Timeless Tipple of the Week: Black Velvet
Tuesday December 1, 2009
This week's timeless tipple is a celebration of a mixture of classes and it is suitably appropriate for the fast approaching holiday celebrations. The Black Velvet is a culmination of two classes with the Champagne typically representing the higher classes of society and a hearty stout taking care of the not-so-high-class - at least that is the perception of the drink in its 1860's origin.
So, is this mixed drink of sparkling wine and beer one worthy of royalty? Obviously it once was, as as it was created as a memorial to Queen Elizabeth's beloved Prince Albert who passed from typhoid in 1861 after a handful of momentous influences. And that is the origin of the Black Velvet: a steward of the Queen created it as a celebratory drink for the masses after Albert's death.
In reality it is a fantastic drink that brings wine and beer together in a near heavenly union that is fantastic for any celebratory state. Though many attempts have been made at recreating it in a bottled form there is not one that can touch the pure taste of a well-made Black Velvet with a freshly corked bottle of Champagne.
Black Velvet recipe...
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Monday November 30, 2009
Welcome to the biggest shopping season of the year! Yes, it is Cyber Monday and most of the online stores have big deals going on beginning today. If you are wondering what to get the bartender in your life I have some ideas to help you get started.
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Saturday November 28, 2009
When it comes to indulgent coffee cocktails an Irish Coffee instantly comes to mind, but this week's sipper takes the sweetness to another level. The drink is called a Cafe Barbados and one of my favorite dark rums for it has to be Cruzan's Black Strap.
The differences between the two warm drinks are not too many, they use the same basic construction of spirit, hot coffee and a heaping mound of whipped cream. In the Cafe Barbados the spirit of choice is a dark rum, which are typically the richest of the molasses-based liquors. Black Strap takes that to an extreme that is delectable and pairs nicely with the darkest, freshest coffee you can brew - preferably using a French press to get a luxurious coffee texture. I never really understood it, but there is one other element in the Cafe Barbados mix and that is a coffee liqueur (i.e. Kahlua) because it mimics the coffee's flavor, but if you leave it out the drink does leave something to be desired so it's best to toss in that shot. Though, you could add another dimension of flavor by using one of Kahlua's flavors like their mocha, hazelnut or coffee cream.
Friday November 27, 2009
Lately many gins have been attempting to break tradition and it has caused quite a debate in the spirit category as to what can be called gin and what is on its own. However, the gin I'm introducing today doesn't stretch those bounds so much, Oxley just adds a twist to the classic and the result is quite delightful.
Consider Oxley Classic English Dry Gin a soft, bright London dry gin - that's the best way I can explain it. Where in a London dry the botanicals are typically warm and dark, in Oxley they are light and bright, though they are still recognizable. Oxley reaches this gin flavor by using a cold distillation, which allows the botanicals to release their natural essences without a "burnt" quality to them. It's rather quite an interesting take on gin and not so far off that I don't think there will be many who do not enjoy its lighter side.
Full Oxley Gin Review...
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