Best Brands of Vermouth

If you were to ask me if I'd ever had the bad luck to miss my daily cocktail, I'd have to say that I doubt it; where certain things are concerned, I plan ahead.~ Luis Bruñuel
If you're the cocktail party kind of a person and prefer organizing sophisticated and classy social gatherings instead of those noisy beer fests, then you probably take pains to select and stock different varieties of vermouth brands, to suit the mood of different cocktails in your bar. Those of you who are still strangers to the stimulating experience of vermouth taking your gustatory and olfactory receptors on a sensuous escapade, must be wondering what is vermouth.
Well, a vermouth is a fortified wine which is flavored with a number of herbs and spices which may include cardamom, cinnamon, marjoram and chamomile. There are three styles of vermouth, based upon the degree of sweetness or dryness, that are available - extra dry, bianco/white, and sweet/red. The red varieties are mostly known as Italian vermouth whereas the white varieties are given a French connection.
A good cocktail is the result of mixing the rest of the ingredients with some of the best vermouth brands available - anything short of that doesn't quite match up with fine experience associated with a classy cocktail.
For those who have just embarked upon this ecstatic journey of martinis and cocktails, it is even more difficult to decide which vermouth brand to go for. Imagine yourself standing in a classy wine store, surrounded by attractive bottles containing liquors of many colors. Now selecting the best from that lot could be a taxing job.
Therefore, to make things a tad easier for you, here's a list of some of the best vermouth brands that you can try out till you have settled for a particular preference.
Martini: This is one of the most prominent and highly regarded Italian vermouth brands and the brand is named after the company and distillery that makes it - Martini & Rossi Distilleria Nazionale di Spirito di Vin, situated in Turin, Italy. A wide variety of vermouths are available under the Martini vermouth brand including the following:-
Martini Rosato
Martini Rosso
Martini Extra Dry
Martini Bianco
Martini Gold by Dolce & Gabbana
Among these, the Rosato is one of the best sweet vermouth brands with refreshing undertones of spice and a subtle hint of fruity zing. The Martini Extra Dry is one of the best dry vermouth brands that comes from this vintage vermouth distiller and it was launched on the occasion of New Year in 1900.
Noilly Prat: This vermouth brand is perhaps the best representative of all French vermouth brands and it comes from Marseillan commune from the Hérault département which is situated in southern France.
The brand is at present a part of the Bacardi-Martini family and it was acquired in 1971 by Martini & Rossi. Noilly Prat is a dry vermouth brand and it vis characterized by its straw shade and palate-teasing, fruity undertones. It's recipe was first developed by Joseph Noilly, a herbalist, in 1813. This dry vermouth brand has 18% alcohol by volume.
Two more variants of Noilly Prat vermouth are available - Red Noilly Prat and Ambre Noilly Prat. The former contains 30 distinct flavoring agents which impart it the signature rich red hues that identify it. The latter is available only at the Noilly Prate shop which is situated in Marseillan.
Another good vermouth brand is Boissiere and this is one of the good dry vermouth brands. Therefore, going by the above discussion of vermouth brands, the verdict goes in favor of Martini as it has a wider variety of vermouth styles under its name.
However, Noilly Prat has some very good dry vermouth varieties to its credit and most martini connoisseurs vouch by the class it imparts to the most basic martini recipe. If you're new to cocktails and martini, I would suggest you try both these brands and take your own call. After all, individual preferences depend upon individual tastes! I'd raise a toast to that - cheers!

Yamazaki-Cocktail

Sometime last year, I received an e-mail in my inbox that resembled so many e-mails I get nowadays, that read — and I’m paraphrasing here — “We have a kind of booze you don’t have — want some?”
Unless the liquor in question is some lame-ass bubblegum vodka or a candy-colored liqueur that gives me hives from just looking at the press photo, I usually reply, “Well, okay.”
As I did in this instance. Several days later, a bottle of Yamazaki 12-year-old single malt Japanese whisky arrived, along with a plastic ice-ball mold that I promptly lost at the back of my freezer somewhere. I tasted the whisky, thought, “Mmm, not bad, kinda pleasant, s’okay,” and mostly forgot about it. Nothing against the whisky, you understand, it’s an absolutely pleasant sipper, but nothing about it yelled, “Drink Me Now!”
Until early this year, when at a whisk(e)y event here in Seattle, someone poured me a taste of the 12-year-old’s elder cousin, and I came away thinking “Well, damn…okay, ummm…wow. Now THAT’S a whisky to think about.”
As I did, until this weekend, when my story on Asian whisky came out in the San Francisco Chronicle.

I’m a relative newcomer to much of the single-malt category — more on that soon — but the realm of Japanese whisky had always kind of appealed to me. Once I started digging — thanks in large part to people like Stan Vadrna, who introduced me to Nikka whiskies in December, and to Andrew Friedman, who just collects whisk(e)y that nobody else seems to have, as well as Gardner Dunn, who earned a medal for “best presentation while hungover” the painful morning after my Yamazaki 18 introduction — I realized this is a part of the whisky world I really need to get comfortable with.
And with good reason. Not only are spirits such as Yamazaki 18, Hibiki 12 and Yoishi “From the Barrel” kind of startlingly good, there’s some really interesting things taking place with malted barley in Asian distilleries.
I’d read of Jim Murray’s interest in Amrut, a whisky made in Bangalore, but it wasn’t until talking to Amrut’s U.S. importer that I realized how fucking serious a whisky this was: single malts, in bottle- and cask-strength, one peated and the another not, with another bottling, “Fusion,” representing a more-than-figurative link between India and Europe.
These whiskies finally entered the U.S. last month; unlike the Japanese whiskies, which seem to be appearing in the U.S. very cautiously, one expression at a time, the Indian whiskies are coming (mostly) all at once, with five expressions in the initial release, and god knows what else to come.
I’m pretty excited about it, and I haven’t even tasted them yet — hopefully they’ll expedite the West Coast release and I’ll actually be able to find a bottle around here at some point.

Anyway. Please read my article, if you’re so inclined, and if you haven’t tasted the Yamazaki 18-year-old, or the Hibiki 12-year-old — which, by the way, finished for two years in re-charred plum-liqueur casks? Holy shit! — then do so. And, uh, that’s it.

