Posts Tagged ‘Manhattan’

  • Drink Bourbon like Don Draper

    March 26th, 2012 by Drink Up
    mad_men_cast-11219 As “Mad Men” season 5 premiered last night, one bourbon brand tells us they are the favorite bourbon among the writers and cast members of “Mad Men.” Got a guess as to which one it is?? Basil Hayden’s Bourbon that the writers of AMC’s “Man Men”  love Basil Hayden’s and actually while writing the show. Matthew Weiner, “Mad Men”‘s creator and executive producer, tells us that they keep a bottle of Basil Hayaden’s in the writer’s room to toast a long day’s work. It’s not just the show’s writers who love Basil, cast members Aaron Staton and Michael Gladis tell BourbonBlog.com that they enjoy it on set. Basil Hayden’s Read More

    As “Mad Men” season 5 premiered last night, one bourbon brand tells us they are the favorite bourbon among the writers and cast members of “Mad Men.” Got a guess as to which one it is??

    Basil Hayden’s Bourbon that the writers of AMC’s “Man Men”  love Basil Hayden’s and actually while writing the show. Matthew Weiner, “Mad Men”‘s creator and executive producer, tells us that they keep a bottle of Basil Hayaden’s in the writer’s room to toast a long day’s work. It’s not just the show’s writers who love Basil, cast members Aaron Staton and Michael Gladis tell BourbonBlog.com that they enjoy it on set.

    Basil Hayden’s Bourbon also says you can toast with their bourbon because it is partly responsible for the return of “Mad Men” with season 5 and inspiring the writers.

    Make a Don Draper’s Manhattan as you’re watching “Mad Men” here is the recipe….

    Don Draper’s Manhattan

    2 parts Basil Hayden’s Bourbon
    3/4 part Dolin Blanc Vermouth de Chambery
    1 dash Orange Bitters

    Add all ingredients  to a mixing glass with ice and stir until combined. Strain into a rocks glass filled with ice. Garnish with an orange twist.

     

    -DrinkUp


  • Drink New York City

    March 20th, 2012 by Jim
    Manhattan Cocktail Classic I know this is Drink Music City, but we do like to get out of town every now and then and sample some beverages in other strange, foreign lands. Like Alabama. I just got back from a trip to the Gulf Shores area for my kid’s Spring Break. It was also Spring Break for a lot of college bros and girls who scream “WOOOOOOOO!” at three in the morning, but that’s another blog. My tropical drink of choice was Cruzan Dark Rum with Pinapple/Mango juice. Why is this significant? I haven’t had rum in years, but I felt obligated, being at the beach. It was delicious. But I digress. Let me tell you where I want Read More

    I know this is Drink Music City, but we do like to get out of town every now and then and sample some beverages in other strange, foreign lands. Like Alabama.

    I just got back from a trip to the Gulf Shores area for my kid’s Spring Break. It was also Spring Break for a lot of college bros and girls who scream “WOOOOOOOO!” at three in the morning, but that’s another blog. My tropical drink of choice was Cruzan Dark Rum with Pinapple/Mango juice. Why is this significant? I haven’t had rum in years, but I felt obligated, being at the beach. It was delicious.

    But I digress. Let me tell you where I want to go next. the third annual Manhattan Cocktail Classic in New York. First, I love New York. Second, it’s a drinking event in Manhattan. What could be better? It’s May 11 – 15 and tickets just went on sale. It’s 10,000 lovers of the booze drinking around six city blocks in Lower Manhattan, with dozens of separate events in some of the greatest bars and restaurants in the world. Sounds like a blast.

    Tickets just went on sale. I need to find someone to finance this trip. Hopefully, I’ll see you there.

    Cheers,

    –Jim R.


  • Barrel-Aged Cocktail – Part 1

    December 28th, 2011 by DrinkUp
    barrelfull Nashville is just beginning to see the wave of the cocktail movement that has been going on for quite some time in major cities like New York City, Chicago, and San Francisco (just to name a few). Thanks to my friends over at The Patterson House, The Holland House Bar & Refuge, and Bar No. 308, Nashville is moving in the right direction.  After starting this site, I quickly became entrenched in the art of the cocktail and am on my way to learning everything cocktail related. I hope to, in turn, give what I learn to our readers in a easily digestible format with a little fun and humor. Read More

    Nashville is just beginning to see the wave of the cocktail movement that has been going on for quite some time in major cities like New York City, Chicago, and San Francisco (just to name a few). Thanks to my friends over at The Patterson House, The Holland House Bar & Refuge, and Bar No. 308, Nashville is moving in the right direction.  After starting this site, I quickly became entrenched in the art of the cocktail and am on my way to learning everything cocktail related. I hope to, in turn, give what I learn to our readers in a easily digestible format with a little fun and humor.  You can check my bookshelf right now and it is overflowing with cocktail books.

    Barrel aged cocktails have taken root this year in American mixologist culture.  People are experimenting with a Negroni (Dry Gin, Sweet Vermouth, & Campari) and even a Trident (Aquavit, Sherry, Cynar, Bitters).  One cocktail that seems to stay relevant in the barrel aged cocktail world is a Manhattan.  So I decided to give it a whirl myself but with a local and slightly unique spin.  I enlisted my friends at Prichard’s Distillery and Olive & Sinclair Chocolate.

    I was forced to keep my mouth shut until last week about the AMAZING project with which the two are involved, creating Prichard’s Double Chocolate Bourbon.  That didn’t stop me from calling them to grab a barrel right after the bottling was complete.  That’s right, a Double Chocolate Bourbon Barrel.  Although I am not going to go into details on how the two products infuse, I will tell you that the barrel smelled unbelievable.

    Below is the barrel.  I will caution you to fill an older barrel  with water first; the longer the barrel is unused, the drier it gets.  You have to fill the barrel with water overnight to let the wood swell back up and seal the barrel.  Once the barrel is no longer leaking, pour the out water and you are ready to begin the real process.

    The recipe for my Manhattan (Makes ~3 gallons):

    Stir the ingredients together (NO ICE) and pour into the barrel.  Now, the waiting game – Let it rest for 5-7 weeks. Enjoy the soft blend of oak and char with your complex Manhattan. And if you made it like me, enjoy the subtle hints of chocolate on the back end.

                

    This barrel aged cocktail can actually be tasted by YOU! How, you ask? I have decided to partner with the W.O. Smith Music School and help them with their cocktails at the Inaugural W.O. Smith Throwback Party.

    Never again will you be able to pay so little and get so much alcoholly amazingness(while supporting an great cause- About the School)……

    Tickets are only $40 until January 15th (250 Max Tickets) – Don’t miss your chance TICKETS