Bulleit Bourbon Cocktail and Recipe

 

Grilled Chicken Thighs with Pomegranate Molasses & The Shade Maker

We thought we would do something a little different with this week’s cocktail. So, what’s better than just a great cocktail? Answer; an equally delicious meal to accompany that cocktail! The recipe I have for you here comes from the fine folks at Bulleit Bourbon, and it seems that they also have great chefs on hand! I made this the other night and it was so delicious. For me, the chicken caught my eye. Moreover, you don’t need to follow the recipe, line for line.

First the cocktail.

The Shade Maker

 

Ingredients:

 

  • Bulleit Bourbon (one part)
  • Unsweetened coconut milk (one part)
  • Pineapple juice (one part)
  • Simple syrup (a half-part)
  • Fresh lemon juice (a three-quarter part)
  • Ice (12-14 ounces/340-400 grams)

Instructions:

Combine all ingredients in a blender and then blend at a high setting.

Now for that meal.

Grilled Chicken Thighs with Pomegranate Molasses

Ingredients:

  • Four chicken thighs
  • Four tablespoons of Cajun spice mix
  • A pomegranate (or just the seeds if easiest)
  • Two tablespoons of olive oil
  • Fresh green beans
  • A half-cup of hazelnuts (for toasting)
  • A quarter-cup of molasses
  • Water (one eighth of a cup)
  • Salt (a teaspoon)
  • Garlic (a half teaspoon, chopped)

Instructions:

  • If needs be, remove the pomegranate seeds.
  • Preheat the grill.
  • Season both sides of the chicken thighs with Cajun spice mix.
  • Grill the thighs for five to seven minutes on one side on a medium-high heat, then turn the chicken and cook for a further four to five minutes.
  • Add hazelnuts to a non-oiled pan, then toast for two to three minutes while the chicken thighs are cooking.
  • Add molasses, water, and half of the pomegranate seeds to the saucepan with the roasting hazelnuts. Bring to a boil and reduce by half, which should take about five minutes.
  • Remove the toasted hazelnuts from the pan and break them up. (NB: A tip from Brian Jupiter also known as “Chef Jup”: use the widest part of your knife to push down on half a dozen nuts at a time using the bottom of your palm).
  • Remove the chicken thighs from the grill when cooked through, then set aside to rest.
  • Add green beans to the pan used for hazelnuts, and sauté them with ga Then add the remaining pomegranate seeds and toasted hazelnuts, cooking everything for five to six minutes.
  • To plate up, place the green beans down first, with the chicken thighs next, on top. To complete, drizzle with pomegranate molasses.

 

Rum Cocktails

A nap hand of rum cocktails for summer where and whenever that is

Maybe you are all set for a summer holiday away to begin very soon? Or perhaps you are unable to reach any far-flung beach or exotic location this year, and are waiting for at least some sunshine at home so you can to hang in the garden or outside somewhere with a drink. Whatever your circumstances, we have to make wherever you find yourselves as idyllic as possible. In this, cocktails can be a great help so here are five, rum-based favourites.

(NB: Around 30ml equals a fluid ounce. For Ginger Beer, we recommend Barrits or Fever Tree).

 Rum Mule:

 Ingredients

  • Mantuano (50ml)
  • Ginger Beer (100ml)
  • Lime juice (10ml)

 

 

Preparation: Serve all ingredients straight up in a copper-mule mug, stir with a bar spoon, then top off with ice, before adding garnish of Mint leaf and lime.

 Zacapa Rum Fizz:

Ingredients

  • Zacapa 23 Rum (one and a half fluid ounces)
  • Pineapple Juice (three quarters of a fluid ounce)
  • Lime Juice (three quarters of a fluid ounce)
  • Simple Syrup (three quarters of a fluid ounce)
  • Coconut Milk
  • Sparkling Water
  • Pineapple Wedge & Fronds

 

 

Preparation: Add Zacapa, pineapple juice, lime juice, and simple syrup to a shaker with ice, then shake well and double strain into a highball glass with fresh ice. In a separate bowl, froth coconut milk, using a frother or whisk, until airy. To finish, top the cocktail with a splash of sparkling water and coconut foam, and add garnish of pineapple slices and fronds.

 

Grand Mojito:

Ingredients

  • Flor de Caña 18 (one and a half parts)
  • Lemon juice (a half part)
  • Sugar (two tablespoons)
  • Peppermint (a sprig)
  • Strawberries (two medium sized)
  • Club Soda and / or sparkling water (two parts)
  • Ice (eight cubes)

 

Preparation: Put peppermint, strawberries, sugar, and lemon into a glass and mash gently with a mortar. Then, add ice followed by Flor de Caña 18, topping up with Club Soda.

 BARÚ:

Ingredients

  • Ron Abuelo 12 añ (60ml)
  • Vermunt Punt E Mes (15ml)
  • Maple syrup. (15ml)
  • Bitter Angostura. (Four strokes)

 

 

 

Preparation: Mix all the ingredients in a shaker glass, then serve in a shallow glass with ice, and decorate with garnish of pink grapefruit skin.

