#Cointreau ad

[davedyecom]

PODCAST: Adrian Lyne

In 1969, fourteen years after the first commercial aired in Britain, colour arrived. The bar was raised. Ambitious ads could now go beyond the over-lit, creakily acted black & white output from adland. Ads, well, the good ones, started to look like they could’ve been snipped from a movie. But they were still pretty formal. A couple of years later, a young producer decides he wants to stop…

[imaynotdrinkbutiknowwhatilike]

1952 Cointreau Liquor

[adriles]

omg please what's the cocktail book

trying to pour wine in libations to the gods , but i just spill it on my nuts.

[literaryvein-reblogs]

More Writing Notes: Cocktails

Traditionally, a cocktail (or a mixed drink) is a beverage that contains a mixture of alcoholic spirits combined with other ingredients, such as simple syrups, tonics, bitters, fruit juice, club soda, or other fizzy waters.

Today you can also find a variety of nonalcoholic spritz cocktails that combine alcohol-free spirits with mixer ingredients.

6 Mixology Tools

Bar spoon: long-handled spoon that makes it easy to stir drinks in tall glasses or pitchers.

Citrus juicer: extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Cocktail glasses: there are several different shapes of cocktail glasses, and each corresponds to a different type of mixed drink.

Cocktail shaker: A shaker is a tall container (usually metal) that makes it easy for bartenders to shake crushed ice and cocktail ingredients together to quickly cool down the beverage.

Cocktail strainer: The strainer fits over the shaker and lets you pour the cocktail into the glass while leaving behind the ice and any other ingredients, like herbs, that you used to shake the cocktail.

Muddler: When a cocktail recipe includes directions to muddle ingredients, usually fruit or herbs, it means to smash them to release the essential oils and fruit pulp. A muddler is a small handheld rod that lets you easily muddle ingredients in a cocktail glass.

Some Popular Cocktails

Bloody Mary: This classic brunch cocktail contains vodka mixed with tomato juice, horseradish, Worcestershire sauce, hot sauce, and a combination of herbs and spices. Bartenders typically serve a Bloody Mary in a tall glass, such as a pint glass or highball glass, and garnish with a celery stick.

Daiquiri: One of the classic rum cocktails, a daiquiri contains rum (white rum or Cuban rum), lime juice, and simple syrup. Today’s drink menus typically contain a variety of daiquiris that range from classic cocktails like the Hemingway Daiquiri (which contains lime juice, grapefruit juice, and Italian maraschino liqueur) to fruity cocktails like a shaken strawberry daiquiri.

Gimlet: Contains three ingredients: vodka (or gin), fresh lime juice, a splash of simple syrup for added sweetness, and an optional lime wedge for garnish.

Manhattan: Containing whiskey (or sometimes cognac), sweet vermouth, and a few dashes of bitters, the Manhattan is a simple yet elegant cocktail. The classic cocktail, which was invented in New York, is stirred, not shaken, and garnished with a maraschino cherry.

Margarita: There are several variations of margarita recipes. The classic margarita is served over ice cubes and contains lime juice, tequila (or mezcal), orange liqueur (such as Cointreau or triple sec), and lime and salt for the garnish. Experiment with other flavors—use lemon juice instead of lime, add a dash of agave syrup to sweeten the drink, or add a hint of spice with the addition of a few slices of jalapeño. For those who prefer fruit flavors, try making a watermelon, pomegranate, or strawberry margarita.

Martini: The classic martini is a boozy cocktail. The original contained three parts gin to one part vermouth with an olive or onion to garnish. A vodka martini calls for vodka in place of gin. Other drinks—such as an espresso martini, fruity drinks, or vodka cocktails like a cosmopolitan (often called a Cosmo), pear, or apple martini (also called an appletini)—are not considered martinis. Instead, they get their name from the cocktail glass.

Mint julep: Famous as the refreshing cocktail served at the Kentucky Derby horse racing events, a mint julep contains bourbon, simple syrup, and a muddle of mint. It’s typically served over crushed ice with a sprig of mint leaves.

Mojito: A highball cocktail with origins in Cuba, the mojito is a popular cocktail across the globe. Mix up white rum, sugar, mint, lime, and club soda (or soda water), and then add ice. The mojito is often called a perfect summer cocktail.

Moscow mule: Contrary to its name, the Moscow mule cocktail likely originated in New York, not the Russian capital. To make the fizzy drink combine vodka, ginger beer, and lime juice, and garnish with lime slices and sprigs of mint. It’s usually served in a copper mug, though food experts note the copper does not impact the flavor of the drink.

