One of my favorite YouTube Channels ever, I have never been disappointed by any of these videos.
Bootlegging has a storied and colourful history here in southern Ontario where I live. In Essex County across the river from Detroit Michigan, it was the epicentre of booze distribution during prohibition in towns like Windsor, Walkersville and Amherstburg.
At one point during that time, Essex county was supplying the majority of booze in the United States through Detroit making it the “Liquor Capital” of the U.S. There was prohibition in Canada too through the Temperance Act.
The funny thing about the law though at the time, the federal government banned the importation of liquor, closing down bars and making it illegal to have a drink anywhere in the country yet, liquor could still be legally produced in Canada and legally exported out of Canadian ports. For border cities like Windsor and Amherstburg, this loophole would set the stage for the wildest decade ever! And, for enterprising businessmen in Essex-County to supply thirsty Americans with all the booze they ever wanted. Today there are still a number of distilleries in and around Essex County. One of them being Wolfhead Distillery.
A while back they were kind enough to send me a bottle of their Craft Coffee Whisky Liqueur. Since then I’ve been experimenting and have come up with a stiff and smoky little cocktail reminiscent of a burning fire. Cheers! Help support the show by become a patron on Patreon.
https://www.patreon.com/BarTalkandCocktails
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For our Canadian viewers get free shipping on any order over $125 from their online shop by using the promo code – “BRUCE” *Due to current liquor laws, shipping from drinkwolfhead.com is only available in Canada
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Thanks again to Wolfhead Distillery for sending me the bottle. Stay tuned and next we’re going to start using it in some cocktails. Maybe in a Bruce Original. Check out Wolfhead Distillery onlinewww.drinkwolfhead.com
P. 519.726.1111 info@drinkwolfhead.com 7781 Howard Ave. Amherstburg, ON, N0R 1J0
Insta: https://www.instagram.com/drinkwolfhead/
FB: https://www.facebook.com/WolfheadDist…
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https://www.bartalkandcocktails.com
SMOKY WOLF
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IN A MIXING GLASS COMBINE:
1 OZ. (30 ML) BOURBON
1 OZ. (30 ML) WOLFHEAD COFFEE WHISKY LIQUEUR
1/2 OZ. (15 ML) AMARO NONINO
1/4 OZ. (7.5 ML) HICKORY SMOKED MAPLE VANILLA SYRUP
3 DASHES ORANGE BITTERS
– SCOUR 1/2 THE RIM OF A ROCKS GLASS WITH LEMON.
-DIP IN SMOKED SEA SALT & SUGAR MIX.
-ADD ICE AND STIR FOR 20 SECONDS UNTIL WELL CHILLED AND DILUTED.
-FINE STRAIN STRAIGHT UP OR ON THE ROCKS INTO PREPPED GLASS.
-USING AN ATOMIZER, SPRITZ A SMOKY ISLAY SCOTCH TWICE OVER TOP.
HOW TO MAKE HICKORY SMOKED MAPLE VANILLA SYRUP
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Credits Select Music by Bruce Select music provided by Audioblocks.comImages provided by Wikimedia, Wolfhead Distillery and select community archives.
BAR TALK & COCKTAILS is not affiliated with Wolfhead Distillery. The content found in “BAR TALK & COCKTAILS” is for informational purposes only and is in no way intended for the consumption of alcohol or advice on drinking alcoholic beverages or as treatment cure for any health condition and nor should it be construed as such. Always drink responsibly. Please understand that you assume all risks from the use, non use, or misuse of this information. Any resemblance between the characters portrayed in this show and any persons living or dead, is merely a coincidence and certainly a miracle.”
#wolfheaddistillery #bootlegging #cocktails #coffeeliqueur #rumrunning #whisky #detroit #amhurstberg
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
