We’re thrilled to have been featured in Porch.com’s recent feature: “Building and Stocking a Bar at Home: 101 With the Experts.” They asked our editor Greg Mays “What is the best recipe you can give us to make a Martini at home, and which are your favorite variations?”
Here’s an excerpt:
“Welcome to what is potentially the most explosive topic in the world of cocktails: the Martini. Folks are very particular about their Martini preferences. Vodka or gin? Dirty or “clean”? Wet or dry?
There are some universal tenants to a great Martini, and the #1 ingredient is COLD. Make sure your glassware is in the freezer for 10+ minutes beforehand, and make sure you have a lot of clean ice. Because the drink is so polarizing, I’m going to give you my favorite 2 recipes.”
Read the whole story here: Building and Stocking a Bar at Home: 101 With the Experts.
I’m going to jump right in to this: Collingwood is unlike any other whisky I’ve tasted.
A Canadian whisky (which explains excluding the “e” from whisky), Collingwood is distilled from corn, rye (a staple of Canadian whiskys) and barley, finished in oak barrels, then rested additionally with toasted maplewood staves.
It must be this final step of the aging process that adds the uniqueness to Collingwood’s flavor profile. I’ve passed it around to friends who are whisky fans, and the results and preferences have been mixed. The nose of Collingwood is sweet, but the flavor and finish are unexpectedly sweet and sharp, and we gathered it’s the maplewood finish that’s contributing to that (oak is far-and-away the wood preference over maple when it comes to whisky). I felt it tasted like a quick-aged whisky, which usually involves smaller barrels or additional wood added to the aging process. Friends noted the unusual finish, too.
What we did learn at about the halfway point of the bottle, and after several weeks of trying it out, is that Collingwood seems to go better in cocktails than as a straight sipper. The flavor profile never quite delivered with the whisky-drinkers in my camp, but a Manhattan, Old Fashioned and Whisky Sour with Collingwood were some tasty cocktails that tended to be incrementally sweeter than their bourbon or rye counterparts. The Sour in particular seemed a great fit for this whisky.
Collingwood retails for about $30 per bottle.
I did a radio appearance on Abq.FM a few days back to talk about my book “New Mexico Cocktails” and the state of craft cocktails in Albuquerque now. Listen to the show here:
Every year, Albuquerque the Magazine opens up a site to vote for the “Best of the City” in Albuquerque and there is one category that I really covet your votes for: best blogger. Click here to vote (not limited to Albuquerque residents). THANK YOU for your support!
Voting ends August 1.
In 2013, Simple Cocktails was voted a top-5 blogger for in the Albuquerque the Magazine ‘Best of the City’ poll. This year, we would love to win it, but there are only 4 days left to vote.
Would you cast a vote for Simple Cocktails as Best Blogger (under the ‘people’ category)? Anyone can vote, but you can only vote once. Thank you!
Cast your vote here.