Nick, Author at First Pour Cocktails

Little Book Chapter 7: In Retrospect

Posted on August 24, 2023August 23, 2023 by Nick

One of the best ways to experience new whiskey is to try it in a bar at a reasonable price. This is how I fell in love with Little Book Chapter 2, and how I ended up initially finding a bottle of Little Book Chapter 5 to review a few years back. I still find time to celebrate with a pour of it, as I think it’s worth savoring. So when I saw the chance to buy a bottle of Little Book Chapter 7: In Retrospect, I had to take it and see if it lived up to my memories.

The “In Retrospect” portion of this release of Little Book is described as a, “blend of seven cask strength American whiskies – one curated from each of the brand’s previous six chapters and a seventh new addition.” On paper, the blend looks interesting, but without percentages, it hard to say how it drinks. So how is it?

Little Book Chapter 7: In Retrospect

Chapter 7 contains the following in its blend. The percentages are not disclosed:

18 Year Kentucky Straight Bourbon Whiskey
17 Year Kentucky Straight Bourbon Whiskey
10 Year Kentucky Straight Rye Whiskey
9 Year Kentucky Straight Bourbon Whiskey
5 Year Straight Malt Whiskey Finished In Applewood Smoked Barrels
4 Year Kentucky Straight Bourbon Whiskey
4 Year Kentucky Straight Rye Whiskey

Little Book Chapter 7 comes in at 118.1 Proof (59.05% A.B.V.) and is not aged stated.

Sight: Deep Russet with a lean of chestnut.

Smell: Floral, apple forward, slight smoke start. A rich caramel gets involved with the apple / apple blossom and baking / all spice notes. Nose is slightly hot, there’s a lot of layered apple and fruit smells here, like apple cider. It’s drier on the nose than the fun description implies. There’s a slight grain or malt character here that appears.

Sip: The flavors starts a bit warm, but mellows as it opens. Vanilla, oak, applewood, and burnt caramel come together. There’s a floral sort of apple blossom that butts up against a smokey char. The body is full, and it goes heavily on the fruit and vanilla. The fruit almost reaches for a dark cherry candy or jam note. That grain note is still around, but not super prominent. It’s pleasant, has some nuttiness, but doesn’t go full on beam profile. It also doesn’t feel as complex as the blend implies.

Savor: The ending lingers heavily on the long notes of apple, applewood, caramelized sugar, and heavily charred wood. The finish lingers lastingly, and almost florally as it’s predominant finish (possibly apple blossom). That fruitier character travels forward.

Little Book Chapter 7: In Retrospect is less complex than it’s predecessor, and more dependent on finishing. The flavors of apple, applewood, and general wood are the highlights here. Fruity flavors that aren’t apple run toward the darker side of the spectrum (dark cherries, maybe plum skin), and it lacks the general Beam nutty profile. The results in layered and on first blush, complicated. The long term isn’t quite so clear, as the layering doesn’t necessarily make for clean set of flavors.

In Cocktails

In a Manhattan (yes, this sacrilege again), Little Book Chapter 7: In Retrospect starts smooth, delivering a rich body, slightly smokey and wood forward drink. The flavors lean into the burnt sugar, vanilla, and applewood realm, while the floral notes are diminished. The black cherry comes back through with a subtle bitterness. The finish is slightly smokey with a hint of cherry, clove, and herbs. It lingers leaving a dark fruit laden charred wood with a bit of heat and a grainy note, and a touch bitter. It’s really unpleasant, emphasizing the worst parts of both the whiskey and the vermouth.

For reference, this was a fresh cracked bottle of Carpano Antica that tasted fresh and had no off notes.

In Review – Little Book Chapter 7: In Retrospect

Little Book Chapter 7: In Retrospect doesn’t feel like $130 whiskey. The layering is muddled, the flavors are singular, and it feels like it fights its finish all the way through. The result is it drinks like a finished bottle that lives in the $70-$90 price point. It isn’t bad, but the price of admission feels (at first blush) like it’s paying diminishing returns compared for LB5. Perhaps as American single malts come into their own, this whiskey will age kindly, but right now this feels like an awkward opening salvo.

Thaijito

Posted on August 23, 2023 by Nick

Sometimes drinks are inspired by a beautiful piece of art or a pop culture reference. Other times they come from classics, providing the template to an amazing cocktail. All drinks start somewhere, and in the case of the Thaijito, it finds it foundation in the fact that I just had way too much Thai Basil. The result, is a delicious and refreshing gin based riff on a Mojito.

Thaijito

2 oz

Bombay Sapphire Gin

1 oz

Simple Syrup

¾ oz

Lime Juice

6-8

Thai Basil Leaves

2 oz

Club soda

In a shaker tin, muddle Thai Basil leaves in simple syrup. Add Gin and Lime. Shake with ice. Double strain into Collins glass over fresh ice. Add Club Soda. Garnish with additional Thai Basil Leaves.

