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

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A Crisp Chill in the Air

Summer’s winding down and there’s now a nice, crisp chill in the air during the evening time.  Pretty soon, it’ll be chilly or cold enough to warrant some drinks to really warm the soul.  But for now, it’s nice to savor the last few chances we have to enjoy the remnants of summertime.  Summertime’s a magical time with long, bright evenings and lots going on around the city.  That’s why September-October’s the best time in St. Louis… You get to savor the final fleeting moments of summer, while also enjoying a nice, chilly breeze in the evening time.  A perfect balance between the fun summer and the cold winter.

So while an almost unbearably cold time of the year is right around the corner, and soon I’ll be reaching for some cozy whiskey and scotch drinks inside the heated home… For now, I’m enjoying holding on to summer and being on the back porch for as long as I can.

That’s why you’ll only find one “sneak peek” at winter drinks in this post (the Brigadier).  For the most part, the drinks featured in this latest post are about as summery as you can get – The Americano, Planter’s Punch (meaning an actual punch shared by friends on a good ole St. Louis back porch Labor Day barbeque), and the Ramos Fizz.  It really doesn’t get much more summery than these cocktails.  And it really doesn’t get much better in general, no matter what time of the year, than these 3 cocktails.  So shake and stir ’em up while you can, because winter’s almost here, and pretty soon we’ll all be sitting on our couches wrapped up in sweatshirts, wrapping our hands around some hot toddies or maybe a Brigadier.

“Americano”

What a tasty drink!  Here’s a drink that’s light & refreshing, while still definitely tasting like an adult beverage with its dryness.  It’s nice and bittersweet, but not quite so bitter as a “Negroni”.  This is definitely a back porch cooler.

1.5 oz. Campari

1.5 oz. sweet vermouth

3 oz. club soda

1 orange slice for garnish

Pour into an ice-filled highball glass and stir, topping with club soda.

(“The Essential Cocktail”)

 

“Ramos Fizz”

Also known as the “New Orleans Fizz”, this amazing drink dates back to 1888.  It was invented by its namesake, Henry Ramos, and I must say it’s a pretty decadent drink!  It’s decadent in its appearance, it’s decadent in its taste and it’s decadent in its preparation. This drink calls for 2 things I’ve never used in a cocktail before – 1. orange flower water, and 2. an egg.  While using egg whites in cocktails is not uncommon, this is the first time I’ve gotten around to actually using them myself.  (I must admit, I was kind of intimidated by the thought of it, but that’s all behind me now.)  Since we’re using egg white to add body to the drink, we need to shake it with all our might… much longer than a regular cocktail.  Some recipes say “shake it long & hard”, some say “shake it viciously”, some say “shake it for at least one minute, preferably two”.  Like I said, I was a little weary of drinking raw egg, so I shook it intensely for about a minute and a half.  I shook it so long that my hands were frozen and arms quite tired by the time I was done.  A tip for next time would be to wrap a towel around the shaker before beginning.  Also, I’ve read some where that one should not be so weary of the raw egg in cocktails because the alcohol, and the citric acid of lemon/lime called for in many drinks, diminishes the chances of salmonella.  Anyways, enough about the egg… this drink is quite a drink!  It’s a fantastic decadent drink!  It’s thick & creamy, sweet & citrus-y!  You feel like you’re on top of the world when you’re drinking one of these fellas!  I highly recommend treating yourself to one of these.  I just wouldn’t recommend mixing it up when you have multiple guests, unless you lift lots of weights and have very strong arms to handle the amount of shaking needed for multiple drinks of these.

1.5 oz. gin

1/2 oz. lemon juice

1/2 oz. lime juice

1.5 oz. simple syrup

3/4 egg white

2 oz. heavy cream

2 dashes orange-flower water

club soda

Shake vigorously for 1.5-2 minutes, and then pour in to a highball glass with no ice. Top with club soda.

