Happy Holidays from Scientist McGee! (2012 SMcG Cocktail Book)

Happy holidays, everyone!  Tis the season to raise a glass and toast our friends and loved ones!

My gift to you, to help with your toasts, is a new & improved 2012 edition of the “Scientist McGee Annual Cocktail Book”.  Last January, I posted the very first edition of the collected recipes from the Scientist McGee blog. That edition collected nearly every recipe I had posted over the lifespan of the SMcG blog, with just a couple awful drinks removed to spare your taste buds.  This new & improved 2012 edition includes those same recipes with another year’s worth on top of it.  Plus a revised table of contents with a special “key” noting particular ingredients with “big personalities”, such as Chartreuse, Campari, absinthe and creme de violette.  Basically “supporting actors” that can “steal the scene”, and for which some folks may not be particularly huge fans of (although others may “stand in line to get a ticket just to see this over-the-top supporting actor”).  I figured these ingredients warrant a heads-up or a come hither note for my readers and imbibers.  Once again, the “book” is posted in two parts that can be downloaded and printed, and then put together to create the finished product.

Download the book here:

Scientist McGee’s Cocktail Menu – 2012 Edition COVER &TABLE OF CONTENTS & THE BASICS

Scientist McGee’s Cocktail Menu – 2012 Edition THE DRINKS AND BOOKSHELF

The “Scientist McGee’s Annual Cocktail Book: 2012 Edition” also features some “last minute cocktails”, just in time for pressing.  These 6 new drinks are featured below and showcase some new ingredients for my home bar – swedish punsch, orgeat, Plymouth Gin and IMG_2785Fernet Branca.  The latest 2 cocktails, the Hanky Panky and the Wellington, came from a brand new cocktail book, hot off the presses a couple of weeks ago, called “Sanctuaria: The Dive Bar of Cocktail Bars”.  This book was written by Matt Seiter, a high school buddy of mine and all-around good guy, who happens to be the bar manager of Sanctuaria.  Sanctuaria is a tapas and cocktail bar in the Grove neighborhood of St. Louis, MO.  This book is the tale of that bar and its cocktail club, and features the recipe of every single drink on the cocktail club menu – all 150 of them!  It features the story behind each of the 70 original drink creations along with beautiful photos of each drink.  I definitely and highly recommend picking up a copy at http://www.sanctuariastl.com .  I guarantee that there will be many, many drinks from this book that will grace the future pages of this here blog, and I look forward to drinking each and everyone of them!

So I hope some of you enjoy the drinks – Happy holidays, and thanks to all of you who enjoy reading this blog, enjoy following my day-to-day imbibing on Twitter (@ScientistMcGee), and enjoyed some glassware from the “Scientist McGee’s Cocktail Glass Emporium” (http://www.etsy.com/shop/scientistmcgee) – it’s been quite a busy and fun year!

IMG_2646“The Hesitation”

This is a very good drink.  This was the first drink I tried my new bottle of swedish punsch out with.  I wanted to really taste the swedish punsch when I tried it for the first time, so I chose this very simple drink that’s equal parts rye and punsch.  This recipe makes for a rich, fragrant, slightly sweetened rye whiskey drink.  Very good.

Equal parts…

Rye whiskey

Swedish punsch

Stir well with ice and then strain into a chilled cocktail glass.

“Have a Heart Cocktail”IMG_2500

This drink wasn’t anything super unique or magnificent, but very good for what it is… which is a very good sour. It has a little bit of something special with the complexity of the Swedish punsch.

1.5 oz. gin

3/4 oz. Swedish punsch

3/4 oz. lime juice

1/4 oz. grenadine

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

Garnish with a lime

(“Vintage Spirits and Forgotten Cocktails”)

IMG_2522“Hoop La!” Cocktail

This is a good, easy-goin’ sour.  It’s nothing that special either, but it’s good nonetheless.  I like the gentler side of the Lillet and triple sec, against the strength of the brandy and lemon.

Equal parts…

brandy

Lillet Blanc

triple sec

lemon juice

Shake well and strain in to a chilled cocktail glass.

(“Savoy Cocktail Book”)

“Trinidad Sour”

Now here’s a VERY SPECIAL sour!  What a unique and delicious drink!  My friend Jack recommended this drink to me when I put a plea out for suggestions for a pre-Thanksgiving stay-at-home cocktail.  His recommendation prompted me to go to the store the next day or so and pick up my first bottle of orgeat (an almond cordial syrup).  This drink is amazing.  This drink is thick and creamy, frothy in fact! IMG_2632 This is a tough drink to describe for me.  I had never had Angostura bitters in this large of quantity before.  Plus it was my first taste of orgeat too.  So two “firsts”, I guess.  This drink is like a typical cocktail turned on its head… Instead of the bitters and the syrup adding the finishing touches, the rye whiskey adds the finishing touch on a drink featuring a full ounce of Angostura bitters.  Don’t worry folks, it’s not actually that bitter of a drink either…  It actually reminds me a lot of a “Blood & Sand”, oddly enough.  You all owe it to yourself to try this drink.  Thanks Jack, for the gift of the “Trinidad Sour”.

