Leverage, Portfolio, Fiduciary.

This commercial has successfully convinced me to go have a Scotch.  Thank you Johnnie Walker!

BUT............

Since I don't have a bottle of JW Black, I will be imbibing with The Glenlivet 12 Year Old

Adam Carolla's - MANGRIA

Full disclosure,  I'm a long time Adam Carolla fan.  So when I heard that he was releasing his own wine based concoction called Mangria, I could not wait to give it a try.  Well, as it turns out I did have to wait....

Let me back up a bit.  I knew that Adam was a nightly red wine drinker and remember hearing the story recounted on the back of the bottle firsthand on the Adam Carolla Podcast 

"As a nightly consumer of red wine, I was shocked one evening to find I had just half a glass left in the bottle. So I did what any decent alcoholic, ex-con, American would do… I went to the fridge and the liquor cabinet, then poured, mixed and measured. Thus Mangria was born."

- Adam Carolla

  

Turns out I was not the only Carolla fan waiting to get my hands on a bottle.  It took me a while to catch a bottle in stock at one of the two Los Angeles area liquor stores.  They were selling out shortly after the cases would arrive, so I purchased two bottles at $16.99 a pop.

I first tried it over ice (as recommended by Adam) and this is the best way I could describe the taste.  It's as if you took a bottle of Pinot Noir added a bit of muddled fruit, and just the right amount of vodka.  Very nice.  Kind of like a refined (and much less sweet) version of Boone's Farm with a kick - alcohol content 20.9% by vol.!

I must say Adam Carolla has a winner here, mostly because of its easy going down/not too sweet taste, plus high alcohol content.  Now that I think of it, Mangria may be the perfect high school party drink.  It is a little bit pricey but hopefully the price will go down as more bottles are sold.

All in all, I give it a 4 out of 5 stars.

Try these Mangria recipes:

The Better Man

2 oz. Rye Whiskey
1 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
*Shake well, and serve over ice.
Pour 2 oz. Mangria on top
Garnish w/ orange slice.

 

Mangria Sunrise

2 oz. Mangria
1 oz. Tequila
1/2 oz. Agave Nectar
Muddled fruit (ie. grapes, orange slice)
*Shake well, serve over ice. Top with champagne.

It has been a couple of years since my last post.....I know, I know.

Anyway, I am not one for New Years resolutions but starting in 2013 I am going to get back into it!  Hopefully you will stick around to see the exciting thing I have in store for you.

• Recipies
• Product reviews
• Personalities 
• Interesting articles
• Tasting notes

........and much much more!

Right now, the holidays are hear and I have work to do, people to meet, and drinks to taste.  So for now here is a great article where Chilled Magazine invited Ron Abuelo of Ron Abuelo Panama Anejo to have 12 mixologists create 12 cocktails for the holiday season.

http://chilledmagazine.com/ron-abuelo/

Negroni & Agavoni

One thing I am always on the lookout for is alternate takes on classic cocktails.  Like I always say, take your favorite drink you make at home and throw in a little twist.

A classic that I have loved for a while is a Negroni.  The Negroni is a simple to make cocktail with only three ingredients.

Negroni Pre-Prep

Negroni

1 oz. Gin (I prefer an dry "London Dry" type Gin for this drink")
1 oz. Campari
1 oz. Sweet Vermouth

This cocktail should be stirred in a mixing glass with ice for approximately 30 seconds to make sure it is nice and cold.  Strain into a chilled cocktail glass, or a rocks glass filled with ice.




Bastian Heuser, one of Germany's top mixologists, created the Agavoni, a wonderful drink inspired by the Negroni.

Agavoni

3/4 oz blanco tequila
3/4 oz sweet vermouth - Heuser recommends Carpano Antica
3/4 oz Campari
Grapefruit twist, for garnish

Build in a rocks or old-fashioned glass filled with ice.  Stir briefly to mix and to chill; garnish with a grapefruit twist.

