Archive for whisky

End of the Rainbow

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , on March 14, 2014 by cocktailvultures

end of rainbow copyEnd of the Rainbow

St. Paddy’s Day arrives just as Winter is loosening its grasp, and having survived it, we all look toward Spring, thinking a little luck may be in order. Here’s a gilded cocktail to raise in celebration; even if we didn’t get the whole pot of gold, at least we’ve got each other.

To an iced shaker, add:

3 ounces Irish whiskey (we prefer Bushmills –
1/2 ounce Goldschläger
1 1/2 ounces freshly-squeezed grapefruit juice
1 dash Angostura bitters
Pinch edible gold powder

Shake vigorously and strain into a cocktail glass. Garnish with another pinch of edible gold powder on the surface of the drink.


Always drink responsibly; always drink well.

The Haunted Orchard

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , , , on October 21, 2013 by cocktailvultures

horchard copy 2Haunted Orchard

A flavorful cocktail that combines those seasonal elements — apples and cinnamon — and makes a perfect accompaniment to an evening of ghost stories and crackling logs.  Enjoy your stroll through the Haunted Orchard…

To an iced shaker, add:

2 ounces bourbon
1 ounce Fireball Whisky
2 ounces apple cider
1/2 ounce freshly-squeezed lemon juice
2 dashes Peychaud’s Bitters

Shake vigorously and strain into a chilled cocktail glass. Garnish with a twisted strip of apple peel.

How Rye I Am

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , on March 25, 2013 by cocktailvultures

Templeton Rye

This weekend we explored a couple of very old-timey recipes that make use of rye whiskey. The Algonquin was invented at the bar in the venerable NYC hotel of the same name; a jot of pineapple juice is among the ingredients and it smooths and sweetens the drink Just Enough without taking over the well-balanced flavor profile. We also took The Oriental out for a spin; it uses sweet vermouth and fresh lime in perfect proportions to showcase the beauty of a good rye.

So what’s a good rye? We love Templeton, a smooth, complex whiskey without any of that stinky-old-man thing you get from some ryes. This IS the good stuff!

Always drink responsibly; always drink well.


Cabin Fever Maple Infused Whisky

Posted in Booze News and Events, Drink It Like a Man with tags , , , , , , , , , , , on December 6, 2011 by cocktailvultures

Here is another brand recommendation that we have field tested and drinker approved. Cabin Fever Maple Infused Whiskey.  This is a small batch family made product that is incredibly smooth and with a deep rich flavor that despite it’s namesake, is not a sickly sweet liquor. It is a full 80proof whiskey with a delicious maple/caramel/vanilla flavor. Cold filtering removes the excess sugar and smooths the whiskey out very nicely.  Try it in Coke instead of Jack Daniels for a simple to make but wonderful to taste Cabin and Coke……. Go to their website Cabin Fever and read all about it.  Even better is that I have found this available at a value price (even for NYS)  Use it anywhere you would use a mixing whiskey or straight up.   I have replaced the rum in my Bananas Foster with this to rave reviews. so give it a try, I have talked with the owner of the company when I called with a few questions and they could not have been more happy and helpful…… Enjoy!

text from their website:


Cabin Fever is an 80 proof Maple Whisky that has dark rich tones and is incredibly smooth. Chilled filtered so it is not too sweet, Cabin Fever’s taste is a harmony of oak and maple at the forefront with hints of caramel and butterscotch. It benefits from traditional craftsmanship such as 100% Vermont maple, three-year barrel aging and a devotion for extremely high quality.

posted by JN