Jallu-Plörö

JALLU-PLÖRÖ

Part of the Finnish UNESCO World Heritage list 

Jallu-Plörö. It's more than just a name. It's a legacy. Part of the UNESCO World Heritage list and a truly Finnish cultural act! Coffee spiked with Jaloviina*. Here is how you can make your own delicacy:

• 4 cl Jaloviina*
• Coffee
• milk (separately)
• (cigarette)

Add the Jaloviina* to your coffee and go outside with your cup & smoke a cigarette (if you are a smoker). Enjoy.

Jallu-Plörö to Finns is what feng shui is to the Japanese. Cherish it.

Porto Flip

PORTO FLIP

Evening everyone! Here is a classic flip style of cocktail, which I wanted to make since a long time. I introduce you to the Porto Flip. For some reason I've never gotten around this one but finally, finally I had the ingredients to do it! It's definitely a small-ish cocktail so don't use your largest cocktail glass. A coupe will do just fine:

• 1.5 cl brandy
• 4 cl port wine (ruby/tawny)
• 1 egg yolk
• grated nutmeg for garnish

Shake the first three ingredients in a shaker and strain into your glass. Garnish, and serve. My thoughts on this. Well first things first, the yolk should be fresh as fuck. Secondly, the Porto Flip is definitely a dry, "adult-like" cocktail. The egg gives a smooth and nice frothy texture and overall the port wine definitely comes out, with a nice strong after taste. Honestly, this cocktail is close to the Alexander, at least I had these weird chocolate-y sensations in my mouth!

Nonetheless, I rate this cocktail 3 out of 5. Sure, I know my ratings vary from 1-5 stars to 1-100 points or just verbal, but to give you guys some "heads-up" if needed. Perhaps a teaspoon of sugar could enhance this drink...?

Jallumuuli

JALLUMUULI
(aka JALLUKINKERI)

A Finnish classic

Hey everyone! Here's a classic, that has reach a solid place in the Finnish bar culture, the Jallumuuli or Jallukinkeri. Easy to make, easy to drink and easily ordered again :D, this drink consists of:

• 4 cl Jaloviina * (A Finnish cut-brandy)
• 2 lime wedges (muddled)
• ginger ale

In a highball glass, muddle the lime wedges, add ice your Jaloviina* and top it off with ginger ale.

As said, the lime juice and ginger ale really helps cut the edge from the brandy, making this suitable for...pretty much anyone! 

Jumalan Ruoska (God's Whip)

JUMALAN RUOSKA (GOD'S WHIP)

Whip it REAL GOOD!

Here's a cocktail I found about last weekend and apparently it existed already in 2004! Jumalan Ruoska, or translated "God's Whip". A customer mentioned this name and I had to look it up later just to find out from a very old forum that indeed! This drink does exist! I had to give it a shot.

This drink is similar to the White Russian, especially due to one of the main ingredients. But let's see how this one's made.

• 2 cl Jaloviina * (A famous Finnish cut brandy, you could use any similar product if this one is not available)
• 2 cl Kahlúa (it has to be Kahlúa, any other coffee liqueur won't do the trick)
• Milk

Build into a OF/tumbler filled with ice. No garnish, just a straw.

First of all, milk-based cocktails are devious for they are so easily drunk. I don't lie, I could've finished my drink in a few sips! Secondly, this cocktail is full-bodied (thanks to Kahlúa) and smooth in texture with a nice brandy-ish flavor to it. Thirdly, for the Finns this drink is easily and readily available, since come on, any self-respecting person should stock at least Jaloviina in their homes! :D

I can only recommend trying this if the basic White Russians are getting waaaaaay boring!

Stinger

STINGER

IBA cocktail. Despite the weird combination...this stuff works!

Hi everyone! Here's an IBA cocktail, that I decided to make. Two ingredients, simple enough, right? But when you take a closer look to what they are you might think "aaww hell naow!" Okay, let's see what a Stinger has in it:

• 5 cl cognac
• 2 cl créme de menthe (white)
• (mint sprig garnish)

Stir the alcohols with ice and strain into either a cocktail glass or on ice into a tumbler. If you want to, garnish with a sprig of mint. I suggest garnishing especially if using a tumbler glass.