Maraschino Cherry Cocktail

Even before I wrote the maraschino cherry post, a number of people had asked me whether the quantity of cyanide in fruit pits / stones (apricot, peach, cherry, etc.) was significant enough to harm someone and whether there was a way to remove the cyanide from the kernels. Since the world has a fascination with deadly ingredients, let's talk about the toxicity of fruit kernels, whether there is any method to remove the toxic cyanide and bust some myths with science.
First, let's get everyone up to speed on what is being discussed and dissected. The cyanide in stone fruit isn't in a free state, it is actually part of another molecule called amygdalin, which on its own is harmless. When the kernels are crushed or chewed the amygdalin is released--which isn't a big deal, except that certain enzymes like beta-d-glucosidase can also be released.
This enzyme cleaves (breaks down) the amygdalin into glucose, benzaldehyde and hydrogen cyanide (HCN). If the beta-d-glucosidase enzyme isn't present in the fruit, it can be found in your intestinal tract, so there's noway to avoid the enzymatic decomposition of amygdalin and the release of hydrogen cyanide.
Is there really enough cyanide in apricot and cherry kernels to cause harm? Obviously this isn't a black and white issue, since there are people who claim eating these kernels is healthy. We'll talk about those lunatics later, first lets figure out some toxicity data.
How Toxic is Cyanide?
If we've learned anything from movies we've learned that cyanide is toxic. And of course it is very toxic. During the Great War the French started using prussic acid (hydrogen cyanide) in artillery shells and during World War II is was infamously known as "Zyklon B".
Cyanide kills by interfering with the body's ability to utilize oxygen at the cellular level. The lowest known adult fatal dose of hydrogen cyanide was estimated to be 50 milligrams. Why estimated?
Because nobody has ever volunteered to be a test subject for the fatal cyanide administration protocol. But occasionally, people who eat too many apricot kernels will take a trip to the local emergency room to get treated for cyanide poisoning. Some survive and we can back calculate the cyanide levels from how many apricot kernels they ate.
So how much is 50 mg of hydrogen cyanide? Glad you asked, go get your thinking cap and a chemistry text book (you won't really need it, but it will make you feel cool) we're going to look at this from a new angle.
Do you remember Avogadro's number? You know 6.022 x 1023, which is basically a 6 followed by 23 zeros (insert joke about US debt). For reference a US trillion (billion in the EU) has 12 zeros after it.
The sexier way to say Avogadro's number is 602.2 sextillion, no really sextillion is a legit unit. This number is the number of molecules found in one mole of a substance. What's a mole? Oh dear. Okay, 602.2 sextillion cocktail cherries is one mole, actually 602.2 sextillion of anything is one mole. Why that number? Because the chemistry gods said so.
Moving on, we can take a mole and convert it into a weight using the substances molar mass. No questions, just read your chemistry book or Google it. Hydrogen cyanide (HCN) has a molar mass of 27.025 grams which means there are 602.2 sextillion molecules of HCN in 27.025 grams of HCN.
Now we're going to find out how many molecules there are in 50 mg of HCN. The easy way is to divide 50 mg by the molar mass of HCN in milligrams, by taking the grams and multiplying them by 1000 to get 27,025 mg and that will give us the number of moles in 50 mg of HCN. Then we take Avogadro's number and multiply it by the moles of HCN (0.00185 or roughly 2/1000th's of a mole) which gives us roughly 1.11 sextillion HCN molecules.
So why all the annoying math? Watch.
It is estimated that the average human body contains 50 to 100 trillion cells (billion in the EU). Since the world is rapidly becoming overweight, we'll use 100 trillion cells for this calculation. Since we know from our earlier calculation that 50 mg of HCN contains 1.11 sextillion molecules, we can now calculate how many HCN molecules per cell in our body is fatal.
1.11 sextillion hydrogen cyanide molecules divided by 100 trillion human cells = 11.1 million hydrogen cyanide molecules per cell
That's right, it takes millions of HCN molecules per cell to kill you, and most likely 11 million HCN molecules/cell wouldn't be fatal for most people, but it would make you seriously sick. Looking back at the tobacco in cocktails post, in a molecule to molecule fight, nicotine is six times more toxic than HCN on the molecular level. The rough molecular toxicity calculations work out to about 1.8 million molecules of nicotine per cell.
Those numbers may seem really high, but there are other factors like absorption and reaction rates with other molecules. But really, the human body is pretty resilient thanks to the processing power of our liver. That doesn't mean we can abuse it. Most studies show that 5 mg of hydrogen cyanide spread out over a day can be detoxified by our liver without a problem. Once a person starts to approach 10 mg per day, symptoms of cyanide exposure may become apparent, if not in the short term, they will in the long term.
So, how much cyanide does an apricot, peach or cherry kernel contain?
A typical apricot kernel weights about 0.6 grams and studies have shown that on average one kernel contains 1.8 milligrams of cyanide (3 mg/g) but it can vary depending on the species, growing conditions, etc. Here's the HCN ranges:
Approximate HCN Content per gram
Apricot 0.05 to 4 mg/g
Peach 0.4 to 2.6 mg/g
Apple 0.6 mg/g
So if you have a case of the suicidal munchies, 30 apricot kernels will be the starting point to get you looking down the tunnel towards the light. Thirty kernels probably won't kill you, but you'll be in a very bad state where you'll most likely be vomiting and hyperventilate with abdominal pains as you slowly suffocate which will cause you a great deal of anxiety.
Even though I've had this question a number of times, a recent email really compelled me to put up this post. The message asked whether the following liqueur was safe. Basically, the liqueur contained 500 grams of cherry kernels in 1 litre of brandy.
Cherry kernels contain about 3% amygdalin which yields 0.17% HCN
500 grams of cherry kernels per litre of brandy x 0.17% HCN = 850mg of cyanide per litre of liqueur
So, for every millilitre (850 mg / 1000 ml (1L)) there is 0.85 mg of cyanide. In a one ounce shot there would be 25.5 mg of HCN.
Personally I wouldn't feel comfortable with this liqueur around. If someone unknowingly took a shot of this, they would be in a world of hurt. Again, they probably won't die, but it won't be fun. And of course, if pain and suffering aren't enough, think of the legal liability of having this stuff around in a bar. I still stand by the fact that I can't get a properly made Manhattan in most places, so arming a bartender with toxic liqueurs kind of worries me.
That's part one of this two part series on "cyanide in cocktails". Part two will discuss whether it is possible to remove the hydrogen cyanide from stone fruit maceration and I'll go on a little rant about the advocates for amygdalin / laetrile and some of the detrimental effects of cyanide.
Don't forget to spread the word and retweet, click the Google+ button or link to this post. It keeps me motivated.

