Reviews of the Week

I'll start reviewing beverage products that I try. I pick up a lot of harder to find stuff on my trips, so you'll see a few things that you probably won't be able to get where you live. I'll always have a link to each product though. Enjoy and feel free to add your comments.

Sept. 14, Meet Me In St. Louie:

St. Louis has a long tradition of beer and food. I've noticed a recent change and following for new specialty choices in the area within the last few years and I like what I see. Here's a few of the local treats that I picked up and enjoyed while visiting.

Fitz's Ginger Ale

Fitz's Bottling Company | St. Louis, MO

Notes: Real nice ginger taste with a bit of sweetness (cane sugar). Smooth and floral.

Used in a cocktail and the outcome was good. Here's the recipe -

2 oz Gin (I used Plymouth)

1/2 oz squeezed lemon juice

Top (3oz) with ginger ale. Add ice, stir & sip away.

O'Fallon 5-Day IPA

O'Fallon Brewery | O'Fallon (Greater St. Louis), MO

Notes: ABV: 6.1%. Pleasant aromas, nice citrus flavor, malty sweetness with caramel & butterscotch strengths, and hops are piney.

Schlafly Grand Cru - Bottle conditioned

Schlafly Brewery | St. Louis, MO

Notes: ABV: 9%. Smoky orange, buttery hops, lingering hints of ginger (I like). Suggestion that it pairs well with mussels. I'd second that.

Kaldi's Organic Guatemala Santa Isabel Coffee

Kaldi's Coffee Roasting Company | St. Louis, MO

Notes: Dark chocolate front, fruit notes, a bit toasty for my taste.

Sept. 21, Feeling Chile (Chilean Wines):

This week I was part of an event where each attendee had to bring a Chilean wine. We had 17 bottles and we tasted each and every bottle. What a great learning experience. Here's some recommendations from that night. Each bottle is very reasonable in price.

Montes Alpha Syrah '07

Awesome nose and tight finish. Big and bold, some vanilla, hints of coffee and currant. From the Colchagua Valley. 90 points Jay Miller (Wine Advocate). I highly recommend.

Tabali 'Reserva Especial' Pinot Noir '07

Nice fruits of red berries and cherry. Really had a nice nose and taste of raspberries and nice on nose overall. Hints of spices and tannins on the end. From the Limari Valley

Root:1 Carmenere '07

A surprise for me. Soft and smooth. Nice vanilla and spice. I love the nose. Also, rich, juicy plum. From the Colchagua Valley.

Primus Cabernet Sauvignon/Syrah/Merlot/Carmenere '06
36% cabernet sauvignon, 31% syrah, 17% merlot and 16% carmenere. Interesting mix and I like the carmenere break down. Lots of dark berries on the nose and unpredicted, but good finish. 89 points Josh Raynolds (International Wine Cellar)

Concha Y Toro Don Melchor Cabernet Sauvignon '06

A nice tobacco, leather and other toasty notes. Black currant, some berry and sweetened out with fresh vanilla. "Drink now through 2018. 20,000 cases made. Score: 94." (Wine Spectator)

Due to a busy fall schedule, the reviews are on hold for awhile.

Water Infusions

Starting my water infusions. Going "in" easy with mint from the yard and lemons. A slight break from my cocktails.

Some good and some bad outcomes. Something so odd with the cilantro infusion that it smelt great, but mentally was hard to think about drinking and enjoying it.

Best batch from practice rounds was the kiwi infusion. Next batch of kiwi will use the local Cooper's honey.

As of 8/15/09, I'll start including recipes and my grade for each batch.

