Can a rum be good enough to sip on its own like you might a scotch or tequila?

Brugal Rum thinks so, and I spent the past week in the Dominican Republic, home of Brugal, experiencing how. I say experience instead of simply saying I tasted or learned about Brugal, because to be a part of Brugal, tasting the product, meeting the people (many who are 4th and 5th generation, or have been with the company 30+ years), and understanding the process is so much more than simply seeing how their product is made. It was the joyful culmination of the Dominican Republic spirit, as the country, the culture, the tradition, the people, the plentiful sugar cane, and the stunning waters of the Caribbean are as much a part of Brugal as the rum. As they say, “it is a country where conversations start with a bottle in hand and not a cell phone.”  I was an invited guest of the company to see first hand how this spirit is made, traveling from one end of the country to the other to experience Brugal.
Brugal is a company dedicated to mastering the creation of what they proudly say is the best, and driest, rum in the world. It is the most important element of Brugal.

When you think rum, “dry” isn’t usually the idea that comes to mind, it is a spirit made from sugar cane after all. But, through multiple distillations and very close product control, Brugal has managed to create an ultra light rum, which also means its base alcohol level is ultra high (95%) and thus ultra dry. It is also the only rum product in the country to be made completely in the D.R., starting in the city that is as known as much for their professional baseball players as they are for their sugar cane, San Pedro de Macorís, the home of Sammy Sosa, George Bell, Robinson Cano, our own Alexi Ogando, relief pitcher for the Rangers, and lots and lots of sugar cane.

Founded by Andres Brugal Montaner, Brugal has been making their crisp and clean rum since 1888 when the Spanish born Montaner immigrated from Spain to Cuba and eventually the D.R., setting up his home in Puerto Plata where the company headquarters remain today. Originally the product wasn’t as dry as it is today, but modern technology changing from cooper stills to column distillation tanks allowed them evolve to creating this clean, dry beverage that has made Brugal the number one rum from the Dominican Republic.

Why so dry?  Brugal is focused on ensuring that the rum that goes into their oak casks, mostly medium toast white American oak that has been previously used for Bourbon, is completely flavor free. A dry rum is not sweet, it is ultra light and relatively free of aromas except for hints of floral and citrus notes.  Creating a clean alcohol will allow easy absorption of the flavors and aromas the oak gives off, instead of just being sweet.

Hand harvesting sugar cane.

The process is detailed, but relatively simple, just like making any spirit. You start in the fields harvesting the plentiful sugar cane available in and around San Pedro de Macorís, in the Southern part of the country. Brugal doesn’t own the sugar cane fields, but they have an exclusive agreement with the farmers for their molasses. Sugar cane grows all year, which means it can be harvested all year, and rejuvenates itself without replanting. It can be harvested after 7 months, but most farmers wait about 9 months until the sugar cane is 10-12 feet high. Though mechanical harvesting is becoming increasingly popular due to the economics of it, but hand harvested sugar cane, chopping the sugar cane at the base with a machete, is best for the plant and its reproduction, as well as the product, as the juiciest sugar is located at the base of the plant where most mechanical harvesters can’t get to. After harvest the sugar cane is moved to the sugar refineries to be made into crystallized sugar.

Fresh molasses created from Dominican sugar cane.

The bi-product of this is molasses. The sugar companies can’t use this, so the rum companies benefit as the base molasses product will eventually be turned into rum after fermentation, distillation and aging. The fermentation and distillation process takes about 45 total hours, with fermentation lasting 36-40 hours. This is where Brugal sets themselves a part from some rum producers, with a double distillation,  first to 90% alcohol, then a second distillation to 95% alcohol.  The Brugal facility in San Pedro can make up to 75,000 liters of 95% alcohol each day.

The process is continual and consistent, even during the rainy season (about 3 months starting in mid-June or July) when the sugar cane factories stop running because the fields are too muddy to harvest. During this time Brugal will process molasses they hold in reserve, keeping their distillation plant running throughout the year.  At the end of the distillation the alcohol is sent in trucks to Puerto Plata for aging and bottling.  An average of two semi-trucks are sent each day.

Rum filled Brugal trucks arriving in Puerto Plata for aging and bottling.

By law, the rum has to be aged in barrels for at least one year. Brugal ages even their lightest rums slightly more than this, with their premium 1888 and Siglo de Oro Rums aged 14-16 years, using a double barrel aging technique where the rum is first aged in American white oak for 6-8 years, then transferred to either Sherry oak casks or different American oak casks for another 4-8 years, then blended, stabilized and filtered before bottling.  The result, an ultra smooth spirit which tastes light and refreshing, without a high alcohol burn or excessive sweetness.  Unfortunately the Siglo de Oro is not available in the U.S.; happily the 1888 became available in October of 2011.

Each Brugal barrel is tagged with a sheet from the government noting when the barrel went into the warehouse, how long it should age, etc.

