December 2008 Edition

Winter White Cosmopolitan

• 1.5 oz. Stoli Cranberi
• 1/2 oz. Cointreau
• 1 oz. lime juice
• 1 oz. white cranberry juice
• 3 or 4 frozen cranberries

Combine ingredients over ice in a shaker tin. Shake and strain into chilled martini glass. Float 3 or 4 frozen cranberries on top for garnish.

OceanTrust Martini

• 1 Orange Slice
• 1 Large 3-4" mango wedge
• 2 oz. Absolut Citron vodka
• 1 oz. Fresh sour mix
• 1 full turn Peppercorn Mill
• 1/2 oz Soda Water

Combine orange slice, mango wedge, Absolut Citron, and fresh sour mix in a shaker. MUDDLE WELL. Add ice. Take a peppercorn mill and give it 1 full turn. Shake 20 times. Strain into a chilled martini glass. Add soda water to the top of the glass. Garnish with an orange twist.

Gentle readers, hello. I hope this finds you all in good health. As we wind up November, we here in the Raven household look forward to the revelry of Holiday (word to my Pastafarian brothers) and beyond to the New Year. As such, I thought I'd take a second to wrap up a few bit of old business this month.

First up is the recipe I posted a few months back for Poison Apples. The only thing I can say is that they sounded a lot better than they really were. We learned a few things. You can't use rotgut rum...after soaking, it's still rotgut. There's a time limit, and I don't know what it is, but I know it's not two weeks. When we try this recipe next time, we'll be trying a one day soak; it should turn out a lot better.

With all that said, the apples were somewhat edible. You could feel the effects after 1/4 of an apple; it just wasn't a pleasant experience.

Next up is the winner of the "Win Raven's Swag" contest. After reviewing all of the entries, Dan and I have decided on the best list. The winning entry comes from Blair Frodelius of Syracuse, NY. Here it is, reprinted in its entirety.

Dan notes that Blair uses his expertise in music to come up with the list. You can check out his services at frodelius.com

We'll start with a few stiff drinks to get the evening rolling:
One Bourbon, One Scotch, One Beer - John Lee Hooker 1967 (Blues);
Black Velvet - Alannah Myles 1990 (Rock);
Whiskey Heaven - Fats Domino 1980 (Rock& Roll)

Browsing the liquor cabinet turns up these spirits from South of the Border and Merry Olde England:
Tequila - The Champs 1958 (Rock & Roll)
Cold Gin - Kiss 1974 (Rock)

Moving on to other fermented beverages, let's try some wine & beer both vintage 1968:
Bottle of Wine - The Fireballs 1968 (Rock)
Cerveza - Boots Brown 1968 (Rock)

Going to move on to some tropical themed drinks now with:
Coconut - Nilsson 1972 (Pop)
Rum & Coca-Cola - The Andrews Sisters 1945 (Swing)

Time to get back to serious drinking with:
Drink, Drink, Drink - Mario Lanza 1954 (Pop)
& a rationalization for this imbibing with:
What's the Use of Getting Sober (When You're Gonna Get Drunk Again) - Joe Jackson 1981 (R&B)

Now, it's time to party:
Beer Barrel Polka - Andrews Sisters 1939 (Swing),
and getting really silly: Clink, Clink, Another Drink - Spike Jones 1942 (Novelty)

Time for some mellow music while my liver tries to recuperate (a bit):
Blue Champagne - Jimmy Dorsey 1941 (Big Band);
Moonlight Cocktail - Glenn Miller 1942 (Big Band);
Cocktails for Two - Duke Ellington 1934 (Big Band)

Now it's time to get back to the party with:
Drinking Wine Spo-Dee-O-Dee - Richard Thompson 2006 (R&B)
Gin & Juice - Snoop Dogg 1994 (Hip-hop)
Alcohol - Barenaked Ladies 1999 (Rock)

By this time, I'm really feeling it:
I Got Loaded - Los Lobos 1984 (Tex-Mex Rock)

Maybe, I should try a few cocktails before the evening is over:
One Mint Julep - The Clovers 1952 (Doo-Wop);
Hot Toddy - Cab Calloway 1932 (Swing);
Tequila Sunrise - The Eagles 1973 (Country Rock)

The party is ending, time for a final toast before I head home with a:
Moonlight Cocktail - Glenn Miller 1942 (Big Band)

But, before I leave, I ask the host for:
One More For My Baby (And One More For the Road) - Frank Sinatra 1947 (Pop)

Blair, for your efforts, you win a bag full of the finest Swag this side of the Mississippi (even though you're on the other side...). And because you're south of the 42nd parallel, I might include some of my 'liquid' assets.

