Melongrass Liqueur

A most successful experiment.

1 750-ml bottle resposado tequila
1 cup cantaloupe, chopped
4 oz amber agave nectar
6 fresh sage leaves, chopped

Combine in a large mason jar and macerate for 7-10 days to taste, agitating daily.  Strain through a fine sieve, bottle, and chill.

This is really wonderful stuff - gentle tropical fruit, intense herbal quality, nice light honey tones, yet still a little bit of bite.

Hend'Rix

1 750-ml bottle dry gin

1 medium cucumber, sliced

1 medium lemon, zested

3 oz strawberry-thyme syrup (made using the standard method)

3 tbsp dried rose petals

Combine in a mason jar and store in a cool place for 7-10 days, agitating daily.  Strain through a fine sieve and keep chilled.

I created this one mostly out of a jealous dislike of Hendrick's gin, which although tasty is both over-advertised and over-priced.  It's definitely sweeter than its namesake, but it makes one hell of a gin-and-tonic...

Flower Power

1 750-ml bottle Powers' Gold Label Whiskey
2 tbsp dried rose petals
1 tbsp chamomile
2 tsp dried elderflower
1 tsp dried lavender
1 tsp dried hibiscus
1 tsp bitter orange peel
2-4 oz honey, to taste

Combine in a large mason jar and let stand for 7-10 days, agitating daily.  Strain through a fine sieve and bottle.

The name is really what does it for me on this one, but this is a wonderful liqueur to sip straight - robust and wonderfully floral.  Fuck St. Germain, I'll take this stuff any day of the week.

Liqueurs

Do you notice how I completely missed St. Patrick's Day this year?  Kinda weird for an itinerant bartender, huh?  Fact of the matter is, I barely noticed the "holiday", largely because I don't consider it one - an excuse to drink, sure, but some of us need no excuse.

However, I did celebrate in my own fashion by cracking open a couple of liqueurs which I'd started some weeks ago.  I have to say, I've built up a fondness for liqueurs lately, partly because they're basically cocktails waiting to happen.  They can be mixed in other recipes, or served by themselves either on the rocks or shaken, with the presence of absence of bitters, soda, or citrus juice.  But there's also the fact that making them is a breeze - the DIY approach really only takes a cool resting place and some patience, and can be subjected to endless variation.

I think I've mentioned before that I want to include recipes here for many things beyond cocktails, and liqueurs seem like a logical step.  We've already discussed syrups, which have wide application and can be used in the creation of many liqueurs.  These take things a step further by integrating an alcoholic base, which can pull even more flavors out of the desired ingredient by extracting alcohol-soluble flavors and allowing for much longer maceration.

Anyway: a couple of recipes for your consideration.

The Redbreast

Riff number two on the same basic theme.  Essentially the same formulation with some substitutions.

1 1/2 oz genever
1 oz dry vermouth
1/2 oz strawberry-thyme syrup
1/2 oz lemon juice
3 dashes rhubarb bitters
3 dashes cardamom tincture

Shake and strain into a cocktail glass; garnish with a half strawberry, either frozen or on a cocktail pick.

The Blackbird

A riff on a theme which splits the difference between a Martini and a Sour.

1 1/2 oz brandy

1 oz dry vermouth

1/2 oz blackberry syrup

1/2 oz lemon juice

3 dashes orange bitters

3 dashes cinnamon tincture

Shake and strain into a chilled cocktail glass and garnish with a blackberry, either frozen or on a cocktail pick.

Tiki Masala

This is a drink that started with a wonderful name, a perfect bartender's pun.  It's made with a garam masala spice blend which our restaurant makes in-house, based on the classical blend behind most Indian curries (yum).  Its sweet, fruit-forward profile is representative of tiki-style drinks, and given that I watch entirely too much British television a riff on what is apparently "the most popular dish in British restaurants" seemed obvious.

1 3/4 oz rum (light, aged, or split the difference according to preference)
1 oz garam masala syrup
3/4 oz pineapple juice
1/4-1/2 oz lime juice (to taste)
3 drops chili pepper tincture

Shake like hell and strain over fresh rocks into a double-old-fashioned glass.  Garnish with all the tiki frippery that you like or just insert a lime wheel.

