Category: Cocktails Page 4 of 5

Woodford Reserve Old Fashioned Cocktail

On 11/12/2020

Old Fashioned Week is celebrated around the globe during the beginning of November. Despite Covid, this year was no exception. More home-based than previous years perhaps, but with just as much enthusiasm. Woodford Reserve Old Fashioned cocktail enthusiasts took the opportunity to celebrate this delicious cocktail in a variety of shapes.

I love watching the mixologists put their own twists on the theme. The creativity in cocktails that I have seen over the last couple of years shows how mature the industry is becoming. I spend some time to create a few variations on the theme to highlight specific elements of the Woodford Reserve bourbon.

What is an Old Fashioned Cocktail?

It is a blend of bourbon, bitters, water and sugar that date back to the 1800s. According to research, it was founded at The Pendennis Club, a gentlemen’s club in Louisville, Kentucky. The recipe is said to have been invented by a local bartender, in honour of a prominent bourbon distiller who brought the recipe to the internationally acclaimed Waldorf-Astoria Hotel in New York city.

Woodford Reserve Bourbon Whiskey

An outstanding bourbon when you are in the mood for something sweet and bold. One of my favourite bourbon whiskey releases. It has notes of honey sweetness with apricots and dark chocolate. Hints of oak balanced with a few cherries and cinnamon spice. A bold and smooth bourbon whiskey.

Also Read: Mint Julep Cocktail

The Classic Woodford Reserve Old Fashioned Recipe

Ingredients

50 ml Woodford Reserve Distiller’s Select
1 tsp brown sugar
2 dashes of Angostura bitters
lemon peel (for garnish)

Method

Put brown sugar and bitters into a rock glass.
Add the ice and stir.
Add the Woodford Reserve bourbon and stir again.
Serve with a twist of lemon peel.

Variations on the Theme

Black Forrest Woodford Reserve Old Fashioned Cocktail

Switch the Angostura bitters for chocolate bitters. Garnish with maraschino cherries. This variation complements and enhances the chocolate and cherry notes of the Woodford Reserve bourbon and gives it a Black Forest cake feel.

Spicy Simple Syrup Old Fashioned Recipe

Replace the brown sugar with a teaspoon of spice-infused simple syrup. Make a simple syrup using 1 unit of sugar and 1 unit of boiling water. Add a cinnamon stick and star anise to the hot syrup and let infuse until cool. The spices balance out the sweetness and add a depth of flavour.

Smoky Old Fashioned Cocktail Recipe

Add a drop or 2 of liquid smoke to the water used to make the ice before freezing.

This version as my favourite. The husband frowned at me when I started dropping liquid smoke in the ice trays, but the result was worth it. The slight smokiness from the ice slowly impacts on the Woodford Reserve Old Fashioned cocktail and highlights the oak notes while adding a new dimension to the drink.

Recently the Woodford Reserve Rye whiskey reached South African shores and I need to try an Old Fashioned with this spicier whiskey as well.

Disclaimer: Header photo supplied by the PR company. I received a bottle of Woodford Reserve and bitters as part of the Old Fashioned Week promotion.

ALWAYS ENJOY RESPONSIBLY

Also Read: Ciroc Mango Mimosa Cocktail Recipe

Firewater Cinnamon

By Jeannette Wentzel

On 05/29/2019

In Cocktails

A while ago, I was scratching around Google keyword search, looking at the search terms associated with whisky. One of the most searched for terms was for Fireball whisky. A cinnamon flavoured whisky from Canada.

Flavoured whiskies are not prominent in SA. You can find honey flavoured whisky but the shelf space for flavoured whiskies is very small. While travelling, I found all kinds of weird and wonderful flavoured whiskies, from apple and vanilla to maple and pumpkin. I also managed to find some Fireball whisky and grabbed a small bottle to try.

But life got in the way, and I got busy with tasting other things. The Fireball whisky got moved to the back of the cupboard, and I forgot about it.

Also Read: Recipe for Cosmopolitan Cocktail

Then 3 weeks ago, a press release came across my desk, and it immediately made me sit up and frown. It was for Firewater Cinnamon, and the branding looked somehow familiar. I went to dig up my bottle of Fireball, and it was the same branding. Was this some local knock off? No, it is the same thing.

