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Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Weekend Rehashhttp://www.slashfood.com/2009/04/13/weekend-rehash/http://www.slashfood.com/2009/04/13/weekend-rehash/http://www.slashfood.com/2009/04/13/weekend-rehash/#commentsFiled under: Gin, Leftovers, Spring, Tinfoil Swan

We can only imagine it wasn't just us having a culinarily significant weekend, what with the late-breaking Seders and Easter feasting. Sure, Monday drudgery is upon us, but howzabout dishing up your biggest cooking tales of the past few days?

We'll go first. 'Round these parts, we rustled up our very first Sweet Potato Kugel (Elijah even asked for seconds), braised and glazed an Easter ham in Cheerwine cherry soda, bourbon and pomegranate molasses, and shook up a few Ramos Gin Fizzes from all the extra eggs lying about. Somehow, it all managed to coexist quite peacefully in both our hearts and digestive systems, and while we didn't get 'round to sourcing the lambs' blood for the Icelandic Slatur we've been double-dog-dared to make, there's always next weekend.

For now, we're hungry for your tales of kitchen woes and triumps. Didja best a crust that's been troubling you, or experiment with an unfamiliar veggie? Dish 'em up in the comments below.

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]]>cheerwinecheerwine hamCheerwineHameasterhamkat kinsmanKatKinsmanleftoversramos fizzRamosFizzslaturtinfoil swanTinfoilSwanweekend rehashWeekendRehashKat Kinsman2009-04-13T09:30:00+00:00If You Want to Drink Like the Rich and Famoushttp://www.slashfood.com/2009/02/04/if-you-want-to-drink-like-the-rich-and-famous/http://www.slashfood.com/2009/02/04/if-you-want-to-drink-like-the-rich-and-famous/http://www.slashfood.com/2009/02/04/if-you-want-to-drink-like-the-rich-and-famous/#commentsFiled under: Wine, Whisky, Vodka, Champagne, Gin, Rum, Trends, America, Spirits, Liqueurs, Tequila, Brandy

The Luxury Institute has released its annual Luxury Brand Status Index (did you know that even luxury brands have their own status index?) for the wine and spirits category. The index is based on surveys of the wealthy, sampling more than 1,200 American consumers with an average weighted income of $342,000 and an average weighted net worth of $2.9 million. Here are the top-rated brands in each category:

Champagne and sparkling wine: Dom Perignon
Cognac: Courvoisier
Gin: Hendricks
Liqueur: Grand Marnier
Rum: 10 Cane
Scotch: Macallan
Table wine: Opus One
Tequila: Patron
Vodka: Grey Goose
Whiskey: Woodford Reserve

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]]>champagneluxuryspiritswineGretchen Roberts2009-02-04T14:01:00+00:00Can We Please Stop Making Drinks Into Fads?http://www.slashfood.com/2009/01/30/can-we-please-stop-making-drinks-into-fads/http://www.slashfood.com/2009/01/30/can-we-please-stop-making-drinks-into-fads/http://www.slashfood.com/2009/01/30/can-we-please-stop-making-drinks-into-fads/#commentsFiled under: Gin, Trends, Spirits

gin gimlet

The whole subject of mixed drinks and alcohol has made me pretty tense lately -- a feeling that was further compounded by the excellent post by Paul Clarke on Serious Eats about the start of the absinthe backlash. Backlash... about a drink. This isn't a certain style of jeans, it's a drink. If you like it, you like it. While trends might influence our eating, do any of you say: "Gee, chocolate chip cookies aren't in right now. I'm going to stop eating them"? No. We keep eating them because they're darned tasty. So why do we succumb to the pressures of alcoholic trends?

The years go by and certain mixtures become passe, while others thrive because of something prevalent in media. (Like the inundation of Cosmopolitans from Sex and the City.) When they bite the dust, the old drinks get this "yuck" stigma, as if their lack of popularity is due to their flavor, and not the mindless following of trends. Old drinks become weird and foreign, even if they might be tastier, simpler, and infinitely more rewarding. New generations hit the bars, and they order what they know, and no one ever seems to tell them otherwise.

Continue reading Can We Please Stop Making Drinks Into Fads?