Negroni: With its balance of sweet and bitter, a classic Negroni is an ideal apéritif. Combine equal parts gin, Campari (or Aperol), and sweet vermouth. Shake them with ice and serve the drink with an orange twist. Other varieties of Negronis add additional layers of flavors using ingredients such as orange bitters, Champagne or prosecco, and a lime or lemon twist.

Piña colada: This favorite summer cocktail, which reportedly originated in San Juan, Puerto Rico, is traditionally made with white rum, pineapple juice, cream of coconut, and a squeeze of lime juice, and served with fresh pineapple for garnish. Blend the ingredients with ice cubes to create a slushie drink.

Tequila Sunrise: With only three ingredients, fresh orange juice, tequila, and grenadine syrup, the Tequila Sunrise tastes best when you use high-quality ingredients. White tequila is recommended for a fresher taste and a more vibrant color. You can make a variation of the cocktail called the Coconut Sunrise, which uses coconut rum instead of tequila.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History

[foodshowxyz]

Hibiscus Lime Margarita

Ingredients:

2 ounces tequila

1 ounce hibiscus syrup (see below for recipe)

1 ounce freshly squeezed lime juice

½ ounce orange liqueur (such as Cointreau)

Lime wedge and hibiscus flower for garnish

For the Hibiscus Syrup:

1 cup dried hibiscus flowers   1. Flower Power Hibiscus Syrup - Norbert's Kitchen www.norbertskitchen.com

1 cup water

1 cup sugar

Instructions:

Make Hibiscus Syrup:

Combine hibiscus flowers and water in a saucepan and bring to a simmer.

Reduce heat and simmer for 10 minutes.

Strain out the flowers and return the liquid to the saucepan.

Add sugar and stir until dissolved.

Let cool completely.

Prepare the Margarita:

Rim a glass with salt or sugar (optional).

Fill a cocktail shaker with ice.

Add tequila, hibiscus syrup, lime juice, and orange liqueur.

Shake well until chilled.

Strain into the prepared glass filled with ice.

Garnish with a lime wedge and a hibiscus flower.

Tips:

Adjust the sweetness of the syrup to your liking by adding more or less sugar.

For a stronger hibiscus flavor, use more flowers or steep for longer.

If you don't have hibiscus flowers, you can substitute with hibiscus tea bags.

Experiment with different garnishes, such as a sprig of rosemary or a few berries

[yummilily]

Blueberry Citrus Tiramisu (30 min)

Perhaps calling this Tiramisu is a bit of a stretch, but there’s mascarpone and ladyfingers and... I’m noticing a trend: Sorry, Italians. Extensive exposure to your cuisine during my youth has changed me forever and motivates my crimes. Please, take it as a compliment.

Equipment:

A deep dish, i.e. for a casserole (mine is approx. 25 x 17 cm)

Bowl

Mixer (or a whisk if you feel like working out)

Citrus juicer (optional)

Ingredients:

200g ladyfingers (enough for 2 layers in your dish)

300g mascarpone

1 fresh egg

2 tbsp sugar

300g blueberry compote / fruit spread

200ml orange juice 

½ - 1 lemon

A handful fresh blueberries (optional)

Instructions:

In a bowl, whisk the egg and sugar until fluffy. You want this to be as white as you can get it. Then, add the mascarpone and continue until you have a smooth mousse. It should be light and easily spreadable. If it’s too thick, you can add a little bit of cream (or milk or liquor). If it’s too thin, you’ll need more mascarpone. It all depends on the size of the egg.

Zest and juice the lemon. If you want to, you can keep a little bit of the zest for decoration, otherwise add both to the orange juice. Adjust the sweetness to your liking. It should be tart enough to offset the blueberry compote.

Place a layer of ladyfingers in your dish, then spoon the fruit juice onto them until thoroughly soaked. 

Using about half of the total amount each, next add a layer of blueberry compote, then the mascarpone cream. They might combine a little, but that’s completely fine. Consider it an art project. Make some swirls if you want to.

Repeat the previous steps with another layer of soaked ladyfingers, compote and mascarpone. 

Now, you can top the tiramisu with some fresh blueberries and lemon zest. 

Rest in the fridge for at least 3 hours, so the biscuits have time to soften thoroughly. 

Enjoy!

Notes:

I know that eating raw egg isn’t everyone’s cup of tea, even when it’s fresh, so in case that makes you uncomfortable, you can substitute this by adding a few tablespoons of cream, milk or liquor (Cointreau for example should work well to enhance the orange flavour.) to the mascarpone. It might not be as rich as when using the egg, but especially in summer this is a great alternative if you intend to have it out of the fridge for a while.

