Day of the Dead is a 3-day celebration in central and southern Mexico, where it is believed that the gates of heaven are opened so the spirits of the deceased can reunite with their families.
In most native villages, beautiful altars (ofrendas) are made in each home to greet the weary spirits. They are decorated with candles, flowers, fruit, traditional dishes, and a special bread called pan de muerto. Toys and candies are left for the spirits of children (angelitos), and shots of mezcal are offered to the adult spirits. Folk art skeletons and sugar skulls provide the final touches.
I came across #MezcalCreyente whic h is a blend of two extraordinary mezcals from the Oaxaca, Mexico regions of Tlacolula and Yautepec, creating a perfect union and a mezcal that you have to taste to believe. It has a smokey mesquite wood flavor, sweet hints of fruit, and light herbal notes. I felt inspired to create something new and worthy of tradition.
This cocktail is called “La Ofrenda”
1 1/2 oz Creyente Mezcal
1/2 oz Orgeat 1/2 oz Horchata Water
3/4 oz Blood Orange Juice
3/4 oz Lime Juice
1/2 oz Lavender Syrup
2 Dashes Orange Bitters
Black drinks in a cemetery on Halloween???? …. count me in. 👻👻
Halloween is definitely my favorite time of the year, mainly because it’s my birthday weekend so there is always a fun party around … and this year is not exception!!!
Let’s start celebrating with this potion called “midnight walk”
2 oz Siempre tequila
3/4 oz Luxardo Maraschino
1/2 oz Suzel liqueur
1/2 oz Montenegro Amaro
3/4 oz Lemon Juice
2 dashes Scrappys Lavender Bitters
And don’t forget a rosary for garnish!!
Let’s go over a History lesson! Quality and flavor among whiskies in the late 1800s varied widely. There were few regulations about how the stuff should be made. No much prevented someone from calling a product “Pure Kentucky Bourbon Whiskey, Aged 10 years,” even though just about every word on the label was a lie and the product tastes like kerosene. 🔥🔥
In the decades after the Civil War, distillers making what we today would generally recognize as bourbon only supplied about 10 percent of the whiskey market. The rest of the whiskey was made by giant distilleries churning out what were basically grain neutral spirits: a product distilled at such high proof that it lacked much flavor and was almost identical from one distillery to the next.
These spirits were then sold to rectifiers who would “improve” them by redistilling and mixing them with other flavoring and color so they resembled whiskey. The results were sold to wholesalers, who bought spirits in bulk and created their own whiskey brands by mixing together whatever was at hand.
Some of the Whiskey going west might have started out as bourbon, but somewhere along the journey to the saloon, it was often mixed with additional water, grain neutral spirits, and other ingredients to expand the supply and increase profit. Some products labeled as bourbon were actually distilled from a low-grade variety of molasses, and additives could include burnt sugar, glycerin, prune juice, and sulfuric acid. 🛢🛢🛢
⚰ The Coffin Varnish
2 oz Gunpowder Rye Whiskey
1/2 oz Green Chartreuse
1/2 oz Giffard Crème de Peche
1/2 oz Velvet Falernum
3/4 oz Lemon Juice
3 dashes Root Bitters Orange Spiced
Topped with Rosé
Some cocktails fall in the sipper category, mainly because of their high IBV as their ingredients are mostly spirits. As much as I love a good Boulevardier or a Vieux Carre, I just can’t sit by the pool and pound them like Rosé #drinkresponsibly 🏖🍾
So I created one that will last a little longer in my hand.
I decided to go with 1 oz Stroyale vodka, a gluten-free vodka with green tea extract and natural honey.
1 oz Peychaud’s Aperitivo
1/2 oz Carpano Bianco
1/2 oz Marie Brizardes Creme de Cassis
1 Dash Eucalyptus Tincture
Top with Castello del poggio Rosé
Often, people ask me what I drink when I am on my day off. The answer is simple; whiskey. Oh and I garnish it with a charcuterie board. This is when I am the happiest! 😁😁
Today I am popping open a bottle of Straight Bourbon Whiskey finished in Pedro Ximénez Sherry Casks from Rabbit Hole Distilling!
The lesson of the Day. Pedro Ximénez is a name used for naturally sweet dessert wines created with the grape variety with the same name. The grapes are either picked very ripe and/or dried in the sun to concentrate. The amount of sugar in Pedro Ximénez wines is at least 212 g/l, but it will typically be between 300 and 500 grams of sugar per liter.
It is such a great honor to have my cocktail on the pages of the October issue of @chilledmagazine. What a great article on America’s craft distilling movement. Great read!
This is the Frequent Flyer
1 1/2 oz St Augustine Distillery Gin
1/2 oz Antioqueno Aguardiente
1/2 oz Giffard Passion Fruit
1/2 oz Velvet Falernum
1/2 oz Seaweed Syrup
3/4 oz Lime Juice
2 dashes Angostura Bitters
A common mistake, I am sure it happens to everybody. 😂😂
Even though we don’t have much of a season change in Florida, I woke up with craving a Pumpkin spice something. So I went to Starbucks and order a Venti Pumpkin Spice Vodka Latte! Well, based on the shame looks they gave me, they don’t have such a thing. 🎃🍾 I didn’t know Starbucks didn’t serve alcohol.
So I decided to make my own, and I am calling it just that; a Pumpkin Spice Vodka Latte.
1 1/2 oz Vdka 6100
1/2 oz Lorgeat
1 oz Borghetti Espresso
1/8 oz Pumpkin Spice Tincture
3/4 oz Cream
2 dashes of Bittermens Mole Bitters
Today we are doing both, have you ever heard of an Agave Gin? Well, it is a thing. And it is amazing.
Gracias a Dios mezcal Gin was developed by students at Oaxaca State University. This spirit is somewhat unique as it’s made with agave Espadin, like the majority of other mezcals. Aside from a few differences, this spirit is made using the same process as any other mezcal. Distillation is one of the key differences. Gracias a Dios Gin is triple distilled, and during the additional third distillation, thirty-two hand-picked botanicals are added to the liquid. A touch of juniper prevails over the other ﬂavors, although notes of citric and fresh herbs arise from this as well.
I am naming this cocktail; The Passion Boat.
2 oz Gracias a Dios Mezcal gin
1/2 oz The big o liqueur ginger
1/2 oz Rhum clement orange liqueur
1/2 oz Agave syrup
1 oz Passion Fruit Juice
1 oz Lime Juice
Swizzle! Swizzle! Swizzle! And garnish it with a fresh oyster. PS: I only eat oyster if there is Mezcal involved