Here's a very simple remix on the Sidecar that used up a lonely remaining Seville orange. I kinda wish I'd been able to get this out earlier for Mixology Monday, since it seems to fit this month's criteria pretty well. It's not particularly fancy, but it turned out well for all its simplicity.
2 oz cognac (grade not too critical here, but I used a cheap-ish VSOP)
1/2 oz Mathilde Poire
1/2 oz Seville orange juice
1 dash Angostura bitters
Shake and strain into a cocktail glass. Garnish with a thin orange slice, if you have any left.
Monday, February 17, 2014
Friday, February 14, 2014
Spirits: Weird Gins to Try
I thought we'd try a little something different. I'll admit that lately my mixing has tended toward the cheap and cheerful, relying on value brands and expedient highballs. Simplicity has its virtues, but it can make for uninspired writing, especially on a cocktail blog. Yeah, I've worked out my favorite brand of ginger beer (Reed's, by a mile) but I refuse to write the 10,000th post about the Moscow Mule.
Rather than being used in more creative pursuits, my collection of quality liquors has slowly gained a critical mass, where it suddenly feels almost sacrosanct to touch them. But I will happily accept an excuse to dip in and turn my drive for simplicity into an advantage. What's simpler than straight booze?
Now, okay, this is probably not all that simple. These are not all easy brands to find (I know, having spent weeks hunting for some of them at my local shops, and stumbling quite accidentally across others only to see them vanish from the shelves) and none are your standard London Dry. I enjoy them more for their character than for being a "perfect" gin and encourage you to seek them out, if only to broaden your concept of gin. I've mentioned most of these before and where applicable will point out various of my previous recipes that utilize them. It'll be fun, or at least a reasonable approximation.
So here we go, in no particular order:
#1: St. George Dry Rye
I've espoused this one several times before as a superbly unique creature, one that successfully finds its own niche between modern dry gins and the much older genever style. Its style really hits a spot I didn't know I had, and earns the title of my absolute favorite domestic gin. True to the name, the base spirit is copper pot-distilled 100% rye, which lends a spicy, malty flavor... like that of a good rye whiskey, unsurprisingly. More interesting is the botanical mix, which leads off with an extra dose of juniper, plus black pepper and only four other ingredients (!) designed to emphasize that juniper essence. All of this makes for a burly and assertive gin that maintains its distinct flavor in cocktails. I particularly like this in an old-fashioned or Double-Dry Martinez, where the modifiers complement but can't possibly overwhelm that intense peppery character, but it can also stand tall in less spirit-forward drinks. Raspberry syrup is an especially good choice to use in combination. Or, dispense with the cocktail frippery entirely and pour a shot for use in a kopstootje (which I often do).
#2: Tanqueray Malacca
I remember first reading about Malacca in Ted Haigh's seminal Vintage Spirits and Forgotten Cocktails, in a passage mourning its loss and practically begging the company to bring it back. Apparently they heard the same from others, because after a decade-long hiatus Tanqueray released a new limited run and bartenders everywhere rushed to grab a bottle. I turned around and bought two more after sampling mine. This is a surprisingly old style, apparently based on a recipe from around 1837, similar to an Old Tom gin in that it dials back the juniper compared to a traditional London Dry. It's not quite as sweet as an Old Tom, though, and has a more complex botanical profile that leads off with citrus and a distinct cinnamon note. For this reason and for its historical appeal, one of my favorite applications for Malacca is in a Winter Martinez (a standard version with the addition of cinnamon syrup) but it works in just about any pre-Prohibition recipe that calls for Old Tom.
#3: Few Standard Issue
I appreciate the intensity of navy-strength gins, and this one really takes it up a notch. Few is known, at least to me, as putting out products with a distinct raw, unaged, grainy character which works well for some and less for others. Here they put it to good use in a 114-proof gin which celebrates its funkiness. There's an initial burst of citrus and juniper, followed quickly by an intense and complex wave of savory botanicals, almost like an aquavit, plus a marshmallow-cherry-grain character that immediately reminds me of maraschino liqueur. It's unique and very bold, though a little rough for drinking straight. The similarity to maraschino makes it great in an Aviation (a drink that I like to call the Harrier, after the iconic US Navy jet) but also a very fine gin & tonic, especially if you go the GMT route and add couple dashes of maraschino. The main success that I've had in a more spirits-focused drink was in a reverse-proportions Vesper, with more vodka than gin, an idea that I picked up reading Speakeasy. Pair this gin with Russian Standard, and I guess you'd have a Russian Navy Standard Issue?
#4: The Botanist
This is probably the most classically styled of the gins described here, which is interesting because it comes from an Islay-based distillery primarily known for making scotch. It starts off with classic gin ingredients and then adds a ridiculous 22 further locally harvested botanicals (also known as the "Chartreuse method", or picking every damn thing you can find to toss in the still). The first standout notes include lemon peel, fennel, and thyme, but then transitions to a spicy wash of juniper, white pepper, clove, grapefruit, honey, and just a little lingering malt. All of which is to say that it's as complex as the 30-plus ingredients would indicate, staying close to the traditional London Dry balance but with way more depth. That makes it a standout choice for classics like a Dry Martini or Tuxedo (the gin-and-dry-sherry version described in Imbibe!) and anything else where gin plays a primary role. A Negroni or a Pink Gin would be a little more offbeat but still excellent.