 

“Planter’s Punch”

I finally bought my first punch bowl set!  I’ve wanted one for quite some time, and a Labor Day barbeque seemed to be just the justification I needed to track one down.  To break in my new punch bowl, I turned to one of the most famous punches, a classic rum punch called “Planter’s Punch”.  I’m especially partial to the Planter’s Punch because one of the legends of its origin points to the early twentieth century in St. Louis.  Many people think the punch was created at the Planter’s Hotel in St. Louis in the early 1900’s.  Others think it was created by actual planters in Jamaica much earlier.  Who knows for sure… I’m content to compromise and hypothesize that perhaps it was originally created by actual planters in Jamaica, and then later popularized in the U.S. at the Planter’s Hotel in St. Louis.  That’s good enough for me!

Anyways, it’s a really good drink.  Good enough that I could see myself enjoying a whole punch bowl to myself if need be.  So I mixed up a batch to bring to our friends’ home, transporting it in a plastic pitcher, and planning to take a photo once I assembled the punch at their home… but it slipped my mind!  So unfortunately, I’m sad to say that I do not have a photo of my very first punch.  I do however have a picture of the making of the punch, the packaging of the punch and a picture of my new punch bowl set, along with a picture of a Planter’s Punch solo-style in a highball glass.  So below, for the mathematically challenged, I’ve listed two separate recipes – 1. a recipe for a single-serving drink, and 2. a multiplied recipe suitable for an 80 oz. punch bowl.

Now since this was my first attempt at a punch, and I was also transporting it to a location in which I wasn’t sure of the set up, I did something I’m not sure I needed to do… Instead of just mixing all the ingredients together in the bowl and then adding a big ice chunk, I shook two servings in a shaker to get the right proportion of water added to the drink from the ice, and then poured them in to the jug.  I did this 6 times I think.  This way, I knew that whatever the circumstances turned out to be, the drink would taste just right.  I’m not sure if this was totally necessary, but it turned out well, so it was worth the extra work of shaking.  Again, I guess the theme of this blog post is being exhausted from shaking so long.

Single serving:

1 oz. dark rum

1 oz. light rum

2 oz. orange juice

2 oz. pineapple juice

1/2 oz. lime juice

1/4 oz. simple syrup

1 maraschino cherry or orange slice for garnish

Shake well and strain in to an ice-filled highball glass.

Punch bowl:

11 oz. dark rum

11 oz. light rum

22 oz. orange juice

22 oz. pineapple juice

5.5 oz. lime juice

2.75 oz. simple syrup

Orange and lime slices for garnish

Totals 74.25 ounces, plus the water added from shaking with ice (or an ice chunk added later).


“Brigadier”

And last but not least, the sign of winter coming…  The nice, crisp chill in the air that’s such a relief from the hot summer right now will soon turn to blustery, cold winds and ice storms.  Let us be prepared – Stock up your cupboards with hot cocoa, whiskey, scotch and Chartreuse!

The final drink of this post is definitely a warmer-upper on a cold winter night.  Not only will the hot cocoa warm you up, but there’s quite a kick right away that’ll heat you up…  The Chartreuse hits you right away with quite a hot & spicy note, and then fades away in to a dark, rich cherry-chocolate flavor with the Cherry Heering and hot cocoa.  This is definitely a drink that’ll keep you company when you’re staying inside to escape the assault of the cold.

1 oz. green Chartreuse

1 oz. Cherry Heering

4 oz. hot cocoa

Stir and enjoy.

(created by San Francisco bartender, Neyah White)


Sherry makes an appearance…

I decided to pick up a bottle of Sherry finally.  I’ve been tempted to buy a bottle of Sherry ever since I tried a “Jabberwock” at the St. Louis bar, Sanctuaria.  The “Jabberwock” was the first drink I had at this bar, and it’s made up of sherry, caperitif, and gin.  It was a fantastic drink.  Like vermouth, sherry is a fortified wine.  Sherry’s fortified with brandy, giving it a slightly caramely taste.  The kind of sherry I bought is a fino sherry, which is a light and dry sherry.  I feel like cocktails with sherry have a very delicate and light character.  I have to say, I’m not totally in love with sherry, but it’s definitely a nice change of pace.

