Bourbon Coffee Flip – Breakfast in a glass.

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Take your morning brew up a notch with this delightful Bourbon Coffee Flip, which we lovingly refer to as “the working man’s espresso martini.”

Start your day with this meal in a glass. There’s caffeine to start your engine, egg protein to keep it running lean, and a little bourbon for some extra get up and go. Yes, we’re touting the health benefits of morning drinking. Forget the health benefits, think about the life benefits. Point is: Coffee has its place, but we like to start our day with something a little stronger.

Flips are a class of cocktail that use a whole egg. Yes, an entire raw egg. Before you dismiss it as some sort of hipster mixology, entire raw eggs have been used in cocktails for a long time. Jerry Thomas’s 1862 book How to Mix Drinks contains numerous recipes for flips. So why an entire egg, why not just the white? Well, an entire egg changes the texture of a drink. It makes a cocktail thicker and adds richness. Since the recipe calls for an entire raw egg, remember that freshness is key.  And similar to using egg whites, a dry shake is needed to emulsify the egg.

You’re all set to go then, with this drink containing espresso, bourbon and an egg – you should probably just have three of these and call it breakfast.


  • 1⅓ ounces (2 tablespoons plus 2½ teaspoons) bourbon
  • 1 ounce espresso
  • ½ ounce simple syrup
  • 1 large egg
  • 3 large ice cubes


Combine all ingredients in a cocktail shaker. Shake until ice cubes are almost gone and strain into a chilled glass.

Leave a Comment

8 Great Pairings of Bourbon & Oreos

8 Great Bourbon & Oreo Pairings - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

No matter what age you grew up in, your youth was mostly likely dominated by some favorite combination of foods. Our tender years were permanently marked by milk and cookies. Oreo cookies, to be exact.

But don’t you ever wonder what happened to those childhood foods after you grew up and started eating like an adult? We did, and that’s why we decided to go back in time and retry our favorite adolescent treat –  but with an adult twist. Turns out those glorious Oreos still hold up, especially when paired with a good bourbon.

Here are 8 wonderful pairings we discovered using our beloved Oreo and our most cherished adult beverage:

    • Buffalo Trace has long been a favorite bourbon for mint juleps, so it should come as no surprise that it scores off the charts when paired with the delectable Cool Mint Creme Oreo.


    • The combination of the rich Chocolate Creme Oreo and the firm rye spice of 1792 Ridgemont Reserve is a match that sounds unlikely, but is hard to beat.


    • Pappy Van Winkle 20 has deep oak flavor and is often compared to fine cognac. The simple delicate flavor of the Golden Oreo provides a lovely background for this complicated bourbon.


    • The Dulce de Leche Oreo cookie calls for a bourbon with similar undertones. Wild Turkey 101 fills the palate with hints of caramel and melted butter. It’s a delightful partner for the sugary, Latin-inspired snack.


    • Maker’s Mark 46 focuses brilliantly on the tip of the tongue with a cereal sweetness and a hint of cinnamon. It literally begs for the companionship of the Banana Split Creme Oreo.


    • Coconut Delight Oreo Fudge Cremes latch onto the long, toasty oaken spice finish of Woodford Reserve. They are meant to be together and it would be a crime to keep them apart.


    • Classic Oreos are perfect with Four Roses Single Barrel, which produces a wonderful tart fruit on the palate as well as cocoa and vanilla.


    • Jim Beam Black Label hits the nose with classic caramel and has a citrus dominated finish. So it’s a no-brainer to hook it up with the Limited Edition Creamsicle Oreo.



Leave a Comment

Jefferson’s Ocean – Whiskey Aged At Sea

Jefferson's Ocean - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

Over the last six centuries, rarely has a ship set sail without some measure of whiskey aboard, and in the case of Jefferson’s whiskey, they’re making sure the cargo holds are packed with it.

Trey Zoeller, founder of Kentucky-based Jefferson’s Bourbon, is eager to produce mature whiskey for thirsty customers, but he rejects the experimental methods used by some distilleries to accelerate the aging process: using mini barrels and bombarding them with loud music or high-frequency sound waves, or using pressure to speed up the interaction between the whiskey and the cask.

