Product Review---> Moon Mountain Vodka

Last week I had the opportunity to visit Diaego offices for a Happy Hour Event. Now for those that don't know, Diageo represents some of the top liquor brands in the industry. Tanqueray, Meyers Rum, Zacapa, Captain Morgan, Johnnie Walker, etc... So a happy hour event there meant a smile on my face by the end of the evening.

But instead of the norm, I was introduced to Moon Mountain Vodka by my good friend and Mixologist Lynn Hiouse. First thing I said to myself was, uh oh here we go, ANOTHER vodka... But I was pleasantly surprised at the product. Moon Mountain vodka mixes very well, and works good naked. Has a clean taste and 3 flavors..... Traditional,  Coastal Citrus, and Wild Raspberry.

Moon Mountain is small batch, and copper pot distilled, which aids in getting the smoothness,purity and overall very clean taste. What really interests me in this is that it is crafted from Organic grain and purified water. Master Distiller Gerry Webb explains how he goes about distilling and creating this great vodka here.... http://www.moonmountainvodka.com/aboutus/index.html

Now on to the cocktails...(Which is the point of this blog.... heh heh) These 3 cocktails were created by Mixologitst Lynn House from right here in my hometown of the CHI!!! She is an amazing bartender and someone who I look up to and look to for advice in my journeys to become a better bartender. But she really put her foot in these drinks... Soooo here they are....

New Moon


2 oz Moon Mountain Traditional Vodka
1 oz fresh cucumber juice
.5 oz lemon juice.
.5 oz simple syrup

serve up in a cocktail glass

Morning Glory

1.5 oz Moon Mountain Coastal Citrus Vodka
.5 oz Campari
.5 oz fresh lime juice
.25 oz grapefruit cordial

splash of tonic
serve over ice in a rocks glass

Moonlight and Roses

2.0 oz Moon Mountain Wild Raspberry
.5 oz fresh lime juice
.75 oz rosehip syrup

serve up in a cocktail glass

I had the privilege to taste all 3 of these cocktails and by far my personal favorite was the New Moon. I don't even like cucumbers, but that drink was the drink of choice. The Morning Glory tasted very similar to a screwdriver, but was very tasty. The Moonlight and roses was very good as well, but I tend to prefer the raspberry flavor naked.

So if you are looking for a Organic, reasonably priced Vodka($19.99 a bottle) Moon Mountain is definitely your best bet!  You can find Moon Mountain on these websites...

http://www.moonmountainvodka.com/
http://www.facebook.com/moonmountainvodka

Until Next Time
Mr.Mixologist

National Brandy Alexander Day!!!

Today is National Brandy Alexander Day. So glad that cocktails have their own holidays..   Gives us yet ANOTHER reason to Imbibe.Personally I'm waiting on National Cognac Day!! But that's another story. The Brandy Alexander is a drink that was created early in the 20th century. Early stories say that it was created in London in 1922, for the Countess of Harewood's wedding. After a little research I found out that it was originally based off a Gin based cocktail called the "Alexander"

Now what is a Brandy Alexander you may ask??? There are a few variations of this great cocktail but Ill give you the one I learned to make when I first began bartending.

Brandy Alexander
1 1/2oz Brandy
1oz Dark Creme de Cacao
1oz Heavy Cream/Half and Half

Prep:
Mix all ingredients with ice in a shaker or blender. Strain into a chilled cocktail glass.


Now this drink can also be made frozen which Ive found that most people like as well.  Blend the ingredients with 2 scoops of ice-cream instead of the cream/Half & Half, and a scoop of crushed ice, and serve in a tall wine glass.

Found yet another variation of this cocktail which is called a Panama, which uses light Creme de Cacao instead of dark.

So now that you know what a Brandy Alexander is(think milkshake with a kick!) and you know that today is the National day, go have yourself one today!! And with the snowstorm we are expecting here in Chicago, a Alexander would be a great after dinner cocktail for me this evening!!

Until next time
Cheers
Mr.Mixologist

Product Review- Penn 1681 Vodka

Yesssss!!!! Just what the world needed... ANOTHER Vodka company!!! But this time I was a litte more interested than Ive been before. So when I got the follow on twitter from Penn 1681, I wanted to test it out immediately.

