The Off-Season


It’s been nearly a month since my last post, and I don’t have a lot to show for it.  I wondered today why that was.  And it’s pretty much because our hometown baseball team, the St. Louis Cardinals, have been in post-season play… October baseball.  As you may have heard, the Redbirds won the World Series.  In St. Louis, virtually all of every day life slows down a bit and takes a back seat to post-season baseball when the Cardinals are playing in it.  Restaurants that aren’t pizza joints or bar and grills take a hit because people aren’t going out and spending time enjoying nice dinners.  Evening meetings and classes either get cancelled or they get cut very short, by speeding up the agenda.  Weekend chores get delayed to free up afternoons in front of the TV.  And me taking the time to look through books for new cocktail recipes and spending the time in the kitchen preparing them and taking a photo of them takes a backseat as well.

St. Louis is historically a beer town, and the Cardinals are one of the only things that trumps beer around here.  So as the days went on and games continued, my beer drinking did the same.  So if I wasn’t cracking open a beer, I certainly wasn’t spending the time necessary to find new cocktails to try.  I was instead mixing up the quick and easy standards that I’d made many times before.

So now that October baseball is finished, we all find ourselves with a lot more time on our hands.  We have our evenings and weekends free again, so to speak.  There’s no more rushed, quick 2-minute commercial breaks while watching the game.  I once again have the time to peruse cocktail books while relaxing in the evening.  I have time to pause the TV and mix up a special drink.  I have time to sit down and post these drinks on to the Scientist McGee blog.

“Jewel Cocktail”

I found this drink in “The Savoy Cocktail Book”, and under its entry, Harry Craddock added a note that said, “A medium-dry, fast working cocktail.”  “Fast working cocktail” can be used to describe any drink that calls for the 110-proof Chartreuse, and this is a great drink for lovers of the liqueur. The Chartreuse definitely takes center stage, while just being “watered down” by the gin and vermouth.  If you love Chartreuse, as I do, you’ll like this drink.  The Chartreuse is balanced nicely with the flavors of the orange bitters and lemon peel, with the gin and vermouth rounding it out with some extra body.

1/3 green Chartreuse

1/3 gin

1/3 dry vermouth

dash of orange bitters

garnish with a lemon peel and a cherry

Stir well with ice and strain in to a chilled cocktail glass.

(“The Savoy Cocktail Book”)

“Bobby Burns”

The Bobby Burns is a classic cocktail that can also be found in the Savoy Cocktail Book, but I took this recipe from Dale DeGroff’s “Essential Cocktail”.  To be honest, it’s not one of my favorite drinks, but then again, scotch isn’t really one of my favorite spirits.  But some times I am in the specific mood for the smoky flavor of scotch, and when I am, this drink is a good one.  With the scotch and the Benedictine, it almost coats your mouth like a syrup with a smoky, buttery flavor.

2 oz. scotch

3/4 oz. sweet vermouth

1/2 oz. Benedictine

Stir well with ice and strain in to a chilled cocktail glass.

(“Essential Cocktail”)

“Can-Can Martini”

 

I got this drink from the St. Germain company, and it’s a great way to enjoy the elderflower liqueur.  It’s nice & sweet, but dry… like a floral martini.  It’s a nice, simple cocktail.  It’s good when you want a straight forward gin drink that goes down easily, with the sweet, delicate taste of St. Germain.

2 oz. gin

1 oz. St. Germain

1/4 oz. dry vermouth

lemon peel for garnish

Stir well with ice and strain in to a chilled cocktail glass.

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One Comment on “The Off-Season”

  1. ashley says:

    just reading this blog makes me feel a little drunk! love it!


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