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There are many reasons why I have so many variations of the Brooklyn cocktail in my own cocktail library. The main reason would probably be that I often miss one ingredient. The Brooklyn cocktail is made of Rye whisky, dry vermouth, Maraschino and Picon. Picon is unavailable in Canada and in the USA because of an ingredient in it figures on the list of prohibited ingredients in these countries. Well… I happen to live in Canada so my access to this aperitif is quite limited. Because of that, I created a recipe of my own. Analyzing the way it’s made, I realized that I could mix 4 ingredients together and get pretty much the same taste.

When Sefra and I announced our friends and family that we would start a blog about food and cocktails, many asked us if we would do cocktail and food pairing. Even if I think that sometimes cocktails can be great friends with food, I honestly think that wine is so much better. Bottom line, my answer to this question was “no” unless I really feel for it and guess what? Today I feel for it.

What’s up guys! Don’t know about you but I’m the kind of man who believes it’s always fun to talk about cocktails and today is no exception.

When I first started bartending, the Old Fashioned was for me the Holy Grail of cocktails. It transformed what I found back then to be a strong, harsh and throat burner spirit into a smooth and sweet deliciousness. Of course, before I was using way too much sugar because, let’s face it… I didn’t like much the taste of straight booze back then. Well, those days are long gone. Even though I decreased by half the amount of sugar I was using before, I still find the Old Fashioned cocktails a tad bit on the sweet side. But when I’m in the mood, it’s a great sipper. For whom the Whiskey cocktail is their jam, here’s three recipes you have to try if you haven’t already.