Best Holiday Beers from Imbibe Magazine

This article from Imbibe Magazine describes their 20 favorite "Holiday Beers".  What could be better on a rainy December afternoon while watching football?


Imbibe Magazine - Best Holiday Beers

Celebration Brews

Holiday beers that’ll help you toast the season.

From classic Belgian strong ales to recipes that change year to year, the flavors of holiday beers are the ideal match for the rich, decadent foods of the season, and they make perfect gifts for your beer-loving friends. Like everything else during the holidays, these are indulgent beers meant for savoring and celebrating. Here are 20 of our favorites.  Cont......

Time Flies When Ye Arr Having Rum!

There are two basic types of Rum. Light (also known as "silver" or "white" rum) and Dark. Light Rum is most often used for mixing cocktails, and dark Rum is great for sipping straight. Of course there are exceptions, that's the beauty of mixing cocktails - there are no rules!

Rum is distilled from sugarcane, aged in oak barrels, and usually from South America and the Caribbean.

There is a multitude of "Tiki" type of cocktails that use Rum as well as some classic cocktails. Here are a few examples of Rum based cocktails: Pina Colada, Daiquiri, Cuba Libre, Mai Tai, Zombie, and the Rum Punch.

Those cocktails are all great, but here is one that I developed myself. Give it a try:

Rumoney
1 1/2oz Dark Rum
1 1/2oz Sweet Sour
1/2oz Honey Liquor
1/4oz Lychee Liquor
2drops Angostura Bitters

Shake all ingredients and strain into a chilled cocktail glass.

For more information about Rum, check out:
 Rumshop.net

John Jameson

Cocktail Terms

Have you ever sat down at a bar and ordered a drink such as a Gimlet or Negroni and the bartender replied: "Would you like that neat or straight up?" , and you had no clue what they were talking about?

Sometimes that would happen and I would reply: "I'll take it how ever you like it." That would get me through the night, but it would be nice to know how to order a drink exactly how you want it.

So here are a few different terms you could use next time you are out ordering cocktails.

Neat - Simply a drink ordered with no ice, straight out the bottle, at room temperature.

Straight-Up - This is a drink that is shaken or stirred with ice and then strained into a cocktail glass sans ice. Your drink will still be cold, but the lack of ice will prevent your from being slowly diluted.

On The Rocks - Served in a glass with ice.

Curaçao - Liqueur made of a sour orange, originally form the Netherlands.

Flip - Cocktail made with egg, in a shaker.

Apèritif - A refreshing drink typically served before a meal to stimulate the appetite.

Digestif - A drink, often sweet, served after dinner to complete a meal and aid digestion.

Mixology - A generally accepted as a slang term for a refined and in depth study of the art and craft of cocktail mixing.

Molecular Mixology - A special practice of mixing drinks using the analysis and techniques found in science to understand and experiment with cocktail ingredients on the molecular level.

Are there others you have always been curious about? If so, let me know...

I'm Back!

Sorry for the lack of posts, but I've been chillaxin during this beautiful Southern California Summer!

Now that I am back, here are some of the fun and interesting things to look forward to:

- Cocktail Recipes
- Spirit/Cocktail Reviews
- Setting Up A Home Bar
- Bar/Restaurant Reviews
- Cocktail Website Book/Websites/Videos/TV Shows
- Maybe even an interview or two...

Like always I will try to keep things light, simple, and easy. The focus will be on mixology for the layperson. Using fresh ingredients you can purchase at your local farmers market. Spirits that you may have overlooked at your local beverage store on your way to your standard libation.

So sit back, grab your favorite cocktail, and enjoy the show.

True Originals No. 3

It takes a True Original to put a twist on a classic.

It's OK to be Bitter...

Angostura Bitters (http://www.angosturabitters.com)is an item that you could find at your local grocery store for around $6, which will easily spice up your drinks at home. Think of it like paprika...Just a dash will do ya.

