Fifty-two Greenpoint cocktails. Not exactly twenty-eight Sazeracs or a month of Mai-Tais or even forty-nine hairflips. But here we go. I've mostly kept to my plan of three drinks a week but the problem is most have been blogged or presented elsewhere. This leaves me with little to blog about, really. So what's it all about Alfie Solomons? Here we go again for the upteenth time: trying to revive the blog!
Greenpoint 2 oz Rittenhouse rye 0.5 oz Chartreuse MOFS 0.5 oz Gonzalez Byass La Copa Vermouth 1 dash Angostura bitters 1 dash Angostura orange bitters
Stir; strain; lemon twist.
Tonight's cocktail was delightful and familiar. A nice twist on a Manhattan.
So my three drinks a week plan has failed. I blame the hot weather and a family get-together. Yeah, that's the ticket! Anyway here are some drinks you might enjoy:
First up was Jason Schiffer's Hipster Bike. I came across this recipe in my Instagram feed and thought t myself, "I have all those things!"
Narator: "He did not, in fact, have any of those things but he soldiered on with substitutions."
Hipster Bike 2 oz champagne (Outset sparkling wine) 1.5 oz Gran Classic (Martini & Rossi Riserva Bitter) 1 oz Kina L'Aero (Berto Vermouth Apertiv Tradission) 0.75 oz lime juice 0.5 oz orange juice Pour champagne into a rocks glass filled with ice. Combine remaining ingredients in a shaker. Shake with ice. Strain into the rocks glass. Garnish with a lime wedge.
With the remaining sparklinng wine I made myself an approximation of Martin Cate's Richard Sealebach by dipping into my rum cabinet.
I enede up making two Crushed ice drinks. One was a quite sweet and approachable drink you might find in books or on other blogs. The other... well:
Guyana Bird 0.75 oz Campari 0.5 oz lime juice 0.5 oz simple syrup 2 oz pineapple juice 1 oz orange juice 1 oz Lemon Hart 1 oz Gosling's 151 Shake and dump with crushed ice as a Mail Tai. Garnish as you see fit. I found this to be dry but not austre like a Zombie. A delicate balance of sweet and bitter; a refreshing slow sipper.
I posted a photo of the drink to Instagram and Tiare thought I'd named it wrong!
"Oh [I] forgot about that one!" She commented once I'd posted a link to the recipe. Ahh, to have so many recipes you forget about one.
I hope these recipes help quench your thirst and that I've pointed you toward good sources of drinks.
French Impression 0.75 oz Vermouth Berto Apertiv DLA Tradission 0.75 oz Nordesia Vermú Blanco 0.25 oz Citadelle Gin 1.25 oz Byrrh Orange twist
For some time now I've used Nordesia Blanco as a sub for Dolin Blanc. I've also used it as a sub for Cocchi Americano/Kina. So imagine my consternation when I came across (via Fred Yarm) a drink calling for Dolin Blanc and Cocchi Americano! I pondered for a while and ultimately chose a peidmont Bianco as my sub. Sure I could've just bought some Lillet but where's the fun in that? Ultimately I subbed everything else in this Dan Braganca drink too. I didn't notice the peach finish that Fred mentioned but definitely found the orange twist tied the impression together.
Shaken: Culross 0.75 oz Cocchi Americano (Berto Apertiv DLA Tradission) 0.75 oz Smith & Cross (Appleton White) 0.75 oz Rothman & Winter (Luxardo Albicocca) 0.75 oz lemon juice. Shake. Strain. Up .
I first encountered the Culross many years ago at FIG in Charleston. It's always a solid choice .
Crushed:
In the ever ongoing saga of trying to keep up with CVS my most recent lacking product has been Malort. I took to Twitter for advice on substitutions. Most were tongue in cheek responses alluding to its awfulness but some were genuine recommendations. Unfortunately most of the most similar products are also not available in this jurisdiction. Nevertheless I soldiered on in my attempt to make Fred's Cutman.
So far one recipe falls in line with the iced tea description and one does not. I've got two more substitutes to try and I'll report my findings then. In then meantime these and many other delicious recipes can be found at cocktailvirgin.blogspot.com.
