The Noblers Know Cocktails

The art of the cocktail had for years lost its way. A cocktail list read more like a candy aisle with pomegranate this and chocolate espresso that. But even with the sudden resurgence of simple and elegant concoctions, it’s still possible to be overwhelmed and disappointed. So before you go off grabbing rare bitters, elderflower liqueur, and ice cubes from the arctic, I’d say start with my Basil Julep.

Which is exactly what the Noblers and I did this past Friday when we gathered…

We’ve all taken quite a liking to the Old Fashioned. Particularly with Rye as the base, it is hard to beat this guy. But part of the reason its close to unbeatable is it’s simplicity. Sugar, bitters, water, and Rye makes for a quick fix while most other interpretations of “cocktails” end up muddling your enthusiasm after you see all the steps involved. Which is why, when I’m working on new blends, the simpler the better. Take the Bertha Palmer for example. By making a big batch of this in advance (and this time adding some fresh mint to the steeping tea), all we needed was a steady pour (easier in the beginning of the night), and a solid splash of Woodford Reserve. Like I said when I originally posted the Bertha, I will most likely drink a million of these this summer.

But I was even more pumped about this Basil Julep. With the Kentucky Derby in our sights, I’ve been working on a menu for our soon to be annual party. The Mint Julep, while synonymous with the Derby, has never done it for me. In fact, I don’t think anyone likes the Mint Julep. I think no one wants to be the first to speak up so I’m doing it for you! Mint, while delicious, carries the sweetness of the drink a little too strong for me. Which is why I thought basil would be the perfect fix. Turns out, it is and once you’ve made this basil simple syrup (which is absurdly easy) the drink comes together even quicker than an Old Fashioned. Now you see why I’m so excited.

Even the newest member of the Nobler Experiment, Hoagie, was overwhelmed by how good this drink was!

Disclaimer: No pug puppies were actually drinking during the Nobler Experiment. What do think we are? Neanderthals!

The Basil Julep:

4 tsp basil syrup

1 lemon wedge

3 oz Bourbon (we used Buffalo Trace)

Mix all ingredients in a rocks glass with ice and garnish with a fresh basil leaf! Pair this sucker with some homemade pimento cheese!

Basil Syrup

2 cups water

1 1/2 cups of sugar

Juice of 1 Lemon

1 large bunch of basil

In a sauce pan, bring the water, sugar, and lemon juice to a simmer until all the sugar has dissolved. Turn off the heat and add the basil. Let the syrup come to room temperature and store in the fridge. At this point you can remove the basil but the longer it stays in, the more intense the flavor. My recommendation is to remove the basil after 12 hours for better keeping.

World Whisky Day at Idle Hands

Last night we gathered in celebration of World Whisky Day at what may most certainly be, my new favorite bar. Idle Hands located between 3rd and 2nd on Ave B, touts one of the largest bourbon lists I’ve ever seen. Mixed with an impressive collection of International and unique American bottles, it’s clearly a new Nobler destination…

At the core of the Nobler Experiment, the fascination with booze, particularly whiskey can probably be perceived by some as an overindulgence. But it’s nights like the last where a group of friends gather to chat, laugh, and pontificate about the world we live in that is a clear reminder on why we drink in the first place. Added to the nerdy enthusiasm that goes with distinguishing the mash ingredients and processes that go into a specific bottle of whiskey, it’s easy to see why at least a few glasses are enjoyed over the course of a gathering. Hope you all enjoyed a glass or two!

And Happy Day After World Whisky Day! Okay, now it’s an overindulgence…

World Whisky Day!

Next Tuesday, March 27th, gives us all the opportunity to celebrate our love for whiskey with those that share our passion across the world. Because lord knows, I need another excuse to drink!

But seriously, this is a pretty cool initiative being started by Blair Bowman, a young whiskey enthusiast, and I’m glad the Nobler Experiment can be a part of it. Details are still in the works, but next Tuesday evening, we’ll be gathering to enjoy a glass (or a few) of our favorites and to toast whatever seems appropriate.

For more information on World Whisky Day, check out the official website here, and for those instagram lovers (like myself), take a look at the photo competition and get snapping…

Start Spreading the News

New York City is at the forefront of nearly everything. It’s what gives the city its hubris, its energy, and its addictive appeal. So it isn’t surprising, that with a state history rooted in Rye and a recent loosening in the legal implications for start-up distilleries, we are witnessing a major scramble. It’s been next to nothing since the days of Prohibition, and there’s a lot of catching up to do. So if you weren’t a believer in the craft distillation boom, you won’t have to go much farther than a subway ride to see it for your self.

If you take a look at Kings County Distillery’s webpage, you might be surprised to find out they are the “oldest operating New York City distillery”. You might wonder why, the whiskey lover that you are, had never seen their simple and elegant flasks on your liquor store shelves. Well that’s because it wasn’t until 2010 that their stills got to work, tucked away in a tiny Williamsburg “warehouse” pumping out small (seriously tiny) batches of corn whiskey and 1 year aged bourbon. Do the math, and you’ll now understand why you’ve just recently started to see their bourbon for purchase. So does that mean their claim is BS?