This one was a big hit.  Our final product made for a very easy drink to produce en masse by combining the bottom four ingredients into a so-called "Masala Mix" - we also added a bit of egg white to produce a creamy, frothy texture.  One part rum plus one part Masala Mix made for a fast, delicious, and unique beverage indeed.

The Oasis

Another very simple, very straightforward drink with some interesting layers.

2 oz London Dry gin (a good strong one: Tanqueray, Beefeater, etc.)
2 oz mango-peppercorn-ginger syrup (not quite the standard procedure with this one; this is nothing more than 4 cups of mango juice, simmered with two tablespoons each of black peppercorns and roughly chopped ginger until it's reduced to about 2 1/2 cups, or roughly 2/3 of its original volume)
1/4 oz Luxardo
1/4 oz lime juice

Pour into a Collins glass over copious ice and stir.

This is aimed at the highball crowd - slightly aromatic, moderately sweet, and very approachable.  Since we change our cocktail list every 3-4 months, I also expect that this will remain on our list until the early days of summer, and will definitely get more appealing as the weather gets warmer.

Prince of Saud Cocktail

This is a modified version of a classic cocktail that I found in Imbibe! and promptly fell in love with, the Prince of Wales Cocktail.  In terms of construction, it's similar to one of our current best-selling cocktails (though stripped-down for speed) and thus fills the bubbly cocktail slot on our menu nicely.

3/4 oz rye whiskey
1/2 oz pineapple juice
4-5 dashes ras-el-hanout bitters
4 oz brut cava

Drop a sugar cube into a champagne flute and soak with the bitters; add a little ice, top up with whiskey, and then cava.

I don't think this really needs any more explanation - it's a remarkably simple drink which successfully marries the luxurious flavor of the Prince of Wales with the crispness of a champagne cocktail.

Final Vindication

I once found in Imbibe magazine a recipe for a "Bubbly Manhattan" wherein the bitters normally used were replaced with a few ounces of hoppy, bitter IPA, and have been obsessed with creating my own beer cocktail ever since.  I tried a few iterations out over our last couple menus but have always been shot down by both our chef and head bartender.  Finally, I found the missing link (celery bitters!) and came up with one they liked, and if it winds up on our menu, this will be its rightful name.

1 oz spicy bourbon or rye whiskey (I've used both Maker's Mark and Bulleit Rye with great success)

1 oz apricot liqueur (Rothman & Winter is good, or you could always make your own)

1 dash lime juice

3 dashes celery bitters (Bitter Truth's version is most effective and Fee Brothers' is to be avoided)

2-3 oz IPA (or similar hoppy, bitter beer)

Combine the first four ingredients over ice; top off with beer and raise aloft in victory.

I am fucking proud of this one, as you can probably tell.  Something about the synergy of spicy bourbon, round apricot, sharp lime, and grassy-vegetal hops - it's an intriguing combination, even if it's not for everybody.  If you can't decide between cocktail or beer, this manages to bridge the gap.

La Plaza Vieja (redux)

I've done a version of this drink before, but this is a somewhat more subtle take.

1 oz aged rum (3 years old at least, preferably 5+)

1 oz aged tequila (either a resposado or a young-ish anejo seem to work)

1 oz sweet vermouth (preferably Italian)

2 dashes aromatic bitters (we'll be using a fantastic ras-el-hanout bitters at the restaurant)

2 dashes orange bitters

2 dashes celery bitters

2 drops liquid smoke (yes, drops)

Stir and strain into a cocktail glass.  Garnish with a lime wheel.

The recipe for this version is a little more complex, but if making a bunch of them you can premix the last five ingredients.  Better yet, use a good embittered vermouth like Carpano Antica or Cocchi Torino, adding only celery bitters and liquid smoke.

Returned

Sorry for the absence.  I've been working on a long, long post that will publish once I find a little time to finish it - maybe tomorrow.  For now, it's new menu time at my resident restaurant.  Three bartenders will submit six cocktails each, and we'll pick the best of them as our new cocktail list.  The following are some of my submissions.

The Turf Club

I have been repeatedly disappointed in approaching a bar, ordering a Turf Club, and having to explain how to make one.  This is a wonderful and classic recipe, people!  It's basically the missing link between the Manhattan and the Martini, held together with orange bitters; subtle and potent and complex, all in one.  Should I ever own a bar, this will be on my "Classics" list.

