Exiles & Poetry with Teeling Single Grain Whiskey

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EDIT: As part of #IrishWhiskeyMonth, I wanted to repost one of my favorite Teeling Whiskey drinks from last year: Exiles and Poetry. If you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.


 

If it feels like October is a happening month with a whole bunch of new bottles in my Home Bar, YOU’RE TOTALLY RIGHT! The newest bottle I’ve got is the sibling to one of my all time fave Whiskies, Teeling Small Batch Irish Whiskey. Remember that? Remember how I went through that bottle faster than any other bottle I’ve ever had cause I made so many recipes with it?

Well, now I’ve got the Teeling Single Grain Whiskey and woooooooooooah my god, it’s SOOOOO DELICIOUS!

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I was introduced to the Single Grain at a fabulous Teeling tasting I went to recently and was blown away by how smooth and complex this Whiskey is. It’s aged in ex California Cabernet Sauvignon barrels which makes for a super interesting set of flavors. In addition to some nice vanilla, caramel and oak notes, Teeling Single Grain also has red fruit tones, grassy notes, and tannins. Awesome right? Oh and it’s silky silky and has really long legs in the glass. YEAAAAAAH BABY!

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My first thoughts for putting the Single Grain in a cocktail were, “PUNCH! PORT! LEMON SHERBET!” (and that recipe will be coming soon, I promise), but my second thought was “PREPROHIBITION STYLE! BOKER’S BITTERS! VERMOUTH!”

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So here we go! everyone ready? Cause I’m totally ready.

Exiles & Poetry

  • 1 3/4 oz Teeling Single Grain Irish Whiskey
  • 1/2 oz Cynar
  • 1/2 oz Dolin Dry
  • 1 dash Boker’s Bitters
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrrrrr. Strain into chilled coupe, express Orange peel and garnish.

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Deliciousness in a glass. Thanks to the Baddish Group for the bottle of Teeling Single Grain Irish Whiskey!

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Fernet Francisco: the Great American Amaro

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I am really pumped to write about this superb bottle of Fernet Francisco! I have been waiting to get my hands on this stuff for months y’all!

If you follow me on Instagram, you know that I just went to the San Francisco Bay Area to visit my dad and have a nice, relaxing holiday. While I was there I took a lot of Dramatic Landscape Photos, drank ALL of the Wine, and got the incredible bottle of Fernet Francisco that you will have the privilege of looking at in the following photos.

Isn’t the label great? Totally dig it.

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Fernet Francisco is made with 12 plants native to the San Francisco Bay Area in California. This makes me truly excited because: 1. I am from the Bay Area (duh, we get it gurl), 2. Using plants from a specific area will give a strong sense of Terroir, 3. I knew it had to be super complicated and tasty!

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Due to the fact that I was taking my bottle on an airplane, I wasn’t able to taste it until I got back to Brooklyn. When I cracked it open, I was totally expecting to have a similar experience to that time I first smelled a bottle of St. George Spirits Terroir Gin (also made with botanicals from where I grew up. I cried.)…

…I didn’t cry but I was instantly transported back to the Bay Area through the wonderful aroma of Fernet Francisco!

Tasting Notes:

  • Nose: Mint hits you in the face with a really fresh and pleasant aroma, not like menthol, but more like you just spanked a Mint bouquet. Super duper fresh! This awesome Mint experience is followed by Eucalyptus, Bay Laurel, grasses and spices.
  • Taste: Chamomile, dryness, more Mint, Wild Fennel, Eucalyptus, Cinnamon, some other spices I can’t figure out.
  • Finish: very dry, very wide, woody somehow. I LOVE THE FINISH. Why do I love this dry-wide finish? Because I am always looking for a way to dry out Cocktails and Fernet Francisco is really going to do that.

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On the back, the recommended cocktail is The Francisco with 2 parts Fernet Francisco, 1 part Ginger Beer, and a squeeze of Citrus on the rocks.

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The first Cocktail I made with Fernet Francisco was what I like to call an “Amor y Amargo” type drink, where the only ingredients are Amari, Liqueurs, Vermouths, Bitters, etc. I knew I wanted to use Dolin Dry as the second ingredient, and from the back of my brain the word “CYNAR!” came shooting forth like a lightening bolt!

The Full Winona

  • 1 1/2 oz Fernet Francisco
  • 1 oz Dolin Dry
  • 1 oz Cynar
  • 2 dashes Regans’ Orange Bitters
  • Garnish: Lemon Peel

Combine ingredients over ice and stirrrrrrrr. Strain into double Rocks glass over ice. Express Lemon peel and garnish. Dark and complicated just like Winona Ryder and everyone’s relationship to her. Luv u gurl.

