Jul 122011
 

This is a winner.

I’ve broken it out at a few events, and got instant responses – one person said “I’ve found my drink” after only a couple sips. If you are partial to browns and like your citrus, step on over to this. Even if you don’t, and one of my sisters-in-law does not like Bourbon at all, had one after tasting her husband’s.

Scofflaw Cocktail
1.5 oz Bourbon (Bulleit)
1 oz dry vermouth (Dolin)
.5 oz grenadine (homemade – that will be my next post)
.5 oz lemon juice
2 dashes orange bitters (Regan’s Orange Bitters No. 6)

Shake with ice, strain into chilled cocktail glass or rocks glass, garnish with lemon peel.

It’s got the core of a whiskey sour, but added herbal elements from the vermouth and more fruit sweetness from the grenadine.

This recipe is closest to Imbibe‘s, but I dropped down the grenadine and lemon juice and switched from rye to bourbon. Gary Regan published this calling for 2 oz of bourbon, but dropped the lemon juice to 1/2 oz and grenadine to 1/4 oz and has orange bitters, but I thought that was a tad too bitter and too boozy. Erik Ellestad followed Harry Craddock’s recipe strictly – that equalizes the whisky (not the lack of an ‘e’ – Canadian Whisky) and vermouth and keeps bitters in.

So I like it at this level, but if you want it a bit stronger, take the Bourbon up to 2 ounces and the lemon juice and grenadine up to 3/4 of an ounce for each.

The Trophy Wife likes to corrupt everything with a sweet Maraschino Cherry, so I’m going to have to order the Amarena Fabbri again, but I’m going to work on making our own cherries, more on the next post.

Cheers!

 

 

 Posted by at 12:19 am
Nov 172010
 

About time, dammit. Close to a year after the first Manhattan Project. This one was scheduled for National Martini Day 2010.

The last one was variations in bitters and vermouth. This one was some change up in the base liquor (a couple bourbons and a rye), aromatic bitters, and cherries.

The cast is was a little bigger this time – myself, Duke, Ben T. Smith, Adam Nelson, and Gabriel Kra. So each round saw five variations on the recipe. Stayed with 2 parts base liquor, 1 part vermouth, 2 dashes bitters, and a cherry.

First we tried an array of bourbons – Bulleit, Maker’s 46, Woodford Reserve, and Redemption Rye. Vermouths were either Martini & Rossi or Punt e Mes. Stayed with Angostura bitters and bing cherries that had been cured in sugar and brandy.

Only the fifth manhattan used Punt e Mes – I had suspected before that the vermouth would be to aggressive and flavorful and would overpower the liquor (as I mused previously). That was the consensus among the tasters – Punt e Mes is delicious, but not in this drink at this proportion. Maybe cut in half…

So among the first round drinks – I didn’t get Gabriel’s vote here, but three of us (myself, Ben S, and Adam) all preferred the Redemption Rye. Duke liked the Woodford Reserve, but Redemption was a close second for him.

That result skewed the second round a bit. Went with Maker’s 46 for two manhattans and Redemption Rye for 3, each with Martini & Rossi, but this time with some house made aromatic bitters (I’ll see if Adam will divulge the recipe) except for one that stayed with Angostura, and the cherries were either sugared and brandied, or brined and brandied.

The easiest to record is the cherry – everyone preferred the saltiness of the brined cherries. If I am recalling correctly, I added the whole fruits (pits and stem and all) into nearly boiling heavily salted water. After soaking them overnight, I removed them and cured them in a spiced brandy mix (cinnamon, allspice, citrus rind) for several months.

Duke and Gabriel both preferred the Maker’s 46 manhattan by a little bit, while Adam and team Ben all went for the Redemption manhattan. The choice was pretty clear between the Angostura bitters and Adam’s “60 First Street” bitters as well – Adam’s balanced things out the best.

Thanksgiving dinner will be preceded by Redemption manhattans with brined cherries and Adam’s bitters. Looking forward to that.