Wanting a more romantic approach, Trey looked to the past for inspiration. Bourbon used to travel to market by barge, floating down rivers for several weeks or sometimes months; whiskey would also be loaded onto ships and sailed to its final destination. Trey knew that time on the water must have influenced the whiskey’s flavor, so he had a friend who captains a research vessel take a few barrels as he sailed around the globe. Three years later, Trey found that the rolling seas and exposure to salty sea air created a liquor that was quite unique. The result was a dark, thick, and far more mature bourbon. There was a brown sugar sweetness mixed with the saltiness usually found in Islay whiskies.

Trey knew he was onto something, so he refined the process and repeated it in volume, shipping 62 barrels of moderately-aged whiskey out to sea for seven months. The barrels travel through 40 ports of call on 5 continents, crossing the equator four times on their journey. The resulting spirit is called Jefferson’s Ocean II, and is currently in stores. It’s a strangely wonderful bourbon, deeply rooted in heritage and innovation.

Jefferson’s Ocean II, 45% ABV; $70.

Leave a Comment

Good News: There’s Alcohol in Space

Space Booze - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

10,000 light years from earth, in a constellation far far away, there’s a huge cloud of alcohol – it’s space booze.

There’s a constellation in outer space named Aquila, it’s a cloud that’s 1000 times larger than the diameter of our solar system. It holds enough alcohol for over 6.4 quadrillion quadrillion shots of whiskey.

Unfortunately for anyone planning an interstellar barhop, Aquila is 58 quadrillion miles away. It’s also a mixed cocktail of over 32 different compounds, some of them as nasty as carbon monoxide, hydrogen cyanide, and ammonia.

The galaxy has an additional cosmic  liquor store in the Sagittarius B2 Cloud (the bright orange spot in the image above), which contains 225 billion billion billion shots of intergalactic hooch.

If you’re wondering what these space spirits may taste like, Sagittarius B2 provides an answer. The cloud contains ethyl formate, an ester that gives raspberries their taste, and reportedly smells like rum. The bad news, it would appear, is that our galaxy may taste like raspberry-flavored rum.

Leave a Comment

She Distills Prime Whisky In Her Garage

Overeem Old Hobart Distillery - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

For those who seek premium single malt whiskies, travel usually leads to the Scottish Highlands and Speyside region. Or maybe to the Hakushu or Yamazaki distilleries in Japan. But a garage in suburban Tasmania, who would of thought?

At 26, Jane Overeem has been producing whisky since she was 18. She and her father distill some of the world’s finest single malt whisky, and they do it right in the garage of their suburban home in Hobart, Tasmania.

The Overeems have already managed to achieve the distiller’s dream – score above 94 out of 100 in the ranking system used by international critic Jim Murray in his annual Whisky Bible.

Tasmania lays claim to a good share of the world’s highest scoring single malt whiskies due to the island’s deeply flavored barley, pristine water and favorable climate.


Overeem Old Hobart Distillery - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.


Success on the global stage for a young woman like Overeem is fitting; given that single malts are no longer solely sought out by men over 50. These days buyers of premium whiskies are just as likely to be young and female.

“When I first started going to whiskey shows eight years ago, usually I was the only female,” says Overeem. “Now it’s more like 50-50 men and women.”

Overeem Old Hobart Distillery, 37 Brightwater Road, Blackmans Bay; +61 04 1839 9077

Leave a Comment

Prescription Whiskey

Prescription Whiskey - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

Prohibition began in 1920 with the ratification of the 18th Amendment and the related Volstead Act. These new laws banned the manufacture, sale and transportation of intoxicating beverages. Keep in mind that up to this point alcohol had been a widely used, readily available and relatively cheap remedy for thousands of years. Practitioners and doctors in ancient times treated everything from chronic illnesses to migraines with fermented beverages. They were also valued for their antiseptic and analgesic properties. During the American Civil War, field doctors used whiskey and other strong spirits to alleviate pain when they ran out of more powerful opiates.

During Prohibition doctors were allowed to continue prescribing alcohol for anemia, tuberculosis, pneumonia and high blood pressure, along with other common disorders. The new legislation required them to use special prescription pads issued by the U.S. Treasury Department and regulated how much liquor each patient could receive. Typically, adults were allotted 1 ounce every few hours after shelling out $3 (equal to about $40 today) to their practitioner. Records indicate that some physicians defied the AMA’s resolution and prescribed alcohol more frequently than before, quite possibly in an effort to profit from their privileged position. Along with doctors, members of the clergy also were allowed to procure and disseminate liquor under Prohibition, and some are thought to have taken similar advantage of their exemption.

