Tuesday, December 8, 2009

Booze Clues: Mixologist Dom Guest Post- Dark Liquor

Darker Outside= Darker in Your Glass

Just like shoes, there are seasons for drinks! Dom, one of our favorite mixologists, has provided us with a little insight regarding dark liquor and a couple of drink suggestions. Enjoy!


Bourbon, cognac, and whisky--few libations can warm the palatte, throat, and soul like that of a brown liquor on a crisp Autumn evening. For some reason that vodka and cranberry is just a bit too tropical for the noncomplientary weather outdoors.

As the days grow shorter, you crave a beverage that warms your insides, something with the mellow tones of a sour mash, the subtlest hints of honey, and the robust caramel notes of a freshly charred oak barrell.

The flavors of your favorite dark-hued alcoholic beverages are created from centuries of historic distillation processes and recipes. For example, bourbon, America's native spirit, comes from a rich southern tradition of distillation. The clear bourbon liquid derives its color, bold aromas, and full-bodied flavors from freshly charred oak barrells, and is then aged for a minium of two years. The most classic American cocktails are typically made with bourbon or rye whisky--think Sazerac, Manhattan, or a Muddled Old-Fashioned.

I recommend stepping away from the vodka and tonics and transitioning to flavorful browns until spring. I've lately been drawn to France's cognacs, in particular Remy 1738. Cognacs are doubly distilled from grapes (vs. corn, wheat, and or rye in a bourbon). For a twist on a sidecar try crafting an East India #2: 1.5 ounces Remy 1738, 1.5 ounces pineapple juice, and .5 curaco de curaco. Vigorously shake these ingredients over ice, serve up, and add a dash of Angustora bitters. This is a cocktail that should be savored. Drink responsibly and enjoy!


Mixologist Dom, Wisdom Cocktail Parlour, Washington, D.C.

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