LimeMint ~ batch001

1 1/2 C Filtered water

2 Lime slices

3 med. size Mint leaves

GRADE = 8

Lime HoneyMint ~ batch002

1 1/2 C Filtered water

2 Lime slices

3 med. size Mint leaves

1 Tsp Honey

GRADE = 7

LimeHoney ~ batch003

1 3/4 C Filtered water

2 Lime slices

2 Tsp Honey

GRADE = 6, honey isn't needed, hint aroma of honey flavored cereal

OrangeCinnamon ~ batch004

1 1/2 C Filtered water

2 Orange slices (med)

3 dashes of Cinnamon

GRADE = 8, like a calming orange tea, nice &delicate, might taste odd to the nonadventurous

PeachMint ~ batch005

1 1/2 C Filtered water

2 Peach slices (med)

6 Mint leaves

GRADE = 8, very floral, nice mint aftertaste, slight peach sweetness

LimeBasil ~ batch006

1 1/2 C Filtered water

2 Lime slices (med)

4 Mint leaves (med)

GRADE = 5, too tart and harsh at the end, still not enough basil

Mexican LimeBasil ~ batch007

1 1/2 C Filtered water

2 Lime slices (med)

3 Mint leaves (med)

1 Tsp Agave Nectar

GRADE = 5, too tart, no agave taste, only basil on nose

PeachLemon Basil ~ batch008

1 3/4 C Filtered water

2 Lemon slices (lrg)

5 Basil leaves (med)

3 Peach slices (sm quarter slices)

GRADE = 7.5, a bit weak but a nice light taste with peach on the back end, it has strong potential

SweetLemon Cilantro ~ batch009

1 3/4 C Filtered water

3 Cilantro sprigs

2 Tsp Honey

GRADE = 7, very different due to the cilantro but pretty good, refreshing, needs 1 more tsp of honey but is slightly sweet

LemonPeach Nutmeg ~ batch010

1 1/2 C Filtered water

3 Peach slices (sm quarter slices)

2 Lime slices

Sprinkle of Nutmeg

GRADE = 7.5, floral, slightly sweet, missing a bite but nice, calming

LemonBlueberry Mint ~ batch011

1 1/2 C Filtered water

1 Lemon slice

5 Blueberries (med size)

5 Mint leaves

GRADE = 7, hard to judge, seemed bland first taste then had more after a jog and it was great. Certainly isn't bad but I felt like it was missing something. Only one to color the water.

OrangeRaspberry ~ batch012

1 1/2 C Filtered water

1 Orange slice

4 Raspberries

GRADE = 6.5, orange floral taste w/ strong rind presence, taste a tad weak of raspberries. Need to use more. Had slight pink coloring.

OrangeMaple ~ batch013

1 1/2 C Filtered water

1 Orange slice

1 Tsp Maple Syrup (Grade A)

GRADE = 6.5, Maple is nice, orange doesn't seem right, it needs to be 3rd ingredient and more of an accent.

GingerMint, Honey ~ batch014

1 1/2 C Filtered water

1 Sliver of ginger

2 Tsp Honey

4 Mint leaves (med. size)

GRADE = 8.5, Better rested with ginger removed. Nice ginger taste - not too strong. Sweet like southern iced tea & good amount of mint.

RaspberryBasil, Honey ~ batch015

1 1/2 C Filtered water

5 Raspberries

2 Tsp Honey

2 Basil leaves (lrg. size)

GRADE = 8.5, Amazingly sweeter than expected, floral in a tea-like way. Tastes like a fresh raspberry iced tea.

BlueberryBasil ~ batch016

1 1/2 C Filtered water

4 Blueberries

3 Basil leaves (lrg. size)

GRADE = TBD

Coffee Information

French press instructions for those always trying to get coffee at home just right.

Recent review and ratings from Coffee Review on the "Botany and the Cup: The Bourbon Conundrum". Very interesting and read more here.

Drink Publications

A lot more to come. Just getting started. If I'm missing any please send them to me. Thanks.

Imbibe Magazine

Wine Spectator

Food & Wine

Barista Magazine

Fresh Cup

Whisky Magazine

All About Beer

Draft Magazine

Beer

Brew Your Own

Tastebud (KC, MO)

Sauce (STL, MO)

My Articles

Here's a few. More to come. 