The blueberry compote you can either make yourself by cooking 300g (frozen) blueberries with 30g sugar and 50 ml water, thickening it with a teaspoon or two of cornstarch if necessary, or - and tbh, that’s what I do most of the time - buy it premade. Just make sure that you grab one that isn’t too sweet.

[thejazzera]

Cointreau, 1934

Scanned from Taschen's "All-American Ads of the 30s".

[friendof-blahaj]

iris is getting into alcohol, and i want to be a good host! what drinks should i start her off with? so far, she’s had smirnoff and got tipsy after a few sips. i think she’s a lightweight, ehehe!

Then I'd recommend a lemon drop martini!

2oz vodka

1 1/2 oz lemon juice

1 1/2 oz simple syrup

3/4 oz cointreau or triple sec

Shake in ice, rim the glass with lemon sugar and add a lemon wedge!

I added some extra simple syrup to this recipe as I like mine a little sweeter!

[this-is-not-a-slow-burn]

French style hot chocolate aka drinking chocolate (very thick)

1 generous or 2 "regular" size servings

8 oz dark chocolate (the darker the better)

1 teaspoon table salt (or 1 1/8 teaspoons sea salt)

2 teaspoons sugar

1/2 cup whipping cream/heavy cream

1 1/2 cups whole milk or half and half

Chop chocolate into 1/4 inch chunks or smaller

Into a cold pan on the stove add the chopped chocolate, salt, sugar, and heavy cream all at once.

Turn on heat to medium-low and continuously stir until melted and everything is combined smoothly. (It will be a very thick barely stirrable ganache)

While stirring, stream in the whole milk slowly until everything is combined and hot. Do not boil.

optional flavorings can be added, such as instant espresso powder, ground cinnamon, almond extract, orange extract, mint extract, cherry extract, any coffee flavoring syrups, or even a liqueur like kirsch (cherry), amaretto (almond), Kahlua/Tia Maria coffee liqueur, frangelico (hazelnut), framboise (raspberry), grand marnier/cointreau/triple sec, (orange) or creme de menthe. Add them to the milk before adding it to the mixture.

Personally I like to top it with a blob of unsweetened whipped cream once it's cooled enough to drink

Chai tea bag + lil but of brown sugar + apple cider packet + 16 oz. mug of hot but not quite boiling water

it will not Fix You but like. maybe. maybe.

[sohannabarberaesque]

So just imagine, if you will--

Some nephew/niece of Peter Potamus joining the uncle somewhere in Polynesia Uncharted, and feeling rather ticklish at the feel of a native coconut-oil body rub on the belly such as prompts arousal which delights the native gals so applying ...

Braveheart's cask (from Inch High, Private Eye, know) containing some packets of Gatorade powder to be mixed with water to maximise hydration potential ...

Crazy Claws using Ferranti and Teicher's treatment of the Midnight Cowboy theme as backgrounder to some comments during his podcast on a rainy evening in the Dells, and the mood so inherent ...

Clementine, Huckleberry Hound's love interest and Significant Other, doing some demonstrations in service to 4-H about preparing "no-cook" jams and preserves, which delves into huckleberry such ...

Secret Squirrel and Morocco Mole, as a hobby more than anything, fixing some orange marmalade with that canned Ma Made Prepared Seville Oranges (and, for a little but of enhancement, adding in such specimens of Exotic Booze as Drambuie, Benedictine, Cointreau, even South African brandy sure to make the morning toast-and-marmalade even more flavourful) ...

Penelope Pitstop "herself" trying not to get dumb looks when she's taking lunch in some small town diner where conservative views of women dripping with the parochial still prevail--yet becomes an Unwelcome and Distractive Center of Attention at any rate ...

The Hair Bear Bunch, at an impromptu bar room symposium up in the resort country during their bear mating season road trip, somehow being rather candid (without going into the Seven Dirty Words or their variants) at their fascination for incorporating prehistoric sexual ritual into their mating exercises, especially the mutual penis rub to ejaculation on each other's bellies ...

[mixergiltron]

Mixing with mango.

Mango is a tropical fruit that features in many Tiki recipes. It's very sweet and a bit pungent,so a little goes a long way,and it's good to use sour and bitter to even your drink's balance out. Fun facts: Mango is the national fruit of India, Pakistan,and the Philippines,and the mango tree is the national tree of Bangladesh and considered to be holy by Buddhists. India also has a drink called Aam Panna,a mango drink that is said to be a health tonic and summer thirst quencher,but I haven't made it since it's not really Tiki and sounds more spicy than what I'd like. You can click the Wiki link for the recipe if you want to try it. So without further ado,let's get mixing with mango.