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Next I knew that I wanted to make a Black Manhattan variation, swapping out the Averna for Fernet Francisco and adding some of those super complicated Hella Bitter Citrus Bitters. Y’all, this drink is MAGNIFICENT! It’s truly one of the greatest Manhattan variations I’ve ever tasted because the flavor arcs keep going and changing and oh my god! You take a sip and just sort of sit there for awhile, so your brain can process all the stuff that just happened.

Russian Hill

  • 1 1/2 oz Rittenhouse Rye
  • 3/4 oz Carpano Antica
  • 1/2 oz Fernet Francisco
  • 1 dash Hella Bitters Citrus Bitters
  • Garnish: Lemon twist

Combine ingredients over ice and stirrrrrrrr. Strain into coupe. Express Lemon peel and garnish. Why Russian Hill? Manhattan variations are usually named after a neighborhood/boro and Russian Hill is a San Francisco neighborhood where Fernet Francisco comes from.
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You can’t wait to get your hands on this Fernet Francisco, right? I can’t wait to drink another Russian Hill! Cheers to Fernet Francisco for creating a truly great American Amaro!

Copa de Oro is on a cocktail List!

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Y’ALL! I MADE IT ONTO A COCKTAIL LIST! WOOOOOO! My mentor Angel Negrín deemed my Copa de Oro cocktail worthy of making it to his December 2014 #ChurchNight cocktail list at Lou’s Pup. Lou’s Pub is perhaps the greatest Dive Bar/Package Store/Cheer’s-Type-Bar/Creative Outlet ever. I love it there, I’ve had such good times and so many great drinks in this bar.

Tears of happiness!

Also, don’t you want to drink all of these drinks? And oh my god, how cheap are these drinks?

Anyway, hallelujah, I’m so excited. Luv y’all!

You’re So Kind: Cocktail Crate Spiced Old Fashioned

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Alex Boyd the very kind founder of Cocktail Crate gave me a bottle of his Spiced Old Fashioned at the Brooklyn Winter Flea last weekend. Isn’t he kind? He’s really kind! YOU’RE SO KIND COCKTAIL CRATE MAN!

This Craft Mixer is totally perfect for the holiday season. It tastes like autumnally spiced simple syrup and is just begging to be used in Old Fashioneds and variations on Classic Cocktails. I love it. I’ve used it in nearly every drink I’ve made since last weekend.

Hint: this would make an excellent gift for any Home Bar Gurl or Dude!

Now for the cocktails:

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First, I followed the instructions on the back of the bottle and made a Spiced Old Fashioned. It was the bomb! Perfect!

Spiced Old Fashioned

  • 2 oz Bourbon
  • 1/2 oz Cocktail Crate Spiced Old Fashioned Mixer
  • Orange Peel

Add Bourbon and Mixer to glass with ice. Stir a few times. Express Orange Peel and garnish.

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Here we’ve got Apple Brandy as the spirit, bitterness from the Cynar and Angostura and a rich foundation of spice from the Cocktail Crate Spiced Old Fashioned. The name for this cocktail comes from my good friend and excellent poet Brit Blalock. I asked her to help me name the drink and she suggested several Robert Frost poem titles. The Sound of Trees is such a fitting name for this cocktail.

The Sound of Trees

  • 2 oz Apple Brandy
  • 1/2 oz Cynar
  • 1/2 oz Spiced Old Fashioned Cocktail Crate Mixer
  • 2 dashes Angostura Bitters
  • Apple Slice

In tin, combine Apple Brandy, Cynar, Mixer and Bitters over ice and stir. Strain into coupe and garnish with Apple Slice.

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Here’s a fabulous hot toddy with that Flor de Caña Rum I can’t stop talking about, Cocktail Crate Spiced Old Fashioned, Lemon Juice/Wheel and Cardamom bitters.

Rum Spiced Hot Toddy

  • 2 oz Aged Rum
  • 3/4 oz Cocktail Crate Spiced Old Fashioned Mixer
  • 1/4 oz Lemon Juice
  • 1 dash Cardamom Bitters
  • Hot Water
  • Lemon Wheel

To mug add Rum, Mixer, Lemon Juice, Cardamom Bitters and Hot Water. Stir a few times and add Lemon Wheel.

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Lastly, I’ve got a variation on a Manhattan which I’ve named Long Island City because that’s where Cocktail Crate is made! Happy Craft Mixing to you all!

Long Island City

  • 2 oz Aged Rum
  • 3/4 oz Carpano Antica
  • 1/2 oz Cocktail Crate Spiced Old Fashioned Mixer
  • 2 dashes Orange Bitters
  • Orange Peel

In tin, combine Rum, Carpano, Mixer and Bitters over cracked ice and stir. Strain into coupe, express orange peel and garnish.

