Paddy Devil’s Apple

Bottles of Paddy Devil’s Apple have been sitting at my local grocery store unbought for Paddy.PNGabout a year. They’ve been there so long that I started to feel bad for them, and bought one. It was such an unusual occurrence that the cashier even made a remark about how long they’d been there, and that he was glad to see one finally go out the door. Did I get myself in to something bad here? There’s only one way to find out…

Paddy Devil’s Apple is another flavored whiskey liqueur, like Honey B. Boots Buckwheat Honey. It doesn’t just contain the eponymous apple flavor though, but also has cinnamon flavoring as well. It’s light yellow in color, and comes in a pretty standard looking bottle.

Opening said bottle, it smells like artificial apple flavor. While it does smell pretty good, I’d be happy to eat candy that tasted like this whiskey smells, and the odor is appetizing in a way, I honestly expect flavored whiskey to have something of a more genuine scent. The fake apple overpowers any whiskey odors, and there’s not a hint of cinnamon to be smelled.

Upon tasting, nearly the exact opposite is true. It mostly tastes like cinnamon, and not the hot, overly piquant taste of cooked cinnamon, but the flavor of cinnamon its self, which is a pleasant surprise. It’s fairly smooth, with just a little nip to let you know that there’s some alcohol there, and no cinnamon burn until you swallow it. Upon swallowing, the cinnamon burn spread gently around my throat without becoming uncomfortable.

As for the artificial apple, it’s mostly in the background. This liqueur is not overly sugary, and is just barely sweet. Much like scent, there’s nothing to be found of any whiskey in the flavor. And this leads me to a question: Why drink whiskey if it doesn’t taste or smell like whiskey? I honestly think that some kind of cinnamon flavored apple pucker might be more useful than this particular liqueur, because I can hardly call it whiskey, and it’s too bland to use to flavor a cocktail.

With ice, the apple and cinnamon switch places again, with the apple becoming dominant and the cinnamon falling into the background. A new flavor emerges, but I’m honestly not sure where it comes from. It tastes kind of like a person’s breath (thankfully that would be a person that has good oral hygiene,) which is not something I associate with whiskey, cinnamon, or apple flavoring. The apple flavor also changes a bit, and starts to taste a little more natural, and makes it seem like there might actually be some real apple used to make this liqueur. Might…

In the end, I can’t recommend drinking this whiskey liqueur. While it has a couple things going for it (good cinnamon flavor, smoothness) it’s really just an indistinct, nondescript spirit. Maybe you could use it to spike some cider?


Blackmaker Root Beer Liqueur


You may remember my introduction to Blackmaker Root Beer a little while ago, where I noted its deep, dark color and wonderful smell. Once it was time to taste it, I poured a little into a shot glass with great anticipation. The taste was spicy, and tasted just like certain varieties of rootbeer. If you’ve ever had a piece of rootbeer barrel candy, you know about what it tastes like, but it’s a bit better than that.

It has a very syrupy consistency, though as a liqueur based on a soda that should come as

Blackmaker’s herbal ingredients

no surprise. Taken neat it’s not very smooth at all; there’s a noticeable burn right away. But, when you consider the bit of burn you get from an over carbonated soda, it’s not out of place. It also didn’t stop me from enjoying the liqueur, either. On the rock, it’s a quite a bit smoother, especially if the ice has melted a bit. With that in mind, I’ll be keeping mine chilled in the freezer from now on.

On the back of the bottle, there’s a recipe for a drink the manufacturer calls a “Whipmaker.” It’s simple, 1 part Blackmaker Root Beer Liqueur, 1 part Pinnacle Whipped vodka. Shake with ice and serve. I don’t have a drink shaker (something I’ll have to acquire soon,) so I just mixed it and iced it. I took a sip before icing it, and it was not good. Warm, the Whipmaker tastes more like the artificial cream flavor in the vodka. It’s a buttery flavor that’s overly rich, almost to the point of causing gagging. You definitely want it chilled, with the little bit of water that shaking adds. Served as directed it tastes pretty good, though personally I like the Blackmaker better on its own.

