Manhattan, a delcious variation

Seriously, it is nearly 5 AM. Why am I still up? Because I am a fool, screwing around on the 'net rather than getting some sleep. I'm just now getting a bit sleepy. Anyway... didn't make my first drink until about an hour ago. A Negroni variation using Aperol instead of Campari. Why? It was a closer reach, and I was curious. Very tasty, and possibly appealing to those who find Campari too bitter. I wanted to make another, when I realized I was out of Gin. I grabbed the bourbon, and figured, let's see what happens.

What happened was deliciousness!

Manhattan

1.5 oz Old Granddad Bonded Bourbon

.75 oz Sweet Italian Vermouth

.75 oz Aperol

Since Aperol is somewhat of a bitter, I decided not to use any. Worked out perfectly. In essence, ad 1:1 Manhattan. It is a nicely incorporated drink that also allows each component to be detectable.

Now I'm sleepy.

Le Printemps Cocktail

From an unlikely source, the Metro, in an article on Lillet, comes this wonderful aperitif, Le Printemps cocktail. (Not a true cocktail, of course; is it a rickey?)

Le Printemps

2 oz Lillet (blanc)

1/2 oz Lime juice

1/2 oz Simple syrup

4 fresh Mint leaves

3 slices Cucumber

Muddle all but Lillet. Add ice and Lillet. Shake, strain into a coupe, and garnish with a cucumber slice, and a mint leaf.

The article mentions being able to drink one at Bobo, in NYC, but I am uncertain whether it is a Bobo creation. Doing a search on the drink returned no results.

Perfect Stranger

I watched a not-good movie last night starring Halle Berry and Bruce Willis - Perfect Stranger. Typical of bad writing, they call too much attention to something that will be obviously used later. In this case, a "Hemingway Daiquiri."

The all-too-obvious scene has Berry rambling off the ingredients as:

The Perfect Stranger Hemingway Daiquiri

2 oz Light Rum

1 oz Lime Juice

1 oz Simple Syrup

A dash of Grapefruit juice

A float of Grenadine

Whoa, really? One whole ounce of simple syrup? And what's with those huge glasses? This isn't a Frozen Daiquiri! Or is it? Traditionally, yes, but Halle makes no mention of technique other than the ingredients.

So... how should this drink be made? Consulting Mr. Boston's 2009 guide... The Hemingway Daiquiri is otherwise known as a...

Floridita #3 (or sometimes just as a Floridita).

2 oz White Rum

3/4 oz Lime juice

1/2 oz Grapefruit juice

1/2 oz Maraschino Liqueur

1/2 oz Simple Syrup

Seems more reasonable. As for the Maraschino, I am assuming they replaced that with grenadine, which people are more likely to know.

The drink was named after a famed Hemingway hangout, El Floridita in Havana, Cuba. According to The Hemingway Cookbook...

3 oz Bacardi of Havana Club Rum

2 Limes worth of juice

1/2 a Grapefruit worth of juice

6 drops Maraschino Liqueur

Blended with cracked or shaved ice.

Frequent Flyer

I picked up a new gin today. Being on a limited budget at the moment, I've been exploring cheaper gins such as Gordons, Gilbeys, Seagrams, and today Burnetts ($8.99). For the most part, they all work in a cocktail. I have yet to find a BAD one. I think the major issue is the proof, with most of the cheaper ones being only 80, making for a more flabby, less crisp drink.

But, with each new purchase, my first test is an Aviation. I made one with the Burnetts, and it was serviceably fine. Not great, not awful. When making, I accidentally used 1/2 oz Maraschino instead of 1/4 oz, so double all of my other ingredients to make a double. I poured one, and put the other in the freezer.

While sipping the first one, the oddness of the cocktail hit me. See, I have always liked the Aviation, but honestly, as not much more than a novelty act of a bygone era. For me, the Creme de Violette and Maraschino have always seemed at odds, like siblings from different marriages forced to live under one roof as a new family. This is when I had my A-Ha! moment. Not related to my previous post, as I was sipping the Aviation, it dawned on me that it begged for a touch of Apricot liqueur.

I finished the first Aviation, and then reached into the freezer to pull out the excellently chilled waiting one. I proceeded to do a float of French Apricot liqueur (over a spoon).

Wow. What a revelation. The apricot brings the two siblings together, as if all three were born of the same parents, but just have radically different personalities.

In tribute to the Aviation, I am dubbing it...

