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Archive for February, 2015

Spiced Apple Toddy

Posted by Reese On February - 23 - 2015

Winter finally arrived here in Colorado to the tune of 12-16″ of snow at my house.  And that doesn’t even begin to compare to what the Northeast has seen.  But, you know what that means, friends?  It’s time for hot drinks, with booze.  I went for a hike in the snow yesterday and I definitely needing the warming strength of a toddy when I got home.

A traditional Hot Toddy is simply spirits, hot water, some spices and a bit of sweetness.  I wanted to stay semi-traditional but combine the classic toddy with hot mulled cider.  My thought process was a little fragmented starting with apple juice (duh) and brewed black tea, maybe some spices… But that led to a stroke of genius (can I call myself a genius?).  Chai concentrate, specifically Bhakti Chai concentrate.  Bhakti is highly spiced, full of ginger spiciness and already sweetened.  Add a touch of water to bring the sweetness down and the Spiced Apple Toddy was born.

But, hold your horses.  We need to talk liquor for a moment.  Surprising, I know.  Like I say in the Hot Toddy post, you have to go with a brown liquor.  There is something inherently warming about a barrel aged spirit.  For me, the only real option is whiskey.  Or in this case, whisky.  Whisky’s flavor profile of vanilla, oak, caramel and spices just works too perfectly and it has a certain gravitas.  I mean, you never hear of an old timer pulling out his flask of bubble gum vodka.

For this cocktail, I reached for George Dickel No. 12.  It has a bold but smooth character that gives it the spine to stand up to the bold flavors of the chai and sweetness of the juice.  Plus, that boldness isn’t harsh which lets it blend into the cocktail in a truly harmonious way.  Pro tip time.  Keep the pour of whisky a bit light.  Lets you hydrate, warms you up AND makes is way easier when you want a second…or ninth.

Spiced Apple Toddy

Spiced Apple Toddy
3 oz Apple Juice
3 oz Bhakti Chai Concentrate
2 oz Water
1 1/4 oz George Dickel No. 12 Tennessee Whisky
Orange Twist
Slice of Apple
1) Combine the chai, apple juice and water and heat to nearly boiling
2) Mix in the whisky
3) Garnish with an apple slice and an orange twist

Final thoughts.  You can (and should) switch up the chai, juice and whisky for whatever your personal favorites are.  But if you haven’t had Bhakti Chai, you really need to.  The same goes for the water, tweak that amount to whatever fits your palate.  This cocktail, like any, is meant to make you (or your guests) happy.  So do what works for you.


† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Review – Michter’s Whiskey

Posted by Reese On February - 18 - 2015

When I first started experimenting with cocktails with Cocktail Hacker Emeritus, Aaron, I knew very little about spirits at all.  I had a scant few bottles that I would consider favorites and a slightly larger few that were my house choices for cocktails.  I distinctly remember one of the times I was hanging out with Aaron we make a special trip to Denver in search of Michter’s American Whiskey.  Aaron had a more developed taste for whiskey at the time and had been trying different bottles.  He’d settled on Michter’s as his favorite (for the time at least) and he was woefully out.  I went along happily (any trip to a liquor store is a good one) and ended up with a bottle on my shelf as well.  This story, albeit rambling and a little pointless, came rushing back to my head when sample bottles of Michter’s came through my door.  And, I can now say with conviction and considerable experience that Aaron was on to something those years ago.  This stuff is damn good.

Michter's US*1 Lineup

Michter’s US*1 Bourbon (45.7% ABV) – The striking amber/brown color catches your eye and draws you in.  Despite the higher than average proof, the aroma bears little to no raw alcohol smell.  Instead, it speaks of caramel, vanilla and the smoothness of the whiskey.  The flavor, as you might expect, follows suit.  The flavor is rich and full with hints of caramel, vanilla and butterscotch.  Fruit and slight notes of oak and smoke play throughout as well.  The finish is long and mellow with a distinct sweetness.

Michter’s US*1 American Whiskey (41.7% ABV) – The amber color speaks simply to the nature of this whiskey; powerful and complex.  The aroma of the American Whiskey is more forward than the Bourbon with more fruity qualities and the caramel and vanilla you’d expect.  The flavor too is more fruity (dried/candied fruits) but interestingly less sweet (likely from the second fill on the barrels).  This spirit seems more purely whiskey to me.  You can taste the grain notes and there is a sub-channel of rye spiciness and holiday spices running throughout.  The medium length finish is lightly dry with the vanilla and holiday spices floating along through the end.  Only as the flavor fades did I pick up the gentle oaky notes of the barrel.