The only difference between the Firewater Cinnamon sold in South Africa and the Fireball Cinnamon sold in other parts of the globe is the name. Due to trademark issues, the name changed for South Africa exclusively.

But what is Firewater Cinnamon?

Firewater is a mixture of Canadian whisky blended with natural cinnamon flavour and sweeteners. So it is technically not a whisky but probably closer to a whisky-based liquor. It is bottled at 33 % ABV and produced by the Sazerac Company who also makes Buffalo Trace and WL Weller Bourbon.

The slogan for Firewater is ‘Tastes like heaven and burns like hell’, and you drink it as a straight shot but can also be added to a mixed drink.

I set up a side by side taste test to check if the Fireball and the Firewater are the same and I can tell you – they both taste like Heaven, but burns like Hell. It makes me think of the Fireball cinnamon sweets we got as kids. Great news – down to the syrupy consistency and burn element, it was the same thing.

Firewater is part of the slowly expanding Truman and Orange collection of Brands which also include the Don Papa Rum and the Malfi and Aviation gin brands.

Despite the ‘burn like hell’ element, Firewater is surprisingly versatile. You can add it to cider, Red Bull, beer or any soft drink. There are a few cocktail suggestions on the Fireball website, but I decided to play around with some coffee, and I made a cinnamon affogato. More of a dessert, this is something you can serve to guests, and they will come back for more.

Cinnamon Affogato

A scoop of vanilla ice cream
A shot of espresso
A shot of Firewater Cinnamon

Just as you would make a standard affogato, pour the espresso over the vanilla ice cream and then top up with the Firewater. The sweetness of the ice cream tones down the burn from the Firewater and the coffee gives a caffeine hit. It is delicious.

The Firewater Cinnamon is available at Spar Tops, Loco Liquor, Liquor City as well as some of the smaller liquor shops around the country.

Also Read: Spicy Lemongrass Moscow Mule

Spicy Moscow Mule Cocktail

By Jeannette Wentzel

On 01/30/2019

In Cocktails

During November a fun press drop arrived. A pirate crate filled with treasure. The treasure includes some delicious Sailor Jerry rum, candied ginger pieces and the new Fitch & Leeds spicy ginger beer.

I have made a few great cocktails with the rum and the spicy ginger beer. You can see some of it over on our YouTube Channel ‘Sipping Slowly’. However, the star of the show was the Fitch & Leeds spicy ginger beer.

I wanted to try a few different cocktails with this ginger beer. Ginger always works well with whisky, and I played around with a few whisky and ginger cocktails. But in the end, I decided to try one of the most iconic cocktails that require ginger beer – the Moscow Mule cocktail.

What is a Moscow Mule Cocktail?

A standard Moscow mule is made with vodka, spicy ginger beer and lime juice, garnished with a slice of lime and fresh mint leaves. The Moscow mule is traditionally served in a copper mug.

Where is a Moscow Mule from?

Not from Russia or Moscow. Moscow is most probably in honour of the vodka used. It was, according to research, created in a bar during 1941 in Los Angeles by a bartender who wanted to clean out some old stock. He made a few cocktails for the bar owner and his friend.

The friend was John Martin, the head of the company that just purchased the Smirnoff distillery. The bar owner’s girlfriend had just inherited a business that made copper goods. Put 1 and 1 together, and you get an easy vodka cocktail in a copper mug; a match made in heaven.

Why the Fitch & Leeds Spicy Ginger Beer?

The Fitch & Leeds spicy ginger beer was specifically made as a mixer for cocktails. It is well balanced to not overwhelm the spirit component, but bold enough to add great taste.

I did a bit of research on what other flavours will work well with spicy ginger, as I wanted to enhance the spicy ginger beer notes. For me, the spicy ginger beer needed to be the star of the show. Lemongrass pairs wonderfully with ginger and add an exotic spin on a classic taste.

So I played around and came up with a spicy lemongrass Moscow mule. Keeping close to the original but adding a hint of lemongrass zing via a simple syrup.

I don’t have a copper mug, but I used my trusted steel travel mug. It keeps the cold just as nicely.