There are a few different brands of bitters in an array of flavors and should be considered a "must" for your liquor cabinet.  The unique blend of tropical herbs and plants were originally created in the early 1800s by Dr. J.G.B. Siegert in Venezuela, and has been used ever since.  

There are many cocktail recipes that incorporate Angostura Bitters, like the Mojito, but I challenge you to try it in your favorite drinks.  Try a dash in your Rum & Coke....a couple of drops in your Vodka & Red Bull....a dash in your Seven & Seven...you'll be surprised at how it can add complexity to your preferred libation.

Angostura Bitters also works well in the kitchen!  Use it for marinades, in soups, on salads, for vegetables, in your baked goods, or a couple of dashes on a scoop of vanilla ice cream.  That's some good stuff!

Angostura Royale
2 oz Angostura 1919 premium rum
1 oz Cointreau
1/2 oz Blue Curacao
2 oz. Pineapple Juice
3-4 dashes Angostura® aromatic bitters

Shake and strain into a chilled cocktail glass.

Garnish with a lime wheel

Angostura Strudel 1.5 oz Vodka 1 oz. Amaretto 2 oz strawberry nectar 1 slice apple (muddled) 3-4 dashes Angostura® aromatic bitters

Shake and strain into a chilled cocktail glass

The Bartender Hates You - 9 & 13

These videos are from the website http://www.generation-awesome.com/

Enjoy!

Infusions Part 1

If you are sitting at home and would like to try something a little bit different for your evening cocktail, start with a simple infusion.  In fact, get adventurous and try a few different infusions.  The easiest way is to start is with a mid grade vodka.  From there, the sky is the limit....really! With so many options to choose from, you can make a great infusion with fruits, vegetables, herbs, spices, coffee and the list goes on and on.

Fruits are a great way to get started down the road of infusing.  It will take less than a week and you will have a base alcohol for creating an exciting new cocktail to enjoy.  It's an easy and terrific way to impress friends or that "special someone".
 
First you need a clean 16 - 24oz sealed jar.  Then you need to choose what you're going to infuse your vodka with.  My suggestion for a "first-timer" would be a fruit.  And don't be shy about what fruit you'd like to try and infuse.  I discovered that infusing vodka with ginger root, well makes for a refreshing cocktail that goes perfect with sushi!!!  All of a sudden hot Sake and Japanese beer are plain and boring.  Think about pairing, like a sommelier would do with wine.  Like I said, the sky is the limit.  Your imagination will guide you in making some terrific infused creations.  And although sometimes it won't be perfect, with time, practice and the right complimentary muddle or spirit, you might surprise yourself.

Once you've chosen what you're infusing your vodka with, place it in the jar, fill it with the Vodka, give it a quick shake and store it is a cool dark place.  After the first 48 hours, start taste testing it daily.  In a week or two it should be done.








Infusing is a personal hobby, and being open-minded about what you infuse with will be what separates you from the rest who are still drinking vodka with cranberry juice or Red Bull.

Illegal Infusions?

There was a disturbing article in the San Francisco Chronicle last month.  The Department of Alcoholic Beverage Control (ABC) is cracking down on bars and restaurants for making their own alcohol based infusions.

Bars and restaurants can mix and muddle drinks and serve them right away to customers, according to the state Department of Alcoholic Beverage Control. But they cannot engage in "rectification," which the agency defines as "any process or procedure whereby distilled spirits are cut, blended, mixed or infused with any ingredient which reacts with the constituents of the distilled spirits and changes the character and nature or standards of identity of the distilled spirits."

Read more at  San Francisco Chronicle Article written by Demian Bulwa at dbulwa@sfchronicle.com 

I will hold my opinion on this article since I have not read the law, but after prohibition was repealed in 1933, many laws were enacted so the government could "keep tabs" on the alcohol industry.  It does not surprise me that there are laws prohibiting things like infusing alcohol.

