Here I am, once again, closing out the year with a bottle of Bain’s whisky. I ended 2022 on the Bain’s 15 yo whisky, my all time favourite, and this year, the last bottle I am opening is the Bains 15 yo Sonically Matured single grain whisky.
The Cosmopolitan cocktail, affectionately known as the “Cosmo,” is a timeless and iconic drink that has captivated the taste buds of cocktail enthusiasts worldwide. Perfect for the festive season. So lets investigate how to make a cosmopolitan cocktail at home.
This delightful concoction has a fascinating history, a diverse fan base, and a unique ingredient blend that makes it an enduring classic.
The cosmopolitan’s origins are shrouded in mystery and multiple claims. While its modern form emerged in the 1970s and 1980s, there are earlier recipes reminiscent of the cosmopolitan, like the Cosmopolitan Daisy from the 1930s.
One theory attributes its creation to Cheryl Cook, who aimed to craft a visually stunning drink that would appeal to a broader female audience. Others credit bartenders like Toby Cecchini, Melissa Huffsmith-Roth, and Neal Murray with shaping the cocktail we know today.
The event that solidified the cosmopolitan cocktail to its iconic status was its frequent appearance on the hit TV show Sex and the City. It was the signature drink of Carrie Bradshaw and her friends.
Also Read: How to make Sangria
The Perfect Ingredients
Creating an exceptional cosmopolitan relies on the quality of its ingredients. Here are the key components that make a truly outstanding cosmopolitan cocktail:
- Vodka: Opt for a high-quality, unflavoured vodka like Belvedere, Kettle One, or Grey Goose. These top-shelf vodkas offer a clean, crisp flavour that complements the cocktail perfectly. Avoid lemon-flavoured vodka because the fresh lime juice provides the desired citrus kick.
- Orange Liqueur: Cointreau, with its clear, orange-flavoured profile and smooth finish, is the preferred choice. It elevates the cocktail with a sweet, citrusy touch.
- Cranberry Juice: Sweetened cranberry juice infuses the drink with a festive pink-red hue and a hint of sweetness. Unsweetened cranberry juice may make the cocktail too tart for most palates.
- Lime: Fresh lime juice is an absolute necessity for a cosmopolitan. Its citrusy freshness enhances the cocktail’s vibrancy. Don’t forget to save some lime wedges for garnishing the drinks.
How to make a Cosmopolitan Cocktail
Now that we’ve unveiled the Cosmopolitan’s history and ingredients, let’s look at the perfect recipe for Cosmopolitan cocktail:
Ingredients
- 1 ½ ounces vodka
- ¼ ounce lime juice
- ¼ ounce orange liqueur
- ¼ ounce sweetened cranberry juice
- 1 cup ice
- 1 lime wedge for garnish
Instructions
- Fill a cocktail shaker with ice.
- Add vodka, lime juice, triple sec, and cranberry juice to the shaker.
- Shake vigorously until well-chilled.
- Strain the mixture into a chilled martini glass.
- Garnish with a lime wedge.
The cosmopolitan cocktail has a rich history, a diverse following, and a unique blend of high-quality ingredients. All this contributes to its enduring popularity. Whether you enjoy it for its classic elegance or because you are a Sex in the City fan, the Cosmopolitan cocktail has stood the test of time.
Also Read: Moscow Mule Cocktail
As the year speeds to its end, I was going through my bottles to find something different to try. A distinctive bourbon shaped like a pot still immediately caught my attention, and I couldn’t resist trying it. A reasonably unknown bourbon in South Africa, the Willett Pot Still Reserve bourbon whiskey bottle has a unique shape which drew my eye.
The Willett Pot Still Reserve bourbon is a creation from the Willett Distillery, owned by Kentucky Bourbon Distillers (KBD). Although the name indicates distillers, they only started focusing on distilling whiskey (again) in 2012.
Distilling ran in the Willet’s blood. John David Willett (born 1841) had been the master distiller for the Moore, Willett & Frenke Distillery. From there, the company moved through various generations of Willett’s until the early 1980s, when the distillery closed down. Subsequently, the company shifted its focus to independent bottling.