Each step of this is closely managed by both the team at Brugal, as well as the government, as the regulations on the creation of rum, the aging process, barrels used, etc. in the Dominican Republic are closely watched and taxed by their government.  The government actually holds the keys to the warehouses where Brugal rum is aged; they lock the doors when the rum goes in and do not open them until the agreed upon time frame for aging has reached completion.  Even the Brugal Master Blenders are not allowed in to check the casks; my group was given special access just to see the room where the casks are aged for our trip, but our time was limited and obtaining permission was nearly impossible.  This regulation ensures the standards set out within the rum industry are upheld by all.

Don Fernando and Don Guillermo

After visiting the distillation facility in Sn Pedro and then traveling to Puerto Plata for the tour of the aging and bottling facility we had an opportunity to taste through the Brugal portfolio of rums with two of the 4th generation Brugal Master Blenders, Don Fernando Ortega Brugal and Don Guillermo Abbott Brugal, and one 5th generation, Jassil L. Villanueva, still in the midst of her training.  Our tasting started with their Blanco, their Anejo, their Extra Viejo and finally the 1888.

Double filtered, the 40 proof Blanco is the perfect accompaniment to a Cuba Libre (rum and coke) or Santa Libre (rum and lemon-lime soda) both with a squeeze of lime over ice. In early summer a new white rum will be introduced to the U.S. called Especial Exra Dry, triple filtered, clean and incredibly smooth this was enjoyed simply with a splash of club soda and a few limes.  If a vodka soda is your drink of choice give this a try when it hits the market, it may turn you into a rum drinker.  It turned me into one.

The Anejo is a great option for those looking for a rounder, more flavorful rum that is perfect for mixing with pineapple or mango juice with a splash of coconut water for a cocktail that will instantly transport you to your favorite beach.  Aged 2-5 years the spice notes of the oak mixed with orange peel and toast mingle throughout the smooth rum.

When Brugal made their Extra Viejo in 1976 they joined the club of premium rum brands, which has been further extended by their 1888 and Siglo de Oro.  The Extra Viejo is aged 3 to 8 years, giving a rich amber color with aromas of orange peel, spice, vanilla and almond.  The ideal way to enjoy the flavors of this rum is sipping over ice with an orange twist allowing the citrus and floral aromas of the rum to pop, with notes of toasted brioche, vanilla and baking spice on the finish.

Brugal 1888 rum was first introduced in 1988 as a centennial rum celebrating the 100th anniversary of Brugal. Though the Maestros, including Don Guillermo and Don Fernando, knew this was a special product they wanted to do more, eventually relaunching the product that we have today, a rum that is aged first in American oak for 6-8 years then in oak casks previously used for Oloroso Sherry for another 4-6 years, creating a flavor profile that reminds you more of a cognac or a scotch than a rum.  Filled with raisins, orange blossoms, chocolate, toast and coffee the 1888 verifies that a rum can be made for sipping, perfect served neat or over ice.

Kids at the George Arenzo Brugal Educational Center created by the Brugal Foundation

Creating great rum isn’t the only thing important to Brugal, as the people, the culture, the traditions and the country are also a big part of the company, so much so that they started a non-profit foundation funded by annual contributions from profits made by Brugal and by members of the Brugal family to help improve the quality of life in the Dominican Republic.
We had an opportunity to visit the George Arzeno Brugal Education Center in Puerto Plata, dedicated to Brugal’s late president and dedicated to educating, mentoring and guiding children from a relatively poor part of the city to ensure they have the best chance of future success in the country.  The kids were adorable, and the teachers were gracious and kind, like many I met throughout the week.  This was my first visit to the Dominican Republic; it won’t be my last.

Lulu B has created a whole line of pre-mixed cocktails made from high quality spirits and flavors each with less than 50 calories per serving (a serving is 1.5 oz). They are good, though, and delicious simply served over ice.  My favorite of the line is the Lulu B. Mojito made from light rum, natural mint and lime, with 37 calories per serving.  I poured two servings (3 ounces) into a rocks glass over ice and added club soda and a squeeze of fresh lime. It’s less than 80 delicious calories and great for sipping poolside.  Other flavors include CranCosmo, 38 calories per serving; Margarita, 38 calories per serving; and Chocolate Martini, 48 calories per serving, but just as good as a bowl of chocolate ice cream but with a 15% alcohol. Available at various Goody-Goody locations.

As Carol noted last week, another ready to drink brand has just launched in Texas from Fort Worth native Britt West, Co- Founder, Eppa Wine Company.  Eppa Superfruit Sangria is a completely organic cocktail made from Organic Cabernet Sauvignon and Syrah grapes from California’s Mendocino County blended with juice from organically grown pomegranates, blueberries, Mediterranean blood oranges, acai berries, and natural citrus essences.  The focus for the brand was to create a beverage that would appeal to wine lovers, those focused on a healthy lifestyle and people who were simply looking for an all natural beverage that still delivers a little bit of a kick.  At just 120 calories per 5 ounce serving, this sangria is available at various Whole Foods locations.

And, we can’t forget the queen of skinny cocktails, the Skinny Girl, who has also recently gotten into the wine biz with her Skinny Wine.  I will stick to her cocktails, though.  I recently tried the White Cranberry Cosmo with vodka, Triple Sec and white cranberry, and a touch of lime juice.  I liked it. It wasn’t too sweet, too fruity or too strong (all attributes in a traditional Cosmo), but easy to enjoy anytime of day.  100 calories per 4 ounce serving. Available at various Sigel’s locations.