Cheers!

-Ben

Nov 102010
 

Breaking from Bourbon to try a little Rye.

Went out to dinner with my brother at Pizzaiolo here in Oakland for his birthday. Hadn’t visited that place for a while – first time was soon after it was opened and it was crazy crowded and I was overwhelmed by the humanity and didn’t get to appreciate the food or drink. Reviews from friends and newspapers suggested/demanded that I should return, so return I did.

I had been bumping into the recipe for Vieux Carré a few times recently and had been eager to try it, but was waiting for my bourbon stock to drop down a little bit before I bought some rye.

The recipe that I do use is somewhere in between that provided by Gumbo Pages, Spirited Cocktails, Fine Cooking, and the Intoxicologist (unfortunately, her archives are down as of this writing). Erik Ellestad had a little fun with it at the Underhill-Lounge. I stayed with the basics.

1 oz Rye (Redemption Rye)
1 oz Cognac or Brandy (Raynal VSOP)
1 oz Sweet/Italian Vermouth (Martini & Rossi)
1/4 oz Benedictine
2 dashes Angostura Bitters
2 dashes Peychaud’s Bitters
Lemon peel garnish

Stir all the ingredients except the lemon peel in an ice-filled glass. Strain into a cocktail glass or rocks glass. Squeeze lemon peel over glass to release oils, and rub the rim before dropping it in.

Pizzaiolo used Redemption Rye for this, and boy do I like that whiskey! I had made this before with Bulleit Bourbon, which is still a solid option for most drinks, and even neat or on the rockts, but I’m keeping Redemption on hand from now on! It starts with 95% rye mash and is bottled at 92 proof and is delicious.

Some recipes call for a more flavorful vermouth – Punt E Mes or Carpano Antica Formula, but I would rather stay with the tamer Martini & Rossi to keep the complexities of the Redemption from being overwhelmed with floral and spice notes. There’s the Benedictine in there as well for that.

The Trophy Wife even enjoyed a sip of this, and she’s not so big on the browns or the spirit driving cocktails!
 
Cheers!

Oct 062010
 

This come from Char No. 4 in Brooklyn. If you want to see an awkward video about it, you can go here or here.

If you just want the recipe, here:

1.5 oz Bourbon (something strong & smokey – like Buffalo Trace)
0.5 oz maple syrup (grade B, for fuller flavor)
0.5 oz fresh lime juice
a little ginger beer or ginger ale

Shake the first three ingredients with ice. Strain into rocks glass with fresh ice in it. Top with ginger beer.

I’ve been using a strong ginger beer – Fever Tree brand – which is quite ginger-y. So go easy on that, maybe 1/4 of an ounce or 1/2 at most.

It’s an interesting balance – the lime bitterness cuts through the maple syrup sweetness, and they neutralize each other’s main aspect, but the citrus and smokiness of the syrup are still there, and they go well with a bourbon that’s aggressive enough to make its presence known.

Surprisingly, the Trophy Wife kinda liked this one, even though she drinks very little of the browns (except for the occasional sidecar).

Ginger ale will make it more of a spritzer for a hot day, but the bourbon/lime/maple syrup flavors should hold up okay.

I’m really liking this for a Bay Area autumn day, when it’s kinda warm, but kinda chilly, and can’t make up its mind.

Cheers!

Sep 172010
 

This is National Bourbon Heritage month – I think that’s the right title. So I’ve been working my way through some bourbon drinks.

I was thinking of doing a different cocktail for every night of the month, but that’s going to take a bit more planning. Next year.

But I have been running through some standards – Manhattans, Mint Juleps, Old Fashioneds. Here’s the first of a few about some bourbon-based drinks that were new to me.

