Author Archives: Ginny

About Ginny

Part time go-go dancer, drinks podcaster and owner of Tonic Tours. In addition to being a podcaster and blogger with The Charlie Tonic Hour and Bottoms Up I also contribute content and reviews to Queen City Drinks and other websites. Come on over and have a drinks with me.

Medley Brothers Bourbon Relaunch

Medley Brothers Bourbon was a classic bourbon that has been off the market for about fifty years, ever since the rights to the brand were sold by the family in 1958. Now thanks to Charles Medley and his son Sam, the family is bringing it back.

medley brothers relaunch

Having already resurrected two of the other family brands, Wathen’s Kentucky Bourbon – Single Barrel and Old Medley 12 Yr Bourbon, the Medley family now brining back their Medley Brother’s Bourbon with almost exactly the same label and, according to them, a very similar recipe. I was lucky enough to be at the Old Kentucky Bourbon Bar for the launch party last Thursday, tasting it in the first week it was available in Kentucky and got to talk with Sam and Charles Medley as well. It really was exciting to be able to talk a little bit about bourbon with a family that has been making it for eight generations. Charles and Sam were both gracious as well as passionate about their family business.

Charles and Sam Medley

Charles and Sam Medley

Unlike the Wathren’s Single Barrel and the Old Medley, this bourbon is meant less for sipping alone and more for use in craft cocktails. At 102 proof this bourbon is meant to stand up to other ingredients in a classic cocktail. While I didn’t get to try it in a mixed drink I imagine that the stronger flavor of this bourbon, especially in the cocoa and oak flavor, would lend itself well to both mixing and sipping. Medley Brother’s Bourbon retails for about $25 a bottle and is currently only available in Kentucky but should soon be available in Georgia,  South Carolina, New York, Massachusetts, Illinois, Connecticut, and Rhode Island. As for Ohio, well it will probably be a bit longer before you can get a bottle without driving across the river.

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Five Places to Get a Great Cocktail in Over the Rhine

I originally set out to make a list of some of the best bars in the city for this article. Nothing too fancy, just a list of places I would recommend to people from out of town if they wanted to be sure of getting a great cocktail. Once I sat down to think about it I realized I had a problem. Not only do we have too many great bars and restaurants who are putting skill, art, and love into their cocktail menu to list in one article, but I was missing out on a great excuse to try a whole bunch of new places in the name of research. So for now I decided to limit myself to the one area of the city I am already way too familiar with and will be adding the top five cocktail bars of other neighborhoods in future weeks.

12th Street OTR

Five Places to Get a Great Cocktail in Over the Rhine

The rapid change of Over the Rhine from an economically depressed historical neighborhood to the city’s newest hot-spot for trend setters and foodies has been a boon for cocktail aficionados. Craft cocktails are a must for every new bar and restaurant in the area, leaving us with dozens of places within a three block radius to get a $10 cocktail.  Luckily we are talking about really good cocktails here and they are pretty darn strong to boot so that makes them easier to swallow (har.) But with limited time on your hands you may be wondering which spots to be sure to hit on a night out. Here is my list of five places in Over the Rhine where you are guaranteed to get a good cocktail.

5. The Lackman: This bar is probably my least favorite on the list when it comes to atmosphere and price but since this is list is about quality of cocktails it made the cut. The drinks I’ve had there are always wonderfully executed and served with a consistent quality. They have some barrel-aged drinks on a rotating basis, including a barrel aged negroni last time I was there. The bottle selection is not very deep but it is high quality. Service is usually very good even when it is crowded. The beer selection is great and rotates regularly. In short they are doing everything right, they are just missing some of the heart of other places and they charge you a bit more for the pleasure.

4. Bakersfield: I’ve written before about my admiration of Bakersfields’ cocktails. They were the first place in the area where I ordered a barrel aged manhattan and I love their Red Headed Stranger Cocktail. I also am a big fan of their $3 shot specials which always include a solid bourbon or tequila selection. I recommend stopping by on Fridays for a $3 shot of Four Roses. The cocktail list shows a great deal of thought and compliments their food and the vibe of the place. Just don’t go there if you are looking for a gin martini. Bakersfield loses points for being a tequila and whiskey only kind of place but you can’t expect urban cowboys to drink fruit flavored vodka now can you?

