Category: Liqueurs

Day 616

12/16/2017

Every now and then I rummage through my “spirits” cabinet for ideas when experimenting with a food recipe or cocktail. Yesterday, I discovered a beautiful Delft style bottle of Vandermint Liqueur that had been shoved all the way to the back of the cabinet.

It is a beautiful bottle made of milk glass with classic Delft images of sailboats and windmills. The lid is in the shape of a tulip.

Side of bottle

Front of bottle

Tulip shaped lid

The seal is still intact and has probably been sitting on the shelf for at least two decades. Vandermint Liqueur was imported from Holland and made by Andros Distillery in Tilburg. However, try as I might, I found nothing on the Internet about the distillery or places that one could purchase the liqueur. In fact, I called two well-known wine and spirit stores in NYC. No one had ever heard of Vandermint! There were numerous sites on the Internet that were selling the bottle as a collector’s item.

Vandermint Liqueur was very popular in the 1970s and 1980s. Unfortunately, we’ll never know all of the ingredients that went into making the liqueur except for two; rich Dutch cocoa and fresh mint. I remember drizzling Vandermint over vanilla ice cream, adding it to coffee and dessert cocktails. It is 52 proof.

So the question of the day is, do I open the bottle and enjoy its contents or do I sell it to a collector? Hmmm….

Have a great weekend!

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

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Day 604 Booze Bazaar

10/19/2017

A few days ago I was invited to attend a Holiday Booze Bazaar featuring a collection of classic and vintage artisanal spirits presented by Domaine Select Wine & Spirits. As bartenders poured exotic cocktails, I walked around the room tasting some noteworthy “booze”.

One of the eye openers for me was Mizu Shochu, handcrafted and single distilled by the Munemasa Shuzo Co. of Arita, Japan. I tasted both the traditional Japanese shochu made from two-rowed barley and black koji rice and the shochu made from rice and lemongrass. They are both single distilled and 70 proof.

Although one might think they are tasting a form of sake when drinking shochu, there are significant differences between the two. Shochu is distilled whereas sake is fermented. Sake is made exclusively from rice and shochu can be made with barley, sweet potato, rice and many other ingredients. It is also interesting to note that shochu is the national spirit of Japan and outsells sake!

The traditional Mizu Shochu is made with 67% barley and 33% black koji rice. Aromas of sweet cut grass, floral and melon segue onto the palate with a smooth texture of grains, vanilla and a hint of pepper.

Lemongrass Shochu is made with 95% rice and white koji and 5% fresh organic lemongrass. The nose offers hints of lemon and floral. The taste is silky with citrus, herbs and a hint of vanilla.

SRP $35-$40

Shochu is a great alternative to vodka and just as versatile. Drink it with one ice cube as recommended or be creative and mix it in a cocktail. I’m definitely adding Mizu Shochu to my bar inventory!

Another great discovery was Don Papa Rum. Oh my!

This is a premium-aged rum from Negros, Philippines. The best quality sugarcane is used, called noble cane. The juices are extracted in the old Negros sugar mills and then concentrated into molasses. The molasses is distilled and then the distillate is aged for a minimum of seven years. After that, the master blender creates his magic. This rum is very smooth and rich, with a soft amber color. Heady aromas of oranges, apricots and vanilla give way to coconut, marmalade, vanilla and caramel on the palate. This rum should be enjoyed “neat” and not wasted in a mixed drink.
80 proof
Alcohol: 40%
SRP: $38

I have included a close-up photo of the label. It is quite whimsical. Can you find all the hidden animals?

It was a fun and educational event for me. I always love tasting new wines and spirits! Here is a slideshow of a few more noteworthy discoveries.

Until next time!

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Day 563

3/17/2017

It’s Saint Patrick’s Day and what better way to celebrate than with a shot of Irish Whisky!

Irish whiskey is made in Ireland. The word “whiskey” is Gaelic/Irish and means “water of life”. It is one of the earliest distilled spirits in Europe and probably the world, dating all the way back to the 12th century. Irish whiskey is noted for being smooth and sweet. Most Irish whiskey is distilled three times and rarely dried over burning peat, unlike most Scotch which is distilled twice and the malt is usually peated.

