#Quince and Tonic recipe

[askwhatsforlunch]

Quince and Tonic

This Quince and Tonic is both light and refreshing, and te tang of the ginger beautifully compliments the suave flavour of the quince. It is a rather perfect cocktail for a rainy, warm-enough Spring day; it has sunny hints of lemon and lime, and the delicate taste of a Winter poached fruit! Happy Saturday!

Ingredients (serves 1):

2 ice cubes

1/2 lime

30 millilitres/1 fluid ounce (2 tablespoons) Ginger and Lemon Quince Syrup

60 mililitres/2 fluid ounces (4 tablespoons) good quality London Dry Gin

chilled tonic water (like Fever-Tree or Schweppes)

Place ice cubes in a tall or Collins glass. Cut two thin slices of lime, and add lime slices to the glass. Pour in Ginger and Lemon Quince Syrup and Gin. Top with chilled tonic water, give a gentle stir. 

Enjoy Quince and Tonic immediately!

[wineanddinosaur]

We Asked 6 Bartenders: How to Make Killer Cocktails With Blended Scotch

This article is part of a cocktail history series, sponsored by Johnnie Walker. Discover more about classic Scotch cocktails here!

Sure it’s most famous in “and soda” and “on the rocks” incarnations, but around the world, great bartenders will tell you that blended Scotch — a source of both reassuring reliability and serendipitous new combinations — can work real magic in mixed drinks.

Made from both malt whiskies and grain whiskies, blended Scotch is a consistent and affordable spirit, without the greater range of idiosyncrasies (and much higher prices) associated with single malts. “The [flavors] are more harmonious and balanced than, for example, a clearly more ‘angular’ single malt,” says Orlando Marzo, Diageo’s World Class Bartender of the Year in 2018 and curator of the Melbourne Cocktail Festival.

And considering its affordability and near-ubiquity — unlike rare, only-in-Kentucky bourbons and exclusive cask expressions, most of us can easily get our hands on a bottle — blended Scotch is an easy jumping-off point for home bartending.

“Blends seem to be more open to new processes, experiments, and flavor combinations,” says Alex Kratena, bartender and co-owner of Tayēr + Elementary in London, pointing to a broader flavor spectrum.

In that spirit, we talked to a handful of bartenders from around the world to get their tips on mixing drinks with blended Scotch.

All will agree that tasting a Scotch on its own, maybe with a few drops of water, is the best way to assess its inherent flavor characteristics. To get a grasp on how a specific bottling will work in cocktails, however, Felix Allsop, bar manager at The Everleigh, an award-winning bar in Melbourne, suggests stirring it into a familiar recipe like an Old Fashioned, a Rob Roy, or a Manhattan. “Then taste and decide where to tweak,” he says.

Let these initial impressions steer where to go next, adding ingredients that will complement the base spirit. “We often work to accentuate flavors and nuances that are already in the blend.” Kratena says, noting a spectrum that can range from light, delicate, and elegant to rich, robust, and smoky.

Once this baseline understanding is in place, then you can start calling on other flavor boosters to really draw out the character of the Scotch, such as simple syrup infused with fresh herbs or dried spices or fruit tossed in your mixing tin.

In this vein, Eduard Ondracek, a bar consultant and co-founder of Bonvivant’s in Prague, Czech Republic, recommends variations of red fruit and minty herbs with a blended Scotch in julep-style cocktails, suggesting such combinations as raspberry and mint, strawberry and basil, or even red currants and parsley.

When compared with North American whiskies, Josh Lindley of Bartender Atlas and the Toronto Cocktail Conference has noticed that blended Scotch offers more nuanced floral and salty flavors, opening up the potential for playing with different sugars —brown, cane, even molasses or pomegranate syrups — as well as a distinct canon of bitters.

“I find that citrus-forward bitters are a fun way to accentuate a lot of the more delicate features of blended Scotch,” Lindley says. “Lemon and grapefruit bitters spring to mind.”

