Just another day at the office...
Today is Black Forest Cake Day and we’re using one of the cake’s staple ingredients, Kirschwasser (Wikipedia says its a mandatory ingredient, so it must be true!), as inspiration to make a fantastic cake-themed cocktail.
We used both Hiram Walker’s Kirsch and Cherry Flavored Brandy in this recipe, whose all natural flavors of the kirsch cherry pit give it a rather tart mouth feel; however, the drink is combated by the smooth chocolate of the Crème de Cacao in the finish.
While cherry is far from being at the top of my favorite fruit lists, the overall consensus around the office is that this is an enjoyable drink and mirrors both the sweet and tart flavors of the traditional Black Forest Cake. My last thoughts on it would be to top the cocktail with whipped cream (or alcoholic whipped cream if you’re feeling really quite bold!) and a sour cherry garnish. Only then will you really have yourself a sliver of Black Forest Cake worth sipping on 😉
Black Forest Cake Cocktail
- 1 part Hiram Walker Kirschwasser
- 1 part Hiram Walker White Crème de Cacao
- 1 part Hiram Walker Cherry Flavored Brandy
- 1 part Cream
Shake all ingredients with ice, strain into a cocktail glass and serve. Top with whipped cream.
Gosh, how is it already the last Friday of March?! Maybe its the fact that it snowed twice in Connecticut last week – spring has yet to arrive – that has caught me by surprise of the month gone by.
I thought it’d be nice to send off March with a toast to Women’s History Month. Although pink on the exterior, this scotch-based cocktail is anything but frilly.
Chivas 12 is certainly the most mixable of the spirits in this scotch’s portfolio, with its woody nose and taste of ripe fruits (I remember apples from a previous tasting experience). The combination of both sweet and tart flavors, from the below cocktail’s other ingredients, makes for a great balancing act. It’s perfect for those ladies who truly love a well-made drink.
So without any further ado, Friday’s Feature Cocktail is the Speyside Cosmopolitan.
1 ½ parts Chivas Regal 12 yo
½ part Crème de Framboise or Hiram Walker Black Raspberry Liqueur
1/3 part Fresh lime Juice
1 part Cranberry Juice
Shake ingredients with ice in a cocktail mixing glass. Fine strain into a chilled martini glass.
Top o’ the morning on this finest of national holidays! Though if you are in the serious spirit of celebrating St. Patrick’s Day, you maybe have been up for a few hours already chowing down on corned beef hash and eggs and, dare I say it, even throwing back a pint or two.
But for those of you who are not fans of Green Beer, there are many cocktail options incorporating Ireland’s beloved brown spirit.
While the Irish Coffee (I like this recipe from Imbibe) and other highballs may be more go-to drinks, I plan to incorporate my Jameson today into this cocktail recipe from Hiram Walker, the Irish Appletini.
Shake whiskey and schnapps in a shaker with ice and strain into a martini glass. Top with ginger ale and garnish with a green apple slice.
Filed under events, Recipes
It’s Monday, which means a new episode of HotMixology hits the television airwaves starting tonight. Hiram Walker will be along for the ride in every episode this season, having been named the exclusive cordial of the aforementioned national broadcast TV show.
Each week, HotMixology host Dave Elger and a team of mixologists bring television and online viewers to the HotMixology bar to prepare innovative and flavor-bursting cocktails in a high energy atmosphere. Each episode has a distinctive theme dedicated to current trends and holidays, such as this week’s featured theme: Spring Vacation 2011 HotMixology Style.
The new episode is not up on the web (yet!) but you can view the show when it airs on the Fox Business Network three times weekly (Monday 1:30 am EST/10:30 pm PST, Tuesday 1:30 am EST/10:30 pm EST, and Thursday 4:30 am/1:30 am PST).
To see archived episodes with tons of recipes to try at home, such as the Illegal Manhattan (a combination Illegal Mezcal, Love Potion No. 9, and Hiram Walker Cherry Brandy – as created by Aaron Seel in the “Good Times and Great Oldies” episode), check out hotmixology.com.
Filed under events, Recipes
What a privilege that Foodista has selected us to be the Drink Blog of the Day on their website! I couldn’t be more thrilled, especially since the Cocktail Culture blog is amongst some great company over at the Foodista site. Please click on over there through the logo image to see many of the other great food & drink blogs that have been profiled on the Foodista site, along with plenty of recipes and features to whet your appetite. Cheers!
Fat Tuesday is upon us once again! For those of us who can’t make it to NOLA and the infamous bar, Pat O’Briens, it’s about that time to bring a bit of NOLA home to you.
O’Briens rum-heavy Hurricane Cocktail sets the bar high for Mardi Gras-inspired drinks while a classic Sazerac serves as the epitome of all things New Orleans. But for a few creative spins, why not test out these popular Hiram Walker cocktails?
The Tidal Wave will surely have you thinking of the Blue Bayou
While this drink may incorporate some Caribbean flavors, the use of Hiram Walker’s Blue Curacao will surely have you thinking “Blue Bayou”
1 ½ parts Malibu Coconut
¾ parts Pineapple Juice
Splash of Hiram Walker Blue Curacao
Splash of Coconut Cream
Shake vigorously in a shaker and fine strain into a cocktail glass. Garnish with a piece of pineapple.
The vodka version of this acclaimed cocktail has gained a lot of popularity and is served chilled up in a cocktail glass as opposed to served neat or on the rocks. And not to fear – this minty cool cocktail will taper off the fire in your mouth after all those Cajun-spiced foods you’ll be snacking on.
1 part Hiram Walker White Crème de Menthe
1 part ABSOLUT Vodka
Shake and strain into a chilled martini glass. Garnish with a mint leaf.
Filed under events, Recipes
The Sea Fizz is a frothy cocktail calling for Pernod Absinthe.
Absinthe and egg whites surprisingly go hand-in-hand and the two recipes I’ve found to share today certainly support this claim. As you see, today is National Absinthe Day, so it’s important that we put those bottles on our back bars to use.
Anise-flavored spirits have had a lukewarm reception here in the US; we just can’t seem to fully embrace that flavoring of licorice in spirits such as absinthe and, another example, ouzo (if you haven’t yet already seen it “Boozehound” author and WaPo columnist Jason Wilson wrote a great piece just this week on ouzo’s acceptance in the US).
My hope is that the two recipes below provide enough other flavor and texture elements to help mitigate that strong anise presence in the absinthe cocktail. And, as always, please share with me your thoughts on these recipes and how, perhaps, you have found other success incorporating absinthe into cocktails.
• ½ part Pernod Absinthe
• ½ part Hiram Walker Orange Liqueur
• 2 tsp lemon juice
• 1 egg
• 1 tsp sugar
• grated nutmeg
Shake ingredients well with ice. Strain into a prechilled Delmonico glass.
Sprinkle nutmeg on top.
Sea Fizz (pictured above)
• 1 part Pernod Absinthe
• ½ part simple syrup
• ½ part lemon juice
• egg white
Add all ingredients to shaker except for egg white. Shake.
Include egg white and shake again. Serve in a rocks glass.