Drink Matron

Author: jessdani333

  • Rye Whiskey Recipes – The Classic Manhattan

    One of the most well known drinks of the modern age, the Manhattan gives its drinker an air of class and good taste. It’s simple to mix, just don’t mess with the recipe.

    It’s hard to say when the Manhattan was first poured, however, the most common story is that it was invented during a 1870’s banquet at the Manhattan Club hosted by Winston Churchill’s mother Jennie Jerome. The party was for democratic candidate Samuel J. Tilden, who didn’t win the election, but whose party drink became favorable with both democrats and republicans. People were soon ordering “the Manhattan cocktail” after the place it originated, giving the drink its name.

    Other stories claim that the drink was originally mixed by a man named Black in a bar on Broadway, that it was invented at a party for Tilden but that Jerome was not involved, and that there really was no origin, that Manhattan was just another name people called a drink that mixed whiskey, bitters and sugar syrup (which was later replaced with vermouth).

    Most commonly using rye whiskey as its main element, the Manhattan can also be made with Canadian and Tennessee whiskey, Scotch or bourbon. How much vermouth is added depends on the bartender, and often, bitters is not included. For many, however, the original recipe cannot and should not be diverted from – the drink is too much of a classic. Purists will often discourage any use of garnish as well, saying that the added flavor takes away from the true essence of the cocktail. However, the drink is traditionally served with a maraschino cherry.

    The Manhattan

    • 3/4 oz. sweet vermouth
    • 2 1/2 oz. rye whiskey
    • 1 dash Angostura bitters
    • Highball glass

    Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Strain the whiskey mixture into a highball glass.

    Can also be served on the rocks.

  • Uncommon cocktail ideas for the 4th of July

    I’ve been scouring the web looking for some fun and interesting things to do for the 4th of July that don’t include red white and blue drinks (not that I discourage that at all, but it’s done all over the place, isn’t it?).

    What I’ve found out there is some innovative stuff that appeals to all types of drinkers, and that may just make this Independence Day weekend your most memorable.

    Endless Poptails

    The folks over at Endless Simmer like to put stuff in their mouths, and that includes cocktails. But in summer, doesn’t everyone want a popsicle? Well, they sure do, and so they’ve gone out of their way to make up, try and (of course) taste some amazing cocktails-on-a-stick. Check them out here. The Cherry Apple Whiskey Sour looks especially tasty.

    Flavored Mojitos made with fresh ingredients

    Although I’m a bit of a purist, I am not against mashing up tasty bits of fruit, veggies and other plants to make refreshing mojito-like cocktails. Rhubarb seems to be very popular in summer, as does strawberry, and apparently when you mix them together it’s delicious.  Others prefer hibiscus in their summertime mojito. They all seem appropriate for a hot July 4th afternoon to me.

    Shandies

    If you’ve ever been to Spain and had the pleasure of sipping a Clara while basking in the beauty of the natural countryside, you know how great shandies really are, and just how refreshing they can be.

    A shandy is the simple invention of equal parts beer and citrus flavored soda, carbonated lemonade, ginger beer, ginger ale or cider. They are not a new idea, and they are most definitely not strictly American. But, why not take a little bit of tradition from the old world while celebrating the independence of the new?

    Here’s a great example of an Australian shandy by Girl Cooks World.

    Punch

    What?! I know, punch is standard for 4th of July parties and is about as original as daiquiris, but who cares? Every year people are coming up with a bevy of new punch recipes to cool down the masses. Finding recipes is as simple as determining what you like and looking it up online. Check out List My 5 for one writer’s view on the “Top Five Fourth of July Punch Recipes.”

    However you decide to celebrate your 4th of July, the most important thing is that you have fun, be safe, and don’t blow your hand off. Never drink and drive, or drink and set off fireworks. Grill out and have a great time! Cheers!

  • Kallman throws in the towel on New Century Brewing

    Rhonda Kallman, co-founder of Boston Beer Company, has given up on New Century Brewing.

    If you’ve seen Beer Wars, you may remember Kallman, who was trying (with great difficulty) to get her caffeinated beer, Moonshot, not only into bars and restaurants, but into the sight of Big Beer companies like Budweiser. Even a meeting with her former partner, Jim Koch, lead to disappointment.

    You may also remember Kallman after the FDA banned all alcoholic drinks containing caffeine, which, of course, included Moonshot. She took to the media and (understandably) stood up for her product. Of course, this was, again, in vain.

