Bellaterra Ranch, founded in 2001, is a family owned and operated ranch spread out over two picturesque farms located in historic Franklin, TN. Bellaterra now produces cigars that pair with red wine. Made from the best grapes in California, Oregon, Washington and tobacco from Nicaragua. I recently had the pleasure of tasting the Longhorn Cabernet. Their own website describes it perfectly, “Fresh aromas of ripe tropical fruits integrated with subtle toasty oak notes will greet you. Then, a vibrant entry of pears, apples and vanilla will integrate into a round, soft mid-palate taste leading to a firm, focused, and lengthy finish.” The new cigars are also incredible. A treat for most experienced smoker. Find out more about premium wines from Bellaterra Ranch. Find Bellaterra on Facebook.
Named for New Orleans’ French Quarter, Vieux Carré is distilled in small batches from the wormwood plant, and the inclusion of star anise, fennel, spearmint and other pants and herbs give it the traditional licorice flavor associated with absinthe. American-made product courtesy of Philadelphia Distilling. More info at Vieux Carré.
The finest hand picked wild Bolivian Coca leaves are shipped to Amsterdam under armed guard where they are first decocainised before being infused with alcohol and 36 other natural herbs and botanicals to enable the maximum effect. Find out more at Agwa Buzz.
A secret blend of smooth honey liqueur. A sweet and spicy nose gives way to a subuded honey and cinnamon and finishes transparently clear.
Nolet Silver Gin is a new brand of gin from a family that’s been making the spirit since 1691. Ironically, the Nolet distillery is more widely known today for its contribution to the world of vodka. That’s because 10th generation Carolus J.J. Nolet got the idea to break with tradition and make the Russian favorite a few decades ago. The result was Ketel One, which shipped over 1.8 million cases in 2009 and needless to say changed the face of the family business.
Crafted from a 100-year-old recipe of anise, grande wormwood, and sweet fennel along with a number of “proprietary botanicals.” The spirit is distilled in a small batch, 40-gallon tank and then hand labeled and numbered. More info at Leopold Bros.
First up is a favorite cocktail around this house, created by friend, bartender and blogger extraordinaire Erik Ellestad. Erik and his lovely wife live in San Francisco, where he tends bar at Heaven’s Dog and is known online for his well-researched and exhaustive blogging of all the drinks in The Savoy Cocktail Book at Underhill-Lounge. What is not commonly known about Erik is that he is permanently in the Halloween spirit, mixing and writing from the dungeon laboratory office below his house. How’s that for a cocktail with appropriate pedigree?
1 oz Smith & Cross Jamaican rum
1 oz dry vermouth
1 oz Punt e Mes vermouth
Pour a small amount of mezcal into a cocktail glass and turn it to coat the inside completely. Discard excess mezcal and set the glass aside. Stir rum and vermouths well in an iced mixing glass and strain into the waiting mezcal-rinsed glass. Garnish with a grapefruit twist and serve.
Originally posted on SLOSHED!
Legendary beer expert Charlie Bamforth presents the most compelling social history of beer ever written: where it’s come from, and where it’s headed. From centuries-old cultural values to radical new approaches, craft brewing to globalization, it’s an amazing story. Bamforth tells it all–with humor, behind-the-scenes insight, and sheer joy! $17 at Amazon.
Celebrating the drinks of generations past, offering up descriptions, histories, and recipes for over 60 vintage cocktails. $10 at Amazon.
Blackstrap molasses retains the natural goodness that gets stripped away by the refining process. It also provides a very distinct and earthy flavor. Gingersnap liquor. More info at Art in the Age of Mechanical Reproduction.