Whiskey

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Tidal IX

Most people assume that Tiki originated somewhere in the South Pacific, but you might be surprised to learn that the iconic Tiki culture was actually born right here in the United States.

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In the 1920’s this guy, Ernest Raymond Beaumont Gantt, traveled from his home in New Orleans to the Caribbean with his grandfather’s “import-export” business (importing Jamaican rum during prohibition). During his travels he absorbed every drop of the cultures he encountered— the people, the art, the cuisine, and most importantly, the drinks!

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In his early twenties Ernest found himself on dry land in Los Angeles with a cargo load of trinkets from his travels. After a couple years of odd jobs he was able to open his own establishment in an old tailor shop in Hollywood. The plan was simple. He created his own cocktails from his arsenal of Caribbean rums, tropical fruits, and the spicy flavors of New Orleans. Then he built a bar with 24 seats, tossed up his exotic island trinkets among thatch and bamboo, and hung a driftwood sign labeled “Don’s Beachcomber” above the front gate. Don’s Beachcomber Café was born, and it changed the cocktail scene for the next 40 years. Ernest eventually changed his name to Donn Beach— either to accept the fate of everyone assuming his name was Don, or perhaps to avoid his bootlegging past.

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The Tiki trend spread like wildfire. The return of WWII soldiers sparked a fascination with Polynesian culture, and the Tiki bar, though not at all authentically Polynesian, provided an exotic escape for post depression Americans who couldn’t afford to travel.

Fun fact: Donn’s Tiki drinks were so highly sought after that he developed a secret coding system so that none of his bartenders knew exactly what ingredients they were pouring and therefore couldn’t give away his recipes!

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Before we start mixing let’s review the anatomy of a proper Tiki cocktail. We need tropical flavors and spice in the form of something sour, something sweet, something strong, and something weak, and we must serve it in a fun glass with a larger-than-life garnish. Are you ready for the challenge?

Here’s what you need to make Tidal IX:

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Strong:

1 oz aged blended white rum

1 oz black rum

1 oz bourbon

1 oz Cranberry Clementine SweetShine

Sour:

1 oz passion fruit juice

1/2 oz fresh lime juice

Sweet & Weak:

3/4 oz pineapple juice

1/2 oz orgeat

And a little something extra:

2 drops cinnamon bitters

I know what you’re thinking. NINE ingredients!? That’s absurd! Perhaps, but we’re talking Tiki, people! This style is known for using lots and lots of exotic flavors to create the perfect balance.

Let’s get down to business. Start by filling an interesting drinking vessel with ice.

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Now for the strong stuff. First, pour 1 oz of an aged blended white rum.

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Add 1 oz black rum, not to be confused with “dark” rum.

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Now pour 1 oz bourbon for funzies. Bourbon is not typically used in a tiki cocktail, but let’s face it. Bourbon makes everything better!

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Round out the booze with 1 oz Cranberry Clementine SweetShine.

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This seems like a lot of booze, and it is! Tiki drinks are notoriously high proof, but don’t freak out. We’re going to balance it out to make an easy drinking cocktail. Here we go …

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Pour 1 oz passion fruit juice.

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Add 3/4 oz pineapple juice.

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Squeeze some fresh lime juice.

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Add 1/2 oz fresh lime juice to your cocktail.

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Pour 1/2 oz orgeat. Orgeat, pronounced “or-zha” like Zsa Zsa Gabor, is a non-alcoholic almond syrup with orange and rose water and is used in many tropical drinks.

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Finally, add 2 drops of cinnamon bitters. Don’t add too much!

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Now stir.

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No Tiki cocktail is complete without an over-the-top garnish.

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Let’s decorate this beauty with pineapple leaves, a pineapple flower with a fresh cherry, some vibrant purple orchids, and a bamboo straw for authenticity. Martha Stewart will show you how to make pineapple flowers if you click right here.

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Isn’t she lovely?

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We give you Tidal IX, a delightfully tropical libation with just enough sweetness and a strong boozy kick.

Cheers!

Black WalnutWhiskey

Black Irish Coffee

Happy Irish Coffee Day everyone! If you love a nice hot cup of joe mixed with your favorite Irish whiskey and some Irish cream liqueur, you’re doing it wrong! We’re not saying that combination isn’t delicious, but we’re here to teach you how to make a proper Irish coffee (with a SweetShine twist, of course!).

