What’s New In The Fire?

“Life is not tried it’s just merely survived if you’re standing outside the fire”20160416_232057_HDR

Yep, you guessed it; I just saw the legendary Garth Brooks, and what a night!  Over 3 1/2 hrs of standing and listening to music from my favorite country artist.  Many thanks to my wife for snagging some great seats.   Now I can die a happy man!!!

But that’s not the only thing that I’ve been passionate about since my last post.  Let me give you an update:

SCOBY – Yes my Symbiotic Culture Of Bacteria and Yeast is almost ready for the next step, and that step is Kombucha.  From a humble beginning(left)


I am now the proud parent of my first SCOBY (right).


So today I’ll brew about a gallon of black tea, insert my SCOBY and put my concoction away for another couple of weeks.

These are the nervous moments that each parent faces where you must let go and trust that you’ve done the work to help your child survive and prosper in the “real world”.  Good luck SCOBY!  I look forward many years good results as you mature…



The Mushroom Harvest – After 8 days of watering and watching, I have mushrooms.   I was surprised at how easy, and fun, these were to grow.   I’ll be cooking with these tomorrow morning as I love to have mushrooms in my scrambled eggs.    I will definitely be adding mushrooms to my herb garden this year.  Yum!

Nice Pairing:  This “Sunday Funday” my buddy Steve and I paired a Rodrigo Boutique Blend G6 with a sip of Captain Morgan Private Stock.   Definitely a nice pairing.   The nuttiness of the G6 was nicely complemented by sweet rum characteristics of the Private Stock.    This combination I would happily recommend to anyone.   The G6 was a 6 x 60 that provided plenty of smoke and a smooth medium bodied flavor throughout.  There was a brief flavor change in the second third where a bit of cinnamon kicked in.    My only complaint was that it did get a bit hot as we smoked it close to the nub, but by that time (1 1/2 hrs) we were fully satisfied with the smoking experience.  Try it!

Until next time:   Live passionately in the Fire!


Promise of the SCOBY…

Symbiotic Culture Of Bacteria and Yeast…

Yes folks, in my continuing effort to maintain a healthy state, I’ve started on the path to producing more of my own healthy foods and concoctions.   For some time, I’ve been a believer in a regular dose of bitters in order to aide in digestion.  BittersBesides, bitters were originally produced for medicinal purposes, long before becoming a cocktail flavoring.   So lately I’ve been infusing leaves, roots and all sorts of crazy things to add to my collection of bitters.   It’s a fun and healthy hobby.   Also, since bitters are made from infused high-proof spirits, that makes this passionate journey even more interesting.

But what’s the deal with the SCOBY???    Since my family is regular consumers of kombucha(basically a fermented tea), I’ve decided to start brewing my own, and the first step is to grow a SCOBY.



The process is relatively simple and goes something like this:

  1. Brew about 12oz of strong black tea
  2. Add 3 – 5 tablespoons of sugar (I prefer organic)
  3. Let the tea come to room temperature
  4. Add a bottle of Raw unflavored Kombucha
  5. Cover jar with a breathable cloth (tee shirts work well)
  6. Let sit for 2 – 3 weeks in a dark warm place (approx 70 degrees F)

scobySo here it is.  In a few weeks I hope to have a nice slab of good that I will then add to a larger batch of sweet tea, let it sit for another couple of weeks, then the fun really begins.  Now you may be saying, “I thought you were a low-carber – but you’re using sugar”.     That’s the beauty of kombucha, the SCOBY will actually eat the sugar and leave you with a somewhat vinegar-like tea, excellent for gut health and primed for flavoring as you like.

I know it sounds weird, and some of you will never jump on the kombucha bandwagon, but hopefully you’ll still enjoy following my journey.

So what’s this have to do with Whiskey?   Perhaps kombucha flavored with whiskey?  Maybe kombucha aged in a wine barrel?    I’m not sure yet but I’ll keep you posted on my progress.   If you have some ideas, please share them with me.

Until next time: Drink Passionately!



“Fire In The Hole”

Whiskey, good whiskey, is a thing to be savored by the senses.  It’s not just the product that draws me toward a good whiskey, but it’s also the passion, bottled within each sinful solution, frozen in time by the master distiller.

I can’t help but shake my head in remorse every time I see people shoot whiskey.  Although I haven’t forgotten my younger days when I too would order a celebratory round of whiskey for my friends, then, with shot glasses held high, clink them together and down the brown liquor as if I were trying to extinguish a fire in my belly.  In reality, the fire was just about to begin with a blaze of 90 proof fury.  Starting in my mouth then gushing down my throat, thoroughly coating it with what felt like molten steel.  But with eyes pressed shut and face scrunched, we’d shake our heads and let out the manly cry of “Fire In The Hole”  Sound familiar?

