Amanda and I have had a cold all week, complete with a runny nose, sore throat, and cough. We got sick of NyQuil’s taste, but still wanted something to soothe our throats and knock us out before bed. Hot Toddys were just the thing we wanted in this cold weather.
I use whatever whiskey I have on hand. This week we used up a bunch of different types of bourbon and rye that just had a few ounces left in each bottle. You can probably use brandy or rum if you have some you are itching to use up. Hot Toddys are a great way to clean out your liquor cabinet.
2 oz Whiskey
3/4 oz Honey (we get our honey locally, which helps us deal with local allergens)
3/4 oz Lemon Juice
1/2 oz Allspice Dram
6 oz Boiling Water
Stir whiskey, honey, lemon juice, and allspice dram in a mug and top with boiling water. Garnish with a lemon peel. You can forgo the allspice dram if you don’t have any on hand. Cinnamon sticks make a nice substitute.
I bottled my barrel aged Manhattans so that I can move on to aging the next thing: Vieux Carré. It is a classic New Orleans cocktail named after the French name for the Old Square (the French Quarter.)
At its core, the Vieux Carré is a Manhattan variation. The addition of cognac makes it slighly sweeter with a deeper caramel and oak flavor. Two different varieties of bitters and the herbal Benedictine cut the sweetness of the cognac and vermouth to give it dimension. If you use a high proof rye, this is a boozy cocktail that you’ll want to sip.
I had a three week aged Vieux Carre at Harper’s in Dobbs Ferry last winter and loved it. The individual components seem to take on aging well, so I think it will be a great follow-up to the Manhattans I did earlier in the year.
Here is the recipe for a single drink:
Here is how I’m scaling it for my barrel and what I’m using:
1 bottle (25.36 oz) of Rittenhouse Rye. This is my favorite rye. It is pretty strong at 100 proof.
1 bottle (25.36 oz) of Darvelle Freres VSOP. This is a mid-range French brandy with lots of caramel and spice aromas. Great for mixing.
3 oz of Benedictine
Just like with the Manhattan, I’m not adding the bitters directly to the barrel. I’ll put them in the mixing glass with the ice and then pour in the liquor from the tap.
I plan on aging this for two months. While I’m patiently waiting for it to age, I’ll probably make another batch of maraschino cherries, with a more syrupy liquid this time so that they are closer to Luxardo cherries. I’ll let you know how it goes!
After filling it with water and topping it off daily for two weeks, the wood swelled enough to prevent leaks and I was ready to start.
I picked Manhattans to start with because 1) This barrel holds 32 cocktails and not everyone likes the taste of Campari and 2) The flavors aren’t as intense as gin and Campari, so it is less likely to impact future spirits in the barrel.
Starting with my Manhattan recipe as a base, I scaled up the rye and vermouth. I opted to add the bitters to the glass before serving because bitters are so strong that they do not scale linearly like other liquors. A small amount goes a long way, so dumping half a bottle of bitters into the barrel might ruin the rest of the contents.
I measured the volume of my barrel and scaled accordingly. I needed 80 oz of rye (I opted for Rittenhouse) and 24 oz of sweet vermouth (I opted for Carpano Antica). I grabbed my trusty stainless steel funnel and went to work.
I put the barrel on a shelf out of direct sunlight and left it there. I jostled it around once every few days to circulate the contents a little bit.
We sampled it after three weeks, but it was clear that it wasn’t ready yet. It still had too much of a bite. I knew it could be better. We went a whole month without trying it again.
Now the Manhattans have been aging in the barrel for ten weeks. They’ve really smoothed out and picked up hints of vanilla, oak, and charcoal. I’m not tasting any oxidation on the vermouth. I’m very pleased with how this batch turned out.
To serve two drinks, I put a large ice cube in my cocktail mixing glass, add 6 dashes of Regan’s orange bitters, fill the glass up from the spigot, and stir to cool the drinks down. I let it sit for a minute as I get an orange peel ready in each coupe, then I pour the now-chilled liquor in each glass.
It is going to take us a while to finish the contents of this barrel. It makes enough for 32 cocktails overall. After another week or so, I’m going to bottle this and start aging something else. I haven’t decided quite what it will be yet, but I’ll definitely let you know.