The Thaijito is a botanically direct and refreshing summery riff on a Mojito. The anise notes of the Thai basil add a perfumed elegance to the herbal notes of the juniper and gin botanicals. The pops of fresh lime compliment the complex and layered herbal notes, and the club gives a slight minerality that drive the elevation of the drink to the next level. It’s a lovely, simple sipper for a late summer evening.

Drink Notes & Recommendations

While you could probably make this drink with light rum, I chose gin to emphasize the botanical notes of the Thai basil. I’d recommend sticking with Thai basil, which has a different flavor than Genovese (the one you see in Italian cuisine) basil, although you could use it in a pinch. If you do, it might work better with lemon.

Gin – Bombay Sapphire was the choice here for the London Gin profile, and to slightly emphasize the connection to more Asian botanicals. If you can find their Far East gin, that might double down on this flavor profile to compliment the Thai basil, but any London Gin will do (Beefeater, Tanqueray, etc) .
Simple Syrup – We used a 1:1 water to sugar ratio simple syrup here.
Lime Juice – For best results, use fresh squeezed.
Club Soda – You can buy something expensive, but I still feel that the local generic brand works well. Look for the smallest, cost effective size you can find to avoid not being able to finish the bottle in 1 – 2 days.
Thai Basil – I’ve had the most success buying Thai basil from local Asian markets, but that’s far from the only place you can find it. In our case, we have an AeroGarden* which has resulted in plenty of Thai Basil (it’s a bush at this point) and other herbs. It’s a great way to augment your cooking and cocktails, but feel free to buy the basil as you need it.

* – This link is an affiliate link which may result in us getting a partial commission from the sale. In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting. Help us keep the lights on if you like our content, and please use our links!

Patient Wolf Starward Whisky Barrel Gin

Posted on August 12, 2023 by Nick

This review would like have never happened if not for some pure happenstance, the kindness of the folks at Patient Wolf, and pure dumb luck. Departing for Australia last year, I had a couple of distilleries that I ideally wanted to visit. Before we even left, it became apparent that one of them, Mr. Black was too far away, and many of the others sadly don’t reach our American shores, with the exception of some of the big boys, like Starward. This is where the trouble starts, and how I ended up with a bottle of Patient Wolf Starward Whiskey Barrel Gin.

An Accidental Visit…

When traveling large distances, it’s worth noting that not all businesses are particularly good at maintaining their hours on Google. This was something we happened to learn after arriving in Melbourne and discovered that Starward was actually closed that day. Still wanting to visit a distillery, I opted for Patient Wolf, which looked like it had some great reviews, and was in the same area. A few trains later, and we were there during what appeared to be their normal hours, and walked inside. As we walked in, it became apparent as we approached the bar that they were in fact not in normal operation. Thankfully, their bartender saw us, and upon realizing we were a considerable distance away from home, was kind enough to strike up a conversation and pour us a couple of samples.

To be blunt, their gins are great, and if I’d had the space, or could find them on American shelves, I’d be happy to add them to my bar. Beyond that, they have some delightful canned cocktails as well (which we enjoyed over the course of the trip). But the sample that really caught my attention, and the subject of this post, is their special collaboration between Patient Wolf and Starward, an amazing Sloe style gin that I’ll cherish for some time to come.

Patient Wolf Gin & Tonic on the balcony — A Patient Wolf Gin & Tonic Canned Cocktail – deliciously refreshing on the balcony

Patient Wolf Starward Whiskey Barrel Gin

Sight: A charming coppery color.

Smell: The nose is an enchanting mix of spiced plum mixed with mulled cherries and hints of orange. Juniper envelops the nose and becomes charming spicy. There’s a preserved and jammy funk that runs through the plum, and gives it a depth of layered plum and evergreen that runs dimensions from fresh to preserved.

Sip: The flavor is smooth, spicy, and laced with intriguing runs of juniper and spiced plum jam. The spicing is really impressive, running from clove to cinnamon to anise and cardamom. There’s a subtle sweetness, and it’s incredibly smooth the whole way through. Fresh fruit notes unexpectedly pop out (such as cherry and plum), and the subtle herbal notes around the juniper give it grains of paradise and angelica like notes. It’s overwhelmingly fragrant and complex.

Savor: The ending lingers with the baking spice notes, plenty of juniper, and a great subtle oakiness. It lingers pleasantly and complexly.

It’s sad to say that Patient Wolf Starward Whiskey Barrel Gin is not a regular offering from Patient Wolf. It’s frankly an incredible interpretation of an aged sloe gin that builds off an incredibly solid gin base. The use of Starward Whisky gives it a uniquely wonderful flavor that plays to the more world whiskey style that Starward achieves. Probably because of this, the product feels balanced between the whiskey influence and the blackthorn gin. All in all, this is a stellar Sloe Gin that I can only wish was available world wide.

