The Devil’s Due

Drink – The Devil’s Due

   

  • 1/2 a grapefruit freshly squeezed (roughly 4 oz)
  • 1.5 oz of Uncle Val’s Gin
  • .5 oz of St Germain
  • couple of dashes of bitters. 
  • combine all the ingredients in a pint glass with Ice and stir.

Flame of Judgment 

  • A bar spoon of brown sugar in half of the grapefruit you just juiced
  • Light the Brown sugar with some highproof rum or everclear in the dead carcass of the grapefruit to soak in the flavor and so it’s trapped while it burns.  
  • Pour on top of the drink after it cooks down a little. *for more dramitic presentation we pour while still on fire **

**(Disclamer – we are trained profesionals. please do not try this at home.)

  • Juice of a grapfruit,
  • pour of some gin,
  • swish of some elderflower,
  • and a sprinkle of the bitters.

I like that it sounds like the ingredients for a potion or spell…Well, it just might be.

 Ingredients:

Burning Brown Sugar

Usually, I’m the one telling you that I don’t like to play with fire as I caress my bald head, as if I lost my hair in a laboratory fire. But this time I’m telling you that I love it. –Maybe it’s the sound of crackling or the smell of the Brown Sugar.  -Maybe it’s just the primal instinct and awe of watching fire.  -Maybe it’s because this drink is fantastic and like my prom date, this just gets me excited as I wait for what I know is about to happen. Pleasure. 

 Uncle Val’s Botanical Gin

Uncle Val’s Botanical Gin combines juniper, cucumber, lemon, sage, and lavender the same way my father used to make his award winning chili – to perfection. I love this small-batch gin from 35 Maple Street. I definitely love it with Grapefruit! the lavender and sage really comes out to complement it.    
 

 St. Germain


 If you haven’t heard of St Germain, you need to put it on your shopping list. This Elder-flower Liquor is the new ketchup in the bartending world. It goes with pretty much anything! just don’t use too much. By itself the Drink is good. Add the burnt sugar to the drink or nibble on it as you sip the cocktial is up to you. Either way will give you a different texture and taste. It’s good. But with a dash of bitters on top, it goes beyond the expectations one could hope for. 
 

 Angostrura Aromatic Bitters


Now mind you, I’m not one of those bartenders that puts bitters in everything or has an arrey of 50+ different kind, as I’m telling you the history of all of them, while fiddling with my waxed mustache that went out of style before the automoblie came around. Mainly becouse, well, I just can’t remember all those facts nor can I grow a mustache that could even resemble one that could be waxed. And mainly I think that bitters is overused in everything. I never understood that in order for the drink to be good it had to hit your taste buds like a drunk construction worker. Bitters is a good balancer with sweet or tart. Used wisley you can quickly modify the drink to taste!

Basic help – White Wine

So here is part two on the basic discriptions on wine.  White Wine!  
Here is a little info on RED WINE

GERURZTZRAMINER – I have friends that call it “Grutz”

WHITE ZINFANDEL – Who doesn’t know about this??  đź™‚

Moscato 

SAUVIGNON BLANC

PINOT GRIGIO – there is a Pinto Noir, Make sure you are specific when ordering 

CHAMPAGNE – I just had to throw this in.  This is a blanketed discription.  Trust me, they get hella complex and different. (Maybe I should do on one these)

RIESLING 

CHARDONNAY 

Basic help – Red wine

Servers, bartenders and guests are alike most of the time. We all get confused with wine.  And it seems every week there is a new wine and a style that someone is producing.  So for some of the questions that I get asked often…

Here are some pics that I made to help you find out a little bit of difference between some red wine. 

Merlot

Cabernet Sauvignon

Malbec

Meritage 

Port

Tempranillo

Shiraz and Syrah

Zinfandel 

Homemade Cinnamon Whiskey

Homemade Cinnamon Whiskey

February 17, 2016

 Things that I find I’m am drawn to in the winter time; Crackling of a Fire, Cinnamon, Whiskey… Wait, we might as well put cinnamon and whiskey together!  

 

About the Cinnamon Whiskey:

Sweet and cinnamon. Who doesn’t like that combination? Well, at least for this one we are going to assume we all do. Even if you don’t like the “Ball of Fire” that is the predominant leader currently on the market. I feel strong that you would like this. 

Do shots of it. Use it for ingredients in cocktails, or even food!!!   

Ingredients For the Cinnamon Whiskey:

For this batch we used:

  •  – 4 Sticks of Cinnamon
  •  – 1 Liter of Water
  •  – 1 Vanilla Bean 
  •  – 3 Cups White Sugar
  •  – 1 Cup Brown Sugar 

How to Make the Cinnamon Whiskey: 

1. Add Cinnamon Stick vanilla bean to a pot

2. Add the 1 liter of water   


3. Let bring to a boil then reduce heat an leave for 1 hour 


4. I like to leave in till the Cinnamon Sticks open up. 

 

5. Strain out and let cool. 

6. Stir in 80/20 White Sugar to Brown Sugar. I used a 1 liter mason jar packed with 800 ml white sugar and 200 ml brown. 


7. Add whiskey to taste. *For mine I use 1 liter of 100 proof Whiskey for a liquor that’s 50 proof. And put back in one of the used cinnamon sticks

 

Spirits used in the Cinnamon Whiskey

 

Whiskey

 

Hot buttered Rum

About Hot Buttered Rum Cocktail:

Warm air and steam that hits your nose as you drink. The silky texture that stays on your lips afterwords. The aroma of cinnamon that inspires you to want to build a small fire and heat up. And Rum… glorious Rum! One of the best roommate I ever had, had a love affair with Captain Morgan. Once on a glorious occasion, I saw him drink the largest Rum and Coke I have ever seen out of a hotel room trash can let me just say it was an interesting night. For this we used spiced Rum in honor of him, but you my use a Dark Rum, White Rum, or Spiced Rum if you would like.
Ingredients for Hot Buttered Rum Cocktail:

  • 1 tablespoon of Hot Buttered Mix*
  • 4 oz of Hot Water
  • 1.5 oz of Spiced Rum
  • Garnish with Cinnamon on top

*Hot Buttered Mix*

  • – 1 stick of room temp Butter
  • – 1/2 cup Brown Sugar
  • – 1 tablespoon Nutmeg
  • – 1 teaspoon of Vanilla Extract
  1. One leave out one stick of Butter at room temp for about an hour to get easier to work with 
  2. Put it in a bowl..
  3. Mix in 1/2 cup of Brown Sugar
  4. Add in 1 tablespoon of Nutmeg
  5. Add in 1 teaspoon of Vanilla Extract
  6. But in a jar to be chilled in with refrigerator or just easier to manage in general

(As with anything you can add more sugar and nutmeg to taste)
Let us know what drink you would like for us to do next!

TheSimpleBartender@gmail.com

How to Make Hot Buttered Rum Cockail:
LET’S MAKE A DRINK!

  1. Add in 1 tablespoon of Hot Buttered Mix to a glass of your choice.
  2. Then add in 1.5 oz of Rum and fill the glass with hot water
  3. Stir… Do’t worry it will have a separated layer of goodness on top
  4. I like to garnish with Cinnamon

But Who are we kidding. Let’s have some fun with this garnish.

I think that I would like to have the Cinnamon Flame Roasted

***Please Do Not Try this at home***
Now Let’s Garnish!Enjoy!!


Let us know what drink you would like for us to do next!

TheSimpleBartender@gmail.com
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