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]]>alcohol trendsAlcoholTrendsdrink fadsDrinkFadsgin gimletGinGimletrantretro drinksRetroDrinksMonika Bartyzel2009-01-30T11:03:00+00:00New Amsterdam Ginhttp://www.slashfood.com/2009/01/05/new-amsterdam-gin/http://www.slashfood.com/2009/01/05/new-amsterdam-gin/http://www.slashfood.com/2009/01/05/new-amsterdam-gin/#commentsFiled under: East Coast, Gin, Raves & Reviews, New Products, America, Celebrations, New Year's, Winter, Cocktail Hour

bottle of New Amsterdam Gin

New Year doesn't just mark a clean page on a new calendar -- it evokes nostalgia for the times that led to that point. For many, New Year's Eve is a clash of impressions of confetti, champagne corks, standing in the freezing cold (18 degrees in Times Square this year) in hopes of jockeying for a couple of seconds of nationwide camera time. But for some, the best New Year's Eve is not on the streets but in a swank nightclub several stories above, where matrons in furs peer disdainfully at doxies in sequins, where a gentleman's black tie is correctly understood to be quite enough sartorial splendor for his role as escort, where the jewelry is platinum and the hair is marcelled, and where, although champagne is popped at midnight for an obligatory sip, the drink of the evening is the martini.

Into the world of chic, artisinal gins, enter New Amsterdam. Like the pre-code New York of its name, this gin bypasses the cheap sentiment of retro to be outright old-fashioned, without the speakeasy sting of bathtub gin. Soft citrus notes open the palate much as happens with a good sauvignon blanc, but then a strident bite of juniper marches forward, lockstepping like a Busby Berkeley kickline. As a pure sip, the juniper mid-note lingers on the palate; with vermouth or lime, a final spicy note surfaces, very lightly crowned with waft of minerality.

Continue reading New Amsterdam Gin

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]]>eric dieselnew amsterdamnew amsterdam ginNewAmsterdamGinEric Diesel2009-01-05T09:01:00+00:00Fastidious Boozing - Slashfood's Glassware Guidehttp://www.slashfood.com/2008/12/17/fastidious-boozing-slashfoods-glassware-guide/http://www.slashfood.com/2008/12/17/fastidious-boozing-slashfoods-glassware-guide/http://www.slashfood.com/2008/12/17/fastidious-boozing-slashfoods-glassware-guide/#commentsFiled under: Wine, Beer, Whisky, Vodka, Champagne, Cocktails, Gin, Rum, Stores & Shopping, Spirits, Liqueurs, Tequila, Brandy

beer glass

There's a stigma attached to those who extol the virtues of proper glassware. But the fact is -- they're right. The vessel used for your drink will affect not only the liquid that's poured inside, but also the way it hits your tongue, and the flavor your taste buds register.

I used to blow this off as overly fastidious, fancy schmancy posturing. I hated getting pints of beer or glasses of soda because it always tasted flat to me. I preferred that crisp bite out of the bottle -- glass be damned!

But then I experienced the differences for myself. While visiting a winery a number of years ago, my friends and I sat in on a glassware class. A myriad of shapes and sizes were placed in front of us, and we tried white, red, and sparkling wine in the different glasses. Each tasted different as it was moved from the standard white glass, to the wider red, to the narrow flute. We were shocked, and we vowed to always try to have the right glass for the right wine, because what's the point of paying more for a good wine, if you can't experience its full flavor?

But it's not just a matter of wine. Recently, I was making dinner and decided to open a bottle of craft beer that I had loved at my favorite pub a few months prior. I popped off the cap, took a drink, and curled my lip -- it not only tasted nothing like I remembered, but I hated it. I thought back and remembered that I drank the beer at the end of the night. Did I have bad, delusional drunken taste buds? I read the side of the bottle, which suggested a specific stemmed glass. I found something close, poured it in, and it became the beer I remembered -- rich, full, and wonderful. Me, the bottle lover, had found a beverage that tasted much, much better out of the bottle.

Now this doesn't mean that you need to have a specific glass for every different type of beer or booze. Get the right glasses, or something very close, for your favorite beverages, and stick to standards for the rest.

