Tag Archives: whiskey

Ian Somerhalder’s and Paul Wesley’s Brother’s Bond Bourbon Now Available In 17 States

Ian Somerhalder’s and Paul Wesley’s Brother’s Bond Bourbon is now available for sale online, at national and regional chains, and many independent retailers in 17 states including: Arizona, California, District of Columbia, Florida, Georgia, Illinois, Indiana, Louisiana, Michigan, New Jersey, New York, Ohio, Texas, Washington, and Wisconsin.

The brand name is a nod to their on-screen characters, “The Salvatore Brothers” from CW’s “The Vampire Diaries,” their shared love for great bourbon, and a reflection of the sense of brotherhood they have formed over the years. From the bourbon liquid development to the brand identity, packaging, marketing and advertising, Ian and Paul have been pivotal in every step of producing the bourbon.

Brother’s Bond had the most successful pre-sale launch in the history of Reserve Bar (highest velocity of sales in a 24hr period) following pre-sales last fall and again in January. Brand momentum and excitement have surpassed all expectations and early indicators point to the bourbon being the fastest-selling super-premium bourbon in the USA. In the first 60 days of the launch, over 40,000 cases have shipped. The brand has already accumulated over 1.4 million followers on their official Instagram page (@brothersbondbourbon).

Brother’s Bond Bourbon

“Our characters bonded on-screen over bourbon and so it made sense that we would do the same off-camera. Never could we have imagined that our creation would come this far and help establish new bonds as well as strengthen old ones. We are so proud of the success of our initial release and are excited to say that this is just the beginning,” said Ian and Paul. 

“The positive consumer response has exceeded our expectations,” says Vincent Hanna, CEO. “Everywhere we go people are lining up to buy a bottle, two or three and this is magical. When you see your strategy come to life in such an authentic way, it really gives our whole team the drive to know we are doing something very special.”

Brother’s Bond had the most successful pre-sale launch in the history of Reserve Bar (highest velocity of sales in 24hrs)

Brother’s Bond Bourbon

Brother’s Bond Bourbon is elegant and exceptionally smooth, complex, and balanced with a touch of sweetness and spice. The four-grain, high rye bourbon is 65% corn, 22% rye with the percentage of wheat and barley kept a secret. Aged for a minimum of four years in virgin American oak barrels, the barrel staves with #4 char and the barrel heads with #2 char.

Product description: Hand-selected and rooted in the desire to create the perfect bourbon, Brother’s Bond Bourbon features aromas of baked banana bread, jammy ripe fruit with walnuts and orange honey, and tastes of rich dried fruit and honey sweetness accompanied by hints of black tea and warm rye spice. The toasted cereal grains are rounded out with notes of honeysuckle and the finish of fresh-cut oak is energetic and smooth with perfectly balanced warm spice.

ABV: 40%

Bottle sizes available: 750ml

Suggested retail price: 39.99

It’s Time to Bond with Brother’s Bond Bourbon. Drink Responsibly.

Ian Somerhalder and Paul Wesley by Dean Bradshaw

Bowmore® Single Malt Scotch Whisky introduces Designed by Aston Martin collection

Bowmore® Islay Single Malt Scotch Whisky has unveiled the first range of its Designed by Aston Martin limited-edition collections exclusively in Global Travel Retail.

The launch signifies the coming together of Bowmore’s GTR whiskies with the design team at Aston Martin to create a striking bottle and pack design, giving the existing range a stylish and eye-catching new look.

Part of an annually released collection, Aston Martin’s design experts showcased the distinctive character of the existing Bowmore 10, 15 and 18-Year-Old single malts, and paid homage to iconic cars from the prestigious brand’s history.

The Bowmore 10 Years Old is paired with the game-changing Aston Martin factory team car, the LM10, which first raced at Le Mans in 1932. Clearly expressing a bold and confident style, these two creations encapsulate exceptional technical prowess as the whisky boldly fuses spice with signature smoke flavours.