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In 2008, the company initially introduced the Willett Pot Still Reserve bourbon whiskey as a single-barrel release. The first batches were sourced from an undisclosed distillery, and bourbon enthusiasts have speculated that it likely originated from the nearby Heaven Hill Distillery, with the liquid ageing for approximately 8-10 years.
A significant turning point occurred in 2012 when the Willett Distillery underwent a revamp and started producing its own spirit. The description on the bottle changed from single barrel to small batch in 2015. According to Willett, each small batch of their bourbon incorporates around 12 barrels, ensuring a consistent and high-quality product.
While Willett’s journey into producing their bourbon is clear, some mysteries still surround their mash bill and the extent to which they’ve fully transitioned to their own product. Online sources suggest that the mash bill comprises a mix of 65% corn, 20% wheat, and 15% malted barley.
The Willett Pot Still Reserve bourbon whiskey is a non-age statement (NAS) release and is defined as a straight Kentucky bourbon, which means it must have aged for at least four years in new charred oak barrels. The distinctive pot-still-shaped bottle piqued my curiosity, and I was eager to see if it lived up to the hype.
Willett Pot Still Reserve Bourbon Whiskey Review
I have bottle 174 of 2101 from single barrel no. 4809. I assume that this is an older release and contain liquid from the unspecified distillery.
REGION: USA
ABV: 47%
COLOUR: Light amber
NOSE: The nose greets you with typical bourbon vanilla and cherry notes, accompanied by woody and spicy aromas. A delightful brown sugar sweetness intertwines with hints of dry orange blossoms, creating an inviting bouquet. While not the most complex, the nose is undeniably pleasant.
PALATE: As you take your first sip, the Willett bourbon reveals its spicy character with pepper, cinnamon, and cloves. Dark brown sugar mingles with creamy oak and a herby undertone. Vanilla hides behind the cloves, with subtle citrus peel notes and ripe red cherries.
A tobacco-like chewiness lurks in the background. Adding a few drops of water tempers the spice and alcohol heat, allowing the brown sugar sweetness to come to the front.
FINISH: The medium-length finish leaves you with notes of oak, vanilla, and a touch of lemon pepper.
RATING: VERY GOOD
While it may lean towards the spicier side, it’s essential to remember that individual taste preferences vary. I found the Willet Pot Still Reserve bourbon whiskey slightly too spicy for my sweeter palate, while John thoroughly enjoyed its unique character.
It may not be the most complex bourbon, but it offers a smooth and drinkable experience. The bottle’s elaborate design adds a distinctive touch to my whiskey collection.
Also Read: How to pair whisky and cheese
The Cuba Libre cocktail, a simple mix of rum, cola, and lime, is a drink that not only tantalises the taste buds but also carries a rich history, making it stand out from your ordinary rum and Coke. Let’s delve into the fascinating story behind this classic highball, its unique ingredients, and see how to make the perfect Cuba Libre cocktail.
The Origins of Cuba Libre
The Cuba Libre cocktail’s history is shrouded in mystery. Still, one thing is clear: It emerged in the early 20th century in Cuba, right after the country gained independence from Spanish rule. This newfound freedom led to a celebratory atmosphere, and inventing the drink might be credited to a U.S. Army captain stationed in Havana.
Legend has it that he mixed Bacardí rum with Coca-Cola and a squeeze of lime while toasting, “Por Cuba Libre!”—a phrase that embodied the spirit of Cuban independence. The name stuck, and the cocktail quickly gained popularity.
However, some dispute the exact origins, and there are competing stories. Fausto Rodriguez, a Bacardi advertising executive, claimed to have been present when the drink was first poured in 1900, further adding to the intrigue.
Regardless of its precise inception, the Cuba Libre became a staple in Cuba, symbolising the nation’s quest for freedom.
Ingredients that Make a Difference
What distinguishes a Cuba Libre from a Rum and Coke is the addition of fresh lime juice. While both cocktails share rum and cola as core ingredients, the Cuba Libre’s zesty twist comes from adding lime.