1 oz. Angostura bitters

1 oz. orgeat

3/4 oz. lemon juice

1/2 oz. rye whiskey

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

“Hanky Panky”IMG_2797

This was the first drink I made at home from Matt Seiter’s “Sanctuaria: The Dive Bar of Cocktail Bars”, and it was very interesting and really good.  The gin and sweet vermouth alone would be too sweet, shallow and light, but the Fernet Branca grabs them both and pulls ’em back down, keeping them grounded.  The Fernet comes in at the end and is a bitter bite that pulls the gin and vermouth back to reality, and rounds the drink out.

1.5 oz. Plymouth gin

1.5 oz. Italian vermouth

1/4 oz. Fernet Branca

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

garnish with lemon

(“Sanctuaria: The Dive Bar of Cocktail Bars”)

“Wellington”

This drink is really good… a really interesting sour with the mellow Swedish punsch ending that lingers.  I love the very small amount of Heering.  Actually, I think this drink really has the perfect balance of all the ingredients in the right proportions.  Really damn good!

IMG_28041.5 oz. gin

1/2 oz. lime juice

1/4 oz. Swedish punsch

1/4 oz. Cherry Heering

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

garnish with a lime

(“Sanctuaria: The Dive Bar of Cocktail Bars”)

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Been a long, long time…

 

After what I think is the longest stretch of time without a new Scientist McGee post, I’m back with a fair share of new drink recipes.  It’s been nearly 3 months since I last wrote, and in that time I’ve mixed up 8 new drink recipes and also become the proud owner of an all-new bar in my home!  I had outgrown my old bar which was an old victrola record player.  The victrola was a good bar and did a good job, but with the accumulation of more and more ingredients, and more and more glassware, I was sort of taking over our dining room table and buffet.  I was getting sideways looks from my wife, and I knew something had to be done to organize my growing hobby.  Lo and behold, as I’m mowing my lawn one nice Saturday, I go out to the alley in the back of my house, and I find the answer to my problem… an old cupboard of some sort.  Problem solved!  I LOVE my new bar!  Plenty of space for all my glasses, punchbowls, books and ingredients, with room for growth to spare!  Did I mention that I LOVE my new bar?

Any ways, it’s been 3 long months since I’ve done a new post, so it’s about time I get on with posting some new drink recipes.  I’ve got 8 for you, so here goes nothin’…

“Water Lily”

From my most beloved cocktail book, The PDT Cocktail Book, comes the first of eight cocktails.  The Water Lily’s a very well-rounded drink, albeit a bit candy-ish.  “Buyer beware.”

Equal parts…

gin

creme de violette

triple sec

lemon juice

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

Garnish with an orange twist.

“Improved Gin Cocktail”

This recipe comes from David Wondrich’s wonderful Esquire magazine articles.  With my recently acquired first bottle of genever, the predecessor to gin, I was on the hunt for a good drink to introduce myself to this spirit.  I tried this drink with my new bottle of Boomsma brand genever, Oude style.  “Oude” meaning aged in oak barrels, and a bit of smokiness not typically associated with gin.

To be honest, my first taste of genever didn’t tell me if I loved it or not.  Maybe it’s an acquired taste? I’m not sure, but it was OK..  It reminds of me of Calvados or apply brandy actually…. smoky and whiskey-like, but with a little bit of a flat or shallow element and a lackluster sting at the end (?).  This one’s a simple drink, with just a nice taste of the maraschino.  With the smokiness and “woodsiness” of whiskey and the “bite” of gin, it’s a real go-between of the two.  Hmmm… time will tell, I guess.

2 oz. genever

.5-1t simple syrup

1t orange curacao, triple sec or maraschino liqueur*

2 dashes of bitters

(*I chose maraschino)

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

With a lemon peel, rub the rim, then squeeze and drop in to your cocktail.

“Rosebud”

From the great book, “The Art of the Bar”, comes this drink that all I can say is, “Ehh, not that great.”  I’m not a fan of the tequila and sweet vermouth combo.  Maybe you are?

1.5 oz. silver tequila

1/2 oz. sweet vermouth

1 dash of Campari

Rinse a chilled cocktail glass with a dash of rose water;

Stir the tequila and vermouth with ice and then strain in to the cocktail glass;

Flame an orange zest over the drink and then float it on top;

Lastly, add a few drops of Campari to the surface.

“Ehh”

“Junior”


This is a pretty solid cocktail.  I like it… It’s like a mellow sour.  The lime hangs in the background and gets pushed a little in to the shadows by the aggressive rye whiskey.  All four ingredients blend however in to a unique, unified flavor, almost a grapefruit-like flavor.  Interesting, and pretty solid.

2 oz. rye

3/4 oz. lime juice

1/2 oz. Benedictine

2 dashes Angostura bitters

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

(PDT Cocktail Book)

“Rosita”

This is a tasty, “sophisticated” old-fashioned-type tequila drink.  A good drink, with a lot of balance between the sweetness of the tequila and the Italian vermouth and the dryness of the French vermouth, Campari and bitters.  It’s a very smooth drink, with just a nice bit of bitterness and a slight smoky/sweet flavor of the reposado tequila.  Good!

