Halloween is over and we keep marching through the year. Next stop, Thanksgiving for the US and the cooler fall temperatures for the rest of us in Northern climates.
I am still changing the newsletter format so you will continue to see differences this month and probably December as well. I hope you like the less bulky feel.
Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.
Learn from industry greats, up and comers and some really wonderful people...
Sara Gorelick gets closer to Hendrick's Gin Brand Champion - Charlotte Voisey. Charlotte is an incredible ambassador for Hendrick's and the cocktail culture in general. Learn more about this amazing girl in this month's feature...
My friends, Hallowe'en means many things to me. As you may have guessed, I have a bit of a penchant for dark stories and poetry (I mean, really, "The Raven"!). This holiday, in all of its hijacked glory, is the one chance a year most of us have to assume another identity. Of course, most people don't see it quite so philosophically, but they still indulge from time to time. This is never quite so obvious as in the Hallowe'en party.
A very Happy Anniversary to The Raven this month. The Raven has graced our newsletter for 4 years now with stories of the weird and wonderful. Cheers! - Dan
Cheryl Charming makes some great jewelry, with a bartender's flair. Dress yourself up today!
Not every drink has to be a sledgehammer. There is a segment of the drinking community that believes the only drink worth having is one that's composed of 100% heavy-duty spirits and kicks like an elephant gun. While there are plenty of occasions where a drink like that is entirely appropriate, there are many times when you just need something a little less...direct.
Farm fresh ingredients for cocktails raise the bar of consumer expectation and markets for growers. Pamela dives into some current trends and gives us a great recipe from David Wolowidnyk.
I'd like to welcome Pamela Irving to our newsletter and the Bar None family. Pamela will be bringing us a fresh look at all things cocktail. I hope you enjoy this, her first article with us. - Dan
Washington Apple #2
Shake with ice and strain on the rocks in a highball glass.
Royal Cider Grog
Mix whisky and apple cider in a large pot and heat until warm. Pour into 8 heat-proof mugs. Garnish each mug with a cinnamon stick.
Herradura Apple-Cran Toddy
Heat the apple cider, cranberry juice and cinnamon stick in a sauce pan just until boiling point. Remove from heat and add Herradura and triple sec. Pour into heat resistant mugs and garnish with orange peel.
Now that the weather is getting a bit colder, a delicious way to keep warm is the Herradura Apple-Cran Toddy. Going in par with apple harvest time, this cocktail incorporates traditional fall flavors: sweet apple and cranberry with cinnamon.
In a small warm wine glass add Tequila and hot apple cider. Float heavy cream. Grate fresh Nutmeg over the cream to finish.
**Apple Cider Preparation: In a pot add Organic Apple Juice. Add winter spices like Cloves, Cinnamon Stick, All Spice, and Orange Peel. Start of by adding a few cloves one cinnamon stick etc so as to find the right-spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15mins. Taste for flavor. When the desired flavor is reached then take off stove. Strain out all the spices and orange peel. Serve warm and enjoy!
After eating a heavy meal (or too much Halloween candy, Averna Amaro is perfect to help settle the stomach. As Sicily's oldest licensed spirit and Italy's favorite Amaro, this digestivo is perfect for sipping after that huge Thanksgiving meal!
I was thinking back to months past, particularly last Halloween season. In the exploration of my past adventures, two drinks came to mind.
Combine all ingredients in a pitcher with a tight-fitting lid. Close the pitcher and shake vigorously. Prepare up to four days in advance.
Rub the juicy side of a lime on the outer edge of a tall glass then roll the glass lip in the celery salt. Add ice and GREY GOOSE Vodka, or GREY GOOSE Le Citron for an extra note of citrus, and pickle relish to the prepared glass. Top with Bloody Mary mix and present with pickle spears. Tips A dash of pickle relish adds tangy sweetness to the spicy taste of the GREY GOOSE Bloody Mary.