Mix #221 Spellbound

1.5oz Banks 7 rum* 1.5oz Midori 2oz mango juice 1/2oz Don's Mix 1/2oz lime juice 1/4oz orgeat dash Dashfire Creole bitters**

Shake with ice and strain into mug with fresh ice.

*I used Coruba. **I used Angostura.

Another drink card recipe from Ken Holewczynski of House Tabu,this is a drink you want to serve in a mug. It comes out an ugly olive color,but don't worry,it tastes great. Sweet and melon-y with a touch of cinnamon burn on the end,just close your eyes and savor the flavor. It's fairly low octane so it would make a good dinner cocktail.

Mix #222 The Den of Iniquity

1oz Hamilton Pot Still Jamaican rum 1/2oz apricot liqueur 1/2oz Aperol 1oz cinnamon syrup 1oz mango juice 1/2oz lime juice

Shake with ice and strain into Mai Tai glass with fresh ice.

Created by Tim Harnett at Tiki Underground,and featured in issue 23 of Exotica Moderne,this is another sweet drink with a combination mango/cinnamon flavor. The Aperol and lime cut the sweet down and reduce the cinnamon burn so it's not too sweet or strong. It's also low octane,so it would be good for lightweight drinkers.

Mix #223 Maneater

1.5oz gin 1/2oz apricot brandy 1/2oz orange liqueur* 1.5oz mango juice 1oz pineapple juice 3/4oz lime juice 1/2oz orgeat 3 dashes bitters

Shake with ice a strain into mug with fresh ice.

*I used Cointreau.

From Yvonne Langen of the Taste & Tipple blog,this is sweet and citrus-y with a touch of tart on the end. A nice drink if you want a change of pace with some gin.

Mix #224 Mangonada Tiki Cocktail

1oz light rum 1oz dark rum 1oz triple sec 1.5oz mango puree* 1/2oz lime juice 2 dashes bitters

Shake with ice and pour into glass rimmed with Tajin spice.

*I used mango juice.

Uftda. So for the other drinks,the mango's sweetness really came forward. A full ounce of triple sec is quite a lot,but I figured that it would blunt the mango. But instead it overwhelms it,to the point that all you taste is triple sec. I wound up adding another ounce of mango juice just to finish the drink. I did not spice the rim with Tajin,because that stuff messes with my tummy,and good thing because that just would've made the drink even more of a hot mess. I found this drink searching the web for another mango recipe so I could finish off my can of juice. It was on the blog Taryn's Tasting Table,which is not a tiki blog,and that should've been my warning not to waste my rum. Well,at least I can keep you from wasting your rum;stick to proper Tiki blogs and follow your Uncle Giltron's advice and you'll be fine.

So get yourself a healthy dose of vitamin C,with a little rum to make it fun,and do a little mixing with mango. Enjoy!

[omega-floof]

And just like that I’ve found another alcohol related thing slick can be used for

Flavouring and scenting wine or cider

Huge jars of it being added to barrels of wine and it’s even more fermented version, brandy and Vermouth

The reason why Cointreau and Courvoisier exists in this world is that before sex work was legalised in France (pre-1781) an alpha told an omega whore “you should market this slick it’s so citrusy” as a legal loophole

Courting involving gifting an alpha wine or brandy that’s been brewed with your slick to see if they fancy it enough to spend the rest of their lives with

Alphas separated from their omegas by war or military service or viral lockdowns or something like that are often given bottles of their omega’s wine, brandy or vermouth to remind them of their partners and to treat the alpha’s lust for their omegas

Wine is exactly like omegaverse fanfiction

[xtruss]

Is The Margarita Actually American? A True Cocktail Classic, The Margarita Is A Great Gateway Into Agave Spirits.

— By The Thinking Drinkers | July 3, 2024

Open Seven Nights a Week, Cantina OK! Sydney is renowned for its distinctive take on the traditional margarita. Photograph By Dexter Kim

Other Than Straight Up, What’s The Best Way To Enjoy Tequila?

Easy. Have it in a margarita. It’s been one of America’s favourite mixed drinks for the past 10 years and it’s a stone-cold tequila, and mezcal, classic. What’s more, it’s a superb sip for summer, it’s simple to make and easy to drink — even if you’re apprehensive about agave spirits. You need, however, to let agave spirits into your life. They were the only spirits to see a rise in UK sales and last year.

