Drinking The World

Here are some Rehorst Premium Milwaukee Gin Cocktails created by Jason Neu of Eddie Martini's in Wauwatosa, WI. I love that name Wow Wa To Sa! It sounds like a toast in Native American. (Actually it means "The Great Walker", A noted Indian Chief from the area.)

Maple Gin Fizz
Jason's twist on a gin fizz

2 ounces Rehorst gin
1/2 ounce amaretto
1/2 ounce cream
1 egg white
½ ounce pure maple syrup
1 ounce lemon juice
Dash of bitters
Seltzer
Shake with ice for at least one minute. Strain into a champagne flute and top with a splash of seltzer.

More cocktail recipes after the jump
The Milwaukee Home

2 ounces Rehorst gin
1/2 ounce Wisconsin honey syrup
1/2 ounce fresh lemon juice
1/4 ounce cranberry juice
1 ounce Champagne
Combine first four ingredients, shake with ice and strain into a cocktail glass. Top with Champagne.

The Neu Garden

2 strawberries
2 leaves of basil
1/2 ounce simple syrup
1/4 ounce balsamic vinegar
2 ½ ounces Rehorst gin
Champagne
Ground black pepper or peppercorns
Shake first five ingredients well and double strain. Top with champagne and garnish with fresh ground black pepper or peppercorns.

Fresh Herb Martini
Jason's twist on a gin martini:

3 ounces Rehorst gin
1/4 ounce dry vermouth
3 sprig of fresh rosemary
1 sprig of fresh thyme
Combine all ingredients, shake well with ice, strain into a martini glass.

Gin, Jam and Tonic
Jason's twist on a gin and tonic:

11/2 ounces Rehorst gin
1 teaspoon or tablespoon homemade fresh fruit preserves
Stir well, fill glass with ice and tonic.

Aviación
Jason's twist on an Aviation:

Fino sherry
2 ounces Rehorst gin
1 ounce fresh lemon juice
3/4 ounce Licor 43
Shake well and strain into a cocktail glass rinsed with Fino sherry.

Kennel Club
Jason's twist on a Greyhound:

2 pods of fresh cardamom, muddled
2 1/2 ounces Rehorst gin
1 1/2 ounces fresh grapefruit juice
1 spring of fresh thyme
Combine all ingredients, then shake well with ice and strain carefully into a salt rimmed glass.

Ginger Collins or Cucumber Collins
Jason's Twist on a Tom Collins

4 muddled matchsticks of ginger or 3 wheels of cucumber
2 1/2 ounces Rehorst gin
1 ounce fresh lemon juice
3/4 ounce simple syrup
Seltzer
Mix well, add ice, and top with seltzer.

Rehorst Premium Milwaukee Gin is 44% abv. / 88 proof and is made in Milwaukee, WI by Great Lakes Distillery. I shot off an email to Guy Rehorst and asked him about the botanicals used in his gin and he got back to me immediately. He says it is made with nine botanicals: Juniper, Coriander, Cardamom, Saigon Cassia, Lemon peel, Orange peel, Anise, and two additional botanicals which it seems have never been used before to make a gin; Wisconsin Ginseng and Sweet Basil. Premium Wisconsin Ginseng is considered the finest ginseng in the world and eagerly sought after in Asia.

The aroma is big, really BIG. It instantly makes me think of some of the other new American style big gins out there like Bluecoat, Aviation, Back River, No. 6, etc. but it definitely has its own thing going on when it comes to the specifics. The base aroma is juniper, covered by a blanket of herbs and citrus, earthy roots, floral notes, you name it, but all so well blended that none rises too much above the rest. It's a bewitching and beguiling aroma. This is another one folks. A gin that grabbed me by the nose and I spent minutes just absorbing it all without even taking a taste. I love that the cardamom is present, but not overwhelming, and the hints of anise balance it out. I place this in my top five for best aroma, out of the many gins I have tried over the years.

