Francis the Mule

Coffee cocktails are often too acidic or too sweet for our tastes, but this one is a winner.  The recipe is from Imbibe.

Francis the Mule
2 oz. Bourbon
½ oz. Orgeat
½ oz. Coffee, chilled
½ oz. Lemon juice
2 dashes Orange bitters

Shake all ingredients together with ice and strain into a martini glass.  Garnish with a lemon twist.

Bourbon, coffee, and orgeat, with its strong almond flavor, are predictably delicious together.  What makes this recipe unique is the citrus juice and bitters, which add considerable brightness to what might otherwise be a too-rich mixture.

June 4, 2014 | Comments | Permalink |

Tags: Woodinville Whiskey Cocktails bourbon whiskey orgeat coffee 

22 notes

The Japanese Cocktail

We are infatuated with orgeat, especially the one we made ourselves using 500 Tasty Sandwiches’ recipe.  Naturally we decided to try out the orgeat using another of their recipes for a bourbon cocktail with an interesting history.

The Japanese Cocktail
2 oz. Bourbon
1 oz. Orgeat Royal
2 dashes Peychaud’s bitters

Stir all ingredients together with ice and strain into a lowball or coupe glass.  Garnish with a lemon or orange twist.

This cocktail is so simple and each of its ingredients can be tasted clearly.  They come together to form a floral, nutty, spicy drink with a touch of exoticism appropriate to its name.

May 22, 2014 | Comments | Permalink |

Tags: bourbon whiskey Woodinville Whiskey Cocktails orgeat orange blossom water 

18 notes

A Thief in the Night

It’s no secret that we love bitter liqueurs.  Cynar tops our list, so we substituted it for the Averna amaro that the original recipe called for.

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A Thief in the Night
1½ oz. Bourbon
1 oz. Cynar
½ oz. Lemon juice
½ oz. Honey syrup

Shake all ingredients together with ice.  Strain into a chilled coupe and garnish with fresh oregano or other herb of your choice.

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This cocktail tastes very fresh.  We attribute that to the honey syrup and the oregano aroma.  Somehow those two ingredients together are very springlike.  We used a bourbon that is the exact same proof as what the original recipe called for (92°).  It was balanced, but we might experiment with something higher proof and/or spicier next time.  Still, this simple cocktail is a winner.

May 5, 2014 | Comments | Permalink |

Tags: Woodinville Whiskey whiskey Bourbon Cocktails cynar 

12 notes

Woodinville Whiskey Company Limited Release Pot Distilled Unfiltered Bourbon

Seems we’re developing quite the relationship with Woodinville Whiskey Co.  We recently wrote a follow-up review of their flagship bourbon, in which we emphasized how much we appreciate their commitment to improving their product and seeking out feedback to do so.

Once again, we were offered a chance to try their newest product, a limited release of their first batch of bourbon aged in standard sized barrels.  (Their other whiskeys are aged in 8 gallon barrels.)  Like the mini-barrel bourbons, this is also 92 proof.  Other than that, the difference in products is immediately apparent.  This photo might not illustrate it perfectly, but the color of this bourbon is much lighter and more golden than its sibling.  Its nose is sweet and pruny, with a slight musty hint.  Its flavor is incredibly well balanced.  There are hints of apple and vanilla, with a slightly spicy finish.  All of the flavors blend together and never fight with each other.  This makes the bourbon very smooth throughout.  In fact, it’s also our only complaint about the bourbon.  At times it can be hard to pick out a distinguishing flavor.  We might prefer a stronger individual flavor depending on our mood, but we could see this being a solid option for a wide variety of cocktails for the same reason. We’ll also be drinking it neat from time to time.

*Even though this nightcap was on Woodinville Whiskey’s tab, we will always review products honestly.  Contrary to popular belief, free drinks don’t automatically taste better.

April 24, 2014 | Comments | Permalink |

Tags: whiskey reviews bourbon Woodinville Whiskey 

12 notes

PUDC

We’ve written before about Lar’s scrumptious bitters.  He sent us a sample of his charred pineapple bitters, and we were delighted to try them in a cocktail of his creation (with our own small adaptations).