Depending on the spirit, there can be plenty of leeway when it comes to flavor combinations. Allsop loves adding pineapple, of all things, to Scotch cocktails. And at the Old Punch Bowl, a storied tavern in Dublin, head bartender Karl McGowan boldly recommends freshly ground pepper as an accompaniment to blended Scotch, inspired by Eastern Europe’s tack with vodka.

“Got a blended whisky with spicy undertones? Try it. I can’t guarantee you’ll like it, but you could well be pleasantly surprised,” McGowan says.

Sticking to a simple highball construct (Scotch plus soda water), Marzo says he doesn’t have to tinker too much to get great results. “My favorite choice for a Scotch highball is to add a hint of citrus and a syrup made from quince,” he says.

For those of us without homemade quince syrup in the fridge, Ondracek says that even grocery store mixers, like cola, ginger beer, and tonic water, can still make for a great Scotch cocktail. Beyond the soda aisle, he finds other inspirations, too. “You can use raspberry lemonade, look at elderflower lemonade, look at these flavored tonics. Imagine a tonic with rose water. That will go great with any type of blended Scotch,” Ondracek says.

“With some of the single malts, that combination might not be that successful, because they’re so particular,” he says. “But the idea of blended Scotch is: easy to drink, easy to mix.”

This article is sponsored by Johnnie Walker. Keep walking.

The article We Asked 6 Bartenders: How to Make Killer Cocktails With Blended Scotch appeared first on VinePair.

source https://vinepair.com/articles/how-to-make-cocktails-with-blended-scotch/

[johnboothus]

We Asked 6 Bartenders: How to Make Killer Cocktails With Blended Scotch

This article is part of a cocktail history series, sponsored by Johnnie Walker. Discover more about classic Scotch cocktails here!

Sure it’s most famous in “and soda” and “on the rocks” incarnations, but around the world, great bartenders will tell you that blended Scotch — a source of both reassuring reliability and serendipitous new combinations — can work real magic in mixed drinks.

Made from both malt whiskies and grain whiskies, blended Scotch is a consistent and affordable spirit, without the greater range of idiosyncrasies (and much higher prices) associated with single malts. “The [flavors] are more harmonious and balanced than, for example, a clearly more ‘angular’ single malt,” says Orlando Marzo, Diageo’s World Class Bartender of the Year in 2018 and curator of the Melbourne Cocktail Festival.

And considering its affordability and near-ubiquity — unlike rare, only-in-Kentucky bourbons and exclusive cask expressions, most of us can easily get our hands on a bottle — blended Scotch is an easy jumping-off point for home bartending.

“Blends seem to be more open to new processes, experiments, and flavor combinations,” says Alex Kratena, bartender and co-owner of Tayēr + Elementary in London, pointing to a broader flavor spectrum.

In that spirit, we talked to a handful of bartenders from around the world to get their tips on mixing drinks with blended Scotch.

All will agree that tasting a Scotch on its own, maybe with a few drops of water, is the best way to assess its inherent flavor characteristics. To get a grasp on how a specific bottling will work in cocktails, however, Felix Allsop, bar manager at The Everleigh, an award-winning bar in Melbourne, suggests stirring it into a familiar recipe like an Old Fashioned, a Rob Roy, or a Manhattan. “Then taste and decide where to tweak,” he says.

Let these initial impressions steer where to go next, adding ingredients that will complement the base spirit. “We often work to accentuate flavors and nuances that are already in the blend.” Kratena says, noting a spectrum that can range from light, delicate, and elegant to rich, robust, and smoky.

Once this baseline understanding is in place, then you can start calling on other flavor boosters to really draw out the character of the Scotch, such as simple syrup infused with fresh herbs or dried spices or fruit tossed in your mixing tin.

In this vein, Eduard Ondracek, a bar consultant and co-founder of Bonvivant’s in Prague, Czech Republic, recommends variations of red fruit and minty herbs with a blended Scotch in julep-style cocktails, suggesting such combinations as raspberry and mint, strawberry and basil, or even red currants and parsley.

When compared with North American whiskies, Josh Lindley of Bartender Atlas and the Toronto Cocktail Conference has noticed that blended Scotch offers more nuanced floral and salty flavors, opening up the potential for playing with different sugars —brown, cane, even molasses or pomegranate syrups — as well as a distinct canon of bitters.