Sounds Good. What Is It?

Depending on which bartender you ask, the margarita is a tequila twist on a sour, a sidecar or a daisy – all of which comprise of a base spirit, an acidic component (lemon, lime) and a sweet ingredient (liqueur). The first written recipe, published in a 1953 issue of Esquire, recommended an ounce of tequila, a dash of triple sec and lime or lemon juice — and purists argue that, aside from the addition of a salt rim, a true margarita shouldn’t veer away from this core trio. In this, its most classic form, it’s served either on the rocks, straight up or frozen.

Who Invented It?

Oh no. We were hoping you weren’t going to ask that. No other cocktail’s creation is mired in more mystery. All manner of theories abound — many of which, like the margarita itself, should be taken with a generous pinch of salt.

Several bars, either side of the Mexican border, claim to have been the drink’s birthplace, with some believing it was a Texan Drink, created in homage to either actor Rita Hayworth (whose real name was Margarita Cansino) or singer Peggy (Margaret) Lee in the late 1940s.

Another popular tale is of a Texan Socialite called Margaret ‘Margarita’ Sames who, while living it up in Acapulco, mixed Tequila with Cointreau before adding Lime and a Salt Rim. Known initially as ‘Margarita’s drink’, its popularity spread via her significant social network, which included John Wayne and Tommy Hilton, who added it to the cocktail menu across his Eponymous Hotel Chain.

While the marketing folk at Cointreau push Sames’s story, some hail bartender Carlos ‘Danny’ Herrera as The Creator, claiming he first poured the drink at a Tijuana Roadside Restaurant for a Young Dancer named Marjorie King. Danny served the drink to Majorie, who claimed she was allergic to every spirit other than tequila, in a Stemmed Glass Rimmed with Rock Salt and Christened it ‘Margarita’ — the nearest name in Spanish to Marjorie. When pressed on the exact date for when this happened, Danny wavered between 1947 and 1948. “Three things happen when you get old,” he said. “You lose your memory, and I can’t recall the other two.”

What If You Find Tequila And Mezcal, You Know, A Bit ‘Challenging’?

Just like the Martini and the Daiquiri, the popularity of the Margarita has seen it mutate. Some use additional or Alternative Ingredients, ranging from Chilli and Amaretto to Red Wine, Chartreuse and even Single Malt Scotch whisky.

The Tommy’s margarita, however, is the most iconic twist on the classic. Created in Tommy’s Mexican Restaurant in San Francisco in the late 1980s by owner, and, and Legendary Agave Aficionado, Julio Bermejo, it’s a slightly sweeter version (owing to the use of agave syrup instead of triple sec), which is served on the rocks.

Visitors to 400 Rabbits, Nottingham's first Mezcaleria, can enjoy authentic, reasonably priced agave spirits into the early hours. Photograph By 400 Rabbits

Ingredients:

50ml Ocho Blanco Tequila

25ml Pierre Ferrand Dry Curaçao

25ml Freshly Squeezed Lime Juice

Salt Flakes (Ideally Maldon)

Lime Wedge (Optional)

— Recipe For The Perfect Margarita By Agave Spirits Expert Jess Estes

Method:

Shake all the tequila, dry curaçao and lime juice vigorously in a cocktail shaker before double straining (running the mix through two strainers) into a rocks glass half-rimmed with salt, over cubed ice. Garnish with a lime wedge, if you like.

Where To Drink It?

1. Hacha, London. This awesome agaveria in south London’s Brixton Village is the spiritual home of the sensational mirror margarita. Designed by owner and bartender legend Deano Moncrieffe, it’s entirely see-through and made with the oils of red, white and pink grapefruits.

2. Tommy’s Mexican Restaurant, San Francisco. Hailed as the epicentre of agave spirits in the US and stocking more than 300 tequilas and mezcals, this iconic yet unassuming Mexican restaurant is owned by Julio Bermejo, who tirelessly campaigned for quality 100% agave tequilas in the 1990s.

3. Cantina OK!, Sydney. It’s all about the agave at this tiny, 20-person, hole-in-the-wall bar. Its legendary margaritas are made with hand-sourced tequilas and mezcals, hand-shaved ice and fresh hand-pressed lime juice.

4. 400 Rabbits, Nottingham. A cracking cocktail burrow inspired by Mayaheul, the Aztec deity of the agave plant, who was said to have birthed a bountiful brood of intoxicated rabbits. Expect fun times, knowledgeable staff and great drinks at reasonable prices.

