Consulting

Pumpkin Toddy (complex)

• 1 oz Laird’s Bonded Apple Brandy
• .5 oz Rittenhouse Bonded Rye Whiskey
• .5 oz Lemon juice
• .5 oz Grade B maple syrup
• 1 teaspoon Pumpkin puree
• 2 dashes Angostura bitters
• 5 oz Boiling water
• Garnish: Grated cinnamon
• Glass: Irish Coffee Mug

Prep - Add all ingredients except the water to a preheated mug. Top with the boiling water and stir to combine. Top with grated cinnamon.

Many of my facebook friends chose 'apple' as one of their favorite flavors in winter cocktails. There is nothing like the taste of apple in a winter cocktail - it is soothing, warm, and comforting, especially in front of the fireplace on a cold night. These cocktails incorporate the apple flavor by liquor, liqieir, or juice/cider.

My facebook fans have responded by choosing wild berries for their favorite flavor this winter season. So I give you my very best berry cocktails - part one.

Blueberries, either fresh,frozen, or as a distilled spirit provide a sweet tartness to cocktails and pair well with a variety of other flavors. Whether you are looking for fresh blueberry cocktails or a way to use that blueberry-flavored liquor, this list of cocktails is a good place to start.

After much anticipation, I present to you my featured article for Chilled Magazine profiling "Prairie Organic Spirits" under the Distillery Profile. Never released to the public.

THE LOCALS:  DISTILLERY PROFILE

Well, November is here. Halloween has past and winter hibernation is starting to look more and more appealing so it’s time to stay at home and keep  warm. The upside: It’s time to start planning those holiday parties and drinking at home or friend's house.

As the weather gets cooler (if you live in that part of the world), it’s necessary to adjust your cocktail menu accordingly. That doesn’t mean going straight for steaming hot drinks just yet—though I'm certainly not opposed to a good Hot Toddy, Buttered Rum, or Irish Coffee. Now is the time for richer, fuller-bodied spirits.

No matter how many you consume, you'll never forget your first Harvey Wallbanger. November 8th is "National Harvey Wallbanger" and I am here to illustrate it's strange and intriguing history. This classic drink has made a splash in the annals of cocktail history thanks to it's unique and memorable name. According to drink mythology, it was named after a surfer in the 1950's. After losing in a surfing competition in Cali, the downtrodden surfer dude, Tom Harvey, went to his regular bar and ordered his favorite concoction - orange juice and vodka with a float of Galliano.

Part 2 of Halloween cocktails -

Spider’s Kiss

• 1 part melon liqueur
• 1 part Vodka
• Juice from 1/2 lemon
• Chocolate syrup
• Grenadine
• Chocolate dipped orange slice for garnish

Witch Hunt

• 1 oz Scotch
• 1/2 oz dry vermouth
• 1/4 oz Strega herbal liqueur
• 1 oz lemonade

Corpse Reviver #1

• 1 1/2 ounce brandy
• 3/4 ounce Calvados or other apple brandy
• 3/4 ounce sweet vermouth

Corpse Reviver #2

Whether you plan a Halloween Party this year or just want some eerie, spooky, scary concoctions to sip this Halloween season at home or a friend's house, these cocktails will satisfy your palate and impress your guests. They look really cool! Don't expect to have your neighborhood bartender mix one of these up because most of the drinks are novelty drinks and are intended for Halloween. I will be mixing up some of these at my Halloween Party this Saturday. Stay tuned for part 2 on Thursday because there are just too many to list in this one post.

In celebrating "National Liqueur Day" on October 16th, let's get to know a little more about that classification of alcohol - Liqueurs, also known as 'Cordials', which is the more widely used term in Europe. 'Liqueur' is used in the USA. The basic definition of a liqueur or cordial is "a sweet and syrupy product made from a base spirit, i.e. vodka, gin, rum, tequila, whiskey, and brandy. It is made by infusing fruits, vegetables, herbs, spices, and other naturally occurring products in the environment into a base spirit, therefore, lowering the alcohol content during distillation.