#5: Damrak
I include Damrak in this list not so much because it's a dazzling product, but because it's milder than a standard dry gin and very easy to mix with. It's produced by the powerhouse Bols, importers of the absolute best genever that you can find locally, which surprised me until I remembered that Bols also makes a "yogurt liqueur", a combination of words that is both repellent and depressing. Damrak is intended as a mid-to-entry level product, somewhere between a London Dry and a jonge genever, and it settles into that role nicely. The juniper is restrained in favor of a good deal of citrus, a bit of rosemary/sage dark herb flavor, a nicely rounded mouthfeel, and not too much else to distract. It's a good gin for people who think they don't like gin, especially at a price point that's midway between value and premium brands. Now, you get what you pay for, and this isn't complex enough to be desirable in spirits-focused drinks, but it's very nice in gin-based sours like a White Lady or Corpse Reviver #2. Makes for a damned fine Tom Collins on a hot day too, which tastes even better when you're not breaking the bank.
So there we have it, my very first spirits review. I think that worked out pretty well. Let's do this again sometime! We'll continue to stay off the beaten track; I could see my way to doing a blended-scotch review or perhaps an unaged brandy tasting (covering pisco, kirschwasser, slilovitz, himbergeest... sounds like fun). For now, back to our regular program: sporadic recipes punctuated by self-loathing apology!
ADDENDUM #1: More weird gins.
Rather than being used in more creative pursuits, my collection of quality liquors has slowly gained a critical mass, where it suddenly feels almost sacrosanct to touch them. But I will happily accept an excuse to dip in and turn my drive for simplicity into an advantage. What's simpler than straight booze?
Now, okay, this is probably not all that simple. These are not all easy brands to find (I know, having spent weeks hunting for some of them at my local shops, and stumbling quite accidentally across others only to see them vanish from the shelves) and none are your standard London Dry. I enjoy them more for their character than for being a "perfect" gin and encourage you to seek them out, if only to broaden your concept of gin. I've mentioned most of these before and where applicable will point out various of my previous recipes that utilize them. It'll be fun, or at least a reasonable approximation.
So here we go, in no particular order:
#1: St. George Dry Rye
I've espoused this one several times before as a superbly unique creature, one that successfully finds its own niche between modern dry gins and the much older genever style. Its style really hits a spot I didn't know I had, and earns the title of my absolute favorite domestic gin. True to the name, the base spirit is copper pot-distilled 100% rye, which lends a spicy, malty flavor... like that of a good rye whiskey, unsurprisingly. More interesting is the botanical mix, which leads off with an extra dose of juniper, plus black pepper and only four other ingredients (!) designed to emphasize that juniper essence. All of this makes for a burly and assertive gin that maintains its distinct flavor in cocktails. I particularly like this in an old-fashioned or Double-Dry Martinez, where the modifiers complement but can't possibly overwhelm that intense peppery character, but it can also stand tall in less spirit-forward drinks. Raspberry syrup is an especially good choice to use in combination. Or, dispense with the cocktail frippery entirely and pour a shot for use in a kopstootje (which I often do).
#2: Tanqueray Malacca
I remember first reading about Malacca in Ted Haigh's seminal Vintage Spirits and Forgotten Cocktails, in a passage mourning its loss and practically begging the company to bring it back. Apparently they heard the same from others, because after a decade-long hiatus Tanqueray released a new limited run and bartenders everywhere rushed to grab a bottle. I turned around and bought two more after sampling mine. This is a surprisingly old style, apparently based on a recipe from around 1837, similar to an Old Tom gin in that it dials back the juniper compared to a traditional London Dry. It's not quite as sweet as an Old Tom, though, and has a more complex botanical profile that leads off with citrus and a distinct cinnamon note. For this reason and for its historical appeal, one of my favorite applications for Malacca is in a Winter Martinez (a standard version with the addition of cinnamon syrup) but it works in just about any pre-Prohibition recipe that calls for Old Tom.
#3: Few Standard Issue
I appreciate the intensity of navy-strength gins, and this one really takes it up a notch. Few is known, at least to me, as putting out products with a distinct raw, unaged, grainy character which works well for some and less for others. Here they put it to good use in a 114-proof gin which celebrates its funkiness. There's an initial burst of citrus and juniper, followed quickly by an intense and complex wave of savory botanicals, almost like an aquavit, plus a marshmallow-cherry-grain character that immediately reminds me of maraschino liqueur. It's unique and very bold, though a little rough for drinking straight. The similarity to maraschino makes it great in an Aviation (a drink that I like to call the Harrier, after the iconic US Navy jet) but also a very fine gin & tonic, especially if you go the GMT route and add couple dashes of maraschino. The main success that I've had in a more spirits-focused drink was in a reverse-proportions Vesper, with more vodka than gin, an idea that I picked up reading Speakeasy. Pair this gin with Russian Standard, and I guess you'd have a Russian Navy Standard Issue?
