Apiary

The Apiary

This is a signature drink of Clough Club (212 Abbott St, Gastown). Many thanks to them for sharing the recipe online.

http://donnellygroup.ca/clough-weekly/apiary/

  • 2 oz Maker’s Mark bourbon
  • 1 oz honey syrup
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 1 oz egg white
  • 3 dash Fee Brothers black walnut bitters
  • Honeycomb chunk (garnish)

“In a cocktail mixing tin add 2oz Maker’s Mark bourbon. Add 1oz Honey syrup 1/2oz lemon and ½ lime juice. Add 1oz egg white and 3 dash walnut bitters. Fill tin with ice and shake. Use blow torch to burn a piece of an oak stave and catch the smoke in a clean, dry rocks glass (15-20 sec). Strain mixture into oak wood smoked rocks glass. Garnish with large chunk of honeycomb.” -Clough Club

I’ve done my best to reproduce the drink, the only thing I’m missing is the smoke of the oak stave. If anyone knows where I can get one, please let me know. It actually does add an extra dimension to the drink as I’ve tried it before at Clough Club.

The word for this drink is “delightful”. It’s a smooth blend of a bourbon sour and honey with a tinge of chocolaty walnut flavour. The honeycomb garnish is a really nice touch.

And Apiary is another word for Bee-yard. Hence the honey flavoured drink!

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Syrups

Syrups are important ingredients to sweeten up your drink and add hints of flavours. It’s also for convenience too. For example, the old fashion cocktail. Traditionally it calls for a single sugar cube, however it would take time to muddle it down and the sugar would not be completely liquefied.

Simple Syrup

  • 1 Part Sugar
  • 1 Part Hot Water
  • Mix and store in refrigerator

Rich Simple Syrup

  • 2 Parts Sugar
  • 1 Part Hot Water
  • Mix and store in refrigerator

Lemon/Lime Mix (Bar Mix)

  • 1 Part Sugar
  • 1 Part Hot Water
  • 1 Part Fresh Lemon Juice
  • 1 Part Fresh Lime Juice

Cubed Old Fashion

The Cubed Old Fashion

Recipe by Jamie Boudreau

http://spiritsandcocktails.wordpress.com/2010/10/23/old-fashioned-cubed-and-syruped/

I used

  • 3/4 oz Hennessy VSOP
  • 3/4 oz Appleton Estate V/X
  • 3/4 oz Bulleit Bourbon
  • 1/3 oz Rich Simple Syrup (2:1 Ratio) (Sweeten to taste)
  • 1 Dash of Angostura Bitters
  • 1 Dash of Fee Brothers Orange Bitters
  • 1 Dash of Fee Brothers Chocolate Bitters

Stirred with ice, strained into an old fashion rocks glass with a giant cube. Garnished with Orange/Cherry flag. The cherry I used was a Griottine cherry. 

This drink is amazing. I personally love the old fashion cocktail. This one brings it to a different level. The taste is smooth and complex. I find the original old fashion to be a tad bit raw because of the bourbon content, which is great. But in the Cubed old fashion, the drink is smoothed out by the Cognac and Rum. The bitters also add a nice touch to the drink. Feel free to experiment by using more Chocolate bitters or even other flavors!

Note: The ingredients I used varied slightly from the original. The ingredients I used are easier to find. Also, the original calls for a homemade Old Fashion syrup which would definitely put a better taste to the drink.

Cheers!

Cocktail Bitters

When you start using bitters, you’re venturing into the complex world of awesome aromas.

What are they? Bitters are made with herbs and have a bittersweet flavour. Ingredients usually include cascarilla, cassia, gentian, orange peel, and quinine and then the flavouring specified on the bottle. These bitters are typically around 45% ABV. Even though they contain a lot of alcohol, don’t try drinking this stuff straight up. You’ll probably throw up. That’s not to say you can’t sample the taste. It’s a very concentrated flavour though.

Price: Roughly $7-9 a bottle. Each bottle will last a very long time as you typically use a few drops at a time.

Brands: There’s too many brands to be listed here. Also these can be homemade. Most commonly you’ll be looking at Angostura, Fee Brothers, Peychaud, and Bittermens.

