September 17 – Bushwacker


Rum has greatly benefitted from the explosion of flavoured spirits, with perhaps vodka being the only alcohol that has enjoyed the expansion more. There are certainly some interesting rum-based selections out there. Here are some worth looking out for:

Cajun-Spiced Rum

Mrs. Sip picked this up for me while she was recently in New Orleans and today’s drink has inspired me to finally crack the bottle open and give it a shot. The Cajun Spiced Rum hails from the Old New Orleans Rum Distillery, which Mrs. Sip got to enjoy a tour of. We’ve all heard of spiced rums, but Cajun-spiced? Well, that’s a whole different story. If the spices do for my drink what they do for chicken, seafood, and other eats, then I think we’re in for some fun!


Captain Morgan: Tattoo/Bite

The Tattoo blend of blackberries, jalapenos, and black pepper is delicious and gets my endorsement for a cheaper but delicious rum. There are mixed reviews, but Mrs. Sip and I grabbed a bottle for our room in Las Vegas recently and made short work of the liquor. As for Bite, Ma and Pa Sip brought this back from one of their travels and put it out for a party shortly thereafter. It didn’t last very long once folks got a taste of the lime-infused spirit.

Bacardi Dragon Berry Rum

Recently, I picked up a bottle of Bacardi Torched Cherry Rum, which was quite delicious with its chocolate overtone. As a bonus, attached to the bottle was a sample size of Bacardi Dragonberry Rum (soon to be presented on The Sip Advisor). I can’t wait to try this spirit, which is said to be a mix of strawberry and dragon berry fruit. I’ll keep you little sippers updated!

Malibu Fresh/Red

I’m looking forward to trying both of these Malibu offerings. Fresh combines coconut rum with mint and I think this would be perfect for mojitos, while Red adds tequila to the coconut rum the company is best known for. I like how Malibu is working hard to try different flavours and I hope they continue to pursue this route in the future.


Ron Miel Honey Rum

As a fan of honey whiskey, I can only assume that honey rum would also fare well with my palate. That lingering sweetness that honey-flavoured alcohols offer is the perfect finish to a cocktail sip and works nicely to dull the sometimes harsher tones of the liquor (whiskey or rum) itself. The added essence also makes them fun to play with in the mixology world.

Whistling Andy Hibiscus-Coconut Rum

I’m not entirely sure who Whistling Andy is, but I like his gamble of putting hibiscus and coconut together. Mrs. Sip brought back with her some hibiscus leaves from Egypt a number of years back, which we used to make juice. Now I’m thinking we should use what’s still left of the shrubbery to blend our own infused rums! Things are about to get messy!


Anyone else notice the perfectly placed bikini butt in the background!


This brand infuses the liquor with mango, pineapple, coconut, and berries, which must hit the tongue from a number of different directions. I’m very curious as to how it all comes together, so if anyone wants to send me a bottle for a through taste analysis, you know where to find me. Seriously, just because it’s murder spelled backwards doesn’t scare this hombre.

Sweet Georgia Belle

This product offers an interesting blend of peach and mango, as part of a rum liqueur. Perhaps it is meant to mimic the taste of a debutant, but that sounds like the company would be bordering on some serious legal implications. Let’s just assume they got wild and crazy and threw the two fruits together hoping for the best. I hope for that, too!

Drink #260: Bushwacker

Bushwacker Drink Recipe

  • 1 oz Rum (I used Cajun Spiced)
  • 0.75 oz Kahlua
  • 0.75 oz Crème de Cacao
  • Top with half Coconut Cream and half Milk
  • Garnish with Coconut Shavings and Chocolate Sprinkles

What rum blends out there have you tried and thoroughly enjoyed or have come across and want to try, willing to give up your first born child to taste the beautiful elixir? Don’t worry, you’re far from alone!

Sip Advisor Bar Notes (4 Sips out of 5):
The Cajun Spiced Rum is quite tasty with a slight twist on the usual spiced rum concept. Between all the ingredients, you get hints of chocolate, coconut, coffee and spiced rum, all combining to make a very nice drink.

June 26 – Lemon Cry

Just Dew It

We continue our four-part series examining the new Mountain Dew flavours today, tasting the White Out selection. With a name like that, this mixer is sure to be a favourite of white supremacists everywhere, but how will it fare in the Sip Advisor headquarters? Carrying on yesterdays theme, we again check out another smattering of liquors that look fascinating to try. If anyone wants to be my rich benefactor and allow me to sample these alcohols, I am open to a quid pro quo arrangement (*wink, wink*)!

Malibu Fresh

Most people wouldn’t think of combining coconut and mint, but that’s one of the greatest things about mixology: experimenting with different ingredients and stumbling upon something that is delicious, despite conventional wisdom saying those elements shouldn’t blend together very well. If I could get my hands on some Malibu Fresh (I saw it in stores briefly last year), I would put it straight to work in some coconut mojitos!


After Shock Liqueur / Fire & Ice

These two spirits combine cinnamon and peppermint liqueurs, which I find to be such an interesting contrast. I guess you could just put together ingredients like Fireball Whiskey and Peppermint Schnapps, but I don’t think the results would work out as well. I like the names of each alcohol, too, with Fire & Ice perhaps being one of the most aptly-named spirits in libation history!