2 1/2 oz gin (you want something round and slightly sweet here; Damrak, Old Tom, and Plymouth all work well)
1 oz sweet vermouth
4-5 dashes orange bitters

Stir well with ice and strain into a chilled cocktail glass; garnish with an orange or lemon twist, depending on your gin.

I especially like this with Old Tom, as it's an old-school recipe and the stuff is most certainly authentic.  It will make your drink sweeter, so depending on your preference you may like to increase the bitters or reduce the vermouth.  Alternately, you could use a dash of simple syrup with Damrak or Plymouth.  I don't recommend a London dry here, nor anything as light as New Amsterdam or Bombay Sapphire.

Red Light District

I'm sure there are a million drinks that go by the same name, but I wanted to add my contribution.

2 oz Damrak gin (I don't usually like to specify brands, but it's part of the namesake)
1/2 blackberry syrup
7-8 dashes Peychaud's bitters
1 dash red wine vinegar

Stir over plentiful rocks in a small barglass.  Garnish with a brandied cherry if you like.

Damrak calls itself an "Amsterdam Gin", whatever that means, named after a city famous for its red light districts.  Peychaud's is found in many New Orleans cocktails, a city equally famous for revelry (less so since the disastrous hurricane, sadly).  The red wine vinegar is present to tart things up a bit.  Together they produce a delightfully dark and sultry red hue.

The Hamlet Cocktails

Allow me to subject you to a bit of revisionism.  When I first stumbled on the preliminary "Hamlet's Cocktail" (equal parts aquavit, Cherry Heering, and Cynar, stirred well) it seemed that I'd found a classic yet apparently original combination.  As often happens, I took to tinkering, and found that the savory herb-cherry-bitters profile could be adapted into a number of cocktails.  Here are four renditions, one for each season, together demonstrating how a cocktail can be riffed on to produce seasonal specialties.

The King's Ghost (spring version)
Hamlet's meeting of his father's ghost is the opening scene of the play, so it seemed only appropriate to include the ectoplasm-colored absinthe in this one.

1 1/4 oz aquavit (North Shore is my preference here; use the clear Aalborg if you must)
1/2 oz Cherry Heering
1/2 oz Luxardo
1 oz Cocchi Americano
1 dash orange bitters

Rinse a small bar glass with absinthe and toss out the remainder; set this in the chiller to "season" as with the classic Sazerac.  Stir the above over ice and strain into the seasoned glass, then fill up with fresh ice.  Garnish with an orange twist.

Flowers From Ophelia (summer version)
I just really like this name.  Ophelia's a bit crazy and this one is too, though it makes a fine summer tonic.

1 1/4 oz aquavit (Aalborg is actually perfect here)
1/4 oz kirschwasser
1/2 oz Luxardo
1/2 oz orange curacao
1/2 oz Aperol (could use Campari in a pinch)

Pour the above over large ice cubes in a large Collins glass and fill up with soda water.  Garnish with a couple of orange half-wheels inserted into the drink, plus an edible flower on top if you're feeling pretentious.

That Sleep of Death (fall version)
Somewhat morbidly titled, but hey, Hamlet is a tragedy.  This is closest to the original in construction, with minor modifications.

1 1/2 oz aquavit (North Shore, please; your best substitute is Linie for this one)
1 1/4 oz Cherry Heering
3/4 oz Cynar

Stir the above well and strain into a chilled cocktail glass; garnish with a flamed orange coin.

Alas, Poor Yorick (winter version)
A few of these would be enough to kill just about any clown (look it up, kids).

2 oz aquavit (Linie is most appropriate here)
1 1/2 oz Cherry Heering
10 dashes Bitter Truth Jerry Thomas' Own Decanter Bitters
1 dash orange curacao (optional, honestly)

Stir gently (you don't want this one too cold) and strain into a chilled cocktail glass; garnish with a brandied cherry (carved into the shape of a skull if you can manage it) and a bit of fresh-grated nutmeg.

Hamlet's Cocktail (Alas, Poor Yorick)

Another unusual drink, this one somewhat simpler in construction.

