NY Mag’s Shop-A-Matic picked the Bitter Truth Traveler’s Set of bitters as a ‘must have’ for Spring. We agree that spring is the best time to start practicing your mixology skills for summer cocktail season and with the traveler’s set, you’re well-stocked.
The Bitter Truth Traveler’s Set includes 5 different kinds of bitters: celery, orange, creole, old-time aromatic & Jerry Thomas. Perfect for any globetrotting mixologist because they can be put in your carry on luggage! Available at the wine store, 765 Fulton between South Oxford and South Portland.
Just in time for St. Patty’s Day, the wine store got in a case of Feckin Irish Whiskey ($26). Feckin blends the highest quality Irish malt and grain whiskey that has been distilled in traditional copper pot stills.
Unpeated, it has smooth, gentle and sweet malty notes with aromatic infusions of heather, cane sugar, a whisp of smoke and a dollop of sweet honey molasses.
Don’t forget to toast to your health in gaelic when you raise your glass: Sláinte!
Ransom Old Tom Gin might be the most unique gin we’ve seen in a long time. An historic tipple, Old Tom is a sweeter style of gin that was popular in England in the 18th Century. Out of production for a long time, the style was revived by Tad Seedstedt of Oregon’s Ransom Spirits and Ransom Wine Company and is a crucial ingredient in a Martinez cocktail (recipe below).
This gin was chosen as a unique liquor to give for Valentine’s Day by NY Magazine’s Shop-A-Matic.
2 oz sweet vermouth
1 oz Old Tom gin
1 bar-spoon Maraschino
1 dash aromatic bitters
Stir all ingredients with ice and strain in to a cocktail glass. Garnish with a quartered slice of lemon.
Tonight from 6-8pm we’ll sample Charleston Sercial Madeira from the Rare Wine Company along with some special red and white wines.
Madeira was so popular in the 1800s, just as brownstone Brooklyn was being built, that a wine list dated in the year 1844 from the Astor House (which used to be in Manhattan at Broadway and Vesey) features half a page of madeira wines and just a handful of first growth bordeaux and grand cru burgundies. Madeira makes a great gift – it can last up to a year after being opened
Charleston Sercial is nutty and tangy with some sweetness but is relatively dry compared to most madeira.
Mike recently added some wines and spirits specifically geared at the home cook. For cooking, we recommend H.M. Borges medium dry madeira ($12). For the cook, we recommend the Charleston Sercial.
With apologies to the Jacksons for the title of this post, we’d like to announce a fun free tasting today, Sunday December 12 from 4-6pm at the wine store. Colin from Kings County Distillery will be by to pour samples of his Moonshine made right here in Brooklyn. The flask-style 200ml bottle makes a great stocking stuffer.
Pair a bottle of this spirit with Max Watman’s book, “Chasing the White Dog: An Amateur Outlaw’s Adventures in Moonshine” from Greenlight Books right across the street and you’ve got a great holiday gift. White Dog is a tale of the history of prohibition and the science of distilling with an edge-of-your-seat courtroom scene and even a diversion into amateur stock car racing.
Greene GrapeSunshine, Moonshine, Good Times, Boogie
Tasting Table recently featured Underberg bitters (only $2 each) as a cure for holiday overindulgence instructing that “this shockingly bitter, aggressively alcoholic Germanic beverage is meant to be taken in one swig from its handsome miniature bottle, which promises that ‘after a good meal’ it will confer brightness and alertness on the drinker.”
We’re thrilled to offer you the first gin distilled in NYC. Made in Sunset Park by Brad Estabrooke and Breuckelen Distilling Company, this gin combines juniper berries, lemon peel, grapefruit peel, ginger, and rosemary in a savory spirit.
Our first shipment comes in on Friday. $35 for a 750 ml bottle. Reserve yours by calling (718) 797-9463. And if you want to try before you buy, we’ll host Brad for a special tasting on Saturday, October 30 from 5-8 pm.
Craft distilling enters a golden age with the first (legal) spirits produced in NYC since Prohibition. For their premiere product, the guys at Kings County Distillery bring forth white whiskey made from a 100% corn mash.
Because this whiskey hasn’t seen the inside of a charred oak barrel, you can taste the raw spirit and essences of the corn base, which some compare to a bowl of cornflakes or a high-end sake. “Brooklyn Moonshine” comes in a 200ml bottle that is flask-style and makes a great addition to any liquor cabinet.
Kings County Distillery Moonshine Corn Liquor $22.50 (200ml).
Today from 2-4pm at Provisions taste ginger ale made with real ginger, not ginger extract. This ginger ale was made in house at restaurants run by Bruce Cost and its popularity spurred him to bottle and sell it.
In three flavors, original, jasmine and pomegranate hibiscus, this gingery beverage is fast becoming one of our favorite summer sips. Real bits of ginger float in the bottom and give it a special kick. It mixes well in place of ginger beer or ginger ale with bourbon to make a Presbyterian cocktail or with vodka and lime in a Moscow Mule.
Moscow Mule Recipe
2 oz. vodka
1 oz. fresh lime juice
4 oz. ginger beer or ginger ale
Pour the vodka and the lime juice into a highball glass filled with ice cubes. Top with ginger beer or ginger ale and stir briefly. Squeeze the lime wedge into the drink then drop it in.
Greene GrapeGinger Ginger Ale Tasting & Moscow Mule Recipe
As profiled in the Times this week, white whisky, “White Dog” or “moonshine” is the spirit base that ages in charred barrels to create bourbon or whisky. Prior to being put in barrels, the spirit is clear and a pure reflection of its base.
Death’s Door uses wheat and the resulting liquor reflects that grain with faint bready aromas. Tuthilltown distills from corn and their white whisky is permeated with corn notes, reminding us of buttered popcorn. Because of its vegetal origins, we’ve always thought it would make an amazing addition to a bloody mary, especially the McClure’s mix. Both of these white whiskies can be served chilled as a savory aperitif or digestif.