Bitters & Tinctures

My droppers bottles arrived today in a timely manner, since it is also the day that the grapefruit bitters should be done. I've removed the bitters, as well as the Applejack cinnamon tincture I was making, and have decanted to the dropper bottles. I was also making Sunshine Bitters, but not sure I like how they turned out. I may try using it before decanting to a dropper bottle.

Tonight's Mixed Drinks

Whiskey Smash

From Dale DeGroff's Essential Cocktails (p 38)

2 oz Bourbon

1 oz Orange Curacao

4 Mint Springs

3 Lemon Quarters

Muddle the lemon and mint in the bottom of the mixing glass. Add the other ingredients. Shake, strain into an Old Fashioned glass filled with rocks. As a point of departure from DeGroff's instructions, I do not double strain it, as I prefer little bits of mint in the glass. My first encounter with the cocktail, at Audrey Saunder's Pegu, made by Kenta Goto was quite mint filled, and utterly delicious. Though Pegu's menu credits DeGroff, their recipe is slightly different than the one on Essential Cocktails. Their is: Whiskey, Muddled Lemons & Mint, and Simple Syrup, which is actually closer to the original as described by Jerry Thomas in How to Mix Drinks.

Okolehao Punch

This comes from David Wondrich's Killer Cocktails (p 62)

A drink made in the 30s at New York's famed Hawaiin Room in the Hotel Lexington.

2 oz Gin

1.5 tsp Orange Curacao

1.5 oz Coconut Milk (canned)

1/2 oz Lemon Juice

1 tsp simple syrup

The Salty Chihuahua

From Gary Regan's Joy of Mixology

2 oz Tequila

3 oz Fresh grapefruit juice

Shake, pour into 10 oz ice-filled tall glass with a half-salted rim.

Blood and Sand

3/4 oz Scotch (Johnnie Black) 

3/4  oz Cherry Heering

3/4 oz Punt E Mes (Sweet Vermouth)

3/4 oz Fresh Orange Juice

Blood and Sand

3/4 Scotch (Johnnie Black)

3/4 oz Cherry Heering

3/4 oz Antica Vermouth

3/4 oz Freh Orange Juice

I am out of standard Sweet Italian Vermouth (Cinzano, or Martini & Rossi), so I tried two more bold, flavorful options: Punt E Mes, and Antica. They both tasted swell, but the Punt E Mes may have been too bitter for this recipe. The Antica worked a little better, as to not overpower all of the other ingredients. It's a tasty mixed drink that I would definitely like to try with a more traditional vermouth. While I have Dolin on hand, I didn't think the floral character was appropriate against the other more aggressive components.

As a side note, the drink is named after the 1992 silent film starring Rudolph Valentino.

Elks Club Fizz

So, not only do various authors have varying recipes for mixed drinks, but apparently even the same author in two different sources can as well.

This evening, after reading the chapter last night in David Wondrich's Killer Cocktails, I decided to make an Elks Club Fizz.

(Note, in both, I am substituting the 1/2  tsp of superfine sugar with simple syrup.)

It went:

1 oz Straight Rye Whiskey

1 oz Ruby Port

1/2 oz Lemon Juice

1/2 tsp Simple Syrup

1 Very Fresh Egg

Shaken and strained, poured tall, no ice. Nowhere did the recipe say to top with seltzer, but one would assume, it being in the section dedicated to "Tiny Bubbles" that it was to be. I then did a Google search, and found Wondrich giving a similar recipe for a Chicago Fizz, which when replacing the dark rum for Rye, was the Elks Club Fizz.

This recipe goes:

1 oz Rye

1 oz Ruby Port

1/2 oz Lemon Juice

1/2 teaspoon Simple Syrup

1 Egg White

The differences are slim; regardless, it does confuse one.

Shaken, strained, and poured tall, no ice. Topped with Seltzer to about an inch of the rim.

The Daiquiri Situation

A few weeks ago, I made an astonishingly simple, but satisfying mixed drink. Yes, a Daiquiri. Tonight, I made a few that just did not have that same magic. It makes me wonder, which recipe did I originally use. Looking through my many books, it seems there are many variations. This evening, I used the Don Lee/Will Wilmot recipe with La Favorite Vieux Rhum Agricole, and then Brugal Gold. I love La Favorite, but I suppose Agricoles just don't have the profile for a Daiquiri. It is probably best neat or on the rocks.

