November 15, 2013
Hello students of the cocktail, and welcome to another episode of the finest series on cocktails, drinking, and good times ever: The Cocktail to Cocktail Hour. In this episode, our favorite foreigner, Alastair Edwards, is back with another drinking problem, one I solve with the help of the Trilby Cocktail, a bit of an undiscovered treasure featuring Broker’s gin, Dolin dry vermouth, and crème Yvette.
PS: Special thanks to Natalie Fuller, Jeremy Holt, Beatrice Holt, Markie Butler – perhaps the finest actors this side of Stratford, and the wizardry of director Dr. Gonzo.
Tags: Alastair Edwards, Broker’s gin, cocktail recipe, Cocktail Recipes, Cocktail to Cocktail Hour, Cocktail video, Cocktail Videos, crème Yvette, Dolin dry vermouth, Friday Night Cocktail, Jeremy Holt, Mark Butler, Natalie Fuller, Trilby cocktail, What I'm Drinking
Posted in: Cocktail Recipes, Cocktail to Cocktail Hour, Cocktail Videos, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, vermouth, What I'm Drinking
September 27, 2013
I recently was talking to a friend, and they mentioned that they didn’t like Chartreuse. I was flabbergasted. I didn’t, like, knock them over the noggin with a three-legged stool or anything, but I did decide then and there to never talk to them again (okay, maybe not – but that would have been sorta great). I also decided to go right home and make myself a Chartreuse Daisy, in honor of the lovely herbal French liqueur/aperitif that had been maligned by my one-time friend. I think you should do the same. We certainly don’t want Chartreuse to feel bad, after all.
Chartreuse Daisy, using the recipe from Ginger Bliss
Cracked ice
2 ounces gin
1/2 ounce freshly squeezed lemon juice
1/4 ounce grenadine
1 ounce yellow Chartreuse
Strawberry, for garnish
Orange slice, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add the gin, lemon juice, and grenadine. Shake very well, until the shaker gets frosty.
2. Fill a goblet three-quarters up with cracked ice. Strain the mixture over the ice. Stir briefly. Float the Chartreuse over the ice, and stir again briefly. Garnish with the strawberry and the orange slice.
Tags: Chartreuse, Chartreuse Daisy, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Gin, Ginger Bliss and the Violet Fizz, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
September 13, 2013
Holy Toledo! Everyone who’s been holding your breath can now exhale – the new season of the Cocktail to Cocktail Hour is finally upon us. They (those bastardos) said it couldn’t be done, said that the Cocktail to Cocktail Hour was too radicool, too awesome, too tasty for modern T.V. – but they were wrong. To prove it, the first episode of the new season, where I teach you have to make the Kick-Off, a combination of gin, dry vermouth, anisette, Benedictine, and Angostura. Get to it, y’all!
Tags: Angostura bitters, anisette, Benedictine, cocktail recipe, Cocktail Recipes, Cocktail to Cocktail Hour, Cocktail video, Cocktail Videos, dry vermouth, Friday Night Cocktail, Gin, Ginger Bliss and the Violet Fizz, What I'm Drinking
Posted in: bitters, Cocktail Recipes, Cocktail to Cocktail Hour, Cocktail Videos, Gin, Ginger Bliss and the Violet Fizz, Italy, Liqueurs, Recipes, What I'm Drinking
August 30, 2013
A week ago today, I put up a Friday night drink called the Portofino, which was a drink I made for my mother’s 75th birthday party. One of the other drinks (there were three) was the Marguerite. As mentioned in that earlier post, I was slightly angling the drinks the Italian way, and the Italian connection here is anisette – specifically Meletti anisette, which is one of the finest sippers I know. I blogged more about it on a specific Meletti post, so go catch up if you missed it. Then, when back, make this drink. It has an interesting balance, as it’s equal parts gin and vermouth, but the end result is awfully wonderful (oh, the recipe is from Ginger Bliss and the Violet Fizz, if you wondered).
The Marguerite
Cracked ice
1-1/4 ounces gin
1-1/4 ounces dry vermouth
1/4 ounce anisette
Thin lemon slice for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, vermouth, and anisette. Stir well.
2. Strain the mix into a cocktail glass or comparable glass
3. Give the lemon slice a small squeeze over the glass then drop it in.
Tags: anisette, cocktail recipe, Cocktail Recipes, dry vermouth, Friday Night Cocktail, Gin, Ginger Bliss and the Violet Fizz, Marguerite cocktail, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, vermouth, What I'm Drinking
August 23, 2013
It was recently my mother’s 75th birthday (yay mom!), and she had quite the wing-ding to celebrate, with oodles of friends and family in attendance, and lots of delicious edibles, and some piano playing, and some singing, and some toasting. I also made drinks for everyone, and we went with a little Italian-styled, or at least Italian-touched, menu of three drinks. One of those was the Portofino, a drink I hadn’t had since putting together the recipes for Ginger Bliss and the Violet Fizz. It ended up being the favorite of the evening, I think because, well, it’s a tasty drink, sure, but also because it’s such a fine, fine bubbly beauty for August, when the weather is hot. The Italian part of the drink comes out in the name (which is a small port city in Genoa), as well as the addition of Italian aperitif champion Aperol. The neat thing – I believe – is that the drink also has a dose of Pimm’s No. 1 Cup in it. That’s not only neat because it references the days when English sailors used to dock in the port city the drink’s named after, but also because the day before my mom’s 75th birthday party, I returned from a two-week sojourn in jolly old England, where Pimm’s, of course, is from.
