In my first Youtube video, I share my first impressions of the new Knob Creek 2001 limited edition bourbon from Jim Beam.  A full, detailed review will be up posted here in a few days.  Until then, enjoy and don’t judge too harshly – staring into a dark, soulless camera lens for the first time is a bit off-putting.

Last week I had the pleasure of attending the launch of Blade & Bow bourbon in the New Orleans market.  This is the ninth market in which the brand will be sold, and the final launch for the season (and most likely for the year).  Blade & Bow first came to market on Derby Day 2015 in Kentucky, in both a standard expression and a limited edition 22-year-old bourbon.

The standard Blade & Bow is blended in a solera system, with the oldest barrels of bourbon coming from the historic Stitzel-Weller distillery.  The youngest bourbon here is 7 years old.  You can read my full review of Blade & Bow here, which includes a description of the solera aging process.  Overall it’s a solid bourbon… one that I’d rather sip than use as a mixer, as it seems to get lost in cocktails.

The other expression is a 22-year-old limited edition bourbon.  This one is a blend of whiskies from the distilleries now known as Heaven Hill and Buffalo Trace.  I also reviewed this bourbon, and you can find that review here.  The short of it – this one carries a beautiful aromatic nose and rich flavors, but the finish is on the dry, oaky side.  Tasting it again a year later, I’ve adjusted my original score.  I liked it a hair more than when I originally tasted it.

Blade & Bow’s New Orleans launch took place at Pigeon & Prince, one of John Besh’s wonderful restaurants.  The evening began with cocktails that featured Blade & Bow (see recipes below), hors d’oeuvres (those fried oysters were killer), and music.

Diageo Master of Whiskey Doug Kragel invited us to mix a riff on the Old Fashioned together, then walked us through a tasting of both Blade & Bow expressions.  Then he surprised us with an exclusive sample of Blade & Bow. This one was barrel proof (125 proof) and bottled from Level 4 of their solera system, which is their second oldest.  Level 5 contains the oldest whiskies in the blend.  This one was my favorite of the night.

Afterwards, a delicious dinner was served and toasts were made.  All in all, it was a great evening.  It had been storming all day, but clear skies appeared just before the event started.  Seems even Mother Nature wanted Blade & Bow’s New Orleans launch to go off without a hitch.

Thanks to Diageo and Taylor Strategy for inviting me to an unforgettable night.

The Multitasker

1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey

0.5 oz. Guinness Syrup

0.5 oz. Lemon

4 dashes Chicory Pecan Bitters

Shaken, served in rocks glass, garnished with lemon and maraschino cherry.

 

Listen to the Spirit

1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey

1 oz. Green Apple Purée

2/3 oz. Allspice Syrup

½ oz. Lemon

¼ oz. Chili Liqueur

Cinnamon

Shaken, double strained over coupe glass, garnished with freshly grated cinnamon

 

Sweet Memories (served tableside)

1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey

0.25 oz. Cane Syrup

4 dashes Angostura Bitters

Orange Peel

Muddle the cane syrup, bitters, and orange peel in a mixing glass. Serve in rocks glass over ice. Garnish with orange peel.

The folks over at Cocktail & Sons just launched Fassionola, a Louisiana strawberry and tropical fruit (mango, pineapple and passion fruit) based cocktail syrup.  According to the company, this syrup was an original ingredient in Pat O’Brien’s take on the famous hurricane cocktail.

If you live in Louisiana, you know our strawberry season peaks in the springtime.  Cocktail & Sons is a New Orleans-based company, so founder Max Messier is quite aware of that.  Messier said he’s limiting production of this syrup so long as his ingredients are in season.  His reasoning is to keep the price of Fassionola affordable.  The SRP for an 8 oz bottle is $15.  You can purchase it at their online store.

The stuff’s delicious.  I followed the Hurricane and Gypsy Rose recipes suggested by the company (and found below).  Both cocktails kept a nice balance of spirit, citrus and the fruity syrup.  In a cocktail, you can’t ask for more.  By itself, Fassionola is rich, sweet and zesty.  I may have had a few spoonfuls…  don’t judge.

If you’re regularly mixing cocktails, I highly suggest picking up a bottle of Fassionola.  While the original hurricane only called for the addition of passion fruit syrup, I think the decision to add Louisiana strawberries, pineapple and mango is a smart one.  All of these flavors compliment each other and equate to a party in your mouth.  That’s about as eloquent as I want to be at the moment.  Enjoy these cocktail recipes Cocktail & Sons shared with me.  The last two recipes are courtesy of Arnaud’s french 75’s mixologist Chris Hannah.  Trust me, you will want to drink whatever Chris whips up behind the bar.

Classic Hurricane

1.5 oz. Rum (we recommend aged rum or rhum agricole, nothing too dry)

.75 oz. Cocktail & Sons Fassionola

.5 oz. Fresh lime juice

Glass: Tall

Garnish: Lime wheel

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a tall glass filled with fresh ice. Garnish with a lime wheel.

Gypsy Rose

1.5 oz. Bourbon

.75 oz. Cocktail & Sons Fassionola

.5 oz. Fresh lime juice

2 dashes Orange bitters

Glass: Coupe

Garnish: Orange twist

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a coupe glass. Garnish with an orange twist.

Past the Breakers

.5 oz. Cocktail & Sons Fassionola

Prosecco or cava

2 dashes Peychaud’s Bitters

Glass: Flute

Garnish: Lemon twist

Pour the Fassionola into a Champagne flute. Fill with prosecco or cava and top with the Peychaud’s Bitters. Stir briefly and garnish with a lemon twist.

DIRECTIONS: Add the gin, lemon juice and Oleo Saccharum to a Collins glass filled with ice. Stir briefly, and top with the club soda. Garnish with a stalk of lemongrass.