— Published in Issue 24 (Summer 2024) of Food by National Geographic Traveller (UK).

[singlemaltrussell]

American Whiskey Review #35, #36, #37 & #38 Indiana 5yr Rye (2017 Cadenhead's), Frey Ranch Straight Rye, New Riff B-i-B Rye, Kings County Distillery Empire Rye

I've managed to maintain a pretty consistent rye focus this summer, but being still pretty early days in my exploration of that style, this is the first time I've really sat with a few different bottles and drilled down into the separate characters as a side by side.

The reviews have been assembled over the past month, starting out as Frey Ranch vs Kings County, but as I spotted New Riff on my shelf, adding in another 100 proof 100% rye seemed to make sense. Of course, once I did that, how could I not add an MGP into the mix?

I figured these four were similar enough in some aspects (approximate age and ABV) for a decent comparison and contrast.

—------------

Indiana 5yr Rye Cadenhead's

I’m making the assumption that this bottle is MGP, but I haven’t heard anyone suggest it could be anything else and honestly, at this point, if I hear “Rye” and “Indiana” it’s the only name in my head. I’m also pretty sure it’s the 95/5 mashbill, but again, [Disclaimer] this is all gleamed from whisky chatter.

Between Cadenhead’s and SMWS, there have been a refreshing amount of decently priced, Independently Bottled American Whiskies on sale in the UK market in recent times. Makes a nice change.

_______

Category: Rye

Bottler: Cadenhead's (CA)

Series: Authentic Collection

Vintage: 2017

Bottled: Summer 2023

Age: 05 years old

Cask: Barrel

№ of bottles: 222

ABV: 55%

_______

**𝙽𝚘𝚜𝚎**: No idea if this is a thing, but unbaked rye sourdough? A lot of sweet and citric orange jellies where the sharpness overlaps with ethanol, that does eventually mellow. Wet cut grass, and also earthy caraway seed, with that earthiness veering slightly into brown cardboard. Lots of Log Cabin syrup brings the vanilla after sitting for a while.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Honeycomb toffee dissolves into orange squash and sunflower oil. I get fennel, but it’s the green bits up top.

**𝙵𝚒𝚗𝚒𝚜𝚑**: Finely ground black pepper brings tight tannins that quickly melt and relax into buttercream with a herbal flush of fresh peppermint and curly parsley. The barrel char shows some coffee-bean acidity, but manages to stay on the right side of bitter.

_______

**𝙽𝚘𝚝𝚎𝚜**: Easy sipping and not too aggressive for its ABV, nice texture and a measured spice. This has all the herbal green notes that I know can be a bit divisive in the world of Rye, but I thought it all worked together.

The palate was quite basic but was also my favourite bit. The oily orange and crunchy sugar combo is a winner made just that little bit more interesting by the fennel shoots.

Solid MGP at a price that doesn’t sting. If you like MGP (like I do), then I doubt this would disappoint.

Hats off Cadenhead’s. Keep em coming.

----

**𝚂𝚌𝚘𝚛𝚎**: 8 *𝑹𝒚𝒆 𝑻𝒉𝒆 𝑵𝒖𝒎𝒃𝒆𝒓𝒔*

—------------

Frey Ranch Straight Rye

This was catnip for me. As a grain nerd, I'm a sucker for a good farm to glass story, and Frey Ranch spins a nice tale of Colby and Ashley: 5th generation farmers going their own way to create a 100% winter rye from their 1500-acre farm 4000 ft above sea level (which is still somehow the lowlands) in Fallon, Nevada.

If you’re curious about what “winter rye” means, it’s what it sounds like - rye sown in September - October that grows throughout the winter season and is harvested in spring.

It also has to be said, the Frey Ranch bottles are pretty sweet. Chunky AF. Really nailed the visual branding there.

_______

Category: Rye

Distillery: Frey Ranch

Mashbill: 100% Winter Rye

Age: 6 years

Cask: New charred oak

Batch №: 9

ABV: 50%

_______

**𝙽𝚘𝚜𝚎**: Cinnamon-spiced cherrywood meets Crème brûlée, Hot Cross Buns and Cointreau-enriched vanilla Coke.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Lightly grassy on the approach, but becoming denser honey-butter, and rich, brown sugar-dusted rice pudding that’s almost but not quite cut by red berry coulis. A generous shake of white pepper and chilli flakes brings some heat and dryness.