For the rest of you.....enjoy Blair's hard work. Think you can do better? Prove it. I'll take more submissions, and I'm sure I can dig out something else to send you...or I'll pick up something pretty for you next time Dan sends me on assignment.

My friends, I want to thank you for reading The Raven's Caw now for three full years. It is a genuine thrill to have my monthly musings read by millions (if not hundreds) of people. As I've already taken up a large part of the newsletter, and Dan's standing over me with a club, I'll end this by saying: Peace to you and yours, and may the Holiday bring many chances to imbibe (responsibly). See you when the calendar changes again. Caw!

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About The Raven

J.T. "Raven" Centonze has been a long time student of the art of alcohol. Initially interested in keeping conversation at parties, his love for alcohol grew to an obsession in college. In between his real job of running a college bookstore or two, he is the part owner/operator of his own winery. He bartends at private parties which allows him the innovation of many new, unique drinks.

The Raven now has his own e-mail address at the BarNoneDrinks. Please send all questions, comments, and suggestions related "The Raven's Caw" to raven@barnonedrinks.com. Also accepted at this address are job offers, death threats, marriage proposals, offers to enlarge certain parts of my anatomy, awards nominations, petitions for absolution and anything else The Raven might need to know about.

Partida Tequila

Ho Ho Ho and a bottle of Rum Cask

A true innovation has been brewing, a beer matured in rum barrels. Innis & Gunn is the world's first brewing company to successfully finish beer in rum casks. The unique and luscious flavours of the Limited Edition Rum Cask can offer a very special culinary experience for a few lucky beer connoisseurs. Maturation in special oak barrels imparts rums with sweet, spicy flavours for which they are renowned. Last year we tried maturing a small batch of Innis & Gunn beer in these same barrels and the results were so delicious that we decided to bottle some. The 2008 Limited Edition Rum Cask is an uncommonly smooth beer with warming hints of fruit and toffee. This makes it an ideal match with sugar and spice, and all things nice. Innis & Gunn Rum Cask is a smooth, flavourful brew with accompanying spicy fruit, and toffee notes. It is the perfect complement to spicy dishes, hearty stews and roasted meat. The smooth, fruity, and sweet notes in the beer also makes it a perfect combination with chocolate puddings. Tasting Notes:

Colour: Deep Red

Nose: Fruits and spice with toffee and hints of oak.

Palate: Surprisingly light in texture, soft fruits and malt fill the palate, balanced by a lively spiciness. A mellow oak background emerges with time.

Finish: Malt to the fore with the spicy notes softening leaving a pleasant lingering sweetness.

Launched in Canada in 2006, Innis & Gunn Original is the world's first beer to employ maturation in American oak as a means of influencing and developing flavour. It has championed the newly emerged and rapidly growing, specialty beer sector and is rapidly asserting itself as an international beer brand of the highest repute. Innis & Gunn Original is currently available in the UK, Ireland, Italy, US, Canada, Japan and throughout Scandinavia and has received numerous awards including:

• Supreme Champion, International Beer Competition 2004;
• Grande Gold Award, Monde Selection 2007;
• Superior Taste Award, International Taste and Quality Institute 2007;
• Best Import Beer, Calgary Beer Festival 2008;
• Metro News People's Choice Award, Edmonton Beer Festival; and,
• Best Import Beer, Canada Cup of Beer 2007.

This unique beer is matured in 'first-fill' American bourbon casks, which are seamed with flavour. As the beer soaks into the grain, it gathers subtle nuances of citrus, toffee, vanilla and oak, which give the beer delicious flavour and aroma. It takes time for the beer to assimilate the flavours in the oak cask, so it undergoes a 30 day maturation period, which is four times longer than the maturation period of an ordinary beer. It then spends a further 47 days in a marrying tun, allowing these natural flavours to smooth and come into balance.

The 'first-fill' American oak casks and the time allotted for proper maturation are the cornerstones of Innis & Gunn Original, and strongly differentiate it from other beers.

The high quality of the product is assured by meticulous nosing and tasting by the coopers as maturation continues. The bottles, which are elegant and finely detailed in their embossment, reflect the care and attention to detail that have gone into making the beer within.

Alpine Summit
Take your holidays to new heights with a crisp après-ski treat.

• 1 part Absolut Citron
• 1 part Absolut Mandrin
• 1 part Absolut Ruby Red
• 1 1/2 parts Lime Juice
• 2 parts Simple Syrup

Shake all ingredients with ice, and pour on the rocks in a tall glass. Garnish with a twist.