#4: The Botanist
This is probably the most classically styled of the gins described here, which is interesting because it comes from an Islay-based distillery primarily known for making scotch. It starts off with classic gin ingredients and then adds a ridiculous 22 further locally harvested botanicals (also known as the "Chartreuse method", or picking every damn thing you can find to toss in the still). The first standout notes include lemon peel, fennel, and thyme, but then transitions to a spicy wash of juniper, white pepper, clove, grapefruit, honey, and just a little lingering malt. All of which is to say that it's as complex as the 30-plus ingredients would indicate, staying close to the traditional London Dry balance but with way more depth. That makes it a standout choice for classics like a Dry Martini or Tuxedo (the gin-and-dry-sherry version described in Imbibe!) and anything else where gin plays a primary role. A Negroni or a Pink Gin would be a little more offbeat but still excellent.
#5: Damrak
I include Damrak in this list not so much because it's a dazzling product, but because it's milder than a standard dry gin and very easy to mix with. It's produced by the powerhouse Bols, importers of the absolute best genever that you can find locally, which surprised me until I remembered that Bols also makes a "yogurt liqueur", a combination of words that is both repellent and depressing. Damrak is intended as a mid-to-entry level product, somewhere between a London Dry and a jonge genever, and it settles into that role nicely. The juniper is restrained in favor of a good deal of citrus, a bit of rosemary/sage dark herb flavor, a nicely rounded mouthfeel, and not too much else to distract. It's a good gin for people who think they don't like gin, especially at a price point that's midway between value and premium brands. Now, you get what you pay for, and this isn't complex enough to be desirable in spirits-focused drinks, but it's very nice in gin-based sours like a White Lady or Corpse Reviver #2. Makes for a damned fine Tom Collins on a hot day too, which tastes even better when you're not breaking the bank.
So there we have it, my very first spirits review. I think that worked out pretty well. Let's do this again sometime! We'll continue to stay off the beaten track; I could see my way to doing a blended-scotch review or perhaps an unaged brandy tasting (covering pisco, kirschwasser, slilovitz, himbergeest... sounds like fun). For now, back to our regular program: sporadic recipes punctuated by self-loathing apology!
ADDENDUM #1: More weird gins.
Sunday, February 2, 2014
Stupor Ball
Here's a long drink for everyone else who's watching the Super Bowl without a team in the game.
2 oz bourbon (Cabin Still)
1/2 oz Campari
1/2 oz cranberry grenadine (regular grenadine would be okay too)
1/2 oz grapefruit juice
1/2 oz lemon juice
Shake and strain over ice in a tall glass and top with soda.
2 oz bourbon (Cabin Still)
1/2 oz Campari
1/2 oz cranberry grenadine (regular grenadine would be okay too)
1/2 oz grapefruit juice
1/2 oz lemon juice
Shake and strain over ice in a tall glass and top with soda.
Friday, January 31, 2014
House of Gin Old-Fashioned (#1)
I don't know why I've never posted this before, because it may be one of my personal favorite creations. Granted, it's a weird drink, intensely herbal and funky, but I make it every time I have its constituent ingredients on hand. It doesn't hurt that I'm a Dry Rye evangelist.
2 1/2 oz St. George Dry Rye
1/4 oz thyme syrup
1 dash Luxardo maraschino liqueur
2 dashes Regan's No. 6 Orange bitters
2 dashes Peychaud's bitters
2 dashes Bitter Truth Jerry Thomas' Own Decanter bitters
Stir and strain over a fresh large cube in an old-fashioned glass.
Genever (especially the Bols aged variety) is a decent, though imperfect, substitute for the Dry Rye. You might want to save some for a Dutch Quarter.
2 1/2 oz St. George Dry Rye
1/4 oz thyme syrup
1 dash Luxardo maraschino liqueur
2 dashes Regan's No. 6 Orange bitters
2 dashes Peychaud's bitters
2 dashes Bitter Truth Jerry Thomas' Own Decanter bitters
Stir and strain over a fresh large cube in an old-fashioned glass.
Genever (especially the Bols aged variety) is a decent, though imperfect, substitute for the Dry Rye. You might want to save some for a Dutch Quarter.
Monday, January 13, 2014
Jalisco Fashioned
Here's a random tequila-based old-fashioned cocktail, named after the origin of the spirit.
2 1/4 oz aged tequila (I used El Mayor Anejo; another anejo or even a good resposado would be nice too)
1/4 oz creme de cacao
1 dash Regan's #6 Orange Bitters
1 dash Bitter Truth Jerry Thomas' Own Decanter bitters (which I'm sadly having trouble finding now...)
1 dash apple bitters (homemade as previously covered)
Stir and strain over a large cube, blissfully ungarnished.
