Combine ingredients over ice and stirrrrrr. Strain into chilled coupe and garnish.

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Delicious. So delicious that I just drank one while writing this post. Now I want to curl up by a fire with a good book and feeeel the fabulousness.

Thanks to Sukkah Hill Spirits for sending the Besamim and Etrog. MORE SUKKAH HILL COCKTAILS COMING SOOOOOOOON.

National Hazelnut Month with Frangelico

/ Dani DeLuna / 1 Comment

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Did y’all know that September is National Hazelnut month? Neither did I, but I’m so happy I found out about it! What delicious Liqueur is made with Hazelnuts and comes in a bottle shaped like a monk? Frangelico!

Frangelico has been leading the charge to get the mighty hazelnut on our collective consciousness. This liqueur hails from the Piedmont region of Italy, using inspiration from centuries old recipes. It has warm, sweet prominent Hazelnut notes, followed by Vanilla, and Cocoa.

Let’s get to the cocktails!

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I decided to start with a Rum sour cause to me, Nuttiness + Rum = hell yes! I didn’t want to go full Tiki, but the Pineapple wedge gives a little island feel to the drink.

Angelica in the West Indies

  • 2 oz Plantation Barbados 5 Year Rum
  • 3/4 oz Frangelico
  • 1/2 oz Honey Syrup
  • 3/4 oz Lemon Juice
  • 2 dashes Angostura
  • Garnish: Pineapple wedge

Combine ingredients over ice and short shake. Strain into double Rocks glass with ice. Garnish with Pineapple wedge.

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Next I decided to get spice-y and desert-y, cause I had a feeling that Frangelico + Jägermeister + Carpano Antica would be a great flavour set. It was. It was such a great flavour set that I keep thinking about it. To dry things out, I added Hine H Cognac as the base and topped it off with a couple dashes of Scrappy’s Chocolate Bitters. DESSERT!

The Road to Turin

  • 1 3/4 oz Hine H Cognac
  • 1/4 oz Frangelico
  • 1/2 oz Jägermeister
  • 1/2 oz Carpano Antica
  • 2 dashes Scrappy’s Chocolate Bitters

Combine ingredients over ice and stirrrrrrr. Strain into chilled coupe and serve.

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Cheers to MBooth for including me in National Hazelnut Month!