Here is a great read about Ballantyne Bourbon. Special thanks to Christina for sharing this great story with us.
Book: Cocktails and books can go hand in hand, Tequila Mockingbird is a great cocktail book. It features 65 delicious drink recipes that have book themed titles. The book also includes bar bites, drinking games, and illustrations throughout. From The Last of the Mojitos to Romeo and Julep you’ll find a cocktail you’ll love. Get it here.
News: Ranger Creek’s New Limited Edition Bourbon Set for Release at Spec’s
SAN ANTONIO, TX, December 17, 2014 – Ranger Creek started operations back in November 2010, and they immediately began filling traditional big barrels with bourbon. After years of waiting that would test the patience of even the strongest willed, the bourbon is finally ready. This new bourbon is a historic milestone for the San Antonio distillery, and a special limited release is set at select Spec’s stores across the state for this Saturday.
.36 Single Barrel is a special, limited edition release of the first 14 big barrels that were filled at Ranger Creek. Each barrel yielded about 100 bottles, so there are only about 1,400 bottles in existence. Each bottle is packaged in a limited edition display box and has the barrel number and unique bottle number hand written on it, along with the age statement and vintage. All 14 of these barrels are considered the 2014 vintage. The age statements range from 2 years 9 months up to 3 years 8 months, and there’s interesting variation from barrel to barrel.
.36 Single Barrel is a rare treat. The term “Single Barrel” means all of the whiskey came from one individual barrel, as opposed to multiple barrels being vatted together for a large bottling run. Single Barrel bourbon means the barrels were hand selected and painstakingly bottled one at a time.
Their new whiskey is a historic milestone because it is the first “Straight Bourbon” that the distillery has released, meaning that it was aged at least two years. Ranger Creek’s current Small Caliber Series is a line of creative, innovative whiskies aged in small barrels for 12-18 months. Aging straight bourbon in big barrels is a more traditional method, but it takes years. With this new release, enthusiasts can try the small barrel version and the big barrel version to see which they prefer.
A limited release of .36 Single Barrel is set at select Spec’s stores on Saturday, December 20 at 10:00 am. One store in each major market will carry about 60 bottles of the new bourbon for the initial release. Markets include Austin, Dallas, Ft. Worth, Houston, and San Antonio. A tasting of the new bourbon will take place at each store from 10:00 am – 2:00 pm. Ranger Creek’s head distiller, TJ Miller, will be on hand at the San Antonio store to sign bottles.
Austin – Spec’s Brodie
4970 Highway 290 West
Dallas – Spec’s Dallas
9500 N Central Expressway, #200
Ft. Worth – Spec’s Hulen
2750 South Hulen Street
Houston – Spec’s Smith St
2410 Smith Street (@ W. Gray & McGowen)
San Antonio – Spec’s De Zavala
5219 De Zavala Road, Suite 101
Food: The Bourbon Barrel Food Originals Gift Box is filled with items perfect for bourbon lovers. It includes: Kentuckyaki sauce, barrel-aged Worcestershire sauce, Bluegrass Soy Sauce, Bourbon Smoked Salt, Bourbon Smoked Pepper, and Bourbon Smoked Paprika. Get it here.
This is the time of year when we have a lot of visitors and get togethers. These recipes are great and hopefully you will enjoy them.
The Noble Ruby by Mike Shain (Makes 37 servings)
55 ½ oz PAMA Pomegranate Liqueur
55 ½ oz Owney’s Rum
18 ½ oz simple syrup
6 ¼ oz of lemon juice
1 oz Absinthe
1 oz Regans’ Orange Bitters
74 oz Schramsberg Mirabelle Brut Sparkling Wine
18 ½ water
Combine all ingredients, except the sparkling wine, in a punch bowl. Stir to combine and add large ice cubes. Gently add the sparkling wine. Ladle into punch cups.
Psarou Punch by Orson Salicetti
6 oz PAMA Pomegranate Liqueur
6 oz Skinos Mastiha Liqueur
14 oz Pisco Control C
6 oz Fresh Lime Juice
14 oz Sparkling Wine or Dry Prosecco
20 Sage Leaves
1 cup Fresh Pomegranate Seeds
Combine all the ingredients together in a punch bowl. Mix with a ladle. Add ice and garnish with six wheels of pink grapefruit, lime and lemon. Makes between 8 to 10 cocktails.
The Happiest by Jim Kearns
1 oz Aperol
1/2 oz PAMA Pomegranate Liqueur
1/2 oz sour cherry syrup
2 dashes Mole bitters
Stir, strain into a Fernet Branca-rinsed coupe, top with Champagne and garnish with a lemon twist.