**𝙵𝚒𝚗𝚒𝚜𝚑**: Barrel char pipes up as tannic cocoa solids and burnt sugars, but any astringency is deftly countered by the slick texture of corn oil, rising malty Ovaltine and sugar cookie dough. At the very end, cool green dill and spearmint face off against buzzing Szechuan and cardamom.

_______

**𝙽𝚘𝚝𝚎𝚜**: At 6 years old, this is possibly the oldest bottle in the review.

It has quite a sweet palate but it's offset by the spice and bitter notes that give it a good amount of crowd-pleasing depth.

Usually I get the rye-dough notes in the nose, but here, it arrived almost at the very end in conjunction with malty tones and slick corn oil. With that and the spicy coolness, it left me consistently in a place of wanting more.

Well adjusted and nicely put together. I’d love to hear more about Frey Ranches production, especially around mashing and fermentation.

I went out on a limb to buy this bottle without due diligence in researching, but I am 100% happy with my purchase.

----

**𝚂𝚌𝚘𝚛𝚎**: 8.3 *𝑨𝒍𝒕𝒊𝒕𝒖𝒅𝒆 𝑨𝒅𝒋𝒖𝒔𝒕𝒎𝒆𝒏𝒕*

----

—------------

New Riff Bottled-in-Bond Rye

𝙿𝚛𝚎𝚊𝚖𝚋𝚕𝚎: Before this, I knew New Riff by reputation only. A relative newcomer, from their distillery in Newport Kentucky, they've made a name putting out whisky presented at a baseline of Bottled-in-Bond stats or better. Not too shabby.

Also worth a note, Larry Ebersold, of Seagrams/MGP fame was heavily involved as a consultant in the early days.

Larry created the 95/5 rye/malted barley mashbill, and is one of the people credited with really getting a handle on dealing with the famously difficult grain.

New Riff has tweaked the recipe further by swapping out the 5% malted barley for malted rye.

_______

Category: Rye

Distillery: New Riff Distilling

Region: Kentucky

Bottler: Distillery Bottling

Series: Kentucky Straight Rye Whiskey - Bottled in Bond

Vintage: 2017

Bottled: 2021

Mashbill: 95% rye/5% malted rye

Age: 4 years

ABV: 50%

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**𝙽𝚘𝚜𝚎**: Sweet and tart Dried cherries and cranberries, with chocolate orange following closely. The chocolate has a bit of carob to it, and there's a tiny bit of fresh green herbs that reads like tarragon to me. Vanilla ramps up as cream soda, and the oak registers as dusty nutmeg. I get a little solvent with it too, like freshly stained wood and there's a powdery mint quality like newly unwrapped Doublemint gum.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Sweet, herbal and fruity, with the cream soda from the nose joined by a fair bit of artificial cherry and Chicory leaves balancing the sweet with bitterness. Dry cinnamon gets bolstered by a couple twists of cracked pepper and crushed chillies

**𝙵𝚒𝚗𝚒𝚜𝚑**:Dark Chocolate covered morello cherries get a red fruit signal boost by way of raspberry coulis, couched in browned butter. The chocolate recedes to clearer wood char but spearmint keeps it sweet and coolly, herbaceously menthol.

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**𝙽𝚘𝚝𝚎𝚜**: I expected to like this, but it was still surprising how much it ended up connecting. The New Riff is quite sweet, but red berries and chocolate together, was hard not to love.

I wonder how else their production differs from MGP? I would be surprised if that 5% barley/rye switch alone was responsible.

Great stuff. Fun and sippable, but with a good amount of individual character - the extra berryness of it all jussst gave it the edge against the Frey Ranch.

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**𝚂𝚌𝚘𝚛𝚎**: 8.4 *𝑭𝒐𝒓𝒆𝒔𝒕 𝑭𝒓𝒖𝒊𝒕 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑪𝒐𝒎𝒑𝒐𝒕𝒆*

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Kings County Empire Rye

I already know Kings County from a previous review of their BiB bourbon, where I may have overscored it, but also undoubtedly enjoyed it.

On the strength of that, and the perfect amount of a gift card, I picked up another 200ml glass flask of theirs, which this time is their Empire Rye.

The “Empire” designation meant nothing to me, but luckily I didn't have to dig too deep to find out that is a not-quite-legal definition stating that to sport that label, the whisky in question would need to be 75% New York grain, distilled to 160 proof or less, and aged for a minimum of two years in charred, virgin oak at maximum filling strength of 115 proof.

I haven’t been able to verify the ages of the liquid that went into this particular batch, but it seems to change between each one. Could have a combination of various ages up to 6 years.

