Array ( [ID] => 1023 [Cocktail_name] => Classic Old Fashioned [Description] =>

The Old Fashioned is a classic cocktail in every sense. It has a rich history and incredible staying power being perhaps more popular today than ever before.

The Old Fashioned is believed to have been invented at the Pendennis Club in Louisville, Kentucky in the 1880s. The drink is said to have been created by a collaborative effort between the club’s bartender and Colonel James E. Pepper (unrelated to Sgt. Pepper).

There is evidence to suggest that the Old Fashioned may precede 1880 dating back to the early part of the 19th century. We like the Colonel Pepper story and therefore choose Bourbon over Rye in our Old Fashioned. (Besides, you can easily annoy a twenty-something bartender by ordering your Old Fashioned with Bourbon.) Although the original recipe likely omitted the muddled fruit, we like to muddle the fruit.

Today you will find the Old Fashioned being made with every type of Whiskey, as well as Rum and Brandy.

[Ingredients] => 2 oz. Quality Bourbon or Rye
1 Sugar Cube
3 Dashes Bitters
1 Orange Slice (plus one for garnish)
1 Cherry (I love the Luxardo cherries)
Splash of Club Soda [Method] => In an Old Fashioned glass, saturate the sugar cube with the bitters. Add the orange slice and muddle well and then add ice. Top with Bourbon and a splash of soda. Garnish with an orange slice and cherry. [Occasion] => This classic is a proof that a great Whiskey cocktail is welcomed all year long. [Variations] => The Old Fashioned has been around long enough to have inspired some quality variations including great Rum based versions as well as Wisconsin's State drink - the Brandy Old Fashioned. There is much debate about the inclusion of muddled fruit and then the inclusion of muddled fruit in the finished drink as opposed to straining it away. While I like a tidy drink I don't mind fruit debris in my Old Fashioned. [Source] => Classic [Primary_ingredient] => Bourbon [COW] => False [Publish_date] => 2015-01-07 [COW_date] => 2015-01-21 [Image_path] => bevximages/cocktails/oldfashioned.png ) Array ( [ID] => 79 [Cocktail_name] => Bluegrass Midnight Warmer [Description] =>

I dreamed up this cocktail while trying to find a counterpoint to all of the incredibly sweet Apple Martinis that are found in bars today. I knew that it had to offer 'real' apple flavors and the best way that I found to do this was by using apple cider. Once I had the cider in place the two spirits used here a natural choice. You need a Bourbon with a bolder profile to be sure it doesn't get lost in the cider.

Next, my liqueur had to be expressive and pure as well as a natural with apples. Domaine de Canton Ginger Liqueur fit the bill and then some. In sum, it’s a damn good cocktail with enough fruity flavors for those who seek something sweeter while being complex and zesty for the serious cocktail lover. Enjoy!

[Ingredients] => 1.5 oz. Quality Bourbon (I like Buffalo Trace here)
1 oz. Ginger Liqueur
1 oz. Apple Cider (not hard cider)
1 clove [Method] => Place all of the ingredients in a shaker with ice. Shake vigorously - this is important so don't be shy about it as you want to build a thick, white foam. Strain into a rocks glass with fresh ice and garnish the substantial foam with a dusting of freshly ground nutmeg. [Occasion] => This cocktail was designed to be enjoyed on the first cool nights of autumn and then throughout the holiday season when fresh cider can be found. [Variations] => You can mix up the flavor profile by switching the Bourbon with Rye or a quality American Brandy for a very different taste sensation. [Source] => Sean Ludford, BevX [Primary_ingredient] => Bourbon [COW] => False [Publish_date] => 2015-01-07 [COW_date] => 2015-01-01 [Image_path] => bevximages/cocktails/bluegrass_warmer.jpg ) Array ( [ID] => 1249 [Cocktail_name] => An Irishman in Manhattan [Description] =>

There are countless variations of the classic Manhattan; some good, some bad, and some beyond description. Recently I rediscovered this variation that I mixed up some years ago when asked to make a version utilizing Irish Whiskey.

