Preparation
Torch orange and lemon rinds.
In a shaker, muddle the rinds with Simple Syrup, Angostura Bitters and Knob Creek Single Barrel Reserve Bourbon.
Add ice and stir.
Pour into an Old Fashioned glass and top with soda water.

The post Thanksgiving Treat: Torched Citrus Old Fashioned appeared first on FactoryTwoFour.

Bratwurst & Kielbasa in a Knob Creek Rye Jalapeño Beer Broth

Ingredients
12 Bratwurst
2 Jalapeños Split
1 Red Onion Halved
2 Cloves of Garlic
1 Bay Leaf
2 Tablespoons of Your Favorite White Ale
8 oz. Knob Creek® Rye

Preparation
1. Bring jalapeños, red onion, garlic, bay leaves white ale and Knob Creek® Rye to a boil in a large sauce pot
2. Remove broth from heat and add Bratwurst
3. Leave Bratwurst in liquid for from 15 minutes to one hour
4. Remove bratwurst and char on grill

…And that’s it. Eat, drink, and do both at the same time thanks to Chef Michael Symon’s Bratwurst & Kielbasa in a Knob Creek Rye Jalapeño Beer Broth.

The post Tailgate Time! appeared first on FactoryTwoFour.

Often going by other names, such as moonshine cherries or bourboned cherries, these little morsels of amazing are a must have for any enjoyer of the classics, such as our original perfect Manhattan.  No longer will you have to suffer with the red stems, and in its place will appear a whole new way to enjoy the drink in your hand. Trust us; these are worth every second of preparation.  For this recipe, we recommend Bulleit Bourbon as the flavors seem to enhance each other best.  Remember, if you go cheap, the cherries will taste cheap.

Ingredients

• 2 pounds whole bing cherries, stems and pits removed
• 4 cups Bulleit Bourbon 
• 1 cups brown sugar
• 1 cups granulated sugar
• 1 whole cinnamon stick
• 2 whole cloves
• 1 teaspoon of ground fresh ginger
• Cleaned mason jars with new, tight lids

Instructions

Wash and clean your cherries, removing the stems and pits. Set them in a large bowl with a towel at the bottom to help dry them a little bit.

In a sauce pan, whisk together the Bulleit Brandy and sugar, then add in the cinnamon stick, cloves, and fresh ground ginger. Bring to a boil, simmering until the sugar has completely dissolved.  At this point, the reduction should resemble a smooth simple syrup. To test, stick a metal spoon in and watch how the syrup pulls.  A smooth, consistent pull means you are ready.  Shake the cherries in the bowl and remove the bottom towel. Remove the cloves and the cinnamon sticks from the mixture, and then pour the reduction over the cherries in the bowl. You will need to stir the bowl to ensure full coverage of the mixture; a rubber spatula or wooden spoon would word best.  Be gentle as to not mash the cherries.

Let the mixture come to room temperature before pouring the liquid into the mason jars.  Be sure to sterilize these per the manufacturers recommendations.

When you’re ready, divide the cherries and the liquid among your jars.  This recipe will fill one large mason jar, but depending on your needs, you may want to go with smaller.  After this, seal the jars up tight and place them in the lower back portion of your fridge for at least 4 weeks.  We recommend doing a two shake every 5 days.

The post Home Bar Essentials: Homemade Brandied Cherries appeared first on FactoryTwoFour.

• 2 parts Basil Hayden’s Bourbon
• 1/2 part Cajun Spice Syrup*
• 5 dashes Peychaud’s Bitters
• 2 dashes Angostura Bitters
• Lemon Zest
• Sprig of Thyme

Combine all ingredients into a mixing glass with ice. Stir until well chilled and strain into a cocktail glass. Garnish with the zest of a lemon a sprig of thyme.

*Cajun Spice Syrup

• 1 cup Water
• 1 cup Sugar
• 1 tbsp. Cajun Spice

Combine all three ingredients in a saucepan and warm. Stir until sugar and Cajun Spice are fully dissolved into the water. Strain into an empty container and set aside.

The post Quick Fix: Mardi Gras Edition appeared first on FactoryTwoFour.