Amanda and I drove up to Tuthilltown Distillery this past weekend. I’d been there once before a few years ago with my friend Jason Kelly for their gin launch party, but they’ve really stepped up their game since then.
Tuthilltown is best known for their fantastic line of whiskey: bourbon, rye, and unaged corn. Any liquor store worth its salt carries at least one of their five varieties:
When I say their line of whiskey is fantastic, I mean it. I’ve tried the whole line at least once and have had four out of the five on multiple occasions. I even keep a bottle of their unaged corn whiskey on my shelf to show people what whiskey is like before it goes into charred oak barrels.
Their whiskey has won many awards and accolades, but Tuthilltown isn’t resting on its haunches. Their distillers have been busy trying out some new things: Cassis, Cacao, Triple Sec, and bitters.
The Cassis is made from locally harvested blackcurrants and is less syrupy than the more common Creme de Cassis liqueurs you might have tried. It is aged in their whiskey barrels and has an incredible depth of flavor: tart, earthy, toasty, jammy, and packed full of berry flavors.
The chocolate notes in the Cacao Liqueur rival high-end dark chocolate. It is slightly syrupy but easy to pour and it is good enough to drink straight. This was my favorite sample of the day. I was blown away by its flavor. Every other chocolate liqueur I’ve tried seems to be grain alcohol with chocolate favoring added in at the end (i.e. chocolate-flavored rubbing alcohol), but not this. Tuthilltown distills their Cacao Liqueur directly from Peruvian and Dominican cacao beans. It is incredible.
We didn’t get to try the Triple Sec, but we were told that it has a wonderful citrus flavor, having been distilled from bitter orange, lime, and valencia orange zest. It is also a lot stronger than most triple secs I’ve seen. This clocks in at 80 proof, whereas the stuff you usually toss in your margarita is 40-50 proof.
I tried a few dashes of Bitter Frost, the first release in their soon-to-be-growing line of bitters. It is nowhere near as strong as your typical Angostura, but it does have a nice warming flavor. It can be added to many different cocktails without fear of overpowering lighter spirits. I tasted hints of sarsaparilla, maple, cardamom, and vanilla. Maybe a hint of clove, too.
I’d be remiss if I didn’t mention their Half Moon Orchard Gin. It is distilled from local apples and wheat with 8 other botanicals, including elderberry and almonds. It is still a dry-style gin, but the hints of apple, bergamot, and caradmom make it unlike any other gin you’ve tried. After tasting it Amanda said, “Let’s get a bottle of this. It makes me want to become a gin drinker!”
We were fortunate enough to get to meet one of Tuthilltown’s cofounders, Ralph Erenzo. He came into the tasting room while we were there. He was incredibly nice and hospitable–taking the time to pour us tastes and chat with us about what he’s made–even while his family was visiting. When I asked him what his favorite thing to do with the Cacao Liqueur is, he paused, smiled, and said, “Pour it over ice cream with espresso.”
Amanda and I tried just that a few days later and Mr. Erenzo is right; it is delicious.
If you get a chance to visit Tuthilltown, you can’t pass it up. The tastings are enlightening, the tour is informative, and the grounds are gorgeous. They converted a gristmill built in 1788 into a restaurant. The old sluice is a perfect place for a panoselfie:
Here is a drink for your next bonfire or fall outing.
Not only does apple cider make this drink festive, but it includes Campari (which if you are a regular reader, you know I love), spicy rye, and a good vermouth. It also scales well. You can easily make a large batch for your next party.
Credit for this recipe goes to Serious Eats. I merely scaled it for one, made it, and took photos of it.
Heat all of the liquid ingredients in a small saucepan just to a simmer, then immediately remove from heat and stir. Pour into a small cocktail glass and garnish with a lemon peel. Serve with a slice of apple pie.
I like strong warming drinks in the winter, but when the heat rolls in I prefer light refreshing drinks made with in-season ingredients. Blackberry season is in full swing right now, so here are three refreshing drinks made with fresh blackberries. All three have different liquors and flavors, but each is refreshing in its own way with a wonderful blackberry base.