Actually, not at all. Since Prohibition, the whiskey making in NYC was small batch in a different way. That is, in the illegal way. But in 2002 the state regulations for distillery start-ups started to loosen and after only a decade there are more and more players eager to get in the game. Take for example the NY Distilling Company situated just a stones throw from McCarren Park in Williamsburg. Already pumping out two brands of Gin and a NY Rye on the way, it’s only a matter of time for these newbies, to be the new staples at your local establishments.

But all of this means nothing, if the stuff doesn’t taste good, right?

So I picked up my first flask of the Kings County Bourbon the other day, and despite the price/size ratio which certainly isn’t the best bang for your buck, I have to say, I was pretty damn intrigued by this 1 year aged whiskey. For such a short aging process, the color and smoothness were really great. Plus I found it to have a mild spiciness which I tend to enjoy. In fact, if I had to guess (which I am because I couldn’t find the details), I would say there is a nice percentage of Rye in the mash contributing to the overall flavor. The founders are closing shop to re-open this spring in the Brooklyn Navy Yard and increasing production accordingly. A Nobler field trip is coming…

Just like a good whiskey, the NYC distillation scene is a development to keep our eyes on. As it ages I think we’ll start to see some fantastic complexity.

 

The Future of American Whiskey

As you probably have guessed, I’m not the only one out there who loves a good American Whiskey. Because whether you’ve been following the specifics or not, our nation’s re-birth in the whiskey world is in full-out growth mode and the obsession with small batch, craft distillation has followed suit. It really blows me away to see projections like those in this article from Serious Drinks that predict the number of American craft distilleries to balloon to over 400 by 2015. But with all the competition sure to brew (or should I say distill), I really love the model and suggestion brought out referencing true elegance in the liquor industry.

The Scotch business years ago, much like the current American Whiskey industry, grew like wildfire as the techniques and processes were perfected with local and regional practices taking shape in the form of Single Malts. But as competition grew, and “master blenders” began to tout the beauty of  blended scotch, the single malt distilleries needed to adapt to remain in business. As the article suggests, many of these single malt distilleries sell up to 90% of their output to those same “master blenders”. And the outcome is really ideal for all of us. The pressure to produce high quality single malts keeps the distilleries in business with the blenders and in parallel, allows them to remain focused on their uniqueness; the very thing that got them into business in the first place.

So looking forward, as a number of craft distilleries take form in the states, will a similar model be adapted? I think certainly some aspects will have to. Brands will have to capitalize on the quality of small batches to offer up highly marketable blends to keep a leading edge in the industry. But there is an interesting wrinkle taking shape that may provide for even more stateside excitement. As more of our craft distilleries begin production, more of them are looking to break the mold of what we know as a traditional bourbon or rye. By differentiating from the classic designations, we are in line for some pretty exciting stuff. The times of ordering just any “bourbon” are coming to an end (or probably already have) and we all stand to gain on this one. It’s time to get on board!

Basil Hayden’s – A Meal Time Bourbon

It’s a pretty fantastic time to be a whiskey drinker. And maybe even more so for us American Whiskey lovers. Lists like the one above from Brooklyn Bowl, are becoming quite the norm, featuring almost 20 Bourbons and Ryes as just a part of their liquor section. Even the mere fact that there is a liquor section, and not just a list of a few cloying cocktails tells you all you need to know. And the beauty of course lies in the variety. After all, it’s pretty tough to rationalize the purchase of 10 or so bottles of Bourbon for your home, simply to find your favorite.

Speaking of favorites, Basil Hayden’s now got my attention. I shouldn’t be surprised as most of the Bourbon drinkers I know love the stuff. But for whatever reason, I’ve always missed out on ordering it. That was until Friday when I paired my first glass with some Brooklyn Bowl Fried Chicken. There are two characteristics of the Basil Hayden that really hit home for me. First, it’s one of the lighter small batch Bourbons out there sitting right at 80 proof making for a particularly smooth finish. The subtle sweetness of the bourbon is highlighted by a slightly higher than usual rye concentration in the mash which adds some real awesome complexity. The funny thing is I couldn’t think of anything better to pair with the Hayden then the fried chicken. The salty richness had me going back and forth from whiskey to chicken just like a wine lover would with a glass of cab and a filet…Yeah, I agree the whiskey, fried chicken combo sounds much more appealing huh. But seriously, I think the Basil Hayden is perfect for a meal both in flavor and in intensity.

Anyone else a fan of the Basil Hayden?

 

 

Prohibition Returns!

Imagine that buried deep within the SOPA and PIPA legislation there lied an even scarier decision to bring back Prohibition. You now have 24 hours to stock up because as of 12:01 am, the purchase of alcoholic beverages will be 100% illegal. If you are like me, you probably panic. Then fall into a brief depression, finally followed up by a clarity that only chaos can create. The catch of course, is that anything you have on hand prior to Midnight is completely and utterly legal to enjoy…so here’s the question…

What do you buy?