Bowmore® Single Malt Scotch Whisky introduces the Designed by Aston Martin collection

Inspired by the iconic Aston Martin Atom, the beautifully refined Bowmore 15 Years Old captures a definitive moment in time and pays homage to the craftsmen’s creative flair and passion. The whisky crafted from exquisite first fill bourbon casks and hogsheads reveals a refreshingly uplifting and stylish character.

Performance and exceptional attention to detail is what unites the Aston Martin DB Mk III and Bowmore 18 Years Old. The high performing single malt is rare and dignified from time spent in the finest Oloroso and Pedro Ximénez casks.

Manuel Gonzalez, Brand Director for Global Travel Retail, said: “Our partnership with Aston Martin is a further example of how we are investing in the premiumisation of our GTR portfolio through a combination of exciting innovations and special limited editions. The Designed by Aston Martin collection continues to highlight the ambition that we have for the Bowmore brand and provides our clients with new concepts with strong consumer appeal, alongside vital growth opportunities.”

The first range from the Designed By Aston Martin series exclusive to Global Travel Retail goes on sale from August 2021. The Bowmore 10 Years Old is available for $59 RRP, the Bowmore 15 Years Old is available for $80 RRP and the Bowmore 18 Years Old is available for $121 RRP.

The limited-edition bottle and packaging design will be available in Duty Free worldwide, with activations in key airport locations including London Heathrow, Frankfurt, Hainan, Istanbul and Taiwan.

Wyoming Whiskey Introduces New Collection Inspired by The Majesty and Beauty of America’s Great Wide-Open Spaces

Four Bespoke Bottles of Wyoming Whiskey Curated by the Collection’s Creative Director, Harrison Ford, to Benefit The Preservation of America’s National Parks

NEW YORK, April 20, 2021  — Wyoming Whiskey, a world-class American Whiskey distillery committed to the preservation of America’s wide-open spaces, today announces a new collection inspired by the beauty of our national parks. The Wide-Open Spaces Collection is an annual, small-batch production of Wyoming Whiskey that supports parks across the country in partnership with the National Park Foundation (NPF). 

Yellowstone Lake

The first in the collection–Wide Open Spaces – By Air– was inspired by the natural wonders of Wyoming and the beauty of Wyoming’s national parks. The collection includes four artfully crafted, one-of-a-kind bottles of Wyoming Whiskey as well as a new National Parks Limited Edition American Whiskey. Beginning today, the National Parks Limited Edition American Whiskey will be available for purchase at Reserve Bar, Flaviar, and select NY, GA, CO and WY retailers, for $49.99.  

“For 35 years or so, I’ve been lucky enough to have a home in Wyoming. I am proud to work in conjunction with Wyoming Whiskey, my neighbors and friends, in support of the National Park Foundation,” said Harrison Ford, Creative Director for the Collection. “I’m very proud of what Wyoming Whiskey is doing with this event, as it is important to protect and restore these national treasures and keep them safe for future generations.”

To celebrate the unique and first collection, four custom bottles curated by Wyoming Whiskey and Harrison Ford will be available only through a live virtual auction on April 20 at bit.ly/WideOpenSpacesByAir. The auction will also feature several additional items to bid on from custom merchandise to vacation retreats in support and celebration of the inaugural installment of the collection. All proceeds from the live, virtual auction will benefit NPF. 

“The By Air Collection is our tribute to the natural beauty of the very place that inspired our American Whiskey,” said David DeFazio, co-founder of Wyoming Whiskey. “We are truly fortunate to live among parks that are national treasures. It is only right that we pay it forward in preserving these wide-open spaces through this annual initiative that supports the National Park Foundation.” 

Each bottle of the limited-edition, custom By Air series is held within a decorative wooden vessel mirroring Wyoming’s topography, hand-carved by natural materials artist Jamison Sellers. Sellers is known for his efficient use of materials and minimal environmental impact of production. 

