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.
2 ounces of Bourbon or Rye
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.
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:
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
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.
After my recent post on Victory’s Storm King imperial stout the comments on reddit brought to my attention a delicious idea I’d never heard before. Turns out that at the Victory brewery you can order a beer called a Silverback, now you won’t find this on any store shelves, it’s a mixture of half Victory Golden Monkey and half Victory Storm King. The white head from the Monkey on top of the black body from the Storm King give this brew it’s Silverback name. I’ve had a black and tan before, Guinness stout & Bass pale ale, and quite enjoyed them. However I have no idea what to expect from a stout and a Belgian tripel except for one thing; both of these beers are over 9%,so I will be drunk!
I poured the Golden Monkey first and ended up using a bit more then half of that before I got to the Storm King. I’d read that this didn’t separate this well like Black & Tans so I tried a trick and poured the Storm King on a spoon over the Monkey, as you’ll see it didn’t layer well either.
Very interesting appearance for sure. Kind of a dark brown or purple color beverage with a milky white head with streams of brown from the Storm King.
Woah, pungent aroma with plenty of roasty malt action as well as some flowery hops. Oh and a strong dose of alcohol.
Taste is curious as well definitely picking more of the stout here then the tripel. Strong malt body and taste with citrus and pineapple hops not found in any other stout I’ve encountered. Hints of chocolate, caramel, orange peel, and lots of “zest”.
Holy carbonation Batman! I’ve had fresh soda flatter than this, man those are some tingly bubbles, all riding atop a smooth medium body.
This has to be one of the most interesting beers I’ve tried. Not nearly my favorite by any means but most interesting for sure, no style has ever come close to this menagerie of taste and flavors. They’re good and all but not great, and that carbonation is a little over powering. This is certainly worth a try just bring a friend to split it with. Remember what’s interesting isn’t always the same as what’s good.
Filed under Beer, Reviews
While lining up for lunch at your local Chipotle you may have noticed that they offer margaritas as one of your beverage choices but if you are like me, you’ve probably never really thought much about them or even considered ordering them. Chipotle is looking to change that. The fast casual mexican restaurant has established its brand as the fresh, caring, Michael Pollan-approved fast food restaurant and they are trying to bring some of that mystique to their margaritas. I was invited to head to the Chipotle on Fountain Square to try one with their marketing director and see what I thought.
So the first thing I have to admit right away is that I am a huge fan girl of Chipotle. If I have one of those too-busy-to-cook-no-food-in-the-fridge kind of nights and I just need something fast kind of nights it is my number one choice. There is really no other restaurants offering food that tastes that good, at that price point and convenience level. Plus I don’t feel guilty for eating their carnitas because it comes from happy little piggies who were probably so grateful for their loving farmer that they were only too glad to lay down their life to support him financially. So yeah, this is probably not going to be an unbiased review
So what is different about these margaritas? First of all they are ditching the pre-made sour mix and are using fresh squeezed lemon and lime juice instead. This is really what makes a big difference. Just using fresh juice takes the taste out of the bar standard hum ho cocktail and creates something that catches your attention. The next thing they have changed is allowing guests to choose to have their drink made with Patron for a few dollars extra. Patron may not be the absolute best tequila out there but it is probably the most well known brand and it is incredibly smooth. They use an ounce and half in their margaritas and the one I tried had minimal alcohol flavor. It was nice, heavy on the citrus, and very tasty. I would very much enjoy sipping on one of those while eating chips and guacamole after work.
Which gets to the problem that I think Chipotle will continue to have with their margaritas. Nobody I know goes to Chipotle for happy hour. We go there for a quick, delicious, and reasonably priced lunch or dinner. On the piece I recorded for Bottoms Up, Laura from Cincinnati Nomerati and I both agreed that $7 for a Patron margarita made with fresh squeezed juice was a good deal. But it is also the same price as a burrito and ordering one with my dinner will mean doubling my bill. When I head out for a nice dinner or to have drinks with friends I am prepared for that but on my Chipotle nights not so much. So as much as I love Chipotle, (I will be eating there tomorrow night for their Teacher Appreciation, buy one get one free special) I don’t think I will be ordering their Patron margaritas nearly as often as I might like.