The Fine Art of Mixing Drinks by David A. Embury (p. 126)

2 oz White Cuban-style Rum

1/2 oz Lime Juice

1/4 oz Simple Syrup

Imbimbe! by David Wondrich (p. 228)

2 oz (Bacaradi) Rum

Juice of half a lime

1 tsp (Gum) Syrup

Killer Cocktails by David Wondrich (p. 28)

2 oz White Cuban-style Rum

1/2 oz Lime Juice

1/2 tsp Superfine Sugar

Mr. Boston Official Bartender's Guide 2008 (p. 29 )

2 oz Light Rum

1/2 oz Lime Juice

1 tsp Bar Sugar

The Essential Cocktail by Dale DeGroff (p. 124)

1.5 oz White Rum

3/4 oz Lime Juice

1 oz Simple Syrup

Handout from my class at Astor with Don Lee and Will Wilmot of PDT

2 oz Rum

3/4 oz Lime Juice

3/4 oz Simple Syrup

The Essential Bartender's Guide by Robert Hess (p. 146)

2 oz Light Rum

1/2 oz Lime Juice

3/4 oz Simple Syrup

The Joy of Mixology by Gary Regan (p. 245)

2 oz Light Rum

1 oz Lime Juice

1/2 oz Simple Syrup

Rock Candy Bouddah Bleu Brandy Sidecar

I found a quantity of filled tea tins that were assumed to be empty, and thus stored in back of a cabinet. Realizing I was missing some teas since our move almost a year ago, I decided to search, and indeed, they were in the once-thought-empty tins.

One of the teas which I never liked, but appealed to me on some level was Mariages & Freres Bouddah Bleu -- a green tea with blue cornflower leaves. Having successfully infused Gin with Earl Grey, I tried to think of what I could do with this tea. 

It occurred to me that I also had an inferior bottle of French Bordeaux "De Ville" VSOP Brandy. I was duped by the elegant label.  I should have known better to buy an $11 brandy. I opened the bottle, took a whiff, and decided the tea could work. I also had a tin half full of rock candy crystals, newly rediscovered. A plan hatched.

In half a bottle of the Brandy, I put 4 tablespoons of the Rock Candy sugar. And then 4 tablespoons of the Bouddah Bleu tea, and let it steep for 1 and 1/2 hours.

From it, I made a Sidecar:

2 oz "Rock Candy Bouddah Bleu" Brandy

3/4 oz lemon juice

3/4 oz triple sec

Shaken, and poured into a couple champagne saucer. No sugar rim, or simple syrup.

It was a fairly successful experiment. a) I made a decent infusion, b) from that, a decent cocktail.

Would I ever make these again? No, they weren't that palatable. The Sidecar was more than passable, but reminded me of a St. Joseph's Baby aspirin.

But I was proud to know that I am beginning to have an understanding of what works together, whether I like it or not. 

Mixed Drinks on the day of Rabbi Jesus's Birthday

Taking it easy tonight. Not a lot of experimentation. Spent most of the day in Chinatown, NYC. The wife and I ate at Big Wong King. An interesting experience. It was packed. No surprise. We wound up being seated at a 4-seater table with another couple. It was odd, but an interesting experience. They were visiting from France. They were describing where they lived to me, and I took a wild guess, because of my knowledge of wine, and said "Is it near Alsace?" and with glee, they exclaimed, "Yes! That is where we live!" I was surprised that it was more packed full of foreigners, I assume visitors, than Jews. 

I also noticed they were all ordering Sweet & Sour Chicken. Is this what Chinese (or in our case this afternoon, Chinois) food has been demoted to in Europe? Anyway, the food was okay. Probably would never go back. So far, Great N.Y. Noodletown is killer. Their duck and chicken is by far the best I have ever had. Ironically, I learned about the place in an interview with PDT's Don Lee.

So, in the grand Christmas tradition of  "Chinese and a Movie," we didn't make it to see Frank Miller's Will Eisner's The Spirit. By the time we were done in Chinatown, it wasn't playing for another 2 hours. (Probably a good thing. I've been reading the reviews of how bad it is. We'll rent it when it comes out.)

