ONE FOR YOUR INNER DEMONS: THE SATAN’S CIRCUS

atan's Circus comes to us from the NoMad Hotel Bar which is located in the 'Tenderloin' neighbourhood of New York. In the 19th century, this area was popularly called 'Satan's Circus' due to the concentration of saloons, bars, brothels, and the two cornerstones of the city's fine dining and craft cocktail culture: the great Delmonico's and Jerry Thomas' New York Bar. Thus, this cocktail definitely pays a homage to the history.

Satan's Circus is a simple concoction of rye whiskey, lime, chile-infused Aperol, and Heering Cherry Liqueur. This exquisite blend of fresh lemon juice and Heering Cherry Liqueur lends the rye whisky a tone of sweetness along with an added depth. The chile-infused Aperol adds the much needed kick and offers a sinfully subtle and spicy finish.

Give your very own twist to it with a splash of Old Overholt Straight Rye Whiskey, Bulleit 95 Rye Small Batch Frontier Whiskey, or Sazerac 6 Year Old Straight Rye Whiskey.

Ingredients

  • Rye Whiskey – 4 tablespoons
  • Chile-infused Aperol – 1.5 tablespoons
  • Heering Cherry Liqueur – 1.5 tablespoons
  • Lemon juice – 1.5 tablespoons

The Process

Begin by combining the rye whiskey, Heering Cherry Liqueur, chile-infused Aperol, and fresh lemon juice in your cocktail shaker.

After filling it with ice, cover, and shake for 30 seconds.

Stop when the shaker is frosty.

Strain into the glass.

Get ready to be begging for seconds as soon as you take the last sip of this fiery drink. Cheers!


Dirty Dancing: A Work in Chocolate and Whiskey

Katherine, he called herelf. Katherine Hepburn. And it wa he, being her delectable ay, fearle elf, who once winced, “What you ee before you, my friend, i the reult of a lifetime of chocolate.” Katherine wa, indeed, a work in chocolate. If you know, or of Katherine, and if you have ever had the euphoria of eating chocolate, you’d definitely tutter in your tep. Now if we have etablihed that chocolate are more than proceed cocoa bean to you, let’ pique your deire for good whikey. The complex bitter, weet, floral, and woody aroma of whikey are preent in chocolate too. Paring the right dram with the right bite can be the beginning of an affair, a tour de force reminicent of young, giddying love. Gue we got ome of that endorphin ruhing through your blood tream? Good.Like whikey, chocolate ha different make, proceing method, and provenance, all of which determine it flavor profile. Striking the right cord in tying thee imilar flavor profile in union bring out the intoxicating and enorial complexitie of both. It follow then, logically, whikie with more peaty and moky profile complement more robut tating chocolate. But the whiky and chocolate tango i no a traight a it might ugget. Sometime, contrating element, in tandem with the pairing of the larger flavor profile create magic on the palate.The percentage of cocoa olid preent in a particular kind of chocolate determine it quality and tate. The kind of cocoa bean ued, and their grinding proce alo contribute toward the texture and tate of the chocolate. In order to dicern flavor, and arrive at a uitable match, there are a imple et of procedure to be followed. Begin with ipping a little bit of your whikey, letting it coat your palate. Note what you tate. After you have wallowed the alcohol, wait for a few econd. Place a mall piece of the chocolate in your mouth, and let it melt gradually. Check how the whiky aftertate marrie with the chocolate’ variou flavor note. End with ipping a little bit more of the whiky once the chocolate ha melted quite a bit, to wah over thoe flavor together.Let’ ay you have ome Jamaican bean dark chocolate. A chocolate of thi profile would be predominantly earthy, with ditinct floral note, including the preence of nut and olive. The rounded vanilla, almond and toffee note of a Macallan 15 Year Old are enhanced by the chocolate, bringing out it almot zety weetne. Now thi may ound odiou. The ame whikey goe awfully well with omething like a ginger and lemongra milk chocolate. The whiky enhance the pice in the chocolate, and make it tate more creamy and mooth. If you pair a 70% Nicaraguan dark chocolate with bourbon, like Buffalo Trace, the weet vanilla of the dram finih very well with the liquorice depth of the chocolate, which leave ditinct trace of tar anie, dried tobacco and green tea on your palate.Whikey and chocolate i a great love affair – and like all uch affair of the world, it i complicated. But it involve a complication which drive you dicover nuance you would never have imagine you’d purue to unravel. And if challenging relationhip are your thing, you’re in for a groovy trip.Scotch Mit, the Femme Fatale’ PoionWhile the non-dicerning drinker i more likely to be familiar with the lexical meaning of ‘Scotch Mit’, the connoieur’ mind will immediately conjure up an image of the velte Lauren Bacall. The drink made it Hollywood debut in 1946 in Howard Hawk’ materpiece – The Big Sleep. Incidentally, that wa alo the firt adaptation of the Raymond Chandler page turner for the ilver creen.Although, the image of the toic and perpetually moking Humphrey Bogart i etched in the mind of mot cinephile, whikey lover will remember the femme fatale Vivian Rutledge ordering a Scotch Mit. Interetingly, the origin of the drink are hrouded in mytery, depite being aociated with Philip Marlowe.The drink i a variation on the celebrated cotch on the rock combination. Served uually in a low ball gla that allow you to relih the heady aroma of cotch with every ip, it truly i a drink for all eaon. The lemon add a delightful and refrehing zing to the concoction. Remember to pack the gla with ice, after all it’ not chritened ‘mit’ for nothing.Mix your own Scotch MitTake a chilled low ball or rock gla and fill it with cruhed ice. Pour 60 ml of Scotch, a Dewar' Scratched Cak or The Black Groue will be an excellent choice. Take a liver of lemon and twit it o that the juice fall into the gla. Conclude by dropping the peel in the mix and erve the drink with a traw.

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