Think about it -- why splurge on a great scotch, wine, beer, or other beverage if you're just going to throw it into any old glass?

Read on to see a rundown of the glasses that make each beverage pop, and consider this not only a great guide for your own collection, but an excellent gift for the liquor, wine, or beer fiend on your gift list.

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]]>beer glassesBeerGlassescocktail glassesCocktailGlassesglassesGlassware GuideGlasswareGuideliquor glassesLiquorGlasseswine glassesWineGlassesMonika Bartyzel2008-12-17T13:00:00+00:00G'Vine Nouaison Gin - Gin Noteshttp://www.slashfood.com/2008/11/24/gvine-nouaison-gin-gin-notes/http://www.slashfood.com/2008/11/24/gvine-nouaison-gin-gin-notes/http://www.slashfood.com/2008/11/24/gvine-nouaison-gin-gin-notes/#commentsFiled under: Lush Life, Gin, Raves & Reviews, Trends, New Products, Spirits, Liquor Cabinet

G'Vine Nouaison Gin is 43.9% abv. / 87.8 proof. I wrote about G'Vine Floraison Gin and now have the pleasure to write about their new product which just rolled out in the US. Normally I let samples of spirits sit for awhile, but I was waiting eagerly to try this gin and had it opened the evening it arrived. G'Vine Nouaison contains nine main botanicals: ginger root, licorice, green cardamom, cassia bark, coriander, cubeb berries, juniper berries, nutmeg, and lime. Plus an additional botanical that their Floraison Gin is known fro, a small touch of grape vine flowers, but nowhere near the amount seen in the G'Vine Floraison

The aroma is elegant and refined, clean and pure, like how the air smells right after a Autumn downpour. Hints of ginger, lime, and juniper come through, with floral and spicy tones as well. A classic gin aroma, but with just a bit more oomph to it. Almost a metallic aroma at times, in a good way, like titanium and platinum. This is ginny, gin, gin. The taste starts off with a nice juniper hit, followed by hints of nutmeg and other spices, and lime. It's smooth, elegant, and in the classic London Dry Style, but with a slightly bigger and bolder, but not overwhelming, taste.

The G'Vine Nouaison Gin is a much more refined gin than the floral powerhouse of the G'Vine Floraison. This is a gin that seems made for sipping on the rocks, but even more so, for a classic dry martini, Just a little vermouth, and a lemon twist, or maybe a lime twist to bring out more of the light lime that's hiding in the background. I think you will see a lot of this gin in premium cocktails starting very soon, and from what I've heard it's sweeping the awards.

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]]>GVine Floraison GinGVine Nouaison GinGvineNouaisonGinJonathan M. Forester2008-11-24T15:03:00+00:00Slashfood Tip: Emergency cocktailhttp://www.slashfood.com/2008/10/28/slashfood-tip-emergency-cocktail/http://www.slashfood.com/2008/10/28/slashfood-tip-emergency-cocktail/http://www.slashfood.com/2008/10/28/slashfood-tip-emergency-cocktail/#commentsFiled under: Vodka, Cocktails, Gin, Rum, Spirits, Tequila

Unexpected guests have arrived and your fridge is bare. Here's how to create a drink out of next to nothing.

Continue reading Slashfood Tip: Emergency cocktail

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]]>cocktailsdrinksginnightcapstiptip of the dayTipOfTheDayvodkaAnnie Scott2008-10-28T06:00:00+00:00Free drinks in six citieshttp://www.slashfood.com/2008/10/21/free-drinks-in-six-cities/http://www.slashfood.com/2008/10/21/free-drinks-in-six-cities/http://www.slashfood.com/2008/10/21/free-drinks-in-six-cities/#commentsFiled under: Wine, Beer, Whisky, Vodka, Hors D'oeuvres, Snacks, Champagne, Cocktails, Gin, Rum, Spirits, Liqueurs, Tequila, Brandy

Tired of not being in the know?

Everyone knows that every night, somewhere, people are drinking for free. Various bars have promotions from liquor companies, nights when they want to pack the house, and special events that result in totally free drinks, and often free food, as well!