The Frequent Flyer

2 oz Gin

1/2 oz Luxardo Maraschino liqueur

1/2 oz Lemon juice

1/4 oz Creme de Violette liqueur

1/2 oz Apricot liqueur

Stir in a mixing glass with ice. Pour, then float Apricot over a barspoon, into the glass.

Rum & Apricot Experiment

I just recently ran out of several major base alcohols. So, I did an improv.

2 oz Gold Rum (used Flor de Caña)

1/2 oz Dubonnet Red

1/2 oz Lime juice

1/4 oz Apricot liqueur

1 dash Simple syrup

It is quite good but rough and needs a little work. Maybe I should shake it with a spoonful of Apricot jam.

A lot potential. I am going to figure this one out. Maybe Applejack instead of rum.

To be continued...

Martini - Variation

Watching a movie on NetFlix Instant Watching, and finishing the evening with a "Martini." I personally believe it to qualify as a Martini.

1.5 oz Gin

.75 oz Noilly Prat dry vermouth

2 dashes Angostura Orange bitters

1 bar spoon Gomme Syrup

1 bar spoon Dubonnet Rouge

1 large swath Lemon peel

Very tasty. A lovely rosé color. And still a Martini.

19th Century - Japanese Variaton

Quick post. Concocted this when I sniffed my bottle of shochu and thought of how much like bananas it smelled. Which clicked off the idea of chocolate and banana.

Ni Ju Densha

2 oz Shochu

1/2 oz Lillet Blanc

1/4 oz Creme de Cacao

1/4 oz Lime juice

1/4 oz Gin

1/4 oz Raw Agave

Very tasty. Reminded me of something I'd find at PDT, flavorwise. Oddly, the flavor also reminded me of saké and pears. This fascinates me a little bit because 16+ years ago, as an uninformed 20-something, somehow the idea of saké and pear clicked in my head when I was visiting Brooklyn. It was a genius combo. Nowadays, it isn't an uncommon pairing.

I should note. For now, I am calling it the Ni Ju Densha. Which literally, though incorrectly, means, "19 Train." I am calling that for now as it is essentially a variation of the 1937 Twentieth Century Cocktail which was named after the new Twentieth Century Train.

Angostura Sour

From the title, one would probably guess that I am referring to Angostura Rum, not Bitters. But it is indeed Angostura Bitters.

It is a "rogue cocktail" from the guys at Cure in New Orleans.

Angostura Sour

1.5 oz Angostura bitters

.75 oz Lime juice

1 oz Simple syrup

Egg white

Dry shake the egg white and lemon juice. Add ice, the shake hard. Strain into a coupe.

Sound gut wrenching? I thought so too. But this sucker is delicious. Seriously. I wouldn't drink more than one at a sitting. It is very flavorful, and cocktails very little alcohol.

I think it helps me have a better understanding of Angostura. I will have to explore cocktails using more than a few drops or dashes.

Perfect Head

A few weeks ago, a friend and I were at Audrey Saunder's Pegu Club having perfect drinks made by the venerable Del Pedro. During our inebriated discussion, my friend mentioned not being able to get a nice foamy head on egg based drinks. I asked him to explain his method, and it sounded right to me.

Since them, several of the egg based drinks I made disappointed, not in flavor, but in the lack of distinct separation of frothy foam from the rest of the ingredients. I was perplexed, as I remember achieving a nice balance in the past. I wondered what was wrong, but didn't give it much thought.

The mystery revealed itself this evening, as if it was guided to me, my hand forced.

See, I am going through Ted Haigh's Vintage Cocktails and Forgotten Spirits, trying to pick off each of the 100 drinks. I've probably gone through a third of them so far. Tonight's drink was...

The Secret Cocktail

1.5 oz Gin

1/2 oz Apple Jack

Juice of 1/2 a Lemon

1 Egg White

2 dashes Grenadine

I combined all of the ingredients over ice in a 16 oz shaker tin, realizing, "Oh, no!" I forgot to do a dry shake. I was tempted to strain and go for the dry shake, when I decided just to shake vigorously, more so than usual. When I strained it into a coupe, I noticed a distinctly different texture than my previous egg silvers. And it suddenly struck me that this was going to separate into a beautiful foam. I was right.

So, what was going on? It seems that only within the past several months did I discover the dry shake, a tip recommended by many to help emulsify the egg white more easily. But it seems that the dry shake may work a little too well, and prevent a perfect head.

Now, I have one more test to do to see if my theory is correct, which it may not be. But, it is too late now to do any loud shaking. See, after reading an article on shaking by Alex Day and Eben Klemm, I decided not to fill the tin full of ice, but rather on 5 or 6 cubes. So, it might be this rather than the absence of dry shaking. I will follow up tomorrow.