Also Read: Mint Julep Cocktail

Spicy Moscow Mule Cocktail

1 bottle of Fitch & Leeds spicy ginger beer 200 ml
120 ml vodka ( I used the Reyka vodka from Iceland)
60 ml lemongrass simple syrup (see below)
Juice of 1 lime
2 slices of lime
4 mint springs
2 lemongrass stalks
ice

Divide the vodka, lemongrass simple syrup and lime juice into 2 mugs or tall glasses and stir. Fill up with ice. Pour the Fitch and Leeds spicy ginger beer over and add a stalk of lemongrass, some mint and a slice of lemon on top. (makes 2 cups)

Lemongrass Simple Syrup

1 cup of sugar
1 cup of water
3 lemongrass stalks crushed slightly
thumbs size piece of fresh ginger roughly chopped

Combined the water and sugar and heat up slowly until the sugar is dissolved. Add the lemongrass and the ginger and continuously stir over low heat for about 30 minutes. Take it off the heat and let it cool down and infuse for a couple of hours. When cold, remove the lemongrass stalks and the ginger and store in the fridge until required.

Also Read: Whiskey Sour Cocktail

Mango Mimosa Recipe

By Jeannette Wentzel

On 01/16/2018

In Cocktails

Mango Mimosa cocktail with vodka Many years ago, I embarked on a remarkable journey through the vast expanse of Russia. The experience was truly breathtaking. As a child, I could never have imagined standing in awe on the iconic Red Square, gazing at the intricate domes of Saint Basil’s Cathedral, and tracing my fingers along the historic walls of the Kremlin.

With the dawn of a new era after the fall of communism, Russia’s doors swung open, and I seized the chance to explore this enigmatic land. My adventure led me through the streets of Moscow and later onto a boat that gracefully sailed down the majestic Volga River, ultimately guiding me to the city of Saint Petersburg. The landscapes and encounters were nothing short of mind-blowing.

The days melded together as our vessel drifted downstream, revealing untamed wilderness occasionally punctuated by the quaint charm of rural villages.

Also Read: Cosmopolitan Cocktail

The sheer enormity of Russia is beyond comprehension for those who haven’t experienced it firsthand. We made regular stops along our journey, unveiling a new facet of this vast country’s culture.

I had the privilege of listening to enchanting choirs within charming wooden churches, exploring local craft markets, and even stumbling upon a vodka museum. It was here that I discovered the true essence of vodka. Not the harsh, raw spirits passed off as vodka in South Africa during the ’90s, but rather a spirit crafted with tenderness and fervour.

This smooth, and fragrant vodka was a revelation. The experience redefined my perception of vodka, compared to the coarse alcohol that had become the norm in South Africa.

Then something arrived…

I occasionally acquired a bottle of vodka to enhance my cocktails, but my consumption remained modest. Then, a bottle of Ciroc Mango vodka entered my world. Curiosity piqued, I steeled myself for the tasting experience, admittedly tinged with trepidation.

And so, one Saturday afternoon, I took the plunge. Opting for a neat taste, I was taken aback by what I discovered – a velvety, harmonious concoction bursting with flavour. It was a flashback to the flavoured vodkas I had encountered nearly two decades prior in Russia.

Behind the scenes, Ciroc Mango vodka is meticulously crafted from the finest French grapes and distilled five times. The infusion of creamy Carabao mango introduces a medley of tropical notes, complemented by a hint of tangy citrus.

Ciroc Mango follows in the illustrious footsteps of its tropical predecessors, notably Ciroc Pineapple and the more recent addition, Ciroc Apple. With mango being one of the most tantalizing tropical flavours, its presence is set to be nothing short of a sensation. I’m convinced that mango is destined to be the defining taste of my summer.

In each sip of Ciroc Mango, you’ll encounter an array of vibrant tropical mango nuances underscored by a subtle tang of citrus, all ensconced in a creamy, smooth embrace.

My creative spirit was ignited, and I began crafting cocktails that would amplify the essence of this exquisite spirit. Among my experiments, one standout emerged: the Ciroc Mango Mimosa.

Also Read: Aperol Spritz Cocktail

What is a Mimosa Cocktail?

