Signature Element

Introducing Whiskey Elements by Time & Oak, the oak stave that is the answer to all of life’s biggest questions.  Well, maybe that is an overstatement, but to downplay the Whiskey Element in the least would be to deprive yourself of great barrel-aged product without waiting years to enjoy it.

Simply drop an Element into a fifth of whiskey (or rum, or tequila, or bourbon, or scotch, or even soy sauce) and let sit for 24-72 hours.  Stir occasionally for best results.  After 24 hours, taste the product periodically to avoid over-aging—the longer you leave the Element, the deeper the color and woodier the flavor.  When you are satisfied with the outcome, remove the Element by pouring the liquid into a decanter.

Top shelf taste in 24hrs

Barrel-aged cocktails are a big trend in bars and restaurants, and bartenders around the country are using this method to create cocktails that are richer, better rounded, and just plain delicious.  For example, the classic Manhattan uses 2 parts whiskey, 1 part sweet vermouth, a couple of dashes of bitters, orange peel, and a cherry.  Barrel aging would require a bar tender to pour the ingredients for several of the drinks and age them together for 5-6 weeks.  With Time & Oak Whiskey Elements, though,  creating stylish libations has never been easier:  simply combine ingredients, drop in the element, “age” for 24-72 hours, and then enjoy.  Less time required to enhance the flavor of your favorite cocktails can in turn enhance your profits.

Houston’s is now carrying the Whiskey Element by Time & Oak.  The Elements come in a carded package of two, perfect for storing in your bar or restaurant for convenient use, or for retail sales.  The two-pack also makes a great holiday gift!  How will you use your Whiskey Element?  The possibilities are endless!

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Culinary influences from the kitchen are trickling into cocktail bars, especially inside fine dining.  In 2015 look for more infused spirits.  And not “easy” infusions like jalapenos in tequila, cucumbers in gin, or herbs in vodka.  Bartenders are stretching their creativity to include such recipes as rum infused with brown butter.  And savory “broth-tails” are threatening a takeover too—cocktails inspired by Vietnamese pho or lamb broth mixed with your favorite high-end whiskey, for example.  House-made ingredients are hot as well, allowing bartenders to showcase their inspirations in their own specially prepared bitters or shrubs they will use to make delectable drinks for their customers.

Another trend to watch for in your favorite bar is the explosion of bitter…in fruity cocktails, and even in simple drinks like gin and tonic.  The bitter gives your favorite beverage a complexity it is likely otherwise lacking, providing a balance of flavor.  If your bartender doesn’t suggest it, try asking for a dash of Angostura® or house-made bitters in whatever drink you are craving.  It will surely not disappoint!

As the saying goes, out with the new, in with the old.  Well, maybe I mixed it up a little, but what was once considered old is fast becoming new again.  Prohibition-era recipes are bringing back some obscure ingredients that haven’t been seen in more than 70-80 years—flavored bitters and even shrubs are quickly hitting the bar scene after a long hiatus.  What does this mean for you?  It means fresh new (old?) flavors combine for fantastic, refreshing drinks that invite you to have another…and maybe even another…how can you resist a second Peach & Bourbon Shrub, like this one:

Peach & Bourbon Shrub

2 oz bourbon

¾ oz peach shrub syrup  (the recipe for the shrub can be found here)

¾ oz cherry liquer

1 dash absinthe

And speaking of old, how about a little moonshine to replace your vodka?  This legally brewed white whiskey is never aged in a barrel, giving it a sweet, smooth flavor without the smoke/oak profiles found it its brown-colored counterpart.  You’ll be right in style if you order this white whiskey in your Moscow Mule or in a martini, and your taste buds will thank you.

Not much of a drinker?  Not a problem.  Low-alcohol cocktails and mocktails are also on the rise in 2015.  Supporters of this trend include the consumer, who wishes to drink responsibly.  But the mocktail/low-alcohol cocktail support doesn’t stop there.  It makes great commercial sense to operators who can entice their customers to drink more than just a cocktail or two, which equates to high sales at a much higher profit margin than if they sold, say, a soda.  Win-win for the bar scene!

No matter what your drink of choice, there is no doubt that you can find something that will please your palate.  Which of the cocktail trends tempts you?

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On this St. Patrick’s Day, let Irish whiskey help keep you warm and toasty.  For the best (and easiest) Irish Coffee, just follow the recipe below and enjoy.

1 1/2 to 2 ounces Irish whiskey

1 teaspoon dark brown sugar

5 ounces hot coffee

Heavy cream

Combine first three ingredients in an Irish Coffee Mug and stir to dissolve the sugar.  Float heavy cream on the top.

