The Kansas City Royals Take the Crown! 

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 ⚾️
  

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The Mint Julep

Yesterday saw the Kentucky Derby horse race. Although I love the history and tradition of the culture of horse racing, I couldn’t care less about it as a sport. But there’s so much more to the Kentucky Derby than the sport of horse racing, I love the fashion of the day with the snazzy hats and the outfits that hearken back to an American golden age of good times and revelry, and my favorite part is the drink of choice that day… the amazing Mint Julep. 

The Mint Julep and Kentucky Derby is as intertwined as beer and baseball. That’s true for my own experience as well. Although I’ll have a mint julep every now and then on a day other than the day of the Kentucky Derby, I don’t do so as often as I really should. It really is too good of a drink to limit to just one special day. Since the drink outshines the horse racing event in my opinion, the drink should appear in one’s life more than the races as well. 

I had my first Mint Julep at a Kentucky Derby party. Every year, a bar in St. Louis called The Royale hosts a derby party and serves fantastic juleps along with great fun and games including live music, charity mouse races and best dressed contests. (I saw Miss Jubilee & the Humdingers play the year I attended, and before that I believe Pokey LaFarge & the South City Three played the event.)  Here’s a video straight from The Royale of how they make a julep: http://blogs.riverfronttimes.com/gutcheck/2014/04/mint_juleps_at_the_royale.php 

It’s pretty straight forward and how I prepare mine at home. Here’s a photo of the julep I enjoyed yesterday:

 

With such an iconic drink comes lots of legendary stories, and the best mint julep story I’ve heard involves those made by Tom Bullock.  


Tom Bullock was a St. Louis bartender at the St. Louis Country Club and author of “The Ideal Baretender” in 1917. In a libel suit regarding a claim that he was frequently drunk, former President Theodore Roosevelt testified that he had only had one drink since leaving the oval office and that was Mr. Bullock’s Mint Julep, and furthermore that he had only had a sip or two.  


Apparently Mr. Bullock’s mint julep was so good, the St. Louis Post Dispatch felt it warranted to call President Roosevelt out in an editorial claiming that no one could possibly limit themselves to only a sip or two of Mr. Bulkock’s julep. (http://mobile.nytimes.com/2015/02/18/dining/tom-bullock-the-ideal-bartender-offers-words-of-advice.html?referrer=)

  

The Mint Julep… a refreshing and stiff drink made of only bourbon, sugar, water and mint.  The Mint Julep… a drink that should be placed upon the mantle of America as prominently as baseball and jazz themselves. 



Holiday & Winter Communal Drinks

One of the best parts of the holidays and the cold, cold winter is getting together with friends and trying to stay warm. The best way to do that is with strong drink, and it’s much more fun to share one communal drink with a punch or a nog. These two recipes come from two celebrities, and I think they’re both solid drinks to remember for future holiday seasons.

Amaretto-Bourbon Punch

(Recipe courtesy of Martha Stewart)

20oz of seltzer water
16oz bourbon
8oz lemon juice
8oz sparkling apple juice
4oz simple syrup
3oz amaretto
Totals 60 ounces of delicious punch

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Egg Nog

(Recipe courtesy of Alton Brown)

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
1 1/4 ounces bourbon
1 1/4 ounces dark rum
1 teaspoon freshly grated nutmeg
4 egg whites

In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color
and the sugar is completely dissolved.

Add the milk, cream, bourbon, rum, and nutmeg and stir to
combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks.

With the mixer still running
gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Gently fold the egg whites into the
mixture. Chill and serve.

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St. Louis Sorghum Whiskey

Earlier this month, local distiller Still 630 released his new whiskey made of sorghum. Still 630 is one man, David Weglarz, and what a guy he is. Single-handedly running his distillery and making sure his whiskeys (ryes “Rally Point” and “Maple Sunset”, as well as white dog “Big Jake”) and rum (“Soulard Island Rum”) are available at nearly every respectable drinking establishment and spirits shop in St. Louis, Mr. Weglarz is one of the hardest working people I know.