For mixing your own cocktails, these options each come in at less than 200 calories each.

You can still have your margarita, just with half the calories.  This one comes from Cointreau mixologist, Kyle Ford.

Margarita Fizz
3/4 oz. Blanco Tequila
3/4 oz. Cointreau
3/4 oz. Fresh Lime Juice
Club Soda
Lime wheel
Directions – Combine first three ingredients in shaker and shake for about 10 second. Strain into an ice filled Collins glass.  Top with Club Soda.  Garnish with a lime wheel. 130 calories.

The Cool & Skinny
1 oz Lucid Absinthe
3 oz fresh brewed peach tea
1/3 tsp. Orange Blossom Honey
5 Mint Leaves
2 oz of diet ginger ale
Slice of fresh white peach
Directions – Muddle the Orange Blossom Honey and the mint leaves.  Add Lucid and the fresh brewed peach tea.  Shake in a cocktail shaker with ice and strain into a rocks glass over ice.  Top with diet ginger ale and garnish with a slice of white peach. 120 calories.

Skinny Local
2 oz Camarena Silver Tequila
1/2 of a Lemon, Quartered
8 Mint Leaves
1 tablespoon of Sugar Free Sweetener
3 oz Soda Water
Directions – Muddle lemon, mint and sweetener in a mixing glass. Add tequila and ice. Shake and pour all contents of shaker into a tall glass. Top with soda water and stir gently. Garnish with a lemon wedge. 120 calories.

Refresher Cocktail
2 oz Russian Standard Vodka
2 oz Coconut Water
1 oz lemon juice
.5 oz agave nectar
8 grapes
Directions – Shake Russian Standard Vodka, Coconut Water, lemon juice and agave nectar with ice.  Strain into a chilled martini glass and drape grapes over the rim. 180 calories.

Cabana Boy
2 oz. TY KU Citrus Liqueur (made from the Asian spirit Soju with yuzu, mangostein, Goji berry, honeydew and green tea)
2 slices of Jalapenos, ribs and seeds removed
2 slices of peeled ginger
Directions – Add the ginger and pepper to a shaker and muddle together. Add the TY KU with ice and shake until very cold.  Strain into a rocks glass over ice. 86 calories.

Skinny Shandy
8 oz light lager beer, like Heineken Light or Amstel Light
4 oz lemon flavored setlzer water
Squeeze fresh lemon
Directions – Pour the beer and seltzer over ice in a tall glass, garnish with a sqeeze of fresh lemon.  Less than 100 calories.

Or, keep it simple and pour yourself a 4 ounce glass of your favorite bubbly for just 85 calories each.

Tequila is the most well known spirit from Mexico, but for coffee lovers it doesn’t get any better than Kahlua, the rich, expressive and delicious coffee liqueur from Veracruz, Mexico. Delicious on its own, simply served over ice; stirring it together with a bit of vodka for a Black Russian, or adding cream for the much loved White Russian; or mixed in with your favorite cup of coffee.  Try the Cinnamon Spice Kahlua, inspired by a Meixcan Café de Olla, blending coffee with brown sugar and cinnamon, it will turn any plain cup into an exotic Mexican coffee.  

Patron is best know for their tequila, but their brand goes beyond their Silver, Repasado and Anejo finding new ways to merge their clean, smooth and distinct tequila into new flavor options.  They recently launched their Patron XO Cafe Dark Cocoa for those with a bit of a sweet tooth blending their Patron Silver with the essence of fine coffee and Criollo chocolate from Mexico creating a luscious, ultra premium liqueur perfect to start or end a celebration with.

COCOA SMASH
1 1/2 oz Patrón XO Cafe Dark Cocoa
3/4 oz Ultimat Vodka
1/2 oz Agave Syrup
3/4 oz Lemon Juice
8 Mint Leaves
Soda Water
Directions – Muddle mint, lemon, and agave together in a bar shaker. Add liquors and ice. Shake and strain into a Collins glass. Add soda water to top off.  Garnish with a mint leaf, lemon peel, and some cocoa nibs.

Tequila is made for much more than a margarita, with many best served straight up for slow sipping, like Casa Dragones, Herradura Anejo, Don Julio Repasado and many more.  Adding tequila as the base spirit in cocktails instead of vodka or gin can also elevate the basic flavor profile, giving a drink layers of floral, citrus and spice notes.

Camarena Chipotle Cooler
2 oz Camarena Reposado Tequila
1 oz Pineapple Juice
1/2 oz Orange Liqueur, like Cointreau
2 Pinches Chipotle Chili Pepper Spice
2 oz Lemonade
Lemon Wheel Garnish
Directions - Combine liquids and spice in cocktail shaker with ice. Shake to blend. Strain into tall glass over fresh ice. Garnish with lemon wheel.

A good Bloody Mary is my go to on any occasion, adding tequila turns this classic into a Bloody Maria.

