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It’s been awhile since my last post, but I thought I’d kick this off in grand style with Partida Anejo Tequila. When I first heard of Partida, and it’s founder and creator, Gary Shansby, I was intrigued. The packaging was just gorgeous, but the allure of another premium 100% Blue Agave tequila was really what got me.
Unlike other tequilas, Partida is an estate-grown product. Just like wineries have their own vineyards, Partida has it’s own agave fields. With more than half a century of experience in cultivating blue agave, the Partida estate is an excellent source of the blue agave that Partida Tequila utilizes to create their product.
The color of Partida Anejo is golden with copper tones. Upon opening the bottle, the nose of the tequila was faint and subtle, as if the 18 months in the American Oak barrels had tamed it’s fiery heat. In the glass, the nose opens up to warm aromas reminiscent of ripe fruit. The taste reminds one of pineapple and honey. Warm on the palate, with more heat present from the alcohol than I thought than hinted in the aroma. However, it finishes clean and very smooth, with a silky fullness.
In cocktails, Partida Anejo also shines. Using the accompanying recipe for the Partida Margarita, I used 1 1/2 oz of Partida Anjeo Tequila, 3/4 oz of Agave Nectar, 3/4 oz chilled water, and 1 oz of freshly squeezed lime juice. As specified I used no garnish, no salt. I found that the caveat, “Taste for Balance” that came with the recipe is necessary especially with the Anejo. The Anejo is very flavorful, and the nectar made this margarita too sweet for me. I think it would have worked better with more lime juice to balance things out a bit. As with any aged spirit, true enjoyment can be found by drinking Partida Anejo Tequila with as little “messing around with” as possible.
More information about Partida Tequila, it’s product line, including the Blanco, Reposado, and Extra Anejo Elegante Tequilas, can be found by visiting www.partidatequila.com.
Courtesy Sidney Frank Importing Co.
My love affair with honey started at a young age. I loved the way it tasted, how it felt in my mouth. As I grew older, my love of the stuff grew as well. Stories of how honey was fermented and served as mead in the great drinking halls of old captivated me. So, when I first saw this interesting bottle sitting on the shelf in the liquor store with its woven sleeve of rafia and with a cap like a beehive I was intrigued. Not so much by the interesting wrapper, but by the familiar allure of honey. Yes, like a bee to a beehive I was hooked. I simply had to try it. What could be wrong with something made from honey?
What is Barenjager? One thing it is not is mead. Barenjager is made not from fermentation of honey, but from blending honey with grain alcohol. This allows the honey flavor and texture to shine through. While not mead, I’m sure that Barenjager would’ve been enjoyed in days of old. According to their website at www.barenjagerhoney.com , bear hunters, hence the word “barenjager”, in medieval Europe drank something called meschkinnes, a kind of moonshine made from honey by area beekeepers and farmers. In the 15th century, one company called the Teucke and Koing Bear Trap Company introduced Barenjager, the first professionally produced meschkinnes. Today, Barenjager is produced by Schwarze and Schlicte and imported by Sidney Frank Importing Company.
I wasn’t disappointed in tasting Barenjager. Like those spoonfuls of honey I snuck as a child, it coated my throat with enough honey sweetness to know I was indeed tasting something made from honey. Of course, there is a little alcohol burn at the end, but not enough to prevent anyone from drinking Barenjager neat.
I decided to try one of the recipes included with the product, the Pink Honey Martini. I shudder at calling it a martini, but hey, we’ve all done it, right? The recipe is calls for 1 part Barenjager, 2 parts vodka, splash of cranberry juice, and sweet and sour mix. The verdict….can’t taste the Barenjager. So, I dialed down the recipe to 1 part Barenjager, 1 part vodka, splash of cranberry, and sour mix. Much better. Barenjager lends a sweetness to the cocktail of honey, of all things.
While this drink may not be my cup of tea, it was good to see how it would mix with other ingredients. Personally, I prefer Barenjager served neat. However, I am sure it would be delightful warmed in the wintertime.