Distilling his first-class spirits in a modestly small building (a former Hardee’s) in the heart of our city on 4th Street, just a stone’s throw from Busch Stadium, Still 630 is quintessentially St. Louis. I believe that Mr. Weglarz is as honored to have his spirits embraced and enjoyed by so many St. Louisans, just as much as so many St. Louisans are proud to consider his spirits our own.

So I, being such a big fan of this local distillery, didn’t have to think twice about heading down to the distillery the morning after first hearing of his latest product, “S.S. Sorghum” whiskey. When I think of sorghum, I think of a type of molasses because of some syrups I’ve purchased in old-fashioned Americana-type shops, but although I find science fascinating, I’m terrible at knowing anything about it and/or anything earth or plant-related. (I feel proud that I can identify a Bradford Pear or an Oklahoma Redbud tree, and that’s about the extent of my botany knowledge.) So I really didn’t even know what sorghum really is, but Wikipedia tells me it’s a type of grass maybe? Who knows?

But I know that Dave made a whiskey out of it, so I headed downtown first thing in the afternoon. In fact, my little man and I found ourselves in the position to purchase the very first bottle of this new whiskey (see picture)! Obviously that’s a photo of a proud dad and son.

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This is good drink, and a nice something that’s unique to add to one’s home bar. Below is the official tasting notes on the back of the bottle, and in my humble opinion it reminds me of a slightly rum-ish bourbon. Very interesting flavor and very good.

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To enjoy the full flavor of the sorghum whiskey, I’ve been enjoying it so far simply in an Old-fashioned cocktail…

2.25oz Still 630 “S.S. Sorghum” whiskey
1/4oz simple syrup
1/2oz water
2d Angostura bitters
Served over ice, with a lemon twist

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“S.S. Sorghum” can be purchased at the distillery on 4th Street. Learn more about Still 630 here.


Yellow Chartreuse

Well, I did it… I bought my first bottle of Yellow Chartreuse.  Green Chartreuse is one of my favorite things, so I’ve been intrigued by it’s yellow sister for a while now and knew that sooner or later, I’d bite the bullet and need to reunite these siblings.  I must say, I really like the yellow Chartreuse as well.  But not nearly as much as it’s powerful counterpart of the green variety.  Chartreuse is a pricey liqueur (around $55-60 a bottle).  While I really like the yellow Chartreuse, a milder, sweeter, less potent (80 proof, as opposed to the 110 proof of the green) version of the liqueur, I don’t know if it’s really worth the price for my budget.  The green variety is worth every penny, plus some, in my opinion.  I’d probably pay $100 a bottle if I needed to, and for some context, I’ve never paid more than the price of green Chartreuse for any other liquor.  But to be quite honest, I don’t know if I’ll rush to the booze merchant, to pony up the money for another bottle of the yellow stuff, when I run out.  I don’t think that this’ll be the only bottle I own, but I also won’t be heartbroken if my bar goes some months without it.  At this point at least (and I’ll be the first to admit that my mind might completely change, 360 degrees, by the time I reach the bottom of this bottle, as often my taste does during the course of just a 3 ounce cocktail), I don’t think the price tag justifies treating it as a staple in my bar.  Nevertheless, I’m enjoying it quite a bit while it lasts.  And I’ve mixed up 4 drinks using the yellow stuff, and 2 of which I love!  So, who knows what the future holds!  Following, are four drinks that call for yellow Chartreuse, one drink I made just because I loved the name, one 100% classic cocktail, and the last one just because I wanted a drink that called for Benedictine and the drink’s named after one of the best cocktail towns in the world.  Enjoy!

“3, 2, 1 Cocktail”

I found this drink, and “Aurora’s Bed” and the “Cloister”, all from a blog called “Cocktail Virgin Slut” (http://cocktailvirgin.blogspot.com/) – what a great wealth of cocktail recipes!  This drink, the 3, 2, 1, was the first drink I tried with my new yellow Chartreuse.  This was a nice and smooth drink, and I did notice that the yellow Chartreuse was indeed sweeter, more floral and smoother than the kick, bite and punch of the green Chartreuse.