Avion Bloody Maria
2 oz. Avión Silver
2 oz. Tomato juice
2 tsp. Horseradish
1/2 oz. Worcestershire sauce (or a little more to your taste)
2 Dashes Tabasco
Squeeze of fresh lemon and fresh lime
Salt and freshly cracked pepper
Directions – Add all ingredients to a shaker over ice and shake until chilled.  Strain over ice in a tall glass and garnish with a celery stalk, olive, lemon and lime.

A mint julep is in the hand of everyone toasting the winners at the Kentucky Derby, but who says that is the only thing to enjoy?  In true southern spirit, consider these options from Grey Goose.

Grey Goose L’Orange Thoroughbred (for 2 cocktails)

3 parts Grey Goose L’Orange Flavored Vodka
2 parts peach brandy
2 parts southern sweet iced tea
2 parts fresh lime juice
2 rose petals for garnish
Chambord Liqueur for floating
Directions - Add first four ingredients in a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into two rocks glasses filled with crushed ice; pour CHAMBORD so that it floats on top of the drink. Garnish with rose petals.

This year’s Derby also marks the launch of a new vodka from Grey Goose, Cherry Noir, so their mixology team created Derby inspired cocktails to celebrate the launch with, like the Grey Goose Cherry Lane.

Grey Goose Cherry Lane
1 ½ parts Grey Goose Cherry Noir
¾ parts Benedictine Liqueur
1 ½ parts Lemon
¾ parts Simple Syrup
1 dash Bitters
Directions – Mix all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into a martini cocktail glass and garnish with cherries on a cocktail pick.

If its just not Derby Day without a mint julep, Makers Mark does it best with their take on the classic.

Mint Julep
1-1/2 parts Maker’s Mark Bourbon
Fresh mint
2 tablespoons simple syrup* muddled with mint
Splash of distilled water
Powdered sugar
Directions – Mix together simple syrup* muddled with mint, Maker’s Mark® Bourbon and distilled water. Fill glass with crushed ice and pour mixture over top. Sprinkle top of ice with powdered sugar. Garnish with a mint sprig.

Juuuuump.

Las Ventanas al Paraiso's Jalepeno Margarita

Jalapeño Margarita

Las Ventanas al Paraiso, Los Cabos Mexico

Las Ventanas is famous for their signature Jalapeno Margarita – best described as “Where the Sweet meets the Heat”. The balance of sweet and spicy is perfect complement to Cinco de Mayo celebrations.

1 Jalapeño Pepper

1.5oz of Tequila Don Julio Blanco

1oz Lime juice

3/4 oz of Simple Syrup

3/4 oz Contreau

Carefully slice your jalapeño and remove the seeds, use just the half of the Chile and pour the mixture into the blender until the mixture is smooth. Pour the mixture into Margarita glasses rimmed with coarse salt & chili powder filled with ice.

CostaBaja Resort & Spa's Damiana Margarita

Damiana Margarita – Signature Cocktail

CostaBaja Resort & Spa, La Paz Mexico

Damiana Liqueur is a light herbal-based liqueur from Mexico.  It’s made with the damiana herb that grows native in Baja California, Mexico.  The Damiana Margarita is very popular in Baja and Mexican margarita folklore says that the very first margarita ever made was made with Damiana Liqueur.

1.5 oz. Tequila

0.5 oz. Damiana Liqueur

0.5 oz. Controy liqueur

0.5 oz. Lemon juice

0.25 oz. Orange Juice

Lemon

Serve in salt-rimmed glass and garnish with lemon slices

Rosewood San Miguel de Allende's Fresa y Lavanda Margarita

Fresa y Lavanda Margarita

Rosewood San Miguel de Allende

Fragrant lavender grows wild in the colonial city of San Miguel de Allende, Mexico. The resort has fused the local ingredient unto a unique take on the margarita that is both sweet and herbal. Local lavender is supplied through the Lavender Project, an initiative to help support the pueblo of nearby Rancho La Colorado funded by U.S non-profit St Anthony’s Alliance. The Lavender Project is a cooperative in the small rural town, about 35 miles north of San Miguel de Allende, raising organic lavender for soaps, oil, honey and other products. Proceeds from the Lavender Project fund a breakfast program for 60 children of La Colorada.

2 ounce  Tequila Reposado

1 ounce de Cointreau (Orange liquor)

1/2 ounce  freshly  squeezed lime juice

1/2  ounce  strawberry puree

3 Lavender blossoms

Ice

Fill blender with all ingredients, Blend until smooth. Pour into glasses and serve.

Does the image of sitting on a porch swing on a spring evening with a cool glass of iced tea conjure up happy memories of a time gone by, somewhat like you stepped into a scene from “To Kill a Mockingbird?”  One sip of Belvedere’s new Lemon Tea Vodka will take you there with intense flavors of green and black tea mixed with a bit of chamomile, fresh lemon, ginger and honey.  Last night in another picture perfect setting, the pool on the 10th floor of The Joule Hotel, Claire Smith, Head of Spirit Creation and Mixology, introduce the latest flavor in Belvedere’s vodka portfolio just introduced at the beginning of the month.  I was an invited guest to the event.