 Stormy Bitch:

 Ingredients:

  • Bad Bitch Rum (two fluid ounces)
  • Ginger Beer (three fluid ounces)
  • Key Lime (a wedge)
  • Crystallized Ginger (a slice)

Preparation: Pour the rum and ginger beer over ice into a rocks-style glass, then squeeze approximately five drops from a fresh, key-lime juice wedge over the top before adding garnish of candied Ginger slice.

Hopefully, one of these cocktails will be a favourite this summer. Or maybe you have something beyond these five that you would recommend?  Please do share with us your favourite cocktails perhaps through our social media. We always love learning about new cocktails.

Slainte,

Elijah

Tomatin French Collection

Are you looking to dive into a fresh range of whiskies from an incredible distillery? You might have to make Tomatin’s new French Collection that new tipple.

Tomatin has been putting out solid offerings for a very long time, so no surprise here that the distillery has created something special. This collection is a way to showcase the exceptional  influences that using different types of French-spirit casks can impart on a whisky. The French Collection features four offerings from MonbazillacSauternesRivesaltes, and Cognac casks. The first three of these listed here have already been unveiled, with the fourth due to be released later this year.

The concept is one Tomatin championed in 2014 with the release of the Cuatro Series that was very well received. Graham Eunson, Master Distiller at Tomatin, maintains: The French Collection is a great example of Tomatin’s dedication to craft and excellence, with each expression showcasing how respective finishing cask affects the original spirit.”

He continues: “We have produced four remarkable expressions, which will appeal, not only to whisky enthusiasts and collectors alike, but also a wider audience. On top of this, we are also very excited for consumers to be able to experience each expression with the ambisonic, content series  we have launched.”

 Of the three editions already released, the Monbazillac Edition was distilled on April 25, 2008. The Monbazillac aroma dances between notes of dark, maple syrup and intense espresso, balanced with cinnamon baked apples. On the palate, there is a sweet, cereal flavour combined with sweet, milk chocolate and honeycomb ahead of subtle spices and emerging nutty flavours. The finish is rich with walnut and maple syrup.

The Sauternes Edition was distilled on September 19, a few months later in 2008. This brings a burst of peach and apricot on the nose, calmed by rich Manuka honey. The sweet honey continues on the palate accompanied by coconut and ginger. The finish is wonderfully sweet and fresh with a syrupy mouthfeel indicative of the Sauternes wine that once occupied the cask.

The Rivesaltes Edition, distilled on the same day at the Sauternes edition, marries characteristic, fresh-fruit notes incredibly well with the sweet, nutty flavours for which Rivesaltes wine is known. Contrasting sweet and bitter flavours dominate the palate, held together by an underlying barley aroma. The finish is velvety with the flavours from the palate lingering for some time.

All three were moved to their wine casks in July, 2017.

So if you fancy a new whisky…or three even, do check out Tomatin’s French Collection, which is online now.

Slainte,

Elijah

Glenfiddich 26 Year Old Grande Couronne

Glenfiddich is always producing those perfect drams to accompany those elegant times in your life…or maybe just those times you are feeling fancy! This Grande Couronne is no different!

This bottling is the distillery’s newest edition to their Grand Series, and quite literally the “crowning glory” to that series. Seeing as the name means “Big Crown” in French. The Grand Series was created as an opulent line-up to accompany significant moments that are cause for celebration. But like I said, you can crack this open if you are feeling fancy and want to sit out on your back deck in a tuxedo!

With the Glenfiddich Gran Cru having been finished in French cuvée oak casks and the Gran Reserva finishing in Caribbean rum casks, it is no surprise they had something special for this one. After having spent most of its life in American and European oak casks, the whisky is then transferred into carefully chosen rare French Cognac casks. The Cognac adding that much more elegance to the whisky.

Glenfiddich’s own Malt Master, Brian Kinsman had this to say:

“The Grand Series perfectly encapsulates Glenfiddich’s spirit of innovation and our ability to experiment with aged liquid and intriguing finishes. Grande Couronne is the latest to exemplify that approach.

It is the only Glenfiddich single malt that has matured in American and European oak casks and finished in rare French Cognac casks. The length of the finish, two years, is highly unusual and adds extra layers of sweet toasted oak and velvety aromas of café crème, brown sugar and soft spice.”

As with any of Glenfiddich’s limited release, the Grande Couronne comes in a beautiful display box with a rotating stage for the bottle! Masterfully designed with gold leafing and inside the box is like an itsy bitsy Louvre with renaissance inspired paintings.

So if you are looking for a very special gift or a whisky for that next big occasion, this might be for you!

Elijah

Cocktail of the Day

We have all been waiting for the warmer weather and sunshine. Not that you need a certain time of year to drink a certain cocktail, but we all have those cocktails that just work with springtime. So, I thought I would put together some of my favourite cocktails that will be in heavy rotation coming into better weather!

Orchard Collins

Ingredients:

  • 2 parts Hendrick’s Gin
  • 1 parts Lemon Juice
  • 1 parts Cider
  • 5 parts Ginger Beer
  • 3 slices of apple
  • Cucumber Rose Garnish

Method:

  • Combine all ingredients in a highball filled with cubed ice.
  • Lightly stir and serve.
  • Garnish with 3 thin slices of apple and a cucumber rose

Slainte,

Elijah