Professor Cocktail

Vodka Review: Platinum 7X Vodka

Platinum 7X Vodka
American Vodka
Final Grade: B+
Price: $10 (750ml)

I don't write about vodka very often, a reflection of the fact that I don't drink it nearly as often as I used to. I still like vodka -- I just don't find it as interesting as other spirits. But there's no denying its flexibility and effectiveness. Vodka is the perfect spirit for when you're feeling lazy or uncreative, or just looking for something simple and to-the-point.

Platinum 7X Vodka has been on the market for a while, but it's recently been rebranded by its producer, the Sazerac Company. The key selling point to Platinum 7X is that it is distilled seven times, leaving a very pure spirit.

Its appearance in the glass reflects this: clear and flawless, like rainwater. It has a slight odor of alcohol, but that's it. As soon as you take a sip, the alcohol makes its presence known. It's not as smooth as Stoli, my favorite vodka, but it's also not unpleasantly hot.

Platinum 7X Vodka is made from American corn, but the distillation process leaves it with essentially no flavor. It tastes like, well, vodka. Pure, clean ethanol. There's not much point in drinking it straight (although if you do, it should be ice cold). However, it makes for a solid mixer, and works well in the standard vodka drinks like a Screwdriver or Cape Cod.

So why bother to discuss this vodka? Because it's cheap! I've seen it on sale for under $9, even cheaper than my standby Sobieski. At that price, you usually get something that tastes like rubbing alcohol. But Platinum 7X is significantly better than that.

Platinum 7X is not a vodka that's going to blow you away. But for the price, you'll find few, if any, that are better.

Report Card

Quality Grade: B
Value Grade: A
Final Grade: B+

The Cheat Sheet: The Professor's Guide to the Best Cocktail and Spirits Links

Another week, another round-up. Please send in your suggestions for next week.

• In the Washington Post, Jason Wilson makes limoncello for the first time. He includes a recipe -- I think I'm going to have to try this.
• In the San Francisco Chronicle, Gary Regan writes about Glenmorangie scotch -- including a recipe for the Highland Sazerac.
• The New York Times shares the exciting news about a very welcome new product on the market: Pierre Ferrand Dry Curaçao Ancienne Méthod, an orange liqueur made in consultation with spirits historian David Wondrich. Can't wait to try this.
• Reuters shares their tips for drinking in New Orleans. The Sazerac or the Ramos Gin Fizz? Both!
• In ForbesLife magazine, Wayne Curtis writes about The Patrón Tequila Express, the private railcar owned by Patron billionaire John Paul DeJoria. Now that's luxury.
• Forbes asks the question: Can world class whiskey be made in Vermont? The answer is an enthusiastic yes. It's called WhistlePig. (I haven't tried it, but everyone raves about it.)
• Last week, I shared my guide for the Mad Men and their cocktails. Now Esquire magazine has boiled it down to its essence, with the Ultimate Mad Men drinking game.
• The Wall Street Journal has a piece about the imminent closing of the Hemingway Bar in the Ritz Paris. It will be shuttered for two years.
• Also in the Journal, a very interesting piece on spirits conglomerate Diageo. CEO Paul Walsh says they'd be interested in buying Beam, but the price is too high. So they might pursue Cuervo instead.
• Camper English discusses where Irish whiskey is made, along with a handy diagram. It's a rather confusing picture!
• In CLASS magazine, Tara Garnell rounds up 5 Maraschino liqueurs. Her favorite is, not surprisingly, the Luxardo Maraschino Originale, the category leader.
• Also in CLASS, Ian Cameron channels his Inner Geek to explain: What does proof mean?
• The Denver Post reports on the launch of a new Old Tom gin from Downslope Distillery. Old Tom is a classic style of gin that is a little sweeter than the usual London Dry.
• Wired magazine recommends 5 rums for landlubbers, including a couple of my favorites.
• Liquor.com writes about the growing trend for regional spirits.
• Also from Liquor.com: Simon Ford shows you how to make a Cosmopolitan and a Tom Collins.
• The HuffPost discusses the growing success of New York distilleries, including such companies as Tuthilltown Spirits, New York Distilling Company, Harvest Spirits, Fingerlakes Distilling and more.
• Gizmodo debunks the myths that drinkers believe. These articles are always fun.
• Greg Davis, Master Distiller for Maker's Mark, shares 4 tips for tasting whiskey.
• Do you keep Kosher? There's a gin for that, as reported in the Los Angeles Times. (No. 209 gin, made in California.)
• The drinks menu at Harry Denton's Starlight Room in San Francisco allows customers to take a cocktail trip through time.
• Nightclub & Bar magazine interviews Paul Pacult, the world's premier spirits critic, about the Ultimate Spirits Challenge.
• An amusing infographic that shows where to order shots in Boston. Most of them sound kinda gross, but who knows.
• The Merced Sun-Star, a newspaper close to my old stomping grounds, talks about limoncello, including a few recipes if you'd like to try making your own. Must be something in the air this week.
• Speaking of making your own...Serious Eats tells you how to make Pimm's at home. Considering that you can buy the real stuff easily enough, I'm not sure this is necessary.
• The Spir.it writes about the Tom Collins, one of my favorite cocktails, and a perfect quaff for the springtime.
• There's a heated discussion going on over on the Whiskey Advocate blog about the merits of white whiskey. (Never tried it myself.)
• The James Beard Awards, the most prestigious awards in the culinary field, have added a category for Outstanding Bar Program. It's about time!
• CNBS reports some heartening news: America is discovering a thirst for bourbon again.