I don’t miss the shooter era; but the question is, what has prompted my change in perspective?   Is it my age, an (arguably) raised level of maturity, or simply a more refined pallet?  Perhaps, but I honestly think the major contributing factors come in the form of appreciation, admiration and respect?  Part of being a self-proclaimed whiskey enthusiast involves lots of research.  One of the many rewards of this research has been an understanding of the passion that people in the industry have towards their craft.   The biggest draw for me is an appreciation of the respect for the traditions handed down through the many generations of whiskey makers.   With that in mind, I thought I would share my technique for enjoying a whiskey.

This morning’s tasting is High West Distillery’s “Yippee Ki-Yay”, a blended straight rye whiskey finished in wine barrels.  So put on your Stetson and alligator boots and let’s get to it!


The Bottle:  You can learn a lot from a bottle.  In particular, I look for information about proof, origin, age, finish,distillation, bottling and blending.  Aside from these product basics, I always enjoy when a label contains historical statements.  For example: Did you know that the High West Distillery is the only ski-in gastro distillery in the US?  If you ever find yourself in Park City, UT, the High West Distillery is a must see.

The Glass:  Being somewhat of a traditionalist, my vessel of choice is “The Glencairn”.  I find that it is the perfect instrument to evaluate all of the nuances of a fine whiskey. 20160324_151115_HDR Ideal for the swirl then giving you a great platform to assess the nose of the spirit.

Color:  I love the many shades of whiskey.   Its color is determined by many factors such as mash bill content, barrel type and age, just to name a few.   I like to hold my Glencairn up to the light and let my eyes absorb the wonderful colors of this sinful spirit.   As you view the golden-brown hues projecting through the glass, try to reflect on the process and traditions transported in this beautiful nectar.

Legs:  Most notably a trait used to evaluate wines, legs are also p20160324_151222_HDRresent in whiskey.  Although the length of the legs does not necessarily related to the taste of the whiskey, I find that the quality of the legs does have a correlation to the texture of the spirit.   Thin legs indicate that the whiskey will be lighter and crisper where shorter/thicker legs will relate to a creamier texture.  All I know is that I like to look at them.

Nose:  It’s time to give the glass a good swirl, then hold your nostrils over the glass and sniff lightly.  I like to sniff for about three seconds, move the glass away from my nose for 2 seconds, repeating this process 3 or 4 times, or until I have a good sense for the nose.  I find that shorter sniffs allow you to assess the real character of the spirit without being overwhelmed by residual ethanol that hovers atop the pour.

The Sip:  This is what I’ve been waiting for:   My first sip is small as I work the spirit throughout my mouth, using a motion like an old man chewing without his dentures.   Now slowly I breathe in through my nose and out through my mouth.  I call this first step Priming as my goal is to wake up my taste buds so that they can better accept the flavors in sip #2.

Sip #2 is where the real flavors hit my pallet.   I repeat the previous process with a slightly greater volume if whiskey.   As I swallow, I make note of any burn, and in particular where the burn settles in.   Next, I inhale through my nose and exhale through my mouth slowly enough to where when I inhale through my nose the next time I can smell the flavors from the whiskey that linger in my mouth (It’s like doing the old breath test before a big date).  That’s it; Wash, Rinse, Repeat…Yum!

Water/Ice:  I’m a “neat” guy, so I rarely cut my whiskey with water or ice.  But there have been occasions where a whiskey has been so harsh that a few drops of water or chips of ice were required to tame it down.   I should probably use this trick more often, at least for evaluation purposes, as water can have a huge effect on the character of the whiskey.   But again, I’m a purist.

So that’s how I taste a whiskey.  Aside from the technique that I’ve shared, my best advice is to take your time.   There’s no rush.  Each whiskey has a story to tell; one of time, trust, passion and tradition.  By taking a moment to enjoy each sip, you allow the whiskey to pass along its story.  One that I’m sure you will enjoy.

Until next time, Drink Passionately!



Sorry but – MmmmWowPow!

So let me first start with an apology.   In my last post, I promised to talk about my personal whiskey tasting technique, but little did I know that I would stumble upon a cigar that would blow my socks off!!!   Sorry, but I just can’t wait to talk about it.