Belvedere Lemon Tea Thyme Cooler

Over signature cocktails made with the new flavor and delicious bites from Chef Joel Harrington, Claire discussed the basic ideas that went into the creation of the spirit which started with a love of green tea and her desire to incorporate it into a new vodka for the brand.  After taste tests and taste tests the inherent bitterness that is often present in green tea led her to add first black tea, then some chamomile, lemongrass, ginger, honey and even a little rosewater to the blend to eventually end up with a refreshing and flavorful vodka that is not a “sweet tea vodka,” so the lightest touch of honey in the blend doesn’t give it the sweetness some flavored vodkas can have.  Instead, this one made with 100% natural and additive free ingredients is light and delicious, what you would expect from a good glass of iced tea.especially when blended with lemonade like a jazzed up Arnold Palmer; added to a bit of tyme infused simple syrup and tonic water for a delicious Thyme Cooler; or simply mixed into a glass of chilled peach tea or ginger tea for a perfect poolside sipper.

Delicious smoked salmon tartare and roasted lamb bites from Chef Harrington

High Tide Cocktail at The Chesterfield. (Photography by Elizabeth Lavin)

I was talking with a friend of mine who recently spent an evening sampling cocktails at The Chesterfield. She was in a group of four gals and they decided to try one too many. Knowing her, it was more like four too many, but here is her dilemma.

“I don’t know if it is a factor of age [she’s 55!] or the fact that I ingested rum, vodka, gin, bourbon combined with various liqueurs, bitters, flowers, juices, and twists, but I couldn’t get out of bed the next day. I swear all totaled I had maybe 3 drinks. The mixologist deal is out of my league I guess. Do you pick one and stay with it or switch. Am I just too old for this trend?

I say pick one and stick with it and stick to one. But this subject brings up the obvious, time-wasting question: What alcohol combination resulted in the worst hangover of your life? Mine? Tequila Sunrise: the movie and the drink. Twenty years later I still shudder at the sound.

Champagne, Prosecco, Cava, Cremant, Sparkling Wine….whichever you prefer, a bubble is always the perfect aperitif or accompaniment to any menu, enjoyed from morning to night, especially when you find a low alcohol one that allows easy consumption from morning into the night.
I was recently invited and traveled to Spain with Segura Viudas for a full scale immersion into the world of making Cava (more on this to come) and found the crisp, dry Brut Cava to be an ideal accompaniment to anything from grilled spring onions, baby artichokes and white asparagus, to fresh green pea soup, to a simple snack of olives, almonds and lots of shaved Iberico ham.

If you are more of a traditional Champagne fan, but want to save a few dollars, head west to Napa Valley and enjoy a glass of Domaine Chandon Sparkling Wine.  With Moet and Chandon Champagne roots and a dedication to creating the best sparklers in Napa from Champagne’s varietals of Pinot Noir, Chardonnay and Pinot Meunier, while using the méthode traditionnelle style, Chandon has become known for producing light, approachable and consistently delicious Sparkling Wine. Chandon Blanc de Noir blends Pinot Noir and Pinot Meunier together for a bubbly with big red fruit flavors.  Bing cherry, ripe strawberry and raspberry leap from each glass of this light pink sparkler, giving it a full flavor while maintaining a dry flavor profile expected with a Brut wine.

If nothing but Champagne will do, go big and classic with the France’s oldest Champagne house, Ruinart.  Established in 1729 this Champagne house defines itself by not only their Crayeres, or chalk cellars their bubbly is aged in, but also their dedication to the Chardonnay grape as the foundation for all of their exquisite Champagnes.  Ruinart Blanc de Blancs uses 100% of this luxurious grape to create a fresh, vibrant, well rounded sparkler filled with white flowers and orange blossoms, ripe lemon and nectarine, with subtle melon and mineral notes on the finish. Elegant and refreshing, a wonderful accompaniment to grilled seafood, poached shellfish or roast chicken with a creamy lemon sauce.

Cocktails more your preference? Embrace fresh flavors like St. Germain Elderflower Liqueur, Domaine de Canton Ginger Liqueur, bold licorice in Molinari Sambuca, fresh herbal and floral notes in small batch produced Gin like Nolet’s Silver Dry Gin and Caorunn Scottish Gin.

Fresh mint marries with more than just rum and tequila, it is simply delicious with Sambuca’s intense black licorice flavors as well.  Molinari Sambuca is one of Italy’s most popular liqueurs, with fresh anise flavors that are as delicious mixed into cocktails as it is sipped neat with three coffee beans (it is bad luck to have any more or any less in Sambuca).  The Molijito puts a licorice twist on the classic mojito.

Molijito
2 oz Molinari Sambuca Extra
1 oz lime juice
2-3 teaspoons of cane sugar
3 oz club soda
Mint leaves
Directions: Shake with ice and serve.

Gin has taken hold as the “it” spirit in Spain right now, with some bars featuring 50 or more different kinds, mixed with interesting flavored tonics, herbs and fruit combinations. Nolet’s Silver Dry Gin from Holland starts with herbal, floral notes which then lead into ripe stone fruit flavors, finishing very dry.  Delicious served simply, shaken over ice and served up in a martini glass with a single lemon twist for a Nolet’s Silver Martini; or combine a bit of St. Germain and freshly squeezed lemonade with the Nolet’s for a delicious twist on a Tom Collins.