That's it for this week. Cheers!

Winners of the 2012 Ultimate Spirits Challenge

A distinguished line-up of experts, including such luminaries such as F. Paul Pacult, David Wondrich, Dale DeGroff and Jim Meehan, came together recently under the auspices of the Ultimate Spirits Challenge in order to judge the finest spirits in the world.

A stunning 650 spirits were entered in more than 30 categories. All of the entrants that scored at least 80 points (on a 100-point scale) -- basically those that are recommended -- are included in the results.

There were also 31 Chairman's Trophies awarded, representing the "best of the best." I'm listing those below.

Vodka - Unflavored
"Fuzzy’s Ultra Premium

Vodka - Flavored
BAK’s Bison Grass Zubrowka

Gin
Plymouth

Genever
Bols Barrel Aged

Tequila – 100% Agave
Blanco: Milagro Select Barrel Reserve Silver
Reposado: Ambhar
Anejo: Siete Leguas
Extra Anejo: Jose Cuervo Reserva de la Familia

Mezcal
Del Maguey Vida Single Village

Rum
Appleton Estate Reserve

Rhum Agricole
Rhum J.M. White

Cachaca
INOX Original

Whisk(E)Y – North America
American Whiskey: Balcones “1” Texas Single Malt
Bourbon: Blanton’s Single Barrel
Rye: Masterson’s
Tennessee Whiskey: George Dickel Barrel Select

Whiskey - Ireland
Blended: Midleton Barry Crockett
Irish Pot Still Whiskey: Redbreast Cask Strength 12 Years Old
Single Malt: Bushmills 16 Years Old

Whisky - Scotland
Blended Malt: Johnnie Walker Green Label
Blended: Buchanan’s Special Reserve 18 Years Old
Single Malt: Caol Ila 12 Years Old

Whisky - Canada
Caribou Crossing Single Barrel

Whisky - World
Japan: Yamazaki Single Malt 18 Years Old

Brandy
Armagnac: Delord 1978
Calvados: Calvados Drouin 25 Years Old
Cognac: Frapin Château Fontpinot XO
Grappa: Jacopo Poli Sarpa Barrique
Pisco: Pisco Porton

Liqueur
Green Chartreuse

Aperitif
Lise Baccara Troussepinete Red

Congratulations to all the winners!

Tequila/Mezcal Review: Zignum Mezcal Reposado

Zignum Mezcal Reposado
Mezcal
Final Grade: A-
Price: $25 (750ml)

Mezcal is a new spirit for me. It's only in recent years that mezcal has started to become more widely distributed in the United States, and I hadn't had much exposure to it before now. Based on this sampling, however, I'll definitely be exploring more of this interesting spirit.