Tastebud Magazine (Aug, 2009) - Tequilas

Tastebud Magazine (May, 2009) - Sweet Drinks

Tastebud Magazine (March, 2009) - Teas

Tastebud Magazine (December, 2008) - Beverage Gift Ideas

Fresh Cup Magazine (2007) - Coffee Shop Trends

Liquor-free Drinks

The drinks I make and experiment with are a variety of alcohol and alcohol-free and range from smoothies to classic cocktails. Here's a list of drinks and recipes fro you to try and enjoy.

Limeade Fizz

3 oz. Fr. squeezed lime (approx. lime & a half)

1 C of filtered water

2 oz. simple syrup (I use 1 oz., but I think most people will want it sweeter)

1 egg white (optional)

Add all ingredients in a shaker and add ice. The egg white is the "fizz" part. Some people get scared about using raw egg...completely your call. Pour in 2 glasses full of ice. Garnish with lime wheel from remaining 2nd lime.

Burton’s Orange Julius
Makes approximately 30 oz.
1 ¾ C Simply Orange orange juice
1 C Shatto Whole Milk
¼ C Heavy Cream
10+ Ice Cubes

Pour all ingredients into a blender and blend for 45 to 60 seconds.
Stir by rotating the container before each pour to produce even taste and a frothy finish! 

Spicy Mango Italian Soda

1/2 oz Fr. squeezed Lemon

8 oz Club Soda

1 1/2 oz Spicy Mango Monin Syrup

Pour lemon juice and Monin syrup first. Add ice then club soda. Stir and garnish with lemon wheel. Refreshing and with a kick.

Cocktail Recipes

Many of these drinks you won't find anywhere else (unless they get picked up) and some are classic cocktails. I'm an avid cocktail fan and createor make variations of several drinks a month. I will continue to update and organize this list. If you have a cocktail that you created, named and love please feel free to send it. I'll add it and list you as the creator with a link if you have one. Imbibe!

Some Cocktail Rules:

• Add ice as the very last item in the shaker so that it doesn't water down your drink. 

• Use new ice if your cocktail calls for ice in a glass. Add that ice to your glass right before pouring cocktail contents into glass.

• When shaking a cocktail shake it hard and for a lengthy amount of time 15+ seconds. Watch this.

• More tips to come.

~ A selection of popular Jonathan Pogash Cocktail Creations. Click here.

~ The Liquid Muse Cocktail recipes of the week. Click here. 

VODKA BASED

the Good Morning

Squeeze an orange to create 3 oz. of juice. Put in a container and cut 1” of a red or green chili pepper and add to the container. Let set for 12+ hours.

1 ½ oz. Tito's Vodka

3 oz. Fr. squeezed orange juice

3 dashes of Cumin

Pour all ingredients (including the piece of pepper) and shake with ice. Pour into a glass. I used a port glass and garnished with a sliver of the pepper.

Sweet Peach
(Originally from imbibe magazine and altered)
2 Peaches, washed and halved
1 oz of Grand Marnier
1 Lime
4 tsp Raw Sugar
2 oz Tito’s Vodka
Ice Cubes
Muddle the peaches, Grand Marnier, lime juice and sugar. Add the vodka, several ice cubes and shake gently. Strain into a cocktail glass.

Swat A Fly
2 oz Firefly Sweet Tea Vodka
2 oz Fr Squeezed Lemon
1 Tsp Sugar
1/2 oz Triple Sec
Swirl of Honey (swirl a decent amount of it in a circle over other liquids)

Combine all ingredients and ice into the shaker. Shake, strain and pour into a tall glass of choice. Very good new cocktail.

NEWER SPIRITS
GingerAnne
2 oz. Domaine de Canton
1/2 oz. Fr. squeezed grapefruit
3 mint leaves

Pour into the shaker, add ice and shake hard.