I’ve been hanging out lately at a new local cigar shop called Stogies, in Powell, Oh.  Hassan and Mike, the proprietors of Stogies have established a comfortable place to hang out, watch TV and20160311_074943_HDR of course, have a cigar.   Props to the folks at Stogies for quickly ramping up their inventory and offering one of the broadest selections of cigars in central Ohio.

During my Wednesday visit, I was in the mood to try something new, so after 15mins of looking, feeling and smelling their wonderful selection, I decided to go with the Ashton Aged Maduro.   MmmmWowPow!  Boy, I didn’t expect that…  This was hands down one of the best cigars that I’ve smoked in a long time.   Right out of the wrapper I was impressed with the flawless construction of this stick.  As I slid the cigar under my nose, the exquisite Maduro fermentation offered a comforting earthiness; Mmmm.     At 6″ x 50 (Toro), the cigar had a great hand feel.  Substantial, yet soft enough in the binder to allow for a comfortable, confident hold.

Now it was time for the lighting.   Wow, it was smooth and flavorful right from the first puff.  Leather, cocoa, earthy flavors abound.  Perfect burn with just the right amount of smoke, for nearly 2 hours this cigar kept me longing for the next puff.  Pow!

My Take:  This medium-bodied, full flavored cigar can be enjoyed by anyone.  It was an awesome flavor bomb, smooth on the retrohale and didn’t leave my head spinning as I left the shop.  There were a couple of subtle flavor changes in the second half, but it never strayed far from it’s Maduro origin.   My pairing for this smoke was black coffee, but I can’t wait to try another one with a nice Zaya or Sherry Cask Finished Whiskey.

At a price of $13.25, most new smokers may pass by the humidor bin, but if you’re wanting to experience something really special, grab one.   In short, I loved it!

Until next time, Smoke Passionately!


Whiskey for my men, Beer for my horses…

Although the lyrics to the TK and Willie 2002 hit “Whiskey For My Men, Beer For My Horses” don’t really follow the motif of this post, the song title does accurately reflect my disposition when choosing an adult beverage.   Confused?  Let me provide a brief history.

As with many people, my introduction to the world of alcohol was in a 12oz can.  Fast forward through the ugly details of my journey from high school to middle age life, it was in my late 40’s that I started gaining an appreciation for craft beer,  particularly, IPAs.  Stone, Southern Tier, CBC, Avery, just to name a few, were all regular residents in my beer fridge.  At that point in my life, the IPA was my adult beverage of choice.  What I didn’t realize, at the time, was that these hopped-up drinks were contributing to an increasing amount of inflammation in my body.  By age 56, I was on my second tier of arthritis meds and headed toward the third which was a point of no return.

I have been blessed with a healthy body, many saying I look much younger than my age, and I wanted to stay that way!   So with the support of my wife’s passionate research, I started making some changes in my intake.   In short, low carb, high fatIMG_0412, ketogenic clean eating.  The results were dramatic, and my arthritis symptoms were diminishing.  But you say, what about the IPAs?   Well, my stock of IPAs became drinks for my horses(metaphorically-sorry friends), and I discovered something even more satisfying and passion inspiring, WHISKEY!   It’s hard to express the amount of enjoyment I’ve experienced over researching, sourcing, aging, viewing, sniffing and finally tasting some of the huge variety of distilled options available.   This hobby, borne out of a personal situation, has become a passion of mine that I enjoy sharing with my friends and fellow whiskey enthusiasts who might read this blog.

This September I turn 60, and I’m happy to say I’m totally medicine free!   Well, there is an exception, that nightly dram from a wide variety of mashbills originating from all around the world.  As my personal collection exceeds 60 varieties, I find myself obsessed to seek out that next whiskey(with or without the E), that has that little nuance that makes me want to come back again and again.  Is there an end in sight?  I hope not!

Next time I’ll talk about my personal whiskey tasting technique.

Until then, Drink Passionately!


Gone Hog Wild over the big reveal!

I’m giving a big HEE HAW over my newly completed fun room.   And what would a fun room be without a good space to sip whiskeys.   So what have I been working on that has kept me away from blogging?