Four of the five drinks listed below were ones I tried using my new bottle of sherry, and the fifth is just a classic cocktail (the Monkey Gland) that I wanted to try.  Three out of the four sherry drinks were quite good, with only one being a dud. *  That’s pretty good odds based upon the fact that there aren’t really that many drink recipes out there calling for sherry.  In addition, it’s really good odds considering the fact that the search for the drink recipes came after my buying the sherry.  Usually, if I find the drink recipe before buying a bottle of something new, the drink’s almost guaranteed to be good.  This is typically the case because the recipe tends to speak for itself.  The combination of ingredients sounds so good that I’m compelled to buy a new ingredient.  On the other hand, when an ingredient has piqued my interest first, and then I have to scrounge up recipes to use it in, often times it’s easier for me to fall short.

So here they are, a few sherry drinks, plus an old classic stand by…

“Seville Cocktail”

This drink was probably my favorite of all the sherry drinks I tried. It was really good and made me question my theory that I don’t care for drinks combining gin & orange juice.  I’m now open to the idea!  This was a really good drink because of all the extra ingredients in addition to the gin/orange combo… the lemon, the sherry and the sugar.  The sherry really adds a nice flavor and some substance.  I often think the gin/orange combo tastes hollow, but the sherry adds a worthy element, and it also cuts through and softens the intensity of the juices.  Very good drink!

1.5 oz. gin

1/2 oz. fino sherry

1/2 oz. orange juice

1/2 oz. lemon juice

2 t simple syrup

Shake well and strain in to a chilled cocktail glass.

“Sevilla”

This was quite an elaborate drink for me to make.  (especially on a weeknight – ha! ha!)  I’ve never used ground cinnamon in a drink before, and I’ve never even tasted hot pepper jelly until this drink.  I found this drink in Dale DeGroff’s “The Essential Cocktail” book, and I have to say, it’s quite an interesting drink.  It’s a spicy drink, a quite spicy drink!  Overall, I like the idea of the drink.  However I would say that the texture of the ground cinnamon was a little off-putting.  It’s got such a dry texture, it kind of made me thirstier each time I’d take a drink.  I actually think it’d be a better drink without the ground cinnamon rim.  Also, I personally liked the spice of the hot pepper jelly, but that too could be removed based on personal preference or your mood at the time.  It’s great if you want a drink with some heat, which is definitely fun, but I think a drink with just the rum, sherry, orange and lime might be quite a good drink.  With the cinnamon and jelly, the drink resembles an actual meal (and that was DeGroff’s point, I think), but without the cinnamon, it’d be more “drink-like”.  Try it, and see for yourself!

1 oz. white rum

1/2 oz. fino sherry

3/4 oz. orange juice

1/4 oz. lime juice

1 t hot pepper jelly

ground cinnamon to rim the glass

1 flamed orange peel for garnish

Shake well and fine strain in to chilled cocktail glass.

(“The Essential Cocktail”)

“Poppy Variation”

This drink was the dud of the group.  It was OK, not terrible, but not great.  It’s like a slightly sweeter dry martini.

1.75 oz. gin

3/4 oz. dry sherry

1 dash orange bitters

1 dash Angostura bitters

Stir well and strain in to a chilled cocktail glass.

“Adonis Cocktail”

This was a very nice cocktail.  It’s silky & light.  It’s sweet, but also a bit deep & dry, with notes of caramel from the sherry.

2 oz. dry sherry

3/4 oz. sweet vermouth

1 dash orange bitters

Stir well and strain in to a chilled cocktail glass.

“Monkey Gland”

My original notes on this drink are pretty funny to read, because I started off not liking the drink much, but as I drank it, I liked it more and more.  I don’t know if that’s the best characteristic for a drink- to be bad at the beginning but good by the end, but who knows… it is what it is.  Here’s my actual notes, written as I drank the cocktail…

               1- I don’t know… the anise and OJ tastes a little medicinal.

               2- It’s OK, not great, not bad.

               3- It’s kind of a nice, fruity absinthe drink, which is a bit unusual.

               4- It’s kind of grown on me.

Ha ha! This drink got the best of me!  Hats off to it for that!

1.5 oz. gin

1 oz. orange juice

1/4 oz. grenadine

1 splash of absinthe

orange peel for garnish

Shake well and strain in to a chilled cocktail glass.

* As I was writing this post, I actually remembered a 5th sherry drink I tried, which was terrible. It was such a dud, that I didn’t even want to write about it, so beware… BEWARE the “Quarter Deck”.  It was terrible!