    Both of New Centuries products, Moonshot and Edison Light, failed to make any waves in any beer circles, creating an even bigger problem when Kallman lost half of her business. It seems that she knew it was finally time to throw in the towel.

    We wish her the best of luck on any new ventures she may embark, and hope the next one is much more successful.

     

  • The Many Flavors of Captain Morgan

    How many varieties of Captain Morgan are there?  If you said “one” then you’ve been living under a rock!  But seriously, there are nearly a dozen different brands of rum that sail under the flag of that dread pirate.

    Private Stock

    Captain Morgan Private Stock is made from premium reserve rum, mixed with higher grade, mellower spices and then barrel-aged for at least two years.  The high quality of the ingredients coupled with the barrel aging gives this rum a more complex, robust flavor than the original.  It might make your mixed drink taste smoother, but you’ll be losing more of the nuance than it’s worth.

    I’ll be honest, I’m not a big rum fan.  It’s usually to sweet and leaves a filmy feeling in my mouth after drinking it, but I’ve gotta say that I don’t mind Private Stock one bit.  I’ve enjoyed it one the rocks before and didn’t hate the experience.

    100-Proof Spiced Rum

    It’s interesting that Captain Morgan has a 100 proof variety, since rum is really where the proof measurement originates.  Ships used to be mandated to carry barrels of rum with them on voyages and it was required that each barrel be tested to ensure the was enough alcohol in each batch of rum.  This was achieved by lighting the rum on fire, if it could sustain combustion it was said to be “100 degrees proof” spirits and fit for travel on the Seven Seas. (Anybody currently yelling at their computer right now about how wrong I am: Yes I know there is more to it than that, but I’m not expounding on it in this article)

    Lime Bite

    As advertised, Captain Morgan Lime Bite is a white rum with a hint of lime added to give it a more “tropical” flavor, and to be honest what rum drink doesn’t taste better with a little lime juice?

    I guess this is for people who hate cutting limes to garnish their drinks.  It’s exactly what they advertise.  If you were to buy a bottle of Silver Spiced Rum and pour some lime juice into it, you would get Lime Bite.  The problem I have with something like this, is there’s no way to vary the amount of lime (unless you want more lime).

    Original Spiced

    The rum Garth Brooks wrote a song about, the flagship of the line – it’s what everyone wants with their Coke.  This “product of Jamaica” was originally manufactured by the Seagram’s company in Puerto Rico.  I bet they’re kicking themselves for selling the brand so many years ago.

    I’d go so far as to say that this is the iconic rum worldwide.  I can’t think of another rum that I’ve heard someone call for, and every bar may vary what rums they have on hand, but they ALWAYS have that carefree bearded man in red staring down at you from the back bar.

    Long Island Iced Tea

    Of any drink I can think of, the Long Island Iced Tea has the most number of ingredients.  Captain Morgan has conveniently bottled up equal parts of rum, vodka, whiskey, gin and triple-sec to make a pre-mixed Long Island Iced Tea.  Just splash some Coke on top and you can commence to jigglin’.

    I’m citing this product as my argumentem ad populum proof that tequila doesn’t belong in a Long Island Iced Tea (take that Drink Matron!).  I imagine this is something for the folks who don’t like mixing their own drinks.  I’m fine with this as a product for home use, but be forewarned bar owners!  If I see this being used in a bar, I’m boycotting the place!

    Silver Spiced

    Infuse a white rum with the same secret blend of Caribbean spices that are in the original recipe and you get Captain Morgan Silver Spiced Rum.  This rum has that same smooth, sweet, vanilla flavor as the original, just lighter and drier.

    I don’t think I can emphasize enough that I’m not particular to rum because of its inherent sweetness, but I think I would be a fan of Silver Spiced rum.  It’s a bit drier than other rums and might suit my pallet a little better.

    Tattoo

    In a time when Jägermeister was the king of the bar and club circuit, Tattoo was the Captain Morgan response to that craze.  Described as “dark and mysterious,” it still retains its title as a rum, but there’s enough additives to make it taste nothing like a rum (plus they don’t age it).  Ultimately, you end up with a raspberry/herbal liqueur flavor (kind of like if you mixed Chambord with Jägermeister) that will make the juiceheads keep coming back for more.  Yes, I know I’m stereotyping Jägermeister drinkers, but I can’t help but visualize this only being popular in a darkened night club.