I mentioned in an earlier post for Mixology Monday: The Peppertini, an interesting tasteful vodka called Karlsson’s Gold. I must say this vodka is awesome. I have had other potato vodkas such as Luksusowa and sampled vodkas made from grains, but never have I tasted such FLAVOR in a vodka until Karlsson’s. That’s right, I said FLAVOR.
The first thing you need to know is that Karlsson’s is a 100% potato vodka, made from seven different varieties of new potatoes. Among them is the Solist potato. According to their website at http://www.karlssonsvodka.com/,
“The new potato Solist is originally from Germany. It has white flowers and blooms sparingly. The root is a perfect round oval, the thin skin a lovely yellow, the pulp a light yellow color. It is one of the absolute favorites of the Bjäre Cape farmers, thanks to its firm consistency and smooth, round taste.” These new potatoes are considered a delicacy in the region, with new harvests fetching a price of upwards of 100 US Dollars.
Once harvested, the potatoes are carefully washed to remove any soils or contaminants, insuring only the best in raw ingredients. Potatoes are then ground and mashed, cooled, and then enzymes are added to facilitate fermentation. Once fermented, the resulting wash is then carefully distilled to produce the final, pristine product. Make that distilled only ONCE, thus preserving the natural flavors, under the watchful eye of Master Blender Bjore Karlsson, also known as the “Father of Absolut” for his hand in creating one of the world’s most successful vodka brands.
With it’s unique, potato-like shaped bottle and distinctive closure, Karlsson’s sets itself apart from the myriad of other vodkas on the store shelves. Karlsson’s doesn’t disappoint in aroma or in taste.
Upon opening my bottle of Karlsson’s Gold, I allowed myself to gently inhale the vapors from the wide bottle opening. I was expecting the sharp, biting scent of alcohol. Karlsson’s disappointed me, but in a good way. Earthy was my first impression of the aroma. I could almost get the scent of freshly washed potatoes in the smell, which was gentle and did not overpower my senses.
The taste reflected what I smelled–earthy and fresh…and very smooth. At 40% ABV, I got no burn from the alcohol even as the vodka hit the back of my throat.
I highly recommend Karlsson’s Gold Vodka to anyone considering themselves a vodka aficionado. However, don’t let that deter anyone from giving this wonderful spirit a try. I have never considered myself a vodka anything….only using it when necessary. However I would seriously consider going to Karlsson’s for my mixology needs when recipes call for vodka. Another recipe worth trying, which was my inspiration for The Peppertini in the aforementioned post, is the Black Gold.
Black Gold
Pour Karlsson’s Gold over ice
Add two turns of Black Pepper
As I write this, I can still taste the lingering effects of Karlsson’s Gold. May you find it as an affordable luxury you simply cannot live without.
Karlsson’s can be found at Park Avenue Liquor Shop in New York, or through the store’s website, www.parkaveliquor.com .
First In Whiskey should naturally be the first spirit reviewed from Brave Spirits, LLC. The colors on the bottle remind me of the colors of the U.S. Marine Corps emblem, pictured here. The Marines are usually the first ones on the ground during a conflict. My understanding is that they are very proud of that fact. The bottle resembles a soldier at attention. This applies to all Brave Spirits products. Of course, all labeling is done in the patriotic red, white and blue. I would be remiss not to mention that all Brave Spirits products are made in the United States right down to bottle, cork, label and spirit.
Upon opening the bottle, familiar whiskey aromas hit my nose — nice, warm, and woody. I pour a small amount in a glass and give it a swirl or two. The taste is pleasant, echoing the aromas I got when first opening the bottle, along with a hint of coconut and vanilla, from the American Oak barrels which First In matures after distillation in the foothills of Kentucky. With a splash of water, the taste mellowed and was quite lighter than I am used to in a whiskey. I cannot call this whiskey a bourbon whiskey, which is what most of us in America are used to drinking, along with the occasional rye. I’m not saying this isn’t a bourbon, it just doesn’t say so on the label. What First In is not is merely a reflection of a whiskey. This is whiskey in the fullest sense and stands on it’s own.
