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”)

Advertisements

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.


“Mamie” was a “Liberal”, used to throw “Paper Planes” off the “South Slope”. One day, tuckered out, she laid down for a “Siesta” and slept like a “Corpse”. (You’ll have to pardon me… I had no good title for this post.)

The conclusion that you might draw from the lame title of this post is that there’s no real overarching them to this post’s drinks.  You’d be right!  I present to you 6 random drinks that feature random ingredients, with nothing in common with each other, other than the fact that they’re all pretty damn good.  A couple of them feature Lillet Blanc, which is a new ingredient for my home bar.  Lillet is a delicious French aperitif wine.  It’s rather sweet and fruity, consisting of a blend of mostly Bordeaux wines and some citrus liqueurs.  One of its most famous roles being that of a key player in a cocktail with one of the best names ever, the “Corpse Reviver #2”.   (I actually went out to get my first bottle of Lillet Blanc, specifically so I’d be able to make this drink.)  Another new ingredient featured in this post is ginger beer.  I love ginger ale, but this is the first time I’ve ever tried true ginger beer.  Ginger beer is what ginger ale used to be like, back in the olden days.  Ginger beer actually has ginger in it, and quite the spice you’d expect from a soda made with real ginger.  A lot of classic cocktails call for ginger beer, so I picked up a bottle of “Lewis Osterweis & Sons” ginger beer, made by The Saint Louis Brewery (aka Schlafly).  It’s not something I’d necessarily want to drink every day, but it’s definitely worth keeping a bottle or two in the house for when you do want one.

“Corpse Reviver #2”

What a delicious drink!  I love the taste of the lemon with just a slight underlying flavor of absinthe, mmmm!  I might actually think this drink is a little heavy on the lemon, and I might like it more with a little less, but nonetheless, it’s delicious!  It’s very smooth and easy to drink, but also a bit complex in its flavor mixture, with the Lillet and a little bit of the absinthe (Note: 3 drops means just that, 3 small drops, not 3 dashes).  Love it!

1 oz. gin

1 oz. Lillet Blanc

1 oz. lemon juice

1 oz. triple sec

3 drops of absinthe

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

Garnish with a cherry

“The Liberal”

I’ve been wanting to try this drink for some time, as I love its name too.  It’s a pretty good drink.  It’s got a unique taste.  The amaro wrestles with the sweet vermouth, pinning the vermouth’s sweetness and adding a bittnerness, while the orange bitters and bourbon stand on the side lines cheering and encouraging the fight.  Good drink indeed.

1.5 oz. bourbon

1.5 oz. sweet vermouth

6 dashes amaro

2 (healthy) dashes of orange bitters

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

Garnish with a cherry

The good version of “The Liberal” from “Vintage Spirits & Forgotten Cocktails” by Ted Haigh (above)

There’s another recipe for “The Liberal” that’s actually more common on the Internet.  I, for one, am not a fan of this version.  I highly recommend following the recipe above instead.

More common recipe (echh):

1.5 oz. rye whiskey

1/2 oz. sweet vermouth

1/4 oz. amaro

2 dashes or orange bitters

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

Garnish with a lemon twist

The not-so-good version more commonly found on the Internet (below)

“South Slope”

This drink is delicious! It’s dry, citrusy, bitter and smooth, all in one!  It’s a really nice cocktail, a perfect blend of tastes and senses.  

3/4 oz. gin

3/4 oz. Aperol

3/4 oz. Lillet Blanc

1/2 oz. orange curacao

1/2 oz. lemon juice

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

Garnish with a lemon twist

(“PDT Cocktail Book”)

“Mamie Taylor”

This is a good drink, with quite a unique flavor combination with the smokiness of the scotch and the spiciness of the ginger, pulled together by the unifying lime juice.  It works very well together though!  It’s quite a unique summer-time refresher.  Ted Haigh writes in his book that this drink was considered a fancy drink back in its heyday, and I understand why… the scotch soothes the soul while the ginger excites the heart, and the lime keeps it all in perspective.

2 oz. scotch

3/4 oz. lime juice

ginger beer (not just ginger ale)

Pour the scotch and lime juice into an ice-filled highball glass, and fill to the top with ginger beer, and then stir gently.

Garnish with a lime wedge

“Paper Plane”

This is a pretty good drink.  It’s a bit too lemony perhaps, but a nice flavor, all in all.  All the different flavors (a little bitter meets a little tart) blend very well in to a good single, unified flavor.  Definitely not a bad drink (but nothing that special either).

