Friday, February 12, 2016

millionaire cocktail no. 1

1/3 Jamaican Rum (3/4 oz Wray & Nephew)
1/3 Apricot Brandy (3/4 oz Rothman & Winter)
1/3 Sloe Gin (3/4 oz Atxa Patxaran)
1 dash Grenadine (1/4 oz)
Juice 1 Lime (1 oz)

Shake with ice and strain into a cocktail glass. I added a lime wheel garnish.

Two Saturdays ago, I reached for Hugo Ensslin's 1917 Recipes for Mixed Drinks and spotted the Millionaire No. 1. While I have had variations of this century old classic by way of the cachaça and Damson gin Brazilion Million and the hybrid Millionaire of Havana, I have not had the classic itself. Although to put a curve ball in the formulation, I opted for patxaran, a sloe berry infused liqueur, instead of sloe gin proper.
The Millionaire began with lime oil, berry, and Jamaican rum hogo aroma. The lime continued on into the sip where it mingled with the apricot and perhaps fruit notes from the grenadine, and the swallow shared funky rum, dark tart berry, and coffee flavors.

Thursday, February 11, 2016

orlando

2/3 Dry Gin (1 3/4 oz Bluecoat)
2 dash Grapefruit Juice (3/4 oz)
2 dash Raspberry Syrup (1/2 oz Royal Rose's)
1 dash Orange Bitters (Regan's)

Shake with ice and strain into a cocktail glass. I added a grapefruit twist.
Two Fridays ago, I was in need of some end of the night punctuation, so I took a gander at Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Orlando. Overall, the combination reminded me of a gin Blinker Cocktail which sounded rather refreshing. Once prepared, it offered a grapefruit aroma that led into a grapefruit and berry sip. Finally, the swallow was a delightful old school pairing of gin and raspberry flavors.

the dose

3/4 oz Mezcal Amarás Espadín Joven
3/4 oz Clement Creole Shrubb
3/4 oz Lillet Blanc
3/4 oz Lime Juice
1 dash St. George Absinthe (1 cm in a dropper tube)

Shake with ice and strain into a cocktail glass.
One of the popular drinks on the Loyal Nine menu is our Corpse Reviver called the Dose. I mentioned our Corpse Reviver #2 variation when I wrote about the Swedish punsch for Lillet substitution from Crosby Gaige with the 1930-era gin version when we temporarily ran out of Lillet. Dan Myers created this riff at Spoke and he switched the gin and lemon in the classic to mezcal and lime before bringing it with him to Loyal Nine. The mezcal's vegetalness and smokiness work rather well here in the place of gin's botanical complexity, and the lime certainly complements the agave distillate better than lemon.

Wednesday, February 10, 2016

jack sparrow flip

2 oz Flor de Caña 7 Year Rum (Plantation Original Dark)
3/4 oz Sandeman Rainwater Madeira (Blandy's 5 Year Verdelho)
3/4 oz Demerara Syrup
2 dash Fee's Whiskey Barrel Bitters
1 Whole Egg

Shake once without ice and once with ice, strain into a Fizz glass (nut bowl), and garnish with grated cinnamon.

Two Thursdays ago, I grabbed the Death & Co. Cocktail Book and found Brian Miller's Jack Sparrow Flip that seemed like a great nightcap to end the workday evening. The combination of rum, Madeira, demerara syrup, and bitters reminded me of the last drink that Ryan McGrale made for me, a Rum & Madeira Old Fashioned, and this 2008 creation added a whole egg to the combinaton.
The freshly grated cinnamon added a bright spice aroma to the Flip. Next, a creamy caramel and grape sip transitioned into dark rum and chocolate notes on the swallow with a cinnamon finish.

Tuesday, February 9, 2016

yvonne's ward eight

1 1/2 oz Rittenhouse Rye
1/2 oz Lustau Palo Cortado Sherry
1/2 oz Grenadine
1/2 oz Lemon Juice
1/4 oz Orange Juice

Shake with ice and strain into a goblet. Add a pineapple disk garnish inside the glass, fill with crushed ice, top with 3/4 oz soda water, and add straws.