So thru some negotiating and tweeting with the good people over there, I was shipped a bottle of Penn 1681(along with a few other goodies, but those are for future blog posts). The bottle looks amazing! By far one of the most decorated and intriguing bottles Ive seen. Really stands out and would most definitely be an eye catcher on the back bar, or on the shelves of a liquor store. So on to the best part  of a review... The TASTING!!!

First, a little background info about this excellent spirit. First off it made right here in AMERICA!!!  It was named after the year that King Charles gave William Penn the land that became what we all know as Pennsylvania.

Pennsylvania is known for its agriculture and is one of the leading areas for Rye. Yes this is a Rye Vodka. Penn is crafted from several different organic rye from different farms in Pennsylvania.



My personal taste and opinion.... Out of all the Vodkas Ive tasted(and its been many) I actually like Penn 1681. Its a different taste, very clean, very smooth. This is a vodka that can be enjoyed alone or in your favorite cocktail. I made a couple Martini's(extra dry and dirty) and it paired together very well. Now it does have a little Burn, But its burns sooooooooooo good!!  I will say this. Its more of a drinker's vodka. Most beginners wont like it, but someone who is looking for a great substitute for some of the vodka that's out on the market now, and want something with a refined taste,  would truly enjoy Penn 1681.

So next time you are looking for something new to try, get your hands on a little Penn 1681 Vodka!! You will not be disappointed!! Check them out on these sites..

http://penn1681.com/
http://www.facebook.com/pages/Penn-1681-Rye-Vodka
http://twitter.com/Penn1681Vodka

Until Next Time
Mr.Mixologist

Day 10- #30for30 The SeaBreeze

A warm ocean breeze... Laying in the sand, enjoying the sun, sipping on a nice smooth cocktail... Sounds good right??? Especially considering its winter and about 11 degrees here in Chicago. Which brings us to this weekends #30for30 the Sea Breeze.

Sea Breeze was actually one of the first drinks I made as a bartender. Sweet, tart, but very refreshing. A classic summertime drink. The cocktail was born in the 1920s, but the recipe was slightly different than the one used today. The original recipe called for Gin and Grenadine, as it was near the end of the Prohibition era. Ironically I'm posting this drink on the Eve of Repeal Day..

Sea Breeze

1 1/2oz Vodka

2oz Grapefruit Juice

1 1/2oz Cranberry Juice

Pour vodka into an iced highball glass. Fill partially with grapefruit juice and top with cranberry juice. Garnish with a lime wedge, and serve.

Refreshing and sweet this drink follows the renowned principle of balancing strong with weak and sweet and sour. It has a few variations, by adding Pineapple instead of grapefruit makes it a Bay Breeze. It is also closely related to the Cape Codder(Which doesn't use Grapefruit) and the Salty Dog(which doesn't use the Cranberry and is made with Gin)

So while we suffer thru these cold months and your sitting at home waiting for the weather to break, have yourself a Sea Breeze, a get a taste of the summer....

Until Next Time
Mr.Mixologist

Day 9- #30for30 The Gimlet

The Gimlet is a simple yet good classic drink. No matter how you make it, its a pretty good start up drink for the evening. Its funny most of you have had some sort of Gimlet without even knowing that you ordered one. A Gimlet is made from Gin and Lime Juice. A 1928 description of the drink was: "gin, a spot of lime, and soda" (D. B. Wesson, I'll Never be Cured III).  A 1953 explanation of the drink, says that a gimlet is half Gin, half roses lime, nothing more nothing less. Here is the Original recipe for the Gimlet...

Gimlet
2oz Gin
1/2 Lime Juice
1/4 to 1.2 simple syrup
Garnish with a Lime Wedge
Build in a iced rocks glass, and serve.

In Modern time, Gimlets have moved to Vodka, and Tequila as alternates to Gin. So this is one of my shorter posts because well sometimes, as the saying goes, Simpler is better. This is a classic drink that has been around for ages and one that there really is no way of making wrong. Myself personally I enjoy a tequila Gimlet made with Inocente, Olmeca, or Espolon as I'm not a huge Gin fan.