Being served this holiday season exclusively at Pre:Post
547 W. 27th Street
Manhattan

AVE' Martini
Developed by NYC Mixologist Dalio Calada

• 1 1/2 oz. Partida Reposado Tequila
• 1 1/2 oz. Averna Sambuca
• 2 Tbsp. Coffee Ice Cream

Stir all ingredients with ice and strain into a martini glass. Garnish with ground cinnamon.

G'Vine Frost Bite
Developed by NYC Mixologist Dalio Calada

• 1 1/2 oz. G'Vine Gin
• 1 Coffee spoon of Lemon Pepper Zest
• 1 1/2 oz. Averna Limoncello

Build in a highball glass over ice. Garnish with a lemon twist.

Cozy Cafe Con Crema
Developed by NYC Mixologist Dalio Calada

• 1 1/2 oz. Partida Anejo Tequila
• 1 Espresso Shot
• 1 1/2 oz. Godiva Caramel Liqueur
• 1 oz. Whipped Cream
• Dash of Kahlua

Shake thouroughly and strain into a martini glass. Garnish with 3 coffee beans.

Merry Christi
Developed by NYC Mixologist Dalio Calada

• 2 1/2 oz. Christiana Vodka
• 2 Tbsp. Hot Chocolate Mix
• 2 1/2 oz. Milk

Shake well with ice and strain into a martini glass. Garnish with dark chocolate shavings.

Hennessy V.S. Flask
We wanted to be the first to let you know about a new product that is being released just in time for the holidays! This year Hennessy is releasing a limited-edition Hennessy V.S. Flask of its elegant cognac in a sleek protective case.

Hennessy V.S. is an exquisite blend of more than 40 different eaux-de-vie which are carefully selected from the premier growing areas of Cognac. Smooth and complex, Hennessy V.S. blends the aromas of hazelnut and oat with floral scents and delicate vanilla nuances. The Hennessy V.S. Flask, as the embodiment of carefree and confident masculinity, is the perfect gift for husbands, fathers and boyfriends.

The limited edition Hennessy V.S. flask features a refillable flask container that encourages recycling and is environmentally friendly. The flask's chic design cleverly exposes the iconic amber-hued cognac and is a must-have accessory for cognac aficionados. The Hennessy V.S. flask is an ideal gift for the sophisticated man who is always on the go. Its portability makes it ideal for the golf course and the beach during holiday jet-a-ways.

Just as the cognac itself has become a luxurious, sought after brand this exclusive limited edition Hennessy V.S. flask is destined to become the first in a trend of upscale collector's items. It is a luxury item available at an affordable price.

Hennessy Hot Toddy

• 1 1/2 oz. Hennessy VSOP
• 1/2 oz. maple syrup
• 1/2 oz. fresh lemon juice

Pour into a glass coffee mug and fill with hot water. Stir and garnish with a cinnamon stick and freshly grated nutmeg.

Harvest Spice
Available at all SushiSamba locations

• 1 1/2 oz. Montecristo Spiced Rum
• 1/4 oz. Domaine de Canton
• 1 oz. Pear Juice

Drizzle caramel sauce in a martini glass. Mix all ingredients in a shaker and pour into the glass. Top with fresh whipped cream. Sprinkle with crushed candied pecans and serve.

Merry-Mint Sambatini
Available at all SushiSamba locations

• 1 1/2 oz. Cabana Cacacha
• 3/4 oz. Creme de Cacao Lite
• 1 Egg White
• 1/2 oz. Simple Syrup
• 1 oz. Lime Juice

Stripe across the top of the glass a string of chocolate syrup.

Cranberry Spice
Created by Dominik Chrzaszcz

• 1 oz. Domaine de Canton
• 1/2 oz. Cabernet Sauvignon
• 1/2 oz. Chambord
• 2 oz. Cranberry juice

Shake well with ice and strain into a martini glass. Use 3 cranberries for garnish on the rim of the glass.

Gingerbread Apple Cocktail

• 2 oz. Domaine de Canton
• 1 oz. Vanilla Vodka
• 2 1/2 oz. Apple Cider
• Few drops of Lemon Juice
• Orange Zest
• Agave Syrup

Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.

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At first glance, it may not seem that Santa Claus and pirates have much in common. But closer inspection reveals that the two share quite a bit more than initially meets the eye. Am I suggesting that a beloved holiday figure is barely any different than a bloodthirsty brigand? Certainly not. But I have noticed there are some startling parallels. I submit the following:

2. Beards. As anyone who has seen pirate movies can attest, buccaneers love beards. Santa's got one too.

3. Swag. Any pirate worth his salt has a sack full of treasure somewhere. Kris Kringle is almost always depicted with bag of goodies as well.

