Author: Kevin Reigh

Stealing, Stealing, Stealing….

John Holt‘s voice is like the sun, always the same but somehow different. He/it can do whatever is required. This is a voice for all seasons. An ice cold Red Stripe by summer–and given the weather we’re experiencing in these parts–a cashmere/wool blend by winter.

My favourite Holt track? There isn’t one. But I’m currently obsessed with Stealing, Stealing (particularly the 1970 version). Check it out and let Holt’s voice get a hold of you like a thief in the night…..

Introducing The Warm And Easy

Valentine’s Day is upon us but–word to Rhett Butler–frankly my dear friends I don’t give a damn! I do give a damn about quality cocktails though; ¬†and the way I see it the only thing better than drinking a quality cocktail is drinking a quality cocktail in the company of a quality woman. That’s a lot of quality for one sentence but all that quality is partially responsible for me indulging in a bit of quality Valentine’s love for 2014. Like my love, I’ve got a whole lot of booze to share and a lovely lady to share it with.

I’d been messing about with the alcohol at my disposal and eventually whipped up a lovely drink that ticks many boxes on my personal “is this drink worth drinking list?“; it is booze forward (yes, I said booze forward. It’s like fashion forward but more fun and less pretentious. If only slightly), rum is a key ingredient and my Missus likes it.

Here’s how this thing works:

Warm And EasyINGREDIENTS

1.5 oz Appleton 12 yr old rum

.5 oz Bols Creme de Cacao (white or brown)*

.5 oz Campari

Grapefruit bitters**

Orange peel

Fill a mixing glass with ice, add the booze and a few dashes of bitters. Stir with joy and vigor. Pour your bevvie (obviously) into your chosen receptacle–I’m partial to coupes–zest and/or garnish with orange peel et voila, a wonderful cocktail that’s a perfect way to begin or end any evening. (Especially the wintery-polar vortexy kind we’ve been having in these parts.)

Listen, the full bodied character and orange notes of the Appleton 12 are great compliments to the Campari and if you’re the type of drinker who enjoys Negronis–which sits alongside Manhattans, Martinis and Old Fashioneds on the Mount Rushmore of “booze forward” cocktails– then this drink should work for you. But if you don’t, well….what can I tell ya’, you came to the wrong place.

I was struggling to come up with a name for this bad boy when a friend of mine pretty much just said, “simple, it’s a Warm And Easy”. And just like that, this little blog got its own signature drink.

One more ¬†thing before I go; as a nod to Valentine’s Day I want to share a little mix I put together that is perfect for entertaining that special someone. Check it out here.

 

*This is a matter of taste. If you prefer dark chocolate, go with brown.

**My grapefruit bitters are homemade. Feel free to replace with your something of your own choosing.

(Not So) Shameless Self Promotion: Bass Kultcha Ep. 9

So. I’m not even going to bother with the kind of apologia I dropped in this post. But I haven’t been here in quite some time. And as I’m sure you can tell many, many, many months have passed between BK Ep. 8 and the promised (holiday/xmas edition) Ep. 9. What can I say? I’m Jamaican. We perfected and patented the “soon come” concept.

 

Summer Cocktail: ‘My Sweet Lady’

photo (6)With a haul that included Trelawny Gold Label, Appleton 12 and Coruba Mango Rum, among other selections, last year’s trip to Jamaica was a fruitful one. Down time in summer 2012 meant lots of rum and rum based cocktails; mango mojitos were particularly popular. The thing is, when the curtain went down on my favourite season and autumn took centre stage, my Coruba bottle was relegated to the back of my liquor cabinet.

Well, it’s summer again and guess who’s coming to dinner….

This year I’ve pretty much eschewed mojitos (I think I’ve made myself one all year) so I’ve yet to reprise 2012′s mango mojito madness. Instead, I’ve been whipping up something “original”**, something that encapsulates my cocktail philosophy, something simple, something fresh and something boozy: a drink I like to call My Sweet Lady.

Here’s how it works (god, I make it sound like I’m about to explain the mysteries of the universe or something):

INGREDIENTS

1.5 oz Demerara rum

.5 oz Coruba Mango Rum

.5 oz Sour Mix (fresh)

Lime

Combine ingredients and ice in shaker. Shake (duh). Pour over ice in a small tumbler. Garnish with lime. Et voila.

Like the lady who inspired it, this drink is a refreshing and wonderful mix of the sweet and the sour. Oh, and for those tempted to use Malibu Mango rum instead of the Coruba: don’t. It’s not that Malibu’s offering is bad, it’s just that I think the Coruba is better; its nose and its sweetness is rounder and fuller, if that makes any sense to you; and ultimately makes for a more pleasant experience. Trust me on this.

**Is anything ever really original?

Rhum Agricole Revisited

I tried and I tried and I tried. But I just can’t get into les Rhums Agricoles; at least not as much as I’m into molasses based rums. My first exposure to these French speaking rums came a couple of years back in NYC. My feelings were mixed but I vowed to give ‘em another try. Well, as fate would have it the LCBO started stocking Rhum Barbancourt 4 year old dark rum from Haiti and a recent trip to an SAQ in Montreal allowed me to pick up a bottle of Martinique’s Saint James Royal Ambre Rhum.

RhumAgricoleNow, the Saint James Royal Ambre Rhum, was one of the three I tried in NYC so I won’t say much more other than it is as sharply flavoured as I remember. It wouldn’t be my first choice to sip, but as far as Rhum Agricole is concerned it is my favourite so far.

Barbancourt? I did enjoy the nose; it was fragrant and spicy and a lot smoother than the potency of its aroma suggests. There’s a hint of burnt something (rubber??? wood???) to the finish but that’s not a criticism or problem per se, it underscores this rhum’s distinctive flavour but I imagine it won’t work for everyone. Again, I’m not going to reach for Barbancourt before I reach for, say, Doorly’s but I wouldn’t turn my nose up at it. Perhaps I need to give other rums in the Barbancourt family–like their 8 year old rum for example–a chance before really making up my mind.

One more thing; both of these rums are excellent in punches or add a different character to a rum and coke. But if you want to try something really exceptional with these, and any rums for that matter, try combining them with a little coconut water. Come summer time, nothing beats the heat and satisfies my yearning for rum like a little rum and coconut water. Here’s how I do it:

Ingredients – rum, coconut water, lime, honey

Mix half a teaspoon of honey in a tumbler with the juice of 1/2 or 1/4 of a lime (depending on how juicy your lime is). Add equal parts rum and coconut water (I tend to use 1.5 oz’s of each) and fill your tumbler with ice. Stir with a bar spoon. Add a lime wedge. Et voila. Summer goodness.