1 1/2 oz aquavit (I like North Shore's very interesting, domestically made rendition)
1 1/2 oz Cherry Heering (really the only cherry liqueur that works for this, unless you make your own at home)
3/4 oz Cynar (bizarre, artichoke-y goodness)

Shake lightly and strain into a chilled cocktail glass.  Garnish with an orange wheel, brandied cherry, or old skull.  Gaze deeply and solemnly into the glass before knocking back.

It took a couple days for this one to percolate, but now the name seems perfectly obvious.  Both aquavit and Heering are traditionally Danish and fit for a prince (Heering was an official purveyor to the Royal Danish Court).  The entire thing is rather dark, somewhat bitter, lightly shaken, and highly profound--there's a lot of flavor to digest here.

I'm rather proud to call this one original, if a bit weird.  When I shared this recipe with one of my bartending mentors and friends, his immediate reaction was "Wow, that might be a bit too strange for me."  Take that as you will.  I'm not saying it's for everybody, I'm just saying it merits a try if you happen to have these ingredients on hand.

The Gang's All Here

I just really like the name of this one.  The mix of different ingredients is rather unusual, but somehow manages to balance the qualities of each base against each other.  Like the Widow's Kiss, it's a drink that doesn't really look like it should work but somehow does.

3/4 oz London Dry gin
3/4 oz applejack (I like Laird's 100-proof Apple Brandy)
3/4 oz cognac (regular old brandy won't cut it here)
1 oz yellow Chartreuse (though I love it, the green stuff is too concentrated to work here)
1 dash simple syrup
4 dashes orange bitters

Stir and strain into a coupe or cocktail glass; garnish with an orange or lemon wheel and sip carefully.

Look, it's not a drink for everyone.  Not at all.  It's very much a drink for people like myself, who like weird stuff like the Widow's Kiss.  But I think it deserves a try.

The Blinding Sour

Clearing out the backlog a bit...

Here's a simple, highly effective use of a somewhat tricky ingredient - moonshine, white whiskey, call it what you will.  I picked some up on a whim and had a troubled time finding uses for it, but I like the funk this adds to an otherwise straightforward, relatively basic sour.

2 oz white whiskey
1 oz maraschino liqueur (Luxardo per usual)
1 oz fresh lemon juice

Shake well and strain over fresh rocks in a double old-fashioned glass.  Add a brandied cherry and a half lemon wheel if you're like that.

The Pink Panther

I always loved the old Pink Panther cartoons.  Somehow this drink's color and insinuating, troublemaking punch reminded me of the namesake.

(per 2 drinks)

4 oz genever (grey-bottle Bols)

1 oz maraschino liqueur (Luxardo, obviously)

1 1/2 oz blackberry syrup (homemade)

Juice of 1 lemon

White of 1 egg

Shake all of the above vigorously over large cold ice cubes, strain into chilled fizz glasses and top up with 2-3 oz of soda water each.  Garnish with a lemon twist, if you like.

Cobblers

Back in the day, the "cobbler" was hot stuff.  Or cold, refreshing stuff best enjoyed on a summer day.  Right about the time of the French Revolution, among other things, a little thing called "ice" was coming into fashion in the United States.  Along with the now well-known Mint Julep, this recipe (named after the little "cobbles" of ice it's built upon) helped make frozen water a ubiquitous part of the bar.  I think it goes without saying that the mixological arts aren't be the same without ice.  Let's have a little tribute, eh?

For the ice in question, I saved a fountain cup full of cheap machine ice from Jimmy John's.  This would normally be worthless for mixing, but it makes a perfect cobbler.  At home, you could just take some regular tray stuff, wrap it in a towel, and give it a couple good whacks with a rolling pin.

This is less a recipe than a method.  Take a glass (somewhere in the 7-10oz range) and pack it full of your crushed ice.  Add a fortified wine of your choice to fill (sherry, port, madiera, and marsala all work), 3-5 half-wheels of orange, and a dash of syrup (simple or flavored).  Pour this rapidly back and forth using a mixing tin a few times, add a few berries if you like, and sip through a straw (or not if none is available).

My suggested combinations: port wine and blackberry syrup; marsala and date syrup; sherry and ginger syrup. Yum.  Care for a little more punch?  You can spike your cobbler with a quick shot of a choice spirit.  Good old brandy would work well for just about any cobbler recipe.

Enjoy, and have a fine weekend.