Where to buy: You can buy the basic Angostura bitters (on the left) from almost any supermarket. I bought mine from Safeway. Once you start getting more advanced bitters, they are harder to find. I bought these Fee Brothers bitters from Gourmet Warehouse on 1340 E. Hastings. Fee brothers have many flavors (aromatic, orange, mint, lemon, rhubarb, cherry and peach, etc). Then again, you can always order these online.

Angostura and Peychaud Bitters are both gentian-based bitters. Peychaud is considered to similar to Angostura but with a lighter body, sweeter taste, and more floral aroma.

Use: Experiment! I just bought these Fee Brother bitters and I’ll be trying them with many cocktails. The three Fee Brothers bitters will be used in the Cubed Old Fashion which I’ll be making soon enough!

Try this out: For the Whiskey Sour recipe I posted previously, try making it without the bitters. Taste it. Then put the Angostura bitters in, stir and sample. You’ll notice a big difference in flavour with those 3 drops.

Cheers!

Tips and Tricks

This is a section that I will be adding to over time. It will be in it’s own little category so you can check it once in a while.

  • There is no substitute for fresh fruit juice. Especially with Lemons and Limes.
  • When muddling, you want to gently press and twist rather than trying to break apart the ingredient.
  • For drinks that contain fruit juice, or cream based liqueurs. You’ll generally want to shake it because they don’t mix as well with alcohol. Shaking breaks down the ice quicker than stirring so you’ll want to shake roughly 10-15 seconds.
  • For drinks that only contain alcohol, you’ll want to just stir it. For example, a martini. You don’t want to “bruise” the drink. You’ll roughly want to stir for 20-30 seconds, but this really depends. Always taste to perfection.
  • Liquor vs Liqueur – “Licker vs Li-Koor”. Liqueur has at least 2.5% sugar by volume, liquor has less than 2.5%. (Found this stat somewhere online). Liquors are Gins, Whiskeys, Vodkas, etc. Liqueurs are your Creme de Cacao, Frangelico, Triple sec, etc. You can tell because Liqueurs are usually quite sweet.
  • Egg whites: When using egg whites, you’ll always want to do a dry shake before adding ice and reshaking it to chill the drink. By dry shaking you allow the egg white to “emulsify” with the drink

Vesper Martini

The Vesper Martini

  • 1 1/2 oz of Gin
  • 1/2 oz of Vodka
  • 1/4 oz of Lillet Blanc
  • Shake and Strain. Shake it up real nice, it’s a strong drink and you sort of want a little bit of the ice to melt to bring out the floral notes of the Gin.
  • Garnish with a large thin lemon peel. Make sure you zest the lemon before dropping it in!

This famous drink was created by Ian Fleming – James Bond in the book Casino Royale.

“Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
Casino Royale, Chapter 7

Normally Martinis with all alcohol ingredients are stirred as to avoid “bruising” the drink. However, after James Bond created this drink; snobs have started ordering martinis “shaken, not stirred”. There’s a little history lesson for you all. If you do prefer your Martini shaken and not stirred. Just order it as a “Bruised Martini” to avoid looking like an fool.

On a side note, Kina Lillet no longer exists. It goes under the name Lillet Blanc (White). I believe this change was due to a slight change in the original recipe and also for marketing purposes. Here’s a photo I found online.

Ramos Gin Fizz

Image

The Ramos Gin Fizz

  • 1 ½ oz gin
  • ½ oz fresh lemon juice
  • ½ oz fresh lime juice
  • 1 oz simple syrup
  • 2 oz heavy cream
  • 1 egg white
  • Few drops of orange flower water
  • Optional secret ingredient: Few drops of vanilla extract
  • Top off with soda (Should be 1-2 oz or else you’ll be watering down the drink)

Put ingredients into shaker tin (excluding the soda water). Do a dry shake, you’ll want to shake it really well. Add the ice and re-shake to chill the drink and then double strain into a zombie glass. Next top off the glass with the soda water. The soda water acts to help create a more “stable” foam. Garnish with a straw and lime (optional).

Also note that you should chill the glass beforehand as there’s no ice in this drink.

This classic cocktail was created from New Orleans and has a long history. This was a very popular drink back in the late 1800’s and early 1900’s. For more details, check it out at Wikipedia. I hear that the original recipe calls for 12 minutes of shaking!

This is not the simplest drink to make at first. I suggest you try it out at Pourhouse and watch them make it. They make a great Ramos Gin Fizz.

Definitely a drink worth trying in your life.