Seelbach Cocktail

Named after the Seelbach Hotel in Louisville, KY, this has a story behind it of a bartender with an overflowing bottle of champagne that poured into a Manhattan, which was then modified. The actual recipe had been tightly controlled until recently when it was published in New Classic Cocktails by Gary and Mardee Haidin Regan. It has found its way onto a few other sites since then. So here’s what I got:

1 oz bourbon
1/2 oz cointreau
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
5 ounces chilled champagne
orange twist for garnish

Build the drink in a champagne flute, stirring before adding the champagne.

It’s a bit intense. Too intense for me, and I loves me the bitter. The Regans specify a feisty, pre-prohibition style bourbon, like Old Forester. I had Bulleit on hand, which is a reasonable hearty whisky, so I don’t think I was too far off with it. But I didn’t taste the bourbon and the bitters were too much.

For the second batch, I doubled the bourbon to 2 oz, and cut the bitters way down to 3 dashes each. That was pretty tasty. A more reasonably balanced drink. Worth a try, if you’ve got some bubbly that needs drinking.

I haven’t had great luck with champagne cocktails in general, ‘cept Mimosas, of course, and the occasional Kir Royale. That might just be me. I’ll keep on trying though!

Cheers!

May 242010
 

What? This thing is still on?

Sorry about the radio silence for a while. Rest assured, I have been drinking, just not logging all of it. Thanks for stepping up there, Duke.

I have a small backlog of drinks to enter over the next week, so warm up your livers.

First is a Kentucky Sidecar. The classic sidecar, a delicious drink on its own, is 1.5oz brandy, .75 oz lemon juice, and .75 oz triple sec/cointreau shaken over ice, then poured into a sugar rimmed martini glass. If you’re not familiar with it yet, make a batch to get a baseline before you have one of these.

There, ready now?

Kentucky Sidecar
1.5 oz Bourbon (Rye is nice too)
1 oz fresh Tangerine Juice
0.5 oz fresh Lemon Juice
0.75 oz Triple Sec/Cointreau
Tangerine twist

Moisten the rim of your chilled martini glass with tangerine juice, then dip in sugar.
Shake all the liquid ingredients over ice, then pour into prepared glass.
Garnish with twist of tangerine peel.

I found this at White On Rice Couple’s website – they do drinks, food, gardening, and photography:
http://www.whiteonricecouple.com/recipes/kentucky-sidecar/

Tangerines are a little out of season here (late spring in Oakland, CA), but still available as juice. I tried muddling the whole fruit, but that’s not so efficient (or easy to pour).

The last time I mixed a drink with tangerine juice, the original recipe was for orange juice (and dark rum and grenadine and something else I forget…), and I just subbed out the oj for tangerine juice. That didn’t quite work, and I silently vowed that the next cocktail I would pair it with gin – the sweetness of the tangerine juice mixed with the floral notes of juniper and herbs – and I’m still excited for that. But the balance of the lemon juice, tangerine juice, and triple sec is just right.

Jan 242010
 

An article about a new bar in the financial district (read: Wall Street) caught my wife’s eye today. Vintry Wine & Whiskey has a very extensive list of both beverages, ranging from the moderate to the multi-thousand-dollar. Spend those bonuses well, my friends.

Anyway….. they mentioned the signature drink of the bar: the Strawberry Fields, a tribute to John Lennon. Wielding my awesome power as a writer for National Martini Day, I called them and they readily relinquished their recipe.

3 oz. Yamazaki single malt
3 strawberries
3 basil leaves
1/2 oz. lemon juice
a smidge of simple syrup

Combine all ingredients in a cocktail shaker. Muddle baby, muddle. Strain into drinks glasses with ice (this will take many inversions, as the strawberry sludge clogs the holes).

A couple factors did not make it into our phone conversation. So I made
my own call, serving it in a drinks glass, on the rocks.

Tasty. Complex. The basil it what really defines it in the end. So, that said, go with a cheap blended scotch instead (Yoko doesn’t really deserve the nod). Consider a splash of soda on top, which Miranda quite liked.

 Posted by at 8:50 pm