____________________________________

Ungettable. That’s what Craft Beer and Whisky Geeks call that magical elixir that everyone wants, but few of us actually get. If you’re a Craft Beer Geek, then you already know how difficult it is to track down something like Founders KBS (Kentucky Breakfast Stout) and CBS (Canadian Breakfast Stout), Pliny The Younger or The Elder, Westvleteren XII, Cigar City Hunaphu, and pretty much anything by Three Floyds. And if you’re a Bourbon focused Whiskey Geek, then the words Pappy Van Winkle and Buffalo Trace Antique Collection haunt your dreams as you are perpetually frustrated by limited supply and ever increasing demand (and don’t even get me started about the ever increasing cost for this stuff!).

I’ve been trying to get a bottle of George T. Stagg (one of the better known whiskies from the aforementioned Buffalo Trace Antique Collection) for at least three years. I can’t say that I’ve gone to great length to acquire a bottle, but I have asked around at all of the local wine and spirit shops in my area, only to come up empty handed over and over again. Back in mid October, during a beer run at WineWorks in Marlton, NJ, I decided to have my name added to the wait list for a bottle since I knew that it would be released just before the holidays. As luck would have it, the store called me to let me know that it arrived. While the price was quite a bit higher than the suggested retail price of around $70 (I paid $100), I couldn’t let this opportunity slip through my fingers, so I decided to go for it!

Before we get to my review, here are a few words about this elusive Bourbon from the good people at the Buffalo Trace Distillery:

This extremely hearty whiskey ages in new charred oak barrels for no less than 15 years.  Straight out of the barrel, uncut and unfiltered, the taste is powerful, flavorful and intense. Open it up with a few drops of water, sit back and ponder the wonders of the universe.

Let’s find out if this Bourbon was worth the wait…

• Appearance: Burnished copper with a deep, reddish hue.
• Aroma: Super rich nose with with huge hits of cinnamon, vanilla, dark brown sugar, clove, allspice, toasted oak, dried figs, and sweet pipe tobacco.
• Taste: As is usually the case, I’m not gonna bother adding any water to this one. Even at full strength, this is incredibly smooth! Definitely strong, but not harsh at all, provided of course that you take your time and drink this very slowly. Dark brown sugar and vanilla at the start with a touch of clove and allspice. Cinnamon heat (think Cinnamon Altoid) kicks in at mid-palate backed by that dried fig sweetness. Intensifies even more at the finish with all of the flavors coming together in the end. Lingering hot cinnamon intensity with a soothing brown sugar and clove aftertaste.
• ABV: 64.1%

As I said at the beginning of this review, it took me over two years to get a bottle of this whiskey, and in case you couldn’t tell from my tasting notes, it was absolutely worth the wait. George T. Stagg is a seriously delicious Bourbon whiskey; probably one of the best that I’ve ever had. I bought this bottle in late November and I am sad to say that it’s almost gone (don’t worry, I didn’t drink it ALL by myself). This stuff is so good that I want every whisky drinking friend of mine to try it! My only regret is that I didn’t buy a second bottle when I had the chance.

Let me end this review with a quote from a friend that tried this whisky during Crafty Day 2013. Here’s what Dr. Joe (MD and former high school wrestler) had to say about the George T. Stagg:

What do you mean we went to a strip club??? THAT’S what I want from a whiskey! It’s a straight up, double leg takedown of a whisky!

For you non-wrestling types out there (myself included), here’s what Dr. Joe is talking about when he says double leg takedown:

The post George T. Stagg Kentucky Straight Bourbon, 2013 Edition appeared first on FactoryTwoFour.

At 107 proof the initial aroma is surprisingly on par with bourbon whiskeys closer to 80 proof. However, that’s where the similarities to lower alcohol content bourbon whiskeys end. Baker’s is mellow on the pallet and comfortable on all parts of the tongue as you swish it around to taste. As the liquor hits your throat and makes its way down you feel an incredible warmth and burn which reminds you what it feels like to be alive. That warmth quickly dissipates and leaves you with a smooth finish.

I can honestly say that I’ve never had a whiskey bourbon warm me so greatly and at first found it a bit uncomfortable. Partially because I wasn’t expecting it and partly because it made me long to be swigging it in the cold out of a flask, rather than on the couch watching The West Wing. And I love The West Wing.

The post Baker’s Kentucky Straight Bourbon Whiskey appeared first on FactoryTwoFour.