So how does cognac and peppermint liqueur work together? I must (to my surprise) say, wonderfully! The Stinger is fresh, smooth and balanced. And it is devious, as its name suggests; this stuff goes to your head fast.

PS. If you don't have white créme de menthe and instead use green, the Stinger is called a Green Hornet.

Brandy Eggnog

BRANDY EGGNOG

Good late evening everyone!

Tonight I made a cocktail that incorporates an egg yolk. I introduce you to the Brandy Eggnog!

Winter is coming (chuckle) and soon we'll all be warming ourselves in front of fire places drinking fine drinks. Eggnogs in general a good choice for these kind of actions. The recipe I used goes as following:

• 5 cl milk (prefer whole milk)
• 4 cl brandy
• an egg yolk (you know, the yellow part :D)
• a dash of bitters
• (nutmeg for garnish)

Put everything in a cocktail shaker and (dry) shake. I must confess that with egg whites a dry shake is very recommended but I will have to look up the use of this method when dealing with egg yolks. Nonetheless, I dry shook the drink first, then added ice and shook again. Definitely double strain into a cocktail glass and (optionally) garnish with freshly grated nutmeg.

Opinions? I loved the silky smooth texture this cocktail had. Well-rounded cognac-y taste with a distinctive aroma from the nutmeg. BUT in my opinion the cocktail felt "thin and light", due to milk used. Fresh cream would've made a difference and made the overall drink feel better in the mouth. 

I'll give this cocktail a 3½ out of 5!

Editor's note: When dealing with fresh eggs (either whites or yolks), take good care of overall hygiene when dealing with these items.

SHOTS TIME!

SHOTS, SHOTS EVERYWHERE

Good evening ladies and gents! It's time to have some fun with shots! I've had a day off due to Ascension Thursday so instead of making grand cocktails (fine, I barely had any mixers at home) I pursued the art of shots!

I created five different and instead of making one blog for each separately I thought it would be the wisest just to compile them all under one sheet. Most of them were created purely out of visual outlooks, meaning they look better than they taste. But of those individual shots later on. Here we go!

ÄSSÄMIX

This shot is really something you can barely make outside Finland. The reason being one ingredient only (do correct me on this one?) available where I live now. Ässämix, named after the candy Fazer (a Finnish company) makes. As if "you're eating that dark and fruity candy at the same time". I agree. This shot was actually quite enjoyable! Sure, you can't really layer these ingredients but damn, tasty!

• 2 cl Salmiakkilikööri (explore the Finnish folklore *tshish*)
• 2 cl Passoã liqueur

In a shot glass, combine both ingredients and SHOOT!

SAMBUCA CON LA MOSCA

Simply put, Sambuca con la Mosca ("Sambuca with the fly") is Sambuca with three coffee beans and lit on fire. but more complicated put, it represents health, happiness and prosperity or the Holy Trinity. Either way,

• 4 cl Sambuca
• 3 coffee beans
• fire

Pour the sambuca in a shot glass, drop the coffee beans on it and light the thing on fire. Let it burn for a while, extinguish the fire and shoot! Taste-wise, as expected, very aniseed-like but the aftertaste is smooth and sweet. A great after dinner shot!

BANANA BOMBER

One layer drink I tried was the Banana Bomber. Given, there are multiple different recipes how one makes this but one thing is certain and that is the use of banana liqueur. The other half could be anything from tequila to vodka, whiskey, cointreau, you name it! This recipe included:

• 2 cl banana liqueur (not that green pisang stuff)
• 2 cl brandy

Merely a 2/5, this shooter wasn't really a good one. Like the saying garbage in, garbage out, I used a Spanish brandy and De Kuyper's banana liqueur. The liqueur had a strong essence taste to it and the brandy being young tasted coarse. Combined they didn't make a good combo. A hint of banana was in the background but in its essence, not a particularly great shot. Visually okay.

V8

Another curious one, the V8. I had to cut corners here and use a more potent ingredient that was actually called for since I didn't have the "softer" version at all :D

• 2 cl white peppermint schnapps (clear)
• 2 cl Stroh (54)

Layer the shot, the peppermint liqueur goes in first. As said, I only had a bottle of 80% (160 proof) Stroh in hand so I used that one. Well it layered just nicely (as almost pure alcohol does :D) but taste-wise. Ugh. A cruel shot. Like meth, not even once.