Finally, the drinks:

• Ginger Martini (Gin, Vya Dry Vermouth, 3:1, and a little bit of homemade ginger syrup.)
  
• Pineapple & Pepper Cocktail (Another attempt. Getting better.)
  
• Mint Julep (Nothing creative, but I have never made one, and had a nice, firm bouquet of mint.)
• Daiquiri (Brugal Gold, lime juice, demerara 1:1 simple syrup)

I may have said it before, but my favorite mixed drinks still tend to be the simple rather than fussy ones: the Old Fashioned, the Daiquiri, and the Margarita.

Of interesting note, Will Wilmot and I were talking after the Bar Basics class at Astor, and he said his favorite drink at the moment was a simple Ron Zacapa 23 Old Fashioned. Or did he say Daiquiri? I forget now. By that point, I had three of my own drinks, plus one Don Lee gave me. I was glad to hear the Zacapa 23 regarded, as I have recommended it many times, and had even bought it as a birthday present a few months back for my friend Chris who attended the class with me.

Infusions, Bitters, Tinctures & Syrups

Today I made various concoctions for use in cocktails and other mixed drinks. Unless linked, and recipes were my own guesstimations, except the Pineapple syrup, described in David Wondrich's Imbibe!

In the fridge, I already had:

• Demerara 1:1 simple syrup
  
• Grenadine (POM & Sugar, 1:1)
  
• Pineapple syrup

In the past day or so, I made:

• Ginger syrup
  
• Chamomile syrup
  
• Pepper infused Vodka
  
• Cinnamon tincture (cinnamon sticks in Applejack 100 proof)
  
• Sunshine bitters (from NOPA in San Francisco)
• Grapefruit bitters
  
• Earl Grey infused gin
• Allspice syrup (hopefully an OK replacement for dram, until I pick it up)

Image note: (from left to right) Cinnamon tincture, grapefruit bitters, allspice syrup, pepper vodka, Sunshine bitters.

David Wondrich's Killer Cocktails

I started reading this cocktail book last night. I found it used on Amazon for a buck or two. I was surprised to see it so cheap, but now I know why. It isn't the writing or content. The problem is that it is a very odd spiral bound book that is formatted like a standing double-sided calendar. It is difficult to read with all of the flipping and turning.

Regardless, it is a good resources. I think some of the equipment recommendations are surprising but I think it is just because it was aimed at a less informed mass market. The give away is the hokey illustration style.

Anyway, I thought I would keep a running list of useful info that I pick up from it:

1. Loose rule of thumb for spirits & citrus: 4:1 with lemons & limes, 2:1 with oranges.
2. (to be continued)

Last Night's Mixed Drinks at Home

Earl Grey marTEAni

I used the recipe from the new Mr. Boston Official Bartender's Guide, edited by Jim Meehan of PDT. It was good, but not as good as Audrey Saunder's version at Pegu Club. Mr. Boston's adds simple syrup, but looking at a snapshot I took of the Pegu Club's menu, I don't see them using a sweetener. I will try their recipe tonight. Two other factors that may change it slightly from Pegu's: I used Green Earl Grey tea, so I may not be getting the nice toasty flavor black teas have, and I only let it steep a few hours. The infused Gin I am using tonight will have steeped longer.

I had one of these at Pegu last Friday, perfectly made by Kenta Goto. I don't know their exact formula, but the menu says: Earl Grey infused gin, lemon juice, and a raw egg white.

Marmalade Whiskey Sour

I found this in the Food and Wine Cocktails 2007 guide. It comes from Bourbon & Branch in San Francisco. I picked up Polaner all fruit orange marmalade, just because it did not have added sugar, and the Shop Rite had no particular special import brands. It is a bit of a weak marmalade, so I am sure this cocktail would greatly improve with a more flavorful marmalade.

2.5 oz bourbon (Four Roses)

1 oz fresh lemon juice

3/4 oz simple syrup (Homemade demerara)

1 tsp orange marmalade (Polaner)

1 dash orange bitters (Regan's)

orange twist

Shake, strain into a cocktail glass, and garnish with twist.

The notes in parentheses are what I used, not recommendations by myself or the book.