Pictured above is a rare prohibition whiskey prescription form for medicinal whiskey. It guaranteed a man by the name of Paul Barnett one pint of legal liquor. This original white form was to be forwarded by the druggist to the Office of the Supervisor of Permits.


Leave a Comment

Whisk(e)y Flow Chart

Whisk(e)y Flow Chart - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

There’s a lot of wordage used in classifying the world’s different types of whiskey, or whisky. It can be overwhelming. So, take a seat, pour yourself a tipple over one of our handcrafted whiskey stones and give this handy flow chart a look-see. It’ll help make sense of the often perplexing terminology.

Leave a Comment

Let’s all try to eat a little more pie.

Bourbon Cherry Pie - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

Bourbon Cherry Pie

What’s Thanksgiving without pie? This year, let’s all vow to eat a little more of it. This mouth-watering recipe for Bourbon Cherry Pie is sure to be a hit. It’s always a good idea to have a fruit pie on hand for those guests who aren’t partial to the traditional pumpkin pie. And, it’s also always a good idea to make that fruit pie with booze, if at all possible. We love savoring this pie with a tipple of bourbon poured over one of our handcrafted whiskey stones.



  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup sliced almonds
  • 1/2 teaspoon salt
  • 1/2 stick chilled unsalted butter, cut into pieces


  • nonstick vegetable oil spray
  • 1 pie crust, homemade or store-bought
  • 6 cups pitted sour cherries in syrup, drained well
  • 3/4 cup sugar
  • 1/4 cup bourbon
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh orange juice
  • 1 tablespoon finely grated orange zest



  • Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Mix butter into oat mixture with your hands until it’s completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble.


  • Preheat oven to 350°. Line a rimmed baking sheet with foil; lightly coat with nonstick spray and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
  • Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is even.
  • Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 75–90 minutes. Let pie cool for at least 2 hours at room temperature to allow filling to set properly.
Leave a Comment

Cologne Inspired by Glenlivet Whisky


Hylnds Spirit of The Glen - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

A new fragrance out this year makes it seem as though marketers think men enjoy smelling like they’ve been drinking as much as they enjoy actually drinking.

D.S. & Durga are a Brooklyn based perfume house, they make perfume and cologne in small batches using premium raw materials. All of their scents are created exclusively in-house. Each scent tells a story.

Hylnds Spirit of The Glen, is inspired by Glenlivet whisky.

The booziness is fairly fleeting, leaving you in a comfortable shroud of familiar, yet appropriately vague smells.


Hylnds Spirit of the Glen eau de parfum    $180 for 1.7 oz


Leave a Comment

Hammerstone’s Beard Guide

A handy guide to match your facial hair with the appropriate cocktail.


Fall is a time for many things – football, raking leaves, and regrettably, turtlenecks. It’s also the best time to grow a beard. Fall is the time when men forsake formality in favor of comfort. Plus, it’s getting cold. And if you’re going to start wearing a sweater on your body, there’s no reason why your face shouldn’t be treated with the same concern. Think of it as letting your face wear sweatpants.


Here are some tips on how to grow and care for a beard:

Used every day or two, an electric beard trimmer will leave you with the perfect five o’clock shadow. Since you’re getting close to the skin, take a shower first; the heat will open up the pores and soften the facial hair. Dry your face with a towel before starting. And remember, use a moisturizer. Just cause you’re covering your face with hair doesn’t mean you can mistreat it.

For a slightly longer look – something that shows you’re capable of a full beard, you just choose not to go there – trim every three or four days. The most important element here is your neckline. You want your beard to end in a way that looks natural. Tapered. A definitive line will help you look like you know what you’re doing.

Full Beard
For longer, thicker beards, you want to use a trimmer with a heavy-duty motor once or twice a week. Before you shave, comb your beard down to get rid of tangles, then comb against the growth to fluff it and make it easier to cut. And you might want to start washing your beard with something that leaves little or no residue.

Feral Beard
Once you let your beard grow longer than a few inches, pretty much anything goes. You might want to think about conditioning every once in a while, but other than that, your main goal should be to keep your beard free of tangles and leftover food. For maintenance, try whatever you can find in your garden shed.

So this Autumn, whether it’s a full beard or just some scruff, grow something on your face. Even if it’s only for a short while, your face will appreciate the break.


Leave a Comment