“I find that citrus-forward bitters are a fun way to accentuate a lot of the more delicate features of blended Scotch,” Lindley says. “Lemon and grapefruit bitters spring to mind.”

Depending on the spirit, there can be plenty of leeway when it comes to flavor combinations. Allsop loves adding pineapple, of all things, to Scotch cocktails. And at the Old Punch Bowl, a storied tavern in Dublin, head bartender Karl McGowan boldly recommends freshly ground pepper as an accompaniment to blended Scotch, inspired by Eastern Europe’s tack with vodka.

“Got a blended whisky with spicy undertones? Try it. I can’t guarantee you’ll like it, but you could well be pleasantly surprised,” McGowan says.

Sticking to a simple highball construct (Scotch plus soda water), Marzo says he doesn’t have to tinker too much to get great results. “My favorite choice for a Scotch highball is to add a hint of citrus and a syrup made from quince,” he says.

For those of us without homemade quince syrup in the fridge, Ondracek says that even grocery store mixers, like cola, ginger beer, and tonic water, can still make for a great Scotch cocktail. Beyond the soda aisle, he finds other inspirations, too. “You can use raspberry lemonade, look at elderflower lemonade, look at these flavored tonics. Imagine a tonic with rose water. That will go great with any type of blended Scotch,” Ondracek says.

“With some of the single malts, that combination might not be that successful, because they’re so particular,” he says. “But the idea of blended Scotch is: easy to drink, easy to mix.”

This article is sponsored by Johnnie Walker. Keep walking.

The article We Asked 6 Bartenders: How to Make Killer Cocktails With Blended Scotch appeared first on VinePair.

Via https://vinepair.com/articles/how-to-make-cocktails-with-blended-scotch/

source https://vinology1.weebly.com/blog/we-asked-6-bartenders-how-to-make-killer-cocktails-with-blended-scotch

[overcupbooks]

PDX Night Market

Portland Night Market is back this weekend (4-11pm Friday & Saturday) and with over 175 vendors bringing you the best in local food, drink, and more, we wanted to highlight some of our favorite makers that you should check out--besides coming to visit us at the Overcup Press table, of course!

House Spirits Distillery

House Spirits features more well-known spirits like vodka, rum, and whiskey, along side lesser-knowns like liqueurs and Aquavit. High-Proof PDX author Karen Locke recommends their Westward Oregon Straight Malt Whiskey, and if you are looking to try more of their offerings, be sure to visit their tasting room at 65 SE Washington Street.

Stone Barn Brandyworks

Stone Barn doesn’t just make brandy--they make several liqueurs, ouzos, grappas, and whiskeys. Locke recommends their Quince Liqueur and Rhubarb Liqueur, which would be fabulous in a fall-themed cocktail. Visit their tasting room at 3315 19 ave, Suite B.

Wild Roots Spirits

Wild Roots is known for its fruit vodkas, which contain real fruit and are smooth enough to drink alone or in a simple cocktail. All fruit is from Pacific Northwest farms. Wild Roots has two tasting rooms: 135 NE 6th Ave and 575 East Sun Ranch Drive in Sisters Oregon. Make sure to stop by the next time you are driving to Bend for a ski weekend.

Aria Gin

Aria Gin, made by Martin Ryan Distilling Company, is the spirit to try if you both love and hate gin--you’ll be pleasantly surprised by the use of botanicals and how easily this can be mixed to make classic cocktails. Visit their tasting room along Distillery Row at 2304 NW Savier St.

New Deal Distillery

New Deal offers two gins, several vodkas and liqueurs, and special Workshop Series limited-release spirits including brandy, rum, white dog, and moonshine. Their Mud Puddle Bitter Chocolate Vodka gets rave reviews, as well as their Hot Monkey Vodka. Visit their tasting room at 900 SE Salmon Street for the whole selection.

Oregonic Tonic

With seven flavor of Kombucha--I tried the White Peach at a previous PDXNM--Oregonic Tonic knows their tea. Visit their table for a recipe card of ideas to mix with their Kombucha, like White Peach with Bourbon and Rosemary Syrup over ice. You can find their tea at a plethora of Portland and Vancouver locations.