This drink was a great a hit and became a staple winter warmer. It enjoyed so much popularity in my home that I eventually stopped making it as it was drowning out all other cocktails! So much like that album/cd that you played and played to until you could take no more (your friends likely reached that point a month earlier); as time passes it becomes a welcomed old friend. Enjoy.

[Ingredients] => 2.5 oz. Quality Irish Whiskey
1 oz. Ruby Port
1/2 oz. Campari (or other bitter liqueur)
Dried black or red currants soaked in Irish Whiskey for the submerged garnish [Method] => Add all ingredients along with a handful of ice to a mixing glass. Stir, don't shake, for a good 20 seconds and then strain the drink into a chilled cocktail glass. Garnish with the plumped currants. [Occasion] => This twist on the classic needs no occasion as it's 12 month ready. In the summer months serve on ice for extra refreshment. [Variations] => Being a variation this cocktail has already satisfied this condition but you can alter this Manhattan variation by swapping the Ruby Port for a sweeter style Amontillado Sherry. [Source] => Sean Ludford, BevX [Primary_ingredient] => Irish Whiskey [COW] => True [Publish_date] => 2015-01-01 [COW_date] => 2015-02-04 [Image_path] => bevximages/cocktails/irish_manhattan.png ) Array ( [ID] => 1140 [Cocktail_name] => Michelada - Classic [Description] =>

The Michelada is a wildly popular drink in Latin America. If you have ever enjoyed a cool beverage in a local bar in Mexico (A bar filled with tourists sipping frozen cocktails while wearing socks with sandals doesn’t count!) you have likely seen this drink up close.

It is named for the bartender that is said to have invented the drink, Michel Ésper of the Club Deportivo Potosino in San Luis Potosi. You will notice that our classic recipe, just like the original, does not include tomato juice.

If it sounds disgusting it's just because you have never tried it. Trust me, if you enjoy a good Bloody Mary from time to time (and our Bloody Mary recipe is smashing) you will enjoy a fresh Michelada.

[Ingredients] => 12 oz. Beer (we like a fresh pale Mexican Lager)
half a lime
3 dashes of Mexican hot sauce
2 dashes of Worcestershire
2 dashes of Maggi *
Fresh ground black pepper to taste
* Maggi seasoning sauce can be found in any Mexican market. [Method] => Add the Mexican hot sauce, Worcestershire, and Maggi to a chilled beer glass. Squeeze the lime half (cut into two pieces) into the glass and drop the limes in. Top with the cold beer. You can salt the rim (like a margarita) if you like and garnish with a lime. [Occasion] => It's great anytime but if it's a hot summer's day, you hear waves crashing, and you may still be a bit injured from the night before this may be the perfect cocktail. [Variations] => See Our "Turbo" version of the classic that includes Tequila. [Source] => Classic - BevX twist [Primary_ingredient] => Beer [COW] => False [Publish_date] => 2015-01-07 [COW_date] => 2001-01-01 [Image_path] => bevximages/cocktails/michelada.png ) Array ( [ID] => 1142 [Cocktail_name] => Michelada - BevX Turbo Version [Description] =>

The Michelada is a wildly popular drink in Latin America. If you have ever enjoyed a cool beverage in a local bar in Mexico (A bar filled with tourists sipping frozen cocktails while wearing socks with sandals doesn't count!) you have likely seen this drink up close.

We love the classic version but as we are wont to do, we have turned up the flavor and the octane a bit with our Turbo version! It's a great way to get back on the horse - so to speak...