3/4 oz. bourbon

3/4 oz. amaro

3/4 oz. Aperol

3/4 oz. lemon juice

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

“Siesta”

And last but not least… Definitely NOT least!  This drink is absolutely AMAZING!  This is one of the best drinks around.  This drink is so good and delicious!  The smooth, sweet tequila, with the tart grapefruit juice and the bitter Campari, smoothed out in relief of the simple syrup… Mmmmmm… a perfect mix of flavors!  It’s a complex drink that’s both an “easy goin’ summer-time drink” and a “sophisticated cocktail” at the same time.  Write this one down, then drink it down, folks!

2 oz. silver tequila

1/2 oz. Campari

1/2 oz. lime juice

1/2 oz. grapefruit juice

1/2 oz. simple syrup

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

Garnish with a grapefruit twist (I used a lime twist)

(“PDT Cocktail Book”)


Step-by-Step through Forgotten, Delicious Cocktails

Hey there everyone, I’m back.  After nearly 2 months of being MIA, I’m back to share the tales of 5 new cocktails and 2 new books!

That’s right.  I haven’t posted anything since May.  My lapse is owed to a couple things… 1, I’ve been really busy with my day job (less time to drink and write) and 2, I went to Ste. Genevieve, MO with my wife to celebrate our 10th anniversary in early June.  Ste. Genevieve is about an hour or so out of St. Louis and is one of the several regions of Missouri wine country.  The weekend trip basically rekindled my fondness of wines, and ever since, I’ve been back on sort of a wine kick.  It’s been a nice break from mixing up drinks, and just lazily pouring stuff out of a bottle and kicking back in the evenings.  The only problem with wine though is the fact that I tend to fall asleep on the couch at about 9pm, waking up, with the TV on, at midnight, and then dragging myself to bed in the middle of the night.  Wine’s great, but it makes me very, very lazy.

Even though I’ve been drinking much more wine lately, that’s not to say that I haven’t been replenishing and growing my spirits/liqueurs supply, as well as my cocktail books supply.  Since my last post, I’ve invested in a couple new types of rye whiskey (High West Double Rye Whiskey and Riverboat Rye Whiskey), a bottle of Calvados (apple brandy) and a bottle of amaro (Ramazzotti
brand).  I’ve also invested my time and attention in to Ted Haigh’s “Vintage Spirits and Forgotten Cocktails” (http://www.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615).  This is an awesome book, and apparently, one of the pioneering books of the current cocktail renaissance (originally published in 2004, “unearthing” these “obscure” drinks at the time, that are very well known today, just 8 years later).  Even though, 8 years has dated this book, it’s still an awesome book worth buying for the way it’s laid out and the entertaining writing of Ted Haigh, aka “Dr. Cocktail”.  Another book I’ve really enjoyed reading is the 1956 edition of Patrick Gavin Duffy’s (not to be confused with the curly-haired dad from the sitcom “Step by Step”) “The Official Mixer’s Manual” (http://www.amazon.com/Official-Mixers-Manual-Home-Professional/dp/B002CNKC7Y/ref=sr_1_7?s=books&ie=UTF8&qid=1343534430&sr=1-7&keywords=official+mixer%27s+manual).  I actually received this book as a surprise gift in the mail from my good friends in Lincoln, NE.  (I love any kind of fun mail, but receiving a cocktail book in the mail as a surprise?  It doesn’t get much better than that!)  Actually, I had picked up a copy of this book at a book fair back in April, but it was an edition from the late ’60’s or ’70’s (I can’t remember exactly) and I hadn’t really gotten in to it yet.  However, this earlier edition from the ’50’s is way more old school in its approach and references, and makes for a much more captivating read.  I’ve really enjoyed flipping through this book, which organizes its drinks by base liquor and liqueur.  Originally published in 1934, it’s definitely a great, classic cocktail book and really a “who’s who” of cocktails.  It features a huge amount of drinks that are very popular today.  It’s a very dependable, quality cocktail guide.

Anyways, I’ve gotten a bit off track.  Back to what I was saying… Yes, I’ve been a bit absent as I’ve been drinking the “lazy man’s drink”, but as I’ve been drinking my wine, I’ve been enjoying reading up and jotting down some new cocktails to try (at least for a few minutes before I’d fall asleep).  Here in this new post, I share with you the “East India Cocktail”, the “Calvados Cocktail”, the “Pegu Club Cocktail”, the “S.G. Cocktail” and the “Brooklyn”.  Enjoy!