3. Neon’s: When Charlie and I did our run around OTR for Yelp Drinks Neon’s ended up with the winning cocktail with a smoked elderflower that was out of this world. They make their own bitters and syrups for their cocktails as well as a huge number of infusions so the variety of drinks you can get there is almost endless. They have a beautiful patio and a really excellent beer selection that is always good for trying something new. The drawbacks seem to have a lot to do with how popular it has become, with crowding and slow service being the most common complaint. Also, although I enjoy the creativity that can come from making your own infusions, they can be hit or miss. I’ve tried several bourbon infusions at Neon’s and unfortunately many of them seemed to be a waste of good bourbon.

2.  The Senate: The Senate Restaurant is one few places in OTR that manages to be a triple-threat. Great food, extensive beer list, and amazing cocktails that rotate out on a regular basis. The senate hits all the flavor profiles in their house cocktail list, from bitter to sweet, from fruity to fatty, from classic to cutting edge. I had a drink there once that was made with duck fat and looked like sludge but tasted divine and was served with a fig newton garnish. Recently I took my friend there for her bachelorette party and this was her reaction to the Fidel Castro she was drinking.

I think that says it all.

1. Japp’s: I realize that a lot of people probably think I am on the payroll for Japp’s considering how often I rave about it. But seriously, this place has everything a cocktail nerd could ask for. First of all, the atmosphere is great. Beautiful historic building with no TVs and frequent live bands that compliment the style. But this is an article about cocktails and here is where Japp’s really shines. The staff is trained amazingly well with a really high degree of professionalism and consistency for all of their drinks and I am willing to bet that this is one of the few places you can go in the whole city where you can order a Blood and Sand or a Martinez and not have the bartender ask you what’s in it. On top of the classic cocktails, the rotating weekly list of house specials is always great and the bottle selection is amazing. And let’s not forget that fresh juices and house made syrups and bitters that are standard at this location. Nothing but quality and the price is actually pretty reasonable if you look at what the other places are charging for similarly crafted cocktails. Not to mention that the bar’s owner and still regular bartender Molly Wellmann literally wrote the book on craft cocktails.

So now is the part where you go ahead and tell me how wrong I am. What places did I leave off? What places are over rated? I want to know. And before anyone says anything I do want to give honorable mention to Arnold’s, where I would actually rather drink most nights than a lot of the other places on this list. Arnold’s has a personality that can’t be beat in this city and they have upped their cocktail game considerably in the past few years but the mixed drinks are still inconsistent and rely on pre-made mixes . And let’s face it; wouldn’t we all rather keep Arnold’s feeling a little more down to earth and little less trendy?

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BJ’s Restaurant and Brewhouse Cincinnati

BJs-Restaurant-Logo

A few weeks ago while I was leading a microbrewery tour with Tonic Tours, I started talking with a guy named Dave Reed who was enjoying a pint at Rivertown’s taproom. Turns out he is the beer manager at BJ’s Restaurant and Brewhouse and he invited Charlie and I down to enjoy some beer, check out their food, and see what we thought of the place.

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Because I live near Tri-County Mall I have driven by BJ’s a number of times since they opened but something about the name and the location in the mall had caused me to write them off as a cheesy sports bar with too much testosterone and too many chicken wings so I’d never actually been inside. In the end, I may not have taken Dave up on his offer except that my cousin who usually has pretty good taste in beer recently told me that BJ’s has one of the best pumpkin ale’s he’d ever had. I was intrigued to see if I had judged BJ’s too harshly.

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BJ’s started as a deep-dish pizza restaurant in 1978 in Southern California. The chain took off in California and in 1996 they added a brewery to their line up and began brewing their own beer to serve in their restaurants. All of the beer served at the Cincinnati location is brewed in the Reno brewery. In addition to the Tri-County location they have recently opened a location in Florence, KY and a BJ’s will be opening in Dayton later this month.

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BJ’s has 12 of their own beers on tap, with selections ranging from their standard American-style light beer to a stout and a double IPA coming out later this month. When we sat down with Dave at BJ’s he brought us a flight of their four most popular beers: the LightSwitch Lager, BrewHouse Blonde, Piranha Pale Ale, and Jeremiah Red. All of the beers were solid, approachable, and fairly safe which makes sense given that these are the best selling beers in a fairly mainstream restaurant. There was actually a barely detectable hint of hops in their light beer and I particularly enjoyed the Jeremiah Red. It has a fairly complex malt profile although it may be a bit sweet for most people’s taste in an Irish Red Ale. I wish that we had gotten a chance to try some of the darker varieties of beer as well to see how they compared, but overall I would rate the beer good but not great. In addition to their own beer’s BJ’s also has 12 more beers on tap with everything from Blue Moon to Rivertown’s Hopbomber.