In my opinion, First In does not shine as well neat as some other American whiskeys. However, when mixing in a cocktail it gives a light, yet definite whiskey flavor to the cocktails without overpowering the drink itself. The light flavor makes it a perfect substitute for a canadian whiskey when first initiating someone to the wonders of whiskey. I received a few recipes from Brave Spirits. One of these is featured here:
The First In Ginger: 2 oz First In Whiskey, .5 oz lime juice, and Ginger Ale. I built this drink in the glass and gave it a quick stir after topping with Ginger Ale. I used Reed’s Ginger Ale. The end result was a delicious, light drink suitable for summertime or any time of the year.I am anxious to try it in a Manhattan or Old Fashioned. I fully expect First In to work very well in those as well as any other drink calling for an American whiskey.
Cheers!
A few posts ago, I wrote an article on Infusions. Little did I know that a truly unique spirit would be coming to my doorstep that would challenge my point-of-view.
Pinky Vodka is touted as “the world’s most beautiful vodka”. To be honest, it is just that. The packaging of this spirit is a tall, elegant bottle with a blush-hued fluid inside. At first glance, Pinky Vodka may look a lot like a large bottle of perfume. When you first open it, you may think it smells like one as well.
Flowers….that’s what I get when I first opened the bottle, with it’s black synthetic cork. Classy. I like it already. I like corks, whether they be real or synthetic. No matter. Maybe it’s just the sound they make when opened.
The wave of floral scent wafted up into the room. The aroma was like that of a fine Zinfandel–light, refreshing, floral and fruity. For something to have such a pronounced aroma, it had to be more than just a simple infusion. Did they distill the botanicals such as you would with gin? Hmmm…I can’t say for sure. What matters to me most is that someone meticulously crafted a delicate, light spirit.
The company says on it’s website at www.pinkyvodka.com, that Pinky Vodka is “Distilled five times from pure glacial water and slightly sweet winter wheat, Pinky is hand blended with violets, rose petals, and ten other botanicals to create a flavor kissed with the delicate fragrance of a midnight garden (we have champion Scandinavian wine tasters to thank for that).”
The delicateness of this spirit does not disappear upon tasting. First, I poured about half an ounce in a small glass and gave it a taste. I could taste the flowers, followed by a sharp alcohol burn. I am pretty accustomed to drinking strong spirits at full strength or close to it. However, this got me in the back of the throat for some reason. Perhaps my senses were fooled into thinking that I was in fact, drinking a sip of wine, and the 40% ABV of Pinky Vodka snuck up on me. Nevertheless, I continued my tasting, this time adding a splash of water to the Pinky, allowing it to blossom forth with more aromas and cutting the alcohol down to 35-38%–a little trick I learned from tasting Scotch whisky. The water, or branch, helps to release some of the aromas trapped in the alcohol, and serves the dual purpose of bringing the ABV down to a level that is more palatable. I didn’t get much more aroma from the Pinky with this method, but it did quiet it down somewhat. I did get more of the rose petal taste from it, something that dominates the flavor of Pinky.
I decided to consult the accompanying literature and recipe booklet I received from the folks at Pinky. First up, was the Pink Kat. I didn’t have any tonic available, so opted for the club soda version of this refreshing drink. By the way, it’s very good! Light, refreshing (that’s something that you’ll be saying to yourself a lot when drinking Pinky) and floral– a fine drink to introduce someone to Pinky Vodka. I can imagine myself sitting out by the pool having one of these while watching the kids play. Nice!
Pink Kat
1 part Pinky Vodka
1 part club soda or tonic
1/2 squeezed lime
Serve in a highball glass over ice
The second recipe I tried was the Naked Pinky Cosmo, created by Joe’s in Venice, CA. Although I think my splash of cranberry was a little more than a splash, and my cocktail leans more toward the Pinky Cosmo, it was very good. I’m not much for Cosmos, but I like this one. The surprising thing is that the floral taste of Pinky held up against the cranberry and against the triple sec very well. I would definitely recommend trying this one as well.