Whether you're visiting or a resident, visit My Open Bar for free drinks in:

New York City
Los Angeles
San Francisco
Chicago
Honolulu
Miami

My Open Bar lets you know what time, what's free, and where it is. All you have to do is show up! They even have mobile and RSS feeds.

Special thanks to my friend Brandon A. for the tip.

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]]>alcoholboozechicagodrinksfreefree drinkshonolululalos angelesmiaminew yorknew york cityNewYorknynycsan franciscoAnnie Scott2008-10-21T18:02:00+00:00Spruce and cucumber: Bringing out the Rogue in ginhttp://www.slashfood.com/2008/09/30/spruce-and-cucumber-bringing-out-the-rogue-in-gin/http://www.slashfood.com/2008/09/30/spruce-and-cucumber-bringing-out-the-rogue-in-gin/http://www.slashfood.com/2008/09/30/spruce-and-cucumber-bringing-out-the-rogue-in-gin/#commentsFiled under: Gin, America, Spirits, Artisan Foods

When I was a teenager, George Orwell's 1984 was my favorite book, both for its writing, which I thought was superb, and for its depressing viewpoint, which beautifully dovetailed with my own adolescent angst. One of my favorite parts was Orwell's description of the effects of "Victory Gin," the official hard liquor of English Socialism:

Instantly his face turned scarlet and the water ran out of his eyes. The stuff was like nitric acid, and moreover, in swallowing it one had the sensation of being hit on the back of the head with a rubber club. The next moment, however, the burning in his belly died down and the world began to look more cheerful.

When I first tried cheap tequila, I came to the conclusion that it was Orwell's famed Victory Gin. Oily, hard to swallow, and packing a wallop, it was also among the most popular tipples in the mid 1980's, far outstripping gin, which seemed pale and weak by comparison. If tequila was a hard whack with a rubber club, gin was a sip of chilled perfume.

Continue reading Spruce and cucumber: Bringing out the Rogue in gin

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]]>1984cilantrocucumberGeorge OrwellGeorgeOrwellRoguespruceSpruce GinSpruceGinBruce Watson2008-09-30T17:30:00+00:00Raising The Bar: The Unionhttp://www.slashfood.com/2008/08/10/raising-the-bar-the-union/http://www.slashfood.com/2008/08/10/raising-the-bar-the-union/http://www.slashfood.com/2008/08/10/raising-the-bar-the-union/#commentsFiled under: Champagne, Cocktails, Gin, Spirits, Celebrations, Raising the Bar

In August of last year, I became the luckiest guy in the world when Christine Nylin accepted my proposal for marriage. Being the dork I am, I set out to make up a cocktail symbolizing the event. I named it The Union, which not only highlights the joining of two into one, but also happens to be the name of the restaurant where I tend bar.

That cocktail has gotten a lot of play recently, the recipe popping up on different web sites, magazines and recipe collections. And now, it has another moment in the sun, for on a spectacularly beautiful August 3rd in Seattle, I became even luckier the luckiest guy in the world when Christine became my wife.

In that spirit, I offer up our recipe to share with you. Check it out after the jump.

Continue reading Raising The Bar: The Union

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]]>celebratory cocktailCelebratoryCocktailRaising the BarRaisingTheBarThe UnionTheUnionweddingKeith Waldbauer2008-08-10T15:00:00+00:00Hendrick's & Honeydew from Jameshttp://www.slashfood.com/2008/08/01/hendricks-and-honeydew-from-james/http://www.slashfood.com/2008/08/01/hendricks-and-honeydew-from-james/http://www.slashfood.com/2008/08/01/hendricks-and-honeydew-from-james/#commentsFiled under: Restaurants, Recipes, Magazines, Gin

sliced open honeydew melon

Last night I went to a party at James, a lovely little restaurant in the Italian Market section of Philadelphia. It was in celebration of the fact that the chef and co-owner James Burke had been named one of Food & Wine Magazine's Best New Chefs for 2008. It was a far swankier event than I am accustomed to attending, but ended up being lots of fun (even though I forgot to change out of my flip flops before I left the house and so spent some time feeling embarrassed about my flat, plastic shoes).