My Best Improv Drink Ever

In my previous post, I mentioned picking up a bottle of Aguardente Antioqueño, and my moderately successful try at an Junior Merino drink, Maiz + Aguardente.

Antioqueño is a bit like Sambucca, anise, and Absinthe, though drier, not syrupy, and milder. While I was sipping the drink, I looked up at my bar, and a light went off that it would pair well with Cruzan Black Strap Rum. Several hours after dinner, I took a shot at making something up, And it turned out beyond my expectations. Even while I was pouring various liquids together, I was thinking, "What the hell am I doing?" but somehow knew it was the right direction.

Black Strap Apple Jack (tentative name)

3/4oz Cruzan Black Strap Rum

1/2oz Flor de Caña Gold Rum

1/2oz Laird's Apple Jack

1/2oz Batavia Arrack

1/4oz Cherry Heering

1/4oz Velvet Falernum

2 barspoons Aguar Antioqueño

1 barspoon Yellow Chartreuse

1/2oz Lime juice

1/4oz French Orgeat

Macondo NYC

This past Saturday, my wife and I stopped at Macondo after seeing Chan-Wook Park's amazing new movie, THIRST. Macondo is a Latin restaurant/bar, with interesting mixed drinks created by Junior Merino. Merino worked at Rayuela, which is from the same owners. Incidentally, he also created the drinks menu at Tequilas in my hometown Philly. I didn't go there often, even though it was a block away. I wasn't into tequila back then, and it was always too crowded. And, I was never impressed with their drinks. Junior must have helped them out since I moved to the NY area.

Too cut a long story short, I had an interesting drink at Macondo.

Maiz + Aguardiente (proportions unknown)

Corn and Sage, muddled

Scorpion Mezcal

Aguardiente Antioqueño

Pineapple juice

Lime juice

Shaken, and poured over ice.

The flavor was fascinating, and unique. Almost a perfect Brazilian-style drink. Except in execution. The bartender seemed to half know his trade. His shake was no more than 3 seconds, and rather than straining the drink over fresh ice, he dumped it all into the old fashioned glass. He was a nice guy, and the food looks good, so I will definitely go back.

Today, by chance, when picking up a bottle of Gin, I noticed a bottle of the Antioqueño, along with other Aguardente, on the shelf.

I tried to recreate the drink this evening, and got about 70% there. I need to work on the ratio.

Fried Chick Peas

Food, you ask?

Yes, bar food. Each years' Food and Wine Cocktails Guide has an end section with bar food from various establishments from around the U.S. Flipping through the 2009 edition last night, I noticed a recipe from Boqueria Soho in Manhattan. My wife loves the Boqueria near Flatiron Lounge, a little ways uptown, so I thought it was a no-brainer to try this fairly simple recipe.

I won't go into the prep and cook details, but here are the ingredients.

Chickpeas (canned)

Canola oil

Chikpea flour

Smoked Spanish Paprika

Garlic powder

Onion powder

Ground Coriander

Salt

Flat-leaf Parsley

Chives

Basil

Lemon wedges

Being a bar snack, I added a little extra salt to make it almost too salty, which is perfect with a crisp beer. The beer happened to be Gaffel kölsch, an effervescent style.

Tomorrow, I am going to make the Shrimp Salad Sliders from Julie Reiner's Clover Club in Brooklyn. (I am not picking NY establishments on purpose -- I am going by what looks tasty, and what ingredients I have on hand.)

Raw Agave Daiquiri

So, it is 4 am. I hate to admit, I had drank too much today, but don't feel the slightest tired. WTF? However, one good thing has come out of this. A delicious new daiquiri using raw Blue Agave syrup. The best of the day, so I am happy to be finishing up with it. It is stunningly good.

Raw Agave Daiquiri

2oz Aged Rum (used Barbancourt 8)

Juice of one whole (small) Lime

1/2oz Raw Agave syrup

Shake, and pour into a chilled coupe.

One of the most enjoyable mixed drinks I've made lately. The raw agave gives it an impressive complex malty, depth. No doubt that the agave will work well in a Margarita.

VaVa Voom

The July/August issue of Imbibe magazine has a recipe for the VaVa Voom by Sean Muldoon of The Merchant Hotel in Belfast (recently awarded World's Best Drinks Selection at TotC).