Categories of Mixed Drinks

Nothing new. I've learned this from several books, but want to keep my own notes on it.

A Sling = Spirit + Water + Sugar

A Cocktail = [Sling] + Bitters

A Sour = [Sling] + Citrus

Julep = [Sling] + Mint

Fix = [Sour] + Pineapple syrup (replaces sugar)

Daisy = [Sour] + Grenadine or Raspberry syrup (replaces sugar)

Crusta = [Cocktail] + Sugar rim + Lemon peel (large)

Highball = Spirit + Soda + Ice (10 oz Collins Glass)

Collins = [Sour] + Soda + Ice (8 oz Highball Glass)

Fizz = [Sour] + Soda + Ice (8 oz Highball Glass)

Rickey = [Sling] + Lime + Soda

Silver = Addition of Egg White

Golden = Addition of Egg Yolk

Royal = Addition of Whole Egg

Shiso Smash pt. 2

I remade the (Vodka) Smash from last night. Then I made it using lime, instead of lemon. And finally, rum instead of vodka, which would sit somewhere between a Smash and a Mojito.

I have come to the conclusion that my original recipe was spot on. I am not sure how to describe why. For one, I think vodka works better with lemon than lime. And, that shiso works better with vodka than rum. While mint works better with rum and lime.

Shiso Smash

Many years ago in Philadelphia, I had attended the opening day of a new Stephen Starr restaurant, "Washington Square." It was supposed to be a big deal, as Marcus Samuelson had been courted down to become head chef. I don't know what happened, but he soon departed. What stood out that night was not the food, but a singular mixed drink -- a Shiso Mojito. Samuelson left, and the drink disappeared from the menu. I was sad to see it go, as it was a delicious post-Mojito innovation. 

I have tried to recreate it many times since. But have never been successful. Until tonight. Sorta. I am sure what I devised just moments ago tastes nothing like that drink, but is by far my greatest success.

I have made several Whiskey Smashes. So, when thinking about the Shiso in my fridge, it was obvious that a Smash was in order. I had only previously made a Dale DeGroff Whiskey Smash. But, I knew I was on to something.

The big revelation here was using vodka. I am not a vodka fan. I don't hate it. But, it is a neutral spirit. It lacks character. I generally like my mixed drinks to let the base spirit shine. To me, vodka never shines. But, this time it made sense to try vodka. My gut tells me to let the shiso come through first rather than the spirit.

I am so glad that I didn't totally write off vodka. It is a wonderful cocktail, and one that I am proud to think of as my first creation.

Shiso Smash

• 2 oz vodka
  
• 1/2 oz Nigori Saké (optional)
  
• 1/4 of a whole lemon
  
• 3 Shiso leaves, torn
  
• 2 sugar cubes (simple syrup works as well)
  
• A dash of water

In a mixing glass, smash (muddle) the shiso, sugar cubes, lemon. Then add the vodka and ice cubes. Shake well, and strain into a cocktail glass. Bits of Shiso are desirable.

I will be exploring and evolving this drink over time. I am curious about the addition of ginger, and maybe mint.

Self-made Mixed Drink

Not sure what I was doing, but put this together, and I think somewhat successfully. It needs work, but could be something more than "not bad."

• Nigori sake
  
• Batavia-Arrack
  
• Pineapple syrup
  
• Ginseng soda
  
• Oil from orange zest

I am drinking it as I type, and it is growing on me. Unlike most of my creations, I will be trying again. 

Margarita

I admit that I am not a big fan of tequila. Or, I should say, definitely not a fan of cheap tequila. I am not being a snob, it is just that there is something to the flavor that makes me gag. However, higher-end tequila I enjoy quite a bit. A friend recommended Jose Cuervo Reserva de la Familia over a year ago. I picked it up. Not cheap. Average is probably $90 a bottle, which is what I paid. It's delicious. Regular old Cuervo? No can do.

So, does it make sense to make a Margarita from a $90 tequila? My opinion is yes. I dare say, it has become one of my  favorite drinks to make. Unlike many mixed drinks, the simplicity of this blend allows each component to stand out. I taste the complexity of the tequila, the sourness of the lime, and the sweetness of the curacao and sugar. And, in no way do the sweet and sour overpower the tequila. It is astonishing when I think about how this drink could go wrong but doesn't when following a good recipe. Which is?