[Ingredients] => 12 oz. Quality Mexican Beer
1 oz. 100% Blue Agave Blanco Tequila
1 oz. Sangrita
Half of one lime [Method] => Add the Tequila and sangrita to a chilled beer glass. Squeeze the lime half - cut it two pieces - into the glass and drop the limes in. Top with the cold beer. You can salt the rim (like a margarita) if you like and garnish with a lime. [Occasion] => It's great anytime but if it's a hot summer's day, you hear waves crashing, and you may still be a bit injured from the night before this may be the perfect cocktail. [Variations] => This is a variation of the classic Michelada. [Source] => Sean Ludford, BevX [Primary_ingredient] => Beer [COW] => False [Publish_date] => 2015-01-07 [COW_date] => 2001-01-01 [Image_path] => bevximages/cocktails/michelada.png ) Array ( [ID] => 1567 [Cocktail_name] => Wisconsin Supper Club Old Fashioned [Description] =>

The Old Fashioned is a drink with a serious identity crisis. Classic cocktails have been rediscovered and much effort has been made to banish the influences of the 1907's. The original Old Fashioned - or dare I say the Old Fashioned Old Fashioned is a simple concoction of sugar muddled with bitters and soda and topped with Whiskey. However, many people still like having orange and brandied cherries muddled with the sugar. I have a hard time telling them they’re wrong.

In Wisconsin they have their own version of the Old Fashioned making use of American Brandy. Considering that Wisconsin has perhaps the best bar culture on the planet I lean in their direction. This does not suggest that there is a unified Old Fashioned recipe in Wisconsin (every tavern has their own twist). Besides using brandy as the preferred spirit the Wisconsin Old Fashioned demands muddled fruit.

A good Wisconsin Old Fashioned will certainly make an uptight mixologist squirm in their bar stool as they witness fruit debris floating in the glass. In some cases it may require restraints to keep them from grabbing a strainer. Relax! An untidy Old Fashioned is a delicious Old Fashioned and besides when I serve this to my guests they all love eating the bits of orange and cherry at the bottom of the glass. Who am I to deny them of such a pleasure?

In Wisconsin the guest knows to order their Old Fashioned sweet or sour. A sweet drink calls for a splash of 7-up while the sour calls for a splash of sour mix. In my rendering of the Wisconsin Old Fashioned I use my own sour mix for a fresher approach. It's both sweet and sour.

[Ingredients] => 2 oz. Quality American Brandy (I like E&J XO)
BevX Perfect Sour Mix
1 orange supreme (cut away peel, pith, and membrane found between each segment)
1 Brandied cherry
1 Demerara sugar cube
5 dashes of bitters [Method] => Drop the bitters one by one on to the Demerara sugar cube and allow it to soak in. Add the sugar cube, orange supreme, brandied cherry, and sour mix to an Old Fashioned Glass. Muddle the fruit and sugar well - I mean beat it to a pulp (literally). Add the Brandy followed by ice and stir. If you are using large cubes of ice you may want to add a splash of soda if using crushed ice leave it alone. No garnish required. [Occasion] => This congenial drink is great in any season and if you venture to Wisconsin you will see that as long as you're awake, it's Old Fashioned time. [Variations] => The variations of this cocktail are endless as nearly every bar has their own method. I'm sure that my interloper version will make some cringe but my guests love it. [Source] => Sean Ludford, BevX [Primary_ingredient] => Brandy [COW] => True [Publish_date] => 2015-02-17 [COW_date] => 2015-02-18 [Image_path] => bevximages/cocktails/wi_oldfashioned.png ) Array ( [ID] => 1214 [Cocktail_name] => Commodore - for the 21st century [Description] => Here is another example of Old School meets modern cocktailing and spirits. There are many variations of this cocktail. Troubling is the fact that many of the recipes we uncovered are void of chocolate. Perhaps the silly perception that cocktails with a sweet element are not sophisticated or worse, they may be strictly for the ladies (cocktails know no gender at BevX). Of course, nothing could be further from the truth so drop the hang-ups and enjoy our re-make of this classic. [Ingredients] => 1 1/2 oz. Quality Bourbon (we like a rye heavy recipe)
1 oz. Chocolate flavored Vodka
1 oz. Fresh lemon juice
A dash of grenadine
A splash of orange juice [Method] => Add all ingredients to a cocktail shaker along with a handful of ice. Shake well and strain into a chilled cocktail glass. Garnish with an orange slice. [Occasion] => Enjoy this cocktail year-round but it takes on a special and festive feel near Christmas. [Variations] => We have spotted many versions that are void of chocolate and we enjoy these as well. [Source] => BevX [Primary_ingredient] => Bourbon [COW] => False [Publish_date] => 2015-01-07 [COW_date] => 2001-01-01 [Image_path] => bevximages/cocktails/commodore.png ) Array ( [ID] => 1582 [Cocktail_name] => Continuare [Description] => This cocktail is named Continuare (Italian for continue) as it describes the idea of continuing with drinks for the evening at a time when everyone is ordering their caffe. You need not completely give up on the idea of a café - you simply have it in a different form. Rye Whiskey is the base as I have always liked Rye and coffee flavors together. The Tawny Port adds a fruity, vinous note that acts as the glue for the Whiskey and Coffee Liqueur. [Ingredients] => 2 oz. Quality Rye Whiskey
3/4 oz. 10 year old Tawny Port
1/2 oz. Molinari Caffè
2 dashes of Angostura Bitters
1 Maraschino Cherry (I love the Luxardo cherries) [Method] => Add all of the ingredients to a mixing glass and then fill half way with ice. Stir well and strain into a chilled cocktail glass. [Occasion] => Enjoy this cocktail anytime but I had after dinner in mind. [Variations] => Feel free to use any bold Whiskey as the base and swap the Tawny Port for a medium dry Amontillado Sherry if desired. [Source] => Sean Ludford, BevX [Primary_ingredient] => Rye Whiskey [COW] => True [Publish_date] => 2015-02-22 [COW_date] => 2015-02-25 [Image_path] => bevximages/cocktails/continuare.png ) Array ( [ID] => 1345 [Cocktail_name] => Irish Coffee [Description] =>

