January 22 – Envy

Posted on January 22, 2013 by Daniel Wilson

The Green-Eyed Monster

Jealousy… I’m not too familiar with the feeling myself, but I assume it’s that feeling that other guys get when they see me free lifting my 200 pound weights in the gym, living my rock n’ roll gangsta lifestyle, or busting my sweet gangnam-style moves on the dance floor. 99% of the above may almost certainly be a lie, but since it’s Tequila Week here at The Sip Advisor headquarters, I know all you loyal readers are a bit jealous. To even it up, here’s a small selection of those who earn my envy:

Cookie Monster (speaking of monsters)

Imagine being able to eat whatever you want – cookies, plates, even the moon – and not gain a single pound. Seriously, Cookie Monster has been around since 1969 and despite eating whatever he wants, whenever he wants, he still looks the same, even though what he’s stuffed back would have other beings suffering the onset of diabetes or an incredibly gruesome and painful death or something. He may not lose any weight, but maintaining the body status quo would be classified a win for me. I love me some cookies (and chippies for that matter), so being able to eat so indiscernibly (and look cool in so much blue) definitely tops my list of enviable qualities.

Wolverine

Two words: adamantium skeleton. Sure the guy can’t remember who the hell he is or what his past life was, but he’s indestructible. Hell, I often can’t remember who I am or parts of my past life, thanks in large part to the subject matter of this blog. My mind is spinning with the stupid stuff I could get up to if I was immortal. Bungee jumping sans bungee cord, demolition derbies onboard a motorcycle, mixed martial arts fights with dinosaurs… the possibilities are endless, when your mind is as deteriorated as mine.

Garfield

The fat orange cat is allowed to be as surly as he wants and we love him for it. His enviable attitude is something that doesn’t work so well with my wife, however. While I’m not really down with the whole lasagna obsession thing, I can totally get behind the blankie, teddy bear (Pooky), fuzzy slippers and pajamas. And just like Garfield, I would only be nice twice a year, on my own Halloween and Christmas specials. I mean, how could you not be nice at Halloween and Christmas with all the candy, candy, candy and presents, presents, presents!?

Wile E. Coyote

One has to admire Mr. Coyote’s passion and drive in his dogged pursuit of the Roadrunner. If I possessed the same ambition, I’d be able to get this 365-day challenge done in a month (never mind the fact that I may implode like said Coyote in the attempt to do so). I would also love to have the resources Wile E. has at his disposal. His ACME account must be unlimited and if they had an alcohol department, I would be all over that. The one drawback is his constant injuries. One can only fall off a cliff so many times before it would probably get tiresome. My hat is off to you buddy, keep chasing that rainbow and get yourself some sweet, sweet Roadrunner meat!

Inspector Gadget

He may be a bumbling idiot (sounds a little too similar to MY personality profile!), but he’s a respected and accomplished detective. Plus, he gets to travel the world, chasing criminals and use an array of high-tech – well, mostly low-tech umbrellas and such – gadgets (wait!? Is that why he’s called Inspector Gadget? Another of life’s mysteries solved). Perhaps I’d be the one to finally catch Dr. Claw. After all, in my younger days, I was very successful in my hunt for Carmen Sandiego and her band of henchmen. Go-go-gadget 12 inches, am I right, ladies?

Richie Rich

Simply put, the kid had a fully-staffed McDonald’s right inside his own house. We don’t even need to get into the whole gazillionaire, set-for-life kid, B.S. Nope, just McDonald’s… in your house… they would probably even do room service. I would hold these off-the-chain shindigs with the guys from Epic Meal Time and we’d get completely destroyed on Chicken McNuggets and milkshakes. It would be, well, epic.

So, doing a final tally, if I put all my traits together, like a wonderfully-blended cocktail, I would be invincible; surly, but lovable; driven, with uncapped resources; with my own personal McDonald’s restaurant where I could eat at every day and never gain weight… and let’s not forget about the 12-incher!

Drink #22: Envy

1.5 oz Tequila (I used Sauza Gold)
1 oz Blue Curacao
Top with Pineapple Juice
Garnish with Pineapple Wedge and Maraschino Cherry

Who (aside from super me) are you jealous of? Drop me a line and let me know. Perhaps your list will be better… I doubt it though, because I’m pretty awesome! Maybe there will be a list on narcissism in the future!

Sip Advisor Bar Notes (3.5 Sips out of 5):
I like how this drink came together visually with the Blue Curacao half resting at the bottom of the martini glass and the rest combining with the Pineapple Juice to make a greenish hue, perfect for the Envy moniker. The taste wasn’t half bad either.

January 21 – Tequila Sunrise

Posted on January 21, 2013 by Daniel Wilson

Re-Tequila-fication

Hola, amigos! It’s day two of Tequila Week and it’s probably time for a little education on the subject.

