Liquor-articles 1905

Chicken Cock Whiskey master distiller Gregg Snyder supervises the production of wash.

Founded in 1856 by James A. Miller in Paris, Kentucky, Chicken Cock Whiskey has endured numerous challenges, including ownership changes, a distillery fire, and prohibition. Despite these obstacles, the brand disappeared in the 1950s.

In 2011, the Chicken Cock Whiskey brand was revived by Grain & Barrel Spirits, which also manages brands like Dixie Vodka, High Goal Gin, and Eterno Verano Tequila. The brand made its comeback in 2012 with a line of flavored whiskeys. However, these initial offerings were distilled outside Kentucky and failed to mirror the historical quality or the brand’s authentic Kentucky roots.

46-year whiskey industry veteran Gregg Snyder then stepped in.

Restoring Chicken Cock Whiskey to its historical prominence entailed moving distillation back to Kentucky and overseeing every stage of production. Under Snyder’s supervision, the distillation occurs at Bardstown Bourbon Company according to his specific recipe. Snyder meticulously manages the brewing, fermentation, and distillation processes, paying close attention to various aspects including time, temperature, and the use of enzymes and yeast. “From barley to bourbon to barrel to bottle,” Snyder remarked in a video interview.

Snyder meticulously selects Appalachian oak logs for crafting the barrels that age Chicken Cock Whiskey. He believes Appalachian oak imparts a richer flavor due to its tight grain, resulting from the harsh, stony landscapes where the trees thrive. His preference extends to logs sourced from the northern slopes, which see less sunlight, promoting slower growth and denser wood structure.

Upon acquiring the brand, Grain & Barrel discovered that the original recipes were lost. As a result, Snyder devised a high-rye bourbon reflective of the historical period the brand represents. The primary grain configuration of this whiskey includes 70% corn, 21% rye, and 9% malted barley. Snyder’s control extends from selecting the wood for the barrels, made from air-dried staves, to overseeing the aging of the distilled spirits.

Snyder’s innovation is not limited to Chicken Cock’s main products like their Kentucky straight bourbon, Kentucky straight rye, small batch bourbon, and double-oak whiskey; he also introduces limited-edition varieties. “Today’s whiskey enthusiasts are eager for novel experiences,” explains Snyder. “However, we commit to producing only top-quality whiskey worth celebrating.”

Snyder mentioned that a renowned whiskey bar, which he chose not to identify, frequently presents Chicken Cock whiskey alongside other leading brands in blind tastings to its global clientele of whiskey enthusiasts. According to him, Chicken Cock is reportedly chosen as the superior whiskey by customers 80% of the time.

This might reflect a distiller’s pride in his product, yet Snyder believes, “this genuinely signifies the success we’ve achieved in restoring Chicken Cock to its former high-quality status.”

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GASTONIA, N.C. — A Gaston County nonprofit is collaborating with Tito’s Handmade Vodka to construct an animal hospital.

The Animal League of Gaston County, an organization dedicated to animal welfare, currently operates a low-cost spay/neuter clinic. They are launching a campaign to establish a full-service, affordable veterinary facility with Tito’s matching community donations dollar for dollar, up to $60,000, until the end of the year.

Animal shelter is overcapacity following Gaston County storm

The ALGC highlights that while the average cost for a vet visit in North Carolina is $66.67, their clinic offers a wellness visit for $30 and a sick visit for $35.

“We’re incredibly grateful for Tito’s contribution to our matching campaign,” expressed Terry Kenny, CEO of the Animal League of Gaston County. “Our goal is to assist as many animals as we can, and with this clinic, that will become a reality. The matching funds from Tito’s will provide a substantial help, and we trust that the community of Gaston County will step forward to contribute the remaining amount required.”

Tito’s branding includes the motto “Vodka for Dog People,” which is prominently displayed on its products.

The Animal League of Gaston County initially launched their spay/neuter clinic in 2009 on West Franklin Blvd. Since then, they have serviced over 83,000 animals. In 2020, they expanded their services to include veterinary care, although the demand in the community continues to surpass their current capabilities.

“The efforts by the Animal League of Gaston County in supporting pets within their community are commendable, and we’re thrilled to help bolster their matching campaign, thereby enhancing the effectiveness and reach of their initiatives,” stated Lindsey Bates, senior director of philanthropy at Tito’s.

ALGC is the only service of its kind in a three-county area, but there are no residency or income requirements.

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After its debut as a 12-year-old rye whiskey that clinched a Gold Medal at the 2019 San Francisco World Spirits Competition, Bulleit had retired this particular edition from the market, causing a stir among enthusiasts. In the spring of 2024, Bulleit is set to bring back this beloved spirit with the release of their Bulleit Frontier Rye 12-year, an exclusive version of their well-known Bulleit Rye.

This iteration follows the same recipe as the Bulleit 95 Rye, comprising 95% rye and 5% malted barley. The ageing process marks the distinction: the standard offering matures between four and seven years, whereas this special batch is aged for no less than 12 years. Some of this whiskey’s components have even been aged in newly charred American white oak barrels for up to 17 years. The final product is a 92 proof (46% ABV) beverage, delivering the expected rye spiciness with hints of vanilla and anise. The Bulleit Rye 12-year-old is being sold across the nation (excluding Maine) at a price of $54.99 for a 750-milliliter bottle.

Despite missing out on acquiring the 2019 release of the 12-year rye whiskey, we secured a bottle upon its re-release in April. Our brief review? It fully lives up to its reputation and we sincerely hope it won’t be another five years until more becomes available.

These recommendations are drawn from direct experiences with promotional content and products supplied by the manufacturer.

Read more: The 27 Best Bourbon Brands, Ranked

Bulleit has been in the business of producing rye whiskey expressions for 13 years. Although the company started its 12-year American straight rye much earlier, it wasn’t until 2019 that it was released, eventually earning a gold medal at the 2019 San Francisco World Spirits Competition. This limited-edition whiskey is no longer available on the market.

In response to consumer demand for high-quality rye whiskeys, Bulleit, located in Shelbyville, Kentucky, is focusing on this segment. Jesse Damashek, the senior vice president of whiskies and liqueurs at Diageo, which owns Bulleit, emphasized their commitment to the rye whiskey category.

According to Bulleit Master Blender Andrew MacKay, the new version adheres to the craftsmanship of previous iterations. With a 95% rye mash bill, it ranks among the rye whiskeys with the highest concentration of rye available commercially. The Bulleit Frontier 12-Year-Old Rye Whiskey has garnered multiple accolades, including Double Gold at the 2024 San Francisco World Spirit Awards, gold medals at the 2024 SIP Awards, 2024 Ascot Awards, and 2024 New York International Spirits Competition, as well as a perfect score at the 2024 Chilled 100 Spirits Awards.

