The Madras

The Madras CocktailThe Madras is a refreshing, fruity cocktail that might just find a place in your list of drinks to know. It is an easy vodka cocktail that concentrates on fruit juice and is a variation on the Cape Codder (vodka and cranberry).

The mix is quite simple—a shot of vodka and a 3:1 ratio of cranberry and orange juices. Feel free to adjust these ratios to your taste.

The Madras was popular in the ’80s and is rumored to be named after Madras plaid. (Since the ’80s was the heyday of preppy.)

The Madras 
Yields one cocktail Read more…

Classic Whiskey Highball

Classic Whiskey HighballThe whiskey highball is a simple, classic, and popular way to enjoy your favorite whiskey. This recipe is one that every aspiring home bartender should know and it is, quite simply, whiskey and ginger ale. That makes it very easy to memorize.

Ginger ale’s sweet and spicy flavor is a nice accent to whiskey. And, each brand is a little different so try a few for variations such as Fever Tree and Reed’s.

And, to complicate matters…there is a whole class of cocktails referred to as highballs. They are composed of a base liquor and one or two mixers such as juice or soda. Plus, the glass a highball is served in is also referred to as a highball.

Classic Whiskey Highball 
Yields one cocktail Read more…

Ramos Gin Fizz

Ramos Gin FizzThe Ramos Gin Fizz may just be the city of New Orlean’s biggest contribution to classic cocktails. This gin-based cocktail was created in the late 19th century by Henry C. Ramos and is a staple at the brunch table (and considered by some to be a hangover cure).

The Ramos Gin Fizz showcases the impressive qualities of egg whites in a fluffy concoction that is flavored with a hint of orange flower water.

Ramos Gin Fizz
Yields 1 cocktail  Read more…

KAIYō Whisky—The Signature 43%

KAIYō Whisky The Signature 43% To celebrate the lunar new year, we are opening a bottle of KAIYō Whisky, a really fine Japanese whisky made with a unique process.

Kaiyō Means Ocean
Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of maturing our casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan.

What makes mizunara oak distinct from European oak and White oak is that it enjoys a unique sweet and spicy flavor profile which can be attributed to the oak lactones ratio and high level of vanilla. Aromas evoked from the mizunara oak are kara, a type of oriental incense, sandalwood, and coconut.

During the sea voyage maturation, factors including the motion of the seas’ waves, temperature changes, and variations of weather and air pressure all contribute to the whisky’s aging effect. This produces an intricately exquisite finish to Kaiyō whisky.

Tasting Notes
Kaiyō 43% Delicate nose with vanilla, ripe dried fruit, and hints of cherry, with a long lingering finish.

Kaiyō Mizunara oak will change your world.
Gary Clark, Japanese Whisky Handbook

Rooibos Toddy

Rooibos ToddyWe all know a hot toddy can be a miracle worker if you are coming down with a cold or sore throat. It is also a delicious warming beverage on a cold night. Our recipe for the Rooibos Toddy omits the sweetness of honey and hits the spot with extra spice and bitters.

Rooibos Toddy Recipe
Yields one cocktail Read more…