2 1/4 oz aged tequila (I used El Mayor Anejo; another anejo or even a good resposado would be nice too)
1/4 oz creme de cacao
1 dash Regan's #6 Orange Bitters
1 dash Bitter Truth Jerry Thomas' Own Decanter bitters (which I'm sadly having trouble finding now...)
1 dash apple bitters (homemade as previously covered)
Stir and strain over a large cube, blissfully ungarnished.
Sunday, January 12, 2014
Dual Highballs
Two fairly straightforward highballs, constructed along the same formula. Nothing too unusual for nightly mixing, but these turned out well enough that I thought they deserved recording.
#1:
1 oz pisco (I used Capel; not necessarily my first choice, but a good value selection)
3/4 oz beet liqueur (homemade)
3/4 oz Mathilde Cassis
3/4 oz lemon juice
#2:
1 oz aged rum (I used Plantation 5 Year)
3/4 oz apricot liqueur (again, homemade)
3/4 oz Mathilde Poire
3/4 oz lemon juice
For both, shake and strain over fresh ice in a highball glass. Top with ~1 oz ginger beer to taste and stir.
#1:
1 oz pisco (I used Capel; not necessarily my first choice, but a good value selection)
3/4 oz beet liqueur (homemade)
3/4 oz Mathilde Cassis
3/4 oz lemon juice
#2:
1 oz aged rum (I used Plantation 5 Year)
3/4 oz apricot liqueur (again, homemade)
3/4 oz Mathilde Poire
3/4 oz lemon juice
For both, shake and strain over fresh ice in a highball glass. Top with ~1 oz ginger beer to taste and stir.
Tuesday, January 7, 2014
Red Gatling
Another easy riff on the French 75, so I had to name it after another piece of old-school field weaponry.
1 1/2 oz dry gin (Boodles is always nice)
1 1/2 oz cranberry sauce syrup*
1/4 oz lemon juice
Shake and strain (over ice only when there's none outside) then top with 2-3 oz rose champagne or cava.
In the interests of proper logging, I should note that I initially made this with pisco, which was nice, but didn't have quite the snap I was looking for. Something about that gin-champagne cocktail is just so delightfully speakeasy.
*This was essentially leftover homemade cranberry sauce (made with real cranberries!) that I pureed until smooth, stretched out until pourable again, then ran through a fine strainer. You may wish to sweeten or tweak this further to your liking. Mine was still fairly tart, courtesy of fresh cranberries, hence the hefty amount. You may also wish to double-strain any cocktails you make with the stuff depending on its final texture.
Monday, January 6, 2014
The Great Frost
It's hellishly cold here, and that means cocktails are in order to warm the bones. Scotch is always an appropriate choice in such matters. I'm sorry that this one is so brand-specific but I can't imagine this combination working quite any other way.
2 oz Great King Street Artist's Blend scotch (good, good stuff, very mellow)
1/4 oz squash-sage syrup (roasted squash with fresh sage and brown sugar; tastes like Thanksgiving)
1/4 oz sweet vermouth (I used Dolin)
1/4 oz homemade apple bitters (yeah, sorry; I used the apple bitters recipe from Brad Parsons' Bitters book, which I will no doubt be experimenting with further)
1 dash Bitter Truth Jerry Thomas' Own Decanter bitters (yum)
1 dash Bitter Truth Celery Bitters (also yum, easily the best celery bitters on the market)
Stir and strain over a large cube in an old-fashioned glass. Do not let garnish cloud your judgment.
2 oz Great King Street Artist's Blend scotch (good, good stuff, very mellow)
1/4 oz squash-sage syrup (roasted squash with fresh sage and brown sugar; tastes like Thanksgiving)
1/4 oz sweet vermouth (I used Dolin)
1/4 oz homemade apple bitters (yeah, sorry; I used the apple bitters recipe from Brad Parsons' Bitters book, which I will no doubt be experimenting with further)
1 dash Bitter Truth Jerry Thomas' Own Decanter bitters (yum)
1 dash Bitter Truth Celery Bitters (also yum, easily the best celery bitters on the market)
Stir and strain over a large cube in an old-fashioned glass. Do not let garnish cloud your judgment.
Sunday, December 15, 2013
Tasting #1
Well, friends, I've been busy. On Thursday I conducted a cocktail seminar for a friend's holiday party. I hope it'll be the first of many, because I had a ridiculous amount of fun! An hour to blather on about cocktails for a captive audience? Yes please.
In honor of the occasion, here are my drink notes from the event. I turned this into a little menu/brochure (also including some recommendations on cocktail books and local bars) to provide as a handout and reference.
DRINK #1: KIR ROYALE
1/2 oz creme de cassis (Mathilde)
~5 oz dry sparkling wine (Cava)
To build: Pour the creme de cassis into a champagne flute and slowly add the wine.
Other notes: Bubbles are always a great pre-dinner or special event beverage. This is a very easy drink which you can adjust to your personal taste.