After a round at the Highball Lounge, I made my way over to Yvonne's and found a seat at the main dining room's bar. For a drink, I asked bartender Sean Sullivan for their version of the Ward Eight. I had previously written about the way Drink in Fort Point modified David Wondrich's recipe in Imbibe! to make their version. One problem with the Ward Eight for me is that the orange juice in the recipe clashes with the whiskey. Some whiskey drinks like the Blood and Sand have other ingredients that work well with orange juice to bridge the gap. Here, the magic ingredient is sherry which helped to tie the orange juice in place. Sean described how this version was created in collaboration with Wondrich where he pulled the sherry aspect from a 1934 New York Sun article.
Yvonne's Ward Eight began with pineapple and other fruit aromas. Grape, pomegranate, and lemon on the sip transitioned into a rye and nutty sherry swallow. Indeed, the sherry not only smoothed over the orange juice flaw in the popular recipes for the Ward Eight, but it also donated a bit of complexity to the Daisy.

gorillas on deck

1 oz Clement Premiere Canne Rhum Agricole
1 oz Plantation Overproof Dark Rum
1 oz Pineapple Juice
1 oz Coconut Cream
1/2 oz Ginger Syrup
1/2 oz Lime Juice

Shake with a few ice cubes and pour into a tall glass. Fill with crushed ice, add a straw, and garnish with mint sprigs and 5 dash Angostura Bitters.

After No. 9 Park, I headed down the street to the Highball Lounge. There, I asked bartender Babs Adumbire for the Gorillas on Deck, their spiced Piña Colada riff. Babs warned me that while the drink does not taste all that boozy, the overproof rum will sneak up on you over time.
The Gorillas on Deck offered up a spiced aroma with mint, allspice, and clove notes. The creamy sip contrasted the tart lime with the sweeter caramel flavors, and the swallow began with grassy and funky rum notes and ended with pineapple and ginger. As the bitters garnish began to enter the flavor profile, the finish picked up a clove-driven dryness.

Monday, February 8, 2016

vielle daiquiri

2 oz Clement Canne Bleue Rhum Agricole
3/8 oz Clement Creole Shrubb Orange Liqueur
3/8 oz St. Elizabeth Allspice Dram
3/4 oz Lime Juice

Shake with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg. Note that three non-juice ingredients were batched and briefly aged in a small barrel (24 hours).
Two Wednesdays ago, I headed to Park Street Station for a bar crawl with one drink procured from three esteemed Downtown Crossing establishments. I started slightly up the hill at No. 9 Park where I asked bartender Ryan Lotz for the Vielle Daiquiri from the menu. I regret not asking why the drink was called that; a vielle is a medieval stringed instrument, but perhaps it is reference to the Cognac descriptor "vieille" meaning old especially since some of the ingredients spent time in a small barrel.  Regardless, with all of the darker spice notes, it seemed perfect for the colder months akin to the Winter Daiquiri. In the glass, the Vielle Daiquiri shared nutmeg, lime, and grassy aromas. Next, orange and lime on the sip led into grassy and allspice flavors on the swallow.

madame lou

2/3 jigger Dry Vermouth (1 1/2 oz Noilly Prat)
1/3 jigger Gin (1 oz Tanqueray)
1 spoon Pineapple Syrup (1/2 oz)

Shake (stir) with ice and strain into a cocktail glass. Garnish with a pinch of cinnamon (freshly grated).

Two Tuesdays ago, I began perusing Boothby's 1934 World Drinks and How to Mix Them and discovered the Madame Lou. My curiosity was piqued from the name and the concept of a lightly fruit-tinged Martini. My sleuthing suggested that Madame Lou could be Lou Graham who ran a famous brothel in Seattle and was dubbed the "undisputed Queen of the Lava Beds." How does this wealthy madame tie in with William Boothby? Despite where her business was located, she did spend a lot of time in San Francisco where Boothby was tending bar at the time, and in fact, died in in the Golden City in 1903. It is not too far of a stretch to believe that he had at least heard of her or perhaps even served her a drink or three.
How much more San Francisco could having a Martini with pineapple syrup be? Pineapple syrup was one of the star ingredients in Duncan Nicol's famous Pisco Punch back in the late 19th century. Instead of a mere spoon of it, I tinkered with the ratios of the three ingredients in the Madame Lou to still retain its light aperitif nature yet have all of the flavors being on more equal footing. Once prepared, the Madame Lou proffered a pineapple and cinnamon bouquet. Dry white wine with a vague apple-y fruitiness filled the sip, and the swallow showcased juniper and other gin botanicals all softened by the pineapple.

Sunday, February 7, 2016

john street

3/4 Scotch (2 oz Buchanan's 12 Year)
2 dash Dry Vermouth (2/3 oz Noilly Prat)
1 dash Crème de Noyaux (1/3 oz Tempus Fugit)
1 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into a cocktail glass.

For Bobby Burns Night on January 25th, I began to scan Pioneers of Mixing at Elite Bars: 1903-1933 for Scotch options. There, I spotted the John Street which was one of three recipes in that section containing whisky, vermouth, and crème de noyaux. Since Bobby Burns recipes range from Benedictine, Drambuie, and absinthe in the Rob Roy format, having another liqueur in the formula did not seem that big of an aberration.
The John Street began with an almondy aroma with a whisp of smoke. Malt and white wine on the sip transitioned into smoky whisky, nutty, and orange flavors on the swallow.