    Parrot Bay

    Parrot Bay is the Captain Morgan brand of flavored rums.  Available in coconut, mango, pineapple passion fruit, key lime, strawberry, and orange.  Talk about your sickly-sweet spirits.  Parrot Bay rum is designed to be mixed into a cocktail, usually the big, tropical/tiki drinks.  Though it’s probably a favorite with the people who don’t like the taste of alcohol, much like puckers or schnapps with more alcohol. If you like flavored rums for this reason, I don’t care how old you are, I’m calling you a 13 year old girl.

    Dark

    As with any other spirit, if rum is aged longer in a barrel, the color will get darker.  Captain Morgan Dark Rum is aged for a bit longer than the Original Spiced Rum, letting the characteristics of the oak come through a little stronger.

    Deluxe Dark

    Captain Morgan Deluxe Dark is a mixture of Captain Morgan Dark Rum and a blend of Canadian rums.  This product is only available in Canada.

    White

    I was always taught that when mixing a cocktail you should use white rum over any other variety, unless it is specifically called for.  That way, the flavor of the rum doesn’t overpower the rest of the cocktail and the nuance of flavor of the rum isn’t lost in a sea of other flavors.  Captain Morgan only sells this product outside the U.S.  My theory why they don’t sell this in the U.S. is because Bacardi has made white rum their niche and they’ve filled it so heavily, that it has to be difficult to make a profit on any other premium white rum.

    Gold

    There are three main varieties of rum – white, dark, and gold (or amber).  Gold rum is barrel-aged, but not as long as dark rum.  The only difference between Captain Morgan Gold and Captain Morgan Original is the spices: they aren’t present in this product.  With as many varieties of rum that Captain Morgan makes and distributes, I find it surprising that they don’t distribute a plain gold rum in the U.S.

  • Sloe Gin Fizz

    Sloe Gin FizzIf you know me, you know that I am a fan of classic cocktails, and I’m a little hesitant when it comes to more modern cocktails.  This is primarily because I don’t like intensely sweet drinks.  In fact, if the drink has a fruit flavor, I’d rather it be a little tart.  Because of this, I’ve always frowned on sloe gin because almost every drink that uses it is sickly sweet and they all have names that would make your mother wash your mouth out with soap.

    Enter the sloe gin fizz.

    The sloe gin fizz is a variation on the gin fizz, which is considered a New Orleans specialty and had its hey day between 1900 and 1940.  Fizzes of any variety were so popular that New Orleans bars would hire massive numbers of bartenders who would take turns shaking fizzes from open to close.

    This is a cocktail that balances the sweet flavor of sloe gin with the sting of lemon juice.  Combine that with the effervescence of soda water and you have a light, flavorful cocktail that you can picture yourself drinking with a late Sunday brunch.

    The sloe gin fizz is a very simple cocktail with a simple and delicious flavor.  At some point, sloe gin manufacturers in the U.S. started producing sloe gin using the cheaper grain alcohol as opposed to gin and high fructose corn syrup instead of real sugar.  To save money, U.S. manufacturers have altered the flavor profile of sloe gin making this cocktail less appetizing.  So if you want to try this cocktail, buy an imported sloe gin.  I would recommend Gordon’s or Plymouth.

    Recipe

    • 3 parts sloe gin
    • 2 parts lemon juice
    • 1 part simple syrup
    • 5 parts soda water
    • egg white (optional)

    Shake ingredients and serve over ice in a highball glass.

  • Why is Absinthe called the Green Fairy?

    GreenFairyThe Fee Verte, or the Green Fairy, has been the nickname of absinthe nearly since its invention. While the nickname is now more commonly associated with the myth that absinthe causes hallucinations, the origins of the nickname are less controversial.

    When Dr. Ordinaire invented absinthe in the late 1790’s, it was, as many spirits are, originally intended as a medicinal tonic. According to feeverte.net, “Artemisia absinthium was ‘from early biblical days. . .used in medicine and magic. . .to rouse a languid appetite and stimulate digestion'(Gibbons 45). It treated ‘epilepsy, gout, drunkenness, kidney stones, colic, headaches'(Lanier vii) and worms.”

    Because it seemed to be such a cure-all, the tonic became synonymous with a helpful, nurse-like spirit, or, a fairy. Since it was green, it simply became known as La fee verte, and later literally translated to the Green Fairy.

    While the nickname stuck, the reason behind it changed once absinthe became more popular as an intoxicant.

    As the spirit gained traction with artists and writers, it became clear that it inspired new and more magnificent ideas. Eventually the Green Fairy was seen as a muse to these great artists, including Vincent Van Gogh, Oscar Wilde, and Ernest Hemingway.