The Bulleit Frontier 12-year rye whiskey offers a distinct taste compared to the Bulleit 95 rye and the 2019 debut of the same age. Despite sharing the same mash bill, the difference lies in the aging period. While the standard rye ages for about four to seven years in new American oak barrels, this special 12-year edition features whiskey aged for at least 12 years.

Remarkably, even within 12-year releases, subtle discrepancies emerge. The 2019 batch comprised whiskey exclusively aged for 12 years. In contrast, the 2024 batch includes barrels that have matured for up to 17 years, showcasing how five additional years can significantly alter a whiskey’s character.

The whiskey exudes a smoky, slightly peaty scent with undercurrents of vanilla and a caramel-like sweetness. These aromatic qualities translate to the taste, delivering a spicy, anise-laced vanilla flavor. Bulleit describes the profile as encompassing “light, fruity, woody-oaky, floral, and vanilla-spice notes,” producing a “semi-sweet, clean, and crisp” finish. Its smoothness is comparable to more expensive, longer-aged rye whiskies.

The 2024 edition maintains the same 95% rye and 5% malted barley composition found in Bulleit’s primary rye. The 95% rye content is among the highest in the industry, infusing the whiskey with its characteristic spiciness. According to U.S. law, all rye whiskey barrels must be American-made to qualify as “American whiskey.” They must contain at least 51% rye, distinguishing them from bourbon differences, be distilled at no more than 160 proof, and age in new charred oak barrels among other stipulations.

Bulleit Frontier’s 12-year rye whiskey is distilled and aged in Lawrenceburg, Indiana, and bottled in Louisville, Kentucky. Like other whiskeys, the grains are mashed with water and yeast, which are then fermented before being heated up and distilled. The final step in the process is aging in unused charred American white oak barrels for a minimum of 12 years. No other flavors or colors are added, making this an American straight rye whiskey. After that, it’s bottled in the standard Bulleit Frontier bottle with the signature, slightly askew label slapped across the front.

If you ask the folks at Bulleit, they will tell you there are two ways to enjoy Bulleit Frontier 12-year rye whiskey: neat or on the rocks. In sampling the product, we tried it both ways and noted that each has some pros and cons.

Drinking it neat (that is, poured in a glass, unchilled, unshaken, and with nothing else added), allows for you to get the fullest version of the spirit’s aroma and flavors. Sipping this golden-amber spirit neat revealed the spicy, oaky-vanilla flavor that was promised in the tasting description. By drinking it on the rocks (with ice cubes — or with one large ice cube, as we prefer), it opens up some fruity aromas and makes for a much smoother sip. It does, however, tamp down that level of spice.

If that’s not how you like to drink your whiskey, that’s no problem either. Bulleit Frontier 12-year rye whiskey can definitely be used in any rye whiskey cocktail — whether that’s a Manhattan, an old fashioned, or a Sazerac. Rye is also the best whiskey to make a classic Boulevardier. One cocktail that Bulleit recommends is the “Ryes Up,” made with Bulleit Rye, sweet vermouth and cognac, elderflower liqueur, and a dash each of aromatic and Peychaud’s bitters. Stir the ingredients with ice, strain into a rocks glass, and garnish with a lemon twist.

The 2024 expression and the 2019 expression share similar characteristics such as mash bill, aging vessel, and proof. The distinction comes in the inclusion of whiskey aged up to 17 years in the 2024 version, unlike its predecessor.

Bulleit has managed to introduce the blend with whiskey that has matured an additional five years. This adjustment resulted in the whiskey exhibiting subtle variances in aroma and taste compared to the earlier version. Originally, Bulleit Rye 12-year-old was noted for its aroma filled with dried orchard fruits, baking spice, and oak, alongside flavors of dried pear, light toffee, and oak. However, the latest version emphasizes less on fruity tastes and more on deeper spice notes.

The sweetness in the 2024 version is more caramel-oriented, coupled with a touch of vanilla, instead of pear. Both versions offer a delightful tasting experience, but the 2024 release caters more to those who appreciate deep, complex flavors in their whiskey.

Though now widely enjoyed, the Revolver cocktail is relatively recent, created about 20 years ago. It originated in California during the early 2000s when a bartender used a recently launched Bulleit bourbon to craft a new drink. This creation by renowned mixologist Jon Santer was aimed at making a new version of a Manhattan using available bar ingredients, which at the time did not include any homemade syrups. The cocktail, comprising Bulleit, coffee liqueur, and orange bitters topped with a flamed orange peel, quickly became popular and helped raise the profile of Bulleit bourbon, a whiskey rich in rye content.looking to use a case of newly released Bulleit bourbon.

Indeed, Bulleit’s production array, including its renowned rye whiskey, has evolved in response to requests from the bartending community. Company representatives have shared that their premier rye whiskey was specifically developed for bartenders eager to revive the cocktail scene reminiscent of the pre-Prohibition era. Since high-rye bourbons differ from rye whiskeys, with the former retaining some sweetness from corn, the demand for sophisticated rye whiskies prompted Bulleit to pursue products such as the 12-year American straight.

Marking its 30th anniversary in 2017, Bulleit inaugurated a new distillery in Shelbyville, Kentucky, designed with environmental preservation and water conservation initiatives. The site featured Shelbyville’s initial industrial solar array, aligning with Bulleit’s goal to operate entirely on renewable energy by 2030. Additionally, the location includes an organic garden aimed at supporting pollinators.

In 2021, Bulleit’s parent company, Diageo, introduced a carbon-neutral whiskey distillery in Lebanon, Kentucky. Bulleit was the inaugural brand distilled at this facility, supplementing its ongoing operations in Shelbyville.

Bulleit is committed to environmental conservation, collaborating with American Forests to boost ecosystem restoration efforts. This partnership has initiated a tree-planting campaign in urban areas like New York City and Houston, where Bulleit achieved its goal of planting one million trees nationwide, three years ahead of its initial schedule. Subsequently, Bulleit initiated the first phase of the Don’t Trash Glass initiative in Kentucky, collaborating with the Glass Packaging Institute and GlassKing Recovery and Recycling. This program encourages local bars, restaurants, and businesses to partake in glass recycling efforts, enhancing bottle collection and promoting recycling practices.

In a way, Bulleit has always been known for its rye. Even before the distillery launched its flagship Bulleit 95 Rye in 2011, its namesake bourbon had been garnering attention because of its high rye content. In fact, Bulleit Bourbon gets its bold flavor from a whole lot of rye. In all, 28% of the mash bill is rye (the remainder is 68% corn and 4% malted barley), which is the reason for its blend of spicy and sweet flavors. This recipe harkens back to Augustus Bulleit, the great-great-grandfather of the man who started the current iteration of Bulleit. Augustus started making bourbon in the 1830s.

