This is not a retraction. I’m not taking back any of the anti-amburana wood vitriol I’ve spouted off over the past few years, and I still firmly believe that using this type of wood for a whiskey cask finish is more often than not a mistake. But if I come across an instance where it sort of, kind of, mostly works, I’m happy to admit as much, and in the case of the new Hard Truth Farmer’s Reserve that seems to be the case.

Hard Truth Distilling Co. is a craft distillery located in Indiana, the state that is also home to the much larger, decidedly non-craft distillery MGP. While the latter is a massive operation that makes whiskey for many different brands, Hard Truth focuses on distilling rye and bourbon, as well as some other spirits, in small batches in the town of Nashville, Indiana. These whiskeys are on the younger side, but they are incredibly good across the board, as evidenced by the recent batch of cask-finished ryes the distillery released. Farmer’s Reserve marks the second time that Hard Truth has partnered with Mellencamp Whiskey Co., a company founded by Levi Collison and Hud Mellencamp, the son of the great John Mellencamp. The bottle’s label features one of the elder Mellencamp’s paintings titled “American Boy And Girl,” which is as Mellencamp a name as you can think of.

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Farmer’s Reserve is a blend of Hard Truth’s Sweet Mash Bourbon and Chocolate Malt Rye, a whiskey made from a mashbill that includes malted barley that was deeply roasted to bring out notes of cocoa. According to master distiller Bryan Smith, 45 barrels of the bourbon and eight barrels of the rye were blended together, an intentional formula meant to highlight the flavor that the chocolate malted barley brings to the palate. The last step was the addition of sections of toasted amburana wood to the whiskey, a stave finish more along the lines of what Maker’s Mark does to some of its expressions than a full barrel finish. According to Smith, the reason for this was to control the impact of the amburana wood. “I have tasted far too many whiskeys which lost their balance using this wood as a finishing element,” he told me. “Our goal with this whiskey was not only to showcase our chops in the art of blending two of our own whiskeys, but to also create a whiskey that weaves unique flavor elements (amburana and chocolate malted barley) into a flavor profile that is rich, complex and cohesive.”

I’d say he’s succeeded. Amburana usually just dominates and overpowers every other flavor in a whiskey, basically turning it into liquid potpourri. Some other distilleries and brands that have tried using amburana as a cask finish (and failed, in my opinion) include Barrell Craft Spirits, Penelope Bourbon, and Rabbit Hole. But somehow it works here. Yes, you still immediately recognize this as an amburana-finished whiskey with its deep notes of cinnamon, nutmeg, incense, and cocoa powder on the palate. But Smith and his team have managed to show some restraint by removing the wood from the barrels before things got out of hand, resulting in rich notes of cherry, dark chocolate, caramel, and toffee. At 106 proof there’s a bit of heat on the finish, but that also makes this a good candidate for enjoying over a large ice cube.

So no, I haven’t shifted my opinion regarding the implementation of Amburana wood for a cask finish—it usually falls short. That’s okay, I don’t believe it will outshine the popularity of aging whiskey in a sherry cask or even a Mizunara barrel anytime soon. It’s pleasant, however, to discover a whiskey finished with Amburana that doesn’t hit you with an overpowering Febreze-like aroma. Hard Truth is a craft distillery you should be paying attention to and this new whiskey is another reason why.

100 Worth sacrificing your eldest for

95 – 99 Exceptional: A crown jewel for your collection

90 – 94 Great: Your friends will tip their hat to you when you pour them a dram

85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market

80 – 84 Good: More of your everyday drinker, solid and reliable

Below 80It’s alright: Honestly, we probably won’t waste your time and ours with this

Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.

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The Lemon Drop is an unusual drink. It exists in its own unique form of purgatory due to two polarizing truths that coexist simultaneously.

Firstly, it garners no recognition whatsoever. The Lemon Drop is deemed inherently unimportant by those who write about cocktails in prominent publications, and typically also by those who peruse such articles. The drink itself is the butt of jokes. “What do they drink at that less sophisticated bar?” the hip bartender might jeer, “Lemon Drops?” It is noticeably lacking from every major cocktail book published in the last decade and a half. To even consider savoring this drink is viewed by some as almost embarrassingly unsophisticated.

