The Neapolitan

One of the new spirits that I tasted last Tuesday at Bailey's was a flavored vodka by Three Olives Vodka. Now to the chagrin of many mixologists and alcohol purists, the explosion of flavored vodkas on to the market has brought about a tremendous amount of possibilities when it comes to making cocktails. Aside from Three Olives Vodka, Pinnacle Vodka and Van Gogh Vodka are two other companies that are making a wide variety of flavored vodkas. I do see where the mixologists who are anti-flavored vodkas are coming from, Bailey's also had the Three Olives Bubblegum flavored Vodka which smelled just like a chewed up square of Bubblelicious. But to be honest, I don't want to drink something that smells like that. But I digress.

So Pete serves us the Three Olives S'mores vodka. As per the Three Olives website, the S'mores is:

S'MORES: A mouth-watering blend of imported English vodka and chocolate, marshmallow and graham cracker.

At Christina's suggestion, we have it served on the rocks with a squeeze of a lemon wedge. After a quick stir, a took a taste of it and it was quite delicious. Both Christina and Myron remarked that it tasted like a chocolate biscotti. Once I looked at the selection of other flavored vodkas and liqueurs that were behind the bar, I was struck with an idea. Here is what I came up with:

The Neapolitan
1/3 Three Olives S'mores Vodka
1/3 Stoli Vanilla Vodka
1/3 Arrow Strawberry Liqueur 

Build over ice in a shaker, shake vigorously and serve in a shot glass.

Optimally I would have preferred to having the shot be a bit creamier so a Chocolate liqueur such as Godiva would have probably better suited what I was looking for but the Three Olives S'mores gave the shot its own special flavor. The S'mores gave it a little saltniess that seemed to feel like the flavor that you would get from a cone. So in essence, the shot tasted like melted Neapolitan ice cream with the cone included. And for those of you who know me, I'm an ice cream fiend. So this shot was just what the doctor ordered.

Until Then Happy Drinking,
Sisco Vanilla

Impromptu Birthday Tasting

Yesterday I decided to go out to Bailey's Corner Pub on 85th Street and York Avenue to visit my friend Pete for a few pre-Birthday drinks. Joining me were Myron, Christina and Haley. As I am prone to do, I look for spirits that I have never had before and taste them. Luckily for me, Bailey's has a very good selection and here is a list of the new spirits that I tried out:

- Tanteo Jalapeno Tequila
- Crop Organic Cucumber Vodka
- Three Olives S'mores Vodka
- Basil Hayden Bourbon
- Veev Acai Spirit
- Pyrat Rum XO Reserve

I'll be posting my thoughts on these spirits within the next few days. Tonight's plans? Off to Yankee Stadium with Momma-San to hopefully see the Yankees clinch the AL East and the #1 seed in the American League. Happy Birthday to me!!!!

Until Then Happy Drinking,
Sisco Vanilla

Blueberry Ginger Vodka Cocktails

Today I popped the lid off the Blueberry Ginger Vodka infusion that I have been working on. The aroma was amazing. The Ginger just took over the Vodka. It smells strong and spicy. The Vodka has a nice deep blue purple color due to the Blueberries.

I decided to keep the first drink I make simple. Here is what I made:

Blueberry Ginger and Soda
1.5oz Blueberry Ginger infused vodka
Club Soda

In a glass with ice pour in vodka. Fill remained with club soda.

The cocktail was very light. The spicy flavor of the ginger is clear on the tongue with some subtle tones of the Blueberry at the end. I feel a nice tingle to the back of my tongue. I like the sensation I get with each bubbly taste and that's saying something since I am not fan of club soda. If you want something a little sweeter maybe a Diet 7-or a Diet Ginger Ale would help to boost up the sweetness levels.

I decided to take different take with the following recipe:

1 1/4oz Blueberry Ginger infused Vodka
1/4 Grand Marnier
Squeeze of a Lime Wedge
Soda Water to Fill

Build over ice in a glass. Shake quickly, add more ice, top with Soda Water and serve.

How does it taste?

The Grand Marnier adds a subtle sweetness that the earlier cocktail did not have. The lime juice also lurks around in the background adding a slight tart layer to the strong flavor that the ginger gave the Vodka infusion. To be honest, I think the only thing the Blueberries gave was some coloring. Of the four flavors, the Blueberries are the least noticeable. I find that the second cocktail is a much more balanced drink than the first one unless you like a more ginger taste and feel to your cocktails. Overall, it is a refreshing cocktail to have to remember that Summer is gone and Autumn has arrived.