I know what you’re thinking, friends: as if you need another liquor lesson so soon after the last one. But fear not, for today is special. We are being joined by The Sip Advisor’s Mexican correspondent, Señor Juan Agave (pictured below). Judging by his photo, he really knows his tequila, or as I like to sometimes call it, to-kill-ya!

There are five different categories of tequila:

Blanco – un-aged white tequila; sometimes called Silver Tequila (this is generally the cheaper stuff that all us gringos like to slam back at Señor Frog’s during Spring Break)
Joven – a mixture of blanco and reposado tequilas; sometimes called Gold Tequila
Reposado – “rested” tequila, aged for a minimum of two months
Añejo – “aged” or “vintage” tequila, aged for a minimum of one year (your sipping Tequila… that’s right you’re actually supposed to SIP fine tequila… crazy, right?)
Extra Añejo – “extra aged” or “ultra aged” tequila, aged for a minimum of three years

The Extra Añejo category has only existed since 2006 and Joven is not very common, with Blanco, Reposado and Añejo being the most recognizable distinctions. The difference between all the categories, is in smoothness, with longer aging meaning a less harsh taste. If you’re not too picky, don’t worry about it. The booze all ends up in the same place, after all… with the same results.

On the other hand, awesome Añejo tequilas can be found for reasonable prices (in places other than Canada, that is) and these can really improve the taste of any mixed drink.

Now let’s tackle the worm myth… I’d put money on the fact that every person who reads this and has taken a trip to Mexico, had at least one person tell them: “Don’t drink the worm, man!” There is no worm. You will never find a reputable bottle of tequila with a worm in it. A worm in tequila is like some kind of moonshine-maker project. If you do find a bottle of tequila in some back alley in Mexico with a worm in it, drink it immediately… this is the true fountain of youth. Please report back to me on your results… after you’re released from the hospital, of course.

There are two municipalities in Mexico named Tequila and both are producers of the liquor. One is located in Veracruz and the other in Jalisco. In Jalisco, the people are known to chase their tequila shots with a drink called Sangrita, meaning “little blood”. It’s comprised of orange juice, lime juice, grenadine, chili powder or hot sauce and a slice or two of jalapenos… hey, why not add the jalapenos? Also, in Jalisco, there is a train called the Tequila Express. Imagine if Agatha Christie’s famous novel was actually titled Murder on the Tequila Express and featured all the characters getting liquored up and into fist fights while solving the crime.

And, very randomly, the song Tequila, originally performed by The Champs, reached #1 on the Billboard Charts on March 28, 1958. It was recorded in just three takes and was never intended to be more than a B-side jam session track. I’m totally going to blast that tune while doing this Saturday’s Super Shot!

As for the Tequila Sunrise and it’s trivial pursuit, well, it has been used for the title of a movie, a pair of songs (by The Eagles and Cypress Hill, respectively) and was the finishing move of pro wrestler Konnan.

Drink #21: Tequila Sunrise

1.5 oz Tequila (I used Hornitos Reposado)
Top with Orange Juice
Drizzle Grenadine into the drink and let it settle
Garnish with a Maraschino Cherry

If done properly, or as I usually work, above average, you will have the makings of a beautiful liquid sunrise, with the red atmosphere rising to greet the day and a little fireball in the sky. Mix it all up and the sunrise is complete. In the future, I will also be making the Tequila Sunset, which substitutes blackberry liqueur or brandy for the grenadine!

Sip Advisor Bar Notes (3.5 Sips out of 5):
For some reason, I often find Orange Juice-based drinks disappointing and this recipe was no different. Sure, it looks neat with the Grenadine floating through the juice, but I can’t completely get behind the taste of the mix.

January 14 – Spiced Sour

Posted on January 14, 2013 by Daniel Wilson

Evolution

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

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.

January 11 – Bellini

Posted on January 11, 2013 by Daniel Wilson

The Ballad of Baby Bellini

Recently, I was told that Bellini has become an increasingly popular baby name for girls. I sincerely hope that my source of information had merely indulged in one too many of the aforementioned drink. Sure, there’s an argument to be made that Bellini has a hint of Italian heritage to it – along with a distinct note of peach essence – but come on, you named your kid after an alcoholic beverage. What were you thinking!? Did your friends already lay claim to the new 2013 names of Bellamy, Spartacus, Chrysanthemum and Eyre?… And I really wish I had just made those 2013 names up. but… Google it. Be afraid.

Going back to little baby Bellini, I can just see it now, when the kid asks about her name, her parents can sit her down and tell her, “We named you after the drink mommy got smashed on before we created you.”