On this week’s episode of Bottoms Up, Charlie and I reviewed Domaine de Canton, a wonderful ginger liqueur from France. I was first turned onto this liqueur after having a Red Headed Stranger at Bakersfield and was so impressed I decided to go out and purchase a bottle for home. This is a very high quality liqueur that makes a wonderful bottle for both professional and amateur mixologists. It has a very clean flavor, lightly sweet and with a really wonderful ginger bite. What makes this liqueur different from others is that it is cognac based, dating back to the French tradition of making herbed elixirs with eaux de vie or cognac instead of wine or grain alcohol. Although ginger is the dominate flavor, the recipe also includes vanilla and orange blossom honey. Domaine de Canton has been well received by the critics since it was reintroduced with a new recipe in 2007. The liqueur won Double Gold Medal (Best of Show) in the herbal/botanical liqueur category at the 2008 San Francisco World Spirits Competition and Proof66.com designates Domaine de Canton as a “Tier 1” liqueur based on expert reviews. For tasting purposes on the show, I made Charlie a selection of cocktails using the liqueur, including a Dark and Stormier, a Red Headed Stranger, and one of my own creation that I have decided to call the Honey Buzz. It has a more gentle bite than the other two drinks and the combination of honey, ginger, and lemon are a proven winner. Try one for yourself.
The Honey Buzz
1 1/2 ounces Wild Turkey American Honey Bourbon
3/4 ounce Domaine de Canton
1/2 ounce fresh squeezed lemon juice
Pour all ingredients into an ice-filled shaker, shake well and then pour into cocktail glass.
Garnish with twist of lemon and enjoy!
Filed under Reviews, Spirits
As some of you may know I do a weekly podcast called the Charlie Tonic Hour. My co-host Charlie and I like to describe it as an alcohol soaked culture podcast with a side of sexy but mostly it’s just Charlie and I discussing music, events, popular culture and whatever else crosses our mind. Every show has had a “bottoms up” segment where we discuss a drink of some kind. It’s always been my favorite part of the show, a chance to talk to local bartenders, try a new spirit, beer, or wine, or just practice mixing up a new cocktail to try. Well I liked it so much that I talked Charlie into starting a second podcast that was all alcohol. It’s called Bottoms Up with Ginny and Charlie and it goes live every Friday. At just about 15 minutes in length it’s a short shot of alcohol to kick off your weekend. Charlie and I will be heading out to local bars to talk to people, attending Cincinnati events, trying new things and making new drinks. If you like cocktails, spirits, beer, or just the local drinks scene I think you will enjoy the show. We started a few weeks ago with Angel’s Envy Bourbon and I thought I would go ahead and share it with the good people here at Queen City Drinks. If you like what you hear you can subscribe through iTunes or download it from the site. Give it a listen and let me know what you think.
FULL SHOW NOTES FOR THIS EPISODE
Run Time: 11 Minutes, 19 Seconds
Click to listen: bottomsup001.mp3
Subscribe to the show: bottomsup.libsyn.com/rss
Created by Master Distiller Lincoln Henderson, Angel’s Envy is worth coveting. Aged up to 6 years in charred white oak barrels and finished in ruby port wine casks, Angel’s Envy is an artisan’s masterpiece unlike any other bourbon.
When Wine and Spirits Magazine calls you a “Living Legend,” it should mean one thing. You’ve still got work to do. Lincoln Henderson wasn’t content resting on his laurels. He’s always been a malcontent. You don’t spend 40 years defining the spirits industry and earn a spot in the Bourbon Hall of Fame without a few unconventional ideas.
Angel’s Envy is what happens when 200 years of tradition meet an independent master craftsman’s instinct to improve. It’s a total return to craft first, hand-blended batches of 8 to 12 barrels at a time. We start with the finest local ingredients distilled in micro-batches and aged in American oak. Lincoln personally tastes every barrel throughout each step of the process to ensure that the spirit meets his malcontent’s standards.
This would be enough for any other premium bourbon, but Lincoln had other ideas. That’s why we finish every batch in ruby port wine casks. There’s no set time for the process. It’s only Angel’s Envy when we say it is. The ruby port wine finish adds subtle nuance without ruining the integrity of the bourbon. The end result is a rich, exceptionally smooth and rare bourbon. Sin aside, we work every day to inspire envy, even if it takes a little longer.
Ginny Tonic’s April 2012 Article on Angel’s Envy
Angel’s Envy Makes The Angels Beg
Charlie Tonic Hour #14 Where We Originally Discuss Angel’s Envy
Angels Envy, Powerful Females and the Road to Gem City
Photos from Our Tasting
The Music You Hear Throughout the Episode
Photo by Dinah Sanders
Candy is dandy but liquor is quicker. This Valentine’s Day instead of a box of chocolates you picked up at Walgreens on the way home, fix your sweetheart this prohibition era cocktail to show your love and affection. Although it may seem quaint compared to Sex on the Beach or a Screaming Orgasm, the name of this cocktail was considered slightly shocking when the drink was popularized in the 1930’s. A variation on a Sidecar, Between the Sheets uses light rum in addition to cognac for an additional kick. Mix one up tonight and you’ll thank me in the morning.