Speaking of Autumn, I've been researching some interesting cocktails that I will look forward to making and profiling. So get ready for some more darker and robust cocktails that are soon to come.

Until Then Happy Drinking,
Sisco Vanilla

The Honeysuckle Fro

Before I go into today's cocktail, please allow me to say a few words about my friend the talented Chuck Collins. He's an amazing artist whose art will be on display at the Medialia Gallery 335 West 38th Street, 4th Floor, New York, New York in the Art of Neon Soul exhibit with other talented artists such as Grey Williamson, Eric Nocella Diaz, Nelson Ancensio, Manuel Jesus, Rodney Jackson and Kilroy III. The exhibit runs from October 10 to October 27. Go check it out. In addition to that, Chuck has one of his main works DSX set to be made into an upcoming live action series in the year 2014. So expect big things from Mr. Chuck Collins in the near future.

Another thing about Chuck is that he is an aficionado of the Afros on the ladies. Yes folks, he loves them. The bigger, the better. So what does this have to do with a cocktail? I'm getting to it so don't rush me. Back to the Afros.

I recently told Chuck about an upcoming exhibit at the Brooklyn Museum showcasing the works of artist Mickaline Thomas whose work coincidently contains voluptuous women of color who in many of the painting have? Yup you guessed it: Afros!! In the New York Times article Loud, Proud and Painted ‘Mickalene Thomas: Origin of the Universe,’ at Brooklyn Museum that I forwarded to Chuck, there was one particular image that he was astounded by. In this “Le Déjeuner sur l’Herbe: Les Trois Femmes Noires,” Ms. Thomas’s 24-foot-wide reprise of “Le Déjeuner sur l’Herbe,” Édouard Manet’s masterpiece from 1863 there are three women of different shades with big Afros. Now Chuck saw this picture and said the following: "Wow, three different flavors of afros. There's mocha fro, dark chocolate fro and honeysuckle Fro".

HONEYSUCKLE FRO!!! Now how can I not hear that and not want to make a cocktail with that name. Thanks for the inspiration Chuck, LOL. Off I went to the bar and looked at what we had that had honey. Obviously I naturally gravitated to the Drambuie. Then I thought to myself, what would add an extra level or two of sweetness to tame the scotch that's in the Drambuie. I wanted some orange flavor so I chose Cointreau. I also wanted some herbal essences so I chose Benedictine DOM. Now these three liqueurs are somewhat thick and sweet, so to avoid having something that was overpoweringly sweet, I decided that some fresh Lemon juice would do the trick to cut the drink a bit. I would top it off with club soda for a little fizz.

This is what I came up with:

The Honeysuckle Fro
1.5oz Drambuie
.5oz Cointreau
.5oz Benedictine DOM
1oz Fresh Lemon
Soda top
Lemon twist

Add all ingredients (except soda) in ice filled shaker. Shake vigorously until super cold and strain into chilled cocktail glass. Top with soda water. Stir slightly, add lemon twist

So what does this taste like? Lemonade. I have to admit, the cocktail came out much smoother than I expected it to. The flavors were balanced. Not too sweet and not too tart. The cocktail has a nice yellow color that invokes a feeling of sunshine and golden goodness, like the lady and her afro in the picture.

Here's to you my brother. Continued success in your artistic career and thank you for the inspiring comment for the Honeysuckle Fro!!!!!

Until Then Happy Drinking,
Sisco Vanilla

Black Plum Infused Vodka Part II

Since the weather is getting cooler, the leaves more colorful and the days shorter it can only mean that Fall is on its way and Summer on its way out. I've been asking people their opinion on what flavors they feel embody the spirit of Autumn and Marta peeked my curiosity with one of her answers. She tells me that plums are an Autumnal fruit. In Poland, their peak growing season is from Late-Summer to Early-Fall. Funny she should mention that, I have a Black Plum Infused Vodka that I have been working on since the middle of August. Now I'm not sure if black plums are autumnal per-se but in this case, a plum is a plum is a plum. To see what other infusions I have in the works, click on the following link: New Round of Infusions.

The vodka has taken on a nice brown/amber color and is a little aromatic. Now I could do something with it right now but it doesn't come off as quite an Autumnal infusion. I rummage around my spice cabinet and decide that I'm going to further infuse the Black Plum Vodka. As you see from the picture, I've decided to add two whole Cinnamon sticks and one whole Bourbon Vanilla bean (sliced down the middle). Back in the cabinet it goes.

