The Kentucky Cloud

It’s 5 degrees C here, not 25 C, but for some reason, I’ve had summer-ey cocktails on the brain.  Thus, when a recent challenge arose to do something with bourbon, my mind naturally turned to sours … and fizzes (after all, a fizz is nothing more than a sour with bubbles!).  And from there, I began hankering for Ramos Gin Fizzes, but wanting something a little more seasonal than a fine gin, I started wondering why something similar hasn’t been done with whisky.

Bourbon and rye for some reason, tend to not dominate the summer drinks lists.  Yes, bourbon makes and appearance in the julep, but on the whole, it does not have that cross-seasonal appeal that rum commands.

In a different round of season-bending set of pairings, I’ve been looking for more winter-ey ways of using falernum (most recently in the Spiced Citrus Punch), and am pleasantly surprised with how nicely it plays with the spicier, warmer notes in both bourbon and rye whisky.

I’ve used Makers 46 for this drink — a spicier, slightly more belly-warming version of the classic Makers Mark, feeling the spicy notes in the falernum would be a nice complement.  The falernum has the spicy, hot notes from the ginger, and brightness from the lime, with deep allspice notes which round out the the cinnamon and nutmeg the Makers 46 gets from the French oak staves.  I immediately began thinking of ways of transforming this into something ethereal, and imagined using the same methods used to create the dreamy texture of the Ramos Gin Fizz (sans the dairy) … thus, the Kentucky Cloud was born!

A couple of notes:
  • I debated whether to stick with the classic addition of hydrosol, and opted to include rosewater — many of the flavour notes in bakalva (honey, nuts, cinnamon, allspice) are already present in Makers 46, so while it may seem an unusual addition to the mix, it provides an intriguing backnote.
  • If you are concerned about the use of unpasteurized egg white, you can use the bulk egg whites from the carton – about 3T worth.
  • Thanks to Shawn Soole of Clives Classic Lounge for the tip on using the ISI for the Ramos Gin Fizz!
The Kentucky Cloud
(created by Janice Mansfield, 2012)
  • 1 ½ oz. Makers 46
  • 1/2 oz. falernum
  • 1/2 oz. fresh lemon juice
  • 3 dashes rosewater
  • 1 egg white

Combine all ingredients in a shaker, shake with ice to chill and achieve dilution and begin to emulsify the egg white.

Add mixture to a in ISI dispenser.  charge with 1-2 chargers.  OR continue to shake in the cocktail shaker in classic Ramos Gin Fizz style (if you have guns like Ron Burgandy 😉 ).   Dispense into a highball glass.  Top with chilled ginger ale, stirring with a barspoon as you add the ginger ale.

Serve with a straw.

Spiced Citrus Punch

Spiced Citrus Whisky Punch

(Janice Mansfield, 2011)

One glass A whole bunch of punch!
½ oz. falernum 225 ml falernum
½ oz. ginger syrup 225 ml ginger syrup
½ oz. freshly squeezed lemon 225 ml freshly squeezed lemon
½ oz. freshly squeezed orange 225 ml freshly squeezed orange
1 ½ oz. Rye whisky 450 ml Rye whisky
2 oz. brewed and cooled green or white tea 900 ml brewed and cooled green or white tea

Method:  One glass:
Combine all ingredients in a cocktail shaker with ice.  Shake and strain into a chilled glass, garnish with an orange twist or an orange wedge studded with cloves.

Method: A whole bunch of punch!
Use a container or punch bow with at least 3 litre capacity.  Combine all ingredients and stir well to combine.  Add ice.  If you like your punch a little less strong (or a little more spicy!) add 1-2 cans (355 ml) of ginger beer and keep chilled with the biggest block of ice you can fit in the bowl.


The Chartreuse Toddy (good for what ails!)

A conversation on twitter the other night, combined with the dip in ambient temperatures has got me thinking about those spirits that we consider "medicinal" and why we don't consider drinking them in hot form.   We all recongize the magical herbal powers of Fernet Branca, and talk in hushed tones about the mystical maceration of 130 herbs and spices in Green Chartreuse, but the default is to down a shot glass of it, much like medicine.  In fact, until recently, both Fernet Branca and Unicum (and for that matter even Jaegermeister) were available behind the counter at many pharmacies!

But to swig a shot is akin to taking the superhighway to one's destination, and missing the beauty of the scenic route!  Albeit it takes longer, but the surprises along the way more than make up for it.  I began to wonder why an ancient spirit such as Chartreuse has never been turned into a toddy — possibly one of the first "cocktail" incarnations ever invented.  Basic: spirit + sweet + warm non-alchohol base.  I've seen some combinations with hot chocolate, but that doesn't hold much appeal for me personally – I like Chartreuse, and feel the chocolate would overpower the herbal notes.