Anatomy of a proper Irish coffee— Irish whiskey, black coffee, and freshly whipped heavy cream on top. That’s it! We’ve mostly followed this classic recipe, but our whipped cream is infused with Black Walnut SweetShine. YUM!

Here’s what you need to make Black Irish Coffee:

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1 oz Irish Whiskey

4 oz black coffee, or more to taste

1 oz  Black Walnut SweetShine

2 oz heavy cream

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Wait a minute. Why is it called “Black” Irish Coffee if it contains cream? We’re glad you asked! This recipe features Black Walnut SweetShine (which won a double gold medal at San Francisco World Spirits competition, by the way! It just makes sense to use a gold winner in an Irish cocktail. Watch out for the leprechauns, though!), and we prefer to use freshly roasted coffee from local Black Dog Coffee Company. Our mixologists’ personal favorite roast is the Costa Rica Tarrazu, a light/medium roast that yields notes of creamy caramel and citrus with just a hint of floral flavor.

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Here’s a little serving tip. Preheat your coffee mug before building your cocktail. If you pour hot coffee into a cold mug your hot drink will only be warm at best by the time you drink it. Just fill your mug with hot water, wait until the mug is hot to the touch, then discard the hot water and quickly build your cocktail before the mug cools. Easy!

Let’s begin.

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In your preheated mug, pour 1 oz Irish whiskey.

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Top with your desired amount of hot coffee.

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Stir.

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Pour 2 oz heavy cream and 1 oz Black Walnut SweetShine into a shaker with a lid (we used a small mason jar), and shake vigorously until the cream thickens.

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You’ll know it’s ready when it looks like this.

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Now for the most crucial step— layering the cream. You want to hold the bowl of a spoon on top of the surface of the coffee then pour the cream directly into the spoon to allow the cream to gently float on top.

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If you don’t layer it with a spoon the cream will instantly mix into the drink, and you won’t achieve the iconic presentation of a proper Irish Coffee.

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A single coffee bean on top makes a fun garnish if you have them on hand, or you could sprinkle some cocoa or cinnamon instead.

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If you find the drink is not quite sweet enough for your taste just add a little sugar, or better yet SweetShine! This recipe tastes great with an extra 1/2-1 oz of Black Walnut SweetShine or even Chocolate Raspberry SweetShine. Just have fun and make it your own!

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We give you Black Irish Coffee with Black Walnut SweetShine.

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Cheers!

GingerUncategorizedWhiskey

Peach Toddy

Happy National Hot Toddy Day, everyone! Ever wonder where the name “Toddy” came from, or the drink itself for that matter? We’ve done a bit of research (and drinking!) and discovered a few possible origins of this godfather of all hot drinks.

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Who or what is Toddy? We found three popular theories, each very convincing.

Let’s start with ancient India and the tārī, or “toddy”, a medicinal beverage made with the sap of palm trees. That sounds likely enough, but 18th century Scotland has it’s own version of the story. The Scottish will tell you that Edinburg pubs fought off the bitter cold of Scotland by adding hot water drawn from Tod’s Well, the largest in the area at the time, to Scotch whisky. Perhaps, but what about Ireland’s claim that Dr. Robert Bently Todd invented a cure-all mixture that he prescribed to his patients? Dr. Todd’s variation included brandy, canella (white cinnamon), sugar, and hot water. (Surprised to hear that it didn’t include Irish whiskey? So were we!)

So, which one is correct? Being connected by British trade routes, we’re willing to bet these cultures probably influenced each other to create their own twists on this hot beverage, but we may never know which came first. One thing is certain, they all had the right idea to combine liquor (usually whiskey or brandy) with hot water and sometimes sugar or spices to create a medicinal beverage to warm us in winter and help ease the symptoms of the common cold.

Before we dive into recipes, let’s quickly review the health benefits of the Hot Toddy. If you were to order a Toddy at a pub today, the bartender would likely serve you a combination of whiskey, tea, honey, and lemon (or a similar variation).

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Whiskey has all sorts of surprising health benefits! It aids in weight loss, slows dementia, improves heart health, prevents diabetes, increases good cholesterol, fights cancer, and even strengthens the immune system! But remember, too much whiskey can create more problems than it helps. Everything in moderation, friends!