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The other fact about the Lemon Drop is that people love it. It is a phenomenon, one of the most globally popular drinks for the last five straight decades among those who don’t read the important cocktail books (i.e. most people) and who just know what they like to drink. In terms of name recognition, it’s one of the superstars, keeping company with cocktails like the Manhattan and the Margarita. What’s more, there is nothing whatsoever wrong with it. Irredeemable drinks do exist, to be clear, it’s just that the Lemon Drop isn’t even close to being one.

How can these two ideas coexist? Personally, I blame the 1970s, the decade that the craft of mixology began to curdle. The last generation to remember pre-Prohibition cocktail culture was dying off, and sweet, chemical, incandescent cocktail-shaped substitutes began to take its place, the Slow Comfortable Screw and the Blue Hawaiian and so on and so on. Into this milieu comes a man named Norman Jay Hobday, who opened a bar he called Henry Africa’s in San Francisco in 1969. He couldn’t afford much decor, but plants were cheap, so he created an alluring and verdant space full of ferns, antique lamps, and comfortable furniture, helping to create a whole movement of so-called “Fern Bars.” Henry Africa’s was a pleasant relief to the cave-like saloons popular at the time, and Hobday found his bar unusually popular among women, who felt more comfortable in the bright and welcoming space.

In an attempt to mirror the shiny and tranquil ambiance and cater to his growing customer base, Hobday (later known as Henry Africa) came up with the Lemon Drop. It’s named after the sharp-tasting candies that its flavor reminds of—comprising vodka, orange liqueur, and lemon, served up in a delicate glass rimmed with sugar. Given that this was the 1970s, the initial Lemon Drop was most likely concocted using a sweet-and-sour syrup which came from a premade bottle—typical for its time but, you’ll have to agree, not the best. If all of this wasn’t sweet enough, surely the introduction of an inexpensive liqueur and a sugar-rim would tip it into the realm of overly-sweet and synthetic, and for many years, nearly every Lemon Drop served was exactly that.

So, here’s the Lemon Drop’s dilemma. It’s practically the emissary for the humdrum sweet-and-sour beverage, therefore too elementary and synthetic for artisan bartenders to acknowledge it, to raise it to the tier of “proper” drinks. But the striking tug of sweetness and sourness is a profoundly gratifying sensation—so much that for a large proportion of the cocktail consumers, the drink has surmounted the sweetness predicament. That’s why the Lemon Drop hasn’t seen a resurgence; it never disappeared. People simply adore it too much.

To bridge this divide, it’s useful to contemplate the pattern we’re dealing with here: Spirit, orange liqueur, and lemon juice. If you added Cognac, you’d label that a Sidecar, which is among the most acclaimed cocktails ever concocted. Conversely, I enjoy pointing out that gin, orange liqueur, and lemon juice together get termed a White Lady, a precise and palatable classic cocktail from the 1930s. Hence, technically, the Lemon Drop is simply a White Lady made with vodka. Isn’t that a notion we all can concur on?

1.5 oz. vodka

0.75 oz. lemon juice

0.5 oz. triple sec

0.5 oz. simple syrup

Add all ingredients to a cocktail shaker. Add ice and give a good shake for 10 to 12 seconds, and strain up into a coupe, cocktail or martini glass with a half-sugared rim, and garnish with a lemon peel.

NOTES ON INGREDIENTS

Vodka: Numerous recipes suggest using lemon-infused vodka, it does create a pleasing variation, but the outcome varies with each brand. From my experience, the extra punch of lemon isn’t crucial as significant lemon juice and garnishing with a lemon peel does the job well. But if you have a preferred brand, it won’t hurt. I personally prefer unsweetened, full-strength, and economical brands such as Absolut Citron, however, I admit to having tried only a select few. Utilize what you like.

