Thursday, December 30, 2010


In a short search I couldn't find this cocktail recipe online. I tried the usual suspects and came up with nothing. If I tried harder or searched longer I might find it but that will wait for another day. I can't actually make this drink as Punt e Mes is not available around here. Also, there is no Cremè de Menthe in the house. Here it is:


0.75oz Punt e Mes
0.75oz Fernet-Branca
0.25oz Cremè de Menthe (green)

stir, strain, serve in chilled cocktail glass

As found in Charles Schumann's American Bar and nowhere else apparently.

This post is one in an erratic and unplanned series in my lackadaisical effort to make (or not) most of the drinks (or most of the drinks that pique my interest) in Charles Schumann's American Bar.

Tuesday, December 28, 2010

TDN Double Barrel

[UPDATE: June 26 2012]: I have renamed my drink Dagreb's Hat. In deference to the Medicine Hat made by Bar-X.

When first I started reading the booze blogs I was intrigued by something called "Thursday Drink Night." The idea is to extemporise cocktails based on a theme. It's usually a specific theme ingredient but not always. The most recent night was before Xmas and the theme was "Double Barrelled." The cocktails must contain at least two barrel aged ingredients. As it turns out my drink actually has three such ingredients, but that wasn't my aim.

So, how's it work? With bottles near at hand intrepid imbibers log in to the chat room and start mixing! The chatting happens here. The drinks appear here. Amazing!

(Once upon a time the blogging of the drinks after the fact happened here. Like some cocktail blogs it seems to be on hold for some reason....)

UPDATE: Dr Bamboo has a new post!
Anyway, there was a small group. Smaller than any Thursday night I've logged in to before. So small that I was able to contribute! Again, amazing!

Here's the drink:

Medicine Hat

0.75oz Canadian Whisky
0.75oz brandy
0.75oz Fernet-Branca

I drank mine on the rocks. It could just as easily be stirred and strained. You could even go the extra mile and garnish with an orange twist. Just don't go too far!

It was suggested that the cocktail resembled a Toronto. Subtract sugar and Ango add brandy. So the chat turned to Canadian cities. My suggestion of a Toronto suburb didn't get any votes. The subsequent ideas seemed a little silly until.... Medicine Hat! I found it to be very fitting. (Moreso the medicine than the hat. "Fernet is a little medicinal," I thought to myself. "And it's also in the Apothecary."). So the Medicine Hat it was/is!

When first I learned of TDN I found the idea of inventing cocktails a little daunting. This was especially the case when strange liquors I don't have were involved. So how was I able to invent a drink? I changed one ingredient from another drink, that's how! So, here's how:

Several bloggers have sung the praises of the Corpse Reviver #2. Whilst looking through my cocktail books I discovered two things. First: Charles Schumann's #2 recipe is different that what everyone else seems to have. Second: There's a Corpse Reviver #3!!

(Okay so that didn't really require two exclamation marks).

(Charles Schumann's) Corpse Reviver #3

0.75 Fernet-Branca
0.75 brandy
0.75 creme de menthe

stir & strain, garnish with orange twist
This sounded tasty to me. Or to me tasty this drink sounded. Or something. I had no creme de menthe so I made one without it and enjoyed it. Then I commented about it for some reason...

So, double barrelled..... I perused our liquor selection. Anejo Tequila and brandy? No. Whisky and something? Whisky and something...

So I added whisky to the 2/3 reviver and a nameless drink was born! It didn't remain nameless for long. Photo to follow.


Friday, December 10, 2010

Bacardi™®© - Federal Glass Shaker Recipe

Third up is the Bacardi. I actually have Bacardi rum in the house so I won't run in to the trouble that some people have. (Okay so that's some person) Anyway, here is Bacardi:


juice of 1/2 a lime
1/2 tsp sugar
2oz Bacardi
one dash grenadine
shake with fine ice

Once again I did not have fine ice; I shook with regular ice-cubes. There are two questions I have when reading a recipe such as this. Firstly how much juice is in half a lime? Secondly how big is a dash? I was able to get 3/4oz from my 1/2 lime. This is typical. I don't know what would have been typical in the early 1970's when the shaker was new but I can't imagine limes have changed that much. (Correct me if I'm wrong). So 3/4oz it is.