One of the hits of the evening was a signature drink (essentially a fancified gin and tonic) that they whipped up for the evening, called Hendrick's and Honeydew. Made with fresh honeydew and garnished with a sprig of thyme and a bit of the melon, it was refreshing and lovely, perfect for a swampy summer evening. Check out the recipe after the jump.

Continue reading Hendrick's & Honeydew from James

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]]>food wine magazineFoodWineMagazineHendricks and HoneydewHendricksAndHoneydewJames BurkeJamesBurkeMarisa McClellan2008-08-01T12:59:00+00:00Cocktail Ingredients Quizhttp://www.slashfood.com/2008/06/01/cocktail-ingredients-quiz/http://www.slashfood.com/2008/06/01/cocktail-ingredients-quiz/http://www.slashfood.com/2008/06/01/cocktail-ingredients-quiz/#commentsFiled under: Whisky, Vodka, Cocktails, Gin, Rum, Spirits, Liquor Cabinet, Liqueurs, Tequila, Brandy, Guilty Pleasures

Know what gives a Mai Tai its signature sweet, or what morphs a Martini into a Gibson? Just wanna know a dram more about mixology? We've got the quiz for you.

There's an exceptionally steep curve when it comes to spirits savvy, so we're just hoping there's a li'l something in there to quench everyone's thirsts. Take the quiz and c'mon back to gloat or glower.

Cocktail Ingredients Quiz

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]]>Kat Kinsman2008-06-01T13:30:00+00:00Friday Happy Hour: Space Cocktailhttp://www.slashfood.com/2008/04/18/friday-happy-hour-space-cocktail/http://www.slashfood.com/2008/04/18/friday-happy-hour-space-cocktail/http://www.slashfood.com/2008/04/18/friday-happy-hour-space-cocktail/#commentsFiled under: Recipes, Cocktails, Gin, Happy Hour

I have no idea what makes this a "space" cocktail. It has gin, frangelico, and lemon juice, but I don't really see anything space age or astronomical or sky-oriented about it. Maybe it tastes like space? Well, if something tastes like space to you maybe you're taking something a little stronger than frangelico.

The recipe is from 1001 Cocktails, and it's pretty straightforward.

Continue reading Friday Happy Hour: Space Cocktail

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]]>frangelicohappy hourlemon juicespace cocktailsBob Sassone2008-04-18T17:02:00+00:00Tuesday Happy Hour: Income Tax Cocktailhttp://www.slashfood.com/2008/03/25/tuesday-happy-hour-income-tax-cocktail/http://www.slashfood.com/2008/03/25/tuesday-happy-hour-income-tax-cocktail/http://www.slashfood.com/2008/03/25/tuesday-happy-hour-income-tax-cocktail/#commentsFiled under: Recipes, Cocktails, Gin, Happy Hour

vermouth If you're like me, you do your taxes at the last minute. I don't get any money back so I don't rush to do my taxes.

So a lot of you are either doing your taxes right now or will be doing them in the next couple of weeks, and that means you need to drink!* After the jump is the recipe for the Income Tax Cocktail, which is heavy on the vermouth and also includes gin and orange juice.

*Slashfood recommends that you don't drink and do your taxes at the same time. Thank you.

Continue reading Tuesday Happy Hour: Income Tax Cocktail

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]]>income tax cocktailorange juicevermouthBob Sassone2008-03-25T17:04:00+00:00Friday Happy Hour: Emerald Islehttp://www.slashfood.com/2008/03/14/friday-happy-hour-emerlad-isle/http://www.slashfood.com/2008/03/14/friday-happy-hour-emerlad-isle/http://www.slashfood.com/2008/03/14/friday-happy-hour-emerlad-isle/#commentsFiled under: Recipes, Cocktails, Gin, Happy Hour, Holidays

I've never been one to celebrate St. Patrick's Day, which is this Monday. I'm not Irish, I'm not one to party a lot anyway, and if I wear green on that day than it's just an accident. But it's always fun to see what drinks we can turn green.

Here's a recipe for an Emerald Isle, which is a martini made with gin, bitters, and creme de menthe (that's where the green comes in). It's an easy drink to whip up for yourself and your friends this weekend (or Monday, if you plan to take the day off because you're "sick").

