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London Old Fashions – Woodford Reserve


For some peculiar reason Old Fashions made with Canadien Maple Syrup and Woodford Reserve are in vogue in London. This is the second time in a week that a restaurant had them featured on the menu.  I wonder if Woodford representatives are on patrol here?  I am not complaining as both times I have had the drink it has been perfect.  Even though it is obviously a sweet drink, and definitely out of my normal barel-comfort-zone, I enjoyed them.  A boozy desert. 

Tonight I had my drink in the Copa restaurant across the street from the beautiful St Paul’s Cathedral. I nice eerie sky over the magnificent dome. 

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Posted by on January 19, 2017 in London

 

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Cortiina Hotel Bar – München – Revisited 


Almost three years ago I wrote a post on one of my favorite Manhhattans that I have ever had.  That drink was served by an excellent bartender.   I decided to go back to the Cortiina Hotel Bar in Munich and see if that fantastic drink still existed.   

My only request was for it to be made with Basil Hayden bourbon. I left the rest up to the bar host/server (Djemal) and bartender. Note: The fact that this bar has at least seven different types of real bourbon tells me they are serious. Many times in Europe a bar carries Jack as their “bourbon”… And that’s it. Ugh- oh please. 

As with my first time here, I knew upon arrival of my cocktail, and before I tasted it, that is was perfect. The mixed liquids were beautifully see-through. (A 4:2 ratio was used for the bourbon and vermouth) and very importantly, they never saw the inside of a shaker.  The amount of vermouth didn’t darken the drink to look like over steeped English tea, it was still a bourbon colored cocktail. Perfect. 

Well, I was right.  It was made perfectly by a bartender who definitely cares about what they are doing and knows how to do it.  The drink was as crisp as physically possible, they used what I presume to be home made or small batch brandied cherries that could likely be locally acquired.  Everything was perfect, including the slight hint of bitters. 

I definitely recommend this bar as a must do while in Munich, but as it is small and popular, I recommend that you plan to wait to get in or make a reservation. 

 
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Posted by on April 23, 2016 in Around the globe, Happy Hour

 

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Amerisports Bar – St. Charles, MO


At the Ameristar Hotel outside of St. Louis – It is incredible that a bar can screw up a Manhattan this badly. Visually, it is without a cherry, orange and/or any sign of life. Wrong glass too. It is pretty much straight Jim Beam (thank god they were able to get that into the glass properly).

But wait, there’s more! When it was served it had a floating object, that I thought was a bug – but that turned out to be a fleck of cherry skin.  Seriously it was the size of a red pepper fleck you put on a pizza.

I usually write how nice it is have to have a bartender that cares and how much that matters to having a great drink delivered – this was reverse world , a bartender that didn’t give a shit, and a drink that tasted like it.

 
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Posted by on December 11, 2015 in Happy Hour

 

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Stranded in Mexico with Jim Beam and a Blue Plastic Cup

It seems to me that the large Bourbon houses are sometimes treated unfairly by consumers.  The good old stand-bye brands are frequently overshadowed by the snazzy looking boutique labels.  Bottles that are smaller than 750 ml at full price claw at the market that was forged at a much earlier time.  But sometimes, when you are South of the Border, the only brands you can get are the big guys.  Sometimes they are the only game in town. … and that is exactly the place I am in – Merida, Mexico is where I am – the middle of the Yucatan peninsula. Tequila and beer is everywhere.  Bourbon, not so much. Proper glass tumbler?  No freakin’ way.  But at 175 Peso’s a bottle ($11 US), it is a great deal !!!

Since 1795, Jim Beam, has been produced in Clermont, Kentucky and was one of the best selling brands of bourbon in the world in 2008.[1] Since 1795 (interrupted by Prohibition), seven generations of the Beam family have been involved in whiskey production for the company that produces the brand, which was given the name “Jim Beam” in 1933 in honor of James B. Beam, who rebuilt the business after Prohibition ended.

 
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Posted by on October 30, 2015 in Uncategorized

 

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First Impressions – Corner Creek Reserve

The only place to start out with my review is by using the word “balanced”.   This bourbon is very light in color and incredibly balanced. The taste was so mild that I wondered if it was bourbon at all. That may sound like a bad thing, but believe me –  it is a good thing as it all somehow works for this special bourbon.  Corner Creek Bourbon was so unique, that I had to look a the label of the Pinot Noir shaped bottle again. Read the rest of this entry »

 
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Posted by on October 9, 2015 in Uncategorized

 

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McCormick to Resume Producing Bourbon for First Time in 30 years

McCormick Distilling Co. is going back to its roots, as the company plans to begin producing bourbon for the first time in 30 years at its Weston distillery. In addition, it will start offering public tours of its facilities for the first time in 20 years.

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Posted by on September 27, 2015 in In The News

 

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Weinhaus Schneider – Jim Beam Filled Tumbler

Tonight I had a fantastic fondue dinner at Weinhaus Schneider in Munich. This very eclectic restaurant dives guests into a Bavarian hunters lodge. 🙂

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Posted by on September 20, 2015 in Around the globe

 

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