Then later on down the road when Bellini is no longer a little girl, but a grown woman, off at the Devry University – or one of those other “schools” that I see advertised when I’m trying to get my Judge Judy on – our young Bellini starts going to the bar and falls prey to anyone going for the easy pick up line: “Hey Bellini, I could have anything at the bar but I only want to order you.” Or, “Hey Bellini, I’m drinking your nectar.” Okay, that one gets a little PG and I’m not really a pick-up line type of guy, but you get the point: poor, poor girl.

And what if her future husband – or wife… or dog (I’m all for equal rights for every being) – gets a headache from drinking too many of the cocktails? Ever have a frozen bellini… those things are basically a brain freeze in a glass. Doesn’t this just open the door for them to blame Bellini for all of their problems?

I predict that the Bellini’s of the world will likely all become bitter alcoholics, literally drinking themselves to death.

And, if this trend continues, it looks like my kids will be named Tom Collin’s Wilson if it’s a boy and for a girl, let’s call her Manhattan… both of those are actually kind of catchy!

I’ll give the Bellini name one thing… it’s better than Apple (what was Gwyneth Paltrow thinking!?!?)

Drink #11: Bellini

1 oz Peach Schnapps
Top with Champagne
Garnish with a Maraschino cherry

Under the right lighting, the Maraschino cherry can look like a setting sun, a little fireball waiting for you at the end of the cocktail. This was beautifully captured in Mrs. Sip’s wicked photo of the drink.

In the interest of full disclosure, I have to point out that I scheduled the Bellini for this day because we’re celebrating my cousin Erika’s birthday tonight (it was actually last Friday (Jan. 4), but she was away on a Caribbean cruise, the lucky girl). The Bellini is one of her favourite libations, more so in the frozen cocktail version, but I’m sure she’d enjoy one of these, too. She is, after all, a bubbly enthusiast and I raise my glass to her… HAPPY BIRTHDAY!!!

Sip Advisor Bar Notes (3.5 Sips out of 5):
This cocktail wasn’t too bad, even given its high concentration of champagne. I love how the Maraschino Cherry garnish really came to life in the photo.

January 3 – Manhattan

Posted on January 3, 2013 by Daniel Wilson

The Rat Pack enjoy a drink and a laugh together. Not a rare sight.

The Manhattan is one of my favourite cocktails. It makes me think about the glory days of The Rat Pack – it was among their preferred drink of choice, after all – and the sort of Golden Age they lived through. Back when you had to have some level of talent to be a star, instead of a boob job, hit YouTube video or trashy reality show. A time of fedora hats, pin-striped suits and crazy, yet mysteriously classy parties. I love the stories of Frank, Dean, Sammy and the gang working long hours filming their movies and partying through the night before heading back to work the next day. These guys oozed swagger and machismo and made it look easy. If these originators of cool loved the Manhattan, that’s good enough for me.

Near the top on my growing bucket list, liquor edition, is have a Manhattan, while in Manhattan. If I happen to be donning a fedora and be decked out in a pin-striped suit, that would be the icing on the cake. Not that I’m saying that I own a fedora and pin-striped suit (but I do). I like to think that I’d be making the boys proud.

The Manhattan recipe is fairly simple, but one of the beauties of it is the interchangeable parts. I like trying different whiskies and bourbons to achieve a different taste. Some of my preferred alcohols to use include Jim Beam Black Cherry Bourbon (suggested to me by an instructor at Fine Art Bartending), Jack Daniel’s Honey Whiskey (suggested by me to that very same instructor) and for the Canadian in all of us, Crown Royal. The Sweet Vermouth can also be subbed out for a variety of different results. Dry Vermouth can be used instead, as can other liqueurs like Maraschino Cherry flavoured, Grand Marnier and many other options. Be playful with your own recipe and see what you come up with.

There are two ways that I like to present the Manhattan. The first is in a martini glass (the traditional way) and the second is on ice in a rocks glass. Both drinks use the same proportions, with the only difference being that for the Manhattan martini, you stir (don’t shake) all the ingredients with ice and strain from a mixer. Both drinks I’ve garnished with a Maraschino cherry, although the cherry in the martini glass just sunk to the bottom to make nice bourbon-soaked treat waiting for you at the finish line!

Drink #3: The Manhattan

3 oz Whiskey or Bourbon of your choice (I used Jim Beam Black Cherry Bourbon)
2 oz Sweet Vemouth
Dashes of Angostura Bitters
Garnish with a Maraschino Cherry

Let me know if you have any whiskey suggestions or any other tweaks to the Manhattan recipe. Thanks for reading and enjoy!

Sip Advisor Bar Notes (4 Sips out of 5):
I love Manhattans so much that I made two different versions! I’ve always been more of an ‘on the rocks’ type guy, but the Martini version of the cocktail was good, too. I have to give a super thumbs up to my decision to use Black Cherry Bourbon in these recipes and suggest you do, as well.

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