KÄNNIANKKA

(DRUNK DUCK)

Finally, the Känniankka (translated "Drunk Duck"). I have no history of who or where this was invented but some of my customers have asked for this. Basically it goes down to:

• 2 cl peppermint schnapps
• 2 cl jägermeister

Both ingredients should be properly frozen, as well as the glass. Layer the shot so the peppermint schnapps goes in first.

I made an exception to the rule and didn't shoot this as I did with the rest. No, I enjoyed this after eating pizza and while watching a Netflix series. Actually, around the time the Jäger's done and the pepper kicks into action, the combo works surprisingly well. A nice mix of herbal-pepperminty-sweetness I say. Hence, a solid 4/5 I give this shooter.

Tomorrow I'll be heading back to work. A few days more and then I'm off to to my well-deserved summer holiday! Yay!

SHOOT AWAY!

The Great Cognac Tasting

The Great Cognac Tasting

Show me how you drink and I will tell you who you are. 

~Emile Peynaud

This is it! The moment I've (we've) been waiting for such a long time now! You might remember me discussing this matter in the middle of December when I explained how I would have a known brand tasting with cognacs. So yesterday I had people come over to discuss, taste and assess four different products.

I did do some proper settings before the event. I reserved plain crackers and water (to cleanse the palate between different cognacs), a small cup of coffee beans to neutralize the nose buds and some tasting note papers for people to write their experiences on.

I believed this was going to be a rather difficult tasting I've ever conducted. I don't possess the experience and wisdom of analyzing different subtleties, especially regarding cognac. I won't vouch for my friends' previous knowledge of the matter in hand, but I believe it wasn't an easy tasting for them either.

In addition, I gathered the official tasting notes from the different producers so we could later discuss and compare our observations. Because Courvoisier didn't have a website that actually worked (for me) failed to help me via Facebook, of all the VSOP cognacs I had I dropped it out for the final tasting. A special thanks to Rémy Martin for sharing the notes via Facebook!

The cognacs we reviewed were as followed:

1. Rémy Martin VSOP
2. Meukow VSOP
3. Baron Otard VSOP
4. Hennessy VSOP

Before we could start though, I carefully poured 1.5 cl of each cognac into proper nosing glasses I received from work.

The master of Ceremonies at work

THE COGNACS

(the tasting notes I will just straightforward copy+paste and I'll discuss the results afterwards but do enjoy the picture gallery of this event before the actual reviews)

_________________________________________________________________________________

RÉMY MARTIN

Blend: Cognac Fine Champagne, 55% Grande Champagne, 45% Petite Champagne

Color: Vibrant gold

Aromas and Flavors:

Fruity notes - the roundness of summer fruits, especially ripe apricots and peaches

Floral notes - the impertinence of wild flowers, particularly violets

Oaky notes - predominantly vanilla, with a hint of liquorice

Texture: Silky

Finish: A perfectly balanced blend of ripeness

MEUKOW VSOP

Nose: Fruity with raisins, candied orange and white peach.

Palate: Walnut and hazelnut aromas with vanilla.

Finish: Harmonious and mellow tannins with spicy nuances.

BARON OTARD VSOP

This elegant cognac comes with full-bodied flavor, great finesse and a good finish. The nose is rich in floral notes, backed by touches of linden tree leaves, pear, tobacco and a hint of vanilla. On the palate, it is round and mellow, with subtle, fruity sweet flavors enhanced by a hint of spices. It has an opulent deep golden colour.

HENNESSY VSOP

Nose: On the nose, the first fragrances perceived are soft spices such as vanilla, clove and cinnamon. Then delicate toasted notes follow

Palate: On the palate, the natural balance of strength and smoothness creates a harmonious blend in which maturity combines with vigor. The structure is softened by a suggestion of fresh grape character.

Finish: The highlight of tasting Hennessy V.S.O.P is the long-lasting finish, revealing the natural balance of the blend – testament to a superior cognac.