The labels on each bottle are their own work of art, each featuring aerial images captured by celebrated Wyoming photographer Tuck Fauntleroy, known for his abstract and grandiose style of landscape photography. The series of images were curated by award-winning actor and environmentalist Harrison Ford, the creative director of the series.   

“Wyoming Whiskey’s support inspires people to celebrate and give back to the treasured places that give us so much,” said Stefanie Mathew, senior vice president of corporate partnerships at the National Park Foundation. “The National Park Foundation is thrilled to be the beneficiary of the virtual auction and will use these funds to preserve and protect our national parks for current and future generations.” 

Celebrating four special landscapes in Wyoming, each bottle is paired with a thoughtfully chosen American Whiskey: 

  • Barrel #5434, Inspired by Black Sand Basin: Representing both the very best of Wyoming Whiskey’s Small Batch Bourbon caramel, orange, and vanilla aroma profile and the perfect Cask Strength barrel. Bottled at cask strength, it has smooth, sweet flavors of orange, vanilla, and caramel, while the palate exudes flavors of grilled white peaches and Chinese 5 spice powder. It is an exceptionally well-balanced, expressive, and elegant Bourbon.
  • Barrel #2864, Inspired by Hayden Valley: A big, bold Whiskey with strong shoulders and a surprisingly soft, pleasant finish, this American Straight Whiskey has been taken from a single cask that has rye in the mash bill, uncustomary for Wyoming Whiskey. The deep mahogany Hayden Valley features a mash bill of 48% winter rye, 40% corn, and 12% malted barley and is bottled at cask strength. It displays bold aromas of dark chocolate covered cherries, wintergreen leaves, and Devil’s food chocolate cake with coconut and walnut icing. The palate offers intense notes of Demerara sugar, Persian black tea, muddled mint leaves, and dill, with a long, semi-sweet finish
  • Barrel #2760, Inspired by Grand Teton: Never released as a single barrel expression before, this Rye Bourbon helps makes up Wyoming Whiskey’s OutryderTaken from a single cask that has a mash bill containing 68% corn, 20% winter rye, and 12% malted barley and bottled at cask strength. It expresses notes of blackberry cobbler with a cinnamon-sprinkled biscuit crust, English sticky toffee pudding, and honeyed hay. The palate finishes with baking spices and orange blossom honey. This is an exceptionally balanced whiskey with great finesse and a spectrum of flavors to suit every palate.
  • Barrel #5004, Inspired by Yellowstone Lake: Representing the finest of Wyoming Whiskey’s Small Batch Bourbon spiced aroma profile, in addition to being a darker, richer expression of the rare Cask Strength release. Bottled at cask strength, it offers notes of prunes in sweet syrup, black currant, and Persian black tea. The finish is long, with hints of Medjool dates, thick molasses, and savory desert sage blossom honey. It is a complex Bourbon with a wide spectrum of sweet, savory, spicy, smoky, and nutty aromas.

To stay up to date on Wyoming Whiskey’s first-ever Wide Open Spaces Collection, visit bit.ly/WideOpenSpacesByAir and connect with @WyomingWhiskey on Instagram.  

   Source: Wyoming Whiskey

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Early Times Kentucky Whiskey Enters the Bottled in Bond Bourbon Market

September 2017 by Michael Pendley

Ask any liquor store manager near a college campus today what their bestselling whiskey is, and chances are high they will answer Early Times Kentucky Whiskey. What makes it so popular among the collegiate crowd? Well, mainly the price, which normally comes in right around $12 per 750ml bottle.

But other bottom shelf dwellers share that price range and don’t see near the popularity. Why? Because Early Times is very drinkable, either on the rocks or in mixed drinks. The high corn, nearly 80%, and low rye mash bill offers up a lot of sweetness with very little burn. Couple that with a relatively low 80 proof, and you get a very smooth, very easy to drink whiskey.

Notice I say whiskey, and not bourbon. Let’s go over the rules a whiskey must to meet in order to be labeled as bourbon.