1.5 oz. rye whiskey

1 oz. yellow Chartreuse

1/2 oz. dry vermouth

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

(http://cocktailvirgin.blogspot.com/)

“Mujer Verde”

This drink was delicious! It reminds me a lot of the “Last Word” (https://scientistmcgee.wordpress.com/2011/04/16/trips-back-and-forth-to-the-booze-merchant/), one of my favorite cocktails! I must love the combination of green Chartreuse with lime juice – they go so well together!

1 oz. gin

1/3 oz. lime juice

1/4 oz. simple syrup

1/2 oz. green Chartreuse

1/4 oz. yellow Chartreuse

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

Garnish with a lime.

(“The Art of the Bar”)

“Aurora’s Bed”

For this drink, I made my first infused simple syrup – a saffron-infused simple syrup.  To make this, I followed the basic recipe for making simple syrup… equal parts sugar to water, and boil (https://scientistmcgee.wordpress.com/2011/08/31/dashes-and-splashes/).  But the water I used had saffron left in it overnight.  What I did was use 6 threads of saffron for a quarter cup of water.  I placed the saffron threads in the cup of water and let it sit out overnight.  The next day, I used this water to combine with sugar and boil to make the simple syrup – very easy!

I then used this saffron-infused simple syrup to make the “Aurora’s Bed” cocktail. It was a very good drink… sweet, sour and herbal.  But even though making the saffron-infused simple syrup was easy to make, it took some time, and so I don’t know if I can honestly say that this drink was worth the effort.

2 oz. gin

1 oz. saffron-infused simple syrup

1/2 oz. lemon juice

1/4 oz. yellow Chartreuse

Shake well with ice and strain into a chilled cocktail glass.

Garnish with lemon or orange.

(http://cocktailvirgin.blogspot.com/)


“Cloister”

Here’s yet another fantastic drink!  I love this one!  The herbal taste of the yellow Chartreuse mixed with the tartness of the grapefruit is delicious.  A top notch cocktail!  (I am a huge fan of grapefruit juice in my cocktails though.)

1.5 oz. gin

1/2 oz. yellow Chartreuse

1/2 oz. grapefruit juice

1/4 lemon juice

1/4 simple syrup

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

Garnish with a lemon.

(http://cocktailvirgin.blogspot.com/)

“Fine & Dandy Cocktail”

This drink was OK.  I only made it because I was attracted to its name.  It’s just a very sour drink with an orange twist (kind of tangy though unfortunately).  A little simple syrup might help out, but still a decent drink.

1.5 oz. gin

3/4 oz. lemon juice

3/4 oz. triple sec

1 dash of Angostura bitters

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

(“Savoy Cocktail Book”)

“Old Fashioned”

One of the most classic of all classic cocktails – the “Old Fashioned”.  It’s pretty wonderful… a very nice way to drink whiskey as an alternative to just whiskey and water.  Sugar, bitters, water and bourbon – excellent!  This recipe is based upon the one Matt Seiter featured in Feast magazine last month.

2.25 oz. whiskey

1/2 oz. water

1 sugar cube

2 dashes Angostura bitters

3 ice cubes

Muddle the water, sugar cube and bitters.  Add whiskey and 2 ice cubes, stir.  Add 3rd ice cube and serve.

(http://www.feaststl.com/recipes/article_29fd5cc4-ffe4-11e0-902b-0019bb30f31a.html)

“San Francisco”

This is just a random drink I found in my “Bartender’s Bible”, as I was looking for a new drink that called for Benedictine.  It’s an OK drink… a bit too sour for me, but then again, I’d be totally content to have another one if someone made another one for me.  Ha!

1.5 oz. whiskey

1/2 oz. Benedictine

1 oz. lemon juice

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

(“The Bartender’s Bible”)


Trips back and forth to the booze merchant…

Greetings friends & patrons!