Passion Fruit Cocktail

Having tried passion fruit with pisco, my next experiment was to try it with rum. Ed Hamilton mentioned that one of his favorite drinks was rhum agricole, mixed with passion fruit, lime and a little cane syrup. So rhum agricole was my starting point. . .
Passion Fruit Rhum
1 ½ oz rhum blanc
pulp of 1 passion fruit (about 1 oz)
juice of ½ a lime
1 ½ tsp golden syrup (substituting for cane syrup)
Put the passion fruit pulp in a highball glass and give a quick muddle to help break down the seeds. Add ½ a lime cut into wedges and muddle some more. Add syrup and stir. Add rhum, then finish with crushed ice.
This is great. The aromatic rhum agricole is an amazing match for the passion fruit. A simple and excellent drink. You have to try one of these. It does no harm to also try this with an aged rhum.
I just dumped the passion fruit pulp into the glass because I was too lazy to wait for the juice to drip through a sieve, and anyway I thought the pulp would look nice. If you do not like my method you can use the following Caribbean trick.
 Place the pulp in a sieve over your glass, press with a spoon to extract as much of the juice as you can, then pour your rum through the remaining pulp. This way you will really get the last of the juice out. Of course now some of your rum is sitting in the spent pulp. Life is all about trade offs.
Given the aromatic nature of passion fruit and rhum agricole, I couldn’t help wondering how they would fare when paired with maraschino, an aromatic liqueur.
Passion Fruit, Rhum and Maraschino Daiquiri
2 oz St. James White
¾ oz passion fruit pulp
½ oz lime juice
½ oz maraschino
Shake hard over ice and strain into a cocktail glass.
This was on the thin and sour side, without the passion fruit leaping out to assert itself, but oddly moreish. Again it needs some work, probably including some more sugar, and was not what I expected. However, the whole maraschino, passion fruit, and rhum agricole thing is worth exploring further. These are three highly aromatic and funky ingredients, and their combination makes a very interesting sour. I may come back to this some time.
Passion Fruit Nacional Daiquiri
2 oz Cuban Rum (I used Havana Club Blanco)
1 oz passion fruit juice
½ oz lime juice
1 tsp dry apricot brandy (i.e. eau de vie)
2 tsp gomme syrup (or substitute simple syrup)
Shake over ice and strain into a cocktail glass.
I used a generous dose of gomme syrup to add body. Passion fruit can have a thin and grainy mouth feel that is best counteracted.
This is very quaffable but not a stand out. I was hoping for the passion fruit and dry apricot brandy to work a little magic as they had in the Fitzcarraldo, my recent pisco experiment. They partner up nicely, but something seems to be lacking.
The drink is still kind of sour and thin. One idea could be to make a 50/50 split between passion fruit and pineapple – pineapple would add more body. Another idea could be to change the rum. There are two possible directions, using the 3 year old Havana Club to give a little more body and sweetness, or using a rhum agricole to increase the dry aromatic element (and simultaneously perhaps up the sugar).

Cinco Herradura Cocktail

Among our favorite Spring drinking holidays, Cinco de Mayo has the best food! Mexican cuisine is so vibrant and flavorful and so are the companion cocktails. This year we wanted to give a variety of beverages that evoke both the spirit of Cinco de Mayo and a sophisticated charm of cocktail culture and we think this collection lives up to the task. If you have another favorite, share it with us in the comments section below!
1 1/2 oz Tequila Herradura Silver
2 oz pineapple juice
2 oz cranberry juice
splash of lemon-lime soda
squeeze of fresh lime wedge (can also be used as garnish)
red, green and white super-fine sugar for rimming
Stir tequila, fruit juices and soda together in a tall (or mixing) glass filled with ice. Squeeze in a wedge of fresh lime and stir again. Rim a third of a tumbler with lime and dip in green sugar. Rim an adjoining third of the glass with lime and dip in white sugar. Rim the last third and dip in red sugar. Pour the drink into the rimmed glass and serve.
2 oz. Espolón Tequila Reposado
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.5 oz. Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig
In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.
Created by Adam Schuman, Beverage Director
Fatty Crew, New York
Adam Schuman, beverage director for NYC’s Fatty Crew, is well versed in pairing cocktails with unusual spices and ingredients. If there was any doubt that Chocolate Bitters, tequila, ginger syrup and, yes, beef tongue go together, whip out your shaker and call up El Diablo Taco truck for an order of their signature Braised Tacos de Lengua. The rich and complex flavors of the braised lengua tacos are perfectly paired with the slightly sweet, slightly sour Bucking Borracho cocktail.

Cocktail Dress

The cocktail dress is possibly among the most adaptable of all special occasion looks and the best thing about them is that you don't even need to drink in order to wear it.
The catwalks in London, New York, Paris and Milan have been awash with an entire plethora of cocktail dresses. The year 2011 has taken to cocktail dresses with gusto.
They work as the perfect choice for an urbane wedding or classy drinks party. Remember a cocktail dress can never do all the magic itself. It is very important to match the dress with the perfect chic updo.
If you find all those twists and turns too difficult to master at home, just opt for a high ponytail twisted and pinned as the perfect accompaniment to your gorgeous outfit. Don't forget to add a das of color on your lips and do up your eyes a bit.
Remember never to overdo both opt. opt for the one you would like to highlight more and leave the rest to the basics. Here are the hottest cocktail trends of the season:
1. Pastels:
The Spring collection of 2011 is filled with glorious shades of soft pastels from pink, lilac, blue and yellow and spearmint. Fill your wardrobe with these beautiful enhancements to feminism. Don't forget to go all out with the girliness. Combine your pastel palette with a beautiful soft updo. Remember, it's not only about the fashion; it's also about the look the soft pastel hues create for you.

2. Sequins & Sparkles:
This one is probably an eternal favorite from the Red Carpet to the elaborate parties. Sequins & sparkles make it to almost every cocktail dress. This season they dominate.
Go all out and buy yourself a sparkling creation. Dazzle everyone present with you presence. Combine the glitter with a little backcombing and a messy French pleat. Add to it plenty of eye make up.
Sexy, smoky eyes always do the trick and are probably the finest accompaniments to party wear. Go ahead - layer on the eyeliner and then it smudge it up a bit for the perfect devil may care attitude.
3. Asymmetric:
From shoulders to hemlines, the asymmetric style statement is the biggest red carpet trend to hit Hollywood in a while. But why should fashion be reserved for the A-list?
Go ahead; get yourself a beautiful asymmetric cocktail dress. Team it up with a gorgeous hair-do. Try out a side parting - it works the best with a one-shouldered piece irrespective of if you chose to leave your tresses loose or tie it up! Go slow on the jewelry and let heavy on the eye make up.
4. Metallics:
Douse yourself in stunning metallic shades this year. This season's collection is filled with a plethora of gold, silver and bronze, teamed with gold and silver embellishments. Add to your metallic dress a chignon or slightly messy bun. It looks sophisticated and glamorous. Slow down on the make up though. Keep things simple! Nude lips and glossy lashes will do the trick just fine!