1.5 oz reposado tequila

1/2 oz. sweet vermouth

1/2 oz. dry vermouth

1/2 oz. Campari

1 dash of Angostura bitters

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

Garnish with an orange twist.

(“PDT Cocktail Book”)

“Weeski”

This drink surprised me… I thought it was very good.  This drink’s from the “PDT Cocktail Book” too.  However, the only reason I even tried this drink was because it came from David Wondrich, a man I respect and a cocktail expert I trust whole-heartedly.  Had it not been accompanied with Mr. Wondrich’s backing, I would’ve been too skeptical of the Irish whiskey – triple sec combo.  But I tried it, and I was pleasantly pleased.  It’s smooth, elegant and refreshing like a gin drink, but with the whiskey solid base.  It’s a damn good, easy-drinkin’ cocktail!

2 oz. Irish whiskey

3/4 oz. Lillet Blanc

1/2 oz. triple sec

2 dashes of orange bitters

Stir well with ice and then strain into a chilled cocktail glass.

Garnish with an orange twist.

“Paddy Wallbanger”

Ehh again… Not a very good drink, in my opinion.  I think it was kind of flat and “emotionless”.  It was mainly the dry vermouth… The whiskey and Galliano were OK together, but I feel like the vermouth is just a flat and bland connector between the two.  I won’t be making this one again.  Oh well.

1.5 oz. Irish whiskey

1.5 oz. dry vermouth

1/2 oz. Galliano

2 dashes of orange bitters

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

(“PDT Cocktail Book”)

“Harvest Moon”

This drink is pretty good.  It’s nothing magnificent, but it is a good drink.  The ingredients make for a pretty unique, interesting flavor.  It’s a somewhat sweet drink, but with the slight aromatics of the green Chartreuse seeping through.

1.5 oz. rye

1 oz. Lillet Blanc

1/2 oz. apple brandy

1/4 oz. green Chartreuse

3 dashes Abbott’s (or in my case, Angostura) bitters

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

Garnish with an orange twist.


A Scientific Spring

 

I, Scientist McGee, am formally declaring myself ready for spring time!

It’s been well over a month since my last post, and I have no real good reason for the delay at all.  The true reason for the dry spell has been a total lack of inspiration on my part.  I think I’ve been totally uninspired to try new drinks, because of the limbo between winter and spring that I found myself stuck in.  I had grown tired of warm winter drinks, but wasn’t quite ready yet to mix up cool summertime favorites.

Well, it’s warm out there, and beautiful too!  And I’m ready to drink spring and summertime fancy drinks!  So in today’s blog, I’m putting winter to rest, and providing a “sneak peek” at some of the new lighter ingredients that should be gracing the SMcG blog in the next several months!

Let’s close out winter, shall we?  And then I’ll show you the fun assortment of ingredients I splurged on this weekend, and am very excited to try!

Closing out the winter months, I’ve got two good ones for you…

“Breast Pocket Cocktail”

My favorite of the two is my favorite because it’s one I dreamed up.  I call it the “Breast Pocket Cocktail” because it could very well be concocted at a beer drinkin’ party with a secret flask of rye in one’s breast pocket of their jacket.  It’s a beer cocktail featuring the pride and joy of St. Louis, Schlafly beer (http://www.schlafly.com/), specifically Schlafly’s Dry Hopped APA (American Pale Ale).  I love Schlafly’s Dry Hopped APA, and as I was drinking it recently, I thought that it would go great with some rye whiskey added to it.  The beer itself is very hoppy and aromatic, and I thought it would mix nicely with the spiciness of rye (my favorite type of whiskey).  After a few tries, I figured out a good balance where the APA contributes flavors to the drink without overshadowing the other ingredient.  The hops of the APA go really well with the spice of the rye, and the orange bitters and lemon add a refreshing citrus zip.  I’m not one to make up my own drinks.  I think this is technically only my second?  The way I see it is that there are thousands of amazing drinks that have already been made up, that I’m sure I’ll never even have time to try.  I enjoy drinking my way through these, so why would I feel the need to focus on making up my own drinks as an at-home bartender?  Unless inspiration strikes me, and I’m craving something that probably does not exist – like a cocktail featuring a hometown beer.  I have to say, I’m quite proud of this delicious drink!

2 oz. rye whiskey

3 oz. Schlafly Dry Hopped APA

2 dashes of orange bitters

Build over ice, in a rocks glass, then stir gently, and garnish with a lemon peel.