The Portofino
Ice cubes
2 ounces Pimm’s No. 1 Cup
1 ounce Aperol
Chilled ginger ale
Orange wedge, for garnish
1. Fill a highball glass three quarters up with ice cubes. Add the Pimm’s and Aperol and stir briefly.
2. Fill the glass almost to the top with ginger ale. Stir again and garnish with the orange wedge.
Tags: Aperol, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, ginger ale, Ginger Bliss and the Violet Fizz, Pimm’s No. 1 Cup, Portofino, summer drink, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
August 16, 2013
Even if you don’t live in Hidalgo, as it’s August, it’s fairly possible that you are, indeed, hot (unless you live on the other side of the equator, in which case you might as well save this one until next time it is summer in your neighborhood. Or, you could just have it in a sauna, or in a room with a heater, or under the blankets with that special someone. Up to you, of course). And while this isn’t one of those super cool-down kinds of affairs, it matches up so well with higher temperatures and shorter outfits (if you know what I mean) that summertime is the time to have it pals and gals. So, I guess, the heat is on.*
Hot Night in Hidalgo (from Ginger Bliss and the Violet Fizz)
Ice cubes
2 ounces dark rum
1-1/2 ounces Damiana
3/4 ounce fresh pineapple juice
Pineapple chunk, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Damiana, and pineapple juice. Shake well.
2. Strain into a cocktail glass. Garnish with the pineapple chunk, in a smooth manner. *I know, that was cheesy. But I had to say it. Had to. Contractually obliged.
Tags: cocktail recipe, Cocktail Recipes, Damiana, dark rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, Hot Night in Hidalgo, pineapple juice, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, Rum, What I Wish I Was Drinking
August 9, 2013
When the alien robots from Plant X land in my backyard, brother, I’m gonna be ready with a shaker of Atomulas for all and sundry. Cause this, scientific one, is the ideal drink in those robot-alien-yetis kind of situations. Don’t trust me? Fine. But when that day comes, don’t say I didn’t warn you right here and now.
Atomula (with the recipe from Ginger Bliss and the Violet Fizz)
Ice cubes
1-1/2 ounces dark rum
1 ounce Becherovka
1/2 ounce rosemary simple syrup (see A Note below)
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Becherovka, and rosemary simple syrup. Shake well.
2. Strain the mixture into a cocktail glass. Garnish with the rosemary sprig.
A Note: To make rosemary simple syrup add 1 cup fresh rosemary leaves, 2-1/2 cups water, and 3 cups sugar to a medium-size saucepan. Stirring occasionally, slowly bring the mixture to a simmer over medium-low to medium heat. Then lower the heat a bit, keeping the mixture at a simmer for 5 minutes. Turn off the heat, and let the syrup completely cool in the pan. Strain through cheesecloth or a very fine strainer, and then store in an airtight container in the refrigerator.
Tags: Atomula, Becherovka, cocktail recipe, Cocktail Recipes, dark rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, rosemary simple syrup, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Rum, What I'm Drinking
May 24, 2013
Beyond Blackbird (which I detailed earlier and which I was a big big fan of), when I was in San Francisco recently I also stopped in at Absinthe Brasserie and Bar. First off, let me mention that I accompanied the wonderful and charming Sally and Corinne from the Lisa Ekus agency (the best agent, pr, media training, and more firm in the firmament) and some other folks associated with that fine orgnaization. If you have company like this, well, the restaurant or lounge you’re lounging in can probably serve almost anything and you’ll have a dandy time. However, if the drinks are as good as they were at Absinthe, the evening goes quickly up to wonderful. I started my drinking with a Ginger Rodgers, which is a variation on a drink called, simply, “Favorite Cocktail” from the classic pocket-sized cocktail book Drinks, written by Jacques Straub in 1914. It was everything a first drink before dinner should be: light-but-flavorful, bubbly, and a good appetite inducer:
After that, I was eating some delicious food (the mac-and-cheese was especially nice – and I should have taken a pic but was too busy eating and talking), and wanted something with a lot of flavor to accentuate the edibles. I went with a classic: the Pegu, from way back in the 1920s. It was tasty, tangy, and with a kick:
Heck, you should have one at home if you never have. It’s famous and fabulous. Here’s the recipe from Ginger Bliss and the Violet Fizz:
Ice cubes
1-1/2 ounces gin
3/4 ounce Pierre Ferrand orange curaçao
1/2 ounce freshly squeezed lime juice
Dash of orange bitters
Dash of Angostura bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, orange curaçao, lime juice, and both bitters. Shake well.
2. Strain into a cocktail glass, and dream of days when this classic was (according to Harry Craddock in The Savoy Cocktail Book) a drink “that has traveled, and is asked for, round the world.”
After the Pegu, I had something with whiskey that I forgot to write down as the conversation was in full swing. But it was good, so just try all the whiskey drinks and you’ll get there. Here’s a photo, anyway:
Overall, an amazingly awesome evening spent with some of the swellest folks in the land, some delicious cocktails, and some scrumptious eats in a classy-but-comfy spot. Absinthe gets a “A” in my book (if I had some sort of book I put letters in, that is).
Tags: absinthe, Bars, cocktail recipe, Cocktail Recipes, Drinks on the Road, Fright Night Cocktail, Gin, Ginger Bliss and the Violet Fizz, Ginger Rodgers, Lisa Ekus group is awesome, orange curaco, Pegu cocktail, San Francisco, What I'm Drinking
Posted in: Bars, Cocktail Recipes, Drinks on the Road, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking