1/2 Coate's Plymouth Gin (1 1/4 oz Bluecoat)
1/2 Kina Lillet (1 1/4 oz Cocchi Americano)
3 dash Swedish Punsch (1/2 oz Kronan)
Stir with ice and strain into a coupe glass; I added an orange twist.
Two Fridays ago, I decided to make a drink from the 1934 1700 Cocktails for the Man Behind the Bar called the Trigger. With the trio of spirit, Lillet, and Swedish punsch, the Trigger reminded me of the tequila-containing Metexa from the 1937 Café Royal Cocktail Book. Here, the Trigger began with orange and pine notes on the nose. On the palate, peachy-citrussy wine with floral accents filled the sip, and the swallow broadcast gin botanicals melding well with the punsch's tea tannins.
1 oz Avua Cachaça
1 oz Tempus Fugit Crème de Menthe
3/4 oz Passion Fruit Syrup
3/4 oz Lemon Juice
1 Egg White
Shake once without and once with ice, strain into a coupe, and garnish with a lemon twist and three drops of Angostura Bitters.
The libation that Andrea had at the Baldwin & Sons Trading Co. upstairs at Sichuan Garden II was the Girl from Ipanema. Overall, the drink name and ingredients came across like a tropical drink with mint and egg white smoothness modulating a cachaça Hurricane. In the glass, it gave forth a lemon and passion fruit nose. Next, a creamy lemon sip gave way to a grassy, passion fruit, and mint swallow with the mint pleasantly lingering on the finish. Indeed, I was impressed at how well the crème de menthe complemented the cachaça's grassiness.
3/4 oz Privateer Gin
3/4 oz Cynar
3/4 oz Simple Syrup
3/4 oz Lemon Juice
2 dash Apricot Liqueur (~1/8 oz)
Shake with ice and strain into a Collins glass, fill with ice, top with 2 oz soda water, and garnish with a cherry and lemon peel flag.
Two Thursdays ago, I played musical chairs with the other bartenders at work and finally had a night off when the Baldwin & Sons Trading Co. upstairs at Sichuan Garden II was open. For a drink, I asked for the Contrarian Collins as the combination of Cynar, apricot, and lemon worked rather well in the One One Thousand. Once prepared, the Contrarian Collins shared a lemon aroma with darker notes from either the cherry garnish or the Cynar. Next, a carbonated lemon and caramel sip also contained vague fruit notes, and the swallow gave forth gin and bitter apricot flavors.
1/2 Santa Cruz Rum (1 oz Tommy Bahama Golden Sun + 1/2 oz Vale d'Paul Agricole-style Rum)
1/8 Brandy (1/2 oz Camus VS Cognac)
Juice 1/4 Grapefruit (1/2 oz)
Juice 1/4 Lemon (1/2 oz)
1 dash Clove (1/2 oz Velvet Falerum + 1 Clove)
1 dash Syrup (1/2 oz Florida Crystals Syrup)
Shake with ice, strain into a cocktail glass, and serve with a thin strip of orange and lemon peels.
Two Wednesdays ago, I was perusing 1934's 1700 Cocktails for the Man Behind the Bar and spotted an interesting Caribbean-feeling drink that intrigued me despite its racist name. The Black Mammy paired up rum and brandy like in a good punch and paired up citrus like in Tiki drinks. I took the liberty of interpreting the clove element to be falernum to drive it a bit more Caribbean akin to the Royal Bermuda Yacht Club.
The Black Mammy gave forth a grapefruit juice aroma that was brightened by citrus oils from the two twists. Next, the citrus continued into the sip with a smooth grapefruit and lemon flavor, and the swallow brought together the funky rum and brandy combination with a clove-driven finish.
2/3 St. Croix Rum (2 oz Plantation 5 Year Barbados)
2 dash Maraschino (1/4 oz Luxardo)
2 dash Crème de Vanilla (1/4 oz Navan)
1 dash Angostura Bitters
I prepared this recipe like an Old Fashioned. Build in a rocks glass, add a large cube, and stir to chill and mix.