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BEER SERVICE

Pint/Tapered/Mixing:  The simplicity of this glass makes it a good choice for most types of beer.

Mugs/Stein:  Heavy and thick with sturdy handles, these mugs are built to hold beer without breaking, and are often used when the beer is meant to be very cold.  A stein is similar to a mug with one exception:  it includes a thumb rest or a lid.

Pilsner:  Flared at the top to help maintain a stronger beer head that is not desired in darker beers, these glasses serve pilsner and lager beers well.  They are also perfect for holding water, soda, or ciders.

WINE SERVICE

Red Wine:  Generally a larger glass, although one should only be poured to about a third full to allow the wine to aerate.  Designed with a larger rim, this glass will allow the person to smell the aroma while sipping the wine.  Stemless red wine glasses also work well as there is not a concern with the heat transfer from a guest’s hands since the wine is already served at room temperature.

White Wine:   Typically a smaller glass than a red wine glass, the goal is to keep the chilled wine at temperature for the duration of the drink.  Although stemless white wine glasses are available, the wine will stay chilled longer if held by a stem.

Sherry:  Also called a “copita,” this glass resembles a red wine glass, though smaller.  Its narrow rim enhances the strong aroma of sherry or port wines.

Champagne Tulip/Coupe:  Part of the fun in serving or drinking champagne is to see the bubbles rise.  For this purpose, and to keep the sparkle from going flat, the tulip-shaped glass is a perfect choice.  The coupe is an elegant choice for a toast, but keep the serving size low—the short, round bowl of the glass is not optimal for bubble retention.

MISCELLANEOUS GLASSWARE

Beverage/Water/Iced Tea:  Similar in size and shape, these are generally considered a multi-purpose glass and are great for holding main beverages—from water to iced tea, sodas to milkshakes.

Highball:  Usually holds 8-12 fluid ounces.  This glass is typically taller than an Old Fashioned but shorter and wider than a Collins.  Use for mixed drinks that require large amounts of juice, soda, or ice, or as an all-purpose beverage glass.

Brandy:  Often referred to as a “snifter,” this glass is balloon-shaped with a short stem, which allows the glass to be cupped to transfer heat from the hand to the glass, naturally warming the beverage.  The balloon shape traps the aroma of the beverage in the glass.  Typically associated with brandy and Cognac service, the glass has evolved to present aged whiskeys as well.  The bowl of the glass should only be filled to a quarter or a third of capacity to allow the beverage to breathe.

Coffee:  Serves the same purpose as a coffee mug, but with a more elegant appeal.  This glass is perfect for adding a decorative touch to alcoholic coffee beverages.

Collins:  Originally designed to hold a Tom Collins, the glass is now used for serving many different types of mixed drinks.  This tumbler usually holds between 10-14 fluid ounces.  It is distinguished from a high ball by its narrow, cylindrical shape.

Cordial:  Small and dainty, this glass can be used to serve any sweet liqueur, and can also double as a beer sampler when an establishment wishes to maintain an elegant theme.

Margarita:  This glass has an exceptionally wide bowl, specifically designed for the salted or sugared rim often associated with a margarita.  The glass will often have a smaller bowl beneath the large bowl, although this is a purely aesthetic addition.

Martini/Cocktail:  For beverages that don’t call for carbonation or ice.  The drinker can hold the glass by the stem, thus maintaining the chilled temperature of the drink.  The shape of this glass also ensures the full effect of aromatic beverages as the drink is placed directly under the drinker’s nose.  Cosmopolitan glasses are stemless versions of a Martini/Cocktail glass.

Rocks/Old Fashioned:  Generally small enough to hold only ice and the liquor of choice.  Sometimes drinks served with “a splash” of water, soda, etc., or a mixed drink that is smaller (such as its namesake, the Old Fashioned) will be served in a Rocks or Old Fashioned Glass.  A Double Old Fashioned maintains the same shape as a Rocks or Old Fashioned, but holds about one and a half times as much, making it an ideal candidate for beverages served with fruit or other solid ingredients.

Shot/Shooter/Whiskey:   Typically designed to hold just 1-2 ounces of a single liquor or liquor mixed with another spirit or non-alcoholic ingredient.  In general the beverage is not sipped but rather “shot” quickly, although this is not always the case.  The shot glass is also often a bartender’s choice for measuring the alcoholic ingredient in a mixed drink.  Shooters are normally taller than a shot glass, and whiskey glasses are usually a bit wider to accommodate ice when requested.

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