Continue reading Friday Happy Hour: Emerald Isle

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]]>emerald islemartinist. patrick's dayBob Sassone2008-03-14T17:04:00+00:00Hump Day Happy Hour: Royal Tea Cocktailhttp://www.slashfood.com/2008/03/12/hump-day-happy-hour-royal-tea-cocktail/http://www.slashfood.com/2008/03/12/hump-day-happy-hour-royal-tea-cocktail/http://www.slashfood.com/2008/03/12/hump-day-happy-hour-royal-tea-cocktail/#commentsFiled under: Recipes, Cocktails, Gin, Happy Hour

Yesterday I mentioned that I was sick and for some bizarre reason had drank so much tea that I just couldn't drink anymore without gagging. Well, I'm happy to say that things are better this afternoon, so I thought I'd post this Royal Tea Cocktail recipe for Happy Hour. It's Earl Grey tea, but with a kick. About.com says that it was created for the movie The Queen a few years back.

Continue reading Hump Day Happy Hour: Royal Tea Cocktail

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]]>beefeater ginroyal tea cocktailthe queenBob Sassone2008-03-12T18:05:00+00:00Gin Notes: Zuidam Genever Ginhttp://www.slashfood.com/2008/03/05/gin-notes-zuidam-genever-gin/http://www.slashfood.com/2008/03/05/gin-notes-zuidam-genever-gin/http://www.slashfood.com/2008/03/05/gin-notes-zuidam-genever-gin/#commentsFiled under: Lush Life, Gin, Raves & Reviews, Trends, Spirits, Liquor Cabinet

Zuidam Genever Gin is 40% abv. / 80 proof and is a Genever or Holland style gin that is very different from the London Dry style of gin since it is based on malt liquor rather than neutral spirits. Genever is considered the original style of gin and is heavier and sweeter. Zuidam Genever can be considered the beefier cousin to Zuidam Dry Gin that I reviewed a few years ago, although it is much lighter and more refined than typical Genever's.

The aroma is big, warm, malty; with a solid juniper base overlain with a variety of herbs and spices like juniper, licorice root, vanilla, aniseed and marjoram which are some of the botanicals used in this gin.

The taste starts out with the malty, almost whiskey-like base rapidly followed by juniper, licorice, and aniseed. Spicy, big, but not over the top. This is very different from both London Dry styles and other Genever's I've tried. it's somewhere in the middle, but leaning more towards the musky complexity of the Genever family. Genever is usually drunk ice cold in small, short stemmed shot type glasses (or occasionally on the rocks) and served with food. This is very much in the Scandinavian Aquavit or Russian vodka style of drinking it ice cold during the meal. if you love gin, but are looking for something different, then I recommend you try a Genever, and start out with Zuidam.

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]]>Zuidam Genever GinZuidamGeneverGinJonathan M. Forester2008-03-05T16:04:00+00:00Gin Notes: Gilbey's London Dry Ginhttp://www.slashfood.com/2008/03/03/gin-notes-gilbeys-london-dry-gin/http://www.slashfood.com/2008/03/03/gin-notes-gilbeys-london-dry-gin/http://www.slashfood.com/2008/03/03/gin-notes-gilbeys-london-dry-gin/#commentsFiled under: Lush Life, Gin, Raves & Reviews, Trends, Spirits, Liquor Cabinet

Gilbey's London Dry Gin is 40% abv. / 80 proof. Although it says "London Dry Gin" this refers to the style, and the gin is made in the US according to the original British recipe.

The aroma is a nice, light and floral juniper base, a hint of sweet orange zest and earthy angelica root floats along on top of a melange of other spices and herbs. This is a classic London Dry style gin. Very aromatic and complex, but clean and dry. Gilbey's is a very pleasant smelling gin; and you can tell that it's well made just from the aroma that must contain at least 8-10 botanicals. I tried to research what the actual botanicals are, but to no avail.