As legend goes, Augustus used a high rye percentage to differentiate his product from others in the market. Business was going well through 1860, when he disappeared without a trace while transporting barrels of whiskey to New Orleans. Tom E. Bulleit Jr. then resurrected the family business in 1987. Despite the rye-forward character of the bourbon, it wasn’t until nearly a quarter century later when the distillery started producing its own rye.

Read the original article on Tasting Table.

“This book is being published… in the hope that it will contribute at least a little to the standardization of drinks and to the promotion of that happy state of affairs where, when you order your favorite cocktail, you will get exactly the sensation your hopeful taste-buds have been anticipating, no matter what corner of this bright and beautiful land you happen at the moment to be inhabiting.”

— The Official Mixer’s Manual, 1934

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The Blinker is, ironically, one of those cocktails that everyone makes differently, in every corner of this bright and beautiful land you happen to be inhabiting at the moment.

The one thing it always has is grapefruit—usually juice, sometimes zest, occasionally both—and beyond that, all bets are off. Is it rye or bourbon? Do you add other citrus, like lemons or limes? There’s a red fruit component—is it raspberries or pomegranates (or Rose’s Grenadine, which is high-fructose neither)? Even structurally it’s up for grabs. Is it tall and juicy like a highball or short and snappy like a sour? The Blinker is all over the place. There’s no standard.

There’s irony in all this ambiguity. The book that introduced the Blinker—Patrick Gavin Duffy’s The Official Mixer’s Manual, mentioned earlier—was originally intended to establish a standard in the American cocktail scene. It was the year 1934, only a year past the end of the Prohibition era, which had outlawed alcohol for 14 years. The professionals skilled in the American bar tradition had either moved to Europe or switched professions. Moreover, there was a concern that advancements in automobiles and road systems had turned society almost nomadic, scattering the centralized knowledge of cocktail-making and diluting the once unified culture. Thus, a few publishers collaborated with Duffy, a seasoned expert of 35 years by the time Prohibition started, to produce a definitive guide and thereby rejuvenate the distinguished culture of American cocktails.

Duffy’s The Official Mixer’s Manual did, to some extent, achieve success, quickly becoming a significant reference and staying in print for four decades. However, over time, cultures evolve. The exact threat foreseen to mixed drinks did materialize, albeit later than predicted. Eventual changes saw the book and similar works overwhelmed by the flashy era of disco and vodka shooters, turning the Mixer’s Manual and its Blinker cocktail from a guiding beacon to merely a historical relic awaiting rediscovery.

The revival of the Blinker was led by “Dr. Cocktail” Ted Haigh, in his Vintage Spirits and Forgotten Cocktails, first published in 2004. Haigh found the original recipe in Duffy’s guide, which mixed three parts grapefruit juice with two parts rye whiskey and one part grenadine. He modified it by substituting raspberry for grenadine, finding that “raspberry syrup was a common substitute for grenadine … I experimented with it in this recipe—and never looked back.”

Regarding the ambiguity of the recipe, one may ask why not stick to Duffy’s initial concoction? Despite his extensive experience, the original Blinker simply didn’t taste that great. Similar to the recipes like Brown Derby and Blood and Sand, the problem lies with grapefruit juice which lacks the necessary acidity to enhance the flavors in these cocktails, at least with today’s grapefruit variants. Hence, bartenders often tweak the Blinker’s original formula significantly, either increasing the citrus content dramatically, minimizing it, or adding acidity through alternative means to solve this flavorful puzzle.

After trying all of them, I think the one below not only tastes best, but does so by a fairly wide margin. As far as I’m concerned, a modern Blinker must pay homage to the original flavors—rye, grapefruit, and pomegranate/raspberry—but not necessarily the original proportions, and my recipe is the one I most want to drink or would feel most confident giving to others. Is it precisely what the word “Blinker” will get you in bars across this bright and beautiful land of ours? No, it’s not. But it might be better.

2 oz. rye whiskey

0.75 oz. lemon juice

0.75 oz. grenadine

1 silver dollar-sized grapefruit peel

2 dashes grapefruit bitters, if possible

Add all ingredients including grapefruit peel to a cocktail shaker and shake hard on ice for eight to 10 seconds. Strain off the ice into a chilled cocktail or coupe glass, and garnish with a grapefruit peel.

NOTES ON INGREDIENTS

Grenadine: Grenadine is created by combining equal parts of pomegranate juice and sugar, much like the renowned Jack Rose. The excellence of your pomegranate juice is crucial. Using freshly pressed, unpasteurized juice can elevate your Blinker cocktail to exceptional levels. Inferior juices, even high-quality bottled ones like Pom Wonderful, do not perform as well. Grenadine shines brightest when it’s fresh.

If fresh pomegranate juice isn’t available, using raspberries is a viable alternative. Historically, raspberries and pomegranates were used interchangeably, raspberries in summer and pomegranates in winter, due to their seasonal availability pre-globalization. Substitute grenadine with simple syrup and incorporate four to five raspberries into your cocktail shaker, mashing them together with the grapefruit peel and ice.

Grapefruit Peel and Juice: Experimenting with grapefruit juice yielded good results, but none surpassed the simple use of lemon juice and a “regal” shake—shaking with a grapefruit peel in the cocktail shaker to bruise it alongside the ice. The acidity is necessary to enhance other flavors, with much of grapefruit’s distinct taste contained in its peel. Similar to the Gold Rush, the inclusion of a grapefruit peel imparts a textured bitterness enhancing each sip, staying true to the spirit of the recipe.

If you wish to experiment, adjusting grapefruit juice’s acidity to mirror that of lemon juice is feasible. Add 4g of citric acid per 100ml of grapefruit juice, blending until the acid dissolves. Bars use this method to maintain the flavor of grapefruit without overly diluting the cocktail mix. Nonetheless, even with adjusted acidity, shaking the cocktail with a grapefruit peel is irreplaceable for infusing authentic grapefruit flavor.

Rye Whiskey: Opt for rye over bourbon. While bourbon blends well with grapefruit too, it’s rye’s spiciness, combined with the tartness of red fruit and the bitterness of grapefruit, that truly defines this cocktail. Testing various styles of rye, the standout favorite was the Canadian style—a high-rye, no-corn mashbill exemplified by brands like Dickel Rye, Redemption Rye, Bulleit Rye, and others. This type with its soft, grain-forward herbaceousness complements grapefruit splendidly.

Grapefruit Bitters: There’s no need to purchase grapefruit bitters specifically for this mix, but if available, a couple of dashes enhance the drink, especially when substituting “acid adjusted” grapefruit with lemon juice. The added bitterness underscores the grapefruit flavor effectively. Alternatively, orange bitters might suit depending on the brand, though testing for personal preference is advised. Avoid heavily spiced aromatic bitters like Angostura, as they can overshadow the fruit elements, despite their appealing flavor.