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I have to say that the food impressed me a little more than the beer. The deep dish pizza was delicious, a nice amount of toppings that didn’t get overwhelmed by the crust. The seared ahi tuna salad I ordered was amazing, with the tuna cooked to perfection and nicely balanced by the rice-wine vinaigrette and generous portion of avocado. I was actually most impressed by the wide selection items on their menu that fit different diets. They had a surprisingly large number of gluten-free dishes that they apparently even use separate utensils and trays for to avoid cross-contamination. Their low calorie dishes, including the salad I got, were great even if they insist on calling them “Enlightened Entrees.”

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Over all the biggest disappointment was that this pumpkin ale I’d heard about from my cousin was not available yet. I guess I will just have to head back in October when the finally tap it and try a few more of their beers before I make a final decision. Over all I would to head to BJ’s for the food first and enjoy the beer as an accompaniment to the meal rather than the main attraction. With easy parking, little to no wait, and plenty of big screen TV’s there are worse choices for a night out with solid food and beer you can’t try anywhere else. If you want to check out BJ’s Restaurant and Brewhouse a good opportunity is coming up at the end of the month. They are doing a beer and cider dinner September 30th; for $30 per person you get five courses of food with a beer or cider paired with each one. Call the restaurant to reserve a seat at (513) 671-1805. And be sure to check out Episode 30 of Bottoms Up to hear Charlie and I try the beer and get a rundown of each one.

BJ's Restaurant and Brew House on Urbanspoon

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Hank Birdwell’s Vodka

Hank Birdwell's Vodka

In my unending quest to be both a booze snob and a cheapskate I can never resist trying a new, reasonably priced vodka. With craft distilleries popping up every week it is hard to resist the fantasy of discovering a new product that is half the price and twice the quality of the big names. Of course this is usually a fool’s errand. It is true that with names like Grey Goose or Crystal Head you are paying a considerable amount for advertising and the perceived value but with alcohol as with so many things, if it sounds too good to be true it probably is.

But when I was at The Party Source debating which vodka to purchase, my prior experience didn’t stop me from being hopeful when I spotted a new and distinctive label sitting on the shelf. It was brightly colored, folksy, and claimed to be the product of seven generations of family distilling. At just about $11 a bottle the price was right for me to take it home and give it a try.

birdwellsvodka750__94999.1366405653.1280.1280

First the back ground. There is no real information about Hank Birdwell’s Vodka on the web. No flashy websites bragging about their column stills or organic ingredients. No corporate website listing the vodka as one of dozens of holdings either. The label says the vodka is distilled in Lawrenceburg, Indiana so I am going to have to assume that this is a new product out of Lawrenceburg Distillers Indiana LLC. You may not have heard of LDI but you may have heard of Bulleit, Smooth Ambler, or High West. These are just a few of the craft distilleries that source their bourbon and other whiskies from LDI and bottle them under their own name. There is nothing wrong with sourcing your whiskey, especially while you are getting your distillery started. I point this out to illustrate that just because something says it is ‘crafted’ or has ‘seven generations’ of history behind doesn’t mean that is the whole story. The LDI distillery has indeed been around since 1847 but during that time it has been sold many times over, most recently to Kansas-based MGP Ingredients Inc in 2011. So I am not sure if Hank Birdwell’s is being bottled by someone else who is purchasing it from LDI or if they are selling it directly, but I do feel confident in saying that this is not a product that has been in anyone’s family for one generation, let alone seven.

vodka gimlet

All sounds pretty harsh and cynical but the real question is, how does the vodka taste? Charlie and I tried it for our podcast this week and I will say that while it wasn’t exactly good, it was not bad either. I can’t say for sure but my money is on this being a 100% corn vodka. The nose was strongly astringent; you can smell the alcohol and not much else. We tried it ice cold, neat and on first sip it had a surprisingly sweet taste with a strong vanilla flavor. But before you can even appreciate what you are tasting the alcohol comes in and burns away any flavor notes that might have been coming into focus. It wasn’t a hot burn but the ethyl flavor did take over the tongue and then lingered awhile after you swallowed. So not a sipping vodka for sure. Or course I can’t see why anyone would want to sip vodka in the first place, so I always follow up the tasting by making a cocktail with it. Vodka’s beauty comes from it’s ability to add alcohol to other flavors so to really test it you have to mix with it. In this case I made a vodka gimlet and here the Hank Birdwell’s performed much better. Mixed with fresh lime juice and simple syrup the ethyl flavor faded to the background but surprisingly the vanilla flavor came forward. It ended up being a much more enjoyable cocktail than I expected and lead me to upgrade my opinion of the vodka just a bit.

