I just put this drink together to celebrate the @kcroyals World Championship and say thanks to KC Jazz great Coleman Hawkins whose 8th inning LP spin may have brought on KC’s 9th inning comeback – A “Coleman Hawkins”: 1 1/2oz single malt scotch 1/2oz @fernetbranca 1/4oz @luxardousa Sangue Morlacco 1/4oz Benedictine and a dash of Fee Bros. Whiskey barrel-aged bitters ⚾️
On 10/26/14, the world lost a young baseball superstar of great promise, Oscar Taveras. Baseball fans learned of this tragic loss during the 2014 World Series, when it was announced over the air.
Shocked and in disbelief from this unexpected, terribly sad news, I needed a drink to sit back, take in the news and reflect on young Oscar and his saddened families (both his real family as well as his Cardinals family). Too saddened and shook to worry about mixing up a drink from ground zero, I just took the little bit of pre-mixed Manhattan I had already on hand and added cognac to it to make it a better-sized drink. Although the “technique” was unorthodox, the result was certainly tasty. Which begs the question…
Although the excuse for this concoction of mine was due to my lack of motivation to mix a drink from scratch, has anyone ever seen this technique in use before? Perhaps not just a Manhattan plus the addition of one other spirit (like mine was), but maybe two or three complete cocktails put together – A cocktail made of a combo of other cocktails? A “cocktail of cocktails”, so to speak.
I’d be interested to know.
Either way, at the end of the day, we’ll miss Oscar Taveras, and I hold his family and friends and his memory in my heart. This sad excuse for a drink is dedicated to the memory of Oscar Taveras, a tragic loss for St. Louis and the game of baseball…
1 part Manhattan
1 part cognac
I really enjoy a good Pimm’s Cup. So much so, that I really should find myself drinking them much more often than I do.
Oddly enough, I usually find myself enjoying them on the most American of holidays… 4th of July, Labor Day, etc. Mainly I guess because these holidays are summer ones where I find myself kicking back on the porch without a care in the world (other than the St. Louis heat and humidity).
However, I usually do feel a bit weird drinking these on the 4th of July for instance. Oh well, they’re a great summertime refresher, so who really cares about tradition and what’s proper anyway, right?
A 2014 Independence Day Pimm’s Cup…
2oz Pimm’s No.1
A couple ounces of ginger ale
Garnish w/ a cucumber
A 2014 Labor Day Pimm’s Cup…
2oz Pimm’s No. 1
1/4oz lemon over ice
A bit of ginger ale
A cucumber garnish
And what a Pimm’s Cup looks like when for some reason, you forget that a Pimm’s Cup has Pimm’s in it and accidentally use gin instead. It’s actually not a bad drink, and I wouldn’t object to someone handing me one.
A bit of ginger ale
A cucumber garnish
In February of last year, I was contacted by Fernet Branca, and asked if I’d like to be featured as one of their “cocktails of the week” on their social media sites. Obviously, I jumped at the opportunity! I came up with this variation of a drink I’d created almost a year earlier called “The Little Man”. With this variation, I emphasized the Italian origin of the famous amaro digestif, with the name “The Ragazzino”.
1.5oz Still 630 rye whiskey
1/2oz Fernet Branca
3 dashes simple syrup
1 dash orange bitters
1 dash lavender bitters
garnish w/ an orange twist
One of my favorite cocktail books from 2014 was the book of NYC’s Death & Co. Not only is it a gorgeous book with superior drink recipes, the drinks are also refreshingly unique. This book opened my eyes to making drinks with multiple base spirits. Some drinks with both rye and brandy, other drinks with one type of calvados and another type of apple brandy.
2oz Busnel VSOP calvados
1/4oz Laird’s apple brandy
3/4oz Italian vermouth
2d house Peychaud’s bitters (2p Peychaud’s / 1p Bitter Truth creole bitters)
1 lemon twist for garnish
Stir with ice and serve up.
2oz apple brandy
3/4oz Italian vermouth
1 dash of Bittermens xocolatl mole bitters
Stir with ice, and serve up.
1/4oz yellow Chartreuse
1d Peychaud’s bitters
Stir with ice and serve up.