In Cocktails

In a Sloe Gin Fizz, it’s absolutely stellar. The spice notes and hints of sloe come through with a beautiful richness, while the lemon adds a brightness. The concert of flavors is brought to crescendo with juniper playing a prominent role. The entire cocktail works in a refreshing symphony that feels perfect for a late summer evening or early fall afternoon.

In Review – Patient Wolf Starward Whiskey Barrel Gin

Overall, I really love this bottle. We happened upon it by chance, and it really represents a special effort by the distillery to create something unique and collaborative with another major player on the Australian spirits stage. The result is complex, refreshing, and crafted with purpose. Similar to the other gins we got to try in our brief (and accidental visit), this attention to detail is what make Patient Wolf worth your time to seek out. This is a full throated recommended bottle if you happen to have access, and for now, we’ll be over here cherishing this one until another opportunity comes our way.

And if you ever find yourself in Melbourne, visit their distillery and try their gin if you get the chance, you won’t regret it.

Taconic Double Barrel Maple Bourbon

Posted on August 9, 2023August 7, 2023 by Nick

Sometimes the hype train gets you going. People review things that they can find in their local area, that you have no way to obtain where you live, and you think, ‘I have to try that’. A few years back, when I was falling down the Bourbon rabbit hole, that same thing happened to me, and when I saw a bottle of Taconic Double Barrel Maple Bourbon, I just had to buy it! So did I make a good decision on this New York maple finished bourbon?

Taconic Double Barrel Maple Bourbon

Made from Duchess Private Reserve Bourbon, this bourbon starts life in new oak barrels. The Duchess is aged, then removed. The barrel is then filled with maple syrup and aged. The maple syrup is then removed, and the Duchess is finished again. No age statement is provided.

Age: No Age Statement
Finish: Maple Syrup Barrels
Batch: 7
Proof: 90 (45% A.B.V.)

Sight: Russet Muscat

Smell: Maple and pecans / peanuts waft out with notes of evergreens. An earthiness runs through the giving a forest floor, fresh softwood, and a subtle caramelization. Fruits hang around toward the background, but are light and a hint of alcohol follows.

Sip: The start is sweet and soft with a moderate weight. The maple notes are in full effect to lead off, while a nuttiness and earthiness joins in. The evergreen notes and slight resin character is prevalent but not overwhelming. There’s a little spice, and plenty of wood toward the end. Characteristic vanilla like notes are present, but not powerful. A little heat is present.

Savor: The ending is more earthy and peppery, with forest floor and evergreen notes. Little maple sweetness helps accentuate with a little nuttiness.

Taconic Double Barrel Maple Bourbon is maple and forest fresh with a bit of nuttiness. Overall, the flavor profile is kind of one dimensional, slightly sweet, and strongly earthy. These notes are also intriguing if you’re feeling the need to try something that isn’t quite a standard offering. While it’s fun, it also is definitely more of a targeted bourbon, and not everyone will want to crush a glass.

In Cocktails

In a Manhattan Taconic Double Barrel Maple Bourbon works surprisingly well, although again leads to a floral / earthy undertoned Manhattan. The start is sweet, rich, and the maple-walnut notes come out in spades. These give way to an evergreen herbal mix that’s subtle with some berry notes and spice. The finish is slightly evergreen with a dry maple character. As a Manhattan goes, it’s tasty if unusual, and devilishly complex as it keeps opening. This gives an intriguing prospect as an ingredient for extended bars.

In Review – Taconic Double Barrel Maple Bourbon

Taconic Double Barrel Maple Bourbon is unusual, but has some flavors to expand your perception of how finished bourbon can land. The flavors are similar when drinking neat, and can like they need another dimension. In cocktails, it feels incredibly entertaining, and seems to work better than it would drink straight. Overall, the uniqueness here make it a try it before you buy it, and not a recommendation for stocking in your bar unless you have a love of the flavor or a drink that requires it.

The Classics: Cloister

Posted on August 7, 2023August 7, 2023 by Nick

What do you conjure when you hear the word Cloister. If it’s a Pokémon, you’ve probably found yourself on the wrong blog, though the same could be said if you’ve reached the word reflecting monasteries or convents. This cocktail takes it’s name from those, although why it doesn’t isn’t immediately clear. Neither it this cocktail’s age, which is from 1971 via Thomas Mario in the Playboy’s Host & Bar Book*. Resurrected by Jim Meehan, is it worth the time to drink?

Cloister

1½ oz

Gin

½ oz

Yellow Chartreuse

½ oz

Grapefruit Juice

¼ oz

Lemon Juice

¼ oz

Simple Syrup

Combine all ingredients in a shaking tin. Add ice and shake. Double strain into a chilled coupe. Garnish with a grapefruit twist.