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PUDC
2 oz. Bourbon
¾ oz. Lemon juice
¼ oz. Brown sugar simple syrup
Egg white
2 dashes Charred pineapple bitters
Ground cardamom

Dry shake the egg white, then add the rest of the ingredients and shake with ice.  Strain into an old fashioned glass with one large ice cube.  Dash a small amount of ground cardamom on top.

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This drink has a lot going on.  The char on the pineapple bitters and the ground cardamom complement each other well.  We used a brown sugar syrup to amp up the sweetness a bit.  We chose to use Woodinville bourbon and its oakiness works nicely with these flavors; we would recommend using a similar bourbon if you make this at home.

January 28, 2014 | Comments | Permalink |

Tags: Woodinville Whiskey Bourbon whiskey bitters pineapple 

11 notes

Macintoddy

We moved out of Boston six months ago, just long enough to start really missing certain people and places.  One of those places is Highland Kitchen, where we could just pop in and always know we would get a good meal and great drinks in a casual and fun atmosphere.  This recipe is from one of their wonderful bartenders.

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Macintoddy
6 oz. Spiced apple cider
1¼ oz. Bourbon
¾ oz. Ginger liqueur
½ tsp. Allspice
Orange slice

Heat spiced apple cider, then stir in next three ingredients.  Garnish with an orange slice.

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This drink is so comforting, especially since Patrick has had a cold for weeks.  We were worried at first that it would be overwhelmed by allspice, but it’s balanced nicely by the ginger.  We used a wheaty bourbon, since the drink is spicy enough without adding a spicy whiskey to the mix.

December 31, 2013 | Comments | Permalink |

Tags: bourbon restaurants whiskey Cocktails apple cider ginger Highland Kitchen Woodinville Whiskey 

23 notes

Holiday Spirit

The folks at Chopin Vodka make three varieties of vodka—potato, wheat, and rye.  We love that Chopin vodka contains no additives and its ingredients are sourced locally in Poland, where it is produced.

We were intrigued by the idea of tasting a neutral spirit that uses two ingredients (wheat and rye) that are commonly found in bourbon to see how each vodka would compare with bourbons featuring different mash bills.  We know that vodka and bourbon sounds like an unusual pairing, but with careful matching, it actually works.  We found an inspiration recipe and adapted it for our use.

Holiday Spirit
1½ oz. Bourbon
1½ oz. Chopin wheat or rye vodka
¼ oz. Cointreau
1 bar spoon Luxardo cherry juice

Mix all ingredients in a shaker with ice and shake vigorously to combine.  Strain into a coupe glass and garnish with a maraschino cherry.

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For this cocktail we chose to pair Woodinville bourbon with Chopin wheat vodka.  The drink is exceptionally smooth.  One of the vodka’s main contributions to the drink is its smooth, velvety texture.  This is a strong drink, so it’s a sipper for sure, but we were really impressed by how well the two spirits complemented each other.

We’re looking forward to playing with Chopin rye vodka, too.  We think it would go nicely with Four Roses Yellow Label.

Even though this nightcap was on Chopin’s tab, we will always review products honestly.  Contrary to popular belief, free drinks don’t automatically taste better.

November 21, 2013 | Comments | Permalink |

Tags: vodka Bourbon whiskey Cocktails Chopin Vodka Woodinville Whiskey 

4 notes

A Second Review of Woodinville Whiskey Co. Bourbon

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Last year, we reviewed the Woodinville Whiskey Co. Bourbon.  The general opinion back then was that the wood from the barrels overpowered all the other flavors.  We wrote that the whiskey didn’t taste bad, it was just a one-note experience.  Well, we recently received an email from Woodinville Whiskey Co. saying they read our review, they’ve been working on their process, and would we be interested in tasting the new product.