“Left Hand Cocktail”

This cocktail’s one I made last night using one of my new ingredients, Aztec Chocolate Bitters (Fee Brothers).  This drink comes from “The PDT Cocktail Book”, and actually calls for Bittermens’ brand of “Xocolatl Mole Bitters”.  The only snag was that the Bittermens bitters cost $20 for a 4 ounce bottle, and I did not want to spend that much money on a bitters.  So instead I bought the Fee Brothers, which ran me $6.50 for the same size bottle.  I’d never tried either of these chocolate bitters, so I was a little worried that they’d taste dramatically different, and perhaps they do… I won’t know until I get a taste of the Bittermens.  I have a feeling though that they’re similar enough to warrant saving the $14.  Both are based on Mexican ingredients, featuring chocolate, peppers and spices.  Some reviews I was able to find online described the Bittermens as more complex in its flavors and the Fee Brothers as having the chocolate flavor more prominent.  Maybe this is true, however I found that I really liked the Fee Brothers bitters because of its spiciness.  Maybe they’re more chocolaty than the Bittermens, but they’re also definitely not just chocolate… they’ve got some peppery spice and kick to go along with it!  (I’m sure the Bittermens are in fact better and more complex, because the Bittermens are 53% alcohol, whereas the Fee Brothers are a water-based bitters, but the $14 I saved bought me 4 used jazz records and a stock of plastic LP sleeves on the way home, so I think I definitely won!)

This drink wound up being a very unique and tasty one.  It was a dark, somewhat sweet drink, with a relatively bitter taste (with the Campari).  It also had a nice freshness added though, by the peppers in the bitters, and just a faint  smoky chocolate flavor underneath.  It was definitely a very complex tasting drink, that I was glad I had tried.

1.5 oz. bourbon

3/4 oz. sweet vermouth

3/4 oz. Campari

2 dashes of Fee Brothers Aztec Chocolate Bitters (or Bittermens Xocolatl Mole Bitters, as called for in its original recipe)

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

Add 3 cherries on a pick as a garnish.

(“The PDT Cocktail Book”)

And now, without further ado… I declare winter officially over for me!  On to my new springtime splurge!

This weekend, I splurged and bought more than I am usually able to buy at once.  I had to do this though to gear up for spring and summer!  As I explained earlier… I haven’t been inspired to try any new drinks.

But now I am!

Several of these ingredients I’ve been wanting to buy and try for quite some time.  They are the Aperol and the anejo tequila, as well as the chocolate and rhubarb bitters.  Aperol is an Italian bitter aperitif much like Campari (in fact it is now owned by the Campari company), but I’ve heard that it’s perhaps a bit sweeter and bit less intense and less bitter?  (Not sure, but I’ll know soon enough.)  Anejo tequila is tequila that’s been aged for at least a year, but no more than 3 years, in oak barrels.  The oak barrels tend to be old ones that were previously used for whiskeys and Bourbons north of the border, adding more of a complex flavor than other tequilas.

The Luxardo maraschino liqueur is one I’ve enjoyed many times before and just needed to make sure to have plenty in stock for the spring and summer months ahead.  As I’ve mentioned many times before in this blog, I love maraschino liqueur!  I’d go so far as to say that I can’t live without it.  Ha! Ha! Ha! Ahem.

The orchard pear liqueur is made by Rothman & Winter, the same company that makes the creme de violette I have on hand to make my Aviations.  This was bought on kind of a whim because I’ve just recently begun liking pears this year.  Plus I spotted a recipe in the PDT book that looked really good (the “Statesman” with gin, orchard pear, green Chartreuse and orange bitters… mmmm…)

So let Spring begin!  I’ll be gladly sharing some new drinks, featuring these new ingredients that have been added to my bar, in the upcoming season.  Cheers, and Go Cards!


Introducing “Scientist McGee’s Annual Cocktail Menu: 2011 Edition” – Now you can play along at home with the Scientist!

Welcome to 2012, the second year of Scientist McGee!  This blog was created on March 6, 2011.  It’s hard to believe that it’s only 10
months old.

I’ve had a lot of fun along the way, trying new drinks and sharing them with all of you!  All of you have been really nice and supportive, excited to see what new concoctions the Scientist would post next.  It’s fun enjoying the drinks and it’s also fun to document them so that I can refer back to them later on, but it’s obviously a whole lot more fun to do, knowing that my friends and some like-minded strangers are actually reading it and getting a kick out of it too!

So thanks a lot for having fun with me, and I hope you tag along for some more cocktails in 2012 as well.

To celebrate the close of the first year of the Scientist McGee blog, I’m starting what will hopefully be an annual tradition – a recap of the cocktails shared on the blog in that year, in “Cocktail Book” form!

Click on the 2 links below to access a printable version of all the cocktails (except for one bad vodka drink I choose to forget, and therefore removed) from the Scientist McGee blog in 2011.  The book is separated in to two documents, and put together make a very handy guide that I hope you all will enjoy.  (Makes a great gift too – ha! ha!)

Scientist McGee’s 2011 Cocktail Menu COVER, TABLE OF CONTENTS and MEASUREMENTS

Scientist McGee’s 2011 Cocktail Menu

Thanks, and cheers!