Between the Sheets
3/4 ounce cognac
3/4 ounce light rum
3/4 ounce Cointreau
1/2 fresh lemon juice
Combine all ingredients in a cocktail shaker filled with ice and shake until well chilled. Strain into a chilled cocktail glass and enjoy.
All this for 33 cents. Too good to be true?
Japp’s since 1879 has been generating buzz with their craft cocktails and frequent retro-inspired events ever since they opened on Main Street in Over the Rhine a few years ago and this week is no exception. Last Friday Japp’s introduced their Prohibition-priced happy hour with .33 martinis. That is an unheard of price for a drink and with my recently discovered love of martinis, course I had to check it out right away.
My first surprise was that this was not a one-off event. Even with bulk and wholesale pricing I figure that a .33 martini has to be a money-losing operation. Of course these martini’s are one-per-customer, but I did assume that this was a special event. Perhaps to celebrate Groundhog Day or to commemorate the anniversary of the first publication of the Oxford English Dictionary. But I was delighted to learn that this will be the price of martini’s from 4-6 pm everyday that Japp’s is open for business.
My second surprise was not really much of a surprise but these are really good martini’s. I wouldn’t have expected any less of Molly Wellmann of course but the price and the fact that I had never had Plymouth Gin before did make me slightly nervous. In truth I suspected that I would be getting a good drink but served in miniature proportions. Instead it was a full-sized martini with two healthy olives served along with it. The picture above doesn’t quite capture the original martini because I was too busy enjoying it to remember to take pictures.
The Blood and Sand after Ginny had a few drinks.
Upon further reflection the logic behind the so cheap-they’re-practically-free pricing becomes apparent. It is easy to stop by somewhere for beer after work and leave after one. After a martini it somehow seems a little easier to forget the responsibilities waiting for you at home. Plus, once I had my martini I realized that I still had plenty of money left to try another cocktail. I opted for a classic cocktail of the silent film era, a Blood and Sand. Named after the Valentino movie of the same name it has scotch, cherry herring, sweet vermouth and orange juice. I had read about the drink but never tried it so I ordered one and the lovely young lady behind the bar didn’t bat an eye or ask me what was in it.
The only downside was that service runs a little slower than you might be used to. A well-made cocktail takes a little bit of time, as do most of the specialty cocktails that Japp’s is famous for. As the bar filled up closer to six it got harder and harder to catch a bartender’s eye but frankly I enjoyed the time catching up with a friend and enjoying the wonderful jazz band who was playing in the corner. I have a suspicion that I will be making 33 cent martini’s a Friday happy-hour tradition.
If you want to hear more from Molly Wellmann, discussing Japp’s, cocktails, and the history of the building you can hear my two-part interview with her on The Charlie Tonic Hour starting with Episode 15.
On the Halloween Special of The Charlie Tonic Hour, Charlie and I shared the fall-themed drink that I made for our Halloween block party. It turned out great and I am thinking of making something similar to give out for Christmas presents this year. If you want to drink along at home here is the recipe for our Apple Pie a la Mode Moonshine. I originally came across this recipe on Allrecipes.com and was delighted to find that my favorite cooking site also has a lot of other cocktail and liqueur recipes to be found there so I highly recommend you check it out.
Apple Pie ‘Ala Mode Moonshine
1/2 gallon apple juice
1/2 gallon apple cider
4 whole cinnamon sticks
4 whole cloves
1 cup brown sugar
1 cup white sugar
Bring these ingredients to a boil and then let them simmer for at least 20 minutes. Once the mix is cooled to room temperature or below add:
3 cups Everclear
2 cups vanilla vodka
Everclear or similar 190 proof grain alcohol is not available in Ohio or Kentucky but it is legal in Indiana. The best substitute is a 100 proof vodka. When I was making this that is what I used and I added an extra half cup of each vodka. You can drink right away but it’s best if you let the mixture rest at least 24 hours to allow the flavors to blend together. Pour the drink into pint mason jars for an authentic moonshine look and it would make an amazing gift.
This article originally ran on The Charlie Tonic Hour.