May 1, 2015
Well, sometimes there’s nothing that needs to be said. The Manhattan. Damn right.
The Manhattan
Ice cubes
2-1/2 ounces bourbon (I used Woodinville Whiskey Bourbon. It’s great.)
1/2 ounce Punt e’ Mes sweet vermouth
2 dashes Angostura bitters
Maraschino cherry, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, sweet vermouth, and Angostura bitters. Pause a moment, in honor of all the Manhattans drunk before yours. Then stir well.
2. Strain into a cocktail glass. Garnish with a cherry.
A Note: I suggest Angostura bitters with a Manhattan, but if you’d like to experiment with Peychaud’s or an orange bitters, I surely wouldn’t caution against it. Though really, I wonder if that would then need a name change?
A Second Note: I used bourbon here, cause I was feeling it today. I know many of you like a rye Manhattan, and I do myself, too. I would probably switch the vermouth in that case.
A Third Note: Here’s a bar challenge to throw out when ordering Manhattans. Who know in what year the now-lost film “Manhattan Cocktail” was released? I believe only a 1-minute sequence from the film survives today, so this can be a bit of a doozy.
Tags: Angostura bitters, bourbon, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Rye, sweet vermouth, The Manhattan, What I'm Drinking
Posted in: bitters, Cocktail Recipes, Recipes, Rye, vermouth, What I'm Drinking, Whiskey
April 28, 2015
Not too long ago, I posted a few Cocktail Talks from the Day Keene story collection, The League of the Grateful Dead. Cause Day Keene is awesome (go see all the Day Keene Cocktail Talk posts to see what I’m talking about). And now, I’ve got my gin-stained hands on the second Day Keene pulps story collection, We Are the Dead, and it is also the tops (and, between us, also needed a good copy editor. But don’t get stuck on the small stuff). There are many worthy novella-length stories in the collection, but our quote today is from A Slight Mistake in Corpses.
“He’s in the chair,” McNeary said grimly. “We caught him, as the colored maid at his hotel informed me, in ‘fragrent delicto.’ The dead blond was in his bed, the boodle was on his dresser, and Little Boy Blue had a hangover that was a yard wide and all rye.”
–Day Keene, A Slight Mistake in Corpses
March 24, 2015
I introduced you to the book Martinis and Murder by Henry Kane (originally titled, A Halo for Nobody, by the way, which is nowhere near as good) in an earlier post, and promised, much like old Jacob Marley, that we’d have three different quotes from the book. And here’s the second!
‘Now,’ she said and she produced rye and bitters and cherries and olives and gin and two kinds of vermouth, dry and sweet, and then she backed up against a table and put her hands behind her and clasped the edge of the table and watched me, her body tight against her dress.
I mixed drinks. And set them up on the washtub and I looked at her and she didn’t move and I looked again and I don’t know which of us was breathing more heavily.
–Henry Kane, Martinis and Murder
February 8, 2013
What you do, friends, when you’re up in anyone’s room isn’t any of my business. I like to keep those things under wrap, so to speak. However, if you’re drinking an Up in Mabel’s Room cocktail, which is from Dark Spirits, and which is a dreamy number combining rye, grapefruit juice, and simply syrup, then, well, it’s a bit of my business, cause I want you to be using the below recipe so your life is better. Cause that’s what I want for you. Oh, one more thing (since I’m being so serious). You should know that having a few of these with a certain someone will probably (94.3% probable) have you ending up in a room together, snuggling. Or whatever you kids do. And now you know.
Up in Mabel’s Room
Cracked ice
1-1/2 ounces rye
3/4 ounces fresh grapefruit juice
3/4 ounces simple syrup
1. Fill a cocktail shaker halfway full with cracked ice. Add everything. Shake exceptionally well.
2. Strain into a cocktail glass. Enjoy.
Tags: cocktail recipe, Cocktail Recipes, Friday Night Cocktail, grapefruit juice, ounces rye, simple syrup, Up in Mabel's Room, What I'm Drinking
Posted in: Cocktail Recipes, Dark Spirits, Recipes, Rye, What I'm Drinking
January 11, 2013
Sometimes, I’m a bit lucky (now, I’m not like tootin’ my own horn here or anything. I’m unlucky lots of times, too), and when I come home from the coal mine I work days at I find a package on my doorstep, and sometimes, sometimes that package is filled with bottles from which flow delicious elixirs. Meaning: booze. Recently, in one box that was on the doorstep was a bottle of Hoodoo chicory liqueur. Made in Mississippi at the Cathead distillery (where they also make the mighty fine Cathead vodka, Cathead honeysuckle vodka, and Bristow gin), Hoodoo is a rich mix, not too sweet, and with herbal and coffee notes jumping all around just the tiniest bitter whispers. I’ve always thought of chicory tied up with coffee (and probably remember hearing of it first the first time I went to New Orleans and visited Café Du Monde years and years ago), and so when I started playing around with this liqueur in drinks – which is what I do with a new liqueur, after I taste it – my first thought was to mix it with coffee. But then I started thinking back to when I was growing up in Kansas, and when I’d see farmers in the doughnut shop get coffee then add a splash of bourbon or rye to it. To sort-of invert the ratio (hey, I’m not in Kansas anymore), I decide to try adding a splash of the Hoodoo to a large bit of the brown. To round things out, and to add a few more herbal touches, I added a smaller splash of Carpano Antica. And the Mississippi Morning was born. While it is a dandy drink for the a-m, it also shines at night. And after you’ve gotten up from a nap.