Mezcal is like tequila's country cousin -- lesser known and a bit rougher around the edges.  Beyond that, the two spirits are very similar. Tequila is made within a defined area of Mexico -- basically, the state of Jalisco -- and it's made only from the blue agave plant. Mezcal can be made anywhere is made in a different part of Mexico -- primarily Oaxaca -- and it can be made with other varieties of agave.

Zignum Mezcal is made from 100% green agave. How does green agave differ from blue agave? I haven't the faintest idea. What I do know is that Zignum Mezcal Reposado is distilled in Oaxaca, Mexico, and then allowed to "rest" in oak barrels for two months. ("Reposado" means rested in Spanish.) That gives the spirit its tan hue and a slight hint of oak flavor.

On the nose, this spirit is vegetal and slightly earthy, a very different aroma from whiskey or rum, with a touch of vanilla that increases the longer it stays in the glass.

The taste mirrors the smell. It is likewise earthy and vegetal, before turning peppery and hot. It has a nice spiciness and heat to it that is agreeable and not overwhelming. It's dry (i.e., not sweet) and has a medium-long finish; very nice going down.

Some of the reviews of this spirit complain that it tastes too much like tequila. Not being a student of mezcal, I can't really comment on that. However, I can say for certain that it is a fine tasting spirit; one that I would definitely have again.

Judging from their marketing materials, Zignum Mezcal is primarily intended as a mixer. I thought it worked quite well as a sipper, but since the company helpfully includes several recipe suggestions, I gave one of their cocktails a try.

 

Low Rita

2 oz Zignum Mezcal Reposado
3 Orange Wedges
1 oz Passion Fruit Puree
1 tsp Agave Nectar

Muddle the orange wedges in the bottom of a rocks glass. Add the rest of the ingredients and stir. Add ice.

A delicious, sweet cocktail, with a luscious flavor of fruit and just a hint of spice. This would be an ideal drink to sip by the pool. I can see myself making these again...and again.

Report Card

Quality Grade: A-
Value Grade: A-
Final Grade: A-

The "Mad Men" and Their Cocktails: A Guide

Mad Men, the acclaimed AMC drama that recreates the smoky world of a 1960s Manhattan ad agency, returns on Sunday after a hiatus of nearly a year and a half. It's a great show: rich and textured, with sharp writing and strong acting. Plus, they drink a lot!

In case you're thinking about throwing a Mad Men cocktail party to celebrate the show's return -- or if, like me, you're just planning on drinking along -- here are easy recipes for some of the drinks that Don Draper and friends loved to imbibe.

The Manhattan is one of the best drinks you'll see on the show, and Don's daughter, Sally, mixes a mean one -- but she always forgets the bitters.

Manhattan

2 oz Bourbon or Rye Whiskey
1 oz Sweet Vermouth
2 Dashes Angostura Bitters

Stir with ice, then strain into a chilled cocktail glass. Can also be served on the rocks. Garnish with a maraschino cherry.

 

Outside of the bedroom, Don tends to be a pretty conservative guy. So it comes as no surprise that his favorite cocktail is the Old Fashioned.

Old Fashioned

2 oz Bourbon or Rye Whiskey
1/4 oz Simple Syrup
2 Dashes Angostura Bitters

Stir with ice in an old fashioned (rocks) glass. Garnish with an orange twist.

 

A favorite of Roger Cooper, the Gibson is a Martini made with a cocktail onion instead of an olive. It's traditionally made with gin -- but if Roger's trying to land the Heublein account, maybe he'll order it with vodka instead.

Gibson

2 1/2 oz Gin or Vodka
1/2 oz Dry Vermouth

Stir with ice, then strain into a chilled cocktail glass. Garnish with a cocktail onion.

 

Betty Draper Francis, Don's ex-wife, may have lousy taste in men: but she knows a good cocktail when she sees one. She's partial to the Gimlet.

Gimlet

2 oz. Gin
1 oz. Rose's Lime Juice

Shake (or stir if you'd rather) with ice. Strain into a chilled cocktail glass. Garnish with a lime wedge.