The taste is very herbal, with the juniper again as a base note. Citrus winks through, a dash of sweetness, followed by a pleasantly sharp, lip tingling tang from the anise and cardamom. My mouth and then sinuses filled up with a burst of botanicals flooding through my head. I added a bit of ice and even more of the big botanical presence came through, a splash of water increased it even more so.

This is a big, big gin. One that says, "Here I am guys... Whatcha gonna do about it!"

X Rated Vodka is 40% abv. / 80 proof and is a seven times distilled French Vodka made from Wheat and Baies Roses, also called Roseberry Grain or Pink Peppercorns. It is micro-oxygenated, which means that oxygen is bubbled up through the spirit, to speed up the mellowing process and make the spirit smoother.

The aroma is very light; just a touch of alcohol, yeasty bread, and a hint of spice and floral notes. The taste is also very light with a pleasant peppery bite and taste to it, with some floral tones. If you like a vodka that is both smooth, but has a bit of peppery bite, then you will like X Rated Vodka.

Seagram's Distiller's Reserve Gin is 51% abv. / 102 proof and like the Seagram's Extra Dry Gin is aged in oak barrels for a period of time. Seagram's Gin is the only barrel aged gin on the market. Seagram's Distiller's Reserve is the combination of the best of the barrels as selected out of hundreds by Seagram's Master Distiller. The ones that have the richest character and most distinctive aroma and taste are blended at barrel proof strength to create this gin. The higher strength of the spirit is definitely noticeable when sipped straight.

The color is a very pale straw yellow from the barrel aging. The aroma is similar to the Extra Dry, but much more so. The blend of citrus, spices, and juniper is strong, but well balanced. Juniper takes the forefront with citrus holding it up, and the spicy and herbal notes floating along pleasantly behind. Not as bold as some of the new, big, in your face, American gins, the Seagram's Distiller's Reserve sets a new standard in gin as a classically styled, American dry gin.

The flavor is also bolder than the Extra Dry without being too bold. Elegant; mild citrus, juniper, and herbs. This gin will add its input to any cocktail or highball it is in, without demanding the primary role. It makes an excellent G&T where it expresses itself enough to stand up to the tonic, without being brash about it.

Pusser's British Navy Rum is 42% abv. / 84 proof. Pusser's was the official rum of the British Navy. From 1655 until 1740 sailors were issued their ration, called a 'tot' of a pint a day, with a double tot before and after battle. Then the tot was cut to 1/2 a pint a day and then it was mixed with water, and sometimes sugar and lime juice, to make grog. it wasn't until July 31, 1970 that the British Navy finally stopped issuing a daily tot to their sailors. The brand went out of business for a few years and then an enterprising business man bought the recipe and started production of Pusser's rum for the general public in 1979, for which I'm grateful.

The color is a lovely medium coppery gold. The aroma is full of caramel, tropical fruit, floral note, hints of baking spices and faint peppery notes, and sweet and dry comes through. I really like the aroma of Pusser's and I can just sniff it for minutes on end.

The taste is a semi-dry melange of everything in the aroma, caramel, tropical fruits, spices, and more. Complex, long finish, aromatic, yum! I keep a stainless steel hip flask full of Pusser's for when I go out tobogganing and on long winter walks to keep the chill off. I wish I could track down some of the other Pusser's rums to try. Until then I am making do with some of their t-shirts and their colognes.

Xellent Heaven

5 cl Vodka Xellent,
1 - 2 dashes dry vermouth
1 tsp. Cura?ao Blue Karibso,
7 - 8 ice cubes
Suggested garnish: 1 lemon balm sprig

Stir the vodka, vermouth and ice cubes in a cocktail shaker. Strain into a cocktail glass and dribble the Cura?ao Blue over the cocktail. Xellent Heaven is refreshingly heavenly.

More recipes after the jump.

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Xellent Swiss Vodka is 40% abv. / 80 proof and is distilled and bottled in Switzerland using pure glacier water. It's won numerous awards and mention over the past few years. Xellent is made from 100% Swiss, alpine grown rye.

