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.

The Forgotten Pearl

THE FORGOTTEN PEARL

"These pearls make you forget the troubles of yesterday."

A cheesy-ass quote I just made up starts my newest post! Welcome aboard gents and hold fast, it's going to be a long ride to the unknown...

...just kidding. The story behind this cocktail goes somewhat like this: I go to the grocery store with my wife and her sister I see some passion fruits and I decide I want to make a cocktail using them. In addition, the coaster you see (has a bit of an "earthy" feel to it and fits absolutely perfectly with the kitchen table) was given to me by a good friend of mine. "It has to have rum in it" I thought. Also some exotic fruit of some kind (besides the passion fruit). The Forgotten Pearl was born:

• 2 cl aged rum
• 2 cl gran marnier
• 2 cl martini bianco (sweet clear vermouth)
• 4 cl pineapple juice
• 4 cl orange juice (I used freshly squeezed)
• 1-2 dashes angostura bitters
• 2 passion fruits (for the actual cocktail only 1½ is used, the rest ½ is used for garnish)
• 1 bar spoon D.O.M benedictine "float"

First spoon pearls from the 1½ passion fruit in the shaker. Add the juices and alcohols except for the benedictine. Add ice and shake vigorously. Double strain into a chilled cocktail glass and garnish by scooping the ½ passion fruit left over. Finally add a bar spoon of your herbal liqueur onto the drink. Enjoy.

Quite the drink I say! It has a velvety smooth texture, it is plenty of notes of citrus, the "roundness" from the rum and the complexity from the vermouth/gran marnier. Especially towards the end I could experience an ocean of herbal-like tastes, which made this cocktail...just wonderful.

The Pegu Club Cocktail

THE PEGU CLUB COCKTAIL

Good evening ladies and gentlemen. I actually should've posted this some days ago but laziness got into me so I kind of postponed this until the dark hours some call "midnight". Nonetheless, here is a very interesting cocktail based on gin but tastes just like grapefruit. I introduce you to the Pegu Club Cocktail. I could link all kinds of wiki articles regarding the history of this cocktail, but apparently this is a very traditional/well-known cocktail in...Latin America was it? Moreover, there's one rather "special" ingredient that you might look for in order to make it:

• 5 cl gin
• 2 cl triple sec
• 1 cl fresh lime juice
• 2 dashes orange bitters
• 1 dash angostura bitters

Shake with ice and strain into a cocktail glass. I wanted to use my rather less-used tulip-glass (just for fun's sake) but a small coupe would've done the trick more nicely. As for the garnish, the "traditional" garnish is a peel grapefruit or so (to implement the taste of it) but a lime slice/wedge will do the trick.

But I got to say, it does taste like grapefruit! It's a rather interesting mixture this Pegu Club Cocktail. Also for those not fond of gin, I doubt you would have problems drinking this. I give it a solid +1!

The 2014 New Year's Resolution

THE 2014 NEW YEAR'S RESOLUTION

I know it's...two days late, but I've come up with the single most best and awesomest New Year's resolution for the year 2014. It's not a promise per se, but more of a challenge (accepted).

Today when I was biking to work I realized how I many different whiskies/other alcohol products we have and how few of those I have tasted. 

My 2014 New Year's Resolution as follows:

"In the year 2014 I will/have taste/d every alcohol product (most importantly the whiskies) we sell at our bar."

This means especially the whiskies; today at work I borrowed a notebook and listed every alcohol product available. And I will taste, assess and appreciate each and everyone of those with the exception of:

• flavored liqueurs such as our Volare brand
• seasonal products (such as some wines/beers on tap and so forth)
• (bottled beers/ciders) I'm still on the fence here

Since our bar stands heavily on whiskies, I believe it's important for me to really know what I'm selling. Here's my opportunity.

The rules:

1. Each product will be tasted, assessed and appreciated neat (with whiskies/appropiate I allow a splash of water as well).
2. Either 4 cl (~1.5 fl oz.) or 2 cl (2/3 fl oz.) depending on the product (and price, if a larger measure is too "expensive")
   2.1. If a brand has series of whiskies (e.g. the Bowmore or Laphroaig), the lesser amount is used
3. Products I have at home and are sold in the bar can be included in this.
4. Use this badass mofo glass everytime when applicable.

*Rules' edit*

• I decided to drop the amount to 2 cl (2/3 fl oz) / 1 cl ( 1/3 fl oz) depending on the product. Most liqueurs are hard to drink neat at larger amounts + a series of whiskies is more suitable with a lesser amount. Less is more, they say :)

So what got was:

• 73 different whiskies
• 46 other products (rums, brandies, schnapps and so forth)
• bottled beers/ciders not included (rough estimate from the top of my head: ~25)

So about a hundred and a few more in a year's time. No biggies, right? Also, as I go, I try to write down a few words/comments for each product and then probably rate it from either 1-5 stars or just 0-100 points.

It'll be awesome.

Batiste

BATISTE

Happy New Year everyone! I hope you've all had a great (last) year. I must say the year 2013 has been a life changing one. Not only did I get a job from the restaurant business in September, among other things I got to visit my brother & his family in Germany and spend Christmas there. 

But without further ado, the first cocktail for the year 2014 shall be a Batiste! The recipe varies just a teeny bit depending on your source:

• 2 parts rum (blanco or aged)
• 1 part gran marnier

I used aged rum in this one, I believe it gives a more complex flavor overall. My measures were 4/2 cl respectively. Shake with ice and strain into a chilled cocktail glass. No garnish needed. Apparently adding juice from ½ a lime makes this a Prince George.

Taste-wise, not a magnificent cocktail. Having tried the Batiste, I really would like make this again with the lime juice. The cocktail is complex but it's missing that oompf. I didn't get a "wow!" sensation from it. Nonetheless, it's a really easy one to make.