Today’s cocktail reminds me of the classic Boulevardier which is whiskey’s answer to a Negroni made with gin, offering a wondrous depth of flavor from equal parts American whiskey, sweet vermouth, and Campari. However, in today’s riff the Orange Triple Sec replaces Vermouth keeping Bourbon(Tennessee) & Campari in place. . Campari is one of the nicest liqueur with it’s bitter quality as well pleasing spicy zesty flavour with orange on the nose and notes of citrus and vanilla. It might be difficult to enjoy neat but certainly imparts balance and complex flavors to a cocktail. . Tennessee whiskey has the right quality to hold up to the bitterness of Campari. . All time favorite Grand Marnier Orange liqueur which is the blend of Cognac Brandy, distilled essence of orange & sugar adds the body and texture to the drink.
Ingredients The Italian Gentleman Tennessee whiskey: 45 ml @georgedickel Campari : 45 ml @campariofficial Orange liqueur: 30 ml @grandmarnierofficial Regan’s Orange bitters : 2 dashes Orange peel: to express oil Orange wedge : to garnish . Preparation Method
Combine all in a shaker with ice🧊 Shake and strain it in a coupe crystal Express the orange peel & garnish with an orange wedge.
Boulevardier cocktail is a concoction of whiskey, sweet vermouth, and campari & its creation is attributed to Erskine Gwynne, who founded a monthly magazine in Paris called Boulevardier🥃 . Here is the Orange twist to the Boulevardier. It is believed that a great cocktail incorporates spirits with sweet, sour, and bitter components to achieve a harmonious balance.
Well, with my whisky as the spirited base, sweet & tangy orange juice replacing the sweet vermouth, the herbs & fruit liqueur Campari, the hazelnut monin syrup for that nutty flavor & the punky Alpino bitters to finish, it’s time to shake this one rather stir. . Ingredients
Single Malt Whisky – 45 ml @pauljohnwhisky Campari – 15 ml @campariofficial Orange juice – 25 ml (substitute to Sweet Vermouth) Hazelnut Syrup – 5 ml @monin_europe Bitters – a dash Alpino bitters Orange peel
Combine all, except Alpino bitters, in a boston shaker with ice & shake well. Strain it into a crystal stem & express orange peel. Add a dash of Alpino bitters. Garnish with orange rind . Whisky notes – 2 row barley vs 6 row barley. We all know 100% malted barley goes into making of a Single Malt Whisky & there is no other grain permitted under the regulations governing production of Single Malt. Two general types of barley are 2 row and 6 row. The 2 row barley has a lower protein content & higher starch which helps in converting to sugar to fuel fermentation. Barley with lower nitrogen is high in starch & has large grain size & good enzyme potential & ability to germinate. The 6 row barley has more protein that fastens conversion to fermentable sugars. It has a higher carbohydrate. 6 row has higher enzyme which means it can convert adjunct starches, which lack or are deficient in enzymes, during mashing. Both types of barley have their own pros & cons🥃 . @pauljohnwhisky are created from Indian 6-row barley sourced from across the vast lands of Rajasthan to the foothills of the Himalayas which are responsible to several of the whisky’s intrinsic characteristics🥃
Sour Mash . You must have heard the term ‘Sour Mash’ often either on the whiskey bottle label, uniquely the American whiskies, or in the course of discussion on making of whiskey🥃🥃 . Sour mash has really nothing to do with being something sour. It’s a process to reuse material from an older batch of previous run of mash to start the fermentation of a new batch🥃 Something, akin to the process of making of sourdough bread. A whiskey made using this technique can be referred to as a sour mash whiskey. The purpose – to control the growth of bacteria which could impact the whiskey’s taste and create a pH balance for the yeast by controlling acidity levels & the ultimate goal to have flavor consistency in between the batches. In the case of Tennessee Whiskies it is a legal requirement. Other terms that can be used in place of sour mash are spent grain, spent mash etc.🥃🥃🥃 . Here is Dickel Tennessee Whisky ‘Sour mash”, 90% proof, which is filtered through charcoal before being aged & thus not a Bourbon. With a Mash Bill of 84% Corn, 10% Rye, 6% Malted Barley, this dram has a caramel colour, to the nose – very appealing/ vanilla/citrus sweet apple/ on the palate – delightful spiciness/ evoking cinnamon/fruity sweetness/ woody/ & has a smooth finish with lingering oak & dried fruits🥃🥃🥃🥃 . It’s said as a child Dickel grew up in Europe & considered Scotch the ultimate whisky & thus he adopted the Scottish spelling ‘whisky’ to his dram & skipped ‘e’ which is otherwise so common in American Whiskey . Cheers!
With Friday the 4th October being the Vodka day, then definitely it needs to be celebrated . A miniature ice wine Vidal from Peller Estates was a perfect souvenir brought by a friend who recently visited Vancouver. Icewine as described is a fabulous wine produced from the juice of naturally frozen grapes that have been hand-picked at night in the middle of the cold Canadian winter when the temperature dips below -10ºC Once picked, the grapes are pressed immediately while still frozen Each frozen grape yields just one drop of intensely frozen juice. Whether savoured on their own or shaken or stirred into a luxurious cocktail, Icewines offer a uniquely Canadian wine experience . So here is my stirred Vodka Ice Wine Martini! . Ingredients
Vodka: 40 ml @cirocvodka Ice Wine: 40 ml @pellerwines Campari: 5 ml @campariofficial Olive Pimento – for garnish . Preparation Method
First fill the Martini glass with ice & water & set it aside. Take a mixing glass add the vodka, chilled ice wine & stir it for a while. Empty the martini glass. Pour the Campari & swirl the glass so that the rinse splashes all over the interior of glass as well the rim. Discard the excess rinse. Pour the blend of vodka & ice wine & garnish it with three olives on a cocktail stick. The Campari rinse imparts the strong flavour & balances the delicious sweetness of ice wine & enhances the entire Vodka experience like never before. This one for sure was a precious sip of all time . Cheers!
Campari – 30 ml @campariofficial Tequila Blanco – 30 ml Dry White Wine – 15 ml Monin Syrup – 15 ml Lime wheel
Shake all with ice, except wine, in a Cobbler Shaker. Pour it in a cocktail glass & add the wine. Garnish with Lime . Must say a nice blend, though complex. I replaced vermouth to dry White wine. On the palate light sweetness followed by Agave notes & the cool bitter finish of Campari & the crispiness of Wine . Cheers!