SMcG


Maraschino! The humble, unassuming supporting actor steals the show…

I recently made a drink called the Martinez.  The Martinez is thought to be the precursor to the modern day Martini.   One of the most widely accepted stories about the drink’s origin points to the famous bartender, Jerry Thomas.  Jerry was tending bar at the Occidental Hotel in San Francisco and made the drink for a gold miner who was on his way to the town of Martinez, CA.  The recipe for the Martinez first appears in print in Jerry’s 1887 book, and called for Old Tom gin, sweet vermouth, a dash of maraschino and bitters, as well as a slice of lemon and two dashes of gum syrup.  Today, many recipes for the Martinez call for a mix of gin, sweet vermouth, maraschino liqueur and bitters.  And apparently, the great Martini evolved from this drink, to the drink we love of just gin and dry vermouth.

Very interesting story and piece of history, yes, but the thing that struck me the most when making and enjoying this drink, however, was just how important of a role maraschino liqueur plays in the world of cocktails… especially in the world of my favorite cocktails.  I originally bought some maraschino liqueur because I’d noticed it in quite a few older drink recipes.  I thought of it originally as an essential, but minor character in my drinks.  But as I sipped on the Martinez drink I’d just made, I realized how much I’d come to rely on this great liqueur to make what would be an average drink become amazing.  I realized that when perusing drink books, the ones with maraschino would jump out at me subconsciensly, because when I see a drink has maraschino, it’s almost certain that I’ll enjoy it.  It’s definitely never the leading ingredient, but it’s often the backbone of a great drink.  I always seem to compare it to some of the great supporting actors, like Philip Seymour Hoffman.  I know that when Philip Seymour Hoffman’s in a movie, chances are I’m going to like it, because he’ll add so much to the movie and sometimes become my favorite character.

That’s what maraschino liqueur is to me!  It’s the one consistent through many of the drinks I love and crave.  It appears in the Last Word, the Colonial, Harry Craddock’s Manhattan and the Aviation.  These drinks are all near the top of my list for favorite drinks, and maraschino liqueur is definitely up there near the top of my favorite liqueurs.  So, to celebrate this wonderful liqueur and give it its just deserts, I’m posting one new recipe for my blog (the Martinez), along with all of the drinks that have appeared over the last 9 posts of mine that feature the wonderful Luxardo maraschino liqueur.

Cheers to the maraschino liqueur!

 

“The Martinez”

A good ole all-alcohol cocktail, that’s indeed nice and heavy on the taste of gin, while being sweeter, because of the vermouth, like a Manhattan.

2 oz. gin

3/4 oz. sweet vermouth

1/4 oz. maraschino liqueur

dash of orange bitters

Stir well and strain in to a chilled cocktail glass.

“The Last Word”

from “Trips back and forth to the booze merchant…” at https://scientistmcgee.wordpress.com/2011/04/16/trips-back-and-forth-to-the-booze-merchant/

In the top 3 of my favorite cocktails – an amazing drink!

Equal parts…

gin

green Chartreuse

maraschino liqueur

lime juice

Shake well and strain in to a chilled cocktail glass

 

“Colonial Cocktail”

from “95 degree nights” at https://scientistmcgee.wordpress.com/2011/07/15/95-degree-nights/

This is my go-to simple, summer evening drink.  It’s quick’n’easy to make, and a perfect cocktail.

2 oz. gin

1 oz. grapefruit juice

3 dashes maraschino liqueur

Shake well and strain in to a chilled cocktail glass.

(from “The Savoy Cocktail Book”)


“Harry’s Manhattan”

from “Harry Craddock says your father smells of elderberries!” at https://scientistmcgee.wordpress.com/2011/07/03/harry-craddock-says-your-father-smells-of-elderberries/

 This is one of the best Manhattan cocktail recipes out there!  It wasn’t quite as sweet as a Manhattan made with maraschino cherries, and it tastes silkier and smoother.  (The Savoy Cocktail Book suggests shaking the drink.)

2 oz. Rye Whiskey

3/4 oz. sweet vermouth

2 dashes maraschino liqueur

3 dashes Angostura bitters

Shake well and strain in to a chilled cocktail glass.

(based on the “Manhattan Cocktail No. 1″ recipe in the Savoy Cocktail Book by Harry Craddock)

 

“Aviation” 

from “Trips back and forth to the booze merchant…” at https://scientistmcgee.wordpress.com/2011/04/16/trips-back-and-forth-to-the-booze-merchant/

This is a great, simple showcase and use of the maraschino liqueur.  Very good drink.

2 oz gin

3/4 oz maraschino liqueur

1/2 oz lemon juice

 

“Aviation II” (w/ creme de violette)

from “Back in St. Louis” at https://scientistmcgee.wordpress.com/2011/06/05/back-in-st-louis/

A nice twist on the classic Aviation.  The creme de violette adds a strong, floral component.

2 oz gin

1/2 oz lemon juice

1/2 oz maraschino liqueur

1/4 oz creme de violette

Shake well and strain in to a chilled cocktail glass.

 

“Mary Pickford”

from “Back in St. Louis” at https://scientistmcgee.wordpress.com/2011/06/05/back-in-st-louis/

This is a classic drink, perfect for summertime.  It’s sweet & refreshing without being “candy sweet”, due in large part to the nutty element of the maraschino liqueur.

2 oz light rum

2 oz pineapple juice

1 t maraschino liqueur

1 t grenadine

Shake well and strain in to a chilled cocktail glass.

