Newsletter: Issue 25

April’s meeting with Angel’s Envy Bourbon and master distiller Lincoln Henderson was a great success! Thank you to everyone who came out and engaged our speaker with smart questions. The drinks provided by the Memphis crew were amazing as usual, see below for recipes.

A few words on the juice from our pal Forrest Cokely:

Angel’s Envy is the blossoming vision of a Whiskey Icon–Lincoln Henderson. Lincoln, after his long and illustrious tenure at the top of the Whiskey world, wanted to do something different, something new, something special enough for him to put his signature on the bottle.

Cue Angel’s Envy:
Angel’s Envy begins as Bourbon, aged between 4 – 6 years, hand selected and blended by Lincoln then placed into a port cask to secondarily age for 3 – 6 months utilizing a technique from the Old World that is amplified by Kentucky’s fluctuating climate. The times vary. This is again where the touch of the master is shown. It isn’t ready, until it is ready and Lincoln has the final say. The aromas of this whiskey begin at caramel, fruits stewed with maple, chocolate drizzled berries and candied nuts then carry on into a maze of lucullan oak niceties. The scents are where you begin to see the vision for this whiskey–BALANCE. Every nuanced characteristic checks against another, which in turn is checked by another nuance that ultimately results in a equilibrium that is deeply impressive. The flavor starts by demonstrating the aromas and build to include cinnamon, clove, nutmeg along with fresh plums, quince and syrupy berries including the dried/candied fruits found in the scents. The finish shows lingering, daedal flavors of maple, supple spice, chewy treacle, vanilla and creamy caramel. This delectable whiskey is opulently unfiltered and perfect to relish; try it neat, with a splash of water or with an ice cube.

A huge THANK YOU to Lincoln Henderson and Danny Hagendorn for taking the time to share it with us!

Pear Mint Julep
2.25 oz pear infused Angel’s Envy
.33 oz pear simple syrup
6-7 mint leaves
Whip all ingredients with a little bit of shell ice. Dump into a Collins glass and fill with crushed ice. Swizzle. Top with crushed ice
Garnish with a mint sprig and a pear spear.
Cobble Hill (bourbon version)
(original version by Sam Ross)
2 oz Angel’s Envy
0.5 oz dry vermouth
0.5 oz Amaro Montenegro
2 cucumber discs
Stir all ingredients over ice and strain into a chilled cocktail glass
Garnish with a lemon peel
Braunly Cocktail
2 oz Angel’s Envy
0.5 oz dry vermouth
0.5 oz baklava syrup
Scant bar spoon smoked apricot purée
Shake all ingredients with ice and strain into a double old fashioned glass. Top with crushed ice.
Pear infusion – soak 1-2 thinly slides Bartlett pears per bottle in a vacuum sealed bag for  3-4 hours. Strain out solids before use.
Pear simple syrup – dissolve 1.5 parts sugar in 1 part water in a pot over med heat and add 3 sliced pears per pint of liquid. Simmer for 30-45 minutes and strain out solids before use.
Smoked apricot purée- smoke dried apricots. Rehydrate them in apry and water. Add to a food processor and process until smooth adding more apry and simple syrup to taste.

Baklava syrup- pistachio orgeat with orange flower water and honey and salt. Figure it out.


Next month’s meeting is Monday, May 7th featuring Regional/Azunia Tequila.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s. This month’s meeting location is small so we are limiting the accepted RSVP’s to 30. Email if you ‘d like to attend. The meeting location will be emailed upon RSVP to the first 30 responders.

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