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The reign of Whiskey, the king of Woodlands, has ended. The oldest, coolest, chummiest cat in our neighbourhood is dead. (Funeral arrangements to be announced pending notification of next of kin, which in his case could take years.)

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At 21 years old, Whiskey the cat had certainly lived a full life, having narrowly escaped numerous dangers typical for an adventurous outdoor cat. His daily escapades included dodging cars, clashing with other cats, confronting dogs, and facing various threats, likely consuming more than the allotted nine lives in the process.

Until his last days, Whiskey continuously flirted with danger. On warm days, he preferred to nap on the cool asphalt of our quiet street, oblivious to the risks due to his profound deafness. Another hazardous choice was his tendency to seek shelter under parked cars, which ultimately led to his tragic demise when he failed to notice a neighbor starting their vehicle.

I previously wrote about Whiskey in a 2021 article during a precarious time in his life. His owner, our longtime neighbor Chris Neill, was moving to a condo and couldn’t take Whiskey to the new, unfamiliar environment. Having spent 17 years in our neighborhood since his kitten days, Whiskey was too set in his ways to adapt to a new home. Fortunately, Chris allowed us to adopt him, and we received great support from our neighbors who helped look after him.

Whiskey had what one might call “bonus features” which included a cozy single-floor house with a central heating pad, a large litter box for his occasional indoor stays, a few toys, and a red collar with his name on it. At 17, given his adventurous nature and recent health issues like a stroke, it was clear that Whiskey was living on borrowed time.

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Turns out he borrowed four more years’ worth.

Many cold winter mornings he sat curled on my lap or stretched out on the hearth inches from a roaring fire, oblivious to the danger. Sometimes a spark would fly out and find a furry landing spot, and that would send Whiskey dashing away to tend to his singed hide. Yet the very next morning, he’d be back at the fire, once again tempting fate from close range.

In his heyday, Whiskey cut a handsome figure in his feline formal attire: black coat and tail offset a striking white vest and matching paws; two greenish eyes looked out from a mug that was all black save for a distinguishing white streak down the nose and a spot of white beneath it. The unique twin marking resembled a crooked exclamation mark.

Whiskey spent his life in our Woodlands neighborhood, mainly outdoors, after the initial seven months. Remarkably, he had been adopted and returned to the local humane society twice, earning him the label “troublesome.” Following extensive therapy, sessions with cat psychologists, and treatments with ‘Colombian Gold’ catnip, Whiskey adapted to being a house pet with frequent outdoor privileges. He became a cherished loyal friend to the Neill family and a friendly face to all he met.

In his younger days, Whiskey was known to roam extensively, often making risky journeys across the busy Johnson and Mowat streets. However, as he grew older, he confined his adventures to our street.

On rare occasions, Whiskey ventured further afield, sometimes revisiting his old ways, particularly when it involved irking Dash, his old foe. Dash, a formidable bi-colored cat living nearby, also enjoyed the great outdoors, and the two had a longstanding rivalry.

During a recent stroll, our neighbor Peter Grills witnessed Whiskey stirring trouble. “He usually stays behind, but this time he followed me,” Peter remarked. Approaching Dash’s area, Whiskey swiftly hid in the bushes at the front of the house, hurriedly scent-marking the area while evading detection.

“Suddenly Dash came around the corner of the street,” Peter continues. “He stopped dead in his tracks when he caught a whiff of Whiskey’s odorous gifts. You could tell he wasn’t going to let the trespasser go unpunished.” Dash entered the bush, but Whiskey had vanished. “I turned around and saw Whiskey running down our street. He’d sneaked out of the bush.”

In his twenty-second spin around the sun, Whiskey had already eclipsed the century-mark equivalent in human years. But he was starting to look – and evidently to feel – his advanced age. Not long ago, I was outside filling his water dish one afternoon when I turned to see the old cat tumble down three front steps like a drunken sailor on shore leave. Maybe his mind had drifted back to an old flame. (It happens, I’m told.) Maybe he simply lost his footing, although that’s hard to do when you’re given four to work with. His eyes and reflexes remained razor-sharp, but he’d been losing weight and his coat had long since surrendered its lustrous sheen.

Despite that, he’d lost none of his charm. Or his swagger. Ditto for his regal bearing, hence his neighbourhood nickname “HRH.” Even at 100-plus, he continued to be friendly and affectionate, cozying up to anyone who greeted him during a walk on the quiet streets of his leafy enclave in Portsmouth. Whiskey held daily audiences (and free petting sessions) with employees from nearby government offices who strolled our neighbourhood during their coffee and lunch breaks. They knew him by name, knew his age, and his unofficial status as “the neighbourhood cat.” Indeed, if HRH wasn’t spotted in or around his bachelor pad for a couple of days, inevitably one of his concerned confederates would knock on our door to inquire on his health and whereabouts.

Like the great Rocky Marciano, Whiskey knew when to get out of the fight game. No one needed to tell him it was time to hang up his claws. Sometime over the last year or so, he settled into a more sedate lifestyle in and around his cathouse. He avoided fights and flare-ups, sensing perhaps that there were always faster, younger guns who were eager to make their mark by taking out an ex-champ. I suspect the latter had once had their clocks cleaned by Whiskey and from that point on were perpetually focused on revenge, especially now with their nemesis being long in the tooth.

Speaking of nemesis, Whiskey’s death marked the end of his long-standing feud with Dash.

Encounters between Whiskey and Dash were akin to watching miniature lions battle in the Serengeti. I vividly remember a fierce battle between them right outside our front door that lasted several intense minutes, which I ultimately ended by throwing a bucket of water on Dash. The events were startling to even hear with all the hissing, howling, growling, and groaning—and that was before the actual fight erupted.

Whiskey, like members of street gangs knowing better than to encroach on rival territory, once strayed too far from home and suffered the consequences. He encountered a black-and-white cat that showed no mercy, resulting in Whiskey returning home the next day with a limp, a torn ear, and a serious wound on his head.

Whiskey had a penchant for sneaking into cars; a trait that led to unexpected journeys. I remember driving to work several times only to realize Whiskey had hidden inside the car. Similarly, Chris Neill’s father, Ray, a hospital anesthetist, once found Whiskey in his car on his way to an operation, leading him to postpone the procedure to return Whiskey home safely.

S’long Whiskey. The neighborhood misses you. Even Dash is reportedly mourning the loss of his ol’ sparring partner.

Patrick Kennedy is a retired Whig-Standard reporter. He can be reached at pjckennedy35@gmail.com

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The Ron de Barrilito rum expressions

Ron del Barrilito is a testament to Puerto Rico’s rich rum-making tradition, offering various expressions catering to different palates and occasions. Each rum showcases the brand’s commitment to quality and craftsmanship, from the smooth and versatile Two Stars to the luxurious and complex Five Stars. Whether enjoyed neat, on the rocks, or in a sophisticated cocktail, Ron del Barrilito rums provide a memorable and authentic rum experience. Below is a short background on the distillery and tasting notes on its run expressions.