IMG_0099.jpg edit1A bourbon must:

Be distilled in the United States

Have a mash bill of at least 51% corn.

Be distilled to no more than 160 proof (80% alcohol by volume)

Have a barrel entry proof of no more than 125 proof

Be bottled at a minimum of 80 proof

And must be aged in new, charred-oak barrels

It’s that last rule that makes the original Early Times a whiskey and not a bourbon. New oak barrels are expensive. As a cost-saving measure, Brown-Forman ages Early Times in used barrels. Pour a glass and look at it against the light and it becomes readily apparent. The whiskey lacks the deep coppers and rich ambers of bourbon aged in new barrels.

So, what happens if you take that same easy-to-drink mash bill and put it in a new barrel? And what if you leave it in the warehouse for at least four years? And, if you are going to do all that, shouldn’t you bottle it at 100 proof to classify it as Bottled in Bond?

The folks at Brown-Forman must have wondered the same thing, because that is just what they have done with their new Early Times Bottled in Bond Bourbon release. The new barrels and extra year are immediately apparent when you hold it up to the light. The color is much richer, a deep copper. Hold it up to your nose and inhale and you instantly know this isn’t the same old Early Times.

In today’s overinflated bourbon market, it is refreshing to see the folks behind the new Early Times release have held the price at a very reasonable $30 or slightly less for a liter sized bottle. Most limited releases these days come in at double that price or more.

IMG_0083.jpg edit1Distiller: Brown-Forman

Mash Bill: 79% Corn, 11% Rye, 10% Malted Barley

Proof: 100 (50% ABV)

Age: At least 4 years (4 years is the minimum age to be labeled a bottled in bond bourbon)

Appearance: Deep copper, much richer and darker than standard Early Times

MSRP: Around $30 for a one-liter bottle, I paid $25.99

Nose: Not noticeably strong, but classic bourbon. Heavy on corn and apple. A bit lighter on caramel, vanilla, and oak. Tilting the glass on the inhale gives strong ethanol.

Palate: Sweet corn comes through immediately, fruit, apples and raisins. The oak is very light. Noticeably little burn for a 100-proof whiskey.

Finish: Short, crisp. Very little lingering burn. The flavor disappears very soon after swallowing.

Notes: Is Early Times Bottled in Bond one of the best new releases of 2017? Not even close. Is it a respectable bourbon? Absolutely. Great on ice, but more than robust enough to sip neat. This is an excellent introduction to Bottled in Bond Bourbons, flavorful without being overly complicated. For the price, you should definitely pick up a bottle when you see it on the shelf. A very respectable upgrade to a 75-year-old classic.

BSProfile2Michael Pendley lives in the heart of central Kentucky’s bourbon country. When he isn’t poking around local distilleries, he can usually be found searching for dusty bottles of old whiskey that might be hidden in the back rooms of liquor stores. He, along with his wife and three children, are very active in the outdoors. Michael also writes the twice-weekly wild game cooking blog Timber2Table at Realtree.com


Tasting Notes: Angel’s Envy and Angel’s Envy Rye Finished Whiskeys

August 2017 by Michael Pendley



LincolnHenderson Photo Angel's Envy


Lincoln Henderson spent a lifetime in the distilling industry. The man knew whiskey. During his nearly 40-year tenure at Brown-Forman, Lincoln oversaw the development of Gentleman Jack and Woodford Reserve. As Master Distiller, he oversaw countless barrels of whiskey from mash to bottle.

When Lincoln retired from Brown-Forman in 2004, making whiskey was still on his mind. In April of 2011, Lincoln, along with his son Wes, launched Angel’s Envy. The brand was named after the iconic Angel’s Share, the bourbon that is lost through evaporation from each barrel during the long aging process. Soon after, Wes’s son Kyle joined the fold. The fledgling whiskey company soon began renovating the historic American Elevator & Machine Company Building, constructed in 1902, in downtown Louisville, KY.