Tether's La Dame Blasée

I want to say that last month's cocktail contest has been one of my favorites to date. There were some fantastic absinthe cocktails submitted and I thank every one for participating (check out the entries here).
As contests go, we have to have a drink that takes the top honor and for this round it goes to Mixologist Nick Tether of MixSensations who shared La Dame Blasée.
In Tether's design of this drink he includes an aromatic back of sorts to create a complete sensory experience. Before you make the drink, you will prepare a small tea-like mixture of the cocktail's botanicals then right before serving you would pour this concentrate over dry ice and a mint leaf.
This little foggy bowl is meant to open your nose to an enhanced fragrance of what is in the drink before you. It's a nifty little trick and I can see these fog-filled bowls laid out at a dinner service, especially as we hit the Halloween season.
La Dame Blasée (or The Jaded Lady) is the epitome of great absinthe cocktails and the panel of Mayhew, Milligan, and myself were unanimous on its value. When it comes to absinthe drinks it is important to find balance and flavors that compliment the anise without loosing the taste of any of the ingredients.
In La Dame Blasée, Tether found this balance by using La Fee Absinthe with Sauvignon Blanc and Zubrowka Bison Grass Vodka. Add in a little parsley and lemon simple syrup and a touch of mint bitters and a cocktail star is born. Unique? Yes. Tasty? Yes. There's more, though.
Give Tether's La Dame Blasée a try yourself, it's simply delightful. The full recipe with complete preparation is here: La Dame Blasée Cocktail Recipe. And, his original submission is here.
Once again, I must acknowledge the runner's up in the contest. As I said, all entries were impressive, these two just a touch above the rest.
First was Justen Lenig's Le Fee en ete, which is a delightful mix of Bombay, St. Germain, Mansithe, and a lovely kumquat fennel shrub that has potential in other drinks - I just have to find them.
Again, I appreciate every cocktail submitted and offer a warm Cheers! to Nick Tether whose drink I will likely be bringing up often in the coming years as I pull from the cocktail database.
Next up was Anne Bourg's Van Gogh's Roommate and she had me a hibiscus and pineapple - yum! With those two flavors (via syrup, vodka, and juice) she mixed Sorciere blue absinthe - admittedly difficult to obtain - and Chambord, and a muddle of pineapple and sugar in homage to the absinthe ritual.

Beer Cocktails

I’ve been sitting on this recipe for a while.
This drink initially caught my attention last winter, while working on the (aborted) 60/30 thingy in which I tried to revive my own interest in this blog by writing about a whole hell of a lot of stuff. Writing about 60 drinks in 30 days over the busy holiday season proved to be, well, a stupid idea — but this drink, that I was holding in reserve but never got around to posting? Pretty much the opposite of a stupid idea.
The Weissen Sour comes from Kevin Diedrich, late of the Burritt Room in San Francisco; the drink appeared on an early menu for the bar, and during the course of talking to Kevin about other stuff I was writing last fall, I asked if it’d be okay to run the recipe for this drink. Kevin’s moved on from Burritt Room now (heading to Jasper’s Corner Tap & Kitchen, according to Paolo Lucchesi), and considering the beer-forward nature of the new place, this drink that combines bourbon with brew seems particularly fitting.
(Fitting for what? Well, today is Mixology Monday, an online cocktail thingy that’s been going on for more than five years now — anyway, this month’s event is hosted by Fred at Cocktail Virgin Slut, and for July’s theme, Fred chose Beer Cocktails — so, now the whole thing hopefully makes sense.)
When you come right down to it, the Weissen Sour is an amazingly simple drink: just a basic whiskey sour with the tweak of adding orange marmalade (if you’re playing along with the name game, I suppose that’s a tour through the Omar Bradley with a tip of the hat to the Marmalade Cocktail, though now it’s getting complicated) and orange bitters, then tossing the thing in a highball glass (with ice? I neglected to ask Kevin, so I went for it, though in hindsight it might have worked better with crushed ice rather than big cubes), and finishing it with a punch of chilled weisse beer.

As anyone with an occasional (or frequent) boilermaker habit can tell you, bourbon loves the hell out of a cold, crisp beer, and as we head into mid-July, few beers are crisper or more appealing than a decent weisse. For this drink, I used Maker’s Mark (wheated bourbon, wheat beer…) and Ayinger Brau-Weisse for the beer.
I’m not sure if I wound up trampling all over Kevin’s original recipe for the drink, but I’m pretty pleased with the result: the gently sweet fruitiness of the marmalade is a great bridge between the richness of the bourbon and the flowery aromatics of the beer, and the mixture is simple enough that you don’t feel anything is going over the top.

Chocolate Cocktails

Chocolate is a flavor that can match almost anything which you may wish to accompany it with. The rich, dark, and diverse flavors of chocolate have been combined with countless different dishes and drinks, its hard finding something that would not benefit from the addition of chocolate to the mix.
It is equally hard to find someone who can resist the offer of some chocolate. So why not try adding chocolate to a cocktail; such a combination is one I am sure nobody would be able to turn their nose up at.
Combining chocolate with cocktails is a delicate process however.

The rich flavors of chocolate means that the volume you use must be just right so that you acquire all the essential dark flavors while not overloading your cocktail, rendering it sickly and overpowering. This rule can be ignored though if you are a chocoholic of course; in that case go mad. But the key to all cocktails is balance, and it is no exception with chocolate cocktails.
There is many ways you can add chocolate to drinks: Creme de cacao, chocolate liqueurs, cocoa power, chocolate syrup, chocolate vodka, cocoa nibs or even chocolate bitters.
This great variety gives chocolate cocktails a great range and flexibility. There are countless chocolate cocktails recipes that will satisfy your chocolate cravings for years to come, and plenty of room for experimenting yourself. Here is a selection of chocolate cocktails that will be sure to hit the spot.
Perhaps the most natural ingredient chocolate can be combined with is coffee. They share a similar history and botanical make-up, making them ideal partners for mixing in a cocktail. To make a chocolate coffee cocktail you will need 1/4 oz brandy or cognac, 1/2 oz dark Creme de Cacao, 1/2 oz chocolate syrup, 4 oz hot coffee, 1 oz milk, plus some whipped double cream.
To prepare this dark and smooth cocktail put all the ingredients except the cream into a pan and gently heat, pour into a tall glass or a mug. Finish by topping with whipped cream and dust with cocoa for the perfectly luxurious finishing touch.
For a twist on a classic you could try a Chocolate Cherry Manhattan. For this you will need 1 1/2 oz Rye whiskey, 1/2 oz Martini Rossato, 1/5 oz dark chocolate liqueur and 1/5 oz Fernet Branca. Mix all the ingredients in a cocktail shaker with ice until properly chilled and strain into a glass. For a special touch you can garnish with a couple of cherries dipped in dark chocolate.

