Mother’s Day with NOLET’S Gin

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Happy almost-Mother’s Day y’all!

Isn’t “mother” a funny word? Your mother, my mother, every mother! Mother… mother, mother. Mother may I? Ya mutha’. I feel like the more I say it, the stranger it sounds. I actually call my mother “Mamoo” which is sort of like Mom +Mam-e (another nickname for her) + “Faboo!” (Animaniacs). I also call my Mother “Hun” or “Dear Hun” and she calls me the same.

My Mamoo is a fabulous lady who likes the finer things in life, so I wanted to celebrate Mother’s Day with the fanciest Gin on earth: NOLET’S Silver Dry Gin.

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NOLET’S Gin is one of the most delicious and unique Gins I’ve ever tasted. It has prominent notes of Turkish Rose, Raspberry, Peach, and Lemon sherbet, along with the usual Gin botanicals. The viscosity is excellent (to die for in a Martini), it’s 92.5 proof, and when you sip it, this Gin straight up makes you feel elegant.

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Now that we’ve got a glorious Gin, let’s make our mothers a celebratory cocktail or three, shall we?

We’ll start with one based on an Aperol Fizz but with a bit more booze and lots of fruit. Mamoo likes strawberries and oranges, so I’ve thrown those into the mix.

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I’ve named this drink for my Dear Hun and these are her initials.

SJ Fizz

  • 1 oz NOLET’S Silver Dry Gin
  • 1 oz Aperol
  • Chilled, dry sparkling Rosé like Cava Rosat or Rosé Brut
  • Garnish: Strawberries, *Cara Cara Orange Wedges, Mint Bouquet

Build in glass: add fruit and a couple of ice cubes to a wine glass. Add NOLET’S Gin, Aperol and gently stir til things are swimming along nicely. Top with sparkling Rosé and garnish with a Mint Bouquet.

*Note: I’m obsessed with Cara Cara Oranges. They are so much more pleasant than regular Naval oranges, have floral & berry notes, and are less acidic tasting.

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For this next one, keep that bottle of sparkling Rosé handy cause we’re going to make a French 75 variation. NOLET’S Gin is from the Netherlands, so I’ve named the cocktail accordingly. The number I’ve chosen may or may not have to do with a certain Mamoo’s age…I’ll never tell.

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We’re also going to make a pretty pretty princess Citrus peel rose garnish. Grab one Lemon, one Red Grapefruit, a peeler and a cocktail pick. Peel a strip from each fruit, trying to make your peels about the same length. Roll them together into a rose and spear with the pick.

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Nice right? A rose for ya mutha’ and to compliment the rose notes in the Gin. SYNERGY!

Dutch 65

  • 1 oz NOLET’S Silver Dry Gin
  • 1/2 oz Lemon Juice
  • 1/4 oz Rich Cane Sugar Syrup
  • Chilled, dry sparkling Rosé like Cava Rosat or Rosé Brut
  • Garnish: Grapefruit & Lemon peel rose

Combine NOLET’S Gin, Lemon juice, and syrup over ice and stir. Strain into your prettiest coupe or champagne flute. Top with sparkling Rosé and garnish with Citrus rose.

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Lastly, we’re going to make a variation on a Pimm’s Cup cause what mother doesn’t love Pimm’s? (Every mother loves Pimm’s, she just doesn’t know it yet.)

To make the cucumber garnish, you’ll need to cut the cucumber into long spears, get a zester/channel knife, and score the cucumber.

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My mom’s family name is Maddox, hence the name of the cocktail.

Maddox Cup

  • 1 oz NOLET’S Silver Dry Gin
  • 1 oz Pimm’s No.1
  • 1/2 oz Lemon Juice
  • 1/4 oz Rich Cane Sugar Syrup
  • Club Soda
  • Garnishes: Strawberries, Cara Cara Orange wedges, scored Cucumber spear, Mint Bouquet

Build in glass: place cucumber spear in glass, then layer fruit and ice. Add NOLET’S Gin, Pimm’s, Lemon Juice, Syrup, soda and stir gently. Top with Mint Bouquet

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Man, that cucumber garnish is really speaking to me. So fresh, so healthy! Your mother would be proud of you for eating your veggies!

Happy Mother’s Day to all of your Moms! May they have the fanciest day ever. Cheers!

 

 

Five Great Jobs

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Say it with me, “Barr-ell Bour-bon. Barr-ell Bour-bon! BARR-ELL BOUR-BON!” Woo y’all, this Barrell Bourbon Batch 006 is deeeeeelicious and today I’m putting it in a tasty sour. If you’re unfamiliar with this unstoppable cask strength bourbon, head over to my review so you can understand the awesomeness that I’m talking about.

You read it? You read the review? Cool! Let’s proceed.

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Golden glory, y’all. Golden glory.

