Herradura Tequila Reposado

"On the high plains of Jalisco, at the foothills of the majestic Sierra Madre Mountains, you will find the Herradura estate. It is here that Herradura has been produced and bottled since 1870.
"Herradura is made naturally from 100% blue agave, with no additives. Only the finest blue agave, harvested at their prime after years of careful cultivation are used to make Herradura.
"Herradura Reposado. Savor the smooth taste of this natural Reposado tequila. Enjoy it straight or make a real margarita. Taste the legend... Tequiila Herradura(R)."

Aged 11 month. A very fine and smooth reposado which I used to make a Chiapas Old Fashioned, as described on my bottle of Elmegirab's Dandelion & Burdock Bitters:

• 50 mL tequila reposado (Herradura)
• 12.5 mL green tea infused sugar syrup (rich unrefined sugar syrup)
• 2 dashes Dandelion & Burdock Bitters
• Strip white grapefruit zest

Stir liquid ingredients until ice cold and strain over ice in a chilled rocks glass. Rub the rim and garnish with the grapefruit zest.

40% ABV. Read more on Herradura website.

Mandarine Napoléon

This is a nice tangerine liqueur. With it, I prepare a fruity punch called Marquisette which is a speciality of the Ardèche region in France.

• 1 L sparkling wine
• 1 L lemon-lime soda (Sprite, 7up, etc.)
• 1.5 L dry white wine
• 10 cL simple syrup
• 15 cL Mandarine Napoléon
• 25 cL white agricole rhum
• 30 cL orange syrup
• 4 oranges
• 4 lemons

Chop the fruits into pieces and let them macerate in the liquid ingredients for at least a day in a bowl. Refrigerate long before you serve and when serving, add a big block of ice to the bowl.

This is really delicious. It can be compared to a white wine sangria.

38% ABV. Read more on Mandarine Napoléon website.

Lillet Blanc

"LILLET(R): une histoire de connaisseurs
"En 1887, à Podensac, 30 km au Sud de Bordeaux, Paul et Raymond Lillet en œnologues avertis, imaginent cet apéritif aujourd'hui reconnu à travers le monde comme l'Aristocrate des apéritifs.
"LILLET(R), c'est tout simplement le compagnon idéal des apéritifs épicuriens. Le prélude indissociable de tous moments d'exceptions.
"Assemblage subtil de vins sélectionnés et de liqueurs de fruits, le LILLET(R)se déguste frappé, 6° à 8°.
"Vous pourrez l'apprécier nature mais aussi sur glace avec une tranche d'orange, une rondelle de citron ou de citron vert.
"Placez votre bouteille au réfrigérateur quelques heures avant le service et présentez-la en seau à glace afin d'éviter son réchauffement.
"LILLET(R) vous attend: bonne dégustation."

Considering the reputation of this apéritif, I was not so much impressed by it. It makes a nice alternative to vermouth in a Martini. I made a Corpse Reviver N°2 with it. I found this cocktail pretty crisp, but very interesting.

Corpse Reviver N°2:

• 1cL Gin (I used Beefeater)
• 1cL Lillet blanc
• 1cL Cointreau
• 1 cL lemon juice
• a dash of absinthe (I don't remember which one)

Shake all ingredients with ice all strain in a chilled cocktail glass. I was thinking of adding Maraschino to this, I should try again some day.

17% ABV. Read more on Lillet website.

Gabriel Boudier's Saffron Gin

"Gabriel Boudier is a leading micro distiller in Dijon France with a reputation for fine spirits since 1874. Saffron Gin is a unique recipediscovered in the annals of France's colonial past when England and France both claimed India as their jewel and gin rich in exotic botanicals was the fashion. This handcrafted, small batch distilled gin is made from the finest natural botanicals, in addition to the Saffron which gives a delicately spicy character, the recipe has Juniper, Coriander, Lemon, Orange Peel, Angelica Seeds, Iris and Fennel, creating one of the most complex and memorable gins distilled today. Enjoy Saffron Gin on the rocks or with Tonic."

