A local company here in Utah bottles my favorite whiskey of all time (in this I’m including the whole gamut of whisky/whiskey types many of which are also delicious): High West Rendezvous Rye. The rest of their products are a bit hit or miss for me; I didn’t particularly enjoy their Bourye, although the Double Rye isn’t half bad. Well, they’re going to debut a new whiskey called Campfire at an event in just over a week that sounds promising.
When I told Thrack, his response was, “Jesus Fuck My Liver Christ.” There you have it.
Okay, I’ll be straight with you: this post is partially a filler. I took a long damned road trip to California and I’m still working on the post about it. The trip spanned six days and I seem to be waxing verbose about it. It’ll have to wait.
But in the meantime, I’ll tell you about my new drink, the Poisoned Apple. I can make it again because we picked up some calvados while we were out-of-town. After I discovered this drink, I ran through our last bottle of calvados with unprecedented speed; it is a good thing that we were in a state with varied stock at liquor stores. For those who’ve never had it, calvados is a fancyish French apple brandy spirit, mostly made in Normandy. I like it a lot, although you can only buy one type in Utah, and that particular one is on the higher end of the price scale. We tended to buy it every so often, and go through it slowly. I’m having a hard time doing that now, but at least I was able to pick up a couple bottles of less pricey stuff while out-of-state, so my drinking habits won’t beggar us yet.
The recipe is as follows:
- 2 measures calvados
- 1 measure bourbon (I’ve been alternating between Knob Creek & Maker’s Mark lately)
- Approx. 3 dashes bitters
Pour into your favorite cocktail glass of choice and enjoy.