One is made with gin, one with rye whiskey, and one with vodka and St-Germain. Each of these drinks contains simple syrup. If you need a refresher on how to make it, I’ve got you covered.
This post is for people who want to put the days of drinking handles of Kamchatka and Ten High behind them. You’ve probably had a few craft cocktails at cool bars and are hooked. You want to learn more and start making them at home, but don’t really know where to start.
This post isn’t for those who consider themselves knowledgable about liquor and mixing drinks. If you are one of those people, check out the other posts in the Tipple Tuesday archive.
If you are ready to step into the world of mixing drinks at home, I recommend you start small, learn the flavors, and learn how the flavors change and interact when mixed.
Going into the liquor store and buying one of everything to impress your friends won’t get you anywhere. You’ll end up broke and staring at a shelf full of spirits you have no idea how to mix. No fun.
Instead, pick 1-2 spirits you want to start with. The best way to do this is to make a list of cocktails you like (or cocktails you’ve heard of and want to try) and look for recurring items in the ingredient lists. Then pick a drink that uses one of those ingredients. This drink can be from your list or you can do some searching to figure it out. I prefer starting with classic cocktails, but remember that the end goal is to find something you will enjoy and actually make.
Once you’ve picked your starting cocktail and have the necessary ingredients, own it. Make it a few times as-is, try swapping individual ingredients out and seeing how the flavor changes, try adding additional ingredients, and try making it for friends. Really get to know the cocktail and become comfortable with it.
What I Would Choose
I need to start out by saying I’m a big fan of purchasing good ingredients. Your cocktails will be better and you will be happier. If the majority of your cocktail is made with paint thinner that came out of a plastic jug, your finished product won’t be much better. That isn’t to say you need to spend $50 a bottle—you can get good mixing spirits for $25-35 a bottle.
Carpano Antica Sweet Vermouth – Essential in a Manhattan and a Martinez, but this brand is good enough to sip on its own. This also sets you up nicely for expanding into other classic sweet (red) vermouth cocktails like the Negroni or the Bijou when you are ready to expand your liquor selection.
Angostura Bitters – The classic, go-to bitters. Essential for lots of drinks (including some below) and very handy to have on the shelf. Trinidad and Tobago’s best export. Before you use it, try some on the end of your finger to get an understanding of what it tastes like. If you get hooked, read this to take a deep-dive into the world of bitters.
Fresh limes – Please throw away the little green bottle in your fridge shaped like a lime holding some acidic liquid. When at all possible, use fresh lime juice that you just squeezed from real limes.
Fresh lemons – See above. Use actual fresh lemons if at all possible. The taste is so much better.
Superfine sugar – You can use regular sugar in cocktails, but superfine sugar dissolves better.
Tonic water and club soda – Look for the small glass bottles with the yellow and blue labels respectively.
Given the ingredients above, here is what I’d begin making, as well as good ways to experiment with each of them. Before you make a cocktail, try tasting each of the individual ingredients so you can get a better understanding of what they are and how they work in the drink.
Manhattan – Experiment by changing the ratios of the ingredients and take notes on the taste. Also try swapping regular bitters for orange bitters and noting the taste.
Rye Old Fashioned – Experiment with different amount of bitters, different amounts of sugar/simple syrup, and different garnishes.
Gin & Tonic – Try different ratios of gin to tonic, try different brands of tonic, and try adding a small amount of lime or lemon juice.
Lemon/Lime Juice Press – This isn’t entirely necessary, but it sure makes juicing lemons and limes faster, cleaner, and more effective than you can achieve by hand. Besides for making cocktails, I cook with lemons and limes a lot, so I use this multiple times a week.
You’ll see a lot of other cocktail tools like muddlers, mixing glasses, mixing spoons, and more, but they are just nice to have. They aren’t essential to starting out. I listed the essentials above. If you are on a tight budget or find yourself somewhere without any of these items, you can always get crafty and improvise.
Martin’s Index of Cocktails – $9.99 iPhone app, but totally worth the price. It is the most complete database of classic cocktails I can find with excellent filtering and search options
CocktailDB – Based on the same dataset as Martin’s Index and available online for free, but without as many filtering options or a user-friendly interface.