We agreed for a couple of reasons.  It’s not very often anyone gets an opportunity to taste the progression of a product.  Also, it shows that Woodinville Whiskey Co. is seeking out feedback and attempting to improve their product.  Trying to get better is always respectable.

We noticed a difference as soon as we unwrapped the bottle.  The color of the whiskey was noticeably darker than before.  The biggest takeaway from this tasting is that this bourbon is much more balanced than the bourbon we tasted a year ago.  While we could still smell and taste the vanilla and oak from the barrels, this time we noted some floral, cherry, and raisin notes both in the smell and taste.  It’s also much smoother than before, though we wish the finish would linger for a bit longer than it does.  At one point, we discussed how it was very interesting to taste a product where we could taste that it was the same product we had before, only a better version of it.

*Even though this nightcap was on Woodinville Whiskey’s tab, we will always review products honestly.  Contrary to popular belief, free drinks don’t automatically taste better.

November 7, 2013 | Comments | Permalink |

Tags: Woodinville Whiskey bourbon reviews whiskey 

16 notes

Bourbito

Now that the sun is shining on a semi-regular basis, we are excited to get back into light warm-weather drinks.  The bourbito has been on our radar since the fall and now seems the perfect time to give it a try.

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Bourbito
3 oz. Bourbon
1-2 Orange slices with rind
4-5 Mint leaves
Splash Club soda

Place orange slices and mint leaves in the bottom of a highball glass or medium Mason jar and muddle gently.  Add the bourbon and club soda and stir to mix well.  Add a generous number of ice cubes and garnish with fresh mint if desired.

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This drink is super refreshing.  Orange and bourbon are well-known accomplices, and the mint oils add a cool, tingly feeling.  The club soda adds a nice touch of carbonation.  This is a recommended drink for weekend afternoons.

April 22, 2013 | Comments | Permalink |

Tags: bourbon Woodinville Whiskey whiskey mint Cocktails 

12 notes

Bourbon Sriracha Candy

Bourbon. Sriracha. Candy.  Nothing could stop us from trying this recipe after reading those three words.  We even have a candy thermometer in our kitchen.  It’s like we bought it knowing that at some point in time the Internet would show us this blog post from Olives For Dinner to combine the wonderfulness of these two products.

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Bourbon Sriracha Candy
1 cup sugar
½ cup water
⅛ cup corn syrup (we substituted agave nectar)
1 Tbsp. sriracha
1 Tbsp. bourbon
cooking spray, for the mold

Grease a silicone mold with a small amount of cooking spray. (We used our silicone ice trays and filled them about 1/4 of the way.) Wipe out any extra oil.

In a small saucepan, combine the sugar, water, and corn syrup/agave nectar and stir with a silicone spatula.  Clip a candy thermometer to the side of the pan.  Be sure the bottom of the thermometer isn’t touching the bottom of the pan.  Heat this mixture over medium-high heat until the thermometer reaches 300°.  Remove the pan from heat immediately.

Add the sriracha and bourbon and stir slowly.  The mixture will bubble immediately.  When it stops, pour the mixture into a liquid measuring cup, then transfer into the silicone mold.  It’s important to pour quickly because the mixture will gum up and get sticky very quickly.  Only about half of our candy set correctly while the rest just turned into chewy gummy messes.

Let the candy set and harden in the mold before removing.

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These candies are…interesting.  They taste pretty much exactly what you would imagine bourbon, Sriracha, and sugar would taste like. They’re not bad, but they’re definitely not for everyone.  If you absolutely love Sriracha, these might work for you, as that flavor is the strongest and longest lasting.  Patrick likes Sriracha so much he puts it on his lunch sandwiches every day, but even he didn’t love the candy.  We won’t rush to make them again soon, but it was definitely worth the experiment.  They might be a perfect, small gift for that person we all know who puts Sriracha on everything, though.  They’re probably best used as a rare novelty.

March 6, 2013 | Comments | Permalink |

Tags: candy sriracha sweets recipes bourbon Woodinville Whiskey 

17 notes

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