Today, the distillery covers 90,000 square feet and has the capacity to mash 970 bushels of grain per day. They can run 25 gallons of fermented mash per minute in 35-ft tall Vendome Column Still and hold 13,565 gallons in 4 fermenters for a total production capacity of 72 barrels per day.

distillery-outside-entry Photo Angel's EnvyLincoln and Wes had the idea to experiment with high quality Kentucky straight bourbon and rye finished in different woods. For the bourbon, they settled on ruby port casks. For the rye, the duo decided on used Caribbean rum barrels. The whiskey would age in the standard oak barrels for 5 to 7 years, then get transferred to the port and rum casks to continue aging anywhere from 6 to 18 additional months.

Unfortunately, Lincoln didn’t live to see the first bottles of Angel’s Envy. He passed away in the Fall of 2013, shortly after breaking ground on the new distillery, but his fingerprints are all over the brand. From the yeast in the mash bill to the barrels the bourbon ages in, he used his lifetime of experience to make this brand entirely his.

While bottle and label design doesn’t normally factor into my bourbon choice, I do admit that Angel’s Envy does have a cool jug. The heavy based, upright teardrop shaped bottle is adorned with simple label and a set of Angel wings that make it stand out on the shelf.

distillery-tasting-room Photo Angel's Envy

Tasting Notes

Angel's Envy Photo Cheryl Pendley 3

Photo/Cheryl Pendley

Angel’s Envy Bourbon

Mash Bill: 72% corn, 18% rye and 10% malted barley, all of which are non-genetically modified and locally-sourced.

Proof: 86.6

Price: $50-$60

Color: Light golden amber, almost butterscotch

Nose: Floral, sweet, light fruit, light wood, faint vanilla and wine

Palate: Sweetness with a light burn at the front of the tongue. The floral and fruit carry through, cherries perhaps, with vanilla and light wood coming through near the end.

Finish: Light rye burn starts out with lots of cinnamon spice, but fades quickly into a mellow corn and vanilla that linger with a light citrus.

Notes: My bourbon tastes tend to trend more to the sweeter, softer whiskeys. Angel’s Envy fits this bill well. The fruitiness from the port barrels compliments the bourbon. At just over 86 proof, this one makes a fine sipper neat, or with a single ice cube. Not particularly complex, but the port finish makes Angels Envy interesting. This would be an exceptional choice for new bourbon drinkers.

Angel's Envy Photo Cheryl Pendley 7

Photo/Cheryl Pendley

Angel’s Envy Rye

Mash Bill:  95% rye and 5% malted barley. The rye is sourced, most likely from MGP

Proof: 100

Price: $80-$90

Color: Light reddish golden amber, very clear. Strong legs

Nose: The first thing that hits me with this rye is crème brulee, caramel, and strong oak. Vanilla and butterscotch soon come through. Cheryl said she picked up Candleberry’s Hot Maple Toddy Candle.

Palate: The nose doesn’t lie. Sweet caramel hits with the first sip, brown sugar, toasted marshmallow, oaky wood, very light fruit and rum sugar cane toward the end. I picked up Bananas Foster at the end.

Finish: The sweetness masks the traditional hotter finish of rye. That sweetness lingers in my mouth and the finish doesn’t last as long as I wish it would. Warm, but not as hot as you would expect from a 95% rye.

Notes: As noted above, my tastes tend to trend to sweeter, softer bourbons. Because of that, I don’t drink a lot of rye. This one changes my mind. It might be my favorite rye of all time. Perfect as a nightcap after dinner in place of, or alongside, dessert.

Some might question the value of the Rye, and, at around $90, it is considerably more expensive than other sourced ryes of the same age. The uniqueness of the rum finish and the overall richness of the bottle make it worth it for me. Will I drink it all the time? No, the hefty price tag will limit it to special occasions, but I will definitely keep a bottle around.

A definite winner and one to add to your bar. With only two releases per year, this one can be hard to find, but it is well worth the hunt.