The dash is a little stickier*. We're talking about syrup here. If it was Angostura bitters I'd keep shaking the bottle until I have nearly 1/4oz, but that's just me. (Not just me it turns out. Others too!) If it's Pernod or something a few drops will do. So what to do for my one dash of grenadine? Somewhere I read that a dash equals 1/32oz. I had been using my "dash" measuring spoon which is actually about 1/16 tsp. 1/32oz is roughly 3/16tsp so today I filled the spoon thrice! I may try this with other recipes and see if I prefer it to my past practice of 1/16tsp. Anyway the result was nice and pink. (I drink many pink drinks, how 'bout that?) Nice and pink but the drink itself wasn't really that good*. It makes me regret using all my Havana Club. In light of the next cocktail (Daiquiri) I'm especially disappointed that I have no Havana Club...

Perhaps I can breathe new life in to the Bacardi with vanilla, cloves and such. Perhaps not. I know it's fashionable to put down Bacardi but I truly don't care for it. Oh well, what are you gonna do? At least I was able to drink it and didn't send it down the sink!

Bacardi® Cocktail

*UPDATE 12/24/2010: Even though I didn't care for the taste of this and I did not want a second it did whet my appetite! So, unsuccessful stand alone cocktail but successful aperitif. How 'bout that?

**UPDATE 02/12/2011: So, I guess fractions aren't my thing... The "dash" measure is actually 1/8 tsp. That changes things slightly. It does make it easier to acheive 3/16 though. How's that you ask? 2/16=1/8. (I'm sure I'm correct about that one) Plus one more sixteenth. Also with the "dash" spoon is a "pinch" spoon equal to 1/16tsp. 2+1=3. There you have the 1/32 oz dash!

Tuesday, December 07, 2010


I've run out of places in the yard to put the snow I've shovelled. The city is urging people to stop pushing snow in to the streets. Not enough plow drivers to keep up. But it's not a state of emergency....

I was going to take photos but I'm not sure anything on our street is of interest. AM980 is looking for photos though...

Check out these photos from a fellow named Kevin.

Thursday, December 02, 2010

Manhattan - Federal Glass Shaker Recipe

The second drink when travelling left to right is the Manhattan. I think there is ample information online about this drink. In fact I think there is ample information about it everywhere. (i.e. bars, people you know, magazines, liquor bottles, even cocktail shakers! How 'bout that?)

Manhattan Shaker

Anyway the recipe is:

1oz sweet vermouth
2oz whisky
dashes of bitters
stir with ice
add cherry

That's it. No fuss, no muss. This is different but also the same as the Manhattan that I usually make. I used to use this recipe:

1.5oz whisky
.75oz sweet vermouth
dashes bitters

And then I wanted to be perfect:

1.5oz whisky
.25oz dry vermouth
.25oz sweet vermouth
bitters, stir, cherry you know the drill

I'm unsure what sort of proportions one usually gets in bars...

I have mentioned my cocktail beginnings with the Manhattan in the
past. (Or rather I have mentioned in the past my cocktail beginnings etc.)I think it needs to make a comeback to my repertoire. To long sidelined by the Gibson and the Sidecar. Behold the triumphant return of the Manhattan!

Anyway, this is a big drink. I had to get out the big glass for it! (No, really. It didn't fit in
this glass.) Don't worry though, I figured out my capacity problem before hand. There wasn't Manhattan all over the counter or anything. So, it's a big drink, it's tasty and the bottles I used are probably the most likely to have been used when the shaker was new: C.C.; Martini & Rossi; Angostura. Maybe not though... For all I know it could have been Stock and Schenley!

I do enjoy these proportions, and really it's the same as I used to make. It's just a bigger drink! So is the bitters proportion off balance as a result? Who can say. I dash my bitters rather than measure them. (If I need a dash of a liquor I measure though... I've got a little spoon labelled "dash". I'm sure you've seen these things.) Is there anything to be gained by exact measuring of the bitters? Only more Manhattans will tell!