2 oz tequila

3/4 oz triple sec or curacao (I used Marie Brizard Curacao)

1/2 oz fresh lime juice

Served either up or one the rocks. I prefer up.

Home Bar Basics with Don Lee & Will Wilmot

Last nite was the class at Astor with Don Lee and Will Wilmot from PDT. I didn't learn much new that was essential, but I did pick up worth bits of info, since it was a basics class. But, it was a lot of fun. Don and Will are cool guys.

We made three drinks: Margarita, Manhattan, Old Fashioned (Classic).

10 Things I Learned:

1. How to pop open a shaker, which I couldn't get to work on my own. I had been hitting the shaker in the wrong place. There is a simple 6 o'clock/3 o'clock method.
2. That you add ingredients to a glass in order of expense, in case you mess up. Saves having to toss expensive booze.
   
3. You don't need to boil sugar and water to make simple syrup. (I guess knew this, but wasn't sure.)
4. The easiest way to make lime wedges.
5. A new way to hold a bar spoon.
6. That letting the drink sit after stirring is known as letting it "cook." I've done this plenty of times before taking this class, and I am not sure I am sold on it. To my experience, the drink becomes too diluted, losing the backbone of the base ingredient.
7. How much ice in the mixing glass - 4 cracked cubes, then fill with whole. (I assumed this previously from watching Don's Bacon Bourbon clip on YouTube, but wasn't sure it applied to every situation.)
8. Why flat-ended muddlers are better than contemporary textured (almost spiked) ones. The goal is to express the oils out, rather than pierce the leaf.
9. Not a hard rule, but lemon tends to go well with darker spirits (whiskey), lime with clear (gin, rum). Vodka, you ask? Neutral. Of course it works with both.
10. When using a sweet modifier, such as Cointreau, additional sugar is optional. (Not sure this applies to all recipes, but at least with classics like the Margarita.
11. How to hold the bottle, and hawthorne strainer when pouring (requires pourer).

A First Step - Astor Wines Home Basiscs

Friday at 6:30, I am taking a 2 hour class on mixology basics at Astor Wine & Spirits with two of the guys from PDT. The classes are taught by two of the three: Don Lee, John Paul Deragon, and Will Wilmot.

I probably know most of what they will be teaching. But, being self-taught via books and observation, I think it could be good to learn where I may have been making mistakes.

The class runs from 6:30 to 8:30. I assume we will be enjoying cocktails somewhere after the class.

Tonight's Trials

Not in order:

• Whiskey Crusta
  
• Manhattan Variation
  
• Bobby Burns Cocktail
  
• Derby Variation
  
• Cassisco

and

My own mixes:

• 1 1/2 oz. Brugal White Rum
  
• 3/4 oz.  Home Made Pineapple syrup
  
• 1/2 oz. Fresh Lime juice
  
• 1-2 dashes of Regan's #6 bitters

Shaken, then poured into a short glass filled with tiny ice cubes. Flame the oil of an orange peel over the drink, and top with seltzer.

Also:

• Coconut Water
  
• Brugal White Rum
  
• Velvet Falernum
  
• Agave Syrup
  
• Flamed orange peel

Bobby Burns Cocktail

I bought a tiny single serve of Drambuie. I haven't tasted it in years, but had noticed it required in more than a few mixes. I had read about the Bobby Burns in a few books, so figured this would be the way to go for a first pass. The Burns is basically a Rob Roy, except with the added Drambuie.

1 1/2 oz. Blended Scotch Whisky (Johnnie Black)

1/2 oz. Sweet Vermouth (Dolin Rouge)

1/4 oz. Drambuie

I found that I need to add an extra dash of the Drambuie to make it more remarkable.

I like this cocktail.

Black Sugar Manhattan

Several months ago wife was given a small bottle of Kuro Mitsu from Okinawa, a syrup made from unrefined black sugar. She didn't like the flavor, but I found it intriguing. Now that I am understanding flavor components better, I decided to try some in a cocktail.

1 1/2 oz. Four Roses Yellow label Bourbon

1/2  oz. Dolin Vermouth Rouge

1 tbsp Okinawan black sugar syrup

1 dash Regan's #6 Orange Bitters

The cocktail came out quite good.