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Cast of Characters:

  1. I wanted to put all that Barrell Bourbon Batch 006 fruity, wheaty, popcorny, apricoty, fabulousness to use with some bright flavors. I was thinking, “Spring sour. What could go in a spring sour?”
  2. ST-GERMAIN! Man, I haven’t used St-G in such a long time. What happened to me? It’s so wonderful, so pleasant, so beautiful to behold and smell. St-G, will you marry me?
  3. Then I thought, “ohhh, let’s keep the fun going and add a bit of orange!” So I reached for the Grand Marnier. It totally complimented.
  4. Lemon for acid, balance, and cause this is a sour. Captain obvious is obvious. (I mean, I could have tried it with Grapefruit or Lime but why? Lemon is the only choice here except for maybe Yuzu. Damn, I wish I had some Yuzu!)
  5. Lastly, a small amount of 2:1 Cane Syrup cause I felt the drink needed to be just a tiny bit sweeter.

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I decided this was going to be an “express and discard” situation. If you want to plop the peel in the drink, go for it!

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Why Five Great Jobs? Cause there are five ingredients and they are doing a helluva great job.

Five Great Jobs

  • 1 1/2 oz Barrell Bourbon Batch 006
  • 1/2 oz St-Germain
  • 1/4 oz Grand Marnier
  • 3/4 oz Lemon Juice
  • 1 Barspoon Rich Simple Cane Sugar Syrup
  • Garnish: Lemon oil

Combine ingredients over ice and shake it like a rocket. Double strain into double Rocks glass on the rocks. Express Lemon peel and discard.

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Yum yum yummy yum yum. This drink is so damn fabulous, it makes wanna shake my tail feathers!

Cheers y’all! May all your Barrell Bourbon dreams come true!

Thyme Is On Your Side

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Are y’all ready for tons of puns? Cause I’ve got a drink with Thyme today!

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But first gaze at this pretty-pretty, delicious smelling Thyme plant and come up with as many puns as you can:

“I’m talking about the space-thyme continuum.”

“We don’t have a lot of thyme, y’all! Step to it!”

“She looked longingly at his watch, a thick, masculine band with an admirable face. She leaned over and asked, ‘What thyme is it sir?'”

Thyme Syrup

Ok, now that we’ve gotten that out of our systems, let’s make some Thyme syrup.

Thyme Syrup

Ingredients:

  • 1/2 cup Sugar
  • 1/2 cup Water
  • 5 Thyme sprigs

Instructions:

  1. Add sugar and water to a pot and bring to a low simmer.
  2. Add thyme sprigs and simmer for around 15 minutes making sure the liquids do not boil.
  3. Remove from heat, cover and let sit til the syrup cools to room temperature.
  4. Keep in a sealed container in the fridge. Should keep for 2 weeks.

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Now on to this sweet and complicated tipple. Boomp.

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So Thyme syrup really begs for more planty things and I decided to go all the way out.

Cast of characters:

  1. In this plant-filled haze, my first thought was Rhum Agricole.
  2. And ohhhhh man, what goes really well with Agricole? MEZCAL! It’s like a smoked plant sensation!
  3. And what goes well with a smoked plant party? CELERY BITTERS!
  4. Finally, Lemon juice for balance.

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For prettiness, smell and to emphasize the plant party, a Thyme sprig garnish.

Thyme Is On Your Side

  • 1 oz La Favorite Coeur d’Ambre Rhum Agricole
  • 1 oz El Señorio Espadín Mezcal
  • heavy 1/2 oz Thyme Syrup*
  • 3/4 oz Lemon Juice
  • 1 dash Scrappy’s Celery Bitters
  • Garnish: Thyme sprig

Combine ingredients over ice and short shake it like a rocket. Double strain into double Rocks glass. Garnish with Thyme sprig.

*I tried it with 3/4 oz Thyme Syrup and it was too sweet for me. If you wanna try it that way, go for it!

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This is totally one of those sitting in the backyard/on the porch/at the park/by the pool/ at your outside happy place. Kick back and keep em coming.

Happy Thymes for all of us!

Barrell Bourbon & the BB Julep

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Y’all, I’ve got a killer cask strength Whiskey from Barrell Bourbon for us today! I found out about them from a friend of a friend who suggested that I might be interested in their bourbon and hoooo boy, I’M SO INTO IT! If you note the photo above, I’m already 1/2 way through the bottle!

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Each batch of Barrell Bourbon is sourced from Kentucky or Tennessee and bottled at cask strength. The vision of Barrell Bourbon is to provide a unique expression with every release and I can honestly say, I’ve never had a Bourbon like this! The mash bill for Batch 006 is 70% Corn, 26% Rye, and 4% malted Barley. It was aged for 8 years, 6 months in charred white oak barrels.

Barrell Bourbon Batch 006 Tasting notes:

  • Color: deep honeyed Amber
  • Nose: Initial notes of toasted nuts, buttery popcorn, summer wheat, and charred oak followed by caramel, strawberry, baked peach, minerals, dried vegetals, and baking spices.
  • Palate: Really welcoming and super delicious. Notes of orange peel, apricot, peach, strawberry, buttery popcorn, wheat, charred oak, cinnamon, and dry stones.
    Add water and the fruit notes really come out! More apricot. Lemon peel. Wow! Super fruity!
  • Mouthfeel: at cask strength it’s hot but the heat dissipates quickly making for a smooth and very flavorful dram. Really wide and pleasant stone fruit and citrus notes dance on the tongue.
  • Finish: really really lonnnnng finish with stone fruit, decadent popcorn, and cinnamon notes coming in waves.