Happy new year, everyone! I hope you all had a wonderful New Year’s Eve, and enjoyed a nice tipple to say ‘goodbye’ to 2014. Looking forward to this new year of 2015, what better way to say ‘hello’ than an updated and revised edition of the “Scientist McGee Cocktail Menu”.
The “Scientist McGee Cocktail Menu” is essentially a documented collection of all the new drinks I’ve mixed up and enjoyed since the last edition. This newest version adds about 25 libations or so to the mix, and they’re all featured at the end of the book. In addition to the newly added drinks, this edition also sees an updated cover, table of contents, bibliography, index, and even some updated photos of old drinks sprinkled in here and there.
So pull up a chair, chill some cocktail glasses, and measure some pours, because this book will be your best friend in the upcoming cold and wretched winter months.
Just click on the two pictures below to download the book in 2 parts.
Cheers to all of you, and may you have the best year of your life! To 2015! Cheers!
Happy new year everyone! I only posted one new blog entry in 2013, but I’ve stayed active on Twitter (@scientistmcgee) and Instagram (@scientistmcgee), as well as peddling vintage cocktail glasses on Etsy (www.etsy.com/shop/scientistmcgee).
My only 2013 post followed the birth of my first kid and introduced the “Little Man” drink I rolled in tribute to him. As I assumed, from that point on I really have not set aside the time to write lengthy blog posts. That does not mean in any way that I have not been enjoying the art of drinking well and reading worthwhile cocktail books and literature this past year. I have certainly been doing that! In fact I think I’ve had more fun sharing my experiences on Twitter and Instagram, because it’s afforded me the opportunity to meet and interact a lot more with new friends and interesting folks who enjoy cocktails as well… such as Cori Paige (Under My Host), Dave Weglarz (StilL 630), Sara Graham (Dishcrawl St. Louis), Bill Foster (The Big O), and others on Twitter and Instagram such as @DrinkDMV, @WorthyBar, @AmuseDouche11, @The_Warthog and @TheDuke001. Twitter and Instagram offer such an interactive forum, where there’s so much more back-and-forth and sharing between others I can learn from and enjoy with. So much so that I got my first opportunity in 2013 to sell my Etsy vintage glassware in a face-to-face public setting because I met Sara Graham through posting pics on Twitter.
So needless to say, I’m certainly grateful for the role WordPress has played in this fun hobby of mine. Without WordPress, there would be no “Scientist McGee”. This is where my alter-ego and hobby persona was born. It’s what encouraged me to foster and grow my interest, by allowing me to connect with others in the first place. The cool thing is that according to my “annual WordPress report” below, my blog brought in 6,400 visitors, although I only had one new post. That’s because what I write about and share isn’t “breaking news”… it’s got no “limited shelf-life” or “expiration date” of relevancy. I write about a time-honored tradition that has been around for over 100 years, and hopefully will never go away… the cocktail. And although new drinks will be concocted, and new spirits and cordials invented, as well as new methodologies in which to make new libations will be tried, the basics and fundamentals of making a good drink will outlive me. That’s why I’m happy that what I’ve written about on this world wide web will always serve as a decent resource to others when googling subjects such as “chocolate bitters”, “yellow chartreuse” and “how much is a ‘dash’?”. I love it when I myself google a drink recipe for reference, and my own blog pops up as a good resource!
So although 2013 has not been a busy year for me in regards to WordPress, it has in fact been a very busy year in my personal family life, as well as my drinking life over on Twitter, Instagram and Etsy. So if you only see me on WordPress occassionally, thanks, and I’ll see you from time to time. But if you want to join me over on these other sites, and enjoy drinks together much more often, it would make me very happy as well.
I can promise you one thing about WordPress, and that’s that I will have at least one new post in 2014. Once a year, I post my updated “Scientist McGee Cocktail Menu” for my home bar, updating editions annually to include all the new drinks I’ve tried in the prior year. Although I’ll need to find the time to do so, I do plan to post an updated year-end “cocktail menu” within the next month or so.
So stay tuned and keep your glasses chilled!
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
A New York City subway train holds 1,200 people. This blog was viewed about 6,400 times in 2013. If it were a NYC subway train, it would take about 5 trips to carry that many people.