DRINK #2: SPICED SAZERAC
2 oz rye whiskey (Bulleit)
1 tsp holiday spice syrup (a simple syrup with cranberry, cinnamon, and other spices)
2 dashes Peychaud's bitters
2 dashes Angostura bitters
To build: Pour a small amount of absinthe into a short glass and swirl to coat the inside (or spray with an atomizer) then let the glass chill in the freezer. Stir the other ingredients over ice and strain into the prepared glass.
Other notes: The Sazerac is a very old-school drink, and is the official cocktail of the city of New Orleans. Don't be afraid of the absinthe.
DRINK #3: WINTER DAQUIRI
1 1/2 oz white rum (Plantation 3 Star)
3/4 oz creme de cassis (Mathilde)
3/4 oz lime juice
To build: Shake over ice and strain into a cocktail glass. Add a lime wheel if you like.
Other notes: This is a great example of the Sour genre of drinks, and can be remixed with almost any spirit and liqueur you have on hand.
DRINK #4: 20TH CENTURY COCKTAIL
1 1/2 oz dry gin (Tanqueray)
1/2 oz Cocchi Americano
1/2 oz creme de cacao (any brand)
1/2 oz lemon juice
To build: Shake over ice and strain into a cocktail glass. Add a strip of lemon peel or a bit of grated chocolate as garnish.
Other notes: This makes an excellent test if you want to see how knowledgeable your bartender really is.
DRINK #5: CABIN FEVER FLIP
3/4 oz rye whiskey (Bulleit)
3/4 oz white rum (Plantation 3 Star)
3/4 oz Cocchi Americano
3/4 oz creme de cacao
3/4 oz holiday spice syrup
3/4 oz heavy cream (or half-and-half)
1/2 egg (or egg white)
To build: Shake all of the above without ice until frothy, then shake again with ice and strain into an old-fashioned glass. Garnish with a dusting of nutmeg.
Other notes: 1 large egg is usually enough for 2 drinks, or use smaller eggs for a single serving. The silky texture of this drink makes it a perfect liquid dessert.
I made half-size versions of each of these, to share between each of the couples in attendance. That worked out perfectly, providing just enough to taste, but not enough to completely inebriate. The Winter Daquiri wound up being the crowd favorite, but the Flip was well-received too.
This whole experience has me very seriously thinking about how to monetize (or at least subsidize) this little hobby of mine. A few of the folks in attendance expressed interest in events of their own, and I sincerely hope that we can make it happen, because I'd love to do this again. I was also asked about wedding consulting, personal liquor shopping... seems like the sky's the limit! Stay tuned, because I'll most certainly post about it.
In honor of the occasion, here are my drink notes from the event. I turned this into a little menu/brochure (also including some recommendations on cocktail books and local bars) to provide as a handout and reference.
DRINK #1: KIR ROYALE
1/2 oz creme de cassis (Mathilde)
~5 oz dry sparkling wine (Cava)
To build: Pour the creme de cassis into a champagne flute and slowly add the wine.
Other notes: Bubbles are always a great pre-dinner or special event beverage. This is a very easy drink which you can adjust to your personal taste.
DRINK #2: SPICED SAZERAC
2 oz rye whiskey (Bulleit)
1 tsp holiday spice syrup (a simple syrup with cranberry, cinnamon, and other spices)
2 dashes Peychaud's bitters
2 dashes Angostura bitters
To build: Pour a small amount of absinthe into a short glass and swirl to coat the inside (or spray with an atomizer) then let the glass chill in the freezer. Stir the other ingredients over ice and strain into the prepared glass.
Other notes: The Sazerac is a very old-school drink, and is the official cocktail of the city of New Orleans. Don't be afraid of the absinthe.
DRINK #3: WINTER DAQUIRI
1 1/2 oz white rum (Plantation 3 Star)
3/4 oz creme de cassis (Mathilde)
3/4 oz lime juice
To build: Shake over ice and strain into a cocktail glass. Add a lime wheel if you like.
Other notes: This is a great example of the Sour genre of drinks, and can be remixed with almost any spirit and liqueur you have on hand.
DRINK #4: 20TH CENTURY COCKTAIL
1 1/2 oz dry gin (Tanqueray)
1/2 oz Cocchi Americano
1/2 oz creme de cacao (any brand)
1/2 oz lemon juice
To build: Shake over ice and strain into a cocktail glass. Add a strip of lemon peel or a bit of grated chocolate as garnish.
Other notes: This makes an excellent test if you want to see how knowledgeable your bartender really is.
DRINK #5: CABIN FEVER FLIP
3/4 oz rye whiskey (Bulleit)
3/4 oz white rum (Plantation 3 Star)
3/4 oz Cocchi Americano
3/4 oz creme de cacao
3/4 oz holiday spice syrup
3/4 oz heavy cream (or half-and-half)
1/2 egg (or egg white)
To build: Shake all of the above without ice until frothy, then shake again with ice and strain into an old-fashioned glass. Garnish with a dusting of nutmeg.
Other notes: 1 large egg is usually enough for 2 drinks, or use smaller eggs for a single serving. The silky texture of this drink makes it a perfect liquid dessert.
