Zinfandel barrel aged (8weeks) Sazerac

This was from last night at Clive's
Shawn has been working on this for 8 week +
He told us that it took him months to get ahold of a barrel, 7 Months I think. He put the word out looking for a barrel with the only requirement that it be red wine. He got a Zinfandel. He said they were importing grapes from California and barreling it somewhere here on Vancouver Island.

How did it taste you ask? well..

first I notices the smell: cinnamon
The taste was "smooth" nicely sweet and nicely bitter. I don't know what the recipe was. It was busy and I didn't get to ask.
Try it while supplies last!!

The Toronto

Thanks again to Shawn at Clive's for giving me a taste of Fernet Branca. Clive's is hosting a Fernet Branca month and in honour of that I've been looking at and trying some recipes.

I used a variation on the following recipe from Jamie Budreau's blog spirits and cocktails

2 oz rye
¼ oz Fernet Branca
¼ oz simple syrup
2 dashes Angostura bitters
Stir with ice in a mixing glass and strain into a cocktail glass.
Take a disc of orange zest and flame it into the drink.
Drop the zest into the drink.

The Toronto

Um, not remembering where this was. I suspect it was OpenBar.

the recipe

2 oz rye
¼ oz Fernet Branca
¼ oz simple syrup
2 dashes Angostura bitters
Stir with ice in a mixing glass and strain into a cocktail glass.
Take a disc of orange zest and flame it into the drink.
Drop the zest into the drink.

Nikka 21 yo Japanese whisky

Same OpenBar night.

What I remember was that it was a fine whiskey but did not work with the other drinks being served that night.
I think I prefer the $59 Nikka whiskey more: higher alcohol which gives is a nice burn and distinct flavour.

The Toto

Either I had the gal over or a bunch of gals. This is from the Left Coast Libations book. I highly recommend it - though You must be fortunate enough to live somewhere where you have access to good quality and a variety of the listed ingredients: the majority of the recipes call for things I can't get here in Victoria BC.

The Toto

3/4 oz El Jimador reposado tequila
3/4 green Chartreuse
3/4 Cynar
Lemon twist, for garnish

Stir all the ingredients with ice.
Strain into a cocktail glass
Garnish with the lemon twist

Ledaig from tobermoru on the island of mull

'hope I spelled that right. My parents just got back from a month in Ireland and Scotland. Dad brought this back. He asked for the peatiest one they had. it's a bute. 46% alcohol. Peaty and strong.

Three Pisco Sours

From a while back, when I had my parents over for dinner. I swear it was Solomon Seigle at Solomon's that got me into Pisco Sours. Thanks Solomon :)

3 oz Pisco (Pisco Capel)
1 oz lemon juice
1 tsp sugar
1 egg white

dry shake, then add ice.
share between three glasses and add a garnish of a couple of drops of Angostura bitters.

A Sour Mon'dieu tete Carre

1 1/2 oz Canadian rye
1/2 oz laphroaig
1 oz sortileg
1 oz lime juice

Chill the glass
Mix all
Shake it like ya own it in a Boston shaker
Genuflect west ( towards clives)
Think of the voyageurs, the saskatchewanians, and the scots
Serve I'n chilled glass with a flourish of angostura bitters
Voi laden? (with a scottish accent)
(originally from Jan 9 2011)