Tasty Beer, Wine and Martinis
The fine folks of Jim Beam wanted to get y’all together again so they could buy you drinks and pour some tastes of the assorted Beams, Maker’s Mark, Basil Hayden’s, (ri)1 and more. In this economy, who doesn’t want free booze? Bourbon! Rye! Free! This Thursday the 12th, 8-10PM. ( facebook event )
We’re huge fans, but it’s been a year or more since we were able to get Anchor Distilling’s Old Potrero back in stock. Not just one, but both 18th and 19th century styles. Both are pot distilled from 100% rye malts, which was typical of the time. The 18th is aged in toasted barrels and bottled at cask strength (124.1 proof from this barrel). The 19th is aged in charred barrels and diluted down to a more reasonable 90 proof. Both are fantastic.
If you haven’t already heard, the second annual Ithaca Brew Fest is this Saturday at Stewart Park. You should definitely check it out. However, if you want to make a full weekend of it, you should be at Pixel this Friday at 7PM for a Jim Beam bourbon and bourbon cocktail tasting. This means free cocktails, snacks and a slightly academic tasting of Jim Beam, Maker’s Mark, Basil Hayden’s and Knob Creek. They’re also bringing white dog, which is straight out of distillation, uncut and with no barrel aging. White dog is a Team Pixel favorite. Free whiskey! Free whiskey!
Just in this week from Distilleria Santa Teresa of Alba Italy is Marolo Grappa & Camomile liqueur. This is certainly one of the most unique spirits we’ve seen in a while. Marolo starts by distilling a grappa from Nebbiolo grape pomace and then infusing Camomile flowers into it for 11 months. The result is a smooth and richly herbal digestif with a bit of grappa warmth but with honey sweetness and texture. It’s wonderful on its own, but why not make a cocktail with it. Introducing the Drink with No Name:
From the folks who brought us Buffalo Trace Bourbon last week, we now have Sazerac Rye Whiskey 6 year old. While the Buffalo Trace gives a nod to its rye component, the Sazerac Rye has a nice and spicy (yet mellow) rye burn. There’s a bit of sweet molasses on the front and a hint of mint in the finish. While good on its own, the name calls for mixing. The Sazerac. The New Orleans original cocktail. Put a splash of Absinthe (St. George!) in a empty glass, swirl to coat and drain the excess. Rub the colored side of a lemon peel around the rim and set aside. Pour some rye over rocks, add some dashes of Peychaud’s Bitters, a bit of simple syrup, stir and strain into the first glass. Voila! Tasty.
We’ve ordered Buffalo Trace Bourbon for almost a year to no avail but after some wheeling and dealing we were finally able to get our hands on a case. This bourbon is exceptionally smooth but full of complexity. While the grain bill is a trade secret, you can almost certainly thank a healthy amount of rye for the character. Caramel, vanilla, oak, grassy mineral leather… Is that a Gimme Coffee description? That’s probably why I dig it. In any case, it makes a mighty fine Mint Julep and a mighty interesting Manhattan. These drinks take some time to do right, so come in early for some tasty traditional and not so traditional preparations.
