Woodford Reserve scoured the country for the single-most well-crafted Manhattan in the nation. Just recently, Woodford Reserve bourbon and Esquire magazine have crowned Jeromy Edwards from Louisville, Kentucky and his “Cider Manhattan” as the “Master of the Manhattan” for 2009.

Seems only fitting that Jeromy is from Louisville - home to Woodford Reserve.

Jeromy’s cocktail was reviewed by a distinguished panel of experts along with the seven other bartenders creations from across the country. Edwards and the other participant’s cocktails were critiqued on creativity, ingredients, presentation and taste. The judges included Woodford Reserve Master Distiller Chris Morris, Executive Chef Christopher Lee, Mixologist Julie Reiner and Spirits Journalist Jack Robertiello.

The Cider Manhattan along with the other seven recipes will be featured in a Woodford Reserve advertisement in the January edition of Esquire, but you, dear readers, get a sneak peek at Jeromy’s Cider Manhattan:

Cider Manhattan crafted by Jeromy Edwards

• 2 oz. Woodford Reserve® bourbon
• ¾ oz. Cider Reduction
• ½ oz. Antica Vermouth
• Dash Angostura® bitters
• Grand Marnier flambéed cherry (preferably Rainier Cherries)

Flambée cherry in the martini glass, allowing it to caramelize. Place drink in shaker and turn - don’t shake. Pour into glass after it has cooled.

Oh my. I know it’s usually considered bad form to post the “I’m so sorry I haven’t been here in ages!” post, but here it is! I feel dreadful that I dropped a bomb of an announcement about the Drinks after Dark Tastemakers event and then simply disappeared off the face of the earth for a while.

You see, summer time for me is more about being outside in the sunshine, basking on beaches, camping, going to the Calgary Stampede with one of my hands down favourite women ever, drinks on patios and wine tours than it is trying to write everything down and document it all.

(continue reading…)

This Friday, I’ll be sitting down with a couple of guests at Morton’s, The Steakhouse in Vancouver BC to enjoy some Hill’s Absinthe and experiencing the amazing event that is the ritual of Absinthe.

Absinthe is an old old spirit, but if you don’t drink it properly, the end result is a not very palpable cocktail. In fact, many people’s first experience with absinthe is in shot form - hands down the worst way to drink absinthe!

The traditional ritual involves dripping ice water very slowly over a sugar cube placed on a slotted absinthe spoon (though, in a pinch, two carefully balanced chopsticks will work as well) into a glass (an ounce or two) of Absinthe. The water drips through the sugar and into the glass, clouding the liquid. The clouding is the result of the anise coming out in the absinthe and making the drink actually taste good!

The event on Friday will feature Hill’s Absinthe, served in three cocktails, as well as in the traditional way. Guests will also enjoy Oysters Rockefeller made with Absinthe, Crab-stuffed mushrooms,  sliced tenderloin on Crostini and Morton’s famed Mini Prime Burgers (which is quite seriously worth the price of admission right there!). Guests will also receive a special gift.

Tickets for this amazing event in the Morton’s Private boardroom are available for just $40, and can be reserved by calling 604-915-5145.

[Image courtesy Hills]

I just finished fighting a nasty cold, and as soon as people hear me speak, they figure it out pretty quickly and then tell me to go curl up and create myself one of many Old Wive’s Tales to cure the common cold.

So, what are these ‘cures’? They mostly centre around the Hot Toddy. There’s tons of different ways you can make a Hot Toddy, from everything to Whiskey, Rum or Gin. The prevailing theory is that a hot toddy’s mixture of piping hot water, rum, and lemon can provide a lot of relief. Alcohol has an anti-inflammatory effect on mucous membranes and can help reduce fever.

(image source: CartoonStock)

Well, ok, sure. I’ve also heard that whiskey will take away a cough (though I’m unsure as to how this works, but go with it), and that shots of tequila taken in a hot bath will speed your recovery from a cold.

Whatever you believe, whether these will really work or not,  you stand the chance to at least forget you have a cold for a little bit.

Gin, honey and lemon
2oz of Gin
2 tbsp of honey
Juice of one lemon

Pour it all in a mug and top it off with boiling water, breathe vapors deeply while drinking, sleep.

Cure All Toddy
1-2 oz Scotch whiskey
1-2 tsp lemon juice
dash of cinnamon
dash of nutmeg
2-5 whole cloves
honey to taste (optional)
Hot water

Put the lemon juice, cloves and whiskey in a glass or mug. Fill the glass with hot water. Add cinnamon, nutmeg, and honey, if used. Stir. Sip slowly, and inhale the vapors if you have head or chest congestion. Substitute rum for the whiskey if you prefer.

The classic cocktails, you know, the ones from the 50’s and earlier, are making a comeback in today’s lounges and bars, and Dubonnet is one of those classic ingredients.

Dubonnet, like Absinthe, is one of those liquids developed in the mid-1800’s (1846 to be exact) to help make quinine more palatable for the soldiers battling malaria in North Africa (wow, apparently quinine is a horrid-tasting substance!).

Created by Parisian chemist/wine merchant, Joseph Dubonnet, Dubonnet’s mix of fortified wine and proprietary blend of herbs, spices and peels has earned it legendary status in the world of sophisticated drinks. (image source: Heaven-Hill Distillery)

There are several ways to enjoy Dubonnet, but the one that we discovered this weekend that caused one guest to exclaim “I could drink this like juice! It’s so good!” is the Dubonnet Cosmopolitan. A classic twist on a trendy drink, this cocktail goes down smoothly, is a lovely rosy colour, and seems to be enjoyed by several different palates.

To make a Dubonnet Cosmopolitan:

1 oz Dubonnet
1 oz Finlandia Vodka
1 oz Triple Sec
Cranberry Juice
Lime Juice
Lime for garnish

Put all ingredients, except the lime for garnish in a cocktail shaker with ice. Give it a good shake, and pour into champagne glasses or martini glasses and garnish! (image