“Brooklyn”

The Brooklyn cocktail is a cocktail I’ve been wanting to try ever since I got in to making cocktails.  For whatever reason, it caught my eye the moment I saw it online or in some book I was flipping through.  I think it caught my eye because it’s got a couple of my favorite ingredients – rye and maraschino.  It also caught my eye because of 2 other characteristics – I loved the name and also, my interest was piqued by an ingredient I’d never heard of… Amer Picon.  I’d never heard of Amer Picon and then as I started asking for it in stores around town, no one ever had it.  (?)  Come to later find out it’s because it’s a French liqueur that for some reason isn’t available in the U.S.  Well, I gave up on that idea, figuring I’d never get to try a Brooklyn cocktail, but at the same time, never really forgetting about the drink.  It was always in the back of my mind as a drink I’d love to try, and thought about from time to time.  Well, thanks to “Vintage Spirits and Forgotten Cocktails”, I learned today that there are in fact substitute ingredients that come close to matching Amer Picon that I could get my hands on.  He encourages the use of Torani Amer as a close substitute, but I can’t get my hands on that in St. Louis.  So the closest I could do was get a bottle of Ramazzotti.  Amer Picon, Torani Amer and Ramazzotti are all amaro liqueurs.  “Amaro” is Italian for bitter, and these are bitter aperitifs, made of a mixture of herbs, spices, roots, citrus peels, etc.  According to descriptions of Ramazzotti Amaro online, it’s a 200 year old recipe of 33 herbs and spices, with “notes of orange peel, cardamom, myrrh, galangal and cinnamon”.  Most of the amaros on the market are made in Italy, but Amer Picon is one of the few (if not the only one) made in France.  But alas, it’s not available here in the states, even though you’ll see it in many old recipes.  So, I’m not exactly sure how close Ramazzotti comes to Amer Picon, but from what I can gather from info online, it comes close enough.  I think it’s pretty damn interesting tasting, and this drink is pretty damn tasty!  The Brooklyn is similar to a Manhattan, but with a nice, heavy layer of the amaro adding some complexity and depth.  I love the healthy dose of maraschino.  Mmmm… it’s a very good drink – sort of a deeper, more herbal Manhattan.  Very good!

2 oz. rye whiskey

3/4 oz. dry vermouth

1/4 oz. Amer Picon (or Ramazzotti?)

1/4 oz. maraschino liqueur

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

“East India Cocktail”

This is a pretty good drink I found in the PDT Cocktail Book.  It’s a pretty mellow drink (albeit, pretty heavy on the “orangeyness”), and a nice cross between a “tropical drink” and a “real cocktail” (no offense, anyone… Some of my favorite drinks are tropical drinks).  The orange curacao/pineapple combo really lightens the drink up, while the dark rum and bitters brings it back down to earth.  Pretty good.

1 3/4 oz. brandy

1/2 oz. orange curacao

1/2 oz. pineapple

1/4 oz. dark rum

2 dashes of orange bitters

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

Garnish with an orange peel.

“Calvados Cocktail”

This drink was decent.  At first, the drink tasted a little “medicinal”, but after a while, it grew on me and into a somewhat complex taste with its healthy dose of bitters.  I’ve never been a big fan of cocktails with OJ, but this one’s OK.  I’m not convinced however, whether I really like apple brandy or not.  I feel like I could like apple brandy, but I don’t know… Maybe it’s just that there aren’t many good apple brandy cocktails out there?  I don’t know… there’s not a ton of recipes calling for apple brandy or Calvados, but the ones I’ve tried, I’m not crazy for.  Hmmm… only time will tell, I guess.  I’m not ready to give up on it.

1 oz. calvados

1 oz. orange

1/2 oz. triple sec

1/2 oz. orange bitters

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

“Pegu Club Cocktail”

This is a very good cocktail!  As I’ve said a hundred times before, I’m not normally a fan of gin and orange juice, but I have to say… gin and triple sec and lime juice is great!  This drink is more of a daiquiri than anything else, and it’s a solidly well put-together summer drink!  I like how it’s a really refreshing summer drink, but the bitters tone it down a bit and make it more of a complex drink.  Recommended for sure!

1.5 oz. gin

1/2 oz. triple sec

3/4 oz. lime juice

2 dashes of Angostura bitters

Shake well and strain in to a chilled cocktail glass.

“S.G. Cocktail”

This is a pretty good drink.  It’s nothing super special really, but just a nice drink for a sit on the porch after a hard day’s work in the summertime.  It’s just a nice and simple sour rye and juice drink.  The lemon actually packs quite a punch, if not a bit too much of a punch.  That being said, I was happy to find, just a few pages earlier in Duffy’s book, a drink called “Ink Street”.  The “Ink Street” is almost the same ingredients, but instead of an equal parts mix, it calls for 2 parts rye, and only 1 part orange and 1 part lemon (no grenadine either).  I think this proportion might suit my taste a little better.

