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
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.
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