This whole experience has me very seriously thinking about how to monetize (or at least subsidize) this little hobby of mine. A few of the folks in attendance expressed interest in events of their own, and I sincerely hope that we can make it happen, because I'd love to do this again. I was also asked about wedding consulting, personal liquor shopping... seems like the sky's the limit! Stay tuned, because I'll most certainly post about it.
Gondola Hook
The merging of two cocktails: the Gondolier and the Red Hook.
2 oz blended scotch (I've been digging Pig's Nose lately and it works well here)
1/3 oz Luxardo maraschino liqueur
1/3 oz Punt e Mes
Stir and strain into a chilled cocktail glass. Garnish with lemon peel if you like.
I really enjoy this particular combination of accents. I could see a number of different "Hooks" with different bases - the Boat Hook with navy-strength gin, the Captain's Hook with rum, the Golden Hook with cognac...
1/3 oz Punt e Mes
Stir and strain into a chilled cocktail glass. Garnish with lemon peel if you like.
I really enjoy this particular combination of accents. I could see a number of different "Hooks" with different bases - the Boat Hook with navy-strength gin, the Captain's Hook with rum, the Golden Hook with cognac...
Monday, November 25, 2013
Carina Collins
That's right, friends, it's another of my patented Unexplained Absences! I shouldn't feel too bad - we did just buy a house, after all, and I've recently noticed that many (better-known) cocktail blogs are subject to their own random hiatuses. Ah well. I had to check in to be sure that I got this one down.
2 oz London Dry gin (Tanqueray in this case, although Boodles would be welcome)
1 1/4 oz lime juice (about a full medium-sized lime)
3/4 oz strawberry-saffron syrup
1/2 oz Licor 43
1 dash orange bitters
Shake and strain over large ice cubes, then top with soda water to taste (about 2 oz for me) and stir gently.
I named this one after a constellation visible in the Southern hemisphere during the summer months - appropriate, since I'm not sure why I came up with this only once the weather turned frigid. Go figure.
2 oz London Dry gin (Tanqueray in this case, although Boodles would be welcome)
1 1/4 oz lime juice (about a full medium-sized lime)
3/4 oz strawberry-saffron syrup
1/2 oz Licor 43
1 dash orange bitters
Shake and strain over large ice cubes, then top with soda water to taste (about 2 oz for me) and stir gently.
I named this one after a constellation visible in the Southern hemisphere during the summer months - appropriate, since I'm not sure why I came up with this only once the weather turned frigid. Go figure.
Tuesday, October 8, 2013
Sugar Beet
Some folks pickle their leftover vegetables. Some nerds (like myself) turn them into liqueur instead. I've made a surprisingly effective sweet pepper liqueur in the past, but this one might be one of the most successful:
16 oz vodka
1 oz honey
1 medium diced red beet
Combine in a mason jar; macerate and shake daily for 10 days and store in the fridge. Try the end result on its own - it actually takes like real
Here's a recipe making prime use of this wonderful stuff:
1 oz London Dry gin
1 oz beet liqueur
1 oz bianco or blanc vermouth
3 dashes Angostura bitters
3 drops celery bitters (I love Bitter Truth's version)
Stir over a large ice cube in an old-fashioned glass (I keep everything chilled to facilitate this without excessive dilution). Garnish with a shaved beet slice if you have one handy, or just sip if you don't. Try not to spill this on the carpet because beet juice will stain like crazy.
16 oz vodka
1 oz honey
1 medium diced red beet
Combine in a mason jar; macerate and shake daily for 10 days and store in the fridge. Try the end result on its own - it actually takes like real
Here's a recipe making prime use of this wonderful stuff:
1 oz London Dry gin
1 oz beet liqueur
1 oz bianco or blanc vermouth
3 dashes Angostura bitters
3 drops celery bitters (I love Bitter Truth's version)
Stir over a large ice cube in an old-fashioned glass (I keep everything chilled to facilitate this without excessive dilution). Garnish with a shaved beet slice if you have one handy, or just sip if you don't. Try not to spill this on the carpet because beet juice will stain like crazy.
Vegi-Shandy
Sorry for the gap - we're in the middle of moving, job transitions, helping with friends' weddings... It's been a busy few weeks, without much time for mixology.
About three months ago we bought a juicing machine, and I've found that it makes an excellent tool for using up produce that's on the verge of going bad. The problem is that (as recently stated by a friend) is that then you have to drink the stuff. I myself prefer to get around this issue by combining it with delicious, delicious booze. Which probably offsets any health or nutritional benefits gained from the stuff, but there you go.
Combining vegetable juice with beer or cider turns out to be a surprisingly effective way to make it very palatable while accentuating its natural flavor. Here are a couple very successful riffs on the concept - give them a try, you might be surprised.