Here are a few other crazy laws relating to alcohol:

ATF

According to the Bureau of Alcohol Tobacco and Firearms the word “refreshing” can’t be utilized when describing alcohol beverages

Alaska
In Fairbanks, AK, it is illegal to serve alcoholic beverages to moose.

Arizona
An obviously intoxicated person can only stay for 30 minutes at the establishment that recognized he was drunk.

California

It is illegal to display alcoholic beverages within five feet of a cash register in a store that sells both alcohol and motor fuel.

Colorado

The sale of alcohol is prohibited on Election Day.

Delaware
Allows parents, guardians, or legal age spouse to furnish alcohol to minors in the private home of any said family member for medical, religious, or educational purposes.

Indiana

It is illegal to carry an alcoholic drink from the bar to a table - this can only be done by a waiter or waitress.

Iowa
In Ames, Iowa, it is still illegal for men to have 3 sips of beer while they are in bed with their wives.

Kentucky
It is illegal to send a bottle of beer, wine, or spirits as a gift to anyone in Kentucky - this can result in a 5-year term in prison.

Missouri
It is illegal for any person under 21 to handle household trash with even one empty alcohol beverage container in it.

New Hampshire
You cannot be served an alcoholic drink unless you are sitting down.

North Dakota
Beer and pretzels cannot be served at the same time in any bar or restaurant.

Ohio
It is illegal to get a fish drunk.

Texas
The Encyclopedia Brittanica is banned in Texas because it contains a recipe for making home brewed beer.

Absurd eh?  Oh well, I think I will go have a shot of my Ginger Infused Vodka.  Then everything will be alright.   :)

"Technical Difficulties"

Sorry about the lack of posting, but there have been some technical difficulties.  Don't worry, it has been all straightened out.  Hopefully you enjoy the new look!

In the meantime, please enjoy this video.

:-)

Cheers!

Signature Cocktails / Oscar Parties

Every Mixologist has their signature cocktail, right?  Well, they should.  It doesn't have to be an elaborate concoction, or use exotic ingredients, it could be as simple as your basic Margarita on the rocks with a dash of Lavender infused simple syrup, even a Gin Tonic with a squirt of fresh Grapefruit juice. Yum!!

Get a little bit crazy with your signature cocktails, and with the 82nd Annual Academy Awards coming up, here are a couple of slightly more exotic cocktail recipes for your Oscar party:

The Red Carpet

Ingredients:

• 11/2 oz Patrón Silver Tequila
• 1/2 ounce Patrón Citrónge Orange Liqueur
• fresh raspberry juice
• dash organic cranberry juice
• fresh lime juice
• gold sugar rim
• orange wedge dipped in gold sugar for garnish

Preparation:

1. Wet the rim of a cocktail glass using an orange or lime wedge.
2. Rim the wet with gold sugar, shake off excess sugar and set aside
3. Pour the liquid ingredients into a shaker filled with ice.
4. Shake well.
5. Strain into the prepared cocktail glass.
6. Garnish with an orange wedge dipped in gold sugar. 

 Or try this one:

The Envelope Please

Ingredients:

• 1 1/2 oz Ultimat Vodka
• 1/2 oz of Patrón Citrónge Orange Liqueur
• Fresh Squeezed Apple Juice
• Fresh Lime Juice
• Dash Cranberry Juice
• Garnish with Apple Wedge

Preparation:

1. Pour the ingredients into a shaker filled with ice.
2. Shake well.
3. Strain into a chilled cocktail glass.
4. Garnish with an apple wedge.

So, ditch the Jack 'n Coke and try something a little bit different this year.  Be creative and put a "signature" on your own favorite drink.

Now sit back, relax, and enjoy watching Hollywood's elite all patting themselves on the back this Sunday on ABC at 8:30pm.

82nd. Annual Academy Awards

One Week To Go.....And No Drink Menu....A Classic?

