Where to begin…

6-11-13 The little man 6-11-13 billiken Summer Relief 6-11-13

Where to begin this SMcG post?  It’s my first post since December of last year, and a lot’s happened and changed since then.  Most significantly, I’m a dad now!  My wife and I had our first baby on May 23rd, and his name’s Elliott.  If you do the math, he’s not even 3 weeks old yet, and I’ve been off on leave of absence from work this whole time (I go back to work this Friday).

So although I’ve got numerous new cocktails I’ve tried since December 2012 to write about, I guess it’s only fitting that I start with an original one I created specifically to mark the occasion of our little man Elliott’s birth… It’s called “The Little Man”.  In addition to this drink (the most important one to me), I’ve got 19 other new drinks I’ve mixed up for the first time, and one delicious punch on top of that, since my last entry.  There’s no way though that I’d want to even write about that many all in one post, nor could I even do so if I wanted to, what with the 3-week old baby in the house and all.  So I’m going to keep this post really short and sweet, in hopes that by doing so, I’ll be more inclined to write more frequently than I’ve been doing recently.

So for sake of brevity, I’ll keep this post to two drinks – two cocktails that I invented in fact… “The Little Man” and “The Billiken”.  Although the Little Man is the drink closest to my heart, the Billiken is the original creation that I’m most proud of simply because it’s a damn good drink (if I do say so myself).  The Billiken was created back in March during the NCAA March Madness college basketball tournament in tribute to my hometown school and alma mater college basketball team of Saint Louis University.

“The Little Man”6-11-13 The little man

1.5 oz Still 630 rye whiskey

3/4 oz lemon juice

1/2 oz Meletti amaro

2-3 dashes of simple syrup

1 dash orange bitters

1 dash lavender bitters

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

Garnish with an orange twist

Many of these ingredients play a specific role in the characteristics of a drink created in homage to my baby boy Elliott…

The Still 630 rye whiskey because his dad loves rye whiskey and this particular rye because it’s a great St. Louis whiskey.  I love my hometown of St. Louis, and I’m excited to share my love for this town with little Elliott.  The lemon and amaro because when Elliott’s throwing a fuss, he can be a bit sour and bitter.  But then you add the simple syrup and lavender bitters because in the end, he’s just a sweet little baby who happens to smell like flowers (at least to his parents).  (The orange bitters and garnish don’t have any special meaning.)

But above all cheesy symbolism, the drink’s a fun one to drink.  It’s a refreshing drink that I think would appeal to many different folks… it’s a sour while still being a mellow, smooth drink.  I think that the variety of ingredients, from the amaro to the simple syrup to the lavender bitters to the lemon create a few different layers of subtleties, and offer a little bit of something for everyone’s tastes.  A good drink for a great time in my life.  Cheers to Elliott!

6-11-13 billiken“The Billiken”

1 1/2 oz Plymouth gin

3/4 oz Lillet Blanc

1/4 oz St. Germain

1 dash of Boker’s bitters

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

Garnish with a lemon peel hugging 3 blueberries

Of all the spirits to choose from, I figured gin spoke to me most when it came to basketball.  (Whiskey just doesn’t seem like a basketball liquor.)  The particular ingredients in this drink are fitting because, like SLU, none of them are particularly cheap (inexpensive).  Also, these specific ingredients (ie. Lillet, St. Germain) tend towards the fancier and “less rugged” persuasion, I guess you might say… also similar to SLU and its student body.  Lastly, the blueberries fit the school colors and may serve as a loose reference to basketballs.  But most importantly, it’s a well built and tasty drink.  I think of it as sort of an “elegant Corpse Reviver”… light, fancily delightful and delicious… like a ballet or a good game of college basketball.

“Summer Relief”Summer Relief 6-11-13

Why not throw one more drink in to this post for good measure, now that I’m on a roll (and the kid’s being good and napping)!  (kind of like a bonus hidden track on a ’90’s cd, eh?)

I don’t want this post to be only drinks I made up, so here’s a good one as we hit our summer stride… the “Summer Relief” from Matt Seiter’s book “Sanctuaria: The Dive Bar of Cocktail Bars”.  This drink is downright delicious! It’s one of the heartiest gin drinks I’ve ever had.  The grapefruit, honey syrup and surprisingly the St. Germain all add up to provide a substantial body for the drink.  It’s a substantial and hearty drink, but also kind of a “girly” drink.  But I don’t use the adjective “girly” to mean anything but awesome.  I mean it in the highest form of praise that I can… like a fashion model with great style and amazing perfume.  (I know that that is probably the absolute weirdest description of a drink that you’ll find in this entire Scientist McGee blog, but it’s in my notes and I trust my notes and my seemingly tipsy self from February, and it does ring a bell and I remember feeling strongly about this, so there you go! ha! ha!)

1 1/2 oz gin

1 oz grapefruit juice

1/2 oz honey syrup (1:1 water:honey)

1/4 oz St. Germain

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

Garnish with grapefruit

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


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”)