MBAT December 2014 : Page 110

FOOD & DRINK SPIRITS Holiday Spirits This December, add cheer to your favorite cocktails. Mixologist Miles Macquarrie of Kimball House in Decatur shares some of this season’s top spirits, along with recipes to keep the party going well into 2015. | By Robin Austin | No home bar should be without a bottle of absinthe this holiday season. “The strong scent and fl avor of anise and mountain herbs can be the perfect [combination] before or after a meal,” says Macquarrie, who suggests the Heritage Absinthe Verte ($70) for its licorice and bright citrus notes, made at a 150-year-old distillery in Fougerolles, France, following a time-honored recipe of grand wormwood, fennel, green anise and herbs. To drink in the traditional method, place a small white sugar cube (or a teaspoon of simple syrup) in one ounce of absinthe, then slowly drip water into the glass to dissolve the sugar cube and dilute the absinthe. Macquarrie recommends a ratio of 3 to 4 parts water, to 1 part absinthe, to best bring out the aromas and fl avors. Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com If an Old Fashioned is more your style, try the Elijah Craig 12 Year Old ($29). From Heaven Hill Distilleries, this small-batch Kentucky straight-bourbon whiskey is named for the man who, legend says, was the fi rst to age bourbon in charred oak barrels. “They use a pretty heavy char on their barrels, which gives it a bold, spicy character,” says Macquarrie, adding that the proper Old Fashioned should not hide the whiskey. His tip? Make it even better by adding 13th Colony Southern Rye Whiskey ($34). Distilled and aged in new charred oak barrels in Americus, Ga., it offers a grassy quality. H&F Bottle Shop, 2357 Peachtree Road, 404.841.4070, hfbottleshop.com New to Atlanta this fall, Barr Hill Gin ($33) from Caledonia Spirits in Vermont is a double-distilled London dry-style gin. Juniper is the only botanical, and raw honey is added just before bottling to impart unique fl oral qualities. “Barr Hill Gin is defi nitely one of my favorite spirits I’ve tasted this year,” Macquarrie says. “The honey aroma and the freshness of the juniper make this gin a total standout.” He recommends it in a classic dry martini in a 3-to-1 ratio, or 1 1/2 oz. of gin and a 1/2 oz. of dry vermouth. Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com In search of a new rum or want to make eggnog that friends will actually drink? Look to Ragged Mountain Rum ($27) from Berkshire Mountain Distillers. “When a lot of people think of eggnog, they think of the thick stuff in a carton [from] the grocery store. Real eggnog is a bit lighter and a lot stronger,” says Macquarrie, whose take on the holiday tipple has earned a loyal following. “Rich molasses notes in the Ragged Mountain Rum complement the maple syrup and egg so well.” Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com One to Try: Cahors Malbec Wine of kings, popes and czars, Cahors malbec from southwest France has an illustrious history that has been overshadowed by the rise of its Argentine cousins—until now. The taste is bold and intense with the sophistication you’d expect in a top French red wine. Black fruit fl avors, a strong iron backbone from the region’s mineral-rich soil and aggressive tannins demand only the best cut of steak. Look for wines from Château de Haute-Serre ($24-$45), Clos Triguedina ($25-$45), Château Lagrézette ($42) and Clos Troteligotte ($25-$35). Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com 110 | | Winter 2014

Food & Drink Spirits

Robin Austin

Holiday Spirits

This December, add cheer to your favorite cocktails.

Mixologist Miles Macquarrie of Kimball House in Decatur shares some of this season's top spirits, along with recipes to keep the party going well into 2015.

No home bar should be without a bottle of absinthe this holiday season. "The strong scent and flavor of anise and mountain herbs can be the perfect [combination] before or after a meal," says Macquarrie, who suggests the Heritage Absinthe Verte ($70) for its licorice and bright citrus notes, made at a 150-year-old distillery in Fougerolles, France, following a time-honored recipe of grand wormwood, fennel, green anise and herbs. To drink in the traditional method, place a small white sugar cube (or a teaspoon of simple syrup) in one ounce of absinthe, then slowly drip water into the glass to dissolve the sugar cube and dilute the absinthe. Macquarrie recommends a ratio of 3 to 4 parts water, to 1 part absinthe, to best bring out the aromas and flavors. Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com

In search of a new rum or want to make eggnog that friends will actually drink? Look to Ragged M o u n t a i n Rum ($27) from Berkshire Mountain Distillers. "When a lot of people think of eggnog, they think of the thick stuff in a carton [from] the grocery store. Real eggnog is a bit lighter and a lot stronger," says Macquarrie, whose take on the holiday tipple has earned a loyal following. "Rich molasses notes in the Ragged Mountain Rum complement the maple syrup and egg so well." Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com

If an Old Fashioned is more your style, try the Elijah Craig 12 Year Old ($29). From Heaven Hill Distilleries, this small-batch Kentucky straight-bourbon whiskey is named for the man who, legend says, was the first to age bourbon in charred oak barrels. "They use a pretty heavy char on their barrels, which gives it a bold, spicy character," says Macquarrie, adding that the proper Old Fashioned should not hide the whiskey. His tip? Make it even better by adding 13th Colony Southern Rye Whiskey ($34). Distilled and aged in new charred oak barrels in Americus, Ga., it offers a grassy quality. H&F Bottle Shop, 2357 Peachtree Road, 404.841.4070, hfbottleshop.com

New to Atlanta this fall, Barr Hill Gin ($33) from Caledonia Spirits in Vermont is a doubledistilled London dry-style gin. Juniper is the only botanical, and raw honey is added just before bottling to impart unique floral qualities. "Barr Hill Gin is definitely one of my favorite spirits I've tasted this year," Macquarrie says. "The honey aroma and the freshness of the juniper make this gin a total standout." He recommends it in a classic dry martini in a 3-to-1 ratio, or 1 1/2 oz. Of gin and a 1 /2 oz. Of dry vermouth. Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com

One to Try: Cahors Malbec

Wine of kings, popes and czars, Cahors malbec from southwest France has an illustrious history that has been overshadowed by the rise of its Argentine cousins—until now. The taste is bold and intense with the sophistication you'd expect in a top French red wine. Black fruit flavors, a strong iron backbone from the region's mineral-rich soil and aggressive tannins demand only the best cut of steak. Look for wines from Chateau de Haute-Serre ($24-$45), Clos Triguedina ($25-$45), Chateau Lagrezette ($42) and Clos Troteligotte ($25-$35). Tower Beer, Wine & Spirits, 2161 Piedmont Road NE, 404.881.0902, towerwinespirits.com

Read the full article at http://digital.modernluxury.com/article/Food+%26+Drink+Spirits/1863181/234531/article.html.

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