So I have been commissioned to mix drinks at a party (about 15 women) for an event in someones home. I have 6 days to come up with drinks ideas, and I have not decided on which drinks to put on the menu yet. It is not exactly a cocktail party, but at a similar event at a different location, the ladies did a standard sweet Pomegranate Martini. There is nothing wrong with that, but if you know me you know that I am not going to do something so conventional. Don't get me wrong, there is nothing faulty about a Pomegranate Martini, however I want to expose them to something, well...... unexpected, original and not so "trendy". Otherwise, I might as well serve vodka and Red Bull, yuck!

So, now what?

I feel that a choice of two...maybe three drinks should suffice. The menu might be:

COLOMBIAN DESSERT

Click the above link for details on how to make the drink.

Now that is a great dessert style drink, but what next? Maybe a fruity Martini? Or an interesting shooter? Perhaps a classic cocktail?

I have a feeling that the recipe for a classic Daiquiri may make an appearance. If you've ever had one, they make those slushy concoctions you get from a machine seem disgraceful. You know, the kind you suck on out of a 3 foot tube while walking down Freemont Street in Las Vegas?\

(Try this simple to make Daiquiri recipe instead)
Classic Daquiri

1 1/2 oz. Light Rum
3/4 oz. Fresh Squeezed Lime Juice
1/4 oz. Simple Syrup
Shake and Strain into a Chilled Cocktail Glass


I guarantee, you wont regret it.

Technique - True Originals

So maybe I am frequenting the wrong watering holes, but it sure seems to me that most bartenders in my area don't care much about technique. I've witnessed bartenders use a glass to scoop ice, reuse their shaker without cleaning it first, not "chilling" the cocktail glass and seem like they just don't care. Hopefully I am not coming off as a snob, but if I've said it once I've said it a thousand times, whether you are on a top NASCAR pit crew, or cleaning toilets in an elementary school, people WILL take notice if you do it with pride and passion.

In this True Originals video, Kazuo Uyeda demonstrates the proper way to make a real Daiquiri


The Legendary Hardshake - Gives me goosebumps!

Kampai!

Coffee Infusing

I've tried infusing Vodka with many different things. From fruits and vegetables, to herbs and coffee. In fact, my favorite so far (and one of the easiest to do) was the Coffee infused Vodka.

I use a mid level grade Vodka called "Krystov Crystal Vodka". It's a triple distilled grain Vodka bottled in Mira Loma, CA. I have always thought that there is not a huge difference between brands of Vodka. I mean, it is a "flavorless" drink right? Well, ABC's 20/20 agrees.

ABC 20/20 Article

For the coffee infused Vodka, I place 4 teaspoons of ground dark coffee in a 24oz. bottle. Then add 1/2 oz. of simple syrup then fill with Vodka and shake! About 24-36 hours later, strain this through a coffee filter and your done. It will look like a cup of dark coffee, but will be a little bitter to taste, and very caffeinated.

Here is a quick drink recipe using the Coffee Infused Vodka:

COLOMBIAN DESSERT

1 1/2 oz. Coffee Infused Vodka
1 oz. Kahlua
1/2 oz. Simple Syrup
Shake & Strain into a Cordial Glass
Top With Whipped Cream

Enjoy!

Or try it on the rocks in an Old Fashion Glass (The melting ice will make it a little less sweet).


Salud y Amor y Tiempo Para Disfrutarlo!

Welcome!

Welcome to my new blog "Greenhorn Mixology"!

Together with this blog, we will be discussing....well....Mixology, and the new Mixology movement. We will also be sharing drink recipes, links to cocktail websites, books about cocktails, tasting notes, rants, ramblings, and the like.

I am new to this, so I welcome your comments and ideas.

There will be regular updates, so you may want to subscribe to the RSS feed. That will enable you to be notified whenever there is a new post.

Thanks again for checking out my blog, and don't forget to leave a comment.

Na Zdrowie!