Due to its smoothness, Irish whiskey is perfect for shots. It also lends great flavor to mixed cocktails and dessert drinks such as Irish coffee.

If you’d like to read some interesting facts about St. Patrick’s Day, please check out my post from last year at: Day 439 - The WineKnitter http://thewineknitter.com/1/post/2016/03/day-439.html

May the luck of the Irish be with you!

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Day 548

1/14/2017

While cleaning kitchen cabinets the other day, I uncovered a bottle of Teton Glacier Potato Vodka that had been shoved all the way to the back of the cabinet and out of sight. I couldn’t determine how old it was, but the bottle was a beautiful decanter style with an impressive glass stopper that gave it a vintage look.

Teton Glacier Potato Vodka is made in Rigby, Idaho, the heart of potato country. All ingredients are sourced from Idaho; the wellspring of high-mountain glacial water is blended with spirits distilled from volcanic soil-grown potatoes. As the label indicates, the vodka is “Crystal and Charcoal Filtered”.

The bottle was sealed tight, but had been opened at some point in time. Not knowing the age of the bottle made it all the more difficult to determine if
evaporation had taken place or if it was just that the vodka had been consumed. Eighty proof spirits contain a high alcohol content that helps to prevent the spirit from “turning” over time. Vodka is one of the more stable spirits that can be stored for a long time. However, once opened it will begin to very slowly evaporate and possibly start to lose flavor. Since this bottle was stored in a cool and dark place, light exposure was not a contributor to altering the flavor of the vodka.

We had difficulty removing the cork from the bottle because it was jammed in tight. It took patience and a strong hand, but we were rewarded for our efforts. In keeping with the vintage theme, I poured the vodka into antique cut crystal glasses. We drank it straight and at room temperature. It had a clean scent with sweet overtones and a hint of yeast. The palate offered a subtle sweetness and nutty bite to it with a combination of bitter and sweet on the finish. There was no “burn” to this vodka; on the contrary… it was rather smooth. Finding this vodka was a treat and I will have a decanter to use when the vodka is gone!

80 proof
Alcohol: 40%
http://tgvodka.com

Have a great weekend!

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Day 517

9/26/2016

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What a beautiful weekend filled with family, friends and celebrations!
In between all the get togethers, I did some fall cleaning and made my first batch of pumpkin muffins. An appreciative audience gobbled up the muffins very quickly. I’ll definitely be making lots more!

The “much anticipated” Clinton/ Trump debate is airing this evening. A few friends said that they will need something much stronger than wine to sit through it. So, I’m lining up an arsenal of analgesics to carry us through the evening. What will you be drinking?

Have a great start to the week!

Cheers!
Penina

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Day 507

8/28/2016

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With Labor Day Weekend fast approaching, everyone is scrambling to lap up the last days of summer. Whether it is traveling by car, plane or the rails, we’re all trying to savor and hold on to summer just a little bit longer.

I recently purchased a bottle of tequila to make margaritas for an “end of the summer” party. Prior to the festivities, I opened the bottle to have a little taste. My friend and I agreed that the tequila was so flavorful, that it might be a shame to mix it with anything else.

Cabo Wabo Tequila Blanco uses 100% pure Weber Blue Agave to make their tequila. The agave is grown in the lowlands of Jalisco. They take the best of the piñas and chop them into very thick quarters which are then cooked in stainless steel autoclaves. A thicker cut of the distillate is taken giving the tequila a more intense agave flavor. Hence, the name “Cabo Wabo Thick Cut Tequila”. The tequila is double distilled and then immediately bottled in beautiful hand blown artisan bottles.

The aromas of sweet fruit and flowers segued onto the palate mingled with an “earthiness”. Traces of vanilla and spice were present on the finish. We found the tequila to be quite smooth with a hint of oiliness. I have yet to try the tequila in a mixed drink, but I’ll be sure to let you know!
Alcohol: 40%
80 proof
Price: about $35 to $40

Mexican born Sammy Hager, legendary musician of Van Halen, founded Cabo in 1996. The company has since been sold, but Sammy’s name lingers on in association with Cabo.

I will definitely have to try Cabo Wabo’s Reposado and Añejo tequila.
http://www.cabowabo.com

Have a great Sunday!