Nolet’s Silver Lemon Collins
1 oz. Nolet’s Silver Dry Gin
4 oz. Fresh Lemonade
.50 oz. St. Germain Elderflower Liqueur
.50 oz. Simple Syrup
Directions: Stir ingredients with ice in a cocktail shaker and pour into a Collins glass. Garnish with a twist of lemon.

Can’t decide between a cocktail or Champagne?  Combine the best of both worlds by adding a bit of St. Germain or Domaine de Canton with your favorite bubbly for a delicious, refreshing burst of flavor.

If all these spring cocktail ideas have you in the mood for a spring meal, Capital Grille just launched the spring menu for their quick and delicious “Plates” lunch, and this one is considerably lighter than their winter fare.  With selections like Asparagus Soup, Shrimp and Piquillo Peppers with Crisp Bomba Rice and Grilled Spring Vegetables, served within an hour to get guests in and out in a perfect lunch hour.   The spring menu includes nine “plates” offerings – soup or salad, sandwich and a side for $18.  Bonus, if you aren’t in a rush, sip the delicious signature Stoli Doli, Capital Grille’s pineapple vodka infused martini as you enjoy a leisurely lunch.

Sean's Bar, the oldest pub in Ireland

I visited Ireland last year and looked everywhere for green cocktails and green beer to raise a glass with in celebration of St. Patrick and the Irish, however all I found were rows and rows of Guinness taps and lots of Irish whiskey.  If you are in the mood to celebrate like the Irish consider going classic with a pint of Guinness Stout, or maybe a Heineken, O’Hara or a Harp Lager (also popular at every pub from Dublin to Galway).  If however, you do want to enjoy a tasty green beverage to celebrate your inner leprechaun, consider mixing up one of these tasty creations.

One of my favorite new finds is Caorunn Gin, a new, handcrafted, small batch distilled in from Ireland’s neighbor, Scotland, infused with 5 Celtic botanicals; heather, bog myrtle, rowan berry, dandelion and coul blush apple.  A spirit filled with crisp and clean herbal notes, delicious simply sipped with tonic water and a few slices or red or green apple.  I liked the green apple, especially to keep in the St. Patrick’s Day spirit.  

Camarena Shamrock Shaker
1 1/2 oz Familia Camarena Reposado Tequila
1/2 oz Sour Apple Liqueur
1/4 oz Agave Nectar
2 oz Lime Juice
Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with a fan of thinly sliced green apples.

Jameson Mint Martini
8 fresh mint leaves
60ml of Jameson Irish Whiskey
25ml apple juice
10ml sugar syrup (2 parts sugar to one part water)
10ml chilled mineral water
Lightly muddle mint in base of shaker (just to bruise). Add other ingredients. Shake with ice and fine strain into chilled martini glass and garnish with a mint leaf.

Emerald Crush
2 oz Blue Ice Organic Wheat Vodka
1/2 organic kiwi, peeled
1/2 organic lime, cut into quarters
1 teaspoon organic sugar
Muddle fruit and sugar in a mixing glass until well crushed and juicy. Add ice and vodka and shake vigorously.  Pour all contents over ice into a tall tumbler and drink with straws.

Celtic Knockout
5 ounces of pineapple-infused vodka (Hawaiian Gold Pineapples and Citrus Smirnoff Vodka)
One drop of green dye
One orange twist
Fill shaker with ice.  Add vodka and one drop of green dye.  Shake vigorously and strain into a chilled martini glass.  Top with one orange twist and enjoy!  If you aren’t in the mood to make your own visit Sullivan’s Steakhouse this week to enjoy this tasty concoction for just $6!

Loren Means files the following report on 1888, a dirty martini mix made in Dallas.

As a long-time lover of dirty martinis, Dallasite Kenneth Hamburger II found too many of them were unpredictable. While some hit the mark, others tasted more like ocean water. Sometimes they would vary drastically in the same evening even though they were ordered from and mixed by the same bartender. After Hamburger was laid off by Lamborghini in 2008, he decided to come up with a cure for the inconsistent dirty martini. His inspiration? Hah, it sounds so easy. Now.

Jump for it.

In the spring of 2009, after being inspired by a friend and an episode of Unwrapped with Marc Summers, Hamburger thought, “If you can squeeze a grape and squeeze an orange, why not an olive?”  He went into overdrive researching products that were currently available, and found that bottled brine and other mixers consisting only of water, salt, and lactic acid dominated the market. Bottled olive juice did not exist.

In the following months he became an expert on olives. With the help of a local company, he used a fruit press to create his first batch of fresh whole-pressed olive juice using Spanish olives. He immediately bottled the juice and distributed it to neighbors and friends for feedback. After many rave reviews, the product found its way into the hands of the bar manager at The Stoneleigh Hotel, 1888’s first client. (1888 is the year the word “martini” was first published in the American bartender’s manual.)

