THE ARDBEG PROJECT

If you love your dram with more than a touch of peat and if you’re constantly tempted by the so ever smoky Ardbeg … The Ardbeg Project would be well worth checking out. It’s been done up an Ardbeg enthusiast and the site is filled with information on the Ardbeg single malt and quite a bit on some previous old bottlings. Slainte!

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GOLDEN SPRING

GOLDEN SPRING COCKTAIL

50ml Glenmorangie the Original

5ml Toasted Pineapple & Orange Syrup

5ml El Brezal Spanish Eucalyptus Honey (Diluted)

1 dash Bitter Truth Aromatic Bitters

*Garnish candied orange and candied pineapple

Mix all ingredients with ice cube and stir. Strain into an ice filled rock glass and garnish.

*Pineapple Syrup

500ml Water

1200 gram Coarse Sugar

7 nos Pineapple (skinned and cut into 10mm thick wedges)

Bring water and sugar to boil. Make sure sugar is well dissolve and add pineapple wedges. Allow all the ingredients to simmer gently. After 20 minutes remove the pineapple wedges and place them aside.

* Orange Syrup

500ml Water

1200 gram

12 nos Large Navel Oranges (cut into 5mm thick slices)

Bring water and sugar to boil. Make sure sugar is well dissolve and add orange slices. Allow all the ingredients to simmer gently. After 15 minutes remove the orange slices and place them aside.

Toasted Pineapple & Orange Syrup recipe

1. Combine both orange and pineapple syrup together and allow to simmer until it turns into an amberish almost caramel like colour.

2. Fine strain into clean empty bottles and store them in a cool place. The recipe yields approximately 3L of syrup

Candied Pineapple

1. Use the cooked pineapple wedges and line them up in a baking tray and place them into an oven for 180 celcius for 12 minutes.

2. turn the pineapples to the other side and bake again for another 12 minutes.

3. Remove from oven and use a kitchen blow torch to caramelize the pineapple on both sides.

4. Allow to cool and store into the fridge

Candied Oranges

1. Use the cooked oranges slices and line them up in a baking tray and place them into an oven for 180 celcius for 8 minutes.

2. Turn the orange slices to the other side and bake again for another 8 minutes.

3. Remove from oven and use a kitchen blow torch to caramelize the orange slices on both sides.

4. Allow to cool and store into the fridge

* Seems like quite a bit of work, but it’s not really. Once you get the hang of it, it would be quite a brisk task. All you’ll need to be careful with would be to monitor the cooking and baking process of the fruits…over cooked them and they’ll turn undesirably soft and mushy.

Hope you’ll enjoy this one!

Cheers!


BEERFEST ASIA 2o1o

Dates: 16 June – 20th June 2010

Time :6pm to 1am (except Sunday 12noon to 10pm)

Venue : Marina Promenade

For registration and entry CLICK HERE


BEEFEATER SUMMER GIN

This May 2010, Beefeater Gin will be launching their summer gin which will be release in key global markets in a special edition packaging. According to Master Distiller Desmond Payne, the gin will highlight summer ingredients such as hibiscus, elderflower and blackcurrants alongside the original botanicals used in the Beefeater Gin.


Diplomatico Reserva Exclusiva

The Diplomatico Reserva Exclusiva is a gem from Venezuela. This ‘industrial rum’ (rum made from fermented sugar cane molasses) with deep amberish colour was distilled in alembic (pot) stills and then aged for an approximate 12 years in oak barrels.

Nose – Deserty aroma with sweet honey, cinnamons and a handful of raisins.

Taste – The Diplomatico Reserva Exclusive has a viscous; slightly syrupy texture. I personally find this rum to be filled with dark chocolates and toffee sweetness. Sink in deeper into it and you’ll find gentle tones of  candied orange and spices (cinnamon and cloves). This rum finishes of smoothly with a rich and lingering taste.


Rhum Damoiseau Blanc

The Damoiseau white rum is truly unique with a distinctive character. Originating from Guadeloupe, this agricultural rum (rum made from fermented sugar cane juice) is available in 3 different alcohol by volume (40%, 50% & 55%). The one that I’ve tasted recently is the 40% ABV.

Nose – On the first whiff and you’ll immediately find freshly pressed sugar cane, floral tones and hint of almonds.  Take a second nose at it and you’ll realize that the rum is extremly refreshing and slightly ‘perfumed’.

Taste – Imagine sipping freshly pressed sugar cane juice…Damoiseau white rum is just that! The taste is beautiful with refreshing characters of sugar cane juice, hints of tropical fruits and gentle nutty characters possibly deriving from its 3-6 months of aging under high pressure in wood barrels. It all ends with a soothing and crispy finish. Absolutely brilliant!


APRICOT NEGROSKA

Apircot Negroska
1 bsp  Apricot Jam
20ml  Russian Standard Vodka
20ml Cinzano Rosso Vermouth
15ml Campari
Kumquat reduction*
Dried Apricots
Mix all liquid ingredients into mixing glass and stir till well mixed. Add ice cube and STIR. STRAIN into an ice cube filled rock glass. Add 2 drops of Kumquat reduction and GARNISH with dried apricot.
*Kumquat Reduction
250gm  Fresh Kumquats
200gm  Sugar
250ml   Water
50ml     Matusalem Classico Rum
50ml     Grand Marnier
Cut kumquats into halves, mix it with water and sugar in a thick base pan. Bring it the ingredients to boil and then allow it to simmer until a very sticky & thick consistency is achieved. Remove the mixture from the stove, allow it to cool and place the mixture into a cheesecloth and squeeze to strain the liquids. Mix rum and Grand Marnier with the strained liquid, place into a bottle and store in a cool place.