If your tipple of choice is rum then you can try your hand at a chocolate rum cocktail. To create this delicious cocktail you will need 1 1/2 oz dark rum, 1/2 oz Creme de Cacao, 1/2 oz light cream, and 1/2 oz white Cr¨¨me de Menthe. To prepare place all the ingredients into a cocktail shaker and shake well with ice before straining into a cocktail glass.
For an easy and effective twist on the ever favorite White Russian cocktail you can simple replace the use of Kahlua with Creme de Cacao for a chocolaty edge. To make this quick to make cocktail you will need 1 oz vodka, 1 oz Creme de Cacao, and 1 oz cream. Simply place all the ingredients in a shaker with ice, go to work with your shaking skills, and its ready serve.
The final cocktail on our list of a cross section of chocolaty cocktails is another transformed classic, the Holy Mole Margarita. This cocktail includes which combines 1 1/5 oz tequila, 1/5 oz cacao blanco, 1/4 oz dark chocolate liqueur, a dash of orange bitters, plus a dash of Bitter Truth xocolatl mole bitters.
To finish this cocktail off perfectly you can garnish it by dipping the cocktail glass into chocolate syrup before dipping it into chocolate sprinkles, heaven for any chocolate lover.

Cocktail, different tastes

When we say cocktail, it usually pertains to formal drinks and formal occasions. Cocktail is a drink containing two or more ingredients. Normally, the ingredients on this mixed drink are usually fruit juice, bitters, honey, milk, soda, and alcohol liquors. There are many types of cocktails, all with different tastes and mixtures.
There are cocktails mixed with beers which are called beer cocktails. There are also cocktails mixed with gins, with rum, tequila, vodka, whiskey and many more. Listed here are the top famous cocktail drinks all over the world.
The Martini is the most widely known cocktail of all. This was first created on 1863 by Martini and Rossi and was first called the Martini Rosso dry vermouth.
This drink is mixed with gin and vermouth, and olives are normally the garnish used here. The martini has been popular with movies especially James Bond 007 and the saying "Stirred, not Shaken" as this is the preferred process of mixing.
The Mojito is a customary mixed drink started in Cuba. The main ingredients in this drink are white rum, lime, sugar cane juice, mint and carbonated water. Arguably the oldest cocktail because of the 16th century drink called the "El Draque". This drink boosted its popularity in the 19th century as the cooper stills were invented that made the rums tastier.
Pisco Sour is a type of cocktail that contains mixes of pisco, lime, egg whites, lemon, and regional bitters. Until now arguments are still held whether from which this Cocktail Drink first originated, Peru or Chile. Nevertheless, this drink is both welcomed to both countries and all over the world. There is even a national holiday in Peru called the Nation Pisco Sour day that is held in Febuary.
The Manhattan obviously in its name originated in New York City in 1870 created by Dr. Lain Marshall. This cocktail is made up of whiskey, bitters, and sweet vermouth. There are various types of mixes in Manhattan including the Rob Roy and the Metropolitan. Its taste is strong, urbane, yet simple which is noted as the "drinking man's cocktail" Some also call it the "king of cocktails"
The Bloody Mary is a vodka cocktail that contains mixes of vodka, tomato juice, and many various spices depending on the order. Worcestershire sauce and Tabasco sauce are examples of spices mixed in this drink.
It is said that this drink was first made in the early 1900s by two who arguably claim to be the one who created it; Fernand Petiot and Georg Jessel. This is said to be a hangover cure and is usually served in the morning.
Lastly, if you want a sweet cocktail with a caffeine taste in it, then the White Russian is a good choice. Often called a Caucasian, it is made by mixes of vodka, coffee liqueur and cream/milk. Normally, one would wonder if this Cocktail Drink originated in Russia because of the country affixed in the drink, but it does not come from Russia. The said country is only affixed because the alcohol mixed is Vodka.
There are many types of cocktails yet to be mentioned but it is up to the drinker to rate and make it a favorite drink.

Cocktail parties

Last weekend, my boyfriend had thrown a cocktail party to celebrate his recent promotion. He invited our closest family members and friends to the cocktail party. And guess what, most of our friends called up asking 'what is cocktail attire?'. Many of my female friends had no idea about appropriate attire for a cocktail party.
Many asked me if the 'little black dress' suited the cocktail attire etiquette or would 'anything' more formal be alright? Well, the question 'what is cocktail attire' inspired me to write this article on cocktail attire for women.
I consulted my fashion designer friend, who gave me a very simple answer to this very confusing question of cocktail attire dress code.
Cocktail parties have become a major social event now-a-days. Corporates throw cocktail parties for their employees and their clients, the aristocratic and the big shots throw cocktail parties as socializing events and couples or their families give cocktail parties before or after their weddings.
The popular American cocktail parties are basically meant for festive occasions or business houses to strengthen the bonds between them and their clients.
Cocktails and dance, lighten up the mood of each and everyone present. The guest are served with various cocktails made of flavored ice drinks and liquor combination. These parties are hosted in afternoons or early evenings. This is one event where libation served encourages conversation and not inebriation.
It has become an unwritten law of attending these cocktail parties to be known as a part of the community and social circle. But this social call always sends your wardrobe into a tizzy.
The cocktail attire for men is basically a dark suit, with or without a tie. But it becomes a Herculean task for women to decide the appropriate attire for a cocktail party.
For women, cocktail parties mean more of a fund raising event, birthday party and even a business event. When you are asked to be present in a cocktail attire dress code, it is very important to strike a balance between a slightly formal yet more of informal look. Let us get into a little more detail about cocktail attire for women. Know more on men's clothing.
Cocktail Attire Dress Code
The cocktail attire definition for women are cocktail dresses that are usually short. A lovely short dress that is teamed up with high heels and glamorous accessories and jewelry is a suitable choice for cocktail attire etiquette. You can wear a black, navy blue, or vivid purple dress and match some gold jewelry or silver jewelry pieces.
The cocktail attire dress code that is out-of-fashion, is wearing knee length or longer dress and plunging necklines. Ladies today are not shy of wearing short, strapless dresses that ooze confidence and style.
You can wear a cocktail dress of solid color that is coordinated with a sparkling diamonds necklace or gemstone earrings. Add some spice to your appropriate cocktail dress with bracelets and beaded hair accessories.
Cocktail Attire Etiquette According to Season
It is very important to choose an appropriate attire for cocktail party that is in tandem with the current season. You don't want to end up shivering the whole evening or sweating the whole time by wearing a wrong cocktail party attire.
Choose wool and wool blends for fall and winter. You can wear satin, silk, rayon and fine-gauge knits for cocktail parties hosted in spring or summer. You can dress up the warm colored winter fabrics with appropriate jewelry, handbags, shoes, wraps and hairstyles and tone down the accessories when wearing lively and bright summer dresses.
Cocktail attire for women is basically wearing a short dress dark in color that is above, at or below the knee length. Appropriate attire for cocktail party also translates into wearing slacks and a blouse. You can wear a pair of trousers teamed up with a silk or satin blouse. Add some extra pizazz to this cocktail attire dress code by wearing a fitted blazer and pearl jewelry.
Appropriate attire for cocktail party that is more of an after-work party, asks for women to dress up in a black wool dress with stockings and pumps during fall or winter. During the summer or spring months, the cocktail party attire calls for strapless or spaghetti-strap dress along with a embroidered cardigan and sling back pumps. You can even try strappy sandals to enhance your summer look.
In case you need to attend a more casual after-work gathering, the cocktail attire dress code for the evening should be a wool skirt with a fitted turtle neck and leather flats during the winter months. A fine-knit twin-set, slim satin pants and low-heeled mules are perfect summer cocktail attire dress code.
When attending a weekend cocktail party, its time to let your hair loose and choose a flirty cocktail party attire. You can wear an A-line sun dress on a weekend afternoon cocktail party or an elegant ensemble to a weekend evening cocktail party. You can even try a satin or silk empire waist dress that has a velvet to silk shoulder strap.
This is all about the cocktail attire for women. Do not overdo or under-do your look for the evening. If you are going to the party with a date, boyfriend or husband, make sure you coordinate your dress with his cocktail attire for the event. Wear subtle make-up and an appropriate hairstyle. Look confident in whatever you wear and have a great time in the cocktail party.