The VaVa Voom (Variation)

2oz Aged Rum (used Barbancourt 8)

2 tsp. white Creme de Cacao

5 tsp. fresh Lime juice

2 cubes pure Cane sugar

1 dash Fee bitters

1 dash Angostura bitters

1.5 tbsp Apricot preserves

Muddle the cubes with the bitters, and the rest of the ingredients, over ice.

Shake, and pour into a chilled coupe.

So, why is it a variation of Muldoon's? Because I didn't have Cane Syrup, or Apricot brandy.

Regardless, it came out fantastic, and reminded me of the mature Tiki drinks that I've loved so much at the Flatiron Lounge.

Search for Deliciousness

It was unplanned, but we wound up at Momofuku Ssäm Bar last Friday. Don Lee was working behind the bar.

Since it was National Tequila Day, my first drink was a Loop Tonic which was created by Phil Ward at Mayahuel, a Tequila focused bar in NYC from a few PDTers.

Loop Tonic

Herradura Blanco, Green Chartreuse, Lime Juice, Simple Syrup.

I followed this with a drink created at Cure in New Orleans -- Search for Deliciousness. I've since made this several times at home, and I believe I am pretty close on the ratios.

Search for Deliciousness

1.5 oz Cynar

1 oz Punt E Mes

.5 oz Lemon Juice

2 dashes Orange Bitters (Regan's)

It has become a favorite, regardless of the lower alcohol level.

The final drink was a Momofuku creation.

Reverend Palmer

Tea infused Elijah Craig bourbon, Lemon Syrup, and bitters.

Libatious.com

Since this began, I was calling it Rhum With a Vieux. A bad pun.

I decided on a name finally -- Libatious. It is a combination of libation and delicious, but in slang also means "something worth being poured over." The name works well (for future plans) and surprisingly, the URL was available.

Something New

In the mood for a refreshing apéritif, I mixed up this after looking at my bottle of rarely used Poire William. In 1992, when in a little café in Brooklyn, I ordered saké, which I wasn't too familiar with, and then noticed pear juice also on the menu. A light went off in my head, and I thought it would make a stunning pairing. It did.

2 oz Junmai Ginjo Saké (Momokawa)

1 oz Bianco Vermouth

1/4 oz Poire Williams

2 dashes Celery bitters

Clean, light, and refreshing.

Pegu Club Cocktail

From the recipe in Ted Haigh's Vintage Spirits & Forgotten Cocktails.

1.5 oz Gin (used Tanqueray)

1/2 oz Triple Sec (used Hiram Walker)

3/4 oz fresh lime juice

2 dashes Angostura bitters

Delicious.

Momofuku Ssäm, Little Branch, and Del Pedro

Last Thursday, spent some time with my friend Chris. One of the few I have in NYC. But more so, a partner in crime. This evening, we will spend at his apartment in preparation for his birthday party on Saturday, mixing up small batches of punch. A dry run, pun intended. But on to last week...

Food and drinks and Momofuku Ssäm (my second time there in less than a week). First things first -- goddamn are those pork buns delicious. I could eat 10 of them in one sitting. Really. Screw hot dog eating contests. The upscale version should be David Chang pork bun eating contests. As for the drinks, same as last entry. I had the Pickled Ramp Martini and the Old Fashioned (Applejack infused with nori). Decent, but neither were as good as my previous visit. Still, though ramps are out of season, I'd like to attempt a unique Gibson/dirty Martini. Maybe pearl onions, but using David Chang's pickling recipe.

Moving on. We've never been to Little Branch, so decided to give it a shot. I was already suspect going into it. I'm really not into the elitist speakeasy vibe, and I am no fan of Sasha Petraske's White Star, where the bartenders (the one's I've met) see poorly trained. We waiting in line about 10 minutes. Inside was crowded. I found the clientele and hostess a little too hipper-than-thou annoying. Our cocktails were decent, but nothing to rave about. We left after one drink. Will I ever go back? I want to say no, but I wont. I'll give it a second chance. Maybe on a Monday.

We hopped in a cab with intent to go somewhere (Death & Co.?) but decided to hop out when right near Pegu Club, my reigning favorite. And, I am so thankful we did. Our bartender was the wonderful Del Pedro. He's tended for us before, but on more hectic nights. This Thursday was oddly low-key, and we had his attention. In part because Del overheard us talking the talk, and then schooling us. It was an amazing night. We started off ordering off the menu, revised for the season since I had last been there. Everything was perfect, and stunning. As the night drew on, I began asking for off-menu drinks. One of them being a a Paper Airplane, which I had just fallen in love with after reading about it in Food & Wine Cocktails 2009 -- ironically from Little Branch. Del said he would make it, but then also offered his own like drink, on the house, for a side-by-side tasting. His was the 19th Century Cocktail.