This week we feature a cocktail that we dare say is one that has been enjoyed by more readers than any other that we have featured. The Irish Coffee can be made with ease at home and the bar. On a cool and damp evening there are few drinks that can warm you from head to toe like a well-made Irish Coffee.

The drink is said to have been invented (in the 1940s) by Joseph Sheridan at the Foynes Port, County Limerick (the airport that would later become the Shannon International Airport). The Spirited coffee was offered to shivering passengers on a particularly inclement winter’s evening.

Soon, the drink took on a life of its own thanks to Jack Koeppler, then-owner of the Buena Vista Café in San Francisco. Koeppler challenged international travel writer Stanton Delaplane to recreate the “Irish Coffee” that he had experienced in County Limerick. It can be argued that the Buena Vista has served more Irish Coffees (more than 30 million to date) than any other establishment in the world.

[Ingredients] => 1 1/2 oz. Quality Irish Whiskey
1 tablespoon raw or Demerara sugar
5 oz. Hot Coffee
Fresh made, unsweetened whipped cream [Method] => Add the sugar to the bottom of the glass or mug. Top with hot coffee and stir to dissolve the sugar. Add the Irish Whiskey and top with a healthy dollop of fresh whipped cream. [Occasion] => The obvious occasion is St. Patrick's Day but this classic cocktail is enjoyed year-round and especially when you are in need of a warm-up. [Variations] => Many variations abound and the obvious way to vary this drink is by choosing different Irish Whiskies. If you are feeling ambitious take a look at our Fancy Irish Coffee. [Source] => Classic [Primary_ingredient] => Irish Whiskey [COW] => True [Publish_date] => 2015-03-03 [COW_date] => 2015-03-11 [Image_path] => bevximages/cocktails/irish_coffee.png ) Array ( [ID] => 1043 [Cocktail_name] => Negroni [Description] =>

How sad the world would be without the Negroni! This is the ideal aperitif perking up the appetite and stimulating the mind to later cocktail or wine options as well as cusine. Its fruity, citrus tinged, and semi-tart flavors offer the perfect transition from work mode to pleasure.