Ron del Barrilito, a brand steeped in history and one of the most esteemed rum brands in Puerto Rico, was founded in 1880 by Pedro Fernández. With a legacy of over 140 years, the brand has consistently produced top-notch rums. The distillery, located at the historic Hacienda Santa Ana in Bayamón, Puerto Rico, is a testament to the brand’s rich heritage.

The brand’s name, ‘Ron del Barrilito,’ refers to its traditional aging process in oak barrels, a practice faithfully upheld since its inception. The Fernández family, custodians of the brand, have diligently preserved the traditional methods and recipes, passing them down through generations. This commitment to tradition is what sets Ron del Barrilito apart.

Ron del Barrilito uses high-quality molasses derived from sugarcane grown in Puerto Rico. Its distillation process uses a combination of pot and column stills, resulting in a robust but balanced spirit with a rich flavor profile.

The rums age in 500-liter American white oak barrels (butts) that previously held Oloroso Sherry. These barrels impart rich flavors of dried fruits and nuts and a smooth texture to the rum. The maturation occurs in Puerto Rico’s warm, humid climate, accelerating the interaction between the rum and the wood. The distillery also macerates a portion of the distillate in a blend of dried fruits and spices. The infused rum is used in blending to impart more intense flavors. Each rum expression represents a unique blend of aged rums with the desired flavor profile.

The maturation warehouse at Ron de Barrilito

Ron del Barrilito Two Stars, 43% ABV, 750 ml

The rum is matured between 3 to 5 years. It presents an aroma profile of vanilla, caramel, and toffee, accompanied by nuances of dried fruits and oak. The flavor is rich and smooth, showcasing notes of vanilla, butterscotch, and a suggestion of honey, alongside toasted oak and a subtle spiciness. The rum concludes with a medium-length finish, marked by an enduring sweetness and a slightly woody touch. It serves as an excellent, budget-friendly option perfect for crafting cocktails and various mixed beverages.

Ron del Barrilito Three Stars, 43% ABV, 750 ml

This rum variety is aged for 6 to 10 years, offering a deeper complexity with heightened hints of dried fruits, spices, and oak. The aroma is intricate, layered with scents of caramel, dark chocolate, and dried fruits, enhanced by vanilla and oak. The taste is full-bodied and robust, containing elements of toffee, caramelized sugar, and raisins, with traces of dark chocolate, nutmeg, and toasted nuts. The finish is prolonged and sweet, accented with caramel, oak, and a spice note. This rum is versatile, ideal for drinking neat or in refined cocktails.

Ron del Barrilito Four Stars (Limited Release), 43% ABV, 750 ml

This rum, aged for a maximum of 20 years and available in limited editions, delivers a profoundly rich and complex taste profile. It is characterized by strong flavors of dark chocolate, dried fruits, and spices.

The aroma is dominated by caramel, vanilla, and dark fruits, complemented by hints of spice and oak. The taste is smooth and harmonious, with notes of toffee, vanilla, dark chocolate, and dried dark fruits, while the influence of oak provides a deeper dimension with spicy and toasted nutty undertones. It concludes with a long and sweet finish, carrying persistent flavors of vanilla, oak, and a hint of spice.

Ron del Barrilito Five Stars, 43% ABV, 750 ml

Ron del Barrilito Five Stars, aged up to 35 years, is the distillery’s most exquisite offering. It delivers an incredibly rich and multifaceted tasting experience, featuring layers of nutty, caramel, and slightly tobacco-infused flavors.

This rum is among the top-rated in Puerto Rico, known for its intense aromatics and strong Sherry influence. The nose is filled with an array of dried fig, prune, and raisin scents, underpinned by touches of vanilla, cinnamon, and well-aged oak. On the palate, it is both rich and intricate, presenting an array of dark chocolate, molasses, and dried fruit flavors, with additional notes of clove, cinnamon, and a discreet smoky quality. The finish is profoundly long-lasting and saturated with the essence of dried fruits and spices. It is ideally served neat or over ice.

Additionally, a cask strength variant is available, aged about two years and bottled at 69% ABV.

Ron del Barrilito rums are renowned for their artisanal craftsmanship, distinct aging methods, and rich heritage. Their meticulous production and blending practices ensure a unique and prized flavor profile that makes these rums a treasure in the premium spirits marketplace.

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In Celebration of National Pickleball Day (August 8), makers of the World’s No. 1 Vodka and its Latest Ready-To-Drink Look to Bring Local Celebrity and Fan Fun to Several Markets this Fall

NEW YORK, Aug. 9, 2024 /PRNewswire/ — Legends know legends…that’s why Smirnoff SMASH Vodka Soda is teaming up with Drew Brees, legendary quarterback & champion, and his foundation, the Brees Dream Foundation, at NOLA Pickle Fest. Bringing bold flavors and combinations to the Crescent City courts, Smirnoff SMASH Vodka Soda is serving up more than just pickleball throughout the weekend.

As true fans know, Smirnoff never passes up a SMASH hit. That’s why, all weekend long, players 21+ are invited to enjoy flavorful competition at the Smirnoff SMASH Pickleball Court. Whether SMASH-ing it on the court or spectating from the sideline, pickleball fans can enjoy the latest double hit from Smirnoff SMASH Vodka Soda with all four vibrant flavors at the VIP Lounge and free Smirnoff swag up for grabs.

“We are excited to bring NOLA Pickle Fest back and team up with Smirnoff SMASH Vodka Soda to unite fans and enthusiastic players for this unique, festival-style pickleball tournament,” said Brees. “This weekend is all about bringing the community together for fun and bold competition.”

If you missed the journey down South, don’t worry – Smirnoff is taking the excitement nationwide with the Smirnoff SMASH Series! This series introduces SMASH Vodka Soda’s exciting flavors to three new locations: Illinois, Michigan, and Arizona. As a new Ready-To-Drink option, it collaborates with local icons to organize tournaments and allows fans to compete alongside them. You might even get to meet (or compete against) a famous legend! Stay tuned for the dates in these markets.

The Smirnoff SMASH Series is a continuation of the inaugural Smirnoff SMASH Pickle Bowl, which combined the fun of pickleball with a unique twist and featured top cultural figures such as Saweetie, Vernon Davis, Scheana Shay, and others. From the big football event in February to our vibrant court in NOLA, Smirnoff is dedicated to delivering SMASH hits everywhere.

“Smirnoff SMASH Vodka Soda taps into America’s latest sports craze – pickleball,” stated Lisa Lee, Director of Smirnoff Pre-Mix at Diageo. “As pioneers in flavor and fun, our aim is to engage enthusiasts (21+) who revel in both the sport and the festive gatherings that follow with friends, family, and coworkers. Pickleball is a rapidly growing sport that unites people, and we are committed to promoting it further in the upcoming months.”