For me, the answer is actually really easy. I would fill my tiny living room from bottom to top with red wine. Most of it decent tucked away with a few gems. The stacking of these bottles would then create a wonderful suspense. Like a gripping novel, I’d make my way through the wine, line by line until it was all gone. By then, I would hope cooler minds would prevail (once again) and modern-day Prohibition would be overturned. If not, I would have finally made it to the window…

But no one said I could only choose one vice (I am making this up after all). So after I was done stocking up on all that red wine, I’d make my way to every liquor store in the area picking up as many unique bottles of American Whiskey I could get my hands on. Glass by glass, I’d sip smirking in irony at the wasted talent of our booming distilleries!

So what about you guys? Choose your booze…wisely…and leave a comment below. Long live the Nobler Experiment!

When it Rains, We Pour

Last night we gathered for the second time to enjoy one of the American classics. Rye as I have mentioned previously is in the midst of quite the revival having been widely forgotten after prohibition. And the Noblers are happy to do their part…

We started the night off with a true Old Fashioned. While most bars use bourbon for this iconic cocktail, Rye is said to be more original. Either way, the Old Fashioned is a perfectly balanced drink. We followed up with a simple and pure whiskey sour, relying on fresh lemon for the tangy punch. But the highlight for me was a few fingers of Bulleit’s Straight Rye. As we all agreed, this is not a whiskey for the tame…

And because I can’t help myself from putting together a little food for the Noblers, we had a few batches of these “reuben nachos”. Rye toast topped with corned beef, sauerkraut and a homemade pickle russian dressing smothered in shredded gruyere was not only a nice nod to the liquor of the evening, but damn delicious as well.

Gift Guide for the Whiskey Lover

It may not be Thanksgiving yet, but it is never too early to begin thinking about gift giving. And for the whiskey lover in your life, it always helps to have a few unique items on the list…

I spoke a bit on Monday about the proper glassware for cocktails. Maybe more so than others, I’ve become a big believer in the significance of the glass I drink from. Many blogs will tell you the most proper whiskey glass is the Glencairn, but I think there is more to the story than just proper drinkability. You can find some pretty interesting stuff at thrift stores and even online. The point here is, the glass is almost as important as the whiskey itself. It should be personal. No pressure…

As for other ideas, Jim Murray’s annual Whiskey Bible is supposed to be pretty fantastic. I’ll admit I have never read through one, but the reviews and online chatter suggest that this is a must own for any whiskey fanatic. One of my favorite parts of the bible is how compact it is. While it’s great to get large coffee table (or in our case, liquor table) books, they tend to get one or two pass throughs. This almost pocket-sized guide feels like it would be referenced quite a bit. Maybe if I was good, I’ll find this sucker in my stocking this year…

“But what about the booze?”, you’re probably asking? Well that’s easy…

To me, there isn’t a better bottle for the money right now than the Bulleit Bourbon or Rye. But I have to slightly disagree with Refinery29′s ultimate gift guide …. while the Bourbon is amazing, I believe the Rye is the better Holiday gift. As I’ve mentioned previously, Rye is a classic american whiskey and is making a serious comeback in ways of popularity. But either way you can’t go wrong; I just love the looks of those bottles. This one definitely won’t end up tucked away in the liquor cabinet!

For a little more indulgence, the Midleton Very Rare Irish Whiskey is the real deal. A founding member of the Nobler received this as a gift a few years back and we (of course I found a way to have some) nursed that bottle to the last drop. I haven’t talked much about Irish Whiskey’s on the Nobler to date, but that’s not because I don’t love them. And trust me, this isn’t your standard bottle of Jameson.

This list is by no means exhaustive but its a damn good pre-turkey start…more to come soon…

Historical Revival

A few good friends hit the road this morning on a trip that has them cruising through the Northeast en route to the Midwest and back. The open road and the fall weather will surely make for some life long memories. And since I won’t be joining them, it was a bottle of Whiskey I sent along to make those memories a bit stronger. This bottle of Old Overholt Straight Rye Whiskey should do them well…

One of the oldest American whiskey brands still around, Old Overholt was originally distilled in western Pennsylvania and as the label clearly defines, is a Straight Rye Whiskey. American Rye Whiskey designation requires at least 51% of the mash to be made from rye and two years of aging is enough to make any rye straight. And there has been quite the resurgence of this particular subset of whiskey following up years of near extinction with small batch brands and perennial powerhouses joining the fun. Prohibition seemingly crushed the Rye Whiskey into oblivion. Yet, somehow, someway, Old Overholt survived.

While I’m sure the Overholt of old has changed over the years, now being distilled under the Beam family in Kentucky, this bottle is readily accessible and a good starting point for those new to rye. Often compared to bourbon, the other great American whiskey, rye is described as a bit rougher around the edges. Throwback cocktails like the Old Fashioned, now most often made with bourbon, were more than likely made with rye, the original american whiskey upon their conception. It’s this history that has many reaching for this classic liquor these days.

So next time you’re in the market for a whiskey, give Old Overholt a shot. It’s a whiskey for both the highs and the lows…like all good friends should be.