Beautiful Cocktail Dress Patterns

It always amuses me to see a wardrobe full of clothes. However, when it comes to dressing up for a cocktail party, you'll find me sitting in a secluded corner of my room, too low to even experiment with the clothes I have, and so infuriated that I, sometimes, end up turning down my plans. What? Why that surprised gaze?
If you are a female reading this, you aren't astonished, I know. But if you are a male reading this, don't you know we are the sex that obsesses about what we wear and how we wear? For me, that conventional (always a life-rescuer) cute, tiny, li'l black dress does the trick at most occasions, for I very well know of the fact that when you're clueless about getting into the right clothes, black emerges as the only Good Samaritan to your party-wear lot.
But then, the issue is, till when, and how many times? If you are an avid party freak, you wouldn't want to wear the same color and pattern over and over again - not because people would start noticing, but because you'll no more be confident wearing cocktail party dresses of similar pattern every time you go for partying.
So, if you're hunting all over hell for a sexy, chic cocktail dress, here I put forth relevant information with regards to the various cocktail dress patterns that are available in the market. Take a look at what the following section has to say.
Rules for selecting clothing don't change with your age, if you've maintained your body. Problem areas stay the same, and hence, you pick up a cocktail dress that flaunts your positive areas. So, whether it is the prom or the New Year's eve, only the correct pick of cocktail attire will accentuate your body.
To start with designer evening dresses and dress patterns, you could wear knee length dresses for a dinner party, or a short cocktail dress for a jazzy night out. On the other hand, if it's a wedding, the perfect evening wedding attire would be going for a long vintage cocktail dress. Patterns in wedding dresses differ in accordance with your body shape.
For example, if you have thunder thighs or you're towards the plumper domain, don't go for skin-fitted cocktail dresses as they would make you feel utterly awkward. On the other hand, if you're very slim, you could go for dresses with a frilled-pattern. They efficiently accentuate your look, while keeping your sleekness at bay. With that said, here are all the cocktail dress patterns available in the market for you to choose from.
Nothing's as sexy a cocktail dress as the halter top dress. The best thing about this cocktail dress is that you really don't need to care about your body type, for the halter that goes beyond your neck and ties up, elongates your torso, and creates an illusion of a slimmer you. What's more, you could go for a frock-like pattern if you're a bit plumper, for showing your hips wouldn't look nice.
One thing you should mull over while wearing an elegant cocktail dress is that, you need to refrain from showing your bra straps while wearing a halter top cocktail dress, for it looks extremely ugly. What's more, those sleek could go for a thin strap, while those who're a bit chubby should go for thicker straps.
What say about a white silk wrap dress that is timeless favorite? When you wear a silk wrap dress with immense elegance, team it up with high heel stilettos, and apply that trademark red lipstick, you wouldn't want to be neglected, trust me. A wrap dress makes up for one of the most perfect cocktail dress patterns, and a dark color choice such as shades of red, orange, navy blue, and pastel accentuate your look like none other. Note that, if you're a bit plump, wrap dresses could be the best pick to hide your bust line!

Fruits to Juice

If you are feeling worn out and you need to purify your body of harmful poisons the juice cleanse is just the factor that you simply require. Veggies and fruits are wonderful for you plus offer you with a lot of wellness positive aspects creating the most effective Juice Cleanse the most appropriate option over other dubious diets which can be obtainable.
Since you are going to merely be taking in juices and you'll want to only attempt this for a really short amount of time eventually to 3 days at most. This is primarily a liquid eating plan that expels out harmful waste.
When picking vegetables and fruits to juice use fresh ones and those which are the great for you to stay away from or reduce distinct fruit sorts because it might upset your stomach.
A fantastic way make the juice taste far better might be to conceal the flavour related with feeding on a veggie which you don't like by mixing them together with the fruits in doing so you may taste the fruits which will make it much easier to drink. Putting some certain kinds of fruits within the juicer is a popular strategy to acquire the nutrients and vitamins from an unfavourable vegetable when the taste from it is not one thing that you simply like. This is a superb strategy to get youngsters to consume veggies.
The juice drinks offers you with plenty of vitamins and as a result are quickly digested. The body might also acquire rid of dangerous toxins but because you're just ingesting juice you will not be adding new ones to your body. This supplies your internal organs time for it to repair itself.
You are going to uncover some suggestions which you ought to follow if you are conducting a juice cleanse:
Spring may be the finest time for you to start the very best Juice Cleanse since your body requirements not just juice within the cold winter days. Prior to beginning this diet regime possibly a week just before commence obtaining rid of some factors from your diet regime to ensure that you are able to substitute these meals with fruits and veggies for that week prior to beginning.
You have to drink a minimum of forty ounce of juice everyday as well as a maximum of 75 ounce every day. Don't drink all of your juice within the very same time space it throughout the day. If consuming juice all day long is just too challenging to suit your needs you've a selection of eating meals every single day and juice the relaxation through the entire day. Turn it into a well-balanced low body fat with no sugar meal that is nutritious and wonderful for you. When you're set to juice your veggies and fruits make certain to acquire rid of any seed elements no matter whether it's a fruit with tough skin you'll be able to peel that off.
When you have carried it out along with your juice cleanse and able to resume eating solid meals you ought to obtain this gradually all over the period of a week. You should introduce solids gradually to stop upsetting the body. Start having a couple of solid fruits after which vegetable that has been steamed without having any other points to put into it.
Continue adding meals in a little amount gradually daily. Finally following a week you are able to consist of seafood and poultry then other meals back to your diet plan. In case you feel that you are hungry throughout the time when you are slowly adding meals to your every day eating habits you are able to keep to drink juices to assist you to feel full and fulfilled.
Consuming only juice for any couple of days might be difficult. You could really feel deprived or even just a little crabby as a result of it. Adhering with it truly is a sensible selection even though as that you are helping the body to eradicate unhealthy issues inside it and helping the body have enough time to heal and return to its typical function. To sum it all this is a superb method to quick start your fat reduction program.
Arlie Marshall has been in the field of Best Juice Cleanse for a long time and maintains a website about Juice Fasting where you can get answers to the rest of your questions.