Combining two vibrant flavors in a single can with only 100 calories each, Smirnoff SMASH Vodka Soda is perfect for any celebration. Available in flavors like Watermelon Lime, Pineapple Orange, Raspberry Peach, and Strawberry Dragon Fruit, these gluten-free Ready-To-Drink options are available in variety packs. They are priced at $17.99 per 12-pack or $8.99 per 6-pack. Visit Smirnoff.com to locate Smirnoff SMASH Vodka Soda near you.

About SMIRNOFF
Since 1864, Smirnoff has played a pivotal role in shaping drinking culture, from the creation of the Mule cocktail to the transformation of the vodka martini, and eventually setting the benchmark in the flavored malt beverage market with the 2000 launch of Smirnoff Ice.

Committed to responding to people’s evolving tastes, Smirnoff caters to everyone, continuously enhancing the joy of every gathering with its focus on diversity and inclusion. This commitment ensures a celebratory environment where all individuals over the age of 21 are welcomed.

Smirnoff’s product range spans across vodka and flavored malt beverages, meeting adult consumers’ preferences through mainstays like Smirnoff No. 21 Vodka and Smirnoff Ice, plus a variety of flavors specific to North America and ready-to-drink products including Smirnoff Seltzer and Smirnoff Ice Smash. The brand continually introduces culturally resonant limited editions, innovative products, and zero sugar options, upholding a reputation for quality and affordability by delivering exactly what consumers desire.

About Diageo North America
Diageo leads the global beverage alcohol sector, boasting an exceptional portfolio of brands such as Johnnie Walker, Crown Royal, Bulleit, and Buchanan’s whiskies, Smirnoff, Cîroc, and Ketel One vodkas, plus Casamigos, DeLeon, and Don Julio tequilas, Captain Morgan, Baileys, Tanqueray, and Guinness.

Diageo is listed on both the New York Stock Exchange (NYSE:  DEO) and the London Stock Exchange (LSE: DGE) and their products are available in over 180 countries worldwide. To learn more about Diageo, their team, brands, and performance, visit www.diageo.com. Explore Diageo’s worldwide responsible drinking resource,  www.DRINKiQ.com for facts, initiatives, and ways to share best practices. Follow Diageo North America on Twitter and Instagram for more updates: @Diageo_NA.

MEDIA CONTACTS:
Nicole Anastasi
DIAGEO
nicole.anastasi@diageo.com
704-796-9992

TAYLOR
Smirnoff@taylorstrategy.com

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SOURCE Smirnoff

Three of the core expressions in the Redemption Whiskey range.

Redemption Whiskey was founded in 2010. It focuses on reviving the classic American rye whiskey style that was predominant before Prohibition. The brand seeks to celebrate America’s original spirit by creating high-quality rye and bourbon whiskeys. Recently, I had an opportunity to sample Redemption’s whiskey lineup. Below are the tasting notes.

Bardstown Barrel Selections initially launched Redemption, which Deutsch Family Wine & Spirits acquired in 2015. The whiskey is sourced from the MGP Distillery in Lawrenceburg, Indiana. Known for its high-quality rye and bourbon production, MGP has played a critical role in the revival of the American rye whiskey industry and has a proven record of crafting rye whiskeys from a variety of traditional rye mash bills.

Redemption focuses on high rye content in its mash bills, especially for its rye whiskeys, to create bold and spicy flavor profiles.

Redemption Straight Rye Whiskey, 2 YO, 46% ABV, 750 ml

The mash bill is the classic MGP high rye mash bill of 95% rye and 5% malted barrel. This classic recipe has been the basis of many award-winning American rye whiskeys.

It is robust and spicy on the palate, with rye bread, black pepper, spearmint, and dill aromas, complemented by hints of caramel, almond, nutmeg, and vanilla.

It’s full-bodied with a distinctive mouth weight on the palate, featuring spicy rye, caramel, and citrus peel flavors. Additional black pepper, cinnamon notes, and an herbal touch of mint create a complex and layered profile. The finish is long, with lingering rye spices of cinnamon, clove, and nutmeg, some mint, and a subtle sweetness of caramel and vanilla.

Redemption High-Rye Bourbon, NAS, 46% ABV, 750 ml

The mash bill is 60% corn, 36% rye, and 4% malted barley. The bottle doesn’t carry an age statement, but the whiskey is believed to be an average of 2.5 years.

The nose offers caramel, vanilla, and toasted oak aromas, along with hints of dried fruit and a touch of traditional rye spices, especially nutmeg. The palate is smooth and well-balanced, featuring sweet corn and corncake flavors, toffee, and vanilla. The high rye content adds a spicy edge, with notes of black pepper, cinnamon, nutmeg, and clove. The finish is medium length, with lingering notes of caramel, oak, and a hint of rye spices.

Whiskey with ice cubes in glass

Redemption Wheated Bourbon, 4 YO, 46% ABV, 750 ml, Batch# 2

The mash bill comprises 51% corn, 45% winter wheat, and 4% malted barley. This is among the highest wheated mash bills among American bourbon producers.

The nose has an unmistakable sweetness featuring aromas of honey, vanilla, and baked bread, complemented by hints of caramel and oak. It’s soft and creamy on the palate, showcasing honey, vanilla, baked apple, and butterscotch flavors. The wheat in the mash bill adds a smooth and mellow texture with subtle cinnamon spice notes, particularly nutmeg and toasted nuts. The finish is medium length, with a gentle sweetness and a smooth, lingering finish of vanilla and honey.

Redemption Barrel Proof Straight Rye Whiskey, 10 YO, 55.1% ABV, 750 ml

This rye whiskey has consistently won medals in international spirit competitions. It’s crafted from a mash bill of 95% rye and 5% barley malt.

The rye whiskey offers an aromatic and intense nose, showcasing a layered complexity of rye spices, caramel, dark chocolate, and toasted oak. Additional hints of vanilla and a touch of citrus add depth. It’s robust and full-bodied on the palate, with an oily, dense quality. It features strong flavors of spicy rye, dark chocolate, cooked cereal, apple, and caramel. The high proof intensifies the experience with black pepper, cinnamon notes, and a hint of mint. The finish is exceptionally long, with lingering notes of rye spice, dark chocolate, a gentle sweetness of caramel and vanilla, and a touch of bitterness at the end.

Redemption Barrel Proof High-Rye Bourbon, 9 YO, 57.2% ABV, 750 ml

The mash bill includes 75% corn, 21% rye, and 4% malted barley. There is also a 10 YO version with a mash bill of 60% corn, 36% rye, and 4% malted barley. The tasting notes apply to the 9 YO expression, although the two bourbons are similar in aroma and taste profile. The 10 YO is spicier on the palate, especially on the finish, with a more pronounced rye spice note.

