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  • Ava's Thyme Infused Rum Technique

    From the Lady herself!... I have tried two techniques for infusing thyme into rum. I prefer a light rum with a little funk so I used Plantation 3 Star rum. The first technique is allowing the thyme to sit in the rum and the second is with a sous vide. For the first option: Using a scale, weigh out 75 grams of thyme. Empty an entire 750ml bottle of white rum into a cambro or any container that will hold the liquid. Make sure it also has a cover. Do not throw out the empty rum bottle. Place the thyme in the container with the rum and allow it to sit for 24 hours. I find that 24 hours is perfect for this herb. It shines through the rum but doesn't dominate. I also used 100 grams of thyme once, and I felt that it was too overpowering so I cut it with another half bottle of rum. Once the 24 hours have passed, use a chinois with a coffee filter to remove all the plant matter from the spirit. The rum will have changed in color and might continue to change but this is natural. It is important to remove as much of the thyme as possible. Once you have strained the rum, place it back in its original bottle and label as "Thyme Infused Rum." With a sous vide: Dump a whole 750ml bottle into a vacuum sealable bag. Add 75g of thyme to the bag Seal the bag Using a deep metal pan or pot, fill it with warm water. Secure the sous vide to the edge of the container and set it to 140 degrees. Once the water has reached the desired temperature place the vacuum sealed bag of thyme and rum in the water. Allow to "cook" for 1 hour. Prepare a second large container with ice so that one the hour is over, you can transfer the bag to the ice bath to stop the "cooking" process and begin the cooling process. Once the rum is cooled, use a chinois with a coffee filter to remove all the plant matter from the spirit. Place the strained rum back in its original bottle and label as "Thyme Infused Rum." This process doesn't change the color of the rum as much as allowing the thyme and spirit to change so don't worry if the color isn't very dark. The flavor will be there!

  • Shop for Improving and Improvising Sours

    We're thrilled you'll be joining us for Improving Sours and Improvising Your Own with Matt Ellingson! Bar tools and cocktail ingredients are not provided, so here's a rundown of what you should have on hand in order to fully enjoy the experience. TOOLS YOU WILL NEED – If you are familiar with shaking cocktails at home, you may have your own approach and tools. These are Matt's essentials, and he will share why during the class. Click the links to find shopping options. · Shaking Tins or Shaker of preference · Jigger with the following measurements ¼, ½, ¾, 1 oz, 1 ½ oz, 2 oz · Hawthorne Strainer · Fine Mesh Strainer · Y Peeler for Garnish · Coupe Glasses or Stemmed glasses of choice (3 per attendee) ITMES TO HAVE PREPPED · Simple Syrup (at least 3 oz for one attendee) · Fresh Lime Juice (at least 3 oz for one attendee) · Fresh Lemon Juice (at least 3 oz for one attendee) · Fresh Citrus Available (1 whole lime, 1 whole lemon, dditional fruit like an orange or a grapefruit is optional) ADDITIONAL PRODUCTS – Our recommendations to choose from below · White Rum – (Bank’s 5 Island, Plantation 3 Star, Probitas) · Brandy – (Maison Rouge VSOP, Hennessey VSOP) · Orange Liqueur – (Combier, Cointreau, Triple Sec) · Fruit Liqueur of choice – (Choose an additional fruit-based liqueur or two from producers like Massenez, Mathilde, or Giffard’s) · Other Spirits of your choice – (Any other bottles of full proof spirit you have lying around will work!) · Additional Syrup of your choice – (For flavor options you can make your own additional syrups like Demerara Syrup, Honey Syrup, or purchase options like Orgeat Syrup or Falernum Syrup)

  • Notice of Filming and Photography

    Your participation in a virtual event produced by The Pour constitutes your consent to be photographed, filmed, and/or otherwise recorded and to the release, publication, exhibition, or reproduction of any and all recorded media of your appearance, voice, and name for any purpose whatsoever in perpetuity in connection with The Pour and its initiatives, including, by way of example only, use on websites, in social media, news, and advertising. By joining the event, you waive and release any claims you may have related to the use of recorded media of you at the event, including, without limitation, any right to inspect or approve the photo, video or audio recording of you, any claims for invasion of privacy, violation of the right of publicity, defamation, and copyright infringement or for any fees for use of such record media.

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  • Ben's Black Manhattan by Ben Craft | Crafted Pour