Pour into a cocktail glass with ice and top with 2 oz. club soda

TreoFreo
1 ½ oz Strawberry Milk
½ oz Licor 43
½ oz Dark Rum
½ oz Baileys Irish Cream
Combine the Licor 43, dark rum and Baileys. Shake with ice and pour into glass. Top with the strawberry milk. Float a spoonful of whipped cream on top. Serve in a parfait or highball glass.
Important - Garnish with Edy’s Dibs on a skewer or toothpick (must be sharp to not break the chocolate shell).

*Add more strawberry milk if the alcohol taste is too strong for your liking. If you don’t have any of the Dibs, you can take chocolate and shave on top of the whipped cream.

She's A Saint
1/2 oz Extra Dry Vermouth
2 oz Fr Squeezed Orange 
1/2 oz Fr Squeezed Lemon
1 1/2 oz St. Germain Elderflower

Combine all ingredients and ice into the shaker. Shake, strain and pour into a margarita glass. This is an amazing cocktail and comes highly recommended.

CLASSICS

Sidecar

This is a classic cocktail that dates back 100 years. It’s recorded to be created in Paris and eventually inspired the Margarita and Daiquiri. It’s an amazing balance of taste varieties with only three ingredients required.

1 1/2 oz. Brandy (Cognac)

3/4 oz. Fr. squeezed lemon juice

3/4 oz. Cointreau

Rub the rim of the martini glass with a lemon wedge and rim with superfine sugar. Add all ingredients into shaker then add ice. Shake well and strain into martini glass. Cut a lemon wheel (circle) and float in glass.

TEQUILA BASED
Tequila Sunrise
1 ½ oz Tequila

5 oz Fr Squeezed Orange Juice

½ oz of Chambord

Pour the Chambord in the bottom of a chilled highball glass. Combine the tequila, orange juice and ice in the shaker. Shake vigorously and strain while pouring on top of the Chambord. Garnish with an orange wheel.

Margarita Quickie
1 ½ oz Tequila

1 oz Triple Sec
1 oz Fresh Squeezed Lime

Combine all ingredients and ice into the shaker. Shake, strain and pour into a margarita or old-fashioned glass with several new ice cubes. Garnish with a lime wedge.

Florida Margarita
1 ½ oz Tequila
1 ½ oz Fr. squeezed lime
3/4 oz Caravella Orangecello
3 squirts of Agave Nectar
1/4 oz Simple syrup

Combine all ingredients and ice into the shaker. Shake, strain and pour into a margarita glass. Garnish with a lime or orange wheel.

Mayahuel
1 ½ oz Tequila
3 oz Fresh Squeezed Grapefruit

Fill a highball glass 2/3 full with ice. Add tequila and top with grapefruit juice. Stir and garnish a grapefruit wheel. *Try to use the sweetest grapefruit your grocer or market has available. 

BOURBON/WHISKY BASED
Dirty South
1 ½ oz Oregon Chai
1 oz Maker’s Mark
½ TSP Maple Syrup
Combine ingredients and shake lightly, but long (15+ seconds). Scoop 2 large spoonfuls of a simple flavored ice cream (I use Haagen Daz Brown Sugar) into the glass. Pour the contents over the ice cream.
Note - Great for the person that enjoys bourbon but isn’t afraid to loosen up.

RUM BASED
Name - tbd
1 oz Fr Squeezed Orange
1 oz Fr Squeezed Lemon
1/2 oz Grand Marnier
1 Tsp Sugar
5 Strawberries
1 oz Mount Gay Eclipse Rum

Muddle 3 strawberries really well and add to shaker. Add other ingredients in shaker, then add ice. Combine all ingredients and ice into the shaker. Shake for 20+ seconds. Scoop spoonful of strawberries at bottom of shaker and add to highball glass. Add ice to glass, strain shaker and pour rest of contents into glass. Cut 2 strawberries in half and drop into drink.

Brainstorm
1 1/2 oz Buffalo Trace Bourbon
1 oz Dry Vermouth
3/4 oz Benedictine
Orange Zest Twist

Combine liquids in a mixing glass.  Stir or shake to blend and chill.  Strain into a martini glass.  Zest orange twist over martini and garnish. 
Props to Intoxicologist for posting.