The bourbon is rich and aromatic, with notes of caramel, vanilla, and dark fruit, complemented by hints of toasted oak and baking spices. It’s robust on the palate with a layered, nuanced complexity, featuring flavors of toffee, dark chocolate, and dried cherries. The high rye content adds a spicy edge, especially on the 10 YO expression, with pronounced black pepper, clove notes, and an herbal hint of tobacco leaf. The finish is long, with lingering notes of caramel, oak, and a pronounced rye spice.

Redemption Whiskey has successfully revived the classic American rye whiskey high rye mash bill, producing high-quality whiskeys that honor the rich history of American distilling. Each expression offers a unique and memorable tasting experience, from the bold and spicy Straight Rye Whiskey to the rich and complex Barrel Proof offerings. Whether you’re a rye enthusiast or a bourbon lover, Redemption’s whiskeys provide a delightful journey into the world of premium American spirits.

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No matter where you are in the country right now—no matter what town you’re in, on what time of what day—the answer to that question is almost certainly, yes. Imagine someone places an icy Mojito into your hand, condensation already beading on the glass, the bright mentholated aroma reaching up to invite you to take a sip. What are you going to say? No?

Rum is the ultimate summer spirit. There are some spirits, like gin, that can easily wear summer clothes, and others, like whiskey, that require a bit more mixological magic to get them to vibe with the sunshine, but rum doesn’t need so much as a raised eyebrow. Rum was born in the sun. Molded by it. There’s some fair disagreement about where specifically rum was invented—some say Barbados in the mid 1600s, while others point to earlier versions in both Indonesia and Brazil—but no matter where it’s from, one thing those places all have in common is that even the winters are hot.

Rum drinks have also gained a reputation for being big buckets of juice. This is understandable, but unjust. Their inextricability from tropical vacations is a double-edged sword because the bars at these places tend to use sugar as a substitute for freshness, precision or training. Fortunately for everyone, properly made rum drinks are never too sweet and are a late-summer revelation—whether it’s the bracing tartness of the traditional Mai Tai or the sultry texture of an Old Cuban, here are nine rum cocktails to get you to through the dog days of summer.

The Queen’s Park Swizzle is like the alter ego of the Mojito, its dark twin. “If the Mojito is like a lovely evening with your spouse,” we write, “the Queen’s Park Swizzle is like a beautiful stranger leading you by the hand down a dark hallway towards the sounds of a party you can’t yet see.” They share a build—rum, lime, simple syrup, and mint—but the Queen’s Park trades the Mojito’s easy brightness of light rum for the indulgent vanilla notes of an aged rum, and adds a spicy shock of Angostura Bitters on top, all supercharged by the chilling power of crushed ice. Make the recipe below and find out why it has been called “the most delightful form of anesthesia given out today.”

2 oz. aged rum

0.75 oz. lime juice

0.75 oz. demerara syrup

8-10 mint leaves

Add mint leaves to a tall glass. Add simple syrup and gently muddle mint into the syrup. Add crushed ice two-thirds or so full and agitate (either swizzle back and forth with a swizzle stick or a bar spoon, or else just stir) until the glass begins to frost. Add crushed ice to fill and decorate the top with two to three dashes of Angostura Bitters. Garnish with a mint sprig and serve with a straw.

There are two Daiquiris, and for our purposes, we can divide them into the right kind and the wrong kind—and if you believe Daiquiris to be blended concoctions of sour mix spiked with rum so cheap they don’t sell it in liquor stores, I regret to inform you that you’ve only had the wrong kind. “One is the neon slushy you’d get in Cancun that’s so sweet you involuntarily lick the air after you taste it,” we’ve warned you of previously, “and the other is one of the greatest simple cocktails of all time.” A proper Daiquiri is simply rum, lime, and sugar—find out why it’s a great litmus test of a bartender’s skill, or just make one, below.

2 oz

1 oz. fresh lime juice

0.75 oz. simple syrup

Add ingredients to shaker tin, add ice and shake hard for 10 to 12 seconds. Strain off ice into a stemmed coupe glass. Garnish with a thin lime wheel or honestly nothing at all and enjoy while reflecting that the best things are often the simplest.

The Piña Colada is a vacation in itself, “the cocktail equivalent,” we say, “of the guy at the bar wearing a Hawaiian shirt who keeps trying to strike up conversations with everyone, and whom you end up liking despite yourself.” It is as much as anything responsible for the sugary reputation of rum drinks, but with a lighter hand on the coconut and a little added lime juice, it can be transcendent. Honestly, even bad ones are pretty good, and good ones are phenomenal.

2 oz. rum

0.25 oz. lime juice

1.5 oz. pineapple juice

1.5 oz. cream of coconut

If using pebble ice: Add all ingredients to a cocktail shaker with a handful of pebble ice and “whip” to mix everything together. Dump contents into a festive glass and pack in as much more ice as will fit.

If using a blender: Add liquid ingredients and about 6 to 8 oz. ice to a blender and blend on high for about 10 seconds. Empty into a festive glass.

In both cases, garnish with pineapple leaves, an orange slice, and a little colorful umbrella, if you’ve got it.

“Across the entire classic cocktail universe,” we claim, “no drink has suffered more indignity—had more liquid crimes done in its name—than the Mai Tai.” Like the Daiquiri, you might think you know what the Mai Tai is about, but if you’re picturing a deathly sweet, over-juiced concoction, you’re picturing the wrong one. The original 1944 Mai Tai is just rum, lime, orange liqueur and almond—tart and bracing, and among the strongest of the classic cocktails. Find out what Mai Tai means (and how it became the sugar-embalmed zombie version of itself) here or make one for yourself with the recipe below.

2 oz. aged rum (Appleton Estates Signature Blend or Hamilton 86 Demerara Rum)

0.5 oz. orange curaçao (Grand Marnier)

0.5 oz. orgeat (Small Hands Foods Orgeat)

1 oz. lime juice

Add all ingredients together in a tin with crushed ice. Shake briefly, about five seconds, and empty contents into a tropical-looking 14 oz.-ish glass. Pack with more crushed ice and garnish with a juiced lime husk and a sprig of mint, making it resemble a palm tree on a small green island.

The Old Cuban—aged rum, lime, simple syrup, and mint, with Angostura Bitters and Champagne—is very often described as a combination of a French 75 and a Mojito, but we think that’s not quite right. Both of those latter cocktails are pure brightness, while the vanilla from the aged rum and the spice from the bitters in the Old Cuban “moves it from poolside to inside,” we write, “as if under a slowly twisting ceiling fan in a smoky room, long narrow beams of light through the wooden shutters.” It is the darker side of refreshing, the more alluring and seductive side, and has our vote for one of the best cocktails invented in the last 20 years.