Here’s the list:

  • new flooring
  • wall and trim paint
  • additional lighting
  • palette wall with wine crates used as shadow boxes to display spirits.
  • 106″ Projection TV
  • Cigar Humidor (in back room)
  • Granite top on bar


Needless to say, it’s been a lot of work, but I’m Hog Wild over how it’s turned out. So in celebration of the completion of this space, I’ve decided to treat myself to a dram of something that I don’t often take off the shelf.  I present to you: The 2014 Whistlepig Rye “The Boss Hog”.  Or as the bottler affectionately calls it “The Spirit of Mortimer”.20160302_192056_HDR[1]

Here’s what the folks at Whistlepig say about The Boss Hog:

The 2014 Boss Hog was been selected from among our oldest and most unique barrels – Bond 77. Bond 77 entered wood on April 5, 2001. As part of a quadruple barrel aging process, the Spirit of Mortimer spent nearly 14 years in a combination of new American oak, and early use bourbon barrels. Bottled at cask-strength, the Spirit of Mortimer represents our purest, most powerful, and most primordial expression of the world’s finest rye.

The Spirit of Mortimer is dedicated to Mortimer WhistlePig. Mortimer, our mascot, compatriot and friend, laid down his life in summer 2014 while defending the honor of Mauve WhistlePig, his beloved Kune Kune spouse.

The 2014 Boss Hog is Mortimer’s monument and memorial.  Mortimer’s physical monument will be the “Spirit of Mortimer,” a finely crafted Danforth pewter topper which will sit atop each Boss Hog bottle and depict Mortimer midflight, with arms stretched to the heavens. Mortimer’s spiritual monument will be the unrivaled whiskey within the bottle. Here’s to you, Mortimer

But how does it taste?

The nose is clean with distinct qualities of a traditional rye and nuances of oak, caramel, and vanilla.  However,  rye is definitely dominant in the nose.   The golden brown legs are a constant reminder that this ain’t your momma’s sippin whiskey.  Or is it?

At 119.5 proof the first sip will have you yelling out SOOOWEEEE!   This is a powerful whiskey, yet if sipped with care, the burn is minimal and just at the back of the throat. The creamy texture of the spirit leaves a wonderful honey-like after-taste in your mouth.  This is really good stuff!

My Take:  Boss Hog is a great special occasion whiskey and holds a place in my Top 5 list.   At around $200/bottle, it’s definitely not a mixer.  If you have the pallet for it, drink it neat so that you can enjoy all of the benefits that 13 years of aging presents.  It’s got some heat, so it’s not recommended for the novice whiskey drinker.   However, novice or aficionado, if you just want to say that you’ve tried something special, The Spirit of Mortimer will guide you to the promised land.

Until next time, Drink Passionately!

“There’s no place like home… There’s no place like home…”

I spend a lot of time reading about whiskeys in an effort to determine what I want to add to my collection.   As is often the case with many whiskey enthusiasts, much of my collection originates from what is arguably the motherland of whiskey, The Blue Grass State of Kentucky.  However, as I continue to skip down the “yellow brick road” of craft whiskey, I’ve had the fortune to discover some fantastic products from other states like Vermont, Utah, Alaska, Tennessee, Oregon and Michigan, just to name a few.  However, just as little Dorothy Gale discovered in the 1939 classic The Wizard of Oz, sometimes “There’s no place like home”.

Home for me is in Ohio, perhaps best known for its politics, The Ohio State Buckeyes, one reasonably good pro football team and one pro football team that continually disappoints its fans.  Oh yeah, and then there’s that basketball player named LeBron.  What you may not know, however, is that there are couple of small distilleries in Columbus, OH, that are producing some really good spirits.   Specifically, Middlewest Spirits the makers of the OYO brand and Watershed Distillery.  Check out the links above for a full description their product lines, but today I’d like to talk about two little gems that I added to my collection this past weekend.  Watershed’s Bourbon and  OYO’ s Pumpernickel Rye.

Watershed Distillery
 is the brainchild of  Greg Lehman and Dave Rigo, whos company name pays homage to the “Watershed Moments” that shape an individual’s life.   I recall visiting their facility a little

Crisp and Clean

over 4 years ago, shortly after they opened their doors.  At the time, it was a very small operation located in a very unassuming industrial suite.   After listening to the historical schpeel, we tasted their vodka, gin and bourbon.  To be perfectly honest, the most impressive part of the visit was the logoed glasses that are still a mainstay in my home bar.


In recent weeks, I’ve had my own Watershed moment as my curiosity got the best of me and I decided to give Watershed Bourbon another try.  Mr. Wizard,  I’m glad I did.   Age has been good to this easy to drink spirit.   Bottled at 94 proof, the nose is crisp and clean with a mild oakiness and perhaps a hint of citrus.  The taste is equally crisp and enjoyable with minimal burn.