#1
1 oz bourbon (nothing fancy, I used Four Roses)
1 oz fresh carrot juice
1/2 oz lime juice
1/4 oz pineapple syrup
~3-4 oz dry alcoholic apple cider
#2
1 oz London Dry gin
1 oz fresh beet juice
1/2 oz lemon juice
1/4 oz cranberry syrup (or grenadine, but I think of this as fall/winter grenadine)
~3-4 oz dry alcoholic apple cider
#3
1 oz bourbon
1 oz fresh beet juice
1/4 oz lemon juice
1/2 oz pineapple syrup
~3-4 oz India Pale Ale (any brand, really; I forget what we used)
For all of the above, shake the first 4 ingredients, strain over fresh ice, then top with the cider or beer and gently stir. Feel free to play around with other variations; we certainly did. I think we tested just about every variation of the formula:
1 oz spirit (bourbon or gin)
1 oz veggie juice (beet or carrot)
1/4-1/2 oz lemon or lime juice
1/4-1/2 oz pineapple or cranberry syrup (less if using cider or lighter beer, more if using bitter beer)
3-4 oz beer or cider
A couple dashes of whatever bitters you like in these don't hurt either.
About three months ago we bought a juicing machine, and I've found that it makes an excellent tool for using up produce that's on the verge of going bad. The problem is that (as recently stated by a friend) is that then you have to drink the stuff. I myself prefer to get around this issue by combining it with delicious, delicious booze. Which probably offsets any health or nutritional benefits gained from the stuff, but there you go.
Combining vegetable juice with beer or cider turns out to be a surprisingly effective way to make it very palatable while accentuating its natural flavor. Here are a couple very successful riffs on the concept - give them a try, you might be surprised.
#1
1 oz bourbon (nothing fancy, I used Four Roses)
1 oz fresh carrot juice
1/2 oz lime juice
1/4 oz pineapple syrup
~3-4 oz dry alcoholic apple cider
#2
1 oz London Dry gin
1 oz fresh beet juice
1/2 oz lemon juice
1/4 oz cranberry syrup (or grenadine, but I think of this as fall/winter grenadine)
~3-4 oz dry alcoholic apple cider
#3
1 oz bourbon
1 oz fresh beet juice
1/4 oz lemon juice
1/2 oz pineapple syrup
~3-4 oz India Pale Ale (any brand, really; I forget what we used)
For all of the above, shake the first 4 ingredients, strain over fresh ice, then top with the cider or beer and gently stir. Feel free to play around with other variations; we certainly did. I think we tested just about every variation of the formula:
1 oz spirit (bourbon or gin)
1 oz veggie juice (beet or carrot)
1/4-1/2 oz lemon or lime juice
1/4-1/2 oz pineapple or cranberry syrup (less if using cider or lighter beer, more if using bitter beer)
3-4 oz beer or cider
A couple dashes of whatever bitters you like in these don't hurt either.
Friday, September 13, 2013
Girdle Popper
My wife and I visited a local cocktail bar last night, and she ordered a drink dubbed the Panty Dropper. I couldn't quite reconstruct it at home, but two out of three ain't bad.
1 1/4 oz navy-strength gin (Few's Standard Issue once again - I found a backup bottle!)
1 barspoon lemon juice
Stir over ice in a tall fizz glass, then top with 3 oz of Hana Hou Hou Shu Sparkling Sake (delightfully weird, delicious, pink stuff, pick some up if you can).
I just couldn't resist the name.
Pirate Dram
Here's a random Friday-evening old-school nightcap, cobbled together (as always seems to be the case) out of ingredients I'm trying to use up in preparation for our move.
3/4 oz Pyrat XO rum (or similar spicy, navy-style rum; Admiral Pusser's, perhaps)
3/4 oz VS brandy (technically I used a Torres 5 Year, but the style is similar)
1/2 oz Highlands scotch (or other smoky, peaty goodness)
1 barspoon Licor 43
1 barspoon honey-sage syrup
3 dashes Bitter Truth Jerry Thomas' Own Decanter bitters
Stir and strain into a cocktail glass. Garnish? What's that?
You could probably bump up the scotch if that's your pleasure. The overall effect was oddly close to Drambuie, hence the name.
3/4 oz Pyrat XO rum (or similar spicy, navy-style rum; Admiral Pusser's, perhaps)
3/4 oz VS brandy (technically I used a Torres 5 Year, but the style is similar)
1/2 oz Highlands scotch (or other smoky, peaty goodness)
1 barspoon Licor 43
1 barspoon honey-sage syrup
3 dashes Bitter Truth Jerry Thomas' Own Decanter bitters
Stir and strain into a cocktail glass. Garnish? What's that?
You could probably bump up the scotch if that's your pleasure. The overall effect was oddly close to Drambuie, hence the name.
Monday, August 26, 2013
Up-State
I have to admit that on my last trip there, I very much enjoyed my time in New York (due in large part to my favorite bar yet - my only complaint is that it's half a continent away) but I have a real fondness for Upstate. Reminds me of home, probably; more so than the hustle and bustle of Manhattan. Here's a drink named in its honor (think of it as "halfway to Toronto").