Half a lime is juiced when preparing a traditional Cuba Libre, and the spent lime skin is muddled at the bottom of the glass to release more lime oils. This extra step results in a unique flavour profile and texture that sets it apart.
Furthermore, use your favourite cola. Be it Coca-Cola, Pepsi or a craft cola. As the cola is the main ingredient, using your favourite cola is essential.
Best rum to use for a Cuba Libre
Bacardi rum is the obvious choice if it is available where you live. They claim the Cuba Libre is the world’s second-most-popular alcoholic drink, emphasising its widespread appeal. While the classic recipe calls for light rum and Coca-Cola, variations abound.
Some use dark rum, while others experiment with different cola brands. There are also flavoured rums, which can add innovative flavour elements such as vanilla, coffee or tropical-flavoured rums.
However, here on the island of Mauritius, there are many delicious rums to choose from. Some of my favourites include:
- St Aubin Silver rum
- New Grove Silver rum
- Chamarel Exotic Spices rum
- Lazy Dodo rum
How to make a Cuba Libre Cocktail
Ingredients
- Juice from 1/2 a lime
- 50 ml rum
- cola
- Ice
Method
- Muddle the lime skin lightly with ice in a glass.
- Add the rum and the lime juice.
- Pour in the cola. Stir gently and garnish with a lime wedge—a perfect way to experience the Cuba Libre’s unique flavour.
The Cuba Libre cocktail is not merely a Rum and Coke with lime; it symbolises Cuba’s quest for freedom and a delightful blend of flavours that sets it apart. Its history, unique ingredients, and worldwide popularity make it a cocktail worth savouring and celebrating.
Also Read: My Favourite Margarita Recipe
My 4th peated dram for this year; the Kilchoman Machir Bay Islay single malt Scotch whisky. The pretty blue of the label matches the blue Indian ocean here on the island of Mauritius.
Kilchoman is Scotland’s most westerly distillery and gets its water from a spring on Cnoc Dubh, just above the farm. Kilchoman was the first new distillery built on Islay in over 124 years. Anthony Wills, a former wine industry professional, founded the Kilchoman Distillery in 2005 at the Rochside farm.
Anthony’s idea was to establish a small-scale, traditional distillery with a farm-to-bottle focus. The barley is grown and malted at the distillery, and maturations and bottling occur onsite.
Most of the spirit is matured in ex-bourbon casks from Buffalo Trace in Kentucky, and the remaining spirit is matured in Oloroso sherry butts.
Kilchoman launched the Machir Bay single malt release in 2012 as the Kilchoman signature plated single malt, and it is named after the spectacular 2 km long beach on the west coast of Islay. Other releases in the core range include the Sanaig, Loch Gorm and the 100% Islay Edition.
Machir Bay is peated to 50 ppm. It is not chill-filtrated and has no added colour. It has no age statement.
Also Read: Michel Couvreur Peaty Whisky
Kilchoman Machir Bay Whisky Review
ABV: 46%
REGION: Islay
COLOUR: Golden hay
NOSE: Soft peat with hints of ash, citrus notes and freshly baked vanilla sugar cookies. Something fruity and floral in the background with a lovely sugar sweetness. The sweetness reminds me of a madeleine dusted with icing sugar, warm from the oven.
PALATE: Ash and Islay peat with a burst of fruit and creamy vanilla. Bits of peach and pear with malt and cloves. Salted caramel and chocolate biscuits with a floral note. A few drops of water are perfect for toning down the slight alcohol burn and bring a chocolatey sweetness to the front. Hints of heather and honey. Elegant and well-balanced.
FINISH: Medium length with drying ash, peat, lemon pepper and fruit.
RATING: EXCELLENT
The Machir Bay is a lovely dram, subtle and well-balanced. The perfect peated whisky for here on the island. I prefer peated whisky in winter, but this release with the malt and vanilla notes worked wonderfully for our afternoon on the patio.
Peated enough to ensure the peat heads were happy but light enough to enjoy in our warm and humid climate. I need to pick up more from this distillery when we travel. In South Africa, Kilchoman Machir Bay whisky retails for around R940, and WhiskyShop has a few left.
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