4. Flamboyant clothing. Pirates are noted for dressing stylishly, and Santa is no slouch in that department either. With his bright red suit, flashy hat and leather accessories, he'd be right at home on board any privateer vessel. Speaking of vessels.

5. Mode of transport. Not only do pirates dress well, they travel in style too- Only the sleekest, speediest craft will do. And to top it off, these ships are bristling with weaponry. Not to be outdone, Father Christmas has a flying sleigh powered by magical livestock. No cannons, but who needs 'em when you can go airborne in seconds and outrun pretty much anything?

6. Crew. Pirates rarely work alone. Even the most resourceful scalliwag wouldn't get far without a gang of like-minded mates along for backup. St. Nick has his crew also. Those li'l guys with the pointy hats and curly shoes may not go along on the mission, but they do all the invaluable preparations that allow The Man With The Bag to get things done.

7. Covert Operations. Pirates often commit their deeds undercover of night and with great speed and stealth. Santa has this down to a science, invading a staggering number of homes in a short amount of time, leaving nary a trace.

8. Headquarters: By necessity, pirates must choose remote, often difficult-to-access locations from which to stage their campaigns and store supplies. Likewise, the exact whereabouts of Santa's base of operations is known to almost no one, and exists in a far-flung region that only the most intrepid soul would even attempt to find (and likely at great personal peril due to the harsh climate).

9. Grog: It's not much of a leap from "Yo Ho Ho" to "Ho Ho Ho." While there may not be documented evidence of Mr. Claus openly swigging from a rum bottle, I think his rosy cheeks and jolly demeanor suggest there's more than hot chocolate in his mug.

In closing, I must stress the Santa/pirate correlation is purely speculative. In fact, there is ample evidence indicating that Santa Claus is a force for good, benevolently spreading both material wealth and goodwill with equal enthusiasm. Nonetheless, I recommend staying vigilant during the holidays. Brace yourself with strong drink if the situation warrants.

Holly Jolly Roger

• 2 oz. Cruzan blackstrap rum
• 2 oz. spiced apple cider
• 1/2 oz. Torani Hazelnut syrup
• 1/4 tsp. absinthe (La Fee works well)

Combine everything in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with a lime wedge.

~ A Dr. Bamboo original creation

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Who is Dr. Bamboo? Some say he is a renegade scientist who renounced his original field of study to dedicate himself to the advancement of cocktail culture. Others claim he is a powerful shaman who practices the forbidden arts of a long-forgotten civilization. Still others maintain he is actually a traveler from a faraway world, sent to our planet as an ambassador of intergalactic fine living. Whatever the truth may be, one thing is certain: He makes a mean Martini. When he's not foraging for obscure drink ingredients and vintage barware, Dr. Bamboo works as a freelance illustrator and is the drinks columnist for Bachelor Pad Magazine.

Hornitos Pomerita

• 1 1/2 parts Hornitos Plata
• 1 part DeKuyper Luscious Pomegranate Pleasure Schnapps
• 1/2 part fresh lime juice
• 1/2 part honey or simple syrup

Add all ingredients to shaker. Shake well. Strain into rocks glass filled with ice or into chilled cocktail glass straight up. Garnish with lime wheel.

Kentucky Blizzard

• 1 1/2 parts Jim Beam Bourbon
• 1 1/2 parts cranberry juice
• 1/2 parts lime juice
• 1/2 parts grenadine syrup
• 1 tsp sugar

Shake with ice and strain into a tall glass over ice. Garnish with an orange wheel.

Starbucks Liqueurs Peppermint Mocha

• 1 part Starbucks Coffee Liqueur
• 1/2 part DeKuyper Peppermint Schnapps
• Hot Chocolate

Serve in a peppermint candy-rimmed Irish coffee mug with whipped cream

CC and Coffee

• 1 1/2 parts of Canadian Club whisky
• 1 part Starbucks Coffee Liqueur
• 2 1/2 parts black coffee

Pour into a coffee mug and top with whip cream. Garnish with chocolate shavings or powdered cinnamon.

Adam and VeeV

• 1 1/2 oz. VeeV
• 3/4 oz. Applejack or Calvados or Apple Schnapps
• 3/4 oz. Simple Syrup
• 1 oz. Lemon Juice
• 1 or 2 oz. Apple Juice

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously. Strain into a rocks glass and garnish with and apple slice or mint leaves.