The Mississippi Morning
Cracked ice
2 ounces rye
3/4 ounces Hoodoo liqueur
1/4 ounce Carpano Antica
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Drink up.
A Note: Here’s a funny thing: I used Woodinville Whiskey Company rye, which I love. But, currently (but hopefully not forever) Hoodoo isn’t available in Washington State, where I live. So track down some Hoodoo and use the rye of your choice – unless you can track down some Woodinville rye as well. But if that’s the case, you’re some sort-of jetsetter. And lucky yourself.
Tags: Carpano Antica, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Hoodoo liqueur, What I'm Drinking, Woodinville Whiskey Company rye
Posted in: Cocktail Recipes, Distillery, Liqueurs, Recipes, Rye, vermouth, What I'm Drinking
June 6, 2011
The poor, misunderstood, little-referred-to cousin of the popular, always-invited-to-the-dance, Sazerac, the Zazarac rarely rears its head on party menus these days (alas, poor drink). But it’s worthy of taking out for a drive (and now I’ve managed a whole host of messy metaphors—in just two sentences!), even if it has a bit of kitchen-sink-ness to it thanks to its full ingredient list. It has somewhat of a kick, mind you, so watch your wobbliness when consuming it. It isn’t, honestly, good to take for a drive, for instance. Unless you have one of those beds shaped like a car.
Ice cubes
1-1/2 ounces rye
3/4 ounce white rum
3/4 ounce anisette
3/4 ounce Simple Syrup
1/2 ounce absinthe
1 dash Angostura bitters
1 dash orange bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, rum, anisette, syrup, absinthe, and both bitters. Shake well (it’s okay to be aggressive about it, the cocktail likes it).
2. Strain into a large cocktail glass. Garnish with that orange twist.
A Note: This was originally made with gum, or gomme, syrup. Intrigued? See the recipe for the King Cole in Dark Spirits (where the above Zazarac recipe is also from) and learn more about this gum syrup. Or just buy David Wondrich’s Imbibe for gosh sakes.
Promised Bonus Quote (which goes so well with the Zazarac I think):
One minute she’s a blackmailer, cagey as Kruschev, and the next she wants to gambol half-naked on a pile of sawdust like a babe on an absinthe jag.
–Charles Williams, The Hot Spot.
Tags: cocktail recipe, Cocktail Recipes, Dark Spirits, drink recipes, What I'm Drinking, Zazarac
Posted in: Almost Drinkable Photo, bitters, Dark Spirits, Recipes, Rum, Rye
April 20, 2011
I like (as maybe detailed before on this blog) Mr. Raymond Chandler, though some noir revisionists aren’t as high on him as, say, Dashiell Hamnett. I say pooey on them—why not read both authors, as well as the many others writing in the pulpy pulp era (at least the other good ones, of which there are many). I’ll admit there are one or two Raymond Chandlers that don’t rise as high as, say, The High Window, but I’ve gotten at least a kick and usually more from every book of his, which is why I was jazz’d recently to find, in Italy of all places, a copy of a Chandler book called Pearls Are A Nuisance, which collects three short stories of his that I hadn’t read (at the time this paperback was published, the book was only available in this British version). In honor of the find, and of Mr. Chandler’s usually hard-drinking leading men, I’m going to have three Cocktail Talks with quotes from the book, one day for each story in the book. These first two are from the title story, with one being the beginning of a drinking bout (around the narrator getting his, um, tail kicked), and the next a charming description of the after-effects.
A wet towel began to slap at my face. I opened my eyes.
‘Listen, kid. You got two strikes and no balls on you. Maybe you ought to try a lighter bat.’
‘Brandy,’ I croaked.
‘You’ll take rye.’ He pressed a glass against my lips and I drank thirstily. Then I climbed to my feet again.
At five o’clock that afternoon I awoke from slumber and found that I was lying on my bed in my apartment in the Chateau Moraine, on Franklin Avenue near Ivar Street, in Hollywood. I turned my head, which ached, and saw that Henry Eichelberger was lying beside me in his undershirt and trousers. I perceived that I was also as lightly attired. On the table near by there stood an almost full bottle of Old Plantation rye whisky, the full quart size, and on the floor lay an entirely empty bottle of the same excellent brand. A cigarette had burned a hole in the brocaded arm of one of my easy chairs.
—Pearls Are A Nuisance, Raymond Chandler
February 12, 2010
Aw, the good life. I like the idea of the good life (though I have to imagine that it’s slightly different for everyone, but have to hope that for at least 95.47% of the people it involves having a drink with friends at least once in a while). And it seems others, even with their varied and various definitions like the idea of the good life, too. So much so that there is now a very handy, attractive, and fun website out there called The Good Life Report, that talks about dining, drinks, travel, wellness, and more items one might associate with living goodly, usually focused around a particular city or place or event or situation. Good things. Things I like. Which is why I was tickled when they wanted to use my Sazerac recipe for the most recent report (and pal Melissa Punch’s fantastic photo of said Sazerac), the one from Dark Spirits. Go check it out. And, if you like the good life, too (and really, who likes the bad life? Outside of Doctor Doom?), sign up for their newsletter, and get the good life delivered to your inbox.
PS: Bonus points (meaning, a drink on me next time we’re together) for anyone who can pick out the extra sentence or two that are in the Good Life Report Sazerac intro paragraphs but not in Dark Spirits. That’s a challenge people.