Ramos Fizz

I have made two versions of the Ramos Fizz: one from Dale DeGroff's The Essential Cocktail, the other is from Pegu Club's Audrey Sanders. I prefer the latter, it tastes more balanced, integrated.

The recipe for this fizz:

• 1½ ounce gin
  
• ½ ounce fresh lemon juice
  
• ½ ounce fresh lime juice
  
• 1 ounce simple syrup
  
• 1 ounce heavy cream
  
• 1 small egg white
  
• 4 drops of Orange Flower Water *
  
• Club soda

*No more, no less. OFW is potent, too much will completely ruin a drink.

Running Out of Room

I spent some time organizing my bottles. Ironically, the most expensive, usually referred to as "top shelf" became not only bottom shelf, but also in the back. See, these are the potables I reach for the least often when mixing. Those bottles are for slow sipping.

Shelf 1:

Boomsmas Oude Genever

Hayman's Old Tom Gin

Punt e Mes

Laird's Bonded Apple Jack

Velvet Falernum

Lillet Blanc

Becherovka

Broker's London Dry Gin

Old Overholt Rye

Brugal Gold Rum

De Ville Brandy (awful, cheap $11 crap)

Luxardo Maraschino Liquer

Creme de Violette

Vyr Dry Vermouth

Pimm's

Stock Dry Vermouth

Shelf 2:

The Bitters Truth: Aromatic

The Bitters Truth: Repeal Day

The Bitters Trust: Celery

Angostura Aromatic Bitters

Angostura Orange Bitters

Fee Bros. Whiskey Barrel Aged Whiskey Bitters

Fee Bros. Old Fashioned Aromatic

Fee Bros. West Indian Orange Bitters

Fee Bros. Cherry Bitters

Fee Bros. Peach Bitters

Peychaud's Bitters

Regan's #6 Orange Bitters

Giroux Grenadine

Stock Sweet Vermouth

Hiram Walker Triple Sec 200 mL

Shelf 3:

Jose Cuervo Reserva de la Familia 2006

The Scarlet Ibis (Death & Co. bespoke rum)

Dolin Vermouth Rouge

Batavia-Arrack van Oosten

Trimbach Poire Williams

La Favorite Vieux Rhum Agricole

Mata Hari Absinthe

Rhum J.M Gold (Agricole)

Johnny Walker Blue Label

Pappy Van Winkle 15 Years

Stolichnaya Vodka

Jacopo Poli Arezente

Compass Box Asyla

Compass Box Hedonism

Macallan Cask Strength

Wine Rack:

Various Italians, French, Australian, and California Zinfandels

The Scarlet Ibis, Dolin Rouge Vemouth, & Punt E Mes

Recently picked up The Scarlet Ibis, Dolin Rouge, & Punt E Mes. 

The Scarlet Ibis is a bespoke Trinidad rum, by way of Austria, made for NYC's Death & Company. One assumes it is from the makers of Stroh rums. It is definitely not a sipping rum, as it is less on flavor, and higher on alcohol, at 49%, which sits it between your standard 40%, and your overproofs like Stroh 60 or Stroh 80, and Jamaca's Wray and Nephrew overproof. I look forward to trying this limited release in a cocktail.

Dolin Rouge Vermouth. All I can say is, WOW. Who knew a vermouth could be so profound? Don't get me wrong. I don't just view vermouth as a mixer. I've often drank it neat or on the rocks, or with a splash of soda. But, Dolin's subtle flavors amaze me. It is light, less bitter, and wonderfully floral. I will definitely be sipping this neat as an aperitif. It almost seems a shame to mix it, but I am eager to try a Dolin Manhattan.

Punt E Mes. Not entirely rare these days, but you don't find it everywhere. Oddly, my local supermarket had it. They have a surprisingly half-decent selection. Punt E Mes reminds me a lot of Campari, but a bit sweeter and less bitter. It mixes very well, but is a little too sweet alone. I've noticed on a few blogs some people wondering if the formula was change a little when the Carpano's sold it off to the makers of Frenet-Branca. It seems possible, considering the Frenet-Branca sold in the U.S. is slightly different than that in Italy. Catering to the American sweeth tooth and hatred of bitterness, perhaps?