I think I might want to add a few more spices to the mix. Any suggestions?

Until Then Happy Drinking,
Sisco Vanilla

Pisco Portón

After I finished having the Threesome at the Isla Verde Cafe, I found my myself wanting to keep with the trend of trying out something new. I found myself looking at the higher shelves and a bottle caught my attention. It was labelled "Pisco Portón". I was definitely curious since I have never had a taste of Pisco. What is Pisco Portón? Well, read on.

According to the Pisco Portón website:

Pisco Portón is handcrafted using centuries-old distilling methods in combination with new technology to create a mosto verde pisco made from a blend of grapes that is of superior quality and true to Peruvian tradition. To preserve the full character of the grapes, Pisco Portón uses the mosto verde method of distilling from a partially fermented grape juice known as must. Our pisco is never adulterated with water or artificial flavors. What is in the glass is pure and natural.

This new ultra premium white spirit is made at Hacienda La Caravedo in Ica, Peru, which is home to a new state-of-the-art and environmentally friendly distillery, as well as the oldest distillery in the Americas (est. 1684).

The three grape varietals that give Pisco Portón its flavor are Quebranta, Albilla and Torontel.

I had the bartender give me some of the Pisco Portón neat. At first smell I found it to be somewhat natural. When I mean natural, I mean that it seemed to have a woodsy type scent. Upon first taste I found it to also have a somewhat woodsy taste. Its consistency was like a dry silver tequila. I asked the bartender what she thought of it and she had not tasted it before. Upon her tasting it, she said that it tasted "Leafy" to her. At the time I was not particularly sold on it. But in defense of the spirit, I had already ruined my palate by having the Threesome, The Nude-Tini and a number of beers earlier in the evening. I would have to give Pisco Portón a pass this time around and try it again with a clean palate.

On a side note, what I didn't realize about Pisco in general is that it was a popular spirit here in the United States and in San Francisco specifically as early as the 1830's straight into the Prohibition Era. Why is that?

According to the Pisco Portón website:

In the second half of the 19th century, pisco was king in San Francisco’s watering holes. Back then, it was easier to ship pisco up the coast from Peru than to transport whiskey overland from the East Coast. Newly rich gold prospectors, thirsty sailors, and eventually all of San Francisco developed a robust appetite for pisco that lasted until the supply was cut off by Prohibition in 1920.

Pisco is now making a comeback in bars and cocktail lounges throughout the United States. One such cocktail that was (and still is) quite popular was the Pisco Punch. Here is a little history lesson on how the Pisco Punch was created (Also from the Pisco Portón website):

Pisco Punch was the most famous cocktail in San Francisco, made at the Bank Exchange on Montgomery and Washington by famous bar owner, Duncan Nicol. At 25 cents, the drink was preposterously expensive yet incredibly popular.

A true gentleman barkeeper, Nicol had a house rule that two pisco punches were enough for any patron of his bar. If a customer wanted a third, he had to walk around the long block and come back in to qualify as a new customer. When John Mackay, perhaps the richest man in America at the time, asked for a third, Nicol said no. Mackay grabbed his hat and obediently walked around the block to have his third Pisco Punch

Discoverpisco.com adds another layer to the Pisco Punch lore:

He (Duncan Nicol) remained mum on the recipe even after the Exchange closed its doors in 1919 due to American Prohibition. The recipe was thought to have died with him when he conveniently did so in 1926. However, thanks to his backstabbing bar manager, John Lannes, the formula was unearthed once again, and in 1973, California Historical Society published the components of the punch for all the world to steal and enjoy the heaven-bestowed drink.

Here is the recipe for a Pisco Punch using Pisco Portón:

PORTÓN PUNCH
1/2 pint (8 oz.) of simple syrup
1 pint (16 oz.) of distilled water
3/4 pint (10 oz.) of lemon juice
1 750 ml bottle (24 oz.) of Pisco Portón
1 fresh pineapple

Cut a fresh pineapple in squares about 1/2 by 1 1/2 inches. Put these squares of fresh pineapple in a bowl of simple syrup to soak overnight. In the morning, mix the rest of the ingredients in a big bowl. Use 3 or 4 oz. of punch per glass adding a square of the soaked pineapple to each. Lemon juice or simple syrup may be added to taste. Serve very cold. Simple Syrup Recipe: Using two parts sugar and one part water, bring the water to a boil in a saucepan. Dissolve the sugar into the boiling water, stirring constantly. Once the sugar is dissolved completely, remove the pan from the heat. Do not allow the syrup to boil for too long or the syrup will be too thick. Allow to cool completely and thicken, then bottle. The cook time is approximately five minutes.