I’ve made a few too many trips to Friar Tuck’s over the last week or two, and picked up some Peychaud’s bitters, Grande Absente absinthe and Luxardo maraschino liqueur…  Great purchases if you ask me!

The mini bottle of absinthe was the way to go (pictured in the Sazerac photos) because it was only $12 or so, and so I didn’t have to fork out around $70 for a regular sized bottle.  It was a great way to go to since absinthe is so strong, most drinks I’m finding recipes for only call for a splash of it to coat the inside of a glass.  So this little bottle will last me a long, long time.  But even if it doesn’t, I now know how highly I think of this green elixir, and won’t mind shelling out the big bucks for a big bottle.  I’d tried absinthe several years ago, but just straight (well, with water and sugar and what not, but still…).  At that time, I thought it was just OK.  But now, using it in cocktails, I think it’s the tops!  Like I said, a little goes a long way, and the anise flavoring of absinthe really lends a cool and refreshing note to any cocktail it’s added to.  It makes a whiskey drink seem summery!  And that’s something to sing about!

The Peychaud’s bitters was a pre-requisite to buy in order to make the Sazerac.  Peychaud’s bitters is from New Orleans and its creator is credited as the creator of the Sazerac cocktail.  So, there wasn’t much choice there.  But it’s really good too.

The Luxardo maraschino liqueur is something I’ve wanted to buy ever since I fell in love with Peter Heering CherryLiqueur (for a photo of Peter Heering, see my blog’s gravatar image… What a guy!).

Once I got the Cherry Heering, I started noticing that there weren’t all that many recipes that called for it’s rich, tart flavor, and instead most drink recipes called for maraschino liqueurs, which are made from the Marasca cherries and are lighter and bitter-sweet, and have a note of almond flavor from the crushed cherry pits.  One of the most revered maraschino liqueurs is the Luxardo brand.  At first taste, I wasn’t that thrilled because it was quite different from the CherryHeering which I love.  But after a few tries and a few different recipes, I’m hooked on it too.  It’s typically used in very subtle ways in drinks, and it plays more of a background role, lending a nice support to the ingredients in the forefront.  It’s the Steve Buschemi of the cocktail world.

In addition to the acquisitions of these new ingredients, I also picked up a great book from the library… “The Craft of the Cocktail” by Dale DeGroff.  I already have a great book by Mr. DeGroff, called “Essential Cocktails” which has been featured many times in this blog with recipes pulled from it.  This book however, is a nice compliment to that book.  I think it came out before “Essential Cocktails” and is more of a “complete and everything” guide to cocktails, from basic explanations and histories of each type of liquor, to a guide to unique measurements, to recommended websites and further reading, to an alphabetical list of tons of cocktail drinks.  Where as “Essential Cocktails” is like a greatest hits album which nicely organizes all the best drinks in to their proper categories (Classics, Moderns, Sours, Highballs, etc.), this book is more like the “Bartender’s Bible” which is almost like a dictionary which lists tons of drinks alphabetically, but has much nicer pictures and descriptions than the “Bartender’s Bible”.  Each book is unique to itself and offers a benefit, and so I’d recommend both books if you have the time and money to spend, or a library where you can borrow it for a few weeks.  The nice thing is that there are drinks featured in “Essential Cocktails” that aren’t in “The Craft of the Cocktail” and vice versa, and even some drinks that are listed in both have slightly different recipes and therefore you can select which one fits your palate better.  Both are top notch books and great resources to have… Reading them is so fun that they inspire me to run to the kitchen to mix one up!  That’s why I recommend reading them in the evening time, rather than in the morning before going to work.  They can be frustrating if read when you can’t go mix a drink.

Well, enough dribble-drabble… On to the drinks you can make for yourself at home in your bar, or call me up and come on over and I’ll mix one up for you myself…

“Sazerac”

What a drink!  I love it!  It’s perfect for when you want the nice, stiff taste of a whiskey drink served up, but it’s hot outside and you need some refreshing thirst quenching.  The rye whiskey adds spice, but the lemon and absinthe make it cool and refreshing.  Plus the sugar makes it a little sweet.  When preparing, you only coat the inside of the glass with absinthe, but it’s surprising how much you can taste the absinthe in the drink.  Top notch!