THE RESULTS

As mentioned before, I wasn't expecting any short stories with the reviews. I was mostly interested with the five-star-rating at the end of each cognac and perhaps some similarities regarding the products. With Rémy Martin, people did pick off fruity notes. It was also considered warm with a strong, stingy aroma. The Meukow had a strong aroma but in the palate regarded very soft. Baron Otard had the longest finish/after taste of them all and Hennessy was told to be soft and lingering. Also, Hennessy was considerably darker than the others. Whereas the first three were rather (deep) gold in color, Hennessy had a more of a copper-ish tone.

Finally, the five guests (and me) gave each cognac a rating from 1-5 stars, so one cognac could achieve the maximum score of 30. (The products were not compared with each other but rated as individuals). The ratings as follows:

• Rémy Martin 20 points
• Meukow 19 points
• Baron Otard 17.5 points
• Hennessy 20 points

So it's a tie between Rémy Martin and Hennessy, 3rd place goes to Meukow!

AFTERMATH

This was a great event, hands down! At this point I must say how promptly on time with no-one having to wait for Johnnies-come-lately we started! I mean, people were even early at this event! In addition, I wanted to implement a set of cognac cocktails for all of my guests with their favorite cognac used.

The list included:

• French Connection
• B&B
• Sidecar
• Brandy Alexander
• Horse's Neck

Brandy Alexander

Sidecar

French Connection

Horse's Neck

The evening continued with other guests arriving and the "official" part ending. I didn't end the cognac-theme at this point though, but instead made a cognac drink for us all; French Coffee! (4 cl cognac, coffee and top it off with loosely whipped cream; I added some grated nutmeg on top)

French Coffee

As a cherry on top of the cake, what is an evening with friends without some proper champagne?

A classic champagne cocktail, ¡Aquí tienes! 

To sum this all up. It was a perfect evening. A big thanks to Marjukka for letting me use her camera and my work place Teerenpeli for the tasting platters used!

Horse's Neck

HORSE'S NECK

Hello again! Today I'm introducing you to a cocktail which (after a little bit of research) apparently has two major variations. The classic cocktail Horse's Neck. On one thing we can both agree; you need ginger ale and a long lemon twist. But are you "supposed" to use brandy or whiskey in it? In my dearest opinion, it doesn't quite matter since both work in their favor and both are recognized as a key ingredient. Of course you get a completely different taste profile from those mentioned above so if serving one of these it won't hurt asking "brandy or bourbon?"

• 5 cl brandy or whiskey (bourbon)
• ginger ale
• a long lemon twist
• (angostura bitters)

Using a high ball glass, fill it half-way with ice. Then cut a long strip of lemon twist so part of it will hang from outside the glass. Add your choice of liquor and top it off with ginger ale. Some put a few dashes of angostura bitters on top of the drink; this is purely a matter of opinion/taste. You can also add a straw or two if you please.

In my version I used bourbon. The result was quite delightful indeed! I got a massive amount of citrus - notes and the bourbon totally works with ginger ale. At this point I must say I would have used a better quality mixer instead of Schweppes but in Finland it's hard to get anything else than that. If you do happen to bump into anything more rare, the price for one bottle is beyond outrageous. 

Nonetheless, this is a good cocktail and if you prefer a more of a sweeter version, use brandy instead.

BB Cocoa

BB COCOA

On the 3rd day of vacation my bar cabinet brought to me...A BB Cocoa! Continuing our successful line of warm drinks, here's another cocktail that I remembered from the list of drinks at our bar. The "BB" stands for "Brandy&Butterscotch". At the bar we use the traditional Jaloviina, alas I did not have it so I had to trust in my other "brandy-pals":

• 2 cl brandy
• 2 cl butterscotch liqueur
• hot cocoa
• (fresh cream float)

The hot cocoa I prepared just like I did with the Minttukaakao, but now I used only 1.5 dl (a tad more than ½ a cup) milk and only 1 teaspoon of sugar.

Having prepared my glass with hot water beforehand, I poured the alcohols first, then the cocoa and as usual, a good thick float of fresh cream.

The smell is amazing. The fudge-like aromas invaded my nose and then the brandy's "kick" came in second. A delightful mixture, where all ingredients fit perfectly; brandy, butterscotch and hot chocolate.

A solid alcoholic hot chocolate drink for those "special" occasions!