So should you give Hank Birdwell’s a shot? Like I said at the beginning, this is an $11 bottle of vodka and compared to other vodkas at that same price point it is perhaps slightly ahead of the curve. But if you have the money to spend, go ahead and spend a few dollars more to get some Tito’s.

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El Arco Tequila

 

El Arco bottles

 

“I love my unpaid job” was my facebook status last Thursday afternoon. The reason for this love? I had just come from a lunch time tequila tasting that was provided to me because El Arco Tequila reached out to Queen City Drinks to ask if one of their writers would be interested in sampling their tequila and writing a review. Never one to shirk my duty, I bravely stepped forward.

 

el arco blanco and anejo

El Arco is a newcomer to the craft tequila market. Arco Ventures LLC, a Cincinnati-based tequila distribution company bought Arco del Cabo Tequila, renamed it El Arco and began selling bottles in 2011 I believe. The change in marketing, branding, and investment seems to have them taking off quickly. When you think Cincinnati you don’t normally think tequila. So when we sat down with the owners, former NFL lineman and St. Xavier graduate, Rocky Boiman and Greg Meyer who is vice chairman of the Commercial Real Estate Council of Greater Cincinnati, we were curious as to how this brand would compare to other tequilas. Despite the owner’s connections to Cincinnati, it is clear that El Arco is a true tequila in every sense of the word. El Arco is produced by the Tres Mujeres Distillery in Jalisco, Mexico. It is made from 100% organic blue agave that grows for at least eight years before it is harvested to be made into the tequila. But how does the final product compare to other tequilas? El Arco advertises its taste rating on tequila.net right on the label, an excellent marketing strategy since both the blanco and the añejo are currently rated higher than other well known craft brands like Patron and Cabo Wabo.

I learned about all of this while sitting at a table with the two pours of tequila sitting in front of me waiting to be tasted so my expectations were pretty high by the time I got to actually try the tequila. I have to admit I was not disappointed. The blanco was smooth and really enjoyable to sip. It had a sweet, grassy flavor on the initial tasting with a spicy, spearmint-like finish. Hints of citrus can also be tasted in the flavor. The añejo is aged for a full two years in an oak barrel before being bottled but other than that it is the same product as the blanco and tasting them side by side was fascinating. If you have ever compared white-dog whiskey to bourbon you will know that the aging process radically changes the flavor of the initial product. With this tequila, you can taste a lot of the same flavors between the two different products. The grass is still there, as well as some lighter citrus but the oak transform the spearmint into more of a cinnamon with a hint of dark chocolate.

el arco margarita

 

Rocky and Greg were also kind enough to make us a margarita using El Arco Blanco. Fresh squeezed lime juice, top shelf ingredients, organic agave nectar; it had to be good right? Unfortunately the one thing they didn’t have was a jigger and the result was not optimal. While I am sure that the blanco makes a delicious margarita the one I got was too heavy on the lime for me to evaluate how well the tequila worked in the cocktail. However, if you want to try one yourself I recommend going to Bakersfield where the blanco is the tequila in the premium margarita, or if you are at the Western and Southern Open this week you will see that El Arco is the chief sponsor of the bar were you can order a pitcher of the El Arco ‘Ace’ Margarita. Either way I am sure you won’t be disappointed.

If you want more detail on El Arco you can listen to the whole tasting and hear Greg and Rocky explain their company philosophy on Episode 26 of Bottoms Up With Ginny and Charlie.

 

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Handcrafted Cocktails Cincinnati Book Launch

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After months of buzz and anticipation Cincinnati was finally able get their hands on Handcrafted Cocktails: The Mixologist’s Guide to Classic Drinks for Morning, Noon & Night by mixologist and local alcohol-celebrity Molly Wellmann. The book’s Cincinnati launch was held last Thursday at Molly’s bar Japp’s Since 1879 so of course I was there to get my autographed copy and to check out a few of the cocktails that Molly was demonstrating from the book. Here are some of the highlights of the evening.

Molly Wellmann

Molly signing books and looking fabulous.

 

She likes us. She really likes us!

She likes us, she really likes us!

 

Molly Wellmann making a "sweet heat" cocktail.

Molly making a “sweet heat” cocktail.