Let's step back as second. I had just recently also discovered and loved the 20th Century Cocktail after reading about it in the just re-released Vintage Spirits & Forgotten Cocktails, by Ted "Doctor Cocktail" Haigh. So, what was this 19th Century Cocktail?

• Bourbon
• Lillet Rouge
• Lemon Juice
• Creme de Cacao

(Portions unknown until I experiment.)

Similar in ways to the Paper Airplane and the 20th Century, but oh so much more delicious.

The night evolved into a discussion of Amari, and then small tastings of their selection -- Nonino, Ramazzotti, Averna, and others..

Thanks to the generosity, mentorship, and expertise of Mr. Pedro, this was probably the most fun I've ever had on a night of mixed drinking.

I just hope we tipped him well as we stumbled out. :)

Reverse Martini

Last night I posted about my genius Martini, made from gin, vermouths dry and bianco, and celery bitters.

As I wind down the day at 1:20 AM, several cocktail experiments in, I'd decided to go light. A flash of inspiration led to this reverse Martini:

2 oz Bianco vermouth (used M&R)

1 oz Gin (used Bombay)

1 dash of Bitter Truths Celery Bitters

Delicious. A perfect apertivo.

Stir and strain into a Nick & Nora.

Smoked Rosemary Manhattan

I read about this trick in a magazine article on 'Molecular Mixology.'

Burn a stalk of fresh rosemary under the lid of a cobb shaker. When it gathers some smoke, close it, and shake the ingredients.

2 oz rye (used Wild Turkey 101)

1 oz amaro (used CioCiaro)

Dash Angostura bitters

Shake, and strain into a Nick & Nora.

It may seem odd, but I despise the flavor of rosemary. So, while not thrilled going into this project, I was fascinated enough to try the technique. I am so glad I did. The cocktail retains all of the smokey goodness, and none (or very little) rosemary. It is unique, and quite delicious. The flavor is something like Chinese BBQ spare ribs.

Paper Plane -- Food & Wine Cocktails 2009

In publications since 2005, and edited by PDT's Jim Meehan since 2007. These guides are fun and inspiring. Sometimes the recipes are over-ambitious for home mixology, but it is still cool to read recipes from bartenders you know, and from places you've been.

The 2009 guide changes the format a bit, focuses on specific bartenders for sections such as Jamie Boudreau for Apertifs, but is a welcome change.

Flipping thru the book, I immediately zoned in on a drink called a Paper Plane, from NYC's Little Branch. I haven't been there yet. The only Sasha Petraske place I've yet been was White Star, and frankly, I though it was inferior. The bartenders were surprisingly amateur in technique and knowledge. One of their signature cocktails is called an American Trilogy. Though the menu specified an American Whiskey, the bartender insisted -- after pouring the wrong ingredient -- that the correct Whisky was Irish, and that it had been created by an Irish bartender at Milk & Honey. Make sense? Not at all. I don't care who created it. An American Trilogy must use only American spirits. Right?

Back to the Paper Plane. It is damned delicious. The drink was created by Sam Ross at Little Branch, and named after M.I.A.'s song of similar name.

Paper Plane

3/4 oz Bourbon

3/4 oz Aperol

3/4 oz Nonino Amaro

3/4 oz Lemon juice

Essentially, a corpse reviver. Try one ASAP. This is a killer summer drink, and gets my highest praise.

I don't have Aperol or Amaro Nonino at home, so took the recipe to my local favorite, Skinner's Loft, where the bartenders may lack expertise but make up for it in enthusiasm.

My Best Martini Yet

Inspired by my recent visits to Flatiron Lounge and Momofuku Ssäsm, I devised a Martini using some of the ingredients from cocktails I've had at each place. At Flatiron, I had a Hendricks Martini variation that used Bianco Vermouth. I'd never purchased or tasted it before. As I had guessed, it is a sweet white vermouth. A bit spicy, and quite delicious. At Momofuku, I had the Laird's Nori-infused Old Fashioned, which uses Celery bitters. They may make their own, but I use the award-winning Bitter Truth bitters.

I am naming this Martini as an hommage to the Jewish deli classic Dr. Brown's Cel-Ray soda, as it takes its celery essence from the bitters and sweetness from the bianco.