1 oz. rye whiskey

1 oz. lemon juice

1 oz. orange juice

1 t grenadine

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


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


Let’s get snooty and drive around town!

            

It’s been nearly 2 months since I last added something to the ole SMcG blog, and it’s because of two reasons… 1- the holidays – I haven’t been experimenting and trying new drinks with all the running around, and I’ve been guzzling the old classic stand-by of brandy and eggnog, along with the classic champagne cocktails for the new year, and 2- bad fortune – The drinks I have tried, I haven’t been too crazy about, except for 2 that wound up being among my list of favorite drinks – “The Vanderbilt” (the “snooty” tongue-in-cheek reference of this post’s title) and “The Sidecar” (the “drive around” part of the title – I love the visual of drinking this cocktail whilst sitting gleefully in a motorcycle side car)!

As my readers may have come to know, I love cocktails with just a few ingredients the most.  Nothing against drinks with a laundry list of ingredients, they can be great too.  But there’s something about enjoying the simple combination of 2 or maybe 3 ingredients, that allows you to really enjoy the taste of each individual ingredient.  Plus, unlike some “showmen” of the drink slinging business/hobby, I like quick and simple drinks to throw together.  I like to have a drink come to mind, and have it in my hand in just about 5 minutes, enjoying instant gratification.  Both of these drinks (the Vanderbilt and the Sidecar) fit that description.

For these 2 drinks that I love, I also tried 2 drinks that I did not care for much – the “Night Shade” (1.5 oz bourbon, 1/2 oz sweet vermouth, 1/2 oz orange juice and 1/4 oz yellow Chartreuse, served on the rocks with a half slice of orange and a half slice of lemon for garnish) and the “Algonquin” (1.5 oz rye,3/4 oz dry vermouth, 3/4 oz pineapple juice and 2-3 dashes of orange bitters, served up).  The Night Shade was OK, but the Algonquin was really terrible.

“The Vanderbilt Cocktail”

The “Vanderbilt” however – oh wow!  What a good drink!  This is another one from the Savoy Cocktail Book.  It’s a smooth, warming drink, good for the cold months of January and February. It’s a stiff drink, but one that’s softened up by the cherry brandy and the simple syrup.  If you like brandy, but you want a softer drink, try this.  It’s not overly cherry-ish or sweet, just a smooth brandy cocktail that’ll warm you up.  Delicous!  (Plus it’s fun to drink something called the “Vanderbilt”, makes me feel classy, and a little snooty – ha!)

1.5 oz. brandy or cognac

1/2 oz. Cherry Heering

3 dashes of simple syrup

2 dashes of Angostura bitters

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

(“The Savoy Cocktail Book”)


“The Sidecar”

The Sidecar’s another great brandy drink.  It’s not as wintery of a drink, but still gives you that nice smooth brandy taste.  It’s almost a brandy margarita, only with a delicious sweet sugar rim instead of salt. It’s sweet and sour, and super refreshing!  Brandy is quickly moving up my list of favorite base spirits in my cocktails!

1.5 oz. brandy or cognac

3/4 oz. triple sec

3/4 oz. lemon juice

Shake well and strain in to a chilled cocktail glass that’s been rimmed with sugar using a wedge of the lemon.


Yellow Chartreuse

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

“3, 2, 1 Cocktail”

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

1.5 oz. rye whiskey

1 oz. yellow Chartreuse

1/2 oz. dry vermouth

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

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

“Mujer Verde”

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

1 oz. gin

1/3 oz. lime juice

1/4 oz. simple syrup

1/2 oz. green Chartreuse

1/4 oz. yellow Chartreuse

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

Garnish with a lime.

(“The Art of the Bar”)

“Aurora’s Bed”

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

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

2 oz. gin

1 oz. saffron-infused simple syrup

1/2 oz. lemon juice

1/4 oz. yellow Chartreuse

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

Garnish with lemon or orange.

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


“Cloister”

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

1.5 oz. gin

1/2 oz. yellow Chartreuse

1/2 oz. grapefruit juice

1/4 lemon juice

1/4 simple syrup

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

Garnish with a lemon.

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

“Fine & Dandy Cocktail”

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

1.5 oz. gin

3/4 oz. lemon juice

3/4 oz. triple sec

1 dash of Angostura bitters

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

(“Savoy Cocktail Book”)

“Old Fashioned”

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

2.25 oz. whiskey

1/2 oz. water

1 sugar cube

2 dashes Angostura bitters

3 ice cubes

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

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

“San Francisco”

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

1.5 oz. whiskey

1/2 oz. Benedictine

1 oz. lemon juice

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

(“The Bartender’s Bible”)