1 oz Benedictine
3 dash Absinthe (1/2 barspoon Pastis d'Autrefois)
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
VirginSlut does not promote calling drinks like this a Martini which should be reserved for gin with vermouth (and preferably a healthy slug of fresh vermouth, and personally other aromatized wines are fair game) and perhaps some bitters. Vodka ones are vodka cocktails, whiskey ones are Manhattans, and rum ones are Pirate Cocktails (although for some hypocritical reason I let the term Rum Manhattan slide). I was recently bothered by an interview with a collector of vintage barware published in Boston's Stuff@Night magazine. When asked what sort of Martini the man preferred, he answered "I don't believe that anything served up in a Martini glass is a Martini. A Manhattan served in a Martini glass is a Manhattan. It's a cocktail and people like them, but calling it some kind of Martini doesn't make it a Martini." And when he describes his preferred Martini, he declared "I can't drink gin, so I'd say anything with vodka" before describing his preferred Gibson recipe. Hmm.
• 1/2 Lemon (in ~4 pieces)
• 2 sprig Mint
• 2 Sugar Cubes
• 2 dash Peychaud's Bitters
Muddle and then add the following:
• 1 oz Cognac
• 1 oz Rye
• 1 barspoon Herbsaint, Pastis, or Absinthe
Shake with ice and strain into a rocks glass. Garnish with a mint sprig.
• 1 cube SugarThe Sazerac seems to be a drink, like the Mojito and Caipirinha, where the proper methodology is often heatedly argued. Such as whether Angostura belongs in the drink and if so how much and whether the lemon peel should be twisted and dropped into the drink or ceremoniously discarded. For a greater elaboration on this drama, see Chuck Taggart's article in the Gumbo Pages blog.
• 1 1/2 oz Sazerac Rye Whiskey
• 1/4 oz Herbsaint Liqueur D'Anis
• 3 dash Peychaud's Bitters
• Lemon Peel
Pack an old-fashioned glass with ice. In a second old-fashioned glass, place the sugar cube and add the bitters to it, then crush the sugar cube (ed: a splash of water will help dissolve the sugar). Add rye to the sugar-bitters glass (ed: add ice and stir). Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture (ed: strain) from the second glass into the first glass and garnish with lemon peel.
Monkey GlandThe drink gets closer to the surgical allusion with this recipe when the orange juice is pulpy and the grenadine tints the drink enough to look animal more than vegetal. The recipe that Ted Haigh provides in Vintage Spirits and Forgotten Cocktails is similar to my recipe but he has equal parts (1 1/2 oz) gin and orange juice. His book also provides a history of the drink which suggests the origin in American Prohibition era Paris. He also cites the song "Made a Monkey out of Me" as the reference for the phrase "monkey gland". The song captures the mid-1920's surgical fad of transplanting a monkey testicle into men as the Viagra of the day.
• 2 oz Dry Gin
• 1 oz Orange Juice
• 1 tsp Absinthe/Pastis
• 1 tsp Grenadine
Shake with ice and strain into a cocktail glass.
(*) Recipe for the Jarabe de Cacao AhumadoThe second booth we went to at the Presbytere Museum cocktail party was hosted by Misty Kalkofen and Josey Packard, both of Drink in Boston. While Josey (pictured here) made me my drink, I believe that the recipe was Misty's and from past experience, I know her tequila-fu is strong! In the Villa de Verano, the coffee was noticeable on the first part of the sip and worked quite well with the tequila flavors. The Fernet-Branca was most evident on the swallow and matched the intensity of the tequila base spirit. Moreover, the salt cinched in and intensified the flavors without getting in the way of the drink. None of my notes mention the cacao which might have bridged the gap between Fernet-Branca and the coffee flavors quite well. But alas, the drink had enough going on that I missed jotting down some of the tasting notes.
1 cup sugar
1 cup water
2 cinnamon sticks
1/4 cup Tazo Cacao Nibs
1/4 tsp smoked salt
Bring water to simmer with cinnamon, cacao nibs, and salt. Add sugar to dissolve, but do not bring to a boil.
Ethereal and Greylock: juniper berry, orange peel, orris root, cardamom, cinnamon bark, angelica root, licorice.
Ethereal only: lemon peel, black pepper, cubeb berry, rose hips, elderberry, nutmeg, spearmint.
EphemeralGertsen's variation, the Means of Preservation, switched the gin to a less sweet and more junipery one of Beefeater. While he did up the liqueur proportion, he decreased the amount and sweetness of the vermouth to generate what on paper seems a bit drier of a drink. He found the grapefruit peel essential to both recipes, for he noted that that it worked rather well with the celery bitters to bring out a great earthy flavor in each drink. To get a full appreciation of the change, I made both:
1 1/2 oz Old Tom Gin
1 oz Dolin Blanc Vermouth
2 barspoon St. Germain Liqueur
3 dash Celery Bitters
Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.