The Cloister is balanced, layered, and refreshing. The herbal notes of the gin align beautifully with the heady herbaceous notes and touches of vanilla and spice in the Yellow Chartreuse to create a wonderful complexity that doesn’t go full on into Chartreuse’s complete back. The lemon and grapefruit each offer their own unique mix of citrus notes that wonderfully compliment the botanicals. Overall, it’s a delightfully refreshing drink that can help open up those uncomfortable about Chartreuse to it’s wonderful potential.

Drink Notes & Recommendations

The original recipe seems to closely mimic a Daisy, and it isn’t quite in balance:

1 1/2 oz Gin
2 tsp Grapefruit Juice
1 tsp Lemon Juice
1 tsp Yellow Chartreuse

As far as using the more modern spec I’ve used (hat tip to PDT’s Jim Meehan – buy his books – both PDT* and Meehan’s Bartender Manual* are amazing) things are more in balance. Using this spec, the main items you could play with are the gin and the sweetener. Changing the syrup is going to really move the needle of profile here, so be judicious (I’d lean toward possible herb notes like basil or an orange oleo saccharum). More readily accessible will be the gin. Changing this will give you access to tilt the balance toward spice (Aviation), citrus (Bluecoat), or traditional juniper (Beefeater / Bombay).

Gin – London Dry (like our default Beefeater tester) works great here, but the canvas is ripe to be improved. Feel free to grab the aviation and watch the flavors dance with spice, or accentuate the citrus through a modern gin like Bluecoat. I’d be hard pressed to select a gin I don’t think would actually work here.
Yellow Chartreuse – The milder, more approachable Yellow Chartreuse is similar to it’s green counter part in that it’s fairly hard to substitute. In a pinch, consider a half portion of Strega, and increasing the simple by an 1/8.
Grapefruit Juice – Look, we get it, it’s tempting to used bottled. Don’t. If you want this to taste amazing, you’re going to have to use fresh squeezed. Use a ruby for ideal outcome.
Lemon Juice – For best results, use fresh squeezed.
Simple Syrup – Use a one to one water to sugar simple here.

Foursquare Rum Distillery 2005

Posted on August 4, 2023 by Nick

Part of Foursquare’s “Exceptional Cask” Series, Foursquare Rum Distillery 2005 appears to be a rather simple bruiser of a Barbados rum on first glance. Coming in at a hearty 59%, this rum was distilled in 2005 from both Pot and Column stills. It was then aged for 12 years in ex-Bourbon casks stored in Barbados heat, before finally being released in October 2017. While it may appear to be a relatively simple rum, the truth of the matter is that this bottle, like many in the “Exceptional Cask” series is some of the most impressive rum you’ll ever taste. As you’ll see below, sometimes there’s no substitute for doing the simple things exceptionally well.

Foursquare Rum Distillery 2005

Vintage: 2005
Country of Origin: Barbados
Age: 12 years
Cask: Ex-Bourbon Casks
Distillation: Blend of Pot and Column
Proof: 118 (59% A.B.V.)

Sight: Tawny.

Smell: The nose is instantly complex with bursts of black pepper, white pepper, baking spice, and caramelized grilling tropical fruits. They open up with a dried date and white oak note laced with caramel sauce. A vanilla bean aromatic explodes like someone dropped a full tablespoon of vanilla paste into the rum. Golden raisins, butterscotch, vanilla ice cream, papaya, and spicy oak all show up. As the rum sits, the nose just continues to evolve and expand all it’s aroma.

Sip: Instant flavor explosion with spice and caramel mixed with fermenting roasted tropical fruit. Big bursts of vanilla, spice, oak, and just short of ripe pineapple come together. There’s an amazing sweetness that underpins it. The richness is luscious, and it continues pull in nuttiness, preserved tropical fruits, and ginger-nutmeg notes. Milk chocolate rounds things out, and it drinks nowhere near the 59% A.B.V. it posesses.

Savor: The finish is loaded with spices, caramel, light rum funk, and a beautiful subtle dried caramel – vanilla. The finish emphasized the chocolate notes, and really shows off the cask influence from the bourbon. The finish lingers for what seems like an eternity (in a very lovely way).

Foursquare Rum Distillery 2005 is nothing short of completely exceptional (no pun intended). The flavors are complex, layered, and balanced. The cask doesn’t overwhelm the rum, and instead everything is enhanced – balancing spice and funk with tropical fruit and vanilla. The slightly nuttiness and milk chocolate notes combine with the tropical spice and pepper to make something alluring and sultry. This rum shows a deft hand, and you should savor its depth as you enjoy it.

In Cocktails

You’re almost certainly not planning on turning this bottle into cocktails, but here we are. So if you’re curious what it’s like in a Daiquiri, here’s the answer. While it’s beautifully balanced and displays the same exemplary vanilla, spice, chocolate, fruitiness, and a creamy butterscotch. The spice, ginger, nutmeg, and funk gets in there, punching the lime around, which fights back makings this green tea, matcha note. It’s an incredibly complex and overwhelming drink, that is somehow more aggressive with the simple and lime than by itself. So in summary, if you want to make a rum enthusiast cry, make drinks out of this.

