December 28, 2018
Hey, the year of 2018 is coming to a close (you may have known this, and if not, well, congrats on your ability to disconnect from world events), which means another year – 2019, unless I’m disconnected – is about to start. As you go into the new year, with a bubbly drink I’m hoping, please go into it with a spirit of adventure, as you push yourself into thinking about the world anew (which is what you do every year, right? Right!) and all that. With that, I suggest you go with this here drink for your NYE bubbler, as it’s named for an adventurer (you may have known this, too, unless you’ve forgotten your high school history), a fellow who was not only the the first governor of Puerto Rico but one of the first Euro-venturers to meet Florida and, of course, tried in vain to find the fountain of youth. Interesting, when you think about having this on a day that counteracts the very idea of being able to go back in time, instead of forward. But that thought may be too deep! Just have this drink and have some fun why dontcha? Time is short, after all.
The Ponce de León, from Dark Spirits
1 ounce Cognac
1/2 ounce white rum
1/2 ounce Cointreau
1/2 ounce freshly squeezed grapefruit juice
Chilled brut Champagne or sparkling wine
1. Fill a cocktail shaker halfway full with ice cubes. Add the Cognac, rum, Cointreau, and grapefruit juice. Shake well.
2. Strain through a fine strainer into saucer-style Champagne glass or cocktail or coupe glass. Fill the glass not quite to the top with the Champagne.
April 20, 2018
Ah, springtime. It’s when the flowers are blooming, everything is starting to wake up (in a way), the heavy coats are dropped to the ground to be replaced by lighter coats, or hoodies, even, and the drinks are flowing like the pollen which, really, I’d rather avoid if possible. It’s also the season (why not?) for remembering past loves, from years gone by, and picturing those idyllic springtime moments with said past loves, when you walked through fields of flowers, hand-in-hand, never knowing that one would someday be forgotten. Here, of course, the past love I’ve talking about is this delicious drink, which if I remember right once won me a mixing glass in some contest or other. Happily, unlike some past love, this one is easy – and smart – to rekindle. It is springtime, after all.
The Flowering Grape
2 ounces Pierre Ferrand Cognac
1 ounce St-Germain elderflower liqueur
1/4 ounce freshly squeezed lemon juice
1/4 ounce raspberry vinegar syrup (I detail how to make raspberry vinegar syrup here)
1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.
2. Strain through a fine strainer into a cocktail glass. Laugh heartily.
January 5, 2018
It’s a smidge odd to say about one of the world’s revered sippers, but Cognac (especially in the states, I suppose) gets a little short shrift. Especially when it comes to cocktails. But consider this, friends – Cognac was a key player in the early days of cocktailing, and used as the base spirit in many classic drinks (the Sazerac, for one, but also a bunch of others), including ones that shifted for one reason or another to a different base. Both the shifts and the lack of Cognac-ing in modern cocktails is a shame, because the layers of flavors that unfold in good Cognacs when paired with the right pals make memorable drinks.
Let’s take this one, In The Treetops, for example! I was lucky enough (don’t curse me for it, especially not this early in the year) to receive a bottle of L’Aigle de Delamain XO Grande Champagne Cognac recently. The Eagle (L’Aigle equals The Eagle) is a delicious Cognac, aged in Limousin oak casks near the Charente River, and one that can be – and maybe should be! – savored solo, thanks to its bold-yet-graceful and complex-yet-approachable nature. It delivers floral and citrus essences on the nose, with a few nutty notes, too, and even more lush orange and fruit with a little chocolate and nuttiness in the unfolding flavor. It’s really as good as you’d expect from Delamain, who, if you don’t know, have been making renowned Cognacs since, oh, the 1600s. Or thereabouts!
When deciding to mix a cocktail with a Cognac this swell, I think keeping it fairly simple, letting the Cognac shine, adding only a few others players, is the way to go. I first thought I’d go with a drink from another lesser-known classic, Crosby Gaige’s Cocktail Guide and Ladies Companion (from the early 1940s), a drink called Rock a Bye Baby. And, admittedly, which you might guess from the title of this cocktail (if you know your nursery rhymes), I didn’t stray far from the original. I kept the same ingredients, Cognac (well, Crosby used brandy), sweet vermouth (I used Martini Gran Lusso Italian vermouth, 150th anniversary edition, made from Barbera and oak-aged Moscato, and with lovely fruit tones and a smidge of sweetness), and Bénédictine. But Crosby (who will forgive me I’m sure), had equal parts Cognac and sweet vermouth, and less Bénédictine. I wanted to let Delamain’s L’Aigle fly higher, so boosted the Cognac, drifted down the sweet vermouth, and upper the Bénédictine some to herbal-ize the edges more. The end result is a layered, sophisticated-in-the-best-way, cocktail, one that is a special treat, sure, but don’t you deserve to be treated? I think you do.
In The Treetops
2 ounces L’Aigle de Delamain XO Grande Champagne Cognac
1 ounce Martini & Rossi Gran Lusso Italian vermouth
1/2 ounce Bénédictine
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy life’s momentary luxuries.