Well, that’s it for now! Thanks again to Alex and be sure to get this mixer into your Home Bar. Totally worth it! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!

You’re So Kind: Berentzen Bushel & Barrel

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The very kind people at Berentzen USA have sent me several bottles to taste and review: Icemint Schnapps, Pear Liqueur and Bushel & Barrel. They’re so kind. Aren’t they kind? BERENTZEN, YOU’RE SO KIND! Each bottle is fabulous and totally bursting with flavour but I’m going to start with Bushel & Barrel cause this is America and nothing screams AMERICA more than Bourbon and Apples.

I’ve gotta be honest, this is truly delicious stuff! Upon opening the bottle, crisp, clear Apples come through, then the more complex spices from Kentucky Bourbon settle into your nose. It’s an awesome experience.  First taste also begins with Apple, fresh juicy Apple from Berentzen’s Apple Liqueur and then a bit of spicy kick from Bourbon. Again, awesome. At 60 proof, it’s neither too strong to use in cocktails, nor too weak to drink on the rocks. In fact, everything about this liqueur is super smooth and just right.

If this is the future of flavoured whiskey, then I am so happy to be taking part in the revolution. Bushel & Barrel is by far the best one I’ve ever had and honestly, everything Berentzen makes is outstandingly tasty. (This is the part of the post where you throw that nasty cinnamon flavoured whiskey out the window. There, I said it.)

And now, some Bushel & Barrel cocktails:

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American Rose (Jack Rose Variation)

  • 1 1/2 oz Bushel & Barrel
  • 1/2 oz Applejack
  • 1/2 oz Lime Juice
  • 1/2 oz Grenadine
  • Lime Wheel

In tin, combine Bushel & Barrel, Applejack, Lime Juice and Grenadine over ice. Shake and double strain into coupe, garnish with Lime Wheel.

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Obstacle Three

  • 1 1/2 oz Rye
  • 3/4 oz Averna Amaro
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Carpano Antica
  • Maraschino Cherry

In tin, combine Rye, Averna, Bushel & Barrel, Carpano and stir over cracked ice. Strain into coupe, Maraschino cherry garnish.

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People Watching

  • 2 oz Cocchi Americano
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Cynar
  • 1/4 oz Lemon Juice

In tin, combine Cocchi Americano, Bushel & Barrel, Cynar and Lemon Juice over ice. Shake and double strain into coupe. Splash of Soda or Champagne on top.

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Julian Franco

  • 1 1/2 oz Bourbon
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Raspberry Liqueur
  • 1/4 oz Chartreuse Vert
  • Apple Peel

In tin, combine Bourbon, Bushel & Barrel, Raspberry Liqueur and Chartreuse. Stir over cracked ice and strain into coupe. Apple Peel garnish.

Well, that’s it for now! I’ve definitely got more recipes for Bushel & Barrel and will post them in the future! As for the Pear Liqueur and Icemint Schnapps, I’ll be reviewing them soon! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!

Copa de Oro

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My love of Calvados continues here at Home Bar Girl with a stirred Aperitif cocktail. We named it Copa de Oro after my girlfriend suggested that the drink resembled a California Poppy.

California Poppy Copa de Oro Cup of Gold

“Poppies, poppies will put you to sleep, sleeeeep, now they’ll sleep.” -The Wicked Witch of the West

ummmmmmmm. Perhaps we shouldn’t have named the drink after Poppies. This is not a sleepy drink, it’s a before dinner/start the night out kind of drink! Don’t listen to that Wicked Witch!

Copa de Oro

  • 2 oz Calvados
  • 1 oz Cocchi Americano
  • 1/4 oz Cynar
  • 2 Dashes Angostura
  • Orange Peel

In tin, combine ingredients and stir over cracked ice. Strain into coupe. Express Orange Peel and garnish.

Cheers to you all!

“The Lord’s Been Good To Me”

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You may be thinking, “ummm, this Home Bar Girl is a little obsessed with Bourbon.” Well, now that it’s Autumn I sort of can’t help myself! I want to use bourbon all the time, errrry day, errrry night.

The name for this drink is from a song in Johnny Appleseed, a Disney animated short released in 1948. As a child, I watched Johnny Appleseed countless times and loved to sing along to this song. Upon taking the first sip of the cocktail and tasting the apple notes, the cartoon rushed back to me. Ah, memories.

“The Lord’s Been Good To Me”

  • 1 oz Calvados
  • 1 oz Bourbon
  • 1/2 oz Honey Syrup
  • 1/4 oz Cynar
  • 2 dashes of Orange Bitters
  • Maraschino Cherry

In tin, combine Calvados, Bourbon, Honey Syrup, Cynar and bitters. Stir and strain into chilled coupe. Garnish with Maraschino Cherry.