This was an exhilarating evening. I simply enjoyed making this one. Spontaneous or rather trail and error are key to some of the wonderful mixes in the world of mixology. . Goa’s Cashew Feni was awarded Geographical Indication registration in 2009 as a speciality alcoholic beverage from Goa, described as a colourless, clear liquid. Locals just love this spirit as it’s also known for it’s medicinal property & well for the tourists visting Goa it’s a must try drink Keeping Feni as my foundation drink I have my eyes set on the rest of white spirits with a blue punch of Curacao to finish. . Long Island Blue Lagoon🧊 . Ingredients
Cashew Feni – 30 ml @cazulopremiumfeni Gin – 15 ml@strangerandsons White Rum – 15 ml @bacardi Vodka – 15 ml @magicmomentsvodka Blue Curacao – 15 ml @desmondji_agaveindia Lemon juice – 15 ml Sugar cubes – 2
Preparation Method
Combine Feni, Gin, Rum, Vodka & lemon juice in a mixing glass & add sugar cubes. Muddle the cubes and stir with a couple of ice. Add Blue Curacao and add in a some more ice and boston shake the mix. Strain it in a cocktail glass. Unveil the magic moments with this luscious feni cocktail.
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.
An old time classic which many claim to have invented it but one name that pops up is of Harry MacElhone, the guy who ran the Harry’s Newyork Bar which still exists in Paris. In the 1920 book ‘the ABC of mixing cocktail’ this recipe first appeared in there. Let’s create this simple Brandy Classic . Ingredients
Brandy – 30 ml Triple Sec – 30 ml Fresh lemon juice – 30 ml Lemon wedge – to garnish . Preparation Method
Set your Martini glass to chill. Cut fresh lime & squeeze in the juice in a mixing glass over ice. Add in the brandy & the triple sec. Shake it good & strain it in your chilled Martini glass. Garnish with lemon wedge . You could also sugar rim the glass. To have a flavour balance, if you wish a more sharper & sour drink then you may have more of brandy & less of triple sec & if you wish more sweeter then you may lift the triple sec & may be drop the brandy a little as well the lemon juice. Be brave & play with it to your taste & palate . Cheers!
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
Boulevardier
Preparation Method
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!
Whisky – 45 ml @pauljohnwhisky Orange liqueur – 15 ml @grandmarnierofficial Lime juice – 10 ml Sugar syrup – 10 ml Ripe Pineapple – 3 chunks Red wine (Merlot)- 10 ml @bigbanyanwines . Preparation Method
Combine pineapple chunks, syrup, lime juice in a mixing glass & muddle to extract pineapple flavour. Add in the whisky & orange liqueur. Shake it well with ice using a Boston shaker. Double strain into a cocktail glass. Float the red wine using a spiral bar spoon. Garnish with a pineapple wedge . With the bouquet of ripe berries of Merlot Wine interspersed with fragrance of fresh pineapple in the subtle concoction of smooth & rich flavorful whisky & sweet citrusy orange peels, this cocktail comes to life. A perfect cocktail to toast an occasion🥂 . Coming to whisky & nuances. Let’s check compounds responsible for the aromatic notes & tone that we perceive when nosing & sipping a dram🥃 . Lactones: These compounds are found in the oak barrels that whisky is aged in & is picked up by the spirit. This contributes to the woody & coconut flavor🥥 . Phenolic compounds: These compounds such as guaiacol & eugenol are the reason behind the smoky, bitterness & spicy flavour in a whisky. In the case of scotch, it’s the peat fire which dries the malted barley that results in the presence of phenolic compounds. Cresols are responsible to that band-aid like medicinal aroma . Aldehydes: These compounds are extracted from oak barrels into the whiskey that contributes to spicy, woody aroma. While ‘Vanillin’ contributes to the vanilla tone the ‘Furfural’ adds to the grainy flavour while ‘Heaxanal’ adds the grassy note to a whisky . Esters: These compounds add to the fruity flavors. ‘Ethyl hexanoate’ contributes to sweet apple flavour whereas ‘Isoamyl acetate’ gives a banana & pear like aroma . Other compounds such as Damascenone add floral notes while ‘Diacetyl’ contributes to the buttery taste . So the next time you perceive these notes while sipping your dram be sure the chemical compound strikes your mind
A twist to the classic Whisky Sour. With the @pauljohnwhisky SM X’mas edition fresh in my cabinet & to compliment it, the Apricot Brandy with it’s rich aroma & amaretto flavour, the evening is all set for another happy hours . Ingredients
Single Malt – 45 ml @pauljohnwhisky Apricot Brandy – 20 ml @bolscocktails Fresh lime juice – 25 ml Half Egg white – 15 ml Sugar Syrup – 10 ml Bitters – A dash @angosturahouse . Preparation Method
Combine all, except bitters, in a Boston Shaker & shake it dry for half a minute. Then add few ice cubes & shake it again. Strain it in an old fashioned glass over ice cubes & splash a dash of bitters. There friends we have the Friday evening – “The Whisky Apricot Sour” – A Prelude to Christmas🥃 . Filtered vs Unfiltered Whisky: You read it right, many a times on a whisky bottle label you would find these terms. So an unfiltered whisky is also known as non-chill filtered, meaning it has not been filtered once pulled out from barrel. So it’s said that when it’s chilled or diluted to reach it’s bottling proof, unfiltered whisky will have particles & takes on a cloudy hue. Thus, before dilution these whiskeys are filtered so that the whisky on the shelf looks clear and doesn’t get cloudy on dilution🥃 . Well, on the other hand filtration gives a clear look to the whisky but also removes somes flavor. Whereas, unfiltered or non-chilled filtered whiskey are considered to be more flavourful and generally bottled at barrel strength or proof so that a small amount of chilling or infusing with a few drops of water will not make it cloudy. @pauljohnwhisky here carries a non-chilled filtered statement on the bottle label🥃 . Cheers!