I haven’t gotten a chance to dig into the book too much yet but it looks great so far. I really like that she divided the chapters into times of day, “Drinks for the Morning” and so on, and then in each chapter categorized them by the main spirit used in the cocktail. The recipes are a mix of classic cocktails with the stories to go along with them, as well as original creations. We tried two of the original recipe cocktails featured in the book, Little Boy Blue and the Sweet Heat.

Bourbon, blueberry simple syrup, and a stout floater

Little Boy Blue: bourbon, blueberry simple syrup, and a stout floater.

 

Sweet Heat: vodka, jalapeno simple syrup, and salt & pepper.

Sweet Heat: vodka, jalapeno simple syrup, and salt & pepper.

It was a great night out. Charlie and I really enjoyed the food, drinks, and atmosphere of the event as well as running into other local writers like Sharon Rudd and Anne Mitchell who were checking out the books as well. Of course the dangerous thing about starting to drink in Over the Rhine is that there are so many places to continue drinking once you’ve gotten a few under your belt. We ended up at friend’s birthday party being held at Neon’s once we were done and the next thing you know we are having a drink at Arnold’s with a guy dressed up like Marie Antoinette.

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Yeah, it was that kind of night.

 

 

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Tito’s Handmade Vodka

titos

With so many micro-distilleries popping up around the country I thought it would be nice to review a vodka from one of the early success stories from the micro-distilling movement. Tito’s Handmade Vodka is celebrating its 16th year in business. Tito’s was stared by a guy named Tito Beveridge (with a name like that how do you know go into the alcohol business) who started out making vodka infusions as gifts and somehow ended up founding the first legal distillery in Texas. Since winning a double gold medal in the World Spirits Competition they have come to be known as one of the go-to brands of vodka for people who are serious about cocktails but also aware of price. I have even heard of some up-scale bars and restaurants who are using Tito’s as their well vodka so that the taste of their carefully crafted cocktails don’t get ruined by sub-par vodka. This really is the path that every micro-distiller around the country is hoping to follow, although few of them look ready to compete at this point.

Despite having been aware of the brand for many years I had not actually gotten around to buying a bottle until now. Tito’s is a 100% corn vodka and it does have the characteristic sweet and creamy taste that most of the corn vodka’s I’ve tried also have. But the other corn vodka’s I’ve tried also have a lot more of a flavor to them. And when it comes to vodka that is not necessarily a good thing. Tito’s is incredibly smooth, with a creamy mouthfeel and just a hint of sweetness before you do taste the alcohol at the end. But it is not a burning alcohol and you can drink it without making cheap vodka face and coughing. One reason for the difference is that Tito’s microdistilled in an old-fashioned pot stills and so they have more control over the process than with column stills. I would say it is very similar in character and quality to Buckeye Vodka but is a few dollars cheaper per bottle and, in my opinion,  slightly better. Don’t be put off by the cheap looking bottle and plastic cap. Part of Tito’s mission statement is keeping their product as affordable as possible and they are clearly not investing too much in bottle. Instead they use quality ingredients, a careful distillation process, and then distill it just enough (six times) to get out the impurities and strong corn flavors but not so much that all that is left is the ethanol flavor. So there you have it. If you want to support local vodka at an affordable price go with Buckeye but if you want a bottom line better vodka for an even better price, go with Tito’s.

If you want to listen to a tasting and review of Tito’s you can hear it on this week’s episode of Bottom Up.

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Ohio Girls Pint Out Inaugural Meeting

girlspintout

Girls just want to have beer!

Look out Cincinnati! Lock up your husbands’ and sons’ beer taps because Ohio women have a new drinking club and we are officially open for business. Girls Pint Out is a loosely organized national group with many local chapters but they are all dedicated to bringing together women who love craft beer.

Girls Pint Out originated in Indianapolis, Indiana in early 2010. The Girls Pint Out movement quickly spread to Arizona and Texas with charter chapters. Today, Girls Pint Out has more than 15 chapters nationwide giving women the opportunity to socialize and learn more about craft beer. While educational events are planned with women in mind, our social events are co-ed to encourage craft beer drinkers both male and female to further their journey into the craft beer community.