Hamburger cashed in all of his savings and sold all his stocks to bring his concept to reality. Today, as 1888 celebrates its second birthday, the still one-of-a-kind product (locally produced and bottled) is widely available at restaurants such as Nick and Sam’s, The Mansion on Turtle Creek, and Private Social. You can also pick up a bottle at Central Market, Specs, Centennial, Pogo, etc. If you prefer to shop online, you can order 1888 through local company, Artizone, or on Amazon.

When asked if he prefers his martinis shaken or stirred, Hamburger replies, “Always shaken.”

Sweet corn griddle cakes - photo provided by Campo Modern

You like brunch, I like brunch, we all like brunch.

CampO Modern Country Bistro is now offering brunch Saturdays and Sundays from 10 am to 2 pm with European and Latin American-inspired dishes like the Torta Rustica (puff pastry layered crust with egg, kale and goat cheese) and sweet corn griddle cakes (whipped cream, smoked maple, and candied bacon) pictured above. No idea what the Torta Española, Croque Monsieur 1910, and Croque Madame with fried egg looks like, but their names sound good enough to try.

Those with hangovers need not worry; helper cocktails include the North Bloody Mary (oyster, shrimp and house pickled celery), Michelada, Hot Tin Roof (bay leaf infused cachaca, cane sugar, lime, ginger) and the signature CampO Pisco. For reservations, call 214-946-1308.

So, to enjoy this last day of festivities fully, great cocktails are required, and what is better than the most traditional flavors from the land of Mardi Gras in the US, New Orleans, as well as Brazil, Peru, even Mexico?  Mix one up and raise your glass high to toast this Fat Tuesday.

Pat O’Brien’s is perhaps the most well-known bar in New Orleans, famous for its hurricane. It has been a staple of the community since the early 1940’s when Pat O’Brien was trying to use up a large supply of rum he had bought and then created what has become the very famous hurricane.

The Hurricane
2 oz light rum, like Ron Brugal Blanco
2 oz dark rum, like Ron Abuelo Anejo
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry for garnish
Directions:  Squeeze juice from half a lime into shaker over ice. Pour the remaining ingredients into the cocktail shaker. Shake well. Strain into a hurricane glass. Garnish with a cherry and an orange slice.

The Sazerac was originally created using cognac, but over the years that has changed to using rye whiskey or bourbon. This one, using Marker’s Mark 46, adds depth, smoke and sweetness from the aging of the bourbon with toasted French oak staves.

On the Mark Sazerac
3 parts Maker’s 46
¾ part simple syrup
Peychaud bitters to taste
Absinthe rinse
Lemon twist
Directions:  In a mixing glass, add simple syrup, bitters and Maker’s 46 with ice and stir and set aside.  In a chilled rocks glass, add absinthe and rinse by swirling liquid and then dumping it out.
Strain the Maker’s 46, simple syrup and bitters into the rocks glass and add the twist.

Interesting that Fat Tuesday falls the day before National Margarita Day on February 22, so if you need to enjoy your Margarita before giving up tequila on Ash Wednesday, try this tasty one from Camarena Tequila infusing fresh rosemary into the tequila for a fresh, herbal flavor.

Rosemary Lemon Frozen Margarita
10 oz Rosemary-infused Camarena Silver Tequila*
1 pint of Lemon Sherbet
4 oz Lime Juice
Rosemary Sprig for Garnish
Directions:  In a blender with ice, blend all ingredients. Pour into a margarita glass and garnish with a sprig of rosemary.
*Rosemary-infused Camarena Silver Tequila - Place 3-4 sprigs of fresh rosemary into a 750 ml bottle of Camarena Silver Tequila, and allow to sit for 24-48 hours. Remove rosemary sprigs when desired flavor has been achieved.

From the heart of Peru, Pisco Porton creates a cocktail for all sinners and saints on Mardi Gras.

Portón Spicy Halo
1.5 parts Pisco Portón
¾ part Triple sec
¾ part Lime juice
¾ part Blood orange juice
Directions:  Rim a martini glass with a mix of cayenne pepper and salt. Shake all ingredients with ice and pour into glass.

Head south to the land where Carnival has become as much of a way of life as breathing.  Brazilians embrace Carnival as if it was their birthright, celebrating throughout the season with festivals, dancing and heavy drinking, especially the national drink of Brazil, the Caipirinha, made with the national spirit of Brazil, Cachaça, or sugarcane alcohol often called Brazilian rum.  If you can’t find Cachaça you can substitute a Puerto Rican rum like Don Q, just don’t tell a Brazilian….they don’t believe there is a substitute for Cachaça.

Caipirinha
1 lime, sliced
2 ounces of Cachaça
sugar to taste
ice cubes
Directions:  Place the sliced lime and sugar in a rocks glass and muddle well.  Add Cachaça and ice and stir.  Garnish with a slice of lime.

All this mixing too much for you?  Let Twisted Shotz do the work for you with their pre-made layered shots ranging in flavors like Sex on the Beach, Stawberry Sundae, Whipped Orange (whipped cream vodka and orange cream liqueur), Buttery Nipple, Miami Vice (Strawberry Daquiri and Pina Coloda) and more, each with 20% alcohol and available in packs of 4 or a party pack of 15 shots, priced at about $1.50 each.  Twisted Shotz can be found at Spec’s.