1 oz rye whiskey (Rittenhouse, appropriately)
1 oz applejack (Laird's Straight Apple Brandy in this case)
3/4 oz sweet vermouth (Dolin here)
1/2 oz Fernet Branca
1 dash aromatic bitters (Angostura)
Stir and strain into a chilled cocktail glass. Garnish? What's that?
If you want to use a decent Italian vermouth (Carpano Antica or its ilk) you can probably back off to 1/2 oz and possibly omit the bitters, though I haven't tried it this way.
Sunday, August 25, 2013
Gin & Juice, Fancy Style
Are you familiar with the Minnesota State Fair? I went along today at the family's behest, and it was only a flask of Few Standard Issue Gin that kept me alive through the experience. Turns out that it serves as a wonderful spike for all manner of mixers. Here is a drink that I made afterward to carry forward the trend.
1 1/2 oz navy strength gin (most brands should work in this)
1/2 oz pomegranate-blueberry syrup
1/2 oz lemon juice
Shake and strain over fresh ice. Top with 2-3 oz carbonated cucumber water to taste. Stir and spritz a quick blast of absinthe over the top using an atomizer.
Friday, August 23, 2013
Double-Dry Martinez
The concept of a "dry Martinez" is faintly ridiculous, since the Martinez is essentially the older, sweeter cousin to today's Martini. For bonus irony points, this isn't even really all that dry, though it is a fairly-dry rendition of the Martinez formula. It is brand-specific (that's the "double" part of the name) and I apologize for that, but this Dry Rye stuff really does deserve hunting down.
2 oz St. George Dry Rye gin
1/2 oz dry vermouth (Dolin here)
1/4 oz sweet vermouth (Dolin again, any decent vermouth would do fine)
1/4 oz maraschino (do I even need to specify Luxardo at this point?)
1 dash simple syrup (not exactly "dry" but helps with the balance)
1 dash Angostura bitters
1 dash Bittercube Cherry Bark Vanilla bitters (an astonishing combo with the Luxardo)
Stir and strain into a chilled cocktail glass; squeeze an orange twist over the top if available and discard, then garnish with a lemon twist. That's what I did, anyway; a twist of either citrus will do just fine as garnish.
2 oz St. George Dry Rye gin
1/2 oz dry vermouth (Dolin here)
1/4 oz sweet vermouth (Dolin again, any decent vermouth would do fine)
1/4 oz maraschino (do I even need to specify Luxardo at this point?)
1 dash simple syrup (not exactly "dry" but helps with the balance)
1 dash Angostura bitters
1 dash Bittercube Cherry Bark Vanilla bitters (an astonishing combo with the Luxardo)
Stir and strain into a chilled cocktail glass; squeeze an orange twist over the top if available and discard, then garnish with a lemon twist. That's what I did, anyway; a twist of either citrus will do just fine as garnish.
Glorious Evening Fizz
Here's a somewhat random variation on the "Morning Glory Fizz", a curiously tasty cocktail that I stumbled across in Imbibe! and which has become a personal favorite hangover helper. I made this one on a warm summer evening, hence the name, and it was just too tasty not to write down.
2 oz scotch
3/4 oz ginger syrup (a nice spicy version created by combining juiced ginger and sugar)
3/4 oz lime juice
3 dashes celery bitters
1 egg yolk
Rinse the inside of a fizz glass with absinthe and place in the freezer to chill. Combine the above over ice, shake well, and strain into the prepared glass. Top with 3-4 oz of chilled, carbonated cucumber water to taste, then twist a lemon peel over the top and discard.
Saturday, July 27, 2013
Malaccan Madness
I was thrilled to hunt down a couple bottles of Tanqueray Malacca today - I'd bought a couple before, recently after the news of its reissue, but the supply in my local market seems to be drying up and I found only one store with remaining stock. I might have to invest in a couple more, or exercise more willpower in using the stuff. It's really a very lovely gin, and I hope that its current limited run gets extended.
Anyway, should you have an open bottle of your own, here's a nice way to sling it around (although Malacca seems to work well in just about any pre-Prohibition gin cocktail). What with this name, it's entirely brand-specific (sorry about that) but you could use another relatively soft, Old Tom style gin. Seek out the real deal if you can.
2 oz Tanqueray Malacca gin
1/2 oz Licor 43
1/3 oz lemon juice
1 dash creme de violette
1 dash aromatic bitters
1 dash Bittercube Bolivar bitters
Shake briefly and strain over a large ice cube. Garnish with a twist of lemon if you feel.
Anyway, should you have an open bottle of your own, here's a nice way to sling it around (although Malacca seems to work well in just about any pre-Prohibition gin cocktail). What with this name, it's entirely brand-specific (sorry about that) but you could use another relatively soft, Old Tom style gin. Seek out the real deal if you can.
2 oz Tanqueray Malacca gin
1/2 oz Licor 43
1/3 oz lemon juice
1 dash creme de violette
1 dash aromatic bitters
1 dash Bittercube Bolivar bitters
Shake briefly and strain over a large ice cube. Garnish with a twist of lemon if you feel.
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