The Cel-Ray Martini

2 oz Gin (I used Tanqueray, which is sweet for a London Dry)

1/2 oz French vermouth

1/2 oz Bianco vermouth (I used M&R)

2 dashes Bitter Truth's Celery Bitters

Small things make big differences

I have been testing a variety of ice sizes lately and have concluded that for home use the Tovolo silicone trays indeed make the best ice. (Of course, I wouldn't mind having a $1700 Kold-Draft Ice Butler for the Penthouse condo I will some day live in after hitting the Mega Millions lottery.)

However the big news is my new Japanese stirring glass. I've been lusting after this for a few years of patronizing Angel's Share, B-Flat, Tokyo Bar, and PDT. I can say unequivocally that this glass aids in producing the finest mixed drink. It is heavy, which allows for smooth, easy, one-handed stirring. And I assume from its short stature, cools the liquids quicker when properly filled with ice (4 cubes hand-cracked, 3-4 whole cubes to the top). Previously I was using the standard pint glass, or 16 oz mixing tin (which gets cooler quicker than the pint glass). Neither come close. Even my wife, who is usually not attuned to such nerdism noticed a profound difference in my drinks coinciding with the arriving of this Japanese beauty.

Where did I get it? Well, right now, I am being a selfish a-hole, so won't mention because it is only available in limited quantities. I have a few friends that need to buy it first before I reveal the source.

July 4th

We started out at Shake Shack. Burgers -- NYC's best -- made sense on this holiday. We were a bit disappointed. Though our pup surely was not. I have many times in the past proclaimed the Shack to be A-1, king of the hill, top of the heap. However, this is now my 3rd time that I have been let down. It is still a good burger. But just not the holy-crap-I-waited-in-line-an-hour-and-it-still blows-my-mind good. So, right now, I are 3 for 3 with the Shack. Not an encouraging sign. The Shack-cago dog was damn tasty though, and I am not one for overdoing a dog.

The good news is that Shake Shack is just a few blocks from Julie Reiner's Flatiron Lounge. I had only been there once before after a job interview. One of FL's unique offerings is a daily flight -- a set of three themed mixed drinks. The first time I was there, it was Tiki themed. Being a life long (literally) tiki nut, I jumped on that without hesitation. And, it was a revelation. These were not the common booze infused Hawaii punches. These were serious drinks. Each ingredient perfectly, sublimely balanced. It was in awe.

To my delight, last night, the 4th of July, the flight was similarly themed -- Island drinks: a Mai Tai, a Jamaican Firefirely, and... something else I am not sure what the bartender called it. They were all once again perfect.

My wife ordered an excellent drink of Hendricks Gin, French vermouth, Bianco vermouth, and a dash of yellow chartreuse. For the second round, when I specified a drink made with Rittenhouse Rye, the bartender ecstatically suggested her favorite drink on the menu, "Remember the Maine." You can read about the historical lore here, but I will focus on the drink. It is a solid drink. I wasn't at first enamored, but the more I drank, the more it grew on me. It is somewhat of a modified Manhattan, and by the final sip, had fallen in love. My wife was also very fond of it.

On the way home, we stopped by a decent nearby liquor store. They didn't have Rittenhouse, but did have Wild Turkey Rye 101. A suitable substitution. Once home, I attempted to recreate.

Remember the Maine (My guess at the portions)

2 oz Rye (Wild Turkey 101)

1 oz Sweet vermouth (Dolin)

1/2 oz Cherry Heering

1 tsp Absinthe [rinse] (Emile Pernot Vieux Pontarlier Absinthe Francaise Superieure)

Whether or not I nailed the proportions, the taste was right on. I think the only noticeable difference was between the Rittenhouse and the Wild Turkey Rye. I've since looked it up, as I had (ironically) forgotten the name until this morning, and though recipes vary, I am sticking with mine.

UPDATE: It seemed like an obvious variation, so I swapped out Gin for Rye with the Remember the Maine. Fantastic. And dare I say, gin seems to work better than rye. I doubt I am the first person to think of this alternative. I am wondering if it has a name. If not, my submission is "Remember the Brain," as this highly quaffable libation can do damage.

Ssäm-thing New

Friday, July 3rd -- Finally made it to one of David Chang's Momofuku Ssäm. Excellent, as expected. The steamed pork buns are truly amazing. We also had Benton's Smokey Mountain Country Ham. It was shaved thin, like prosciutto. Delicious. The "Bread and Butter" small dish is exactly that: bread with a delicious salted butter, and lardo. (Yes, lard.) Decadent. For the main dish I had the Bell & Evan's Fried Chicken. My wife had the pork shoulder. Both savory and satisfying.

But on to the drinks, which were unique and surprisingly delicious, thanks to Don Lee.