1.5 oz. aged rum

0.75 oz. lime juice

0.75 oz. simple syrup

6-8 mint leaves

2 dashes Angostura Bitters

2 oz. sparkling wine

Add all ingredients except wine to a cocktail shaker with ice, shake well for 10 to 12 seconds and strain into a flute or stemmed cocktail glass. Top with wine and garnish with a mint leaf or sprig.

The Painkiller is one of only a handful of drinks that has been patented by a liquor company, so legally speaking, there’s only one recipe we’re allowed to say is a Painkiller, and unfortunately, it isn’t all that good. But Painkiller-adjacent recipes can be phenomenal—some incorporate lime and/or passionfruit to shock the whole thing to life, and some just use a different rum to add richness. Either way, it’s a template too good to be ignored—and it’s all the more fun when you know the sordid history of the drink, involving corporate espionage and a run in with the Royal Navy here.

2 oz. Pusser’s Rum

4 oz. pineapple juice

1 oz. orange juice

1 oz. coconut cream

Shake on crushed or cracked ice for four to six seconds and dump contents into a tall glass or tiki mug. Top with more crushed ice. Garnish with a grind of nutmeg if you have it, or a slice of orange, or pineapple leaves, or all three.

And, of course, the Mojito, the drink that’s like a beachy Cuban summer in a glass. It’s light, bright, effervescent, and fresh. There was a time when the Mojito was the bane of bartenders back in the early aughts when the drink was popular, but the craft cocktail movement hadn’t really found its sea legs yet. So that usually meant this drink felt like a chore to make during an era of Jack and cokes and vodka-sodas. But once we introduced fresh ingredients and proper technique across the world of cocktails, it was time to reclaim the Mojito’s honor.

2 oz.

0.75 oz. fresh lime juice

0.75 oz. simple syrup

10-12 mint leaves

Add all ingredients to a cocktail shaker and shake. In a tall glass, gently muddle an additional three to five mint leaves. Shake the cocktail and strain into the glass over fresh ice. Top with 1 to 2 oz. soda water. Garnish with two mint crowns (the top of the plant) twisted together to form a bushy mint explosion on top.

When the heat of the day subsides and you want that rum cocktail nightcap, there’s the Bitter Tears, the tropical take on the Manhattan that you never knew you needed. I’m proud of (nearly) every drink I’ve put on a cocktail menu over the last dozen years, but the Bitter Tears is perhaps my favorite of all of them. It is made from equal parts Japanese whisky, pineapple-infused white rum and Cynar, with a touch of salt. As such it is simple (just three ingredients), easy to make (same amount of each), easy to reproduce (infusing pineapple is dead simple), and not only unusual (see above), but if I may say, very very good. You could use , but that is the distilled essence of pineapple and so is not precisely the same. Chop up a pineapple and let it sit in rum for three days, and you have an infused pineapple rum, juicy with a non-trivial amount of acidity, and that acidity in a stirred, Manhattan-like cocktail is fascinating and delicious.

1 oz

1 oz

1 oz. pineapple-infused white rum

Small pinch of salt, or 5-7 drops of a 1:4 salt to water tincture

Add all ingredients to a mixing glass with ice and stir for 10 to15 seconds (for small ice) or 15 to 25 seconds (for bigger ice). Strain off the ice into a coupe or cocktail glass, express the oils of a grapefruit peel over the drink, and garnish with the peel.

It was at the bar La Floridita, in Havana, where Ernest Hemingway commissioned this unusual little Daiquiri variation in 1939. Lead barman Constantino Ribalaigua had created the excellent Daiquiri #3, with grapefruit and maraschino liqueur. Hemingway—both a diabetic and a savage alcoholic—didn’t like sugar in his drinks, so he threw out most of the sweetness and, just for fun, doubled the rum. This puts us in a bind, we write: “Hemingway’s version is, simply put, unacceptable,” both too tart and too strong, and “no one even considers making it his way.” Check out the three ways modern bartenders adapt this Hemingway Daiquiri, or just make our favorite, below.

1.5 oz

0.5 oz.-0.75 oz. lime juice

1 oz. grapefruit juice

0.75 oz

Combine ingredients in a cocktail shaker with ice, shake well for 10 seconds, and strain into a stemmed glass. Garnish with a Maraschino cherry.

The inventor of the tiki classic Three Dots and a Dash, Ernest Raymond Gantt, was famously secretive about his recipes, so this drink was nearly lost to time. It was tiki archaeologist Jeff ‘Beachbum” Berry, who discovered the formula in the notebook of an old bartender of Gantt’s and published it in his 2007 book Sippin’ Safari. There’s always some ambiguity in tiki recipes, but in the subsequent 17 years we’ve collectively settled into agreement about the ingredients, if not precisely the ratios. The Three Dots and a Dash features juicy orange contrasted against textured spice, grassy rum deepened with rich honey, with the lime and falernum reminding you that this is all a tropical experience. It is at turns seductive and spicy, and eminently delicious.

1 oz. aged agricole rhum

1 oz. aged demerara rum

0.5 oz. orange juice

0.75 oz. lime juice

0.25 oz. falernum

0.25 oz. allspice or “pimento” dram

0.5 oz. honey syrup

1 dash Angostura Bitters

Shake everything on crushed ice, and empty into a tall glass. Add more crushed ice to fill, and garnish with three cherries on a pick, and something to represent a “dash,” like a pineapple stick or pineapple leaf.

The Daisy de Santiago is made of rum, lime juice, a touch of sugar, and Yellow Chartreuse, served on crushed ice with a mint sprig and a sparkle of soda and it is a lovely thing indeed. It’s got the bright exuberance you’d expect but lifted by the carbonation and charmed by Chartreuse’s spice. It tastes splendiferous—not showy like a firework, but showy like a mink coat. While a Daiquiri is snappy, the Daisy de Santiago is garish. While a Daiquiri is radiant, the Daisy de Santiago is seductive. Is it better than the Daiquiri? Of course not. But we love it all the same.

1.5 oz. aged rum

1 oz. lime juice

0.5 oz. simple syrup

0.5 oz. Yellow Chartreuse

1 oz. soda water

To a tall glass, add all ingredients. Add crushed ice about halfway up and give a brief stir or swizzle, five to eight seconds, to begin the chilling process. Fill the rest of the glass with crushed ice and garnish with a mint sprig or two.

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HOUSTON — Queen Bee Distilling made Osmia Vodka, an award-winning spirit, after owners Catharine Faulconer and Kim Martin realized there were few, if any, options for glorious cocktails for those with dietary restrictions due to health conditions. They set out to create a vodka made from local honey, instead of potatoes, corn, rice or wheat. This ultra-pure and sophisticated spirit is ready for you to say, “Cheers!”

Follow Queen Bee Distilling on Instagram @queenbeedistilling and Facebook and purchase from Pour & More, Downtown Spec’s and the Queen Bee website.