With this gin, I made one of the most unexpected delight one can imagine. I basically took all the most peculiar spirits I had to make a very ori-gin-al, yet delicious concoction:

• 4cL Saffron Gin
• 1cL Fernet Branca
• 1cL Bénédictine
• 3 dashes Dr. Almedgirab's Christmas Bitters

Shake all ingredients with ice all strain in a chilled cocktail glass.

I was prepared to drink an atrocious medicine and it ended up being a very good revelation. And I'm not a fan at all of Fernet Branca.

40% ABV. Read more on Gabriel Boudier website.

Canadian Club

I made a berry cocktail with Canadian Club for which I can't find a name:

• 4cL Canadian Club
• 2cL Brown Sugar syrup
• 5 blackberries
• 8 raspberries
• Half a lime
• 12 mint leaves

Muddle the berries and lime in a mixing glass. Add sugar syrup, whisky and mint leaves. Shake hard with ice cubes. Double strain in a cocktail glass. Garnish with a mint sprig.

This is a delicious fruity and minty cocktail.

40% ABV. Read more on Candian Club website.

Cadenhead's Old Raj Dry Gin

The Old Raj Dry Gin is one of the strongest comercial gin. At 55% it is very powerful, yet tasty and drinkable. I made the following cocktail:

• 5cL Old Raj 55%
• 1cL Bénédictine
• 1cL simple syrup
• 2cL lemon juice
• sprig of thyme

In a heat-resistant recipient, put the thyme sprig with Bénédictine and 1 cL Old Raj gin and set it to fire to cook the thyme (don't let the thyme burn). Put this in a cocktail shaker adding the other ingredients and shake. Double strain into an old-fashioned glass over a big ice cube. Garnish with a sprig of fresh thyme.

55% ABV.

River Horse's Hop-a-lot-amus

"The fable Hop-a-lot-amus is a mythical creature. The heavy hop character of this Double IPA is as subtle as a 'river horse' in your lap, but finishes as a hippo in a tutu. Enjoy!"

Good description of the beer. Hop is indeed very present. Interesting flavour, but as for the Hop Hazard, this one is too bitter.
To counterbalance bitterness, I made a cocktail with it:

• 4cL gin (I used Tanqueray)
• 2cL lemon juice
• 2cL simple syrup
• 12cL IPA (Hop-a-lot-amus)

Shake gin, lemon and sugar over ice. Strain into a tumbler glass over fresh ice. Complete with cold IPA. Garnish with a lemon slice.

I was inspired by a post by A Flowery Song who tried to substitue soda or fizzy ingredients with beer in a few classic cocktails. Mine is a variation of the Gin Fizz.

8.5% ABV. Read more on River Horse website.

Patrón Silver Tequila

"Patrón Tequila, like the great wines and cognacs of the world, is exceptional for a reason. It begins with the finest growing region in Mexico. High in the mountains of Jalisco exists a region with perfect soil and climate which allows the sugar and acid balances of the Weaber Tequilana Blue Agave to mature and produce an 'agave pineapple' unequalled elsewhere in the world. Like premium wine grapes the sugar acid balance must be perfect before harvest. Patrón tequilas are produced in the traditional handmade fashion.
"After harvest the 'pineapples' are carefully selected, trimmed, and then slowly steam baked. When cooked to perfection the 'pineapple' is macerated with large natural stone milling wheels. The fermentation is done with the fiber of the 'pineapple' which helps impart its unique flavor and smoothness. After a double distillation process the tequila is fine filtered in preparation for hand filling into artisan, hand made bottles. Every bottle of Patrón is truly one of a kind."

This is clearly the most outstanding tequila I ever tasted. I made the best margarita ever with it:

• 4 cL tequila (Patrón Silver)
• 2 cL freshly squeezed lime juice
• 2 cL triple sec (Cointreau)

Rim a cocktail glass with Fleur de Sel and put it in the freezer. Shake all ingredients with ice. Strain into the chilled cocktail glass. Garnish with a long lime twist or thin strands of lime peel or grated lime peel.

Using Fleur de Sel instead of normal salt really makes a huge difference. I was not a big fan of salt rim before that, but Fleur de Sel is much more subtle and enjoyable. Its coarse grains slowly melt in the mouth while drinking and swallowing. The lime zest as a garnish is also fantastic.