A random assortment of drinks, tied together by nothing more than time.

This latest post is a random grab-bag of cocktails.  There’s no overarching theme.  There’s no prominent new ingredient used in all of the drinks.  They’re not all from some new book I bought.

These four drinks have nothing in common other than the fact that I’ve made and drank each of them in the last couple of weeks, since my last post.  Each of them comes from its own, unique source as well… the Loop Tonic from a blog I read called “Spirited Cocktails”, the Plantation from one of the first cocktail books I ever bought called “The Art of the Bar”, the Sitarski from the actual first cocktail book I ever bought, Gary Regan’s “The Bartender’s Bible”, and the “Blue Devil” from a book that I picked up at a used book fair called “The New York Bartender’s Guide”.

Loop Tonic

The Loop Tonic has knocked my socks off!  It's a drink I just happened to read about in a blog called "Spirited Cocktails".  When I read about this drink, I was shocked by the idea of putting tequila and green Chartreuse together (I'd never tried that), but looking at all of the ingredients together, I thought it looked really, really good, and had the potential to be amazing.  I was intrigued... especially by the notion of celery bitters.  And that's the only thing I needed to go out and buy to make this drink that seemed so exotic to me.  So that day, I went out and got some celery bitters, and made up this drink.  I'm so glad I did because this drink is super delicious!  I flip, and grin ear-to-ear, when I think about making this drink, because it's so tasty and such an interesting drink!  All of the ingredients meld very nicely together, and the celery bitters add a really nice bite to the drink. If you like Chartreuse and you have 6 bucks to spare, I highly recommend going out and buying the celery bitters to try this drink.  

2 oz. white tequila

1 oz. dry vermouth

3/4 oz. lime juice

1/2 oz. simple syrup

1/2 oz. green Chartreuse

dash of celery bitters

Shake well and strain in to a chilled cocktail glass.

(“Spirited Cocktails” – http://spiritedcocktails.com/index.php/2011/07/29/beautiful-combinations-tequila-chartreuse/ )

The Plantation

This is a really great drink as well.  I found this drink while flipping through the pages of perhaps my favorite cocktail book I own, “The Art of the Bar” by Jeff Hollinger & Rob Schwartz.  I was bored and wanted to try something new, when I stumbled across this drink which called for basil.  Since the basil plant on our back porch had just recently begun to look healthy and good, I figured this’d be a fun one to try.  It was a good call, because this drink is really good!  The fresh taste of the basil, mixed with the lime and gin, make this a really refreshing summer cocktail.  I love basil in general… I love its taste and I love its smell… basil makes me happy.  So this drink, incorporating fresh basil, makes me happy too.

5 fresh basil leaves

1/2 teaspoon sugar

1 oz. gin

1/2 oz. triple sec

1/2 oz. lime juice

1 oz. grapefruit juice

1 basil leaf for a garnish (the original recipe calls for a slice of grapefruit as the garnish)

Muddle the basil and sugar in the bottom of your cocktail shaker until it’s like a paste, then add the rest of the ingredients and ice.

Shake well and then strain, using a fine-mesh sieve, in to a chilled cocktail glass.

(“The Art of the Bar”)

Sitarski

Again, an evening where I was a little bored of my standing drink menu, I started flipping through the pages of the very first cocktail book I ever bought, Gary Regan’s “The Bartender’s Bible”.  I wanted to make a drink using dark rum in order to try the Jamaican rum my wife and I had won a couple of months ago, while on vacation, playing “Name That Tune” on a stormy day at our resort in Montego Bay.   This bottle of rum holds a special place in my heart for two reasons… 1- It reminds me of one of the most fun vacations I’ve ever been on, and 2- It reminds me of the victorious, proud feeling I had when my wife and I schooled a bunch of youngsters by knowing more music from the 70’s, 80’s and 90’s than they did.  I always love when music comes up in trivia games, as it lights the biggest competitive fire in my belly.  But I digress, that’s neither here nor there.  I wanted to try the rum, and so I picked out this drink, the Sitarski.  This drink’s pretty good when you’re looking for big ole drink with rum that’s easy to kick back and enjoy.