Speaking of cocktails, have you ever wondered what makes a Mimosa truly splendid? This classic cocktail harmoniously marries equal parts champagne (or any sparkling wine) with impeccably chilled citrus juice – typically orange juice.

This delightful concoction is best enjoyed in a tall champagne flute, its origins dating back to the creative mind of Frank Meier at the Hôtel Ritz Paris around 1925.

In my journey of mixology, I dabbled with various recipes of the Ciroc Mango Mimosa, testing it with mango juice as well as apple juice. Yet, as often is the case, the classic rendition prevailed.

During the holiday season, I had the pleasure of sharing this tropical delight with friends. Their reactions were testament enough – the Ciroc Mango Mimosa recipe was an instant hit.

For those who wish to recreate this blissful experience, here’s the recipe that promises to deliver sheer delight.

Mango Mimosa Recipe

• 100ml Ciroc Mango Vodka
• 110ml Fresh orange juice
• 100 ml Sparkling wine or Champagne

Combine the first 2 ingredients in a shaker with ice. Shake well and strain into champagne flutes. Top up with champagne or sparkling wine and serve. Makes 2 mango mimosas.

In a world where taste and memories intertwine, the Ciroc Mango Mimosa stands as a testament to the harmonious blend of cultures and flavours that I encountered in my journey through Russia.

Also Read: How to make a whisky bottle lamp

Don Pedro

By Jeannette Wentzel

On 10/06/2016

In Cocktails

It was a special treat to go out for dinner as a student. If you still had enough money left over at the end of the meal, the dessert choice was always a Don Pedro. I assumed that Don Pedro is a standard dessert throughout the world. It is only when I started travelling abroad that I realized, it is not known outside of our beautiful country.

Asking for a Don Pedro in Amsterdam was met with much bewilderment. I tried again in Paris in broken French and sign language, and my request was met with frowns and growls. I did not even try when I arrived in Moscow. To me, whisky and ice cream was a natural fit. For the rest of the world, apparently no quite.

For my non-South African readers, a Don Pedro is not something your uncle Pedro is famous for. It is an adult milkshake. Vanilla milkshake with a tot (or 2) of whisky or liqueur. Like milkshake, you sip it with a straw. I am not sure if it is more a cocktail or a dessert, but I know one thing; it is tasty!

What is a Don Pedro?

According to Eat Out, the first Don Pedro was made by Danny Ferris at Belinzona in Blouberg, Cape Town in the 1970s. The basic ingredients are always some vanilla ice cream, cream or milk and some liqueur. Many restaurants have their own version of the classic and name them based on the liqueur used.

A popular option is to use Amarula cream liqueur (a very popular South African marula fruit flavoured liqueur) or Frangelico or even a Bailey’s Irish cream.

At a fancy restaurant, you might not find it on the menu, but a good South African barman should have no trouble in whipping you up a tasty Don Pedro without looking for his cocktail book.

In honour of this truly South African dessert, here is a simple recipe for Don Pedro. Keeping with the South African theme, I made it with some Three Ships Premium Select 5 yo. I specially chose this peaty expression as the peat adds a different dimension to the Classic Don Pedro.

Because this whisky is made by the well-known Master Distiller Andy Watts, I have dubbed my expression, Don Andy. He released the Three Ships Pinotage Cask Finish whisky and has become a South African whisky legend over the last couple of years.

Also Read: Three Ships 10 yo Vintage Single malt

Don Andy with Three Ships 5 yo

Ingredients

Serves 2

6 scoops of vanilla ice crea
60 ml peated whisky (I used the Three Ships 5 yo whisky)
50 ml cream or milk
grated dark chocolate
2 cherries

Method

Pour the first 3 ingredients into a blender and blend until smooth. Or use a stick blender and wiz away.
Pour the mixture into 2 glasses.
Top with a cherry and grated dark chocolate.
Serve immediately and enjoy.

Note: You can replace the Three Ships 5 yo with any whisky (or liqueur for that matter) of your choice. A peated whisky adds an interesting dimension to the drink; I recommend that you try it. It is delicious.

Also Read: Nectarine Bourbon Smash Cocktail