I really enjoy rye based vodka. No matter how well rectified it is, the character of the grain comes through. The aroma is medium light, spicy, fragrant, with a hint of floral tones. Underneath you have a hint of grains and light bready notes. An interesting combination of warm and cool sensations in the nose. I find the aroma very enjoyable.

The taste is slightly spicy and breadlike, light, complex. It develops character as it sits on your tongue and smoothly trickles down your throat. This is one of the first vodkas I had where I said to myself "this actually has flavor to it!" Which led me to finally getting over my prejudice about vodka. Xellent works great straight cold in shots with dinner, on the rocks, and in cocktails of all types.

Depaz Blue Cane Rhum Agricole is 45% abv. / 90 proof from the Depaz Estate on French Martinique. I have been trying to locate Depaz for quite awhile and finally a friend gave me one tiny little 50 ml. mini-bottle. But I'm not greedy, that's all I need for quite a few sips.

The color is that of light, fresh hay. The aroma is lush, earthy, and redolent of fresh crushed sugar cane. just from the aroma I can instantly tell that not only is it a rum agricole made from fermented cane juice and not molasses, but that it is from Blue Sugar Cane. Every other rum agricole that I have tried made from the Blue Cane has had a similar aroma. It is unmistakable. Add on hints of toffee, grassy and herbaceous notes, followed by tantalizing tropical floral tones. I instantly fell in love with the aroma of this rum.

The taste is dry, earthy and herbaceous, full and intense, spices follow along quickly, almost too much to grasp. Stretching out into an exceptionally long finish that continues to cycle through different flavor notes.

This is a fine sipping rum for when you want to relax and focus on your drink. Dry as can be, full flavored, straight in a snifter or on the rocks. It's even better than I had expected. This is another rum that I am anxiously hoping to have the chance to try more in their lineup.

Cockspur Bajan Crafted 12 Year Old Rum is 40% abv. / 80 proof and made in Barbados. It is made from a select blend of the oldest rums reserved at the Cockspur distillery. The color is a pronounced coppery gold that grabs your attention immediately.

Just like the color, the aroma grabs your attention forcefully. Not overwhelmingly strong, but deep and aromatic. it starts dry and then develops a dash of sweeter notes. Complex as I have ever experienced in an aged, molasses based rum, and like it's baby brother the Cockspur Five Star, unique and unusual in the nose. This is one of those spirits which I had to keep thrusting my nose into the glass and smell deep and say to myself, "What the hell are those spices? What's happening here!" So much is going on that I was completely confused at first. Mace, banana, cinnamon (not cassia), dark toasted brad, sweet purple plums, fine molasses, bourbon, hints of vanilla that became stronger over time, and a woody oakiness that balanced it all.

The taste is light, dry, and fine. This is definitely a sipping rum meant for a snifter or on the rocks. Mixing this with anything would be a shame, no a crime. The flavors are those of the aroma but muted, a dash of water or on the rocks brings them out more, but it still stays nicely dry with just enough sweetness in the background to keep it from being too dry. this is a rum for when you want something elegant, without it being too overwhelming. A perfect after dinner dram to wind down a long day.

Rehorst Premium Milwaukee Vodka is 40% abv. / 80 proof and made by the Great Lakes Distillery in Milwaukee, WI. The first distillery to open in the state since prohibition and the only one so far.

The aroma is light, faintly floral and soft; with hints of peppery spices and the slightest sweet and buttery tones I associate with premium wheat based vodkas. There are some additional light notes that are very complex, unique, and enjoyable that come through after the vodka has opened up for a few minutes that are reminiscent of wild flowers, sweet fruit, and grassy herbs.

The taste is very light and clean with just a hint of grains and sharp pepper; with the bare suggestion of sweetness topped with the faintest hint of butter. Rehorst vodka is a great vodka to use for cocktails, highballs, and mixed drinks; where you want a vodka with some character, without having too much that would interfere with the other ingredients. Vodka drinkers who like peppery and floral notes will also enjoy it served ice cold in shots or on the rocks.