Portland Soda Works

Portland Soda Works touts their syrups for cocktails, mocktails, and sodastream-type systems. From coffee to hibiscus cardamom to rose cordial, these syrups will let you play bartender for any occasion. Try the Hot Ginger-Basil with Vodka and Lime juice for a Portland Mule or Water Avenue Coffee syrup with sparkling water and a little half-and-half for a fun morning surprise.

Portland Cider Company

Portland Cider Company uses 100% Northwest apples and can be found in a variety of stores around town. With two taprooms in Portland--and taproom-exclusive ciders--this local maker is one to check out.

from Overcup Press - Overcup Press http://ift.tt/2fwxsfE via IFTTT

[fablefarm]

Photograph by Andrew White

We’re feeling the pulse of the peepers up here in the upper watershed of the Broad Brook. The drip drop of sap is pooling in buckets along the Turnpike, levitating out of Birch trees in concert with the Spring Surge. And Oh! what a surge this spring has sprung. As we rise from the ashes of our equinoctial farmhouse fire, we’re dancing with new beginnings.

Warmed by the north-rising sun, the ground is finally beginning to shed winter’s melt from its bosom, welcoming the mélange of wild, waking seeds. While our young apple and pear trees are budding a promising inaugural  fruit set, we’re busy grafting and transplanting perry and cider varietals to join the fleet for future harvests. The ring of elder apple trees rooted as century-old totems on our farm, have received their restorative pruning for the year, some of which were adapted with top-grafts of new varietals in their canopy. Schizandra seeds are slowly waking in pots we left out to endure the freeze thaw cycle of Winter’s end, the berries of which we’re excited to fold into our fermentory recipes for their incredible medicinal and five flavor attributes. Cuttings of elderberry, currant, seaberry and quince too are coming into being, as we tend our path towards a perennial landscape of fruit for future wines, tonics, and vinegars.  

As we get ready to bottle last season’s birch sap mead, we’re  procuring this year’s expression, blending freshly gleaned birch sap with golden honey from McFarline Apiary.  Our wine cave currently sits as a place of incredible abundance, unaffected by the extreme temperature fluctuations of a waking landscape above; apple, honey, and grape wines aging in barrel, bottle, tank, and demijohn, wait patiently for their journey back to the light-filled glass. As our farm and fermentory flow in stride with seasonal rhythms, our markets are beginning to broaden. We’ve recently sent out a new fleet of apple wines around the state, while also reaching outside of Vermont borders for the first time, linking up with niche distributors of living wine. To this end, we’re discovering the need to begin bottling larger blends, and have been scheming and gearing up for our spring-time bottling spree. We’re primed and excited to begin increasing the flow of bottles out of the fermentory, sharing the fruits of our labor with the world.

We’re excited to announce the season’s schedule of tasting events at our new fermentory gathering space on the farm.

We’ll be hosting a series of small plate wine sampling gatherings and family style wine based dinners. Ingredients for our food offerings are primarily sourced from Feast and Field member farms. We look forward to these opportunities for friends and community to join us in the fermentory for nourishment and merriment. See calendar for the schedule of events and look for invites as the season carries on.

In addition to these wine and cider based events at the fermentory, we will also be pouring our ferments at a number of special events throughout the season. Chloe Powell has been working hard designing an exciting events schedule for this summer, including a mini-festival and a couple of other weekend performances. Edythe Wright is curating an eight artist sculpture show for the farm, The Royal Frog Ballet is coming back at the end of September, and the summer Feast & Field markets are just a month away!

Don't forget to sign up for your summer vegetable share with our partners at Heartwood Farm! It's really a no brainer for most folks, as the framework allows you to pay what you want and take what you want.

We’re budding with excitement to share in the many fabled festivities on the horizon this season. May we gather to bring art to life, and relish in the simple act of gratitude for the bounty of this Good Earth.

Many Blessings & Happy Spring!

With Love and Gratitude,

Fable Farm Family