In a past post, I gave a shout out to this particular episode of the original Perry Mason series, and in said post (as, perhaps, in others) I made mention of not being as big a fan of the Perry Mason books by Erle Stanley Gardner as I am of the series. This fact is still true. However! I have come around more to some of the books, and definitely understand their popularity, and have oodles of respect for the writing chops of the author. But, still, I like the show better. And watch it regularly. A lot, to be honest. There’s something about the combo of Raymond Burr (playing Perry naturally) William Talman, Ray Collins, William Hopper, and Barbara Hale (playing DA Hamilton Berger, cuddly Lieutenant Trask, dashing detective Paul Drake, and the lovely Della Street respectively) that just sings. And the black and white filming – chef’s kiss, as they say! So, yeah, I watch Perry Mason bunches. And just rewatched one of my favorite episodes, The Case of the Fancy Figures, about a cad who gets murdered, like in many episodes. But this one has the below quote, which is one of my top bar quotes of all time. Making it well-worthy of another Cocktail Talk.
If you have to wait, there’s nothing like a bar. After a few drinks, it becomes a fairyland. People are so kind and considerate.
Ah, here we are, 2025. If you can believe it – a new year, and one that would have seemed impossibly futuristic to a young me. Of course, the things that appeared top of the importance list to young me (I am old, I was young, you get it) on a January 3rd at say my tenth year, well, I’d have a hard time remembering them now, outside of whispers, at best. Not to say my memory is horrible, but, you know, time passes, specifics slip. For some reason, the early days of a new year, when so many are making resolutions and looking forward, always has me looking into the past, too. And when doing such, one needs the proper cocktail accompaniment – like this very drink, An Elusive Memory, which is named appropriately, and tastes swell, too. It combines deliciously-proper London-style gin Boodles (a firm favorite of mine for making cocktails and cause the name itself is fun to say) with a few friends that at first may not seem to go together: the exquisite Meletti anisette, the legendary Lillet, and Peychaud’s intriguing Whiskey Barrel Aged bitters. Really, we’re globe-trotting here, and the mixture comes together as smoothly as a flight without turbulence. All these flavors that may appear to be clashing are actually cozy, with various notes surfacing as you sip – in a way, to bring it all together, like memories surfacing as you troll the ol’ brain pan.
Well, it’s already deep into the winter holiday season, and I haven’t yet put up a sparkly drink suggestion for your holiday gatherings, because I am lazy, or busy, or some combination of the two? Either/or, you may still need a special sparkler to make your holiday party stand out from the party pack, or to enthrall your relatives with, or to just make yourself because you deserve a nice shiny drink at the end of the year, I think you do! For all of those occasions, let me present How Silver-Sweet, a treat this time (or any time) of year. It uses Castello del Poggio sparkling Moscato, which is light on its feet, featuring pretty fruit notes, including peach, pear, and strawberry, swirling about the sparkly bubbles. It’s a wee sweet (in the best way), and goes delightfully here with Strawberry brandy (a true fruit brandy is what you want, dry, crisp, no additives), Pierre Ferrand’s lush orange curaçao, and a dash of earthy Peychaud’s bitters. It’s bound to make the holidays even more jolly.
How Silver-Sweet
Cracked ice
1 ounce strawberry brandy
1/2 ounce Pierre Ferrand orange curaçao
1 dash Peychaud’s bitters
3-1/2 ounces Castello del Poggio sparkling moscato
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the brandy, curaçao, and bitters. Stir well.
2. Strain into a wine glass (or flute). Top with the moscato. Stir briefly.
I decided that I needed to have a second Cocktail Talk from the Georges Simenon novel Maigret’s Revolver (starring Inspector Maigret, as you might surmise). Be sure to read the Maigret’s Revolver Part I Cocktail Talk to get an overview of the book, and if you haven’t, read all the past Maigret Cocktail Talks, so you don’t miss a sip. Here, the sipping is a Pineau des Charentes, which I was chuffed to see as they tend to be delicious, and I like the idea of Maigret drinking a glass of it.
There was invariable a surprise at Pardon’s dinners, perhaps a special wine or liqueur, or in this case a Pineau des Charentes which a vineyard owner in Jonzac had sent him.
