The Bitter End
- 2 oz. Virgil Kaine Bourbon & Ginger
- 1 oz. sweet vermouth
- 1/2 oz. Campari
Pour all liquors into a pint glass with ice & stir with a spoon for 30 seconds. Strain and pour in martini glass or rocks glass with one large piece of ice.
Pour all liquors into a pint glass with ice, and stir with a spoon for 30 seconds. Strain and pour in martini glass or rocks glass with one large piece of ice Garnish with a bourbon soaked cherry
Muddle apricots, mint and sugar together well. Divide the mixture between two rocks glasses; add two ounces bourbon and one ounce apricot brandy to each glass and stir to combine. Fill each glass with ice, top with 2 oz water, stir well, serve and enjoy....
Eight months ago, when David Szlam and Jake Johnson were thinking about doing a gourmet taco food truck in Charleston, Szlam suddenly had a different idea. What about doing a spin on the classic Southern nectar, bourbon and ginger ale, but all in one bottle? And making it naturally infused? By the next morning, Szlam says, he had a "ready-to-go" product and already had drafted a design of the label on his computer. Now, he and Johnson and partner Ben Capa have brought that product to market. Ben Arnold recently became the distributor of Virgil Kaine's Bourbon and Ginger. It's Kentucky bourbon infused with real ginger and hints of vanilla. The "handcrafted" part -- infusion and bottling -- takes place in North Charleston. Read full article here
Early in their show at Brick House Kitchen on Sunday, someone passed a bottle of Virgil Kaine ginger bourbon to the Royal Tinfoil on stage. Unsure of the concoction at first ("I think it has ginger already in it?" frontwoman Lily Slay pondered from stage), the band soon embraced the whiskey ambrosia, even claiming to have written a song on the spot for the Kaine halfway through. By the end of their set, the bottle was half empty (or half full?), and the band had proclaimed themselves as "our local source for drunken gypsy sex." Read full article here
Bourbon has and always will be a staple spirit of the South. There hasn't been much innovation in the bourbon field for quite some time, but local chefs Dave Szlam and Jake Johnson are about to change all that with Virgil Kaine. After enjoying bourbon and gingers throughout the years, the idea to permanently marry the flavors came to Szlam one evening while watching television, and the rest is history. Since the late-night stroke of genius, Szlam and Johnson have paired up with the local liquor filtration geniuses at Terressentia to create the first-ever ginger flavored bourbon. Read More
In the South, bourbon drinkers are an enthusiastic lot, swilling handles of Evan Williams, Jack Daniels, Jim Beam, and the like, drinking it on the rocks, with a splash of ginger ale, or straight up. David Szlam has been an avid consumer of Southern whiskey since his college days and is currently working on a new drink that he thinks could have the same impact that Firefly's Sweet Tea Vodka did when it debuted a few years back. "We're keeping the first flavor quiet," he says, "but we're infusing flavors on a molecular gastronomy level. It's basically redistilled, so there won't be any sediment. It'll be 80 proof." Read More