1 sugar cube

3-5 dashes of Peychaud’s bitters

2 oz rye whiskey

Splash of absinthe

lemon peel for garnish

Combine the sugar and the bitters, and muddle to dissolve the sugar in one old fashioned glass.  Add the rye and some ice, and stir gently to combine.   Take the chilled serving glass and add a splash of absinthe… Swirl the absinthe around to just coat the inside of the glass, and then pour out (in to my mouth) the excess absinthe.  Strain the chilled rye, sugar and bitters in to this prepared glass.  If you’re a purist, rub the rim of the glass with the lemon peel, and then discard.  If you’re not a purist, twist the lemon peel over the top, or rub the rim, and drop it in to the drink for a garnish.  (This recipe is a combination of 2 slightly different recipes from 2 different sources – see references below)

http://www.theartofthebar.com/html/index.html and http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

“Captain’s Table”

Here’s a drink that features Campari, an aperitif bitters made with herbs and fruits.  It’s often described as an “acquired taste” due to its bitter taste.  I’m still not a huge fan, but this was one drink I did really enjoy.  It’s perfect for when you want a refreshing and summery, back porch drink without wanting a “sweet & fruity” drink.  All the flavors are very muted.  The drink’s refreshing with the gin, orange juice and ginger ale, but it’s dry at the same time because of the Campari.  Very good – Campari… you’ve served your purpose in life well.

2 oz gin

1/2 oz Campari

1 teaspoon grenadine

1 oz orange juice

4 oz ginger ale

1 maraschino cherry

Combine gin, Campari, grenadine and OJ… Shake well and pour in to a collins or a highball glass filled with ice cubes, and top with the ginger ale… Garnish with the cherry.

http://www.amazon.com/Bartenders-Bible-Mixed-Drinks-Everything/dp/0061092207/ref=sr_1_1?ie=UTF8&qid=1299558901&sr=8-1

“Aviation”

This is a great, simple showcase and use of the maraschino liqueur.  Very good drink.  It has a very unique, nutty taste that you don’t taste everyday in most cocktails.

2 oz gin

3/4 oz Luxardo maraschino liqueur

1/2 oz lemon juice

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

“Club Cocktail”

Great drink!  I found it to be very delightful to drink while sitting on the back porch on a lazy Sunday afternoon…  Initially, I thought it was a little too heavy on the taste of the brandy.  The caramel taste of the brandy surprised me being side-by-side with the maraschino liqueur and the pineapple juice.  But by the second glass, I really began to love its unique flavor.  It was another refreshing drink that’s not too fruity or sweet.  I guess that’s almost the them of this particular blog post… refreshing drinks that aren’t sugary sweet and fruity.

2 oz brandy

1/2 oz maraschino liqueur

1/2 oz pineapple juice

2 dashes of Peychaud’s bitters

lemon peel for garnish

Shake well with ice, and strain in to a chilled cocktail glass… garnish with the lemon peel

http://www.craftofthecocktail.com/

“Waldorf”

This is an awesome alternate take on the classic Manhattan!  This drink’s perfect for when you want a Manhattan, but want a more refreshing drink… The absinthe livens it up a bit, adding a fresh kick.  Very good cocktail.

1/8 oz absinthe

2 oz bourbon (or rye whiskey)

3/4 oz sweet vermouth

2 dashes of Angostura bitters

The recipe I found said to swirl the absinthe in the glass to coat the inside and then pour out the excess, before adding the remaining ingredients… I was, however, in the mood to have some more absinthe in the drink, so I actually just mixed in about an 1/8 oz of absinthe with the bourbon, sweet vermouth and bitters, and then stirred with ice, leaving all of the absinthe in the actual drink, and then strained in to a chilled cocktail glass.

http://www.craftofthecocktail.com/

“The Last Word”

Now that I’ve got my maraschino liqueur, I was able to taste what this drink was supposed to properly taste like.  (I’d originally only had Peter Heering Cherry Heering to use, and in one of my previous posts talk about how it didn’t work well and how it actually led to me creating my own variation called “The Counter Argument”.)  This classic cocktail was reportedly brought back to life by a bartender in Seattle (Zig Zag Cafe) who disovered it in some old cocktail recipe books.  Since it’s re-discovery, it’s enjoying quite a revival in popularity all across the country.  It is indeed a good drink.  It too has some really unique flavors and the Chartreuse really shines through and takes center stage, with a really nice accompaniment of the maraschino liqueur.