Its funny, that I'm drinking a tequila Gimlet as I type this post. Very quick and easy way to end a busy day. So this is a very versatile, yet very relevant drink still to this day!

Until Next Time
Mr.Mixologist

Day 8- The "Sidecar" #30for30

In case you guys didn't know this about me, I'm gonna make it clear... I LOVE COGNAC!!! All types. VS, VSOP, XO.. I love it all. Remy Martin, Hennessey, Pierre Ferrand, etc... Cognac is the drink of Champions!!! But that's just in my opinion. But this discussion of Cognac brings me to today's #30for30 classic drink the Sidecar..

The Sidecar is normally made with Cognac, Orange Liqueur(Grand Marnier, Cointreau) and Lemon Juice. The origins of this drink were unclear ant first, but I digged deep into learning about one of my favorite cocktails. I found out that this drink was created shortly after World War 1 in either London or Paris.  The Ritz Hotel in Paris claims the Origin of the drink.

The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them.

In early editions of MacElhone's book, he cites the inventor as Pat MacGarry, "the Popular bar-tender at Buck's Club , London," but in later editions he cites himself. Vermiere says in his book, "This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck's Club."  Later on down the line, in David Embry's book,  The Fine Art of Mixing Drinks ,  he credits the drink to  an American Army captain in Paris during World War I "and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened".

Now normally I enjoy my Cognac straight up and in a snifter, as a sipping cocktail. But I enjoy a Sidecar as well. So how exactly to make one...

Sidecar
1 1/2 Cognac
3/4 Grand Marnier(or Cointreau)
3/4 Fresh Lemon Juice
Shake all ingredients and strain into a chilled cocktail glass, rimmed with sugar. Garnish with an Orange peel.






Now the classic version of the drink is the one that is posted here, but if you are not a huge fan of Cognac,  Modern bartenders have concocted Sidecars with Brandy, Cognac, Gin, Vodka and even Irish Whisky!!! If you are ever in Chicago, Ill definitely make you a delicious sidecar(shameless plug) or if you are in the downtown area go by the WIT hotel rooftop bar and taste their delicious Blood Orange Sidecar in which they use Blood Orange instead of Lemon juice. Gives a completely different take on this classic drink!! As you can see by the photo below I was pleased by this selection!

Until Next time
Mr.Mixologist

Day 7- #30for30 The Pisco Sour

When I think of South America, as far as spirits and cocktails go, I think Caprihana, Mojito, Cachaca, and Pisco. Ive tasted all of those except for the Pisco Sour. I'm intrigued by this classic because it has some debates about its origin and ways to make the drink.

Both Chile and Peru claim to the origins of this drink. The roots of Pisco itself reach back to the 16th century and stem from Colonial rule. Now what is Pisco exactly? Well it is a Liquor distilled from grapes. Developed by settlers in the sixteenth century as a alternative when the King of Spain banned Wine. The people had to do something with the grapes...

Most accounts is that the Pisco Sour is a variation of the Whisky Sour, which was invented in the early 1920s by American expatriate Victor V. "Gringo" Morris at the Morris' Bar in Lima. The cocktail quickly became a favorite of locals. Soon many of the grand Lima hotels at that time such as the Maury and the Hotel Bolivar began serving pisco sours to their international guests, helping the drink become an international hit. An old advertisement of Pisco Sour was published in 1924 by the Morris' Bar of Lima.

Pisco Sour
2oz Pisco
1oz Lime Juice
3/4oz Simple Syrup
1 egg white
Dash Bitters

Shake hard or blend with ice and strain into glass. The bitters are an aromatic garnish, topping the finished drink, put on top of pisco sour foam.

Now normally Ive either made or drank the drinks that I post.. But this is a new one for me. So ill leave you guys with a video I found on the web that shows, to me, the proper way to make a Pisco Sour...




So I'm on my way to go get a Pisco Sour and Ill be making some at home to test out what i learned in this blog.

Until Next Time
Mr.Mixologist