 

In Season 3, Roger and his wife throw a Kentucky Derby party, where naturally they serve Mint Juleps (the race's official drink). This Southern classic is a sweet and delicious treat.

Mint Julep

2 oz Bourbon Whiskey
1/2 oz Simple Syrup
Leaves from 4-5 Mint Sprigs

Add simple syrup and mint leaves to a silver julep cup or collins glass. Muddle gently. (Be careful not to work the mint too hard.) Add bourbon, then fill with crushed ice. Garnish with mint sprigs.

 

Joan Holloway is a fan of one of my favorite drinks: the Tom Collins. Cool and refreshing, it's the perfect summer drink -- but it also goes down very well in March.

Tom Collins

2 oz Gin
1 oz Simple Syrup
3/4 Lemon Juice
Club Soda 

Shake with ice, then strain into a collins glass filled with ice. Top with club soda. Garnish with a half orange wheel and marschino cherry.

 

The Bloody Mary is the perfect drink for brunch, and this classic hangover cure has appeared in several episodes. But as Peggy Olson shows above, it can be enjoyed at other times as well.

Bloody Mary

1 1/2 oz Vodka
4 oz Tomato Juice
1/4 oz Lemon Juice
2 Dashes Worcestershire Sauce
2 Dashes Tabasco Sauce
1 Pinch Kosher Salt 

Roll with ice (i.e., pour back and forth) between both halves of Boston shaker. Strain into ice-filled highball glass. Garnish with celery stalk.

 

In one episode, Peggy and the boys brainstorm ideas for a Bacardi marketing campaign, during which they drink Rum and Cokes (Cuba Libres).

Cuba Libre

2 oz White Rum
Cola

In an ice-filled highball glass, add rum, then top with cola and stir. Squeeze a lime wedge into the drink, then drop it in. 

 

I don't recall if anyone's ever drunk a Daiquiri on the show, but it's definitely the type of cocktail that would have been popular at the time, especially with the show's female characters. 

Daiquiri

2 oz White Rum
1 oz Simple Syrup
3/4 oz Lime Juice

Shake with ice, then strain into a chilled cocktail glass. Garnish with a lime wheel.

 

Here's what you need to get for your party (total cost of the liquor is around $110 if you just get one of the whiskeys):

• Bourbon Whiskey -- Maker's Mark ($23) is the perennial crowd pleaser. (Don has a fondness for Canadian Club, which is Canadian Whisky, but not many people drink it these days.)
• Rye Whiskey -- Rittenhouse ($23) or Wild Turkey Rye ($26) are both good brands. 
  • (If you don't want to buy two types of whiskey, you can interchange bourbon and rye in most of these cocktails. Rye has a spicier flavor than bourbon; bourbon is smoother than rye. Rye is less than ideal for a Mint Julep, although it was long the preferred preparation in Maryland.)
• Vodka -- Smirnoff ($15) would be most appropriate for the era. If you want to go upscale, get Stolichnaya ($22), which Roger mentions in one episode. (He declines to share the contraband vodka with a guest.) For a good, cheap, modern alternative, get Sobieski ($11).
• Rum -- Bacardi ($13) would have been the popular pour of the day, and it featured prominently in one episode, but their modern product leaves something to be desired.  Buy some Cruzan Light ($13), a good, affordable alternative.
• Gin -- Beefeater ($19) or Tanqueray ($20). Both are excellent -- get whichever's on sale. (Beefeater was more popular at the time, but Tanqueray actually appears in one episode.)
• Sweet Vermouth -- Martini & Rossi ($5) is a good brand. Buy a half bottle.
• Dry Vermouth -- Noilly Prat ($5) is my favorite. Buy a half bottle, if you can find one.
• Lemons and limes. Squeeze them fresh for juice.
• Orange and celery for garnish.
• Tomato juice. Yes, you can use bottled. (Cook's Illustrated says Campbell's is the best.)
• Simple Syrup -- Make it yourself. Heat 1 cup of water in a saucepan and dissolve 1 cup of sugar in it. Don't let it boil.
• Maraschino Cherries -- Try to find a brand without high fructose corn syrup, if possible.