In Review – Foursquare Rum 2005

Foursquare Rum Distillery 2005 is an unbelievably deep rum. It’s complex, well balanced, and more than the face values of bourbon casks and high proof. It explodes with flavors, shows the influence of both the rum and the cask in spice, vanilla, tropical fruit, funk, and so, so much more. That said, you’d be mad to turn this into drink. Can it work, sure. But why would you do it? It doesn’t make a better drink than a mid level rum like Doorly’s X.O. (remember you can combine rums to make more complex flavor profiles in cocktails – like adding Plantation’s Barbados Rum to Doorly’s), but it is a way better sipper. Buy this rum if you’re into rum neat or want to explore that area of spirits and enjoy every last delicate, intricate sip.

Blanton’s Original Single Barrel Bourbon

Posted on August 2, 2023August 2, 2023 by Nick

Perhaps few bottles command the collectability of Blanton’s Original Single Barrel Bourbon. These single barrel expressions of Buffalo Trace’s Mash Bill #2 (more rye – albeit really low high rye at 12%-15%) are well known for not only the solid bourbon they contain, but also their darling little horse toppers that you can collect. Get all 8, and you can spell Blanton’s. Once upon a time, this experience was probably fairly fun and un-stressful. Go to the store, sort through the toppers, and slowly build your set. Now the least stressful ways you can do this are:

Buy Them From Buffalo Trace – They’re over $70 a set – but easy to get them all! [This is not an affiliate link]
Stand in line for hours, and slowly swap bottles or collect the right toppers bottle by bottle.
Buy them at secondary rates ranging from $110 – $130 a bottle (nearly double SRP)

So is it worth it to drink all this bourbon or to buy them to collect them all? How good is the bourbon inside this amazingly crafted bottle?

Blanton’s Original Single Barrel Bourbon

Mash Bill: Corn + 12 – 15% Rye (Mash Bill #2)
Dumped: 12-21-17
Barrel No: 877
Rick No.: 23
Warehouse: H
Proof: 93 (A.B.V. 46.5%)

Sight: Deep Gold to Burnished

Smell: The nose has a pleasant amount of vanilla mixed with fresh cherries and orange zest. There’s a lot of caramel and sugar notes laced with fruity, crushed raspberries berries and gentle notes of oak. The nose is actually surprisingly fruity, with an almost fruit punch like amount of fruits blending in behind the primarily vanilla front. Despite the low proof, there’s a surprising whiff of heat from time to time.

Sip: The body is smooth and balanced with just a hint of sweetness. The vanilla comes through with touches of orange, citrus, and cherry. There are pleasant notes of berries and hints of oak.

Savor: On the finish there’s a pop of citrus zest followed by a wave of vanilla ranging from extract to bean. The finish lingers into a slightly toasty oak barrels with that pastry like dessert vanilla.

Blanton’s Original Single Barrel Bourbon is nice, simple, smooth, and pleasantly fragrant. It owes a lot to that strong vanilla character, that laces from the nose through the finish. The nose is somewhat more enticing than the body, but the smoothness makes it pleasant to return to and sip over and over. If you’re not thinking about it, or don’t want to think about it, it’s a nice bottle to just sip.

In Cocktails

Blanton’s Original Single Barrel Bourbon works better than it would have seemed possible in a Manhattan. The fruitier notes on the nose are given space to expand, splitting out into amazingly bombastic crushed raspberries, blueberry syrup, and fresh cherries. Notes of gentle spice come in, and this powerful way of floral, sweet vanilla slides through with a silky elegance. The result is a truly composed drink, that really sings on every note.

In Review – Blanton’s Original Single Barrel Bourbon

While I wish I could say that I think Blanton’s is worth the hunt and premium to purchase, I just can’t say that I find it interesting enough that I’d like to hunt it down over and over again to drink neat. In a cocktail, it really sings, but it doesn’t provide enough value to justify it over a Buffalo Trace or Eagle Rare Manhattan. If you want to even stretch outside the brand, it a $20 more expensive Manhattan than Four Roses Single Barrel. That’s a tough pill to swallow if you can even find it.

The Classics: Sloe Gin Fizz

Posted on July 31, 2023July 30, 2023 by Nick

As we mentioned during our review of Averell’s Damson Gin, Damsons or Sloes are different than their modern plum counterparts you’ll find in the store. They tend to be sharp, more concentrated, and a bit more astringent then their snacking cousins. As a result, they were more commonly used for preserved and sweetened things like jams. These flavors tend to be richer, and were originally more targeted toward winter and fall applications. The Sloe Gin Fizz takes this idea, and flips it on its head.

A riff on the Gin Fizz, the Sloe Gin Fizz excludes egg whites in favor of a quaffable mix of lemon, syrup, and sloe gin (and/or regular gin). The result is a bright and summery sippable drink that’s easy to make and fun to sip. While many will emphasize the color of the Sloe (with a reddish hue), barrel aging and age will impact the coloring slightly (our picture is made with Patient Wolf’s Starward Whiskey Barrel Aged).

