Month: May 2019

  • Bulliet Bourbon

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    Bulleit Bourbon a Kentucky straight bourbon whiskey produced  in Lawrenceburg, Kentucky was the toast tonight.

    This amber beauty is characterized by a high rye content for a bourbon with a mash bill of 68% corn (maize), 28% rye (which is more than half of what’s mandated for it to be considered rye whiskey) and 4% malted barley. At 90% proof it was such a sweet spicy treat.

    It has a great legacy with the first batch coming out way back in 1830. The slight tilted label sure is a bold designers’ move. The bottle with the embossed brand name looks magnificent.

    Bulleit Bourbon

    Well I had it neat & then gave a shot on the rocks. Here is my tasting notes in my diamond whiskey Glass @bon.zeal
    .
    Colour – Amber
    Nose – Sweet & with spicy notes of cinnamon, cumin, nutmeg coming in from high rye content for sure.
    Palate – Vanilla, sweet caramel, oak, notes of dried fruit and spice
    Finish: Well balanced with sweet lingering spice & sweet smoky finish.
    .
    Though BBQ recommended for pairing, I relished it with apple slices & dark chocolate.

    Cheers! 

  • Mississippi Punch

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    Mississippi Punch

    Ingredients

    Bourbon Whiskey – 15 ml @makersmark
    White Rum – 15 ml @bacardi
    Cherry Brandy – 15 ml @bolsbartending
    Bitters – a dash @cocktailpunk
    Crafted brut – 150 ml @brocodeclub
    Orange zest – 1/2 tsp
    Orange wheel – for garnish
    Ice cubes – 08
    .
    Preparation Method

    Combine Bourbon, Rum, Cherry Brandy, Bitters & Orange Zest in a chilled mixing glass with eight ice cubes. Give it a good pro stir. Pour the mix in a beer mug. Top it up with Crafted Brut.Garnish with a fresh orange wheel
    .
    “Shake a leg, break a leg, set the mood, jet the mood, crack a play, back a play. Let this drink take on and unroll your wits” so says Bro Code @brocodeclub 
    .
    “Maker’s Mark Bourbon” – A wonderful dram with it’s signature taste notes of rich and soft caramels on the nose, honey and fruit mouthfeel  makes it perfect choice for the cocktail🥃
    .
    “Bacardi Blanca Rum” with it’s delicate citrus aroma & spiced apples & notes of vanilla, pepper spice rounded mouthfeel was my next best choice for cocktail
    .
    “Bols Cherry Brandy” with it’s light amaretto flavour, coming from the crushed cherry kernels, along with infused brandy & selected herbs & spices makes this liqueur the right choice, I thought so, for it’s mild sweetness profile
    .
    “Alpino Cocktail Punk bitters” brings in the much required harmonious balance to the drink🥂
    .
    “Brocode Crafted Brut” –  Smooth & refreshing sparkling wine cooler was a wonderful finish to top up the drink and get that fizzy punch to the concoction
    .
    With some of my memorabilia picked up from States during my holidays also feature in the post to add the Mississippi punch

    Cheers!

  • Finest Sour

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    Finest Sour

    With Ballantine’s Finest Whisky in possession, it is time to light up the evening with one of their own recipe
    .
    With an exotic twist on a classic with added citrus tang  this cocktail  is a simple pour, shake and strain
    .
    Ingredients

    Ballantine’s Finest Whisky – 50 ml
    Lemon juice – 25 ml
    Coconut Rum liqueur – 15 ml
    Sugar syrup – 10 ml
    Egg white – 1 egg
    Cubed ice 
    Fresh mint – to garnish
    Preparation Method

    Fill a martini glass with ice and put it to one side. Grab a cocktail shaker and top it up with cubed ice. Pour in the the ingredients. Shake it up. Remove the ice from your chilled martini glass. Pour the cocktail through a strainer. Garnish it with fresh mint leaves.

    Cheers!

  • Bulleit Bourbon Swizzle

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    Bulleit Bourbon Swizzle

    Ingredients

    Bulleit Bourbon Whiskey : 60 ml @bulleit
    Lemon juice : 20 ml
    Lime Cordial : 10 ml
    Ginger syrup : 10 ml
    Sugar cube : 01
    Crushed Mint leaves : 06
    Regan’s orange bitters – 3 dash
    Peychaud’s bitters – 3 dash
    Orange peel & mint leaf : to garnish
    .
    Preparation Method

    Combine 50 ml of bourbon, lime juice, ginger syrup, cordial, sugar cube, crushed mint. Dry shake. Strain into a highball glass. Add crushed ice. Add in the remaining 10 ml Bourbon . Add more crushed ice. Pour in three dashes each of Regan’s and Peychaud’s bitters & garnish with mint leaf and orange peel. Must say the sip is Sit back,relax like never before.

    Cheers!

  • Feni-in Style

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    Feni-in Style

    World Feni Week being celebrated in Goa. Nothing better than a cocktail to kick start with some local flavours
    .
    Karvanda Also known as conkerberry or bush plum is found in Australia, India, South Asia, Africa. Being a seasonal fruit this is famous for it’s sweet flavour when fully ripe. Abundantly available at this time of the year indeed a great fruit to introduce with local drink
    .
    Ingredients

    Cashew Feni – 60 ml @cazulo_premium_feni
    Dukshiri Coconut Feni – 15 ml @cazulo_premium_feniCabo Rum Coconut Liqueur – 15 ml
    Lime juice – 15 ml
    Soda
    Orange Wedges – to garnish
    Ice cubes
    Karvanda – to relish 
    .
    Preparation Method

    Combine Feni, Rum Coconut Liqueur, Lime juice, in a cocktail shaker. Shake it with ice. Pour it over ice in a glass. Express Orange peel & drop in orange  wedges in the glass & top it up with soda. Garnish with Karvanda lined up on to a cocktail stick. Enjoy the juicy bush plum as you sip your drink.

    Cheers!

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