I was so happy to be able to attend the first meeting of the newly formed Ohio chapter of Girls Pint Out. Terri Houston, the Ohio coordinator of the group, did a fabulous job setting up the event held at Tap House Grill. We had one of the distributors from Mt. Carmel Brewing company there to talk us through a flight of their beer and to answer our questions. We started with a pitcher of the Blonde Ale and I have to say I was very impressed by that one. It was a perfect summer ale; light, refreshing, mildly sweet with a hint of citrus and easy on the hops. I could have drank that all day.

flight of mt carmel beer

We had a nice selection of appetizers to share and of course we also had to have at least one other pint as well. The Tap House does have a pretty decent selection of beers on tap as you might expect from the name. The conversation was great. I got to finally meet Lindsey from Love Beer Love Food as well as hang out with several other good friends. We discussed our favorite types of beer and breweries, and shared the story of how we got into craft beer. A common comment I heard was basically, “I tried beer in college and it was gross so I never really bothered with it. Then one day I tried good beer and a whole new world opened up.” This experience fits nicely into my own theory of why it is that fewer women drink beer. I believe that a great many women and men try the gross stuff when they are new drinkers and think it is disgusting. But since women aren’t expected to like beer anyway and there are alternatives, they head over to Arbor Mist or Mike’s Hard Lemonade and never give beer another thought. Men, on the other hand, probably grew up seeing their dads and other men drinking beer and their friends give them a hard time if they drink something ‘girly’ so they keep chugging the gross beer until they develop a taste for it. But I digress. The point is that this was a super fun event and I hope to see more women at the next Girls Pint Out. The next meet up is July 15th at the Moerlein Lager House. It will include a beer tasting and talk by Brewmaster Richard Dube. The cost is $15 and includes taster samples and some light appetizers. Space is limited for this event, so please reserve your spot today by emailing terri@girlspintout.com or RSVP on the facebook event page. I plan on being there and I hope to see you there too.

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Celebrate National Bourbon Day

Happy Bourbon Day Queen City Drinkers! What’s this you say? You’ve never heard of Bourbon Day before? I suppose this means you didn’t get me anything either? That’s OK, I’m disgusted at how commercial the holiday has become anyway. Remember, Elijah Craig is the reason for the season. Yes legend, or perhaps just a good marketing department, has it that in 1789 on this date, June 14, Baptist minister Elijah Craig first invented bourbon by aging his whiskey in a charred oak barrel before sending it down to New Orleans where it became a hit.

Although this story is likely apocryphal, that isn’t going to stop me from celebrating. For today’s cocktail I recommend a classic bourbon cocktail, the horse’s neck.

I first made this drink for Episode 41 of The Charlie Tonic Hour. Charlie and I talked about our trip to the Old Kentucky Bourbon Bar where, in addition to sampling a nice selection of rye and bourbon whiskey, I also tried a classic bourbon cocktail. The Horse’s Neck cocktail dates back to at least the 1890’s when it was more typically made with brandy. Today it is most associated with bourbon and has a history within the Navy as a typical officer’s drink. It gets its name from the garnish, a long peel of lemon that hangs over the glass. I love ginger and bourbon so this was a great drink for me. Make it with the bourbon we featured in the show, Ancient Age 10 Year, and you won’t be disappointed.

Horse’s Neck

1 Lemon
2 ounces of Bourbon or Rye
Ginger Ale
dash of bitters

Carefully peel a long sliver of lemon zest and arrange it in a highball glass and add ice.
Add the bourbon and bitters, top with ginger ale and stir.

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Summer Bourbon

blackberry bourbon fizz

For some reason, as the temperatures rise it seems only natural to switch from darker drinks to lighter. Maybe it is the color or the flavor but this rule applies to beer, wine, and especially to spirits. People associate whiskey with warming you up on a winter evening while white rum and vodka drinks dominate our summer cocktails. But just because the days are getting longer and the pools are opening doesn’t mean you should put your bourbon back on the shelf till fall. Just take a look at this recipe I found on Facebook:

blackberrybourbon

Ok the language may be a little course but it is clear that bourbon can hang with the fruity summer drinks just as well as it’s un-aged cousins. But since the picture is a little vague let me help you out.  Here is a recipe that worked well for me.

Blackberry Bourbon Fizz

4-5 fresh blackberries
1 1/2 ounces bourbon
3/4 ounce ginger liqueur
club soda
fresh basil
Muddle the blackberries at the bottom of a glass.
Fill the glass with ice and add the spirits.
Top with club soda and stir well.
Garnish with a fresh piece of basil.

You can also use plain old ginger ale in place of the club soda if you don’t have any ginger liqueur. You can hear me make this drink and get a review of Elmer T. Lee single barrel bourbon on Episode 15 of Bottoms Up. And if listening isn’t enough for you, this is one of the cocktails that I will be demonstrating at the Summer Cocktails class I am teaching June 20th at Cork n Bottle.  Hope to see you there.

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