In the spirit of "if it ain't broke, don't fix it!" I'm keeping things simple here.  I love the herbal flavour of Chartreuse, and had just picked up a Tropical Lagoon (a white tea blend from Silk Road Tea) that I thought would be a perfect pairing.  A little lemon, a little honey or agave, and a knob of ginger, and you have a pretty tasty hot toddy!

Chartreuse Toddy

(Janice Mansfield, 2011)

  • 1 1/2 oz. Green Chartreuse
  • 1 tsp. honey or agave syrup
  • 2 quarter sized coins of ginger
  • 1/2 oz. lemon juice (or more to taste)
  • 5-6 oz. hot tea (I used Silk Road Tropical Lagoon, but you can pick a nice green or white tea with citrus notes)

In a heatproof mixing glass, bruise the ginger, and add the honey or agave syrup.  Add the Green Chartreuse, and lemon juice, and then the hot tea, stirring briefly to mix. Let stand 1 minute, and strain into a warmed mug,  Float a lemon slice on top.


Caveat: recently, the ever-talented Bradford Knudson from Swing Wine Bar in Olympia, created the Hot Buttered Fernet — a hot bevvie of epic proportions!  A pot was regularly at the simmer through the cold days of last winter over at Clives Classic Lounge, and I may have enjoyed a few 😉 .

Disclaimer: I am considering going on a 30 days and nights of Chartreuse challenge in the new year, to see if the healing properties will be beneficial as a tonic, as some claim.  In this vein, I am determined to also come up with as many ways of consiming Chartreuse as possible.  Personally, I'm hoping for a more luxurious head of hair at the end of the month, but if it can help me feel as good as fussing about with an assortment of herbal tinctures, I say huzzah!!! 

MxMo LXIII: Mr. Wallbanger, I presume?

(originally published November 21, 2011)

It's MxMo Monday! and there has been a flurry of interest in retro cocktails of the tawdry sort!  Not the classics like the Martinez or the Sazerac, or even the Ramos Gin Fizz, but those tacky cocktails you remember your parents drinking too many of at pool parties, or the kind Annette Funicello would have imbibed in in a less wholesome version of  Beach Blanket Bingo!

Jacob Grier over at Liquidity Preference has also been giving this some serious thought, and is hosting this month's MxMo Monday, Retro Redemption.  In Jacob's words:

Contemporary cocktail enthusiasts take pride in resurrecting forgotten cocktails of the past — unless “the past” refers to the 50s, 60s, 70s, 80s, or 90s. We sometimes refer to these decades as the Dark Ages of Mixology, eras not yet recovered from the violence Prohibition and a World War inflicted on American cocktail culture. The classic Martini, a flavorful blend of gin and vermouth, had morphed into a glass of cold, diluted vodka. Other drinks were just too sweet, too fruity, too big, too silly.

But still, it wasn’t all bad. People ordered these drinks for a reason. Despite the now annual “burial” of a disfavored drink at Tales of the Cocktail, not all of them deserve to die. Perhaps, as they said of the Six Million Dollar Man, we can rebuild them. We have the technology. So the theme of this month’s Mixology Monday is Retro Redemption! Your task is to revive a drink from mixology’s lost decades. Perhaps you feel one of these drinks has a bad rap; tell us why it deserves another shot. Or maybe the original concoction just needs a little help from contemporary ingredients and techniques to make it in the big leagues. If so, tell us how to update it.

So we've been set to thinking about that classic from the 1970's the Harvey Wallbanger!  There must have been something redeeming about it (besides a name that elicits giggles), given the rather ambitious ad campaign rolled out by Galiano liqueur in the 1970's.  Then again, perhaps classic cheese remains just as cheesy today as it was in the 1970s!  Nonetheless, the Harvey Wallbanger became the cool cocktail of the decade, and fit the bill, in that it was similar enough to a Screwdriver (and therefore familiar to the waning palates of suburban America); used vodka, and didn't really taste like alcohol (therein allowing one to get everyone at the party tipsy before the real fun began!); AND it was a built drink, and therefore dead-easy to crank out large numbers.

We've set about to reinvent the Harvey Wallbanger here, with the idea that perhaps it is a drink misplaced in time!  After all, who doesn't love a nice pairing of citrus and vanilla!  With a titillating name, it almost begs to be a tiki-style drink, packing a bit more of a whallop than a standard highball. 