    Ben's Black Manhattan Ben Craft Like this Recipe 5 Send a Tip A twist on the Black Manhattan created by bartender Todd Smith while at Bourbon & Branch in SF. This version uses the same Averna amaro, but adds sweetness with Dolin Rouge Vermouth, and herbal complexity with a splash of St. Germain, and a dash of root beer bitters. This cocktail is full bodied with forward notes of chocolate, sarsaparilla, and star anise that really compliment the 100 proof Four Roses Single Barrel bourbon which provides a medium warm and spicy finish. This cocktail makes a great nightcap or digestif. If I’m only having one drink at the end of the day this is one of my favorites. Ingredients 2 oz Four Roses Single Barrel Bourbon ½ oz Averna Amaro Liqueur ½ oz Dolin Rouge Vermouth 1 ml Demerara simple syrup 1 ml St. Germain 2 dahses “Float Yer Boat” Root Beer Bitters 1 dash orange bitters Instructions Build in mixing glass. Add ice and stir for 40 seconds. Strain into chilled coupe glass or split into two small V glasses if sharing as a digestif. Express orange peel over top and drop a cocktail cherry to the bottom. Enjoy. A Note About Measurements The milliliter (ml) is not commonly used in drink recipes. For concentrated bitters a drop or two is all you need, but for less concentrated additives I find one ml to be enough to impact the flavor profile without adding too much volume or dilution. One ml is about ¼ of a teaspoon. I like to use a lab pipet, eye dropper, or medicine cup. A professional bar tender would likely just add a calibrated splash by eye. Photo Credit: Robert Morrison ( ) studiotheia.com Comments - December 21, 2020 ⭐⭐⭐⭐⭐ Robert Morrison A Black Manhattan a day makes the pandemic blues go away! Share Did you try this drink? Share Your Photo Upload File Upload supported file (Max 15MB) How did you like it? Pretty bad Not so good Good Very good Awesome Comments Your Name Your Email Recipe I agree to The Pour’s terms of service. View Materials Release Policy Submit Thanks for submitting! Please give us a little while to get your feedback up on the site.

  • Pebbles' Rocktail by Mary Forrest | Crafted Pour

    Pebbles' Rocktail Mary Forrest Like this Recipe 2 Send a Tip I'm saying I made this recipe in honor of National Cereal Day, but I just wanted an excuse to buy Fruity Pebbles, my favorite cereal of all time. But you can make this with whatever your favorite breakfast cereal is, and it's a great excuse to buy those single serve multi-packs of cereal I used to pester my mom for when she took me grocery shopping. I can imagine this would work great with Apple Jacks or anything cinnamon flavored! Ingredients 1½ oz Diplomatico Mantuano Rum 3 oz Fruity Pebbles milk* ¼ tsp vanlla extract Aerosol whipped cream (and sprinkle of dry Fruity Pebbles) for garnish Nutmeg for garnish *For Fruity Pebbles milk: ½ cup Fruity Pebbles cereal 1 cup whole milk Instructions Make the cereal milk about a half hour ahead of time. Place the cereal and milk in a bowl and let sit for 30 minutes. Strain milk and discard cereal. In a cocktail shaker with ice, combine cereal milk, vanilla extract, and rum, and shake until frothy. Serve over ice. Garnish with whipped cream, a sprinkle of cereal, and a sprinkle of ground nutmeg. Share Did you try this drink? Share Your Photo Upload File Upload supported file (Max 15MB) How did you like it? Pretty bad Not so good Good Very good Awesome Comments Your Name Your Email Recipe I agree to The Pour’s terms of service. View Materials Release Policy Submit Thanks for submitting! Please give us a little while to get your feedback up on the site.

  • Hang 'em High by Renee Griego | Crafted Pour

    Hang 'em High Renee Griego Like this Recipe 7 Send a Tip I love to travel, and have no problem making friends abroad. I find that if you sit at the bar in any establishment it is pretty easy to find a fast friend with the person sitting next to you. It's also the best way to get robbed. In the summer of 2017, my boyfriend and I went to Spain with the sole purpose of having a Sherry adventure. We landed in Barcelona and made our way to Jerez, stopping at 7 cities and drinking every type of sherry along the way. Up to this point we had no problem getting around, even with our limited Spanish we found people friendly, helpful and easy to communicate with. Fast forward to the tail end of our trip where we found ourselves in the middle of Jerez de le Frontera, in 102-degree heat, hopelessly lost and looking every bit the American tourist amongst the very rural background and locals. This was the one time where "bellying up" at the bar didn't seem like a good idea, instinct told me not to turn my back so, we sat outside in the heat, shooing flies from our dirty glasses of Fino trying to get our bearings when it got suddenly, eerily quiet and empty. My boyfriend and I commented on how strange it was that the entire street and bar seemed to clear out without us noticing, it felt like an old western movie, we were getting ready for an old timey shootout. Out of the corner of my eye I saw two men rounding the corner, heading our way. I don't know if it was the smothering heat, or the four glasses of Sherry, but I suddenly felt like Clint Eastwood, ready to shoot my way out of this one-horse town. The men came our way, getting closer and closer, my back straightening with every step, ready to spring into action once the trouble inevitably began. Instead, the men smiled as they passed us and kept walking, paying no attention whatsoever to us. I should have felt silly in that moment, but the truth of the matter is that when you are born and raised in the hood, you always carry a little of it with you. You're always ready to hang 'em high if the moment presents itself. When I came home, I created this cocktail in memory of what my boyfriend and I now call "scary sherry" day. It is exactly the kind of refreshing and effervescent cocktail I would want to drink if I was Jed Cooper, waiting to hang on the hottest day of the year. Ingredients 1 oz Gutierrez Colosia Fino sherry 1 oz Mandarin Napoleon Liqueur ½ oz Aperol ½ oz Fresh Lemon Juice ¼ oz Simple Syrup 2 oz Three Weavers IPA Instructions Whip Shake first five ingredients and strain into beer glass. Add ice and top with the IPA from the recipe. Garnish with Orange and Lime ribbons. Share Did you try this drink? Share Your Photo Upload File Upload supported file (Max 15MB) How did you like it? Pretty bad Not so good Good Very good Awesome Comments Your Name Your Email Recipe I agree to The Pour’s terms of service. View Materials Release Policy Submit Thanks for submitting! Please give us a little while to get your feedback up on the site. Please leave this field empty.

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