April 29, 2016
It may have been eight years since I’ve sipped this particular refresher – that’s a long time and a long number of drinks. But we’ve had a bit of northwest spring heat wave lately, demanding that something effervescent like this be unveiled, and I was reading Justice Society (okay, I’m making an Hour Glass to Hour Man leap, but you get me, I know), and, well, one thing led to another. It’s a good drink, too, interesting without being affrontive. If you feel badly about Cognac-ing here, then I’d say don’t be so darn stuffy. Haha, but seriously folks, feel free to sub in a nice brandy as you will. Whatever doesn’t overheat you, friend, and whatever makes the hours pass in a lovely manner.
The Hour Glass
1 ounce Cognac
3/4 ounce Cointreau
1/2 ounce absinthe
Chilled club soda
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the Cognac, Cointreau, and absinthe. Stir well.
2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture over the ice, and then fill the glass with club soda (unless it’s a large-ish highball, then just go up three-quarters of the way).
3. Squeeze the lemon twist over the glass and drop it in.
December 4, 2015
I first found this warmer-upper in Mary Lou and Robert J. Heiss’s book Hot Drinks (Ten Speed Press, 2007), which you should invest in if you ever like to make a drink during the cold days – and why wouldn’t you? When we’re in the winter months (which we are in WA, for sure. If you’re in an island clime right now, well, you still might want a warm drink. Just for a change), a good hot drink is essential. Essential! If you don’t believe me, make the below the next time you feel that ol’ chill in your bones, and you’ll believe me double quick.
4 ounces pomegranate juice
2 ounces Cognac
1/2 ounce Chambord
Lemon slice, for garnish
1. Add the pomegranate juice to a small saucepan and, over medium heat, let the juice come to a simmer, but not a boil. Add the Cognac and Chambord, and lower the heat to medium-low. Heat, stirring once or twice, for 2 minutes, never letting it come to a boil.
2. Pour the mix into a glass or mug that can handle the heat. Garnish with the lemon slice.
March 31, 2015
We are now onto the third Cocktail Talk post featuring drinky talk from a book by Henry Kane. Please, please, for the love of all that’s dear to you, go back and read Part I and Part II, because you’ll only kick yourself when you miss them. Though the below may be my favorite, just cause you don’t see Sidecars come up in literature that often – and you need to savor them when they do!
I pursed my lips. I said, ‘Two sidecars.’
We sipped and looked at each other and set them down.
‘Let’s pay and leave,’ Edith said. ‘Mine stinks. And you look like yours does, too. Sacrilege. I’m going home. Got work.’
I put her into a taxi.
‘Bye, Red. Be seeing you.’
I walked home and went straight to the kitchen and fused lemon and Cointreau and cognac and in the living room I lapsed into beautiful beatitude.
–Henry Kane, Martinis and Murder
May 9, 2014
If you are someone who is adventuresome, who isn’t afraid of, say, wearing a velvet jacket, or making out with someone in an elevator, or drinking a drink that would cause most people to say “jumpin’ Jehoshaphat, what is that,” then you are probably up for trying this drink. The name dates back to a poem by Thomas Moore, first published in 1817. The poem is about the daughter of a Mughal emperor (her name is Lalla Rookh) who’s engaged to some prince, but who meets a poet who sweeps her off her feet with poems and poetic-ness (those poets are so tricky, especially this one, as he turns out to be—spoiler alert—the prince). The drink is old, too, but maybe not that old? I’m not 100% sure. Famous cranky drink writer David Embury said of this drink, in 1948, “This relic of the Gay Nineties is a syrupy-sweet and wholly deceptive concoction.” Which means it can deliver a wallop under all the coo-ing it does.
The Lalla Rookh (from Dark Spirits)
1 ounce Cognac
1 ounce dark rum
1 ounce vanilla liqueur
1/2 ounce Simple Syrup
1/2 ounce heavy cream
Chilled club soda
1. Fill a cocktail shaker halfway full with ice cubes. Add the Cognac, rum, vanilla liqueur, simple syrup, and cream. Shake poetically (which here means shake a lot, rhythmically).
2. Fill a highball glass halfway full with ice cubes. Strain the mix into the glass. Top with club soda and stir well (again, poetically).
February 18, 2014
There are a number of things we miss in the modern age: Myrna Loy, zoot suits, un-ironic swing bands, speakeasies that aren’t just trying to be trendy, and more. We also miss the chance to have “bootlegger” on our resumes. Ah well, at least the unmissable Compleat Imbiber # 2, itself a bit old (from 1958) lets us relive the bootlegging days in an essay it contains. An essay from which I present to you the below quote.
The first violinist, an expert chemist, skillfully diluted the contents of gin, rum, Scotch whisky, Bénédictine, and Cognac bottles which he bought at the crew’s fifty per cent reduction from the second-class barman. (In those days of Honesty, it was ‘second’ and not ‘cabin’ class.)
—Joseph Wechsberg, Confessions of a Bootlegger