(recipe from “The Cocktail Hour”)

“Club Cocktail”

from “Trips back and forth to the booze merchant…” at https://scientistmcgee.wordpress.com/2011/04/16/trips-back-and-forth-to-the-booze-merchant/

Great drink!  It’s a refreshing, summertime drink that’s not too fruity or sweet, thanks to the brandy and the maraschino.

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

 

“Hemingway Cocktail”

from “Harry Craddock says your father smells of elderberries!” at https://scientistmcgee.wordpress.com/2011/07/03/harry-craddock-says-your-father-smells-of-elderberries/

This drink is named after Ernest Hemingway, as it was one of the drinks he would enjoy at the El Floridita bar in Havana, Cuba.

1.5 oz. white rum

1/4 oz. maraschino liqueur

3/4 oz. lime juice

1/4 oz. grapefruit juice

Shake well and strain in to a chilled cocktail glass.



Harry Craddock says your father smells of elderberries!

I’m somewhat obsessed with liqueurs.  Often, I get obsessed with the idea behind a liqueur.  Something about one will pique my interest… maybe it’ll be an intriguing recipe for a drink it’s in (i.e. Cherry Heering and the “Blood & Sand”), maybe it’ll be the story and legend behind it (i.e. Chartreuse and the legend that only 3 monks know the true recipe at any given time), or maybe it’ll be the curiosity of a flavor I’ve never tasted in my life, along with a bottle that’s nearly as pretty as an old European church.  This last example is what caught my attention and began my curious obsession to try St. Germain’s elderflower liqueur.  The bottle alone should get anyone excited to at least try a taste.  And when I finally got a bottle of my own, I was very pleased with how this fancy liqueur tastes.  I was a little worried that it was going to be another liqueur as floral as creme de violette (nothing against creme de violette, I just wanted something different).  It was different.  I saw a description somewhere online that was spot on… this person said that it’s floral, but not too floral, sweet, but not too sweet.  This is true – I was really happy with its unique flavor.  True, it’s floral, but only in a subtle way.  It also has quite a few other flavors going on as well, to make a very complex flavor.  It’s got tastes of pear, peach, honey and citrus, and probably many more.  It’s damn good, and it really spruces up a drink.  It’s a great way to take a very traditional cocktail that you’re used to having, and that’s good, but that you want to make a little more special.  For example, the first drink I made was the “French Gimlet”.  I made this very simple drink because I wanted the St. Germain to stand out, so that I could taste the liqueur I’d just purchased.  And this is a perfect example of taking a very simple drink and making it something a little more unique and something special by adding the St. Germain.

“French Gimlet”

2 oz. gin

1 oz. St. Germain elderflower liqueur

1/2 oz lime juice

Shake well and strain in to a chilled cocktail glass.

“Le Jacques Strap”

The second drink I tried with my new St. Germain was one I found online with a silly french play-on-words for a name.  Paired with the creme de violette, this drink was very floral, but in a very soft manner.  I find creme de violette to have an intense floral character, whereas the St. Germain has a nice, soft floral aspect.  So mixed, it was a nice balance.  This was a fun drink with its many different notes of flavors, all held together with the old, familiar background of gin.

2 oz. gin

3/4 oz. St. Germain elderflower liqueur

1/4 oz. creme de violette (original recipe calls for Creme Yvette)

2 dashes orange bitters

2 dashes green Chartreuse

Stir and then strain in to a chilled cocktail glass.

“Hemingway Daiquiri”

The reason I picked up a bottle of St. Germain a few days ago was because I had a thirst for a cocktail using grapefruit juice.  I stopped by the ole grocery store to pick up some grapefruit juice, and that’s when I spotted the bottle of St. Germain being discontinued at this store and at a bargain price.  This drink is named after Ernest Hemingway, as it was reportedly one of the drinks he’d drink at the El Floridita bar in Havana, Cuba, in which he frequented.  Apparently, Hemingway enjoyed his drinks a bit stronger though, so he’d order it as a double, using twice as much rum.  This gave way to the drink also being referred to as a “Paba Doble” (“doble” meaning double).  I thought this drink was just OK… really nothing special.  Maybe next time I’ll make it as a double, with 3 ounces of rum, and maybe I’ll like it more too?

1.5 oz. white rum

1/4 oz. maraschino liqueur

3/4 oz. lime juice

1/4 oz. grapefruit juice

Shake well and strain in to a chilled cocktail glass.