Creole Gimlet

I find Velvet Falernum fascinating, but haven't yet on my own created anything worth mentioning. During my nightly blog crawl, I found an excellent recipe on ohgo.sh.

• 1½ oz Tanqueray dry gin
  
• ½ oz falernum
  
• 1 bar-spoon Rose’s Lime Cordial
  
• 1 bar-spoon plain water
  
• Dash of lime
  
• 2-3 dashes Peychaud’s bitters

Shake all ingredients with ice and fine strain in to a chilled cocktal glass. Garnish with a lime zest twist.

I don't have Rose's Lime Cordial (or any other store bought syrups), so used fresh lime & rich simple syrup.

List of Drinks You Must Try Before You Expire

From artofdrink.com, the Imbiber’s 100, a list of drinks to “try before ye perish”.

Instructions:

1) Copy this list into your blog, with instructions.
2) Bold all the drinks you’ve imbibed.
3) Cross out any items that you won’t touch
4) Post a comment here and link to your results.

OR

If you don’t have a blog, just count.

The list:

Manhattan Cocktail
Kopi Luwak (Weasle Coffee)
French / Swiss Absinthe
Rootbeer
Gin Martini
Sauternes
Whole Milk
Tequila (100% Agave)
XO Cognac
Espresso
Spring Water (directly from the spring)
Gin & Tonic
Mead
Westvleteren 12 (Yellow Cap) Trappist Ale
Chateau d’Yquem
Budwieser
Maraschino Liqueur
Mojito
Orgeat
Grand Marnier
Mai Tai (original)
Ice Wine (Canadian)
Red Bull
Fresh Squeezed Orange Juice
Bubble Tea
Tokaj
Chicory
Islay Scotch
Pusser’s Navy Rum
Fernet Branca
Fresh Pressed Apple Cider
Bourbon
Australian Shiraz
Buckley’s Cough Syrup
Orange Bitters
Margarita (classic recipe)
Molasses & Milk
Chimay Blue
Wine of Pines
Green Tea
Daiginjo Sake
Chai Tea
Vodka (chilled, straight)
Coca-Cola
Zombie (Beachcomber recipe)
Barley Wine
Brewed Choclate (Xocolatl)
Pisco Sour
Lemonade
Speyside Single Malt
Jamaican Blue Mountain Coffee
Champagne (Vintage)
Rosé (French)
Bellini
Caipirinha
White Zinfandel (Blush)
Coconut Water
Cerveza
Cafe au Lait
Ice Tea
Pedro Ximenez Sherry
Vintage Port
Hot Chocolate
German Riesling
Piña Colada
El Dorado 15 Year Rum
Chartreuse
Greek Wine
Negroni
Jägermeister
Chicha
Guiness
Rhum Agricole
Palm Wine
Soju
Ceylon Tea (High Grown)
Belgian Lambic
Mongolian Airag
Doogh, Lassi or Ayran
Sugarcane Juice
Ramos Gin Fizz
Singapore Sling
Mint Julep
Old Fashioned
Perique
Jenever (Holland Gin)
Chocolate Milkshake
Traditional Italian Barolo
Pulque
Natural Sparkling Water
Cuban Rum
Asti Spumante
Irish Whiskey
Château Margaux
Two Buck Chuck
Screech
Akvavit
Rye Whisky
German Weissbier
Daiquiri (classic)

Total: 84

Becherovka Negroni

I have always been a fan of the Negroni. But, recently discovered an interesting alternative by Jamie Boudreau. The rather one-note campari is replace by Becherovka, which is beautifully flavored and east to make.

Dominican Flip

My own mix:

2 oz Brugal Dominican Gold Rum

1/4 oz. agave syrup

1/4 Dominican lemon

1 whole egg

This may be the tastiest "flip" I've had so far.

Cocktails 101? Things I Have Learned

I have learned a lot lately, in short period of time. And, for reals, made better cocktails than I have paid for in about 90% of my past (Philly comes to mind.)

On the bartending scale, I know there are not high-ranking techniques, but they feel like baby steps, minor accomplishments. Such as:

Making simple syrup & grenadine, cracking ice in the hand, flaming a zest, making Don Lee's of PDT bacon infused bourbon, shaking and stirring techniques, and in general, just having a better understanding and appreciation.