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Honey naturally coats to soothe a sore throat, and local raw honey is known to reduce environmental allergies in those who consume it regularly. Lemon is an excellent source of vitamin C, promotes hydration, aids in digestion, and even contains antioxidants that reduce weight gain. Depending on the type of tea you choose it can protect your teeth and heart, aid in digestion, and perhaps even prevent cancer.

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The final, and perhaps most important, element of the Toddy is the hot water which gives the drink it’s most comforting factor, warmth! Plus the steam from the hot water carries all those lovely aromas straight through your nose for added relief of congestion.

Thirsty yet? Let’s cut straight to the recipes.

Our very favorite SweetShine Toddy is made with, you guessed it, Ginger! Ginger has it’s own health benefits, by the way! It aids in digestion, relieves nausea, reduces risk of cancer, improves heart health, reduces inflammation, and even helps to open your sinuses making it easier to breathe when you have a cold.

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Here’s what you need for the Ginger Toddy:

1 oz whiskey

1 oz Ginger SweetShine

1 tsp honey

1 tea bag

hot water

lemon

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Combine whiskey, Ginger SweetShine, honey, tea bag, and hot water, and allow the tea to steep.

Once you are satisfied with your tea, remove the bag and stir.

Add a lemon wheel and consume while hot.

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Now let’s explore Dr. Todd’s hot brandy elixir. Remember, his consisted of brandy, canella (white cinnamon), sugar, and hot water. With just a couple quick substitutions we can easily make this our own. We will use a cinnamon stick instead of canella and Peach SweetShine instead of sugar. It’s really that simple!

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For the Peach Toddy you need:

1 oz brandy

1 oz Peach SweetShine

1 cinnamon stick

hot water

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Start with 1 oz Peach SweetShine.

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Add 1 oz brandy.

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Add a cinnamon stick.

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Fill with steaming hot water and stir.

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Allow the cinnamon to steep for a moment then stir again.

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Consume while hot.

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Next time you’re feeling under the weather, try drinking a Toddy! It won’t cure your cold, but it will provide some relief, warm you up, and help you rest while your body heals.

Have a great Toddy recipe of your own? Share it on our Facebook page! We might just feature it in our next Boozeletter.

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Thanks for reading, friends! Cheers!

Black WalnutEggFlipWhiskey

Walnut Flip

It’s Leap Day! What will you do with your extra day this year? We recommend taking a stand against boring, unadventurous drinking with this unusual tipple. Go ahead, take that leap!

You’ll need:

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1 oz Black Walnut SweetShine

2 oz whiskey

1 egg

(If you like your flip a little sweeter, add 1 tsp brown sugar)

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In a mixing glass, pour 2 oz whiskey.

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Add 1 oz Black Walnut SweetShine.

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Add 1 whole egg. No, really.

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Just like Rocky.

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Cover and shake vigorously.

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Strain into chilled glass.

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Walnut Flip with Black Walnut SweetShine.

Cheers!

Cocktail, Flip, Walnut, Whiskey

ChocolateCoffeeHot DrinksWhiskey

Mountain Mocha

We’re finishing off Irish Coffee Week with a fun little variation featuring our Chocolate Raspberry SweetShine with Black Dog Coffee’s Organic Java Taman roasted right here in Jefferson County, WV!

You’ll need:

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1 oz Chocolate Raspberry SweetShine

1 oz Irish whiskey

3-4 oz hot coffee

2 oz heavy cream, lightly whipped

chocolate covered espresso beans (optional garnish)

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Before we get into the recipe, we’ve got to tell you about our friends at Black Dog Coffee.

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Black Dog Coffee uses only the best specialty grade green coffees from around the world and roasts them in small batches.

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As the crew at Black Dog Coffee will tell you, these beans are so fresh you’ll want to slap them!

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And they play oh so nicely with Chocolate Raspberry SweetShine.

Let’s make this drink, shall we?

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Start with 1 oz Irish whiskey.

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Add 1 oz Chocolate Raspberry SweetShine.

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Top with 3-4 oz hot coffee. Here we’ve used Black Dog Coffee’s Organic Java Taman.

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Lightly whip 2 oz heavy whipping cream.

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Gently float the cream on top.

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Garnish with a few chocolate covered espresso beans.

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Which you can also find at Black Dog Coffee, by the way.

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Mountain Mocha with Chocolate Raspberry SweetShine and Black Dog Coffee’s Organic Java Taman.

Cheers!