“Harry’s Manhattan”

In addition to my recent acquisition of the St. Germain, I’ve been spending time flipping through the pages of my newest cocktail book, “The Savoy Cocktail Book”.  This is a great old book with hundreds of recipes, compiled by Harry Craddock and published in 1930.  Harry Craddock was the bartender at the American Bar inside the Savoy Hotel in London, England.  Harry Craddock left the U.S. for England to continue bartending, when Prohibition struck.  I’ve made the following two cocktails from the book.  I was not very fond of the latter (Champs Elysees), but the former was magnificent!  In his book, it’s just referred to as the classic  “Manhattan”, but I refer to it as “Harry’s Manhattan” because I thought it was neat that he suggested using a couple dashes of maraschino liqueur rather than the modern tradition of using a maraschino cherry.  (This is my first and only old cocktail book, so maybe this practice wasn’t just Harry’s, but rather the old way of doing it?  I’m not sure.)  The modern maraschino cherry is pretty much sugar and red food coloring, whereas the maraschino liqueur is true to the marasca cherries it’s made from and even features a nutty taste that comes from the pits of the cherries.  This was one of the best Manhattan cocktails I’ve ever had!  It wasn’t quite as sweet as a Manhattan made with maraschino cherries, and it tasted almost silkier and smoother.  It’s unusual that Harry suggests shaking the drink as well.  Most drinks that consist of all alcoholic ingredients call for being stirred.   I don’t know, but I’m converted… this is my new way of making a Manhattan.  Thanks Harry!

2 oz. Rye Whiskey

3/4 oz. sweet vermouth

2 dashes maraschino liqueur

3 dashes Angostura bitters

Shake well and strain in to a chilled cocktail glass.

(based on the “Manhattan Cocktail No. 1” recipe in the Savoy Cocktail Book by Harry Craddock)

“Champs Elysees”

Whereas I loved the drink above, I was not a fan of this drink.  I’m not too sure of the brandy & Chartreuse combo.

1.5 oz. cognac or brandy

1/2 oz. green Chartreuse

1/4 oz. lemon juice

1/8 oz. simple syrup

2 dashes Angostura bitters

Shake well and strain in to a chilled cocktail glass.

(based on the recipe in the Savoy Cocktail Book by Harry Craddock)

“Remember the Maine”

I can’t remember how or why I found this drink, but I stumbled across it online somewhere.  What a lucky stumble!  This drink was really good!  It’s a nice stiff drink, with an interesting, complex taste.  The absinthe in the forefront made the drink quite intense, while the Cherry Heering hung out in the background offering a nice subtle base.  Very tasty indeed.

2 oz. Rye Whiskey

3/4 oz. sweet vermouth

2 t Cherry Heering

1/2 t absinthe

Stir and then strain in to a chilled cocktail glass.


“The Gilroy Cocktail”

This drink too… I don’t know how or why I found this one, but I did so online as well.  And again, I really liked this one too.  It’s nothing fancy, just a good, solid drink.  If you ever want a solid, good cherry cocktail, this is it.

1 oz. gin

1 oz. Cherry Heering

1/2 oz. lemon juice

1/2 oz. dry vermouth

Shake well and strain in to a chilled cocktail glass.




Back in St. Louis

It’s been quite a while since I’ve posted an update to the ole Scientist McGee’s blog… a really long time.  It seems like ages in fact.  Since my last post, over a month ago, I took a trip to Jamaica.  It was a wonderful and restful time away from the daily grind.  My wife and I stayed at an all-inclusive resort in Montego Bay… all you can eat, all you can drink.  I had a lot of tropical drinks, from morning to mid-morning, to lunch, to afternoon, to dinner, to after dinner and so on… repeat for 7 days.  It was great… the drinks were very nice and easy and thirst quenching… lots and lots of Tequila Sunrises and an occassional Margarita thrown in there, amongst random others like the Bob Marley, Rum Punch, Pina Colata, etc.  I even got some classic drinks mixed in as well, like a Rusty Nail, a Harvey Wallbanger, a Manhattan, etc.  The people in Jamaica are amongst the nicest I’ve ever met, and the bartenders were no exception.  They were happy to oblige and make a few drinks for me that weren’t on the menu because you can only take so much rum and tropical drinks after a few days.  I even tried a new drink that I’d read about in the book I brought along to read on the beach.  (Which reminds me… I’ve added a new piece to the side bar of my blog, on the right-hand side… It’s a list of books that I own or have read, and a brief rating of what I thought of them… check it out.  And if you have any recommendations for me, please let me know.)   The book I read on the beach was called “The Little Green Book of Absinthe”, and as the title suggests, it’s a book dedicated entirely to Absinthe.  Pretty fun read, with little anecdotes, quotes and tales of the history of Absinthe.  I was even happier to notice that the bartenders at the resort had in fact a bottle of Pernod behind the bar.  A lot of the drinks in the book had too unusual of ingredients for me to order them, but one in particular struck my fancy on the 5th day of our stay.  My wife had gotten hooked on Mimosas while we were there, and so I thought that the “Death in the Afternoon” cocktail sounded like a perfect companion to hers.

A “Death in the Afternoon” was a classic Ernest Hemingway drink and is…

1/2 oz. Absinthe

4.5 oz champagne

Stir together in a champagne flute.