My Take:  Don’t be fooled by the unassuming label that may remind you of the “generic” product craze of the 90s.   This is a very good bourbon worthy of a place in your collection.   At a $40 price point, it is great as a mixer but also quite nice neat.   Whether you’re new to whiskeys or a real enthusiast, I think you’ll have your own Watershed moment when you try it!

OYO Dark Pumpernickel Rye Whiskey is the latest product from Co-founders

Warm Rich Color

Brady Konya and Ryan Lang of Middlewest Spirits.   Middlewest has been in business since 2008 and producing product since 2010.   As is typical with newer distilleries, their initial products were young and in need of age and refinement.   Today, however, they make some of my favorite whiskeys (i.e. Olroso Wheat and Michelone Reserve Bourbon); and now I’m adding OYO Dark Pumpernickel Rye to the list.


With a complex yet soothing nose, this rye product makes me dream of warm sweet comfort foods.   When you try this, take some extra time to let the nose take you on this midwestern journey.   Inspect its long slow legs and when you can no longer wait, take a sip.   No, you’re not in Kansas anymore.  This is a full-bodied rye that will keep your interest all the way to the Emerald City.

My Take:  This product was just released at the end of 2015, so it can be a little tough to find, but if you see it on the shelf, grab it!  At $55, drink it neat or over ice, although it would probably mix quite well in a cocktail.  Aged at least 3 years, it is mature enough to hold it’s own against any other rye that I’ve tried.   Although I think any whiskey drinker would enjoy this, those of you with a deep appreciation for rye’s will really treasure this jewel.

Until next time, Drink Passionately!




Just a quick note to let you know that I haven’t fallen off the face of the planet.   I’ve actually been quite busy on a basement remodel project of our entertainment space.   As usual, my wife comes up with the ideas and I just make it happen.   In a nutshell, I’ve created a pallet wall behind our bar with shadow boxes made from wine crates, added a little lighting and a decorative fireplace unit and voila!   The next step is to finish painting the walls and new trim, replace the flooring and today, install a new projection unit and screen (105″) in the theater area (yay!). I’ll share more pics next week as the room starts to take shape.    It’s going to be a great entertainment space that we’re finally able to reclaim since our youngest child is off to college.

Of course, even though I’ve been busy with construction, I’ve still had some time to indulge in some sinful activities.  Here’s a brief rundown on what I’ve been drinking as well as initial thoughts.   I’ll give a review of most of these spirits at a later date:

  1. Watershed Bourbon – Much improved over original product.   Good neat or as a mixer.  I’ll purchase a bottle.
  2. Woodford Reserve Kentucky Straight Rye – Very nice!  Good flavors with a nice warmth.  Drink it neat.   I bought a bottle while in Illinois.
  3. High West A Midwinters Nights Dram – Excellent!  Excellent!  My mother-in-law shipped me a bottle from Utah.   This immediately moved to my Top 5 list.  Neat only!
  4. Hochstadter’s Straight Rye Whiskey – Hmmm… Not for me.  Surprising since I really like their Lock Stock & Barrel product.

Tomorrow night it’s Steak and Stogie night at Woodland Cigar.  This time we’ll be enjoying cigars from Olivia and General Cigar, and of course Whiskey.  Always a fun time.   I’ll talk about that sinful event next time.

Till then, Drink Passionately!

Cold Weather, Strange Pairing and Lots of Fun!

This past weekend I accompanied my wife on one of her business trips, and finally, I have an opportunity to reflect on some of the nice times that we had.  Our journey took us to St. Charles20160117_071820_HDR, Illinois, one of a string of cute historical cities just northwest of Chicago, resting along the banks of the Fox River.   Although rich in the history of the American Indians and early white settlers, St. Charles is perhaps most recently known for the Hotel Baker, the place where Jenny McCarthy and Donnie Wahlberg stayed on their wedding night in 2014.   That’s also the place that we called home-base for a couple of nights.20160117_072819






My wife asked me to join her on this trip so that she could show me some of the cool restaurants, bars and such.  So of course, I always have a passion for that type of adventure.  After taking a quick trip down the road, we stopped in the beautiful town of Geneva for dinner and drinks.   Before dinner on our first night, we just couldn’t resist a stop at All Chocolate Kitchen where their 20160116_171948speciality was, of course, Chocolate.   The passion of the famed chef Alain Roby, who has catered many star-studded events including Jenny and Donnie’s reception (I feel so close to them now),  his cafe is anchored by a 23′ tall, 1200 pound, 20160116_172150tree constructed from a variety of chocolates and decorated with blown sugar wildlife ornaments.   Although the display cases were full of amazing chocolates, candies and sorbets, which we just had to sa20160116_172043mple; it was almost impossible to take your eyes off of the numerous life-sized statues.  The Guinness world record Truffle ($3000), the 51′ tape measure representing the length of the Guinness World Record candy cane, and many other passion-filled confections.  In my book, All Chocolate Kitchen is a must see if you ever find yourself in or near Geneva.