This classic cocktail comes complete with a classic cocktail story. As the tale goes, Count Camillo Negroni in Florence, Italy invented the cocktail in 1919 at Cafe Casoni. Count Negroni asked the bartender to alter the Americano (Campari & Sweet Vermouth with soda) by swapping Gin for the soda. As they say, the rest is history.

Regardless if this story is fact or fiction, the cocktail is greatly refreshing and is an ideal aperitif anytime of the year.

[Ingredients] => 1 1/2 oz. Gin
1 1/2 oz. Campari
1 1/2 oz. Sweet Vermouth [Method] => Combine all ingredients with ice in a shaker and stir to combine. Strain into a large rocks glass nearly filled with ice. Garnish with an orange peel or orange slices. These days I do see bartenders serving this drink strained in a cocktail glass but this is a drink that should really be served over ice. [Occasion] => The Negroni is welcomed any time of the year. I find it best as the opening salvo as it stimulates the mind and palate. [Variations] => Variations abound but I'm not a fan of messing with the perfect balance of the classic Negroni. The only variation I do enjoy is to replace London Dry Gin with Genever occasionally to shake things up. [Source] => Classic [Primary_ingredient] => Gin [COW] => True [Publish_date] => 2015-02-10 [COW_date] => 2015-02-11 [Image_path] => bevximages/cocktails/negroni.png ) Array ( [ID] => 1560 [Cocktail_name] => Black Velvet [Description] =>

We love beer cocktails and we really love tasty, simple cocktails. The Black Velvet has just two ingredients with one of them being beer. We couldn't be happier.

This classic is said to have been invented at the Brooke's Club in London in 1861. It's as perfect as peanut butter and chocolate and can be enjoyed in any season.

[Ingredients] => Dry Stout (like Guinness)
Sparkling Wine (we like to use Prosecco) [Method] => Fill a chilled Champagne flute halfway with cold stout and top with the sparkling wine. If you pour carefully you will achieve a separation of the two liquids. If not don't fret as it will still be delicious. [Occasion] => Enjoy this cocktail anytime but it takes on a festive ring when served in the winter holidays. [Variations] => You can make this a very different cocktail by using sparkling wines with varying levels of sweetness or by using a sparkling red with a fruity profile. [Source] => Classic [Primary_ingredient] => Beer [COW] => False [Publish_date] => 2015-01-07 [COW_date] => 2001-01-01 [Image_path] => bevximages/cocktails/black_velvet.png ) Array ( [ID] => 1581 [Cocktail_name] => Munster Mule [Description] =>

The Moscow Mule has made a momentous comeback in the past three years or so. What’s the attraction? Is it the cool copper mugs or is it the refreshing taste of ginger? I vote for the ginger (although the mugs are pretty cool).

In my view the vibrant and peppery nature of ginger overwhelms the spirit in the classic drink. I wanted a twist on the classic that co-featured Whiskey along with the ginger. When you utilize Irish Whiskey made at the Midleton distillery in the heart of Munster you are enjoying a Munster Mule. The addition of Calvados rounds out the flavors and acts as a bridge between the Whiskey and the peppery ginger beer.The Calvados also adds another layer of complexity.

Enjoy in moderation.

[Ingredients] => 2 oz. Irish Blended Whiskey
3/4 oz. limejuice
3/4 oz. Calvados
splash of simple syrup (optional - I omit this)
4 oz. Ginger beer [Method] => Shake first four ingredients then add ginger beer to shaker after shaking before straining on to fresh ice in a Collins glass. Garnish with a lime wheel. [Occasion] => This refreshing cocktail is welcomed any time of the year. Enjoy this in March and sip it in the hot summer months as well. [Variations] => My version of the so called Irish Mule includes the addition of Calvados that brings the simple (but delicious) combo of Irish Whiskey, ginger beer, and lime to a whole new level. [Source] => Sean Ludford, BevX [Primary_ingredient] => Irish Whiskey [COW] => True [Publish_date] => 2015-03-03 [COW_date] => 2015-03-04 [Image_path] => bevximages/cocktails/munster_mule.png )
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