My first was was the Pickled Ramp Martini, using Haymans Old Tom Gin, dry vermouth, ramp brine and bitters. Next up, the Celery & Nori Old Fashioned -- Nori infused Laird's Applejack, celery syrup and celery bitters.

Looking forward to going back soon.

Something Old, Something New

We went shopping at Mitsuwa Japanese Market today in Edgewater, NJ. The produce section is of interest, as they carry a good selection of uncommon fruits and vegetables. As always, I picked up some Shisho leaves. But also, a package of kumquats, which I have had many times before, but never purchased. They are delicious, and different than I remember from my childhood -- the weekly Thursday night chinese dinner.

To start, I made a Shiso Mojito. A no brainer.

2 oz Shochu (this one made from rice)

2 Sugar cubes, muddled

1 Shiso leaf, torn and muddled

Shaken.

Next up, a variation on a Whiskey Smash

2 oz Evan Williams bourbon

1 Sugar cube, muddled

1 Shiso leaf, muddled

2 Kumquats, muddled

Dry shake all ingredients. Pour into Old Fashioned glass over a large chunk of ice. Stir until cold.

Something from PDT

Stopped by PDT a week ago for some mixed drinks and dogs. We got there early, around 5:45. They don't open until 6:00 on Saturday. We were the only ones waiting. Within 5 minutes, there was a long line of cocktail nerds.

I have to admit. PDT's drinks have yet to impress me. They are impeccably made by the staff. But the flavors don't thrill. I prefer Pegu's variations on classics to the more fussy and challenging ones of PDT and Death & Co.

However, my first drink was very interesting. I forget the name, but have replicated it at home. I've tried varying ratios. All work. But this one is preferred for its bite:

2 oz Gin (I used Tanqueray, which is a bit sweeter than other London Dry gins)

1 oz Sake (Momokawa Organic Junmai Ginjo)

1/2 Velvet Falaernum

The menu at PDT includes clove. I assume from a tincture. I think the Falaernum has a sufficient enough amount of clove, do without the tincture.

Rhum Quickie

Tonight's improv. Not expecting much, but it worked out nicely.

1.5 oz Saint James Royal Ambre

1/2 oz Wray & Nephew Overproof

1/2 oz Batavia Arack

1/2 oz Velvet Falernum

Juice of half a lime

5 drops Cinnamon tincture

Stirred.

Flatiron Lounge

I had never been to the Flatiron Lounge. Last week, I was around the corner at a job interview which ended around 5:30, so thought I would pop in. It wasn't crowded, but by the time I left was packed. My first cocktail was not memorable. It was good, but not inspired.

However, one of the interesting options at Flatiron is a nightly "cocktail flight" -- a tasting of 3 drinks in smaller portions. The theme that evening was Tiki -- one close to the heart.

I can without hesitation, the trio was bar none, the best tiki drinks I have ever had, and to take it a step further, elevated my previous notions of what a tiki drink could and should be. These were not the usual syrupy-sweet Hawaiian Punch + alcohol drinks I had been used to, but amazingly subtle, carefully, and perfectly blended drinks that rank up there with any classic cocktail.

It was an epiphany.

Flapjack Flip & Other Mixed Drinks

I can't believe it has been almost a month since my last post. Apologies, won't let it happen again. To start things off again, here are my most recent improvised mixed drinks...

The David Carradine

1.5 oz White Creme de Menthe

1.5 oz Creme de Cacao (brown)

1 oz Light Cream

1 egg yolk

Dash cinnamon tincture

An obvious variation on the Grasshopper.

The Flapjack Flip

1.5 oz Cruzan Black Strap Rum

1/4 oz Batavia-Arrack

1/2 oz Grade B Maple syrup

1 Whole Egg

1 tsp Melted Butter

I created this upon opening the bottle of Black Strap one day. With one whiff, the nostalgic scent of pancake syrup wafted out of the bottle. At that instant, I mentally devised the idea of a pancake cocktail. It was a winner from the very first pour; however, I will continually modify it to get the perfect balance of ingredients.

The Cherry Darling

2 oz Gin

1/4 oz Cherry Heering

4 dashes Cherry Biters

4 drops Graprefruit Bitters

Attention Cocktail and Others

Recently picked up the book The Art of the Bar. I have mixed feelings about this book. It is moderately well designed in look, though some of the photography is less than ideal. More important is that the majority of mixed drinks I have put together from this book's recipes have been less than desirable. Of the many, the only one I enjoy is their take on the Martinez. My recommendation on this book is: pass.