Super “C” Bellini by Eben Freeman
2 ½ oz Prosecco
1 ½ oz Yoga Peach Nectar
1 oz PAMA Pomegranate Liqueur
½ tsp Vitamin C Crystals
Measure vitamin powder into champagne flute and top with peach nectar. Stir nectar to dissolve vitamin powder. Add PAMA and top with sparkling wine.
Pera Bisonte by Michael Neff
2 oz Zubrowka Bison Grass Vodka
¾ oz PAMA Pomegranate Liqueur
½ oz Pear Purée
Dash of Simple Syrup
1 dash Meyer Lemon Bitters
Pour all ingredients into a mixing glass. Add ice and shake. Add a splash of soda water and strain into a champagne glass.
Millennium Punch by Dale DeGroff
15 oz PAMA Pomegranate Liqueur
1 ½ bottles Louis Royer “Force 53” VSOP Cognac (750 ml)
50 oz Spring Water
16 oz Fresh Lemon Juice
8 oz Unsweetened Pineapple Juice
½ Ripe Pineapple, cubed (to flavor store bought pineapple juice)
1 ½ cup Sugar
6 Whole Fresh Lemons
3 Whole Oranges
Pour the shrub* into a punch bowl. Add the Cognac, PAMA Pomegranate Liqueur and pineapple juice to the punch bowl. Add spring water and adjust the sweet and sour with fresh lemon juice and/or simple syrup.
Garnet of Delight by Pamela Wiznitzer
¾ oz PAMA Pomegranate Liqueur
1 ¼ oz Louis Royer “Force 53” VSOP Cognac
1 ½ oz half and half
½ oz demerara syrup
½ oz crème de cacao blanc
3 dashes Bittermens Burlesque Bitters
3 dashes mole bitters
Add all ingredients to a mixing glass with ice. Shake and serve up in a wine glass. Garnish with freshly grated dark cacao shavings.
Gear: The limited edition Johnnie Walker Oliver Sweeney Brogue combines classic style and taste. The shoe features a Johnnie Walker Red Label miniature in the heel, custom-embroidery, red suede lining in the heel compartment and a transparent top piece to reveal the whisky from below. If johnny is your thing than check out these shoes. We could definitely see them being a great conversation starter. Get them here.
Gear: Somabar is like a Keurig for cocktails. Using a unique pod system of ingredients, somabar can create a perfect cocktail in seconds. While it may take a bit of fun out of handcrafting your cocktails it will surely speed things up and add consistency at your next party. Get on here.
Just a reminder to vote for the 2014 Whiskey of the Year if you haven’t done so already. Click here to vote.
HEAVEN HILL DISTILLERIES NAMES DENNY POTTER CO-MASTER DISTILLER
Industry veteran to work alongside Master Distiller Craig Beam
LOUISVILLE, KY—Heaven Hill Distilleries, Inc., the largest family owned and operated distilled spirits company in the country, has announced the appointment of 17-year industry veteran Denny Potter as co-Master Distiller. Potter currently serves as Distillery Plant Manager at Heaven Hill’s historic Bernheim facility, overseeing production of the world’s second largest inventory of aging Bourbon. He will continue to work with Master Distiller Craig Beam overseeing Heaven Hill’s world-renowned portfolio of American Whiskeys, which includes Evan Williams, the second largest selling Bourbon in the United States and the world.
Potter has spent 13 years in distillery operations, having served both as Plant Manager of Heaven Hill’s historic Bernheim Distillery in Louisville, and, previously, as Operations Manager at Beam Global’s Frankfort, KY facility. Prior to that, Potter served as General Manager of Cruzan Rum’s distillery in St. Croix, USVI, and as Director of Distillery and Environmental Operations at Maker’s Mark Distillery in Loretto, KY.
“We are very pleased to have Denny continue his growth with the company and within the industry,” Heaven Hill President Max L. Shapira said. “His knowledge of Bourbon production and aging—and his ability to teach and relate these subjects to the trade and consumers—make him an ideal person to help carry forth Heaven Hill’s leadership position and reputation into the future. Denny is grounded in the traditions of our company and industry yet has a keen eye for innovation and emerging trends.” Full article here.
Drink: Jura Brooklyn Scotch Whisky is still distilled in Scotland but the city of Brooklyn played a major role in this whisky. Their Master Distiller made a welcomed trip to the US to craft a new whisky. The folks of Brooklyn were inspiration to this new spirit, a 16 year-old whiskey aged in American White Oak Bourbon, Pinot Noir, and Sherry casks. This whiskey is sure to be a delicious one. Bottle at 80 proof. More info here.
2 oz. scotch whisky
1 oz. sweet vermouth
2 dashes Angostura bitters
lemon or orange twist to garnish
Combine ingredients in a mixing glass and fill with ice. Stir well for about 20 seconds, then strain into a chilled cocktail glass. Twist a piece of lemon or orange peel over the drink and use as garnish.