With the arrival of my tumbler to my glassware collection, I sure wanted to inaugurate the new arrival with pomp & gaiety! . Looking at the size of the tumbler, the one cocktail that striked my mind was the Long Island Ice Tea. So introduced the exotic blue curacao as a substitute to coke. The fresh tender coconut water to mellow the strong concoction! . Ingredients
Tequila – 20 ml Vodka – 20 ml @cirocvodka Gin – 20 ml @strangerandsons White Rum – 20 ml @bacardi Triple Sec – 20 ml Blue Curacao – 30 ml @desmondji_agaveindia Lime juice – 20 ml Fresh coconut water – 100 ml Sugar syrup – 20 ml Salt – a pinch Lemon wheel – to garnish .
Preparation Method
Combine the white spirits, triple sec, fresh lime juice, sugar syrup, salt in a mixing glass & stir. Fill the tumbler glass with ice & pour the over it. Add the fresh tender coconut water & release the blue Curacao to finish. Garnish with lemon wheel. There was my long drink ready to quench my thirst . Cheers!
The Boston cocktail is a citrusy and tart gin-based cocktail with underlying and lingering apricot stone fruit flavours. It’s a great drink with apricot brandy . Bols Apricot Brandy has a rich flavor to the fresh apricot juice and the crushed apricot fruit kernel. This apricot liqueur has a faint amaretto flavor, supported by tones of orange that matches its golden-amber color. Bols Apricot Brandy liqueur has been the original apricot liqueur in the Mai Tai, Zombie and Apricot Fizz . With Bol’s Apricot Brandy around, let’s shake the Boston & have some fun. . Ingredients
Gin – 45 ml @hapusagin Apricot Brandy – 45 ml @bols Lime juice – 25 ml Grenadine – 10 ml Orange peel – to garnish . Preparation Method
Combine all in a Boston Shaker and shake it with around eight ice cubes. Strain it in chilled Rocks glass & garnish with orange peel.
Some of the categories of gin . Genever Distilled gin London gin Compound gin Plymouth gin Old Tom gin Sloe & flavoured gin . . I have here my Tanqueray a London dry gin which has its’ origin in London. London dry gin is made by double distilling grain, with select botanicals added during the second distillation. Tanqueray predominantly is known to contain four botanicals: juniper, coriander, angelica root, and liquorice, all common botanicals in gin productions overall . So with fresh green apples around, here’s the muddle-shake-strain drink tonight. Though recommended with Vodka, here is a twist – Gin APPLETINI . Ingredients
Gin – 60 ml @tanqueraygin Orange liqueur – 20 ml @grandmarnier_uk Lime juice – 20 ml Sugar syrup – 10 ml Green Apple wedges – 4 . Preparation Method
Combine the lime juice & apple wedges in a shaker and muddle the apple. Add the gin, liqueur & sugar syrup to it and shake it well with ice cubes. Double strain it in a cocktail glass. Garnish it with apple wedge & mint . Cheers!
Known as the “Cognac of Rums,” ‘Matusalem Gran Reserva’ is Solera aged for 15 years and can be enjoyed straight up or on the rocks. It is complex, yet velvety smooth, with an exceptional bouquet and flavor. The name “Matusalem” is chosen to impart to connoisseurs a sense of the ageing process necessary to achieve the rum’s unique flavors. It is a perfect base spirit for today’s concoction . With double distilled oak aged Amarula Gold to give the fruity punch & Ti Connie Coffee Liqueur with it’s perfect blend of smoothness of chocolate and roasted coffee beans, along with a caramel note and touch of rum this concoction with the base Matusalem Rum is a tasty treat . Ingredients
Rum – 60 ml @matusalemrum_global Amarula Gold – 20 ml @amarula_official Ti Connie Coffee liqueur – 20 ml Bitters – 10 ml @peychauds Lime juice – 10 ml Orange peel & wedges
Preparation Method
Combine rum, amarula, 10 ml coffee liqueur, lime juice in a cocktail shaker with cracked ice and give a good shake. In a high ball glass pour the balance coffee liqueur. Add the ice cubes and orange wedges. Strain the shaken drink in the glass. Express orange peel and float the bitters. Cheers!