See you Sunday night!

The Cheat Sheet: The Professor's Guide to the Best Cocktail and Spirits Links

 We're back with this week's regularly scheduled linking.

• In The Daily Beast, Christopher Buckley writes about the perfect Martini.
• In The Atlantic, Wayne Curtis writes about the secret ingredient that so many spirits, especially herbal liqueurs, supposedly contain. (And to think: the Colonel stole his marketing campaign from Benedictine monks!)
• In the New York Times, Robert Simonson explores Don Draper's favorite cocktail: the Old Fashioned. (I should have a Mad Men-themed post up tomorrow or Friday.)
• In the Naples Daily News, Ashley Stites goes looking for a Sazerac. She finds about what you'd expect: a lot of "huhs?" from the city's bartenders.
• In CLASS Magazine, Simon Difford unleashes his inner geek to explore Old Tom Gin.
• Also in CLASS, Simon rounds up 5 different Amarettos (Amaretti?). The two top scorers are Disaronno Originale Amaretto and Luxardo Amaretto di Saschira.
• According to LAist, gin is in. As well it should be!
• Bartender Jeffrey Morgenthaler tells you how to make vacuum-sealed oleo saccarum, a combination of lemon peels and sugar used in many punches.
• The Huffington Post teaches you how to order whiskey like a pro.
• Good news for bourbon lovers: Woodford Reserve has a new Double Oaked whiskey coming soon, and the Louisville Voice-Tribune says it might be the best around.
• When it comes to promoting cocktails and spirits these days, social media is paving the way.
• Bacardi plans to launch a new cognac in the United States, along with a new flavor of Grey Goose vodka. The piece also says that liquor prices are going to rise as the economy improves.
• Courtesy of Liquor.com, Brooke Arthur shows you how to make a French 75 cocktail.
• Do you know your rye from your bourbon? If not, the Columbus Dispatch is here to help.
• I hope you're not tired of hearing about Irish whiskey, because Serious Eats presents a comprehensive guide to the spirit. (Previously they covered blended Scotch whisky and single malt Scotches.)
• According to the Calgary-Herald, rum is making inroads as a sipping alternative to Scotch.
• Word on the street is that the growing popularity of rye whiskey has lead to a shortage in the supply of many distillers' product.
• Adding another tool to the mixologist's arsenal is Solerno Blood Orange Liqueur.
• The San Francisco Chronicle talks to bartender Alex Conde of Hudson.
• Want to make your own Triple Sec? Here's how. I might try this sometime, just for fun.
• Imperial Brands is introducing a new flavor of Marie Brizard liqueur to the American market: Chocolat Royal. Marie Brizard liqueurs are some of the best you can find, so I imagine this will be good as well.

That's all for now. The week is half over!

Whiskey Review: Michael Collins Irish Whiskey

Michael Collins Irish Whiskey 
Blended Irish Whiskey
Final Grade: B+
Price: $25 (750ml)

Reviewed by Bob Montgomery

Michael Collins Irish Whiskey is a blend of malt and grain Irish whiskey, as most standard Irish whiskeys are. (They also produce an all-malt version.) It is double-distilled, in contrast to most Irish whiskeys, which are triple-distilled. This should lead to a bolder, less smooth product, and in fact Michael Collins is a bit bolder than some of its competitors.

The flavor on the tongue is malty, a bit sweet with some hints of raisins and a touch of smoke. If someone handed you a shot and told you it was Scotch, you might not call them on it, although it doesn’t quite have the unique character I expect from a decent Scotch.

Michael Collins is going its own way with this blend, aiming for something with a little more heft to it than its better-known competition, and getting part of the way there.

This whiskey will bring a little more to a cocktail and a bit more edge to an Irish Coffee, but still be very sippable should the mood strike. A reasonable value and worth a try if you’re looking to expand beyond the standards.

Report Card

Quality Grade: B+
Value Grade: B
Final Grade: B+

The Irish Cheat Sheet: The Professor's Guide to the Best Cocktail and Spirits Links

Not surprisingly, there was a ton of coverage of Irish whiskeys and the like since our last links round-up. I decided to gather the best ones into this special post. Hopefully, reading it will help get you over that hangover.