I would highly recommend drinking this neat in a snifter, at least for the first few sips. Once you’ve experienced Barrell Bourbon at full strength, add a few drops of water and see how the bouquet just opens up! Such an incredible experience.

However, y’all know how I roll and I was dying to put all that fruity fun into a cocktail!

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My first thought was “how can I make this Bourbon shine like the star it is? What cocktail could I put it in where it isn’t covered up by other ingredients?” MINT JULEP! Yes y’all, a Mint Julep with Barrell Bourbon and some Peach Nectar. OOOOOOH MAN!

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Since we’re using more than just Bourbon and sugar for this Julep, I’d advise stirring things together ahead of time.

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BB Julep

  • 1 1/2 oz Barrell Bourbon batch 006
  • 1/2 oz Peach Nectar
  • 1 barspoon Rich Cane Syrup*
  • 4-5 Mint Leaves
  • Garnish: Mint sprig

Combine Barrell Bourbon, Peach Nectar, syrup  and stir until they’ve combined nicely. Grab your Julep cup or Mule mug and muddle some mint into it. Add liquids, ice, and garnish with a big Mint sprig.

*If you have peaches and can make fresh Peach juice, you may want to omit the syrup.

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Damnnnnn this drink is good. I mean, this Barrell Bourbon is so damn good that you don’t really have to do much to make a great cocktail with it. I will be making more drinks with it in the near future so stay tuned!

Cheers y’all!

Spring has sprung: Green Reeny

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APRIL! SPRING HAS FOR REAL SPRUNG!

Hi y’all! I’m totally engulfed in a sea of greenery. I have herbes everywhere: in my mind, on my windowsill, in my fridge, on my list of things to get at the Farmers’ Market…

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…in my drinks. Check this beautiful Dill!

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Inspirational ingredients:

  1. My goal was to put Dill and Cucumber in a drink and it not be a Bloody Mary variation.
  2. And I’ve been on a “how can I get Rhum Agricole to go with herby things” kick, so La Favorite Coeur d’Ambre was a no-brainer.
  3. What else goes with planty things? Tequila cause Tequila is planty. I’ve got the delicious Corralejo Blanco in my Home Bar right now and it fit the drink perfectly.
  4. Ok so this next ingredient was actually the hardest decision: Lemon or Lime? Now when you think Dill and Cucumber, you usually think Lemon, but I was working with Rhum and Tequila, hence, Lime.
  5. A lil Cane Syrup for balance.

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Yes, this is a muddled drink, but that doesn’t mean it can’t be pretty! Score those Cukes!

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The name of this cocktail comes from the fact that my illustrious girlfriend who is named Doreen (and sometimes referred to as Reeny) loves this drink. Cheers darling!

Green Reeny

  • 1 oz La Favorite Coeur d’Ambre Rhum Agricole
  • 1 oz Corralejo Tequila Blanco
  • 3/4 oz Lime Juice
  • scant 1/2 oz Rich Cane Syrup*
  • 1 Cucumber Wheel
  • 1 Sprig Dill
  • Garnish: scored Cucumber wheels and Dill sprig

In tin, combine Lime juice, Syrup, Cucumber, Dill and muddle. Add Rhum, Tequila, ice, and short shake. Double strain into double Rocks glass over ice and garnish.

*I switched over to 2:1 Cane Sugar Syrup because I wanted to use less volume and have greater viscosity in my drinks. I’m digging it for now.

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Mannnnnnn. It’s so fresh and pretty. You could legit drink a bunch of these while sitting on the porch/in the backyard/in the garden/at a cabin upstate/wherever your green happy place is.

Cheers y’all!

Sakura Martini

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Over the weekend all of the Cherry Blossom trees in my neighborhood bloomed and it’s been the most magnificent sight! There is a tree literally right in front of our apartment which was in full bloom ’til yesterday when a crazy rainstorm swept all of the flowers away. Tears. Fortunately, my girlfriend and I had already acquired some of these beautiful lil flowers for the following drink.

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The inspiration for the drink was obviously the Cherry Blossoms, then I thought, Martini. Saké was my next choice and Dolin Blanc pulled all together.

Sakura Martini

  • 2 oz Plymouth Gin
  • 1 oz Yoshinogawa Junmai Ginjo Saké
  • 3/4 oz Fennel infused Dolin Blanc
  • Grapefruit peel
  • Garnish: Cherry Blossoms

Combine Gin, Sake and Dolin Blanc over ice and stir until proper chilling and dilution have been achieved. Strain into coupe, express Grapefruit peel and discard. Garnish with Cherry Blossoms.

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Happy Sakura Festivals to all of you in Cherry Blossom Land and Happy Earth Day to us all!