We've opted to keep the Galiano as the jumping off point (after all, it IS the signature ingredient here), but to reinforce the vanilla notes in all the other ingredients — swapping out vodka for the smoky vanilla notes of Anejo tequila, and pairing it with the softer citrus notes of pink grapefruit juice rather than orange.  As we went, we also felt it needed a little bit of a edge, so we amped things up a bit with some Aperol, a bit of vanilla syrup, and topped everything off with the smoky vanilla notes of Crema de Mezcal … Try it out!  We promise, you'll be steady on your feet 😉

Mr. Wallbanger, I presume?

(Created by Janice Mansfield, 2011)

  • 45 ml, tequila anejo
  • 15 ml Galiano liqueur
  • 15 ml Aperol
  • 10 ml vanilla syrup
  • 60 ml pink grapefruit juice (freshly squeezed)
  • 2-3 dashes grapefruit bitters
  • 15 ml Crema de Mezcal

Combine tequiala through grapefruit bitters in a cocktail shaker.  Shake with ice, strain into a highball or tiki glass filled with crushed ice.  Float 1/2 oz. Crema de Mezcal on top.  Garnish with a pink grapefruit wedge.  Serve with a straw.

The Snowday, a delicious warm cocktail

Today was a snowday here for most folks on the Wet Coast!  To be fair, it only takes a few cms to throw folks into a tailspin, but there are about 15 cms stacked up in the back yard!

What to do on a snow day, but sit back, enjoy some slow food, and have a nice hot toddy to warm up!


I recently made up a huge batch of dark marmalade, and have been craving that delicious sweet/citrus/bitter flavour lately.  I thought it would be translate quite well into a hot toddy concoction….

This is a slight nod to a Boulevardier — the bourbon version of the Negroni.  The orange notes of the marmalade riff quite nicely off the bourbon — I used Bulleit here, but Makers Mark would also work well with the citrus.  A little bit of Campari provides the final herbal/bitter edge to stop this toddy from being too cloying.

The SnowDay Hot Toddy

Janice Mansfield, 2011

  • 1 barspoon orange marmalade (dark and bitter preferably)

Dissolve the marmalade in a splash of hot water in a mug.  Add:

  • 1 oz. Bulleit bourbon (If you like your toddy a bit stronger, increase this to 1.5 oz.)
  • 1 generous barspoon Campari

Top with 3-4 oz. water

Garnish with an orange twist.  If you’re feeling creative, garnish this with an orange twist that goes on for miles and swirls around in the mug!!!

The Jack Rose: an oldie but a goodie!

We had an impromtu photo sho

ot here today at the Shiba Shack!  One of the local media outlets covering Art of the Cocktail came by take some shots of at-home cocktail making, and get the scoop on what prompts someone to enter a cocktail competition instead of leaving it to the pros! 


With a request for something with some camera appeal (think pink!), I decided to whip up an oldie but a goodie: the Jack Rose.  Its a simple sour, with a twist.  Applejack as the base spirit (a decidedly prohibition-era spirit!), made sour with lemon juice, and sweetened with grendadine.  With homemade grenadine, the end-result is a soft Hello Kitty pink, rather than the vibrant pink those accustomed to pre-mixes might be expecting — its definintely tastier!

The Jack Rose

  • 2 oz. Applejack (I used Laird's bonded, If you don't have Applejack try Calvados)
  • 0.75 oz. lemon juice
  • 0.5 oz. grenadine

Shake with ice, strain into a chilled cocktail glass

Variation on a Bramble

I recently received some Polish vodka to try (Zubrowka being among them), and endeavoured to go in with an open mind — for the vodka that is.  I am a brown spirits afficionado — never met a brown spirit I didn't like — if its got age and funk on it, I'm there!  Cocktails with deep and complex flavours are also my preference, hence the graviation to rums and whiskys.  Thus, when I



 received the vodka to try, I was somewhat skeptical.  The vodkas that typically inhabit my liquor cabinet are in large part, ones with more flavourful and spicy notes, often rye-based.  (my review of the two vodkas will be up soon over at

Anyhow, the short story is that I wanted to try these vodkas in a couple of "non-vodka" cocktail recipes – substituting the vodkas for gin — the Bramble (by Dick Bradsell, 1984) was one of them.   I have to say, I was pleasantly surprised at how well the Zubrowka stood up! 

I did make one major modification to enhance the grassy notes of the Zubrowka vodka — I used agave syrup rather than simple syrup.  Other than that, the proportions were the same as the classic Bramble: 2 oz. Zubrowka, 1 oz. fresh lemon juice, 1/2 oz. agave syrup, over crushed ice, float 1/2 oz. creme de muir.  (According to Angus Winchester, it should look like blood dripping from a finger priced by bramble thorns – I think we came close with this one!)