Equal parts…

Gin

Green Chartreuse

Luxardo Maraschino Liqueur

Lime juice

Shake well and strain in to a chilled cocktail glass

http://seattletimes.nwsource.com/html/restaurants/2008837441_zres11lastword.html

Cheers!


Goin’ on down to New Orleans… in my mind

Hey everybody,

I’m back with a short blurb about cocktails in my home in the months of March and April.

Baseball’s back, and that means that the weather in St. Louis is warming up.  With hotter weather, that usually means lighter drinks, so that’s what I’ve been having a little more of these days.  Just a “little more of” though, because I really tend to enjoy whiskey on a regular basis much more than say gin or tequila.  But it’s hard not to crave some lighter, more refreshing drinks in the spring & summer time, so I’ve been making some easy-to-make tequila drinks on a warmer spring evenings – the Havana and the Tequila Sunrise drinks.  I’m sure my taste for lighter drinks will only increase as the weather in town becomes swelteringly hot and unbearably humid.

Also, I’m posting here some very basic cocktail recipes for 2 of the most classic cocktails of all time… the Manhattan and the Martini.  These two classics are such staples that I’ve neglected to post anything about them up to this point, I think.  So I’m honoring them with a little attention and a little of the spotlight, for good measure.  They are, after all, 2 of my favorite, go-to drinks.  When I don’t want to mess around, and I don’t want to think too much, and I want to just go for an easy-to-make drink that can’t go wrong… these are the drinks.  They’re perfectly simple.  When I’m in the mood for whiskey, it’s the Manhattan (even though, half the time I’ll make the drink’s variation, a Dry Manhattan with dry vermouth and lemon, and the other half of the time, I’ll go for the classic Manhattan); and when I’m in the mood for gin, it’s the Martini.  Both of these classic cocktails showcase the base spirit so perfectly and clearly, without having to drink either of the base spirits straight.  Vermouth plays the role of the red carpet in both drinks so perfectly, and lets the stars of the drinks shine through.

And last, but not least, I’m offering up a recipe for a drink that I’ve not yet tried, but I will be trying at some point this weekend.  I tend to get very intrigued by cocktails with a good history behind them.  Ever since I started enjoying making cocktails and reading about them, I’ve been intrigued by one called the Sazerac.  The Sazerac is apparently one of the first important cocktails.  It’s a signature drink of the great city of New Orleans.  It was created in the 1860’s and was originally made with cognac as its base.  Over time however, rye whiskey gained in popularity as cognac’s popularity with the public decreased, and now the Sazerac is a rye whiskey drink.  I think another reason I became intrigued and obsessed with trying this drink is the fact that it contains absinthe, and so it seemed to me that it’d probably be a while before I could make this drink myself, since absinthe’s pretty darn expensive.  However, it dawned on me this morning that my spirits store, Friar Tuck, sells miniature “sampling” bottles of many liquors, a couple of which I think were bottles of absinthe!  So, I’m going today to get get a little bottle for around $6.00 I think.  This is actually perfect too, because I’m really only buying the absinthe for this drink, and this drink only calls for enough absinthe to coat the inside of the glass.  So this tiny little bottle should last quite a while for the purpose of making Sazeracs.  Another item I need to pick up at the store today is a bottle of Peychaud’s bitters.  The Sazerac recipe calls for specifically Peychaud’s brand of bitters.  Apparently, Antoine Peychaud was a Pharmacist in New Orleans and he concocted this special blend of spices and botanicals, and using his bitters, his pharmacy was actually the birthplace of the Sazerac cocktail.  (His pharmacy seems alot better than my local Walgreens… The closest thing I can get to a Sazerac at my modern pharmacy is Four Loco.   Actually, I guess Four Loco is a good modern equivalent though to a drink that contains absinthe, since both Four Loco and Absinthe have reputations for seriously harming one’s physical health and possibly killing you, but I digress…)   Anyways, that’s my objective today… to purchase the Peychaud’s bitters, a little bottle of absinthe, and a lemon, and be on my way to trying a Sazerac for the first time this weekend.