40% ABV. Read more on The Patrón Spirit Company website.

Wild Turkey 8 yo 101 proof

"The famous name on this bottle comes from a group of wild turkey hunters, one of whom brought a special 101 proof barrel-aged bourbon on their annual hunting trip. In later years they always requested 'that Wild Turkey bourbon' and to this day it is still hand-crafted in the same slow traditional way."

This bourbon is very much enjoyable in an Old Fashioned cocktail:

• 4 cL whisky (Wild Turkey)
• 1/2 cL sugar syrup
• 2 healthy dashes of Angostura bitters
• Orange peel

Pour the first three ingredients over fresh ice in an old fashioned glass. Stir a little to blend all ingredients together. Take a big fat orange peel and squeeze the oil out of it and throw it into the glass.

50.5% ABV. Read more on Wild Turkey website.

Cognac Martell V.S.

"Since 1715, Jean MArtell and his successors have established an independent spirit, a creative flair and name. Martell VS, smooth and perfectly balanced, is enjoyed al over the world, either served straight, on ice or mixed."

Among the reasonably priced Cognac, this one is one of the best.
I made a French 75 with it:

• 4 cL Cognac (Martell V.S.)
• 1 cL freshly squeezed lemon juice
• 1 cL simple syrup
• about 4 to 8 cL dry sparkling wine (Prosecco La Tordera Valdobbiadene)

Shake the first 3 ingredients with ice. Double strain into a champagne flute. Top with dry sparkling wine. Garnish with a lemon twist.

40% ABV. Read more on Martell website.

Luxardo Maraschino liqueur

"Luxardo liqueur is made according to the original recipe in the possession of the Luxardo family since 1821
"Delicious on fruit-salad, strawberries, raspberries, kiwi."

I never had the chance to taste Luxardo liqueur before. I made several cocktails that were asking for maraschino liqueur, but I must admit none of the substitue I found were really similar to this amazing beverage. I tried an unknown brand found in an Italian shop in Grenoble, France. I tried Bols Maraschino liqueur and it is very different from the original stuff.

I finally made a proper aviation with it:

• 4 cL Cork Crimson Gin
• 1 cL Luxardo liqueur
• 1 cL lemon juice
• 1/2 cL liqueur de violette Giffard

Shake all ingredient with ice. Double strain into a cocktail glass.

My flatmate found it a bit bitter and sour (while I found it very good) and he added a dash of simple syrup.

32% ABV. Read more on Luxardo website.

Cork Crimson Gin

"Where it all it started
"There is a long and distinguished history of gin distilling in Cork city dating back to the 1700s. Here the distillers had access to the finest ingredients; plump grain from the fields of East Cork and exotic botanicals arriving at Cork's busting international port. It was at the Watercourse Distillery that the recipe to Cork Crimson Gin was first documented in 1798 by apprentice distiller, William Caldwell.
"Caldwell's leather bound note book contained many recipes, yet one stood out as the 'Best Gin'. This recipe used only the rarest and most expensive ingredients.
"A recipe like none other
"Staying faithful to Caldwell's original recipe, we have recreated this distinctly aromatic and elegant gin. Ten different botanicals from around the world are used, including Juniper berries from Tuscany, Sweet Orangle peel from Morocco, Cassia from Indonesia along with locally harvested ingredients such as Garden Mint and Bay Leaf. Cork Crimson Gin is then hand-crafted by the Master Distiller in small batches.
"Juniper Berry - genievre [sic] in French,
ginevra in Italian,
jenever in Dutch -
the fruit from which Gin takes its name.
"Inspired by History
"Taking inspiration from the crimson coloured wax seal of the Watercourse Distillery, we have named this gin Cork Crimson Gin - a gin of unique heritage and refinement.
"The Classic Crimson Martini
"Cork Crimson Gin's elegant, crisp flavour makes it the ideal gin for the classic dry Martini.
"Take nine parts Cork Crimson Gin and one part Dry Vermouth. Chill your Martini glass with ice and discard the contents.Fill a talle glass with ice, add the Vermouth and swirl to season. Then add the Cork Crimson Gin and stir well to chil. Strain into the Martini glass; garnish with a twisted Lemon zest or decorate with an Olive for a slightly oilier finish."