    Recently a study done by researchers at Berkeley, the University of California and Northwestern University Medical School concluded that wormwood (with the help of other absinthe components) actually improves the cognitive function of the brain, giving not only credence, but actual proof that the Green Fairy may just be the perfect muse after all.

     

  • Jack Daniel’s Label Revamped

    Last month Brown-Forman, owner of the Jack Daniel’s distillery, announced that they would be changing the classic Old No. 7 bottle label to “clean up” the label and that the new bottles would be seen in stores starting in July 2011.  July isn’t quite here, but the new label design has been released.  I have to say that I like the new label, it looks less cluttered and a bit more refined without being to modern.  I think they did a wonderful job of updating the label without changing it.

    Old Label
    Old Jack Daniel's Label
    New Jack Label
    New Jack Daniel's Label

  • Classic absinthe advertisements

    One of the most interesting things to come out of the campaign against absinthe was the beautiful advertisements, both for and against the spirit.

    Pro-Absinthe

    On the pro-absinthe side, there are themes we see today, beautiful women, sometimes scarcely dressed, enjoying themselves while they hold the drink in their hand. Sometimes it’s a gentleman or two, having cocktails and laughing at a cafe or pub. And sometimes, our old friend, the green fairy herself, makes an appearance.

     

     

     

    Anti-Absinthe

    Anti-absinthe adverts often depict the drink as the devil or death. Skeletons and other deathly images are the central theme, and while occasionally a bit disturbing, they are quite neat. It’s no wonder their campaign succeeded.

     

  • Pouring absinthe properly

    small_absinthe-downshot-150x198The way absinthe is served and consumed is one of the most important parts of drinking it. There are specific instruments and procedures that should be followed. At Drink-Matron.com we are not experts and do not pretend to be. But the people at the Wormwood Society have a bevy of knowledge about absinthe that would impress even Pierre Ordinaire himself. Below I’ve included an excerpt as well as a link to their page entitled “The Proper Way to Pour Absinthe in Society.”

    “If you are using a carafe, begin by pouring a small amount of water onto the sugar, saturating it.  Allow it to sit for a minute or two so that the sugar begins to loosen and dissolve on its own….” see more at http://www.wormwoodsociety.org/index.php?option=com_content&task=view&id=42&Itemid=228

     

     

     

  • Why Does Absinthe Make You Hallucinate?

    8286Artemisia absinthium, more commonly known as wormwood, is the ingredient commonly blamed for the hallucinogenic properties of absinthe. Specifically, a byproduct of wormwood called thujone was considered to be the culprit. Throughout the years, this compound has been labeled as a hallucinogenic and psychoactive (said to affect the brain in a similar way as THC). The truth is – this is not the case.

    In the late 1800’s a man called Valentin Magnan conducted several experiments in order to prove that absinthe was a dangerous product and should be banned in France.  The first experiment was to put a guinea pig into a case with a saucer of alcohol, and another in a case with a saucer of wormwood oil.  The guinea pig with the alcohol simply got drunk, but the guinea pig with the wormwood oil went into convulsions and died.  He went on the study 250 “alcohol abusers” and noted that those who drank absinthe hallucinated and some even had seizures.  Modern science has deemed the conclusions from this experiment to be questionable at best because of a lack of understanding of or accounting for diseases that may have caused the hallucinations or seizures.

    It has been proven that thujone is lethal at high levels (45mg/kg) causing convulsions leading up to death, but there is no evidence of hallucinations as a symptom.  You can find thujone in any number of other products, none of which claims hallucinogenic properties.  Do they have as high of a concentration of thujone as absinthe?  Absinthe actually doesn’t have a very high concentration of thujone to begin with.  In fact, in the U.S. any food or beverage containing any Artemisia species must be thujone-free, which means by law it contains less than 10mg/kg of thujone.  Pre-ban absinthe doesn’t contain much more.  A 2008 study used gas chromatography-mass spectrometry to survey the contents of 13 bottles of pre-ban absinthe and found that an average of 25.4mg/L of thujone was present.

    It was hypothesized until recently that thujone was psychoactive in a similar way to tetrahydrocannabinol (THC – the psychoactive agent found in marijuana).  However, recently it has been proven that THC stimulates the cannaboid neural receptor while thujone acts on the GABAα and 5-HT3 receptors, and though they cause some of the same symptoms, they are mostly different.

    It is certain that wormwood does not cause hallucinations by itself, but who’s to say that wormwood combined with something else does?  There isn’t enough evidence to say one way or another.  All we know is that modern absinthe isn’t hallucinogenic.