BSProfile2Michael Pendley lives in the heart of central Kentucky’s bourbon country. When he isn’t poking around local distilleries, he can usually be found searching for dusty bottles of old whiskey that might be hidden in the back rooms of liquor stores. He, along with his wife and three children, are very active in the outdoors. Michael also writes the twice-weekly wild game cooking blog Timber2Table at Realtree.com


Japanese Whisky – A new book worth reading by Paul Rest

While visiting Japan, I discovered that apartment store basements were combinations of mini-restaurants, islands where you could purchase an amazing variety of foods and liquor stores that sold beers (cans of Budweiser were the most popular), wine (mostly French and a very expensive American wines), Champagnes (French) and, of course, spirits. The most popular spirits were the famous French brands including Chivas Regal. Royal Crown (a Canadian product) was also popular, and some of the more known brands of American whiskeys were present.

Hidden in the corner, not an ideal marketing location, were the few Japanese whiskeys. These were whiskeys made by the distiller, Suntory, the most noticeable brand I spied while there. I remember thinking, “Japanese whiskeys? These folks make sake, not whiskey.”

whiskey-japanNot too long ago, this marvelous book arrived in my mailbox: “Whisky . Japan – The Essential Guide To The World’s Most Exotic Whisky” by Dominic Roskrow and published by Kodansha USA. Diving into this amazing book, I quickly realized my perceptions of whiskey in Japan were out of date and needed to quick jump-start to present time. Roskrow, the author of eight books on whiskey and numerous articles that has focused attention on non-traditional whiskeys—meaning whiskeys not necessarily produced in Scotland or the United States.

The book is eye-opening especially when one discovers that Japan has a one hundred year old tradition of making whiskey. Japan’s romance with whiskey actually goes back to when Commodore Perry arrived and American whiskey that was given to the Emperor as a gift. The author writes that the history of whiskey making in Japan is based on what was learned from Scotland, but as the book explains again and again, what Japan is producing today is uniquely Japanese and is of an extraordinary high quality.

The book is fun to read and is lavishly illustrated with color photographs of the major whiskey producers and their products. There is a delightful chapter titled “Eyewitness” that interviews key players in the growth of the Japanese whiskey industry.  Roskrow asks them each, “What are you drinking?” A great question. Another chapter is about Japanese whiskey bars followed by another chapter titled, “Bars Around the World.” And what would a book like this be without a chapter showing how food and whiskey cocktails can be paired.

There is such a cornucopia of information, interesting insights, places to put on your “To Do” list, it is simply a delight to pick up the book and randomly read what the book opens to. I continue to do this and find it difficult to not turn to the next page and then on to the next page again and again.

WHISKY JAPAN – The Essential Guide to the World’s Most Exotic Whisky” by Dominic Roskrow, Published by Kodansha USA, Ltd., ISBN 978-1-56836-575, Hardcover, Suggested retail price: $34.95

Paul Rest lives in Sonoma County, California. He has been enjoying California wines and foods since arriving in California. He can be contacted at paulfrederickrest@gmail.com.

Written by Paul Rest / Edited, Karie Engels Giffin


Friday Cocktail Hour with Shaun the Bartender Presents; Silent Third Cocktail

Silent Third Cocktail

Silent Third Cocktail

When I drink Whiskey, I like it neat.  In Shaun’s write up of this cocktail on his site, he had written, “there are some mass produced brands out there that are made to be part of a cocktail”.  That is fact, and when I am out on the town, a fantastic cocktail with Whiskey as the main ingredient is always my first choice.

Silent Third Cocktail

  • 2 ounces Scotch Whisky
  • 1 ounce Cointreau
  • Juice of 1 Lemon

Method: In a mixing glass filled with ice, add the scotch and cointreau.  Squeeze in two halves of lemon.  Cap off with a tin and shake well.  Strain into a chilled cocktail glass.  Garnish with a lemon.