The taste is clean, light, dry, and very smooth. Juniper, spices, citrus, all blended well together so that they don't overwhelm each other. This is one of what I consider the trademarks of a classic London Dry style. This is a gin that can play all the bases; on the rocks, cocktails, highballs. Not expensive, but a great bang for the buck, you can't go wrong; and you could do much worse.

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]]>Gilbey's London Dry GinGilbey'sLondonDryGinJonathan M. Forester2008-03-03T16:04:00+00:00Friday Happy Hour: Rehorst Premium Milwaukee Gin Cocktailshttp://www.slashfood.com/2008/02/29/happy-hour-rehorst-premium-milwaukee-gin-cocktails/http://www.slashfood.com/2008/02/29/happy-hour-rehorst-premium-milwaukee-gin-cocktails/http://www.slashfood.com/2008/02/29/happy-hour-rehorst-premium-milwaukee-gin-cocktails/#commentsFiled under: Lush Life, Recipes, Cocktails, Gin, Happy Hour, Spirits, Liquor Cabinet

Here are some Rehorst Premium Milwaukee Gin Cocktails created by Jason Neu of Eddie Martini's in Wauwatosa, WI. I love that name Wow Wa To Sa! It sounds like a toast in Native American. (Actually it means "The Great Walker", A noted Indian Chief from the area.)

Maple Gin Fizz
Jason's twist on a gin fizz

2 ounces Rehorst gin
1/2 ounce amaretto
1/2 ounce cream
1 egg white
½ ounce pure maple syrup
1 ounce lemon juice
Dash of bitters
Seltzer
Shake with ice for at least one minute. Strain into a champagne flute and top with a splash of seltzer.

Continue reading Friday Happy Hour: Rehorst Premium Milwaukee Gin Cocktails

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]]>CocktailsrecipesRehorst Premium Milwaukee GinRehorstPremiumMilwaukeeGinJonathan M. Forester2008-02-29T16:04:00+00:00Gin Notes: Rehorst Premium Milwaukee Ginhttp://www.slashfood.com/2008/02/29/gin-notes-rehorst-premium-milwaukee-gin/http://www.slashfood.com/2008/02/29/gin-notes-rehorst-premium-milwaukee-gin/http://www.slashfood.com/2008/02/29/gin-notes-rehorst-premium-milwaukee-gin/#commentsFiled under: Lush Life, Gin, Raves & Reviews, Trends, New Products, America, Spirits, Liquor Cabinet

Rehorst Premium Milwaukee Gin is 44% abv. / 88 proof and is made in Milwaukee, WI by Great Lakes Distillery. I shot off an email to Guy Rehorst and asked him about the botanicals used in his gin and he got back to me immediately. He says it is made with nine botanicals: Juniper, Coriander, Cardamom, Saigon Cassia, Lemon peel, Orange peel, Anise, and two additional botanicals which it seems have never been used before to make a gin; Wisconsin Ginseng and Sweet Basil. Premium Wisconsin Ginseng is considered the finest ginseng in the world and eagerly sought after in Asia.

The aroma is big, really BIG. It instantly makes me think of some of the other new American style big gins out there like Bluecoat, Aviation, Back River, No. 6, etc. but it definitely has its own thing going on when it comes to the specifics. The base aroma is juniper, covered by a blanket of herbs and citrus, earthy roots, floral notes, you name it, but all so well blended that none rises too much above the rest. It's a bewitching and beguiling aroma. This is another one folks. A gin that grabbed me by the nose and I spent minutes just absorbing it all without even taking a taste. I love that the cardamom is present, but not overwhelming, and the hints of anise balance it out. I place this in my top five for best aroma, out of the many gins I have tried over the years.

The taste is very herbal, with the juniper again as a base note. Citrus winks through, a dash of sweetness, followed by a pleasantly sharp, lip tingling tang from the anise and cardamom. My mouth and then sinuses filled up with a burst of botanicals flooding through my head. I added a bit of ice and even more of the big botanical presence came through, a splash of water increased it even more so.

This is a big, big gin. One that says, "Here I am guys... Whatcha gonna do about it!"

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]]>aromaticbotanicalsRehorst Premium Milwaukee GinRehorstPremiumMilwaukeeGinJonathan M. Forester2008-02-29T15:03:00+00:00