Cocktail,South of France

I wasn’t sure what to expect after being referred to this varietal, which can also be found as a blending grape with varietals such as Grenache and Shiraz. As I’m always learning from others, this too was another one of those “Ah-ha” moments. The Monastrell grape is the same as Mourvedre, which is commonly grown in the South of France.
With aromas of black pepper spice, blackberry, toasted cedar and a hint of being somewhat gamey, this was appearing to be a well-rounded, new red for me. A medium bodied mouth feel supported subtle flavors of dark cherries and plums. Where I was most impressed was how easy drinking this was especially with soft tannins and a finish of cocoa and traces of licorice.
I'm told this wine goes quite well with smoked gouda cheese although my choice was a marinated and grilled skirt steak. Overall I was impressed with this new selection for me, but now I’ve seen other wineries, primarily from Spain, making 100% Monastrell. I definitely credit my local wine store staff in guiding me to new wines…and this one was a “keeper.”
I tried this wine with some good friends last week at a pleasant water front restaurant called Café Del Rey in Marina Del Rey, CA. The wine list had a nice variety of selections and I was in the mood for something new and different. Well, new and different turned into a great wine I couldn’t help but talk about.
As some of you know from my past write ups, I really like red blends. So naturally, I migrated to the “Meritage” section on the wine list. I was intrigued with the varietals shown on this wine (Cab. Sauv., Syrah & Merlot)… I think they left out Malbec. Our server also recommended it over another selection I was considering so this helped sway my decision.
With the blend being 40% Cabernet Sauvignon, 33% Syrah, 17% Merlot and 10% Malbec, the wine showed off a dense purple color. On the aromas blackberries, plums, black pepper spice and something that reminded me of an oven-roasted beef tenderloin came together nicely. It was a pleasing, warm scent highlighted by subtle oak as well. This might explain the barrel aging for 21 months on French oak.
My first taste was somewhat dry and spicy which led me to believe we should let our glasses open up a bit. We probably should have asked to decant it but it didn’t need much time to open in the glass. On the following tastes plums and dark berries came out with a hint of soft vanilla. I’d say this was a full-bodied wine with medium-dry tannins. On the finish that meaty aroma led to what could have been hints of leather and tobacco but nothing too overwhelming.
My dinner selection of Palomillo lamb went very tasty with this wine and I could see it going great with other grilled meats. It was a great new find for my friends, Michael & Shelly and myself. I hope you find it out there for sale or at your favorite restaurant. I commend the Buoncristiani brothers for making a very nice red blend to add to my favorites list. It’s a fairly small production wine with 2,025 cases for 2007 yet I’ve seen a few online retailers still selling it.

Miss Cocktail – Emmy Award Party Cocktails

Sunday’s Emmy Awards is a great excuse to invite some friends over and toast last season’s entertainment. Might we suggest a few cocktails to get the party started? In full disclosure, some of these drinks have simply been renamed to better fit the occasion. But they are so good we think you’ll forgive us.
Glee is set in a high school so perhaps a non-alcoholic round for the dance choir. The Regionals Star Sparkler uses antioxidant rich, acai juice to provides a little zing. But if you run with the other crowd, feel free to spike this sparkler with 1 ½ oz of VeeV, an acai spirit.
In the true character of Mad Men, the next drink to try is a Draker Sidecar based on the Camus Cognac Sidecar, one of the most classic cocktails around. Yes, Camus was around in the 60’s.
For 30 Rock hold the ice and serve the Xanté Neat a la Liz Lemon. And in true Liz Lemon form this sipper is for the lazy drinker. Can’t figure out the way to open up the cocktail shaker? Who cares? The Swedish pear liqueur tastes absolutely fabulous straight from the bottle.
When celebrating one of the most-talked about series finales in recent years, you need a very serious drink. So in honor of Lost we’ve got a punch – the Flor de Cana Oceana 815 – perfect for entertaining at your house, local pool, deserted island – wherever. Spoiler alert: this mixture tastes best when left alone overnight.
The specialty cocktail for the True Blood fans – like the vamps that they adore – had to be a drink that is mysterious, misunderstood, and little bit naughty. And we couldn’t resist choosing a fresh version of the Bloody Mary. The Lucid Bloody Mary is practically a meal and is just the cocktail you’ll want to sink your – um – teeth into.
The Good Wife Mule seemed the best way to represent this Emmy newbie. And yes, this is a blatant name trade on the Moscow Mule if your standard vodka is Russian Standard. As any public figure, rocked with a sex and corruption scandal knows, there’s nothing like a stiff drink to take the edge off.
No matter if your favorite show wins the Emmy, just having a namesake drink to help celebrate should be enough. Really.