For a nightcap two Wednesdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 for inspiration. The Babbit stood out as an interesting Old Fashioned-liked drink and the idea of a rum Old Fashioned with vanilla syrup or liqueur like in the Dusty Trail sold me on it. In the glass, the vanilla mingled pleasantly with the rum's caramel on the nose. The aged rum richness continued on into the sip, and the rest of the rum notes along with nutty, vanilla, and clove-laden spice filled the swallow. As the ice melted, the Maraschino's cherry notes became more prominent in the balance.
1 oz Navy Strength Gin (Hayman's Royal Dock)
3/4 oz Lime Juice
3/4 oz Pineapple Juice
1/4 oz Cherry Heering
1/4 oz Cointreau
1 tsp Grenadine
1 dash Angostura Bitters
Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a small pineapple top (omit).
One of the drinks from the Mixology Monday Swizzle wrap-up was a riff on the Singapore Sling. The drink was created and presented by the Kitchen Shamanism blog out of Sweden, and I understood the love-hate relationship with the classic. Here, the Singapore Express removed the soda water, scaled down certain of the dominant flavors like the Cherry Heering, and of course converted it into a Swizzle for the event.
Once prepared, the Singapore Express gave forth a pineapple and juniper aroma. Next, lime and a vague fruitiness on the sip led into gin and a pineapple note that blended into a medicinal cherry flavor on the swallow.
2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Dry Vermouth (1 oz Noilly Prat)
1 dash Picon Bitters (1/4 oz Torani Amer)
1 dash Orgeat (1/4 oz)
Stir with ice and strain into a cocktail glass. I added an orange twist.
On opening Pioneers of Mixing at Elite Bars: 1903-1933 two Saturdays ago, I spotted a rye and orgeat recipe, the Republic, that reminded me of another from that book, the Martinique. Instead of going a juice and spiced Manhattan direction like the latter, the Republic took a more Brooklyn route with dry vermouth and Amer Picon. After stirring and straining, the Republic greeted the nose with a rye aroma that was accented by orange oils from the twist that I added to the recipe. Next, rich malt from the whiskey in the sip gave way to rye, nutty, and bitter orange elements in the swallow. While the orgeat added a similar nutty direction as Maraschino in the Brooklyn, it was a bit more subtle and gave more of a pleasant earthiness but not the same level of oomph to challenge the Picon.
1 1/2 oz Light Puerto Rican Rum (2 oz Caliche)
1/2 oz Lime Juice
1/2 oz Parfait Amour (Marie Brizard)
1/4 tsp Sugar Syrup (omit)
Blend with 4 oz crushed ice for 5 seconds and strain through a wine sieve (shake with ice and strain) into a cocktail glass.
Two Fridays ago, I turned to the Royal Daiquiri in Beachbum Berry's Remixed as my evening's drink of choice. The recipe was crafted by Don the Beachcomber in the 1950s and utilized parfait amour as the sweetener in an otherwise standard Daiquiri format. Parfait amour is a type of crème de violet that adds to the floral notes and purple color with citrus notes as well as other flavors including vanilla, almond, and other spices that can come across as a bit candy-like to the modern palate. Despite my skepticism due to previous Parfait Amour failures, I was still willing to give this classic recipe a try perhaps due to a few bartenders I know fetishizing what others have likened to something reminiscent of purple jellybeans.
Once I undusted my decade old bottle of Marie Brizard parfait amour (it pre-dated Rothman & Winter's Crème de Violet appearing on the market and was one of the few violet options out there at the time of purchase), I set to work. In the glass, the Royal Daiquiri shared a floral aroma that led into a more standard lime sip. Next, the swallow had the classic's rum along with a somewhat agreeable vanilla, orange, and floral combination.
1/2 Jamaican Rum (1 1/2 oz Coruba Dark)
2 dash Peach Brandy (1/2 oz Edmond Briottet Crème de Pêche de Vigne)
3 dash Lemon Juice (1/2 oz)
2 dash Grenadine (1/2 oz)
Shake with ice and strain into a cocktail glass; I added a lemon twist.
Two Thursdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as my evening's drink guide. In the rum section, the Westward with Jamaican rum made me think of the Windward (and Leeward) Islands in the Caribbean, and it seemed like a pleasantly funky and fruity recipe. Once prepared, the Westward offered a lemon oil and ester-y rum aroma that set up a lemon, pomegranate, and caramel flavored sip. Lastly, the swallow showcased the elegant pairing of Jamaican rum and tart peach notes.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!