Michter’s US*1 Straight Rye (42.4% ABV) – Honey brown in color with fruit and spice throughout the aroma.  There is an interesting tangy note to the nose which hints at the complex flavor to come.  There are, of course, the spiciness and holiday spice qualities that you want in a great rye plus deep fruit flavors that remind me of sherry finished scotch.  There are also the expected vanilla and caramel, but with more depth and complexity.  The flavor is truly full and rich extending into a long, complex and smooth finish.

Through all three of these whiskies, you can taste the lower proof that the whiskey enters the barrel (103 proof).  It gives the finished product more depth and sweetness since less water is added to bring the spirits down to their bottle proof.  Now, granted, I’m a giant rye nerd, but I really enjoyed Michter’s Straight Rye.  For me it has a complexity and depth that a lot of ryes on the market right now don’t bring to the table.  That said, all three of these whiskies are great.  It was almost a little hard to review them.  I wanted to keep the secret to myself and protect the bottles I might be able to find. :)

PS – The Old Fashioned I made with Michter’s US*1 American Whiskey was perfect in its simplicity.  Amazing how little fooling around great spirits need to make great cocktails.


† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Locavore Vesper

Posted by Reese On February - 5 - 2015

Last week, while chatting about cocktails, a coworker reminded me of the classic Vesper.  Loved by James Bond, enjoyed, but not truly loved, by me the last time I mixed it up and reintroduced to the world during Casino Royale this is a cocktail I should love.  Strong measure of gin, some bitterness and a bit of vodka to round it all out.

“A dry martini,” [Bond] said. “One. In a deep champagne goblet.”
“Oui, monsieur.”
“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
“Certainly, monsieur.” The barman seemed pleased with the idea.
“Gosh, that’s certainly a drink,” said Leiter.
Bond laughed. “When I’m…er…concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.”
Ian Fleming, Casino Royale, Chapter 7, “Rouge et Noir’

Sounds about right, but the last time I had issues with the Lillet.  The original recipe calls for a Kina Lillet, which is no longer made.  Lillet Blanc, while very tasty, doesn’t have the quinine bitterness (the kina) found in Kina Lillet.  Thankfully, Cocchi Americano has made its way into the American market.  Cocchi (pronounced COKE-ey) Americano brings back the cinchona quinine bitterness and makes the Vesper awesome again.

Having so many great spirits options close by, I decided to co-opt the locavore trend and go with a local gin and vodka.  The gin is one I’ve talked about here before, namely Roundhouse.  And, the vodka I chose, Sno, comes from J&L distilling, the makers of my also deeply loved Fyr liqueur.  Typically, I reach for a vodka that is completely pure and free of any flavor.  That’s generally what it’s there for anyhow.  In this version of the Vesper, I wanted something with a little more character.  Sno fills that need perfectly.  Distilled from sugarcane, Sno has a character similar to some white rums, but its mouth feel is where it really shines.  Adding a silky quality both on it’s own and in the cocktails you mix it into, Sno definitely isn’t just a filler vodka. *

Locavore Vesper

This time, the Vesper has really stepped up.  As you’d expect, the gin is the star.  But the vodka adds a wonderful fullness to the flavor and a velvety texture.  It’s hard to put into words, but absolutely distinct.  The Cocchi Americano adds exactly the bitterness that I looking for the last time.  In fact, my added orange bitters weren’t needed here.  This is one of those truly pure cocktails that have been moving more and more to the fore on my list.  And, like any martini, the Vesper is highly configurable simply by swapping out the gin and vodka for your favorites.  If you haven’t mixed up a Vesper, you need to.  In advance, you’re welcome.

Locavore Vesper
1 1/2 oz Roundhouse Gin
1/2 oz Sno Vodka
1/2 oz Cocchi Americano
Lemon Twist for Garnish
1) Combine gin, vodka and Cocchi in a mixing glass
2) Add ice and stir until well chilled
3) Strain into a chilled cocktail glass
4) Garnish with a lemon twist

PS – I went back to stirring.  When you gin and vodka taste so damn good, it’s better not to over-chill them.

* I may be partial to this particular bottle because I helped bottle it. But other bottles of Sno are equally great.