Recently I came across, in my social media aggregate, the notion that tiki drinks aren't so much about tropicality or a delivery method for syrup but rather a way to put spice (and kitchen flavours) into a glass! So with that in mind let's leave aside debates about what is or is nottiki and set sail for spice!
It's A Fucking Saxophone, Max 1 oz rhum agricole vieux 1 oz unaged cachaca 0.75 oz lime juice 0.5 oz oloroso sherry 0.25 oz allspice liqueur Shake with crushed ice. Donate to an onversized snifter. Garnish with nutmeg and parasols. Adapted from Jim Meehan's Girl From Jerez
This past weekend on twitter i came across this tweet:
petition for "it's a fucking saxophone, Max" to become the new "they're good dogs brent" https://t.co/oDJjLA3yxD
Please follow the quote tweet rabbit hole. You'll be glad you did!
Naturally I thought this would be an excellent name for a drink. I searched CVS and came up with only one result for saxophone: Girl From Jerez. I swapped the Sherry, upped the pimento dram and made it a crushed ice drink and voila!
Cachaca and oloroso are a lovely pair and I may explore their delicious duets more in the future. Over all the drink was dry and tart and not overly much for spice. Firmly in the Fog Cutter vein of tiki. Perhaps a drink to make when a fog cutter would be too strong?
So there I was contented with the drinks I'd used to christen* my new large-ish brandy snifters and about to settle in to Amaro Week when what should I spy but a snifter full of crushed ice! It was the Nine-O-Six made by Jordan of High Proof Preacher. Amaro? Tiki? It's tuesday?! I'm in!
The drink as made called for Mount Gay (for Eclipse pun reasons) and also Kashmiri Amaro. The rum I was confident I could sub** (pun be damned) but the amaro? Hmm...
Cardamom, eh? My most recent batch of Falernum is cardamom forward...
Well, anyway, here's my take in it:
Nine O'Six 1 oz black blended rum 0.5 oz blended aged rum 0.75 oz Averna 0.75 oz lemon juice 0.5 oz falernum 0.5 oz mauby concentrate 3 dashes aromatic bitters Shake with ice and strain into a brandy snifter filled with crushed ice. Garnish in a mountainous fashion. *Stay tuned for next week's Tiki Tuesday! **I used Cockspur
The illustrious Doug has some thoughts on what blogging meant and what it means now. I however will tell a little story, as is my wont. I tried a good many drinks for this theme. I tried more than I usually do. Irish whiskey is not often in my cupboard so a-searching I went for recipes. There are some in my library which are nearly all to be found at Savoy Stomp. Notably I made myself an Irish Cocktail and Cameron's Kick. I even made a Good Things Come with floral bitters!. By and large my experience was in line with the experiences of Messrs. Ellestad and Yarm so I didn't feel a need to retread those drinks. So what to make then? My thoughts went to the drink that in March 2014 made my bottle of Jameson disappear. This drink also had been blogged before so I think I'll tell you about my technique, eventually. First the recipe:
Irish Derby
1.5 oz Jameson
0.5 oz Byrrh*
0.5 Cointreau
0.5 oz lime juice
2 dashes Angostura bitters
1 long lime zest
Second the instructions (and meandering): I shall point out that Elena instructs to first cut the lime with a channel knife. I do not do this first. First I make an ad hoc mise en place of my supplies and tools. Often I have not chilled the glass I intend to use. My preferred method is to fill the glass with ice (preferably cracked ice) and then add water. Like so:
While the glass is chilling we get to the rest of the process. Separate your Boston shaker. Measure you ingredients and pour them into the metal tin. Once all is poured in fill the glass (the glass of the shaker set!) with ice. Join the tin and the glass firmly and shake. Shake shake shake! Separate the glass from the tin. Set the glass in your sink and rinse now or later. Double strain from the tin into your coupe. Once the cocktail glass is full zest the lime. Zest the lime above the drink so as to add citrus oils to the drink. Drop the peel in. Take a photo. Write a blog post. Enjoy your cocktail:
There you have it. That's how I make a (shaken) drink, mostly. I think I covered all the steps. If you have questions please comment on this blog or @ me on twitter or Instagram. If you need advice on how to easily separate your Boston shaker once shaking has created a vacuum I suggest reading The Bar Book.
