Tag Archive: bourbon


Mixing a flask cocktail + eighteen other links

Next time you’re going out on the town with your mickey, put together a proper cocktail. Sure, you could just fill it with vodka but you don’t want to be the guy getting plastered all on his lonesome. Share and bask in the appreciation!

One of my favorite mixes (for an 8oz flask mind you, go for 16oz and be the life of the party!) starts with 6oz of bourbon. Add 1oz of Frangelico, 1oz of Cointreau and a 3 heavy dashes of Angostura bitters and you’re good to go. |NOLA|

Bored with bourbon? Substitute your spirits and be delighted with the infinite variables now open to you! |SF Gate|

A good example of this would be the “Rum Manhattan“. |Eat.Drink.Think|

For those of you who like a little protein with your cocktail, try one of these ten fat-washed cocktails. I’m totally down with the Irish Bacon Sour but maple syrup makes everything better. |Time|

Fruit will always be popular and when combined with gin, you really can’t go wrong with a cocktail like The Bramble. Remember, anything vodka can do, gin can do better. |Science of Drink|

Don’t believe me? Try the Orange Blossom (a far superior Screwdriver). |SLOSHED!|

Moonshine’s not just for country-folk anymore; the nerds have taken over! |The Atlantic||McClatchy|

I love mezcal even more than tequila. It’s smoky deliciousness and I’m digging how it’s starting to get its due. It’ll be the next big thing after rum, mark my words. |The New York Times|

If you were a student (or poor or both) in the first part of the twenty-first century, you probably bought a case of Lakeport at least once or twice. Labatt is closing the Lakeport Brewery in Hamilton and moving its production south-west to London to save money.

They’re not releasing any figures but I’m betting consumers faced with better, equally-cheap options have moved on. |The Globe And Mail|

While Ontarians are losing their jobs, Danish workers are striking because Carlsberg has decided to limit the consumption of beer to lunchtime. Drivers in particular are upset, pointing to a “very old right” to get buzzed on up to three beers per day. |Sky News|

Researchers at Harvard University are saying that a person’s social network may influence their drinking, with folks being “50 percent more likely to drink heavily if a person they are directly connected to drinks heavily and 36 percent more likely to drink heavily if a friend of a friend drinks heavily”.

This is pretty worrying, especially when you factor in that people are 28 percent more likely to jump off a cliff in the presence of their peers. |Sifiy News|

Socially-responsible branding only seems to happen in Canada (and maybe Scandinavia). Over in the EU, two Germans  have received permission to sell their beer which goes by the name of “Fucking Hell”, the former being the name of a small town in Austria and the latter the German term for a pale lager.

The loophole seems to be the absence of a reference to a particular person, group, act or instruction which rules out the half-dozen brands my friends and I came up with one drunken night (everything from “Tranny Surprise” to “Uncle Joe’s Pogrom Ale”) |New Zealand Herald|

While we might have the Toronto Temperance Society, cities down south have been playing this game for awhile: Washington DC has the Columbia Room which, while not having a membership, charges $65 per person for a boozy prix fixe. |The Washington Post|

For those who want the appearance of a speakeasy without the exclusivity, the little town of Bethlehem (Pennsylvania) has The Bookstore, an homage to all things turn-of-the-century. |Lehigh Valley Live|

Or there’s always the top ten most unusual bars in the world. Cover all of your bases. |Travel Vivi|

Beer Goggler: The perfect app for anyone experiencing one night stand regret. |App Shopper|

Or you could just have standards (but you probably wouldn’t have as many good stories). Another useful accessory for saving your seat and/or drink is the Seat Saver, a clever amalgamation of coaster and marker. |Beer Mats Rule!|

(Photo taken from Anne Taintor’s website. Go buy a flask from her.)

I’m not alone!

kyleI’ve got some company in the blogosphere surrounding Toronto.

While perusing Fasebook the other day, I come across an interesting status update by my friend Kyle which said something about making “peach bitters”. It turns out that not only is he a long-time member of the bar and a general enthusiast but writes his own his own blog, The Bespoke Bar.

It wasn’t long before I found myself, bag of bottles in hand, heading into the west end to reconnoiter with Kyle and see what trouble we could ourselves into.

First drink was his version of an Old Fashioned, albeit with orange zest in place of grapefruit and Knob Creek standing in for Jim Beam. I especially dug his homemade bourbon cherries but the finished cocktail was nicely-balanced indeed.

My round turned out rather sweet but was fun all the same; starting with the Knob Creek as a base, I added some of my orgeat syrup, a bit of his orange bitters and just a touch of the chocolate grappa. It reminded me of one of those chocolate oranges you pound on the table before eating which isn’t a bad flavour to recall but I’m not a fan of sweetness so it was a bit of a mixed blessing.

Owing to the cumulative effects of alcohol, I can’t quite recall what he made next but I do remember a couple of Manhattans being prepared (with the bourbon cherries of course) and a last minute inspiration consisting of the aforementioned bourbon, Kyle’s home-made ginger beer and some organic maple syrup which was quite good after we balanced it out.

It was nice hanging out with someone that has a four years on me when it comes to booze and I very much enjoyed soaking up what knowledge I could. Usually I hang out with people who know mostly nothing so being the small fish was fun and informative.

(Image taken from The Bespoke Bar.)

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