Bombay Sapphire East

This alcohol takes the already wonderful Bombay Sapphire Gin and adds a couple “eastern” elements to alter the flavour. Lemongrass and black peppercorns join the party, apparently to offset the sweetness of American tonic water. I’m very curious to try this spirit and can see it working well in a number of cocktails. Let’s make all our dreams come true and track down this mysterious treasure.

Bombay Sapphire East

Hot & Sweet Cactus

As I’ve mentioned on this site before, Hot & Sweet was one of the liqueurs Mrs. Sip and I found in Norway. It can best be described as a salty Black Sambuca. I have since found other flavours put out by the company including Hot & Sweet Cactus. I have no clue how the flavours of salt, licorice and cactus will all come together. I only hope that the prickly needles aren’t part of the alcohol, as it may be punishment enough just to swallow the concoction.

Oddka Electricity Vodka

When I first found out about Oddka Electricity, I immediately thought the taste would be similar to licking a battery. Now, Mrs. Sip will tell you that I do a lot of pretty stupid stuff, with a complete and utter disregard for my own body and well-being. That is why I must taste this vodka (licking the battery wasn’t enough to quell my curiousity!) and report to the world about its notes and highlights.

Drink #177: Lemon Cry

Lemon Cry Cocktail

Well, we’re now at the halfway point of the Mountain Dew discovery challenge. Two more days of liquors I want to taste and Mountain Dews I must taste are right around the corner. Won’t ya be my neighbour!?

Sip Advisor Bar Notes (4 Sips out of 5):
I found that this was a very good drink. My decision to use Honey Whiskey was amazing (no surprise there) and the other ingredients provided a fun sour martini experience.
The White Out Mountain Dew is probably the closest to the original flavour and works well as a refreshing soda and mixer.

January 14 – Spiced Sour



One of my favourite elements of mixology is trying new liquors and mixers and seeing how different things come together in look and taste. I love how innovative some companies are becoming, as they release different flavours and adaptations of their normal products.

There are a ton of flavoured vodkas and rums out there. Vodka companies like Van Gogh and Pinnacle seem to be bringing out new flavours on a regular basis, while Stoli and Smirnoff can be counted on for the more traditional tastes like various berry and citrus brands. Bacardi and Captain Morgan have this variety covered in the rum world. Whiskey and tequila companies seem to be getting on board with this concept as well and over the last few years, we’ve seen a number of innovative products hit the market.

Some of the more interesting flavours I’ve seen out there, that I’d like to try, include:

Three Olives Loopy (Froot Loops-flavoured vodka) – It’s very important to start your day off on the right note with a balanced breakfast. I bet Toucan Sam never smelled this one coming!


Van Gogh Peanut Butter & Jelly Vodka – Why not drink my favourite sandwich (and I make a mean PB&J).


Bakon Vodka – I’m a huge bacon fan and can’t wait to sample this sometime, although it’s a bit pricey. If they ever create a pulled pork vodka, I’ll be first in line!


360 Glazed Donut Vodka – With the Froot Loops, PB&J, bacon and now donut flavours, you have breakfast, lunch, dinner and dessert, respectively, all covered.


Malibu Red (coconut rum mixed with tequila) – I’m really curious about this liquor. The coconut and tequila blend might be really nice and a unique twist for some new cocktails.


Malibu Fresh (coconut rum mixed with mint) – Like Malibu Red, I have to give this a try before judging, but at first glance, I just can’t see coconut and mint coming together well… or maybe I can.


Crown Royal Maple – I fully intend to pour this on waffles and pancakes. I love Crown Royal and trust that they know what they’re doing.


With all that said, I recently picked up a bottle of Wiser’s Spiced Whiskey. I was excited to try this because I love spiced rum (particularly Sailor Jerry’s) and I love whiskey. Put the two together and you should be on the right track. The Wiser’s did not disappoint and came with a little card advertising a few recipes to try with the new release. One of those was the Spiced Sour, an adaptation of the Whiskey Sour, one of my all-time faves.

Drink #14: Spiced Sour

Spiced Sour Cocktail

  • 2 oz Wiser’s Spiced Whiskey
  • 1.5 oz lemon juice
  • 1 oz simple syrup
  • Dash of egg whites
  • Garnish with lemon wedge and Maraschino cherry

I have to admit that I didn’t even realize until this post was almost complete that I forgot the egg whites. Usually you shake all the ingredients together and strain. The egg whites leave a foamy layer at the top of the drink. All the recipes I was looking at skip this step of the process, but I’ve made enough whiskey sours in my time that I should know better. I apologize to all the little Sip-A-Maniacs out there. I am, of course, open to better names for fans of this blog…

Do you have other examples of liquor-flavour evolution that you’d like to pass on to me? That would be greatly appreciated. My thanks, in advance!

Sip Advisor Bar Notes (3.5 Sips out of 5):
I’m such a maroon. After making the drink, taking the required photos and downing that bad boy, I realized that I had neglected to include the frothy egg whites in the concoction. Well, dock the Sip Advisor a couple points on your score card. The drink is very heavy in lemon flavour, which sometimes I find to be too much. Otherwise, it’s a recommendable cocktail.