As for recent concoctions. I made an Attention Cocktail, via Jamie Boudreau's site. It's okay. Not sure I'd make one again. I enjoy an Aviation much more.

Short Break

Wanted to mention that I hadn't posted in a few days because I had taken a short break, and not drank any alcohol for 3 days. No special reason. Just wanted to give my body some time to heal and relax.

Balsamico Martinez

Don't really know what the hell this is, but I had eyeballed the bottle of 21 year old vinegar, and thought I could do something with it. Seemed to make sense.

So, I went with my first instinct, using the acid to cut a sweet gin drink.

• 1 oz Old Tom Gin
  
• 1 oz Dolin Sweet Vermouth
  
• 1 tsp of Aged Balsamic
  
• A dash of Simple Syrup
• A dash of Angostura Bitters

Stirred, and strained into a cocktail glass.

You know what? Excellent. It may be my first ad hoc creation of which I am truly proud, and will actually make more. Usually when I create a drink, it might taste fine, but nothing has sparked any desire to produce it again. Until now.

The Chocolate Cocktail

This is a interesting recipe from Modern American Drinks (p. 34) by George J Kappeler, and contains no chocolate. Rather, it has a look and texture of cold chocolate milk, which one would assume was its intention, and not to simulate the taste.

2 oz Ruby Port

1 whole Egg

1 dash Bitters

1 tsp Simple Syrup

Shaken, and strained.

Books on Mixing Drinks

My shelf:

Jerry Thomas's How to Mix Drinks (reprint)

David A. Embury's Fine Art of Mixing Drinks (reprint)

Harry Johnson's New & Improved Bartender's Manual (reprint)

Gary Regan's Joy of Mixology

Dale DeGroff's Essential Cocktails

David Wondrich's Imbibe!

David Wondrich's Killer Cocktails

Robert Hess's Essential Bartender's Guide

Mr. Boston's Official Bartender's Guide 2008

New York Bartender's Guide 1994

Beachbum Berry's Grog Log

Food & Wine Cocktails 2005

Food & Wine Cocktails 2006

Food & Wine Cocktails 2007

Food & Wine Cocktails 2008

Sauce Guide Drink & Drinking vol. 1 (OOP)

Sauce Guide Drink & Drinking vol. 2 (OOP)

Sauce Guide Cocktails vol. 4 (OOP)

The Martinez

Jerry Thomas's How to Mix Drinks (1887)

2 oz Sweet Vermouth

1 oz Old Tom Gin

1/4 oz Maraschino liqueur

1 dash Bitters

1 Lemon twist

Gary Regan's Joy of Mixology

A variation

1 oz Sweet Vermouth

2 oz Gin

1/4 oz Maraschino Liqueur

1 dash Bitters

1 Lemon twist

The Martini

Let us ignore that nowadays, anything that is served in a conical glass has -ini tacked on to the name, and discover The Martini throughout the ages.

Harry Johnson's Bartender's Manual (1900)

The Martini Cocktail

2-3 dashes (Gum) Syrup

2-3 dashes Bitters

1 dash of Curacao or Absinthe ("if required")

1.5 oz Gin (Old Tom)

1.5 oz Vermouth (we assume Italian since dry is not specified)

1 Cherry or Olive ("if required")

A twist of Lemon

Note: This is essentially the same as Dale DeGroff's Martinez.

David Embury's Fine Art of Mixing Drinks (1948)

The Dry Martini

1 oz Vermouth (French)

2 oz Gin

2 dashes Orange Bitters

Robert Hess's The Essential Bartender's Guide

Martini (original, sweet, pre-Prohibition)

2.5 oz Gin

.75 oz Vermouth (Italian)

Dash of Orange Bitters

Note: Dry simply replaces the Vermouth for French (dry).

Food & Wine Cocktails 2008

Food & Wine magazine puts out a cool little series of 'cocktail' books. If I am correct, this is the fourth year. I just received the 2008 guide which I had purchased for pennies via a merchant on Amazon. Jim Meehan from PDT is a deputy editors, and a healthy list of acknowledgements -- Gary Regan, Don Lee, Sasha Petraske, Ted Haigh, Robert Hess, LeNell Smothers, and so on.

I've been flipping through the book all evening, and finally chose to mix up a drimk.

Gin-esaisquoi (p. 95)

from White Mountain Cider Co., Glen NH

1 Large Egg White

1.5 oz Gin

1.5 oz Lillet Blac

.75 oz Velvet Falernum

2 dashes Regan's Orange Bitters

Shaken, and strained into a coupe.