After a little truffle appetizer, it was time for dinner at a quaint restaurant called The Patton House.   Built inside a restored home, the ambiance of the restaurant was warm and inviting.   The bar was moderately stocked, and the bartenders were quite welcoming.  My pre-dinner drink was a Knob Creek Rye (neat).   Knob is a warmer, spicier rye and not one I typically gravitate to, but I was looking for something with a little punch to help me through the 2-degree weather outside.

20160116_171614The food was awesome with a wide variety of American dishes.   Surprisingly, they had a very nice Jambalaya and the Siracha Brussel Sprouts were “to die for”.   Lots of other goodies too, another highly recommended stop.


On day two, our primary focus was to check out a bar called barrel&rye.   If you guessed that from the name, this is a whiskey bar, you’re right!    We started off the afternoon with a Cedar-Smoked Manhattan, which was a pretty typical rye Manhattan poured into a glass that had been freshly smoked with a charred cedar plank.  The little smokey flair totally changed the mood of the drink into something quite stimulating to 20160117_121841_HDRthe senses.   Pair that with a plate of cheese curds and my bride and I were “Singing Dixie in the Land of Lincoln”.    So we ate, drank, and I tried sips of whiskies that were new to us.   Most zeppelin-bend-whiskeyintriguing, perhaps, was Zeppelin Bend, an American Straight Malt Whiskey distilled by the New Holland Brewing Co.    Being and old Led Zeppelin fan I couldn’t resist trying it and now I can say that I did.   In short, it was OK but at $70 per bottle, I don’t have a passion for it.


My final drink of the afternoon was Chicago’s own, FEW Rye Whiskey, another brand that was new to my pallet.   FEW was a nice looking pour and very leggy in nature.   Admittedly a little young, it held it’s own pretty well for a 4yr aged product.   The nose was crisp and clean, definitely exhibiting its rye mash bill with an underlying hint of straw and other grains.   It reminded me of a young Crown Royal Harvest Rye (2016 World Whisky of the Year – Jim Murray’s annual whisky bible) which may say a lot.   For me, give it a few more years of agi20160117_124510_HDRng and I might visit this passion often, but at its current age, I’ll be using it primarily as a mixer.

My Take:  The St. Charles/Geneva has a lot to offer the foodies and Spirits enthusiasts, so I’ll be back.   As far as FEW, it’s another of the many good craft whiskeys originating in the midwest.  At $55/bottle, it seems a little pricey when I can get a bottle of the award winning Crown Royal Harvest Rye for >$40.   For me, it doesn’t stand on its own, but I wouldn’t hesitate to mix with it.   For those reasons, I would put a bottle of Few Rye on my shelf as a novelty mixer.   It would also be fun to take to a party since it would be a new experience more most people.

Until next time, Drink Passionately!

The Wookie Strikes Back

Thankfully, the hype over the new Star Wars Episode is almost over, so I decided to make a cocktail deserving of this blockbuster event.  To get things started, I instructed my BB-8 to go on a recon mission to scan the liquor cabinet.  Upon return, BB-8 projected an image which created such a tremor in the force, even this young Jedi could not resist.20160114_173646

What should I concoct from this mixture of rare spirits?  Perhaps something brown in color, a touch of sweetness,  but enough kick to fuel the Millenium Falcon.  So I consulted the Jedi council and received some wise advice to modify the traditional Old Fashioned recipe and create something a little more substantial, which I coined THE WOOKIE!  Using the power of the force, I mixed, spritzed and iced this beast to form a cocktail that would put hair on a Wookies chest.

For those who are looking for a tasty grog, that will get you to your destination at light speed, try this recipe, and “May The Force be With You”!

The Wookie:

  • 2 oz Bulleit Rye
  • 1 oz Stagg Jr
  • 4 Shakes Black Walnut Bitters
  • 3 Shakes Molasses Bitters
  • Orange Peel Spritz and Garnish

Mix liquid ingredients in cocktail shaker.  Shake, then pour over ice.  Spritz with orange peel, insert peel as garnish and give a little stir.

Note:  I like pouring mix over cocktail rocks so there is no dilution