Sloe Gin Fizz

Sloe Gin Fizz – Classic

1 oz

Sloe Gin

1 oz

Gin

¾ oz

Lemon Juice

¼ oz

Simple Syrup

3 oz

Club Soda

Combine all ingredients except club in a shaker. Add ice and shake. Separate and top with club. Strain into a Collins or fizz glass over fresh ice. No garnish.

The Sloe Gin Fizz is load with spicy plum notes, subtle sweetness, and a bright refreshing character. The flavors bounce off each other and create a refreshing if bright and jammy mix of fruity flavors tinged with spices. There’s a slight caramelized, dried fruit sweetness here as well. Overall, it’s quite nice, and feels like a good cross over from summer to winter.

Drink Notes & Recommendations

The original Sloe Gin Fizz follows the above recipe, but if you’re looking for a more modern update, consider the following recipe. This variant turns down some of the juniper notes in favor of the Sloe, and can be slightly easier on the booze depending on your Sloe Gin.:

Sloe Gin Fizz – Modern

1 ½ oz

Sloe Gin

¾ oz

Lemon Juice

½ oz

Simple Syrup

3 oz

Club Soda

Combine all ingredients except club in a shaker. Add ice and shake. Separate and top with club. Strain into a Collins or fizz glass over fresh ice. No garnish.

Sloe Gin / Damson Gin – There aren’t a lot of Sloe / Damson gins to choose from. As a result, you’re likely to be limited to a handful of choices. In our case, we used Averell Damson Gin originally, as it’s what we have on hand, but both Plymouth and Hayman make fairly common Sloe Gin examples. In our picture we used a limited edition from Patient Wolf, but they make a regular Blackthorn edition which would be stunning too (if you happen to be down under in Australia, or have access).
Gin – Any gin will work here, but we recommend a softer style like Plymouth for the smoothest drink. You can also choose to accentuate the spicing with a modern gin like Aviation or a citrusy gin like Bluecoat.
Lemon Juice – For best results, use fresh squeezed.
Simple Syrup – This uses a standard 1:1 ratio simple syrup.
Club Soda – Use your local local grocery brand. It’s still quality, and you won’t add unnecessary costs.

Sole Vermouth Rosso

Posted on July 19, 2023 by Nick

Sole Vermouth Rosso is cheap. Like under $7 (sometimes under $5) for a liter cheap. Cheap vermouth is usually a minefield of sweetness, over (or under) aromatizing, or pre-oxidized tasting wine. It isn’t helped by typically being incorrectly stored, or older than you when you’re at your relatives. So if you’re buying Sole’s Rosso new, is it worth it just for the volume?

Sole Vermouth Rosso

The label is in Italian and untranslated. It gives some serving suggestions. There are two important takeaways:

This is likely the same vermouth as D’Aquino which some consumers have reported had a similar label.
It has caramel color added (E150 B Caramello)

Sight: Rather brown, heading toward rusty earth tones. Slightly caramel edge. (Unsurprising, as caramel color is added)

Smell: The nose has a distinct sweetness to it, leaning towards raw sugar, but it’s laying in front of a more fresh, alpine herb character. There’s some macerated fruit notes and a hint of chocolate. Those alpine herbs (with hints of rosemary and juniper) come back with a bit greenness to the wine.

Sip: The flavors are on the lighter side as it starts out. It pulls in some elements of cherry, frozen strawberry, and syrup. It’s rather unabashedly on the sweeter side of sweet vermouth. There’s some of that herbal note, but not much in the way complex spices or herbal character. A bit of that caramel and exposed red wine note creeps in here or there.

Savor: The ending has this preserved date or prune note. There’s a lot of fruit and sweetness here on the end. The more preserved and fermented fruit notes creep in as it lingers.

Sole Vermouth Rosso is completely middling. It doesn’t do anything particularly offensive, but it also doesn’t do anything particularly exciting. The flavors are on the sweet side, but it still has enough acidity that the wine doesn’t step out of line. It needs more oomph, particularly to be used as a base of a drink or on it’s own. At this price point, you aren’t buying it for either of those applications, so how does it do in a cocktail.

In Cocktails

Let me start by saying I’ve discovered that Old Forester isn’t my go to bourbon. There are a lot of nice characteristics to it, but it isn’t my preference. It is also still hanging around my house, so I tried using Sole Vermouth Rosso in an Old Forester Signature 100 Manhattan. It went terribly. Edgy, overly fruity, too much sweetness, flabby despite the whiskey’s weight. An unmitigated disaster. So does it fare any better with a rye or wheat?