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Category: Rye

Distillery: Kings County Distillery

Region: New York

Bottler: Distillery Bottling

Series: Straight Rye Whiskey

Mashbill: 80% NY Danko rye /20% English malted barley.

Age: 2y>

ABV: 51.0%

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**𝙽𝚘𝚜𝚎**: Chocolate covered, brandy soaked cherries and maple sugar flapjacks bring a mix of fruit and grains - all quite dark and decadent. I got more forward sarsaparilla than vanilla, but it is still there as a backdrop of buttery waffles that exists alongside damp pine.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Another oily and slightly grassy approach, but much less green here. Crème brulee skews towards dense dairy and toasted sugars but it keeps getting earthier, becoming dark chocolate kahlua cake and quite sticky on the teeth. Malty too. There's an overlap with that and the tannins, which makes me think of Ovaltine and red wine mixed together. In a good way.

**𝙵𝚒𝚗𝚒𝚜𝚑**: Rounded molasses rye bread and wet charred wood charged by electrostatic Szechuan tingles and eucalyptus. A bit salty and mineral in the tail, like buttery pebbles, and with the eucalyptus evolving into fresh peppermint leaves as the heat fades.

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**𝙽𝚘𝚝𝚎𝚜**: These were all good, but this was my favourite.

It's the least sweet and the most rounded to my tastes, incorporating a bit of salt and dark molasses that I really liked.

It's lucky these smaller bottles exist because otherwise, at the price KC sits at, I might have let it pass me by.

I have a feeling that my love of scotch means that the 20% malted barley may be what makes the difference here.

I love the idea of 100% ryes, but my history with single malt has likely molded my palate towards a preference of having barley in the mashbill.

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**𝚂𝚌𝚘𝚛𝚎**: 8.5 *𝑲𝒊𝒏𝒈 𝑶𝒇 𝑻𝒉𝒆 𝑯𝒊𝒍𝒍*

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**𝚂𝚌𝚊𝚕𝚎**

𝟿.𝟼 - 𝟷𝟶 𝚃𝚑𝚎𝚘𝚛𝚎𝚝𝚒𝚌𝚊𝚕𝚕𝚢 𝙿𝚘𝚜𝚜𝚒𝚋𝚕𝚎

𝟿 - 𝟿.𝟻 𝙲𝚑𝚎𝚏‘𝚜 𝙺𝚒𝚜𝚜

𝟾.𝟼 -𝟾.𝟿 𝙳𝚎𝚕𝚒𝚌𝚒𝚘𝚞𝚜

𝟾 - 𝟾.𝟻 𝚅𝚎𝚛𝚢 𝙶𝚘𝚘𝚍

𝟽.𝟼 - 𝟽.𝟿 𝙶𝚘𝚘𝚍

𝟽 -𝟽.𝟻 𝙾𝙺, 𝚋𝚞𝚝…

𝟼 - 𝟼.𝟿 𝙰𝚐𝚛𝚎𝚎 𝚝𝚘 𝙳𝚒𝚜𝚊𝚐𝚛𝚎𝚎

𝟻 𝙽𝚘

𝟺 𝙽𝚘

𝟹 𝙽𝚘

𝟸 𝙽𝚘

𝟷 𝙸𝚝 𝙺𝚒𝚕𝚕𝚎𝚍 𝙼𝚎. 𝙸‘𝚖 𝚍𝚎𝚊𝚍 𝚗𝚘𝚠

[askwhatsforlunch]

Summer Whisky and Soda

This Summer Whisky and Soda, thus named because of its refreshing citrus notes, is best enjoyed in the garden with a gaood book, perhaps after you pottered a bit in the Veg Patch or mowed the lawn. Like Lady Alleyn --of the Ngaio Marsh detective novels-- I believe any good work in the garden --whilst I enjoy them immensely!-- deserves a tipple as a reward! Happy Saturday!

Ingredients (serves 1):

15 millilitres/1/2 fluid ounce (1 tablespoon) Cointreau (or other orange liqueur)

90 millilitres/3 fluid ounces (6 tablespoons) Single Malt Whisky (like Bowmore’s 10 Years Peated Single Malt Whisky)

2 ice cubes

chilled seltzer water, to top

Pour Cointreau and Whisky in a Whisky glass. Top with seltzer water. You want the Whisky/Eau de seltz ratio to be something close to one third/two thirds. More seltzer would water down your drink; which you do not want. You can have a little less Whisky if you’re not adding ice cubes, too.

Enjoy your Summer Whisky and Soda immediately.