Cocktail is a drink

When we say cocktail, it usually pertains to formal drinks and formal occasions. Cocktail is a drink containing two or more ingredients. Normally, the ingredients on this mixed drink are usually fruit juice, bitters, honey, milk, soda, and alcohol liquors. There are many types of cocktails, all with different tastes and mixtures.
There are cocktails mixed with beers which are called beer cocktails. There are also cocktails mixed with gins, with rum, tequila, vodka, whiskey and many more. Listed here are the top famous cocktail drinks all over the world.
The Martini is the most widely known cocktail of all. This was first created on 1863 by Martini and Rossi and was first called the Martini Rosso dry vermouth. This drink is mixed with gin and vermouth, and olives are normally the garnish used here. The martini has been popular with movies especially James Bond 007 and the saying "Stirred, not Shaken" as this is the preferred process of mixing.
The Mojito is a customary mixed drink started in Cuba. The main ingredients in this drink are white rum, lime, sugar cane juice, mint and carbonated water. Arguably the oldest cocktail because of the 16th century drink called the "El Draque". This drink boosted its popularity in the 19th century as the cooper stills were invented that made the rums tastier.
Pisco Sour is a type of cocktail that contains mixes of pisco, lime, egg whites, lemon, and regional bitters. Until now arguments are still held whether from which this Cocktail Drink first originated, Peru or Chile. Nevertheless, this drink is both welcomed to both countries and all over the world. There is even a national holiday in Peru called the Nation Pisco Sour day that is held in Febuary.
The Manhattan obviously in its name originated in New York City in 1870 created by Dr. Lain Marshall. This cocktail is made up of whiskey, bitters, and sweet vermouth.
There are various types of mixes in Manhattan including the Rob Roy and the Metropolitan. Its taste is strong, urbane, yet simple which is noted as the "drinking man's cocktail" Some also call it the "king of cocktails"
The Bloody Mary is a vodka cocktail that contains mixes of vodka, tomato juice, and many various spices depending on the order. Worcestershire sauce and Tabasco sauce are examples of spices mixed in this drink. It is said that this drink was first made in the early 1900s by two who arguably claim to be the one who created it; Fernand Petiot and Georg Jessel. This is said to be a hangover cure and is usually served in the morning.
Lastly, if you want a sweet cocktail with a caffeine taste in it, then the White Russian is a good choice. Often called a Caucasian, it is made by mixes of vodka, coffee liqueur and cream/milk.
Normally, one would wonder if this Cocktail Drink originated in Russia because of the country affixed in the drink, but it does not come from Russia. The said country is only affixed because the alcohol mixed is Vodka.
There are many types of cocktails yet to be mentioned but it is up to the drinker to rate and make it a favorite drink.
The Cocktail Drinks website is designed to help you to find Cocktail Drinks in different countries and with different styles.

cocktail contest

I'm thinking that the newest cocktail contest will be an easy one, but I'm also hoping to see some submissions with a very creative twist. The theme I chose on this round is Infused Spirits. The contest is open through Saturday, September 24th so there is plenty of time to come up with a spectacular cocktail.
Infused Spirits... It is a pretty open ended category and I like that because that means you can do whatever you want. Think of all the combinations possible: all of the liquors are available as a base and every flavor one could possibly think of adding to any of those is open for use. Whiskies, vodkas, rums, gins, tequilas, brandies and everything in between. Fruits, vegetables, herbs, spices, and (dare I say) even meats or a combination of any of those are free for the taking.
Also, I am not limiting it to house made liquor infusions. If there is a great cocktail you have made with a commercial infusion, submit it. There are some flavors, especially in vodkas, that I would not want to touch and know I cannot come close to replicating. Gran Centenario Rosangel Tequila and Charbay Green Tea Vodka are two of those in my book.
The catch is that you not only have to come up with or find a great infusion, but there has to be a use for it as well. This is a 'cocktail' contest and we need drinks to judge.
Good luck and have fun. I look forward to seeing what you have for us this time.
A couple of weeks ago I asked for your questions about liqueurs (and other cocktail mixers) in Baffling Liqueurs: You Ask, I Answer. Reader bwkcaj_ca inquired about the availability of Amer Picon. I have an answer, but I'm afraid he's not going to like it, though I do have good news for the majority.
First of all, let's run down Amer Picon... It is a French orange bitter that you will find referenced in many bartending guides from the old days. It was the original bitter ('amer' - French, 'amaro' - Italian) in drinks like the Liberal Cocktail, the Brooklyn, and the Picon Punch among many others. Those who wish to revive some of these classics have found it to be an elusive ingredient outside of Europe and a handful of other locations throughout the world.
Those of us in North America have been virtually dry of the bitter for years. To make matters worse, the original formula has been gone since the 70's and the revised Amer Picon now "available" does not live up to its predecessor.
What to do? Well, many pick up a supply in their travels or have friends or family do so. Some, like Jamie Boudreau have resorted to replicating it to the best of their ability. More details on that are in this profile of Amer Picon. Despite the news below, it is fun to make your own Amer Boudreau.
The good news that I mentioned is that I have found one reliable source in the UK that will ship to most places in the world. A quick correspondence with Billy Abbott at The Whisky Exchange has set my mind at ease that the current production of Amer Picon can be shipped into the U.S. with the exception of Nevada, but he says they are working on that. Bad news for our Canadian friends, issues with customs prevent the store from sending product your way. Other than that and a few other exceptions
The Whiskey Exchange can and does ship worldwide. Like myself, Abbott said that they receive many inquiries of Amer Picon and many people assume they cannot ship to the U.S., but problem solved, at least for the majority of us who are willing to pay a little extra tax (Abbott says they are working on that as well).
While you're at their site, check out their range of products. They do have a great selection that includes some hard to find spirits and now that the shipping is cleared up there's no reason not to. I would still make a quick inquiry before you order just to make sure of the current status as custom and state laws do have a tendency to change.

whiskey Cocktail

Ingredients
1/2 teaspoon powdered sugar
2 ounces whiskey
1/2 lemon
lemon wedge
cherry
Tools
shaker
strainer
rocks glass
citrus squeezer
Preparation
1. Fill a shaker half full of ice.
2. Combine sugar, whiskey and the juice of half a lemon.
3. Shake vigorously and strain over new ice in a rocks glass.
4. Garnish with a lemon wedge and cherry.
By the time design style completed its journey down the Southeastern seaboard and arrived in Key West, the Southernmost tip of Florida, it had incorporated a little of everything. New England natives, Cubans and fishermen first settled Key West in the 1820s.
Its wooden, handcrafted "Conch-style" houses incorporate elements of those cultures and show the influence of Bahamian, African, Creole and Victorian design. Local builders brought the mishmash of architecture to life in the form of hulking frame houses and simple cigar makers' cottages.
All the homes were uniquely adapted to life in the tropics, and seafarers often added handy items from ship design, such as crow's nests and the type of "roof hatches" used on board to facilitate ventilation.
Conch-style homes fall into six categories:
Classic Revival: the predominant Conch style, exemplified by wooden gables and posts or columns.
Eyebrow style: a Classic Revival derivative featuring gables and porches and a series of "eyebrow" windows tucked up under the second-floor roof eaves.
Shotgun style: balloon-frame homes for cigar makers. Tracing their origin to West Africa and the French Caribbean, they're small and simple — one story and one room wide — with three rooms end to end, so a shot fired from the front door could exit the back door without resistance.
Queen Anne: characterized by the use of red brick and simple, elegant ornamentation.
Bahama style: homes with wide porches across the length of low facades, spacious verandas and simple balustrades.
Frame Vernacular: functional dwellings without decorative details, usually 1½ stories tall.