Lemon Juice: Although I consistently propose using fresh lemon juice, I emphasize it the most in this situation. Vodka, sugar, and ice are all flavorless, hence, the lemon juice and orange liqueur are the only true flavors in the drink. There’s no place for inconsistency. Although you don’t need to go through the trouble of tracking down organic Amalfi Lemons, nonetheless, using a real lemon and extracting its juice is the best practice to make this refreshment sublime.

Triple Sec: “Triple Sec” is essentially a generic term for an orange liqueur like Cointreau that’s primarily vodka-based, leading to a clear, uncompromised orange flavor. This sets it apart from “curacao” (like Grand Marnier), an orange liqueur that’s primarily brandy-based and hence serves orange flavor in combination with other flavors derived from brandy: oak, spice, and vanilla.

Lemon Drops made with curacao are indeed delectable, yet in my opinion, the essence of the beverage beckons for a triple sec. It’s far more subtle and imparts a robust orange flavour, rendering the mid-palate moist and then withdrawing. Among these, I firmly believe that Cointreau, albeit pricey, is the optimum selection. A handy guideline for triple sec is that superior quality is generally associated with higher proof, so if Cointreau isn’t accessible, attempt to acquire one that boasts an alcohol content of at least 30 percent.

Simple Syrup: Simple syrup comprises even parts of sugar and water combined until the sugar integrates. In this instance, it’s utilised because the tartness of the lemon juice requires counterbalance with sweetness, and employing sufficient triple sec to establish such a balance would result in an overwhelming orange flavour, accompanied by potentially excessive alcohol content (Cointreau is 80 proof).

Sugar Rim: For many, the distinguishing feature of a Lemon Drop is undoubtedly the sugar rim. Whenever I concoct these beverages, I invariably inquire if the recipient would prefer one. If such a luxury is unavailable, the common practice in bars is to sugar coat half the rim, leaving the other half plain, thereby granting the guest discretion with each sip to opt for engaging with it or not.

Flavours: Whilst a Lemon Drop is a cocktail, it can also be perceived as a blank canvas, awaiting the artistic strokes of additional flavours. Nearly any flavoured vodka will complement a Lemon Drop splendidly. Incorporate genuine fruit, such as raspberries or peaches, mash them in the cocktail shaker, and apply the aforementioned recipe to whip up a Raspberry or Peach Lemon Drop. Herbs, fruits, berries, hot chiles, and more. The potency of the lemon juice and simple syrup allows you to disregard the inherent sweetness/acidity in the produce and simply adhere to the recipe above for a spectacular outcome.

A final word on sweetness: Some people prefer sweet drinks, and like the Lemon Drop precisely because it has that kiss of sweetness that they crave. If you’re one of those people, drop the measure of lemon juice a quarter ounce, from 0.75 oz. to 0.5 oz.

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High West has unveiled its own bottled-in-bond rye whiskey. A leading figure of the “Rye Revolution” of the 2000s and 2010s, in which rye whiskeys exploded in popularity, the brand long relied on blending aged rye from MGP and Barton 1792. But the future of High West began to take shape in 2015, when it opened its own distillery at Blue Sky Ranch in Utah (it previously had a small distillery in Park City, but that wasn’t used for its main whiskeys). Now, it’s finally spotlighting that distillate with the launch of High West Bottled-in-Bond Rye.

Made with 100 percent High West pot still rye (80 percent unmalted and 20 percent malted), the whiskey follows all the standards laid out by the Bottled-in-Bond Act of 1897, meaning it’s bottled at 100 proof (50 percent ABV), made by one distiller at a single distillery in one season, and aged for a minimum of four years in a bonded warehouse. In the case of High West’s bottled-in-bond rye, it’s actually aged for five years.

Overall, the whiskey offers a different flavor profile than fans might be used to from High West’s Rendezvous Rye or Double Rye. The nose offers aromas of toasted brioche with spiced pear jam, oatmeal raisin cookies, English toffee, lavender, and ginger. The palate delivers cooked apples, sage, caramel, nutmeg, cinnamon, dark chocolate, and juniper. And the finish includes coconut, caramel, pie crust, and wildflower honey notes. The brand recommends enjoying this neat or with a splash of water.