Square Watermelons. Round Ice. Thanks again, Japan!

Picked up Japanese spherical ice makers at the MOMA store on Spring St. $8 a pop. They look like something you'd find in a 100¥ store in Japan. But, were well worth it. Easy to make. Fun to use, and properly chill that bourbon or scotch, when neat isn't required.

Tonight's Exploratory

Classic and Neo-Classic Cocktails:

• Brandy Flip
  
• Dale DeGroff's Whiskey Smash
• Batavia-Arrack Cooler
• PDT's Maple-Bacon Old Fashioned

Also, making PDT's Don Lee's bacon-infused bourbon. It is in the freezer at the moment. I am eager to taste it tomorrow in a Bacon-Maple Old Fashioned.

My first Whiskey Smash was at Pegu, made by Kenta Ota. I hate to admit... I enjoyed my more. Forget that it was about $11 cheaper, ha!, and that I made it myself, which of course helps. But, I think it was more balanced. Less sweet. Pegu's did look better, and have nicer minty-ness.

Followed by a tasting of Clement Creole Shrubb, thanks to a 50 mL bottle found at a local liquor store. I am not a fan of orange flavored anything, but, found it pleasing. A nice alternative to other orange flavored liquers.

Clement's VSOP, no surprise, did not hold up to La Favorite Vieux, nor Rhum J.M.

Making Grenadine

Before taking a deeper dive into this mixology madness, I had read about Stirrings "real" grenadine. Real? What did this mean?

Grenadine has always been wonderfully nostalgic to me. As a child in the 70s, my "drink" of choice was always the "Roy Rogers," the less girlie name for a Shirley Temple -- ginger ale and grenadine, garnished with a slice of orange and a Red #40 maraschino cherry on a plastic sword.

Little did I know that proper grenadine was more than sugar, food color, and artificial flavors. Turns out, it was originally made from pomegranate seeds. Sounds labor intense. But, when I finally saw a jar of this so called real grenadine, my surprise was that it was nothing more than simple syrup with pomegranate concentrate. Surely, I could make my own.

Unsure of the ratio to use I did a quick search, and not surprisingly found an article on the topic by Robert Hess. The recipe replaced the water with the juice. A ha! Makes sense. I used a 1:1 ration of the juice to turbinado sugar, for a bit of a bolder flavor, as I did with my straight simple syrup.

The Roy Rogers will always have a special place in my heart; but as for my own home bartending? I guess that bottle of Giroux will be gathering more dust that usual.

Recent Aquisitions

• Boomsma Oude Genever
  
• Hayman's Old Tom Gin
  
• Luxardo Maraschino Liquer
  
• John D. Taylor's Velvet Falernum
  
• Rothman & Winter Creme de Violette
  
• Laird's Bottled in Bond Straight Apple Brandy
  
• Trimbach Poire Williams
• Batavia-Arrack van Oosten
• Becherovka
• Old Overholt Straight Rye Whiskey
• Brugal Gold Label Dominican Rum
• Broker's London Dry Gin

• Angostura Orange Bitters
  
• Bitters Truth Repeal Day
  
• Bitters Truth Aromatic
  
• Bitters Truth Celery
• Fee Brothers Whiskey Barrel Aged Bitters
• Fee Brothers Cherry Bitters
• Fee Brothers Peach Bitters

And so it begins.

I have made many a cocktail, but have never taken it so seriously as now. 

In part, it is due to the access one has to information via the Web and books, new and old, as well as ingredients, such as Old Tom gins, Creme de Violette, Velvet Falernum, and so on. Being a stones throw from NYC also helps, with haunts like Pegu Club, Death & Company, B Flat, and the like, as well as shops like Lenell's.

Surprisingly, something I never did before was make Simple Syrup. It is so easy that it amazes me why anyone would buy a bottle of it. I made a small batch: 1 cup turbinado sugar, 1/2 cup water, and heated on the stove. It is a beautiful deep, dark brown, which may alter the look of some cocktails, but I prefer the richer taste. Eventually, I will experiment with other syrups using different sugars, like demerara, and of course white.