Islands in the Stream
Episode 23 of the Dead Men of Whiskey Podcast discusses the deliciousness that is Bainbridge Island Organic Distillers Battle Point Whiskey and the extreme highs and lows in the life of its namesake, William Bainbridge. An over zealous Naval Officer, William Bainbridge wrecked the US Navy’s prized battleship on a small rock while in pursuit of a tiny ship that would have never attacked him off the shores of Tripoli. This wobble shot it inspired by the rock that rocked the boat.
Ingredients
Bainbridge Battle Point Whiskey
Matured under the influence of the coastal, salty air of the Pacific Northwest; each batch is aged in small American oak casksseared to an alligator char.Flavors of caramel and vanilla, with hints of mint, licorice and oak.
Giffard Banane du Bresil
Giffard Blue Curacao
Fresh Pineapple Juice
Fresh Lemon Juice
Orgeat
Blue Food Color
Gelatin
Sugar
How it’s made…
Here is what we did
For your first layer:
Bloom 1.5 tablespoons of gelatin in 5 tablespoons of water.
In a small bowl, combine 1.5 oz of fresh lemon juice, 1 oz of orgeat, 2 oz Giffard Banane du Bresil, and 2.5 oz Bainbridge Battle Point Whiskey. Set aside.
On the stovetop, heat 5 oz fresh pineapple juice until there is steam above the juice but not to boiling.
Remove from heat and stir in your bloomed gelatin until it is completely dissolved.
Stir in your small bowl of cold ingredients.
Strain the mixture into your molds. We used a mold that would resemble large rocks.
Allow to set for at least 3 hours.
For the second layer:
Bloom 1 tablespoon of gelatin in 3 tablespoons of water.
Add 1 teaspoon sugar and one drop of blue food coloring to 3/4 cup of boiling water.
Remove from heat and stir in your bloomed gelatin until it is completely dissolved.
Stir in 1 tablespoon Bainbridge Battle Point Whiskey and 1 tablespoon Giffard Blue Curacao
Pour your mixture into a flat bottomed pan that has a light coating of non-stick spray.
Place your “rocks” from layer one into the pan.
Use a cookie cutter to cut out your wobble shots.
There’s no sense sitting around waiting for the gelatin to get firm.
Make yourself a cocktail while you wait for the gelatin to sit.
Photo and recipe as published by Liquor.com based on Thomas Upshaw’s winning cocktail.
Rock Da Boat
This cocktail was created by Thomas Upshaw and won him a place in the Gentleman Jack Whiskey Sour Regional Finals. While his recipe uses Gentleman Jack, you can use the Bainbridge Island is that’s what you have on hand.
1 1/2 oz Gentleman Jack Whiskey
1/2 oz Giffard Banane du Bresil Banana liqueur
3/4 oz Fresh lemon juice
1/2 oz Mesquite-smoked orgeat*
1/4 oz Fresh pineapple juice
Garnish: Dehydrated lemon wheel
Garnish: Angostura bitters1/2 oz mesquite-smoked orgeat
Instructions:
Add all ingredients into a shaker and dry-shake (no ice) for 10 seconds.
Add ice and shake again for 10 more seconds.
Fine-strain into chilled coupe glass.
Garnish with a dehydrated lemon wheel soaked in Angostura bitters.
*Mesquite-smoked orgeat: Toast 8 oz almonds at 350 degrees Fahrenheit on baking sheet in the oven. Remove from oven and blend and soak in 16 oz hot water for 10 minutes. Blend again and strain through cheesecloth. Add 1/4 oz cognac, 1/4 oz amaretto, 1/8 tsp orange blossom water for every 12 oz “almond milk” made.
Photo from Liquor.com.