Frosted CrestOn the card is another recipe called a Root Beer Float, which is the same as the Whipmaker, but with 2 parts club soda added, and I made one with Schweppes club soda. It tastes like the Whipmaker, but carbonated. I didn’t really feel like the carbonation added anything, so again I’d say I prefer the Blackmaker on its own.

Another recipe, called the “Rootini” is one part Blackmaker and one part plain vodka, shaken with ice. I used Ketel One (it called for Pinnacle, but I honestly don’t think it’s going to make that much difference, and Ketel One is good, as you’ll remember from my post about it.) I’ve had issues with Ketel Once being a little bitter when cold or when mixed with sweet things. The Blackmaker Root Beer has enough flavor that the bitterness doesn’t come through, so they mix well. The thickish texture of the cold Ketel One mixes with the syrupiness of the Blackmaker to create a creamy texture that’s quite nice. It tastes just about like the Blackmaker on its own, just a little diluted. For flavor I don’t see any reason to make this drink, but if you’re in it for the texture I’d say it’s quite good. Or, if you like martinis and want some variety, it’s a good choice.

One more recipe, called the “Cough Remedy,” was also listed, but it called for Pinnacle Cherry, which I couldn’t find. I couldn’t find any other cherry flavored vodka either and, to be honest, I don’t really have any interest in a cocktail that tastes like cough syrup. I’ll be passing on that one, but if anyone reading wants to make one and tell me about it in a comment, I’d like to see what you think.

In an effort to sell more liquor, the makers of this drink have come up with a recipe for a simulated rootbeer float, but why settle for an imitation? I made a rootbeer float with Blackmaker, some Schweppes club soda, and a scoop of Häagen-Dazs vanilla ice cream. Making this float, I realized that I’ve never had Häagen-Dazs before. While making the float I took a taste, and it’s really good ice cream. I’ve always balked at the idea of paying so much for a pint of ice cream, but I think I’ve been convinced. That said, this wasn’t the best rootbeer float I’ve ever had. The flavor of the Blackmaker doesn’t meld with the cream flavor of the ice cream the way I expect; the two tastes remain sort of parallel to each other. But, if your goal is to have a rootbeer float that is also an adult beverage, this will do in a pinch.Rootbeer Float
The qualities of the intoxication of this liqueur are pleasant. For feelings in the head, it isn’t the most clearheaded feeling, but it isn’t overwhelming. In the body it acts mostly as a depressant, causing the muscles to relax. That relaxation of the muscles is what I look for in alcohol, so I think that combined with its nice smell and good flavor, Blackmaker will become a go to drink or ingredient for me. Effects on the extremities came a little more quickly than I like though. My fingertips and lips started to lose sensation quickly, though after four drinks over the course of a few hours it hadn’t advanced to the tingling numbness that too much drinking can bring on.


Orange logoJägermeister is a drink that didn’t know what to think of. It’s often associated with young people partying; it’s not exactly known for being a flavorful, enjoyable liqueur for people who just want to enjoy a drink and relax, but that is what I found when I tried it.

At first taste I didn’t know what to think of it. It had nice flavors that I could pick out, like anise and orange peel, but it was also very bitter. I also tried it mixed into some Red Stripe Jamaican Style Lager (known as a Jägerbomb,) but found that its flavors were too delicate for such a mixture, and it ended up as a nondescript, indistinct cocktail.

I was a little disappointed, as I’d had high hopes for a drink that comes in such classy looking packaging and has been around for as long as it has. The next day, I gave it another try, and it was a completely different experience.

It turns out that even though I’d chilled my bottle of Jägermeister in the freezer, I hadn’t had it in long enough. After it had been cooled over night, and was really truly cold, the flavors changed. The bitterness sank down into the background, and the complex flavor that comes from many spices interacting came out. Most sips were slightly sweet, and dominated by anise or orange. As I came down to the bottom of my glass, other spices that had been settling came to the fore, and it was savory and good; it was like an old spice cabinet, with years of scents mingling and coming to life together.

Orange crest

Better than being mixed with beer, I found it very good mixed with Sprite. Once again, I used an imported glass bottle from Mexico made with cane sugar. The Sprite gave the Jägermeister room to breathe. It spread out, and a fruityness that you only get a hint of on its own was bolstered by the citric acid in the soda. Sprite also shows you just how dark Jägermeister is, being darkened to look almost like rootbeer.