This drink is sometimes made with equal parts of each ingredient, but in my opinion, it hides too much of the base ingredient when doing it this way.  Here’s the way I like to make this scotch whisky cocktail.   I hope you enjoy.

You can find Shaun every day at Shaunthebartender.com  and watch him whip this little gem up right here Shaun the Bartender whipping up a fabulous cocktail


Last Minute Menu Ideas for Dad

Fathers Day weekend is around the corner and I have seen some fantastic menu ideas out there for dad.  I am going to highlight a few great ones that I have seen and include links, so please take a moment and browse through more than just the post and take a look at all that these wonderful sites have to show you.  The links are in red.

Whole Foods Market has a few stellar appetizers that would enhance any menu.

Whole Foods Market

Lemon Tarragon Smoked Salmon Spread

  • 1 ( 4-ounce) package Sliced Smoked Salmon
  • 1 (8-ounce) package neufchatel cheese
  • 1 tablespoon freshly grated horseradish
  • 2 tablespoons chopped fresh tarragon leaves
  • 1/8 teaspoon fine sea salt
  • 4 teaspoons lemon juice
  • 1/4 teaspoon grated lemon zest
  1. Pulse salmon in a food processor until chopped.
  2. Transfer to a medium bowl.
  3. Add cheese, horseradish, tarragon, salt, lemon juice and zest to the same bowl of the food processor and process until smooth.
  4. Stir cheese mixture into chopped salmon until well combined.
  5. Cover and refrigerate until ready to serve.

The Black Peppercorn

The Black Peppercorn is a site I love, I have mentioned Steve Cylka’s blog in a previous post and you will see me allude to it again in the future.  He has a seven series post of rubs for grilling in the great outdoors.  Pop in to his site for the recipes, the names of these tasty rubs are as follows;

  • Island Spice Rub
  • Sweet and Smokey Chipotle Rub
  • Lemon Pepper Steak Rub
  • Cafe Mocha Rub (my favorite)
  • Curry in a Hurry Rub
  • Ragin’ Cajun Rub
  • Asian Five Spice Rub  Facebook
Sumptuous Spoonfuls is another name have read here more than a couple of times and again, is one you will see in the future.  The blog features a stellar treat, Peanut Butter Ice Cream, that is perfect for a warm June evening after the grill has cooled.

There are so many more amazing recipes on her site, take your time and take some notes, because you might be there for quite a while.  Facebook

Sip Northwest Magazine

Sip Northwest Magazine is a great and informative publication for those dad’s that like a great wine, an occasional brew and a well concocted cocktail.   A subscription will keep him updated and informed on new trends, topics and events and is available in both print and digital editions.  A great idea for those guys who have almost everything.  Facebook

Now for a cocktail.  Or two. These don’t have links, just a recipe.  I have been asking some males friends, what they consider to be  a “real” man drink.  I received several duplicate answers.  Beer, Jack and Coke, Seven and Seven etc….. I am going to break out of the box here and post a couple that are just a little “off” what I have been “advised” to write about and possibly get some new friends.

These two are simple cocktail for the whiskey lover, The Manhattan and The Godfather.


  • 2 oz rye whiskey
  • 1/2 oz sweet vermouth
  • 2-3 dashes Angostura Bitters
  • maraschino cherry for garnish
  1. Pour ingredients in to mixing glass with ice cubes
  2. Stir well
  3. Strain in to a martini glass
The Godfather
  • 1 1/2 oz Scoth
  • 1/2 oz Amaretto
  1. Build ingredients in an old fashioned glass with ice cubes
  2. Stir well.
For more amazing cocktail creations, go see the master, Warren Bobrow.  Warren currently writes for this very long list of publications;

The Daily Basics, Total Food Service, Edible Jersey, Voda, Foodista, Williams Sonoma, Modenus, ShakeStir, Tasting Panel, Daily Candy, Serious Eats, Wild River Review/Wild Table, Served Raw, Drinking in America, Drink Gal.com, Rambling Epicure, Taste For Travel, Saveur, Leaf Magazine, Tuthilltown Spirits, Royal Rose, Alchemia, Bitter End, Brown Forman, Jim Beam, Blackadder etc.