So there you have it. A little history lesson for us all when it comes to the spirit known as Pisco. I will definitely have to give Pisco and Pisco Portón specifically another chance. When I do, it'll be posted here as usual.

Until Then Happy Drinking,
Sisco Vanilla

For Further Reading:
Click here to access Tim Leffel's article On the Pisco Trail
From pisco sours to purple corn juice, Peru offers a diverse drink culture from the Jul/Aug 2007 issue of Imbibe Magazine

Click here to access Discoverpisco.com for a wide array of information, recipe and history concerning Pisco

Threesome at la Isla Verde Cafe

Upon the ending of the Bronx YMCA fund raising event I found myself a bit unsettled and anxious. I didn't want to stay home after the event and decided to go out locally which in reality isn't something that I tend to do. Why? I just find that at times there is an element that hangs out in the local spots that I try to stay away from.

My first stop was to the Step In Restaurant and Lounge where I was bombarded with some very loud and bad karaoke while trying to watch the end of the Yankees game. I didn't have anything spectacular there past a Bacardi Limon and diet coke to drink and decided to move on to another location. I remembered about a place called Isla Verde Cafe which is located under the 6 Train El 1859 Westchester Avenue (Between Thieriot and Leland Avenues) and decided to head there.

Upon walking in, I made eye contact with the bartender and asked her to make me what she would consider her signature drink. She asked if I wanted something sweet or strong. After the debacle known as the Nude-Tini Passion Fruit Cocktail, I did not want something sweet so strong it would have to be. I found an empty seat at the bar and a minute later she came by with the drink she called a Threesome. Now I'm not totally sure of the counts involved with the three ingredients that made yup the cocktail so here it is:

Threesome
Hpnotiq
Alizé Gold Passion
Hennessy Cognac

Build over ice in a Collins glass or a pint glass.

Apparently I would be stuck with a Passion fruit theme this evening after all. LOL. Before I go into what I thought of the drink, here is a brief description of the ingredients for those of you unfamiliar with them.

Hpnotiq as per their website is:

A Refreshing Blend of Premium French Vodka, Exotic Fruit Juices, and a Touch of Cognac. HPNOTIQ delights all your senses. Its eye-catching aqua blue color and refreshing blend of natural exotic fruit juices and premium spirits make any occasion more fabulous. Best served chilled by itself or with your favorite mixer – we recommend keeping it classic with vodka, coconut rum or champagne

Alizé Gold Passion as per their website is:

Was first introduced to the United States in 1986...blending exotic passion fruit with premium French spirits

I would hope that you would know what Hennessy is, aside from a popular girl's name here in the Bronx (I kid you not), one of the leading Cognac brands in the world and has been in existence since 1765 when Irishman Richard Hennessy built the first Hennessy distillery. See that is interesting, an Irishman created Hennessy. Gotta love the backstory.

My friend Stevie saw that I had posted on FB that I was having this cocktail and was very surprised since this kind of cocktail is not normally something I'd drink. But hey, when in Rome aka the Bronx, right? The liqueurs seem to have been layered with the Hpnotiq on the bottom and I assume the Alizé in the middle and the Hennessy on top. Perhaps she floated the Hennessy? I have to say, this cocktail was indeed strong and sweet. I would say that the sweetness came directly from Alizé and the Hpnotiq while the kick in the teeth came from the Hennessy. It was quite tasty though I can't have more than one of these. The sugar in this cocktail would have me bouncing off the walls after two of them let alone more than two.

Isla Verde Cafe has a very decent bar. It actually surprised me since the places in my neighborhood tend to be few and far between and are lacking a decent selection. I would categorize it as being very "Bronx-centric". Mind you, I don't mean that in a bad way. They know what their clientele is and they have spirits that cater to them such as the various blends Alizé and Hpnotiq. Their bottle beer selection was quite diverse (they don't any have beer taps) and from what I hear their food is quite amazing. They have live music on the weekends and a DJ spinning as well. It can get somewhat loud in there with the music but you're not going to Isla Verde Cafe for a quiet drink.

I would definitely go back and recommend to others to also go if they want a lively locale with good food and dancing. I also managed to have my first ever taste of Pisco here at Isla Verde Cafe, that is for the next post.

Until Then Happy Drinking,
Sisco Vanilla