Things improved with Maker’s Mark – but not by much. There were some more open flavors of spice and a predominate cherry and oak note that comes through. An herbal element opens up, but doesn’t really make it enjoyable. Instead it adds this bitterness and a bit of char or dark chocolate. Old Overholt kind of keeps this trend, giving some spice and woodsy character. It loses sweetness here, gets a little more oak forward or slight herb note. Neither preparation offers much depth, and neither is advancing the whiskey.

The result here is really a middling, serviceable, and cheap vermouth.

In Review – Sole Vermouth Rosso

Sole Vermouth Rosso is cheap, and drinks accordingly. Does it make a bad drink? This will depend on how much you’re paying attention to what you’re drinking. If you’re really focusing on your cocktail, you might find the drink is uneven and hard to enjoy. On the other hand, if you’re having a massive party where something else is the focus. You’ll probably not particularly care for the drink you’re having, but you won’t be offended by it. From that perspective, this vermouth is fine, but it’s never getting a recommendation from me for anything other than it’s price to volume ratio.

Castle & Key Restoration Rye

Posted on July 7, 2023August 30, 2023 by Nick

After receiving a Castle & Key Restoration Rye Single Barrel from a friend in Chicago, I was intrigued to see how the Castle & Key entry level offering was. The single barrel offering was deep and robust, with lots of layered flavors. With a higher proof point than many standard offerings (coming in at 103), it would seem that this rye could have a lot of the same depth of the single barrel. So does show up like Wild Turkey 101 compared to Rare Breed, or do you have to go up scale with Castle & Key?

(This picture is from Christmas, when my wife was lovely enough to buy me a bottle)

Castle & Key Restoration Rye

Release Year: 2022
Batch: 2
Bottle No.: 08303
Proof: 103 (51.5% A.B.V.) (Annoyingly their website lists this as 105 / 52.5%)
Mash Bill: 63% Rye, 20% Malted Barley, 17% Yellow Corn

Sight: Burnished to chestnut oloroso sherry

Smell: The nose has an orange zest and peanut note off the bat. It gives way to some lightly honeyed notes with hints of herbs, black tea, and pine. There’s heat suggesting that the proof has a little bit of tilt northward, and it gives away some spice and fruitiness. The fruitiness is almost artificial, like candy.

Sip: It’s lightly bodied, but doesn’t feel thin. Notes of pine and slightly yeasty notes come though with hints of spice and oak. The mix isn’t overtly sweet, but not quite savory, running a very straightforward line. Touches of herbal notes and fruit are very minimal but present.

Savor: The finish carries forward a light yeastiness with a good hint of oak and spice. There’s a little more of that black-tea herbal note, but things are pretty simple and straightforward.

Castle & Key Restoration Rye is characteristically rye like in it’s nose, but then doesn’t quite make the transition to the palate. While it’s a bit warm, it doesn’t quite pull up on the flavors the way a 103 proof might suggest. The flavors therefore end up being rye, but rye light.

In Cocktails

In a Manhattan Castle & Key Restoration Rye’s flavor shortage of the neat preparation carry forward a bit. The start is a little heavy on the oak and spice, and then opens slightly into black tea and dried fruits. There’s a subtle oaky bitterness here, and a bit of sweetness from the vermouth. The weight is good, but it feels let down by the some of the more aggressive herbal notes. It’s not a Manhattan I would reach for again.

In Review – Castle & Key Restoration Rye

Castle & Key Restoration Rye is just really not great at nearly $40. It tastes young and reflects this in the lack of depth of flavor. The proof doesn’t seem to translate into weight or flavor. All these things that add up to a bottle that’s pretty, but hard to recommend. There are better options in this price range, and for nearly half as much. If you must have their distillate, go for a single barrel rye.

Modern Classics: Revolver

Posted on July 3, 2023July 3, 2023 by Nick

A more modern classic, the Revolver originates in San Francisco in the early 2000’s. While this is technically a Manhattan variant, you’d be forgiven for confusing the 3 ingredient template with an old fashioned. Instead, the vermouth is replaced by rich, luxurious coffee liqueur. The result is a rich and simple to execute twist on the Manhattan.

Revolver

2 oz

Bourbon

½ oz

Coffee Liqueur

2 Dashes

Orange Bitters

Combine all ingredients in a mixing vessel. Add ice and stir. Double strain into a chilled coupe. Garnish with a flamed orange peel.

The Revolver is a rich and mildly spicy cocktail. The bourbon works a solid base providing notes of the oak and grains, while the coffee is adding richness. As Mr. Black is not a particularly sweet liqueur, the coffee shines here, giving a more black coffee and nuttiness than sweetness. Thanks to the oils in the coffee and the sugar, most of this comes across as weight in the drink. The orange perks the whole thing up, and gives it a charred brightness that ties it all together.