“None for me!” protested Madame Maigret, who was usually tipsy after a single glass.
The chatted over the wine. Here too, the windows were open; life was going on at a leisurely pace on the boulevard, the air was golden and the light gradually faded into a rosy glow.
My collecting of Inspector Maigret (the Parisian policeman made famous in an amazing array of novels by Georges Simenon) continues apace, as they say, if perhaps not at the speed they mean when saying it, most recently when I picked up a gem called Maigret’s Revolver. In it, a young nervous fella stops by to see our taciturn Inspector at home, but Maigret’s out. The cuddly Madame Maigret lets the young man wait, but when she’s out of the room, he lifts a revolver (a present from Americans, naturally) that Maigret had left out. From there, the chase is on, a chase the becomes more fervid when a murder victim turns up in trunk dropped off by the young man’s father – a victim that was shot, but with a different gun! Maigret eventually ends up in sunny London, after a fair amount of twists and turns. And Cocktail Talks (be sure to read the many past Maigret Cocktail Talks, too), including the below pastis sipping with an old colleague.
“Hello! What are you doing in Paris?”
Lourtie, one of his former inspectors, had recently transferred to the Flying Squad in Nice.
“Just passing through. I thought I might drop in, sniff the air of headquarters and shake hands with you. Do we have time for a pastis in the Brasserie Dauphine?”
“Yes, but it’ll have to be a quick one.”
He like Lourtis, a tall lanky fellow with the voice of a church cantor. In the brasserie, where they stood at the counter, there were already several other inspectors. They chattered about this and that. A pastis was exactly what was needed on a day like today. They had one, then another, then a third.
You might think that I’m in error here, in my typing, or that I’ve gone off the rails into some other universe, or parallel time range, or some other high-brow theoretical bar or lounge where the Sazerac, one of the world’s most well-known and beloved drinks, has a different spelling. But, nope! This is a separate drink entirely, been around for a bit, though not so well-known, and not ordered much if at all. Which is a shame, as it’s fairly tasty, though containing a passel of ingredients: two base spirits (rye and rum), two bitters (Angostura and Orange, Scrappy’s Orange here), other items of note (anisette and absinthe to be specific). It’s probably that ingredient list which has scared off drinkers and drink makers, but they somehow go together. Perhaps not with that beautiful simplicity the Sazarac is known for (though they do share absinthe in their lists), but delivering a layered flavor that’s memorable in its own right. Give it a whirl – though don’t give up Sazaracs if you fall in love with this here drink. There’s room for both.
Hey, it’s the day after Thanksgiving! Hope that you had a filling day (those reading who celebrate, that is), and have found some things to be thankful for (this sentiment goes to all, celebrating or not). As for me, I’m thankful that I have some leftover homemade cranberry sauce, so that I can whip up a few Gizmos, the world’s finest day-after-Thanksgiving drink. It’s mingling of delicious gin – I go London style – with leftover cranberry sauce, and a smidge of simple syrup (which, if your cranberry sauce is sweetish already, you can skip. Mine’s fairly tangy as a rule, so I sometimes like that extra sweetness here). Thanks to you for having one, and double thanks to anyone making me one of these holiday delights.
The Gizmo
Ice cubes
2-1/2 ounces gin
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using. Shake exceptionally well.
2. Strain into a cocktail glass. Drink, thankfully as you can.
Here’s a swell quote from a swell old pocket book called Suddenly A Corpse, by the legal thriller/crime/pulp master Harold Q. Masur, or Hal Masur, or just old HQM, as his pals used to call him (I hope). It stars his regular, lawyer Scott Jordan, and is well worth tracking down. I could tell you more, but I’m not gonna. Cause I want to get to the quote, which I find is ideal for this time of year, the Thanksgiving time, the time when all of those who don’t have some sort of insane ability to skip seconds, end up being overfull. Or, because their stomachs, as below, were installed by . . . well, just go on reading.
She had another pull of rye that would have knocked me kicking. She might have been drinking water for all the effect it had. Her stomach, I thought, must have been installed by the Bethlehem Steel Company.
For a moment there I was busier than a drunk on a tightrope.
