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Updated My Liquor Cabinet Page!

Posted by Reese On November - 5 - 2011

Well, it took two years, a move, completely tearing down and rebuilding my liquor shelves and drinking too many cocktails to count, but, here it is, my updated Liquor Cabinet.  I’ve updated the picture and the full listing of everything in the collection.  I must say, listing it all really gives a much better view of the magnitude for me.  Time for a drink!

Liquor Cabinet as of 2011-11-03

Halloween Cocktails 2011

Posted by Reese On October - 27 - 2011

It’s Halloween time again fellow drinkers!  This year I went for a smallish cocktail menu for a game night with my friends.  I included one classic because, let’s face the facts, the Corpse Reviver #2 is damned delicious.  As for the other two, I went with a couple interesting recipes that I found on the web.

The first, the disturbingly named Fetus in a Glass, comes from fellow cocktail bloggers over at Cocktails, 365.  The recipe is fairly standard until you get to the end.  The last step is to drizzle a fine stream of heavy cream into the mixed cocktail.  The result is a congealed mass of seriously nasty looking cream floating atop the cocktail.  My drizzle doesn’t look nearly as good (or is that bad) as theirs though so definitely go check out their pics.  The cocktail itself, however, is really tasty.

Fetus in a Glass

Fetus in a Glass
1 1/2 oz Buffalo Trace Bourbon
1 oz Barenjager Honey Liqueur
1 oz Hazelnut Liqueur
Heavy Cream to Drizzle
1) Shake the bourbon and liqueurs with ice
2) Strain into a chilled cocktail glass
3) Drizzle the cream in a fine stream into the cocktail

The flavor is sweet, as you’ve probably guessed from the Barenjager and hazelnut liqueur, but not overly so.  The cream smooths things out really nicely and the bourbon flavors come through great.  Overall this is a super tasty cocktail.  The cream makes for an interesting mouth feel to the cocktail, but not unpleasant.

The second recipe isn’t really all that interesting on its own, but the visual is pretty stunning.  I took a spare bottle of vodka and added a bunch of black food coloring, yielding jet black vodka.  Which, on a side note, you can also buy.  Now you take a few ounces of orange juice and pour it in a glass.  Add an ice cube or two.  Then slowly, very slowly, pour two ounces of the vodka into the bowl of a spoon held just above the level of the OJ.  The vodka will layer on top of the juice cleanly.  Which leaves you with this.

Screwdriver to the Brain

Screwdriver to the Brain
4 oz Orange Juice
2 oz Black Vodka
1) Add the OJ to a glass with a couple ice cubes
2) Slowly layer the vodka on top of the juice

Enjoy the holiday, fellow drinkers!

The Afterlife of a Bourbon Barrel

Posted by Reese On October - 13 - 2011

According to a recent article on Yahoo! Finance there are currently over 5 million barrels of whiskey aging in Kentucky alone.  And, unlike other spirits industries, those barrels will be used for bourbon only one time.  You see, per federal guidelines, to be called bourbon, whiskey must be aged in new charred oak barrels.  So, that begs the question, where do all of those barrels go after they’ve aged delicious bourbon.

Maker's Mark Display Barrel

Turns out they go all over the world and get used for all kinds of stuff.  The one you’re likely already aware of is that they get sent to other distilleries to age other spirits.  Scotch and rum are the two big users of bourbon barrels.  But did you know that some bitters are aged in whiskey barrels?  How about cocktailsBeer? Fish sauce?  Yeah, me either.

The folks over at Tasting Table followed a few barrels as they left Kentucky distilleries to see where they ended up.  They have a great artcile and infographic showing what they found.  Some of the uses sure surprised me.

Alcohol Helps Make You Sick

Posted by Reese On September - 30 - 2011

I’m a positive kind of guy. I don’t like to share bad news, but this one I felt needed to be told. We all know that alcohol is a diuretic and a mild poison. As a result if you drink too much you feel like death (e.g. the dreaded hangover). But, now comes the really sad news, it seems alcohol may also make you more susceptible to sickness. A new study shows that alcohol reduces the activation of pathways in the body responsible for responding to viral and bacterial infections.  “Such a reduction would impair the body’s ability to fight off infection.”

Now for a more happy note.  The results are based on drinking the equivalent of 4-5 drinks per day for 7 days straight.  Might explain why some folks get sick when they get home from vacation.  So, on the bright side, having a Hot Toddy when you’re feeling sick probably isn’t going to make you much worse off.  Just don’t binge on them for a solid week.  Which is probably solid advice anyhow.

[Via Gizmodo]

Drink Like A Pirate Day

Posted by Reese On September - 18 - 2011

Yar, me mateys.  On the morrow ye’ll be talking like a salty sea dog, but will ye be drinkin’ as much?  I’d bet me grog you haven’t planned for it.  Yarrrr, I can’t do that anymore.  To you native pirate talkers, my hat is off to you.  But seriously, tomorrow is Talk Like a Pirate Day.  What say we also drink like pirates and do the day up right?

Jolly_Roger_by_jdm77

Jolly Roger by JDM77

Grog is what you’ve likely heard that pirates drank.  And, to be traditional, you could certainly drink that as well.  Though, seeing as it’s simply a mix of rum and water, I think I’ll be going with something a bit more tasty.  As an interesting side note, the whole reason grog came about is because the sailors were originally given their water and rum rations separately.  Problem is, when some sailors saved up a few days rum rations and had them all at once, bad things happened.

So, let’s see what other options we’ve got.  Sticking with the rum I’m betting pirates often had punch when they came in to port.  The fruits were readily available and I’m certain they would have put them to good use.  But, if you were out at sea where fruit wasn’t readily available you likely would be drinking bumbo.  Bumbo is a mixture of rum, water, sugar and spices.  This drink seems like a natural offshoot of grog.  It was far more flavorful and the sugar would make it even better.

Let’s do a thought experiment.  Say you’re a pirate and you’re cruising the seas.  Being an opportunistic bunch, were you to come across a British Navy vessel, chances are, you’d raid them.  And during that raid, you’re likely to plunder some gin and lime cordial.  Can you say Gimlet time!  Same would go for brandy and whiskey.  You’re definitely not going to be seeing cocktails like those that I usually mix, but I think you’d be drinking far more than just grog.

All that aside, we’re not pirates and thankfully we have a lot more ingredients at our disposal.  So, here’s my vote.  Let’s drink like a pirate would have given they had the means.  For me and my friends that means we’ll be drinking Salty Dogs, Navy Grog and Rum Old Fashioneds, for the classic bumbo feel.

Yar, me friends.  Drink well, let yer sails be full and yer booty be plentiful.