• In the Philadelphia Daily News, the wise and knowledgable Jason Wilson writes about Irish whiskey. (He also manages to mock flavored vodka in the same piece.)
• A companion to the piece above, Jason recommends several whiskeys under $50.
• In the Irish Times, Ronan McGreevy gives an excellent history and overview of Irish whiskey.
• In the National Post (Canada), Margaret Swaine gives Irish whiskey a similar treatment, with a nice look at the spirit, including recommendations.
• The Guardian (UK) does its part, with a piece by Fiona Beckett. Like so many folks, she especially likes the Redbreast 12-Year-Old.
• In the New York Times, Patrick Farrell writes about Irish Coffee. With a name like that, he ought to know, right?
• In the Wall Street Journal, Elva Ramirez shows you how to make the Hibernian Flip, a cocktail with Bushmills Irish Whiskey, Bailey's and Guinness.
• Also in the Wall Street Journal, Kevin Sintumuang recommends softening the bite of Jameson's by infusing it with bananas. (Huh?)
• In the Columbus Dispatch, Jesses Tigges recommends four top Irish whiskeys.
• BlackBook magazine rounds up a nice selection of fine Irish whiskeys, with tasting notes and recommendations.
• The Minneapolis Star-Tribune writes about a new "Irish" whiskey, 2 Gingers, that's made in the Twin Cities. (I put "Irish" in quotes because true Irish whiskey has to be made in either Ireland or Northern Ireland.) Regardless, I'd still try the man's whiskey.
• The San Diego Reader does a taste test of Irish whiskeys. They don't really reach a consensus (I think they were all too drunk), but they seemed most fond of John L. Sullivan Irish Whiskey.
• In the Washington Times Communities, Sherrie Perkovich writes about the intersection of California winemaking and Irish whiskey: Concannon Irish Whiskey, a whiskey that is aged in old wine barrels from California.

St. Patrick's Day Cocktails

St. Patrick's Day libations tend to be of a simple variety: beer, beer, and more beer. Sometimes green beer. If there's any liquor involved, it might be a shot of Jameson, but that's about it.

It doesn't have to be that way, though. There are many cocktails that are well suited for a St. Patrick's Day quaff -- either because they're Irish-themed, they're green, or they're just plain delicious. Here are a few suggestions to get you started.

Spring is just around the corner, but it might still be cold where you are. If so, there's no better drink than an Irish Coffee. This is one of my all-time favorites.

 

Irish Coffee

1 1/2 oz Irish Whiskey
2 teaspoons Demerara Sugar
4 oz Hot Coffee
Lightly Whipped Cream

In a preheated Irish coffee glass, add the sugar and whiskey and stir until dissolved. Add coffee, then float cream on top.

 

Here's an Irish version of the Manhattan, made with Irish Whiskey and a touch of Green Chartereuse. (Originally appeared in Hugo Ensslin's Recipes for Mixed Drinks, 1916.)

 

Tipperary

2 oz Irish Whiskey
1 oz Sweet Vermouth
1/2 oz Green Chartreuse

Stir with ice, then strain into a chilled cocktail glass.

 

Another variation on the Manhattan, this one created by Gary Regan.

 

Dubliner

2 oz Irish Whiskey
1/2 oz Sweet Vermouth
1/2 oz Grand Marnier
2 Dashes Orange Bitters

Stir with ice, then strain into a chilled cocktail glass. Garnish with a green maraschino cherry, if available. 

 

One of the leading lights of the craft cocktail renaissance, this drink is a lovely pale shade of green.

 

Last Word

1/2 oz Gin
1/2 oz Green Chartreuse
1/2 oz Maraschino Liqueur
1/2 oz Lime Juice

Shake with ice, then strain into a chilled cocktail glass.

 

This is the closest thing I could find to a St. Patrick's Day-themed Tiki drink. (See photo at the bottom of this post.)