High West Bottled in Bond is priced at $80 per bottle and is available in Utah, Kentucky, North Dakota, Nebraska, New Hampshire, and the District of Columbia. However, despite being a limited edition, the bottle is supposed to become available in other states in the summer and is expected to become an annual release.

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Beat the heat with an easy frozen cocktail that smells like the Caribbean and tastes like a tropical vacation. Brought to us by Ksenia Prints of At the Immigrant’s Table, this triple rum frozen Bahama mama cocktail is a slushee-like sipper that blends up in just 15 minutes.

This frosty beverage combines three types of rum — añejo, coconut, and dark — with fresh orange juice, pineapple juice, and grenadine. But what really makes this cocktail stand out is the garnish. A piece of charred pineapple adds a smoky note that contrasts beautifully with the drink’s granita-like texture. Add an amarena cherry and some fresh pineapple leaves to the glass, and you’ve got yourself one good-looking beverage.

One sip of a frozen Bahama mama delivers an island vibe without leaving home. No need for overly complicated recipes or store-bought concentrates — this rum cocktail lets vibrant natural flavors shine. Accompany it with Jamaican jerk chicken wings, along with a platter of Jamaican beef patties, for the ultimate Caribbean dining experience.

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For this tropics-inspired frozen cocktail, you’ll first need some fresh pineapple to grill and use as a garnish. If you’re wondering if it’s worth getting all three types of rum, each offers its own unique benefits to the drink: “Añejo rum lends an oaky complexity, while coconut rum contributes island flair, and dark rum adds rich depth,” she says.

Don’t forget pineapple juice, freshly squeezed orange juice, and grenadine for fruity sweetness. Ice cubes are a must for that granita-like texture. Finally, grab an amarena cherry to complete the drink with a ruby-red pop of color.

Place a dry grill pan on the stovetop over medium-high heat.

Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.

In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.

Blend until the mixture reaches a smooth slushie consistency.

Pour mixture into a chilled hurricane glass.

Slice grilled pineapple into wedges.

Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.

Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.

Serve immediately.

You can easily create a booze-free take on this tropical cocktail with just a few substitutions. Simply skip the añejo rum, coconut rum liqueur, and dark rum. To maintain the fruity island flavor profile, bump up the amounts of fresh orange juice and pineapple juice. Plus, adding a splash of coconut water will help mimic the coconut notes from the Malibu rum. Alternatively, you can even use coconut milk, giving the mocktail a creamier texture that is more akin to a milkshake than a granita.

Once you’ve selected your ingredients, follow the instructions and blend everything together with ice until you achieve the desired slushee texture. To maintain the attractive presentation, garnish with charred pineapple, cherry, and pineapple leaves. The final product is a non-alcoholic, frozen Bahama mama that provides the same tropical tones minus the alcohol, making it suitable for family enjoyment on warm days.

If you lack an outdoor grill or grill pan, you still have alternatives for achieving the charming charred pineapple garnish. One option is using the broiler in your oven. Put the piece of pineapple on a baking tray lined with foil, position it on the top rack, turn on the broiler at high heat, and broil for 2-4 minutes each side, keeping a close watch to prevent any possible burning. Midway through the process, flip the pineapple to ensure even charring. Although this technique won’t yield the distinct grill patterns, it will definitely produce the similar fantastic charred flavor.

Alternatively, if you have a kitchen torch, you can utilize that. Position the torch a few inches from the slice of pineapple, moving it back and forth until char marks appear. If you prefer to skip the grilling step, you can directly use fresh pineapple. The smoky taste might be missing, but the tropical sweetness will definitely be present in the cocktail.

Like most frozen cocktails such as daiquiris and margaritas, this icy cocktail is best consumed when made fresh. However, you can certainly make the base mixture beforehand to facilitate easy serving. Just blend all the liquid components — the rums, juices, and grenadine — with the ice, then shift the frozen mixture into an airtight freezer-safe container and keep in the freezer until you’re ready to serve.