Naked Pinky Cosmo 
1 part Pinky Vodka
Splash of triple sec
Splash of cranberry
Two squeezes of a lime
Splash of simple syrup
Shake over Ice
Strain into chilled cocktail glass/ Garnish with a slice of lime
My overall impression of Pinky: recommended for those who want something different at their next cocktail party or event. While not a vodka for use in classic drinks such as a Bloody Mary, any drink with a fruit juice or light fruit flavored spirit would do well with Pinky. Consider it to add a new dimension to your Vodka Martini. Remember, keep your drinks light with Pinky. You don’t want to overpower it and lose that delicate, floral flavor. It’s worth it!
Pinky is currently available online at www.wallywine.com/.
Special thanks to the folks at Pinky for allowing me to sample their wonderful product.
Jagermeister Bottle and Shot Glass
Jagermeister. That name conjures up different images for many people. For some, they associate it with a time long past of wild parties and nights out on the town. Everyone knows you shoot it right?
So why review Jagermeister? Simply because it one of the first bottles of alcohol I purchased when starting my home bar. This was before I knew I was setting up a home bar. In fact, it’s before I knew a lot of things. The one thing I did know was that I liked Jager!
So what is Jagermeister? First, we must go back to 19th century Germany to the origins of Mast-Jagermeister, the company that produces the liqueur.
In 1878, Wilheim Mast decided to start a wine and spirits company in Wolfenbuttel, Germany. Later, Curt Mast decided to diversify the company and develop herbal liqueurs or cordials. In 1934, he developed Jagermeister, named after local gamekeepers. He carefully chose a name already familiar to the local population. It is said that Curt was an avid hunter, so he decided to depict on the bottle, St. Hubertus, the patron saint of hunters and foresters. Down to the bottle design, Curt wanted something that would be easily recognizable. The dark green bottle today is the original bottle design, picked simply because it could survive a drop from a decent height and not break.
Now, you can have the label, name, and a bottle, and if it doesn’t taste great than why produce it? I’m sure any spirit producer would say that the craft of the spirit is what is most important.
Jagermeister is an herbal liqueur. It is made from 56 (why not 57?) herbs, woods, spices, fruits, blossoms, seeds and roots. These ingredients go under a process called cold maceration, where their essences are extracted. This liquid is then placed in oak barrels for a period of twelve months. When the batch is ready, it is mixed with alcohol, sugar, and water. The resulting liqueur tastes of citrus, star anise, and ginger.
Best served ice cold, it has become one of the most popular “shooter” liqueurs in the world, and the United States, thanks to Sydney Frank and Co., importers of the liqueur. Today there are Jagermeister Podcasts, Music Tours, etc., and Jagermeister merchandise to keep Jagermeister at top-of-mind awareness for the consumer and bar managers.
JagerMonster
Sure, you can shoot it, but what else can you do? Unfortunately, not a lot of bartenders know of any other use for Jagermeister but as a shot. One of thereasons I love Jager is the fact that you can mix lots of good drinks with it. Take for instance, Jager and Coke( 1 1/2 oz Jager topped with Cola over ice), or the Jager Monster (1 1/2 oz Jager, Top with Orange Juice, and Float Grenadine…Imagine a Tequila Sunrise sans the Tequila). But one of my favorites is simply Jager on the Rocks. I have paid upwards of $15 – $20 for this in bars where the bartender just thought I was absolutely crazy and thus he charged me for the number of $2.00 shots to fill a rocks glass.
Jager and Cola
I have to say, Jagermeister is one of my all time favorites. It’s always in my home bar or the freezer or both. If you want to try it, it runs about $22.00 for 750ml. I would advise you to check out the website at www.jagermeister.com, the international version. The entire site is Flash based and it quite cool. There are oodles of recipies, including those I mentioned as well as some classy-looking cocktails to boot.