Cheers!
Penina

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Day 445

3/30/2016

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Last evening while sitting with a friend and enjoying some Grand Marnier poured over vanilla ice cream, we engaged in an interesting discussion about the disappearance of the “after-dinner drink”. At best, one might indulge in a dessert wine, glass of port, snifter of cognac, scotch or perhaps a little Sambuca with their espresso. When is the last time you can recall anyone having a King Alfonse, Coconut Cream Martini, Irish coffee or Pernod after dinner?

With more people imbibing wine with their meals these days, the desire for “old fashioned” after-dinner drinks seems to have fallen by the wayside. However, there are some very good spirits/mixed drinks to indulge in after a meal.

When I lived in Miami Beach back in the early 70s, after-dinner drinks were quite popular. One of my favorite drinks was the King Alfonse. Not only was it festive, but it was a dessert as well. I was always fascinated with how the cream stayed on top of the Crème de Cacao without floating to the bottom. The drink was made at the table and quite entertaining to watch. The Crème de Cacao was poured into the glass, then whipped cream was slowly poured over the back of a bar spoon onto the Crème de Cacao.

This is the only photo I could find of a King Alfonse drink, courtesy of Cheri Photography.

Once upon a time my cabinet was stocked with, berry, chocolate, coffee, crème and fruit liqueurs. Perhaps it is time to restock and get inventive for the summer months ahead. Let’s bring back the after-dinner drink!

Happy Wednesday!

Cheers!
Penina

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Day 152

12/4/2014

It was a great day yesterday. I went to a holiday luncheon with a group of fabulous people who exuded happiness, laughter and positive energy! The drinks were varied…Mimosas, Bloody Marys, Strawberry Bellinis and Screwdrivers. It was festive and ended all too soon!

What little time remained of the day was spent in preparing for my youngest son’s upcoming visit! It will be a fun filled holiday season for sure!

I had a quick cocktail hour with a friend and then it was on to sketching and refining my next knitting project.

I tasted a very good wine recently. It was a 2012 Saggi Super Tuscan-style Blend from Long Shadows. It was a blend of Sangiovese, Cabernet Sauvignon and Syrah. Aromas of cherry, herbs and mocha gave way to tasting raspberry, cherry and currants. There was a hint of smokiness to it as well. This is a nice blend with just enough richness and sweetness carrying through to a nice finish. www.longshadows.com

Cheers!
Penina

Day 88

9/16/2014

I spent yesterday morning volunteering for one of my favorite organizations, Puppies Behind Bars. Isn’t she the sweetest 10-month-old Lab ever? It was the favorite part of my day!

Then it was off to work. I still have had no time to work on my knitting. I only have about 35 more rows to complete. Here is a reminder of what I’m working on.

A friend dropped by early in the evening for a soulful chat and a sip of Cognac. We drank Pierre Ferrand, which I reviewed in a previous post on Day Six, 6/10/14. Check it out. I must buy another bottle of it!

After he left, I did some writing and then couldn’t wait to get into bed. But unfortunately, sleep did not come.

I will be a walking zombie today.

Cheers!
Penina

Day 53

8/2/2014

Since it is a rainy day I decided to go through my liquor cabinet to hopefully organize it more ergonomically…if that’s even possible! While sorting through bottles of spirits and wines that haven’t been touched in years, I stumbled across a bottle of Cherry Heering.

When is the last time you used this liqueur? And what do you really know about it? I confess that I was a little intrigued, so I did some research.

This remarkable liqueur created by Peter Heering has been produced in Denmark since 1818. And, the best part is that it is ALL NATURAL! Cherry Heering is made by soaking lightly crushed Danish cherries and a blend of spices in neutral grain spirits. It is then cask-matured for up to five years adding sugar during the aging process. It is a deep ruby color and actually tastes good…no candy or cough drop flavor that one expects from a cherry liqueur. See more at http://www.cherryheering.com/

Try pouring a little Cherry Heering over ice cream for a change of pace!

If you have any mixology drinks or other recipes that you would like to share that incorporates Cherry Heering, please do.

Cheers!
Penina

An adventure into the world of wine, food, travel, knitting...and so much more!

Day 616

Day 604 Booze Bazaar

Day 563

Day 548

Day 517

Day 507

Day 445

Day 152

Day 88

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