Winter Highball

• 2 Mint Leaves
• 3/4 oz. Simple Syrup
• 2 oz. VeeV
• 3 oz. Sparkling Apple or Pear Cider
• 1/4 oz. Green Chartreuse

In the bottom of a cocktail shaker muddle mint and syrup. Add ice and VeeV, shake vigorously until the outside of the shaker is frosted and beaded with sweat. Pour ice and all into highball glass and fill with sparkling cider. Garnish with Apple chip.

Acai Cranberry Cobbler(pictured to right)

• 1 1/2 oz. VeeV
• 6-10 fresh cranberries
• 1 tsp. quince paste
• 1 oz. Pomegranate Liqueur
• 3/4 oz. Simple Syrup

In the bottom of a shaker combine the fresh cranberries, quince paste and simple syrup (or sugar) and muddle and mash vigorously. Add VeeV, pomegranate liqueur and ice and shake vigorously. Strain and pour into a chilled martini glass.

Gingersnap Martini

• 1 1/2 oz. VeeV
• 1/2 oz. D'Saronno Amaretto
• 1/2 oz. Simple Syrup
• 1/2 tsp. molasses
• 2 1/4 inch thick slices of fresh ginger
• 1 Pinch Cinnamon
• 1 Pinch Clove
• 1 Pinch Allspice

In a cocktail shaker place the ginger, molasses, simple syrup and spices, muddle well. Add VeeV, ice and the rest of the ingredients and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a rocks glass and garnishes with a orange peel and cinnamon stick.

PAMA Toddy

• 3 oz. Brandy
• 1 1/2 oz. Pama pomegranate liqueur
• 3 oz. Darjeeling tea with cloven

Brew tea first. In an Irish coffee mug, pour brandy and pomegranate liqueur. Pour hot tea and stir. Garnish with cinnamon stick and orange peel.

Holiday Egg Nog

• 1 large grade AA egg, separated
• 2 tsp. superfine sugar
• 1 oz. heavy cream
• 1/2 tsp. pure almond extract
• 1/2 tsp. pure vanilla extract
• 1 1/2 oz. Mount Gay Eclipse Rum

Separate the egg into two bowls. Beat the yolk until stiff. Beat the white with 1 tsp. sugar until peaks form. Slowly fold the white and yolk together. Separately, beat the cream with the almond, vanilla, and 1tsp. sugar in a bowl until stiff. SLOWLY fold in the cream with the egg mixture. Add Mt. Gay Eclipse and stir gently. Refrigerate overnight, or serve immediately over ice in a punch glass. Garnish with grated nutmeg and cinnamon.

Hot Buttered Rum Batter

• 1 lb light brown sugar
• 1⁄2 lb unsalted butter (softened)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1⁄2 teaspoon ground allspice
• 2 teaspoons vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

To make Hot Buttered Rum - In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1⁄2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

Spice Night

• 1 1/2 oz. Mount Gay Eclipse Gold Rum
• 1 1/2 oz. Scented Apple Juice*
• 1/2 oz. Fresh Carrot Juice
• 1/4 oz. Lemon Juice
• 1/4 oz. Maple Syrup
• 1 tsp. Ginger Juice**

Place all ingredients in cocktail shaker. Add ice and shake vigorously. Strain into chilled cocktail glass. Garnish with whole allspice pods (they will float atop cocktail).

* Scented Apple Juice
Overnight, combine 3-4 whole allspice pods with one cracked cinnamon stick to 2 cups of apple juice. Refrigerate.

**Ginger Juice
If fresh ginger juice is not available it can be ordered at www.gingerpeople.com

Mount Gay Pumpkin Pie Frappe

• 2 oz. Mount Gay Rum Eclipse
• 4 tsp. pumpkin puree (canned)*
• 2 tsp. Sugar in the Raw (or Turbinado or Demerara)
• 1 pinch ground cinnamon
• 1 pinch ground allspice
• 3 oz. half-and-half cream
• 1 cup vanilla ice cream (slightly softened)

Combine all of the above ingredients into a blender and blend until smooth. Serve in nicely chilled cocktail glass. Garnish with freshly grated nutmeg.

*There is a difference between 'pumpkin puree' and 'pumpkin pie mix.' Please use the puree - it really does make a difference

Happy Hour Studio was founded upon the notion of finding creative ways to portray the personality of a drink. Initially Watson started with about five common beverages, including the Cosmopolitan and Manhattan. "Honestly, when I started this concept I only knew about a handful of drinks," Watson admits. Now her studio has gained quite a collection of cocktail recipe books and bartender guides that she references for her next masterpiece. Over time her paintings became so popular that patrons started commissioning their favorite drinks to decorate their home offices and kitchens. And thus, a new way to show off your beverage of choice was born.

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