1.5 oz. dark rum

2 oz. grapefruit juice

1/2 oz. lime juice

1 teaspoon lemon juice

1 teaspoon simple syrup

Shake well and strain in to an old-fashioned glass filled with ice cubes.

(“The Bartender’s Bible”)

The Blue Devil

This last drink was purely made because I wanted to try a bottle of blue curacao that I’d just bought.  So I flipped to another cocktail book’s index and looked under “B” for blue.   Sure enough, there were 12 drinks with “blue” in the name, and 9 of them contained blue curacao.  This drink’s nothing special, but if you really need a blue drink, it’s good enough.

2 oz. gin

1/2 oz. lime juice

1 tablespoon maraschino liqueur

1 teaspoon blue curacao

Shake well and strain in to a chilled cocktail glass.

(“The New York Bartender’s Guide”)


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.



95 degree nights

With summertime being in full, full swing in St. Louis, the lighter, fruit-juice cocktails have really taken center stage at my house.  With temperatures rising above 100 and hanging in the 90’s after sunset, the Gimlet is a great refreshing back porch quencher.  And so are the Colonial, the Gypsy and the Nevada… all drinks I really enjoyed over the last couple of hot weeks.  These cocktails aren’t just great drinks because of the summer heat and their refreshingness, but also because each of these drinks is a stand-alone hit.  Each of them had very well-balanced flavor combinations and were as fun to sip and savor, as they would have been to gulp down whole.

“Colonial Cocktail”

This drink was so good… a tarter tasting “fruit juice cocktail”.  I really haven’t had grapefruit juice in a long time, and one day, got the itch to start making some grapefruit cocktails.  I guess it was flipping through “The Savoy Cocktail Book”… there’s several drinks in there with grapefruit.  I’m glad I got the itch… it’s such a great taste for a cocktail.  There’s something unique about grapefruit juice to me… always has been… it’s not like other juices.  That’s why I think it lends itself so well to cocktails.  It’s such a unique taste to begin with, that it makes a perfect partner to the unique taste blends of cocktails.  This drink grew on me so much that I think I made it four nights in a row.  And that rarely happens.  I like having different drinks almost every night, very rarely ever making two of the same drink, two nights in a row.  So four nights in a row was quite the confirmation that this was a drink would become a regular in my rotation.

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”)

 

“The Gimlet”

The Gimlet, in its original recipe… with the Rose’s Sweetened Lime Juice.  So simple… so good… so refreshing!  I wish I had a jumbo Gatorade Cooler full of it.  I guess it’s for the best that I don’t.

2 oz. gin

3/4 oz. Rose’s Sweetened Lime Juice

Shake well and strain in to a chilled cocktail glass.

 

“The Gypsy”

Even though, my favorite Chartreuse cocktail, The Last Word, is one of the most refreshing drinks I can think of, I don’t normally think of Chartreuse when I’m thinking of a “refreshing summertime quencher”.  However, it once again works well in this refreshing, sour cocktail.  The St. Germain really balances out the Chartreuse, sweetening up the drink by muting the Chartreuse a little.  In fact, the St. Germain mutes both the Chartreuse and the lime juice, making for a very nice, balanced and refreshing cocktail.

1.5 oz. gin

3/4 oz. St. Germain elderflower liqueur

1/2 oz. green Chartreuse

1/2 oz. lime juice

1 lime wheel for garnish

Shake well and strain in to a chilled cocktail glass.

(from St. Germain Cocktails: http://stgermaincocktails.wordpress.com/ )

 

“Nevada”

I’m very lucky to have stumbled across four such great summertime cocktails in the past couple of weeks.  The fourth great cocktail that I loved is called “Nevada” and is in one of the first cocktail books I bought, called “The Art of the Bar”.  The recipe may not look like much on paper, but again, the balance between the ingredients is so good!  Or maybe, I just really, really like grapefruit juice in my cocktails?

1.5 oz. rum

1/2 oz. grapefruit juice

1/3 oz. lime juice

1/4 oz. simple syrup

1 dash of Angostura bitters

1 lime wedge for garnish

Shake well and strain in to a chilled cocktail glass.

(from “The Art of the Bar”)


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.