 

Green Flash

2 oz White Rum
1/2 oz Blue Curacao
1 oz Grapefruit Juice
1 oz Passion Fruit Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup
Club Soda

Shake the first 6 ingredients with ice, then strain into an ice-filled collins glass. Top with club soda.

 

I don't know how this drink got its name -- perhaps because it has enough booze in it to knock you over the head.

 

Irish Shillelagh

1 1/2 oz Irish Whiskey
1 oz White Rum
1/2 oz Sloe Gin
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1 teaspoon Peach Schnapps 

Shake with ice, then strain into an ice-filled highball glass. Garnish with fresh berries.

 

Here's a tasty one, courtesy of Michael Collins Irish Whiskey.

 

Frisky Whiskey

1 1/2 oz Michael Collins Blended Irish Whiskey
3/4 oz Bärenjäger Honey Liqueur
1 1/2 oz Orange Juice
1/2 oz Simple Syrup
2 dashes Angostura Bitters

Shake with ice, then strain into an ice-filled old fashioned glass. Garnish with an orange twist.

 

This drink gets a bad rap -- and it's true that it's heavy and sweet. But if you like chocolate and mint, it's pretty tasty.

 

Grasshopper

1 1/2 oz Green Crème de Menthe
1 1/2 oz White Crème de Cacao
1 oz Cream

Shake with ice, then strain into a chilled cocktail glass. 

 

If you have any suggestions for your favorites, please pass them along. Sláinte!

(This didn't come out quite as green as I anticipated. But it's close enough for drinking!)

The Cheat Sheet: The Professor's Guide to the Best Cocktail and Spirits Links

With St. Patrick's Day coming up this weekend, a lot of folks have some drinking in their future. Here are some links to get you started.

• In the Washington Post, Jason Wilson presents the new standards for drinking like a girl. (Girly drinks are out. Kick-ass female bartenders are in.)
• In the New York Times, Robert Simonson writes about the 10th anniversary of Tales of the Cocktail, the pioneering New Orleans conference, coming up this July.
• Also in the New York Times, Rosie Schaap shares her thoughts on Irish whiskey.
• In the San Francisco Chronicle, Camper English writes about Irish whiskeys, too. He includes a recipe for the Derry Derby, which sounds good.
• But wait -- Liquor.com offers their suggestions for Irish whiskeys. I'm really looking forward to the new Redbreast 12 Year Old Cask Strength -- if only I could find some!
• Not to be outdone, The Spir.It presents 8 brands of Irish whiskey for you to consider.
• Some cool news I spotted in Forbes Magazine: Knob Creek, makers of fine small batch bourbon, are releasing a new rye whiskey later this year.
• Speaking of the new Knob Creek Rye -- the Whiskey Advocate's John Hansell has nice things to say about it, as well as some other new whiskeys that are coming soon.
• Is this Pisco's moment to shine? Liquor.com thinks so, and suggests 3 brands to try. (I've yet to sample this South American brandy.)
• In The Atlantic, Nathaniel Parish Flannery make a trip to Mexico to see how tequila is made.
• In the Kansas City Star, Anne Brockhoff investigates the growing popularity of mezcal in the United States.
• In CLASS Magazine, Simon Difford and Ian Cameron round up 5 varieties of blue curacao. Their favorite is the Joseph Cartron Curacao Blue, which I don't believe is available in the U.S.
• The Los Angeles Times reports on the Chicago cocktail scene, including the best bars.
• Details Magazine offers up 5 biggest cocktail-order fails. I'm not sure I agree with these. They're a little uptight.
• Wine Enthusiast Magazine uncovers the wine and cocktails of the Titanic. Includes recipes for the Tom Collins and Robert Burns.
• Imbibe Magazine reports on New York's booming craft distilleries. The city was once home to scores of distilleries -- and maybe one day it will be again.
• Patrón shares a recipe for the Patrón Perfect Cosmo. Not sure how this one would taste with tequila.
• Some speciality bars have started showcasing Fernet Branca taps in recent months. But Jack Rose in D.C. now has a bourbon tap!
• The Weekly Pint rounds up the 5 best beers of 2012 (part one).

That's it for now. Don't drink too much this weekend. Happy St. Paddy!