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RECENT COCKTAILS: JANUARY 12, 2011
Spiced Rum, Trinidad rum, Campari, Bitters, Cardamom bitters, Grenadine, Lime juice, Lemon juice
JANUARY 10, 2011
Old Tom Gin, Amontillado Sherry, Sweet vermouth, Kirschwasser
JANUARY 9, 2011
Rye, Zucca, Cranberry liqueur, Fino sherry
JANUARY 6, 2011
Gin, Elderflower liqueur, Crème Yvette, Lemon juice, Simple syrup
JANUARY 5, 2011
Campari, Ginger beer
DECEMBER 24, 2010
Vodka, Apple brandy, Lemon juice, Simple syrup, Tangerine juice, Tangerine peel
DECEMBER 21, 2010
Rye, Averna, Maraschino Liqueur, Orange peel
Dark rum, Cognac, Averna, Bitters, Lemon juice, Demerara syrup, Egg white
DECEMBER 17, 2010
Dark rum, Cynar, Lime juice, Ginger syrup, Blackstrap molasses
Cherry Liqueur, Bitters, Whole egg, Salt

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Bourbon After the Act

The second in this series, our story resumes with the Bottled in Bond Act of 1897. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

The Act created a new type of whiskey, called Bonded, or Bottled-in-Bond (BIB). Bonded whiskey must be the product of one year’s distilling, from a single distillery, aged in a Federally supervised warehouse for no less than four years, and bottled at 100 proof. All Bonded whiskey has a DSP (Distilled Spirits Plant) code on it, the complete list of which can be found online.

The Bottled in Bond Act was brilliant on two levels. On the producer side, people like Colonel E.H. Taylor (of Old Taylor fame, though there’s now an EH Taylor bottling) fought for government supervision of their aging stocks because the public would know exactly what they were buying. On the government’s side, Treasury Secretary John Carlisle wanted to ensure proper payment of Federal tax, which had been a major source of both revenue and headache since 1791’s Whiskey Rebellion.

Recent Additions

  • Rare Hearts — Cognac, Bourbon, Herbal liqueur, Cardamom bitters, Lemon juice, Vanilla syrup
  • Long Peninsula Iced Tea — Light rum, Curaçao, Cola, Lime juice, Simple syrup, Brewed Tea
  • Blueberry Patch — Rye, Ginger liqueur, Blueberry syrup
  • Rhubarbaration — Bourbon, Zucca, Rhubarb syrup
  • Dishwater — Gin, Crème de Violette, Sweet vermouth, Maraschino Liqueur, Balsamic Vinegar

Recent Discussion

  • Re Meatpacker, 1 day ago Biff Malibu commented:

    Cut the bitters - they are out of place.

  • Re Jakarta Mai Tai, 1 day ago Craig E commented:

    So glad you tried it and you liked it! The recipe is built quite directly on the modern version of the Trader Vic Mai Tai, including the nutty curry-leaf syrup in the place of orgeat and even the split rums.

  • As usual, went easy on the St. Elizabeth, about 4 mL. Dirty dump works too if you don't want to rinse your blender.

  • Re Jakarta Mai Tai, 2 days ago prattginkgo commented:

    Phenomenal drink, so this is nitpicking--but shouldn't this be a Jakarta Daiquiri? 2 oz. rum, 3/4 lime, 1/2 syrup is a pretty standard daiquiri, and adding a bit of Curacao isn't unheard of. Muddling 5 fresh curry leaves in cane syrup did the trick for me, and I strained onto new ice.

  • Re Margarita, 2 days ago jpan999 commented:

    Jo's Margarita

    Tequila Blanco - 2 oz
    lime and lemon - 1 oz
    Orange liqueur (Cointreu works) - 1 oz
    Mezcal (spash)
    mix with ice
    strain