Sunday, December 14, 2014
1 oz Calvados
1 oz French vermouth
1 oz Italian vermouth
1 dash apricot brandy
Agitate cooly and sieve.
Recipe adapted from Esquire Drink Book, 1956 edition.
Damn! I did that backwards. Likely that drink was precisely what you came here for. Vermouth and more vermouth! I should have saved that drink for the end, oh well...
If you're still interested in reading something please read my story.
It's MxMo time time again hosted by our benevolent curator/convenor Fred "Fear The" Yarm. Do you read Cocktail Sleuth? You should. Anyway the theme this time is apples. I thought about cider and then I thought about Jack Barnes and Lady Ashley. So to my bookshelf I went and looked in Philip Greene's book.
You see, drinking fine a l'eau had been (all too) easy to do while reading The Sun Also Rises. Drinking Spanish wine also (theoretically) easy to do. A Jack Rose though? Hard to come by around here. There is no applejack. Most of the year there is only one brand of calvados but as the holidays approach more brands appear.
"Why not pick up a bottle?" I asked myself.
I chose the least expensive calvados available in my city. This may or may not have been wise. On it's own I dislike it; in a cocktail I love it. The mysterious alchemy of cocktails…
Anyway! Although a certain avuncular blogger eschews using calvados in a Jack Rose we needn't worry about that. The Jack Rose is one of those drinks that the cognoscenti ought to be drinking… for some reason. Each time I'd come across it in a blog or what have you I'd be a little sad that I couldn't have one. So, observing the signs, I decided to finally have one.
The combination of having just (literally) finished reading The Sun Also Rises and noticing the announcement post sealed the deal. I finally added apple Brady to the bar! Yes, I'll turn in my cocktailian card. Can I continue on probation?
Funny, I expected an answer. Perhaps from a sock puppet. Oh well. On with the show.
I'm not making the "usual" Jack Rose. No, no. Not even. I'm making the Harry MacElhone one which Philip Greene surmises would have been what Jack Barnes would have been drinking. Besides, it's Paris, in the 1920s. It'd be calvados not applejack!
1.5 oz Calvados
0.75 oz dry gin
0.75 oz orange juice
0.75 oz lemon or lime juice
2 tsp French vermouth
2 tsp Italian vermouth
2 tsp grenadine
Shake; strain; twist
Recipe adapted from To Have And Have Another.
If you want mystery and deliciousness use lime. If you want apple, vermouth, and crowd pleasing use lemon. Garnish with an appropriate twist. Hell, garnish with an inappropriate twist! Either way Brett's not going to sleep with Jake.
Monday, November 17, 2014
As much as I wanted to present Art Linkletter's Papaya Cocktail I'll save it for another time. Instead, on the heels of the Bitter Sweet I bring you (no, not the Addington) the:
1/2 dry vermouth
1/2 sweet vermouth
1 dash grenadine
1 dash orange bitters
Stir well with ice. Strain in to a cocktail glass. Garnish with a cherry. Squeeze lemon peel on top. Enjoy in a preprandial manner before, perhaps, chateaubriand… or kale & smelt, or whatever is the fashion in your diocese.
There you have it. Well, I think you know how my MxMo entries are going to go for the foreseeable future.
Monday, October 20, 2014
Joel has broadened things and allowed for splitting of spirits and modifiers in this month's MxMo. I for one am sticking with vermouth. I thought it a shame that I'd already used the Perfect Cocktail once before until I stumbled upon Bitter Sweet, that is. You may find differing recipes or ratios (such as at cocktaildb.com) but I wet with the recipe in Schumann's American Bar.
1 oz vermouth rosso
1 oz dry vermouth
dashes of orange bitters
Stir; strain; up; twist
I used Carpano Classico and Dolin Dry. I also used New York style "50-50" bitters. Use the clearest ice you can acquire. Stir "gently and extensively" in a mixing glass filled with cubed and cracked ice. Perhaps use the method found in The Bar Book. Perhaps useThe Speakista Martini Method. Be sure to chill your coupe while assembling and mixing. Strain as if your name were Fluval. Rub the peel around the rim of the glass, if you enjoy such things, before adding to the drink. Enjoy! Then have something to eat.
Thursday, June 12, 2014
Tuesday, April 22, 2014
Sunday, March 23, 2014
Tuesday, March 04, 2014
Sunday, March 02, 2014
Monday, February 17, 2014
Thank you to Paul Clarke for creating it. Thank you to Fred Yarm for (resurrecting and) sustaining it. Thank you to Andrea Of Ginhound for hosting it.
The theme is sours. No, not Sourz! Sours. The class of drink! When I was a younger man I knew of the Whisky Sour and didn't realise that other drinks I enjoyed were also sours. (I also may have thought sour mix was needed to make a sour. Maybe.) What is a sour? For a lesson about sours check out 12 bottle bar. For some avuncular wordsmithing of what a sour is check out Doug's submission for this month.
Alright, got it? Good! Andrea went as for as to allow Fizzes and Daisies in as Sours but we needn't go that far afield. Usually when it's MxMo time I flip through my books and search blogs looking for ideas. Sometimes I even put together my own drink(s)! Not this time though. I knew what drink I'd make from the get go! (No, it isn't the signature drink of that happening club right across the street from right across the street.) The drink in question is the one that started me down this cocktail blogging rabbit hole. Sure I drank cocktails before and sometimes blogged about it but I didn't really "get it" back then. I had yet to discover proper grenadine too so my first makings of this drink were quite pink. Nowadays, since I use homemade-ish grenadine, it looks more like a daiquiri made with amber rum. Yeah, that's the ticket. I also used vermouth well past it's prime in those fledgling days. Believe you me these days I do things proper!
I did get a couple of things right from the start. I used fresh lime juice and Cuban rum. Havana Club Anejo Blanco just happened to be the "house rum" if you will, but it couldn't have been more fitting...
So, what is this drink? Where did I encounter it? By happenstance I came across it in one of my books and it piqued my interest. It's mere name enticed me. The ingredients as well sounded up my alley but it was the name that drew me in. At that time although I had several drink books I only considered one to be a serious book. Charles Schumann's American Bar was that book and therein was this drink (along with many others which haven't borne nearly as much repetition of imbibetude.) This is the drink that really opened up my repertoire and broadened my horizons beyond Sidecar-at-home/Manhattan-when-out. From before my time and before your time, the booze-cruising tourist trap libation, from "Where the wet begins", (it's Kismet!) I give you:
The Sloppy Joe
0.5 oz lime juice
0.5 tsp triple sec
0.5 tsp grenadine
0.75 oz dry vermouth
0.75 oz white rum
Shake; Strain; Up. Let your world expand.
Sunday, February 09, 2014
Sunday, January 19, 2014
It's January. It's time to simplify. Our host Joel at Southern Ash has given us the theme of highballs for this months Mixology Monday. I could give you a tasty recipe using that bottle of Captain Morgan Spiced you got for Christmas from some well-meaning soul. I could do that but instead I'll climb a mountain of crushed ice and party with a penguin. Behold!
- JWray & Ting
- 2oz JWray
- 6oz Ting soda
- Build over ice
Simple yet effective.
Cheers and be well!