Visit Warren on Facebook and you will find links daily to introduce you to new concoctions and tasty creations.

Celebrating St. Patrick’s Day in America

I expected to be celebrating St. Patrick’s Day this year in warmer temperatures.  Keeping in mind I live in the Pacific Northwest, I didn’t have my bar set too high, however waking to a snowy morn on the 13th of March wasn’t quite what I had envisioned.  So looking up hearty Irish recipes from the Emerald Isle was a warm beginning to my chilly Tuesday.

Like many Irish Americans, I feel a deep sense of cohesiveness on the festive day of the Wearing of the Green.  The Irish began marching in New York City while fighting with the British in the U.S. Revolutionary War, to reconnect with their Irish roots.  Other parades in years and decades after were held in Boston, Philadelphia, Chicago and now are spread throughout the entire United States creating bonds of solidarity in Irish communities.

It’s ironic then isn’t it that St. Patrick wasn’t even an Irishman.  Factual information about his life and times are vague, although it is known he was born in Britain around A.D. 390  into a Romano-British family, with both his father and grandfather Deacons in a Christian Church.  He was kidnapped at the age of 16 by Irish raiders, sent overseas to tend sheep in the chilly mountainous countryside of Ireland where he remained for seven years.  Folklore suggests he had dreams and heard voices that told him to escape his captivity, which he then did, found passage on a ship and returned home to Britain.

Patrick was ordained as a Priest and guided by voices, he returned to Ireland and spent the remainder of his years traveling the isle and converting the Irish to Christianity.  His life was not an easy one, he was beaten by thugs, harassed by Irish royalty and admonished by British superiors.   There are many myths surrounding the Priest who would eventually become a Saint.  On any given day 5.5 million pints of Guinness are consumed around the world and on the anniversary of his death over 13 million pints are raised in his honor.

Let’s begin with my favorite toast as we raise a glass ~

May you be half an hour in Heaven, Before the Devil knows you’re dead.

Irish Coffee

This recipe serves 4 and the ingredient list is a simple one.

  • irish coffee1 cup heavy cream
  • 1/4 cup sugar
  • 3 cups strong hot coffee
  • 4 ounces Irish Whiskey

Directions: Whisk cream and sugar together in a medium bowl until stiff peaks form.  Divide coffee and whiskey among 4 coffee cups, then top each with 1/2 cup whipped cream.  Serve immediately.

Then came the most difficult portion of the recipe search.  I wanted something traditional, hearty and delicious and didn’t need to look far.


Irish Lamb Stew ~ this gorgeous, satisfying recipe is from MarthaStewart.com.  When you go in, browse around on the site for more tantalizing cuisine.

  • stew1/2 cup all-purpose flour
  • Course salt and ground pepper
  • 3 pounds boneless lamb stew (preferably shoulder), trimmed o excess fat and cut into 2-inch cubes
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 3/4 teaspoon dried thyme
  • 1 1/2 cups dark beer
  • 1 1/2 pounds medium new potatoes, peeled and quartered
  • 1 pound carrots, peeled and cut 1/2 inch thick diagonally
  • 3 tablespoons chopped fresh parsley


  1. In a large bowl, season flour with salt and pepper.  Dredge lamb in flour mixture, shaking off excess.  In a Dutch oven, heat oil over medium heat.  Working in batches, brown lamb on all sides, about 5 minutes per batch.  Transfer to a plate.
  2. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon.  Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes.  Return lamb to pot; stir in thyme, beer and 1 1/2 cups water.  Cover; simmer until lamb is tender.  1 to 1 1/2 hours.
  3. Add potatoes, carrots and 1/2 cup water.  Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes.  Season with salt and pepper.  Let cool completely before storing.  Stir in parsley just before serving.


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