Without any further ado… Here’s recipes and photos of the 5 cocktails discussed above:

“Havana”

1.5 oz  rum

3/4 oz  triple sec

1/2 oz  lime juice

1/4 oz  simple syrup

A splash of orange juice (I actually enjoy about a full 1 oz of orange juice)

A dash of orange bitters

Shake well and strain in to a chilled cocktail glass (Optional: coat the rim of the glass with sugar)

http://www.theartofthebar.com/html/index.html

“Tequila Sunrise”


This drink is really easy to drink… it’s really easy to make and it’s really refreshing and tasty, and it looks really pretty too!  My wife loves it, and I agree.  It’s just a really fun, easy drink, that’s really tasty.

1.5 oz blanco tequila

4 oz orange juice

3/4 oz grenadine

Fill a highball glass (I prefer to use a good sized white wine glass, like the one pictured) with ice, and build (no stirring/shaking necessary) the tequila, followed by the orange juice, and then lastly pour the grenadine slowly through the drink to create the “sunrise” look.  Lovely!

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

“The Manhattan”

2 oz whiskey

3/4 oz sweet vermouth

3 dashes of bitters (I prefer Fee Brothers’ Cherry Bitters in my Manhattan, from time to time)

1 maraschino cherry for garnish

Stir the whiskey, vermouth and bitters with ice, and strain in to a chilled cocktail glass

“The Martini”

There’s a million variations on how to make a Martini… this is my preferred recipe:

2.5 oz gin

1/2 oz dry vermouth

1 or 3 olives for garnish

Stir the gin and vermouth with ice, and strain in to a chilled cocktail glass

Most people remember James Bond ordering his martini “shaken, not stirred”.  However, the general rule is that a bar tender stirs drinks with ice when all of the ingredients are alcohol based, and shakes drinks when the recipe includes fruit juices and other non-alcoholic ingredients.  So, the general rule is that a Manhattan and Martini should always be stirred to mix with ice, rather than shaken.  However, there is no right way and wrong way to drink… One should do whatever they want to get the drink however they like it.  I’ll stir a Manhattan and Martini 95% of the time, but every now and then, I do tend to enjoy the frothier texture one gets by shaking a drink as a result of small ice chips breaking up in the shaking process.  So once in a blue moon, I will in fact shake the martini.  You can kind of see the difference in the picture below of a shaken Martini – it’s not quite as clear as the picture of a properly stirred Martini above.

(Martini, shaken)

And last, but not least, here’s the recipe of my next adventure… the Sazerac!  We’ll see if it lives up to the hype.

“Sazerac”

(no photo yet)

1 sugar cube

3-5 dashes of Peychaud’s bitters

2 oz rye whiskey

Splash of absinthe

lemon peel for garnish

Combine the sugar and the bitters, and muddle to dissolve the sugar.  Add the rye and some ice, and stir gently to combine.   Take the chilled serving glass and add a splash of absinthe… Swirl the absinthe around to just coat the inside of the glass, and then pour out the excess absinthe.  Strain the chilled rye, sugar and bitters in to this prepared glass.  If you’re a purist, rub the rim of the glass with the lemon peel, and then discard.  If you’re not a purist, twist the lemon peel over the top, or rub the rim, and drop it in to the drink for a garnish.  (This recipe is a combination of 2 slightly different recipes from 2 different sources – see references below)

http://www.theartofthebar.com/html/index.html and http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737