Thursday, March 15, 2012

Speed Rack Chicago

THIS SUNDAY!!!! Chicago's finest female bartenders will be on full display and competing for the illustrious title of  "Ms. Speed Rack Chicago".

Get your tickets here......

Check out the AMAZING Lynn House talking Speed Rack...

Hope to see you there!!

Until Next Time

Monday, March 5, 2012

Mixing It Up Mondays

The second installment of Mixing it up Monday features a brand new cocktail that I created for Koloa Rum Company. I was hanging out in Binny's Beverage Depot and stumbled across a brand new Rum company to hit the shelves here in Chicago.. Bought a bottle and actually enjoyed the spirit. So a few weeks later via my twitter profile, the same company reached out to me to create a cocktail for the website. I jumped on the opportunity and here is what I came up with...

Apple Fritter
1.5oz Kaua'i White
1oz Lairds Apple Jack
.5 Spiced Simple Syrup
.5 Fresh Lime Juice
2 dashes homemade Apple Bitters
Garish with an Apple Slice or Cinnamon stick
Combine all ingredients in a mixing glass. Shake and strain into a chilled coupe glass. Garnish with a sprinkle of cinnamon and the slice of an apple.

Below is the recipes for the simple syrup and the Apple bitters... Cheers and Happy Mixing. Be on the lookout for this recipe on Koloa Rum's website soon...

Until next time
Mr. Mixologist


Spiced Simple Syrup--
Equal parts sugar to water.(I use 2 to 1 myself) Add Allspice berries, whole cloves, cinnamon sticks, and anise pods.. Bring mixture to a boil, until sugar is dissolved and let steep for 5 minutes. Cool and bottle. Usually lasts a week while refrigerated.

Apple Bitters
(Recipe from the book- Bitters A Spirited History of the classic cure all by Brad Thomas Parsons) 

Peels from 6 medium to large (preferably organic) apples
Zest of half a lemon, cut into strips
2 Cinnamon sticks
.5 tsp Allspice berries
.25 tsp Coriander
.5 tsp Cassia chips
.5 tsp Cinchona bark
 4 Cloves
 2 cups High-proof bourbon
1 cup Water
2 tbsp Rich simple syrup (two parts sugar, one part water)

Place the apple peels, lemon zest, cinnamon, allspice, coriander, cassia, cinchona bark and cloves in a 1-quart Mason jar or other glass container with a lid. Add the bourbon, making sure all the ingredients are covered. (Add more bourbon if needed.) Seal, and store at room temperature out of direct sunlight for 2 weeks, shaking once a day. Strain the liquid through a cheesecloth-lined funnel into a clean 1-quart jar, squeezing the cheesecloth to release any excess liquid. Seal the jar and set aside.
Transfer the solids to a small saucepan and add the water. Bring to a boil over medium-high heat. Cover, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool completely. Add the contents of the saucepan to another 1-quart Mason jar, seal and store at room temperature out of direct sunlight, for 1 week, shaking once a day. Strain through cheesecloth until all solids have been removed and add the liquid to the bourbon mixture. Add the rich simple syrup and shake to combine. Let stand for 3 days and strain through cheesecloth again to remove any debris. The bitters will last indefinitely, but for best flavor use within 1 year.