(recipe from “The Little Green Book of Absinthe”)

And now for all the different drinks I’ve tried since my last post, in no particular order…

“Aviation” (w/ creme de violette)

Shortly after a post of mine a couple back, called “Trips back and forth to the booze merchant…”, in which I had just recently acquired some maraschino liqueur, I got a great tip from a reader who recommended me trying it with some Creme de Violette (some times referred to as Creme Yvette).  Thank you to him, because it’s a great addition and a serious twist on the drink itself!  As you might imagine, the creme de violette is very floral and a very strong flavor… a little added to a drink goes a long way, and definitely “blues” up the color of the drink, which is kind of fun.  In the Aviation, it definitely adds another dimension.  In this drink, using only 1/4 ounce is nice as then it’s somewhat subtle, as opposed to its strong presence in the “Blue Moon” coming up next.

2 oz gin

1/2 oz lemon juice

1/2 oz maraschino liqueur

1/4 oz creme de violette

Shake well and strain in to a chilled cocktail glass.

“Blue Moon”

Fresh in to my creme de violette kick, I attended a wonderful wedding reception with a very nice open bar and I spotted a bottle of the creme de violette behind the bar… but no maraschino liqueur.  I asked the bartender what he’d recommend for the creme de violette, and he made me a “Blue Moon”.   Pretty great drink, I must say.  The violet melds wonderfully with the lemon, and it seems to almost bond with and transform the gin.  It’s a drink of 3 really good flavors working really well together.  Each flavor seems very clear and distinct, but also blend nicely to make an overall flavor greater than the sum of its parts.

2 oz gin

1/2 oz creme de violette

1/2 oz lemon juice

Shake well and strain in to a chilled cocktail glass.

“Mary Pickford”

This drink was one I found in the book “The Cocktail Hour”, which is a book celebrating the old fashioned drinks and their history, and I wound up really liking this one.  It’s a great summertime drink.  It’s sweet & refreshing without being “candy sweet”, due in large part to the nutty element of the maraschino liqueur.  The recipe looks very simple, but its taste is surprisingly complex… again, thanks in large part to the maraschino liqueur, which leads me to my revelation that – the maraschino liqueur is king! (in my book anyway)

2 oz light rum

2 oz pineapple juice

1 t maraschino liqueur

1 t grenadine

Shake well and strain in to a chilled cocktail glass.

(recipe from “The Cocktail Hour”)

“The Stork Club”

Another drink I grabbed from this same book was “The Stork Club”, named after a famed nightclub in New York.  I didn’t care much for this drink, and after this one and “The Bronx Cocktail” from my last post, I’ve decided that I don’t care for the gin and orange juice combo in drinks.  It tastes like watered down OJ to me, and similar to Tang… which is never good in my opinion.  Oh well.  The lime juice made it a little better, but still the gin and OJ combo tastes flat & hollow to me, leaving me wanting something more.

1.5 oz gin

1/2 oz triple sec

1/4 oz lime juice

1 oz orange juice

Dash of Angostura bitters

Shake well and strain in to a chilled cocktail glass.

(recipe from “The Cocktail Hour”)

“Cherry Vodka”

I made this drink on a whim because I wanted to try a new drink using Cherry Heering.  I found this one online, and I did not like it.  But full disclosure, I don’t like vodka (as you may have noticed, there are very few vodka drinks in any of my posts).  Since vodka doesn’t have much of a taste, this drink tasted like I was drinking just lime juice with some Cherry Heering, and a noticeable “hole of nothingness” where the vodka was.  I won’t be making this one again ever.

1.5 oz vodka

3/4 oz lime juice

1/2 oz Cherry Heering

Shake well and strain in to a chilled cocktail glass.

“Galliano Margarita”

I bought my first bottle of Galliano yesterday (along with 2 new glasses, pictured here)! To be honest, I wasn’t expecting much from the Galliano, as I was sort of just buying it because my wife likes “Harvey Wallbanger” drinks, so I bought a half-bottle (375 ml).  But boy was I in for a very pleasant surprise!  I love it!  I was under the wrong impression that Galliano was strictly a vanilla liqueur.  I hadn’t realized how it has quite a bit of an herbal undertone as well, and a strong anise secondary flavor too.  I don’t know why I hadn’t noticed this on the prior occassion when I had tried it before, but I hadn’t.  I have to say, I think that Galliano is very good indeed.  Plus I lucked out by stumbling upon a recipe for a drink that I just loved.  When I brought the bottle home, I didn’t want to just make another Harvey Wallbanger, so I looked online for what I could make and figured I’d give a Galliano Margarita a shot.  What the hell, eh? It was around 95 degrees out, so perfect, right?  Oh my, what a treat!  What a good drink!  I highly recommend this to everyone.

1 oz tequila

1 oz Galliano

1/2 oz lime juice

Shake well and strain in to a chilled cocktail glass.  Salt rim.

(As you can tell from the picture, I wasn’t in the mood for a salted rim.)

“Limon Sunrise”

And last but definitely not least, is a drink I looked up also online when I  found myself reminiscing about the endless Tequila Sunrises in Jamaica and also re-discovered a bottle of limoncello I’d forgotten we had in our house.  This one’s a very fun drink for the summer time.  Very refreshing and the orange & lemon combo is very good.

1 oz limoncello

3 oz orange juice

Splash of grenadine

Fill a highball-sized glass with ice, and build the limoncello, followed by the orange juice, and then add the grenadine.