When cocktail hour arrives, extract the container from the deep freeze and allow slight thawing until the mixture is pourable but still preserves a dense texture. A quick stir or a brief re-blend may be necessary to mix everything again. Following this, distribute into glasses and embellish the rim.

The scorched pineapple element is best made close to serving time to maximize its smoky scent, which can fade with time. However, having a frosty cocktail base prepared in advance simplifies the process of making a large quantity of drinks for guests.

Preparation Time: 10mCooking Time: 3mYield: 1 servingIngredients

A 1-inch thick slice of fresh pineapple

1 ounce añejo rum

½ ounce Malibu coconut rum liqueur

½ ounce dark rum

1 ounce freshly squeezed orange juice

1 ounce pineapple juice

½ ounce grenadine

1 cup crushed ice

1 amarena cherry, for garnish

Optional Ingredients

Fresh pineapple leaves, for garnish

Directions

Place a dry grill pan on the stovetop over medium-high heat.

Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.

In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.

Blend until the mixture reaches a smooth slushie consistency.

Pour mixture into a chilled hurricane glass.

Slice grilled pineapple into wedges.

Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.

Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.

Serve immediately.

Read the original article on Tasting Table

Audrey Hepburn’s Penne alla Vodka

Audrey Hepburn might be known for her movie magic, but over the past year I’ve gotten to know first-hand how magical she was in the kitchen. In the past few months, I’ve made her flourless chocolate cake and her spaghetti al pomodoro and both were smash hits.

With those two recipe wins, I now find myself searching for Audrey’s recipes, so when I stumbled upon her penne alla vodka recipe, I couldn’t get to the store fast enough. Read on for my honest opinion of Audrey’s take on the classic Italian pasta.

Get the recipe: Audrey Hepburn’s Penne alla Vodka

Courtesy of Jessica Wrubel

To make this penne alla vodka, you’re going to need penne pasta, an onion, tomato purée, vodka, heavy cream, red pepper flakes, salt, pepper, Parmesan and butter. I also added fresh thyme and basil because it’s springtime and fresh herbs take pasta to the next level (and I think Audrey would approve.)

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In a large skillet, melt the butter and sauté the onion with the pepper flakes. Add the tomato purée and cook for a few minutes, then stir in the vodka. Cook the mixture down for 15 minutes before adding the cream. Meanwhile, bring a large pot of water to a boil and add in kosher salt, then your penne. Cook the pasta until it is just al dente, then drain and add to the sauce. Turn the heat to high and cook for one minute, tossing to coat (I added a splash of the pasta water at this point, too). Sprinkle with the Parmesan and herbs, if desired.

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If I’m being honest, I was nervous when I started with this recipe. Balancing two pans on the stove was challenging. I was apprehensive about making the vodka sauce from scratch because it’s been a while since I’ve done that. But in the end, the process was quite simple and the pasta turned out delicious.

The sauce was luscious, smooth, and silky. The star performer—the San Marzano tomatoes—duly took the spotlight. Although it wasn’t explicitly mentioned in Audrey’s recipe, I garnished my bowl with some extra Parmesan, plenty of fresh thyme and basil, and a sprinkle of flaky salt. I’m delighted that I did. It enriched every bite with an explosion of flavor. I couldn’t resist going back for another serving, even as I was packing the leftovers.

The sunny spring day I made Audrey’s penne was the perfect day to make this recipe since, a) I had just come home from the farmers market with fresh basil and thyme, and b) I discovered that You’ve Got Mail was on Netflix, which was the perfect romantic backdrop for cooking (I think she would approve).

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Add fresh herbs. As noted above, nothing beats a sprinkle of freshly grated Parmesan and herbs to really make your dish shine. Next time, I would even add in some spinach.

Add a splash of pasta water. Audrey doesn’t mention this in her recipe, but from past pasta recipes that I have made, I know it’s well worth it to add a splash of pasta water to your sauce. This step helps create a silky sauce that sticks to the pasta and reheats like a dream.

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