Rock & Rye

This cocktail is brought to the world by the one and only Brian Miller, esteemed barman of New York’s Death and Co.

This twist on a classic is tasty and adds layer upon layer of complexity to the drink. While it may seem to be an unlikely pairing, the Campari and Goslings actually work wonders together, and while the Absinthe is understated, it serves to pull the ingredients together in harmonious balance. Cheers!

Benjamin Barker Daiquiri
1 1/2 oz Gosling’s Rum
1/2 oz Campari
1/2 oz Lime Juice
1/4 oz Absinthe
1/4 oz Demerara Syrup

While beer cocktails may seem like a novel new trend in mixology, using beer in cocktails is not actually a new concept. In fact, the earliest beer cocktails date back to 1695, with the mention of the flip in Oxford’s English Dictionary.

Although rarely seen on a cocktail menu today, a flip is a fantastic way to get into beer cocktails. In its most basic iteration, a flip is simply beer, spirit, and sweetener. Flips can also include egg, and may be served hot or cold.

This flip variation was created by Owen Schmidt, while he was still bartending at the Bayou Oyster Bar and features a combination of amaro and stout. The initial creation utilized a locally brewed oatmeal stout, but any stout that is thick and creamy will do. This drink can easily be used as a starting point to experiment with other amaro/stout combinations. Cheers!

Breakfast In Bed
3 oz Oatmeal Stout
1 1/2 oz Amaro Abano
1 whole egg
Dash Orange Bitters

Alaskan’s new spring sea­sonal is a session version of their 2010 Double Black IPA Pilot Series. So how does this beer stack up against the competition? Let’s find out.

This beer pours very dark, almost jet black, with a thick and creamy mocha/tan head. First impressions from the nose was choco­late and some roasti­ness from the malts. Also present were some resin pine aromas from the hops with just a hint of citrus in the background. On the taste you definitely notice the chocolate and malt up front which then quickly fades into the hoppy bitterness and is coupled with grapefruit, lemon, and grassy flavors. The finish is long and mildly bit­ter,­ with some slight roasti­ness around the edges.

Over­all, I really enjoyed this ver­sion of a Black IPA/Cascadian Dark Ale from Alaskan Brew­ing Com­pany. If you are a fan of this style, you may be a tad dis­ap­pointed as it is a little more laid back than others. If you are not a fan of this style, this is the per­fect beer to help you change your mind. Cheers!

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This 12 year old whisky from Yamazaki first came onto the US market in 1984 and was the first seriously marketed Japanese single malt whisky here in the United States. The Japanese have been making whisky since the 19th century, but their first commercial endeavors began with the opening of the Yamazaki distillery in 1923. Masataka Taketsuru, Yamazaki’s first distillery executive, had studied the craft of distilling in Scotland, and his style of whisky closely mimics the traditional Scottish styles. The Yamazaki 12 is made with just barley, water and yeast, and is aged in a combination of American, Spanish and Japanese oak barrels.

The Yamazaki 12 pours a dark golden brown, darker than many other 12 year old whiskeies. The nose is well malted, and has hints of dried fruits, warm honey and butterscotch. The taste is quite dry, with an almost astringent quality, paired with hints of vanilla, citrus zest, caramelized toffee and just a hint of oak. The finish is long and has hints of spices with a little more of that astringency lingering in the background.

The Yamazaki 12 is an outstanding whisky, especially if looking for an introduction into Japanese or Scotch Whisky. A 750ml bottle will usually run between $40-$50, which is not a bad price for such a great tasting spirit. Cheers!

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