Drink Notes & Recommendations

The Revolver is one of those drinks that you’re going to find different interpretations of as you trawl back through the annals of cocktail history. They’re also not likely to look a lot like this. That said, this drink is an interesting Manhattan / Old Fashioned adjacent drink that for whatever reason is served up. It’s the sort of drink that could probably take an ice cube if you so choose, and even take more sugar if you added that cube. A final note, this drink was originally constructed with Bulleit Rye to indulge in that spicy kick (something common in drinks from the early / mid 2000s). You can use either Bourbon or Rye here.

Bourbon – This is one of those drinks where the richness of the coffee liqueur means that the bourbon is working more as a foundation. You can always go as fancy as you want, but choosing something that won’t break the bank probably won’t be a bad decision, but stick to our recommended Bourbons. Even Jim Beam Bonded worked well here – compared to say Ezra Brooks 99 – which was not enjoyable.
Coffee Liqueur – We used Mr. Black here, but you could use Kahlua or another coffee liqueur. Adjust sweetness with simple syrup for your preference.
Orange Bitters – Regan’s* adds a lot here with some delicious additional notes of cardamom and spice. You could also use Fee Bros Orange* or Angostura orange bitters if your options are limited. We also tried a mix of Regan’s and Fee’s, which worked out even better.
Flamed Orange Peel – The easiest way is to cut an inch coin using a paring knife. You’ll want this to be slightly thicker than a normal twist so you have something to hold and pinch. Pinch it from the pithy side over a lit match toward the drink at a 45 degree angle. Discard the peel after.

* – This link is an affiliate link which may result in us getting a partial commission from the sale. In 2022 we made $13.34 from affiliate links and made $1.36 so far in 2023, while we’ve spent well over $200 on just webhosting. Help us keep the lights on if you like our content, and please use our links!

Rhum Barbancourt 3 Star 4 Year Rum

Posted on June 21, 2023June 21, 2023 by Nick

One of the more frequent questions that pops up in the search results for our site is what bottles are recommended by Death & Co. This has changed over time as Death & Co. is now on their third book, and each book represents something of a time capsule. If you venture all the way back to their beginning book*, you’ll find Barbancourt Rhum listed as one of their recommended rhum agricoles. At the bottom of this range, you’ll find Rhum Barbancourt 3 Star 4 Year Rum. So nearly a decade later, is this still a rum you should consider for your home bar?

Rhum Barbancourt 3 Star 4 Year Rum

Made from a 100% Sugar Cane and aged in French Limousin casks, Rhum Barbancourt 3 Star 4 Year Rum is distilled in Haiti and comes in at 43% A.B.V. The French Limousin casks are a nod to cognac aging, which is called out in their marketing. Unrelated, the cap on my particular bottle broke after I opened it (failing to catch the threads), and had to be replaced.

Sight: A mild yellow gold.

Smell: The nose isn’t super aggressive, wafting out notes of caramel, vanilla, subtle oak, touches of spice and some heat. Some esters come out, giving a mild green, herbaceous funk that can go along with the cane juice. The nose has a subtle tropical fruitiness, especially slightly fermented and roasted banana, as well, and a bit of woodsy funk. The heat will continue to jump out as though it’s hotter than it’s proof implies.

Sip: The body is light and caramelly to start with a pleasant sweetness. The flavor moves toward green banana, hazelnuts, spice, and slight rum funk. Light notes of oak and tropical fruits climb in with a hint of pepper. The flavors are subtle.

Savor: The ending brings in more nuttiness, roasted banana notes, and subtle esters. The finish is light and mild.

Overall, Rhum Barbancourt 3 Star 4 Year Rum is easy going, easy to sip, and not overly complicated. The flavors a sort of subtle rhum agricole that doesn’t get too wild, but gives off nice woodsy notes from the French Limousin oak casks. The result is something that shaves off the edges of the sugar cane juice, but that also let’s some of that herbaceousness through. It’s certainly possible to just sip on thanks to this.

In Cocktails

Putting it in a Ti’ Punch, Rhum Barbancourt 3 Star opens up into caramelized banana and notes of slight mango with a touch of lime. The finish gets a hint of toasted coconut thanks to the vanilla notes from the oak. Subtle lime pops make it brighter, cutting some of the richness. Overall, a smooth and tasty Ti’ Punch!

In Review – Rhum Barbancourt 3 Star 4 Year Rum

Rhum Barbancourt 3 Star 4 Year Rum is a very pleasant, lightly aged rhum. If you find that unaged agricoles are too strong for you, this is a great way to easy in for some of the flavors without getting overwhelmed. From a usability standpoint, there aren’t a ton of entry level recipes that look for this style of rum. While you could make a Daiquiri out of it, you probably wouldn’t start there. For these reasons, we recommend this bottle if you’re purposefully looking for a lightly aged agricole and have drinks that call for it. Those looking for a rum to start their bar with should instead consult our list!

* – This link is an affiliate link which may result in us getting a partial commission from the sale. In 2022 we made $13.34 from affiliate links and made $5.11 so far in 2023, while we’ve spent well over $200 on just webhosting. Help us keep the lights on if you like our content, and please use our links!