Pisco Sour with Pisco Porton at Bolsa

On the continued trend of every cocktail and spirit having its own day, Saturday marks Pisco Sour Day. Celebrated annually the first Saturday of February this day celebrates the Peruvian spirit Pisco, shaken or blended with lime, simple syrup and a bit of egg white to create the ideal refreshment on a hot summer day (it is summer in Peru.)  Earlier this week Johnny Schuler, a.k.a. Mr. Pisco, visited Dallas to make make sure we are ready to celebrate the occasion.  I had a chance to visit with Schuler at Bolsa to learn more about pisco and why he has spent the last 35 years making it the fifth white spirit of the world, “more flavorful than vodka, not as strong as tequila.”

A native Peruvian, Schuler wasn’t always a lover of pisco, preferring scotch or bourbon to the spirit of his homeland made from 8 different varietals of wine grapes.  A restaurateur since a young age he had never had the wow experience with pisco, as he often just tried what was poured out of a bartenders well.  In 1977 he was then asked to fill in as a last minute replacement judge for a pisco competition and began trying all types from the very small production of maybe 200 or 300 bottles per year to the large production styles.  After a few sips of premium pisco his eyes opened, the wow moment happened, and a new passion was born as he smelled the aromas of chocolate, vanilla, white pepper, tropical fruit like banana and mango.  He realized pisco was unlike any other spirit, made exclusively from wine grapes, with a very high alcohol content (some as high as 99% proof), and a wide variety of flavors.  And, like wine, each and every bottle was different as the terroir effects these grapes just like it would in any vineyard.

After taking the time to learn everything he could about the spirit, he was determined to help others see, taste and experience why pisco was so special.  Thus he adopted this role of “Mr. Pisco,” or ambassador for the spirit, traveling around Peru and the world, lecturing on the product, judging competitions, helping producers improve their product, teaching about its heritage and its importance to the Peruvian culture, but never really wanting to make it himself always just helping others.  Five years ago this pro bono work earned him the Medal of Honor from the Peruvian Congress for both his work on educating the world about pisco, and upholding Peruvian culture and tradition.

Mr. Pisco, Johnny Schuler

He had never wanted to get into the pisco making business, however a Texan changed his mind, as many Texans do when we set our minds to something.  A Houstonian oil-man had lived in Peru for many years and when returning home to Texas found he could not find a Pisco in the United States to fit his taste. Bill Kallop approached Schuler about making an ultra premium pisco for the U.S. market, and gave him the one thing Johnny required – free reign to make the product he wanted to.  Last March the first bottles of Pisco Portón rolled out of the circa 1684 distillery in Ica, Peru.  Portón is “gate” in Spanish, as pisco is the gate to happiness, pleasure and a new world; it is also representative of the gate at the opening of their distillery at Hacienda La Caravedo, the oldest distillery in the Americas.

Schuler has a hand in every portion of the business, as Master Distiller he oversees each step from riding through the vineyards they own to taste the grapes, negotiating with additional vineyard owners on the purchase of grapes, working harvest, watching over the fermentation and distillation, aging, blending and bottling.  Though he has help, the end result is completely a product of his vision and taste.

Pisco Portón blends Quebranta, Albilla and Torontel grapes which are distilled using the mosto verde, or “green must” method, which is also the highest quality pisco according to Schuler.  Mosto verde is an extremely expensive process because not all of the grape sugars are allowed to ferment into alcohol and thus there is less pisco in each batch, so more grapes are required for each bottle. It takes about fifteen pounds of grapes to produce one bottle of Portón.

Though often used as the spirit in cocktails, sipping the Portón neat allows the rich flavors of the spirit to shine, releasing aromas of wild flowers, chocolate, white pepper, banana and white peach.  Though high in alcohol it is surprisingly smooth without the burn some high alcohol spirits can have.  We tried it with a few cocktails as well including a mystery basket competition cocktail the staff at Bolsa had created with banana pudding (the basket ingredient), coconut milk and pisco – surprisingly good, as well as a traditional pisco sour.

When I asked Schuler what is the best way to enjoy pisco, he graciously noted that the best way to enjoy pisco is to sip it with friends.  Pisco brings people together through conversation, camaraderie and friendship.  After visiting with him and sipping his pisco I couldn’t agree more.
Pisco Portón is available at Specs.

One of the sponsors of the San Antonio Cocktail Conference was CINCO Vodka. The vodka, made in San Antonio, is  distilled, blended and filtered in small batches. This Saturday,  owner and founder, Richard N. Azar III, will be in town to offer free samples at Sigel’s Elite (3209 N. Fitzhugh – in uptown). The tasting will take place from 1pm to 4pm. Bottles (750ml) retail for $21.99 and an autograph from the founder is free. Sounds like a chance to stock up for the Super Bowl to me.

In case you need something to do with a bottle of vodka, I’ve got a recipe for something that can be created during one of the advertising breaks. Jump for it!