This is a very fine gin indeed. Here is a recipe I made with it:

• a handfull of fresh coriander leafs
• a healthy piece of fresh ginger
• a small slice of jalapeño chili
• 2 cL lime juice
• 3 cL orange juice
• 4 cL Cork Crimson Gin (any gin would fit)

Mince coriander, ginger and jalapeño and put the mixture in a mising glass. Add lime juice, orange juice and gin. Fill with ice and shake. Double strain into a glass full of ice cubes. Garnish with two or three thin slices of jalapeño and a lime wedge. Enjoy with a couple of straws.

This drink is both spicy and refreshing. It is a perfect accompaniment for Mexican or Asian food.

41.2% ABV.

Classic No.1 Triple Distilled London Dry Gin

"An Elegant, Dry Gin with a Harmonious Blend of Citrus and Spice. Triple Distilled with a Recipe made up of Eleven of the Finest Botanicals sourced from Around the World."

This gin is produced for Tesco. A relatively good gin, considering the price. Interestingly, it is 43% ABV, which is quite unusual for a low-priced gin.

I present a cocktail I made up some time ago:

• 2 parts gin
• 1 part Galiano liqueur (Galiano changed their recipe in 2009, I used a pre-2008 bottle)
• 3/4 part lemon juice

Combine and shake, then double strain. Garnish with a vanilla stick.

Clément Rhum Vieux Agricole

"Ce rhum vieux Clément est issu de la distillation du seul jus de la canne à sucre. Elaborés à l'Habitation Clement, faisant alterner durant la période de vieillissement l'emploi de fûts neufs et d'autres plus anciens, les Rhums Vieux Clement s'apprécient en punch ou en digestif."

This rum is a fine "rhum vieux agricole" matured for at least 3 years is barrels. I made a nice drink as a variation of the Mai Tai.

1 part old Jamaican rum (I used Plantation Jamaica 8 yo 1998)
1 part rhum vieux agricole (I used Clément Rhum Vieux Agricole)
1 part lime juice
1/2 part orange liqueur (I used Cointreau)
1/2 part simple syrup (I used a bar spoon granulated sugar)
2 parts raspberry nectar (I used Alain Milliat's Nectar Framboise)
1 dash of orange flower water

Shake all ingredients on ice. Strain in a cocktail glass. Garnish with mint leaves (I used a fancy lime wedge instead because I had no mint). This is a miraculously perfect drink. The two persons with whom I drank this said it was their favourite cocktail ever! I think it is in the same category as Mai Tai, which I believe is one of the best drink that exists.

44% ABV

Woodford Reserve Distiller's Select

"The art of making fine bourbon whiskey has taken place on the site of The Woodford Reserve Distillery, a National Historic Landmark, since 1812. We honor this heritage with a truly unique batch bourbon of unparalleled quality - Woodford Reserve."
"The barrels that are used for this exceptional hand-crafted bourbon have been specially selected by our Master Distiller."

This is a very fine bourbon. I made an incredibly tasteful cocktail with it:

1 part bourbon (Woodford Reserve)
1 part liqueur Bénédictine
1 part St Germain Elderflower liqueur
1 part lemon juice
Shake all ingredients on ice. Strain in a cocktail glass.

It's very easy to do since all ingredients are in same proportion.

43.2% ABV. Read more on Woodford Reserve website.

Plantation Jamaican Old Reserve 1998

"Made by traditional methods and aged in small oak casks. A very fine rum. Colour: Mahogany. Nose: wide range of highly exotic aromas of cooked bananas, coconutsand sweets. Taste: a generous rum for gourmets, with great complexity."

This is an excellent rum that can be easily drunk neat. I tried it in a Mai Tai (1 part Plantation Jamaican Old Reserve 1998, 1 part Dilon Rhum Agricole 55%, 1/2 orgeat syrup Moulin de Valdonne, 1/2 part Cointreau, 3/4 part lime juice, 1/4 part sugar cane syrup) and it is absolutely gorgeous. Probably my favourite cocktail so far.

42% ABV. Rhum Plantation.